World's Best Wonton Noodle Soup

I was on a quest. On a quest for one of the world's most beloved comfort foods. Well, at least in my fucked up world... The infamous bowl of Wonton Noodle Soup. Everyone has had it one time or another in their measly life but you haven't really had it unless you had it in Hong Kong, the home of dim sum and wonton noodle soup (and many other dericious fucked up shit). You may think you have slurped noodles outta some great bowls stateside but those bowls are so far off the mark it's embarrassing, even to an Eskimo... Unless, you compared them to the porcelain bowl, well, then you're spot on. Ok, it ain't that bad but still. Just don't forget to put the seat down when you're done. So, I hopped on the next plane for my motherland, Hong Kong.

There are billions of wonton noodle shops in Hong Kong, I think the ratio is 2 shops to every 1 person... But what do I know, Asians are notoriously bad at math, so that number might be a little fuzzy. But one thing is for sure, we're good at eating... Oh, and birthing. Last count, I think we're up to like 9.8 billion. That's a lot of pumping and squirting.

Alright, let's get off that topic, all that talk about afterbirth is making me hungry... So, basically, there's 3 components to this national treasure. Simple enough right? Eeeeh, wrong. These are 3 of the hardest things on Earth to get right but when it's right, there will be a wonderful explosion in your mouth and in my pants.
1) The Noodle- As a rule of thumb, the noodles must be handmade with 2 different types of flour and duck eggs. The technique is key here, whether it's machine aided or the rarely used bamboo pressed.
2) The Broth- Should be made with dried shrimp roe, powdered dried flounder and pork bones and simmered continuously for weeks... Ok, mebbe just hours.
3) The Wonton- Should be mostly shrimp and little pork (if any) in a paper thin wrapper made from the same dough as the noodle.

Fuck, this is making me hungry and I just drooled on my shirt like a downie. Let's just get to it...

After I got off the plane, I made a bee line for one of the handful of noodle shops in the HK airport. Believe or not, airports around the globe have some world class nosheries, unlike our shitty fast food encrusted airports. Even the Popeyes in the HK airport kicked ass with all different types of food unavailable here... I don't know what kinda chicken they used but that shit was divine. Better than the one on Ponce. But that's another story.


For an airport joint, it wasn't half bad... The noodles were a lil over cooked, the broth tasted like a mix of instant soup base and chicken broth, but the wonton were pretty good with mostly shrimp inside. Hey, anything is better than 20 hrs of airplane slop, but the free beer made it a little better.

Standard mom & pop noodle shop...

Some little family run noodle shop in Kowloon between Mong Kok and Yau Ma Tei.


Always a good sign when they're making the wonton fresh in the middle of the resto.


For HK$15, this was a steal on a very decent bowl of WNS. That's about $2 with tip here. How can you go wrong with this? Fat plump shrimp wontons, thin al dente egg noodles and a fragrant broth. It worked for me... But was this a contender for the world's best? Nah... I was just really fucking hungry from walking around and anything taste good when you're famished.

Bamboo pressed noodles...

There are only a handful of restos that still practice this tradition of making noodles. These guys are the last of the Masters of Noodle. They ride that pole like there's no tomorrow (see pic, I'm getting a blood flow). Kids these days only care about McDonalds and other processed fried shit. They don't care about this great tradition and the time it takes to master bamboo pressed noodles. If you have a chance to taste this tradition, do it before it disappears forever. It's an amazing difference from that prepackaged crap you buy in the markets.


And again, another great sign that you'll be eating fresh handmade wontons.


The noodles were spot on, springy and has that "crunch" to it when you bite into. Let me tell ya, it is heaven. The wontons didn't disappoint either. Thinly wrapped and a 50/50 mixture of shrimp and pork. But the broth didn't match the other two components. While it was good, it needed that extra kick in the ass of that 5th taste called umami.


Same thing as the WNS above but slices of pork liver instead of wontons. The pork liver was pretty tasty but a little on the tough side. Great pork liver should be sliced and blanched to order to retain its tenderness, even a bit on the rare side. Both were satisfying but I wouldn't put them up for top spot.

