POP UP ALERT: WHISK’S RAMEN SUPPER CLUB IS HAPPENING AUG 20 + 21 IN JP
Pictured: Philip Kruta (L) and Jeremy Kean (R). Images by Dan McCarthy
The weekend is over. Long live the weekend.
You need something to pick up your spirits. And considering we can’t get you a better job, a nicer apartment, or a fat sack of cash (and if we could, we’d have first dibs anyway) instead we can break the news to you that Jeremy Kean and Philip Kruta, the beloved local maestros behind the Whisk series of pop up supper clubs have just pulled together their next event.
Image taken at the new Whisk kitchen while snaking on their wares.
It’s called “WHISKy – Ramen – Blues!” and will feature a la carte and tasting-menu options for hand-pulled craft ramen presented in locally-made Ogusky ceramics, Japanese whiskey and sake, and a live blues band. This is the third pop up in the team’s new home now that they’ve permanently taken over the Fazenda Cafe kitchen in Jamaica Plain, right across from the Forest Hills MBTA station at 3710 Washington Street.
Diners are invited to show up any time between 6pm-11pm, and the menu will be presented a la carte or as a full tasting menu.
Kean says that the piece-by-piece build out of the space is moving forward, and as they continue to build out the restaurant these hosting the pop-ups in their new permanent home is a way to invite locals in to share the ride.
The sample menu is below and the team says it’s subject to change based on what is available and what they find leading just up until they start cooking. Walk-ins are welcomed, but reservations can be made by calling or texting 617-756-7572.
WHISKy – Ramen – Blues! sample menu:
Oysters on moss
Pickled blackberry
Basil granite
Aged duck ramen + the works (all local)
Ben’s wild mushroom ramen + the works (all local)
Roasted oysters and biscuits
Sorrel butter
Nasturtium jelly
Clay-baked pork belly
Roasted berries
Rhode Island rose hip smoke
Parsley pudding
Baked oysters and pork belly
Ramp butter
Sourdough
Foraged garlic and sorrel
Wild mushroom pie
Flowers
Sugar beans goat cheese
Wild onions
DAN MCCARTHY
Editor
Dan McCarthy is a Boston-based journalist and and former editor in chief of DigBoston, whose work has appeared in The Boston Institute for Non-Profit Journalism (BINJ), VICE, The Boston Globe, Esquire, The Daily Beast, Thrillist, Fast Company, Pacific Standard, Leafly News, and more.
- 1 week ago
Latest posts by DAN MCCARTHY (see all)
- BLUNTING SESSIONS: MASS LAWMAKERS CLARIFY SUPPORT FOR CANNABIS IN TURBULENT FEDERAL TIMES - January 17, 2018
- MASS PROSECUTORS GET REFORM SCHOOLED - November 5, 2017
- THIS IS WHAT PROHIBITION LOOKS LIKE IN A LEGAL STATE - September 17, 2017
- CHECK OUT THE FIRST ‘BUD AND BREAKFAST’ CANNABIS HOTEL IN THE NORTHEAST (GTFO: MAINE) - July 25, 2017
