Taste opened earlier this year serving a dishes from a number of provinces in China. I asked the server for recommendations, and the Chongqing xiao mian and the Chongqing sour spicy vermicelli was mentioned. I got a Chongqing Xiao Mian, which was quite good with a broth with a good amount of aromatic red chili oil coating the thin noodles, plus some spinach, sesame and green onion. Its like a soupy version of the CQXM at CQXM in SF.
That said, the portion was really small for $13. I was not even halfway full when I was done fishing the few noodle strands out of the broth. University Avenue tax applies here I guess.
I asked the server where the chef used to cook before Taste, and she said the chef cooked at Chili House in SF.
What else is good at Taste?