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| - Five stars, you ask? Yes. Not one to be excessive, but having been a YCs follower since the scant, quarter-scrounging days of ASU, I adore the value and creativity behind the Mongolian grilling concept. I can have whatever I want, from full-on carnivorous bowl of spice to veggie-fied curry heaven. Noodles or rice, soup or wontons . . . all of the above--no restrictions. Just grab the gleaming, white bowl in the size you select, pay the charming server up front (remember to add in a dollar or two to tip the cooks) and off you go down the buffet line. Frozen meat is an oddity at first. Remember that it shrinks when cooked; so, put double what you expect to see on the other end. The wheat noodles, in their swirly curly happiness, expand; so, be sure not to go tower of Pisa on them. Here is my fave recipe for low-carb excess (like getting the colonel's fried chicken notes): turkey, sprouts, spinach, cabbage, carrot, zucchini, mushroom, tofu, scallion, broccoli . . . then ladles: two black bean, two orange, one Thai, three ginger, one garlic, one cooking wine, one sesame oil. I add a few jalapenos, sesame seeds and some cilantro to the mix before it hits the grill. The long wooden poles, surface-of-the-sun hot grill and dexterity will entrance you. The staff is attentive and focused on cleanliness. Top notch ratings in several publications, and I agree.
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