4 Must-Try Spring Dishes at Bones (Hello, Yakitori!)
Like all of his restaurants, Frank Bonanno’s super-keen Asian-fusion noodle bar on Capitol Hill has boasted a seasonal bent from the get-go. This spring, however, chef John DePierro is taking it to a whole new level with an almost-entirely new menu. Don’t fret, Bones buffs: the lobster ramen is still here, and so are the steamed buns and soft-serve ice cream. But they’re supplemented by some killer new small plates, including yakitori. By mid-April, the skewer selection will run from rotating veggies to what DePierro calls “odds and ends” like duck hearts and chicken gizzards; until then, the quail and chicken offer thrills aplenty, and so do two other starters we sampled last night. Check them all out below.
701 Grant St.; 303-860-2929