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Tei An, the soba noodle restaurant and sushi bar in One Arts Plaza, is finally opening this coming Monday, August 11, according to an employee who answered the restaurant's phone (214-220-2828). It's been a long wait for this new spot from Teppo and Tei Tei Robata Bar founder Teiichi Sakurai. Fans of Sakurai's other establishments have been wondering for months about its imminent opening (check out this thread on Chowhound started in April). I peeked through the restaurant's windows last week and the place certainly looks ready to rock. The interior is small and serene, with a low, large bar in the space's far corner and another, smaller one near to the door. I'll call again Monday to confirm it's open (UPDATE: confirmed with a manager, y'all, tonight's the night), but I gotta say, I'm excited. I adore fresh soba (thin buckwheat noodles). Somebody tell me if I'm wrong, but no one else in the area currently makes them fresh. The restaurant has imported special equipment from Japan to do the job, which I heard was part of the reason for the latest (and last?) round of delays. If you stop in next week, let me hear what you think. |
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Comments
Posted by Mooshed @ 6:21 PM Fri, Aug 08, 2008
Well... It's a bout time! It will be nice to see Yosuke behind the bar again (I hope)!
Posted by Margie @ 10:40 AM Sun, Aug 10, 2008
That sounds terrific. I've got to try that. I've never even heard of anyone making the noodles from scratch around here.
Posted by Monica @ 10:12 AM Tue, Aug 12, 2008
I had dinner last evening at the soba bar. The atmosphere and surroundings are beautiful. Although I don't have any reasonable comparison, the Walnut Soba was very good. It is certainly a dining experience unlike any other in Dallas.
Posted by Mooshed @ 5:31 PM Tue, Aug 12, 2008
Yep, ate there last night… it’s beautiful, a stunning room. The Soba Bar is one of the coolest settings around - and with a window spanning the back wall, through which the artists creating the fresh buckwheat noodles are visible. It’s a joy to have real soba now in Dallas. We sampled 3 cold soba dipping selections - it’s the real deal. I encourage everyone interested to give these items a try, perhaps we can educate some palates with this classic Japanese delicacy! (It was also great to see Yosuke back behind the bar, and fun to see all the Teppo and Tei-Tei staff and chefs celebrating the opening!)
Posted by Bill Addison @ 3:08 PM Wed, Aug 13, 2008
Looks like higher-end, made-in-house soba may be an emerging trend nationally: http://events.nytimes.com/2008/08/13/dining/reviews/13rest.html?ref=dining&pagewanted=all
Posted by Scot @ 2:51 AM Tue, Sep 09, 2008
You've got to try black sesami cocktail,,,,,outstanding!!!!