Latest news with #RamenbyRa
Time Out
30-05-2025
- Entertainment
- Time Out
The Croissant Club is back with ramen croissants, mozz-filled pastries and more
This year we've happily welcomed all manner of carb to the city, waistlines be damned. The winter brought a second location of Radio Bakery to Brooklyn, drawing hour-long lines in Prospect Heights, while people flocked to the East Village for the cinnamon-bun-only shop, Sunday Morning. Spring ushered in glossy ube doughnuts from online bakeshop turned brick-and-mortar Kora, while the burekas-only destination Buba Bureka generated buzz in Greenwich Village. And while not new, one of our favorite bakeries is now bringing back its croissants-only club, giving us plenty reason to celebrate. Raf's Croissant Club is officially back for spring and summer 2025, and for its latest installment, the restaurant's pastry chef Camari Mick has teamed up with chefs from around the country to create croissants that merge their respective cultures and bold flavors into one exciting dish. From now until August, these creative pastries will drop every week, only available at Raf's (290 Elizabeth St). And just like last year, Mick has invited serious talent to the kitchen. View this post on Instagram A post shared by raf's (@rafsnewyork) First up in the series is award-winning Afro-Dominican chef and author Paola Velez. From now until June 1st, you can catch her Pernil Empanada Croissant served with wasakaka, a Dominican garlic sauce, for dipping. While we eagerly await the deets on the new location of the breakfast ramen shop, Ramen by Ra, chef Rasheeda Purdie will be tiding us over with her Bacon, Egg & Cheese Ramen Croissant in June. July will bring a Mozzarella-Filled Croissant with tamarind date sauce from James Beard Award-winning author and chef Hawa Hassan, while one of the best restaurants in town, Dhamaka, will serve a Mint Croissant with lamb keema and spiced yogurt sauce. Looking to plan your summer around carbs? Here is the full schedule: May 27-June 1: Paola Velez: Pernil Empanada Croissant with Wasakaka June 3-8: Woldy Reyes: Coconut Bibingka June 10-15: Sobre Masa: Orange Blossom Pain au Chocolat June 17-22: Isabel Coss: Mole Negra Croissant with Chocolate Crema Sauce June 24-29: Ramen by Ra: Bacon, Egg and Cheese Ramen Croissant July 1-6: Hawa Hassan: Mozzarella-Filled Croissant with Tamarind Date Sauce July 8-13: Dhamaka: Mint Croissant with Lamb Keema and Spiced Yogurt Sauce July 15-20: Fariyal Abdullahi: Dorowot and Awib Croissant with Teff Crumble July 22-27: Naks: Roasted Garlic Croissant with Adobo
New York Times
10-02-2025
- Entertainment
- New York Times
A Ramen That Merges Japan and the South
During a recent lunch service at Ramen by Ra, a five-seat stall on the Lower East Side of Manhattan, the chef Rasheeda Purdie hummed along to jazz streaming out of a small speaker as she moved through the restaurant's tiny kitchen. Behind her, shoyu-flavored broth simmered away alongside a less common sight at a ramen shop: a pot of long-cooked collard greens, its liquid used as the base for her potlikker ramen. Recipe: Potlikker Ramen Potlikker ramen, also called 'collard green ramen' or 'soul food ramen,' isn't a new dish — the chef Todd Richards features a version in his 2018 cookbook 'Soul.' But it's now garnering a following on TikTok and at Ramen by Ra, where reservations book up months in advance. Ms. Purdie's version is made with Hawaiian Sun Noodles, her favorite brand, and topped with chopped greens and shredded, smoked turkey meat, all delicately placed into the bowl with the precision of a surgeon. It also includes a soy-marinated halved egg, with the soft, bright-yellow yolk adding richness to the broth. Want all of The Times? Subscribe.
