Newton's Noodles

Introduction: Newton's Noodles is an exciting new concept from award-winning chef Dennis Friedman. Everything is made fresh to order from locally-sourced ingredients and ready, practically instantly! How do you fuzu? Find out at Newton's Noodles, a fresh take on fast casual dining. The concept is simple; the flavors are not described by critics as "the perfect mix of salty and sweet with a touch of heat," diners can choose their own combination of noodles, proteins, veggies, toppings, sauces and spice level or opt for Friedman's signature fuzu (shrimp, scallops, chicken, egg, carrots, snow peas, onions, bean sprouts, scallions, crispy shallots and black sesame). The made-to-order dish incorporates all-natural, locally-sourced ingredients prepared at a speedy clip -- three minutes or less, to be exact. But fuzu isn't the only thing on the menu. Sides like beef wontons, kapow chicken, duck confit spring rolls, nigella tuna bites and soba noodle salad topped with ceviche are available in app, entree or family-size quantities. Eat-in and carry-out dishes alike are served in eco-friendly takeout boxes, and designed to be enjoyed with the restaurant's signature utensil: the chork, a fork that splits in chopsticks for noodle-lovers of varying dexterity. With an emphasis on balanced, quality food, Newton's Noodles is rooted in Friedman's overriding culinary philosophy: "I run my restaurants in accordance with Newton's laws. Every action has an opposite or equal reaction. If I pour love, compassion and gratitude into my food and business, it comes back twofold. I tell my staff, 'Watch your thoughts because they become words; watch your words because they become habits; watch your habits because they become actions; watch your actions because they become your destiny.'" About Chef Dennis Friedman Award-winning Executive Chef Dennis Friedman is best known for acclaimed Bethesda eatery Newton's Table, but now he's parlaying his talents -- and one very popular noodle dish -- into a fast casual dining franchise. Newton's Noodles revolves around fuzu, a customizable noodle dish that Friedman created on his first day as an Executive Chef over 10 years ago. The dish quickly became the popular piece de resistance at Newton's table and inspired Friedman's foray into the franchise world. Friedman is a certifiable noodle fanatic, but he's also a DC native whose local and entrepreneurial roots run deep. "For me, DC is the center of the universe," he says of the city. "It's the perfect hub and home base -- a natural fit for me." Franchises are a tradition in the Friedman family. In addition to a classic 1950s soda shop, Friedman's grandfather co-owned several District Grocery Stores, a massive a mom-and-pop drugstore chain that, at one point, included almost 300 venues in the metropolitan DC area. Prior to launching Newton's Noodles and Newton's Table, Dennis was executive chef and co-owner of Bezu Restaurant in Potomac, Maryland. Following his graduation from the Culinary Institute of America in Hyde Park, New York, Dennis further honed his skills under the tutelage of several world-renowned chefs. In addition to time at Restaurant Daniel in New York City and Alan Wong's Restaurant in Hawaii, Friedman's resume also includes D.C. culinary legends like Michel Richard Citronelle and Kinkead's. Outside of his professional endeavors, Chef Dennis remains involved in a number of other projects, including Teen Chef Academy, an online learning center focused on nutrition for young teens.