spaetzle_maker

Why didn't you add some sriracha to the bok choy? There are small squeeze tubes full of it all over the restaurant. It could just be some variance in the kitchen but when I had it the other day the broth was perfect: not too salty, not too sweet, just very flavorful. Also, are you sure the duck confit was with grits? I've had it twice and unless they've changed the dish in the past day, it's a very loosely scrambled egg. Almost like a savory zabaglione. It does kind of look like grits. A little bit more yellow though.

I feel the same way. I love the variety of ordering off the menu. The Bo Ssam is good though - I wouldn't say it's something to miss. In fact, I think it's a highly positive point about Ssam Bar to say that the "regular" menu is really the star of the place... (I don't know if that's what sneakeater and fatguy are saying, but it's what I'm saying)

I doubt that they increased the price for no reason. First of all the take out Bo Ssam is a different package than the one done in house (take out oysters is just asking for trouble). I'm not sure what they're including for the $250 price you were quoted but they originally advertised 2 different take out packages a basic (pickles, rice, lettuce, kimchi, and a banana cream pie) and a deluxe with more sides (chicken wings, pork buns, prawns, bean sprouts, apple kimchi and roasted cauliflower in addition to the basic). This also includes disposable plates, flatware, and those mini tongs you normally get in house. Secondly given the amount interest in the Bo Ssam I wouldn't be surprised if they had to change their kitchen schedule/workflow to meet the demand. ← Donbert, this sounds about right. I'm vaguely remembering that the takeout/catering options include a lot of additional items from the dinner menu. I believe they are the same extra dishes that are listed in your photo post of the super bowl take out bo ssam menu. That makes the price quote understandable...

Nathan, there is galangal in the shrimp and squid stew.

Kathryn's right - there really are a lot of non-pork options on the menu. In addition, the oysters and the hamachi are delicious. The whipped cream on the cheddar shortcake tastes a bit hammy - you may want to stay away from that one... But there are two other desserts - the peanut butter and jelly with saltine ice cream and a spicy chocolate crumb truffle/cake with banana. Very good. You can eat a great dinner here without eating pork.

← I also enjoyed the mackerel dish - my only comment beyond that, is that the char on the mackerel has a very strong flavor, as does the kimchi. Both of these flavors are very enjoyable to me, but I thought they overwhelmed the flavor of the mackerel.

The slices of apple are tossed in their kimchee puree that you get as a sauce on a number of their ssam dishes. I recall that they said after much experimentation they decided it worked best with a specific variety of apples but I forget which one, sorry. ← Sometimes the menu lists the apple variety that is used. Mukki, I'm going to Ssam Bar tonight, so I'll pay extra special attention and let you know.

That squid and shrimp stew with sweet potatoes that Kathryn mentioned is wonderful. The seafood was perfectly tender and of excellent quality. The coconut milk base for the stew was mildly spiced, very soothing and comforting. The sweet potatoes were a wonderful element to the dish. Incidentally, I noticed a recipe in Bon Appetit for January for a coconut stew containing potatoes. I had no idea that this was a popular combination. I may give this recipe a try next week...

Just because I want to be the 600th post... HOLLY_L, I look forward to hearing your reports. I hope that if you went to noodle bar, you got the new smoked duck breast dish with sour cream that's been sweetened with cinnamon, some beautiful mustard, diced quince and arugula. The noodle soups and other soups (kimchi stew, beef brisket nyumen, etc..) are also wonderful for a cold winter's day, but are a tad filling for a lunchtime meal.

Wow! that looks beautiful! I ran into Kathryn on her way out of Ssam Bar on Saturday - although she did snag the last pork belly ssam, the kitchen graciously satisfied my need for pork belly. My pork belly ssam was slightly different than Kathryn's but also very delicious. Pork belly is always great, razor clams cut on the bias are beautiful, but the mustard! THE MUSTARD! Absolutely fabulous. The best mustard I've ever had in my life. Tasty and so visually gorgeous.

I agree that the tasting menu looks like a nice way to get a good, balanced sampling of the ssam bar menu. I don't think it's a precursor to Ko at all. Everything on the tasting menu is already on the regular ssam bar menu. However, looking at the price, I think this tasting menu offers a lot for very good value.

Wow!!!!

