Three Continents in One Bowl at Bóru

By Johnette Rodriguez | December 01, 2014
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When Steve Lucier and Casey Shea decided to open a ramen noodle shop, they called it Bóru, a Japanese word for bowl (the ramen’s origin) and also the legendary name of the first king of Ireland (Shea’s heritage). But the fresh veggies and meats in Bóru’s dishes are as local as they can find; thus Asia meets Europe meets America!

These expansive and steaming bowls of noodles have addictively flavorful broths, plus crisp veggies or carefully cooked meats or fish. The “house bowl” has a floating half soft-boiled egg and slices of pork belly and Napa cabbage chunks. There are five more ramen bowls: native shellfish and linguiça; cashews, arugula and hijiki; confit chicken in a parsnip broth; pork, corn and bean sprouts in a miso broth; or squash, kale, tofu and pear, with sage butter.

And if the hot soups are not enough enticement on a chilly day, the hot spices will be. Check out the Szechuan calamari, chili-glazed wings, even crisp Brussels sprouts with kimchi purée.

36 Broadway, Newport. 401.842.4200; BoruNoodleBar.com

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/eat/three-continents-one-bowl-boru-edible-rhody
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