Food News

Your March Food News

New noodle place, zero-proof bar, and another Seven Stars

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Ramen bowls and more at Y Noodle & Bar

Y Noodle & Bar, started by three friends with a passion for sharing food from their native regions of China – and whose names all start with Y – brings a blend of authentic Chinese and East Asian cuisine along with creative twists on classic dishes (Pork Belly Cotton Candy, anyone?) to West Fountain Street. Cocktails crafted from Yuzu – a grapefruit-like citrus fruit – are the stars of their drink list, including the Yullini (mixed with sparkling wine), Yuzu Daiquiri, and Blue Trip (with tequila, Blue Curaçao, and melon liqueur). While their ramen bowls tend to be crowd pleasers, dishes like the Shanghai Pan-Fried Dumplings, authentic to the Jiangsu region of China, and bao offerings set Y Noodle & Bar apart in Providence’s already vibrant Asian cuisine scene.

The ritual behind tea-making meets the Thayer Street nightlife scene at Ceremony, where their premium teas are elevated to zero-proof cocktails in complexity and creativity. Owner Michelle Cheng teamed up with a mixologist to “create a social space where you can enjoy a spirit-free beverage without sacrificing the craft drink experience.”

And that craft-like care is evident even before the first sip. For example, the Mr. Lawrence cocktail begins with an Oolong base, sweetened with housemade pineapple gum syrup, and poured over hand-cut ice. The Yame Kumo gets its frothy, cloud-like appearance from oat milk foam, which tops the matcha-based, citrusy, rice-flavored drink. Of course, you’re also always welcome to partake in their traditional tea ceremonies and taste the transitions between six separate steeps. 

While Olga’s Cup & Saucer officially closed its doors in December, rest assured that the cozy spot on Point Street will be in good hands with Bill and Tracy Daugherty, who will open the fifth Seven Stars Bakery on the heels of their most recent in Cranston. “It wasn’t part of the plan to move that quickly to another location,” says Bill, “but the uniqueness of the opportunity was really exciting for our entire team.” Centrally located, the new spot has a lot of charm, patio space, and an ideal layout for expanding their catering service.

There’s still a lot of work in store, but Bill cites the enthusiasm and dedication of their bakers, who have made the process “seamless,” and anticipates a late-spring/mid-year opening.

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