Jeremiah Bullfrog's shipping containers that sustained the Art Basel masses with Royals with cheese and bouncy alkaline noodles topped with spicy, hammy XO sauce will be sticking around Wynwood a bit longer to serve a temporary test kitchen for the mostly mobile chef.
He's got a permit to cook on the empty lot adjacent to Wood Tavern and plans on sticking around at least until it expires to figure out the specifics of the next phase of the GastroPod.
Noodle Head, which was located at the Miami Project in Midtown, will be the point of focus. The menu gave guests a $9 option of five pasta shapes with five toppings that included brisket ragu, kale pesto and ramen broth. Add-ons like roast pork, house made kimchi and a soft-cooked egg came from a buck apiece. Meanwhile, Jeremiah said he plans to experiment with the containers to create a kind of alternative restaurant format.
"We're going to play with the concept until we get something that works, we don't know the menu or the hours yet," he said. "But all the things I've done over the past five years are going to be there."
So lets run down the possibilities: A Chinese-style whole roasted pig similar to the one he prepared at P.I.G. in 2013. There will likely be pickles similar to those he prepared for the short-lived PicklePeoples project. At one of his well-received PodBrunches back in 2010 he served crispy pig trotter cakes as well as some of the finest ricotta gnocchi this city has ever seen.
"The basic message is Noodle Head comes to Wynwood," he said. "People really liked it."
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