What to Eat at Cheu Noodle Bar, Opening Today

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Cheu Noodle Bar's hand-torn noodles with lamb neck, pickled mustard greens, cumin, and dates. Photo: Collin Keefe

Cheu Noodle Bar, the long-awaited permanent, fixed location for Matyson chef Ben Puchowitz and childhood friend Shawn Darragh’s series of Asian-inspired noodle pop-up, opens today at 3 p.m. For the first few days, the 32-seater, which pick’s up where Maru Global left off at 255 South 10th Street (between Locust and Spruce), will be BYOB while the liquor license gets ironed out. But the menu and everything else will be going full steam when the two pull the trigger at 3 p.m. Obviously, the noodles will be the big draw.

As mentioned here before, this won’t be the run-of-the-mill ramen; Puchowitz and Darragh have come up with an interesting array of traditional and non-traditional dishes that include things like duck pho with turnips and foie gras meatballs; brisket with egg, matzo balls and chile broth; and pork belly with sea beans and greens. Pictured above is a hand-torn noodle dish they’re serving with lamb neck, pickled mustard greens, cumin, and dates.

In addition to noodles, Cheu’s menu will be broken under headings vegetables, snacks, noodles, goodies, and juices.

Vegetables include broccoli with Vietnamese sausage, peanuts and soy sauce (pictured above); Brussels sprouts with egg, radish and xo sauce; and eggplant with crispy garlic, herbs and tamarind.

The snacks section offers black garlic chicken wings with Shishito peppers; buns, burger, mung bean or pork belly (pictured above); and raw scallop with rhubarb, avocado, and cardamom.

Extra “goodies” include scrapple (pictured above), dumplings, slow cooked egg, pickles, garlic greens, and kimchee.

Cheu Noodle Bar, 255 South 10th Street, (215) 287-2533