Now that Rose’s transitioned from butcher and bake shop to a restaurant/ bakery concept, the ramen that was once reserved only for Wednesdays now takes center stage. The type of ramen changes every couple of days – today, we were treated to a spicy sesame ramen, created with both a zesty puree made with yellow-gold peppers, dehydrated peppers and fresh Sansho Japanese peppers, and a sesame puree to develop the broth. Add in the noodles, pork belly that’s braised in soy sauce, a soft egg, bok choy and other seasonal vegetables – this bowl got the last bit of corn for the season and stir-fried cucumbers – and you’ve got yourself the ideal dish for a cold winter’s day. “If you wanted to know what the power move was,” says owner Justin Meddis, “I would get a pilsner or some kind of super-dry cider, a steamed bun as an appetizer, and then the ramen, and then walk out of here with an ice-cream sandwich. I don’t know how you can have a better day than that.”
Rose’s Noodles, Dumplings & Sweets $
13
december/january 2018
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Durhammag.com
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PHOTO BY SARAH ARNESON
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Spicy Sesame Ramen