With this culinary trend at our doorstep, Chef Justin Holt is giving us some food for thought with the opening of his new resto.
Paitan ramen bowl made with chicken broth, pork belly chashu, onion, ajitama, menma and takana.
Without question, ramen is having a moment in Dallas, with a spate of new noodle houses opening this year. None have been more eagerly anticipated than Salaryman, chef Justin Holt’s Bishop Arts District ode to the Japanese izakaya, or traditional neighborhood pub, where corporate men gather for after-work drinks and comfort fare. Along with the soulful soups that Holt has been dishing up locally at late-night ramen pop-up events for the past several years (think rich broth, succulent braised pork belly and springy, housemade noodles with just the right amount of chew), at Salaryman, yakitori shares center stage. Tender bites of skewered chicken and veggies grilled to order counterside are all the better with craft cocktails made with Japanese spirits and specialty housemade ingredients, and served in cozy surrounds mindfully designed to both tantalize and soothe every sense as guests unwind after a long day on the job. 400 Melba St., 214.364.8902
From top: A selection of yakitori offerings; arabiki sausage.