Food For Thought
After almost a year of speculation, we can finally confirm that contemporary American restaurant Madison is moving from Dongping Lu. Their new location will still be in the former French Concession, but on Fenyang Lu (right next to the HoJo), and will double the locavore dining space in town, and include Maddie’s, a casual eatery serving lunch, happy hour and small plates that go easy on the wallet. With twice as much room for Shanghai’s voracious brunch crowd, the good times are scheduled to start in late May – just a week or so after the original location shutters its creaky elevator for good.
In more opening news, we’re happy to report that Vedas is once again serving tandoori broccoli from its new digs on Changshu Lu. The recently closed Avalon space is now occupied by Chef Mike Solovey, best known for his work at Boxing Cat. He’s tapping into his Ukranian heritage to open Bloc with an Eastern European menu complete with pierogies and borscht. Urban Thai’s Shalah Salih is on board too, managing Bloc Catering.
Like a shy late bloomer, South Bund 22 is finally filling out nicely, mostly with restaurateurs that have already proven themselves at cheaper rents. In addition to Willy Truellas’ new triumph (el Willy), the guys from Le Creperie opened French seafood joint L'Ecailler, and Va Bene’s GM is behind the new Italian eatery Bocca. Japanese heavyweight Tenya adds its sixth Shanghai outlet, bringing its famous tuna-heavy menu to the Bund. And we’re still waiting for the summer opening of the new wine-based concept from Philippe Huser of NAPA Wine Ba
r & Kitchen.
Hopping right over Yan'an Lu on the Bund, we just had to mention a tasty little morsel we sampled at Pelham’s. The Waldorf Astoria’s fine dining restaurant is serving a business lunch this month for RMB 288 + 15%. For that you get four courses, and please make one of them the porcini risotto. Creamy, earthy, bold… This dish makes the price tag well worth it – although the roasted duck breast with granny smith foam is nothing to sneeze at.
Finally, allow me to make a bold statement: 2012 will be the year of fish & chips. You can’t cast a line down Yongkang Lu without hitting a chippy. Sailors has been serving economical portions of flounder and sea bass for the past few months, and now, Catch is dishing up imported New Zealand fish fried in a delicious (but highly unorthodox) herbal goodness, spicy Asian chili or Backwoods beer batter. And, closer to the Huangpu, The Lobby Bar at Waterhouse is serving Guinness battered fish & chips every Wednesday paired with a brew for RMB 88. Pass the malt vinegar, please.
Jamie Barys is the Chief Eating Officer of UnTour Shanghai. With authentic culinary tours designed to take visitors and residents alike off the eaten path, UnTour Shanghai offers street food experiences, market adventures, cooking classes and more. For more information visit www.UnTourShanghai.com or email Jamie at [email protected].
