Momofuku Ssäm Bar

David Chang and the Momofuku team have taken to the seas, relocating this seminal restaurant to Pier 17 in South Street Seaport. The décor is handsome, but patio seating is prime real estate for a breezy experience with river views.
Signature, stimulating creations include the whole wheat bing bread, a griddled flatbread topped with whipped ricotta, black truffle and chili crisp. Shrimp toast is a square of Pullman loaf topped with a green curry-sparked shrimp mousse, drizzled with spicy aioli. Grilled prawns are served heads-on and charred but sweet, draped with a 'nduja butter and set over shaved fennel. Seasonal fare might feature snap peas dressed with a buttermilk dressing, fresh mint and shaved duck egg yolk.