Minyoli

diego rodriguez 3 months ago

Great noodles. Great cocktails. Savory, fresh, beautiful food. We live a block away and cook most of our meals but this place is one of 3-4 places we choose to sit in and dine. Also X, is one of their best staff members. But honestly everyone that works here is happy, attentive and helpful.

Zachary Zhu 3 months ago

Solid Taiwanese food! We ordered a variety of dishes: the strongest were probably the Taiwanese popcorn chicken and beef noodle soup. The food took on the longer side to prepare, but it was certainly worth the wait! I feel like the flavors are all solid, especially the chicken which I could devour all the time. Not outrageously expensive, but also certainly not cheap either.

Alex Anne Mastroni 7 months ago

Anisa and I went here, and when we picked up a Taiwanese Fried Chicken piece with curiosity and placed it in our mouths, our eyes bulged with excitement, and our lips pursed with a smile. Taiwanese chicken is a popular street snack at night markets, and has a dusting of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seed. The chicken bites are itty bitty, but are still somehow magically juicy inside. We asked for suggestions and were educated about the Red-braised Niuroumian Soup Noodles, which is made with a 24-hour beef bone broth. You get a choice of a full portion of beef, tendon, or half and half. The pickled mustard greens stood out to me in the soup, as they added a brightness and acidity to the rich beef and bone broth. I am already looking forward to the leftovers, because they will be just as good, if not better. The Ganban Noodles are served hot in winter and cold in the summer. The colorful room brought some brightness and warmth to a cold Chicago winter, and the warm-hearted staff did too.

Olivia Chiu 8 months ago

Came here on a Monday night during restaurant week. I love that the menu allowed one to try a bit of every part of the menu, from apps, desserts to rice and noodles. The service was friendly, knowledgeable, and genuine. Blanched cabbage may seem unassuming at first, but came with a savory, tangy sauce that dressed up a warm, comforting dish. The fried chicken was perfect - crispy and well-seasoned on the outside and juicy on the inside. I liked the flavor of the luroufan, but can see that some people might not be a fan of the slipperyness of the shiitake mushrooms in the dish (I like it, though, unexpected in luroufan for me). I highly enjoyed the zhajianmian as well. They say the noodles are made in-house and you can certainly taste the difference. The rich and savory tian mian sauce was well-balanced by slivers of crunchy cool cucumbers. We also got the four gods beef noodle soup,which was the more clear broth, compared to the red braised. I'm a hugeeee fan of the tender braised beef and gelatinous tendons. Soup had a beautiful natural beef bone flavor, that takes a second to appreciate. I'd say I would have liked to have a pinch more salt for my palate, but you know they definit

Tigui Tigui 11 months ago

Amazing experience overall. We made reservations for Saturday evening; got sat quicky-- the space is beautiful and simply decorated. We ordered mocktails: nightmarket fruit stand and sour plum.. both we good and had unique flavors. We got fried chicken as an appetizer and it was super good, so much flavor and easy to eat. I could of eaten the whole thing by myself. Our entrees-- were fantastic. We ordered the spicy tallow and the beef noodle soup with tendons. The soup was excellent and the tendons just melts in your mouth. The beef broth was the best I've had at a restaurant (perfect for fall weather). Finally, we ordered the cheesecake, it was good but not memorable. I look forward to trying other items on the menu in the future.