send noodz

by molly dehaven and anna chalupa

Last week, we found ourselves in an all-too-familiar spot, violently craving the ultimate comfort food: NOODLES. After surviving the six-day chaos that was Halloweekend, we decided to enjoy a sober weekend in, and a warm bowl full of noodles felt like the perfect touch. Looking to explore beyond our safe haven of Chinatown, we ventured on an intense Google search for the best pho and ramen around. We landed on Coolidge Corner, which turned out to be a great neighborhood for this cuisine. Mecha Noodle Bar’s raving reviews and alluring photos were all it took to convince us that this was the right choice for our Friday date night.

Ambiance/First Impressions:

We met at Mecha around 6:30, knowing that Mecha does not take reservations. As it was prime dinner hour, the hostess told us that a wait for two would be 30-45 minutes. Sure enough, we got the text that our table was ready right around the 35-minute mark. Mecha’s intimate ambiance was set by eclectic, dim lighting. The place was packed with groups of friends and couples having conversations over their food. The seating options varied from tables along the windows to bar seats that brought their own form of entertainment. We were pleasantly surprised to be seated at a bar facing one of the main, open kitchen spaces, where we were able to watch the chefs at work. Every now and then, we were distracted by large flames coming up from hot pans, adding extra anticipation for our own meals.

Taste/Menus:

MOLLY: 

Anna and I agreed to kick things off with an order of bao buns. The buns came in individual orders, so we each picked one to our own tastes. I opted for pork belly topped with hoisin, pickled daikon, carrots, and kewpie. When our server brought them out, I knew we were in for a treat. Just from a first impression, I wished that I had ordered two. This was the kind of appetizer I had to savor slowly. (As slowly as I could– It probably lasted for about two minutes.) The pork belly was cooked with a good balance of chewiness and flavor. The fresh, tangy taste of toppings complimented the meat beautifully. The bun itself was soft and pillowy, almost too good to taste real. It was like biting into a magical little cloud. 

At seven dollars each, the pricing of the bao buns did initially catch us off guard, since we assumed the order would come with more than one bun. While one was enough to experience the hype, we were left wanting more, but we weren’t particularly motivated to spend another six dollars on a single bun. The price felt slightly steep, especially if you’re someone who likes to share. 

For my main course, I went with the “Super Pho Sizzle,” a traditional pho with NY strip, chimichurri, and marrow oil. The NY strip topping immediately caught my eye. Whenever I decide to have a meal out, I like to opt for high-quality protein (no offense to my usual sausage, egg, and cheese sandwich from the Max; it's just nice to switch things up). My mind was still caught up on the bao buns when my pho arrived, but once it was placed in front of me, my attention was turned. This serving was generous–a total 180 from the bao buns. The side plate was large as well: a hefty serving of steak with chimichurri sauce poured over it. I’m a die-hard medium rare fan, and I was slightly worried when the server didn’t ask about my preparation preference. Considering the plates I had seen at tables around me, I felt like it was ok to put my trust in the chefs. And they nailed it. The steak was cooked perfectly (to my tastes) on the medium-rare to medium side. The soup broth was rich, warming, and flavorful. It was able to be personalized further with the typical pho sauce toppings. The noodles soaked up all the goodness from the broth and were a great but not too overpowering partner to the steak. I had some initial hesitations that Mecha’s modern vibe might compromise the authenticity of this simple dish, but they struck a perfect balance, keeping the base traditional while adding something special to really make this dinner memorable. I could practically hear my body thanking me for this real meal.

The “Super Pho Sizzle” was priced at $23 without any additional add-ons. This is a solid deal considering the generous portion of steak, which puts it a step above a typical pho. The dish, as a whole, had a refined quality to it that honestly left me surprised about the price. The reasonable cost of this entreé made up for the bao bun expense. This was also the most expensive of the pho options. For those who are looking for a lower price, the normal range is about $14-17, meaning you don’t have to break the bank to enjoy a dinner at Mecha. 

Score: 6.9/8

ANNA: 

Ruminating on the events of the weekends prior and on a newfound journey of mental wellness, I abruptly decided that I would walk to meet Molly at Mecha from Emerson College. Setting off at 4:30 with just my headphones and a dream, I had one thing on my mind: noodles. Two hours and 3.5 miles later, I reunited with Molly at the entrance of Mecha, absolutely ravenous. 

My first target: a shiitake steamed bao. This bun healed something in me. The mushroom was beautifully seasoned and garnished with the perfect amount of hoisin and kewpie that packed a punch of flavor in every bite. As someone who doesn’t usually seek out mushrooms, this had me rethinking my culinary choices. Vegans, I see you. Mushrooms, I love you. It should be noted that these were single-serve and $7 each, but it was the highlight of my meal, so I’d pay it all over again happily. *DISCLAIMER: These thoughts and feelings were produced during a time of extreme hunger.*

Satisfied and no longer undignifiedly voracious, I settled on my main course: the “New Hakkata Style Tonkotsu 3.0.” This is a pork broth with chashu (braised pork belly,) tamago (egg), and a large, spiraled chicharron. Oh, and corn. Lots and lots of corn. For those of you who aren’t familiar with my flavor profiles, this is a wild pick for me. I’m a diehard chicken ramen type of girl, but after my unexpected but glorious mushroom experience, I felt brave. Plus, I was awfully intrigued by the “3.0.” Upon consulting our waitress (who was lovely, by the way), she suggested the Tonkotsu but warned that it has bonito flakes in it, giving it a fishier flavor. I wasn’t particularly offended by this description, so I gave the Tonkotsu 3.0 a shot. In general, this dish was just slightly off. The pork broth with the fishy flakes created an odd flavor contrast, and the multitude of corn kernels were an unfortunate textural addition. My biggest issue, though, was the chicharron. The sheer size of the chicharron made it very unlikely that it would be eaten quickly, meaning it would sink into the broth, eventually becoming a mushy spiral of fat. I get the pork theme, but I’d prefer it to be executed in a more accessible, and preferably delicious, way. Other than this, the noodles were great, and the broth was rich. The chashu was a bit thick for my liking, but the flavor was absolutely lovely. In general, it was a good bowl of ramen (minus the chicharron) and adequately satisfied my noodle craving. I’m just not sure it was worth the $19.50 price tag or “3.0” label. I would have much rather gotten three bao buns.

Just a personal note: a can of Diet Coke was five. dollars. A can that I poured into a cup myself. What kind of world do we live in?!

Score: 5.6/8

Final Thoughts:

So, Mecha is definitely not a hidden gem. Central to Coolidge Corner, it’s well-established and well-frequented. It’s crowded and a bit over-priced, but you know that walking in. This is more of the restaurant you go to with your parents to show that you’re hip or the place you meet your coworker for a semi-awkward outing. Where conversation may fail, the ambiance and tastes of this place will hold you up sufficiently, making it a great go-to if you don’t know what vibe the situation calls for. Despite our differing meals, we both left satiated, adequately curbing our noodle craving. Your eyebrows may raise looking at the pricing, but the chefs cooking with open flames will soon ease your mind–and your stomach. Plus! Mecha donates 50 cents for every ramen bowl ordered to a rotating community cause. Help your community and your hunger pains.