Munch goes to Noodles & Company
Share with others:
Munch has never met anyone who doesn't like noodles, and if someone claimed to despise all noodles, Munch would be very suspicious of this person. Were they raised by wolves? Doesn't their mother love them? Why do they hate freedom?
Noodles & Company -- a chain that recently sprung up in that haven of new restaurants, Market Square -- has harnessed the universality of noodles. It's a brilliant idea, really: Why go to different restaurants to procure pad Thai, chicken noodle soup, macaroni and cheese, and spaghetti with meatballs? It's all noodle-based.
You could see how Noodles & Company's experiment could go wrong. Sure, it's all noodles, but there's a lot of finesse involved in making good noodles. They have to be cooked just right, and that varies depending on cuisine. If the rice noodles in pad Thai are a little squishy, that's one thing, but if spaghetti gets past al dente, it's bad news.
Anyway, Munch, like all people, loves noodles. So when Noodles & Company opened, Munch summoned Dear One of Munch and Always-Free-Around-Lunchtime Colleague of Munch to test the new noodle place.
We arrived at Noodles & Company late in the afternoon. (Munch did a test run a week before, and it was absolute pandemonium in there from noon until about 1:30 p.m.) Munch already had sampled the Indonesian peanut saute on an earlier visit and found it to be a bit dry, so Munch opted for a different genre this time. Munch ordered a small bowl of the penne rosa -- penne in a spicy tomato cream sauce with mushrooms, tomato, spinach, wine and parmesan cheese ($4.25). (On Munch's last visit, Munch ordered a "regular" size bowl, and that proved to be a bit much, even for Munch. Don't get Munch wrong -- the whole bowl was consumed. But after a big breakfast, a small felt more appropriate, especially because it was only day six of Munch's New Year's resolution to gorge Munchself less often.)
Despite Munch's assertion that the peanut saute was dry and a regular was too much food, DOOM ordered a regular bowl of the saute -- rice noodles in a spicy peanut sauce with broccoli, carrots, cabbage, Asian sprouts, cilantro, crushed peanuts and lime -- with organic tofu ($7.74). AFALCOM went whole hog -- he ordered a regular bowl of the truffle mac and cheese, which is exactly what it sounds like: classic macaroni and cheese with mushrooms and white truffle oil ($7.95). He also ordered a fountain drink, and after surveying the fountain, Munch regretted ordering water. The fountain mixes up all kinds of flavored diet and regular sodas, adding up to endless pop opportunities. Popportunities? Munch will test the magic pop machine on the next visit, after the New Year's resolution has worn off.
We settled down at a table, and our noodles arrived quickly. We didn't even have two bites before a staffer stopped by our table to ask how everything was. Everything was good -- well-executed, appropriately cooked, and really, solidly good, which Munch didn't necessarily expect at a fast-food noodle joint.
Munch's small bowl of penne rosa was the perfect small, healthy lunch. Munch was able to sneak a bite of truffle mac and cheese before AFALCOM polished off the whole bowl. DOOM's Indonesian peanut saute was not dry, contrary to Munch's last experience with the dish.
A staffer stopped by again to clear our plates and DOOM asked for a to-go container, which was quickly brought back to the table. Munch and AFALCOM noted on the way out that there was only one small trash can near the magic pop machine, but the restaurant was immaculate -- the staff was quick to clear tables and answer questions about their favorite dishes, and the dining room was quietly vacuumed during our visit.
Munch heartily endorses Noodles & Company to satisfy noodly cravings of all kinds, and is looking forward to ditching the New Year's resolutions in favor of a big bowl of mac and cheese and a specially mixed fountain drink.
Noodles & Company is at 476 McMaster Way, Market Square, Downtown, and 3805 Forbes Ave., Oakland; www.noodles.com .
First Published January 12, 2012 12:00 am
