Fuku will Now Deliver

FUKUDavid Chang’s spicy fried-chicken sandwich shop, Fuku, has become a major headline since opening this past summer. Lines to snatch a sandwich are out the doors, and expansion of Fuku+ followed quickly after successfully opening Fuku on the lower east side. However, customers no longer will need to wait on line for a spicy-fried chicken sandwich. Starting today, Fuku will deliver across Manhattan and up to 85th Street through Caviar.

David Chang is no stranger to utilizing off-site delivery services, like Maple, and now will deliver Fuku items through Caviar, another delivery service. Along with the famed sandwiches, the 163 Salad, Fuku Fingers, French fries, a Milk Bar Confetti cookie, and the Ssam Sauce will be available.

To read more, click here.

Maple to Expand its Delivery Zone

grandarmy_maple_identity_01Maple is a newly launched service where food is prepared in a commissary kitchen in Brooklyn, then is delivered in a network of neighborhood delivery kitchen hubs. David Chang, a major influence in the New York City restaurant industry, is a partner with Maple delivery services and its products. When it launched in April, it only delivered below Chambers Street. However, starting tomorrow, Maple will expand its delivery zone to serve parts in West Village, Greenwich Village, SoHo, Tribeca, Lolita, and Little Italy. CEO Caleb Merkl said “The thing about growth for us is that, because we actually are building out the infrastructure with more neighborhood kitchens, the reality is a we gain more density, the model actually gets even better.”

The lunch and dinner options will cost $12 and $15 respectively. There will be new signature green juice, drinks selections, and dessert collaborations with Christina Tosi. Menus include dishes like wild albacore tuna nicoise salad, lamb kofta with coriander yogurt vinaigrette, spicy shrimp stew, and herb grilled garlic chicken, and smoked-brisket sandwich, peppered pro steak, and red-wine braised short ribs.

Maple’s concept is that all food is made to travel, and kitchens are optimized so orders arrive in 30 minutes or less. “You get online, you order, and there’s basically a giant marketing channel that pushes an order onto a restaurant, and that restaurant wasn’t necessarily built with delivery in mind,” Merkl says.

To read more, click here.