THIS RESTAURANT IS CLOSED Nexto

THIS RESTAURANT IS CLOSED Nexto Restaurant Review:

From Japan, Mihoko Obunai pursued her culinary education in New York City and lately has specialized in pop-up ramen spots. She now has a permanent location: Nexto. In a small industrial-style space with sweeping, tall fenestration forming much of one wall, she draws upon the tradition of the izakaya and the emerged popularity of ramen to fashion a singular dining experience. Hard surfaces make sound reverberate, but the bustling open kitchen and distinctive Asian-influenced art soften the look. Start with one of the cold small dishes, such as a grain bowl composed of farro and quinoa topped with assorted pristine fresh vegetables. The portion is very satisfying. Obunai could make eel the next octopus, as the "fish and chips" piled into Asian-style buns uses eel to give the concept a clever twist. Binchotan means white charcoal and the duck meatball on skewers to be dipped into a bourbon-soy cured egg yolk attests to its effectiveness. Generous-size bowls bring forth arranged proteins atop vegetables and ramen noodles swimming in a full-flavored broth. Kurobuta pork belly with egg and scallions stars in this category. For dessert, sample the house-made red bean ice cream. The short, smart wine list, authored by beverage director Mike Branton, stands out for its ability to pair with the food. His brief lineup of saké and shochu along with brews and cocktails rounds out the offerings.