His new spot, called North Spring, will be located in the northeast area of Chinatown. While the concept and menu are still works in progress, Chang mentions that he's planning to take advantage of the local produce and farmers' markets to create something he's never done before.
When asked why so many chefs are opening spots in L.A., Chang says it's due to a variety of reasons: "There's a greater sense of optimism here, a greater sense of risk-taking, and maybe that has to do with some of the economics, where you have younger chefs doing more interesting things. . . . There's an infusion of things that are happening here, and it’s not a surprise that people are wanting to open up — I've always been shocked that it didn't happen years ago."
The exact opening day is still TBD; however, we're also looking forward to the new Milk Bar opening on Melrose Avenue in Los Angeles later this year.
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