The Wall Street Journal put out a piece called What's the Next Big Restaurant?, choosing Benu as one of two "Ones to Watch" on the global restaurant scene. To begin with David Chang says it's "the best restaurant in America." WSJ also chose it because chef-owner Corey Lee is developing new technology to do obscene things like "infuse huge quantities of butter into mashed potatoes." Plus, "young chefs in training desperately want to work there," and Lee's approach "might be considered a maturing of the modernist style that brought injectors, eye-droppers and plumes of liquid nitrogen to the dining table." Daniel Patterson predicts, "Benu is not always booked, but some day it will be." [WSJ]
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