Anju Noodle Bar
Locals start filling this Foreside hotspot at lunch time, and the crowds don’t let up until well after dark. The five varieties of kimchi are a draw, as are the sweet-and-spicy Korean and Japanese chicken wings. But really, everybody’s coming for the ramen—big, fragrant bowls of wavy-thin noodles, bone broth, slow-roasted pork shoulder, and more, complex and savory and damn near medicinal. They’re beautiful to look at too, each bowl a bright and colorful accent to the mod, wood-toned Anju dining room. The bar fills up at night, with patrons as likely to nurse a Maine craft beer as one of the offerings on the well-curated sake menu.
Locals start filling this Foreside hotspot at lunch time, and the crowds don’t let up until well after dark. The five varieties of kimchi are a draw, as are the sweet-and-spicy Korean and Japanese chicken wings. But really, everybody’s coming for the ramen—big, fragrant bowls of wavy-thin noodles, bone broth, slow-roasted pork shoulder, and more, complex and savory and damn near medicinal. They’re beautiful to look at too, each bowl a bright and colorful accent to the mod, wood-toned Anju dining room. The bar fills up at night, with patrons as likely to nurse a Maine craft beer as one of the offerings on the well-curated sake menu.
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