Beijing Boyce

As noted before, Burger, Burger Monday at Blue Frog has become a ritual over the past three months. But last Monday marked a series of firsts. The first time James “Wizard of WordPress” Flanagan tried a burger here.

The first time Christiaan “Buddha Machine” Virant tried a Samuel Adams.

(That’s the look of a satisfied man.)

And the first time I tried a Zone Burger. What’s behind the lettuce?

A patty topped with cheese. What’s behind the patty?

Bacon, onion, tomato, pickle, and more.

Finally, it was the first thousandth time I witnessed Steven “Sino Scuba” Schwankert play air bass. I guess you can’t win them all.

By the way, there is a sweet potato fries option at Blue Frog.

Note: I realize I have written a lot about Burger Burger, so I’ll spend more time trying the menu and less time writing about it for a while. (But it is a good deal.)

The Grouch says The Grouch likes snipers making Sazeracs.

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A special report by regular contributor The Village Grouch, who not only went on a Saturday night pub crawl, but also – in the spirit of wrestler The Rock, NBA star Karl Malone, and actor Kurt Russell as Jack Burton* in Big Trouble in Little China – refers to himself in the third person.

“The Village Grouch was out Saturday night in the company of intrepid combat photographer Slim, who just recently returned from the front.

“First stop was Apothecary (map) to see if the Boyce taste was still intact, and indeed it is. Apothecary is a class act – clean floor, good lighting, and bartenders that are snipers rather than machine gunners. Even in cold November, the mint julep was refreshing, striking a fine balance between taste and punch. TVG then ordered a house special, the Sazerac, which was a fine drink that sipped and sipped and sipped. Drinks aren’t cheap and pours aren’t generous, but TVG didn’t go to Apothecary for that and is looking forward to his next visit.

“A quick stop at Luga’s (map) found the place about half full, the beers cold and reasonably priced, and the nachos serviceable.

“Walking across the vast Sanlitun plateau through the Village and across to the stadium, we found Fubar (map) was wall-to-wall, with a pleasantly higher proportion of female patrons than in its earlier days. Chad kindly bought TVG and Slim their first round — a Hendrick’s Gin and tonic, served the way the maker wants it, with cucumber, not lime or lemon. TVG, a staunch Tanqueray 10 fan, became an immediate convert. Away, wretched lime!

“Two of those later, the place was still full, but our duo moved on to Beijing’s only venue regularly referred to as a bar, church and embassy — Maggie’s (map). Reports of a return to the old days of larger crowds proved true upon our 1:30 AM arrival — the place was heaving, even without hearing Lady Gaga on the sound system. A good mix of people, fast, efficient bar service, and lots to look at maintain the venue’s status as a top after-hours place.

“On an F&B note — the improvement in service at Union Bar & Grille (map) since the recent arrival of Everton-supporting manager Andy is pronounced. Aside from being an all-around nice guy, he is clearly applying the constant pressure and support the wait staff has needed but was sorely lacking prior. The Zack-Andy kitchen-front of house combo is a solid one and TVG hopes both will remain in place for some time to come.

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* An example of Jack Burton in third-person action:

When some wild-eyed, eight-foot-tall maniac grabs your neck, taps the back of your favorite head up against the barroom wall, looks you crooked in the eye and asks you if you paid your dues, you just stare that big sucker right back in the eye, and you remember what ol’ Jack Burton always says at a time like that: “Have you paid your dues, Jack? Yessir, the check is in the mail.”

Better they hang your jersey, rather than you, from the rafters.

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Frank’s Place marked twenty years on Saturday with a tribute to the man, the myth, the legend – founder Frank Siegel (note: he sold his interest in the place in the nineties and now runs the Sequoia Cafe chain). The ceremony included the unfurling, from the “rafters”, of a Pittsburgh Penguins jersey embossed with Siegel’s name (he hails from Pennsylania and is also a Steelers fan). The Frank also led a group dance as Deuces Wild played Johnny Frankie Be Good. And, after tasting a signature drink from the original Frank’s, the Devil Dog – ingredients include tomato juice, tequila, and black pepper – he jumped behind the bar to show the staff how to  “make it right“. I enjoyed talking to a half-dozen patrons who had been at the opening of the original Frank’s. Some photos from the night…

Co-owner Roger Dutton and Frank with photos of the original spot.

