It's small but it's mighty: Teeny ramen shop Ten is one of Dallas' biggest restaurant openings this spring.
The 700-square-foot space, which fits about 10 standing (and likely slurping) people, opened last week. Take a look inside:
Ten comes from Teiichi Sakurai, the James Beard nominated chef who landed on Dallas Morning News restaurant critic Leslie Brenner's list of best chefs in D-FW. His soba house Tei-An was also named one of the 10 best restaurants in the area.
Chef Sakurai's new ramen restaurant was bound to be highly anticipated, but it became even more so when its opening was pushed into 2015 because of a fire.
The menu will likely change regularly. On Wednesday of this week, some of Ten's items included traditional tonkotsu ramen, which is made with a creamy pork broth ($10); shoyu, or soy-based broth, ramen ($10); and a broth-less ramen called pork mazemen ($12).
Ten joins a host of restaurants and shops opening at Sylvan Thirty, a mixed-use development off of Interstate 30 in West Dallas.
1888 Sylvan Ave., Dallas.
