Momofuku’sDavid Chang is to finally open a restaurant in LA, he’s announced.
The 5000-square-foot restaurant, tentatively called North Spring, will be on Naud Street on the edges of Chinatown, close to Dodger Stadium in the East of the city, according to Eater LA. It’s expected to open late 2017.
Details of the menu are scarce, but Chang has confirmed that it will be unique to its location and “draw inspiration from LA’s diverse culinary landscape and California’s bounty,” and won’t feature any Momofuku classics such as pork buns or ramen.
Chang, who is currently house hunting in the city, says he is excited to work with the produce and the farmers markets, telling the LA Times: “I feel like we’ve always wanted to open in Los Angeles. I’ve always loved Los Angeles. I love K-Town — it’s probably the most exciting place to eat in America.”
Asked what he thought LA had to offer chefs, Chang said the city had, along with superb weather and produce, a "greater sense of optimism ... a greater sense of risk-taking" than places like New York.
The Momofuku group's portfolio includes restaurants in New York, Las Vegas, Washington, D.C., Toronto and Sydney, Australia. A branch of Milk Bar, Christina Tosi’s dessert shop, also part of the Momofuku group, is due to open in LA soon as well.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.