Beijing Boyce

According to an SMS going around town, The Saddle: Luga era - officially reopens this Saturday night with half-price drinks. This comes two weeks after the burrito and beer spot officially closed and just over a week after Luga, known best as the “hey” guy at the Saddle, Cox and The Rickshaw, apparently told the owners that he had grabbed the spot for himself (I went by The Saddle twice this past week to talk to Luga but the place has been closed both times).

This is one of the more intriguing recent stories in the bar scene and it will be interesting to see how things work out…

Expect for the guys behind The Saddle, Cox and The Rickshaw to soon have a new place open.

Props to Beijing Talk for giving props to yours truly in its November issue. Not only did the magazine mention and include a few pictures from The Rickshaw Rally I blogged live, but also included info on the upcoming Project H about which I reported a few weeks ago. Beijing Talk reports that the Project H bar will be called Spy. 

Meanwhile, the October 18-31 issue of City Weekend included an interview with yours truly about Chinese wine. (Note: My Grape Wall of China blog will see major changes over the next few weeks.)

Thanks also to that’s Beijing for running my bar blurbs in the magazine’s weekly 7 Days e-newsletter (and especially to PP for his infinite patience with my tardiness).

Much appreciated all around.

I popped into the new JW Marriott two Tuesdays back for an open house with managers and sales/marketing staff from more than a dozen of the company’s hotels in China. A few quick notes:

• The hotel’s bar will be called Loong and revolve around a modern dragon theme.
• Pinot restaurant will feature a wide range of, no surprise, Pinot, including Pinot Noir and Pinot Grigio.
• The ballroom will seat up to 1,000 people, making it a much-needed option for large events in Beijing.

A great idea to bring together so many GMs and sales and marketing people under one roof, and enjoyable to try some of the hotel’s food, including Beijing duck, dim sum, and Vietnamese specialities.

I’ll have more on the hotel, expected to open by year’s end, and it’s food and beverage offerings soon.