Spoon Mob

On this episode, Ray talks about his the best ramen shop he's every been to, Ivan Ramen in New York City. Ray outlines how chef owner Ivan Orkin got his start in Japan after personal tragedy, his rise to fame in Tokyo, shedding the white guy making ramen label, his move back home in 2011, the opening of his two ramen shops in Manhattan, how true ramen isn't the stuff in the bright colored packaging on grocery store shelves for $1, and why Orkin's ramen is the gold standard in the rapidly increasing food genre. For more on chef Ivan Orkin and Ivan Ramen, visit spoonmob.com/ivanorkin. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

Another long one! On this weeks episode of food news, Ray explains why your anger against PPP is misplaced and misdirected, outlines the remaining food delivery options, deep dives on the controversy's surrounding Jack The Horse, Atlas Restaurant Group, and Band of Bohemia, highlights all the weeks changes to reopening processes in the face of coronavirus, gives his thoughts on why Dave Changs 7 minute podcast in response to Peter Meehan's firing is vacant face saving B.S., and highlights some positive stories involving oyster delivery service, capping of food delivery app fee's out west, what Columbus Ohio's Brewery District would look like this fall, and gives an update on Comune's donation efforts. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode, Ray talks with co-host and friend Ben Nelson about the newest podcast under the Spoon Mob Pod banner, Parts Now Known, where they break down each episode of the legendary Anthony Bourdain food culture travel show Parts Unknown. Together they chat about how Ben got Ray into Bourdain's shows, Charleston South Carolina, the last time either of them watched a Bourdain show, updates to the website, newly created Spoon Mob YouTube channel, and future plans for the Spoon Mob Pod. For more on Ben, check out is Instagram @bnelson087. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode, Ray talks about his go to ice cream, Jeni's Splendid Ice Creams. Ray touches on Jeni Britton Bauer's career, her first ice cream company, where the company is now, and lists out some of his favorite flavors that he's had during the pandemic. For more on chef Jeni Britton Bauer and Jeni's Splendid Ice Creams, visit spoonmob.com/jenibrittonbauer. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this weeks jam packed episode of food news, Ray runs down all the developments in the culinary industry from over the last week including bar closures at the hands of re-opening rollbacks, notable restaurant closures and openings from across the country, Uber's 2nd attempt at consolidating the food delivery market, Petter Meehan's resignation as editor at the LA Times, allegations of abuse at the hands of Museum of Ice Cream founder Maryellis Bunn, some positive developments around Cleveland, and the full list of restaurant closures in Columbus including the newest additions to the list, The Old Spot, Chuck E Cheese, and the Short North Coffee House. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On the 10th episode of the Spoon Mob Pod, Ray talks about chef Kyle McClelland's sliver of a seafood restaurant located in Boston's Back Bay neighborhood, Saltie Girl. Ray runs through McClelland's culinary career thus far before talking about how he found out about the restaurant, the perils of a no reservation democratic first come first serve seating system pre pandemic, and why the menu is a seafood's paradise filled with locally sourced ingredients and a splash of nostalgia. For more on Chef Kyle McClelland and Saltie Girl, visit spoonmob.com/kylemcclelland. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode, Ray talks about his go to spot Rockmill Tavern. Ray touches on why the Brewery District was chosen for its location, previous chefs Andrew Smith and Jay Kleven as well as current chef Travis Demons, and why its the best restaurant to get fish in the entire city. For more on chef Travis Demons and Rockmill Tavern, visit spoonmob.com/jaykleven. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode, Ray talks about the best vegetarian restaurant in Columbus, Comune, currently helmed by chef Jacob Inscore. Ray talks about the lack of a diverse sustainable dining scene in the city and region, opening chef Ben Kanavel, current chef Jacob Inscore, and how he's surprised that Comune is making a comeback in the face of the coronavirus pandemic. For more on chef Jacob Inscore and Comune, visit spoonmob.com/jacobinscore. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode of the podcast, Ray talks about chef Josh Dalton's third restaurant, Speck Italian Eatery. He covers the differences between Speck and Veritas, his recent dining experience at Speck and first at Speck since the coronavirus pandemic, and why its the only Delaware restaurant worthy of a 40 minute drive from downtown Columbus. For more on chef Josh Dalton and Speck Italian Eatery, visit spoonmob.com/joshdalton. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode, Ray talks about chef Jon Sybert's D.C. neighborhood Michelin starred restaurant Tail Up Goat.  How the restaurant came to be, what's behind the name "Tail Up Goat", and the oddity of the D.C. lunch scene are all covered during this episode. For more on chef Jon Sybert and Tail Up Goat, visit spoonmob.com/tailupgoat. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).