Newspapers / The Guilfordian (Greensboro, N.C.) / Aug. 27, 2004, edition 1 / Page 4
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AUG 27, 2004 WWW.GUIUFORDIAN.COM Take your tastebuds to Vietnam Holly Butcher Features Editor When you walk inside, your eyes are greeted by walls of green: flowers, plants and paint ings all radiate a pleasant shade of green. The appetizing smell of Asian delights welcomes your nose as you are quickly directed to your table. This is the Binh Minh Vietnamese Restaurant on 5211-C West Market Street. With a multi-page menu, there is something for everyone: meat eaters can find options like steak or chicken; seafood lovers have sever al choices of fish and mussels; and vegetarians will be happy with the alternative entrees such as tofu, vegetarian chicken (a soy-based Have you had your Boba todayP Katie Elliott Alumni Contributor You walk in, glance around at the blue-sky, white-cloud inte rior, and sit down beside a fully-mir rored wall. Your server comes imme diately and hands you two menus, one for food and the other, on luxuri ously colored rice-paper, for bever ages. Then you flip open the menu and do a double take. The menu looks normal.lt's arranged just as it would be at any restaurant, into categories like beef, chicken, seafood, and noodles. But there's a catch: this restaurant is all vegan. This is the Boba House, Greensboro's newest and most sur prising addition to vegetarian cui sine. Located on 332 S. Tate Street, the Boba House opened late this summer and is busy impressing the meat out of this town. The front of the menu informs the salivating diner of the restaurant's mission and explains the menu's organization. "All ingredients used in Boba House's kitchen are soy-based prod ucts, gluten, and seasonal vegeta bles. Dishes are described in ways FEATURES meat alternative), vegetables, and a variety of noodle and rice dishes. Binh Minh falls into the moderately priced category. I went there with a friend and we ordered soups, spring rolls, and entrees that totaled $35 including tip. The dinner was defi nitely worth it. The food was delicious. I chose the egg drop soup, while my friend had wonton; we both agreed they were very tasty. For an appetizer we went with vegetarian spring rolls, an excellent choice. Wrapped in a clear noodle, these rolls were filled with mint leaves, noodles and eggs. It was accompanied by a great peanut sauce. Our main dishes were, of course, the highlights of the meal. I ordered vegetarian chicken in a ginger sauce, which came with the specialty the Boba House is HE'!: named for, a glass of Mpjj f" * guava-flavored Boba ST Also called bubble HMHHHwIRhF I !■ fln tea ' peari tea * J 'zhen zhu nai cha,' m jg Boba tea first origi- nated i n Taiwan I features fruit juice MEGAN W " h 003 The staff at Boba House welcome diners Greensboro's Bo ba that our guests are accustomed to and NOT with the intention of creat ing any false impression." Right. The hard part's next: decid ing what to order. There is the "Poultry in Motion" soup, fried shrimp, lemongrass chicken, garlic beef, the 'Tate Street Melting Pot," and much, much more. This is the Boba House's one diffi culty: you want it all. After some quality menu-time, mydining companion and i finally settled on a starter and drinks, and got a wonderful surprise with their arrival. I sipped on a steaming cup of jas mine green tea. My friend opted for Good in c . lettuce and white rice. The sauce had a little kick to it that comple mented the ginger flavor nicely. Along with excellent food, the service at Binh Minh was great. We were seated immediately, and throughout the dinner we had friend ly and helpful waiters. Our food came out quickly, especially consid- House offers an extensive list of drinks, served in both juice and smoothie form. Flavors range from the expected strawberry and peach to the exotic honeydew, cantaloupe, and avocado. After our drinks, we split an appe tizer of lettuce wraps ($5.95), which the menu described as "finely chopped beef, stir-fried and mixed with carrots, cellophane noodles, shiitake mushrooms, cilantro, and mint leaves, served with fresh let tuce to wrap it all in." We laughed at our messiness as we wrapped the stir-fry in torn let tuce leaves, dipped it in the tangy, soy-based sauce, and dropped bits PAGE 4 GREENSBORO, NC ering that the dining room was reasonably full when we arrived. With pleasant staff and wonder ful food, I would recommend Binh Minh to anyone. It's easy to get to, and they serve large quantities of terrific Asian food that work well as leftovers. PREVIOUSLY PUBLISHED IN THE GUILFORDIAN of food ail over the table. We barely finished before our entries came and, with them, another pleasant surprise. I chose a dish of crispy spring rolls with rice noodles, served cold atop a huge bowl of fresh vegeta bles with a fabulously tasty house dressing. My dinner companion went for a delicious entr6e of "chicken" sim mered in a spicy sauce of ginger, garlic, and onions. Each meal cost between $6 and $6.50, a small price for the incredible quality of food. All of the Boba House's dishes are reasonable, ranging from an extensive list of soups and salads for $3.50, to Paradise Island "Beef," the most expensive dish, at $10.50. Daily lunch specials are offered between 11 a.m. and 2:30 p.m. on weekdays and feature a choice of entree, salad, and spring roll for $5.50. This is the best new restaurant in Greensboro, and the back of the menu poses the all-important question: Have you had your Boba today? 3€ ORIGINALLY PUBLISHED NOV. 14, 2003
The Guilfordian (Greensboro, N.C.)
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