Frank Bonanno’s four-month-old Asian spot, Bones, might be dubbed a noodle bar, but the steamed buns are such showstoppers that some diners never make it past the menu’s appetizer section. These soft, tacolike creations come three to a plate, stuffed with either savory braised pork belly (our fave) or delicate suckling pig. A liberal smear of hoisin imparts sweetness, and chopped scallions brighten each decadent bite. Cut the richness by pairing these eats with the tropical-tasting Chikurin Hou Hou Shu sparkling sake, and the buns will go so quickly you’ll consider another round.

Bones, 701 Grant St., 303-860-2929

5280 May 2009
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This article was originally published in 5280 May 2009.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.