Where to Get Ramen in New York City | Eater NY
"Since 2004, this first David Chang restaurant has been slinging ramen using wheat noodles made on the premises. There is usually a choice of two bowls per day, and on a recent evening, the selection ran to smoked pork belly and garlic chicken ramen, both good. The bowls are kept simple and the clarified broths are deeply flavored. This, along with Rockmeisha, were two places that helped usher in the current ramen craze in the city." - Robert Sietsema
Robert Sietsema/Eater NY
