Portland’s Hottest Bar Food Trend: Upgraded Cup Noodles and Ramen Hacks | Eater Portland
"At The End I found a fun‑loving cocktail and food program where chef Sam Smith designed a menu of tricked‑out instant ramen and Cup Noodles; Smith adapted the idea from Club Cup pop‑ups inspired by the Cup Noodles Museum in Yokohama and for the bar he settled on fixed combinations — one evokes Mexican street corn (esquites) with crema, hot sauce, and Tajín, another channels budae jjigae with kimchi, American cheese, and Spam — alongside playful cocktails like a s’mores‑topped espresso martini, a Buffalo wing–flavored michelada with Frank’s Red Hot and blue cheese, and a buttered popcorn Old Fashioned, plus snacks such as soft pretzels with kimchi Velveeta dip and Cup Noodles rigged to taste like esquites with crema, Tajín, and lime." - Brooke Jackson-Glidden
