Chow

What a fantastic spot! Not only was the food stupendous but the service from Brandon and others very attentive! Brandon helped our party of 6 order a bit of everything. The dessert… my oh my! Something called dirt which we all shared along with a banana thing that was so awesome. This place is reasonably priced and fun!

Just eat here. It’s amazing. Then food here is so good. From something as simple as fried rice to the chicken to anything in the main course. Everyone at the table hair kept saying «wow».

Been a huge fan of EAT, and was eager to try Chow!
Service was excellent, ambiance is fun (love the huge red dragon on the ceiling!).
Don’t be fooled by the rather plain descriptions on the menu — the food was (with one exception) wonderful — beautiful presentation, creative flavors.
The exception — the collard greens. They were like eating pure salt. Oh my goodness. Something went very wrong there. Could only handle one bite, and then drank a full glass of water. But the Crispy Thigh main course was wonderful.
Oh, and they seem to use hoisin sauce on just about everything here, so as long as you like hoisin, you’re gonna enjoy your meal. Skip the greens though.

The food was delicious, the service prompt and attentive. The moco loco was amazing, can’t wait to come back and try the riblets. The prices were very reasonable

Stumbled upon Chow last night. We love Eat, so we wanted to give it a try. I was slightly worried when I looked at the menu and there wasn’t much to choose from. The husband had Generals Tsos chicken, I had Crispy Thighs.
We were wowed when our dishes came out. Lovely presentation, a perfect amount of food per dish.
Vegetables were vibrant and still had a bite to them. Soggy overcooked vegetables are the worst, these were wonderful.
The Crispy chicken on both our dishes was perfect. Great crunch, flavor and chicken.
We shared dishes since we enjoyed both. He LOVED his General Tsos chicken. It was a little too spicy for me, but I loved pieces that had a little less kick.
Service was great. Décor is fun. Quiet. Great date or group of friends place. We will be back.

Amazing experience this spot just off the Fremont area strip has a lot of character and a great staff, they recommended favorites and had knowledge of each product, we ordered the shrimp
Dumplings and wonton dip they were both awesome I really enjoyed the flavor of the dip, I ended up getting the crispy chicken thigh and Mac and cheese, the chicken was super original I don’t know that I’ve had anything quite like it, the Mac and cheese is outstanding, one of my favorite things I’ve ever eaten. Wife had a great time she was happy with her Mac and cheese, greens and king pao chicken, we will def be coming back. Thanks again this was a special night for us and I’m glad we chose this restaurant to fine in.

I only see pictures of food and looking in the restaurant’s homepage link, it only talk about how «new» the place is that they serve Kool-​aid by the glass and again more food pictures but NO menu :/ ??

Got the potstickers, almost ribs, Mac and cheese, Chinese chicken salad, General «Chows» chicken, and the loco moco. Not one of them was satisfying. Everything was too sweet and they used the same chicken for the General Chow and the salad which seems lazy.
Also had an unfortunate start to the meal when the waitress awkwardly stopped us from taking a picture of the dragon installation quoting the chef has a strict «no pictures» rule for patron privacy. Lame and unnecessarily pompous. So word to the wise, snap your photos clandestinely.
Beautiful space and food presentation though.

Whatever issues Chow may (or may not) have had soon after opening, the kinks have been worked out. Solid, creative, well-​executed food in a rather nicely designed space. A must if you’re Downtown — or planning to be.
Highly recommended.

Vegan style phở was good!
Veggie egg rolls were good with the peanut sauce.
Sriracha Mac and cheese off the charts!
Fried chicken unbelievably amazing with cornbread as well!
Brandon was our server and he was cool also very quick to get to you.
Highly recommend!
It took a while to get our food but I’m not taking off a star cause of that because good food takes time. If you can’t wait then go to mcdonalds.

