Ramen isn't just for college students anymore, because the classic dish gets a Brooklyn twist at Dassara Brooklyn Ramen. Zagat editor Kelly Dobkin filed the following report.
Located in the heart of Smith Street in Carroll Gardens, Dassara Ramen puts a unique “Brooklyn” spin on this traditional Japanese dish.
"The concept is really a double-headed thing, where we wanted to A, start developing 'Brooklyn-style ramen' and B, approach that idea with the same playfulness that other chefs bring in Japan," says Dassara Ramen owner Josh Kaplan.
Dassara’s "Deli Ramen," made with chicken broth, matzo balls, Canadian-style smoked meat and poached egg, is one of the eatery’s signature items, reflecting its out-of-the-box approach to the classic dish.
"Our Deli Ramen gets a lot of attention but one of my favorites is the mushroom," says Kaplan.
"We start with aromatics and we add mushrooms and everything. We add into it everything that builds that soup, more and more richness and depth of flavor and that’s what we’re going for," says chef Marc Giroux.
The space itself is divided into a dining room and a bar area where signature sake and shochu-based cocktails are poured.
"In the same way our food is influenced by other cuisines and other dishes, [the cocktail menu] also has a unique spin on it. They’re all sake-based and they’re all based on classic cocktails," says Kaplan.
Currently open for dinner only, Dassara will soon begin serving brunch and changing up its menu to reflect the season.
"We’re still in development for the fall and winter menus, but you can definitely expect more gamey meats," says Giroux. "The lamb ramen is in the works, a pork ramen is in the works, a lot of spins on winter seasonal vegetables."
"It will probably take a lot time and a lot of different ramen places to come up with a style that is indigenous to Brooklyn," says Kaplan. "The way we’ve approached it is going on the ethnic eclecticism of New York in general."
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