If you have spent any time following the New York City dining scene lately, you have almost certainly heard whispers—or seen dazzling photographs—of the now-famous "Potato Potato Potato" dish at Somssi. Located in the heart of Greenwich Village, Somssi is the newest culinary venture from Na:eun Hospitality, the restaurant group widely recognized for acclaimed dining destinations like Atomix and Atoboy. Since flinging open its doors, this West Village bistro has quickly captured the attention of food critics, local residents, and dedicated diners alike, largely thanks to a menu that balances meticulous culinary technique with an infectious sense of playfulness.
At the center of this burgeoning food phenomenon is a whimsical, caviar-topped creation that requires an astonishing amount of labor. Despite being the most demanding and time-consuming item to prepare on the entire menu, the triple-layered potato dish has decisively stolen the spotlight as the most popular order of the evening. The kitchen crew goes through an astounding 100 pounds of potatoes every single week just to keep up with the overwhelming demand from eager patrons.
According to managing partner Ahris Kim, this standout creation perfectly encapsulates the underlying philosophy of the restaurant itself. "We should have serious food, serious hospitality, but we shouldn’t take ourselves too seriously," Kim explains, neatly summing up the vibrant atmosphere that Na:eun Hospitality has cultivated at Somssi. Behind the relaxed and welcoming front-of-house experience, however, lies an intense, highly disciplined pre-service preparation routine. A closer look behind the scenes reveals the immense amount of craftsmanship, precision, and hours of labor that go into prepping the viral potato and the rest of Somssi’s inventive menu before the dining room doors open for the night.
The journey of the signature potato dish begins long before the first customer sits down at a table. Yukon gold potatoes form the base of the operation, being pushed meticulously through a ricer to achieve an ultra-smooth consistency. This riced potato is then incorporated with a heavy, decadent amount of cream and butter to build a rich, luxurious purée. Once achieved, this mixture is carefully set into specialized molds and placed into the freezer to firm up.
After freezing, the resulting logs of potato are toasted in breadcrumbs to add a foundational layer of texture, then meticulously wrapped in delicate ribbons of russet potato. Only when an order is finally placed by a diner does the wrapped log hit the deep fryer, emerging hot, crisp, and ready to be crowned with its luxurious dollop of caviar. It is a labor of love that transforms humble root vegetables into an architectural marvel of modern bistro dining.
Of course, the culinary creativity at Somssi extends far beyond the starchy triumph of its signature side dish. Another centerpiece of the pre-service prep schedule is the restaurant’s elaborate ox tongue preparation, a dish that demands immense patience and precise timing from the kitchen brigade. The massive cuts of ox tongue are first submerged in a carefully calibrated brine for just over 16 hours, allowing the curing process to deeply penetrate the rich muscle fibers.
Once the brining process is complete, the meat undergoes a slow-cooking transformation. It is simmered gently for four hours in a bath infused with fragrant herbs, aromatic vegetables, and rich beef tallow until it reaches an incredible state of tenderness. Before these massive cuts of tongue ever make it to the grill for a final service sear, the kitchen staff carefully scores them by hand. This crucial step ensures that the exterior develops an optimal, deeply savory crust when exposed to the intense heat of the grill. When plated for service, the tenderized, charred ox tongue is served alongside a vibrant romesco sauce, accompanied by a touch of sharp wasabi on the side to cut through the richness of the beef tallow and meat.
The menu continues to surprise and delight with unexpected flavor combinations and creative reinterpretations of classic comfort foods, such as the restaurant’s unique take on a schnitzel. For this dish, traditional pork loin is coated in a layer of ground shrimp, creating a hybrid culinary concept that is heavily reminiscent of classic shrimp toast. The resulting schnitzel is then crowned with a house-made sweet-and-sour plum sauce. This fruit-forward, tangy accompaniment plays a vital role in balancing out the heavy, thick, and satisfyingly crispy exterior of the fried cutlet, preventing the dish from becoming overly heavy on the palate.
Meanwhile, the cold-station prep presents a study in contrasting colors, textures, and clean flavors. The scallop crudo features beautifully pressed scallops laid out in a precise composition. This delicate seafood is surrounded by a vibrant, tart strawberry sauce, and the entire plate is finished off with a garnish of sharp gooseberries and fresh peppers, adding bursts of acidity and subtle heat to every bite.
For those looking to witness the whirlwind of pre-service preparation firsthand, the dedication of the Somssi kitchen team has been captured in detail. Food enthusiasts can watch the culinary staff execute these intricate techniques—from assembling the triple-potato bite to prepping the show-stopping grilled tongue—in a dedicated episode of Mise En Place. As Somssi continues to draw crowds to Greenwich Village, the seamless blend of rigorous technique and lighthearted execution ensures that the bistro will remain one of the city’s most talked-about culinary destinations.