"Under this restaurant’s unmistakable red awning in the CID, two neon signs tell you all you need to know: "Congee" and "Noodles." Mike’s Noodle House is a neighborhood mainstay that specializes in those things, and does them very well. Slinky egg noodles are weighed down by husky chunks of tender brisket and bright vegetables. Congee is thick and comforting. And the homey, compact dining room is buzzing with the hum of conversation, quick service from a steam-filled kitchen, and the occasional clink of chopsticks. Just know, this place is cash-only, so make sure you hit the ATM before you get face-deep in a bowl of porridge. Food Rundown Rock Cod Congee Flaky pieces of meaty cod float among the smooth and rich congee. It's nourishing and even better with shakes of white pepper on top. Boneless Chicken Congee The congee itself is still fantastic, but the boneless chicken is sort of flavorless and limp. You can skip it and stick to fish. Chinese Donut Each order comes with a plate of neatly arranged little golden bars that are crackly on the outside, while light on the inside with fluffy air pockets. Each is perfect for dipping into thick rice porridge or just snacking straight off the plate. Chinese Broccoli With Oyster Sauce Bright rows of flash-steamed snappy Chinese broccoli are covered in a thick layer of salty oyster sauce. Nothing fancy here, but it’s delicious. Beef Brisket Noodle With Vegetable There are a lot of components of this dish, like springy al dente egg noodles, tender bok choy, and brisket chunks glazed in a tasty oyster sauce. There’s also a side of umami-packed broth that works for dipping, sipping, or just pouring over everything. It’s great, but a lot—expect to have leftovers." - Kayla Sager-Riley
