When I need a quick bite, a little spice, and nicely cooked greens, I stop by Charlie Hong Kong. Modeled after an Asian street food stand, the little kitchen which served hot dogs for years, dishes up noodle, and rice bowls, soups, and Vietnamese sandwiches using organic ingredients.
I like to sit on the patio under the arched green cover and eat with matching green chopsticks. The large varnished picnic tables are often shared by strangers—cafeteria-style. I helped myself to a cup of filtered water while waiting briefly for my order to be announced at the window.
The Salad Wrap ($2.75) was like a large fresh spring roll served with sweet-tart-salty Hoisin sauce. Crunchy, thin strips of carrot and daikon radish joined thin, white rice noodles, lettuce and a sliver of avocado in a thick, transparent rice paper wrap.