Haiphong Road Under the Bridge Open Market...

Looks like an innocent dumpy flower stand but walk further inside and behind a make shift burlap/canvas sack for a door hides a super secret den of street food or under the bridge grub. You will not find a single tourist here because it's scary as shit. The Gwai-lo's have all seen the Golden Child and they know that the dragon lady is real and deadly.


Ahhh... I'm home! Look at this place, it is awesome. The regulars and locals come here for real authentic street grub. You can find it all here, whatever you want, you got it... Beef, pork, lamb, chicken, fish, seafood, noodles, rice, stews, soups, abalone, razor clams, pissing prawns, crabs, STDs, brains, balls, uterus, deer penis, antlers, birds nest, tongue, intestines, colon, toes, eyelids and Jell-O. C'mon, there's always room for Jell-O. There's a lot of screaming and yelling to get your business, so just take your time and look at what people are eating at their tables. Me... I was on a mission for one thing only. PS- the dragon lady is on the lower right corner, don't be deceived by her friendly smile. She can kill with one lashing of her scaly tail. You are warned.


Since, I had two bowls of WNS back to back already, I had enough pouch space for one more until lunch. Every stall had this dish on their menu, you can not not have this on your menu because the atmosphere here is so fierce. And everyone loves WNS, so, I used my nose and sniff this place out. It took a few minutes to get out but that's a good sign that everything was not precooked, assembled and reheated within a minute. It was nice and hot when it came out. First inspection, the wontons looked good, the noodle a little limp, the aroma of the broth smelled suspect but I wasn't surprised since its fast street grub. Wontons were nice and flavorful, the noodles were over cooked a bit and the broth was as expected... Just a medium to keep the other two elements hot and juicy. It wasn't bad and it did the trick but not a contender.

Alrighty, enough of the amateurs, time for the main event.

Mak's Noodle Ltd...

Mak's Noodle... Widely acclaimed as the best bowl of WNS in Hong Kong. I have eaten here multiple times throughout the last few years. Will it be the same excellent quality I have had in the past? This place is no frills and the all male staff seem like they have been working there since they were 5 years old. This place means serious fucking bidness.


Holy fuck rod, they raised the prices to HK$30!!! WTF, yo?! I know, right? It's like $3.80 now vs. $3.25 a year ago... But it's still the most expensive bowl of WNS in all of Hong Kong.


Mak's knows how to do it right. It's almost the perfect bowl of WNS. Except they are like half the size of everyone else and twice as much. Why, you ask? They say using the smaller bowl with less broth prevents the handmade noodles from absorbing too much liquid and getting soft and soggy. Well, someone tell that to the old man in the corner trying to hit on the young chippies because he looks like he ate one too many bowls.

First, the noodles... Springy, firm and has that all important "crunch" to it. Just perfect. The wontons... Fat, plump and juicy with basically all shrimp inside. One bite and you just know it. The broth... Clear, full of flavor and so clean you can taste all the different components put into making the broth. One word: Fuck you, its good. Totally worth the price increase.


They have a couple other locations but this one is at the top of Victoria's Peak. It's like having Godly noodles high up in heaven.

Tsim Chai Kee...

Literally, across the street from Mak's is their toughest competitor. It's prettier than Mak's but how's the quality... Is it a top spot contender?


The bowls are about twice the size of Mak's and a third less at HK$19. It's a total value, bang for your buck kinda deal. The wontons were spot on, a little larger than Mak's but the taste was just shy of Mak's. The noodles were a tad soggy but still had great flavor. The broth was good as well but also missing that last bit of umami. Don't get me wrong this is right behind Mak's and being runner up is not a bad thing. I'll take this bowl over any in the states whether it's in NYC or San Fran. So good, it could make me soil my underpants. Who does number 2 work for? You know who.

And there you have it... Mak's is still the King of Wonton Noodle Soup in the entire the World. You better fucking kneel before Mak... And start servicing his noodle and wontons.

