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Incredibly hot---they don't cater to Americans here. Silky tofu with beef (not pork, which one sees more often) and leaks in searing chili oil. My sinuses will be clear until November :-)
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Astonishingly full of favor. The texture---steamed---is like paper thin ham (though not smoked). The sauce packs a wallop. Authentic; not Americanized. Good sign: the waiter asked me twice if I was sure I wanted to order it. Do I look like a Gringo?
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Outrageously good; thick & juicy.
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Refreshing & light, packed with flavor, crunch and wholesomeness. The house made kimchee rocks! @thewndrngbuddha
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Exquisite. Nice char & crunch. Pure scallion flavor. Dipping sauce to die for... amazing. Balanced. Satisfying. @thewndrngbuddha
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Big & beefy, nicely grilled & seasoned. Juicy, crispy, crunchy, hot, cool, soft, salty---all around yum.
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Completely misnamed---about as much heat as the North Pole. The sauce is closer to sweet & sour than spicy Szachuan. The duck is tender and not fatty---but the skin is not crisp. Inspired, contemporary vegetable accompaniment. Brown rice option.
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Creamy, sweet and delicious. Complementary flavors enhance this local specialty. The mudbugs add trace of salt and chew that counterpoints nicely with the corn.
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Boulettes of a Cajun sausage normally made with rice and pork instead of crawfish. But the rice is mush, not whole grain---throwing the texture off. Creole Mustard dominates (too much). Not well seasoned. Kinda yuck.
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