Chef Ben Puchowitz of Matyson and childhood friend Shawn Darragh have taken their edgy fusion riffs on the Asian noodle trend from experimental pop-ups to chef-counter reality at this lively and casual 10th Street nook. The chalkboard menu deliberately veers away from authentic standards in favor of unconventional and seasonal takes on noodles, buns, and dumplings - at times either frustrating or thrilling. On good nights, though, a small-plate feast here can add up to one of the most fun dining experiences in town.
BBQ pig tails with ramp kimchi, brisket-date dumplings in chili oil, paku fish ribs, black garlic wings with shishitos, crispy rice cakes, scrapple, broccoli with Vietnamese sausage, foie gras meatballs, snap peas with yuzu and mozzarella; pork ramen, lemongrass noodles, hand-torn lamb neck noodles, cold sesame noodles, kaffir-marinated strawberries with Sichuan peppercorn whipped cream.
No longer BYOB, CHeU now has a starter list of a dozen canned beers. Try the Sly Fox Grisette Working Class saison, or the 21st Amendment Hell or High Watermelon Wheat. There are a few inexpensive wines, including riesling and pinot noir, as well as a basic array of liquor, good to mix with the daily juice.
The tiny space, high energy, and big noise add up to 93 decibels. (Ideal is 75 decibels or less.)
Lunch Wednesday-Monday, noon to 2 p.m. Dinner Monday, Wednesday, Thursday and Sunday, 5-10 p.m.; Friday and Saturday, until 11 p.m. Closed Tuesday.