From Langos Bread to Pupusas

A tablehopper reader was excited to spot Momofuku’s ~David Chang~ with Momofuku Milk Bar owner and badass pastry chef Christina Tosi at Bar Tartine. Chef Nick Balla says Danny Bowien brought them in. The Bar Tartine team was excited to cook for Chang since they have been using a bunch of the miso and bonji from Chang’s test kitchen in New York, and they made a special sunflower miso for Bar Tartine “that fits the Hungarian-Japanese fusion perfectly!”

Chang also hit up the pupusa stand in front of Panchita’s Restaurant No. 2—his Facebook post has him musing about wanting to make a miso butter version. Have at it.