Munchin’ and Musin’ at Mochi’s

My grand-dog is named Mochi. So it wasn’t hard for me to remember the name Café Mochi when it was recommended to me by a friend. The lunch stop fit in perfectly with my goal to work my way down South Grand this year—or should I say “eat” my way. It’s become a culinary adventure.

This week when Cyndy and I drove up in front of the Vietnamese/Japanese restaurant, it appeared to be closed. The dark window glass made it difficult to see any movement inside. Sensing that our lunch plans had gone awry, we pulled out of the parking place.

“Hold on!” I said excitedly. “Look, there’s a small sticker on the edge of the window that says Open.” We pulled back into the prized parking spot and headed for the door.

The sushi chefs were working from the open kitchen near the entrance. The colorful display of seafood immediately draws you into their sushi studio. But we were there for Vietnamese fare, so we passed on the Japanese delicacy.

Eating Street Side

At Café Mochi, you can sit inside and watch the open kitchen with the sushi chefs wielding knives and chopping fish parts. But it was above 80  degrees outdoors, so we opted for a spot on the long, spacious patio that lines the front of the restaurant. Sitting street side comes with a bonus. You get to watch the flamboyant parade of passers along the street. It’s like having a front row seat at a funky fashion show in New York City.

Frankly, I felt underdressed in my frumpy gray top. The woman at the next table had on a gorgeous dandelion yellow dress smartly set off with earrings the size of a Frisbee. It was a charming salute to spring and I was jealous. I couldn’t have pulled off that look even when I was in my 20s. But I digress.

We were tempted by the edamame, gyoza, and tempera appetizers. But we split an order of Goi Cuon, the soft salad rolls of shrimp, crab, rice vermicelli, lettuce and herbs wrapped in rice paper and served with peanut sauce. The spring rolls were exceptionally fresh, well wrapped, and as good as I’ve had anywhere in the Lou.

Bun Ga Tom Nijong. This flavorful dish is a medley of sautéed lemongrass, jumbo shrimp, and chicken served over vermicelli noodles. All is garnished with fresh herbs, lettuce, bean sprouts, chopped nuts, and a garlic-lime fish sauce

Spring Is in the Air and the Park

We couldn’t resist a drive through Tower Grove Park, where spring is evidenced by clusters of tulips and flowering trees. (Confession: The South Grand location of Ted Drewes Frozen Custard is just blocks from where we ate. We drove by, but that location was closed. Hmm . . .is it really spring if Ted Drewes isn’t fully opened?)

I thought you’d like to see my grand-dog, Mochi, in his dapper denim jacket.