On the House is our regular column written by the owners and operators of the great food and beverage establishments of New York. Today, your proprietor is Mr. David Chang of Momofuku Noodle Bar and Momofuku Ssam Bar.
There’s a place in every restaurant where important intra-operation messages are posted. Some use good old cork bulletin boards; others employ fancy dry erase technology. At Ssam Bar we use the basement door: it’s where we post notices telling the staff to stop drinking all the expensive booze, where photos of blacklisted bloggers go up, where there's a reminder of the cobra kai, the Momofuku way: “Strike First, Strike Hard, Show No Mercy”. The real eye sore is the list of upcoming events where I will have to stand behind a 6-foot table and repeat the name of a dish a thousand times to people who aren’t listening anyway.
Kevin, AM chef at Noodle Bar, regularly takes it upon himself to make sure the staff is up to the minute with Momofuku-wide policies in his basement door missives. Then he posts shit like this:
"Three time M.V.P. LEGEND. Full comp."
—D. Chang
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