Ramen Is Coming Back to Sweet Cheeks in January

Warm yourself with a hearty helping of Sweet Cheeks' new duck or barbecue ramen.

Dan Raia Sweet Cheeks Q

Chef de cuisine Dan Raia prepares a serving of Sweet Cheeks’ fried chicken ramen. Photo by Alex Lau

Chefs Tiffani Faison and Dan Raia will bring back their late-night ramen at Sweet Cheeks Q on January 19. Their ramen offerings, which were introduced last January, developed a weekly cult-like following that forced the barbecue restaurant to grow from a casual 20 bowls a week to 100, in order to meet demand.

The format will be the same as the one in 2014, with the restaurant closing on Monday nights at 8 p.m., then re-opening as an impromptu ramen shop at 9 p.m. There will be 100 bowls prepared on a first come, first serve basis, prices of which will depend on the respective offerings. In addition to their regular tonkatsu, fried chicken, vegetarian, and lobster ramen, Raia says Sweet Cheeks is currently experimenting with other options that will be unveiled periodically throughout the year. These will include everything from a duck ramen to a barbecue version, as well as other seafood-centric options.

One other variation from last year’s menu involves the brand of noodles. Sweet Cheeks is switching from from Ho Toy Noodles in Chinatown to New York’s renown Sun Noodle Company, the same purveyor of alkaline noodles used by David Chang (Momofuku) and Ivan Orkin (Ivan Ramen).

Mondays between 9-10 p.m. Sweet Cheeks Q, 1381 Boylston St., Boston, 617-266-1300, sweetcheeksq.com or follow them on Twitter at @sweetcheeksQ.