Sunday, There’ll Be Swingin’, Swayin’, and Ramen in the Streets
Several styles of soup will battle it out.
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Several styles of soup will battle it out.
Just when we needed the refreshment of cool mazeman noodles the most!
A Long Island chef who has been making widely acclaimed ramen in Tokyo for the last five years is bringing his noodle game to New York this year.
Late-night slurping in the city that never sleeps.
Looks like we're getting at least four new ramen shops.
Ramen and sake are headed to Carroll Gardens.
A pair of Morimoto veterans are behind the cozy Japanese spot.
Will Momo Milk Bar expand across the street?
Two events aimed at increasing your noodle knowledge.
The owner of Yakitori Totto and Soba Totto gets into the ramen business.
One of Thomas Keller's local haunts gets a sister.
Plus: Angelo Sosa cooking for a tea house, and Dressler offers Monday-night discounts, in our regular roundup of neighborhood food news.
In addition to the shio-based (salt-based) ramens served at the original location, customers will also be able to chose among shoyu-based (soy-sauce-based) varieties.
Momofuku: 'Overhyped, overpriced and blessed by Iron Chef Morimoto in what has got to be the most flagrant abuse of ranking since the BCS screwed up college football.'