Prawns & Grits

Noodle Bar’s first fall and winter: bleak, bad business, maybe not such great cooking. Its first spring and summer: expanded menu, better cooking, crazy amounts of customers. Heading into the second fall, Scott and Kevin and Quino and I were trying out new dishes and ingredients all the time to see what would stick, what would make it on to the menu and stay there. We were starting to find our voice, to push the boundaries of what we felt comfortable serving.

One afternoon, Quino ma