24 Big Menu Ideas For '09: 4 Oodles of Noodles
Asian noodle houses in scaled-down environments are the latest in-vogue endeavor from chefs and restaurateurs courting price-wary consumers.
-- Restaurants & Institutions, January 1, 2009
Asian noodle houses in scaled-down environments are the latest in-vogue endeavor from chefs and restaurateurs courting price-wary consumers.
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Jean-Georges Vongerichten's Matsugen in New York City specializes in freshly made and cut soba noodles cooked to order in such dishes as cold soba with green onion, bonito, yam, sesame, myoga (a ginger-like Japanese herb), okra, wasabi, cucumber, shiso, egg and nori.
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Early this year, Boulder-based Big Red F Restaurant Group—which also operates Centro Latin Kitchen, Jax Fish House and other upscale-casual eateries—will open Happy Noodle House, serving Asian-inspired noodle bowls with udon, soba and ramen served hot and cold.
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In Chicago, Chef Bill Kim (formerly of upscale French-Vietnamese restaurant Le Lan) doles out dishes such as udon noodles with shrimp, coriander and chile-lime broth and ramen with pork belly, shiitake mushrooms and pho broth at his new noodle-and-dumpling-centric spot Urban Belly.
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At the upcoming condominium development Soma Grand in San Francisco, Charles Phan of The Slanted Door and its carryout kin, Out the Door, is expected to combine a full-service Chinese restaurant with a takeout noodle counter.
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