Frank gets behind the bar to make Devil Dogs.

Devil Dogs for Pat Powers and Dutton.

More Devil Dogs, for Blake Stone-Banks and co-owner Graham Forbes.

Co-owner George Smith provides back-up vocals for Deuces Wild.

The Frank cuts The Frank's Place cake.

Bill Morse and Dutton don Frank's Place formal wear.

Now *that's* a coaster...

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Notes from the Sanlitin-Gongti-Ritan Park zone (more coming soon)…

Apothecary (map): With a half-dozen visits under my belt, I consider this to be among the more intriguing new openings of the year. It doesn’t have the feel of a “local” – it is a bit sanitary, in terms of atmosphere, a bit technical, in terms of drink-making, and a bit formal, in terms of the staff. But I enjoy going in, perusing the cocktail menu - which provides background on the drinks, many of which date to Prohibition or even the U.S. Civil War -  and trying a new concoction on each visit. And I appreciate the DIY emphasis – from the ginger syrup to the bitters to the brined olives.

China Doll 3.3 (map): My first visit in a long time. Hard to believe this is the same spot where I met Michael Phelps during the Olympics as he ordered a Jack and Coke and my friend gave him a Cuban cigar. Seems like five years ago. With the color scheme toned down and the space more than halved, China Doll offers a certain appeal with its four-sided bar and lounge seating. But the vibe did not work for me – a less than friendly staff at the door, the guy asking me to provide my mobile number and email address for the coat check tag (So they can courier my jacket to me if I forget it? Doubtful.), the pile of garbage in one corner… it feels like a bar not living up to its potential.

Maggie’s (map): This place seems back in form after a lengthy period of uncertainty last year and earlier this year. I went with two groups of visitors to Beijing last week and found the place busting at the seams both times, even as the clock hit 3 AM on Saturday, an hour that it has traditionally started to empty. I spotted numerous couples – of the non-short term joint venture type – as well as the obligatory guy playing Jenga, which added texture to the typical predator and prey crowds – I am never sure which is which. I also heard the one-two punch of songs that, if vinyl were still around, would have been worn thin on those particular record – Lady Gaga’s Pokerface and Shakira’s Hips Don’t Lie. Not everyone’s cup of yak’s milk tea, but for those who are fans, this place is busy.

Chocolate (map): Two visits this month satiated my sweet tooth. The Russian band rocks and the vodka remains the best value, though I didn’t turn down offers of Cognac from a table of patrons there on a particular Saturday night. The crowds seem lighter these days – not surprising given that the place is gimmicky: the  midget, the floor show, the over-the-top decor – but it was nevertheless enjoyable since I actually had space to move.

Latte (map): If I were a dozen years younger, a swinging single, sought a place where the crowd pursues playfulness over pretentiousness, and wanted to stay out to the wee hours of the morning, this would be my spot. Like Chocolate, it has an over-the-top decor, but with a friendlier staff and a sense of good clean fun.

The Den (map): I still seem to end up here at least once a week, whether it is for half-price pizza and drinks during the daily 5 PM to 10 PM happy hours, for a late-night bite, or simply to watch a game, gab with friends, and enjoy RMB25 beers of the likes of VB and James Boag’s. The staff is efficient and tolerant given the often eclectic late-night crowd – a Beijing version of the Star Wars bar – and the rowdy and rude patrons the place sometimes attracts. In a city where some sports bars seem in decline – Rickshaw, Pavillion, Goose n’ Duck – The Den still offers a wide gamut of games for fans.

