When the folks behind the Michelin-starred Atomix develop a new concept, it commands attention. That’s the case with the upcoming Somssi, an Asian fusion restaurant shepherded by the NA:EUN hospitality group, which is set to open in early June at 79 MacDougal St. Spearheaded by Ahris Kim, the group’s former director of operations, and backed by group founders Ellia and Junghyun “JP” Park, Somssi will be a personality-driven bistro serving American-by-way-of-Korea fare. Opening dishes include Korean BBQ beef tongue, kimchi ragu linguine, and Korean-style mutton chop. Somssi will also have a full bar and a seating capacity for 50 guests.
Kim recently told What Now New York that the biggest challenge in creating Somssi was “resisting the pressure to fit the restaurant into a clearly defined category.”
“While the menu is deeply rooted in my experiences growing up Korean-American and the nostalgia of Korean immigrant cooking. We never wanted to limit ourselves to a single cuisine or identity,” she said over email. “The food draws from a wide range of influences, and early on I worried that people might struggle to define exactly what Somssi is.
“What we’ve learned through our preview services, however, is that guests are far less concerned with labels than we are,” she continued. “When hospitality feels genuine, and the food is delicious, the category becomes secondary. In many ways, we’re still discovering exactly what Somssi is, and I think that’s part of what makes it exciting.”
In addition to the food and drink, another signature aspect to Somssi is the tasteful, kitschy décor, which includes vintage items sourced by design collaborator Margaret Muza, according to Resy. Kim told What Now New York that a big inspiration behind Somssi was memories of her aunts, and the overall feel of the place is meant to be cozy.
“We want guests to feel relaxed, welcomed, and cared for from the moment they walk through the door,” she mused. “Beyond that, we hope Somssi sparks a sense of curiosity: A chance to discover something unexpected, whether it’s a flavor, a wine, or a dish that feels both familiar and entirely new.”
