Chang told the Post's Todd Kliman the 4,500-square foot restaurant is an ''extraordinarily amazing space" located in the same complex as fellow New York City chef Daniel Boulud.
“I don’t want this to be just another outlet of Momofuku. We’ve never opened another outlet. This one’s going to be different from everything else. Will it be wildly different? I don’t know. We just want to serve great food. And that takes time,” the chef said.
While details are sparse in terms of food offerings Chang confirmed his trademark pork buns will be on the menu. He also confessed to being currently infatuated with Salvadoran food. "Not that I'm trying to tap into it,” he warned.
A branch of Momofuku Milk Bar will also be opening inside the new restaurant, the Washington Post reports. The Momofuku Milk Bar is manned by pastry chef Christina Tosi who is famous for her ''crack pie'' and cereal milk.
This new venture will serve as a type of homecoming for Chang and Tosi, both of whom grew up in Northern Virginia. It will be fourth outpost of Momofuku, which already has locations in New York City, Toronto and Sydney.
Via Washington Post