6/24/2009
MOMOFUKU SSAM BAR: 207 2ND AVE, NEW YORK
I made my first trip to celebrated chef David Chang’s Momofuku Ssam Bar in the East Village with my friend Ali last night – primarily to experience the legendary steamed pork buns firsthand.
The buns, stuffed with rich pork belly and pickles – what former chief Times restaurant critic Frank Bruni called “the city’s most perfect finger food” – are a sublime tribute to fat and salt and certainly lived up to expectations.
But my favorite dish was the Santa Barbara uni, served with slivers of fennel in a wonderful briny, green, nori broth. The uni – red sea urchin roe – was amazing in its own right, ultra creamy and sweet, but combined with the broth, became the highlight of my meal.
So with this, Ali Fenwick, a good friend and News21 fellow, became an honorary member of The Uni Brotherhood.
As we were settling up the bill, Ali took a look at the check and remarked astutely, “that is the best itemized receipt ever.”
AND IT WAS:
Manhattan cocktail
Santa Barbara uni
Steamed buns
Seasonal pickles
P.E.I. Mussels
Crispy pig’s head (don’t ask)
Ice cream pie
–CP
