Ramen Pop-Up at Dozzino’s, Hoboken

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So two blondes walk into an Italian restaurant in Hoboken to slurp Ramen…no punchline, this all really happened. When our friend George Kao (read our interview with him, damn it!) told us that there was going to be a Ramen pop-up in Hoboken, we didn’t think twice about riding out to check it out. In full disclosure, Fiore’s is the only place in Hoboken I have ever been, and I was so excited to see that it was just a few blocks down from where we were going; I totally got us a mozz and proscuitto sandwich with garlic grilled peppers to go. The bread and the mozz are homemade and I was only really worried about getting towed because that would mean that my sandwich was gone; it is that good. Anyway, once the sandwich was locked up and the car was left on the correct side of the street (white sign with green writing, NEVER the reverse apparently), we bopped on into Dozzino’s, ready to rumble with some Ramen. Imagine our surprise when we were nonchalantly told that the first 30 customers were going to get RAMEN BURGERS to start. In case you live under a rock or have your head stuck up your cronut, Ramen Burgers are the latest craze causing lines, panic and imitators throughout NYC; and here, in Hoboken, on a random Monday, we were going to be treated to the real deal. FUCK YEAH!

Everyone around us was equally excited about the burgers and the event in general, and I have to say that Dozzino’s looks like a place worth returning to ( I will obviously get Fiore’s as a back-up). Besides the RAMEN BURGERS (yes I will rub it in, foodies), there were vegetable dumplings and three types of Ramen: Cold ramen, tradtional Tokyo style ramen with pork and egg, and “White Boy” Italian Ramen, a nod to Dozzino’s, with chicken broth, tomatoes and proscuitto. We got everything expect the dumplings, but George sent these over to us when we didn’t look quite stuffed from the Ramen.

So- the RAMEN BURGER-was it really all that? I have to say, it was pretty amazing, innovative and unique, if only a little bit novel. Our version was made with chicken; the seasoning was heavy on scallions, soy and everything that makes Asian food yummy, and the Ramen patties that held the chicken were pan- fried to a unique soft crunch, that was sturdy enough to hold the filling but didn’t lose the ramen chewiness. These would actually make a perfect little hors d’ouevre to replace sliders, but I have a feeling there might be too much labor involved for that to really catch on. Anyway, next was the cold vegetarian Ramen, with some milk and chili oil, and some fresh veggies. The Ramen were an amazing flavor and texture, but this was just not my favorite dish. It was good, and Sister got down with it more than me, but just not swoon worthy.

What came next however, was swoon, drool, cry, punch and hug worthy; two steaming bowls of hot Ramen, in completely different styles. The pictures will make this clear, and although both had broth, noodles and pork, they could not be more different. The Tokyo style we were told was served almost exactly the same way since 1910, with slices of pork, pork broth, and a boiled egg. The curly noodles complete the picture and it looks and tastes exactly how Ramen should; salty, chewy, well-rounded and layered. The White Boy version was almost just as good, with fresh yellow tomatoes in a lighter chicken broth, and proscuitto serving as the pork element. The Ramen almost took on more of a spaghetti role, and this seemingly odd combination was a flavor bomb of yumminess.

Just when were debating what to do, we were treated to the dumplings, which were a level above any vegetable dumpling we have ever had. And then we had Nutella cream puffs from heaven. We love Ramen and are constantly amazed by how many interpretations there are out there; everyone needs to seek it out and get slurping!

Check out www.sunnoodle.com/ramenlab for more information.

Ramen NYC
Cold Ramen

Best ramen NYC
Tokyo Style Ramen

Ramen NYC
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Dumplings

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Cream Puffs!

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