Noodle in a Haystack

Noodle in a Haystack started out small: six guests seated around the dining room table a couple of nights each month. But they achieved the American Dream, as this gutsy haute cuisine chef is now one of the most celebrated restauranteurs in America. They recently opened a standalone restaurant in the Inner Richmond, in the space vacated by the Japanese curry shop Konomama. The result? It’s sold out for months. (Reservations are released on the second Sunday at 9pm PT for the following month. They don’t even list a phone number, to avoid people begging for reservations.)

Reviewers are saying that every single dish knocks it out of the park. Which isn’t easy because every dish is made of noodles, yet every dish is complex and flavorful, and their riffs on ramen are inventive and unique.

I haven’t eaten there yet, but I’m hoping that this homage of a listing will earn me a reservation.