The noodle bowl phenomenon that has swept big cities has barely rippled the surface of Savannah’s food scene. Still, the handful of players bring their A–game to the dinner table.
One of the latest entries into the genre is Super Bowl, a bright and clean cut noddle and Asian food joint that converted the formerly cozy State Street Cafe location into a decidedly urban–feeling noodlery. The cheery storefront pops out of the dark brick facades of its neighbors—and the giant sign leaves no doubt about the restaurant’s claims of being “super.”
I could have chosen from a number of hibachi meals—the usual chicken, steak, shrimp dishes doused with teriyaki sauce and served with fried rice. Or, I could have selected any of those proteins stir–fried in a variety of interesting sounding sauces, like Black Pepper or Black Bean Sauce.
But hey, it’s called Super Bowl, so I went for the namesake: a bowl of Chicken Yaki with Udon noodles.
Delivery was quick at this counter service style restaurant. The dish lived up to my expectations, offering nice flavors, plenty of chicken and warming, tender udon noodles. It was a rare chilly winter day and the chow hit the spot, arming my chilled bones and stoking me for the hike back to my parked car.
Sliced veggies added texture, color and more flavors. In all, it was a good, quick lunch and a good value for downtown, where casual lunches have begun to soar into the over–$10 range.
There are more than a dozen sushi choices and salad choices for members of your lunch party who don’t care for Asian food. The restaurant delivers to downtowners.
16 W. State St./239–9991
The new Asian fusion restaurant Lime Grill is open at 125 E. Broughton St. I poked my head in after the Wynton Marsalis concert to see the menu and the stunning remodel of the former Seasons of Japan Bistro.
It’s a moodier, more atmospheric space now. The menu crafted by Chef Wasan Trimas delivers just what I would expect from the talented chef — a fusion of Thai, southeast Asian and pronounced French influences — and characteristics of his vast culinary experiences.
The restaurant is caught up in the dogmatic city alcohol licensing process — and won’t have a license for wine or beer in hand until late March — or perhaps even early April. I was disappointed to see at least half a dozen diners walk out after learning there were no alcohol sales. Trimas’ food is quite capable of standing alone; I’ll have a review next week.
Dont know how others say good food. If u want am club frozen food warmed…
How is the process of beer making called?
Scott is a pro. Great drinks, great space, looking forward to the food.
Okay. Nice review. Seems like a winner..however, what makes this place stand out so much?…