The Rickshaw (map): Despite the new paint job, lights, seat covers, and menu, this place pretty much retains its feel. Shephard’s pie and Philly steak sandwiches feature on the new menu, with the wings among the remaining staples. (Kudos to the manager, Gordon, for keeping the place open far past regular hours on the night of that first snowfall when nary a taxi was to be found.)

Glen (map): Arguably has the best whiskey selection in town, though I found the place a bit sedate on a recent Saturday night. It was also too hot and dry, though the warm hand towel upon arrival is a nice touch. I tried the Hole in One, and found it too bitter, while my acquaintance enjoyed the golf ball-sized ice sphere in his whiskey.

Ichikura (map): Still my favorite “Japanese” joint in the city. I enjoy sliding into a seat at the long bar, perusing the whiskeys on the shelves and the cocktail list, making my pick, and watching the staff in action. And striking up casual conversations with fellow patrons, even if they are Japanese and we can barely speak one other’s language. An excellent hideaway with an atmosphere and alcohol selection to match. The only major drawback is, given the place’s diminutive size, when a group of patrons light up cigars, though The Third Cellar upstairs offers an escape.

The Bookworm (map): An under-rated drinkers haven given the dozens of single malts and the range of wines with only a RMB50 markup. The monthly single malt tastings is drawing upward of 30 patrons  – the next one will focus on Japanese whiskey.

Fubar (map): Good mixed drinks – with my favorite being the Sweet Bee: honey vodka and ginger ale – not only due to the solid pours and low prices, but also the ice. Fubar’s investment in its own ice-making machine makes a difference, sort of like that between a good burger between two slices of Wonderbread and in a quality bun. They display an added glow due to that massive Close Encounters of the Third Kind light.

Luga’s Villa (map): I have seen few crowds as carefree as the one here on a recent Friday night, with people of all sizes, shapes, and nationalities dancing to the house band. I consider the drinks a bit pricey, but obviously others disagree, because the place was pretty much packed.

Danger Doyle’s (map): The RMB10 pizza deal is drawing crowds, but expect it to rise to RMB20 in December. Still an excellent deal, particularly if you visit during happy hour. And look for manager Glenn to start manning the decks on Friday and Saturday nights under his new “hip, not hop” theme.

The Pavillion (map): Popped in after my visit to Molly Malone’s and found but two patrons in the place, though co-owner Christine says the Pavillion has been drawing some significant traffic from among the newcomers to Beijing. She also says there are plans for a redesign in the New Year.

Swing (map): About the only bar I will visit on that strip on neon-lit, lady bar-fronted joints on Sanlitun North proper. As on previous visits, standing room only – and barely any of that – as the band from the Philippines – there for what, five years? – rocked on with the aid of pre-programmed music.

? (map): We went from Taniwha to Wonder Bar to Tanewha to Golden Club to Kick to… well, it appears that a restaurant is taking over that space and the tattoo parlor that previously stood next door.

Union (map): After forgetting my utensils on something like 6 out of 10 visits, the staff seems to be taking its game up a notch. Not only am I getting my knife, fork, drink, and bread quickly delivered, but the courses are appropriately spaced. (Though the place still has an incomprehensible policy whereby if you dine alone, you get four pieces of toast with breakfast, while if you dine with others, you get two pieces per person. Please, just bring four. It wastes time, resources, and goodwill when people have to keep asking for that extra toast.) The three-sided bar at Union is among the nicer ones in Beijing and hopefully management can make it a better draw.

Blue Frog (map): Monday’s Burger, Burger special has been etched into my schedule the past two months. Good buns, good patties, the option of potato or sweet potato fries, and — if you dine early enough – two-for-one drinks. Hard to beat for value, especially since the service tends to be above average. Of late, I’ve been partial to the Mexican burger (eat the burger first and let that salsa, sour cream, etc drip onto your fries) and the spicy chicken (tender and juicy and on a most-excellent wheat bun). I also like the lunch special. The portions are modest, but the turkey wrap with Caesar salad and drink for RMB50 makes for a tasty light bite. By the way, if anyone ever holds a contest for drink coasters, the one at Union – with ridges to catch glass sweat, a gummy bottom to grip the table, flexible enough to double as a hand grip, and an appealing design – should be considered.

