Monday, February 15, 2010

Momofuku Ssäm Bar - New York, NY
It seems that David Chang can do no wrong. He's won over publication critics, bloggers, and pretty much every hipster in Manhattan (a formidable army of people that does not embrace its label). Who hasn't eaten at a Momofuku? It's the rite of passage on becoming a well-informed citizen with uber swagger. So, given I did not think much of his noodle bar and I was never quite in vogue with the pork obsession, I was unsure how much I would like Ssäm Bar. Even given those impediments, I was pleasantly surprised by what turned out to be a great seafood meal.

Santa Barbara Uni - tapioca, whipped tofu, scallions

Cured hamachi - edamame, horseradish, pea leaves

Tello's Chawan Mushi - maple syrup, smoked trout roe

Satur Farms Fried Brussels Sprouts - chilies, mint, fish sauce

Steamed Manila Clams & P.E.I. Mussels - Benton's bacon, kimchi

Crispy Pig's Head Torchon (Newmans Farm, MO) - red adzuki beans, spicy mustard

PB&J - concord grape jelly, crunchy peanut butter, saltine ice cream

Amish Cheddar Shortcake - Empire apples, ham cream
As true mavericks, we skipped over the signature pig shoulder and most centerpiece pork dishes to order pretty much all the seafood items. What I found were some unexpected but refined combinations of ingredients in the our dishes, with appropriate accents of everyone's favorite animal. There is a lot of buzz around David Chang's restaurants for a variety of reasons: he's badass and his places allow us to embrace our inner carnivore in trendy environs. However, I would return because he is serving up some of the most innovative casual seafood plates in the city.

Momofuku Ssäm Bar
207 2nd Ave
New York, NY 10003



Blogger Single Guy Ben said...

Wow, I can't believe you didn't try the famous pork buns. It's like good toro. But looks like you did pretty well with the seafood route. That chawan mushi looks amazing.

2/20/2010 10:18 PM  
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5/12/2012 9:18 PM  

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