"The cucumber and wakame salad makes a light, refreshing start, tossed with pickled red onions, cherry tomatoes, and a tangy yuzu-soy dressing. The bright acidity awakens the palate for the richer flavors that follow. Pan-fried beef gyoza - five per order - have a crisp, golden bottom and juicy filling. A dip in the yuzu-ponzu sauce adds a zesty sweetness to every bite."
"The namesake Monster ramen lives up to its $33 price tag. The hearty bowl features a beef bone broth that's lighter than styles like tonkotsu, yet still full-bodied without being overwhelming, topped with tender wagyu rib roast and chashu, beef jam, a marinated egg, and an assortment of vegetables and greens. The noodles have a satisfying chew, enriched by the flavorful broth, and each mouthful is layered with umami-rich complexity."
"The small, lively dining room buzzes with energy. An open kitchen and noodle lab put on a theatrical show for diners, and friendly servers guide both ramen aficionados and newcomers through the menu with thoughtful recommendations. Grab a seat at the counter for a glimpse of the action. Up front, you might catch owner Katie Dong making noodles, while the seats toward the back provide a look of the bowls coming together in the kitchen."
Monster Ramen in Logan Square serves gyukotsu beef bone broth and showcases the making of springy noodles at a front-row noodle lab. The cucumber and wakame salad is tossed with pickled red onions, cherry tomatoes, and a tangy yuzu-soy dressing that brightens the palate. Pan-fried beef gyoza come five per order with crisp bottoms, juicy filling, and yuzu-ponzu for a zesty finish. The Monster ramen features a lighter yet full-bodied beef bone broth, wagyu rib roast, chashu, beef jam, a marinated egg, vegetables, and chewy noodles layered with umami. The small dining room buzzes with energy and an open kitchen provides theatrical service while guests can watch owner Katie Dong make noodles from the counter.
Read at Eater Chicago
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