"The notion of affordable, flavorful Asian dishes (primarily noodles) is nothing new, especially since the rise of chef David Chang's Momofuku empire in New York City. But a dedicated focus on pairing unique cocktails with the dishes might be," reports Richard Betts.
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Happy has gone through some major changes since it opened a year ago -- the most happy of which was the creation of the Bitter Bar, which makes those unique cocktails.