The brief menu at tiny Aloha Ramen is classic Japanese ramen-ya: noodles, fried rice, gyoza. Some dishes are tweaked island-style, like the deeply gratifying kalua ramen: a tangle of eggy, spaghetti-thick noodles (imported from Hawaii) topped with smoky braised shreds of pork and silky cabbage. Owner and chef Lorenzo Rangel makes only enough chicken and pork stock each day for 100 bowls—a sign on the door apologizes profusely for this fact, a reflection of the sweetness of this family-style joint. Does Aloha make the best ramen in town? Plenty of people say hell yes.
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