"Menya Hanabi specializes in brothless mazesoba that hails from Nagoya, Japan, with two locations in California: one in Arcadia and the other in Irvine. I love these silky noodles over other L.A. ramen variations because it's all about toppings and texture; the bowl does not feel weighed down by broth. My most recent bowl included a sous vide egg balanced atop spicy ground pork with scoops of raw garlic, curry powder, shredded seaweed, corn, green and raw white onion, cheese, and salad mix."
"Once the egg bursts and the yolk runs over the accompanying fixings, you toss the bouncy noodles so that every ingredient gets incorporated. The result: a pleasantly spicy and curry-forward bowl of noodles with a rich sauce that clings to every strand. If you have leftover sauce but no noodles left, you can request a complimentary scoop of steamed white rice to finish your bowl."
"Those visions came to fruition over the weekend when I broke my no-beef streak for a few bites of lustrous prime rib dipped in horseradish sauce at Golden Bull, an old-school steakhouse straddling Pacific Palisades and Santa Monica. This is a steakhouse lover's steakhouse with puffy black leather banquettes; dim lighting; red walls; dark wood accents;"
Menya Hanabi serves brothless Nagoya mazesoba with silky noodles that feel light because the bowl relies on toppings and texture rather than broth. A recent bowl featured a sous vide egg over spicy ground pork, raw garlic scoops, curry powder, shredded seaweed, corn, green and raw white onion, cheese, and salad mix. When the egg bursts, the yolk coats the ingredients, and the noodles are tossed so every component incorporates into a curry-forward, pleasantly spicy sauce that clings to each strand. Leftover sauce can be finished with a complimentary scoop of steamed white rice. Golden Bull offers an old-school prime rib experience in a dim, dark-wood steakhouse setting with red walls and black leather banquettes.
Read at Eater LA
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