All posts by Ling & Louie's

Father’s Day 2018

There are a lot of awesome Dads out there who deserve a tropical getaway. Ling & Louie’s is giving Dad that tropical getaway without him having to pack his bags. To celebrate Father’s Day, we will be offering a specially priced 2-Course Father’s Day Luau Menu* from June 15th – June 17th!

Our Father’s Day Luau features delicious Coconut Shrimp as an appetizer, followed by your choice of a Polynesian-inspired entree such as Louie’s Loco Moco or Hawaiian Sweet & Sour Shrimp!

And because everyone loves a good Dad Joke, we will be giving a special gift for all guests who tell us their best Dad Joke over Father’s Day Weekend!

Contact your favorite location to make your Father’s Day reservations today!

 

*Pricing varies by location. Contact your favorite location for details.

Passport to… Polynesia

Polynesia stretches across the Pacific Ocean, encompassing numerous islands. Polynesian cuisine offers a variety of specialties, many of which highlight fresh seafood and exotic fruits. Influences from as far away as France to just across the Pacific in China and Japan give Polynesian cuisine a global appeal that is loved by many.

We felt June was the perfect month to highlight a tropical destination like the islands throughout Polynesia. The lighter fare of this part of the world is a great way to welcome the summer!

We start our menu with two delicious appetizers. Our Coconut Shrimp – hand-breaded with panko, shredded coconut and Ling’s secret spice mix – is the perfect way to start your culinary journey. Or you can try our Awesome Ahi Lettuce Wraps. Let’s be honest, there’s a reason we call them “awesome!”

For entrees, one of our favorites is Louie’s Loco Moco. The Loco Moco is a popular meal among surfers in Hawaii as it provides them with plenty of energy to hit the waves. Louie has added his own stamp on this rich treat with a savory red-wine mushroom gravy that is sure to please the masses.

If you want something lighter, yet still packed with deliciousness, try the Desert Island Poke Bowl. This delicious seafood dish is a staple throughout Hawaii and other Polynesian islands and it is making a big name for itself stateside. We take fresh ahi and marinate it in a light ginger-soy with pickled cucumber, onions and tomatoes.

No trip to tropical islands would be complete without tropical cocktails. Of course, we will be serving our signature Frozen Thai Mai, as it is the ultimate tropical libation! We also have other exotic cocktails such as our Lilikoi (also known as passion fruit) Martini and Mango Mana.

Each location will also be featuring a “tap takeover” of Kona Brewing Co. beers. Check with your favorite location to see what specialty brews they’ll be offering all month long.


THE MENU

Appetizers

Coconut Shrimp  coconut and panko crusted jumbo shrimp, pineapple salsa, sweet citrus chili sauce
Recommended Pairing: Mango Mana

Awesome Ahi Lettuce Wraps* (GF)  onions, water chestnuts, cilantro, Thai basil, light ginger-soy, pineapple salsa
Recommended Pairing: Lilikoi Martini

Entrees

Louie’s Loco Moco*   ­half-pound marinated beef patty topped with a savory red-wine mushroom gravy and sunny side-up egg, served over your choice of rice
Recommended Pairing: Ask your server for today’s Featured Tap

Hawaiian Sweet & Sour  pineapple-infused sweet & sour sauce, crispy spinach, pineapple salsa, and your choice of protein
Recommended Pairing: Frozen Thai Mai

Luau-Style Pork Sandwich   roasted pork, cabbage slaw, crispy onions and jalapenos, hoisin BBQ sauce
Recommended Pairing: Ask your server for today’s Featured Tap

Desert Island Poke Bowl* (GF)   marinated sashimi-grade ahi, pickled cucumber, onions and tomatoes, served over your choice of rice
Recommended Pairing: Margarita Niu

Cocktails

Frozen Thai Mai
Cruzan Mango and Pineapple Rums, light rum, tropical juices, Cruzan Black Strap Rum

Mango Mana 
Hornitos Black Barrel Tequila, Thai chili-infused Aperol, mango puree, fresh citrus, topped with prosecco

Lilikoi Martini
Cruzan Dark Rum, orgeat syrup, passion fruit puree, fresh citrus

Margarita Niu
Hornitos Black Barrel Tequila, mezcal, coconut puree, pineapple juice

Tap Takeover

Kona Brewing Company was founded in 1994 with the “Aloha Spirit,” a love for Hawaii’s pristine, natural beauty, and a fondness for local beer. More than 20 years later, Kona Brewing Company continues to produce quality beers, including our own Louie’s Pale Ale.

