Born in Bushwick.

Oodles was built on a simple idea—do one thing, and do it right.

After more than 20 years in the restaurant industry as an operator and visionary, I set out to create something different for the community. Not another rushed concept, not another trend—but a place rooted in craft, quality, and intention.

The vision was clear: a ramen bar focused on serving real ramen bowls, done properly.

Oodles — oodles of noodles.

To bring that vision to life, we partnered with Chef Mitch.

Mitch isn't just a ramen chef—he comes from a legacy. He worked alongside his family in their Japanese restaurant in Japan, a place that spanned over three generations and more than 90 years. That kind of experience isn't taught—it's lived.

Together, we built Oodles as a small ramen bar with a big standard.

Our broths are cooked low and slow for 8 to 12 hours, developing a deep, rich flavor and that signature silky finish. Every bowl is built with care, balancing tradition with a modern, halal approach that makes ramen more accessible without compromising authenticity.

Oodles isn't trying to be everything.

It's just trying to be really, really good at what it does—serving honest food, made with intention, for the people around us.