Richmond, Southeast Uplift Neighborhood Program
Oysters on the half shell, Seafood cocktail, bay shrimp & scallop, calamari, crushed avocado, Chilled poached jumbo peel & eat prawns w/ toasted ginger & cardamom aioli, Dungeness crab ‘louie’, avocado, grapefruit, radish, iceberg wedge, deviled egg, louie sauce, Oyster Shooter, smoked tomato & citrus cocktail sauce, Roasted brussel sprouts, bacon, preserved lemon, Farmer’s greens, lemon vinaigrette, shaved shaved carrot, fried capers, herbed bread crumbs, Fried cauliflower, pecorino, fennel, cured black olives, lemon, currant, chili, Grilled Caesar, rapini, romaine, fried anchovies, pecorino, Clam chowder & house oyster crackers...
Reviews from Around the Web
Back in college, eating Ramen was an admission of poverty. A 25 cent precursor to hypertension in a neat, non-biodegradable package. Those who have been reluctant to revisit the dorm room staple since their dorm days may want to reconsider with the opening of Wafu. Offerings like Aburasoba ramen, loaded with pork belly, kimchi, fried egg, pickled carrot, and nori prove the noodle dish got serious after graduation.
When I get a ramen attack, and this happens fairly often, I make a dash for the counter of this buzzy Southeast noodle bar. Not only because I’m keen on the abura soba with spicy carrot, but because everyone knows that if you clean your ramen bowl, you get dessert, and Wafu’s desserts are usually something special. If the yuzu cream puff’s in stock, don’t hesitate.
A 21st century ramen house with hot design details and menu surprises from one of Portland’s seafoodiest chefs. The menu is grouped into hot plates, cold plates, and ramen—and everything is meant to be shared.
Chef Trent Pierce of the late, oft lamented seafood restaurant Fin has turned his culinary attentions to the East. His new establishment focuses on meticulously crafted noodle bowls with a range of Japanese small plates, such as stir-fried…
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