A recent cereal-themed project with Kellogg’s got chef Danny Bowien thinking about breakfast, and he decided to combine the best of two cultures for his new spread, which debuts at a 10 a.m.-3 p.m. brunch service on Thursday.
“We’re gonna have dim sum carts going around, but not with traditional dim sum,” he says. “It’s gonna be Mission Chinese Food: little plates of mapo tofu, and scrambled egg and tapioca dumplings.”
A second cart will travel the dining room laden with Black Seed’s Montreal-style bagels, baked in MCF’s wood-fired ovens, alongside the appropriate accoutrements like chopped liver and a collaborative take on whitefish salad.
There's also this, so who knows where else the menu will roam: