Now Playing

Top Ramen

Ramen is having a “moment.” Everyone’s talking about it; everyone’s eating it; everyone’s raving about the noodle once relegated to college dorms during finals week. Fret not, it’s gotten a little fancier than “just add water.”

Driftwood Sous Chef Justin Holt's slurp-worthy ramen

Tei-An Soba House and Sushi
Tei-An’s chef extraordinaire/owner Teiichi Sakurai makes a slurp-worthy tonkotsu ramen that takes almost two days to make, and about two minutes to devour in gluttonous glee. Handmade noodles, milky pork broth, black fungus, red ginger and a dash of red chili oil make for delightful comfort food. 1722 Routh St., 214.220.2828,

20 Feet Seafood Joint
Can we all just agree that everything Marc Cassel touches turns into gold, and that we still have fond, fuzzy dreams about the Green Room’s champagne and ginger broth mussels? His take on the Japanese noodle dish might make us forget for a second: a wildly complicated mix of rice wine, kelp, and fish stock poured over fresh wheat flour noodles and sesame seeds—all topped with a mirin and soy marinated egg—is just…worth fawning over. Yum! 1146 Peavy Rd., 972.707.7442,

Omar Flores is the chef du jour at this Bishop Arts seafood joint, but it’s his sous chef Justin Holt that’s heading the ramen craze. His scientific approach—alkaline-adjusted thin noodles and emulsified broth—is anything but clinical in taste. Rich and brothy, with the densest, slurpiest noodles we’ve ever had, it’s the sort of meal that makes you feel warm from head-to-toe. 642 W. Davis St., 214.942.2530,

Spoon Bar & Kitchen
Leave it to John Tesar to employ the use of quotes around his Seafood “Ramen” dish. Handmade noodles, monkfish liver, tofu and seaweed in a clear soup sounds standard in Tesar terms. Add a pile of scallops, lobster, prawns, salmon, swordfish and other assorted sea life on top and you’ve got yourself anything but standard “ramen.” 8220 Westchester Dr., 214.368.8220,

Tanoshii Ramen
We’ve never heard so much anticipatory buzz about a restaurant opening, and we can’t wait. Joey and Chi Le, the husband-and-wife team behind Wicked Po’ Boys are soon (we hear in the next week) opening up shop in Deep Ellum, right where Baker’s Ribs previously held court. The pair has picked up noodle savvy on their travels in Vietnam and Japan, and now we’ll have a whole spot dedicated to their knowledge right here in Dallas. 2724 Commerce St.,