At Momofuku Ssäm It’s AC/DC 24/7A while back David Chang told Eater that his new fourteen-seater won’t be a fine-dining restaurant, though a recent Craigslist ad recruiting cooks says “prior fine-dining experience is preferred.” Whatever Momofuku Ko turns out to be, we can’t imagine Vivaldi will be playing in the dining room — it’s not like critics have been turned off by the steady diet of AC/DC that we heard during a recent stop-in at Momofuku Ssäm.
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Adam Perry Lang Seeks to Create the Perfect Beef Animal
In the meat business, sourcing is the ultimate boast: It’s not enough to claim your meat is “prime,” when any meathead worth his cholesterol knows how promiscuously that once-proud term is thrown around. No, today’s steakhouse has to have boutique sources or, even better, their own prize bull, as at Primehouse NY. But no meat man has a more obsessive take on quality than Adam Perry Lang. The Robert’s and Daisy May chef tells us that he’s currently in the process of researching what will be his own beef program in Montana. “It’s so important to understand it, to be able to control what’s happening. I want to say that I’m doing everything I can to get it where I want it. I want to raise beef the right way. I want to know I’m doing the right thing.”
