Friday, February 18, 2011

Momofuku Ssäm Bar

I was in New York City last week and able to visit several popular NYC area hot spots.

The first stop was at the Momofuku Ssäm Bar where we found John deBary behind the bar. John received his early training from Don Lee at ssäm bar, along with Jim Meehan & John Deragon at PDT, and still splits his time mainly between the two places.

As this was not a scheduled stop, but rather a bite to eat on our way to PDT, we were not able to get a seat at the bar here. John made us a round of excellent libations and was kind enough to check on us often though.

My colleague had Don Lee's 2007 PDT creation, the  "Reverend Palmer", a creation of tea infused elijah craig bourbon, lemon syrup & angostura bitters.

"Reverend Palmer" at ssäm bar made by John deBary.
I had the "Scottish Navy Sour", a bold, robust combination of Smith & Cross Navy Strength Jamaican Rum, Laphroaig 10 Islay single malt scotch, lime and clove.

Benton's American ham and the Scottish Navy Sour were so good it took me a minute to remember to take a photo!
 One of the evening's specials was a rustic style pork sausage, the brussel sprouts were incredible.

I had been to Milk Bar a few times so I expected to find quality food made creativity. I found the fare to be simple and elegantly presented, made with ingredients of the highest quality, and felt light and energized by the food afterwards. This is not a food blog however, so I will not dwell on particulars of the meal.

The food and drinks were spot on, making the Momofuku Ssäm Bar a great place to start the night. With two bartenders from PDT, one from Mà Pêche, and another from Dutch Kills all collaborating together on this beverage program, your chances of running into a first class concoction here are excellent!

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