EATER
JANUARY 31, 2025
I had my first Zuni Cafe chicken on a visit to the Bay Area in 2004, when an old college friend suggested I meet her and her new boyfriend at the restaurant. Over aperitifs at the crowded zinc bar, I decided that I liked the guy. She was eager for me to meet him, as she was pretty sure he might be the one. Then we sat down to eat.
EATER
SEPTEMBER 13, 2023
Opened in New York City in 2004, the Spotted Pig, before its staggering fall , also served chicken liver toast , messy and meaty on thick, crusty bread. It might be the plating, as in the showering of herbes de provence at Bar Spero in DC , or the smoothed and garnished plate covered in nuts and fruits at San Francisco’s Cassava.
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EATER
MARCH 31, 2021
Ever since her husband, Rudy, died in 2004, dropping Monowi’s population by half, Eiler has been something of an international celebrity. Eiler works at the bar Tuesday through Sunday, from 9 a.m. Above the bar are rows of ceramic Budweiser beer mugs, nearly 40 of them, that Eiler has purchased from the company every year since 1983.
EATER
MAY 26, 2021
area in 2004, so for better or worse, I’ve become intimately familiar with the interchange’s (lack of) options and how they’ve evolved (read: devolved) over the years. As a Cleveland native with close family in Pittsburgh, I’ve passed through Breezewood about a dozen times each year since moving to the D.C. There used to be a Wendy’s!
EATER
SEPTEMBER 28, 2022
HAGS sits at 163 First Avenue in Manhattan, which from 2004 to 2007 was the original location of Momofuku Noodle Bar. That influenced the layout of the bar and the kitchen, making it open “so they can catch glances of each other throughout the service.” The bar has a padded armrest. It was famously spare and cramped.
SpotOn
JANUARY 29, 2025
CoastAL Orange Beach (Pensacola, Florida): Pensacola area bar named one of the best bars in the US by USA Today for its live music, loyal patrons, cold Bushwackers, and fresh seafood.
EATER
DECEMBER 21, 2020
The book, co-written with food writer (and Eater contributor) Gabe Ulla, focuses on Chang’s years building Momofuku, 2004 to roughly 2017, although it briefly explores his formative years, from his “certifiably average” childhood in Virginia to his time in culinary school and as an inexperienced young cook at NYC institutions Craft and Café Boulud.
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