As per the slip of paper that came with my receipt this evening - Ssam Bar is now offering a Bo Ssam to go. There are two options: 1) Bo Ssam Bo Ssam - whole braised pork butt, kimchi, bibb lettuce, rice, assorted condiments, Momofuku pickles, Banana Cream Pie 2) Deluxe Bo Ssam Bo Ssam items above plus: Smoked Chicken Wings, Steamed Pork Belly Buns, Prawns with Yuzu Mayo, Bean Sprouts Salad, Kimchi Apples, Roasted Cauliflower Reserve at least one week in advance - Call Ssam Bar at 212-254-3500 ex 109, or email them at catering@momofuku.com

Do they still have the Concord grape deconstructed peanut butter dessert? That was fantastic. I happen to be joining DutchMuse on Monday and am really looking forward to it. The last time I was there was after meeting Weinoo at PDT! Cheers! ← Yes, they still have it. I had it on Tuesday night and it was superb as always. PB+J+Saltines is a wonderful combination that I'll never tire of. A new dessert is on the menu starting today. It's a spicy chocolate crumble cake with banana cream. Very good. I recommend this in addition to the PB+J+S and the cheddar shortcake w/ ham cream (which remains my favorite). The preparation of the mackerel dish has changed. It's now a tataki served over a spicy kimchi with some asian pear. This dish is easy to share and may be nice to have as one of your appetizers for your Bo Ssam. Edit - other share-able dishes that may be nice to have with the Bo Ssam: brussels sprouts, apple salad, the hamachi, the pickle plate and the chicken ballotine. Depending on the size of your group, the mushrooms and the kimchi apples may be easy to share as well.

Hmmm... I'd agree that each element of the dessert is the best in its class, but I also think that the peanut butter, jelly and saltines combination works very well. The saltine ice cream provides a nice twist on a trusted classic.

I went on opening night. At least 11 cooks in the kitchen, and they were all moving around comfortably. The place is beautiful, the kitchen is so shiny and new The menu was the same (except for the addition of the soft serve) and the quality of the cooking was as great as it always is.

I just had the tripe salad yesterday - it was incredibly good. The poached egg, frisee and croûtons lighten up the dish... Really beautiful. I'd second many of Nathan's recommendations. I'd also add: banh mi mackeral or the skate (I just tried the mackeral too - really great!) apple salad (different from the kimchi apples) I'd also ask the server if there are any special items for the day. Also, get dessert: the cheddar shortcake and the peanut butter and jelly with saltine ice cream.

There were also around 6 recipes in Gourmet. I haven't read this month's Bon Appetit yet. Were they the same recipes as in Gourmet? I have a few recipes from a cooking class that I took with him earlier in the year. There were also some recipes published over a year ago in the Times (in that Mark Bittman series on David Chang / Noodle Bar). Lots of recipes floating around... I'm wondering if a cookbook is underway. Now, that would make me super happy.... ← Thanks spaetzle for catching me. I thoroughly mis-spoke. It was Gourmet, not Bon Appetit. ← Oh - too bad... For a few seconds, I was hoping that there were more recipes to enjoy . I'm still pining for a cookbook though. (I like that face)

Three cheers for pastry chef Christina Tosi! ← I second that. These desserts are absolutely delightful. The sweet/salty combination is perfect in the pb+j+saltines and the sweet/savory combination is also delicious in the cheddar shortcake. She is melding flavors with a balance that I LOVE. I find the the portions of the dessert to be perfect: a wonderful way to finish of a meal without being overwhelmed.

There were also around 6 recipes in Gourmet. I haven't read this month's Bon Appetit yet. Were they the same recipes as in Gourmet? I have a few recipes from a cooking class that I took with him earlier in the year. There were also some recipes published over a year ago in the Times (in that Mark Bittman series on David Chang / Noodle Bar). Lots of recipes floating around... I'm wondering if a cookbook is underway. Now, that would make me super happy....

McInerny makes the excellent point (which often goes unmentioned) that he actually ate a very healthy meal at Ssam Bar. I love meat and offal and Ssam Bar is my restaurant of choice for things like veal head terrine , but I pig out regularly on fish and vegetables there.

And growing up in New Jersey, I refused to have jelly in my peanut butter sandwiches. The jelly at Ssam Bar is in a whole different class of (superb) jelly. It's them concord grapes!!!

Shortcake wouldn't be cheesecake even in a non-traditional, non New York sense. Nathan, what are you smokin' ?

It's great regardless of price point. I don't eat at more expensive restaurants with enough frequency to know whether or not Ssam Bar is the best at any price point. But I will say that out of the restaurants in this price range and with this kind of casual setting, I do think that Ssam Bar is the best.