Bassanova Ramen

Bassanova Ramen Restaurant Review:

The Big Apple fooderati became all atwitter when, in 2013, there were rumblings that a Tokyo-based ramen restaurant was going to open an outlet in New York. The rumors were true and soon enough, Bassanova Ramen was blanching noodles and pouring broth into bowls. There are only three varieties of ramen on offer and they’re all very good. The famed green curry ramen has made the jump over the Pacific (created when the executive chef let a Thai chef at the Tokyo restaurant redo the lunch menu). It's a pool of rich coconut and pork broth bobbing with slices of Berkshire pork and herbs. Equally pork-centric are the other two options --- tondaku wadashi ramen (a dried seafood and pork broth) and the sesame-spiked tondaku ramen --- both worthy alternatives if you grow tired of the green curry.