Asian-inspired noodle bar, brunch menu coming soon to Ingersoll restaurant.
Ricotta and radish crostini are the French-inspired star of your next spring gathering.
A popular Ingersoll Avenue restaurant has announced it's launching a new Asian-style noodle bar and a new Sunday brunch menu.
Harbinger, located at 2724 Ingersoll Ave. in Des Moines, will launch two new dining options.
On Tuesday, the restaurant will turn its bar into an Asian-style noodle bar, serving a variety of homemade Asian noodle dishes and bowls. These dishes will only be available at the bar, which will have its own menu.
And, on April 7, Harbinger will launch a new Asian-inspired brunch menu from 10 a.m. to 3 p.m. During brunch, noodle bar dishes will be available to the entire dining room.
Here are a few items from Harbinger's new brunch menu:
- Potato and kimchi waffle ($10): Over easy farm eggs, maple gochujang and crispy Brussels sprouts with the option to add pork belly ($5), fried chicken ($7) or marinated tofu ($3)
- Vietnamese Chè tapioca pudding ($8): Served with fermented aronia berry syrup, coconut-almond granola and pandan-infused coconut milk
- Farmers harvest grain bowl ($12): Sweet potato, black beans, kale and maple gochujang
- Steamed buns (three for $9): Grilled pork belly, house hoisin and scallions; sweet potato fritter, cranberry sweet and sour sauce and Brussels sprouts slaw; and tempura prawn, avocado and unagi
"We've been talking about doing it for quite a while now," said chef and co-owner, Joe Tripp. "It'll be an every Sunday event." Tripp owns the restaurant with Jason Simon, owner of Alba and Eatery A. Tripp said the Harbinger staff helped influence his decision to open both options.
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Noodle bowls inspired by Tripp's yearly culinary trips to southeast Asia will average $13. These include Chinese Sichuan dandan noodles and bun cha, a Vietnamese noodle dish.
Tripp said the noodle menu will be out in the next few days. Vegetarian options will be available for both the noodle and brunch menus.
There will be plenty of drinks to go along with the noodle and brunch dishes like a hibiscus mimosa, homemade kimchi bloody mary and a kombucha mule made with aronia berries, vodka and ginger syrup.