Where to start? Mind you, I grew up in a Chinese restaurant here in Vegas. My Father was one of the pioneers of Vegas Chinese food.
Let’s start with the vibe. Walking in, I felt as though the restaurant was in the soft opening stages. Staff was a bit preoccupied with other issues than their customers (didn’t help that Chef Natalie was there.). Very cold and uninviting. In fact, it didn’t appear she was all that happy. She made no effort in greeting her customers or anything. There were only 4 occupied tables. Not exactly what a small business proprietor should do.
Next let’s talk about the menu and what we ordered.
Crab ragoon dip.
Pork fried rice
General Chow Chicken
Hot sweet tea.
My friend ordered the hot tea. It was served in a stainless steel tea cup. The cup was blistering hot to the point you couldn’t hold on to it long enough to sip the tea.
Crab ragoon dip. News bulletin: that ain’t Chinese. That ain’t Southern. Befuddles me as to how Americans believe that the crab ragoon came from China. It didn’t. Some Non Chinese entrepreneur in, I’m sure, Midwest America thought it’d be a great idea to wrap a block of cream cheese in a won ton skin and call it Chinese. Traditional Chinese cuisine does not use milk, let alone cheese, in the food. Just yuck.
Pork Fried Rice. Wow. $ 13 for approximately 12 – 14 ounce serving of pork fried rice. Are you kidding me?! There was more vegetables than rice. Who puts chopped bok choy in fried rice? In the picture attached, you can see there was more oil than the Exxon Valdez. At the bottom of the bowl was a pool of cooking grease. Yuck. Also, back in the day, my dad would charge only $ 5. for a 32oz box of PkFrRice. Hipster pricing I guess.
General Chow Chicken. The sweet chili sauce, literally just poured over the top fried chicken chunks, was way too spicy and overpowering. The Gai Lan (Chinese Broccoli) was undercooked and hard as a rock.
Bottom line, I don’t see this place lasting more than a few months more.

Definitely a fusion restaurant. Interesting art and interior deco, as a Chinese, I feel like «they tried».
The «kinda chinese riblets» were actually pretty good in my opinion, tender and flavourful, on the sweet side. The shumai were okay.
Overall, not too impressed with food, I wouldnt «crave» this place. But if I were downtown, and friends want something «chinese», this is an option.

Absolutely terrible experience and food.
My friend called early in the day to ensure they could accommodate our group of 10. They were confident it wouldn’t be a problem. When we arrived, a table had been set up to fit all of us. The ONE good thing to happen all night.
We placed all of our entrée orders at the same time. 4 of our dishes came out in 15 minutes, 4 more a few minutes later. Two people waited for their dishes for 45 minutes while we watched several other patrons who had arrived after us receive the same dish they ordered. This entire time, no one stopped by or even near our table to check on us or give us a chance to ask when the last two dishes would arrive. Finally, we stopped the waitress and could see her dialogue with the chef — they had lost the tickets. Another 5 – 10 minute wait for them to get their meal. The rest of us had finished our meals before they even got their dishes.
As for the food. I ordered CRISPY chicken thighs, described as CRISPY in the menu (crispy in the title AND description!) The skin was soft and soggy, the flavor was nothing but soy sauce, the rice was so soft that it was the texture of mashed potatoes. I love rice and soy sauce BASED sauces, but I could not finish eating this dish. I also clearly asked to substitute the bok choy in my dish with Chinese broccoli. I received bok choy in my dish, and a side of Chinese broccoli. The waitress was unapologetic and said «For future reference, we DON’T allow substitutions.» Okay thanks, I totally knew that when I framed my side dish order in the form of a substitution request.
The two who received their fried chicken late each received a bloody/​pink piece. Clearly a rushed job, and apparently not even cooked to food safety standards.
Another friend ordered the chicken fried rice. Again, absolutely no flavor beyond soy sauce. We can soak mushy rice in soy sauce at home! And not pay $ 13 for it!
And an automatic 20% gratuity for our group size to top it off. :) :) :) :) :)

It smells delicious. Walked in and got greeted right away! The sent of southern fried chicken and Chinese cuisine with a twist just waters my mouth. The art and music is on point! If you appreciate, good music, good art, and good food I highly recommend stoping by.
Food: the menu states «changes and modifications to the menu are politely declined»
the Crispy Southern Fries Chicken come with sweet mini muffins and picked jalapeños. That’s a meal in its self.
the Sriracha macaroni & cheese has Sriracha in it. Boom!
the dessert «DIRT» is vanilla pudding, crushed up Oreos, and chocolate sauce! What the?!

