October 1, 2018
Letter from the editor

My new obsession with noodles

I'm a relative latecomer to the noodle and ramen game.

For those of you who are unfamiliar, a ramen dish is a large bowl filled with broth and a variety of tasty spices, vegetables, proteins (including sliced-down-the-middle, hard-boiled eggs).

It all mixes well together, to the point where you feel like you are eating a meal with separate dishes but somehow all joined together.

I would lick the bowl every time, if I could.

I first tried this Asian-inspired dish back in June during a trip to Washington, D.C.

The bartender at the restaurant had to talk me into it, and then walked me through the best way to order the dish, which spices and vegetables to add and subtract.

Although I was instantly hooked, because I was a first timer, I thought this was a somewhat exotic dish that would be difficult to get my hands on consistently.

In Worcester, though, that's not the case.

I had my first Worcester ramen dish about a month later at simjang, the new Korean restaurant on Shrewsbury Street (although the team there spells it ramyun).

I next went over to the Stix Noodle Bar in the Grid District, which had more variety than simjang.

Next on my list is Broth in the Canal District, which has ramen options like lobster and grilled cheese.

This may be my ignorance to the existence of ramen until this summer, but it is super cool I can get such varieties of my new favorite dish in Worcester.

I do feel calling Worcester a foodie destination is getting a little overblown and one of the mothers of this year's 40 Under Forty winners laughed at me when I suggested Worcester's food scene was comparable to her hometown of New York City.

Yet – nonetheless – my office is a five-minute drive from three ramen places, upscale pizza, legendary Coney dogs, two fresh-baked bread bakeries, a cupcake mecca, and enough burger-and-fry options to make my eyes water.

It may not be Manhattan or even Brooklyn, but Worcester's restaurant scene certainly keeps me satisfied.

- Brad Kane, WBJ editor

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