Both were amazing and are definitely recommended. We tried the brussels sprouts salad and the tebasaki (fried chicken wings). Inside you will find pork belly, menma (bamboo), fried garlic, bean sprouts, ajitama (marinated egg) and negi (green onions).īefore our bowls of artistic ramen came to the table, and they do look like art, a few of us partook in appetizers. Of course if you are new to this style of cuisine, it is best you start with the house specialty. Others needed the help of the server to get a crash course in all things Ramen. A few at our table were already versed in the Ramen culture and were able to navigate the menu. Again, a great way of getting the staff ready for the many questions that might come up with a new cuisine unfamiliar to the locals.

We were introduced to our server and someone who was training to become a server.

All of the sudden, excitement came over all of us. Very delicious slime at that.īy this time our entire group had assembled and a table was open. The green color of this cocktail made me feel like I was drinking Nickelodeon Slime. It included Sake, Gin, Urban Tea House matcha, honey syrup, and lavender bitters. It takes a village to create great ramen! The Bartender, which I forgot to get his name so I apologize, was very attentive and knowledgeable of all their special cocktails. The kitchen is an impressive machine of pots, pans, burners and chefs.

If you had any questions about how ramen is made or how hard the preparation is, sit at the bar for thirty minutes. While we waited to be seated, we found a few spots at the bar. They smartly added a glossary of words right on the menu. This was clearly a conversation had by the staff and Chef Jeff Chanchaleune. Learning the menu items in English is easy at most places, but the Gorō menu items are harder to pronounce. Not a bad problem to have, unless of course your staff is brand new to the cuisine you create. This seems to be the new normal for any new business in the Plaza District. They do not allow reservations or more than six to a party. When the restaurant reopens Tuesday, 10 percent of this week’s sales will go to the Williams family.Getting a seat at Gorō Ramen has not been an easy task since their opening a few weeks ago. The restaurant closed the rest of last week to grieve and reflect. 'Monte was with us from the very beginning and our entire staff shared a unique bond with him that is unmatched.” The way Monte lit up every time he proudly spoke about them, you knew they were the inspiration for everything he did in life. 'But above all, his first passion was his children. 'As a chef he was artistic in his approach, had attention to detail and loved working a crazy busy Friday night shift. At his core he was a musician for life, not only did he play in many successful bands but he understood music and used his knowledge to teach. For those that knew him, you knew what an incredibly talented, passionate, and youthful soul that Monte was. “We have lost a dear member of our Rooster family this week, chef and beloved friend Monte Williams. Wrote owners Andrea and Josh Gautreaux on social media: On Monday, chef Montez “Monte” Williams, 49, of The Red Rooster was swept away by flash flood waters in Ski Island.

Goro ramen okc