by Steven Doyle
Tanoshii Ramen + Bar opened its doors this past September with huge crowds beating down its doors to slurp up homemade noodles. The ramen revolution that Dallas had been waiting for had arrived. Since opening, the crowds have not tempered if last night’s dinner service is any indication. Even later in the evening when most restaurants in Dallas start to sweep the floors, more orders for the variety of soups were being carried out by the Tanoshii staff.
In the kitchen last evening I spotted a new addition to Tanoshii, chef Roger Wang. I first met Wang one afternoon at Charlie Palmer’s where he was busily making fresh pasta under the Scott Romano regime. Later Wang was at the helm of Nick and Sam’s Grill in Uptown when Romano moved in as corporate chef. Wang is talented and has elevated the ramen at Tanoshii since his recent hire. Wang is working as a consultant. Continue reading
