Chef-owner Guy Wong brings a restless innovation to his Old Fourth Ward restaurant. He constantly experiments with his take on national culinary trends and welcomes a steady shuffle of sharp talent on his payroll. Bartender T. Fable Jeon, for example, stirs and shakes refreshing East-West cocktails based on sake and shochu. And Wong’s latest tinkering yields a ramen burger—two beef patties plus seaweed and spicy Japanese mayo sandwiched between crisped layers of ramen—served at the bar after 9:30 p.m. Looking for a constant? Check out steamed buns stuffed with duck-skin confit.