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Best New Palm Beach County Restaurant Fort Lauderdale and Palm Beach 2012 - Kapow! Noodle Bar

Kapow! Noodle Bar

Kapow! Noodle Bar

431 Plaza Real

Boca Raton, FL 33432

561-347-7322

Map & Details>>

The naysayers claimed it couldn't be done. They sniffed and smirked, saying a noodle bar with an edgy style and fun concept couldn't survive in a brisket-loving city of grayhairs. But more than half a year after opening, this Mizner Park restaurant can thumb its nose at early detractors. The spot is flourishing, thanks in no small part to the challenging but accessible dishes streaming out of the kitchen during a slamming dinner hour and an aesthetic that is simultaneously trendy and unpretentious. The restaurant specializes in steaming bowls of noodles swimming in fragrant broth, but it's the small plates — a sticky bun crammed with smoky mushrooms, hamachi with grapefruit-ginger poached pears — that give one pause. With a young chef eager to prove her chops and a team of experienced restaurateurs to steer operations, it's a story of controlled experimentation — and South Florida diners are fortunate to reap the results.

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3 comments
Tricia Woolfenden
Tricia Woolfenden

Anna Feinberg. CPC has written about her a few times, but I unfortunately can't post the link without getting caught in a spam trap.  Here's a few graphs from one of the blogs: This was an internal hire: Feinberg has been with the restaurant since its opening last November. She initially worked as manager of front of the house, though her 11 or so years of restaurant experience include many hours logged on the line. "I've done everything from dishes to the front of the house," Feinberg said recently during a few minutes of downtime before the Friday happy-hour rush. 

Mike Taggart
Mike Taggart

Best New Palm Beach County Restaurant - 2012 Kapow! Noodle Bar Kapow! Noodle Bar 431 Plaza Real Boca Raton, FL 561-347-7322 Visit Website Map & Details>> The naysayers claimed it couldn't be done. They sniffed and smirked, saying a noodle bar with an edgy style and fun concept couldn't survive in a brisket-loving city of grayhairs. But more than half a year after opening, this Mizner Park restaurant can thumb its nose at early detractors. The spot is flourishing, thanks in no small part to the challenging but accessible dishes streaming out of the kitchen during a slamming dinner hour and an aesthetic that is simultaneously trendy and unpretentious. The restaurant specializes in steaming bowls of noodles swimming in fragrant broth, but it's the small plates — a sticky bun crammed with smoky mushrooms, hamachi with grapefruit-ginger poached pears — that give one pause. With a young chef eager to prove her chops and a team of experienced restaurateurs to steer operations, it's a story of controlled experimentation — and South Florida diners are fortunate to reap the results.

Ueab
Ueab

who is the young chef?

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