'"[3] The interior also features a chandelier covered in moss in the dining room, a bar "girded with tree bark and irregular panels of acid-washed metal", and 3-foot (0.91 m) tall artificial turf cutouts of gender symbols on the restroom doors.

[2] Writing for The Oregonian, Ben Waterhouse described Nudi as a restaurant where "the strangeness of the woodsy decor is only outweighed by the concept of the menu: Noodles from all around the world – pad Thai, ramen, fettuccini and the like – in extravagant portions".

Escher's garden, with AstroTurf on the walls, a bark-covered bar, a mossy chandelier and carpentry tools hanging here and there in a disorienting hodgepodge, and dreary new-age music on the stereo.

The fall–winter menu has included the Angus gravy noodle, which has been described as "essentially a spiced sloppy Joe with ground beef and a wide rice-noodle base", as well as barbecue pork sticks, "Italian-style" kee mow, and coriander spinach-noodle duck.

[2] In 2022, Eater Portland's Nathan Williams wrote, "Nudi's eclectic menu includes everything from Thai boat noodles to spicy brisket ramen, with snacks like tempura-fried pickles and frog's legs.

[2][5] In 2013, Matthew Korfhage of Willamette Week wrote, "Asian fusion has become overfamiliar and falsely upscale, with exotic ingredients added as accents to continental ideas ... but Nudi is entirely the opposite proposition: Cooks with Thai sensibilities are at cheerful, casual play with our own local bounty, in ways wholly alien to Western palates.

"[3] Korfhage called the Angus gravy noodle "far from refined but deeply satisfying in a way that recalls childhood meals" and said the carbonara belly is "as confusing as it sounds, as if a sudden late-night inspiration in a pan".

"[3] Eater Portland's Erin DeJesus said in 2013, "Unlike fussier, more upscale takes on East-meets-West fusion cuisine, Nudi's version sees a more playful, in-your-face approach.