"When Rasheeda Purdie announced that she was moving Ramen By Ra, her tiny but mighty ramen stall in The Bowery Market, into a place of her own, I think we all assumed her next venture would follow the general trajectory of more: more menu, and definitely more space. Instead, four seats have now been upgraded to a healthy six, as she relocated to an East Village space no larger than a home kitchen-and it essentially operates as such."
"The inside feels like you've arrived in mom's kitchen, with warm dark woods, mirrored backsplashes and crystal glasses that have been carefully set out for your arrival. Purdie and her sous chef, Brianne "Brie" Waller, are here to welcome you-and more-as they hold all the titles here-server, host, chef."
"A study of her craft, Purdie became obsessed with the dish during the pandemic, particularly with the asa-style ramen eaten for breakfast in Japan. To sell the idea here, Purdie builds her bowls with a New York eye."
Rasheeda Purdie relocated her ramen stall Ramen By Ra to a dedicated East Village space, deliberately maintaining an intimate six-seat counter inspired by Japanese ramen counters rather than expanding the menu or space. The shop features warm, home-like aesthetics with chocolate brown facade, dark woods, and mirrored backsplashes. Purdie and sous chef Brianne Waller handle all operations—cooking, serving, and hosting—while engaging customers in conversation. Purdie developed an obsession with asa-style breakfast ramen during the pandemic and adapted it for New York audiences. The restaurant has become one of the city's most sought-after dining destinations, known for both exceptional ramen and genuine hospitality.
Read at Time Out New York
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