Restaurants & Bars 3


rooney | Jan 19, 200811:57 AM

I had lunch there yesterday for the second time. Let me start by saying it is really cold here in Salt Lake City, but don't go to Indochine looking to warm up. The restaurant was really uncomfortably cold on both times that I have visited. It's a small enough space that a few space heaters would go a long way. Even though I resent having to wear a coat to eat my lunch, I will definitely go back.
First, the servers are great. We had a relatively newbie, who didnt know much about the menu, but she was enthusiastic and called in for reinforcements when she knew she needed additional information.
We started with the shrimp in lettuce cups. Good, not exactly a revelation. But I think the dish itself has its limits.
My companion wanted noodles, so she tried a pan fried noodle dish with bbque pork. She enjoyed it, the bite I had tasted good, but I would definitely try a different noodle dish next time.
I debated over all the choices on the menu....I'll just have to eat my way through it.....but since I was freezing, and the whole reason I wanted to go there for lunch was because of my first-time experience with the hot and spicy Hue beef soup, I succombed to my craving and ordered it again. I REALLY like that soup. It's not exactly lip-tingling, as described by Stu, but pleasantly spicy and there is a variety of condiments on the table if a person wants to add hot sauce. The meat is tender and actually has flavor. I asked for extra mint, cilantro, lime etc, which was happily provided. My only wish is that they would cut down a bit on the noodles and add more broth. Well, that's because I ate all the broth so the ample serving of take-home leftovers needs more liquid! Anyway, it's first rate. As long as it's freezing cold in the restaurant and SLC continues to be an icebox, it will be hard to pass over.
But the real star was the eggplant and pork. I ordered it to take home, and am having it for lunch even as I write. Wonderful sauce, smoky eggplant, generous pork. They add peas, which get pretty mushy, don't know if they would be better when served fresh at the restaurant rather than in take out. In any event, I added some frozen peas when I heated the dish up today, and they brightened the dish.
Prices are decent and I'm already dreading fighting the summer crowds for an outdoor table.

Want to stay up to date with this post?
Log In or Sign Up to comment

Recommended From CH