Mecha Noodle Bar

TLTR: Solid 4/5. Tried this place after a friend recommended them for their gluten-free noodle option. Not bad. Had their tofu and tuna rolls — unexpectedly good, y’all. (Though I did not appreciate their approach to a hand roll. It was like a seaweed taco. Couldn’t take a clean bite.) The way they got so much flavor into a stick of tofu is admirable. Their spicy tuna was delicious, reminiscent of tuna tartare. Tried their spicy miso ramen, made with a chicken broth instead of tonkotsu, which I appreciate. Instead of chashu, had the chicken — nice flavor with a hint of ginger. My friend had the chashu, which he said would have been nicer with some charring/ could have used more time in the broiler. Their noodles are *on point.* Cooked just right. It’s either MSG or a novel deliciousness carrier technology — the way those noodles carry flavor is something else. The broth needs further elaboration. A bit too heavy on the salt and superficial on the flavoring. But the foundations are there to make it superb with just a little tweaking. Perfect ajitama. Their sticky rice is on the sweeter side, with a hint of coconut. Delicious. To me, more enjoyable as dessert. 🤷🏻‍♀️ My friend tried their Thai iced tea. I had their strawberry matcha. Maybe they taste better spiked, but we got them just as tea and they were unremarkable. My strawberry matcha was not milky enough and too sweet. They did seem to use a strawberry purée, which was nice. The boba though — some of the best boba I’ve had, which kept nicely over the couple hours it took me to finish the drink. 😅 (That’s how stuffed I was.) The place itself is simple, though with a trendy vibe and eclectic music playlist. Varied menu. Appreciate the ceiling feature of hanging 2x4s. Bathrooms were quite clean. All in all, do recommend you try it out. I’ll def be back to try their pho and other dishes.

Located at 285 Harvard St, Brookline, MA 02446, just a few steps away from the beloved Brookline Booksmith and Coolidge Corner, Mecha Noodle Bar invites its patrons to explore the diverse landscapes of East and Southeast Asian comfort foods. Their menu boasts an impressive array of dishes, from the soul-warming embrace of Pho and the hearty satisfaction of Ramen to the delightful indulgence of bao, egg rolls, fried rice, boba tea, snacks, and cocktails. Overall Service: 3.88/5 Foods: 3.5/5; Service: 4/5, Ambiance: 4/5, Cleanness: 4/5 Mecha Noodle Bar sets the stage with its charming decor, where wooden bars dangle gracefully from the ceiling (fingers crossed that they remain suspended). The chairs, tables, and serving bowls evoke the spirited atmosphere of Asian street food markets. The open kitchen adds an extra layer of excitement as the cooks demonstrate their wok prowess. The seating capacity of around 68 patrons ensures a cozy yet bustling atmosphere. For weekend diners: be prepared for a potential wait, as they don't take reservations. My food experience at Mecha Noodle Bar has been marked by a mix of highs and lows, and it's safe to say that quality consistency is an area that could use some fine-tuning. On a recent visit, I encountered disappointingly dry brisket slices served with my Pho. It left me wondering if they had been languishing for an extended period. I missed the melting brisket with its marbled parts I’d tasted before here. The broth, too, seemed out of balance and lacked the aromatic depth I had savored on my initial visit. Nevertheless, credit is due for Mecha's efforts to offer an array of comforting street foods, along with a seasonal rotation menu that introduces new items alongside the regular staples. The cocktails, in particular, were a standout, showcasing the skills of their mixologists and complementing the friendly staff. Areas of Improvement: (1) As mentioned, consistency is key, especially concerning the broth's flavor profile and the quality of meat cuts. Guests should expect the same mouthwatering experience each time they visit (Oh right, slurping is encouraged there). (2) It would be a delightful touch to see the Saigon "egg rolls" wrapped in rice paper. This not only pays homage to the dish's roots reflected in its name but also accommodates those with gluten sensitivities.