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We don't know about you, but we're already done with winter. Until the trees start budding again and the temperatures rise above crap-it's-freaking-freezing, we're going to warm up the best way we know how—over a steaming bowl of ramen noodles. And the latest one is coming from an unexpected source: Chris Jaeckle's Village-set Venetian restaurant, All'onda.
Sure, Jaeckle's Italian menu has traces of Japanese flavor—a little white balsamic miso here, a dab of kizami wasabi there—but the new dish, served at the downstairs bar during breakfast and lunch starting today, is one of his most staunchly hybrid plates. The $17 ramen features porchetta, shaved brussels sprouts, Calabrian chili oil, shio kombu and house-made ramen noodles in a parmesan-dashi broth.
And this isn't the only hybrid ramen bowl in town. Dassara's deli ramen, a Jewish-Japanese crossover crammed with fluffy matzo balls and Mile End smoked meat, is a Brooklyn favorite, while Bassanova adds a Thai spin with their green-curry version. And we're already counting down the days until November 2015, when Talde might just roll out their Thanksgiving-inspired turkey-and-cranberry ramen again.