Ralph Perrazzo has a secret love. The chef-owner of BBD’s — Beers, Burgers & Desserts in Rocky Point — says he is obsessed with ramen, the Japanese noodle soup that is enjoying a golden age. The proudly burger-centric BBD’s has ramen on its regular menu, but on Jan. 26, Perrazzo is turning the entire restaurant into a ramen bar. Four varieties will be available: tonkotsu pork ramen, shoyu chicken ramen, miso duck ramen and a vegan ramen. Prices will range from $10 to $17, depending on which ramen and how many toppings you desire.
A good bowl of ramen demands that its maker devote complete attention to every element of the bowl — the noodles, the broth, the meats and / or vegetables. Perrazzo gets his noodles from Sun Noodle, the Hawaii-based producer whose New Jersey factory supplies most of the area’s serious ramen shops. As for the broth, Perrazzo could write a doctoral thesis. “It’s all about extracting that depth of flavor from the meat — and it’s different for every animal.”
His tonkotsu broth is made by simmering pork shoulder bones and feet for 16 hours, then straining it and simmering it again. “It’s overkill,” he conceded, “but it should be so porky and sticky that it clings to the noodles.” Tonkotsu ramen comes with braised pork belly.
The shoyu (soy) broth is clearer, made from chicken legs, feet, backs and even beaks. “It’s super tangy, with a salty soy back note.” Shoyu ramen comes with shaved chicken confit.
Duck ramen is not traditionally Japanese, but Perrazzo felt that a Long Island ramen menu wouldn’t be complete without it. He uses ducks from Crescent Duck Farm in Aquebogue to make a broth that’s “earthy, nutty and slightly sweet.” Duck ramen comes with shredded duck.
Vegan broth is based on roasted shiitake mushrooms along with sweet spicy chilies. The ramen comes with vegetable, tofu and sprouts.
Among the toppings diners can add to their bowls are soy-marinated egg, black garlic, yellow chives, shaved scallions, roasted nori seaweed, fresh corn, kimchi, menma (pickled bamboo shoots).
It goes without saying that each of the four ramens features a different type of noodle.
In addition to his passion for broth, Perrazzo has always been a big soup lover. Ramen, he believes, is beyond soup. “Clam chowder is great, but at the end of the day, it’s a soup. Ramen is a full meal in a bowl.” And “ramen is awesome with beer,” he added.
Reservations are required for ramen night at BBD’s. The slurping begins at 4 p.m.
BBD’s is at 49 Rte. 25A, Rocky Point, 631-849-1620, eatbbds.com.