DOCSLIB.ORG

Food & Wine Announces 2013 Best New Chefs in America

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food & Wine Announces 2013 Best New Chefs in America FOR IMMEDIATE RELEASE MEDIA CONTACTS: Erika Gable at 212-382-5635 or [email protected] Caitlin Eadie at 212-642-1921 or [email protected] FOOD & WINE ANNOUNCES 2013 BEST NEW CHEFS IN AMERICA CELEBRATING 25 YEARS OF DISCOVERING UP-AND-COMING CULINARY TALENTS New York, NY (April 2, 2013) – Dana Cowin, editor in chief of FOOD & WINE, will reveal the winners of the 25th annual FOOD & WINE Best New Chefs award tonight during a celebration at Pranna in New York City. For the first time ever, FOOD & WINE broadened its search to consider chefs in Puerto Rico—and found a winner. The 2013 honorees will be featured in the July issue of FOOD & WINE and will also attend the 31st annual FOOD & WINE Classic in Aspen from June 14-16. Several FOOD & WINE Best New Chefs alumni will prepare signature dishes at this evening’s event including Michael Symon of Lola (‘98); Wylie Dufresne of WD-50 and the new Alder (‘01); Grant Achatz of Alinea (‘02); Scott Conant of Scarpetta Restaurants (‘04); April Bloomfield of The Spotted Pig (‘07); and Dan Kluger of ABC Kitchen (‘12). BRAVO’s Top Chef Season 9 winner Paul Qui will join the BNC alumni in preparing a dish for the night. “I am thrilled to announce this year’s Best New Chefs,” Cowin says. “With a 25-year perspective on the awards, it’s clear that these talented cooks have a brilliant future ahead of them. I can’t wait to see where they’ll go and what they’ll cook.” Over the past 25 years this prestigious award has recognized stars early in their careers, like Daniel Boulud (’88), Tom Colicchio (’91), and David Chang (’06). Their unique culinary visions embody what it means to be a FOOD & WINE Best New Chef. FOOD & WINE’s editors choose the Best New Chefs after a months-long selection process. The editors solicit nominations from restaurant critics, food writers and other trusted experts around the country, then travel incognito to taste the food themselves. Chefs who have been in charge of a kitchen for five years or fewer are eligible. 2013 F&W BEST NEW CHEFS Danny Bowien Mission Chinese Food, New York, NY Justin Cogley Aubergine, Carmel, CA José Enrique Jose Enriqué, San Juan, PR Matthew Gaudet West Bridge, Boston, MA Jamie Malone Sea Change, Minneapolis, MN Chris Shepherd Underbelly, Houston, TX Alex Stupak Empellón Cocina, New York, NY Andy Ticer & Michael Hudman Andrew Michael Italian Kitchen, Memphis, TN Jason Vincent Nightwood, Chicago, IL Michael Voltaggio Ink, Los Angeles, CA The evening’s sponsors are Gallo Winery, All-Clad, Bombay Sapphire, Delta Airlines, Fiji, Godiva, Lexus and Stella Artois. To go behind the scenes at the party, follow @fandw on Twitter, @foodandwinemag on Instagram and join the conversation with #BNC25. For more information on the winners go to www.foodandwine.com/best_new_chefs or download the FOOD & WINE Best New Chefs iPhone application on iTunes. As America’s talent-seeking epicurean magazine, FOOD & WINE has awarded the Best New Chef title to superstars including Thomas Keller (‘88), Rick Bayless (’88), Tom Colicchio (‘91), Dan Barber (‘02) and Stephanie Izard (‘11). For more information on the winners go to www.foodandwine.com/best_new_chefs or download the FOOD & WINE Best New Chefs iPhone application on iTunes. FOOD & WINE is the modern, stylish, trend-spotting, talent-seeking epicurean brand. Created by American Express Publishing, the luxury-lifestyle authority, FOOD & WINE includes a monthly magazine with a circulation of 925,000; digital editions on the iPad, Kindle Fire, and Nook Color; a books division; and a website, foodandwine.com, with updates on Twitter (@fandw), Instagram (@foodandwinemag), Pinterest and Facebook reaching over a million followers and fans..
