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Kapow Noodle Bar – New executive chef Chuck Gittleman has released his first menu of more than a dozen spring specialties at this lively 3-year-old Asian nook in Mizner Park.
His duck spring rolls with Szechuan garlic ($9) have proved popular.
“We cook it confit with ginger five spice and use soy sauce,” says Gittleman, who has worked for legendary restaurateurs Dennis Max and Burt Rapoport. “Duck ramen is what started it off because I wanted to introduce more fat into the ramen dish, and what better fat than duck fat? The duck steamed buns are my favorite with the Asian pear kimchi — sweet, salty and spicy ($9).”
His inspirational duck phat ramen ($23) — a weekend special — incorporates seared foie gras, pickled mushroom, veggies, soft-boiled egg and truffle broth ($23).
Soy caramel spare ribs ($12) and Korean BBQ short ribs ($23) are other standouts.
Saged by the Berry is the seasonal cocktail hit with green tea-infused gin, sage liqueur, lemon juice and blackberry jam ($12).
“We strain it into a sexy coupe glass and top it with a fresh sage-wrapped blackberry that hits your senses before you taste it,” mixologist Brett Robertson says. “You’ll be ordering another one before you realize it.”
431 Plaza Real, Boca Raton, 561-347-7322, KapowNoodleBar.com