Brooklyn or Oklahoma City could come first.
He really hates the Tiki Pork Belly.
His title is Head Chef, and he's there day to day.
In a boon for the telephone-averse, Mission Chinese Food is testing out online ordering tonight, via the website. If all goes well and they aren't horribly slammed, it's likely this service will continue. [MissionStFood/Twitter]...
He poses for the girlie mag along with Eric Ripert and Marcus Samuelsson. With clothes on.
It's something he jokes about in a new profile in New York Magazine.
Danny Bowien is heading to France around the new year to scope out spaces.
'You have to not be afraid to f*ck up your hair, put bleach on it, let it sit for an hour, put on foil, and blow dry it.'
He also compares the food to an S&M experience.
Marcia Gagliardi attempts to describe what makes a restaurant white hot.
This is happening at Le Fooding Brooklyn Fling on September 23.
We were kind of ahead of the curve on this one, here in S.F.
"[Bowien says,] 'I love Chinese food. I don't know what I'm doing, but I respect this, that and the other Szechuan restaurant. Please don't consider me a master, I'm just a dude with a tea pot full of dirty girl...
Adria said 'What is this?' Bowien said, 'It's the King of Beers.' And Adria said, 'Okay.'