It Takes a Mura
The “pop-up” Mura Ramen Gastropub is delighting Mt. Kisco
Take executive chef Mogan Anthony’s desire to cook “a simple, comfort food that combines different cultures” and add a growing appreciation for that food, and you have the recipe for the “pop-up” Mura Ramen Gastropub. Mura, “village” in Japanese, is the not-so-secret Sunday afternoon addition to Mt. Kisco’s Village Social.
From 3 pm “until broth runs out,” diners can choose from two ramens and one out-of-this-world fried chicken bun (in addition to Village Social’s regular menu). Anthony grew up in Malaysia, and his wife is Chinese. “We make a lot of broth and noodles, and my father-in-law is a butcher, so I had the background and tools to explore my passion for ramen.”
His signature dish is the Butcher’s Daughter Ramen, a satisfying meal with pork belly, six-minute egg, and black garlic oil.
The other ramen is served on a rotating basis—either vegetarian, chicken, or seafood-based. “I want to keep the menu small and focus on continually perfecting the broth.”
Anthony, who spent some time in Japan honing his technique, said Sunday afternoons are perfect for the concept. “Customers come in and hang out over their meal.” Head there soon—ramen isn’t served in the summer.