entremet
Member
Chang is the creative force behind the Momofuku empire.
This is his entry into the fast casual market that has proved oh so profitable for many of restaurateurs.
All the sandwiches are spicy. He's using a super secret habenero puree and spice mix and the fries are wedges or steak fries like KFC.
For New Yorkers who can't wait for Chick-fil-A's NYC location to open or won't dine there due to personal ethics, you have another option here. Plus its opened on Sundays.
This will be in the former location for Ko, which is tiny and standing room only for now.
They also got a liquor license, so you can have some beer with your spicy fried chicken sandwich.
The menu is simple so far--The sandwich, steak fries, and a seasonal vegetable side that Chang admits, no one will buy lol.
Chang is testing and developing new variations of sandwich, with a Korean style one with pickled onions and a Cordon Blue style one with swiss cheese and ham. Those are still in the testing phase, though.
Chang is hoping for Shake Shack style expansion nationwide.
http://www.grubstreet.com/2015/06/david-chang-fuku-fried-chicken-opens.html
Man, I wanna go right now.
This is his entry into the fast casual market that has proved oh so profitable for many of restaurateurs.
All the sandwiches are spicy. He's using a super secret habenero puree and spice mix and the fries are wedges or steak fries like KFC.
After six months of intensive R&D in the 600-square-foot East Village birthplace of Momofuku, Inc. (163 First Avenue, the original location of its Noodle Bar), David Chang is ready to unveil Fuku, home of the $8 spicy-fried-chicken sandwich and prototype for what the chef hopes will become a fast-food brand. The obvious inspiration is Chick-fil-A, which Chang grew up eating in suburban Virginia, but he’s also a vocal fan of In-N-Out for its unique corporate culture as much as for its burger. Chang describes Fuku as “our attempt to sort of honor the great fried-chicken places and fast-food concepts out there, to do our version of that, and hopefully, to make it better.”
For New Yorkers who can't wait for Chick-fil-A's NYC location to open or won't dine there due to personal ethics, you have another option here. Plus its opened on Sundays.
This will be in the former location for Ko, which is tiny and standing room only for now.
They also got a liquor license, so you can have some beer with your spicy fried chicken sandwich.
The menu is simple so far--The sandwich, steak fries, and a seasonal vegetable side that Chang admits, no one will buy lol.
Chang is testing and developing new variations of sandwich, with a Korean style one with pickled onions and a Cordon Blue style one with swiss cheese and ham. Those are still in the testing phase, though.
Chang is hoping for Shake Shack style expansion nationwide.
http://www.grubstreet.com/2015/06/david-chang-fuku-fried-chicken-opens.html
Man, I wanna go right now.