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Claim Noodlelove to control your program’s facts and benchmark it against peer restaurants.
212
wines on the list
24%
with a price
—
vintages
$13
median price
MetaScore
Emerging
2/6 dimensions8 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 114 restaurants we observe
Outscores 14% of peers — top 86%
Percentile among observed restaurants, by score dimension. Cohort grows as more lists are added.
Two programs, two scorecards
Cellar
212 wines · 24% priced
Pour program
0 wines
No by-the-glass pours observed on this list.
Taste fingerprint
the shape of the program, at a glance
Price architecture
50 priced · 24% of list
Character
6% of lines characterised from the title
Color mix
Observed wine list
| Wine | Producer | 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 |
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Program health for ownership: cost %, velocity, prestige, peer percentile.
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