Do you have reservations? (City Weekend)

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A growing pile of emails, SMSs, and comments from readers who cite trouble getting into D Lounge – or trouble getting reasonable service if they do get in. A reminder of this recently when I visited D, joined a table of acquaintances, and spent the first ten minutes listening as they complained of what they considered shabby service at the door and then on the floor. Although they liked the physical space – and dropped, based on what I saw other tables ordering, the most money in the place – it didn’t sound like they would return.

A few days later, after an enjoyable night at Q Bar with Mr Hao and Ms Hao, we hemmed and hawed as we walked to Sanlitun North and, because it was bloody cold, decided to go to D for a drink. As we entered the hallway, a group of eight people left. We walked down the hall and approached the entrance, where two staff members – a man and a woman – drew a rope across it.

Did we have reservations? No. Did we have friends inside? Maybe, I won’t know until I get in. We were then told the place was full. Ms Hao asked if it was a private party. The woman said no. It looked like we were out of luck. Then I mentioned I did know someone inside: Warren, the manager, who stood, with his back turned, talking to someone a few meters away. The staff changed its attitude. The woman at the door ineptly tried to get his attention as more people left. Finding the situation tiresome and deciding I wanted to spend my night and money somewhere else, we left.

Warren caught up to us in the entry hall and asked what was the matter. I simply said, “I don’t like the door policy.” As we stood outside and decided where to go, Warren emerged. I repeated my remark. He said the place was full, that it could only hold 180 people. I said I found that strange since we had seen many people leaving. I added that readers had told me they were turned away even when the place was near-empty. He replied that people needed to RSVP at D Lounge. I said that I, as well as my friends, had walked in often without doing so. He didn’t have a response.

I added that he runs the risk of attracting a fickle crowd liable to jump to the next “flavor of the season” and that D Lounge is turning off patrons who could help sustain it in the long run. Then we left.

Could we have gotten in? Yes. Would we have been happy? No. I like the layout and decor and the atmosphere on slow nights, with music kept low enough that you can talk. The drinks are decent, though nothing special given the price. But the floor service is below average (I almost always sit at the bar), acquaintances complain that the place has a “musty” aroma, and the door policy – or at least its execution – seems a bit arbitrary. For all the talk of raising standards in Beijing, this place is symbolic of a focus on excellent hardware and faulty software.

By the way, those long-time Beijing residents that lament this kind of thing might find it interesting that the backer of D Lounge is also behind Jazz-Ya, one of the longest-standing and most inclusive spots in Beijing. I wonder if that place will also soon have a door policy?

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For those who desire something other than those  oh-so-predictable Santa Claus, Frosty the Snowman, Rudolph the Red-Nosed Reindeer et al images on your holiday e-cards, I offer the photo above, taken during our city’s first major snowfall of the season. What says Christmas in Beijing better that a table of snow-dusted bongs in Sanlitun?

Speaking of which, check this LA Times story: Agents seize bongs at L.A. Harbor listed as Christmas ornaments:

Customs officials at the Los Angeles Harbor received a shipment from China listed as Christmas ornaments.

But when they opened the “presents” Tuesday, they found 316,000 bongs and pipes.

“They’re very colorful and big,” said Cristina Gamez, a spokeswoman for U.S. Customs and Border Protection. “Some of them are like 2 feet tall.”

According to the post, “They were addressed to someone in L.A. County.” Like who? Michael Phelps apparently smoked in South Carolina, Daniel “Harry Potter” Radcliffe allegedly had a spliff in London (his spokeswman said it was a “roll-up cigarette“), and Dawn Wells – Mary-Anne from Gilligan’s Island – was accused of getting her herbal remedies in Idaho. I dunno, maybe it’s these guys – after all, they were caught with about 6,000 kilograms of weed.

