Warm your ass up today with Italian ramen at All'onda

We don't know about you, but we're already done with winter. Until the trees start budding again and the temperatures rise above crap-it's-freaking-freezing, we're going to warm up the best way we know how—over a steaming bowl of ramen noodles. And the latest one is coming from an unexpected source: Chris Jaeckle's Village-set Venetian restaurant, All'onda. 

Sure, Jaeckle's Italian menu has traces of Japanese flavor—a little white balsamic miso here, a dab of kizami wasabi there—but the new dish, served at the downstairs bar during breakfast and lunch starting today, is one of his most staunchly hybrid plates. The $17 ramen features porchetta, shaved brussels sprouts, Calabrian chili oil, shio kombu and house-made ramen noodles in a parmesan-dashi broth. 

And this isn't the only hybrid ramen bowl in town. Dassara's deli ramen, a Jewish-Japanese crossover crammed with fluffy matzo balls and Mile End smoked meat, is a Brooklyn favorite, while Bassanova adds a Thai spin with their green-curry version. And we're already counting down the days until November 2015, when Talde might just roll out their Thanksgiving-inspired turkey-and-cranberry ramen again.