SatelliteOfLove
Member
I would be down for something like this if that chain gets down south and the heat is flavorful.
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Successful NYC Chef, David Chang, opens Chick-fil-A inspired "Fuku".
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entremet
Member
Also for those unaware, this location is in one of the hip parts of NYC.
Tourist and locals will lap this shit up, plus having the Momofuku brand attached to it.
He's definitely not competing with CFA's more family friendly pricing and atmosphere, especially with the booze license.
We are supposed to get a 3 story CFA restaurant in Midtown, which is far from hip and chic.
I'll try both and do a review here.
Tourist and locals will lap this shit up, plus having the Momofuku brand attached to it.
He's definitely not competing with CFA's more family friendly pricing and atmosphere, especially with the booze license.
We are supposed to get a 3 story CFA restaurant in Midtown, which is far from hip and chic.
I'll try both and do a review here.
Mrs. Manky
Banned
Okay, I'm the only person who saw "Fuku" and expected waitresses in sailor-style school uniforms?
I think calling it just a fried chicken breast is an oversimplification but whatever, doesn't need to appeal to everyone.
It's fried chicken on a bun. At Chipotle you get a burrito with meat, cheese, veggies, beans, rice and sour cream. The ingredients justify the price. Oh and they use high quality meat as well. Oh, and beef and pork is more expensive than chicken I could go on.
according to wikipedia they've stopped
i still don't eat there though, several members of my (fundie nutjob) family have worked in various positions for them and i don't like the way they're run
entremet
Member
This looks much bigger than CFA's version.
The chickens are also a bit higher end. CFA does use quality chicken too. These are slightly above it.
How that translates into taste? We'll see.
elrechazado
Banned
How is describing exactly what it is an oversimplification?
It's a single little concept restaurant by a celebrity chef in an expensive location, and will be patronized by people who don't care whether their occasional fast-food indulgence costs $3 or $8. I don't see the point in worrying about the price. Maybe he's just charging a lot because he can, or maybe that's what it takes to actually cover his costs and make some money at this small scale.
It's just pasta, I can make it at home. It's just a burger, it's just a piece of pizza etc. why distinguish any level of food? Read the description. He isn't just buying chicken, coating it in shake and bake and frying it.
Bry0
Member
Fried Food
Banned
The food scene is the only reason I'd move to NYC area
Fluffhead14
Member
that, and he's using thighs, not breasts.
you guys are a bunch of successful restaurateurs, i take it? you think price point wasn't any part of that r&d? chang has been immensely successful at pretty much everything he's done.
entremet
Member
Dark meat 4lyfe
PartlyCloudlike
Member
Nah. Chicken could have different seasoning, it could be brined, it could be double battered, maybe it's floured first then battered, maybe there's egg in the batter or maybe there isn't. Was the chicken double fried for extra crispness like it's done wih korean fried chicken? And how often will they change out their oil? There's lots of factors to deep fried food. You just don't know much about it.
Yeah, wow. I see the complexity now. Gee whiz, that's a lot of factors.
You fucking serious? None of this is remotely worth the hyperbole of calling other chains 'non-food' while acting like this is somehow 'haute cuisine' or some shit.
No. You're still talking about deep fried chicken from a fast food chain. Get some perspective.
SlickShoesRUCrazy
Member
I'm in. Stopped eating chic fil a when the ceo supported anti-gay orgs.
This is a terrible post. Really dude?
Cuisine is all about the minute sort of details that he brought up. Of course none of those things is going to make a certain type of food taste like an entirely different type of food, but the idea that the style and steps of preparation and origin of the meat itself don't greatly influence the end flavor is something that only somebody that has never cooked for themselves could think.
Chains like Chik-Fil A aren't 'non-food' just because they don't have a name-brand respected chef like David Chang behind them, but it's just as flagrant to insinuate that Fuku can't be worth a couple of extra bucks (since when did people forget that Chik-Fil A isn't exactly cheap itself?) for a sandwich that might also just be better than other chain sandwiches, even if at its origin Fuku is still a fast-food (or 'fast casual' if we must) joint in and of itself.
PartlyCloudlike
Member
Wuthering_Heights
Banned
So the food is suddenly magically mediocre?
I'd love to hear about how many times you've had a meal there.
Whitman's Ghost
Banned
Looks great but I can't be spending that much on a chicken sandwich a lot of the time. Might as well take something home and fry it myself.
Yeah, my first read of it was "Fuck u" and I'm like "Wut. Oh foo-koo."
entremet
Member
Tried this over the weekend.
Very impressed. The fries are much better than they look too. They have some kind of special seasoning.
It's pricey for what it is, but it has the Momofuku cachet plus it's in NYC so it's expected.
The spicy chicken sandwich is slightly above CFA's version, but that should be given with the price increase. They nailed the crispiness of the skin too.
Highly recommended.
Very impressed. The fries are much better than they look too. They have some kind of special seasoning.
It's pricey for what it is, but it has the Momofuku cachet plus it's in NYC so it's expected.
The spicy chicken sandwich is slightly above CFA's version, but that should be given with the price increase. They nailed the crispiness of the skin too.
Highly recommended.
Terrible name because there's already Fuku Tea and Sushi Fuku. Unless they're all related.
I like this, though. Chik-fil-a without all of the right-wing commentary.
LyleLanley
Banned
It's a fine name since it's part of the extremely popular Momofuku group of restaurants.
entremet
Member
They go through a first fry in the morning before service and then the second fry when you order them.
This is actually quite common. Most fast food items are fried twice. The first fry is called a blanch fry and the second fry finishes cooking the item.
It would take way too long to completely fry an item to proper doneness once for a fast food joint. The twice frying process is also provides better results overall.
Count Dookkake
Member
Looks good, but what's his opinion on burning gay people to death?
LyleLanley
Banned
He hasn't publicly commented on it so we'll have to assume he's for it.
LyleLanley
Banned
Apparently Uber is delivering Fuku sandwiches today in NYC. I shall let you people know how it is.
entremet
Member
On the topic, Shake Shack has a great new chicken sandwich, probably also inspired by Chik-Fil-A.
I had one this weekend: A+
I had this one. I guess the comparison effect was strong since I got a Shackburger too. I love love the Shackburger, so the Chicken Shack didn't seem so awesome.
MOS burgers are just awful. Terrible burgers, terrible fries, tiny ass portions.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:
LyleLanley
Banned
I'm not sure if I'd say they're awful but they're one of the most overrated burgers I've ever had.
Doc Holliday
SPOILER: Columbus finds America
All I have to say is that I had dinner at Momofoku Ko and I can safely say it was the best food i've ever had in my life. Unbelievably expensive, but holy shit it was good.
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