The formerly roving ramen pop-party known as Boke Bowl made its debut as a real live brick-and-mortar restaurant last Friday, inside a surprisingly spacious, 50-seat spot in the Industrial District's famous Water Ave building. The lunch-only restaurant captures the energy of big-city, high-turnover ramen spots with its big menu board, counter service, seats nestled up to the open kitchen, and long, communal tables (check the novel design detail of a ridge in each table, which holds your wait card firmly in place). And the menu?
As previously reported, Patrick Fleming and Brandon Riceci's menu features three kinds of broth (seafood miso, pork-and-chicken, and a vegan caramelized fennel) with six optional add-ons ranging from pork belly to house-made tofu to buttermilk fried chicken. Side dishes lean heavily toward the pickled (kimchi, shiitakes, cucumbers, etc.) in addition to Boke's pop-up favorite steamed buns. And with the opening comes more details about Boke's promised Korean fried chicken nights, designated for 5-10pm on Thursdays (coming soon). Expect half- and whole chickens (that are brined, smoked, chilled, in finally fried and tossed with a garlic and ginger sauce) served family-style with a selection of sides like green onion ginger rice.