Chik’n & Mi gives the noble bird an Asian spin

There’s something lovably gritty about the stretch of urban Louisville along lower Brownsboro Road in Clifton that some call LowBrow, and we’re OK with that. Take that well-worn restaurant building that sits up on the bank across from Kroger. Home to a dozen short-lived spots over the past couple of decades, it started life as a Pizza Hut sometime back in the ‘70s. You know the place: It’s one of the city’s most storied restaurant graveyards.

But now a new arrival has upped the ante significantly with an attractive renovation — off-white walls and raw wood, with squadrons of antique-look light bulbs overhead, bare-wood tables and wooden floors. The new arrival, Chik’n & Mi, remains as casual as the neighborhood but brings a powerful game that has been drawing crowds — and even gaining a mention in a where-to-eat-for-Derby Zagat review — since it opened late in March.

The owners, Culinary Institute of America graduate Jason McCollum, and his wife, Aenith, whom he met at the CIA, are challenging the hegemony of Kentucky Southern-style fried chicken with an exotic twist: It’s an Asian fried chicken and noodle shop, and it’s a sophisticated bar offering beer, wine, bourbon, cocktails and a whole page of artisan sake.

The eclectic menu goes well beyond Asian chicken and Asian rice noodles (“mi” in Vietnamese). Nine starters range from $4 (for egg rolls) to $14 (for the crudo of the day, spicy tuna tartare and trimmings). Seven sharable sides, well suited as lighter entrées, are $3 (for steamed jasmine rice) to $8 (for hot-and-spicy tofu and rice flakes). Three noodle soups, usually ramen or pho) are $14 or $15. FreeBird brand organic chicken comes in your choice of sandwich, wings and drumsticks, or nuggets. They range from $7 (for three pieces or nuggets mix) to $12 (for five pieces).

House-made pickled vegetables ($5) make a palate-teasing starter. A crunchy mix of spicy radish, tiny garlic flowers, crisp green beans, turmeric-scented cauliflower florets and kimchi filled a small rectangular plate.

Miso sesame salad ($8) brings mixed lettuces and arugula, julienned asparagus, snow peas, radish and shimeji mushrooms, with black and white sesame seeds and a citrussy, spicy miso-sesame vinaigrette.

Three large, tender Bibb lettuce wraps ($6) bore payloads of fine-chopped chicken (or tofu if you like) with radish, bok choy, herbs and spices.

Fried cauliflower ($6) is crisp and dark, dressed with a Calabrese fish-sauce vinaigrette, pickled currants, toasted sunflower seeds and fresh herbs.

Thai-influenced tofu cubes and rolled rice flakes (wide noodles) at $8 were pan-seared with spicy guajillo chile sauce and served on wilted, water spinach with Thai basil and pepitas.

Don’t expect Southern-style breading on Asian fried chicken. These juicy, flavorful dark-meat pieces are lightly dredged in tapioca and rice flour, then fried at high heat to a thin, extremely crisp crust. Choose among sweet soy sauce, mild Southeast Asian hot sauce Jeaw Bong spice, X-tra hot, or “naked” with peppercorn ranch dressing.

Ramen, frankly, has some room to grow here. It’s certainly palatable, but it takes time and effort to master this high Japanese art. The broth should show the result of hours’ work, clear and vividly flavored, bathing chewy noodles and carefully prepared ingredients.

Our veggie ramen and garlic miso ramen with pork belly (both $14) weren’t failures, but they had to struggle for a C grade. The veggie ramen noodles were tragically overcooked, melded into a doughy ball. The pork-belly ramen noodles went the other way, edible but undercooked. The broths were cloudy, and their flavors failed to pop; and so it went. Keep working on it, folks. Ramen is an art.

Both meals rang up to around $45, with $10 tips. •

Chik’n & Mi
2319 Brownsboro Road
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About a half-mile away from Chik’n & Mi, in the heart of Clifton, the guys at Mirin get ramen right. I needn’t repeat my recent glowing review (LEO Weekly, Jan. 11), but news of lunch hours and an expanded menu drew me back for a revisit the other day. I still love it just as hard.

The noodles menu has expanded to six choices ($11 to $16), including two vegetarian options, one featuring Mirin’s remarkable fried tofu, a crack-like preparation that’s guaranteed to make tofu-lovers out of tofu-haters. The Veggie II ramen ($11) brings together three types of mushrooms with roasted tomatoes, pea sprouts and bean sprouts in a remarkable umami-laden broth that calls you to lift the bowl in order to savor every last drop.

Tuna tataki ($10) is a bit like a large serving of sashimi. Thinly sliced, delicious sashimi-grade tuna had been grilled on the outside but raw in the middle, its flavors kicked up with house-made seafood-based XO sauce and crisp, fine-chopped pickled daikon.

You could call Bao ($2), two-bite Asian tacos: Thick rounds of white steamed bun wrap around crispy tofu, chicken or pork and a shmear of creamy-herbal sakura cheese from Hokkaido, Japan.

A memorable lunch rang the bell at $26.50, plus a $6.95 tip. •

2013 Frankfort Ave.
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