Rudy's Ramen
Restaurant · Noble Square
1146 N Milwaukee Ave, Chicago, IL 60642
Highlights
Casual restaurant specializing in tonkotsu ramen, plus chicken karaage, takoyaki, and other Japanese fare.
Casual restaurant specializing in tonkotsu ramen, plus chicken karaage, takoyaki, and other Japanese fare.
"This tidy ramen shop in Noble Square features a simple and well-executed menu. Customers will often see Rudy himself patrolling the dining room floor or behind the counter in the open kitchen. The spicy tonkotsu is a highlight, with a bright broth that’s not too overwhelming. The lite tonkotsu, which tones down the sodium, is also a good choice. There’s also a veggie version derived from mushroom miso broth. — Ashok Selvam" - Naomi Waxman
"A neighborhood favorite, just east of Wicker Park in Noble Square, the menu is no-frills, but the flavors are large and the space is comfortable. Many ramen shops are cramped or a little divey — Rudy’s is not. The hospitality is great and this is a place to ask for a small bowl and introduce a child to the wonders of ramen. The chicken karaage, buns, and fried mushrooms are also good moves." - Ashok Selvam, Naomi Waxman
"You won't find loaded bowls with 45 toppings at this Noble Square spot—Rudy’s Ramen keeps things simple. And the menu is short, with only seven ramen options. Rudy’s sticks to the basics and it’s that's what makes each bowl great. Their rich-but-not-too-fatty pork broth (or a mushroom broth for vegetarians) is balanced, topped with just a handful of ingredients. The open dining room has a similar simplicity—a few plant wall decals and basket lamps. But the staff and the eponymous Rudy keep the place from feeling boring, often stopping by to chat. Plus, since it doesn't usually get too crowded, it's great for an impromptu dinner." - john ringor
"Rudy’s Ramen in Noble Square keeps things simple. The short menu only has four appetizers and seven ramen options. There aren’t any super deluxe bowls with 37 toppings. Rudy’s sticks to the basics, and it’s perfect. Each bowl is balanced with rich-but-not-too-fatty pork broth (or a mushroom broth for vegetarians) and just a handful of toppings like menma, ajitama, along with springy noodles. The open dining room is simple, too—a few plant wall decals and basket lamps above the kitchen counter. But the staff and the eponymous Rudy keep the place from feeling sterile, often stopping by to chat. Plus, since it’s usually not too crowded, it's reliable for a last-minute dinner." - John Ringor
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