New York foodies have been salivating over chef David Chang's Asian-influenced fare since he opened his first restaurant, Momofuku, a Japanese noodle shop, in 2004, and 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, and the no-reservation policy (except for large parties or special dinners) means you'll likely have to wait 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, right around the corner.