using your noodle(s)

i've been kind of tired these last couple weeks, so i haven't had as much energy to cook dinner every night. still, a girl has to eat, so on one of the nights this week where i was just so not in the mood to stand over a hot stove, kevin and i went out to dinner instead.

i made reservations on opentable (luv it - suits my desire to not have to talk on the phone) at a place called circolo in our neighborhood. in hindsight, i should have realized the fact this joint offered 1K bonus points was a big red flag.

circolo is in the space that used to be home several years ago to tasty gordon's house of fine eats. do any of you remember it? that place rocked - good thing, too, with a name like that, otherwise: *awwwwkward*. especially loved their donuts. (mmmm, donuts) circolo has actually been around for about 4 years now, and frankly, i'm surprised b/c i can't figure out how it's lasted this long. maybe it used to be good, and something changed; whatever the case, i'm not sure for how much longer it's going to be around.

to make a long story short, circolo is pretty close to a disaster. (another red flag: when we got to the restaurant, there was a big banner hung outside the restaurant announcing it was now going to be open for lunch...bad sign.) the service was borderline (waiters were very friendly, but not around a whole lot, even though the place was pretty empty) and the food was mediocre - a direct result, i'm pretty sure, of the cooks not bothering to TASTE what they were making.

dudes, seriously, making delicious food isn't hard, but you can't do it unless you *taste* the dish as you cook it. if whatever you're making doesn't taste good enough for you to want to eat very much of it, then do what you need to do to fix it, and then taste it again (and do this again and again and again, if you have to). just don't go double dipping your tasting spoon into things, or, uhhhhh, go ahead and double dip, but just do it quickly before anyone SEES you. [i refuse to comment on whether i am guilty of the latter on the grounds that i may incriminate myself.]

anyway, i ordered the ahi tartare and garlic noodles. two extremely simple dishes to make - or so you would think. i can count on one hand the # of times i've actually sent something back and circolo has the dubious distinction of being one of them. i sent back the ahi tartare. seriously: yuck. the restaurant tried to make it up to us by 1) remaking it; 2) not charging us for it; and 3) giving us a complimentary dish (halibut ceviche). only problem is, when the food isn't good, you don't exactly want MORE of it ;) don't get me wrong, we appreciated that they actually cared (and yes, of course we tipped the waiter on what the bill would have actually been. i mean, come on, do i look like an ass? wait, don't answer that...).

the garlic noodles were also pretty disappointing - more like really bad chinese lo mein. where was the garlic? why was it oily not buttery? worse, there was going to be a lot left, b/c the portion was HUGE - enough for 4 people. i felt so badly about how much food was going to be wasted - especially since the restaurant was trying so hard to make it right - that i asked them to box up the noodles to take home. i figured this would be as good an excuse as any to experiment. would the noodles hold up under a "do over" the next night? i waited to see with bated breath (ok, not really; 24 hours is a long time to do that.)

the answer is: definitely yes. the next night, i made a really simple roast chicken (rinse and pat dry a 3 lb whole chicken; salt and pepper inside and generously salt outside; roast at 425 degrees until thigh reaches 170 degrees. rest for 10 minutes then carve and serve.) and served it with revised garlic noodles. turns out you CAN just rinse noodles a few times in hot water to remove any grossness. and turns out my hunch was correct: garlic noodles are freaking ridiculously easy to make. recipe below. enjoy!

(oh, and in case i wasn't clear before: don't go to circolo. i'd give it 1 star. kevin and i have an over/under bet going on when they'll close. we'll get back to you on who wins.)


Garlic Noodles

3 tbsps unsalted butter
3 cloves garlic, finely minced
2 tbsps soy sauce
2 tbsps brown sugar
12 oz lo mein noodles

Grated Parmesan cheese (optional)

Cook noodles according to package directions. Drain and set aside. In a large skillet over medium heat, melt butter and then add garlic. Saute for a few minutes, until softened and fragrant, then add soy sauce and sugar and stir until sugar dissolves. Add noodles and stir until evenly coated and heated through. Place in a large serving bowl, add - if you're into it - the grated Parmesan cheese (how much is up to you) and toss to combine. Serves 4.