by Ian Froeb
I should have posted this last week, but I didn't receive the March 24th issue of the New Yorker in the mail until Saturday, nearly a full week after it hit newsstands. At any rate, if you have the issue or see it on the newsstand or in your dentist's waiting room, check out the profile of New York City chef David Chang -- basically the hottest chef on the planet for the past year -- and the opening of his new restaurant Momofuku Ko. (Sadly, the New Yorker hasn't put the story online.) Chang, who was named the Rising Star Chef at last year's James Beard Awards is nominated this year for best chef in New York City.