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Niche’s Mazemen Ramen Cuts to the Chase | The New Yorker
"Once, at dinner at the East Village location of Ippudo, I got up to use the bathroom not long after placing my order and returned to find my companion already slurping from her bowl while mine was gone — the kitchen had taken it away to protect the integrity of the dish because, from their perspective, letting the noodles sit too long in broth causes them to lose their springy texture. For the same reason, packing up whatever you don’t finish at Ippudo is strictly forbidden, as is takeout." - Hannah Goldfield