Throughout June, we will be featuring rotating handles of our favorite Kona Brewing Company beers. Be sure to ask your server which beers we currently have on tap for your drinking pleasure!

Learn more about our 2018 Passport Menus.

*  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness; contains (or may contain) raw or undercooked ingredients.
(GF) Items can be made gluten free. Substitutions may apply. Not a gluten free kitchen.

Passport to… South Korea

Modern Korean cuisine places an emphasis on vegetables, simply prepared meats and a variety of side dishes served with each meal. Heavily influenced by its unique geography and climate, Korean cuisine is renowned for its ability to balance temperature, spice, color and texture. For our trip to South Korea, we have chosen to take classic Korean dishes and give them a modern spin.

Our South Korean menu begins with our Bulgolgi Lettuce Wraps. Literally meaning “fire meat,” Bulgolgi is traditionally thinly sliced, marinated pieces of beef or pork that are usually grilled over an open flame. Rather than use an open flame, we use our dazzling wok skills to achieve the perfect char that caramelizes the special marinade and enhances the flavor of the beef. We then toss in sliced onions and fresh cabbage and serve it with artisan romaine lettuce cups and a Korean chili dipping sauce.

For the entrees on this featured menu, we’ve put our own spin on some classic Korean dishes. Our favorite dish is the Spiced Duck Ssäm. Ssäm, which is sometimes translated into “wrapped,” is a dish in which leafy vegetables are used to wrap specially prepared meats. Our Spiced Duck Ssäm features a specially prepared duck breast and confit hindquarter and our delicious house-made Ssäm sauce which is both sweet and spicy.

Other featured dishes include a sizzling Bibimbap, in which your favorite protein is wok’d with fresh vegetables and served sizzling over our famous fried rice and topped with a sunny side-up egg, and our classic Korean Salmon served with fresh asparagus spears and a sweet sesame-garlic glaze.

To pair with the distinctive cuisine of Korea, we’ve put together a small collection of cocktails using traditional Korean ingredients. Our Ginseng Mule pairs Absolut Lime Vodka with a house-made honey-ginseng syrup and Fever Tree Ginger Beer. We also have our Seoulful Sidecar – featuring Martell VS Single Distillery Cognac, Thai chili-infused honey, lemon juice and a dash of five spice bitters – and a Sesame Old Fashioned made with sesame-infused Jameson Whiskey.


THE MENU

Appetizers

Bulgolgi Lettuce Wraps (GF)  marinated flat iron steak, onions, cabbage, korean chili dipping sauce
Recommended Pairing: Sesame Old Fashioned

Entrees

Spiced Duck Ssäm*   ­specially prepared half duck, served with house-made Ssäm sauce, gochujang mayo, artisan romaine lettuce cups and Uncle Fu’s Fried Rice
Recommended Pairing: Bee’s Box Pinot Noir

Bibimbap (GF)  snap peas, onions, radish, broccoli, gochujang chili sauce, sunny side-up egg, served over sizzling fried rice (available with Chicken, Beef, Shrimp or Scallops)
Recommended Pairing: Seoulful Sidecar

Soft Shell Crab Sandwich   fresh cucumber, tomatoes, onions, spicy mayo, brioche bun, garlic-parmesan fries
Recommended Pairing: Ginseng Mule

Korean Salmon* (GF)   wok-seared salmon, steamed asparagus spears, sweet sesame-soy glaze
Recommended Pairing: Bee’s Box Chardonnay

Cocktails

Seoulful Sidecar
Martell VS Single Distillery Cognac, fresh lemon juice, Thai chili-infused honey, five spice bitters

Ginseng Mule 
Absolut Lime Vodka and house-made honey-ginseng tea syrup, topped with Fever Tree Ginger Beer

Sesame Old Fashioned
Sesame-infused Jameson Irish Whiskey, Angostura Bitters, house-made honey syrup

Wine

The Coppola Family has always been committed to sustainability and environmentally-friendly agricultural practices. Bee’s Box Wines were created to give back to organizations who fight to protect bees and their habitats.

Bee’s Box Chardonnay
Luscious and creamy, with warm notes of apple, orange blossom, vanilla and honey

Bee’s Box Pinot Noir
A rich pinot noir with lush notes of cranberry, deep red fruits and hints of vanilla

Learn more about our 2018 Passport Menus.

