Time Out says
In the years since the 2006 opening of Ssäm Bar, chef and owner David Chang has added cookbook author (Momofuku), magazine editor (Lucky Peach) and—with the ascendency of his pastry chef Christina Tosi—even talent scout to his resume. To understand his astounding success and cult of personality, one need look no further than this perpetually buzzy restaurant, still a crown jewel of the East Village dining scene. Waiters hustle to raucous rock music inside this wood-paneled 50-seat space, ferrying platters of oysters and regional American hams, oozing pork buns, and daring offal dishes to tables still packed with food cognoscenti. Serious grub, like creamy fingerling potato soup with silky Hama Hama oysters, or a heaping bowl of chewy Korean rice cakes tossed with chunks of spicy pork sausage and Szechuan peppercorns, can be ordered well into the wee hours. Groups can arrange ahead for large format dinners, such as a spread of burnished rotisserie ducks or the infamous Korean bo ssäm (pork shoulder lettuce wraps) for which the place is named.
207 Second Ave
|Cross street:||at 13th St|
|Transport:||Subway: L to First or Third Ave; L, N, Q, R, 4, 5, 6 to 14th St–Union Sq|
|Price:||Average main course: $16. AmEx, MC, V|
|Opening hours:||Restaurant: Mon–Thu, Sun 11:30am–3:30pm, 5pm–midnight; Fri, Sat 11:30am–3:30pm, 5pm–1am. Bar: Mon–Thu 6pm–2am; Fri, Sat 6pm–3am; Sun 3pm–midnight.|
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Users say (5)
Average User Rating
5 / 5
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I took my friend here for his birthday one year; it was both of our first times having a momofuku meal, and it did not disappoint. For some reason when we went (perhaps it was a weekday), there was absolutely no wait and we had almost the whole place to ourselves. And maybe the best part was that the kitchen is open and we were seated very close to it, so we could see how hard the militant staff was working to produce the food. I saw one line cook cook a huge piece of whole fish with what looked like a heat lamp. We of course got the pork buns, and I have never had better. They all came with a thick slice of pork belly on each sweet, steamed bun. Another memorable dish was the lemon meringue pie, which was unlike any lemon meringue I had ever had. There was a pistachio, hard meringue crust that was light and airy and to die for. Go for a unique, delicious meal.
Testato lunedi 5 ottobre. Anche per un palato italiano l'apprezzamento è al massimo..... armoniosa ed insolita, stupefacente combinazione di sapori !!!!!!!!!!!!!!!
Torneró sicuramente al prossimo soggiorno a NY. Grazie Sam per averci portato.
Elena ed Alessandro
This is my #1 favorite restaurant in New York City. It's a meat lovers' paradise. The pork puns are a must to start out with, but the meal I must get every single time is the spicy pork sausage and rice cakes. It's such a unique, delicious dish, dripping with spicy oil and topped with fresh chives, and the rice cakes are chewy and crunchy at the same time. Make sure you stop by in the adjoining bar, Booker and Dax, for a night cap. Then hop across the street to Milk Bar for dessert—get the cereal milk soft serve! It's a full evening affair.
Started with the buffalo pork buns and charred broccolini with beef tongue - both delicious! Then we had the whole boneless porgy ssam, which was also very good. Since it was a Monday night, we were able to get seated almost right away at the bar