Friday, September 23, 2016

Paper Horse, DC

Erik Bruner-Yang is a chef who has really begun to make his mark in DC with successes including Toki Underground, which he is no longer a part of, and Maketto. His latest venture is a simple counter at Whole Foods in Foggy Bottom serving just one thing -- ramen and it is called Paper Horse.

Photo via Whole Foods Facebook
To order the vegan version, order the "Keeping It Light" at one of the kiosks, then go to the counter and wait for your number to be called.  They give you a container full of veggies and a separate container for the broth so your ramen doesn't get soggy.

I quickly took it to a table inside and opened it up. How beautiful! Inside, there was fresh spinach, fried Brussels sprouts, potatoes, sauteed shiitake mushrooms, braised daikon, pickled ginger, and ramen noodles. I poured the broth over it and it came alive. The broth is incredibly rich and I loved how all of the flavors came together once it enveloped the veggies. The bowl makes for a huge lunch and somehow I managed to eat the whole thing. I left satisfied and happy.

The ramen was $12 so not cheap, but so damn good. Highly recommended for a quick lunch with or without friends.

Paper Horse
Located inside Whole Foods, Foggy Bottom
2201 I Street NW
Washington, DC 20037

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