Thursday, Feb 01, 2018 5:00p -
Friday, Feb 02, 2018 2:00a
Lincoln Tavern and Restaurant
425 W Broadway
South Boston, MA 02127
LINCOLN TAVERN & RESTAURANT AND WHOLE HEART PROVISIONS RAMEN POP-UP
South Boston’s destination for creative American cuisine serves up Ramen every Thursday evening during the cold weather season. On Thursday, February 1, Chef Nick Dixon welcomes Rebecca Arnold, Chef and Co-founder of Whole Heart Provisions, for a special Vegan Ramen Pop-Up event.
For one night only, guests can enjoy Rebecca Arnold’s creative vegan twist on ramen. Rebecca will be serving up Vegan Ramen with sweet miso corn, charred scallions, and fried kale in a turmeric, roasted garlic, and ginger-infused vegan broth. Guests can opt for ramen add-ons including Szechuan chili sauce, and choice of rice noodles or traditional ramen.
In addition to the ramen special, there will be street food-inspired snack including Green Bean Salad with peanut crumble, basil, and orange miso dressing; and Seared Avocado with crispy rice, sesame, ponzu, fried garlic, mint, chopped scallion, Thai basil, and Thai-herbed style chimichurri sauce.
Every Thursday through February guests can head into Lincoln for Ramen specials. Lincoln’s signature ramen ($15) is made with a bacon dashi broth, which Chef de Cuisine Tim Chatigny and Executive Chef Nick Dixon spent months perfecting. It’s made with slow cooked pork belly, cured for a few days and braised in roasted rice wine vinegar. The bacon broth hosts traditional noodles, a soft boiled egg, and shiitake mushrooms cooked in soy, ginger, and chili. Thursday Ramen guests can also enjoy a special Asian-inspired bite to accompany the ramen each week (available additionally, a la carte).