A loose interpretation of "nacho," it serves a nest of crispy noodles topped with thin slices of beef rib-eye steak (did I detect a hint of hoisin sauce?), gooey Parmesan, and Sriracha aioli. It reasserts ramen's recent promotion from college prepackaged hangover cure to trend food. The ramen nacho managed to assuage our disappointment at missing a much-anticipated dish. We tried - under the Rice + Noodle + Soup heading - Bulgogi Ramen Nacho ($11.95), but only because the kitchen had run out of Chef Koko's signature Hokkaido Ramen ($14.95), a seafood and noodle dish swimming in "famous 17 hours broth." For instance, the list of shareable appetizers lists tuna pizza ($11.95) and Korean wings ($8.95) - Asian dishes that borrow the names of American favorites. Likewise, the menu, inspired by Iron Chef Morimoto-trained Chef Koko, gently folds together two cultures, but without sacrificing Asian authenticity. Worn wood floors, a brick wall, and a modern mural of an Asian half-face let you know that this is not your traditional Eastern vibe, but one tempered with Western warmth and familiarity. Light projections splatter the earth-tone tile wall as you enter an oversized Asian mask fountain splashes en route to the blue lit sushi bar off to the left. The new owners completely re-envisioned the space with an industrial tone set by the massive, gleaming metal ductwork that runs through the middle of the dining room to feed and vent the five gas barbecue tables that are its centerpiece. I remember it as Cilantro Tamales, but more recently Poboys Shrimp Shack occupied it. Regardless, the comments and glowing looks of appreciation on guests' faces that Sunday night demonstrated that the truly original décor and food palette here would survive opening jitters. That meant glitches and an untried Naples concept were being worked out under fire (or lack thereof, which I will explain). 18, but already the word was out despite its rather hidden location in North Naples. Zen Asian BBQ had only opened officially on Dec. We are lucky we waited until the Sunday after New Year's, our server told us, because the lines the night before were out the door of the small, intimate dining room.
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