Beijing Boyce

Beijing’s bar scene is picking up, with Browns, Midnight and The Pavillion all recent and welcome additions. I have a feeling that Trio, to open late March, will join them. Roger Dutton, a former partner in Frank’s Place (Beijing’s oldest non-hotel bar until it was chai’d a few months ago), is part of the team behind the three-story, 700-square-meter Trio near Lido Hotel. The top floor will hold the Park Grill, a seventy-seat, seventies-style New York grill and piano bar (Roger mentioned “steak” and “lobster” thrice during our talk). The main floor will have a newer and bigger Frank’s Place with garden areas in front and back, meaning summer barbecue fun.

The most interesting place, though, is in the basement: The Cellar. Roger writes, “Descending the stairs from the entry foyer the visitor should get the feeling of entering an old wine cellar. It will have brick arches, stucco and heavy wood, with torch lighting.” There will be a “cellar club,” with each of the 90 members getting 30 to 60 bottles worth of storage space (not sure of the club fee). Members may bring their own vino or purchase it wholesale from the club. (Note: Only ASC wines will be sold.)

There will be live jazz as well as “wine dinners, auctions, master classes and socials for those that have a love for the drop.” French, Italian and Spanish provincial food and cheeses and other tapas are to be served. New Zealander Chris Adams is the GM. Look for Frank’s Place to open in late March, with the grill and cellar shortly after. Trio is between Pine Hill Korean restaurant and Il Casale Italian restaurant.

(From Beijing Boyce X, first emailed on February 10, 2006)