David Chang has worn many labels over the years: unapologetic meat-eater, egalitarian reservation overseer, aspiring storyteller, and now...model? Apparently, yes. more ›

Is the Upper West Side the new East Village? Momofuku Milk Bar, the saccharine-laden dessert arm of David Chang's mini Momofuku empire, is moving on up, to a great big, uh, storefront on the west side. more ›

Last night, as most people in the neighborhood were dodging raindrops, a modest street party formed to protest the overly gentrifying East Village—a "LET EM EAT CAKE/EAT THE RICH/NO COMFORT ZONE street party," if you will. In lieu of making a cogent, forceful statement against a specific enemy, it was an opportunity to weird out the B&Ters pounding the pavement to make their 9:30 at Momofuku. more ›

Yesterday, we reported that David Chang is charging $5 for a bottle of Coke at his new restaurant, Duck Lunch, and he doesn't care if you and your food blog think that's straight-up ridiculous. Or does he? The plot thickens! more ›

Another day, another ridiculously priced food that has us worrying that some basic staples of our diet (see: beer, soup) are rapidly becoming luxury goods. Today's drama concerns a humble bottle of Coca-Cola, and one food blogger's anger that Momofuku chef David Chang is charging a whopping $5 for it. more ›

Yesterday it was announced that crack-pie hotspot Momofuku Milk Bar was moving out of its shared digs with East 13th Street's Ssam Bar and going all the way across the street. And today we find out what's happening in the newly vacated space: duck. A lot of it. Starting next week, Chang and Co., who have previously been best known for their work with pigs, are installing a rotisserie in the former Milk Bar space and turning weekday lunch service at Ssam Bar into a regular ol' duck party, complete with duck over rice, a duck sandwich with duck-liver mousse, duck charcuterie and duck wonton soup. And looking around the city's dining scene, it's becoming clear that Chang isn't the only one going ducking crazy. more ›

What makes a New Yorker a New Yorker? The eternal question is of such importance that they even debate it half-way around the world in Hong Kong. more ›

[UPDATE BELOW] In the wake of Katz's Deli's 47-pointer on its most recent health inspection, it seemed like a good idea to take a closer look at what other NYC eateries will most likely be branded with the yellow C of doom when the DOH letter grades begin taking up residence in restaurant windows next week. A quick look at the DOH's complete inspection reports had some pretty terrifying news for a long list of restaurants—more than 6,000 by the Post's count—and for our collective gastrointestinal system. more ›

Má Pêche, a new French-vietnamese restaurant on West 56th Street in the Chambers Hotel, means "mother peach" in Tay Boi, but judging by the color of the lighting, you might assume it means "mother orange." This is the first venture from celebrated chef David Chang (Momofuku) to open above 14th Street, and it officially debuted last week bathed in a rich orange glow. Right now the menu from Executive Chef Tien Ho only includes breakfast and lunch, but there is a limited bar menu from 11:30 a.m. to 11:00 p.m. daily. more ›

Click on the images for the scoop on Bar Henry, Sushi Uo, Mermaid Oyster Bar, Manhattan Inn, Northern Spy Food Co., and Má Pêche. more ›

Does David Chang know we're still in a recession? Momofuku Ko has announced that starting next week, lunch prices will go up $15 and dinner prices up $25. This means lunch tops out at $175, up $25 from just last year. Apparently, this is to provide them with "the opportunity to cook with a greater variety of ingredients." Keep in mind, this is $15 more for a meal that still takes three hours to serve. more ›

Gourmet's Francis Lam visited Paul Liebrandt at Corton and was shocked to find the Best New Chef 2009 wielding none other than an orange Sham Wow as an all-purpose kitchen tool. The Sham Wow apparently saves on paper towels and apparently outperforms other methods of drying of fish fillets, Liebrandt reports, about to go into the frying pan. He even recently went so far as to show off his Sham Wow in the dining room to a table of fellow chefs, imploring them to pour a glass of wine over it to test its absorbency. The result: SHAM WOW! Lam sees a bold sales pitch here, as Sham Wow (and Slap Chop) spokesperson Vince Offer was arrested earlier this year after hitting a prostitute who "bit his tongue and would not let go." Liebrandt has offered to take up the mantle left by a post-arrest Offer, so to speak: "I could be that guy." There's no telling when Andrew Carmellini will start serving Topsy Turvy-grown heirloom tomatoes at Locanda Verde, or when David Chang's Momofuku GT Xpress will open, but it better be soon. more ›

Two months ago, weighing in on the ever-evolving Momofuku rumor mill, chef David Chang told Yum Sugar that plans were underway for “an expansion of soft-serve, bakery, and dessert at Ssäm Bar.” Eater has now confirmed that the conversion of a former laundromat space toward the back of Ssäm Bar is almost complete and that the annex will go by the name Momofuku Milk Bar. Interior preview here. more ›

The fleet of undercover, handlebar mustache-twirling French restaurant “inspectors” have made their rounds through New York’s dining scene, and the results are in. Only four restaurants have been deemed worthy of the Michelin Guide’s top rating (3 stars) this year: Jean Georges, Le Bernadin, Masa, and Per Se. more ›

It's been a while since we've chimed in on the happenings at Momofuku Ko, so take your medicine. You'll no doubt recall how chef David Chang's 12-seat restaurant is impossible to get reservations for, unless you're willing to ho yourself out through Craigslist. But now it may be a teensy bit easier to get in because the joint will soon be opening for a 16-course "lunch tasting menu." The bad news is that it costs $150 per person and lasts three hours, excluding all but the most idle bon vivants. But for those who do qualify, a blogger for Bon Appetit was able to preview the menu and has posted the first detailed account of all 16 courses. Bacon dashi with bacon fat poached shrimp, anyone? [Via Eater.] more ›

Esquire has just released a far-out video showing Momofuku chef Dave Chang and crew sitting for one hour inside a translucent ten-foot square cube. The resulting portrait, made by Chicago-based artist Lincoln Schatz, is part of an ongoing series commissioned to celebrate both Esquire’s 75th anniversary and “the most influential people of the coming decades.” Through a collage of camera feeds and permuted edits, the video installation portrait never depicts the same image sequence twice. more ›

Okay, so you don't want to go out to watch the game and cooking is not an option. What can you order besides pizza? Plenty, as you already know (hey, we live in New York City, folks!). But we've found some particularly mouthwatering Super Bowl delivery specials, many of which involve pork. Mmmm . . . pork. more ›

This week in the Times, Bruni goes to Harry Cipriani in the Sherry-Netherland Hotel, awards the restaurant no stars. Finds “service so confused and food so undistinguished it wouldn’t pass muster at half the cost.” Says prices at the restaurant ridiculous. The restaurant was last reviewed in 1991, when Bryan Miller gave it two stars. The one positive? “The people-watching is nonpareil." Peter Meehan visits Fifth Avenue in Sunset Park, Brooklyn, for tacos. Likes Epocas... more ›