In the very beginning, Ssam Bar sold three kinds of Korean burritos. Dana Bowen, writing for The Times's cheap-eats column, called them "enjoyable enough," then spent the rest of her space on the after-hours experiments that Mr. Chang and three other cooks were serving late at night, like a whole roasted pork butt, to be pulled apart with tongs that quickly become as joyously greasy as everything and everybody else at the table.

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

07/09/2019
Top 9 Summer Fancy Food Show Trends You Need To Know

Right when you think you’ve seen it all, Specialty Food’s bi-annual Fancy Food...

07/01/2019
29 New and Tasty Things I Ate at the 2019 Summer Fancy Food Show

From an amazing take on Chex Mix to a new competitor in the non-dairy ice cream...