My 3-star rating means I wasn't mad that I spent my money and calories here, but I won't be putting this on my list of places to repeat giving how much great food there is in Chicago. The food was decent but overall it did not shine.
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I came in to Oiistar today for lunch, just after they opened for the day at noon. The two window tables had already been taken but the remainder of the restaurant was mostly empty. By the time we left, around 1:30, it was pretty much full.
For starters, we ordered two buns: the duck breast and the tempura shrimp. The waiter said these were definitely the best two buns they had. The buns come one per order, so they are honestly a little pricey as they're $4 per bun or more. The duck breast bun is $4.50, and there was not a ton of meat in it. It was like, 60% herbs. The flavor was decent; the duck had a chargrilled taste, and the fresh herbs were good on top of that. The tempura shrimp bun was definitely the better of the two, though. It was much bigger. The shrimp tasted fresh and juicy, and the breading and everything else made for a great textural bite. A downside to both buns was that they both immediately split in half when we picked them up, because they were thinner in the middle. This made them super awkward to eat. I've never seen a bao bun do this like a cheap taco before... it was weird.
For ramens, we ordered the Spicy Garlic Shoyumen and the Chadolmen Modern. If you go to the menu on their website, you won't see these because the website is outdated. In both of these ramens, the noodles were overcooked and too soft, and there were too many noodles given the amount of broth. The eggs were undercooked, so they were simultaneously hard to cut, and when you try to cut them, the yolk runs out everywhere into broth and are lost (generally i like my ramen egg to be more gelatinous).
The Spicy Garlic Shoyumen had three pepper signs next to it, which means it is the spiciest ramen on their menu. The version of this that we received had barely any spice, and the Chadolmen actually had more of a kick. I ended up adding a good dose of their table hot sauce to make this one be actually spicy. The broth on the Shoyumen was not anything special. It tasted very thin and basic. Yes i know it's a chicken-based broth, but even as chicken-based broths go it was not that flavorful. I will say they did an excellent job on the pork belly though. It was tender and a little charred / smoky, and it was definitely the best thing about this dish.
The Chadolmen Modern reads like it's going to wow you with flavors.... Brisket, ground pork, kimchi, spicy miso broth.... The broth was better than the Shoyumen broth, but this one still underwhelmed. The brisket I got was straight up cold, so I was swimming it around in the broth to heat it up before eating it. Some of the brisket pieces were actually kind of tough. They cut the brisket really thinly, which is weird. I lived in Texas for three years and never once saw a thin brisket. I was really expecting it to be a thick chunk to pull apart, like the pork belly. As far as the ground pork, there was a small dollop of it that mostly disappeared into the bowl. I don't remember it having all that much flavor. read more