Best Non-Traditional Noodle Bowl - 2011
When Frank Bonnano opened Bones in late 2008, he took traditional Japanese noodle bowls and infused them with French touches, adding confit, pork belly and suckling pig to a lineup built around ramen, udon and soba. And while his dishes are a far cry from what you'd find over in Japan, they're undeniably good. The lobster ramen is ethereal, a decadent, delicate broth filled with tangles of curly ramen and fat spring peas. The pork udon is even better: The broth is sticky with fat, and thick hunks of pork belly swim against big buckwheat noodles, soaking up the gooey yolk of a perfectly poached egg that floats above the rest.