The restaurant will be called Momofuku, but won’t be a carbon-copy of the New York City restaurant known for its noodle dishes and pork buns, he told the magazine. Chang and his partner own more than 10 spots in New York and Toronto.
Chang is aiming for a “more accessible” restaurant that doesn’t necessarily cater to “foodies,” according to the report.
The 4,500-square-foot space will be located just down the way from a D.C. outpost of another big-time New York chef: DBGB from Chef Daniel Boulud. Momofuku in D.C.’s opening is pegged for spring or summer 2015.
We’ll follow up with Chang’s team for more details and get back to you.