Bar Wayō is a new bar by Momofuku in New York City’s South Street Seaport district. Located on the waterfront at 89 South Street, Pier 17, Bar Wayō features ambitious yet unpretentious cocktails, beer and wine, and a menu of snacks and dishes that complement the drinks.
Bar Wayō is informed by wayo secchu , a Japanese concept that describes the blending of Eastern and Western ideas to create something entirely distinct from its origins. The term wayo secchu has been used to describe countless creative pursuits, from fashion and art to architecture and design. In food and drink specifically, it encapsulates things like wagyu beef, Japanese whiskeys and dishes such as Japanese curry, tonkatsu and omurice . Momofuku’s Bar Director Lucas Swallows used the concept as a framework to develop ambitious yet unpretentious cocktails.
Cocktails include long drinks such as the Melon Creamy Soda with Simple Vodka, Midori, Yakult and Rockey’s Milk Punch; The Beacon with Rittenhouse Rye, Braulio, raspberry, grapefruit and soda; and the Kappa with snap pea mint shiso Ford’s Gin, calamansi, soda, and lime. Classic cocktails are reimagined in the New Fashion with Coconut Cartel Aged Rum, Tempus Fugit Creme de Banane, matcha genmaicha, and bitters; and the South Street Sling made with Sipsmith Gin, Montelobos Mezcal, pineapple, macadamia, pomegranate, sherry, cherry, lime, and bitters.
There is also a menu of bar snacks and larger dishes to accompany the beverage lineup. The kitchen of Bar Wayō is led by Chef de Cuisine Sam Kang, who has cooked at Noodle Bar, Eleven Madison Park, and most recently, as a sous chef at Ko. The menu includes Momofuku’s take on classic bar snacks including Onion Rings with ranch and trout roe; Squid Seca; and Dry Spiced Wings , as well as more substantial dishes such as the Hamburger Dip with wagyu beef and American cheese; an Imitation Krab Roll ; the 2-Minute Steak with potato salad; and the Half Smothered Royale , an omelet with sausage gravy and rice.