Load more

Recommended publications
  • Best Online Travel Shows — Vancouver
    TRAVEL EDITOR’S NOTE I’m optimistic once we are again allowed to travel we’re going to see a tourism boom not seen since the 1960s. Until then, be safe and avoid any unnecessary travel. For those looking to travel vicariously (or seeking to plan your next trip once we have a new normal), we asked freelancer Jay Gentile to update his list of the best travel shows to binge watch. I’d also like to thank those who have shared their travel stories and postcards — I’ll share them with our readers when I can. TRAVEL Dave Pottinger, [email protected] VANCOUVER SUN SATURDAY, APRIL 4, 2020 PAGE C10 Starring Vancouver travel journalist Robin Esrock, and Julia Dimon, Word Travels takes viewers into the world of travel writing in a show spanning 36 countries. WORD TRaVELS BEST ONLINE TRAVEL SHOWS 10 Now is the perfect opportunity to discover a new favourite program to feed your wanderlust while sidelined at home, writes Jay Gentile. ANTHONY BOURDAIN: do, and visits with local militia PARTS UNKNOWN groups to learn about the Second Long regarded as the travel Amendment. They also spend show against which all other time on Chicago’s South Side at travel shows are judged, Antho- a rap video shoot, explore why ny Bourdain changed the game Portland is the strip-club capital in food-focused television the of the United States, and throw minute his award-winning show their own street parade in New debuted on CNN in 2013. While Orleans. many have tried, no one has been able to uncover the soul of WORD TRAVELS: THE TRUTH a place and its people quite like BEHIND THE BYLINE the legendary former chef and Although it is listed on Amazon author.
    [Show full text]
  • David Chang Bio
    DAVID CHANG BIO *** DAVID CHANG is the chef and founder of Momofuku, which includes restaurants in New York City, Washington DC, Sydney, Toronto, Las Vegas, and Los Angeles, a casual chicken concept (Fuku), and a bakery (Milk Bar) established by award-winning pastry chef Christina Tosi with multiple locations. Since opening Noodle Bar in 2004, David has been honored with five James Beard Foundation Awards (Rising Star Chef of the Year, Best Chef New York City, Best New Restaurant – Momofuku Ko, Outstanding Chef, Who’s Who of Food and Beverage). Momofuku Ko has two Michelin stars which it has retained since 2009, and the restaurant is featured on the S.Pellegrino World's Best Restaurants list. David has been featured on the covers of Forbes Life and New York Magazine and recognized as one of Time Magazine’s 100, Fortune’s “40 Under 40”, Fast Company’s “1000 most creative people in business”, and Esquire’s “most influential people of the 21st century”. He was also named a GQ man of the year and is now a regular contributor to the magazine. David’s cookbook, Momofuku, is a New York Times best seller. David has collaborated with Academy Award-winning Director, Morgan Neville, on a Netflix original documentary series, called Ugly Delicious which debuted in February of 2018. *** Momofuku Noodle Bar: August 2004 Momofuku Nishi: January 2016 171 First Avenue, New York, NY 10003 232 Eighth Avenue, New York, NY 10011 Momofuku Ssäm Bar: August 2006 Momofuku Las Vegas: January 2017 207 Second Avenue, New York, NY 10003 The Cosmopolitan of Las Vegas,
    [Show full text]
  • @Tomcolicchio + @Gailsimmons Talk Food and Temple Court in New Downtown Alliance Video
    FOR IMMEDIATE RELEASE Contact: Elizabeth Lutz, 212.835.2763, [email protected] @TomColicchio + @GailSimmons Talk Food and Temple Court in New Downtown Alliance Video NEW YORK (March 1, 2018) – Chef and Restaurateur Tom Colicchio sat down with fellow Top Chef judge Gail Simmons for an inside look at his restaurant Temple Court in the latest video from The Alliance for Downtown New York. Located in The Beekman Hotel, Temple Court has earned high marks for both Chef Colicchio's signature style and seasonal take on classic dishes as well as for the restaurant and bar's meticulously appointed decor. Here he tells us how the restaurant pays homage to the neighborhood's history. Watch the video at: http://twn.nyc/TempleCourt "A lot of what we do here at Temple Court starts with this idea of bringing back the classics and making them modern. It's all a metaphor for what's going on Downtown. What's old is new, what's new is old - it's all coming back again," notes Chef/Owner Colicchio. "Walking from the Oculus to Temple Court, you can literally visit the future and the past of Lower Manhattan within 15 minutes," adds Simmons. Temple Court was one of the most highly anticipated restaurant openings in Lower Manhattan and is part of the wave of established names and up-and-coming food stars joining the neighborhood's ranks. On the horizon, additional Lower Manhattan restaurant openings will include projects from: - Andrew Carmellini (The Dutch), - Jean-Georges Vongerichten (ABC Kitchen, Jean-Georges), - Daniel Humm and Will Guidara (Eleven Madison Park), - Danny Meyer (Gramercy Tavern), - David Chang (Momofuku) and - James Kent (Nomad).
