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Last year, they sold their shares in the restaurants to open their own. And they also got an investment from a former line cook who worked for them. The couple signed a 12-year lease in January for the 1,500-square-foot space with a 55-seat patio, where Brazen Neighborhood Eatery previously operated from 2014 until its closure in December. Zach Cytryn, at the time a broker with Broad Street Realty, represented the couple in the deal. Growing up, Christopher Teigland noticed his mother’s love language was food.
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There’s a concise cocktail menu that hits on every cocktail fan’s favorites, from vodka, to gin, to bourbon, to tequila. We had the Fireworks ($12) with tequila, yuzu kosho, serrano, and fresh citrus. It tasted fresh but had the heat we were after without it overwhelming any of our food. We also had the Seven Samurai ($13) with bourbon, dolin rouge, passionfruit, green peppercorn, and egg white. The talented culinary teams have drawn inspiration from various cultures and cuisines, and infused some of their own, personal flair into these dishes. At Glo Noodle House, we offer excellent cocktails, sake, wine, and beer in an easygoing atmosphere.
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AUTHENTIC YET PLAYFUL FOOD
Our starter, Himachi, was one of those things where you didn’t know how flavorful something so delicate could be. The flavor was refined, enlivened, and exciting. After all, it’s not every day that a new restaurant opens with such an infectious feeling — the kind that comes from firing across nearly all cylinders. Chris, meanwhile, is filleting fresh fish daily to stock his raw bar with chewy-fatty aburi salmon ($14) and melt-in-your-mouth hamachi ($16). Shortly after Glo Noodle House opened last month in Highland — and before visiting it myself — I began noticing chefs and neighbors and seemingly everyone who’d visited proudly rooting for it. This place might be my new go-to for any Asian craving.
Menu
The kitchen delivers serious flavor on their noodle/ramen-based menu. Kick off with a sweet and savory skewer of marinated tofu skewer served with a miso peach jam and an almond and sesame candy crumble. Ramen options run the gamut from miso bacon and brothless versions to the death wish designed for spice hounds who want the heat without sacrificing flavor. Sweets worth saving room for include the sweet crispy rice cake with smoked caramel and kasu-lime ice cream. My husband toyed between the other options of Ramen like the Deathwish ($18) (amped up with a chili-pork broth and chili flakes), the Shrimp & Pork Tantanmen ($19) with chili paste, sesame soy milk, ground pork, and shrimp. Or the Prime Rib Shoyu ($18) with seared meat and marinated mushrooms.
Everything we had at a media preview was delicious but it wasn’t just because we were there for the restaurant to show us what its got. Diners came and went throughout the evening and it never stopped, over the course of a couple of hours. Had the evening of our visit been warmer, there surely would have been many lucky diners enjoying the twinkle-lit, secluded outdoor dining space. It’s surely going to be one of Denver’s prime patios.
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But if you’re just going in for a filling snack and a drink, be sure to try Teigland’s indulgent fried karaage chicken with chile glaze and yuzu aioli ($10). Teigland grew up in Chicago before moving to Denver for high school. Teigland’s mother, who was a pastry chef, died eight years ago, shortly after he landed his first executive chef job.
Our menu features authentic yet playful food that is sure to satisfy your cravings. “Very early on my mom saw how I leaned toward that style of food, and when I was a kid she started buying me Japanese cookbooks and my first wok and kept fueling that passion,” Teigland said. We were told people don’t order the Bok Choy ($12) so much. They are probably anticipating a plate of wilted, hard-to-eat leafiness lacking in complexity. What diners get instead in glo Noodle House’s version is this loveliness below, with different textures of greens, some nutty crunch, and the big surprise of pickled apricots. Since they are both chefs by training, Chris Teigland says Ariana stepped up to run the new restaurant’s dining room and bar program, rather than co-managing the kitchen.
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The restaurant, opening next Thursday, will serve small classic Japanese dishes, such as scallop skewers with dashi butter and lemon, bok choy with anchovy vinaigrette, and steak tataki. Ramen entrees include misu bacon and lemon chicken shio. There will also be a large wine and sake menu, and some Japanese cocktails, like a margarita with mandarin liqueur. The location in a run of the mill strip mall belies the cool interior at this spot named for Chef/owner Chris Teigland's mother. Inside, dark charcoal and dark wood are offset by pops of bright colors, while overhead, vibrant lanterns of different colors and sizes draw attention.
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The brisket bowl was amazing, jam packed with meat, veggies and noodles.I cannot speak on the appetizers, however the tables around us that got them, they looked very pleased.Staff was incredible; attentive and nice. By providing my email address I'd like to receive updates, special offers, and other information via electronic messages and postal mail from Disney Destinations, LLC and other members of The Walt Disney Family of Companies. Here’s a recipe by Chef Chris Teigland, co-owner of glo Noodle House in Denver that takes advantage of fresh, farmers market ingredients. We combine traditional preparations with local ingredients for dishes that are authentic to both their Spanish origins and New York setting.
The broth, for example, uses traditional methods that take at least 48 hours to make. Although noodle dishes are the big stars of the menu, there are also several small plates, perfect for sharing. In addition, we offer craft beer, Spanish and American wines, a full bar and a variety of delightful non-alcoholic options.
When Teigland expressed real interest in Asian cooking, his mom bought him a wok. Sadly, she passed away shortly after he had his first executive chef job. Naming the restaurant after his mother is Teigland’s way of honoring her and the culinary support and freedom she gave him.
That means they’re both present on any given night, conveying their passion for the project. Now, the 34-year-old chef and his wife Ariana are paying homage to his mother, Gloria, through the upcoming opening of Glo Noodle House, a Japanese and ramen restaurant, at 4450 W. This past spring, a new restaurant opened at 38th and Tennyson, in a mixed-use area, in the shadow of the last remaining building of what used to be Elitch Gardens way back when.
Fans of sesame or orange chicken will naturally be drawn to the Chicken Karaage ($10). They’ll find it to be beyond the ordinary, with great crunch, tenderness inside, and more complex flavors thanks to the chili glaze made in-house. And generally be curious — about new-to-you sakes, raw bar specials and one confounding dish called Kimchi Bolognese Mazemen.
Noodles are in the name of the restaurant so we were expecting great things for the ramen bowls we tried. It was delicious and smoky although not overly so. It seemed to go on and on and on, nearly bottomless. Finally, I called it a night and took the rest home.
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