Food

A Firestorm of Ramen Rains Down Upon the Valley

Two New Ramen Joints. Three Notable Chefs. A Whole Lot of Pork.

By Hadley Tomicki
1bbdf4ddfe1ca57a561f20914fc71c669 PhotosRamen Room and Oh Man! Ramen
Tonight, you’ll be carefree.

Delicately navigating a sea of Harley Quinns, Ken Bones and objectionable Presidential candidates.

Tomorrow, you’ll have important ramen decisions to make.

As in, do you go to Ramen Room or Oh Man! Ramen? They both open tomorrow in the Valley from reputable local chefs, and this is what they look like.

The obvious answer is that you go to both.

Still, here’s a breakdown...

Ramen Room
Pedigree: Andre Guerrero, he who endowed your life with the The Oinkster, Maximiliano and offspring who brought you Burgerlords.
Digs: A casual noodle joint with a private room behind traditional screens for low-profile slurping.
Ramen: Shio with chicken-fish dashi. Tonkotsu with Chinese-style chashu. Filipino-inspired chicken ramen with chicken cracklings. And vegetarian ramen. Moving on...
Non-Ramen: Lumpia. Honey-glazed chashu ribs. Caramel fish sauce chicken wings.
Drinks: Beer and wine, pending. Thai iced tea, ready to deploy.

Oh Man! Ramen
Pedigree: Inked former Corner Door/Butchers & Barbers chef Luke Reyes and no-less-inked Philip Frankland Lee of Gadarene Swine fame.
Digs: Under construction, so they’re currently popping-up for weekday lunch at Lee’s Scratch|Bar & Kitchen.
Ramen: All from scratch, including tonkotsu from whole heritage pigs.
Non-Ramen: Fried chicken sandwiches on Hokkaido milk bread. Octopus rice bowls. Grilled salmon collar.
Drinks: Beer and wine.

How could they not get along?

Hadley Tomicki lives in Los Angeles. He is probably going nowhere on the 10 Freeway this very second.

Elsewhere on the Daddy

More Food in Los Angeles