The Washington Business Journal gives us a name for the dumpling and ramen bar Eric Bruner-Yang plans to open above the Pug. Bruner-Yang has worked as the Kitchen Manager at Sticky Rice, and has also been spotted bartending at Little Miss Whiskey's and Jimmy Valentine's.
5 comments:
Can not wait for this to happen.
So very excited. My only hope is that it's real noodle house prices. So far the noodle shops in the city are tacking trendy/outrageous prices onto a bowl of noodles and broth.
My only hope is that it's real noodle house prices. So far the noodle shops in the city are tacking trendy/outrageous prices onto a bowl of noodles and broth.
People open restaurants to make money. Rent for commercial properties on H Street is outrageous. People have to charge outrageous prices to make money. This is why Teddy Folkman charges $14.00 for mussels (which he purchases wholesale for $1.50 per pound).
O ho! I cannot wait for this. This is really good.
For you guys waiting for Toki. I am currently in Taipei visiting family and getting my noodle training on to add some true authenticity. Can't wait to come home!
<3 erik toki
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