From Our Editors
Visible from the seats bordering Jade Spice's noodle house, chefs handcraft doughy strands in the Lan Zhou style. The history of this technique stretches back 160 years, to when nomadic people of northwest China began serving the pulled noodles in clear, aromatic broth to their honored guests. Jade Spice's own honored guests savor these handmade noodles alongside a broad menu of meat and vegetarian dishes, washing them down with beverages brought from home. Drawing inspiration from 30 years in the restaurant industry, owner Hong Zhang masterfully blends tradition with modernity within Jade Spice. Ceremonial vases and statues make their homes amid a sleek decor of red booths, red walls, red rafters, and bashful greenery.