    [Show full text]
  • VOLT Ink.: Recipes, Stories, Brothers Online
    JyPSa (Download pdf) VOLT ink.: Recipes, Stories, Brothers Online [JyPSa.ebook] VOLT ink.: Recipes, Stories, Brothers Pdf Free Bryan and Michael Voltaggio audiobook | *ebooks | Download PDF | ePub | DOC Download Now Free Download Here Download eBook #123898 in Books Olive Press 2011-10-25 2011-10-25Original language:EnglishPDF # 1 11.00 x 1.40 x 9.50l, 4.39 #File Name: 1616281618336 pagesOlive Press | File size: 60.Mb Bryan and Michael Voltaggio : VOLT ink.: Recipes, Stories, Brothers before purchasing it in order to gage whether or not it would be worth my time, and all praised VOLT ink.: Recipes, Stories, Brothers: 38 of 40 people found the following review helpful. Stunning book. Stunning achievement.By J. C. KinderThe Voltaggio brothers are the next generation of fine dining standard bearers. This book has a fascinating intellectual pedigree- modernist cuisine, the farm to table movement, the 'new American' cooking, all paired with a global palate of flavors rooted in classic french technique. Nori and truffle Brioche made with goats milk, for example, or dishes relying on foraged morels and asparagus. It is a wonder and a joy.Its useful to put this book in a bit of historical context. The last twenty years or so have seen a revolution in the American culinary world. Arguably, the revolution began with Wolfgang Puck. Not only did he create many dishes that have since become cliches (many of them combining European and Asian flavors), he became synonymous with the products he sold. Fine dining meant more than French Haute Cuisine, and the chef became an inspirational force in American cooking.
    [Show full text]
  • Turkey Burger Wild Mushroom Burger Fried Shrimp Po' Boy Queso Fundido Burger Matzo Ball Soup Thai Shrimp & Coconut Soup Go
    STARTERS SANDWICHES & BURGERS Goat Cheese, Feta Grilled Cheese with and Fig Tart Portobello Mushroom asparagus, brie and fig vinegar sour dough country bread, red onion, cherry INSPIRED BY SARA MAIR, SEASON 3 tomato, swiss & cheddar cheeses, thyme butter Matzo Ball Soup INSPIRED BY BETTY FRASER, SEASON 2 shredded chicken, mushroom broth, napa Turkey Burger cabbage, shiitake mushrooms green apple slaw, brie, green leaf lettuce, INSPIRED BY SARA BRADLEY, SEASON 16 tomato, red onion, lemon aioli, oat crusted Thai Shrimp & Coconut Soup whole wheat bun lemongrass, sesame rice noodles, hot chili oil INSPIRED BY SPIKE MENDELSOHN, SEASON 4 INSPIRED BY HAROLD DIETERLE, SEASON 1 Wild Mushroom Burger gruyere, heirloom tomato, grilled radicchio, SALADS sesame challah Deconstructed Falafel Salad INSPIRED BY HOWIE KLEINBERG, SEASON 3 chickpeas, cucumber, tomato, baby kale, pita chips, Queso Fundido Burger toasted sesame seeds, lemon-tahini vinaigrette chorizo-spiced short rib patties, pepper jack cheese, INSPIRED BY MIGUEL MORALES, SEASON 1 poblano, onion, chipotle-lime crema, brioche bun Barley and Spinach Salad INSPIRED BY RICK BAYLESS, TOP CHEF MASTERS: SEASON 1 cremini mushrooms, cherry tomato, basil, mint, Fried Shrimp Po’ Boy tofu dressing sriracha remoulade, shaved fennel, crispy INSPIRED BY LEE ANNE WONG, SEASON 1 pancetta, amoroso roll Garbanzo and Beet Salad INSPIRED BY NICHOLAS ELMI, SEASON 11 brussels sprouts leaves, mesclun mix, pistachio, goat cheese, roasted pepper, caper-mint vinaigrette INSPIRED BY SAM TALBOT, SEASON 2 ADD A PROTEIN
