Jason and I popped into Momofuku Ssäm Bar last night for an early dinner. We hadn't been in a few weeks, and it turns out during our time away, the menu's been updated with lots of new items and some old stand-byes received new treatment. My favorite sea scallops are now served with the crunchy seaweed that usually accompanies the cured hamachi, and are layered over a lemon puree and accompanied by pickled cherries. We had local sugar snap peas sprinkled with ham bits and softened onions, floating in a ham broth. Jason pointed out it was a nice play on the flavors of split pea soup, delicious!
On the meat side of the menu, we tried roasted lamb belly from Four Story Hill Farm, PA on a bed of wilted swiss chard. When our server placed it in front of us, I had a whiff of doughnuts. Doughnuts? Closer sniffing revealed it to be a cinnamony smell, maybe the lamb had a bit of cinnamon rub? Regardless, it was moist and sweet, with a thick layer of fat. No one does belly and fat like the Chang crew! We also ordered a Chicken Ballontine, which was beautifully executed and each bite revealed the essence of chicken. It was nice to see such a traditional preparation on the menu, and so well done.
Our final new menu item was the Crispy Pig's Head, also from Four Story Hill Farm. Oh my! If it weren't for a staff recommendation from our man Cory, I would have been too scared to try this, but it was amazing. Deep fried, it arrived looking like a fish stick, only larger. But a single bite revealed a creamy, gelatinous interior melting with tender pork meat and, you guessed it, more fat! The accompanying spicy mustard sauce and lettuce cleansed just the right amount of grease from the tongue, leaving me sighing with delight after each bite.
For dessert we had strawberry shortcake with local berries and fresh whipped cream. The shortcakes were perfect: crumbly without being dry, and had a nice sweetness to them. The strawberries were left whole, and weren't doused in sugar like in many places, so the sweet of the dessert actually came more from the shortcake, and the berries and cream countered it a bit. This morning I was thinking about stopping in again tonight, just for dessert!
I love Ssäm Bar, but with any place you frequent, you can sometimes tire of even the best food. It was so exciting to see all the new stuff on the menu and realize it's better than ever over there. Now the only question is when will my arteries be able stand a return trip!