She remembered he had worked in kitchens at In the Raw and Sushi Neko before he opened the Kaiteki truck, which sparked an idea strong enough that she emailed him to congratulate him.
#Goro ramen menu series#
So he partnered with veteran operator Rachel Cope to launch a series of pop-up restaurants they called Project Slurp.Ĭope partnered with Avery Cannon in 2014 to open Empire Slice House, which has since become one of the Plaza District's most popular destinations and the foundation of her 84 Hospitality Group.Ĭope said she knew Chanchaleune through his friendship with her sister, local singer Chelsey Cope. The truck was an immediate success, but he found out what many food-truck operators find out: He wanted to open a restaurant that didn't require him to be a mechanic or require working without the benefit of a proper kitchen and storage. “So I came back.”Ĭhalk one up for the metaphysical foresight of the artist formerly known as Gordon Sumner.ĭespite showing real talent as a graphic designer, Chanchaleune returned to the kitchen armed with fortified commitment when he opened the popular Kaiteki Ramen Truck. “I worked in advertising for a couple of years and hated it,” he said with a hint of shame through his unusually youthful smile. And as is so often the case when true love knocks on the door before we've had a chance to see the world, Chanchaleune took musician Sting's advice and set it free. The son of a chef, Chanchaleune didn't so much find the kitchen as it found him. Unlike picking spouses, when it comes to pho and ramen, you can fall in love with both and maintain long-term relationships without fear of being sued or shot by either. Ramen isn't served with a huge platter of additions, and the noodles are typically derived from wheat, while pho is usually served with rice noodles.īoth are delicious, and enjoying one doesn't mean you can't enjoy both. “Pho broths tend to be based on slow-cooked beef, while ramen broths are typically derived from anything but beef,” Chanchaleune said. The difference between pho and ramen is the broth, he said in a recent interview. His passion for ramen took him to Japan last year and back home to open his own place. And he cooked professionally for 14 years. He should know, as he grew up in Oklahoma City and was a frequent customer to all the Asian District has to offer. While that sounds like plenty, Goro's chef/partner Jeffrey Chanchaleune thinks they're miles apart in flavor.
What pho and ramen have in common is broth, noodles and Asian ancestry. Add those to the long line awaiting a seat at downtown's Tamashii, and the stranglehold pho has on the collective soup- consciousness of this city might be slipping. Goro Ramen + Izakaya (Gastropub), 1634 N Blackwelder Ave., Suite 102, opened in the Plaza District in the summer to large crowds that haven't yet slowed. Will Rogers might've been the only guy of his era who would've appreciated the idea that Oklahoma City would someday be a place where folks argued over whether the Vietnamese or Japanese made better soup.īut with some of the country's best pho restaurants now making room for two ramen shops, soup disputes are inevitable.
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