3rd Street Restaurant, a chicken-focused Koreatown establishment with a 30-year track record, somehow escaped my gaze until writer Cecilia Hae-Jin Lee recently covered it for the LA Times. The simple setting includes a yellow sign, worn tile flooring, framed rooster paintings, a Korean-only menu, and only eight linoleum tables. I enjoyed the spicy chicken stew and resulting fried rice made with residual “broth.” Still, it was the chicken noodle soup that had me heaping praise on the restaurant at The Taste and across town.
The chicken hand-cut noodles (dak kalgooksu) had good bite and helped to contribute to what might be the best chicken noodle soup in L.A. County. I loved how the thick, viscous, well-seasoned broth coated pulled chicken, zucchini strips, and scallions. A savory toss of nori strips topped the soup and took the taste up yet another notch. It was a hot night, but with soup this soothing, I stopped paying attention to the heat.