BY TODD ENGLISH
NOODLES + BREWHOUSE BY TODD ENGLISH
Noodles + Brewhouse by Todd English is a spirited celebration of Asia’s most iconic comfort food—noodles—and the refreshing craftsmanship of small-batch brewing. Born from Chef English’s deep love for the street stalls, night markets, and humble noodle houses of Japan, China, Taiwan, Indonesia, Thailand, Cambodia, Laos, and Vietnam, this concept is both personal and passionate. Every dish is inspired by the authentic recipes Todd craves during his travels across Asia—brought to life with bold, honest flavors. Paired with a working microbrewery featuring inventive brews infused with regional botanicals like lemongrass, matcha, and yuzu, Noodles + Brewhouse is where craft meets culture in a casual, dynamic setting.
CULINARY CONCEPT
This is not fusion—it’s devotion. The menu showcases a thoughtfully curated selection of traditional noodle dishes and street food classics from across Asia, each one honoring its origin. Slurp-worthy Ramen, wok-tossed Pad Thai, rich Beef Pho, fiery Dan Dan Noodles, and soulful Cambodian Kuy Teav are prepared with time-honored techniques and a commitment to depth of flavor. Diners can choose from a variety of broths, noodles, proteins, and fresh toppings, or go with one of Chef English’s curated favorites. Small plates—like crispy pork bao, green papaya salad, and spicy squid skewers—complement the experience and invite sharing.4
AMBIANCE AND DESIGN
Noodles + Brewhouse is intentionally unpretentious—an open, inviting eatery where energy and aroma fill the air. The space is anchored by a gleaming glass-enclosed fermentation room, where guests can watch the brewmaster at work as kettles bubble and ingredients steep. Industrial elements—steel, concrete, and reclaimed wood—are softened with woven lanterns, steam-slicked windows, and bursts of vibrant color that nod to the streets of Hanoi, Bangkok, and Tokyo. The seating is communal and casual, with a long bar wrapping around the brewhouse where diners can sip a house-brewed Matcha Ale, Lemongrass Pilsner, or Yuzu Wheat as they wait for their noodles.
SIGNATURE DISHES
Tokyo Tonkotsu Ramen – 24-hour pork broth, chashu pork belly, marinated egg, black garlic oil.
Bangkok Pad Thai – Rice noodles, tamarind sauce, wild shrimp, peanuts, crispy shallots.
Taiwanese Beef Noodle Soup – Five-spice broth, brisket, pickled mustard greens, chili oil.
Laotian Khao Piak Sen – Chewy tapioca noodles, chicken confit, fried garlic, scallion.
Cambodian Char Kroeung – Lemongrass-marinated beef, stir-fried rice noodles, basil.
Matcha Ale – Smooth and herbaceous with a toasty green tea finish.
Yuzu Wheat Beer – Light, citrus-forward with a crisp, clean palate.
Lemongrass Saison – Earthy, floral, and subtly spiced—ideal for pairing with heat.
At Noodles + Brewhouse, every bowl tells a story, and every brew raises a glass to the bold, diverse, and delicious flavors of Asia. It’s casual, it’s vibrant—and it’s crafted with soul.