Best Hip Noodle Bar - 2012
We fell in love at first slurp with Bones, Frank Bonanno's homage to the noodle bar. The menu is small and well-edited, with French technique influencing a list of mostly Japanese specialties, which can be paired with a smart list of sake and well-chosen wines. But the noodles are the real reason we keep coming back, particularly the lobster ramen — curly noodles bathed in a sweet broth thickened luxuriously with butter and swimming with fat edamame and rosy chunks of perfectly poached shellfish — and the pork udon, a hearty soup filled with fat chewy noodles and chunks of tender braised pork shoulder, with a yolky poached egg floating on the surface of the dish. The best place to enjoy all this is at the bar itself, where you can watch the chefs in action.