Welcome back to Morning Briefing, an almost-daily round-up of mini news bites to kick off the day.
Ganko Ittetsu Ramen (318 Harvard St., Unit #3, Coolidge Corner, Brookline) is hosting another multi-day pop-up featuring ramen from Japan. This time, chef Sato and chef Tsujikazu of Menkoi-Sato in Sapporo will be in the house July 11 through July 13, 11:30 a.m. to 10 p.m. each day, serving shoyu paitan (“creamy deep flavor broth with shoyu”) and a spicy version. Ganko’s usual ramen will not be available during the pop-up, and there will be no vegetarian options. No reservations. Credit cards accepted.
Lactose Intolerance-Friendly Dairy Ice Cream Alert
One of Boston Public Market’s permanent vendors is Crescent Ridge, a Sharon-based dairy stand serving up scoops and scoops of ice cream. But for half of July, BPM shoppers will have a second ice cream option — one with milk and cream but no lactose, thanks to the addition of the lactase enzyme. Minus the Moo is popping up from July 17 through July 30 with cups and cones, lactose-free toppings, pints, and other merch. The company’s five standard flavors, which are available in grocery stores around the region, will be available (sea salt chocolate chip, vanilla, espresso, chocolate, and mint chip), as well as four surprise flavors that will be exclusive to the market.
The Fate of Fried Chicken
Today, the Boston Licensing Board decides what to do with New York Fried Chicken (1269 River St., Hyde Park), reports Universal Hub — revoke its food license entirely, suspend the license, or nothing. Earlier this year, the restaurant’s co-owner Hazrat Khalid Khan pleaded guilty to charges of tax evasion and visa fraud; meanwhile, his co-owners fled to Pakistan.
A new crowdfunding campaign could help a cafe called Ground Up open within the Springfield Innovation Center, but it won’t be “just a cafe.” Once Ground Up is “established and profitable,” the owners plan to “roll out components of phase 2 slowly and strategically,” which includes a barista and bartender training program aimed at Springfield residents facing “barriers to employment”; an affordable commissary kitchen where local start-up food businesses can rent space; a guest chef program for “established chefs and budding restaurant entrepreneurs alike to test new concepts and showcase their talents”; and more. Ground Up is seeking to raise $10,000 in the next month.
One Thing You Should Eat Today
Although Boston shines in the high-end sushi department (O Ya, Uni, and more), there are also a number of can’t-miss options on the more casual side of sushi. Swing by Ebi Sushi (290 Somerville Ave., Union Square, Somerville), grab a seat at the sushi counter, and order anything from the specials menu, especially if torched salmon is available. Want to avoid thinking? Try the five- or ten-piece omakase nigiri, which generally highlights a number of those specials, including the aforementioned torched salmon.
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