Where to Find the Best Chilled Ramen in NYC

"A narrow Cobble Hill ramen bar opened in February 2020 by chef Foo Kanegae, who spent two decades at Ippudo and was one of the few developers of hundreds of recipes before striking out on his own to showcase more creative dishes. His eccentric, inventive style is epitomized by Point Blank 2, a chilled ramen built on fresh-grated horseradish and horseradish oil, a chilled porcini-kombu broth, cold noodles (made in California with a custom flour blend to resist softening), pickled onion buds, seaweed salad with chopped wasabi stems, bamboo, tofu chashu and a finishing drizzle of wasabi oil; the bowl delivers a bracing horseradish/wasabi heat and is served with a shot of bright yuzu juice to add midway through. The dish is a sequel to the original Point Blank—a pandemic-era, hot pork-broth “wellness booster” that became permanent—and Point Blank 2 is intentionally vegetarian (though pork chashu can be added), with the tofu chashu pairing more harmoniously with the cold service. Light and refreshing rather than heavy, the bowls feel almost virtuous on a sweltering day, and the meal is nicely balanced by a suggested finish of airy, fried-to-order, custard-filled doughnuts for a hot-and-cold contrast." - Tammie Teclemariam