Additional details are out about Momofuku king David Chang’s new South Street Seaport project: The name will be Bar Wayō, and it will be serving drinks and food that pull from Japan.
Turns out the proposed restaurant will be more of a cocktail-focused spot, as the name Bar Wayō suggests, though bar-friendly snacks and dishes will also be available. Drinks will revolve around seasonal cocktails, beer, and wine, and everything will be inspired by the Japanese notion of wayo secchu, which translates to the compromise between East and West, hinting that the bar will be a hybrid of both.
A spokesperson tells Eater that Bar Wayō is slated to open between late July and August at Pier 17 in the revitalized Seaport District, where a restaurant from Jean-Georges Vongerichten is already up and running. The area will also have a restaurant from Andrew Carmellini and an outpost of Helene Henderson’s Malibu Farm.
It’s been a busy year for the trailblazing Momofuku restaurant group: Chang opened a second location of his beloved Noodle Bar inside the Time Warner Center mall late last year, as well as spit-roasted meat takeout stall Bāng Bar. He followed up with Kawi at Hudson Yards, which opened in March
There’s been some internal change-up, too. In April, Momofuku named its first-ever CEO, as well as a new CFO. And earlier this month, former company president Alex Muñoz-Suarez was tapped CEO of Fuku, the fast-casual fried chicken chain that’s opening a new location at Rockefeller Center later this year.
Disclosure: David Chang is producing shows for Hulu in partnership with Vox Media Studios, part of Eater’s parent company, Vox Media. No Eater staff member is involved in the production of those shows, and this does not impact coverage on Eater.