*  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness; contains (or may contain) raw or undercooked ingredients.
(GF) Items can be made gluten free. Substitutions may apply. Not a gluten free kitchen.

Francis Ford Coppola Wine Dinner

Join us on Thursday, May 17th, 2018 at 6:30

Join us for a fun-filled evening as our 2018 #NotBoringNation Dinner Series continues with our Francis Ford CoppolaWine Dinner. Enjoy five courses of outstanding wines from the world famous Coppola Family as we pair them with your favorite Modern Asian dishes!

Space is limited, so call 480-767-5464 to make your reservations today!

$55++/person
FIRST COURSE
Soft Shell Crab Salad
cucumbers, tomatoes, onions, spicy aioli
— paired with —
Coppola Rosso & Bianco Pinot Grigio
California
 
 
SECOND COURSE
Korean Salmon
asparagus spears, sesame-soy glaze
 — paired with —
Bee’s Box Chardonnay
California
 
THIRD COURSE
Spiced Duck Ssäm
korean bbq sauce, artisan romaine lettuce
 — paired with —
Bee’s Box Pinot Noir
California
 
 
FOURTH COURSE
Bulgolgi
marinated flat iron steak, onions, cabbage, fried rice
— paired with —
The Lost Colony Red Blend
California
 
 
HAPPY ENDING
Crème Brûlée
topped with fresh fruit
 — paired with —
Sofia Brut Rosé
California

Passport to… Vietnam

Considered one of the healthiest cuisines in the world, Vietnamese cuisine is admired for its fresh ingredients, complementary textures, and reliance on fresh herbs and vegetables. The ability to balance the basic tastes (sweet, salty, bitter, sour, umami) with spice is essential in Vietnamese cooking. This ability is exhibited in the many dishes we’re featuring on our Passport to Vietnam Menu throughout the month of April!

Our trip to Vietnam begins with perhaps the most famous Vietnamese appetizer, Summer Rolls. These delectable rolls are filled with shrimp, fresh herbs and glass noodles and served chilled for a refreshing start to your meal. We also have a light Shrimp & Papaya Salad that is tossed with spinach, cabbage, golden raisins and cashews in a delicious citrus-ginger dressing.

For the entrees on this featured menu, we’ve put our own spin on three classic Vietnamese dishes: Pho, Banh Mi and Shaking Beef. Each dish perfectly balances the five tastes and plays with the traditional use of contrasting textures to create mouth-watering dishes you will crave throughout April and beyond!

To pair with the distinctive cuisine of Vietnam, we’ve put together a small collection of cocktails using Kai Vodkas and Sojus. These spirits – distilled from rice – are produced in Vietnam and utilize bold local flavors to producing unique offerings. A perfect example is our Ha Long Bay Cooler, which uses Kai Coconut Pandan (Young Coconut) Vodka, orgeat syrup, pineapple juice, and a touch of Thai chili to create a perfectly refreshing cocktail.


THE MENU

Appetizers

Summer Rolls  shrimp, glass noodles, crisp vegetables and fresh herbs, wrapped in rice paper and served chilled with a sweet chili dipping sauce
Recommended Pairing: Saigon Gimlet

Pork & Shrimp Pineapple Skewers   fresh pineapple spears wrapped with a specially prepared pork and shrimp paste, served with sweet chili dipping sauce, fresh herbs and artisanal romaine
Recommended Pairing: Ha Long Bay Cooler

Salad

Shrimp & Papaya Salad   jumbo shrimp, papaya, spinach, cabbage, golden raisins, cashews, citrus-ginger dressing
Recommended Pairing: MacRostie Chardonnay

Entrees

Pho Tai*   ­flat iron steak, rice noodles, seasoned broth, served with fresh herbs and vegetables, jalapenos and lime
Recommended Pairing: Lychee Long Time

Banh Mi*   sliced pork tenderloin, cucumber salad, fresh bean sprouts, carrots, jalapenos, hoisin BBQ sauce, spicy aioli, toasted baguette
Recommended Pairing: Wither Hills Rose of Pinot Noir

Shaking Beef*   specially marinated flat iron steak wok’d with yellow and green onions, tomatoes and soy-lime sauce, served over fresh greens
Recommended Pairing: Argyle Pinot Noir

Cocktails

Ha Long Bay Cooler
Kai Coconut Pandan Vodka, orgeat syrup, pineapple juice, fresh Thai chili

Saigon Gimlet 
Kai Lemongrass Ginger Soju, Hendrick’s Gin, fresh cilantro, citrus

Lychee Long Time
Kai Lychee Vodka, fresh strawberries, citrus, Fever Tree Ginger Beer

Wine

Formed in 2008, Distinguished Vineyards & Wine Partners represents a unique collection of traditional and contemporary wine brands from some of the world’s most coveted wine revions.

