miso broth, sambal chilis, ramen noodles, pork dumplings, chicken meatballs, kaleido tomato, carrot

RAMEN

Sapporo Japanese Lager

blackened mahi, Swiss cheese, coleslaw, thousand island, marbled rye

MAHI REUBENESQUE

SMOKED PASTRAMI

beef tenderloin, coleslaw, roasted salsa, avocado, pickled red onion, fresnos, queso fresco, cilantro, tortillas

TENDERLOIN TACOS

double meat, double American cheese, diced pickle, caramelized onion, thousand island

SMASH BURGER

spicy tuna, avocado, jalapeño, jicama, roe

SPICY TUNA ROLL

sweet + spicy garlic noodles, cucumber, jumbo shrimp, fresno pepper, cilantro

GARLIC NOODLES & SHRIMP

sweet + spicy chicken wings, pickled cucumber

GAIJIN WINGS

hand-made pork dumplings, fresh shiitake, cilantro, scallion, napa cabbage (steamed or pan-seared)

GIGI'S DUMPLINGS

Lively Hazy Pale Ale + Old Forester

2 bao buns, gaijin crispy chicken, asian pickled cucumber, crème fraîche, tobiko

CRISPY BAO BUNS

Modelo Especial + Suerte Blanco

Sapporo + Charbay Green Tea

Roughtail ERWO New England IPA

Martin Ray Cabernet Sauvignon

Stonecloud Neon Sunshine Witbier

Ken Wright Pinot Noir

32 Winds Rosé

Sean Minor Sauvignon Blanc

Sirico Prosecco

JIMMY'S BLEND

CHIQUITA

All coffee is roasted by EÔTÉ located off 6th & Broadway

EÔTÉ COFFEE

In a large pot, heat the sesame oil over medium heat. Add the miso paste and sambal chili paste, stirring for about 1-2 minutes until fragrant. Slowly pour in the vegetable broth, whisking to combine until the miso is dissolved.

Prepare the Broth

Add the pork dumplings and chicken meatballs to the pot. Bring the broth to a gentle simmer and cook for about 5-7 minutes, or until the dumplings and meatballs are cooked through.

Cook the Dumplings and Meatballs

While the broth simmers, slice the kaleido tomatoes and julienne the carrot. Set aside.

Prepare the Vegetables

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Noodles

In serving bowls, place a portion of cooked ramen noodles. Ladle the hot broth with dumplings and meatballs over the noodles. Top with sliced kaleido tomatoes, carrot, and chopped green onions. Drizzle with soy sauce and season with salt and pepper to taste.

Assemble the Ramen Bowls

Serve the ramen hot, and enjoy your homemade ramen dish!

Serve

Miso paste

Sambal chili paste

Ramen noodles

Pork dumplings

Chicken meatballs

Kaleido tomato

Carrot

Vegetable broth

Soy sauce

Green onions

Sesame oil

Salt

Pepper

In a large pot, add 5 liters of water and heat it to around 70°C (158°F).

Mashing

Add the Pilsner malt and rice flakes to the heated water. Stir well to ensure all the grains are submerged.

Maintain the temperature at around 65°C (149°F) for 60 minutes. This process allows the enzymes in the malt to convert starches into sugars.

After mashing, remove the pot from heat and strain the liquid into another pot, leaving the grains behind.

Boiling

Bring the liquid (wort) to a boil and add the Hallertau hops. Boil for 60 minutes.

15 minutes before the end of the boiling time, add the Saaz hops.

Once the boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Cooling and Fermentation

Transfer the cooled wort into a sanitized fermentation vessel and pitch the yeast.

Seal the vessel with an airlock and allow it to ferment in a cool, dark area for 2-3 weeks.

After fermentation is complete, prepare your bottles by sanitizing them.

Bottling

Transfer the beer into the bottles, leaving some headspace. Cap the bottles.

Allow the bottles to carbonate at room temperature for about 1-2 weeks.

