Tuesday, October 31, 2017

"Ssam Bar wasn't just changing its menu. It rewrote the rules by which critically acclaimed restaurants were supposed to operate, stripping away comforts (chairs with backs, sound systems with a 'low' setting) and amenities (reservations, unshared tables), and gambling that everybody would be too stunned by the food to complain."

From the October 31, 2017, New York Times restaurant review: Momofuku Ssam Bar Keeps Evolving Under Singaporean Chef. By Pete Wells.

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