MacRostie Chardonnay
From California’s Sonoma Coast, this award-winning chardonnay boasts tropical fruits, bright citrus notes and hints of spice from aging in French oak barrels

Wither Hills Rose of Pinot Noir
This refreshing New Zealand rose has a creamy texture and flavors of wild strawberries, fresh raspberries and white peaches

Argyle Pinot Noir
Coming from one of Oregon’s top producers, this highly acclaimed pinot noir exhibits beautiful flavors of cherry and orange blossom, with a long, harmonious finish

Learn more about our 2018 Passport Menus.

*  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness; contains (or may contain) raw or undercooked ingredients.
GF Items can be made gluten free. Substitutions may apply. Not a gluten free kitchen.

5-Course Wine Dinner with Distinguished Vineyards

 

Join us on Thursday, April 5th, 2018 at 6:30

Join us for a fun-filled evening as our 2018 #NotBoring Nation Dinner Series continues with our Distinguished Vineyards & Wine Partners Wine Dinner. Enjoy five courses of outstanding wines from estates around the world as we pair them with your favorite Modern Asian dishes!

Space is limited, so call 480-767-5464 to make your reservations today!

$55++/person
FIRST COURSE
Shrimp & Papaya Salad
jumbo shrimp, papaya, spinach, cabbage, golden raisins, cashews, citrus-ginger dressing
— paired with —
MacRostie Chardonnay
Sonoma Coast, California
 
 
SECOND COURSE
Open-Faced Banh Mi
sliced pork tenderloin, cucumber salad, fresh sprouts, carrots, jalapenos, toasted baguette
 — paired with —
Wither Hills Rose of Pinot Noir
Marlborough, New Zealand
 
THIRD COURSE
Crispy Duck Breast
shiitake mushrooms, rice noodles, seasoned broth, fresh herbs and vegetables
 — paired with —
Argyle Pinot Noir
Willamette Valley, Oregon
 
 
FOURTH COURSE
Shaking Beef
specially marinated flat iron steak, yellow and green onions, tomatoes, soy-lime sauce
— paired with —
The Counselor Cabernet Sauvignon
Alexander Valley, California
 
 
HAPPY ENDING
Chocolate Volcano
house-made mocha-spiced cream, fresh strawberries
 — paired with —
Inkberry Cabernet Sauvignon-Shiraz
Australia

 

Do It Yourself Cocktails

SPRING into the season with these delicious new cocktails at Ling & Louie’s Asian Bar and Grill!

We’re firm believers that anyone can make a delicious cocktail with the right ingredients, a touch of creativity, expert guidance, and a little bit of practice. At Ling & Louie’s, we love taking classic cocktails and putting our own “Not Boring” spin on them. We also love sharing these cocktails with all the WOKSTARS out there even more!

Below are recipes for the featured cocktails from our Passport to Thailand menu, available throughout March. Invite your friends over, shake up these delicious libations, and be ready to soak in the adulation!

Bangkok Spritz

This delicious cocktail is an exotic twist on the super-refreshing Aperol Spritz. We find this to be the perfect cocktail to enjoy after an afternoon at the ballpark during Spring Training!

1.5 oz. Aperol

1/2 Fresh Thai Chili (optional)

.5 oz. Mango Puree

Juice from half a lemon

Combine the above ingredients in a cocktail shaker, fill with ice, and shake. Strain into an ice filled wine glass and top with equal parts Prosecco and Club Soda. Garnish with a slice of orange

 

Ko Phi Phi Cooler

Fusing Asian and Mexican flavors isn’t anything new. We’ve taken a basic Paloma recipe and added some exotic Asian flavors for a unique tequila-based cocktail that is perfect for Spring’s patio weather!

