Meet David Chang's Doppelgänger: David Chan
David Chang (left) and David Chan (right) have a little more in common than their professions. Photograph of David Chang from Desperate ChefsWives of NYC | Photograph of David Chan from Grand Street News
This morning a friend tipped me off to the existence of David Chan, a restaurateur in New York City who runs LES Sushi and Wa Lung Kitchen and happens to bear a striking resemblance to another New York City restaurateur, Momofuku kingpin David Chang. It's not uncommon for Asians to have the same or similar names (I used to receive messages on Facebook meant for another NYU student named Robyn Lee; how confusing), but as my friend pointed out, "These two look alike and are both restaurateurs; thats creepy." I can't wait for them to meet so that the universe can explode. [Thanks to Mitch Weinstein, LES food czar, for the link.]
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Adam Roberts, 
What's especially fascinating is son Mauro Maccioni's response to Adam's blog post. His bristling defensiveness knows no bounds. What's interesting is that Mauro never directly responds to Adam's description of the indignities the Roberts family suffered at the hands of the restaurant's staff, including Sirio himself. I should say that the Maccionis know who I am, so I am often treated well when I go to their restaurants, but I have certainly been treated shabbily on occasion and had bad food at various incarnations of Le Cirque.
Charles Gabriel, perhaps 
Charles' bird was golden brown, greaseless, and crunchy and crispy on the outside and moist and tender on the inside. In short, it is everything I want fried chicken to be. Wheeler's ribs were messy, satisfying baby backs, but the very sweet glaze they were coated with almost completely obscured whatever smoky taste the Old Hickory brand smoker imbued them with. My wife's fried catfish was fried just as skillfully as the chicken, though its crispy exterior could have benefited by a shake or two of salt. 
All this food was preceded by very good corn muffins with a honey glaze, and succeeded by moist pieces of red velvet cake and pineapple cake from a local Harlem bakery (I believe the owner said he got them from Let Them Eat Cake). They're still working out the kinks in the service (our food took a long time to come), but the staff was pleasant and well-meaning. When Dirty Bird to Go opens, I look forward to comparing its fried chicken to Charles'.
