
5

"Noticing the lack of dedicated ramen shops in Annapolis, I appreciate that Preserve's chef Jeremy Hoffman decided to fill the gap with a ramen that draws on his Pennsylvania Dutch roots: for $19 during Wednesday dinner service this January he and his staff make noodles in-house and serve them in a saffron-chicken broth with poached chicken, six-minute eggs pickled with gold beets, dried corn, soy sauerkraut, and Amish market bologna pickled in-house." - Gabe Hiatt