Pump

Pump

Squirt

5 Stars.
Mak's Noodle Ltd.
77 Wellington Street
Central, Hong Kong

4.5 Stars.
Tsim Chai Kee
98 Wellington Street
Central, Hong Kong

Ippudo HK

After eating dish after dish of amazing Cantonese specialties in every area of Hong Kong (from Kowloon to Hong Kong island to Lamma Island), I felt the craving for some good ramen. So, after a quick decision for a spot on/can't miss bowl of tonkotsu ramen and other tasty bites... The name, Ippudo, came up because their reputation would not disappoint.

(Weee Weeee!)

(Those Japs and their comic walls...)

(So many Orientals...)

Ok, I'm fucking starving... So, in the words or Bruce Dickinson, less talk, more cowbells...

(Tools... Not the douchey kind)

(IPPUDO BBQ Pork Bun)

(Spicy Tofu and Minced Pork in Stone Hot Pot)

(Crispy Chicken with Sweet or Spicy Sauce)

(Codfish with Saikyo Miso Sauce)

(BBQ Pork Slices Served on Hot Plate)

(Beef Tataki)

(Potato Salad)

(Vegetable Root Chips)

(Chicken Wings with Cod Roe)

(Shiromaru Motoaji)

(Akamaru Shinaji)

(Extra Pork and Roe)

Was that not a fucking feast for an Emperor? Everything was good and it hit the spot. Can't wait for lunch...

4 Stars.

Shop 210, 2/F, Silvercord, 30 Canton Rd.,
Tsim Sha Tsui, 2957 8893
Daily 11.30am-11pm
www.ippudo.com.hk.

H. Harper Station

When this old train station was reported to become a restaurant/bar called The Depot back in the beginning of 2008, people seemed pretty stoked about it... But the location sucked ass. It felt like it was in no man's land. It stood there alone like a red-headed stepchild being punished for putting chocolate pudding in his sister's underpants. Soon, this problem child was sent away to boarding school. The food and service at The Depot was mediocre at best, that was prolly their kiss of death. I still remember the cast iron pan that the "seafood pan roast" was served in still had the sticker on the bottom. They didn't even cook it in it, simply poured into the stone cold cast iron pan.

But fast forward a couple years later and H. Harper Station was born... Have they over come the curse of the Depot? Yes. No. Maybe. They're usually pretty slow all week long but with the help of Scoutmob, they saw an infusion of brisk business for the week but it seemed short lived at best. Here's a couple quick take aways and observations on why they may kick the can if they do not turn their business model around...

First, the valet... The fucking valet. Hate to break it to you but it's a bar first and then a restaurant and you're in Reynoldstown. Fucking Reynoldstown, not Buckhead. When did fucking hipsters use valet? What dumb fuck thought of this great idea... And don't give me that "it's for the safety of our patrons" sham. These two valets couldn't rescue a kitten from a cardboard box. Hey, I heard Clermont Lounge is getting valet, too...

Second, the host stand... How many hostesses do they need at that tiny podium? They were like two chickens with their heads cut off. The number one thing you do as a host when a customer comes in is to GREET them, not walk away. I stood there for a good 5 minutes before any acknowledgment. Oh, I'm sorry, did I forget to take off my cape of invisibility? Bollocks.

Eh, let's just forget about all that shit and get to the meat and potatoes...

Chicken Livers - These little fried beauties were a Godsend after my last absolutely dismal memory of the fried chicken livers at HD1. These were chunky pieces of liver with a nice crispy crust. The cheap Crystal hot sauce does no justice for them, use Frank's at least. The blue cheese dressing was just plain awful, tasteless and bland. But with livers this tasty who needs that other shit.

Sapelo Island Clams - Pleasant surprise with this dish, the clams were good size and not rubbery. The broth was neither spicy nor cidery. The charred corn were not. The octopus was a nice added touch. With a some tweaking this could be a keeper.


Bacon & Egg Fettucini - A carbonara wannabe. Pasta was a bit undercooked but I liked the effort with the semi fresh noodle. The dish needed seasoning but overall a decent dish but yet not really that exciting.


