Xi’an Noodles — Restaurant Review | Condé Nast Traveler
"What were your first impressions when you arrived? At this simple storefront in the University District , you'll find only a few tables in a cafeteria-like setting. Don't be fooled, though. The restaurant's namesake noodles are some of the best in the city. What’s the crowd like? College kids hunkered tables commingle with families from the surrounding neighborhoods and people who've trekked further. What should we be drinking? No alcohol here, but you will find an array of smoothies and milk teas. Main event: the food. Give us the lowdown—especially what not to miss. At once chewy and tender, the house-made, hand-ripped biang biang noodles here can easily go toe-to-toe with the pastas, ramens, and sobas at Seattle's pricier restaurants . Get the spicy cumin lamb version, which complements the doughy perfection with properly intense flavors. To offset the oily heat: a garlic cucumber salad. The Westlake outpost makes a great Downtown lunch option, too. And how did the front-of-house folks treat you? This is a counter service spot—you'll pay at the register, but when the food's this good a 20 percent tip is mandatory. What’s the real-real on why we’re coming here? Come here anytime you need a plate of food to warm your spirits, which, especially during a Seattle winter, isn't an uncommon experience." - Stefan Milne
