NYC Dining Preview: Momofuku Ssäm Bar
Momofuku Ssäm Bar
207 2nd Ave (At 13th Street)
(212) 254-3500
Yesterday I had the opportunity to photograph David Chang’s new restaurant, Momofuku Ssäm Bar, just prior to its opening day. The space on second avenue is more than twice the size of the original location on 1st and 10th however it sports a much more limited menu, essentially a variation on three items, focusing on the Ssäm, David Chang’s Koreanized interpretation of the Burrito. The steamed buns from the original restaurant will also be served, however they will use pork shoulder instead of pork belly.
NEW: We also have a podcast with David that I’m sure you’ll enjoy.
This area is the mise-en place and assembly line for the Ssäm wraps, as well as the ordering station.
The steamer box for the steamed buns.
$50,000 Rational Combi oven for slow cooking pork and chicken.
The Rational is able to cook food at a very precise temperature and is computer programmable.
Berkshire Pork in the oven.
A peice of very juicy slow cooked Berkshire Pork.
August 23, 2006 at 2:57 pm
[...] New York City Dining Preview: Momofuku Ssäm Bar [...]
August 23, 2006 at 5:15 pm
yeah! I live 6 doors down on 13th - and am so excited. I’ll do a full review on my blog, as I anticipate eating here frequently.
hopefully they do take out.
August 24, 2006 at 10:56 am
Can’t wait to give this place a tasting.
Nice to meet you and Rachel at Meatopia. Did you stay until the last few rounds came out?
August 24, 2006 at 3:51 pm
[...] Reading food blogs at work is very dangerous. Especially when they include luscious pictures of delicious food like the one above. Today’s drool-inducing dishes were from Momofuku Ssäm Bar and Province. [...]
August 24, 2006 at 4:11 pm
I’ve been wanting to stop by on 1st Ave to try! Now, I can try in 2nd Ave closer to my office.
August 25, 2006 at 4:49 am
This place looks awesome….. you should check this site out … http://thefoodwiki.com nice place to post info on places you’ve been to and get other users to rate it…
cheers,
AJ
August 25, 2006 at 7:50 am
Oh wow that’s hawt. It looks so modernised and with wood too!
I wanna goto NYC!
October 8, 2006 at 4:09 am
[...] Click here for a formal write-up and here for a podcast, both on Off The Broiler. [...]
May 30, 2007 at 11:56 pm
[...] last summer, we brought you inside the kitchen of Ssäm Bar to see its inner workings just before its grand opening, and we spoke to David Chang to hear what [...]
November 23, 2007 at 9:52 am
[...] Lots of Pics at Off the Broiler [...]