HOURS
TUE – THURS | 11AM – 9PM
FRI – SAT | 11AM – 10PM
BAR HOURS
TUE – THURS | 4PM – 9PM
SAT | 11AM-10PM
THE PANGEA FAMILY
👑 Hanumans’ Crown, made with Ophir 5 Spice Gin, turmeric syrup, and cilantro lime chutney juice, is one of our current featured cocktails.
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A Hindu deity whose shape is half-monkey, half-human, Hanuman is the god of wisdom, strength, courage, devotion, and self discipline. He has great strength, speed, and intelligence as well as the ability to shape shift. He is depicted in many of the paintings in our dining room and is even a part of our logo.
🍕🍜 Why would you choose between pizza or ramen when you know that you can have both? Yes, when you dine at Pangea Pizzeria or 2nd Language, you can order from either menu!
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🚗 In the mood for delivery? We offer delivery service via DoorDash, but when you order through us, we offer free delivery for orders of $50 or more! Order a combination of your favorites from Pangea Pizzeria and 2nd Language here: https://order.toasttab.com/online/2nd-language-ramen2-401-nw-2nd-st-suite-a.
Our new seasonal cocktails are available through the end of October! Try Plums The Word, Grounds for Divorce, and Hanumans’ Crown now for a limited time.
🤫 Plums The Word
Buffalo Trace Bourbon
St. George Spiced Pear Liqueur
Plum & Fig Syrup
Egg White
☕ Grounds For Divorce
Masala Chai infused Tito’s Vodka
Songbird Coffee Liqueur
Apple Cider Caramel
Pumpkin Seed Orgeat
Espresso
👑 Hanumans’ Crown
Ophir 5 Spice Gin
Tumeric Syrup
Cilantro Lime Chutney Juice
👏 We couldn’t do what we do without Gina Videa! As our Employee and Business Development Manager, Gina works hard to attract and develop our employees and to support the mission of creating a better food culture by executing authentic foods from around the world.
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Born and raised in Nicaragua, Gina graduated from the University of Mobile with a bachelor`s in Global Business and Marketing and holds a master’s degree in Business Administration from the University of Southern Indiana. Her background includes sales, marketing, and education, she’s passionate about helping people develop their careers, and her proven leadership skills have driven consistency into our extremely diverse workforce across the different restaurant concepts. Interested in working with us? Contact Gina at gina@tastepangea.com.
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Gina is mom to Jorge and Isabella. Her favorite food is fritanga, a traditional Nicaraguan meal. She loves running and enjoys spending time with her loved ones.
This month, try our Pork Tonkatsu! It’s made with a delicious miso corn purée, rice, and topped with spicy jalapeño, golden raisin, and sunflower seed relish. It’s available this month only, so don’t miss it before it’s gone!
“We love it, ramen, and this hit the spot!! Jessie was our waiter, and he was amazing!! 🌟The Honey Toast was absolutely the show stopper!!! 🌟 We will come back ASAP!! GREAT LITTLE GEM WE FOUND!!!” - B. Gray
Visit us in downtown Evansville at 401 NW 2nd Street and experience vibrant Asian flavors and unique desserts. See our full menu at taste2ndlanguage.com and order for pickup or delivery!
🍓 Our Strawberry Basil Tart is available this month! It’s made with sweet tart dough filled with a fresh basil yogurt filling, then topped with strawberries, basil sugar, and toasted meringue. It’s light, refreshing, and the perfect summer dessert.
🍜 We’re of the belief that a good bowl of ramen can and should be enjoyed year round, but our Vegetable Ramen is an excellent choice during the hotter months! It’s made with a light vegetable soup broth. You can also add your choice of proteins.
Our White Curry with Grilled Halibut was a popular choice last month, so we’ve rolled it over to August, along with July’s cocktail specials! We’ve also added two brand new desserts for this month.
Honey Lavender Creme Brulee: Lavender infused creme brulee sweetened with honey. Torched to perfection for a nice finish to your meal.
Strawberry Basil Tart: Sweet tart dough filled with a fresh basil yogurt filling. Topped with strawberries, basil sugar, and toasted meringue.
White Curry with Grilled Halibut: made with mild white curry with ginger, garlic, bell pepper, and carrots over rice. Topped with perfectly flaky and tender Alaskan halibut.
Firecracker: Plantation 3 Stars White Rum, Italicus Bergamont Liqueur, pink peppercorn syrup, housemade watermelon juice, lime juice. Garnished with watermelon dipped in chamoy & habanero Tajin.
Tangin` Around: Libelula Tequila , Velvet Falernum Liqueur, tamarind syrup, lime juice. Garnished with sugar coated tamarind and Thai basil.
Hail Mary: Bacon Fat-Washed Vodka, black peppercorn syrup, clarified tomato juice, lime juice, bittercube celery bitters. Garnished with olive and cherry tomato.
🚨 We’ve extended our operating hours so that we are open ALL DAY Tuesday through Saturday! Plus, now you can enjoy HALF OFF pizza slices from Pangea Pizzeria between 2-4pm Tuesday through Thursday!
