Like most haughty big-city critics that year, I didn't review Momofuku Noodle Bar when it opened in August 2004. When my colleagues at the Underground Gourmet got around to sampling the ramen and the famous steamed pork buns at the little East Village restaurant, they simply referred to David Chang as "a veteran of Craft."
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…
StarChefs Los Angeles 2024 Panel Discussion
When it’s time for another StarChefs panel discussion, where else but Los…
