NYC Restaurants

Ramen spot TabeTomo is now open in the East Village. The restaurant specializes in tsukemen which involves dipping thick ramen noodles into a bowl of piping hot pork broth that's been brewing for more than 60 hours. The broth is rich, thick and decadent. And if it starts to cool, the staff will drop a hot stone in the bowl to heat it back up. The tsukemen is available with chashu pork and soft-boiled egg along with additional toppings. Donburi bowls, crispy chicken skins (tori kawa), Japanese fried chicken (karaage), and homemade Japanese pickles also make an appearance on the menu. Opening night crowds appear to spell success. Friendly service.

- Thomas Rafael