After carbonation, chill the bottles in the refrigerator and enjoy your homemade Sapporo Japanese Lager!

Enjoy

Pilsner Malt

Rice Flakes

Hallertau Hops

Saaz Hops

Yeast (Lager Yeast)

Water

Rinse the mahi mahi fillets under cold water and pat dry with paper towels. Sprinkle both sides of each fillet with blackening seasoning, salt, and pepper.

Prepare Mahi Mahi

Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned mahi mahi fillets. Cook for about 3-4 minutes on each side until the fish is cooked through and has a blackened crust. Remove from heat and let rest for a couple of minutes.

Cook Mahi Mahi

While the fish rests, place the marbled rye slices on a separate skillet or griddle. Toast them over medium heat until they are golden brown on both sides.

Toast the Bread

On the bottom slice of toasted marbled rye, layer a slice of Swiss cheese, the cooked mahi mahi fillet, a generous scoop of coleslaw mix, and a drizzle of Thousand Island dressing. Top with another slice of Swiss cheese and finish with the top slice of toasted marbled rye.

Assemble the Sandwich

Cut the sandwich in half if desired, and serve immediately with extra coleslaw and Thousand Island dressing on the side.

Mahi Mahi fillets

Blackening seasoning

Swiss cheese slices

Coleslaw mix

Thousand Island dressing

Marbled rye bread

Olive oil

Black pepper

Mix together black pepper, garlic powder, onion powder, coriander seeds, smoked paprika, sugar, and salt in a bowl to create the seasoning rub.

Prepare the Pastrami

Rub the seasoning mixture evenly over the pastrami, ensuring all sides are coated. Wrap the seasoned pastrami tightly in plastic wrap and refrigerate for at least 24 hours to let the flavors meld.

Season the Meat

Preheat your smoker to 225°F (107°C). Remove the pastrami from the refrigerator and place it in the smoker. Smoke for about 4-6 hours, or until the internal temperature reaches 190°F (88°C), ensuring to add wood chips for smoke flavor.

Smoke the Pastrami

Once the pastrami is smoked, let it rest for 30 minutes before slicing. Spread brown mustard on one side of each slice of marbled rye bread. Layer the sliced pastrami generously on top of the mustard side.

Prepare the Sandwich

Top with another slice of marbled rye bread, mustard side down. Cut the sandwich in half and serve immediately, enjoying the rich flavors of the smoked pastrami.

Assemble and Serve

Pastrami

Brown mustard

Garlic powder

Onion powder

Coriander seeds

Smoked paprika

Sugar

Season the beef tenderloin with salt and pepper to taste. Heat a grill or skillet over medium-high heat and sear the tenderloin for 4-5 minutes on each side until it reaches your desired doneness (medium-rare is recommended). Let it rest for 10 minutes before slicing.

Prepare the Beef Tenderloin

In a large bowl, combine the coleslaw mix with a dressing of your choice (mayonnaise, vinegar, and seasoning) and toss until well coated. Set aside to let the flavors meld.

Make the Coleslaw

Slice the avocados in half, remove the pit, and scoop the flesh out. Cut the avocado into thin slices and set aside.

Prepare the Avocado

Thinly slice the Fresno peppers for garnish. You can remove the seeds if you prefer less heat.

Slice the Fresno Peppers

Warm the tortillas in a skillet or directly over the flame of a gas stove for about 30 seconds on each side until they are pliable and slightly charred.

Heat the Tortillas

On each tortilla, layer slices of the beef tenderloin, a scoop of coleslaw, a few slices of avocado, a spoonful of roasted salsa, pickled red onions, Fresno peppers, and a sprinkle of queso fresco. Garnish with fresh cilantro.

Assemble the Tacos

beef tenderloin

tortillas

coleslaw mix

roasted salsa

avocado

pickled red onion

Fresno peppers

queso fresco

cilantro

In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions are soft and caramelized, about 15-20 minutes. Remove from heat and set aside.

