Before even sitting down at Bones, Frank Bonanno’s noodle shop on the corner of Grant Street and East Seventh Avenue, I usually know my order. If it’s cold outside, I’ll settle on the lusty pork-shoulder bowl with fat udon noodles and a perfectly poached egg. If it’s warm, I’ll choose the chilled soba noodles with an ever-changing array of ingredients.

But, on Friday or Saturday nights, my decision is made even easier. On those evenings, the duck bowl—a soup of egg noodles, crispy duck confit, bok choy, cilantro, and a heady, satisfying oyster broth—appears as a special. Order it, and you’ll find the best of all Bones’ bowl offerings. It’s rich, and the broth has a silky depth, but it’s just light enough to finish the whole dish.

Note: While available most weekends, the duck bowl won’t be on the menu today or tomorrow.

701 Grant St., 303-860-2929

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.