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While looking at the chef in the kitchen, I screamed to myself.
“Give me more, give it to me!”

Surprisingly, I was referring to more fried Brussels Sprouts.

Before the evil veggies entered through my thick gated lips, I had hesitations.
But upon arrival, I just simply lusted for more.

Slightly fried, the Brussels Sprouts was capped off with a sweet dressing that tingled my palate. I suddenly had a moment of food blush from the nutty and garden fresh notes.

I knew this hidden gem had hit my “G-G” spot.

“G-G” stands for “Goodness Gracious”

At first glance, Grain and Noodle Bar was clearly out of place.
Surrounded by Classic Bowl, generous parking lot, and a few poorly run restaurants, this minimalist décor deserved a better home, perhaps in the SOMA area. .

But first time chef and restaurant owner Richard had it right.
He told me it was all about the food. After quitting his job in IT, he bet it all. He worked for a few kitchens, paid his dues, and learned his cooking from Culinary School at City College.

His attention to details from food plating, knife skills, and simplicity should not be over looked.
While most menus try to impress, his menu is simple yet sufficient.

Soft wooden panels and wooden tables ease the eyes and pair so ever well with the food.

Trekking along my food porn journey, the roasted corn salad was on par. This dish is all about texture. The sweet corn displays earth tone crunch wile the picked onion just adds a sonic boom.

Although I would have rather had a stronger curry presence, the grilled chicken with pickled cucumber is a safe choice.

The melon and shrimp is all abut temperature. Sea-sweat shrimp tossed in a sweet mayo based cream dressing.
This dish needed a bit more character for my taste.

The main actress made my day.
Arriving in a dark red hue, the spicy pork noodle soup (rendition from classic Northern Thai dish) stole the show.
With silky noodles cooked al dente, the sweet and savory flavors from the soup warped me to comfort food heaven.

This was a feminine dish, perhaps best compared to Julia Roberts in a luscious red dress from Pretty Woman.
Instantly panting from the deep rich flavors, the crispy pork rinds just added another crunchy dimension.

All the while, my hatred toward Mr. Fog dissipated.

Fog? Where?

Just when I had whet my appetite and lips, the second helping of comfort food arrived. Braised short ribs served with sweet soy served over a mound of pillowy rice.

Rib lovers will enjoy the baby back pork ribs served with braised cabbage.

Let’s be frank.
This restaurant is not catered to people who want big portions and nominal food.

As a champion of the Slow Food Movement, Chef Richard is about serving quality ingredients served at its core.
Food lovers will find this place a great mom n pop rendition of Heaven’s Dog and resembles Momofuku, minus the premium price and pretentious feel.

“Chef, what is this dressing in the Brussels Sprout?”

I enjoy the fact that I can echo my voice over the counter and get to know my food, where it comes from, and be at peace about what I am eating.

For sweet tooth lovers, aim for the crispy pastry. Cut the dessert up, feed some to your date. A perfectly square pastry is fried and drenched with a caramelized sugar glaze, lightened with an assortment of fruits.

For those who wish to end the meal on a more subtle comfort note, the chilled egg custard is good.

The décor is casual enough for a first date, round the night out with a few strikes next door at Classic Bowl.

Right when I arrived at the restaurant, chef/owner Richard Ju greeted me with a big smile. Wife Cindy Ju continues as a cheerful host. These small things comes a long way.

Note: No liquor license yet, get your buzz by sniffing the fried Brussels sprouts and Red Bull

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