Know what this street needs? Rich entertainment companies...

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China Daily reports that, “The managers of Nanluoguxiang, one of Beijing’s most popular streets with a 742-year history, plan to restrict the number of bars and cafes in the popular tourist precinct.”

According to the story, the vice-director of the government office that manages the street, says the plan is to “work with rich entertainment companies to turn the street in an area promoting popular culture.” The article further states:

“All businesses in Nanluoguxiang contribute a total of no more than 500,000 yuan in tax every year,” [vice director] Yu said.

“There are more than 120 shops registered in this area, but they are all family businesses. To play up the cultural aspect of the area, we would prefer to cooperate with entertainment companies and performance theaters with a strong cultural background.”

“We will use a total of 13 million yuan to develop the quality and diversity of culture represented by the street by 2011,” he said.

Yes, “rich” entertainment companies fit the feel of Nanluoguxing instead of those pesky family business. Um, maybe not.

The China Daily cites one of the owners:

“The rent for a 30-sq-m shop was 1,000 yuan per month back in 2005, but now I have to pay more than 10,000 yuan. The rent has been raised by 10 times, which makes my business tougher,” said Yin Qi, owner of Chinese painting shop Color Together….

“I mainly relay on my regular customers to maintain my business, and I am worried that I could even lose them if Nanluoguxiang changes to a so-called culture featured street without the traditional Chinese art elements.”

I think the real problem is that too many people are having a good time in Nanluoguxiang. In other words, the place works. We can’t be having that now, can we?

(Hat tip to Vegemite Vinyl)

The Grey Cup / La Coupe Grey

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Canadians not only celebrate Thanksgiving ahead of their American neighbors, but they also hold their football championship about two months earlier. It’s all about freeing up time to watch ice hockey and visit Tim Horton’s, my friends. For those wishing to catch the ninety-seventh Grey Cup – with the Saskatchewan Roughriders and Montreal Alouettes playing in Calgary - The Irish Volunteer (map) will show the action this Monday at 7:30 AM.

The Frank

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Two decades ago, if someone said, “Let’s get a drink,” there was a good chance you would end up at Frank’s Place, then near Workers Stadium. Registered in 1989 and opened in 1990 by ex-oil industry man Frank Siegel, it helped kicked off the non-hotel bar scene in the capital. And it drew a diverse crowd – teachers and students, businesspeople and diplomats, journalists and tourists.

Now located in Lido, Frank’s Place (map) will hold a party this Saturday not only to mark its twentieth anniversary, but also to pay tribute to Frank Siegel aka The Frank*.

I have known The Frank almost as long as I have been in Beijing, whether as a patron at John Bull Pub, which closed a few years ago, or the numerous Sequoia Cafes that he runs with wife Jennifer. I have attended about 50 of his Friday night wine tastings, visited my first Chinese winery – Taillan – on a organized by him, and discovered the joy of tequila sans salt and lemon after he held a tasting of more than a dozen brands – each presented by a visiting distributor from Mexico – a few years back. Good times.

In any case, this Saturday’s party will have free food and booze from 5 PM and 7 PM, with “super happy hour” prices for the rest of the night and music from rock band Deuces Wild. There will also be a tribute to The Frank at 7 PM.

For more about The Frank, see this talk I had with him in 2007.

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* I think we need a Pantheon of Peking Pub People – a kind of Hall of Fame – and The Frank would surely be a first-ballot inductee. Qualifications might include any of the following: at least five years in the Beijing bar scene, being known by a single name – “Frank”; and so on. Will work on this in coming weeks…

He knows when you've been bad or good...

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UPDATE: Thanks to The Rauch Potato – you can follow her on Twitter at @maggierauch –  for picking the winner of this contest. As usual, the name of each entrant was written on a piece of paper, the papers were placed in a dish, and one was drawn. And the winner of the dive package from SinoScuba — which includes seeing instructor Steven Schwankert in rubber — is… Ed H. Congratulations.

