Fall’s first frost is upon us, marking the unofficial beginning of ramen season. This New York City phenomenon, kindled in its current form by Momofuku Noodle Bar and Rockmeisha in 2004 (though there were precursors like Tokyo LaMen in the last century), has faithfully stuck with us, and the city’s enthusiasm for the wheat noodles in a pork, chicken, or vegetarian broth has only grown. New variations have continued to appear since last year’s list.
Why have ramen restaurants continued to fare so well during this decade? Perhaps because these noodles are a fundamental comfort food, nourishing and soothing in times of stress. Here are the city’s most captivating bowls.Read More