h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Here in Arizona, USA, there are quite a few Mongolian grills/barbeques around. However, not all are created equal. Here's what I've seen that constitutes a higher quality restaurant:

Variety of items- At the very least, you should see chicken, pork and beef available as meats. There should be at least one kind of noodle available, and basic vegetable selections. More adventurous places will have many different meats (the most I've seen had beef, pork, turkey, chicken, shrimp, scallops, calamari, lamb, and white fish) and possibly three or four different kinds of noodle.

Freshness- this is tantamount to a good meal. If the celery pieces are getting limp and the carrots are starting to shivel, it's time to go elsewhere.

Sauces- the more, the merrier. Always put on more than you think you should- if you don't put enough on, then you will end up with a dry, flavorless bowl of food. The least I've seen for a variety of sauce is house sauce (what *do* they make it out of, anyway?), minced garlic, minced ginger, and sesame oil. The most I've seen had at least 40 very different sauces (from Asian choices like hoisin and plum to European tomato-basil and dijon sauces). My favorite way to see the sauces is to be presented with a bunch of base ingredients (sugar syrup, cooking wine, sesame oil, garlic, ginger) that can be put together to make something unique. Many times, these places will have a board nearby with suggested sauce recipes. I'll try to go to one that had incredible sauce recipes and post them for you, but it's two hours drive time and there are good restaurants considerably closer so we go to those instead.

The Grill- The cooking surface is supposed to be extremely hot. The best ones shouldn't have your food on the grill for more than about 90 seconds before everything is done cooking.

The Chef- contrary to what the writer of the article says, I would rather see the chef carefully slide the food into the bowl instead of slinging the food very quickly. The long-distance food toss is a very tricky art, and if the chef is the slightest bit unsure about what he's doing, a good deal of lunch is going to end up on the floor.

Great Points, every one, Deuce!

I agree with every point except about the Chef. I've never lost any significant amount of food to the floor with Mongo Chefs throwing it about, but I am not heartbroken or anything if the chef is careful.

Another thing that determines a good Mongo is the hotsauce policy. Do they put it with the other sauces, or is it on the table. I think having it at the table is preferable, as if you put it on before it cooks, it tends to flavor the meals of those following you. Though I love the hotsauce, ya gotta be polite.