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Bones Restaurant Review: Inside Frank Bonanno's noodle bar, a tidy space with minimal flourishes in the Capitol Hill 'hood, patrons sit shoulder-to-shoulder at the counter hunched over steaming bowls of broth bobbing with ramen, soba and udon. It's the Denver equivalent of David Chang's Momofuku, except that here, you can actually score a seat without having to resort to bribery. Still, it wouldn't be unusual to beg, borrow or steal just to get a slurp of chef Johnny DePierro's ramen noodle bowl floating poached lobster meat and edamame in a buttery miso broth. Crown the bowl with a jiggly poached egg --- available for an extra two bucks on any noodle bowl --- and it's absolute noodle nirvana. The same can be said for the roasted bone marrow, steamed pork belly or suckling pig buns, all of which evoke sighs. So, too, does the soft-serve ice cream, the flavors of which rotate daily.