Number 66: Udon noodle bowl from Bones
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 have all played 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 thrust open the doors just over a year ago, Bones has amassed serious worshipers, a conglomerate of cultists who risk sunburn sitting at the counter, the heat and steam from the burners resulting in beads of sweat -- a badge of honor. But it's worth it to be the voyeur hunched over the counter, stalking 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 every time.
Hungry for more? The dishes in our countdown thus far are linked below:
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