Venue Info

Two words: lobster ramen. (Well, also "escargot potstickers," but that’s another story.) The first restaurateur in town to see the Momofuku train coming, Frank Bonanno opened his chic noodle bar back in 2008, when that miso-fortified, beurre blanc-slicked, edamame-studded, clawmeat-topped creation became an instant smash hit. Since then, Chef John DePierro has added his own signature -- a Southwest-style bowl with green chiles, braised pork shoulder, hominy, jalapeños, and queso fresco -- to the menu while keeping seasonal tricks such as spinach-chipotle ramen up his sleeve.

Denver

Bones

Bonanno Concepts

Two words: lobster ramen. (Well, also "escargot potstickers," but that’s another story.) The first restaurateur in town to see the Momofuku train coming, Frank Bonanno opened his chic noodle bar back in 2008, when that miso-fortified, beurre blanc-slicked, edamame-studded, clawmeat-topped creation became an instant smash hit. Since then, Chef John DePierro has added his own signature -- a Southwest-style bowl with green chiles, braised pork shoulder, hominy, jalapeños, and queso fresco -- to the menu while keeping seasonal tricks such as spinach-chipotle ramen up his sleeve.