Best Noodle Bar - 2010
Steamed suckling pig and pork belly buns, roasted bone marrow, escargot pot stickers, tempura-fried cod, dumplings, shishito peppers, soba noodles and soft-serve ice cream: These all play starring roles on the board at Bones, Frank Bonanno's Capitol Hill noodle bar and the fourth soldier in his army of restaurants. Celebrated since Bonanno opened the doors at the end of 2008, Bones has amassed serious worshipers, a conglomerate of cultists who gather at the counter, where the heat and steam from the burners has them breaking out in beads of sweat — a badge of honor. But that's a small price to pay for getting to watch Bonanno's crew as they perfectly poach the yolk-y egg that wiggles and jiggles in a fantastically porky broth floating with faultless udon, ribbons of scallions and shards of roasted pig. It's a justifiably lauded vessel of fine swine that makes us squeal with joy.