Order the ma-yu ramen with pork tonkotsu broth—a luscious meaty soup, more cloudy than creamy—with earthy, crunchy kikurage mushrooms and a half-submerged sheet of briny nori.
Charles Phan broke the mold for modern Vietnamese food when he opened the original, and the current incarnation remains the standard-bearer of ingredient-driven Asian cuisine. [Eater 38 Member] Daha fazlasını oku.
After an autumnal whirlwind, Matt Accarrino continues to make SPQR his own. The chef counter has some of the best seats in town and the wine list remains top notch too. [Eater 38 Member] Daha fazlasını oku.
