If you have spent any time following the New York City dining scene recently, you have likely encountered the viral sensation known simply as the Potato Potato Potato dish. Served at Somssi, the highly anticipated West Village bistro in Greenwich Village, this whimsical, caviar-topped creation has quickly become the talk of the town. Developed by Na:eun Hospitality—the acclaimed restaurant group behind renowned dining destinations like Atomix and Atoboy—Somssi brings a fresh, dynamic energy to the neighborhood’s culinary landscape, blending meticulous technique with an approachable, lighthearted atmosphere.
While the menu features a diverse array of innovative plates, the triple-layered potato dish stands out as both the most labor-intensive item in the kitchen and the most popular order among diners. Managing partner Ahris Kim succinctly captures the restaurant’s overarching philosophy when discussing the balance they strive to maintain on the plate and in the dining room. "We should have serious food, serious hospitality, but we shouldn’t take ourselves too seriously," Kim says, a sentiment that shines through in the playful yet intensely executed dishes coming out of the line every night. Behind the effortless charm of Somssi’s dining room lies a rigorous, highly disciplined prep operation that allows the culinary team to execute complex plates like the viral potato, slow-cooked ox tongue, and creative takes on traditional comfort foods night after night.
To understand the sheer scale and dedication required to keep up with the demand for the Potato Potato Potato dish, one only has to look at the numbers. The kitchen goes through an astonishing 100 pounds of potatoes each week just to satisfy hungry patrons eager to try the triple-layered bite. The journey of the potato begins with high-quality Yukon golds, which are meticulously processed through a ricer to achieve an ultra-smooth, luxurious consistency. This resulting base is heavily enriched with generous amounts of cream and butter, creating a decadent puree before it is carefully set into molds and transferred to the freezer to firm up.
Once properly chilled and set, the logs of potato are toasted in breadcrumbs to add an initial layer of texture, then artfully wrapped in delicate ribbons of russet potatoes. Only when an order is finally placed by a diner does the wrapped log hit the deep fryer, emerging piping hot, shatteringly crisp on the outside, and meltingly soft on the inside, ultimately crowned with a luxurious dollop of caviar. It is a masterclass in culinary contrast and texture, perfectly embodying the high-low philosophy that Na:eun Hospitality has cultivated across its portfolio.
The dedication to painstaking preparation does not stop at the vegetable station. Another show-stopping item anchoring the menu is the ox tongue, a dish that requires immense patience and precision from the line cooks before it ever touches a grill. The huge cuts of tongue are first submerged in a specialized brine, where they rest for just over 16 hours to ensure the meat is thoroughly seasoned and tenderized throughout. Following the brining process, the tongue is slow-cooked for an exhaustive four hours alongside a carefully curated blend of fresh herbs, aromatic vegetables, and rich beef tallow, allowing the collagen to break down and yield a remarkably tender texture.
Before hitting the grill during the heat of service, these massive cuts of tongue are meticulously and precisely scored by the kitchen staff. This vital step ensures that when the meat makes contact with the high heat of the grill, it develops a deep, caramelized, and intensely flavorful sear while maintaining its succulent interior. The finished cut is then plated over a vibrant, nutty romesco sauce and accompanied by a sharp, punchy dab of wasabi on the side, offering a brilliant interplay of earthy, savory, and pungent flavor notes that elevates a traditionally rustic ingredient into fine-dining territory.
Creativity and cross-cultural culinary pollination are also front and center in dishes like Somssi’s unique take on the traditional schnitzel. For this dish, a thick, premium cut of pork loin is coated in a savory layer of ground shrimp, resulting in a brilliant hybrid concept that is deliberately reminiscent of classic shrimp toast. The schnitzel is fried until the coating achieves a deeply golden, thick, and satisfying crunch. To cut through the richness of the fried exterior, the dish is finished with a vibrant sweet-and-sour plum sauce that provides a much-needed, palate-cleansing fruitiness and acidity.
Further expanding the menu’s range of textures and flavor profiles is the restaurant’s delicate scallop crudo. This lighter, refreshing offering features pressed raw scallops arranged artfully on the plate, surrounded by a bright, tart strawberry sauce. The dish is finished off with a garnish of sharp gooseberries and fresh peppers, introducing subtle notes of heat and bright acidity that showcase the kitchen’s facility with both raw preparations and complex flavor pairings.
For food enthusiasts and aspiring home cooks looking to witness the intense operational rhythm required to pull off a menu of this caliber, the process is fully on display. Viewers can watch the talented team at Somssi prep and execute these creative dishes—including their famous triple-potato bite and the dramatic grilled ox tongue—in a dedicated feature episode of Mise En Place, offering a rare, behind-the-scenes look at the craftsmanship driving one of Greenwich Village’s most exciting new culinary destinations.
