Second visit to Vibes in Ramona, I ordered the “Shrimp Yakisoba Lunch”! Such a satisfying and richly flavored dish. Yakisoba is a Japanese noodle stir-fried dish, typically flavored with a condiment similar to Worcestershire sauce. It includes cabbage, bean sprouts and green onion. The version here at Vibes Susie was very good, although a little too salt forward. Can be ordered with either chicken or shrimp, or just plain with no protein. We also had an appetizer order of Gyoza. 6 pieces of Japanese pork dumplings with ponzu. They were tasty but I would have enjoyed them more if they were pan fried.
Outstanding “Lam Dan Dan Noodles” at Stone Brewing in Esco! A dish so good they named it after me twice! Egg noodles tossed in a sesame-chili garlic sauce & Szechuan peppercorn, wok-fired spiced local lamb, steamed baby bok choy, chili oil & ground peanuts. Stone changes up their menu here constantly, so no telling if this dish is even still available. If it is, I highly recommend. If it’s not, try one of their other unique items that are sure to please. The restaurant itself is simply stunning with its hybrid indoor/outdoor bistro garden vibe.
First time visiting a Lazy Dog restaurant and I was really impressed. Inside, the atmosphere is absolutely stunning with great service to match. The menu is quite expansive, satisfying most any taste. I ordered the “Thai Noodles”. Kind of like a Pad Thai. Made with shrimp, ground chicken, tofu (omitted), peanuts, stir-fried egg, bean sprouts and a peanut sauce. Although not spicy enough it was still a solid dish for a chain restaurant. Looking forward to returning and trying something else.
Finally got in to try Ramona Noodle House! It is a very small, clean and intimate restaurant. The layout seemed odd, although it’s appointed nicely with modern, slightly abstract decor. I ordered the ‘Pho Beef Noodles’. If you’ve never had pho before, it is a very interactive dish with lots of slurping and splashing. Not at all something you can eat gracefully. The pho here is made with thin rice noodles, beef slices, beef balls and onions in a beef broth soup. Served with a side of jalapeño, lime slice, bean sprouts and basil for only $9.
The pho came out in a huge bowl, roughly the size of a small lampshade, and piping hot. It held a generous amount of rice noodles. The broth lacked any sort of depth or complexity that I’m used to. The beef slices were not very tender and seemed to clump up on themselves. Now, I am no authority on Oriental beef balls, but the texture and mouthfeel seemed like they were overly mechanically processed and somewhat artificial tasting. I don’t know how else to describe it. The beef balls had no flavor whatsoever. The accoutrement plate on the side was underwhelming. The jalapeños and lime looked and felt as if they were sliced about 8 hours prior to my arrival. Could have been the day before, I don’t know. Overall, not among the best bowls of pho I’ve had, but it did hit the spot on a cold winter night in Ramona!
The service here was noticeably top-shelf! I felt welcomed and taken care of the whole time by the professional staff. Water was kept filled (no beer & wine); they were fast, friendly and efficient. If noodle houses are your thing and you’re up the hill, this place is worth checking out. I might order something different next time.
My first foray into shrimp in Ohio was with this excellent Pad Thai! Located in downtown Dayton’s historic Oregon District is Thai 9. Dayton’s premium Thai and sushi restaurant. Probably the most stunning Thai restaurant I’ve been in across America. The place is beautiful and cavernous with an old world Asian charm.
This is one of those many Mongolian girl type places you see around. It’s a neat concept, but kind of tricky for a first timer. You go through a buffet style line stuffing shaved frozen meats (of mediocre quality) into your bowl, then noodles, vegetables, etc. It’s really an art to stuff as much as you can into one bowl! You end up with an array of flavoring and spice type sauces at the end. This is where trial and error along with experience come into play. When all filled up you hand it to the cooks circling a huge round flattop grill where they cook it all up and plate it for you.