Kapow! Noodle House to Open November 1
The pool of "hundreds" of applicants has been narrowed to six candidates, each of whom will shop for ingredients and cook for the partners next week in the final interview round for the executive chef position at Kapow! Noodle Bar.
"We're especially excited about this restaurant opening because it's the first chef-driven concept in our collective restaurants," said Lazar. "So finding the right person who will take ownership of the concept and the menu is really important."
Asian fusion dictates the current draft of the menu, which will include pork buns, Korean-style volcano rock shrimp, dumplings, ramen, udon noodles, and chow fun. Items will be locally sourced; a handful will accommodate those with gluten allergies and "Cross-Fit freaks on paleo-type diets," said Lazar.
The candidate who lands the position will accompany the partners on their next food-scouting trip to New York, which will, naturally, include trips to restaurants in the David Chang empire.
As a cocktail consultant, Kapow! Noodle House has hired Freddy Diaz, who will draw up a drink menu and guide the restaurant in recipes for house-made elixirs, including bitters. The partners snagged plots from the soon-to-open Boca Raton community garden to grow herbs for cocktails and dishes.
The partners designed the 1,600-square-foot space using reclaimed wood, energy-sustaining appliances, and other eco-friendly measures, says Lazar. "It means a lot to us to leave a small footprint on the environment."
Lazar said he embraced the chance to work with the "visionary" Mayo and Frielich pair: "Not only are they passionate and laid-back, but nine out of nine times, they have the focus and the resources to see things through. And that can be rare in the restaurant industry."
Kapow! Noodle Bar is scheduled to open November 1.
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