Minyoli
Taiwanese restaurant · Andersonville ·
Taiwanese beef noodle soup with springy noodles, braised beef
Taiwanese beef noodle soup with springy noodles, braised beef
"Born in Taipei, chef Rich Wang moved to the United States as a teen, built his career in some of Chicago’s top kitchens, earned an official noodle-maker certification in Lanzhou, and worked in Macau before returning to Chicago to open a restaurant named after the juàn cūn village where his family lived, carrying forward the military dependents’ settlement traditions through hearty broths, noodle dishes, and street food. The noodles are a highlight: for something lighter, try the cold ganban sesame noodles with black vinegar, carrots, cucumbers, and enoki mushrooms, or settle into the red-braised niuroumian, a Taiwanese noodle soup made with beef bone broth, black-bean soy sauce, and pickled mustard greens that starts light but builds in depth and complexity as you eat; add beef, tendon, or both. The fried chicken with sour plum powder is crispy and not too greasy thanks to a coating of potato starch. Drinks range from wine, beer, and tea to homemade and Taiwanese sodas, with a standout savory cocktail made with aged Shaoxing cooking wine and fried shallots. The vibe is personal and nostalgic—there’s a cool tapestry at the bar that’s an heirloom from Wang’s grandfather—and you might walk out inspired to build your own playlist of Taiwanese ’90s tunes. On Sundays, there’s a brunch menu with a shaobing sandwich made with a bread that takes three days to make; don’t miss the house-made mi jiang, a drink similar to Mexican atole but made with rice and peanuts, and pair it with youtiao, fried dough that practically begs to be dipped into it." - Brenda Storch
"A Taiwanese noodle shop in Andersonville known for niu rou mian (beef noodle soup). The bowl arrives with an eight-hour bone broth, bouncy homemade noodles, pickled mustard greens, and tender braised beef (with an option to add tendon) braised with black bean and spicy broad bean sauces; the reviewer added chile oil to heighten the heat and said it made the dish sing. Despite warm weather, the complex, satisfying noodle soup is recommended year-round. —J.M." - Ashok Selvam
"As tempting as it is to instantly finish a plate of Minyoli’s popcorn chicken, don't. Each bite of this Taiwanese spot’s chicken—an attention-grabbing trifecta of salty, sweet, and surprisingly tart from sour plum powder—necessitates a few seconds of flavor meditation. Larger dishes like braised beef are equally tasty, and though beef soups and jajangmian with housemade noodles are subtle, the house chili oil gives them a garlicky zip. Minyoli’s bright dining room is very minimalist, but that’s fine—you’re not here to pensively stare at artwork. You’re here to join the neighborhood families and friends in experiencing popcorn chicken bliss." - sam faye, adrian kane, john ringor
"Chef Rich Wang’s restaurant draws on his childhood in a juàn cun, a Taiwanese enclave for military personnel and their dependents, at his Andersonville restaurant. The Sunday brunch menu offers Taiwanese egg crepes stuffed with a choice of fillings like sweet corn and tiger prawns and a spin on chicken & waffles served with mandarin peel five-spice syrup and butter infused with basil and scallions. Housemade peanut rice milk is poured hot or cold alongside bottomless dark roast from Backlot Coffee. Bottomless passion fruit mimosas and red-braised bloody marys are also available. Make a reservation through Tock." - Sam Nelson
"In Andersonville, Minyoli serves a unique Taiwanese beef noodle soup with rich broth and delicate noodles. It’s a complex broth with hints of sweetness and anise, served with chunks of braised beef. Get here on the weekend for a unique brunch where noodles are the star." - Naomi Waxman
