Chow Down Grill’s Chef/owner Josh Marcus giving a lowdown on my Grilled Hamachi.
I am very excited to tell you about a lovely modern “Classic American Chinese” restaurant right in my own little neighborhood, Surfside.
I’m not sure Josh (2nd from right) should have called it ‘Chinese’ because it confuses folks who are expecting typical deep fried wings and a bucket of fried rice! This is hardly that kind of restaurant, far from it. I am not a fan of traditional Chinese food, often there’s too much seasoning, salt and sauce. (I can say this, cause I’m half Chinese.)
What I like about Josh’s cooking is that he makes the food taste good by using what’s seasonal, fresh and sustainable and mostly local with daily Specials. Everything I’ve had there makes me so happy. It’s ‘real’ cooking not ‘restaurant’ cooking. I can’t put my finger on it, but it’s food I would make ‘at home’! Yeah, there you go.
Even though the mix and match menu is not a new idea, his choice of vegetables are! Not the usual combinations and always crispy, crunchy, not oily, goopy or deep fried.
You can choose from 4 different proteins then top off with 6 different sauces of your choice and vegetable selections. You can even ask for your dish Naked i.e. no sauce (this is how my husband and I eat nearly every night. When you have sauce, you want tons of starch to sop it up!)
Josh has a cute 3 wok station setup. Not woks I would recommend for home use, one handle, carbon steel but that’s what most restaurants use. I explain in detail the reasons why here.
This week, I went with galpals, Josh’s day off but you couldn’t tell, cause Tiger, yes, that’s her name, did a fabulous job with a nice smile. I always worry when the chef is not in the house, I just want consistency and hope the standard the chef has set is followed and in this case, Tiger definitely did. She also gave us a tip that the Mongolian BBQ sauce was their spiciest, that’s what I want on my next visit there!
My friends kept asking why we can’t have more restaurants that serve fresh foods with Asian flavors! I’m pleased to say there are a few just opened, will be posting more, so do come back and visit.
Lunch with galpals…
More dishes I’ve tried…
House Special Noodle Soup was very ‘homey’ and really enjoyed this. The soup was pure stock, no salty, MSG taste that you get in Pho restaurants that make your eyes look puffy the next day. Beef was very tender and tasty.
Basil Chicken and Shrimp Dumplings. I mentioned to Josh that dim sum chefs specialize in making this one thing and take years to refine. But you cannot stifle a chef’s creativity, his concept was to use squid ink for color and flavor.
Organic Chicken with Spicy Herb sauce, honshimeji-oyster mushrooms and chives. I don’t usually order chicken because I find white breast a bit dry and tasteless. My husband won’t eat it either, my mother was convinced he was a Chinaman in his previous life! But Josh’s chicken was juicy and quite a nice surprise.
I know foodies who are there nearly every week, sometimes twice a week, you know who you are! Run and give Chow Down Grill a try, open lunch and dinner, there’s even delivery depending on your location, ask first. Keep your mind open about the ‘Chinese’ food and you’ll be rewarded with some yummy Chow! When you enjoy Josh’s cooking, praise him, he’ll appreciate it. It’s hard work running a restaurant and tell him you heard it through Wok Star…
More about Chow Down Grill…
Interact with Josh Marcus on Facebook. I’ll be uploading more photos there, so remember to take photos when you go and share what you eat with us.
A foodie does a great job of reviewing restaurants on Food for thought.
Mangoandlime blogger, Paula Nino’s First Impressions.
Disclosure: My first meal at the original restaurant in Surfside was complimentary but I’ve been back numerous times on my own dime. I’ve even had my HOH WOK CLUB gathering there with cooking students. I’ve been to the South Beach restaurant on my dime and quality was still consistent but smaller portions.