Top of the Town 2012

Most noodle bowls are brimming with thin, chewy noodles swimming in a heady, salty broth. But we haven’t been able to get ChoLon’s shrimp and lobster chow fun out of our heads. The thick, house-made tapioca rice noodles set the foundation for perfectly cooked hunks of shrimp and lobster, plus an earthy black bean sauce that adds a subtle sweetness without overpowering the dish. We’ll be back for seconds—paired with chef Lon Symensma’s legendary soup dumplings. 1555 Blake St., Ste. 101, 303-353-5223, cholon.com