Noodles

Picture for Trend-Spotting in Chicago
Innovative chefs use pasta to make leading-edge flavors approachable
Picture for Jinya Tonkotsu Black
Thin ramen noodles, pork-based broth, pork chashu, kikurage, seasoned egg, spicy sauce
Picture for Paleo Spaghetti Squash Bolognese
Spaghetti squash “noodles,” marinara sauce with chipotle pepper, roasted vegetables, ground beef
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Fermented Jalapeño Farfalle with chickpea-miso compound butter, country ham, fresh corn
Picture for Redneck Lo Mein
Lo mein, smoked chicken, collard greens, corn, black-eyed peas, caramelized onion, andouille-soy glaze
Picture for Gnudi al Tartufo Nero
Gnudi with spinach, brown butter, toasted sage, Parmigiano-Reggiano, black truffle, chanterelles
Picture for Pimento Mac & Cheese Sandwich
Pimento mac and cheese, tomato, bacon bits, buttermilk cheddar, sourdough
Picture for Short Rib and Taleggio Lasagna
Short Rib & Taleggio Lasagna with béchamel, Savoy cabbage and caramelized onions
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Kimchi Carbonara: udon, kimchi cream, Spam crumbs, green onions, sunny-side-up egg, pea tendrils
Picture for Korean-Style Ramen
Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori
Picture for A Fixed Star
Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan
Picture for Modern Menu Hits
Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes