It's official — the Foggy Bottom location of Whole Foods will start serving ramen from chef Erik Bruner-Yang, starting Monday.
The stand there is called Paper Horse, and it will initially serve two different ramen dishes. The All Business will be a pork and chicken stock topped with pork belly, egg, spinach, potato, and more. Meanwhile, the Keeping it Light vegan ramen is spiked with vegetables like Brussels sprouts and shitake mushrooms.
Whole Foods has been experimenting with local partnerships (the deal with Bruner-Yang has been in the works for awhile). Two of its culinary team members, Benjamin Nola (Rose's Luxury) and Colleen Conrad (Pearl Dive Oyster Bar) previously worked for D.C. restaurants. D.C. Dosa got its start there as well.
Paper Horse will be a concept unique to the Whole Foods location. The chef, the original founder of ramen house Toki Underground (he recently parted ways with the restaurant) has been busy lately with new partnerships like a collaboration with Shake Shack, and two upcoming hotel restaurants in Adams Morgan.