Joshua Smookler the man behind Pete Wells’ favorite ramen has been a busy man of late. In between the birth of his daughter and the run-up to Mu Ramen,which is set to open mid to late October, he was kind enough answer Seven Questions.
Will you be unveiling any new ramen? Yes, we will have four types of ramen that will be seasonal. Three of the ramens will always be on the menu; Mu Ramen, Spicy Miso, and the Tonkotsu 2.0. I have not decided which four we will open with but we will always have five ramens on the menu and one rotating on a weekly basis.
What types of ramen could they be? It could be anything from Tsukemen, Foie, Duck, Pata Negra, Parmesan, Seafood, Shoyu, Yuzu, Paitan, Kimchi…basically these ramens I have mentioned I have already made.
They are all very delicious, but I want to keep it fresh. So we will see which are popular and which are not. It really depends on the guests, how I feel, and what inspires me. (more…)
Shocking and intense—like my passion for Danny Bowien’s food.
The other night I asked Danny Bowien, the blonde-haired madman behind Mission Chinese Food to marry me. I’d just finished the meal pictured above—thrice cooked bacon ($12), tingly tea smoked chicken ($9), and Beijing beef pancake—while seated at the bar at MCF NYC under the light of a scarlet dragon. As I paid the check my mouth was still buzzing from the Sichuan peppercorn and chilies.
“Danny Bowien will you marry me,” I asked poking my head into the kitchen. “I’m already married,” he said. “If you were a polygamist you could cook for me,”I responded. I can just imagine it. Bowls of the Sichuan-peppercorn dusted fried tripe that comes with MCF’S chicken wings; kung pao lamb pastrami for breakfast, lunch, and dinner; and mapo tofu for when I have a cold. I suppose it’s too much to ask for, which is why I can often be found seated alone at the bar underneath the red dragon that winds its way through the dining room. I eat at MCF alone for two reasons: a) I am greedy and b) I like to eat the leftovers for lunch the next day over rice. Once I ate there with five or six fellow food writers. We all fell quiet as we dug into Bowien’s explosively spiced food. All I could think about was how those tripe garnished wings were on the far side of the table—and whether I’d get my share.
A better look: Beijing beef pancake, thrice cooked bacon, and tingly tea smoked chicken.
“You work within your limitations,” a guy with a camera much better than mine said when asked how he takes photos in the scarlet-hued light of what I like to call the Red Planet. The only other restaurant that was as difficult to shoot food in was the purple spaceship of a Thai joint called Kurve in the East Village. Speaking of limitations mine do not include the inability to appreciate authentically inauthentic and vibrant spins on Chinese food such as Bowien’s. I have a friend who holds that, “Mission Chinese is a crude parody of Sichuan food for people who can’t be bothered to develop a palate for the real thing.” I am fortunate enough to have developed a palate for both.
I expected the beef pancake to be just that, a flat griddled cake, a gussied up scallion pancake of sorts. Nevertheless I rolled with the presentation: sushi-like roulades of flatbread filled with confit of beef shoulder and potatoes and topped with salted chilies. The tingly tea smoked chicken was as advertised, silky morsels of poached and smoked bird that left my mouth humming from the “chili sediment” and Sichuan pepper. The incendiary thrice-cooked bacon with chewy rice cakes, black beans,and winter melon was also excellent.
Danny, if you’re reading this my proposal still stands. If not I’ll see you on the Red Planet.