Momofuku Opens Ma Peche in Midtown
Marissa Liu — April 6, 2010 — Lifestyle
References: momofuku
Chef David Chang's newest Momofuku eatery, Ma Peche, open in Midtown Manhattan this week. If you're planning on eating there be prepared to fight with the highest quality hipster foodies New York (and the world) has to offer.
On the menu at Ma Peche is steak frites, with the "steak" being taken from the shoulder area of the cow (normally called the "chuck") and fries made of rice. Also on order is Long Island Iced Tea made with "homemade cola syrup."
La piece de resistance at Ma Peche is a painting of 5 shirtless men in Mexican wrestling masks driving ATVs that you may recognize from Wes Anderson's movie The Royal Tenenbaums (it was in Eli Cash's house).
On the menu at Ma Peche is steak frites, with the "steak" being taken from the shoulder area of the cow (normally called the "chuck") and fries made of rice. Also on order is Long Island Iced Tea made with "homemade cola syrup."
La piece de resistance at Ma Peche is a painting of 5 shirtless men in Mexican wrestling masks driving ATVs that you may recognize from Wes Anderson's movie The Royal Tenenbaums (it was in Eli Cash's house).
Trend Themes
1. Hipster Foodie Cuisine - Opportunity for restaurants to create unique, unconventional dishes to attract trendy, food-savvy customers.
2. Artistic Restaurant Decor - Incorporating unique and visually appealing decor and art into a restaurant can set it apart from competitors and attract attention from customers.
3. Regional Ingredient Exploration - Exploring lesser-known, regional ingredients and incorporating them into dishes can create a unique and innovative culinary experience for customers.
Industry Implications
1. Restaurant Industry - Restaurants can use unconventional ingredients and unique decor to attract customers and stand out in a crowded market.
2. Art and Design Industry - Opportunity for artists and designers to create visually stunning and unique pieces for restaurant decor.
3. Agriculture Industry - Opportunity for farmers and suppliers to introduce lesser-known, regional ingredients to chefs and restaurants to be incorporated into their dishes.
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