Friday, May 6, 2011

Ssam Bar

David Chang has been transforming the old Milk Bar space into a Ssam Bar extension with a big duck rotisserie and an eye towards replacing the Ssam Bar prix fixe lunch with an all-duck meal; since we had a half day today, Wooh, Dena, Yvette, and I went over to check it out. Unfortunately, the duck lunch seems behind schedule and wasn't ready, but we had a great Ssam Bar meal anyway.

Steamed pork buns:

Spicy honeycomb tripe with ginger-scallion, sesame, pickled tomatoes:

Duck confit with duck liver mousse and raw beets:

Veal sweetbreads with nuts, saurkraut, and Thai chili:

Spicy pork sausage with rice cakes (maybe my favorite thing at Ssam Bar):

Quark ice cream with malt, chocolate mousse, and beet-maple:

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