i have now had 3 lunches at this place, determined as i am to find some decent chow at this promisingly titled newish resto.
my conclusion so far is that i have to go with kk, or margaret, or someone who can 'actually' read the whiteboard menu. cuz at this point, folks, its been 3 strikes.
pan fried noodles were ok, but not memorable
beef noodle soup 'mildly spicy' was SO not niu ro mien. bland broth, chunks of daikon, sliced beef. bleh.
and today's potstickers were very disappointing. while they seem to have been made by a competent hand, i believe they suffered the indignities of a freezer and parboiling before ever seeing a pan. fully 5 out of 10 had broken skin! this is reprehensible. i almost sent them back but i didn't have time to wait for something else. the most promising thing about them is that they were competently fried, developing a proper hard golden bottom crust.
granted, these are not classic dongbei dishes, but dough should be among a dongbei resto's core competencies. dumplings, at least!
the setting is as nice as fatima's was, and the service today was good as well. but when i asked for dongbei potato dishes, only one was suggested, and it was too big for a solo lunch. also, they do NOT serve knife cut noodles. tisk tisk.
at this point, i have serious doubts that this place can or should survive. the lunch crowd was thin and primarily mixed non-asian. not surprising, since the menu is old school, featuring sections on 'mu shu' and even 'egg foo young'. i know some hounds have praised this place, but so far the language barrier and perhaps the lunch staff have conspired to keep me out of the fold.