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By Elena Kadvany
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I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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Ramen shop replaces Muracci?s in Los Altos
Uploaded: Mar 25, 2015
Charley Noodle & Grill, a Hawaiian-style ramen shop, has opened at the former home of Muracci's 2 on State Street in Los Altos.
The restaurant's namesake, Charley Cheng, said he ran a long-ago Chinese restaurant in Los Altos for almost 30 years before retiring and moving to Hawaii ? but now he's back to serve island-style ramen. He took over the 244 State St. space soon after the Muracci's owners
closed in December 2014 after not being able to get a lease renewal.
Charley Noodle offers four broths to choose from (miso, shoyu, tongkatsu and original) which can be made non-spicy or spicy. Bowls start at $4 and come with green onions and baby bok choy; get extra noodles for $1.50. Toppings and side dishes ($2.50 to $3.50) include corn, a shoyu-flavored egg, boiled vegetables, fried shrimp, fried tofu, sweet potato, kim chi and for brave and non-traditional souls, chicken nuggets.
The restaurant's
website offers a tantalizing description for how the tongkatsu broth is made:
"To make our signature Tongkatsu broth, we slowly simmer pork bones until it is pearly white. Finally, after such a long, low-temperature cook, we add vegetables, dried fish, kelp, and other savory ingredients. The taste is exceptional, in part because it is never boiled. Touched with lighter-than-average seasoning, we pride ourselves in a bowl that can be drunk down to the last drop."
The noodles are handmade and reportedly thinner than Japanese-style ramen noodles.
Charley Noodle is open daily for lunch from 11:30 a.m. to 2:30 p.m. and dinner from 5 to 8:30 p.m.
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