** Comfort food with an uncomfortable price tag. Located in an unassuming space across the street from Atomic Liquor. Food was hit and miss. Highly recommend the shishito peppers and the Kinda Chinese Riblets.**
I don’t know what to think of this place? It’s one of the high highs and low lows place. It will probably have its legions of followers and it’s legions of naysayers. Honestly, it’s 3.5 stars but I rounded up because I’ll be ordering a lot from there because of it’s close proximity to Atomic Liquor. And because it’s vegetarian friendly. And because it’s Natalie Young’s place. And it’s kitschy and it’s located Downtown. But honestly, there were just as many misses as there was hits.
Food is good and tasty. Some dishes were fantastic five stars (Shishito Peppers, Kinda Chinese Riblets, Barley Stir Fry) and some dishes just mediocre three stars (Southern Fried Chicken, Wings Three Ways). What was off putting was the lack of selections on the menu and the prices. Nothing really wowed me and made me want to go back and try it. Honestly, their menu could be re-​created by my mother (maybe that’s the point)? I mean, Crab Ragoon Dip? That’s so 1994. Sriracha Mac and Cheese? Loco Moco? Um… it’s hard for me to get excited about loco moco, even if it’s the best loco moco on the planet.
I don’t mind a homey diner with comfort food, that type of establishment can be great. But the prices suggest a higher level of finesse, which was evident in most of the dishes I tried. Comfort food with an uncomfortable price tag, hmm… I don’t know if that concept will fly.
Lastly, I get the feeling that this place was an «experiment» or an afterthought (I’d hate to use the word «hobby»). I feel like the menu was focused around what the chef likes to eat. Hence all these odd childhood favorites. Kool-​aid, anyone? There’s even a chef booth that we could not sit at even though we asked (you have to be invited by the chef). And you can’t reorganize the tables to fit large groups (but the hostess told us you can’t do this at Eat either). I don’t like the business hours. Closed on Mondays. Open Tues-​Thurs 12 – 8. Sundays 12 – 5. The staff was nice and polite but it doesn’t seem like a place that will bend over backwards to please. That’s not a bad thing, if I ran a restaurant I’d probably do the same.
Overall, it’s just a-​ok. I’m sure I’ll give it another shot, more for convenience than want, and I’ll update accordingly. It’s nice to see a decent eatery around Atomic Liquor.

It’s kitschy. I dig it. Diner-​style setup with Asian décor touches like a dragon on the ceiling and matching lions at either side of the door, a menu that boasts both Southern staples and Chinese dishes, and friendly service. Somehow, it works.
CRAB RANGOON DIP: A tasty deconstructed version of the dish. Not much crab in the dip itself, but the flavors worked and the fried eggroll skins as chips was fun.
KINDA CHINESE RIBLETS: Super tender, drowning in a hoisin barbecue sauce. Mixed feelings on this. BF and I didn’t enjoy these as much as we were expecting to.
CRISPY SOUTHERN FRIED CHICKEN: Moist meat, crispy skin, dusted with what seemed to be ranch dressing powder? Odd but tasty, it added saltiness that the dish needed. Cornbread muffins were painfully dry, and I don’t understand why the chicken is served on sliced white bread? I really appreciated that the batter on the chicken wasn’t very thick. Ultimately this dish was just okay.
SRIRACHA MAC AND CHEESE: Elbow noodles, cheese, a hint of spicy sauce, and everything nicely offset by a green onion garnish. I liked this more than I expected to, having mostly ordered it because of the low $ 3 price tag.
Service was fast and friendly. The southern portion of the menu (save for the cornbread) seems to be executed better than the Chinese. I’m sure the menu will change a bit as they settle in and see what works and what doesn’t. Hopefully the trio of wings (unavailable during my lunchtime visit) will make the cut for my next visit.

