Noma And The Future Of Fine Dining With Julia Moskin Of The New York Times
Radio Cherry Bombe
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Momofuku Soy Sauce
The interest in a restaurant being a place that creates food products rather than serving food is something that certainly a lot of restaurateurs are thinking about. David Chang of Momofuku has done in the pandemic which is a real pivot they closed a number of restaurants during the pandemic as did many of these high-end chains. They have also created a sort of upscale restaurant level on the little Momofuku soy sauce now whether Americans are ready to pay eight dollars for eight ounces of soy sauce we don't know that yet.
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