    [Show full text]
  • NEW YORK Private Events + Catering MOMOFUKU
    NEW YORK private events + catering MOMOFUKU Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney, Toronto and Washington, DC. Momofuku has a total of thirteen restaurants, a bakery established by award-winning pastry chef Christina Tosi with multiple locations throughout New York City, Washington, DC, and in Toronto (Milk Bar), two bars, and a Culinary Lab. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. PRIVATE EVENTS + CATERING Momofuku offers private event spaces in both downtown and midtown Manhattan, as well as off-site catering options, ideal for: • Corporate and Social Functions • Holiday Parties • Wedding Ceremonies and Receptions • Product Launches • Video and Photo Shoots PRIVATE EVENT LOCATIONS Momofuku Má Pêche | Fuku+ 15 West 56th Street, between 5th and 6th Avenues Momofuku Ssäm Bar 207 2nd Avenue at 13th Street Momofuku Ko 8 Extra Place, off 1st Street between 2nd Avenue and Bowery Momofuku Nishi 232 Eighth Avenue, between 21st and 22nd Street OFF-SITE CATERING Available throughout New York City and beyond. MÁ PÊCHE | FUKU+ 15 W. 56th Street, between 5th and 6th Avenues Conveniently located in midtown Manhattan, Má Pêche and Fuku+ are Momofuku’s only restaurants that don’t require a subway ride to get to if you’re coming from the MoMA, the Theater District, Central Park, or work: they’re in Midtown. Má Pêche (which means “mother peach”) serves breakfast, lunch, dinner, and a weekend brunch.
    [Show full text]
  • Follow Top Chef Season 15: Inspired by Food & Wine Magazine
    Published on Colorado.com (https://www.colorado.com) Follow Top Chef Season 15 in Colorado: Inspired by Food & Wine Magazine 5 days More Itineraries Rich in homegrown ingredients, nationally recognized chefs and a thriving maker culture, it's no wonder Bravo set its 15th season of "Top Chef" in breathtaking (and delicious) destinations in Colorado. Experience the highlights for yourself on this flavor-packed tour of the celebrated culinary scenes in Denver, Boulder, Aspen and Telluride. Start your journey in the Mile High City. Sustainability Activity Travel Like a Local: There are special places and unique vistas around nearly every Colorado corner. You can help ensure these places exist for generations to come by staying on roads and trails, keeping speeds in check, leaving campsites and picnic spots just as you found them, and following instructional signs while you?re out and about in our state. Day 1 ACTIVITY Larimer Square Victorian buildings house specialty boutiques, unique-concept dining and one-of-a-kind shops in the heart of Denver. LUNCH Rioja Cuisine featuring a menu inspired by Mediterranean ingredients and influenced by local and seasonal products. Chef/owner Jennifer Jasinski, winner of James Beard Foundation's 2013 Best Southwest... ACTIVITY Rhein Haus Denver Rhein Haus brings authentic German food and beer to downtown Denver. Try some traditional meals like Schnitzel and Spatzel with a pretzel on the side and a pilsner or kölsch to wash it all down,... Insider's Tip Enjoy a Slice of Bavaria: Choose a European brew from the extensive beer list at Rhein Haus, where Keegan Gerhard (chef and owner of Denver?s D Bar Restaurant) brought the cheftestants to taste authentic German eats, and play bocce at one of the five indoor courts.
