Check Out These Upcoming Ramen Events and Pop-Ups
Whole Heart Provisions brings vegan soup to Lincoln Tavern, Brooklyn Ramen heads to Somerville, and more.
Boston’s illustrious Oisa Ramen pop-up has settled into a brick-and-mortar, but that doesn’t mean special soup events have run dry. In fact, it’s quite the opposite, with a new wave of noodles rolling into Boston this week and beyond.
Duck shoyu ramen from the first Ramen Tuesday at Brassica Kitchen. / Photo provided
Ramen Tuesday at Brassica Kitchen
Locally grown grains are milled in-house at Brassica Kitchen, and are the basis of chef de cuisine Matthew Hummel’s house-made noodles every week. This week, toasted spelt noodles are swimming in a miso duck broth with torched duck breast, a soy egg, and radish sprouts.
Tuesdays, 5:30 p.m.-sellout, 3710 Washington St., Jamaica Plain, 617-477-4519, brassicakitchen.com.
Spicy miso ramen at Hojoko. / Photo provided
Hojoko House Party Winter Warm Up Edition
The monthly late-night series keeps it cozy this week with hot soup and ample drink specials. Chef Rob Wong is putting together an all-ramen menu, with bowls of the house shio; plus miso with spicy pork and corn tempura; tonkotsu with cha siu braised pork belly and kabayaki shiitakes; and brothless rock shrimp mazeman with bonito butter. On the bar, find $3 beers, and three, $6 drink specials from sponsors Tanqueray, Ketel One, and Don Julio, including a frozen Cosmo.
Tuesday, Jan. 30, 10 p.m.-2 a.m., Hojoko, 1271 Boylston St., Fenway, Boston, 617-670-0507, hojokoboston.com, Facebook.
Signature bacon dashi ramen at Lincoln Tavern. / Photo provided
Thursday Night Ramen with Whole Heart Provisions
Lincoln Tavern serves up a signature bacon dashi ramen every Thursday night alongside the regular menu; the special will continue through March. This week, though, guest chef Rebecca Arnold is in the house with a something extra special: the Whole Heart Provisions owner has created a vegan-friendly turmeric, roasted garlic, and ginger-infused broth, loaded with sweet miso corn, fried kale, and charred scallions. It comes with a choice of rice noodles or traditional ramen, and optional Szechuan chili sauce. To complement their ramen, executive chef Nick Dixon and chef de cuisine Tim Chatigny also create a different snack each week to go along with it—think short rib cheddar mazeman with Brussels sprouts, lobster Rangoon, or fried oyster buns with a Grillo’s Pickles remoulade. This week’s sides includes Whole Heart’s signature seared avocado, this time done up with crispy rice, ponzu, and a Thai-style chimichurri; and more street food snacks. Arnold kicks off what Dixon hopes will be regular guest chef collaborations.
Thursday, Feb 1, 5-10 p.m., Lincoln Tavern and Restaurant, 425 W. Broadway, South Boston, 617-765-8636, lincolnsouthboston.com, Facebook.
Brooklyn Ramen + Sake + Wine Tasting
Brooklyn Ramen is headed back to Somerville’s Reliable Market—and this time, booze samples are flowing. (Note that beer and wine purchased from the grocery store cannot be consumed onsite.) For the Friday night session, Massachusetts’s own Dovetail Sake will be pouring artisanal sakes. On Saturday from noon-2 p.m., Stormalong Cider is in the house with local cider samples; then Ruby Wines sets up from 4-7:30 p.m. with sakes, including Dassai 39, and a couple wines. The noodle bowl consultants are there for Friday dinner, and both lunch and dinner on Saturday. They’ll bring shoyu ramen; spicy tonkotsu (pictured); veggie miso, and more, and note their food is cash-only.
Friday, Feb. 2, 5-9 p.m., Saturday, Feb 3, 11:30 a.m.-9 p.m., Reliable Market, 45 Union Sq., Somerville, 617-623-9620, Instagram.
The Ramen Bar pops up at Pabu Boston on Sundays. / Photo provided
The Ramen Bar at Pabu Boston
Michael Mina and Ken Tominaga’s popular San Francisco noodle bar continues to take over their Boston restaurant every Sunday night, after a quick hiatus this week for Super Bowl Sunday. When the Ramen Bar returns February 11, some bold, new varieties are on the menu: kimchi miso with pork belly, menma, spinach, and a soy egg; carbonara mazeman with pecorino, guanciale, sansho peppercorn, and a 63° soft egg; and Maine lobster with prawn oil, spinach, scallion, menma, and a 63° soft egg. Sunday nights also offer more traditional ramen bowls, a selection of house sushi rolls, snacks like edamame, and chicken karaage, and more.
Sundays, February 11 and on, 5-9 p.m., Pabu, 3 Franklin St., Boston, 857-327-7228, michaelmina.net.
