- Momofuku Ssäm Bar
207 Second Ave., at 13th St.; 212-254-3500
David Chang has brought us the bo ssäm, the fried-chicken dinner, and the Beef 7 Ways—all well and good, if you travel in famished carnivorous gangs. When experiencing a more modest hunger, though, there’s no better midday meal than chef Ryan Miller’s duck lunch at Ssäm Bar, a menu just as devoted to a single, unctuous protein, but blessedly offered à la carte. (There is a whole-duck option, of course, that feeds three to six and costs $140.) Options are varied, and include a salt-cured-duck soup, duck-charcuterie sandwich, crispy duck dumplings, and confited-duck buns. The pièce de résistance, however, is the rotisserie duck itself, stuffed with a subcutaneous layer of sausage, carved into succulent slices, and fanned out over a bed of rice. An added bonus: Ssäm Bar by day is comparatively serene. Without the pacing hordes, how do you know you’re in a Chang joint? By the asterisks indicating which duck dishes contain pork—virtually all of them.
From the 2012 Best of New York issue of New York Magazine
So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).