    [Show full text]
  • Lower Manhattan It’S a New York You Know Of, but Haven’T Met Yet
    LOWER MANHATTAN IT’S A NEW YORK YOU KNOW OF, BUT HAVEN’T MET YET. WHAT’S HAPPENING Seven Exciting New Things to do now in Lower Manhattan Upgrade your wardrobe. Visit Anthropologie. The hip clothier opened their 1 first Lower Manhattan location in the landmarked 195 Broadway. Lick your fingers. David Chang’s fried chicken mecca, Fuku, serves 2 up mouth-watering sandwiches, whole chickens and sides at two neighborhood locations. Explore our waterways. Wall Street’s Pier 11 is the hub of the city’s ferry 3 system. From here, you can hop a boat to Rockaway Beach, Williamsburg, Midtown, and the Bronx. Escape underground. Located in what was historically the neighborhood’s 4 theater district, head to the Alley Cat Amateur Theatre located in the Beekman Hotel’s subterranean bar. Discover our own exotic island. Governors Island is Lower Manhattan’s 5 playground, just 8 minutes away by ferry. Now open seven days a week, explore rolling hills, breathtaking views of the skyline, and the city’s longest slide. Sample our sublime sushi. Nobu, the internationally renowned temple 6 to fresh fish has a gorgeous bi-level Lower Manhattan outpost which is located in the lobby of 195 Broadway. Pair your cocktail with bocce and DJs! The Mailroom offers revelers 7 drinks, games and DJ sets by the likes of James Murphy and Mark Ronson. The Mailroom, at 110 Wall Street, has all that and more. 2 Nine Can’t Miss Spots Coming Soon 3 World Trade Center opens in June of this year. The city’s newest skyscraper, set to 1 open in 2019, will be home to the Hawksmoor, an award-winning British steakhouse and cocktail bar serving grass-fed, dry-aged beef and sustainably-sourced seafood.
    [Show full text]
  • Notable Friends of Tour
    NOTABLE FRIENDS OF TOUR AFFILIATION NAME MARKET Southern Art Anthony Gray ATL Cardamom Hill Asha Gomez ATL Seed Brendan Keenan ATL Art of the Table Derek Ronspies ATL Atlanta Foods International Dick Roe ATL The Luminary Eli Kirshtein ATL Leon's Full Service Eric Ottensmeyer ATL JCT Ford Fry ATL Optimist Ford Fry ATL Rocket Farm Restaurants Ford Fry ATL Aria / Atlas Gerry Klaskala ATL Miso Izakaya Guy Wong ATL El Super Pan Hector Santiago (lead) ATL Empire State South Hugh Acheson ATL Bettola James Lewis ATL Bacchanalia Joseph Schafer ATL South of Heaven Judd Foster ATL JP Atlanta Julio Delgado ATL Gunshow Kevin Gillespie ATL The Cockentrice Kevin Ouzts ATL Spotted Trotter Kevin Ouzts ATL Rathbun's Restaurants Kevin Rathbun (lead) ATL Restaurant Eugene Linton Hopkins ATL Colletta Michael Perez ATL Venkman's Nick Melvin (lead), Bennett Holberg, Tho ATL Char Korean Bar & Grill Richard Tang ATL One Eared Stag Robert Phelan ATL Staple House Ryan Smith ATL Miller Union Steven Satterfield ATL PARISH Stuart Tracy ATL Buttermilk Kitchen Suzanne Vizethann ATL Wrecking Bar Terry Koval (lead) ATL Local Three / Muss & Turner's Todd Mussman ATL Richards' Southern Fried Todd Richards ATL Watershed on Peachtree Zeb Stevenson ATL Antonelli's Cheese Shop Kara Chadbourne ATX Franklins Aaron Franklin AUS Fire in the Hole Adam Brick AUS Contigo Andrew Wiseheart AUS NOTABLE FRIENDS OF TOUR Salt + Time Bryan Butler AUS Barley Swine Bryce Gilmore AUS Whip IN Chandan // Kassie Harris AUS East Side King Clinton Kendall AUS Barlata Daniel Olivella AUS Lüke Drake
    [Show full text]
  • David Chang Description: Majordōmo Meat & Fish by Chef David Chan
    Cuisine: American, Asian, Seafood, Steakhouse Owner/Chef: David Chang Description: Majordōmo Meat & Fish by Chef David Chang opened at The Venetian Resort in December 2019. The vibrant menu is made up of a diverse range of food traditions and inspired by the energy of Las Vegas and built on the DNA of its sister restaurant in Los Angeles. Signature dishes include macaroni & chickpea, served with black truffles, smoked whole plate short ribs, prime rib, a selection of other seafood and meat; and a Majordōmo staple, the Bing bread, with a variety of dips and toppings including spicy lamb, chickpea Hozon, and honey butter. Guests can also enjoy table side trolley service where dinner is served directly from the cart to the plate. Designer: DesignAgency Design Features: The design sets the tone for a welcoming dreamy atmosphere established through soft lighting, a simple outlook, a neutral color palette, and clean-lined furniture and fixtures. With four distinct areas including the main dining room, bar, wine cellar and private lounge complete with karaoke, guests can have whatever kind of experience their heart desires. Seating Capacity: Main Dining Room: 100 seated Wine Room: 28 seated Ocean Room: 44 seated Ocean & Boulevard Room: 68 seated Majordōmo Private Lounge: The new Private Lounge at Majordōmo Meat & Fish is a perfect hideaway for a night of fun, featuring a secret karaoke experience. Set up for full dining opportunities, a private cocktail lounge or a place to watch the big game, this intimate space includes exclusive amenities, like a full karaoke set up and a private restroom.
