Noodle Heaven

We road trip it to Toki Underground.

By Jane Marion. Posted on June 22, 2014


Photography by Michael Marion

Though we’re all about Baltimore, we do like to take a culinary pilgrimage to our sister city every now and then.

This weekend, we found ourselves drawn to chef Erik Bruner-Yang's highly hailed Taiwanese ramen den Toki Underground, located in D.C.’s Atlas District, about a mile’s walk from Union Station.

We can’t say enough good.

We started with a round of brown-bottomed, pan-fried prawn and crab dumplings, then moved on to fragrant fried chicken steamed buns with Japanese mayo, sweet chili sauce, and pickles.

Of course ever trendy Asian noodle soup is the star.

Here, you’ll find bottomless bowls of steaming hot soup for the soul, lavishly heaped with ramen noodles, pulled pork, pickled ginger, daikon, scallions, and nori. In the words of one Yelp reviewer: Best. Ramen. Ever. 

Limited reservations are available on CityEats, otherwise be prepared to wait it out. (We recommend cheap drinks at The Pug, conveniently located just downstairs.)

And if you don’t want to travel to D.C., Bruner-Yang will be cooking at the Fells Point food market, The Emporyium, in April. 

InGoodTaste Food & DrinkTravelNews & Community



Jane Marion is the food and travel editor for Baltimore, where she covers food, wellness, beauty, and home and garden.
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