Top Chef winner
Chef Ilan Hall
Chef Rahul Khopkar
and a vegan cocktail bar takeover by
Say hello to Chefs Ilan Hall and Rahul Khopkar, the very talented NYC/LA chefs behind the very awesome Ramen Hood
One of the hottest new restaurant projects in LA, pumping out one-hundred-percent vegan ramen in LA’s Grand Central Market.
It was while fooling around with sunflower seeds that this hit project (which just completed an 8-month pop-up at SoHo’s very-hip Chefs Club) was conceived.
How, you ask?
We just happen to know:
Rahul credits his stint at Noma for his philosophy on developing the umami-rich animal-free formula. “Being at Noma forced me to look at things differently. They limit themselves to what is readily available around the restaurant; and in a similar way, we limit ourselves by only cooking vegan food.”
For Ilan, Season 2’s Top Chef winner, it was at The Gorbals in LA, where he mashed up his Scottish and Jewish heritage with dishes like bacon-wrapped matzo balls, that he dreamt up the creamy vegan broth, an offshoot of the sunflower seed risotto he used on the menu.
Combine these signature talents, well prepared and wholly welcome and we can’t wait for LA’s beloved noodle shop to take over frame for three days in January to dive into warm bowls of Ramen Hood’s Signature Sunflower Seed Broth, made from pressure cooking shiitake mushrooms, kombu seaweed, roasted sunflower seeds, and white miso…complete with a vegan egg…so spot-on, the yolk runs perfectly into the broth.
Add an all vegan bar takeover by Robyn Cleveland of Norden Aquavit to sip while you slurp… Nigori sake, Genmaicha Mint Gimlets, Vegan Jello Shots and Nordeen Aquavit Classic Almond Milk Punch.
We can definitely get on board with this.
Friday, January 24th
Saturday, January 25th
Sunday, January 26th
Limited seatings every hour.
$30 per person (sold only in pairs) plus tax and service fee
Signature Vegan Ramen (choose regular or spicy) and shared seasonal vegan family-style sides from Ramen Hood’s menu. Plus time with Ramenhood’s chef partners and creators Ilan Hall and Rahul Khopkar in frame’s open kitchen.
Vegan Cocktails by Robyn Cleveland of Norden Aquavit
Norden Aquavit, Nigori sake, Sudachi Citrus Cordial, Grapefruit and Peychaud’s Bitters, Soda
Genmaicha Mint Gimlet
Norden Aquavit, Fresh lime, Palm Sugar, Genmaicha tea powder(green tea with roasted rice), Fresh Mint
Clarified Almond Milk Punch
Norden Aquavit, Jasmine Tea, Almond Milk, Yuzu Juice, Lemongrass and Cardamom
Vegan Jello Shots
Green Apple, Strawberry, Pineapple.
Norden Aquavit, Fruit puree, Rice Milk, Cane Sugar, Agar-Agar,
++ wine, beer and mocktails by frame’s resident wine director and sommelier, Bryan Lamorena,
Tickets on sale now.
Give the year-round gift of frame
With an ever-changing line-up of chef residencies, wine workshops, chef-taught cooking classes, food and film collaborations, book dinners, cocktail master-classes and more, no two days at frame are ever the same. frame gift cards are available in any denomination and make year-round gift giving really easy! Purchase an eGift or mail a physical gift card HERE
What is Frame?
Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences.
Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.
What are people saying?
“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
What are people saying?
Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”