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It’s just a feeling, but I’m guessing that “dive with sharks in downtown Beijing” will rank among the top New Year’s resolutions of many readers. Given this, what could be better than a contest that will see one lucky person explore the undersea world in the heart of one of the driest capital cities?

SinoScuba is sponsoring a package for two people that includes admission to the  Blue Zoo Aquarium, a behind-the-scenes tour, an intro to scuba diving, use of rental equipment, and a forty-minute dive in the main tank. The prize is redeemable in the New Year and worth RMB1300.

To enter the draw, leave a comment about your favorite movie, book, cartoon, comic book, or TV show that features a creature of the depths. From Finding Nemo to Captain Nemo, from Flipper to Free Willy, from Jabberjaw to plain old Jaws, just tell us your favorite and why. Landlubbers are free to participate – just add “I prefer to stay dry” with your comment.

I’m going to go old-school and pick Jabberjaw, “a 15-foot talking great white shark. He is a drummer for The Neptunes, a rock group made up of four teenagers — Biff, Shelly, Bubbles and Clamhead — who live in an underwater civilization in the year 2076.” It would be hard to make that stuff up. (On the other hand, if you are going to have a sea creature as a drummer, wouldn’t you go with an octopus?)

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"The finniest funniest shark you ever saw."

Irish bar Molly Malone’s had a sort of launch party with local twists in Wangfujing last night. Think live Irish music and free beer mixed with guests playing dice games and ganbei-ing wine. The L-shaped establishment, which looks like it can seat 120 or more, is impressive when it comes to hardware: It includes a marble-topped bar, plenty of cubby holes that can accommodate four and sixteen patrons, excellent lighting, a spacious deck in back, and nice decorative touches, such as a massive copper light above the bar, some brick facings, plenty of blond and dark woods, and a textured ceiling. Oh, it also has a sushi bar.

No Happy Meals on this day...

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Mentioned last week that Hei Hei club is preparing to turn up the bass at Worker’s Stadium, that Iron Chef Masaharu Morimoto is slated to have two restaurants in Parkview when it opens, and that Chef Billy William Bolton is part of a team that plans to launch The California Grill in the north section of Sanlitun Village (map) early next year. Busy times in Beijing. Here a few more projects of which I have heard:

• Look for White Rabbit to open in the former China Doll: Tongli Studio edition (map) – in early- to mid-December. One good thing about this incarnation: club-goers will have a good range of munchies nearby. (Hat tip to The Man in the Track Suit)
• Italian restaurant Abella is under construction beside Paddy O’Shea’s (map). Soon you will be able to combine your sports and pints with curry upstairs or spaghetti next door. (Hat tip to CAPITAL K)
• Wine and Wine is under construction in the Jasmine-Buffalo (map) restaurant complex in the southeastern corner of Workers Stadium.
• ASC plans to open The Wine Residence in Beijing, in the north Sanlitun Village section, a follow up to its initial establishment in Shanghai that opened about two years ago.
• Zazou, a monstrous French restaurant and bar, is among the new places that will open in Sanlitun Village (map). Apparently, a Tairyo and another new bar are also going in (I’ll get more details on this).

Finally, the Sequoia Cafe (map) empire has expanded – it’s tasty sandwiches and coffee are now available in the Kerry Centre; the rather new McDonald’s in Sanlitun Village has already done some refurbishment; and l’Isola (map) now has a cellar with Italian wines, glasses, and decanters on offer (hat tip to SOS).

The rock climbing wall is down, the ice skating rink is up – the guys at Sanlitun Village work fast. Skate rentals and lockers are available. This ought to keep the families on shopping sprees, the first-daters, and even the dealers trying to sell their “stuff” amused.

