Chef and owner David Chang has created a shrine to ramen with this stylish 70-seat restaurant. His riff on the Japanese classic features haute ingredients like Berkshire pork, free-range chicken, and organic produce—though there are plenty of other innovative options on the menu. His modern take on pork buns with cucumber and scallions is phenomenal—alone worth the trip. You'll probably have to wait if you go at regular meal times, but seats at the long counter open up fairly quickly, and the lively atmosphere is part of the fun. The excellent fried-chicken meal includes both triple-fried Korean-style and Old Bay southern-style chicken with a variety of accoutrements, and feeds four-to-eight people(available by special reservations only on the website).