Toki Underground
A chill in the air means it's time to queue for Erik Yang's porky broths. Luckily his over-the-top, flavorful ramen–ladled out in a tiny, graffiti-sprayed space–is worth the wait.
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A chill in the air means it's time to queue for Erik Yang's porky broths. Luckily his over-the-top, flavorful ramen–ladled out in a tiny, graffiti-sprayed space–is worth the wait.