Moving is never easy. But Kapow Noodle Bar’s change in venue comes with many exciting new offerings.
The eatery — in Mizner Park since 2011 — relocated to a larger space within the complex. Its new 5,175-square-foot space doubles its seating capacity, offers room for special events, an indoor/outdoor wrap-around bar, covered patio seating, an eight-seat omakase bar and three private fully automated karaoke rooms.
There are also new culinary offerings.
“For over a decade, Kapow built a cult-like following with a truly great menu,” said Sub-Culture founder Rodney Mayo. “But during that time, diners’ palates have grown along with their desire and openness to try more authentic Asian flavors. We will add new ingredients and apply them differently so that the flavors really pop.”
Those dishes include Red Oil Dumplings with pork, shrimp, tingly red oil sauce and cilantro; Carrot Dumplings with bamboo shoots and mushroom and Grilled Oysters with kimchi butter.
A cocktail program created by mixologist Angela Dugan re-purposes viable food waste — avocado skins will be used for toasted rice and avocado orgeat, while pineapple cores will find new life for a minty lemongrass-pineapple shrub.
Signature drinks include Akai with El Tesoro Blanco Tequila, hibiscus, Montelobos mezcal, ginger, Chareau Aloe Liqueur, Suze and aquafaba.
For more information, visit kapownoodlebar.com.