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Successful NYC Chef, David Chang, opens Chick-fil-A inspired "Fuku".
- Thread starter entremet
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What? Fuck you.
Yall dont even know what you're talking about. Gaf gonna gaf
Maybe in NYC.
I know those prices wouldn't fly in L.A., and if he's thinking about expanding nationwide, it won't fly in most places.
teruterubozu
Member
/cdn0.vox-cdn.com/uploads/chorus_asset/file/3778132/fukumenu.0.jpg)
So it's just a bar with a singular signature sandwich? 6 months of R&D? Really?
Would work in sf.
mmazurkiewicz
Member
This thread has inspired me to go to that Burger Fi place.
At least I have one of those near me.
At least I have one of those near me.
Battersea Power Station
Member
Thinking of going today. I'm guessing they have incredibly long lines though and I have two kids.
does it need more if it does a signature item and sides well?
David Chang's very obvious restaurant influences are Japanese (Momofuku Ando, the inventor of instant ramen, is who his restaurant empire is named after) and most of those restaurants just focus on one single signature dish. Keeps overhead costs low because you're buying in less ingredients and you're refining one dish that is always going to sell.
it would most def. work in "hipster-y" areas of any big city in the USA imho.
plop that shit near a college, they'd pay $8 a sandwich.
teruterubozu
Member
I guess. I was picturing something more family friendly and accessible.
GoldenEye 007
Member
This doesn't make any sense. But OK. He is serving a chicken on a bun with fries. Is a CFA sandwich nonfood? Same with their wraps and salads? Grilled or fried chicken?
What does this mean? I'm not sure how that justifies a $14 chicken sandwich, fries, and drink.
Cosmic Bus
pristine morning snow
Has to be PNW. I had never heard the term before moving out this way; everyone keeps calling home fries/wedges jojos and it still confuses me after five years.
By comparison, yes, Chick-Fil-A is certainly not-food.
Comparing this to terrible quality found at fast food chains is missing the entire point.
A chipotle burrito with chips and a soda in BFE USA will come out to around $12. I don't see how this is poorly priced for its market.
GoldenEye 007
Member
I don't know who could eat a Chipotle burrito with chips. Those things are massive.
I'd think the better comparison would be the restaurant he is inspired from, which is CFA. The equivalent meal would run about $7.50.
I mean yeah I've cooked with cage free and free range chicken, and I understand the increased cost there, but I wouldn't pay a $5-$7 premium for it.
People calling this 'real food' while shitting on other random fast food chains are the real jokes in this thread.
All of it is the simplest of deep fried garbage, except one of them is using a slightly higher grade chicken. Oh boy.
It's like a swimming contest between two people who can't fucking swim.
Also, wedges are king.
All of it is the simplest of deep fried garbage, except one of them is using a slightly higher grade chicken. Oh boy.
It's like a swimming contest between two people who can't fucking swim.
Also, wedges are king.
The comparison to to class of restaurant not food. That's not an unusual "fast casual" cost.
Amentallica
Unconfirmed Member
Wow damn you if you think wedge fries are disgusting. Blasphemous people.
GoldenEye 007
Member
I mean CFA basically blurs the line with fast and fast casual nowadays especially on the service front. In fact, CFA generally offers better service than fast casual places. And even ignoring that, this place is serving just a fried chicken breast. It's not like there are many options with different and fresh ingredients like you would find at a place like Chipotle or even CFA.
It's a fried chicken breast on a bun.
teruterubozu
Member
He's Korean-American.
The fact that it's a Japanese guy has me intrigued. I'd fuck a burning lawnmower to get MOS Burger in the states. Their restaurants are so chill and quiet, and reasonably priced. Asia GAF knows what I'm talking about:
Chang is Korean tho.
elrechazado
Banned
Momo would have been ten times better
entremet
Member
He's Asian American via Korea not Japanese. He did work in Japan as a young chef.The fact that it's a Japanese guy has me intrigued. I'd fuck a burning lawnmower to get MOS Burger in the states. Their restaurants are so chill and quiet, and reasonably priced. Asia GAF knows what I'm talking about:
Dynamite Shikoku
Congratulations, you really deserve it!
Why do Koreans often give their restaurants Japanese names? See it a lot in Australia.
dude writes a lot about ramen and that is his number one favorite food.
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
Fuk U!
I thought it was a play on that, didn't think momofuku.
I thought it was a play on that, didn't think momofuku.
teruterubozu
Member
According to Chang, he chose momofuku because it's close to "motherfucker."
TheJollyCorner
Member
Pristine_Condition
Member
It's a piece of chicken, some breading and spices, fried and put on a bun. So what sort of culinary magic do you think David Chang's employees are going to perform on a basic-ass chicken sandwich that is so transformative?
Because there's not much chance he's going to be able to blow away the quality of Chick-Fil-A's ingredients or preparation. CFA uses top-quality, antibiotic free (1st and only in the industry) chicken, hand-breaded, and has slashed artificial chemicals, colorings and preservatives across it's product line.
He wasn't comparing it to "terrible quality found at fast food chains," he was comparing it to Chick-fil-a.
Oh, a joke post.
Junior Mint
Member
Wonder how this will turn out. I've heard good things about his fine dining offerings but I've been to the momofuku noodle bar and I think it's super mediocre. I get that maybe he's going for something different from traditional ramen but I would still rather have traditional ramen.
The fact that it's a Japanese guy has me intrigued. I'd fuck a burning lawnmower to get MOS Burger in the states. Their restaurants are so chill and quiet, and reasonably priced. Asia GAF knows what I'm talking about:
Half the serving size at the same price with "meat" that I swear tastes like it's half filler. Woo!
/cdn0.vox-cdn.com/uploads/chorus_asset/file/3778004/fukusand.0.png)
lol
entremet
Member
Guys, Chang loves CFA. It was his inspiration for the restaurant.
So far the differences is a bigger sandwich, free range birds, his own custom spice blend, booze, and a more chic locale.
He's not gonna expand to small towns most likely, but places like LA, SF and such that aren't as price sensitive. But these are fast casual prices.
Just like Chipotle could exist and survive with Taco Bell, same here. Although I don't think these would be as numerous. Probably a small expansion like Shake Shack.
So far the differences is a bigger sandwich, free range birds, his own custom spice blend, booze, and a more chic locale.
He's not gonna expand to small towns most likely, but places like LA, SF and such that aren't as price sensitive. But these are fast casual prices.
Just like Chipotle could exist and survive with Taco Bell, same here. Although I don't think these would be as numerous. Probably a small expansion like Shake Shack.
Pristine_Condition
Member
Considering Superchix is a Yum! brands chain, (Taco Bell, Pizza Hut,) I'm guessing that you mean they just added random amounts of sugar to stuff, like they did with their buns.
Which makes no sense, if we are talking about Chick-fil-a, since they have the waffle fries. (Which I'm not a big fan of either, although they do hold tons of ketchup.)
I'm not joking. You have no idea what you are talking about. In fact, Chick-fil-a's ingredients are so top-notch, they don't even exist yet in many markets, and are being created exclusively for them.
Was wondering what I was going to do for dinner.
You have now answered my question. Gonna go all out.
DragonSworne
Banned
entremet
Member
NervousXtian
Thought Emoji Movie was good. Take that as you will.
I wish David Chang lived in Portland.
I'll trade him straight up for Andy Ricker.
I'll trade him straight up for Andy Ricker.
Messofanego
Banned
entremet
Member
Kinda the nice thing about living in NYC since we got a Pok Pok location too. Most chef try to open a joint here when they expand.
At least I'm getting something for my ridiculous rent lol.
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