OUT TO EAT

Liz Biro: The ramen report + Rook

Liz Biro
liz.biro@indystar.com

Keep an eye on these restaurants: Ramen Ray, Rook and Spice Box. Changes are happening at all three over the next month.

Dozens of people have been emailing and messaging me for a Ramen Ray update. The Northeastside restaurant in the former INgredients space, 5628 E. 71st St., was scheduled to open in July or August.

Development was delayed by construction and getting permits. Japanese husband-and-wife owners Jun and Yoko Kuramoto expect an early October opening. The dining room atmosphere is starting to emerge. Glass matcha green tiles cover the wall behind the counter were customers will order. One of the wood-top tables crafted for Ramen Ray sits in the dining room. A new sign is up outside. Landscaping and an additional bathroom are in the works. The Kuramotos have established Facebook, Twitter and Instagram accounts for the restaurant. A website is coming soon.

The Kuramotos will focus on Sapporo-style ramen served in a fast-casual style where customers order at a counter and wait for food to be delivered to their tables. Sapporo-style ramen is one of “three major” regional ramen variations in Japan, Jun Kuramoto said. Each is named for the city or district where it originated. Sapporo, attached to the capital city of Japan’s northernmost island Hokkaido, is famous for its rich miso-broth ramen with wavy noodles.

Expect old menu favorites and some new items at Rook’s upcoming location. One newbie is deep-fried, crispy pig ears strips seasoned with togarashi, a Japanese chili spice blend that’s a little sweet and a little hot. Avocado cream and an soft-poached egg are also on the plate.

What’s up at Rook?

Sorry, Rook fans. No bulgogi banh mi sandwiches for a while as the restaurant prepares to relocate. But Rook’s space at 719 Virginia Ave. won’t be empty for long. Spice Box, which serves Indian food at City Market, moves in soon.

Rook’s last day at their original location was Aug. 29. The 2-year-old Asian fusion shop re-opens in about a month at larger digs, two blocks north, at the new Slate development, 501 Virginia Ave. The 3,600-square-foot space includes 20 seats around an open kitchen, allowing diners to see chef Carlos Salazar in action.

Rook grows to 80 seats from 32 seats, Rook co-owner Ed Rudisell said. Expect old menu favorites and some new items. One newbie is deep-fried, crispy pig ears strips seasoned with togarashi, a Japanese chili spice blend, a little sweet, a little hot. It reminds me of Chinese five spice. Avocado cream and an egg cooked using the sous vide method accompany the tasty ribbons. Cooked at 63 degrees Celsius inside a sealed plastic bag, the egg is similar to a poached egg, but different in that the sous vide process gives the egg yolk and white a similar super-soft texture.

Spice Box’s opening day at Rook’s old location hasn’t been set, “but it’s going to be in the fall,” Spice Box owner Nitin Naidu said. He’s not planning much work at the location. And don’t look for the City Market stand to go away, Naidu said. Both it and the Spice Box food truck will continue.

Spice Box launched as a food truck in 2012. Its City Market stand opened in 2013, the same year that Rook debuted.

“That’s like some of the best food in the state, I would say, is in that area,” Naidu said of the Fletcher Place neighborhood where Rook as well as nationally acclaimed Milktooth restaurant are located. “So, it’s an honor for us to be there.”

Call Liz Biro at (317) 444-6264. Follow her on Twitter @lizbiro, Instagram @lizbirodish, Facebook and Pinterest.

Bollywood Spice Wrap with Butter Chicken and Rice from the Spice Box food truck. Spice Box takes over the original Rook restaurant location this fall.