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Nothing will compensate for a kitchen that can’t turn out a credible tonkotsu broth. When it’s done well, as at Nudo, the results are alone worth the visit. Some of our dishes are already gluten free, vegetarian, vegan, etc, and our staff is fully trained to help you navigate the menu and select proper dishes to suit your needs and tastes. I dwell on the ramen over Nudo House’s pho because the latter will likely be familiar to the many of you who have eaten at Mai Lee over the years. The beef pho ($10) is intensely aromatic, the floral perfume and the bite of onion and scallion giving way to its long-simmered beef essence. You can also order the same beef-broth pho with chicken or shrimp or the Pho Shizzle, with beef, chicken and shrimp.
Nudo House Is Now Open in Creve Coeur, Offering Ramen with Mai Lee's Pedigree
6 Readers' Choice award-winning St. Louis ramen picks - Sauce Magazine
6 Readers' Choice award-winning St. Louis ramen picks.
Posted: Tue, 20 Jul 2021 07:00:00 GMT [source]
The Japanese also insist that diners slurp loudly to show appreciation for the dish, but I didn’t notice anyone observing this tradition. Qui Tran, co-owner of Mai Lee once told me, that it was his dream to someday have a noodle house. I am so happy for him and co-owner and executive chef Marie-Anne Velasco. It took several years of travel, research, and hobnobbing with the ramen masters in New York and California, but they pulled it off. Nudo house serves a selection of wine, beer, canned cocktails, and sake, but we do not have a full bar. Nudo house is available for delivery through the Uber Eats app.
The Art of Noodle Slurping
Don't forget to choose a few pastries or a slice of cake from the case before you leave; the strawberry mousseline and Sacher torte are not to be missed. Nudo house is a fast-casual, pan-asian noodle house specializing in ramen, pho, banh mi, appetizers, soft serve and more! We currently have two locations in st. Louis - Creve Coeur and the delmar loop. Her entrance into the restaurant business came after leaving behind a career in international finance to attend culinary school. Since then she’s been a chef in leading restaurants in New York, San Francisco and London, taught at a local culinary college, and served as a sushi chef at the St. Louis Ritz Carlton. Robin had emailed Qui (pronounced Kwee) to ask for menu suggestions.
Nudo House Creve Coeur Reviews
So Velasco and Tran named their chicken tonkotsu ramen the Hebrew Hammer. A bowl ($12) is a revelation — not least as you wonder how a broth can be so rich with emulsified fat, how it can so perfectly slick the springy noodles, without any porcine assistance. When Marie-Anne Velasco and Qui Tran were developing the broth for Nudo House’s chicken tonkotsu ramen, the chefs marveled at how much fat rose to the top of the pot. When it opened last summer, Nudo House STL almost instantly became one of the top ramen restaurants around, combining hip with sophistication, fun with a serious approach to the art of noodle noshing.
Marie-Anne: From Finance to Pho
The Classic Nudo ($12) is the best pork tonkotsu ramen I’ve eaten in St. Louis, so deeply flavored you expect to find Porky hanging out at the bottom of the bowl. As with the Hebrew Hammer, the broth is the prime source of pleasure, made with pork bones boiled for 20 hours. In the soup are slices of pork belly marinated for two days and then braised. Garlic and a traditional shoyu (soy sauce) seasoning accent the pork richness.
Nudo House to Open Second Location in the Delmar Loop - Feast Magazine
Nudo House to Open Second Location in the Delmar Loop.
Posted: Mon, 23 Jul 2018 07:00:00 GMT [source]
Nudo House Creve Coeur
Try The Francesco, a layered salad piled high with tomatoes, eggplant, arugula and Bufula mozzarella, which is a favorite, or go big with the veal Milanese. For dinner, try the Paccheri con Guanciale, a tomato-based pasta dish with bacon, onion, Pecorino and fresh basil, which hits all the right notes any time of year. The ambience is ideal for a lunch meeting during the week or a quiet night out with friends. It’s a rare thing to find the words “karaoke” and “good food” in the same sentence, but at Joo Joo, it’s exactly what you’ll get. The restaurant-karaoke room hybrid serves a full array of Korean barbecue, hot pot, appetizers and much more. Snack on savory pancakes and jap chae, or order the bulgogi rice plate – a classic – with an order of gun mandu (Korean dumplings).
Nudo House is a perfect pairing of ramen and pho and two chefs' styles
“We just want people to be able to meet someone of his caliber and taste some of what made him so famous. Think of it as a meet-and-greet, along with some really good food. Tran says the “homecoming” with Nakamura has been years in the making. He couldn’t have loved the food more—'world-class food,' he called it. Plus, there’s an energy in the food community here, and he felt that, too, so he was anxious to return. Qui Tran, owner of Mai Lee and Nudo House, counts Shigetoshi "Naka" Nakamura as one of his mentors and friends.
