» Thinking Outside the Bowl
The LAT checks out Ramen California, a new noodle house offering a decidedly untraditional take on the Japanese standard. Chef Shigetoshi Nakamura, who is something of a wunderkind in the kitchen, is applying the fresh, seasonal approach of California cuisine to his ramen, and the results are apparently quite remarkable. The signature California ramen is loaded with 30 or so vegetables, and another features fresh tofu laced with Parmesan cheese.
I should add that Rameniac got to RC about a month ago; his thoughts can be found here.
