In recent years, the Motor City has emerged as one of the country’s top food destinations, with chefs like Johnny Noodle King’s Les Molnar reshaping the local dining landscape. At his diner-turned-ramen-ya, bowls range from the traditional—like a creamy tonkotsu made from boiled-down pig’s trotters and heads—to the delightfully inauthentic Southwest #2, brimming with green chilies, corn, coriander-roasted carrots and fish sauce.
Johnny Noodle King
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