The story
Glo Noodle House is named for Gloria, the mother of chef-owner Chris Teigland. A pastry chef herself, Gloria put Chris to work in the kitchen as a child and later bought him a wok when she saw his passion for Asian cooking. “My mom’s love language was cooking meals for people and she passed that down to me,” Teigland says. After her passing, he promised to become a great chef. The name keeps that promise alive.
The menu at Glo Noodle House is built around ramen, with broths ranging from a kimchi shoyu with pork-kimchi dashi to a deathwish chili-pork bowl and a lighter lemon chicken shio. Brothless options include chilled sesame noodles and a Szechuan carbonara with scallops. Small plates like edamame with garlic soy and togarashi, crispy chicken wings with a choice of yuzu buffalo or garlic fish sauce, and hamachi with white ponzu set the tone. The bar pours excellent cocktails, sake, wine, and beer in an easygoing atmosphere.
Glo Noodle House earned a Michelin Bib Gourmand in 2026, a nod to its good quality, good value cooking. The space is described as “authentic yet playful” with immaculate vibes. The restaurant’s tagline – “slurp so we know it’s real” – captures the no-fuss, confident energy of a kitchen that honors tradition while making room for fun.
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