After a welcomed inaugural run as Tacoway Beach, Andrew Field’s beachside sleeper hit trades its exemplary beer-battered fish taco for boiling broth ramens available weekends-only through the winter months. Joining Wildfeast at Riis as another off-season gastro destination along Rockaway Beach, the pop-up ramen-ya spills out just two varieties of the Japanese noodle soup. A meaty bowl—filled with broken chorizo meatballs, kimpira-style carrot sticks and tatsoi mustard plant—touts a five-hour simmered beef broth, while a vegetarian variety tangles fresh Sun Noodle–sourced strands with inari (tofu skin), mushrooms, scallions and nori (seaweed), tinged with house-smoked jalapeño wasabi and bobbing in a mushroom-kombu liquid. Beachgoers can tuck into the steamy crocks at outdoor picnic tables or scoot up to the heated, candlelit indoor bar, which also offers house cocktails like a bourbon-based Bloody Mary and a frosty Surf Club margarita. On Sundays, the shop hawks local goods from area farmers, including organic fruits and vegetables from nearby Edgemere Farms and beans from Philly’s Concave Coffee.