Rockstar status still intact, David Chang opened this, his second venture, in 2006. Famous for its pork buns, Momofuku Ssäm also offers a raw bar, small plates, country ham and the extremely limited seating you'd expect.
"At freewheeling Ssam, you can drop in for just 30 minutes, have a snack of one or two small dishes, pay just $20 for them. And yet the quality of the food - its fastidious sourcing, vibrant seasoning and ingenious grace notes - isn't dumbed down in the least for an informal context."
- Frank Bruni,
The New York TimesThe New York Times: *** (excellent); Critics' Pick
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2012: 25 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
James Beard Foundation: David Chang, Outstanding Chef finalist (national), 2012
Reservations not accepted. Full bar. Serving lunch, dinner and late-night daily.
Rockstar status still intact, David Chang opened this, his second venture, in 2006. Famous for its pork buns, Momofuku Ssäm also offers a raw bar, small plates, country ham and the extremely limited seating you'd expect.
"At freewheeling Ssam, you can drop in for just 30 minutes, have a snack of one or two small dishes, pay just $20 for them. And yet the quality of the food - its fastidious sourcing, vibrant seasoning and ingenious grace notes - isn't dumbed down in the least for an informal context."
- Frank Bruni,
The New York TimesThe New York Times: *** (excellent); Critics' Pick
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2012: 25 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
James Beard Foundation: David Chang, Outstanding Chef finalist (national), 2012
Reservations not accepted. Full bar. Serving lunch, dinner and late-night daily.