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Tuesday 11AM-9PM
Wednesday 11AM-9PM
Thursday 11AM-9PM
Friday 11AM-10PM
Saturday 11AM-10PM
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🍸 Our bar will open at 4pm each day with the exception of Saturday, when it opens at 11AM and is open all day.
We’re excited to introduce Evan Mooney, our new Operations Manager for 2nd Language, @tastepangeapizzeria @tastepangea and @tastesazon! Evan is well traveled and highly experienced after working in large cities around the country. He’s a consummate hospitality professional with the skills to lead front and back of house, as well as our growing portfolio of restaurant concepts and we couldn’t be more thrilled to have him join us.
- Newburgh native
- Graduated from the Culinary Institute of America in Hyde Park, NY
- Has held various management roles at prestigious hotels, like The Beverly Wilshire Hotel in Beverly Hills, CA and The Cosmopolitan Hotel in Las Vegas, NV
- Was General Manager for various restaurants under the guidance of hospitality groups Misery Loves Company, Lombardi Family Concepts, and Exxir Hospitality in Dallas, TX
- Husband to Ann, dad to Archer
- Says his favorite menu item is impossible to choose, but loves each restaurant’s monthly specials and seeing our team innovate and create new things
Please help us welcome Evan to the team, as well as back home to Indiana!
⛱ It’s patio season! Did you know we offer additional seating on our back patio? Enjoy the weather and dine with us outdoors with ample shade.
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🍜 Immerse yourself in a blend of vibrant Asian flavors at 2nd Language! Our selection ranges from authentic traditional and non-traditional Ramen to delicious rice bowls, salads, desserts, craft cocktails and more. We have vegan options as well. See our full menu taste2ndlanguage.com.
There’s still time to try our Summer Corn Creme Brulee! Made with sweet corn infused cream, its unique taste is the perfect summer treat. Get it before it leaves the menu next month.
Try our July cocktail specials!
🧨 Firecracker
Plantation 3 Stars White Rum, Italicus Bergamont Liqueur, pink peppercorn syrup, housemade watermelon juice, lime juice. Garnished with watermelon dipped in chamoy & habanero Tajin.
🇲🇽 Tangin` Around
Libelula Tequila , Velvet Falernum Liqueur, tamarind syrup, lime juice. Garnished with sugar coated tamarind and Thai basil.
🥓🍅 Hail Mary
Bacon Fat-Washed Vodka, black peppercorn syrup, clarified tomato juice, lime juice, bittercube celery bitters. Garnished with olive and cherry tomato.
This month, try our new White Curry with Grilled Halibut! Made with mild white curry with ginger, garlic, bell pepper, and carrots over rice. Topped with perfectly flaky and tender Alaskan halibut. Available exclusively during the month of July.
Our Pork Belly Buns are a great appetizer and pair well with many other items on our menu! Made with tender smoked Chashu pork belly, house-made pickles, slaw, yuzu aioli, and cilantro on a fluffy bao bun.
🥂 Our cocktail bar is now open during lunch on Saturdays, making our full bar menu available starting at 11am. Plus, we’ve added some exciting new bar offerings with over 7 new cocktails including our Southeast Asian Bloody! It`s made with a blended kimchi gochujang house bloody mix, pork belly, a mirin soy marinated egg, and your choice of Toki Suntory Whiskey or Wheatley Vodka.
🌽 A quintessential summer food, we’ve implemented corn into a few new menu items that you can enjoy in an entire meal: Oaxacan Harvest to drink, our Birria Ramen or Esquites pizza from Pangea Pizzeria for your main course, and Summer Corn Creme Brulee for dessert!
Check out our new June exclusives, available this month only!
Chilled Soba Noodle Salad - soba noodles tossed in a house made lemon miso vinaigrette, with charred pickled cabbage, and scallions. Topped with grilled salmon.
Summer Corn Creme Brulee - sweet corn infused cream make up this creme brulee! It tastes like summer.
Black Forest Tres Leche - continued from May, a 3 milk chocolate cake topped with fresh whipped cream and tart cherry jam.
AOK - a spirit forward take on a pb&J! Made with 2XO American Oak Bourbon, Trincheri sweet vermouth, house-made peanut orgeat with luxardo cherries and a graham cracker rim.
Oaxacan Harvest - continued from May, and crafted with Del Maguey Vida Mezcal, Nixta Elote Liqueur, Ancho Reyes Chili Liqueur, housemade oregano syrup and lime juice.
Lucid Dreams - continued from May, and crafted with Libelula Tequila, Ancho Reyes Chile Liqueur, Licor 43, Yakami Orchards Yuzu juice, housemade mango vanilla dream syrup and lime juice.
🍗 Our Pistachio Chili Crisp wings are a May exclusive! Grilled wings tossed in a house-made honey chili crisp glaze, garnished with green onion and roasted pistachio. Perfect for lunch and a great compliment to any meal.
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