The Sichuan-pork flatbread, which costs $15.
As a total surprise last week, David Chang flung open the doors to Fuku+, the big-brother outpost of his fried-chicken concept that’s housed in midtown’s Chambers Hotel. Beyond fried chicken (which now comes in the form of a sandwich, a “bite,” and chicken fingers — a collaboration with Danny Bowien), the Fuku+ walk-in menu includes salt-and-pepper shrimp, a wedge salad, and more. (Meanwhile, there are large-format dinners available if you reserve ahead.) Take a look:
Fuku+, 15 W. 56th St., first fl., no phone
