Mu Ramen

Joshua Smookler, a Per Se vet, goes far beyond the call of duty at Mu Ramen, cooking broth for 20 hours or more, making noodles in-house and rotating menu items, giving ramen fiends new reasons to head to Long Island City. His creative genius surfaces in cacio e pepe-style ramen taglierini with uni, pecorino cheese, black pepper, butter and smoked egg yolk. Another invention combines chicken broth and noodles with the richness of foie gras dumplings. The small, tasteful space fills up fast so plan accordingly (seating is first come, first served) and bring cash (credit cards not accepted).