Beginning Aug. 10, Red Light Ramen won’t be reserved exclusively for the late night crowd.

According to Chef Justin Carlisle, the after-hours ramen shop has been in soft opening mode for the past week. But they will begin serving up their delicious noodle bowls Wednesday through Saturday from 6 p.m. to 1 a.m. in the restaurant's brand new space next door to Ardent beginning on Aug. 10

That said, if you’re dying to get your first glimpse of the new digs at 1749 N. Farwell Ave., you can do so starting this weekend. The final "late night ramen" will be hosted in the new space this weekend, Aug 5-6, beginning at 11:30 p.m.

The space, which seats about 17, is decked out in a red and black theme with red lanterns and a variety of both tables and stools for seating. The open kitchen faces the dining area, which offers a fun, relaxed vibe.

"We really wanted to create this sense of a true ramen shop," notes Carlisle of the space. "It’s a fun spot where people can relax and really enjoy. We want it to be a spot where people coming in multiple times a week, where they can bring their families and kids."

The menu

The expanded menu will include ramen, as well as a seasonal variety of snacks and desserts.

"Our main focus will still be on the ramen," notes Carlisle. "But we’ll have extra things for people to try and enjoy."

Ramen options ($13 each) will include three varieties, each of which previewed on the new Red Light Ramen trailer this summer. The selection will include pork-based tonkotsu, smoked trout shio and vegetarian mushroom miso ramen. A brand new offering will include a side of rice made in a traditional Japanese donabe (earthenware pot).

Snacks, which are priced $5-12, will include seafood tins imported from Spain and Portugal, which Carlisle recommends eating alongside a glass of champagne.

Another snack will feature nori sheets, whipped spam pate, unagi sauce, spicy masago mayo and lightly pickled cucumbers.

"We’ll bring everything out to the table, and you can build your own snack," says Carlisle. "You can wrap them like sushi or eat them like tacos.

Additional items include roasted shishito peppers, a squash salad featuring both fermented and raw squash with yuzu vinaigrette, and corn salad with both charred and grilled corn, chile oil, mayonnaise, scallions, lime and nori. There will also be a variation on Japanese chawanmushi featuring King Crab with aerated custard.

Desserts ($6) will include a chocolate sesame dessert as well as a coconut semifreddo served with fermented raspberries and white chocolate coated puffed rice.

Beverages will include the popular alcoholic frozen slushes, which Carlisle notes will include a brandy old fashioned as well as one other selection, which will rotate every couple of weeks. Sake, wine and champagne will be available, as well as a larger assortment of beer, coffee and tea (including higher end matcha).

Carlisle says that Red Light Ramen will also host guest chefs for events that could take place as often as once a month.

"We’ll bring in chefs and experts who can talk about authentic ramen," he says. "It will be the same idea that we do at Ardent, introducing people to different people and the foods they make."

Beginning Aug. 10, Red Light Ramen will be open Wednesday through Saturday from 6 p.m. to 1 a.m. For the time being, the restaurant will be dine-in only. The Red Light Ramen trailer will also continue to make appearances on Saturdays at Central Standard Distillery 613 S. 2nd St., from noon to 1 a.m. or until they’re out of ramen.