Tonight marks the opening of Bones, chef Frank Bonanno’s newest restaurant. Located on the corner of Grant Street and Seventh Avenue (conveniently between his established eateries Mizuna and Luca D’Italia), this affordable noodle bar dishes up savory duck confit egg rolls, candy-like black cod and pork belly tempura, and addictive steamed buns stuffed with either suckling pig or (our fave) pork belly.

Noodle bowl selections are ever-changing, but highlights include the chilled soba with prawns and ponzu-soy vinaigrette, as well as the savory udon with roasted pork and a poached egg. No matter what you choose, order a side of the pickled veggies (we tried the bok choy, pickles, and red and green jalapeños) to eat on their own or add to your dishes.

Bonus: Top the meal with a twist of the housemade Cap’n Crunch and Cocoa Krispies soft-serve ice cream.

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.