The XO menu basically breaks down into four categories: ramen (in three varieties: duck, beef and seafood), semi-dry noodles (using about half as much broth as the ramen), dry noodles (mostly Korean, plus yakisoba and a chicken pad thai based on Guerrero's time as a stagier in Bangkok), then rice. "It's authentic, absolutely," Guerrero told me. "We're not trying to reinvent the wheel. That's where the XO comes in, you know? Extra Old. Like cognac, it's something special."
And the delays? "The
