PETE TITTL: No matter where, we’re here for Noodle Bar | Food

Recently I made a stupid attempt to dine at Chef’s Choice Noodle Bar in a new market without a reservation. This popular downtown restaurant has found a new home in Johnny Garlic’s former location, so don’t try again. Our first impression was positive for several reasons.

The location looks awesome. Johnny Garlic had a completely different feel before and after Guyfieri, but one of the most valuable assets is the huge garage door that opens the bar and dining area onto the outdoor patio. Of course, it is not wise to do this, but the patio has both a mister and a heater, so I hope to act all year round.

The bar now has its trendy subway tile walls, pendant lights, and the overall atmosphere is relaxed, laid-back and sociable, accustomed to those high-end treatments at nearby Mama Toska and Tahoe Joe. Ideal for market customers.

Before digging deeper, one of the most striking was the Noodle Bar Express, an order counter with a separate door on the far left facing the restaurant. Open Monday to Friday from 11:30 a.m. to 1:30 p.m. and offers a quick lunch to go. The main course is $ 9 on one side and the main course is $ 11 on one side. It is also designed for collection by food delivery services.

It sounds like a great idea, and I know how to take advantage of it, especially when you see its price very close to what fast food restaurants charge.

They say the menu will continue to grow in the future, but there’s a special Preda Chef page, and there are still many old-fashioned favorites such as the popular shrimp that I’ve always loved. Pad Thai ($ 23), Spicy Lime Steak Salad ($ 18), Pineapple Charhan ($ 21), Roasted Ruby Duck with Coconut Rice and Pineapple Sauce with Big Red Curry ($ 28), Duck Charhan ($ 22), Thai Garlic Pad Thai ($ 17), Chilean Sea Bass and Ginger Garlic Relooking Sauce ($ 42).

It has been visited a number of times since then and has always been on the list of recommended restaurants at the end of the year, but it’s hard to believe that I haven’t written a full review on this place since 2012. I don’t think old restaurant customers will be disappointed. I find the promotion board as attractive as you’ll always see at Red Pepper.

On this tour, we featured some fascinating new options including Spicy Fried Catfish ($ 19), Mongolian Chicken Stir-Fry Noodles ($ 17), and Fried Plantain for dessert ($ 8.50) . Chef’s Choice is all about the desserts with 10 choices, all of which have been very satisfying in the past.

I had no idea what the catfish would look like, but I chopped it up and put in a bowl with onions, green and red peppers, and twigs of young green peppers (called spades). I’m not sure if they should be eaten, or if they were there just for their red pepper flavors used in the spicy dishes, then I’ll give them a try. Neither of us got sick or died so I think we’re fine. It tastes hot, not too spicy an undertone. When served with rice, it is a dish that is consumed quite quickly.

My Mongolian chicken compatriot had a variety of vegetable combinations such as jalapenos, mushrooms, leeks, onions, and red peppers. The chicken was a fine cullet, and when lightly mixed with cornstarch sauce, it was still very tender and hardly browned.

The fried plantain we had for dessert was different from Mama Roomba’s favorite, but fried in a peanut honey dipping sauce, 2 scoops of vanilla ice cream, a light rain of chocolate and a very thick super crispy batter. . It is absolutely attractive. This can be appreciated in different ways. Dip a piece of ice cream in the sauce and soak the fruit itself with the sauce or ice cream.

In the past we had mango sticky rice ($ 9.50), a Thai roast pancake ($ 7.50), a creme brulee cheesecake ($ 9.50), and a three-tiered chocolate cake. with three different chocolate mousse ($ 9.50). I appreciated it. Going to a dessert store is so refreshing that it seems a mistake to ignore it. I have to say the one I ordered was lighter and healthier than the options I just mentioned, but I could be wrong.

We sat on the outdoor patio and many patrons enjoyed happy hour, but at this point there was no sign on the table detailing the deals on offer. There is a long list of specialty drinks and a reasonably priced wine list, with plenty of drinks available for the class.

Our server, Ulysses, was friendly, young and charming, and took care of everything in a timely manner.

From June 23, the restaurant’s Saphir Room will offer a luxury four-course menu two days a week.

Chef’s Choice Noodle Bar is recommended for an upscale dining experience.

Pete Tittl’s Dining Out column will appear in California on Sunday. Email him [email protected] Or follow him on Twitter @pftittl.

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