After the departure of executive chef Jason Daly, Spring Street bar Warehouse promoted sous chef Colin Connelly to the position. Along with the new head of kitchen, comes a new menu — one focused more on ramen than the previous “progressive Americana.” Connelly previous worked in ramen bars in New England.
Owner James Groetzinger says, “With an ever changing restaurant climate downtown we decided to switch gears and offer the neighborhood an exciting new food program that is more of a niche. Based on the popularity of our noodle bowls in the past we feel it will be well received.”
Starting Thursday, February 14, the menu will include a togarashi shrimp and bok choy ramen, black garlic tofu and edamame ramen, lemongrass chicken ramen, and various Asian-ish plates like Chinese five spice wings and deviled eggs with kimchi.
“We are calling it a ramen bar and gastropub vibe,” added Groetzinger.
Take a look at the new menus below.
• Warehouse Parachutes in New Chef From A Maine Island [ECHS]
• All Warehouse Coverage [ECHS]