No restaurant opening of 2015 was more anticipated than this spinoff of David Chang’s Momofuku brand. It would be hard for any restaurant to live up to such immense expectations, particularly an outpost of empire with an absentee chef/owner. And while there are dishes that will have you marveling at Chang’s ability to make fast food feel like fine dining, you’ll also encounter the rough edges endemic to high-volume operations where the boss isn’t always looking—a dish that needs more fine-tuning, a presentation that comes across as more tossed off than labored upon. But Chang, a Northern Virginia native, is often maniacal in his quest for perfection. So keep an eye on the place over the coming year as he introduces new dishes and phases out some of the sure things associated with his other spots. In other words, as in 2015, no restaurant will be more talked about.
Don’t miss: Pork, brisket, and shiitake steamed buns; rockfish crudo; ham and biscuits; beef noodle soup; ramen; rotisserie chicken; “Crack Pie”; Chocolate Chocolate cookie; Blueberry & Cream cookie.