You’ve probably heard of the Potato Potato Potato dish at Somssi , the newest restaurant from Na:eun Hospitality . The triple-layered potato dish is the most labor-intensive dish on the menu but has also become the most popular order, with the kitchen going through up to 100 pounds of potatoes each week. The whimsical, caviar-topped dish really encapsulates what the restaurant is trying to achieve: “We should have serious food, serious hospitality, but we shouldn’t take ourselves too seriously,” says managing partner Ahris Kim. Here’s how the Somssi kitchen preps to create the newly famous potato and plenty of other dishes before a night of service.

Yukon gold potatoes are put through a ricer to become a cream and butter-heavy puree that is set in molds in the freezer.…