Although I still haven’t chowed down at Eat, I decided to eat at Chow.
I accepted an invitation from a friend to try a new downtown Las Vegas restaurant by chef Natalie Young, the culinary mind behind one of the hotter restaurants in DTLV. This welcoming space, located on Fremont St a few blocks from Container Park, is a foray into combining Southern and Chinese food. The adjoining lot seemed full or possibly off-​limits, but I found some free-​after-​6 street parking around the corner on 10^th Street (a plus for choosing dinner rather than lunch).
The meal unexpectedly began with wings three ways ($ 12.00 normally) due to a kitchen error. They had prepared a dish without a destination, so they offered it for free to the new table, us. We accepted it, and I was grateful since I’d actually wanted to order it. The wings were large and looked impressive. The first bite, a chili garlic wing, was actually unimpressive. The meat was either underseasoned or freezer burnt. It could well be the former because the flavor of the meat wasn’t that impressive in the Asian-​style bbq wings (served with fried onions) or the southern fried wings, but the glaze and crust respectively were yummy. Like the restaurant did for the price, I’m just gonna write this whole dish off for rating purposes.
Our actual orders came out at roughly the same time. The shishito peppers ($ 5.00) were quite good. The sear was good and the charred lime gave it a balanced extra dimension when squeezed carefully. The kinda Chinese riblets ($ 10.00) were fine on their own. They were tender enough but not falling off the bone. The hoisin bbq sauce was good, but the pork itself wasn’t bursting with flavor or juice. Fortunately, the charred lime was available again and really elevated the dish. They really should just add the lime to the standard glaze and be done with it. Because of the lime, it’s a must-​try-​if-​you-​come-​here dish.
We also revisited the crispy southern fried chicken ($ 10.00 for 3 pc). This time, the chicken came in the form of large drumsticks. The seasoned crust was as good as it was on the wings, and the meat seemed a little juicier and more flavorful to me. The sweet pickled jalapeños were a welcome burst of flavors and must be eaten even if you’re heat-​averse. However, the corn muffins were disappointing. They barely had a corn flavor, the crunchy top didn’t have a substantial feel, and the interior wasn’t as fluffy as I would’ve liked. Also, what’s up with the toasted white bread under the drumsticks? Do something to it. Like they say on Chopped, transform it. Maybe even a thin layer of butter would’ve made it interesting. I ended up soaking up riblet sauce with it later on, so it did work out, but it has no place in this dish.
Finally, I did try a small amount of the barley vegetable stir fry ($ 12.00) because a vegetarian tablemate offered to share it. I suppose it’s pretty good as far as vegetable stir fry dishes go, but it seemed pricey for being a dish free from protein. I wouldn’t necessarily go for it again either in veggie mode or with a +$ 5 add-​on of chicken, shrimp, or pork.
Chow’s menu concepts are somewhat boring and limited in scope, but I would have given the dishes four stars if they’d been executed better. As it is, I can’t say «Yay! I’m a fan.» Plus, other little things like the inability to split checks (split payment is OK though) and the lack of hefty chopsticks (disposable bamboo/​wooden just reads cheap to me) could also be improved.
For now, I’m content with planning to eat at Eat and saying ciao to Chow.

