Green Village Reopens--In Sherman Oaks
- Chandavkl Jul 27, 2013 08:39 AM
Green Village has opened in the Golden Chopsticks space at 15466 Ventura Blvd. in Sherman Oaks. Signage says "Est. 1998" and it serves Shanghai style food, so this appears to be the the same Green Village that had tantalized us off and on over the years in too many locations to count. Can somebody get there ASAP to report on it for us?
David - here is the ABC license application filed July 1, 2013.
Are they two the same owners as in other locations?
Or are they just using the good will of the name?
btw - after Golden Chopstix, it became Grandview Palace for about a year or so. Has had probably 6 different names & logos on the building in the past 10 years or so.
Ah. Thanks for the refresher. ;)
My memory is fantastic b/c I only b/c I go very rarely to Focus, so there's not much for me to remember! And I was a teenager/young adult when I saw that picture, and I think the magnificant city-state that was Focus was still quite new and unusual at the time.... I very much liked the da-lu mien at the older place.
Can't remember if my family ever went to Green Village. Did they move to a very large upstairs location at the plaza next to Focus once upon a time? If so, I thought the food was quite good.
Yes, that was one of their mysterious disappearance/reappearances. Back when they opened up in Focus Plaza they were tabbed by Los Angeles Magazine as one of the top new restaurants of the year (2002, I believe), which was an amazing achievement for a Chinese restaurant in the SGV back then. Two years later they were gone from Focus Plaza, only to reappear two years after that at 250 W. Valley. Their subsequent abandonment of that space led to an LA Times article during the big downturn on nearly empty shopping malls throughout Los Angeles.
Got it. I remember my family being quite confused by the closure since business seemed VERY good when we went (shortly after it opened, I think). I think we had the sea cucumber and the lion's head soup (or something like that)? No pork pump, though (drat); think every other table had that.
Hope food quality is unchanged in its move to the SFV. It'll be a great addition! And I can take my partner more frequently to good chinese food!
They have a website up, with some info that maybe other hounds could make sense of. Here is a page that talks a great deal about dumplings:
Then you click "menu" and you have this "American Menu":
The "about" page lists Bob Murphy and Rose Hu Murphy as the owners:
A new Chinese restaurant with a glowing review less than a mile from my house -- an area starved for good Chinese.
I couldn't try it out fast enough.
I was going to order delivery, but the "dumpling" page from the website had me confused, so I drove over to order some takeout and find out the skinny on the place.
The woman who was working couldn't have been nicer. I asked what I should try and she recommended the house special beef, which on the website appears to be the French-Style Sauteed Beef. I was told the menu right now is in flux, and the paper one I received is not the same as the one online.) The beef was the standout dish. The meat is cooked perfectly, very tender, and has a complex flavor with pepper, cumin and basil.
I also had salt and pepper shrimp, which was a very good version of the dish. The shrimp were battered and cooked well. I said I liked very spicy and they took me at my word, and were generous with the peppers.
Regarding dumplings, I had mentioned dumplings when I came in and asked if they did a variety of dumplings. That seemed to elicit a confused look and the response was to give me the menu and point to the entries for "steamed vegetable dumplings," "fried chicken dumplings" and "steamed mini pork buns." When I was looking over the menu, the woman said if I wanted dumplings, I should order them right away because they take longer and then suggested I get the chicken potstickers, so I did. They were big and meaty potstickers, perfectly cooked, and not oily at all. My only nit was that they were a little bland.
While I was waiting, I mentioned the webpage about dumplings and showed it to the woman. She went back to the menu and began pointing out the dumpling dishes. When she got to the "Steamed Mini Pork Buns" and was describing them, I asked, "Do you mean xiao long bao?" She looked at me like I was from Mars for knowing what xiao long bao were, but confirmed that, yes, they are xiao long bao. By this time, my order was nearly ready, so I didn't order any, but I did suggest they consider changing the name to "soup dumplings" on the menu. I'm definitely going to have to go back and try them.
The overall verdict is Green Village is very promising. The beef dish alone puts it in the upper echelon of San Fernando Valley Chinese restaurants. The menu I saw didn't have most of the other "California items" mentioned in the Huff Post article, though they are on the website and I was told that fish filet in wine sauce was a special. Hopefully, that gets ironed out when they settle their menu.
I have a feeling that Green Village may turn out to be best for the special, high end dishes and just good for the Americanized Chinese items. I would be perfectly happy with that, but I hope that won't be a problem in terms of getting customers in Encino/Sherman Oaks, where Chinese has always been pretty pedestrian.