    [Show full text]
  • Korinknifecatalog Clicka
    TABLE OF CONTENTS Message from the Founder 2 About Traditional Japanese Knives 4 Crafting Traditional Japanese Knives 8 Knife Craftsmen in Sakai 10 TRADITIONAL JAPANESE STYLE KNIVES Korin Special Collection 12 Kochi & Korin 17 Parts of Traditional Japanese Knives 22 Masamoto Sohonten 23 Suisin 31 Nenohi 35 Chinese Cleavers & Menkiri 38 Custom Knives 40 Wa-Series 43 WESTERN STYLE KNIVES About Western Style Knives 48 Togiharu & Korin 50 Suisin 62 Nenox 65 Misono 73 Masamoto 80 Glestain 82 Paring & Peeling Knives 83 Bread & Pastry Knives 84 Knife Covers 86 Gift Sets 88 Sharpening Stones 92 Knife Sharpening 96 The Chef’s Edge DVD 100 Korin Knife Services 101 Knife Care & Maintenance 104 Knife Bags 106 Cutting Boards 108 Kitchen Utensils 110 Chef Interviews 112 Glossary 125 Store Information, Terms & Conditions 128 Dear Valued Customer, When I first came to New York City in 1978, Japanese cuisine and products were rarely found in the U.S. Nowadays, Japanese ingredients are used in many restaurants for different types of cuisine, and sushi can readily be found in most major supermarkets. As a witness to this amazing cultural exchange in the culinary world, it gives me great joy to see Japanese knives highly regarded and used by esteemed chefs worldwide. Although I am not a chef or a restaurateur, I believe that my role in this industry is to find the highest quality tools from Japan in hopes that they may assist you in reaching your career goals. While making this knife catalog, we did extensive research to provide our readers with as much information as possible so as to maximize the potential of the knives and services offered through Korin.
    [Show full text]
  • David Chang Bio
    DAVID CHANG BIO *** DAVID CHANG is the chef and founder of Momofuku, which includes restaurants in New York City, Washington DC, Sydney, Toronto, and Las Vegas, a bakery (Milk Bar) established by award-winning pastry chef Christina Tosi with multiple locations, and a quarterly print magazine (Lucky Peach). Since opening Noodle Bar in 2004, David has been honored with five James Beard Foundation Awards (Rising Star Chef of the Year, Best Chef New York City, Best New Restaurant – Momofuku Ko, Outstanding Chef, Who’s Who of Food and Beverage). Momofuku Ko has two Michelin stars which it has retained for eight years, and the restaurant is featured on the S.Pellegrino World's Best Restarants list. David has been featured on the covers of Forbes Life and New York Magazine and recognized as one of Time Magazine’s 100, Fortune’s “40 Under 40”, Fast Company’s “1000 most creative people in business”, and Esquire’s “most influential people of the 21st century”. He was also named a GQ man of the year and is now a regular contributor to the magazine. David’s cookbook, Momofuku, and issues of Lucky Peach are New York Times best sellers. *** Momofuku Noodle Bar: August 2004 Momofuku CCDC: October 2015 171 First Avenue, New York, NY 10003 CityCenterDC, 1090 I St NW, Washington, D.C. 20001 Momofuku Ssäm Bar: August 2006 Momofuku Nishi: January 2016 207 Second Avenue, New York, NY 10003 232 Eighth Avenue, New York, NY 10011 Momofuku Ko: March 2008 Fuku at Madison Square Garden: January 2016 8 Extra Place, New York, NY 10003 4 Pennsylvania Plaza, Section 119, SAP Concourse Milk Bar: Established November 2008 Fuku at Citi Field: April 2016 Multiple Locations - NYC, Washington, DC, Toronto 123-01 Roosevelt Ave, Section 102, Field Level Concourse Momofuku Má Pêche: April 2010 Ando: May 2016 15 W.
    [Show full text]