"Akahoshi Ramen evolved from a hard-to-get-into pop-up into a full-fledged, hard-to-get-into restaurant. Reservations are booked five weeks out, and a line forms outside 30 minutes before they open. But once you’ve finagled your way into a seat and had your first taste of their ramen, it’s clear why. Each of their four bowls is distinct, with only a handful of toppings, giving every ingredient room to showcase its flavor. But the must-order is their namesake dish, the Akahoshi Miso. Without even factoring in tasty wok-fried bean sprouts, pork chashu, and springy housemade noodles, we’d happily wait in line just for the rich garlicky broth. Reservations are released five weeks out at noon every Monday. If you can’t get one, you can set an alert on OpenTable. But we've also had success just walking in and snagging a seat or two—just be prepared for about a 30-45 minute wait." - adrian kane, john ringor, veda kilaru
