Tomorrow marks our third week of American Noodles. Some dishes have remained the same. Most of them have been in constant refinement. What we think is great one day becomes in dire need of improvement the morning after, sometimes simply from a service standpoint and sometimes because we think it can be even better. Our micro-restaurant has allowed us to explore how we bring dishes together. We are driven to look at every step and find the most efficient way to make our dishes delicious.
Not Noodles
Smoked Burrata
watermelon, lovage, balsamic vinegar
$12
Heirloom Tomato Salad
yuzu kosho yoghurt, basil
$11
Charred Potatoes and Eggs
buttermilk-cucumber dressing, chives
Noodles
Serrano Cassarecce
fresh tomato sauce, preserved lemon, pepperoni soffrito
$13
Smoked Rice Cakes
slow roasted meat and tomato ragout, basil
$14
Spicy Kimchi Ramen
braised pork shoulder, napa cabbage kimchi, vietnamese cilantro
$15
Parmigiano Reggiano Ramen
marinated boiled egg, scallion oil, braised mushrooms
$15
Ketchup and Mustard Canestri
bacon bolognese , scrambled eggs, beemster vlaskaas cheese
$14
Years Past
August 11, 2008
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
