But the real payoff is yet to come. Within the next few months, Chang and his new team of chefs will begin creating improvised, multicourse meals for — get this — one single seating of four each night at 8 p.m.
Those lucky little groups won't be choosing from the soups, ssäms, and ever-popular pork buns on the regular menu. The special dishes will be made with the same artisanal ingredients used at Momofuku but prepared with far more time, expense, and formal structure than Ssam's other offerings. Plus, diners will sit at the counter immediately opposite the kitchen, watching the chefs at work à la Masa and Robuchon. In the meantime, the small plates should provide at least a hint of what's in store.