Marie-Anne Velasco
Nudo excels too, however, in that equally challenging arena in which a variety of Asian ingredients are masterfully blended. A crusty banh mi sandwich comprises crispy tamarind-flavored chicken, cilantro, sour pickled carrots, crisp cucumbers, and a piquant mayonnaise. A ramen bowl loaded with meaty sliced oyster mushrooms is equally unusual. A luscious oily-rich chicken broth flavors the Hebrew Hammer ramen. An oddball version of pho, with chicken, beef, and shrimp, defies expectations of this iconic stew. Any of these could have turned out silly or, worse, a gastronomic mutant.
Nudo House for a Bowl of Ramen Comfort
I immediately spotted the name above the restaurant, cleverly featuring a noodle bowl and chopsticks worked into the logo. There are two banh mi sandwiches on the 20-item menu, including the Banh Mi Pho Dip (pictured above), a riff on the classic French dip. Flank steak is cooked in pho stock before being shredded and mixed with pho onions and bone barrow; a side of au jus is clarified and strained beef pho stock. Pho costs $10–$13, with the highest price version being a beef-chicken-and-shrimp combo that Trans calls 3-1-Pho Shizzle.
You’ll also find some exceptionally fine ramen and other edibles that reflect a rewarding merger of Asian foods. Although it might fly under the radar, Anis Hyderabad House is a gem in Creve Coeur, with an extensive menu of standards and creative dishes that balance flavor and heat. The options when it comes to chicken, goat, lamb and seafood curries alone are nearly endless, with favorites such as achari chicken and vindaloo. Don’t forget to take a peek at the specials list on the menu before you order, where you’ll find a rotation of dishes that don’t stick around for long. La Bonne Bouchee has been treating the St. Louis area to French pastries and confections for over 40 years thanks to owner and Master Chef du Patisserie Olivier Leguet, but sweets aren't the only thing it has to offer.
Soy milk is the unexpected ingredient giving this broth its creaminess. Tran says that along with “a few other surprises,” a brothy, vegetarian ramen will also be available. The flagship Nudo House opened in Creve Coeur in 2017, and a second location opened on the Delmar Loop in 2021. “In 2019, when chef [Nakamura] opened his first restaurant in the U.S.—Nakamura in New York City—Marie-Anne and I were on hand, honored to be able to help him do that." In 2016, while spending a week with him in St. Louis, Tran and Velasco refined their vision and drilled down into the subtleties of ramen preparation. “I don’t think we would have been as successful as we became without his tutelage” Tran says.
Qui Tran is a popular and well-respected chef in the area, having worked most of his life at Mai Lee, the family’s restaurant, that first brought Vietnamese cuisine to St. Louis 30 years ago. He wanted us to try the Spicy Miso Noodles and the Mushroom Ramen. He wasn’t there, he said, but his Noodle Squad would be there to serve us and Marie-Anne would give us the tour. This week Robin, JC, and I were driving along Olive on our way out to Creve Coeur. We were in search of Nudo House, a ramen noodle shop located in a busy, shopping mall.
You could probably plan subsequent visits around the Curry Up ramen with tempura Japanese squash. And never, ever leave without ordering crab rangoon or the Vietnamese chicken salad. I went on line to find out more about the new culinary trend that’s sweeping the country. This preserves the wholeness of the noodles and opens up the lungs to the steamy broth. You start first by contemplating the bowl and patting the floating pork slices, before commencing the noodle nibbling.
Why are such Asian amalgamations so successful at Nudo when they’re often rendered clumsily in other places? It has much to do with the kitchen’s considerable talents. Ramen, of course, is a current culinary craze, but almost universally its presentation in the U.S. is compromised, lackluster at best. Most cooks lack the expertise for great noodles; word has it that Nudo’s owner went on a ramen pilgrimage to be tutored by the masters. Arguably one of the most notable kosher delis in St. Louis, Kohn’s Kosher is a butcher shop, restaurant, bakery and grocery store all in one. Kohn’s beef, veal and lamb are all locally sourced, and if you’re planning on grabbing lunch, the Kohn’s Killer Pastrami is a must.
Don’t miss the tuna or egg salad either – both are available piled high on a sandwich or served on the side. The restaurant has always offered a wide variety of catering options for nearly any occasion or event, and butchers can guide you through how best to prepare and cook whatever you take home with you.
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