Shawn Darragh and Ben Puchowitz have signed a lease for the current El Zarape at 12th, Passyunk and Morris Streets. Passyunk Post has the details on what will not be another Cheu Noodle Bar but a different Asian concept. No doubt inspired by Darragh and Puchowitz’s recent trip through Asia.
El Zarape will be open through March 14th, when it will move to 1304 S 9th Street.
Huge! Owners of Cheu Noodle Bar plan second restaurant in El Zarape space [Passyunk Post]
Photo by Mike Persico
This Thursday, February 20th, Cheu Noodle Bar, Pizza Brain and Little Baby’s Ice Cream will be collaborating to make a Cheu inspired pizza and ice cream. The event will run from 6 to 9 p.m. at Pizza Brain.
The collaborations include:
- Pizza: pork belly, miso truffle aioli, black garlic glaze, pickled mustard green and katsuobushi flake
- Ice Cream: ramen-inspired ice cream with candied ramen noodle sprinkles on top
Interesting combinations to say the least and they’ll only be available for one night only.
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Cheu Noodle Bar has some new menu items but the more exciting news is their 15% hospitality industry discount that’s available every day all day. Just bring in some kind of proof, like “[pay] stub, chefs coat, apron, etc.”
Also new at Cheu, these new plates and noodle dishes »
Cheu Noodle Bar is extending its hours and will now be open seven days a week. Also new, Cheu is extending its lunch service by an hour, it’s now noon to 3 p.m. Also tweaked, the dinner menu will be available all day on Saturday and Sunday. Weekend hours have also been extended to midnight.
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Cheu Noodle Bar is hosting a ramen burger pop-up on Tuesday, September 24th from 6 p.m. to 10 p.m. Dubbed McCheu, all sandwiches sold that day will be served on Cheu’s house-made ramen burger buns.
Check out the full McCheu Ramen Burger menu »
Ben Puchowitz has 2,000 chicken wings ready in preparation for tomorrow night’s Night Market on South Street. Cheu Noodle Bar will be just one of the eighty vendors feeding the masses on South Street between front and 9th Streets.
Cheu Noodle Bar is kicking off a series of pop-up collaborations on Tuesday, August 6th. For the first event Ben Puchowitz is working with Scott Schroeder of American Sardine Bar and South Philadelphia Taproom.
Among the items being offered, shortrib cheesesteak buns, hot dog dumplings and fried pork ribs.
Plan to stop by the open house to enjoy high gravity beers and great music. It’s an open house so come ready to sit, stand, eat and drink.
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Matyson chef Ben Puchowitz’s Cheu Noodle Bar with partner Shawn Darragh pumps out a sometimes schizophrenic smorgasbord where, surprisingly, noodles won’t be what keeps you coming back. Trey Popp tells us which of the bar snacks will have you raving.
There’s broccoli mobbed with peanuts and crumbles of Puchowitz’s lime-zested, five-spiced Vietnamese sausage. Paku “fish ribs” have stupendously crackling skin, and a tamarind glaze that all but makes the accompanying jicama matchsticks get up and salsa. And while authentic scrapple may usually derive from those parts of the pig not fit for hot dogs, Cheu cheats a little by using just the shoulder, which gets cooked into something approaching a slop, set into a terrine rich with its own fat, and deep-fried till the sides crunch like the hash browns at McDonalds. So, still pretty dirty, but, as Darragh cracked one night, “safe dirty.”
Two-and-a-half stars – Good to Excellent
Philadelphia Restaurant Review: the Deliciously Eclectic Cheu Noodle Bar [Philadelphia Magazine]
Cheu Noodle Bar [Official Site]
Tonight is another edition of the Alla Spina Industry Night. This month features Ben Puchowitz and Shawn Darragh of Cheu Noodle Bar providing their take on Asian fare, including barbecue pig tails, foie gras buns and sesame noodles. Alla Spina chef, Mike Deganis will be pitching in with Japanese squash pancakes and red bean cakes for dessert.
Lee from Hop Sing Laundromat will also be helping out with some easy-drinking summer fruit cocktails.
All the food is free, the cocktails are $7 and Shiner Ruby Redbird and Bock beers will be just $3.
As always, bring a paystub to show at the door for access. It all starts at 10 p.m.
For more information, check out the Weekly Wildy »