20.
Monster Ramen
Logan Square
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Photo courtesy of Monster Ramen
Combining a lifelong passion for beef noodle soup and a love of Japanese ramen, Katie Dong opened Monster Ramen on Fullerton in 2022. Since then, the 38-seat spot has been bustling with diners slurping gyukotsu ramen and overlooking the open kitchen, where the noodle magic happens. Dong employs an 800-pound, high-pressure kettle to cook down 120-pound batches of beef bones into broth, and makes all of the noodles in-house, too. Whether you go for the house shoyu (tori chintan broth with beef jam, katsuo soy tare, crushed garlic, sesame oil, and sesame seeds) or the shio tokusei (gyukotsu broth with beef chashu, beef jam, menma, ajitama, shio tare, yuzu, red onions, sesame oil, sesame seeds, and nori), take note of how each ramen is served in its own signature bowl — to highlight the toppings, maintain different temperatures, and improve the slurping experience.
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Dining and Cooking