Restaurant consultants Baum & Whiteman in the States suggest that Korean-style Fried Chicken will be the new Roast Pork Belly for happening eateries.
It is, apparently, "invisibly coated, amazingly flavorful and fried twice for ultracrunch". Evidence for this trend ? "Monday night chicken dinners at Thomas Keller’s Ad Hoc in Yountville, in Napa Valley, and at Andrew Carmellini’s Locada Verde in New York. People fight for a table at Momofuku Noodle Bar in New York, where you’ll get two chickens (one southern fried, the other a thrice-fried Korean rendition) but even at a hundred buck a pop for your group, tables are
perpetually sold out".
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