Don't worry, the noodles are still cooking on Kenmare.
Showing 1-15 of 15 posts
The always-jammed soba specialist will be able to strech out in new digs.
Did Jean-Georges bet wrong about soba catching on in New York?
Sounds like just the thing for this dismal day.
The soba shop is ready to open as soon as ConEd turns on the gas.
Buckwheat noodles are made with a mix of old technique and new equipment.
An ancient technology modernized for today's soba kitchen.
What Japanese specialties find success in New York, and which ones don't.
Ramen be damned. Jean-Georges Vongerichten opens a soba restaurant.
Get ready for another soba temple.