Here’s what we know about the Yang Kee Noodle restaurant opening June 2 in where Bardstown Road ends at Baxter:

The order counter at Yang Kee Noodle. | Photo by Steve Coomes
The order counter at Yang Kee Noodle. | Photo by Steve Coomes

It’s beautiful. Check out our photos for evidence. Especially the long fire table outside near the sidewalk. That’s dang snazzy for fast casual. I thought the Middletown Commons unit, opened last year, was a looker, but this is remarkable. Again, especially for fast casual. Just go look at the Chipotle restaurant down the block and see what I mean.

It’s innovative. There’s a “Wok Thru” carryout window near the Bardstown Road side of the building. Love the pun, love the ease of service.

It’s not a chain, which some say means evil and bad. Yes, that’s what some call YNK because there now are three Yang Kee Noodle locations in Louisville. What. Ever. Blows me away that people somehow see multiple successful restaurants as a bad thing. If the restaurant’s great, I’m happy to have more. Plus, if such people knew how little profit just one restaurant makes, they’d understand why modern restaurateurs open multiple units.

The food will be great. The other two units have proved that point. Delicious and modern interpretations of Asian standards. Though I was invited to the Saturday soft opening, I had a graduation party to go to (we all, did, right?) and just slipped in for the photos.

Parking will be a challenge. Count on it. The parking lot’s not large, and don’t even try to park in Walgreens’ lot unless you want trouble. The owners, however, are betting foot traffic will be the main source of customers. I live about a mile from there, so hoofing it will be my preferred mode for sure.

Nuff said. Have your chopsticks ready for Thursday when the wraps officially come off.

Previous articleEatDrinkTalk’s DISH — with Yang Kee Noodle, Peerless, El Camino and a List
Next articleFree chicken when Joella’s Hot Chicken opens in Middletown June 1
Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 25-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Edible Louisville & The Bluegrass, Whisky Magazine, and The Bourbon Review. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.