Ingredients include lo mein noodles and a plethora of veggie
options, such as baby corn, bean sprouts, bok choy, broccoli,
carrots, onions, green peppers, mushrooms, snow peas and water
chestnuts.
Meat options consist of thin shavings of chicken, beef, lamb,
pork or squid. The combinations seem limitless.
We heaped our bowls high with the fresh fixings, and then
stood in a short, speedy line at the grill. While waiting, we
perused the lists of sauces and additional seasonings the chef
can add before grilling. Sauces include garlic, black bean,
barbecue and teriyaki, and seasonings range from sesame oil, hot
chili oil and cooking wine to minced garlic and fresh ginger.
When it was my turn, I handed over my bowl and watched the
first chef, then the second, stir fry the entire concoction on
the open Mongolian grill, moving the mounds counter-clockwise,
adding new bowlfuls of goodies in one place and plucking
finished dishes from the other side. Before I could say
"yum," my bowlful was returned to me, now steaming,
ready to be devoured.
My dish was built on a generous portion of egg noodles - a
favorite of mine - layered with slices of green pepper, onion
and mushrooms, then topped with bean sprouts. The black bean
sauce and sesame oil I selected rounded out the dish, adding
depth and flavor to an already appealing blend.
A sprinkle of fresh sesame seeds from a container on the
counter curving around the grill crowned the plate.
My one caveat is the amount of additional oil poured on
during cooking. Mine was fine, but my husband found his too oily
and relied more on the buffet for the bulk of his meal.
I sampled a handful of buffet items alongside my main entrée.
Crisp, buttery shrimp with a bit of garlic crust and kung pao
chicken were two notable favorites. Not every dish on the buffet
is labeled, which can be seen as a drawback or a fun way to
sample the unknown.
Dessert was a bowl of soft-serve ice cream, cookies, peaches
in syrup, or bananas in strawberry sauce.
While I found the grill to be the star at this new eatery, I
don't want to overlook the extensive menu of prepared meals also
offered by East Village. Although we weren't offered menus when
we sat down, one will appear on request.
You can enjoy a myriad of traditional Chinese dishes,
including egg rolls, crab rangoon, chow mein and egg foo yung.
There are also many intriguingly titled Chef's specialties, such
as Dragon & Phoenix, Happy Family and Sizzling of Three.
For those seeking healthier options, a handful of dishes are
prepared with no oil, MSG or corn starch, and are low in salt
and cholesterol.
These include the veggie-laden Buddhist Delight, steamed bean
curd with vegetables, and steamed chicken or shrimp with
broccoli.