Chef-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—worth the trip alone. 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, featuring triple-fried Korean-style chicken and Old Bay southern-style, with a variety of accoutrements feeds four-to-eight people and is available by special reservations only on the website.