Throngs find their way to Jeju Noodle Bar for ramyun, the Korean counterpart to Japanese ramen. Variations include creamy, garlic-laced veal broth with brisket and jalapeño-spiked chicken broth complex with bonito flakes, chicken confit and pork belly. Chef Douglas Kim has quite a resume, including tours at Nobu, Per Se and Bouley. The chic, windowed bôite also excels at fried chicken wings and pork belly buns.
Credit Cards Only