Items Selected:
Kinda Chinese riblets — Bite size, bone in, pork ribs ~ hoisin bbq sauce
Shrimp dumpling — shrimp shumei with crispy bacon & dipping sauce
Crab rangoon dip — Fried eggroll skins, ponzu citrus sauce
Phở-​style tofu — Cabbage, carrots, red peppers, enoki mushrooms, vegan phở-​style broth, seared tofu
Crispy southern fried chicken — Sweet corn mini muffins, pickled jalapenos (4pc)
General Chow’s chicken — Crispy fried chicken, ginger, garlic, soy, rice vinegar, sweet & hot chili peppers
Chi-‘talian noodles — Bolognese-​style ground pork sauce, carrots, cilantro, onion, mint over Chinese gamien (wheat) noodles
Sweet corn mini muffins
Sriracha macaroni & cheese
Mama’s rice pudding
Old school banana pudding
Dirt
Looking more vigorous than ever since losing nearly eighty pounds following gastric sleeve surgery, though still recognized by many to be one of Downtown’s first true pioneers, Natalie Young has achieved a lot in her career launched at eat, so much perhaps that it was with too high of expectations that I sat down with two ‘industry’ friends at chow, the recently launched «Fried Chicken and Chinese» joint.
Truly a Chef cooking from her heart, the legions of fans still waiting out-​front of 707 East Carson each weekend a testament to the longevity of a menu that has never really needed to change, chow sees Young expanding Fremont East towards the sketchy borders approaching PublicUS and with The Bunkhouse soon to reopen plus another intriguing proposition across the street it would seem that she is again ahead of the curve, the repurposed space borrowing from Momofuku as well as Mission Chinese in its décor while still retaining a feel both homey and unique.
Channeling music from Led Zeppelin to Prince with some 80’s power-​ballads tossed into the mix, chow’s menu speaks likewise of a cross-​cultural mash-​up of small plates alongside more sizable mains, the names as well as the concepts at times straight from take-​out Chinese menus while other dishes riff on tradition in a tongue-​in-​cheek hipster sort of way.
Told at the door by a local ‘critic’ that the Phở was not to be missed, it was alongside three additional appetizers that our 6pm meal commenced and with servers thrice mistaking one diner’s Sprite for water while another woman’s sole duty seemed to be walking around stating — not inquiring — how good everything was suffice it to say that the tofu cubes in broth was at the very best forgettable, entirely bland and lifeless on its own and all the moreso when compared to the savory shrimp dumplings and sticky-​sweet riblets, the cream cheese dip cleverly presented though decidedly light in crab.
Pleasantly paced with good conversation filling the space in between bites as tunes were thankfully not played overly loud from above, it was next in three entrees and two ‘highly recommended’ sides that palates were entrusted, the Southern Fried Chicken well seasoned straight through to the flesh alongside cornbread so dry that it was virtually inedible while both the oiled up noodles and spicy offering from the General were pronounced ‘perfect drunk food,’ the sobriety questionable of anyone fancying limp macaroni that banks on Sriracha to make its sales pitch beneath a top that is cooked to a leathery tan.
Going old-​school Southern with desserts, all three from the menu ordered with Banana Pudding doubled up, those reminiscing of childhood stuff straight from the box are likely to enjoy the thickness offered by ‘Nilla wafers and roughly chopped fruit while the «rice pudding» ate like a more toothsome Jewish Kugel, the ‘dirt’ is a jar mostly just Hershey syrup and crushed up Oreos no better that what can be bought in cafeterias or at the grocery store.
** Only half-​successful in execution, though admittedly early in ts run, chow will no doubt garner praise from locals if only for the city’s infatuation with Fremont East and its charismatic chef while the food still has a long way to go — place chow in any other clinical context without the involvement of Downtown Project and you have the mediocrity of M&M Soulfood meets the lesser offerings of Spring Mountain Road.

Mm mmmmm good!!!
Fried rice. Fried chicken. Crab Rangoon. Siracha Mac-​N-​Cheese. Chicken and rice soup.
Etcetera etcetera…
Find the bright red door next to Writers Block, across from 11^th street records and transport yourself to Chef Natalie’s kitchen. If you’ve tried EAT, it’s the same owners. Sara was an excellent server, as was all the friendly staff that helped make our dining experience enjoyable.
Thanks downtown LV for giving us yet another great option for unique and delicious food!

Chow is the only Asian fusion I’ve seen in Vegas. Everything about this place screams fusion. The name, the tagline, in fact, everything except the food itself. Alabama crispy chicken. Rangoon dip. Dirt. Shumai. Potstickers. I didn’t see as much fusion as: Asian-​OR-​American varieties of food.
I ordered the four piece crispy chicken, the Rangoon crab dip, and the dirt.
The Rangoon crab dip was nothing short of delicious. It put the other crab dips in my life to shame when I tried this perfect pairing. The sauce (aka salty dark sauce) on the side also adds a very nice Asian zing. The chips (wontons) on the side are very flavorless. It’s an empty crunch. However, its lack of flavor somehow pairs perfectly with the super flavorful dip. Exceeded expectations!
The crispy chicken was also good. It has an additional flavor I’ve never tasted in other fried chicken. Garlic? The rangoon was the real headliner in my tummy though.
Now, the dirt. The huge plus is that it looks ridiculously nice in presentation. Unfortunately, I can’t vouch for this dessert. The Vanilla pudding flavor strongly overtakes the entire cup. It basically rends the other elements in the cup obsolete. The chocolate syrup just digresses into the flavor of its own byproducts. The Oreos tastes like processed crumbs when eaten with the super sweet pudding. It just tastes like a concoction of pudding and textures, with a faint tinge of chocolate. I would not order this again (The pictures are nice though!).
Besides the dirt, I loved this place. Having fried chicken and shumai in the same restaurant is a step in the right direction! And the rangoon and chicken were phenomenal. Can’t wait to see what Chow brings to the table in the future.