“One of the things I love about the Momofuku restaurants is that I get the feeling that everyone who works there — bartenders, folks behind the register, and waiters — all embody and promote a culture of enthusiasm for the food and passion for doing things the right way.
hello typepad: The Bo Ssam Miracle (via sippey)
I couldn’t agree with this more. What makes Momofuku special isn’t so much that they’re innovative, but rather that their enthusiasm for what they do is so infectious. David Chang is kind of like the Quentin Tarantino of cooking, in that he clearly appreciates food on a deep level and has the ability to convey a bit of his love for it to everyone who works at or eats at one of his restaurants. I’ve rarely experienced a restaurant where the staff seems to care about the diner’s experience more sincerely and where people seem to be having a better time.
In some respects my love for Momofuku reminds me a lot of my affection for another great New York food and drink institution: Milk & Honey. As I’ve written over on my cocktail blog, there are probably bars out there today who are more avant garde, but M&H remains my favorite bar in the world because of their extreme commitment to customer service and the details of the experience.
(via sippey)
