![]() To maintain the freshness of their food, the menu will rotate on a bi-weekly basis, so a variety of over 36 menu items can be gradually incorporated into the list of options for guests. Meanwhile, the toppings used depend entirely upon the season in which they are produced, mainly because they come from the gardens of local vendors. The meat originates from Winchester Farms in Gibbon and Mellie May Poultry in Rockville. Their menu becomes even more unique in that the ingredients are locally sourced. The chicken is boiled and salted until the tender meat can be broken down entirely, so both dark and white meat are in the mixture of each bowl. Along with the noodles, a soft poached egg is added, so the runny yolk can give it a creamy texture. For six hours, this concoction simmers in one pot. To create this dish, the brothers endure a twelve-hour process to marry the miso broth to mirepoix, which consists of celery, carrots, and onions. ![]() I tried their chicken ramen specialty, which never leaves the menu. ![]() ![]() On 15 East 24th Street in the upper level of The Other Side bar, lies a restaurant called US in which Harley and Rico Huryta cook bowls of ramen noodles for visitors from 5 p.m. In fact, they are making a living off of what keeps the average college student, well, living. Don’t get me wrong, I love a big, juicy steak as much as the next Loper, but two brothers are spicing up the culinary atmosphere of the Beef State in downtown Kearney. If the state of Nebraska were a restaurant, the menu would be dominated by two main items: meat and potatoes. ![]()
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