LET’S EAT: Dashi Noodle Bar: Run for the bunsJun 30th, 2012 | Category: Food
by Cameron Deuel
A popular lunch spot, Dashi Noodle Bar serves noodle dishes featuring local and seasonal ingredients. Open just four hours each day, from 11 a.m. to 3 p.m. on Mondays through Fridays, the restaurant sees a steady stream of customers at their location on Unity Street in Bellingham.
“We’ve been getting such a great response from the community,” said Josh Silverman, owner, chef, and manager. “This has been an idea that I’ve had for quite some time. There’s nothing really like it in Bellingham and I thought it would be something that would go over well. Plus, I love noodles.”
Dashi Noodle Bar opened its doors for the first time last October. Silverman, who has been in the restaurant business since he was 16 years old, formerly owned, managed and cooked at Nimbus restaurant on the top floor of the Bellingham Towers building. The restaurant closed last year.
“This time around, I really wanted the place to be approachable,” Silverman said. “What’s great is that we’re still able to use high quality ingredients but with a lower price point.”
Rather than serving tenderloin or more expensive cuts, Dashi uses brisket and pork shoulder. “Even though we’re using more humble cuts of meat, we’re able to provide something for everyone,” Silverman said.
The menu offers vegetarian options, steamed buns, an extensive selection of condiments, and even a selection of meals for children.
“We’re still working with the same farmers as before,” Silverman added, noting their use of meat from Farmer Ben’s in Lynden, Draper Valley Farms from Skagit Valley, and grass-fed beef from Long Valley Ranch in Oregon. Dashi Noodle Bar also uses local produce. “We try to keep our food as local and seasonal as possible,” Silverman said. “All of our produce comes from four or five local farms, which shows a lot in our condiment bar.”
The condiment bar offers a rotating list of seasonal pickles, kimchi, and pickled turnips. “We get some of our stuff from Rabbit Field Farms and the pickled chard stems are from Joe’s Gardens,” Silverman said.
The restaurant’s location wil move in the fall, when Silverman sets up at a new, larger space downtown. “We’re in the process of renovating a new space on State Street,” Silverman said. “It’s going to be an indoor space with a dining room.”
Currently, Dashi Noodle Bar is leasing a space from Ciao Thyme. “Doing Dashi here was sort of a test-run,” Silverman explained. “I wanted to see how well people would respond to the food we serve and it was so great that I took the next step.”
The new space will be shared with Acme Farms + Kitchen, currently renovating the Dahlquist building to become a Bellingham hub for their business, including plans for a commercial kitchen and possible retail space.
“We’ll also re-open with longer hours, including weekends,” Silverman said. “The menu will expand too, including more appetizers and salads as well as beer, wine and sake.”
Dashi Noodle Bar will remain on Unity Street until the end of the summer and will continue to be a vendor at the Bellingham Farmer’s Market on Saturdays and Fairhaven Market on Wednesdays.
Dashi Noodle Bar is located on 207 Unity Street in Bellingham and is open from 11 a.m. to 3 p.m. from Monday to Friday. Orders may be placed by calling 360-305-1500 or by filling out an order sheet online. For more information, visit dashinoodlebar.com or their Facebook page.
Published in the July 2012 edition of Grow Northwest magazine