"The chefs at Shang Artisan Noodle pull springy noodles in an open kitchen as diners perch at counter seats (or sit at tables along the wall) with plates of Beijing duck wonton soup, stir-fried tomato and scrambled egg with noodles, and chicken sesame cold noodles. According to the restaurant, the noodle technique comes from Shan-Xi, a landlocked northern province where wheat cultivation thrives. One standout here is the beef noodle soup — a spicy and super flavorful brother filled with tender bites of meat and firm and chewy hand-cut noodles." - Janna Karel, David Yeskel
Shang Artisan Noodle [Official Site]
