New York foodies have been salivating over Chef David Chang's Asian-influenced fare since he opened Noodle Bar in 2004. Ssäm Bar, with a more extensive menu, is equally worth the raves. The restaurant is packed nightly with downtown diners cut from the same cloth as the pierced and tattooed waitstaff and cooks. The no-reservations policy (except for large parties or special dinners) means having to wait in line for a chance to try Chang's truly inventive flavor combinations. The menu is constantly changing but the not-to-be-missed riff on the classic Chinese steamed pork bun is almost always available. Have a nightcap at Chang's inventive cocktail bar, Booker & Dax, around the corner.