Inside Somssi’s Labor‑Intensive Triple‑Potato Dish and Other West Village Creations
Somssi’s kitchen in the West Village churns through up to 100 pounds of potatoes a week for its signature layered potato bite.
Somssi, the newest restaurant from Na:eun Hospitality in New York’s West Village, has made a triple‑layered potato bite the centerpiece of its menu.
The dish begins with Yukon gold potatoes that are riced into a butter‑rich puree, set in molds, and frozen. After being toasted in breadcrumbs, the potato logs are wrapped in russet potato ribbons and fried to order. The kitchen reportedly uses up to 100 pounds of potatoes each week for this preparation.
Beyond the potato, the menu features an ox tongue that is brined for just over 16 hours, then slow‑cooked in herbs, aromatics, and beef tallow for four hours. The tongue is scored before grilling and served with romesco sauce and a side of wasabi.
A pork loin schnitzel receives a coating of ground shrimp, creating a texture reminiscent of shrimp toast. It is finished with a sweet‑and‑sour plum sauce that balances the crisp exterior.
For a lighter option, Somssi offers scallop crudo: pressed scallops surrounded by a strawberry sauce, topped with gooseberries and peppers.
Managing partner Ahris Kim explains the restaurant’s philosophy: “We should have serious food, serious hospitality, but we shouldn’t take ourselves too seriously.”
View the kitchen’s process, including the triple‑potato bite and grilled tongue, in the latest episode of Mise En Place.