The Beltline Burger - The Painted Hills Pasture beef was cooked medium as a house rule. Why even boast about where the fuck it came from when you can't even cook it to temp. With that quality of beef there's no other way to cook it than medium rare/rare. It's almost a disgrace... But overall the burger was acceptable with a pink center. The frozen brown bag tater tots were dismal... This isn't the Nook is it?

The service was friendly and attentive once you finally get seated but drinks and food take awhile to get out. The bartenders are talented but watching them work is like watching a round of musical chairs. They were all over the place, back and forth. Here's an idea, set up a couple barkeep stations on either end so no one is stepping on each others feet. The kitchen is on the right track but still got a long ways to go. They need to taste, taste and taste. With a fancy valet program out front, you would expect more from a bar.

2 Stars.

904 Memorial Drive Southeast
Atlanta, GA 30316

(678) 732-0415

http://www.hharperstation.com/

Pho 24 (Norcross)

The Pho scene in Atlanta was scarce once but now it can be had all over Buford Highway or anywhere that the Orientals habitat. People always ask me who has the best Pho and since I'm part of the tribe, I usually tell them they're all about the same pretty much nowadays. There's a couple that may still be a little bit better but the consistency is... Well, not consistent. But who gives a shit... Pho is hangover grub. And we all know that when you're hungover as fuck, taste and complexity of the flavors of the broth is not first on your agenda. Filling that drunk ass gut of yours is.

So, this is the second location of the Pho 24 on Buford Hwy that took over the short lived Cao Dao spot (which also entertained Bamboo Grill and Hot Pot, Pho Pasteur, Pho Tan Tan, et al). That space has been the kiss of death for Pho restos and Pho 24 may be it's next victim since their food was nothing to write home about. But how is this location in Norcross doing? Let's take a bite shall we?

Banh Mi (Grilled Pork) - The grilled pork had a funky look to it, not the standard issued one we're all used to. It was too moist, no evidence that it was grilled. The bread was a little too hard like it was a couple days old. The Do Chua- pickled carrots/daikon needed a little more kick, they were bland. And they left out the jalapenos... WTF! Not that it woulda helped much. If you're still fucked up, it'll do.

Pho (Dac Biet) - One look at the broth and it was suspect. One taste of the broth and suspicions confirmed. Not as instant as So Ba but tasted like a mix of home brewed and cubed. It didn't have that stickiness to it that only the collagen from the oxtails can provide. A middling example of the standard ATL Pho but it'll hit the spot for the FUBAR'd. They do give you a hefty portion of meat though.


Cha Gio - Crispy and hot. Nothing better than fresh outta da fryer. The filler was passable.


Hu Tiu Ap Chao - I don't even know if this is a real dish but supposedly, the owner/chef's fav... Pan fried noodles cut up in wedges like a pizza and a bunch of crap dumped in the middle. You got squid, beef, shrimp, veggies and chicken (menu said pork but who's gonna know) like in a bad American-Chino Happy Family combo meal. It was amateurish at best... But a drunkard's best friend.

The service was sporadic and the language barrier could be a problem for some... But if you speak drunkenese and point your dirty nose picking fingaz at the pics, it's all good. This place ain't gonna win any awards but for cheap, fill yer belly grub... It'll do its biznaz and then you can do yours in their bathroom.

Splash.

1 Star.

1210 Rockbridge Road

Atlanta, GA 30093

(678) 380-1550
http://www.pho24atlanta.com/

Cibo E Beve

Looks like the new trend (well, revisited trend again and again) is Italian-inspired this and that in the Detroit of the South. I mean, hell, even Sioux City, Iowa became a real city when they got their first taste of a Tuscany Inspired Italian restaurant... The Olive Garden. But anyways, Italian cuisine from cardboard pizza to spaghetti with jar sauces is usually pretty lame across the nation. Too many chains and franchises created the universal image of what Italian food should be (creamy, saucy, heavy and salty)... Just like how PF Chang's and Panda Express has fucked Chinese food up the ass with their shit. That's just wrong, even if we're so close to Pride weekend. But nevermind all that... I'm not here to kiss ass or whatever you guys do with it, my Engrish is not that good. I'm here to eat some decent interpretations of Eyetalian grubbery...

