Uncle

Situated in Denver’s hip LoHi neighborhood, this dinner-only spot slings nearly 2,000 bowls a week, a testament to the popularity of Uncle’s umami-laden offerings. Chef Tommy Lee goes old-school with technique—broths get a requisite 16-hour simmer, noodles come from Sun—but the varieties go beyond the usual shio and shoyu. Instead, there’s the Spicy Chicken built on tahini-soy-chili base and an equally rich Veggie Miso finished with wild mushrooms, snap peas and watermelon radish.