207 2nd Ave

"Here’s a restaurant opening to mark on your calendar: this Thursday, April 22nd, Momofuku Ssäm Bar is reopening in their new South Street Seaport location on Pier 17 (where Bar Wayo used to be). The restaurant’s new chef, Eunjo Park, previously ran the kitchen at Kāwi in Hudson Yards. Expect some of Kāwi’s best dishes to be featured at the new Ssäm Bar, like some starchy-chewy rice cakes covered in a spicy ragu, and deluxe kimbap." - Hannah Albertine

"It’s possible you’ve never heard of this new East Village Momofuku restaurant. That’s because this takeout spot took over the old Ssäm Bar space last summer without any apparent buzz. Since then, 207 has served a rotating menu of dishes like salmon tostadas, oxtail stew, and spicy gochujang fried chicken that instantly entered the running for best wings in the city. Right now, they’re serving mole chicken drumsticks, spicy pork ragu tamales, and sweet potato tres leches cake, and a bunch of other dishes you probably wouldn’t make at home. So we suggest you cover your kitchen table with them instead." - Nikko Duren

"It’s possible you’ve never heard of this East Village Momofuku restaurant. This takeout spot took over the old Ssäm Bar space over the summer in 2020 without any apparent buzz. Since then, 207 has served a rotating menu of dishes like salmon tostadas, oxtail stew, and spicy gochujang fried chicken that instantly entered the running for best wings in the city. Last time we checked, they were serving mole chicken drumsticks, spicy pork ragu tamales, and sweet potato tres leches cake, and a bunch of other dishes you probably wouldn’t make at home. So we suggest you cover your kitchen table with them instead." - Nikko Duren

"This is one of the dishes that kicked off the large-format feast trend, and it’s still one of the most epic feasts available in New York City. The $250 bo ssäm at David Chang’s Momofuku Ssäm Bar is a whole roasted pork butt with banchan, rice, lettuce, and oysters, for six to 10 people. Accept no imitations." - Alexandra Ilyashov, Eater Staff

"Two large-format options at this David Chang restaurant are equally desirable for a group. The bo ssäm is a slow-roasted pork shoulder served with a dozen oysters, and two bowls each of white rice, Bibb lettuce, Korean-style barbecue sauce, kimchi and ginger scallion sauce for $250, meant to feed six to 10 people. There’s also a $175 duck ssäm for three to seven people with a duck-and-pork sausage-stuffed whole rotisserie duck, confit duck legs, and chive pancakes, plus sauces and other accoutrements. At Chang’s nearby Noodle Bar, a similar fried chicken feast goes for $150." - Stefanie Tuder