Every now and then, it seems that Shanghai suddenly explodes with hot-off-the-presses news about food: everyone’s opening something or closing something or doing some event that you absolutely have to attend. And for those confusing times, Shanghaiist helps YOU out with a food news round up. So heeeereee weeee goooo:
- Last year, That’s Shanghai hosted a Baijiu bartender challenge, where drink slingers from a bunch of Shanghai restaurant staples came together to try and make the best tasting Baijiu cocktails. This year, they’ve got competitors from Mr & Mrs Bund, Jean Georges, Tara 57, Hof, Closed Door, Fountain, Chinatown, M1NT and Manifesto to shake things up before a panel of judges. Surprisingly, the only place I’ve actually ever come across a selection of Baijiu cocktails – Shanghai Tang Cafe – isn’t on the list. Oh well, if you want to see how these guys do, head down to Mesa & Manifesto (768 Ju Lu Road 巨鹿路748号) on April 14. Schtuff goes down at Seven.
- Speaking of That’s Shanghai, they’ve headed to David Laris’s newly soft opened project, the restaurant for eco-hotel URBN. Called Downstairs, it sources free-range chickens from Anhui, lambs from Inner Mongolia and organic produce from well, whereever they can find it.
- Also just kinda opened: Avalon on Changle Lu. It’s a “wood grill and wine bar” that will be run by Hilary Ambrose Jr., who worked in Jean George’s New York “Haute South Asian street food” restaurant, Spice Kitchen. When it opens, they’ve promised 88RMB Canadian lobsters. Whaaat, I know where I’ll be April 20.
- Le Platane in Xintiandi has closed – they were bought out by a Chinese couple which is hoping to relaunch the space as a Spanish restaurant in time for the Expo.
- First came el Coctel (to the space above The Shelter). Then opened the second Rhumerie Bounty. And now, enters The Apartment, a “luxe bar ** dining room ** lounge” that’s inspired by a NYC or London loft. It will open at the end of May.
- French bakery PAUL is getting some competition – a German bakery chain called Lind will be opening up in May, with the first store coming to grand Gateway in Xujiahui. They’ve got 140 years of bread making history, people! That means something!