Best Bites: Euclid Hall’s Dan Dan Noodles

December 2013

When chef Jennifer Jasinski opened Euclid Hall in 2010, she told me that the menu was a collection of favorite comfort classics from around the world. More than three years in, with everything from poutine to an oyster po’ boy to chicken schnitzel sharing the menu of her Larimer Square tavern, this inspiration still rings true.

During a recent visit, I made a meal of the Dan Dan noodles (also spelled Don Don). Traditionally, this street fare from the Szechuan region of China comes with egg noodles “liberally topped with a spicy peanut sauce or sesame-based sauce,” writes the late Barbara Tropp in the Modern Art of Chinese Cooking. At Euclid Hall, chef de cuisine Jorel Pierce serves udon noodles—steeped in a complex star anise broth—with house-made oyster sauce, peanuts, fresh ground Szechuan peppercorns, and site-butchered Yorkshire pork several ways (rolled sous vide belly; trussed, rendered loin; ground, five-spice shank; and char siu shoulder). “My recent experience with Top Chef Masters [Season 5] led to an incredible meal at Lukshon in Los Angeles and a burning need to eat more complex than traditional Dan Dan,” Pierce says.

Beer pairing: This winter, Euclid Hall beer guru Jules Bouchard recommends pairing this warming dish with the Dogfish Head Indian Brown, a malty and hoppy ale.

1317 14th St., 303-595-4255

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