On the Menu: David Chang Goes Vegetarian

by jbfauthor on August 20, 2009

Think it’s hard to get into Momofuko Ko? Try getting a vegetarian-friendly meal out of David Chang, whose menus have famously warned off non-meat eaters. But did you ever wonder what this multiple JBF Award winner would make if he couldn’t use pork (or beef, or chicken...)? Well, we did, and the lucky diners who snagged seats at tonight’s dinner at the Beard House are about to find out. Here’s a sneak peek at the menu: Hors d'Oeuvre: Smoked Potato Salad with Fines Herbes and Dill Granité Salt-Pickled Celeriac Sheets with Squash Farce, Donburi, and Chervil Red Ball Radishes with Butter, Poppy Seeds, and Black Sea Salt Dinner: Eckerton Hill Farm Cherry Tomatoes

Comments (0)