So, the people from Food 101 from the other end of this strip mall came up with this cozy "eataly" idea anchoring on the other end. Let me tell ya, thank God that Crown & Anchor shithole is gone... It was absolutely dismal, makes you wanna slit your wrists the hard way, with a Norelco electric razor.

Ok, back to this joint...

(Roasted Oysters “casino style”)

Look at all the purdy rocks and pebbles on the plate... Too bad the oysters were basically non-existent as were the flavors except for the bits of Bac~O's. Less than half a bite each. Worth $10? Not by a long shot. Skip this and go for the ubiquitous fried calamari instead. I can't believe I just said to get the calamari.

(Hamachi Crudo Salmoriglio)

Ah, something worth eating... Nice presentation but maybe a little too much of the EVOO and red caper concoction thingy on top. A little goes a long way. You don't want to drown that fish in all that funk, I would like to taste the fish flesh, yes? Us, men take so much risk when we eat out raw fish.

(Cibo Meatballs)

Lookie here... 3 lovely meat mounds! Kinda reminds me of that freaky broad on Mars in Total Recall. Nevermind. I tell ya what, that lame duck single meatball at No. 246 can't hold a candle to these beauties. Sauce is more consistent and not watery, the meatball is not dry and it actually tastes Italian. Definitely, a good choice for a starter to share. Use the bread on the table to sop up that sauce. Go.

(Lamb Belly, Anson Mills Polenta)

This could be a meal in itself... The lamb belly had crispy edges and was juicy tender in all the right places inside. Polenta is polenta, but coulda used a little splash of stock to even it out a bit, tis was a little dry. The belly was the star in this dish clearly. Nice flavor. Get it.

(Margherita)

So, the guy making the 'ZA (can't say if he was a pizzaiolo or not) looked pretty familiar. A little birdy told me he started at Varasano's then Double D's... Oops, I meant Double Zero. But anyways, the end product was literally a marriage between the two places. Crackerly crust (read: kinda dry and crispy), passable char, borderline bland sauce, and decent bufala. Not a contender with the handful of other true Napolentana 'ZA's but for the standard issued house frowl and 2.5 kids in tow, it'll do. Definitely, a been there, done that kinda 'ZA. Mebbe, one more shot...

(Risotto ai Funghi)

Not a bad risotto and not the best risotto, a very acceptable version. It lacked the flavor and aroma that the funghi usually brings to this dish. It needed to be more earthy and... wait for it... toothy. Stick to the pastas, they're a better bet.

(Lobster Spaghetti)

The much admired, lobster spaghetti! Was it as good as a threesome? Fuck no! But it was a nice foreplay dish. The pasta was obviously from a box, I couldn't tell if it was al dente or just under cooked pasta. But it did it's job on the dish. The few bites of lobster were skimpy but what do you expect? It ain't a lobster roll. Mmm, lobster roll... Ok, I'm awake. A pretty simple dish anyone college student could make in their dorm room. Not that it was bad, it was pretty satisfying.

(Bucatini)

Looks so Goddamn boring and depwessing... Buca who? Just give me a mar-tini, instead. No no, I'm just playing. It was a totally acceptable dish... If you had a choice between Chef Boyardee and this. Once again, I kid, I kid. There was suppose to be pancetta in there somewhere... Oh, there it is, pushed all the way down at the bottom and hidden from plain view, it's shy. Who doesn't like to hide the prized cured meat under a pile of orange stringy thingers. It needed something else to bring it on the table, mebbe like more texture in the sauce. Don't forget to ask for some basil on the side. Gives it color and brought out the flavor in this otherwise plain Jane dish... Made all the difference in the Sandy Springs area.

