With its proximity to the Brooklyn Bridge and Wall Street in beautiful Lower Manhattan, it is precisely the charm of the many old commercial buildings that make the South Street Seaport in New York City so independent.
David Chang’s influence on New York City’s dining scene and beyond has been huge: anything new or re-imagined from his growing stable of restaurants always merits attention. With the lease on the original Ssäm Bar coming to an end, Chang has decided to relocate the restaurant from its East Village home of fifteen years to the South Street Seaport, the historic waterfront district space that was previously home to Wayõ cocktail bar. Head Chef Eunjo Park’s New York Korean menu has firecracking hits all over it, kicking off with chilli jam popcorn shrimp, the gochujangbased sauce inspired by dak kang jung, sweet and crisp nuggets of shrimp replacing chicken, as a nod to this new seaport location Park’s signature dishes include her kimbap (Korean sushi rolls), like extremely spicy scallop with crispy tempura and a pickled onionshiso kimbap. The famous ssäm makes an appearance via versions that include a sizzling skirt steak, galbi marinated, sliced and served with watercress, onions, garlic and ssämjang. Rice cakes with cacio e pepe, black truffle and parmesan; spicy pork sausage ragù with Chinese broccoli and Sichuan peppercorn – it’s all a riotous progression of liptingling flavours, full of verve.The wine list is a vinous playground, with a strong Grower Champagne list and savvy picks of Riesling from Klaus-Peter Keller in Rheinhessen and Sauvignon Blanc from Shaw + Smith in Australia’s Adelaide Hills.
Editor’s tip: Not far from the Momofuku Ssäm Bar, on the East River next to the historic South Street Seaport, just a few steps from the water is the Industry Kitchen restaurant (70 South Street, At, Maiden Ln). You may know Industry Kitchen as the place with a $2000 pizza on the menu, but unless you desperately want to eat golden leaves, you should know this spot for its outdoor seating situation.
