April 17, 2014

Aug 8, 201208:10 AMTable Talk

Newton’s Noodles: Fuzu for the masses

Aug 8, 2012 - 08:10 AM
Newton’s Noodles: Fuzu for the masses

Dennis Friedman, chef and owner of Bethesda’s Newton’s Table, has a new project in the works: Newton’s Noodles, a fast casual restaurant that will be based around his signature creation, Fuzu, a comforting rice noodle dish similar to Pad Thai.

“Fuzu noodles outsells everything,” says Friedman. “Customers have told us that it’s the perfect balance of salty and sweet, with a touch of heat.”

The concept is similar to Chipotle (and Cava Mezze Grill, and other have-it-your-way restaurants). With the noodles, patrons will pick their protein (shrimp, scallops, chicken, tofu, beef) and their vegetables (carrots, snow peas, scallions, bean sprouts, broccoli, shallots) and whether they want it spicy or not.

But unlike the other fast casual restaurants, where the choices are precooked, Newton’s Noodles will prepare each dish to order from raw ingredients. “The cook time is three minutes or less,” Friedman says.

Check averages will be between $8 and $12, and the Fuzu will be available for carryout in Chinese to-go boxes, including family-size.

The first Newton’s Noodles will open this spring at 1129 20th St. NW, but Friedman hopes to rapidly expand, including opening a location in Bethesda or Rockville.

In the meantime, you can find Fuzu at Newton’s Table, including during the restaurant’s now-permanent Monday through Friday lunch special: an appetizer (soup of the day, kobe wonton or market salad) and any main course for $15.

4917 Elm St., Bethesda, 301-718-0550, www.newtonstable.com

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Welcome to Table Talk, the blog version of the column in Bethesda Magazine. Be one of the first to find out about new restaurants and food shops, and join in the lively discussion about first bites, snipes and recommendations.

Before becoming Food Editor of Bethesda Magazine, Carole Sugarman was an award-winning food reporter for The Washington Post for 20 years. She has also written for national food magazines and a food policy newsletter, as well as judged cookbook and cooking contests. She lives in Chevy Chase where she eats PB&J for lunch when she’s not working.

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