(Osso Buco D'agnello All'estate)

The best dish of the night saved for the last... It was spot on and had terrific flavor. I just kept picking at it like pigeons in Central Park... No wonder why I'm so fat. You ever see those pigeons in CP? They are fat as a muthafuck! Order this dish... You will lurv it, even if you're a veghead. Stop whining like a bitch and put it in your mouth.

(Red Velvet Zeppole)

Who doesn't like deep fried balls? Nice little presentation... And that's about it. Kinda like those plastic food dishes in the window of restos in Little Italy. These balls were way undercooked, it was doughy inside like Play-Doh. I pulled out a piece for the server to examine. Even he said "I'm no cook but it shouldn't be able to lift images off the funny pages." Ok ok, he didn't say that, I just made that shit up. But that shit was a great idea on paper... Get it? Boomcha. If you have to order these because of a triple dog dare, make sure you verbalize to the server to make sure they get cooked properly. BTW- the petri dish of what looks like Duke's 3 day old junk, turned out to be mascarpone cheez to dip your balls in it.

(Cannoli)

Mini cannoli... Shell by Sysco out front, filling by Sanchez in back. I kid, i kid, once again... They were alright. Ferrara's have nothing to worry about.

Overall, this place is very nice (decor, drinks, food were well thought out)... The cocktail list and talent behind the bar was good. My Sazerac, Biddy, and Old Fashioned all came out properly made. The only gripe I have was the ice block, great idea for chipping your own ice cube thingers but for my liver's sake... Put a barrier in front of the ice block. This nasty old sabertooth and her wooly mammoth friend were breathing and spitting all over it.

The service was attentive and pleasurable. The number of menu items is perfect for the size of this place... But the execution needs a little more work. It's the attention to details that make it taste over the top. Right now, it's just staying afloat. Which is not a bad thing... But this place can be so much more. With that said, I still like it a lot as a whole and will go back.

Burp.

3 Stars.

4969 Roswell Rd
Atlanta, GA 30342

(404) 250-8988

www.CiboAtlanta.com

Sapori di Napoli - Updated

Update:

So, I went back to try a couple more things... Well, the important things. Another 'ZA and the only available at lunch Panini's. Take a peek, peeps...

(STG, #05)

Consistency is still somewhat of an issue, along with ticket order... The last order that went to the window was somehow pushed to the front. Nothing pisses people off than waiting 45 minutes for their pie while watching the last table get their pie within 10 minutes. Forgetting the panini order is also pretty much unacceptable. Okay, okay... Nevermind that bullshit, what about the fucking 'ZA, right? Well, the STG (San Marzano, smoked bufala, speck and shrooms) was still pretty darn good. The crust was a bit pale, another 30-45 seconds coulda made the difference, I didn't notice any of the pies get the lift to the top of the dome either for those last crucial seconds of evaporating the excess liquid. But overall, it was still a good tasting pie... I seriously hope they are aware of the current status of the product and tweaking is still in order. It's getting there, though.

(Piccante Panini)

Available only during lunch (11am-3pm) are the paninis'... 5 different ones in total. The Piccante looked pretty good with smoked mozza, spicy salame and roasted pepper. The bread is made from the pizza dough... Pretty cool, but how does it taste? It was a bit dry and over cooked. It wasn't bad but I don't think I would risk it again for a pressed sandwich.

Overall, SDN is still getting their footing but all the right signs are there for a great Napoletana pie. Another couple of months is still needed like I said in the beginning but I would totally go back in between those couple of months.

Still 3.5 Stars.
_________________________________

Why even bother with the sub-par 'ZA at No. 246 when this joint is right around the corner with a real life trained pizzaiolo from Naples at the helm? This place is a no frills Napoletana pizzeria (which it should be, focus is on food not decor) with an Acunto oven as the center piece. So, what's that make it, now? 4 Acunto ovens in Atlanta? Fuck yeah!

Walking around the joint and looking for the tell tale signs of quality ingredients is always on my radar. First things' first... Da oven.

