Video taking off 10x its usual first day

Somssi wraps its potatoes in more potato

Eater goes behind the scenes of the New York restaurant where shrimp toast meets pork schnitzel and dinner starts with painstaking prep.

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Eater Story of November 3, 2026Trari Newsroom

Why this story? The video opened at a pace of 197,904 views a day, 10 times a normal first day on this channel (19,309).

What It Takes to Run One of NYC's Most Popular New Restaurants — Mise En Place

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1:05The Potato, Potato, Potato preparation starts with Yukon Gold potatoes, butter and cream.
3:15Japanese wagyu-graded ox tongue is brined and braised in beef tallow before peeling and grilling.
4:54The schnitzel combines pork loin with a homemade shrimp mixture and sesame panko breading.
11:15Breaded potatoes are wrapped in spiralized russet potato noodles and frozen ahead of service.
12:11Hokkaido scallops are flattened with a saucepan and dressed with strawberry sauce.
14:13A pre-shift meeting leads into dinner service, including plating the grilled tongue and frying the schnitzel.

Griffin Smelser wraps breaded potatoes in spirals of russet potato noodles, then freezes them ahead of dinner service. Somssi calls the dish "Potato, Potato, Potato," and Eater's new kitchen visit shows how much work sits behind that playful name.

The episode of "Mise En Place" has drawn about 144,000 views in 13 hours, already well beyond the channel's usual first-day audience. It follows executive sous chef Daniel Gronert and managing partner Ahris Kim at Somssi, from the hospitality group behind Atomix, Atoboy, and Naro. The episode is presented by Yeti.

Here, the group's Korean roots leave room for a broader mix of Asian and European techniques. Gronert's shrimp toast pork schnitzel layers pounded pork with a shrimp mixture and sesame panko breading. Down in the basement prep area, Smelser supplies the physical effort and a dry explanation for the pounding: "Cheaper than a rage room."

The ox tongue gets an equally involved treatment: sourced from Japan, it is brined, braised in beef tallow, peeled and portioned before grilling. Romesco and wasabi accompany it. Hokkaido scallops take a different direction, flattened with a saucepan and plated with strawberry, gooseberry, and Thai basil.

Viewers are picking out the scallop plating, asking for a detailed tongue recipe and noticing the repeated trips up and down the stairs. That last detail belongs alongside the elaborate food: this is also a film about the labor of getting dinner ready.

Kim gives the restaurant's name its meaning: "Somssi means craftsmanship, artistry, that gets better over time." The potato-wrapping station makes that philosophy unusually tangible.

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Where next?

Also in Cooking and foodVideo taking off 24x its usual first dayCalfreezy tests Facebook Marketplace food with a £500 tip at stakeHis London tasting trip takes in spicy noodle balls, fruit-shaped desserts and a Moroccan pastry collected outside McDonald's.Channel: Calfreezy · Story of November 3, 2026

A different discovery todayVideo taking off 12x its usual first dayFrom "please don't leave" to "ask Grok": John Oliver's midterm tourThe election-week main story drew about 3.8 million views in under a day, and its comment section filled more than twice as fast as usual.Channel: LastWeekTonight · Story of November 3, 2026

What viewers say

The going up and down those stairs are brutal.
@Topsecret888...See it on YouTube
i ate here as a solo diner and the owner was so nice to me, explaining how she came up with the curry mushroom rice dish. it was a phenomenal meal.
@geoooo3-r9bSee it on YouTube
The progression of the scallop dish from start to finish of plating was really, really satisfying.
@julianjones9793See it on YouTube

5 more comments

The pork shrimp toast is genius wish I thought of it
@pennynikkel9542See it on YouTube
as someone from a very rural town... less than 300 people... this is just other-worldly to me.. it's so cool
@kitttenmitttensSee it on YouTube
I watched BA's video earlier today, I've heard this guy say "potato" like 500 times today, haha.
@cthomas025See it on YouTube
the potato, potato, potato is a stroke of genius.
@Anonymous-nj2owSee it on YouTube
That schnitzel looks amazing. What a crazy idea.
@andrewb9942See it on YouTube