SOMSSI Is Our Latest Obsession

Some restaurants are satisfying in the moment; others have you thinking about a dish for the rest of the week. SOMSSI is one of the hardest reservations to snag in NYC right now and I finally managed to get one at 5pm! So now that I went, let me breakdown the menu for you guys!

The menu is inventive without being self-conscious, pairing familiar asian ingredients with unexpected counterparts in ways that feel considered rather than contrived. I feel like lately everyone wants to get into asian cuisine or fusion… but very few actually execute it well.

Somssi has goat curd with bluefin tuna; mustard kimchi finds its way into a traditional ragù; wasabi accompanies grilled ox tongue, and even the menu’s “potato, potato, potato, and caviar” manages to make a humble ingredient feel worthy of the spotlight. The potato with caviar dish sounds gimmicky, I know, but trust me, it was WORTH IT.

We began with the bluefin tuna with crushed peas and goat curd ($25), the standout of the meal. I am still thinking about this dish… The tuna was fresh and complemented by the creamy acidity of the goat curd and the freshness of crushed peas. Each component had a clear purpose, creating a dish that was simultaneously bright, rich, and remarkably balanced. It’s an unexpected combo because I know what you're thinking… raw tuna and goat curd????? Well try it and trust me. Your world will change.

The mushrooms with curried rice and fried egg ($23) offered a more comforting counterpoint. If you love mushrooms as much as me… this dish is FOR YOU! A variety of mushrooms provided both textural and earthy depth, while the curried rice introduced warmth and spice. The fried egg tied everything together, its richness turning the dish into something deeply savory and satisfying without becoming heavy.

SOMSSI’s willingness to juxtapose familiar flavors with unexpected ones continued with the linguine al ragù with mustard kimchi ($26). The traditional richness of the ragù was sharpened by the fermented acidity and spice of the kimchi, creating a combination that felt both unconventional and intuitive. Now, was this my favorite thing on the menu? No. But I could appreciate it and was glad I tried it.

The grilled ox tongue with romesco and wasabi ($37) followed a similar philosophy. The ox tongue was rich and tender, while the smoky romesco and sharp wasabi provided contrast. Rather than competing with the meat, the accompanying flavors gave the dish structure and lift. One thing to note: this is definitely not a dish for everyone, but I will say it’s worth a try. Surprise yourself!

Then came the dish we were perhaps most skeptical of: potato, potato, potato, and caviar ($32). This was worth EVERY DOLLAR.

The potato filling was creamy and indulgent, but the caviar gave the dish its necessary counterpoint. Its briny salinity cut through the richness, proving that the combination was more than an exercise in luxury. It was a genuinely cohesive dish — restrained enough to let the potato remain the focus while using caviar for contrast rather than spectacle. Also, the outer crispiness added a nice crunch to the creamy filling and salty caviar!

Dessert maintained the restaurant’s playful sensibility. We sampled the popcorn ice cream and olive oil cake. Nostalgic without feeling kitschy, the popcorn ice cream translated a familiar flavor into something surprisingly elegant. It was sweet, creamy, subtly savory, and memorable enough to warrant a return visit on its own. It was the perfect way to end our meal!

Beyond the food, SOMSSI distinguishes itself through its hospitality. The service was attentive and warm without becoming intrusive, creating an atmosphere that felt intimate and genuinely welcoming. There is a noticeable ease to the room, the kind that encourages lingering over another course or another glass rather than rushing toward the end of the meal.

What makes SOMSSI particularly compelling is its restraint. The restaurant is clearly interested in experimentation, but it never loses sight of the most important thing: the food has to taste good. Its combinations may be unexpected, but they are never arbitrary.

The result is a restaurant that feels thoughtful without feeling precious, creative without sacrificing comfort, and distinctive enough to leave an impression.