Foumami CEO Michael Wang offers his pick for eco-friendly quick-service dining in the May/June issue of SIERRAmagazine alongside other fast-casual industry experts.

Wine Spectator profiles Island Creek Oysters in an in-depth entertaining feature story, including recipes and wine pairings from Island Creek Oyster Bar.

BonAppetit.com explores the concept of Asian sandwiches by following Michael Wang as he prepares freshly made shao bing for Foumami’s signature sandwiches.

The Boston Globe goes behind-the-scenes with Chris Gould, sashimi chef at Ken Oringer’s Uni Sashimi Bar.

Michael Wang, owner of Foumami, is profiled in Arrive magazine’s “Trendsetter” column for bringing American diners an authentic taste of Asia through sandwiches served on house-baked shao bing bread.

The luxury issue of hospitalitydesign, a high-end industry trade publication, includes Clio in a story about established fine dining restaurants undergoing relaxed renovations. Ken Oringer’s flagship Boston restaurant is included alongside eateries from other notable chefs like Wolfgagng Puck, Eric Ripert,

The Improper Bostonian features the newly-reopened Clio and Uni restaurants from noted chef Ken Oringer, highlighting the expanded bar program, relaxed atmosphere, and late-night dining options.

A special seafood sustainability feature in The Boston Globe includes commentary, recipes, and photos from Area Four, Island Creek Oyster Bar, Lumiere, and Russell House Tavern.