"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." - john ringor
Kim Kovacik
