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Stay awhile, rent one of the restaurant’s karaoke rooms and rock the mic with your group. Not long ago, vegan restaurants were few and far between – especially in St. Louis county – but now, they pepper the landscape with dishes that rival their omnivore-friendly counterparts. Bombay Food Junkies' plant-based fare is thoughtfully prepared and full of flavor thanks to owners Sid and Pancha Krupal's dedication to fresh local produce and intricate spice blends. The entire menu is packed with favorites, but pay special attention to the chaats, a general term for the street food found all over India.
Nudo House Creve Coeur
The Hebrew Hammer also makes for a fine symbol of Nudo House’s glorious cultural melting pot. His mother, Lee Tran, founded Mai Lee, St. Louis’ first Vietnamese restaurant. Nudo House features Japanese ramen and Vietnamese pho, crab rangoon and soft-serve ice cream swirled into a cone. The broth’s flavor is roast chicken distilled and shot through with the summery sweetness of black garlic. There is actual chicken meat in the bowl as well as bok choy, bamboo and a soft-boiled egg, but I wouldn’t fault you for requesting nothing more than the broth and some noodles. Louisans now have an opportunity to meet one of the most famous ramen chefs in world,” Tran adds.
Nudo House Is Now Open in Creve Coeur, Offering Ramen with Mai Lee's Pedigree
The original location of Nudo House changed the game for Creve Coeur when it opened in 2017, and it’s still as popular now as it was then. The menu is just big enough, with playful takes on ramen, pho, banh mi, sides and snacks. The Pho Shizzle, a combination of steak, chicken and shrimp served with onion, fresh herbs, bean sprouts, jalapeño and citrus, is not to be missed.
The Art of Noodle Slurping
Nudo House is a fast-casual, Pan-Asian eatery focused on great food and warm hospitality. Aromatic pho from decades-long family recipes and ramen uniquely created through the mentorship by one of Japan’s foremost ramen chefs are the main attractions. The restaurant also features a variety of dishes with Vietnamese, Japanese, Chinese, and Filipino influences. The menu spans noodles and soups to sandwiches and salads, as well as popular favorites such as spring rolls and crab rangoon. Globally-inspired flavors of soft serve rotate weekly for those with a sweet tooth. Here, the tonkotsu—that unctuous collagen-slick pork bone broth that defines the perfect ramen—is creamy and supple.
(The house selection seems to change; if a Hitachino stout is available, try it—a stout complements ramen’s hearty broths better than any other beer.) And dessert? Soft-serve ice cream regularly rotates with tropical flavors. Red miso, wine-redolent and bearing a salty smack, flavors the O’Miso Spicy ramen with a pungent saltiness beneath the considerable fire of the broth’s chili-hot spice.
Nudo House is a perfect pairing of ramen and pho and two chefs' styles
Known as one of the four “Ramen Gods” in Japan, Nakamura will host a one-day pop-up at the Creve Coeur location of Nudo House (11423 Olive) this Sunday, October 22, from noon–8 p.m. The menu will include several varieties of mazemen (brothless) ramen, a more traditional vegetarian ramen, and more. Because October is a month filled with homecomings and Nakamura has visited St. Louis in the past, Tran is calling the event the “Nudo Homecoming.” Here’s what to know before you go. Nudo also offers kae-dama, a tradition at some ramen eateries. For a couple bucks, you can get another serving of noodles, which is nice when you’re really hungry and have broth left in your bowl. Nudo carries Hitachino, a quirky brew made from wheat malt, red rice, and other offbeat ingredients that provides some interesting tastes.
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"The food and staff are fantastic. Everything from the tamarind chicken, to the crab rangoon, to the ramen are addictively delicious." Il Bel Lago is a taste of The Hill in Creve Coeur, thanks to brothers Carmelo and Frank Gabriele, the family behind the famed Giovanni’s on The Hill. After nearly 20 years in business, the restaurant is an icon on Olive Boulevard with a robust lunch and dinner menu that has something for everyone.
You’ll also find some exceptionally fine ramen and other edibles that reflect a rewarding merger of Asian foods. Although it might fly under the radar, Anis Hyderabad House is a gem in Creve Coeur, with an extensive menu of standards and creative dishes that balance flavor and heat. The options when it comes to chicken, goat, lamb and seafood curries alone are nearly endless, with favorites such as achari chicken and vindaloo. Don’t forget to take a peek at the specials list on the menu before you order, where you’ll find a rotation of dishes that don’t stick around for long. La Bonne Bouchee has been treating the St. Louis area to French pastries and confections for over 40 years thanks to owner and Master Chef du Patisserie Olivier Leguet, but sweets aren't the only thing it has to offer.
Soy milk is the unexpected ingredient giving this broth its creaminess. Tran says that along with “a few other surprises,” a brothy, vegetarian ramen will also be available. The flagship Nudo House opened in Creve Coeur in 2017, and a second location opened on the Delmar Loop in 2021. “In 2019, when chef [Nakamura] opened his first restaurant in the U.S.—Nakamura in New York City—Marie-Anne and I were on hand, honored to be able to help him do that." In 2016, while spending a week with him in St. Louis, Tran and Velasco refined their vision and drilled down into the subtleties of ramen preparation. “I don’t think we would have been as successful as we became without his tutelage” Tran says.
Don't forget to choose a few pastries or a slice of cake from the case before you leave; the strawberry mousseline and Sacher torte are not to be missed. Nudo house is a fast-casual, pan-asian noodle house specializing in ramen, pho, banh mi, appetizers, soft serve and more! We currently have two locations in st. Louis - Creve Coeur and the delmar loop. Her entrance into the restaurant business came after leaving behind a career in international finance to attend culinary school. Since then she’s been a chef in leading restaurants in New York, San Francisco and London, taught at a local culinary college, and served as a sushi chef at the St. Louis Ritz Carlton. Robin had emailed Qui (pronounced Kwee) to ask for menu suggestions.
If you're not sure where to begin, try the bhel, sev puri or kachori chaat, or head for familiar territory with a chik'n tikka bowl, or crispy chik'n sandwich. The O’Miso Spicy ramen ($12) replaces the tonkotsu’s shoyu with umami-laden miso and laces the broth with a sneakily slow-building chile heat. Vegetarians or anyone who wants a break from all this meat talk can opt for the mushroom-based Shroomed Out ($12) ramen.
“I make my own,” the chef says when we ask about the pao cai, the pickled-vegetable relish that spikes the spicy ramen. Nudo’s kimchi is also made on site, something few local Korean restaurants can claim. Attention to such details permits the creative riffs that characterize the place.
Don’t miss the tuna or egg salad either – both are available piled high on a sandwich or served on the side. The restaurant has always offered a wide variety of catering options for nearly any occasion or event, and butchers can guide you through how best to prepare and cook whatever you take home with you.
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