"A literal hole-in-the-wall, Busu operates out of a single window with a few stools outside, mainly for takeout, a few times a week. The menu features a small selection of comfort dishes that change regularly, with chef and owner Kenneth Booth posting updates on Instagram. Generally, visitors can find a hearty soup, rice bowl topped with seasonal goodies, and Japanese-inspired specialties like yakisoba, chicken karaage, and udon. Keep an eye out for mushrooms foraged by Booth himself or other local foragers, and a range of fermented and pickled goods." - Alex Frane, Jennifer Burns Bright
Jennifer Burns Bright
