We noticed this place opening up a couple of months ago and tried it out last night. We have not tried the Edward St. location and are not hand-pulled noodle veterans, so reader beware.
We ordered a medium bowl of the Special Lanzhou Beef noodles with the "narrow thick" noodles. This came with delicate slices of beef shank, a few slices of daikon, plenty of chili, and lots of chewy noodles. The broth was a bit salty for Klafouti, but I liked the tinge of Szeuchan peppercorn.
Most disappointed that they were out of the dry noodles with tomato and egg, we opted for the chicken chow mein, which featured more of the same noodles plus cabbage, chicken, and what to our undiscerning palates seemed like wok hay.
Lacking much vegetables in the above, we also ordered a side of the spicy cucumbers, which were drenched in a tasty chili sauce. Klafouti also ordered a single braised egg, which she said tasted of five-spice.
I was fairly ready to call it a night, but Klafouti was game for one more dish, so we tried the Noodles with Homemade Pork Sauce. This featured slightly spicy ground pork with julienned carrot, cucumber, and some baby bok choy. This time we ordered medium wide noodles, which were about the size of paparadelle and just as enjoyable as the narrow thick variety.
Decor was basic. Conditions were clean. We had a good view of the hand-pulling action. Service was polite and surprisingly attentive (many refills of water without being asked and cleaning up of spills on the table).
We'll definitely go back - especially on the weekend for the beef tendon noodle and to try the tomato and egg noodle.
$56 for all of the above, no drinks, but taxes and tip.
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