1.5 oz. Reposado Tequila (we recommend Espolon)

1 large pinch of Fresh Cilantro

.5 oz. Ginger Syrup*

Juice from half a lime

2 oz. Pink Grapefruit Juice

Combine the above ingredients in a cocktail shaker, fill with ice, and shake vigorously to break up the cilantro. Strain into your favorite glass filled with ice and top with a dash of Club Soda. Garnish with a couple cilantro sprigs and slice of grapefruit.

Thai Basil Mule

Who doesn’t love a good Moscow Mule? This special mix combines exotic Thai basil with familiar flavors for a one-of-a-kind Mule!

.5 oz. Ginger Syrup*

10 Thai basil leaves

1.5 oz. Citrus Vodka (we recommend Skyy Infusions Citrus)

Juice from half a lemon

1/2 lemon, squeezed

Combine the above ingredients in a cocktail shaker, fill with ice, and shake vigorously to break up the Thai basil. Strain into an ice filled copper mug and fill with Ginger Beer. Garnish with a lemon slice and Thai basil sprig.

 

*Ginger Syrup: Roughly chop 4 oz. of fresh ginger and place in a pot with 1 cup of water and 1 cup of sugar. Bring to a boil, stirring occasionally. Reduce to a simmer and continue stirring until sugar is dissolved. Remove from heat and allow ginger to continue steeping in syrup for 20 minutes. Strain ginger out of syrup. Syrup will stay good in the refrigerator for 1 week.

 

Imagery Wine Estates 5-Course Wine Dinner

Join us on Thursday, March 8th, 2018 at 6:30

Join us for a fun-filled evening as our 2018 #NotBoring Nation Dinner Series continues with our Imagery Wine Dinner. Enjoy five courses of outstanding, cutting-edge wines from Imagery Wine Estates as we pair them with your favorite Modern Asian dishes!

Space is limited, so call 480-767-5464 to make your reservations today!

$58++/person
FIRST COURSE
Thai Beef Salad
wok-seared flat iron steak, glass noodles, mango, avocado, spinach, fresh herbs, cashews, sweet chili dressing
— paired with —
Imagery Sauvignon Blanc
California
 
 
SECOND COURSE
Monsoon Chicken & Shrimp
blackened chicken and shrimp, pineapple, mango, red bell peppers, broccoli and green onion in our signature peanut-red curry sauce
 — paired with —
 Imagery Chardonnay
California
 
THIRD COURSE
Seared Jumbo Scallops
asparagus, mushrooms, Thai basil, savory green curry-coconut sauce
 — paired with —
Imagery Pinot Noir
California
 
 
FOURTH COURSE
Seared Ribeye
szechuan vegetables, wasabi mashed potatoes
— paired with —
Imagery Cabernet Sauvignon
California
 
 
HAPPY ENDING
Banana Caramel Spring Roll
house-made mascarpone cream, fresh strawberries
 — paired with —
Imagery Muscat Canelli
Upper Ridge Vineyard, Pine Mountain-Cloverdale Peak

 

Celebrate the Holidays with Ling & Louie’s

We believe the holidays are best celebrated in style! That’s why we at Ling & Louie’s Asian Bar and Grill are offering a special “Create Your Own Surf & Turf” menu throughout the month of December!

We invite all of our “Not Boring” guests to build your own delicious, sizzling platter by choosing your favorite “surf,” “turf,” and signature sauce. Our expert chefs will combine your choices into one outstanding meal with which you can celebrate the Holidays!

Stop in to your favorite Ling & Louie’s location this Holiday season to take advantage of this special offer*!

* Prices vary per location. Contact your favorite location for special holiday hours and pricing.

Veterans Day at Ling & Louie’s

On Veterans Day, we salute all the brave service men and women of the United States Military. When you dine at any of our locations on Saturday, November 11th, 2017, present your military ID to receive a FREE* entree.

“We feel this is the least we could do for the brave men and women who have served and are serving,” says John Banquil, Director of Brand Development for Ling & Louie’s. “We’ve offered specials in the past to raise money for Veterans charities, but we wanted to do something more personal. We wanted to invite Veterans into our restaurants and thank them personally and let them know how much we appreciate them.”

Veterans Day originated as “Armistice Day” on November 11th, 1919, as the first anniversary of the end of World War I. In 1938, November 11th became a national holiday, paying tribute to living veterans who served their country.

We look forward to seeing as many veterans as possible this Veterans Day!

 

* Veterans may choose any entree under the “From the Wok” section. Please present a military ID to receive discount

** Meridian, Idaho location will offer this special from 11AM – 6PM