In 2012, S. Pellegrino named Momofuku Ssäm Bar one of The World’s 50 Best Restaurants. The impressive accolade—along with masterful interpretations of Korean cuisine—catapulted Momofuku’s East Village location into a destination for epicureans. Patrons call in advance to order group-size platters of duck and slow-smoked pork. The latter of these two meals, bo ssäm, requires nearly a full day of preparation. An entire pork shoulder cures overnight before chefs coat it with a rub made from brown sugar and slow roast it for up to eight hours. After servers arrange the spread, groups gather round, make wraps out lettuce and pork meat, and share the meal. The attention-to-detail shown during bo ssäm’s preparation extends to the walk-in lunch and dinner menus. Chefs roast ducks—adding subtle accents of pork—and sprinkle pine nuts over charred spanish octopus. The tour de force of flavor doesn’t necessarily end with the meal; guests can head over to Booker and Dax, an onsite bar mixing up inventive cocktails.