An early morning dinner is the perfect way to wind down a night out. More than pizza or the proverbial BEC, several gourmet establishments serve into the wee hours, catering to those in the service industry and flaneurs like us. It just so happened that after a few cocktails one recent evening, we happened to stop in to one such establishment, Momofuku Ssam Bar, for a mini feast. Since David Chang's skills are beyond established, there is no need to discuss the food (delicious!). However, there was a new libation we happened to try. The kitchen scientists have begun experimenting with Nigori, mixing the unfiltered rice wine with soda water. The result? Cloudy sake soda. But in a good way. You know? A huzzah for pushing the beverage limit. Huzzah!