Omissions and additions over the last few weeks.
"Where’s the daikon?!"
Over the last month or so, we’ve seen some pretty emotional reactions to our shredded daikon leaving our noodle salads. Like “Rose, I can’t believe you let him just fall to the bottom of the ocean after he said he’ll love you forever” emotional.
With our expansion, we’ve been doubling back to make sure that we’re still maintaining the highest possible food quality that we can. The water content in our shredded daikon was making our carrots limp and soggy. By omitting them, we’re sacrificing minimal flavor for maximum quality. #TeamCrispCarrots
Fort Point customers, you may have noticed that there’s no daikon anywhere on the menu at this brick and mortar location. The reason for this is simple: we want to be good neighbors.
Daikon sometimes has a distinct smell that’s particularly offensive to some (read more about the specifics of this smell here: http://www.seriouseats.com/talk/2011/06/stinky-daikon.html), and the air flow over at Fort Point seems to let odors seep through the walls more than other locations. As tasty as pickled daikon is, we decided to wave a white flag in the direction of the funk that our favorite Asian radish creates.
With that said, we’re adding cool new things to our menu as well. Most noteworthy is our new relationship with Evy Tea. Evy Tea offers up a premium cold brew that we’re excited to share with our customers at all locations. Ali and Evy of Evy Tea have been friends since their childhood days, and we’re looking forward to using their culinary minds to bring you some flavorful new drink specials in the upcoming months.
More fun additions include a housemade breakfast sandwich (!!!) exclusively at Boston Public Market, and a Red Curry Pulled Chicken special for all trucks and restaurants.
Let us know, what do you want to see next on the menu?