If you haven’t scouted out owners Shuai Wang and Corrie Wachob’s Short Grain food truck yet, put it on your 2016 to do list. The “untraditional Japanese” mobile eatery has quickly become one of our favorites with their garlic fried rice, bento boxes, and OG bowls filled with sashimi, pickled cucumbers, masago, puffed rice, and furikake. They can be found at various locations around town, typically the True Value on East Bay Street on Thursdays, but in January they’re taking over The Daily each for a month-long ramen pop-up.
“Each weekend we’ll take over the kitchen on Saturday nights at 8 p.m.,” says Wachob. And each weekend will feature a different guest chef who will add their particular ramen spin.
Here’s the stacked line-up:
Jan. 2: Jonathan Ory of Chicago’s Bad Wolf Coffee.
Jan. 9: Michael Toscano. The former chef of New York City’s Perla, Montmarte, and Jeffrey’s Grocery moved to Charleston last year. We hear he’s working on a restaurant project, but no formal details have been released yet.
January 16: Blake Joyal of the Westendorff
January 23: Josh Walker, chef and owner of Xiao Bao Biscuit
January 29: Bob Cook, Chef de Cuisine of Cypress and Artisan Meat Share
January 30: Jason Stanhope, Executive Chef of FIG
As a bonus, Short Grain’s pop-up will also be the only place to try their Frothy Beard Brewing collaboration, a miso stout. “Miso and chocolate go really well together,” says Wang. “So we figured this might work.” See for yourself on Jan. 2.
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