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Big Bowl Restaurant Review: Featuring primarily dishes from China, Thailand and Vietnam, with plenty of noodle-based entrées, Big Bowl's recipes combine the freshest raw ingredients in the market and the best staples possible, including special noodle makers. While we would wish for some flavor changes, most dishes are true to their roots. Such entrées as the blazing flat noodles and the Szechuan garlic chicken with hand-cut noodles absolutely sparkle. Patrons also can select their own veggies and meat for a stir-fry, letting the kitchen crew then cook their personal dishes. For dessert, consider the Ice Cream Pagoda made with cinnamon sugar wontons. Bring friends so you can explore more dishes here, but be warned: Lines may be long.