Photo by LaTur

Some Washingtonians in Northwest are about to be a little closer to chow prepared by chef Erik Bruner-Yang. Whole Foods Market announced today that it’s partnering with the owner of the Atlas District’s Maketto “to elevate the food experience” for its customers.

Bruner-Yang, who dropped his culinary duties at Toki Underground last month, is resurrecting his ramen with Paper Horse, a new venture that will be housed in the made-to-order section of Whole Foods’ Foggy Bottom location.

The initial menu will debut on Monday with two noodle dishes. The first item dubbed “All Businesses” will have a pork and chicken broth “topped with roasted pork belly, poached egg, spinach, potato, pickled ginger, scallion,” according to a release. The second offering, called “Keeping it Light,” will be prepared with a vegan broth and “fried Brussels sprouts, braised daikon, sautéed shitake mushrooms, scallions, pickled ginger.”

Bruner-Yang says he’s looking forward to seeing “how the K Street crowd reacts” to these particular dishes, but adds that Paper Horse “is designed to be flexible and reflect how food is changing and evolving.”

The chef is certainly keeping busy. Last month, he announced a restaurant at The Line, the new Adams Morgan hotel slated to open next year at 1780 Columbia Road NW.