Black Dynasty Ramen Nashville is the biggest thing in town at the moment. Black Dynasty Secret Ramen House is one remen you can really on amid the coronavirus. We provide you with every details on how to get your own pack of ramen, what the black dynasty ramen menu looks like as well the ramen instagram page.
An exclusive secret ramen party advertised via quirky cut-and-paste graphics on Instagram — there were bowls of piping hot tonkotsu, Instagram-perfect soft eggs, and spring-y salads — all accompanied by fun rock ‘n roll tunes. The dinners weren’t stuffy, coursed dinners at all, rather fun parties that people around town wanted to get in on, and, as tickets were available, they did.
Today, the hush-hush mystique fades — but the game-changing dishes continue en masse on a more regular basis — as the mind behind the broth-filled bowls (who we now know as chef Rooney) get a permanent home, in the kitchen at Bar Sovereign downtown.
Black Dynasty Ramen Instagram
The Black Dynasty Ramen Instagram is the cheapest way to see what’s going on and also place an order. To order Black Dynasty ramen at the moment, see the hours and menu (posted daily on Instagram), then follow the instructions on the post, park in the back alley behind Bar Sovereign, text, and await contactless pick-up.
With no website and no PR folks blasting media for attention, Rooney’s ramen house truly got its traction via social media and word of mouth, because, well, the food is that good. It’s something people have gotten excited about during uncertain times, and while, no, opening a permanent location isn’t easy given the current climate, the team is adapting and taking it all in stride.
Black Dynasty Ramen Menu
Here is what the Black Dynasty Ramen Menu looks like;
Days: Open Tuesday – Sunday
Time: 6pm – 10pm
Tuesday: Tonkotsu Miso $15 Donburi Teryaki Rice Bowls $15 Vegan Shoyu $15
Wednesday: Creamy Chicken Tori Paitan Shotu $15 Fried Rice $13 Vegan Shoyu $15
Thursday: Clear Chicken Tori Paitan Shotu $15 Mazemen Sauced Noodles $15 Vegan Shoyu $15
Friday: Creamy Chicken Tori Paitan Miso $15 Gyoza $6 Miso Caramel Banana Pudding $6 Vegan Shoyu $15
Saturday: Tonkotsu Shoyu $15 Gyoza $6 Miso Caramel Banana Pudding $6 Vegan Shoyu $15
Sunday: Sluprise Bowl $15 Gyoza $6 Miso Caramel Banana Pudding $6 Vegan Shoyu $15
Rooney says his interest in ramen began the way a lot of folks’ did in the States — by eating marchaun top ramen. Further down the road, he got a taste of “real ramen” and was blown away by the idea of making the convenience food from scratch. The chef’s cites inspiration from reddit’s ramen_lord, David Chang’s Momofuku cookbook, and Ivan Ramen for demystifying the American perspective of ramen in Japan. “I was excited at the idea that here is this dish that’s basically fast food, but requires a level of care and practice and craft that is way above fast food in America”, says Rooney.
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The chef went on to stage at Jessica Benefield and Trey Burnette’s Two Ten Jack, where he recalls watching the shaking of noodle baskets, the coveted recipes for tares (the seasoning of ramen soups) the heavy huge stock pots with chicken feet and pork heads, the smell of seaweed and dried fish. He says at that point — he was hooked. Rooney accidentally found himself in Asian kitchens for most of his career this far, beginning with washing dishes in a west coast Vietnamese restaurant, then stumbling into Chauhan, working his way up to his first salaried position at Tansuo. At Tansuo, he learned to make dim sum and peking duck, finding himself extremely at home at the wok station.
Most recently, Rooney worked at chef Andy Little’s essential 12 South restaurant, Josephine. “Since I realized I didn’t really know much about western technique at the time, I was excited to be a part of not just a disciplined kitchen functioning at a high level — but one that is nurturing and cultivating great talent, everyone pushing each other to be the best that they could be, not just as cooks but as people. It’s a culture that I want to adopt into this small crew we have at the new brick-and-mortar,” says Rooney.
It was during his time at Josephine that he started the aforementioned hush-hush pop-up dinners alongside some friends. When asked about the name, Rooney explains “the name Black Dynasty Secret Ramen House was something I came up with since here we are definitely selling food to people out of my home on the hush-hush, in this old kind of run down house on the East side. I just wanted the name to sound something like the Japanese biker gangs from back when (called bosozoku in Japanese) and to have the spirit of rock ‘n roll and punk music that I love, making the cut-and-paste flyers, and curating playlists with sounds ranging from Bo Diddley to Black Flag.”
Rooney says he met his now-business-partner Troy Scott when Scott attended a couple of his coursed dinners and asked if they’d consider doing this at a bar. They dove in for a few pop-ups and “here we are,” laughs Rooney. “We’re trying to start and run a restaurant during an unprecedented global crisis. It’s kind of ridiculous, but I wouldn’t have it any other way.”
After a few weeks settling into the new routine of takeout, a menu featuring daily-changing ramen bowls (including vegan options), gyoza, and miso caramel banana pudding, Rooney credits the whole team, including pastry chef Liz and sous Tillman (who spent time at Otaku) for helping to further develop his recipes, drawing inspiration from Japanese staples, and adding some southern twang.
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Rooney says he knows a lot of restaurants won’t send ramen to-go, but especially given the current takeout-only mandate, he’s figured out how to best package it for travel. His method? Chilling the cooked noodles, then using aromatic oils to be sure they don’t stick. The package the toppings in the same container as the noodles, then bring broth to a simmer and pour it over. “It’s not ideal but we have to adapt, we’ve tried every bowl and feel like it’s pretty damn delicious,” says Rooney. “In short — we believe “fast food” can be good food, and ramen is so much more than just instant packets.”
Source: Eater Nashville