![]() It is now possible to find more authentic Asian food beyond the Vietnamese community that has long been here and a solid cocktail at more than a few spots. While one could still not call it a “great” food city, given the over 600 restaurants and bars I visit every year around the US and world, it is clear by its own standards that OKC is progressing each year - and in the last couple years it has taken some real leaps forward. I’ve been writing about OKC’s small but growing food and drink revival, akin to what’s going on around the US, if behind much of it. We left there when I was one so I have no actual memories there other than occasional visits to my extended family and relatives (I have big Sicilian-English family on my mom’s side) and dozens of aunts, uncles, cousins and second cousins all in the area. Texture lovers will also find a lot to recommend this dish with the addition of corn, which adds a mild sweetness and a satisfying crunch.Since my parents moved from New Jersey back to the town my mom grew up in - Edmond, OK - a decade or so ago, I’ve had more opportunity to visit the land of my birth: Oklahoma City. Subbed in for pork belly are supple pork meatballs that have been infused with spice. You still get that rich chicken broth and ramen egg, but the addition of roasted garlic miso paste dyes the dish a vibrant, fire engine red. Giving spice and crunch to the dish are fried garlic and a fine dice of green onion, making sure each bite has variety and momentum.įor those interested in something a little more intense, the spicy miso ramen ($12) is the way to go. Lending more of that oozing, unctuous, luscious quality are melt-in-your-mouth slices of roasted pork belly and ajitama, aka a perfectly soft-boiled ramen egg. The broth is rich with chicken and feels creamy on the palate. ![]() It enrobes the tongue and coats the mouth with layer upon layer upon layer of taste built over hours of cooking. This liquid is full, not only of flavor but also texture. They are tender and chewy and slurpable and filling and lovely.Īnd where the noodles are a significant upgrade, the broth is in an entirely new category. The noodles are about 1000x better than their plastic-wrapped counterparts. It’s a big, cheap bowl of noodles.īut restaurant ramen is so much more than that. Not that I have any problem with the 10-cents-a-package Top Ramen. ![]() Let’s get this out of the way for the noobs: this ramen isn’t the ramen they sell at the grocery store. Goro is the distillation of his dream - a spot where noodle lovers can gather for strong drinks and big bowls of Japanese ramen well into the night. Goro was more fuel for the fire.Ĭhanchaleune has been at the forefront of Oklahoma City’s love affair with ramen for years, first as a partner in the Kaiteki Ramen food truck and then with the wildly popular Project Slurp ramen pop-up dinners he staged with Rachel Cope. The district was already on a hot streak. ![]() Thanks to popular destinations like The Mule, Oak & Ore and Goro’s sister restaurant, Empire Slice House, the area has been packing in Oklahoma City’s young and hungry for a few years. The opening of Goro was a cherry on top of the sundae for the Plaza District.
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