We are deep in noodle soup season, a perfect time to explore past the region’s obsession with ramen and pho. Meet mixian.
It’s a Chinese noodle soup from Yunnan Province, featuring round rice noodles in a pork broth. Eater and Rachael Ray say it will be the next carb-filled bowl to capture our attention. And Saveur wants you to eat it for breakfast.
Northern Virginia has its own version with Yunnan By Potomac. Opened earlier this month in Old Town Alexandria, the menu is slim to start—when I was there last week there were five items (all $15) to choose from at lunchtime. The little pot mixian is deeply savory, and the piggy flavor shines through especially with craggily formed pork meatballs and a few thin slices of roast pork. Bits of pickled mustard green stems add a punch, but mostly it’s a homey, meaty, carby display of how a good broth makes the world a better place. // Yunnan By Potomac: 814 N. Fairfax St., Alexandria
News, events, etc.
Himitu’s Kevin Tien will open Hot Lola’s, a fried chicken shop with Sichuan flavors, inside Quarter Market at Ballston’s new shopping district. [Eater]
Copa, a Spanish restaurant with a sangria garden, will also open in Quarter Market. [ARLnow]
Attention hop dorks, please meet Lotus, which will bring “waves of orange and vanilla followed by notes of candied grape and tropical fruit aromas” to a beer near you. [The New School]
Fantasticks, a customizable gelato bar shop, will pop up in One Loudoun. [The Burn]
Singapore’s signature dishes. [Roads & Kingdoms]
Where are the black restaurant critics? [Eater]
