When you hear ramen, you immediately think of one of two things: college or Chinatown.  In college, ramen meant the packages of squiggly, dehydrated noodles that required all of 3 minutes of cooking and a packet of sodium-filled faux flavoring.  In Chinatown, ramen means something completely different and it usually involves steaming bowls of rich, flavorful broth and thick, hand-cut noodles.  That is, if it’s done right.

Now, two local chefs want you to take those thoughts and throw them out the window.  First of all, they’re not in college.  Secondly, they’re not cooking in Chinatown.  In fact, they’re two white guys on a mission–to make the best damn ramen in the city.  Matyson chef Ben Puchowitz and longtime bud Shawn Darragh are flirting with the idea of opening a permanent noodle house somewhere in the city, but lack of funds and location has put the kibosh on those plans for now.  Instead of crying over spilled ramen, the industrious pair have decided to do what über-trendy chefs without dough or a locale do: host a pop-up dinner.  The dinner will be held at Matyson on Sunday, January 29th from 4 PM to whenever the grub is decimated.

FULL PLATE MAGAZINE will sit down with Chef Ben for an interview post pop-up as he gives a “State of the Ramen” address.  OK, not really–we’re just going to chat.  Stay tuned for the upcoming interview.

Roundeye Noodle Bar Pop-up Menu

Vegetables

Spicy Cucumber – feta, chickpeas, pickled chili   7

Broccoli – vietnamese sausage, sweet soy  7

Beets – smoked avocado, puffed rice, yuzu  7

Noodles

Duck Pho – duck leg dumplings, foie gras, pickled turnips 12

Pork Belly Ramen – soy stained egg, shitakes, swiss chard 10

Coconut Curry – udon, butternut, pak choi, peanuts 9

Juice

Pineapple – vanilla, jalapeno, thai basil 4

Banana – sesame, white chocolate 4

Apple – ginger, sake 4

Date: Sunday, January 29th

Time: 4 PM to whenever the food runs out

Location: 37 S. 19th St., Philadelphia, PA 19103

Website: www.roundeyenoodle.com