There are a few things you might not know about me. Well, depending on who you are, there are a LOT of things you don't know about me. One of those things is...
I love with a love so deep that it could conquer the world (especially if I was the star of some romantic comedy) a steamed pork bun. Which brings me to the point of my post: Bones.
For our now bi-monthly date night, Jon and I ventured to a new Denver restaurant that has been getting a lot of great press. Tucked into a former deli, it is a very small Japanese-inspired noodle house called Bones. The name is weird, but the food was amazing. We started with the steamed pork buns, which were really more like pork tacos. Really, they were like some frakking delicious duck tacos we had in Queens last fall. But I digress. The people sitting next to us ordered some of the other appetizers that looked delicious. Potatoes three ways. Bone marrow. Thai spring rolls. I think I could make a meal out of just the appetizers.
After the appetizers came the real deal: the noodle bowls. The menu is small, only one dish of each noodle per night, but varied. I ordered the lobster ramen in a lobster-miso brother, and Jon ordered the pulled pork shoulder udon in a ginger-soy broth. Both were outstanding. We actually switched dishes early in the meal because Jon loved my dish and I loved his. The pork shoulder was tender, the udon was fresh and pillowy and soft, the ginger wasn't overpowering and the whole dish melted together. The ramen was fresh and soft, too, and Jon thought the lobster broth was rich and buttery.
We finished dinner with a dish of house-made soft serve ice cream, a twist between peanut butter and Ovaltine chocolate. Also delicious! Not icy and grainy like most soft serve, this stuff was smooth and creamy.
You could tell everything at Bones is made in-house or very fresh. The noodles were the best noodles I've had outside of Japan. The broths were subtle and rich with amazing depth. I know I sound like some kind of absurd food critic, but the food was really that great. GREAT.
We will go back. Probably on a Monday when they do their Peking duck specials. Oh my.
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