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…)
When it comes to salmon Bricktown Bagels is probably better known for belly lox than salmon roe. That’s not the case come nighttime when the Long Island City bagelry morphs into Mu Ramen. While the soup’s the star at Joshua Smookler’s pop-up ramen-ya, many of the “treats,” listed on the menu are well deserving of the name. Chief among these is the U & I ($15), a rice bowl which features uni and ikura, or salmon roe. (more…)
I live to discover the delicious in unexpected corners of Queens, whether it’s a Tibetan restaurant in the back of a cell phone store or a Malaysian joint in Flushing with a graveyard shift specializing in kari laksa. So when I heard about Mu Ramen, Joshua Smookler’s nighttime popup inside of a Long Island City bagel store, I was especially intrigued.
The scene inside Mu Ramen on Saturday night.
So I set out for Bricktown Bagel & Café on a night that was indeed quite brick. Joining me on the frigid Saturday after Thanksgiving was my pal William who knows a thing or two about Japanese food. The first thing that surprised me was that Mu’s chef, Joshua Smookler, was Asian. What’s not so surprising about the Korean-American chef with the decidedly non-Korean name is that he has a monomaniacal fascination with ramen. (more…)