Review Preview: Mt. Everest Restaurant & Bar

When Mt. Everest Restaurant & Bar opened late last year, I had high hopes that it would be a true Tibetan-Nepalese restaurant, with a board full of blood sausage, yak, water buffalo and all the other exotic, high-altitude animals...

By Laura Shunk

April 19, 2011

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When Mt. Everest Restaurant & Bar opened late last year, I had high hopes that it would be a true Tibetan-Nepalese restaurant, with a board full of blood sausage, yak, water buffalo and all the other exotic, high-altitude animals.

At the very least, I was looking for momo, Nepalese dumplings, or thupka, bowls of soup brimming with fat, chewy noodles.

As I sped down Sheridan to the strip mall that houses Mt. Everest, thoughts of gamey meat and other specialties had me salivating. But when I got to base camp, I found a few of those dishes... but I also made another discovery.

Find out what -- and how -- it was when the review is posted here tomorrow.

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Laura Shunk was Westword's restaurant critic from 2010 to 2012; she's also been food editor at the Village Voice and a dining columnist in Beijing. Her toughest assignment had her drinking ten martinis and eating ten Caesar salads over the course of 48 hours. She still drinks martinis, but remains lukewarm on Caesar salads.

Contact: Laura Shunk

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