Details Magazine: Ribs

"It used to go without saying that ribs meant barbecue sauce. But the chin-staining classic-formerly confined to joints that serve Budweiser by the pitcher on vinyl tablecloths-has found some new allies, who've ditched the sweet-and-savory condiment and are serving diners wearing dress shirts, not flannels..."
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Dining briefs: Taking aim at James Beard

By Lori Midson
"Several Colorado chefs and restaurateurs learned they're in the running. Frank Bonanno, the executive chef-owner of Luca D'Italia, Mizuna, Osteria Marco and Bones, the tiny Asian noodle joint that opened in late December, is up for outstanding restaurateur."
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Bones Review: Denver Restaurant Week

The point of Denver Restaurant Week , from the industry side, is to fill the cash registers, lure new customers and turn them into regulars.

It’s good for business, and it helps people like me afford a few more meals out at nice restaurants.

Yet the most anticipated restaurant on my list of eateries offering the $52.80 prix fixe meal for two probably didn’t need to discount its menu prices.

Bones , the latest creation of Frank Bonanno, is an Asian fusion noodle house with main courses hovering around $10 apiece and topping out at $16. Considering Bonanno is a semi-finalist for the James Beard Foundation Restaurateur of the Year , I’d call his menu a steal.

And that was before eating there.

Situated on the corner of 7th and Grant and sandwiched between Bonanno’s Mizuna and Luca d’ Italia , Bones lies in the heart of the Governor’s Park neighborhood... Read More

Twelve food predictions for 2009

The emphasis is on noodles, with dishes such as the ramen noodle and chicken bowl at Bones (pictured), but you'll find pork buns, and other specialties. Frank Bonanno is opening Bones at 701 Grant St., near his other eateries, Mizuna and Luca D'Italia... Read More