{"id":161306,"date":"2026-02-19T15:54:08","date_gmt":"2026-02-19T15:54:08","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/161306\/"},"modified":"2026-02-19T15:54:08","modified_gmt":"2026-02-19T15:54:08","slug":"pop-up-boshi-bar-steams-up-smoke-donuts-with-ramen","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/161306\/","title":{"rendered":"Pop-up B\u014dshi Bar steams up Smoke & Donuts … with ramen!"},"content":{"rendered":"

\u201cB\u014dshi wasn\u2019t a business plan,\u201d says Ian Russell, the Culinary Institute of America-trained chef-turned-pit master behind Smoke & Donuts BBQ<\/a> in Orlando\u2019s Milk District neighborhood. \u201cIt was something I felt compelled to build.\u201d<\/p>\n

Now about to enter \u201cSession 12,\u201d B\u014dshi Bar<\/a>, a music-driven experience created on a foundation of analog vinyl and, of course, food and drink, has been growing its Friday-night footprint inside the barbecue joint, featuring a curated menu of ramen and other Japanese snacks (along with Smoke & Donuts\u2019 meaty full roster).<\/p>\n

But as the aforementioned sentence suggests, it\u2019s a music-first undertaking.<\/p>\n

\u201cMy dad was a touring folk singer,\u201d Russell explains. \u201cHe played the guitar, and we traveled all around the East Coast with him, wherever he had gigs.\u201d<\/p>\n

The elder Russell was a songwriter, too, but played a lot of covers \u2014 \u201950s, \u201960s, \u201970s rock \u2014 and though he wasn\u2019t famous, he opened for many famous acts.<\/p>\n

It\u2019s not surprising that his son imprinted on the family\u2019s impressive record collection.<\/p>\n

\u201cI grew up with vinyl, which was the norm for me as a kid. It was the most exciting thing for me to clean the records with the little velvet brush,\u201d he says, laughing, but admits that over the years, even after time spent with his own guitar, busking on the street and in the subways of New York, Russell, like so many of us, fell away from listening as he once did, as vinyl gave way to digital formats that changed our habits.<\/p>\n

\"SmokeSmoke & Donuts BBQ began offering ramen back in December. B\u014dshi Bar offers two varieties: prime brisket and pork belly. The noodles are made in-house. (Courtesy Ian Russell)<\/p>\n

\u201cThere\u2019s no more serendipitous music discovery [on digital listening formats], there\u2019s nothing tactile \u2026 and that\u2019s to say nothing of the sound quality!\u201d<\/p>\n

There was something serendipitous with this recognition, however, because just as Russell began connecting with Orlando\u2019s robust and growing vinyl, selector and DJ community (\u201clive music doesn\u2019t really work in the Smoke & Donuts space, but a DJ totally does!\u201d), he was also experimenting with new dishes.<\/p>\n

\u201cI love ramen, but I had no idea how to make it,\u201d he says. \u201cIt was a blind spot for me, and I was super curious.\u201d<\/p>\n

Best Food Truck: 2025 Orlando Sentinel Foodie Awards<\/a><\/p>\n

So, Russell, using the high-quality protein extras Smoke & Donuts already employed for things like gravy, he learned to make broth, then reached out to his friends at Red Panda Noodle<\/a> about ramen\u2019s other key ingredient.<\/p>\n

Rather than making recommendations, though, RPN\u2019s Eliot Hillis volunteered to make them himself, eventually transferring his nood knowledge to Russell, as guests began to take notice of the restaurant\u2019s newest simmering pots and show up in greater numbers, particularly on Friday nights.<\/p>\n

\"B\u014dshiB\u014dshi Bar’s menu includes funky cocktails, like this Tajin-dusted paloma, but a full bar means libation choices are wide open. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

Bringing in musical collaborators Zack Lawrence and Luis Mu\u00f1oz, the trio began creating what is now B\u014dshi Bar, guiding decisions around not only sound, but space and tone, creating an intentional listening experience that brings the vibes, but doesn\u2019t kill conversation, \u201can alternative model for nightlife,\u201d Russell\u2019s early press release calls it.<\/p>\n

The bar, itself a wonderful aesthetic throwback to another time, suits the spins beautifully, though they\u2019re varied and super enjoyable: hip hop and soul, funk and reggae, disco and Latin with \u201970s AM Gold gems that Russell\u2019s dad likely had in his own cover rotation.<\/p>\n

Smoke & Donuts itself is a whole different vibe after dark. And with its soup and small plates, and otsumami, B\u014dshi Bar\u2019s small menu gives it another shade of difference. If it takes off, says Russell, who knows?<\/p>\n

\u201cIt was never meant to be only a special-event night at Smoke & Donuts. It\u2019s its own thing!\u201d he says. \u201cMy goal is to grow it as a pop-up until it\u2019s bursting at the seams, then spin it off into its own standalone location.\u201d<\/p>\n

Want to reach out? Find me on Facebook, Twitter or Instagram\u00a0@amydroo<\/a>\u00a0or on the OSFoodie Instagram account\u00a0@orlando.foodie<\/a>. Email:\u00a0amthompson@orlandosentinel.com<\/a>. For more fun, join the\u00a0Let\u2019s Eat, Orlando Facebook group<\/a>.<\/p>\n

More info<\/p>\n

Check it out 7-11 p.m. Fridays, and follow on Instagram (instagram.com\/boshi_bar<\/a>) to find out who\u2019s spinning and what. Smoke & Donuts is located at 601 N. Primrose Ave. in Orlando\u2019s Milk District. smokeanddonuts.com<\/a><\/p>\n

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