Ben Puchowitz

First Bite: Cheu Noodle Bar

Posted by Jason Sheehan on April 2nd, 2013

Cheu Noodle Bar–the TOTALLY not-a-ramen-bar from Ben Puchowitz and Shawn Darragh–opened yesterday at 3pm at 10th and Locust, and we were there about 3:30 to grab a couple seats at the counter, see all the industry folks who showed up for a late lunch and eat the hell out of the short, tight menu.

Something you should know right off the bat: They call the place a noodle bar and that’s exactly what it is–a long, thin space with counter seating and a few tables where the crew in the kitchen focuses primarily on putting out several variations of noodle bowls, from ramen to pho to brisket, lamb neck and curry.

Something else you should know: The noodles are actually the least interesting things on the menu.

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Early Look: Cheu Noodle Bar

Posted by Foobooz on March 20th, 2013

The guys wanted us to remind you, Cheu Noodle Bar is just that, it's not a ramen bar.

Ben Puchowitz and Shawn Darragh have been planning Cheu Noodle Bar since at least late 2011. What started as a pop-up is finally becoming a storefront and yesterday we got an early look (and bite).

Cheu Noodle Bar, which is opening on Monday, April 1st, has seating for about 32 people, primarily along the bar in front of the open kitchen where Puchowitz is preparing his mostly noodle (but not mostly ramen) menu. All of the noodles are made in-house including the hand torn noodles pictured above.

Photos and the menu »

Matyson Offering Gluten “Full” Menu This Week

Posted by Foobooz on March 18th, 2013

gluten.full-food-matyson

Ben Puchowitz and his Matyson team are masters of the tasting menu. This week they’re bucking the gluten-free trend with a very gluten full menu. Checck out the $45 menu full of wheat, barley, soy and other gluten full dishes.

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Ben Puchowitz Talks About Cheu Noodle Bar

March 1st, 2013

“The dishes are influenced by lots of different cultures. There’s going to be matzah balls in one of them. I recently learned how to do hand-torn noodles, so I’m going to be doing a hand-torn noodle dish with lamb necks. It’s not your standard stuff.”

Chef Ben Puchowitz talking to Grub Street about the menu at his upcoming Cheu Noodle Bar, due to open later this month. Check out the full interview for more details

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Foie Gras, Anyone?

Chef Ben Puchowitz and Matyson once again drop their foie gras tasting menu on a grateful city

~@roundeyeguy

Sabatino, Puchowitz and Moore, Not a Law Firm but a Dinner

Posted by Alex Tewfik on January 8th, 2013

Some things sound too good to be real—but this is so real. chef Ben Puchowitz (Matyson) and chef George Sabatino (Stateside) are teaming up alongside Greg Moore (Moore Brothers Wine Company), to create a legendary eight-course dinner with exemplary ingredients and nonpareil wine.

With Chef Puchowitz’s mastery of the tasting menu, Sabatino’s ability to elevate ingredients, coupled with the endless wine knowledge of Greg Moore, this $150 dinner is basically a must-go.

The event will take place at Matyson on January 17th at 7pm. $150 includes wine, tax, and gratuity. To make a reservation please call 215-564-2925.

The Menu »

Cheu Noodle Has a Home

Posted by Foobooz on January 2nd, 2013

Cheu Noodle Bar has a home and a opening target. Ben Puchowitz of Matyson and Shawn Darragh are aiming to open before the end of February at the former Maru Global at 255 South 10th Street.

The interior has been gutted and new equipment is now being installed. There will be an open kitchen with bar seats along the line. The ramen spot will have room for 30 people and is working on securing a liquor license.

The menu will have be broken down by vegetables, snacks and noodles. Darragh also promises one or two other sections, “but we have to keep something secret.”

Cheu Noodle Bar [Official Site]

Ramen on the Lunch Menu at Matyson

Posted by Foobooz on November 1st, 2012

Matyson chef Ben Puchowitz is still working towards opening his but in the meantime he’s gotten a hankering for ramen. So right now the 19th Street BYOB is offering a $10 bowl of chicken ramen on its lunch menu.

Matyson [Official Site]

Country Ham And Biscuits From Matyson’s “Butter” Menu

Chef Ben Puchowitz finds the pretty in down-home country cooking

Oktoberfest Dinner with Special Guests at Brauhaus Schmitz

Posted by Foobooz on September 17th, 2012

Oktoberfest is rapidly approaching and no one gets into it more than the folk at Brauhaus Schmitz. They’re kicking off their week of events with a special dinner featuring Jeremy Nolen, his wife and pastry chef Jessica Nolen as well as Scott Schroeder (South Philly Tap Room, American Sardine Bar), Joe Cicala (Le Virtu) and Ben Puchowitz (Matyson). The five-plus course dinner is $65 per person and includes Oktoberfest beer pairings.

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Ben Puchowitz

First Bite: Cheu Noodle Bar

Early Look: Cheu Noodle Bar

Matyson Offering Gluten “Full” Menu This Week

Ben Puchowitz Talks About Cheu Noodle Bar

“The dishes are influenced by lots of different cultures. There’s going to be matzah balls in one of them. I recently learned how to do hand-torn noodles, so I’m going to be doing a hand-torn noodle dish with lamb necks. It’s not your standard stuff.”

Foie Gras, Anyone?

Chef Ben Puchowitz and Matyson once again drop their foie gras tasting menu on a grateful city

~@roundeyeguy

Sabatino, Puchowitz and Moore, Not a Law Firm but a Dinner

Cheu Noodle Has a Home

Ramen on the Lunch Menu at Matyson

Country Ham And Biscuits From Matyson’s “Butter” Menu

Oktoberfest Dinner with Special Guests at Brauhaus Schmitz