Posted by Sam Bloch on May 28th, 2013
Iron Chef and James Beard Awarding winning chef Jose Garces has opened Yuboka, a new restaurant at Revel in Atlantic City. Yuboka serves dim-sum, Asian-inspired small plates, and bowls of noodle soup. The 36-seat noodle bar, right next to Amada on the casino floor, is designed for a quick, cheap meal and takeout for lunch, dinner, and late-night dining. Highlights include chicken wings with spicy garlic-ginger sauce; a lamb burger; seafood noodle soup with poached shrimp, crab, Taiwanese barbecue sauce, crispy shallot, and udon noodles; and dumplings, some of which will be brought in from Philadelphia’s Dim Sum Garden. The restaurant will also serve cocktails, beer, wine, sake, and tea.
Garces is also bringing his Distrito Cantina Food Truck (formerly Guapo’s Tacos) to the boardwalk at Revel Beach. Every Saturday and Sunday from Memorial Day through Labor Day from 12 p.m. to 6 p.m., the truck will be serving up Garces’ Mexican bites for beach-goers to enjoy.
Revel [Official Site]
Posted by Foobooz on April 22nd, 2013
Revel might be in bankruptcy but the troubled Atlantic City casino is still battling. The resort is considering reversing its no smoking policy and is implementing other changes to widen its appeal.
One of those modifications will involve chef Jose Garces. Garces, who has three restaurants at the resort (Distrito, Village Whiskey and Amada) is now looking to open a new Asian noodle and dim sum concept.
Garces Group is hiring for the restaurant and is currently looking for an executive sous chef with experience in Chinese and Japanese cuisine. The noodle bar will replace the former Plancha Bar. No word on an opening date.
Executive Sous Chef – Jose Garces’ Asian Noodle Bar [f8b8z Jobs]
Revel opens temporary restaurant [AC Insiders]
Posted by Foobooz on April 17th, 2013
Ben Puchowitz and Shawn Darragh have released the first update to the Cheu Noodle Bar menu since the noodle hot spot opened on April 1st. New to the menu are several items that have recently been running as specials:
- Fish Ribs with jicama, tamarind and herbs
- BBQ Pig Tails – ramp kimchi, sesame
- Peanut Noodles – ground duck, water spinach, foie gras
- Miso Noodles – smoked tofu, mushrooms
April 1st, 2013
“Time to go open up a restaurant!” – Ben Puchowitz this morning as he prepares for the 3 p.m. opening of Cheu Noodle Bar.
Posted by Foobooz on February 5th, 2013
It’s Chifa’s fourth anniversary and Jose Garces’ Asian/South American amalgamation is celebrating with a special tasting menu from now until Sunday, February 10th. The four-course menu is $65 per person and includes dishes like bigeye tuna tiradito, pork buns and rack of lamb.
Posted by Foobooz on January 31st, 2013
Word out of the Starr camp is that Peter Serpico’s Serpico isn’t likely to open before late summer/early fall at 6th and South. No clear reason has been given for the delay other than there are other projects ahead of the noodle bar. The only project we know of that is slated to open before Serpico is Washington D.C’s Le Diplomate, a project Starr Restaurants is actively hiring for. Perhaps Stephen Starr has some other projects (a hotel or two) that might be delaying Serpico?
Seems like this night with Chris Painter and Peter Serpico at Il Pittore might be your only chance to taste Serpico’s food for some time.
UPDATE: A representative for Stephen Starr informs us that Serpico is still on schedule for a Spring opening.
Posted by Foobooz on December 21st, 2012
The Jewish Exponent has a list of suggestions of where to eat your Christmas Eve Chinese (or other Asian food) dinner.
Where You Should Eat Asian Food on Christmas [Jewish Exponent]
Posted by Trey Popp on November 1st, 2012
Her point didn’t actually have anything to do with food. She was mainly trying to convince a haughty teenage brat that just because someone might not have much to say about political philosophy or the Fibonacci series or the gnostic Christians, that didn’t mean they weren’t worth talking to at all. (Yep, I was that guy and this actually needed to be spelled out for me. Now, of course, I am a delight.)
But still, there’s one Philadelphia restaurant that I’ve always looked at in this same way. The first time I went to Banana Leaf, it was for roti canai, and from that day forward it became the only thing I went for. Why mess with a good thing—especially one I’d been jonesing for for so long—by veering off into the rest of the menu?
Posted by Foobooz on October 29th, 2012
It’s a tale of two chefs at Spice 28. Chefs Danny Teng and “Mister Ma” churn out Sichuan and Asian-fusion fare. Trey Popp likes the price point and Mister Ma’s Sichuan specialties.
I’ve liked the Sichuan side of things the best. Dry-pot lamb was electric with ginger and Sichuan peppercorns. That ma la tingle also permeated one of the best (and prettiest) ma po tofu presentations I’ve ever tasted.
But Sichuan is more than just hot-and-numbing, and so is chef Ma’s cooking. The sourness of his quick-blanched, chilled potato shreds was bewitching. The sweet-hot cucumber salad? It’s on par with the version served at Han Dynasty.
Two Stars – Good