Glo Noodle House is run by Chris Teigland, owner and former executive chef, as a casual noodle house with full bar service in Denver's Berkeley neighborhood. The small, dark room fits a nine-seat bar, a long communal table, and a scattering of two-tops around a chef's counter, where torches flare over the broths before ramen gets ladled into the bowl in front of you.
Ramen is the center of the menu — Deathwish, Kimchi Shoyu, Lemon Chicken Shio, Pork & Shrimp Tantanmen, and Wagyu Brisket Shoyu all showing up as dark, glistening broths built around silky noodles and a soft egg. A raw section runs Aburi Salmon, Hamachi, and Scallop Aguachile alongside smaller plates like Chicken Wings with kimchi ranch and Pork Belly Kushiage skewers. Kimchi-topped dumplings, served with a salty-sweet-tangy dumpling sauce, round out the kitchen's range.
Regulars come back for the ramen most, though opinions split from bowl to bowl, and a tasting menu option has drawn steadier praise. Service and the room's atmosphere are consistently singled out as strengths. Michelin has awarded Glo Noodle House a Bib Gourmand for 2024, 2025, and 2026.
Ramen is the center of the menu — Deathwish, Kimchi Shoyu, Lemon Chicken Shio, Pork & Shrimp Tantanmen, and Wagyu Brisket Shoyu all showing up as dark, glistening broths built around silky noodles and a soft egg. A raw section runs Aburi Salmon, Hamachi, and Scallop Aguachile alongside smaller plates like Chicken Wings with kimchi ranch and Pork Belly Kushiage skewers. Kimchi-topped dumplings, served with a salty-sweet-tangy dumpling sauce, round out the kitchen's range.
Regulars come back for the ramen most, though opinions split from bowl to bowl, and a tasting menu option has drawn steadier praise. Service and the room's atmosphere are consistently singled out as strengths. Michelin has awarded Glo Noodle House a Bib Gourmand for 2024, 2025, and 2026.