What is the role of meat in David Chang's cuisine?
I’ve maintained this for a while now: I think meat is going to take a back seat to vegetables and grains. Moreover, that’s how the world eats. No one really has a 64-ounce T-bone steak — that’s only in America. I think that meat will be much more used as a flavoring agent rather than the centerpiece of a dish. And just like most other cultures, meat is going to be eaten on celebratory occasions, because I think it is going to quite expensive. Food is going to get expensive. People just have to embrace that notion. We serve meat, and we try to procure from the best farmers we can. I think it’s a misnomer that we’re a meat-centered restaurant. We’ve really never been.