Furious Spoon

First opening in 2015 in Wicker Park, Michelin-star chef Shin Thompson expands his quick-serve, Tokyo-style ramen restaurant with three openings before 2017—including one in Revival Food Hall, giving downtown Chicago its very first homemade noodle ramen shop. As with his other locations, Chef Thompson creates the noodles in-house daily at the Wicker Park and Logan Square locations, using a special machine imported from Japan, and at Revival, he’ll feature them in four different types of ramen, including Vegetable Ramen, Shoyu Ramen, Miso Ramen and the shop’s namesake Furious Ramen (a spicy miso based bowl). Guests can add additional toppings such as marinated mushrooms, beef brisket, roasted garlic and more. Other dishes include Rice Bowls, house-made gyoza, Japanese spring rolls and takoyaki. The beverage menu has options like Kirin, Asahi, and Orion, Rekio Sake and Mexican Coca-Cola. The new location will also be the first Furious Spoon to offer microwavable, eco-friendly to-go containers, making it easy for Loop diners to take food back to their desk or bring home at the end of the day.

 

Furious Spoon at Revival

Furious Spoon’s Revival Food Hall menu, created by Chef Thompson, will feature four different types of ramen including Vegetable Ramen, Shoyu Ramen, Miso Ramen and the shop’s namesake Furious Ramen (a spicy miso based bowl). Each dish’s ramen noodles will be made in-house daily with a noodle machine imported from Japan from both their Wicker Park location (1571 N. Milwaukee Ave.) and impending Logan Square location (2410 N. Milwaukee Ave.) Guests can opt for a variety of additional toppings encompassing bean sprouts, marinated mushrooms, roasted garlic, bamboo, beef brisket and more.