"Ramen by Ra started as a stall in Bowery Market, where Rasheeda Purdie drew on Japan's asa (breakfast) ramen tradition and added some NYC twists. Recently, Purdie upgraded to a storefront in the East Village. The vintage-themed space isn't much bigger, with up to six stools all facing the kitchen - but it is efficient. Seats are available by reservation only, and you pre-order and pre-pay ahead of time. Purdie's inventive flavors are worth the effort of setting a calendar alert, though."
"Don't skip the lox ramen ($27). Dill and pickled red onion brighten the nori-infused broth, while cream cheese foam adds creaminess without heaviness. Lox hangs on the edge of the bowl; break off bites to keep it oily and cured, or let pieces fall into the broth for a cooked texture. You can add an egg for $3 more, but it's gilding the lily - there are fried capers and crispy shallots here, too."
Ramen by Ra began as a Bowery Market stall and now occupies a small vintage-themed East Village storefront with up to six stools facing the kitchen. Seating is reservation-only with pre-order and pre-payment required, and reservations are limited to two people for 45-minute sittings, making it ideal for solo diners. Standout bowls include a lox ramen with dill, pickled red onion, nori-infused broth, and cream cheese foam, and a bacon, egg, and cheese ramen featuring thick bacon and a lard-shoyu broth. An egg-drop soup can be made vegetarian on request, and to-go shoyu broth and breakfast bao are available at a walk-up window, with cups of broth offered as a parting treat.
Read at Eater NY
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