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Menya Ramen Adds Cold Ramen for Summer

Plus, Common Theory turns three and Tajima Ramen collabs with Carnitas’ Snack Shack

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KEARNY MESA— Hungry San Diegans are still lining up for the stellar ramen stylings Japanese transplant Menya Ramen. This week, the eatery added another menu option, a cold version of its tantan men which features its springy house noodles made from Haru-Yo-Koi wheat flour in a savory bean and sesame sauce topped with seasoned minced pork, cucumber, tomato, onion, roasted sesame seeds, ginger, chili oil and red pepper. An optional fried pork or chicken cutlet can be added. Available every day while supplies last, the dish will be offered through the summer season and may make it onto the regular menu. [EaterWire]

KEARNY MESA— Common Theory celebrates its third anniversary this weekend. This Friday, June 2 the beer bar is releasing CT3, an anniversary beer brewed by its good friends at Pure Project Brewing. The Triple IPA, infused with fresh organic strawberries from local J R Organics CSA Farm, comes in at 10.3% ABV and features Mosaic, Hallertau Blanc and Simcoe hops. And a collection of local artists will be in the space on Saturday, June 3 presenting their works and entertaining the crowd with a live art show. Throughout the weekend, the restaurant will be previewing fresh menu items from recently-added chef A.G Warfield that includes a crabcake-topped burger, braised pork belly with kimchi and a vegan beet and watermelon poke. [EaterWire]

AROUND TOWN— Local pork expert chef Hanis Cavin of Carnitas' Snack Shack has teamed up with chef Sam Morikizono of Tajima restaurants for a special collaboration ramen that will be available at all five Tajima locations throughout the month of June. Called Pig Meets Ramen, the $10 dish feature Carnitas’ Snack Shack’s signature pork belly atop a bowl of fat or thin noodles in Tajima’s tonkotsu broth mixed with chili oil, topped with bean sprouts, chives, green onions, fried garlic seaweed and dried chili. [EaterWire]

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