David Chang sells individual pieces of cold fried chicken at this dark nook next to Momofuku Ko, but it’s no takeout joint, guests are meant to sit and hang out. The meaty poultry’s crust is thick, nubbly, slightly sweet and spicy from a glaze of mirin and hot sauce. His menu alters daily, written in a journal so guests can page through and see what came before. If the stretchy crepe with aged, cultured, tangy butter is available, get it. To drink are inventive cocktails and fine wines.