It takes soul, says local chef Tony Lin, referring to the process of making a broth that is drawing crowds to his new West Asheville restaurant. Itto Ramen Bar & Tapas. It’s late afternoon, and though there’s a handwritten sign on the door saying that the lunch noodles are gone, many tables are taking their time chatting and slurping the last of their soup as several vats vigorously bubble in the kitchen. General Manager Hannah Sharp brings a small pot of honey ginger tea on the table where Lin is sitting.
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