Momofuku Ssam Bar

Not being particularly religious people, we hesitated about worshiping at the altar of David Chang. Probably the most popular, well-regarded chef in the city right now, Chang's got a mini-empire going in the East Village, including Ssam Bar. The decor's a study in minimalism, the music skews heavily toward 90s rock, and the food is worth the backless stools and overly attentive servers (dressed like they just happened to wander in off Second Avenue).

We chose the prix fixe, three courses for $25. We started with seasonal pickles, a vinegary mix of sliced beets, carrots, celery, bok choy, kimchi, and a few other things whose names we didn't catch but enjoyed anyway, and the justly famed steamed buns, meltingly tender pork belly with hoisin, cucumbers, and scallions.



As entrees, we had beef brisket in a rich broth with noodles and grilled monkfish, topped with a Dijon sauce and served with cabbage; the fish, while flaky and delicious, was not only smaller than the brisket but also featured hidden bits of pork. (The menu clearly states that the restaurant is not vegetarian friendly.)



For dessert, we had blondie pie, thick and buttery, and pb &j, panna cotta topped with concord grape sauce and served over crumbled saltines and a peanut butter crust. We drained the last bits of our artisanal root beers --- they were serving five different kinds --- and began planning to attend services again as soon as we can.