The Northern Virginia native told Todd Kliman that the 4,500-square-foot space will be directly across from Daniel Boulud’s DC offshoot of DBGB Kitchen and Bar and will be a Momofuku concept, but different from the others. The report quotes the chef as saying he’s very excited to open a restaurant in his hometown, but it’s clear from the interview Chang is still fairly unclear as to how this concept will take shape.
“It’s going to be a Momofuku restaurant but … where I want to take it is to make it a little bit more — not just accessible,” he tells Kliman. “It’s going to be exactly what we do and nothing like what we do at the same time.”
Judging by his New York restaurants, we have good reason to be excited, too.