Prepare the Caramelized Onions

Take the ground beef and divide it into two equal portions. Gently form each portion into a ball and then flatten them into patties, about 1/2 inch thick. Season both sides with salt and black pepper.

Form the Burger Patties

In a hot skillet or griddle over medium-high heat, place the burger patties. Cook for about 3-4 minutes on one side until a good crust forms. Flip the patties and immediately add 2 slices of American cheese on top of each patty. Cook for another 2-3 minutes until the cheese is melted and the burgers are cooked to your desired doneness.

Cook the Burger Patties

While the burgers are cooking, split the burger buns and place them cut-side down in the same skillet or on a separate pan. Toast them until golden brown, about 2 minutes.

Toast the Burger Buns

On the bottom half of each toasted bun, spread 2 tablespoons of Thousand Island dressing. Place the burger patty with melted cheese on top, followed by a generous amount of diced pickles and caramelized onions. Top with the other half of the bun.

Assemble the Burger

Serve the smash burgers hot with your favorite sides. Enjoy!

Ground beef (80/20)

American cheese

Pickles, diced

Onion, sliced

Butter

Burger buns

Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.

Prepare the Sushi Rice

Combine the rinsed sushi rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and water is absorbed.

Cook the Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.

Season the Sushi Rice

Dice the raw tuna into small cubes. In a mixing bowl, combine the diced tuna, Sriracha sauce, and mayonnaise. Adjust the spiciness by adding more Sriracha to taste.

Prepare the Spicy Tuna Mixture

Slice the avocado and jalapeño thinly. Julienne the jicama into thin strips.

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down. Wet your hands to prevent sticking and spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge.

Assemble the Rolls

In the center of the rice, place a line of the spicy tuna mixture, followed by avocado slices, jalapeño, and jicama strips.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Wet the edge of the nori with water to seal the roll.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth after each cut for cleaner slices.

Slice the Sushi

Sprinkle roe on top of the sliced rolls. Serve with soy sauce and wasabi on the side.

Garnish and Serve

Sushi rice

Rice vinegar

Raw tuna (sushi grade)

Sriracha sauce

Mayonnaise (preferably Kewpie)

Avocado

Jalapeño

Jicama

Nori sheets

Roe (fish eggs)

Wasabi

In a large pot, bring salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain and set aside.

While the noodles are cooking, peel and devein the jumbo shrimp. Pat them dry with a paper towel and season with salt and black pepper.

Prepare the Shrimp

In a small bowl, mince the garlic and ginger. In another bowl, mix together soy sauce, sriracha sauce, and brown sugar until dissolved. Add the minced garlic and ginger to this mixture.

Make the Garlic Sauce

In a large skillet, heat olive oil over medium-high heat. Add the shrimp and sauté for about 2-3 minutes per side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

Sauté the Shrimp

In the same skillet, add the cooked noodles and pour the garlic sauce over them. Toss to coat the noodles evenly in the sauce and heat for an additional 2-3 minutes.

Combine Noodles and Sauce

Add the sautéed shrimp back to the skillet, along with sliced cucumber and chopped fresno pepper. Toss everything together until well combined. Garnish with fresh cilantro before serving.

Ramen

Sapporo Japanese Lager

Mahi Reubenesque

Smoked Pastrami

Tenderloin Tacos

Smash Burger

Spicy Tuna Roll

Garlic Noodles & Shrimp

Gaijin Wings

Gigi's Dumplings

Lively Hazy Pale Ale + Old Forester

Crispy Bao Buns

Modelo Especial + Suerte Blanco

Sapporo + Charbay Green Tea

Roughtail Erwo New England Ipa

Martin Ray Cabernet Sauvignon

Stonecloud Neon Sunshine Witbier

Ken Wright Pinot Noir

32 Winds Rosé

Sean Minor Sauvignon Blanc

Sirico Prosecco

Jimmy's Blend

Chiquita

Eôté Coffee