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Their vodka slice is made with (you guessed it) super delicious vodka sauce, and their artichoke pizza has cream sauce, spinach, artichokes and a ton of melty, oozy, bubbly cheese. Yes, this is that place you've seen videos of where they scrape bubbling, melted cheese onto a plate of cornichons, pickled onions, potatoes and baguette slices. "We focus on Tokyo-style shitamachi ramen, with flavors that take you down the alleys and streets of old school downtown Tokyo. Discover unique things to do, places to eat, and sights to see in the best destinations around the world with Bring Me!Something for everyone interested in hair, makeup, style, and body positivity.I'm always on a quest to find the best vegetarian food everywhere I go.The Barbecue Buffalo Wings, Crab Rangoon, and the Bamburger from The Spicy Cucumber Salad, Chang-An Spicy Tofu, and Spicy and Sour Spinach Dumplings in Soup from The Creamy Spinach Florentine Baked Eggs and Crispy Potatoes from The Savoyarde Raclette Plate and the Americain Croque from Hozon Ramen with scallions, crispy chickpeas and kale from The Sesame Pancake Sandwiches and Pan Fried Vegetable Dumplings from The Pimiento Cheese and Collard Greens Grilled Cheese and the Mac and Cheese from These ramen masters come from all around the world (Japan, Hawaii, and Italy to name a few) to serve up their ramen creations in the 15-person restaurant (there are no chairs here, prepare to stand). One lifelong vegetarian's account of some of the best bites Manhattan has to offer.This list includes my favorites in New York City, but is by no means exhaustive. Most importantly, you're encouraged to ask the chef questions.Around the corner from Ippudo West and with a much shorter line, Chef Yasuo Okada's Mentoku serves an extremely unique style of tonkotsu ramen from the Hakata region of Japan. NYC’s premier tsukemen specialty restaurant with Chef Tomo Kubo. They are crispy and chewy, fatty and saucy, and one order of them is enough for a meal. The special pork bone broth takes 15 hours to cook, which gives it a creamy, rich favor.Head to the original Ramen-ya on West 4th and order one of the top two bowls: the Musashi Pork Shio Black Ramen or the Kojiro Chicken Shio Red Ramen. The garlic oil is extremely fragrant and has a roasted, nutty, slightly earthy flavor to it that plays well off of the broth. Of all the ramen spots I've eaten at in NYC (and there are a lot), no other vegetarian ramen surpasses the salty miso broth, chewy noodles, and crispy chickpea crackers that make up this dish. Minca Alphabet City Minca is one of the few ramen joints in NYC that pre-dates the full-on craze. Chicken. Whether it’s a milky tonkotsu bone broth or a top-notch tantan you’re looking for, you’ll find it here.Shigetoshi "Jack" Nakamura saw mass success in Japan after opening his ramen-ya, Namanura-ya, at age 22. Get the tantan ramen, which has a bright-orange-colored broth that’s comprised of spicy coconut curry, pork chashu, red miso ground pork, aji-tama, and cilantro. These tacos are piled high with grilled cactus and various salsas, and you can add other toppings on the bar for free. The menu also offers a robust list of toppings, including poached egg and pork belly (both a must with this bowl) as well as a nice selection of kimchee that’s sold in take-home jars (try the daikon).Before opening an American spot, chef Takatoshi Nagara ran a Michelin-noted ramen-ya in Tokyo with a childhood friend. It's pricey but delicious, and I'd choose two servings of this over the vegetarian ramen (though the ramen is also amazing). Very exxy and lack of atmosphere but good service. On the normal menu, the yuzu shoyu, a white soy sauce-flavored chicken and bento fish broth with a zing of yuzu, is a standout, while the spicy tonkotsu has a slick and creamy pork broth that contends for best pork bowl in the city.The first US outpost of this famous Japanese ramen chain was 10 years in the making. The eggplant and eringi mushrooms are fried until super crispy and tossed in Ippudo's house spicy buns sauce, then nestled between two pillowy soft, gently sweet buns with some Japanese mayo and iceberg lettuce.Of all the ramen spots I've eaten at in NYC (and there are a lot), no other vegetarian ramen surpasses the salty miso broth, chewy noodles, and crispy chickpea crackers that make up this dish.
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