(Acunto Oven)

Simple and effective. The construction is well insulated to retain as much constant and stable heat as possible. This is key to a great pie... Well, there's a couple of different kinds of edible pie but let's stick with the 'ZA kind.

(Antimo Caputo "00" Flour)

The right way to start a proper Napoletana pie... Da "00" Caputo high protein flour. You can see and taste the difference between "00" and AP... It's obvious as the difference between my marsupial pouch and a kangaroo's. I can fit a Joey and a couple Margheritas in mine. Git in mah belly!

(La Fiammante Pa' Pizza crushed tomatoes)

Cans of this stuff were scattered all over the place. This is a good all around canned crushed tomato for regular 'ZA's and pasta dishes but I was looking for the elusive San Marzano tomatoes that is listed on menu for all their pizzas. San Marzano is required for true Napoletana 'ZA's. No exceptions. Period. Later, I find out that they keep the San Marzano tomatoes in the back. Hey, I would, too, that shit is expensive. I tried to sneak back there but Ambrogio Florio had the 1000 yard stare on me. I'm gonna give you to the count of 10, to get your ugly, yella, no-good keister off my property! Not really, but it felt like it. Haha!

(Pizze Napoletana, #07)

Can you believe this shit? I didn't order the classic Margherita! This is the Napoletana which is San Marzano tomato, anchovies, bufala, black olives. It's a good looking pie, real nice... Just look at the cornicione! For a split second, I wanted to take this sexy piece of pie in the alley and do some outlandish shit to it. Mighta been because of the smell of the anchovies. I know you want to smell my fingaz afterwards. Go ahead, knock yourself out. But remember, you can pick your fwendz and you can pick yer nose... Eh, nevermind.

(Look at the char on the cornicione)

So, how was it, you're prolly wondering... It was good, real good... But it needed a little tweaking to make it a great Napoletana pie. It was the little attention to details... Like consistent placement of the bufala, some areas had no cheese on it. You don't want to over load it with cheese but every slice should have some on it. The sauce was good but needed a little more kick to it. The crust was pretty on point (may need a tad more moisture), the char was spot on, over (lip of crust) and under (upskirt). The anchovies gave it that hint of saltiness to it and that's a good thing. The black olives (seems to be from the standard dusty old can) didn't do much for it, maybe if they used fresher olive?

Overall, it is the closest contender to Antico... With Fritti coming in third and Double Zero fourth. By month end, I will (have to) try to eat every pizze, maybe even a pizze bianco or two thrown in for good measure. The pasta dishes are prolly pretty good, too, but I'll get to that later. Lunch specials consists of paninis which looked interesting as well... But you come here for one thing really, the 'ZA.

This joint is not getting the hype it should be... Prolly because the sheep are still jerking off all over No. 246, whom's pizza is not even worth mentioning (I think they put the pizza on the menu last minute just to satisfy that void from Flour+Water's repertoire). I think in a month or two, after proper breaking in of the oven and a little adjustment to the sauce and dough, SDN will be pumping out consistently good 'ZA's day in and day out. No. 246 will be No. 86'd... Next!

Pump.

Pump.

Squirt.

PS- The Peroni umbrellas outside gave me false hope for a nice birra to go with da pie... But the 'ZA more than makes up for it.

3.5 Stars.

314 Church St
Decatur, GA 30030
(404) 371-0001

www.saporidinapolipizzeria.com/

Tsunami Taqueria

Can you believe this shit? More Goddamn Corean tacos... Stop the madness! First, you had Hankook Taqueria in that God forsaken desolate warehouse area on DeFoors which was basically created for college students and their limited F-U money budget. Then came Yumbii Korean Taco Truck spewing their funk on to the streets (well, designated private event property areas). Then, came OMG Taco in L5P which was basically created for all the dirty homeless hippie creastures that lurk in the crevices between the uprooted sidewalks. And now comes this specimen that took over the former Toulouse space. Toulouse was horrid and thanks to that piss boy, Gérard Depardieu, they finally closed after all these years, it was an insult to French cuisine. That strawberry shake thinger in a beer mug still gives me nightmares, like Strawberry Shortcake on smack.

