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Noodlelove
A 106-wine list — value-forward.
www.noodlelove.com106
wines on the list
24%
with a price
—
vintages
$13
median price
MetaScore
Emerging
2/6 dimensions0 distinct producers
text extraction building
no vintage data
1 of 4 price tiers · $13–$14 core
graph resolution building
acclaim corpus building
Coming as the acclaim corpus fills:
Coverage-adaptive: re-normalizes over dimensions with data. D8 Program Recognition lights up as the acclaim corpus fills. D5 · D7 follow in Phase 3.
Among peers
vs the 70 restaurants we observe
Outscores 9% of peers — top 91%
Percentile among observed restaurants, by score dimension. Cohort grows as more lists are added.
Two programs, two scorecards
Bottle list vs by the glass
Cellar
The bottle list
106 wines · 24% priced
Pour program
By the glass
0 wines
No by-the-glass pours observed on this list.
Taste fingerprint
the shape of the program, at a glance
Price architecture
25 priced · 24% of list
Character
6% of lines characterised from the title
Color mix
Observed wine list
The list
| Wine | Vintage | Price | Matched |
|---|---|---|---|
| pickled onion | NV | — | Unresolved |
| garlic bean sprouts | NV | — | Unresolved |
| kimchi | NV | — | Unresolved |
| sautéed kale + onion | NV | — | Unresolved |
| WE COOK WITH ZERO ACRE OIL, SUSTAINABLE + SEED OIL FREE. WE USE SESAME OIL IN SOME SAUCES FOR FLAVOR. | NV | — | Unresolved |
| grilled bok choy | NV | — | Unresolved |
| sesame broccoli | NV | — | Unresolved |
| chili cucumber | NV | — | Unresolved |
| pickled daikon + carrot | NV | — | Unresolved |
| BANCHAN 3.5 each, 4 for | NV | $13 | Unresolved |
| HOUSEMADE CHILI OIL CRISP (seed oil free) 1.5 | NV | — | Unresolved |
| PURPLE RICE 3 | NV | — | Unresolved |
| Sides | NV | — | Unresolved |
| LOTUS CHIPS | NV | — | Unresolved |
| CRUSHED PEANUTS | NV | — | Unresolved |
| CRISPY SHALLOTS | NV | — | Unresolved |
| CRISPY GARLIC | NV | — | Unresolved |
| NORI CRUMBLE | NV | — | Unresolved |
| SESAME SEEDS | NV | — | Unresolved |
| STEP 6: CRUNCH | NV | — | Unresolved |
| STEP 5: GARNISH | NV | — | Unresolved |
| CILANTRO GOCHUGARU CHILI FLAKES SCALLION THAI BASIL | NV | — | Unresolved |
| ROASTED ORGANIC TOFU | NV | — | Unresolved |
| LUMP CRABMEAT | NV | — | Unresolved |
| KOREAN FRIED CHICKEN | NV | — | Unresolved |
| STEP 4: PROTEINS | NV | — | Unresolved |
| AVOCADO | NV | — | Unresolved |
| SCRAMBLED EGG | NV | — | Unresolved |
| HARD-BOILED MARINATED EGG | NV | — | Unresolved |
| KOREAN FLANK STEAK | NV | — | Unresolved |
| UMAMI SHRIMP | NV | — | Unresolved |
| ROASTED CHICKEN | NV | — | Unresolved |
| FRESH WOKSTEP 3: FLAVOR | NV | — | Unresolved |
| PEANUT CHILI +1 | NV | — | Unresolved |
| GARLIC SESAME VINEGAR | NV | — | Unresolved |
| SESAME SOY | NV | — | Unresolved |
| THAI CHILI | NV | — | Unresolved |
| Sauces | NV | — | Unresolved |
| SINGAPORE CURRY +1 | NV | — | Unresolved |
| KOREAN BBQ | NV | — | Unresolved |
| KIMCHI HOT | NV | — | Unresolved |
| GOCHUJANG SOY | NV | — | Unresolved |
