Tap Dogs with some colorful cuisine at Lulu's Thai Noodle Shop. Tap Dogs was a bit of a kick but the true steel-toed boot to the behind came courtesy of the fiery chilies laden within that flavorful Thai.
The girls and I first ventured into ordering the house bubble teas, as I had always wanted to try them. Bubble teas are also known as pearl milk teas and were invented in Taiwanese tea shops in the 80's. The tea base is mixed with milk and often fruit. At the bottom of each of these teas are tapioca balls or the "pearls" in question. Kiko and I got the honeydew flavors and Deb sampled a mango-flavored alcoholic version with added vodka. The conversation starting dissolving into expected lewdness with the mention of the hazard of possibly choking on the balls, so thankfully the starters were landing.
ginger-peanut sauce. The highlight of the appetizers for me, though, was the featured off-the-menu tofu sliders....thinly sliced, Thai-barbecued tofu topped with housemade tangy pickles and a delicious cilantro chimichurri sauce. Keith chose the Lulu's-favorite Drunken Noodles (light, wide rice noodles tossed with peppers, Chinese broccoli, Thai basil, scallions, lemongrass and egg) as his entree and enjoyed it while I delighted in my senses-clearing Blazing Wok Bowl (same noodles tossed with jalapenos, Chinese black beans, scallions and Napa cabbage). Kiko loved her off-the-menu special entree...quinoa with fried spinach and pineapple. For dessert, we all shared a Thai street food ice cream sandwich (a centerpiece of Christopher Elbow's Glace fried banana ice cream served in a spiky sweet bun) and agreed that it was a marvel, despite the spiky bun reminding us of cow udders. This comparison, of course, speaks more to our juvenile humor then the preparation of the bun....hence the reason we got such a chuckle from the server earnestly asking us if we would have enjoyed Tap Dogs more had we been high.
Good tap, good Thai, good times!