Monster Ramen

"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

"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

"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

"Self-professed noodle nerd Katie Dong, an alum of mini-chain Strings, struck out on her own for the first time in 2022 with cozy neighborhood corner spot Monster Ramen in Logan Square. That leap of faith is paying off in a major way as diners all over Chicago flock to her restaurant for bison-based gyukotsu-style ramen and chicken-based tori chintan. Dong and her team also make their own noodles at their on-site noodle lab." - Naomi Waxman, Eater Staff

"Chef Katie Dong presents diners with a happy problem at her Logan Square noodle shop, where she and her team specialize in gyukotsu-style ramen. Should they conserve all available stomach space for soup and noodles, or throw caution to the wind and order gyoza, too? Dong answers her own question (it’s the latter, by the way) by offering “loaded” gyoza — maximalist pan-fried dumplings stuffed with beef and topped with yuzu aioli, balsamic glaze, chili oil, furikake, kizami nori, and sesame." - Naomi Waxman, Ashok Selvam