We’ve got a thing for green chile in these parts. Of course, the fiery New Mexican-style stew stands on its own, but it also shows up as a smothering agent for burritos, enchiladas, and tamales, and as an adornment to the cheeseburger. And now, Bones’ executive chef Johnny DePierro has added to the genre with a tsukemen ramen (pictured) with braised pork, hard-boiled eggs, queso fresco, and green chile broth.

To eat, grab a tangle of noodles with chopsticks and drag them through the rich but not overly spicy broth (tsukemen means “dipping”). Bring them to your mouth, and repeat, next time grabbing a hunk of shredded pork and a wisp of egg.

The bowl, which appears on the restaurant’s spring menu, is anything but customary, but, then, the Seventh Avenue restaurant is not about adhering to tradition. Instead, the eatery’s mission has always been to be big and bold. As DePierro hopes to differentiate Bones from the pending ramen boom, he’s expanding the menu to include more than noodles and steamed buns. “I’ve got a lot of ideas, and I’m slowly integrating them,” DePierro says.

Riffs such as the green chile ramen are seen across the menu—take the Southern-inspired pork cheek with smoked grits, pickled okra, and green tomato jam; the deconstructed bagel and lox with lemony-cured salmon and crunchy bagel bites; or the bo ssam served with a side of the best egg salad in Denver. DePierro also just rolled out a yakitori option (choose pork, shrimp, chicken, Wagyu beef, or chef’s pick) on the dinner lineup. Bones’ menus will continue to evolve as the weather warms. Plan on more cold noodle dishes and lighter and brighter flavors that will play off the summer heat.

701 Grant St., 303-860-2929

Follow food editor Amanda M. Faison on Twitter, Instagram, Facebook, and Pinterest.

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