As a San Diego native, I never thought I’d get the chance to say I barely missed out on a snowball fight, let alone a “Blacked-out Snowball Fight”. But I had. By one day. During the county-wide electricity outage in SD on September 8th, the OB Noodle House crew took their customers, neighbors and shaved ice machine to the alley all while serving free beer, for a giant snowball fight. That same philosophy of easy-going, creative, spontaneity and community at OBNH is reflected in the staff, the menu and the craft beers on tap.The Noodle House is a self-proclaimed “bar that also happens to serve great food.” According to OBNH owner Steve Yeng, “Most Asian restaurants just serve Corona and Heineken by the bottle, neither of which actually go well with Asian cuisine. And because of this, most people assume we have shitty beer on tap too.” But the Noodle House is not your standard Asian restaurant, and Yeng is not your typical proprietor. Among the 40 beers on tap, at least nine are consistently local craft beers that pair beautifully with specific dishes on the menu.

If you’re a first-timer and not sure what to order, avail yourself of the ever-present bar manager and craft beer aficionado Jose Mendoza.  A longtime friend of Yeng and overseer to the tap selection, he’s happy to guide you through both menus to ensure an unforgettable craft beer-dining experience.

As the summer draws to a close Mendoza recommends a brew like the coppery blonde Saison Dupont, or the Russian River Damnation with it’s notes of sweet malt, banana and pear (both Belgians) be paired with the Chicken-Lettuce Wraps and Spicy Garlic Wings, respectively. The sweet and sour sauces that accompany them draw out the mellow hop profiles and fruit, creating a little yin and yang for your palette. While I waited for the wraps and wings—two house favorites—to arrive, I was served an Old Speckled Hen Nitro Ale (Greene King Brewery UK, brewed to honor the MG sports car legend of the same nickname)  per Mendoza’s insistence, which set the stage nicely  for the culinary ‘10’s that arrived right on cue at the end of the first round (ding, ding).For an entrée Yeng suggested  the ‘Sizzling Fish’—a grilled fresh-water Bassa (yes, Bassa) filet served with a side of rice.  Seasoned with salt, pepper, sugar and caramelized ginger, this dish is simple, and even the mountain of fresh green onions and cilantro that cover it, don’t diminish the flavor of the sweet, buttery fish. The more complex, big malt backbone of continually-hopped Dogfish Head 90 Minute Imperial IPA he paired it with was a flawless compliment to the light, herbaceous dish. With notes of brandied fruitcake, raisin and citrus, you really need a simpler dish to pair this monster
with. Esquire magazine refereed to it as “…perhaps the best I.P.A. in America.

The atmosphere of the OB Noodle House is a haven for the craft beer lover, with the laidback OB vibe constantly flowing, the genuinely relaxed and happy nature of customers and servers alike, is quite contagious. Over the head of a Stone Ruination Yeng laughs and says of Mendoza and himself, “we’re just living the noodle dream.” And obviously loving it.

Don’t forget to check out OB Noodle House during beer week (November 4th-13th) for $1 pints and $4 pitchers! Also, daily happy hour deals include half-off all beers on tap.     –Sarah Swasey