clock menu more-arrow no yes mobile

2013_david_chang1234.jpg In the first installment of his newly minted column "David Chang's Kitchen," the Momofuku chef seeks redemption for America's most maligned lunch meat. Whether he can do for bologna what he did for pork belly remains to be seen, but he lays the foundation for a compelling case. [GQ]

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world