| |  | Momofuku Ssäm Bar | | | “The quick-stop Korean "burrito" bar by day turns into a mecca for experimental Asian cuisine once the sun sets.” —citysearch | | Cuisine: Korean, Eclectic / Intl |
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| | | | | | [A note of sorts: This entry originally took place on October 13th. I'm slow.] "WUUAAHAH, ALEX!!!" I shouted something roughly resembling the above exclamation of crazed buggy-eyed surprise (I have no photographic evidence of the buggy eye, but trust me) when Alex finally appeared outsi... Read More | | | | | | Robyn's birthday dinner at Momomfuku Ssam acutally took place way back in mid-October, but sigh, you know how time fliiiieeees. One week turns into another, and before you know it, you're ten pounds heavier, and it's mid-November! Going back in time, Robyn invited a lucky bunch of us out for some ma... Read More | | | | | | Table of 8 I think I need an Momofuku intervention - or maybe I just need to move out my neighborhood so it's less convenient to get to. I'm less than a 10 minute walk away from either. Last week I went three days in a row. The first two times I went after I already had dinner elsewhere! Th... Read More | | | | | | Momofuku Noodle Bar 163 First Avenue New York, New York 10003 (212)475-7899 Chefs David Chang and Joaquin Baca Lunch and dinner daily $15 per person minimum for credit cards Last tried: December 2007 Fried sweetbreads with sweet/spicy soy dipping sauce with scallions tasted like top shelf popcorn ... Read More | | | | | | Momofuku Ssam Bar 207 Second Avenue (on the corner of 13th Street) (212) 254-3500 Excuse the ridiculous title. I couldn’t help myself. The Momofuku restaurants (Momofuku Noodle Bar, Momofuku Ssam Bar, and the latest Momofuku Ko) and their omnipotent, do-no-wrong, GQ’s Chef of the Year creator Dav... Read More | | | | | | "I don't know how much meat I can eat." I said those words not actually being unaware of how much meat I could fit into my belly—the meat in question being the bo ssam at Momofuku Ssam Bar—but with the assumption that the amount I could comfortably digest would be pathetically meager. Wh... Read More | | | | | | Is it possible to be more hyped than David Chang? Where should we start? In 2007, he was the James Beard Rising Star Chef of the Year. Both Bon Appétit and GQ named him Chef of the Year. Frank Bruni awarded two stars to Momofuku Ssäm Bar, then named it Best New Restaurant of 2007, despite ... Read More | | | | | | Is it possible to be hotter than Momofuku Ssäm Bar? Well, I suppose you could be The Waverley Inn. Aside from that, Momofuku Ssäm Bar is about as hot as it gets, with practically monthly mentions in New York magazine, the Times, and elsewhere.The restaurant, an offshoot of the successful... Read More | | | | | | You've all read it. David Chang is the best chef today. He is innovative, creative and the food is fantastic. After doing "the pig" last night, I couldn't agree more. A total omigod. Momofuku Ssam (momofuku means lucky peach) is the second of his slowly growing empire in the Ea... Read More | | | | | | Pictured before, but this bacon is allll for something... I. Bacon in liquids? Oh goodness, yes, in cocktails with a shimmy of maple syrup! Don's concocting delicious magic over at PDT with his Bacon-Infused Old Fashioned. Sounds intriguing? Check here for the video release - find it also in print... Read More | | | |
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