Downtown Restaurants, Travel Spots
Portland’s Noodle Breakdown: Pt. 1
Now that we’ve made it into March, it would seem like the weather is going to warm up, right? After one of the coldest winters that I’ve ever been through (and I’m originally from the Midwest), everyone is done with snow, cold and winter in general. But as we all know, winter in Maine can linger, so even in March, and hopefully not, but into April, it still qualifies as soup weather. Don’t want to think too much about where to go? Check out part 1 of Portland’s Noodle Breakdown, right here!
Pai Men Miyake: This is the most obvious choice on this Breakdown, but it’s a great place to start. Japanese ramen filled with delicious things like miso cured eggs, p ork belly, thick noodles, and broths that are flavorful beyond belief always get my vote when it’s chilly outside. Also, if you like your noodle soups vegetarian, they have tofu and vegetable only soups available too, so there’s really something for everyone who is cold in the winter/early Maine spring. My personal vote: order anything that’s known to be spicier on the menu, because that’s really where they get it right. Get some sushi on the side, and you’re living the good life, even if it’s freaking freezing outside.
Golden Lotus: New to the scene, Golden Lotus has become a great go to lunch place for me. Helpful that my office is literally less than a block away. Combine their quick takeout and incredibly friendly hostess, and you’ll come back too. So the soup: it’s not quite “work” friendly, but it’s delicious and well worth the price you’ll pay. A few weeks ago, I ordered their duck noodle soup, which came out in two giant containers. It was hot and separated so that the duck and noodles wouldn’t get soggy. The amount of food: amazing. The duck had some intense flavor, though I wish it wasn’t still on the bone, but oh well. It just made my work lunch a bit too messy. Next time I go, I’m ordering this on a weekend, so I don’t have to worry about making a mess!
Huong’s: Though I’ve only been to Huong’s once, it was Vietnamese the way I remember it when I first tried it a few years ago. Incredibly flavorful, and what a deal with a noodle bowl that was the size of my head! Previous things I’ve read indicated that you don’t need to add sauce to the soup for flavor, because it will be bursting with it. Yes, I agree. I still added sauce but I wanted it spicy. Personal preferences. Appetizers hit the spot and the soup wasn’t too hard on my wallet. I’ll be back for sure.
Portland’s Noodle Breakdown, Pt. 2 will be out in a few weeks!