Behind two opaque white glass doors on a storefront on Manhattan’s 14th Street, a team of sous chefs is chopping, marinating, and frying food for the Flatiron lunch crowd. A young intern wearing a loose T-shirt and a red baseball cap sits among a collection of stainless steel appliances, a warming cabinet, preparation counters, walk-in coolers, and industrial-size sinks. He’s staring intently at a laptop. “He’s measuring the degradation of temperature over time for food items,” says J.J. Basil, the lead chef at David Chang’s new outfit, Ando, a ghost of a restaurant that has no physical dine-in location.
Chang is a serial restaurateur who has made his name on innovative comfort cuisine through the umbrella of Momofuku. In 2004, he launched his first spot, Momofuku Noodle Bar, and has since amassed a series of restaurants in New York City, Toronto, Las Vegas, and Washington, D.C. Now, with Ando, hungry customers can’t just come and sit down—or even order pickup. All the food is made to be delivered for $9-$12 in 30 minutes or less.
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This article was published on Fast Company. A link to the original piece appears after the post.
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