Opened in May of this year, Bok Choy is the Cece’s stir-fry manifested into a restaurant: by no means authentic, but bearing enough veggies that you’ll leave feeling less guilty than if you’d opted for a burger and fries. You’re there for the quick-service fare (no doubt the systems have been perfected through its predecessors Green and Earth Burger), but do notice the massive chopstick wrapper that serves as anchor for the restaurant. It’s just plain fun.
The menu is simple enough to navigate, though still extensive. On the sides and appetizer front, spring for the Vietnamese fried spring rolls, which are a must. Hand-rolled and stuffed with an almost surprising amount of shredded carrots, potatoes, and mushrooms all still bearing a toothsome snap, the spring rolls are served in pairs with bright orange duck sauce that can, and should, go unused. The cheese rangoon, delivered both a pliable crunch and creaminess not often found in other variations.
I can sing the praises of a pad kee mao, or drunken noodles, which was garlicky and served steaming hot in a traditional to-go carton. It retained its heat through my drive home and even after digging in to the mound of wide noodles (cooked al dente), fragrant Thai basil, tender bell pepper, chunks of onion and fried tofu.
I took a gamble on the beef and broccoli for later visits. The texturized vegetable protein used creates a chewy, but tender nibble, and the “brown” sauce toes the line of soy-filled and too salty while effectively covering the carrot slices and broccoli florets that accompany the dish.
I’ll stick with the basics and keep enjoying my movie-night snacks. The fare at Bok Choy falls in line with Green’s palate-pleasing offerings and we shouldn’t expect anything else.—JE
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