South of the Clouds 云之南 Greenwich Village
Chinese noodle restaurant · Greenwich Village ·
Yunnan rice noodle restaurant with Crossing Bridge & dry options
Yunnan rice noodle restaurant with Crossing Bridge & dry options
"Yunnan restaurant South Of The Clouds has a second location on the Upper West Side. Like its original spot near Washington Square Park, it specializes in a type of noodle called mixian." - Willa Moore
"One added plus of wearing gym clothes to South of the Clouds: you won’t have to be careful about soaking your outfit in soup broth. This brightly-lit spot specializing in mixian - rice noodles from Yunnan - works for casual groups at the tables up front or solo dining at the counter seats in the back. Come here for a quick and affordable lunch or dinner in Greenwich Village." - bryan kim, hillary reinsberg, matt tervooren
"What It Is: A Greenwich Village spot specializing in mixian (rice noodles) from the Yunnan province of China Perfect For: Casual Weeknight Dinner, Dining Solo South Of The Cloud’s bright space just north of Washington Square Park was crowded when we got there, but we were seated almost immediately - there’s no alcohol (they’re waiting on their liquor license) and food comes out very quickly, so people aren’t lingering. The menu includes five types of mixian - rice noodles from the Yunnan province of China - which come out either dry or in a four-hour chicken broth. We liked almost everything we ate here, and left very full for about $20 per person. Definitely get the spicy bites of fried pork shoulder and the cold noodles with minced pork. The Verdict: Check this place out for an affordable lunch or dinner in Greenwich Village. It’s now on our Hit List." - hannah albertine, bryan kim, katherine lewin, hillary reinsberg, chris stang, matt tervooren
"Remember the furor over the mixian rice noodles of Yunnan nearly a decade ago? Here is one of its most enthusiastic propagators, right in the middle of the Village. The name is a translation of “Yunnan,” and the famous crossing the bridge noodles is its central offering. But dig deeper into the menu for all sorts of other noodles, both dry and in soups, including my favorite, tofu pudding rice noodle." - Robert Sietsema
"Soft and supple and made of rice, Yunnan mixian noodles became a fad in the city a couple of years ago, and perhaps a dozen restaurants in Manhattan, Queens, and Brooklyn came to concentrate on them. This casual spot just north of the NYU campus was not only good and reasonably priced, but offered an elegant setting, too. Crossing the Bridge noodles is its specialty, but other noodle main courses, along with apps and side dishes, are also offered. Order online." - Robert Sietsema