At Hide-Chan, ramen chef Kawahara focuses on tonkotsu (pork) broth—a luscious, meaty soup, more cloudy than creamy. The best way to taste it is in the ma-yu ramen. Leia mais.
Owner Roland Biamonte uses unusual ingredients for some of his pizzas, including roasted pumpkin and a truffle cream developed by his mother. Leia mais.