Ramen: Everyone's doing it! Backbar's the latest place to hop on the noodle bandwagon; they'll offer ramen from 4 to 6 every night for "Genius Hour," crafted by neighbor Tse Wei Lim from Journeyman.
"The broth is made from pork and duck stocks, with scallops, miso and soy sauce. The noodles are made fresh daily and topped with shredded pork, runny duck eggs, scallions, and bamboo shoots. Then you can personalize by adding on kimchee, pork lard, garlic, extra noodles or just some bacon!" writes Sam Treadway, who also totally impartially states that it's the best ramen in Boston.
Just get there early: They only make 10 orders per night.