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Chef Mon Nov 26 2007
High Skill and Casual Eating
I spent the morning reading a profile on NY chef David Chang and his recent success in the foodie and media circles concerning his and business partner Joaquin Baca's Momofuku restaurants. It's the kind of place that seems to exist primarily on the coasts: superior worldly ingredients cooked at a high level which produces what some might call the New American Cuisine. A combination of small plates and large, communal dishes at a very affordable (almost student cheap) price, a lack of reservation options, no dress codes and chefs being cooks, servers and host, all in one.
The question I have for Chicago is this: we're in an amazing place right now for food culture -- Alinea is here, Paul Kahan's Blackbird and Avec, Hot Doug's and Kuma's Corner -- so I ask the readers, where's some really exciting high level cooking going on right now?