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Momofuku Ssam Bar
207 2nd Ave
New York, NY 10003
(212) 254-3500
Official Website
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Listed below are links to reviews of Momofuku Ssam Bar from around the web.
[ more from apassionforfood.blogspot]
"Holy cow, I've never had cauliflower in such a form of deliciousness! The cauliflower itself was thoughtfully cut into appropriate bite size pieces (unlike the huge chunks you typically find in dishes), fried to a crispy golden, laced with a childhood mem..."
[ more from apassionforfood.blogspot]
"This dessert pictured above from Momofuku Ssam haunts me in drool-worthy dreams...."
[ more from events.nytimes]
"By bringing sophisticated, inventive cooking to a setting that discourages even the slightest sense of ceremony, Momofuku Ssam Bar answers the desires of a generation of savvy, adventurous diners with little appetite for starchy rituals and stratospheric..."
[ more from finickyeater.blogspot]
"But the side benefit of my heinous job is that I have the opportunity to dine out frequently, as part of recruiting, client meetings, firm events, etc. I also eat when I'm happy, when I'm upset, when I'm stressed, when I'm bored, when I'm celebrating, whe..."
[ more from foodite]
"It's Dave Chang's glorified version of a bahn mi fit for a gourmand. It's filled with ham, veal head cheese (if you don't know, head cheese is not cheese at all, but the scraps of meat and fat from the head of veal), and chicken liver pâté...."
[ more from foodmarathon.blogspot]
"Never have I experienced such an awkward tension between the servers behind the counter. It was as if we walked into to someone's apartment unannounced and demanded that they make us lunch...."
[ more from gayot]
"Enjoy Italian fare in the soothing interior of Insieme in the New York City hotel The Michelangelo. In San Francisco, Pres a Vi offers innovative small plates with Asian and European accents, while Ethiopian dishes like lamb shank with garlic, ginger and..."
[ more from laweekly]
"12-plus pounds of Heritage meat braised into sweet, caramelized submission, served with a couple of different kimchis, a dozen fresh oysters on the half shell..."
[ more from menupages]
"I have an unusual addiction to the og berkshire pork buns, and I was also curious as to what this korean burrito phenomenon was. I ordered the original burrito (or whatever it's called) and the pork buns, and my favorite white ale...."
[ more from nyjournal.squarespace]
"eGullet’s Nathan, who apparently counts mind-reading among his many skills, says that the purported phenomenon “especially appeals to a youthful but knowledgeable demographic. ” We can readily believe that Nathan knows at sight who is yo..."
[ more from nymag]
"For certain high-flying foodies, the culinary event of Summer 2006 was undoubtedly the opening of L'Atelier de Joël Robuchon at the Four Seasons Hotel. Like chez Robuchon, the Momofuku Noodle Bar spinoff has counter seating, an Asian-influenced cuisine..."
[ more from nysun]
"Panelled in dark wood, staffed by intense, knowledgeable young men, and decorated only with a vintage John McEnroe poster, the Ssäm Bar is a hip, polished East Village den. It's the brainchild of David Chang, chef and owner of the nearby Momofuku Noodle..."
[ more from offthebroiler.wordpress]
"In the 9 months since opening the restaurant, many things have changed. Gone is the original simple menu , replaced with a much more expanded list of offerings, focusing on small plates/appetizers and special/seasonal items...."
[ more from pabulum.ext212]
"I wish Chef David Chang all the luck now that his second restaurant has opened. From bowls of noodles made fancy by adding Berkshire pork and other seasonal ingredients come Korean burritos called ssäm made fancy by adding, well, Berkshire pork and o..."
[ more from roboppy]
"The awesomness of dinner at Momofuku Ssam Bar naturally had a lot to do with the food, but also relied on hanging out with a bunch of awesome people. Even though I hadn't met half of them beforehand, I knew we'd all get along (yes, I can sense these thing..."
[ more from savorynewyork]
""The culinary aesthetic is one that stays behind the scenes at most restaurants, but is familiar to anyone who's spent time with kitchen workers at play: a glorification of pork fat, chili heat, organ meats, staying up late, and drinking...."
[ more from search.cityguide.aol]
"Chef David Chang burst onto the scene in 2005 with quite a following at his first East Village venture, Momofuku Noodle Bar, where he served (and, according to some gastro groupies, reinvented) ramen with creative seasonal ingredients. Here he both expand..."
[ more from seriouseats]
"But the crowning joy is without a doubt, billowy clouds of Kendall Farm's creme fraiche whipped into a fantastic frenzy...."
[ more from urbandaddy]
"Enjoy your ssäm traditionally wrapped or (in a healthy but weak move) lettuce-wrapped, perch at the long communal-friendly bar, and down it all with some OB Beer (like a Korean Bud). A late night kitchen will open later this fall, which will put out ecle..."
[ more from villagevoice]
"If you wondered what Chipotle would be like if it served Korean-ish food instead of Mexican, here’s your answer. This long-awaited offshoot of the wonderful Momofuku is named after the Korean practice of wrapping food in lettuce leaves and offers w..."
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