After nearly 14 years in the East Village, Momofuku Ssäm Bar - one of Chang’s earliest restaurants - has reopened in the South Street Seaport space that was previously home to Wayō cocktail bar. The kitchen sees Chef Eunjo Park, previously of Momofuku Kāwi, at the helm with a New York Korean menu featuring smaller dishes like white pepper wings and sweet-and-sour ribs, as well as larger items like a soy-marinated salmon kimbap, rice cakes, and a sizzling skirt steak ssäm.
The space was designed in partnership with Design Agency (Majordōmo, Kōjin, Kāwi) and is anchored by a 27-seat wraparound bar and standing counter space. On one side of the bar, a wall of windows overlooks the East River and there's also communal seating with views available on the 50-seat patio.
Waterfront dining, drinking in the views
Soy-marinated salmon kimbap with horseradish cream; Sizzling skirt steak with watercress, onions, garlic, and ssämjang; and chili jam popcorn shrimp.
Melon Creamy Soda with Simple Vodka, Midori, Yakult and Rockey’s Milk Punch; The Beacon with Rittenhouse Rye, Braulio, raspberry, grapefruit and soda; and the Kappa with snap pea mint shiso Ford’s Gin, calamansi, soda, and lime.