It's not who you are or who you know, but how fast you can click that gets you into David Chang's red-hot Momofuku Ko in New York City. And by “you” we mean everybody — high-profile reviewers, food magazine editors, Chang's fellow chefs, dignitaries, even customers who left gigantic tips on their previous visit. They're all in the same boat when it comes to scoring a reservation at 2007 James Beard Award Rising Star Chef winner Chang's tiny (12 seats, 650 square feet) new restaurant. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.