| GINGER SCALLION | NV | — | Unresolved |
| LEMONGRASS VINAIGRETTE +1 | NV | — | Unresolved |
| MUSTARD MISO | NV | — | Unresolved |
| KOREAN BBQ | NV | — | Unresolved |
| CREAMY SPICY YUZU | NV | — | Unresolved |
| CARROT GINGER | NV | — | Unresolved |
| CHILI SESAME SOY | NV | — | Unresolved |
| PEANUT CHILI +1 | NV | — | Unresolved |
| SPICY GOCHUJANG | NV | — | Unresolved |
| Dressings | NV | — | Unresolved |
| = CHEF RECOMMENDED PAIRING = MOST LOVED= VEGAN = CONTAINS GLUTEN = SPICY | NV | — | Unresolved |
| ZUCCHINI | NV | — | Unresolved |
| WATERMELON RADISH | NV | — | Unresolved |
| SNOW PEA LEAVES | NV | — | Unresolved |
| MUSHROOMS +1 | NV | — | Unresolved |
| ROASTED TRUMPET | NV | — | Unresolved |
| PURPLE CABBAGE | NV | — | Unresolved |
| ONION | NV | — | Unresolved |
| KIMCHI | NV | — | Unresolved |
| FRESH GINGER | NV | — | Unresolved |
| ENOKI MUSHROOMS | NV | — | Unresolved |
| EDAMAME | NV | — | Unresolved |
| CUCUMBERS | NV | — | Unresolved |
| CHERRY TOMATOES | NV | — | Unresolved |
| CARROTS | NV | — | Unresolved |
| BROCCOLI | NV | — | Unresolved |
| BEAN SPROUTS | NV | — | Unresolved |
| BABY BOK CHOY | NV | — | Unresolved |
| WATERMELON RADISH | NV | — | Unresolved |
| SESAME BROCCOLI | NV | — | Unresolved |
| SESAME BEAN SPROUTS | NV | — | Unresolved |
| SAUTEED KALE + ONION +1 | NV | — | Unresolved |
| MUSHROOMS +1 | NV | — | Unresolved |
| ROASTED TRUMPET | NV | — | Unresolved |
| Create Your Own | NV | $13 | Unresolved |
| THAI NOODLE SALAD | NV | $14 | Unresolved |
| BIBIMBAP BOWL | NV | $13 | Unresolved |
| romaine, cherry tomatoes, edamame hummus, red onion, | NV | — | Unresolved |
| HIBACHI GINGER SALAD | NV | $13 | Unresolved |
| KIMCHI CRUNCH | NV | $13 | Unresolved |
| carrots, garlic bean sprouts, red onion, scallion | NV | — | Unresolved |
| SEOUL BBQ | NV | $13 | Unresolved |
| THAI BASIL CHOP | NV | $13 | Unresolved |
| PEANUT CHILI NOODLES | NV | $14 | Unresolved |
| TINGY TANGY | NV | $12 | Unresolved |
| thin rice noodles, kale, purple cabbage, onion, red peppers, | NV | — | Unresolved |
| SINGAPORE NOODLES | NV | $14 | Unresolved |
| GINGER SCALLION | NV | $13 | Unresolved |
| UMMA’S CURRY | NV | $13 | Unresolved |
| KOREAN RICE CAKES | NV | $13 | Unresolved |
| KIMCHI BAP | NV | $13 | Unresolved |
| purple rice, broccoli, onion, red peppers, roasted trumpet mushrooms, | NV | — | Unresolved |
| KBBQ FRIED RICE | NV | $13 | Unresolved |
| glass noodles, roasted trumpet mushrooms, onion, carrots, red peppers, | NV | — | Unresolved |
| ROYAL JAPCHAE | NV | $13 | Unresolved |
| BRAISED BEEF NOODLE | NV | $23 | Unresolved |
| MUSHROOM MISO | NV | $18 | Unresolved |
| K.F.C. BUNS | NV | $14 | Unresolved |
| MISO EGGPLANT BUNS | NV | $12 | Unresolved |
| COCONUT SHRIMP BUNS | NV | $14 | Unresolved |
| red pepper + onions, scallion | NV | — | Unresolved |
| BULGOGI STEAK BUNS | NV | $15 | Unresolved |
| K.F.C. TENDERS | NV | $14 | Unresolved |
| EDAMAME HUMMUS | NV | $14 | Unresolved |
For the restaurant
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