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NOODL

Kat Rembacki

Kat Rembacki

Storyteller at Core Detroit
Dance party crasher; wordsmith; downtowner;Disney geek; whipped cream junkie; die-hard Tigers fan. Join me on on my epic quest for the perfect turkey reuben.
Kat Rembacki
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When Steven Reaume isn’t running the show at Grand Trunk Pub, where he is the manager, you’ll find him in his kitchen making homemade pastas and sauces. But these are not your grandmother’s classic pastas. Steven adds contemporary twists to each dish, with some surprising (and incredibly delicious) results. He’s designed a series of four popup dinners, called NOODL, featuring a different noodle and sauce each time.

The first NOODL dinner, En Brodo (“in broth”), brought to the table gorgeous dishes like ricotta tortellini in a lobster broth, and braised duck tortellini in a spicy ginger sauce. Steven respects the classic art of pasta making, meticulously crafting each noodle by hand, but his flavors are unexpected and unique. It’s the classics, with the volume turned way up.

His second popup, Ragu, will take place on Thursday, Jan. 15 at Checker Bar, and will highlight four different rigatoni pastas in four unique stewed sauces. We can’t wait to sink our teeth into a braised rabbit ragu with porcini rigatoni, turnip greens and stilton mascarpone. Then again, the root vegetable ragu with black pepper rigatoni, crispy artichoke and asiago sounds pretty tempting. This is going to be a tough decision.

Also on the menu will be a lovely freshwater fish ragu with lemon rigatoni, Nocellara olives (large, green olives grown in Sicily) and spicy bread crumbs. It’s a smart dish: fish and lemon go so well together. But it’s a completely new take on that pairing.

Rounding out the mouth-watering pasta dishes will be a lamb shank ragu with tarragon rigatoni, gremolata (a mixture of lemon zest, chopped garlic and parsley) and pancetta. The bowls are a bargain at just $6 each.

If you’d like a salad to pair with your pasta, NOODL will be serving a refreshing chicory salad topped with pomegranate seeds, fennel and grapefruit vinaigrette. End your meal on a sweet note with a luscious chocolate polenta pudding cake topped with a heavenly dollop of Calder’s whipped cream. Dessert and salad will cost $4 each.

Dinner starts at 8 p.m. on Jan. 15. RJ Stefanski and Tyler Yglesias of Submixxive will be spinning the tables all evening.

NOODL will host two more popup dinners, in February and March. February’s dinner “Pesto” will feature four types of gnocchi in ground sauce. In March they’ll be serving four types of fusili in spicy sauces for the “Fra Diavolo” dinner. For more information about NOODL, check out their website or visit the Facebook page.

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