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207 2nd Ave., New York, NY 10003, United States | (212) 254-3500

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East Village
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A joint venture between chef David Chang and cocktail innovator Dave Arnold, this annex to the East Village’s Momofuku Ssäm Bar is another example of Chang's willingness to experiment. In fact, many of the bar's tools would lend themselves to an actual scientific investigation: to make his cocktails, Arnold often uses a centrifuge, liquid nitrogen, and a 1,500-degree red-hot poker (for caramelizing the sugar in his French Colombian)—but his incorporation of technology is always in service of flavor. Don't miss the preposterously green (and nitro-muddled) Thai basil daiquiri.

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Booker and Dax

A joint venture between chef David Chang and cocktail innovator Dave Arnold, this annex to the East Village’s Momofuku Ssäm Bar is another example of Chang's willingness to experiment. In fact, many of the bar's tools would lend themselves to an actual scientific investigation: to make his cocktails, Arnold often uses a centrifuge, liquid nitrogen, and a 1,500-degree red-hot poker (for caramelizing the sugar in his French Colombian)—but his incorporation of technology is always in service of flavor. Don't miss the preposterously green (and nitro-muddled) Thai basil daiquiri.