I posted this long review of the tasty eats and drinks sold at Jue Market last Sunday, but the following news got a bit lost in all that nom-nom-noming, as one friend puts it, so I’ll quickly review it here:
Palms LA: A branch of this Mexican-Korean restaurant will soon open in the San Yuan Li area. If memory serves, it will be a two-floor affair, with the upper deck ideal for events and the lower able to seat forty people. Initial thought? Chicken tacos!
Traitor Zhou’s: This project brings together Okra Works, Migas and Willow Farm, and should have its first shop open, in Sanlitun, in a month or so. Nice to see a good range of Traitor Zhou’s offerings at Jue Market, including bagels, doughnuts, cream cheese, sausages, cured meats, sangria and infused shoju,
The Meatball Company: There is lots of buzz about these meatballs, available only via delivery thus far. Look for these guys to establish an outpost by 4corners in the Gulou area, raise the meatball options to ten and also serve subs.
Meanwhile, Temple Restaurant Beijing has opened event space Copper about 100 meters away and even deeper in the hutongs. The venue can handle 200 people standing or 100 seated for a meal. It will also be home to the growing stock of wine for the TRB delivery program. (This space has come a long way since last September when it was just an empty shell that we used to pre-taste for the Ningxia Wine Challenge.)
Restaurant and bar Caravan, sibling to Beixinqiao area rum and Moroccan food joint Cuju, is set to officially open on Friday at 9:30 PM after a two-month test drive. Drink deals include rmb15 wine and gin tonics and rmb10 Beijing draft. You’ll find it across from the southwest corner of the Ritan Park block, in the same building that housed Casa Brasil, Sequoia Cafe, Tim’s Texas Bar-B-Q and, when I arrived in Beijing, John Bull Pub.
Also in that same building, The Godfather officially opened last week and should be on the radar of those in search of Western comfort food. (At least a half-dozen people have already recommended the fish and chips to me). Word is this place by Louis and Heather Jacquot also aims to make and sell its own meat pies and sausages.
Migas starts its Saturday brunch this weekend. If a recent taste test led by chef Aitor Olebagoya is any indication– I’ll have a post shortly — this place is going to be a big winner.
Finally, look for Jing-A to make what I’ll simply call a “qu brew“. The guys will use qu, the fermentation agent for baijiu, to make a beer, a process that co-owners Alex Acker and Kristian Li toyed with last year. It’ll be part of World Baijiu Day this August, a new project that launched last week. More details here.
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