So, how is this new Asian Latin Frankenfusion joint with the stupid name? Mixed feelings...

It had the look and feel of a college hangout... Mebbe it was because of the collegiate staff. Talk about wet behind the ears. They were not very well trained on the menu nor the bar. I see a decent home bar quality of booze, so I asked the bartender for a simple Sazerac. Her response (mind you, she's a self-proclaimed bartender), "I have no idea what that is, sorry..." Listen, Wonderbra, I was asking you for a drink, not what your name was. She said the bar manager can prolly help me, turns out the bar manager was as stumped as the bartender was. But she did say that she could make a mean Margarita, though... Hey, you gotta give credit to where credit is due. It fucking baffles the mind, even for a 5th grader. This is a story for the ages, I tells ya. Seems like the only capable thing the bar manager could handle was counting the beer inventory which she seem to spend most of her time. The incompetence level here is uncanny. Let's hope the food is much better.

There's a good bit of stuff on this menu but the more you read it, the more it sounds like the same shit with a different name. I look up towards the kitchen and see one of the fat cooks with headphones on practicing some form of popping and locking. Either he was choking and trying to signal for the Heimlich maneuver or this is the only black guy in Atlanta without rhythm. This is not a good sign. But the Tsunami Trio (2 tacos and 1 side) sounded like a good deal to sample a few main attractions. Here goes nothing and everything...

(Guacamole Fresco - Made to order guacamole with tomatoes, onions and fresh cilantro served with tortilla chips)

For the price, this was a huge heaping of guac. No doubt about it, tis was a good deal. The chunky avocado tasted freshly prepared but it had zero seasoning. It was this giant green ball of the blandlands, I had tennis balls with more flavor... The Penn balls are so choice. The lack of seasoning is an easy fix.

Asada Zing Taco- Bulgogi (Korean) marinated steak topped with shitake mushrooms, lettuce and soy-sesame vinaigrette. Nicely grilled "flour" tortillas, don't know if that's a plus or minus. The giant mount of shredded lettuce covered the entire taco, you don't know what you're eating and by then it's too late.

BBQ Short Rib- Short ribs smothered in Kogi BBQ and topped with cucumber salad. I don't know if you can call that a cucumber salad based on 4 thinly sliced cucumbers that were undressed. Short rib? You sure? Looks like it came from a can... On the same level like that burger in a can.

Roasted Corn- Canned corn, not a hint of roasted like quality, maybe it was roasted inside the can for your convenience. This fiasco tasted like college all over again.

Pacific Rim Taco- Grilled chili crusted Mahi topped with lettuce, pico de gallo and hoisen lime aioli. This Fish Called Wonder was truly a wonder, it had so much greens on it you couldn't tell if it was a Mahi Mahi or Crappie Crappie... I guess I'll find out soon. Splash.

Rising Sun Taco- Vietnamese style pork topped with Asian slaw and cilantro. Isn't the Rising Sun the symbol of the Japanese flag? Where did they come up with this quasi Vietnamese banh mi thinger from? Hold on, I got one, the Eskimo Kiss Taco... It's like Paella in a tortilla. Anyways, the chunks of pork were dried out.

Yucca Fries- It's too big... That's what the waitress said. Semi crispy outside and under-cooked inside. Nothing like cold crunchy in the center Yucca fwies. Yucca shove these sticks where the Rising Sun don't shine, pal.

Would I come back here? Maybe... And that's a big maybe. If they learn how to make more than one drink (margarita) and have meat choices that doesn't all taste the same and discernible only by looking at the menu. Maybe. This place is great for a cheap date for college kids or cheap charlies but sometimes you get what you pay for. Better yet, this place would be great for the late night booze filled crowd. You hear that TT? Change your hours to 9pm-5am. There, I just saved your biznaz. Suckaz.

1 Star.

2293 Peachtree Rd NE
Atlanta, GA 30309
(404) 963-5049
http://www.taqueriatsunami.com/