Monster Ramen
Ramen restaurant · Logan Square
3435 W Fullerton Ave, Chicago, IL 60647
Highlights
Specializes in unique gyukotsu ramen with housemade noodles
Specializes in unique gyukotsu ramen with housemade noodles
"Gyukotsu ramen is hard to get a hold of. But not only is Monster Ramen one of only two places in Chicago that serves this beef-based soup—their ramen also happens to be some of the best in the city. The short menu only has nine bowls of ramen, and our favorite is the Monster Bowl, which has beef jam, beef chashu, and wagyu rib roast, along with menma and wood ear mushrooms that give an extra boost of umami. This place is walk-in only, but even at its busiest, you won’t have to wait too long to grab a seat at a table or at the kitchen counter." - adrian kane, john ringor, veda kilaru, nick allen
"Pork ramen has dominated Chicago for years. But now, this Logan Square restaurant’s beef broth has propelled it to the top spot in our ramen rankings. Their specialty is hard-to-find gyukotsu, and only one other place in the city serves it. And our first spoonful of Monster Ramen’s soup shocked us into consciousness like we had been idling asleep in a pod of goo. The gyukotsu is full-bodied yet light (is a ramen sommelier a thing?). And it’s the perfect foundation for each bowl’s combination of chewy housemade noodles and toppings, whether it’s their simpler shio tokusei or the Monster bowl loaded with three kinds of beef." - adrian kane, john ringor
"Katie Dong, an alum of mini-chain String and a self-professed noodle obsessive, made a major splash in 2022 when she unveiled Monster Ramen, her first solo project in Logan Square. The sleek and sunny spot specializes in gyukotsu-style ramen, which draws its distinctive flavor from bison bone stock, and chicken-based tori chintan. Dong’s team also makes its own noodles — a laborious, 24-hour process that sets Monster Ramen’s bowls apart from the crowd." - Naomi Waxman
"Monster Ramen is making some of the best bowls of ramen in the city—and they’re also some of the most unique. This sleek Logan Square spot specializes in gyukotsu, an uncommon broth made from beef bones. It has a delicious richness without feeling too heavy, and pairs perfectly with their thin, springy housemade noodles. Our go-to order is “The Monster,” which gets added depth and creaminess from some garlic miso tare. Like a Met Gala outfit, it’s all about maximalism—loaded with sweet and savory beef jam, slices of wagyu, mushrooms, seasoned egg, and seaweed. It’s a robust, umami-packed bowl, but it’s all balanced perfectly with freshness from some corn and raw red onion." - john ringor
"Pork ramen has ruled Chicago’s ramen landscape for years. But its long-standing reign has ended, dethroned by the beef-based broth from Monster Ramen in Logan Square. The Monster bowl is the best platform for their gyukotsu—seasoned with garlic miso tare and loaded with chewy housemade noodles, beef jam, wagyu chashu, and wagyu rib roast. An entire produce section of a grocery store has also been finagled into the soup: Menma, corn, and raw onion add freshness to offset what could be meat overload." - adrian kane, john ringor
