Mix and match

Combinations are endless at Mongolian Grill

Stacee Sledge

July 18, 2002 East Village Mongolian Grill and Bar, near the old drive-in theater on Lincoln Street, opened its doors in April and touts itself as the first and only Mongolian grill in the area. Its dining room is spacious, bright and, on a recent visit, packed. Although the restaurant offers a full menu, we were there for the buffet and grill as, apparently, was everyone else.

I often enter buffets with a troubled feeling. As far as mass consumption eateries go, I'm not usually a fan; it can be tricky to keep food a pleasing temperature and consistency. The buffet at East Village was fine, better than most even. It includes an array of hot Chinese dishes such as egg drop soup, fried rice, sweet and sour pork, lemon chicken, General Tso's chicken, black pepper mushrooms and boneless spare ribs.

But the grill at East Village is so satisfying that the buffet - no matter how good it might be - pales in comparison. I recommend you go for the grill and rely on the buffet simply for side dishes.

At East Village, you create your own entrée by choosing from an array of items at designated food bars.

East Village Mongolian Grill & Bar

Location: 950 Lincoln St. 

Phone: 647-1888

Serving: A marvelous Mongolian grill and satisfying Chinese buffet.

Menu items sampled: Buffet and grill lunch $7.95
Buffet and grill dinner $10.95

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.

The Fine Print: I dine on my own dime. The opinions herein are mine alone, not The Bellingham Herald's. Agree? Disagree? Please drop me a line at StaceeSledge@hotmail.com.

 

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