Ring in the New Year With David Chang!We just got a look at the Ssäm Bar New Year’s Eve party, and while we won’t be attending (that $300 is earmarked for a new car), we have to say that it looks pretty impressive. For your three bills, you get open bar (beer, sake and wine only), plus Champagne (but for how long?), and, in the food department, such Ssäm standbys as artisanal-ham plates, aged steak, and a slow-cooked pork butt, d.b.a. Bo Ssäm — usually $180 when you order it on the menu. We still can’t figure out the economics of Ssäm Bar, but given Chang’s resistance to moneymaking (through expansion, cookbooks, etc.), we doubt he’s looking to make much money. And if the “unlimited beer, wine, and sake” really are unlimited, the Soupman could well end up on the red side of the ledger.
David Chang’s New Year’s Party
Yolato Founder Donald Park Doesn’t Sweat PinkberryYesterday we reported that Yolato is poised to infiltrate the Empire State Building and other strategic locations around the city. Now none other than founder Donald Park tells us that he’s aiming for a minimum of fifteen to twenty outlets in the next year, including at least one Downtown Brooklyn outlet. The outer boroughs, people! The guy means business! What’s more, he’s planning to announce “a very large deal with a very large company” in the next few weeks. You know what that means — Yolato is going national.
Taste of Arby’s in Fort Greene; Another Wine Bar, Burger JointFlo notices the new wine and drink lounges Rob and Robin mentioned, adds Unwined at Symphony Space to the mix. [NYT]
Foie-foe councilman says it wasn’t a constituent’s call that made him think twice about proposing a ban. [VV]
Bar Martignetti and its secret-ish underground lair now open to anyone who can’t get into La Esquina. [Thrillist]
What to Eat Tonight
Gulf Shrimp Make a Comeback
You can’t keep good shrimp down. Hurricane Katrina nearly wiped out the tasty specimens inhabiting the gulf, but replenished stocks mean that in the past week white shrimps have begun to reappear in New York. Big and sweet, with a hint of iodine, the fall shrimp are the best of the year. (Their brown brethren, which were brought in over the summer, also have a certain charm.) Here’s a short list of restaurants that buy them fresh from Louisiana.