By Jonathan Gold, Thursday, Apr 28 20111 Comments
Here are the presses
Jonathan Gold Reviews Noodle Guy
Kobe beef, which is to say American Wagyu beef, changed the meaty face of cuisine in the United States: a master race of cattle, developed in Japan, whose meat was tenderer, tastier and far more marbled than most of our native breeds,
Read MoreKobe Pho at Noodle Guy in Alhambra
Today The Goldster praises the Kobe pho at Noodle Guy, a Vietnamese eatery in Alhambra. The restaurant itself is "kind of hip for a pho restaurant, furnished with lacquered wood
Read MoreNoodle Guy
Jonathan Gold reviews Noodle Guy, a Vietnamese noodle restaurant in Alhambra. Along with the restaurant's signature Kobe beef pho,Jonathan liked the fried spring rolls, ban hoi, shredded pork skin with rice powder, and the broken rice plates.
Read MoreGold Meets The Noodle Guy
Thursday, Apr 28 20110 Comments
"Wagyu beef made it possible for Americans to eat even fattier beef, a promise surely enshrined in the Constitution," Jonathan Gold proposes, digging into the off-menu Kobe beef pho at Alhambra's hip Vietnamese restaurant Noodle Guy.
Read MoreKobe Beef Pho at Noodle Guy
When Susan Feniger’s Street first opened with its $16 bowl of pho, I was one of the many who balked at that inflated price. When I heard about the $12 bowl of kobe beef pho at Noodle Guy
Read MoreKobe Beef Pho from Noodle Guy
April 1, 20112 Comments
If it were west of the 5 freeway, a Vietnamese restaurant that serves kobe beef pho would be a sign of gentrification. But since it’s on the other side, in the San Gabriel Valley to be exact, it’s a sign of something different.
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