In an item titled, "This is What Clam Chowder Udon Looks Like," Dominique Zamora writes about Noodlecat for the popular blog Foodbeast.

“Earlier this week I had a chance to fly out to Cleveland, Ohio, for Certified Angus Beef’s 2012 Culinary Ideation and Trends Session," she begins. "The post for all that is coming soon, but while I was there, I also caught wind of at least one food item I never thought I would hear about, ever.”

“Clam. Chowder. Udon.”

Zamora is awestruck by the Noodlecat dish, a fusion creation that combines udon noodles, potatoes, celery, onions, and bacon in a creamy clam broth.

"This explosion of East meets . . . further . . . East comes from Cleveland-based restaurant Noodlecat, which opened in August 2011. Branded as a 'slurpalicious Japanese-American mash-up from Chef Jonathon Sawyer,' much of Noodlecat’s menu looks like what happens when a college student decides to go to culinary school and comes back to make the exact same foods he made before, only a million times better."

Read the full Foodbeast post here.