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Earlier this week, I glanced out my apartment window, spotted a large glowing object in the distance, and thought the aliens had landed. No such luck. Instead, that light marked the spot of the newest club at Workers Stadium, this one in the northeastern corner, about halfway between Kro’s Nest (map) and A Hotel (map). Given the supplies out front, it looks like they have a bit more work to do before officially opening…

The third Thursday of November is upon us and that means Beaujolais Nouveau parties (see here for more on this phenomenon). Get your plonk at one of these parties:

• Le Baie des Anges (map): Beaujolais Nouveau at RMB40 per glass or RMB200 per bottle.
• French Cultural Center (map): Beaujolais Nouveau, alongside other French wines, including Champagne, as well as live music and food from Le Petit Gourmand; 7:30 PM to 10:30 PM; RMB130.
• Enoteca (map): Complimentary buffet, live music, and Beaujolais Nouveau at RMB200 per bottle, from 8 PM.

Also of note:

• Scarlett (map): Beaujolias Nouveau party tomorrow, the 20th, from 7 PM; wine with a cold cut and cheese buffet; RMB218.
• Le Petit Gourmand (map): Week-long special starting tomorrow; glass of Gamay wine plus cold cut and cheese plate for RMB99 (RMB128 with two glasses). The wine is available at RMB35 per glass or RMB150 per bottle.

Lao Beijing up top, Shroomy below

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Kro’s Nest (map) is rolling out eight new pizzas – two per week – as former Element Fresh kitchen wizard Jeffrey Powell puts his touch on the menu. I tried a slice of Lao Beijing, which includes smoked duck breast, leeks, sauce, garlic, and – after it is out of the oven – a light topping of cucumbers (a bit savory for me), and the Shroomy, with four kinds of mushrooms plus thyme (tasty). Pies already available include the San Fran Special (pesto sauce, mozzarella, clams, and fresh garlic) and the Mexican Holiday (enchilada pizza sauce, re-fried beans, mozzarella, spicy beef, tomatoes, and more), that Powell describes as an “authentic taco on a pizza“.

Look also for about 15 new appetizers. By the way, two long-time Kro’s specials endure: on Tuesdays at six, the first key of beer is free, and on Thursdays, a bucket of six beers is just RMB80, with the choices including Red Seal, Brooklyn Lager, and VB.

Also of note, Powell is behind the menu at Tube Station Bistro (map), with the creations including the Himalayan black truffle pizza. Have yet to visit, but intend to do so soon.

Need more Iron Chef in your diet?

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Word from Parkview — slated to open next year across from The Place – is that Japanese “Iron Chef” Masaharu Morimoto will open two restaurants in the complex – one focused on sushi, the other on teppanyaki. The restaurants are slated to open in April.

Wonder if it works on whiskey? (Maochan blog)

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Nothing says “get health insurance” like drinking the vodka bought by some local bars at 10 kuai or less and passed off on customers more interested in saving their money than their health. Technically, I suppose, the vodka may not be “fake”, though in cases where it is poured into bottles from known brands, we can legitimately say bars are “faking it.”

DJ Chunky emailed me this post about how to filter vodka. These words provide some comfort:

Vodka is not a complicated alcohol, and government standards on what constitutes vodka ensures that from the absolute bottom-shelf swill to the top-shelf ultra-premium bottles, what you end up with is, well, vodka. Marketing tactics and slick advertising aside, the real difference between the bottom and top shelf is the amount of filtration and refinement the vodka undergoes. The video below demonstrates how you can do a [charcoal] filter job on lower-quality vodka to make it smoother drinking.

The government standards being referred to are U.S. ones, so I’m not sure how well the filter method would work with Chinese vodka. Can any experts out there give us some insight?

“Chef Billy” – William Bolton – of Chef Too (map) is part of a team that plans to open a 400-square-meter outfit – tentatively called The California Grill – in the northern half of Sanlitun Village. No firm date has been set, but the goal is to open either just before or after Spring Festival. Bolton says the place will be divided into three sections: a bar (including a copper facing), a dining area, and private rooms. He adds that the cuisine will be “modern American“, what he calls an ode to California, and that the restaurant will have its own greenhouse just outside Beijing to ensure a supply of fresh vegetables.

The wine list will also be divided into three sections: what he calls the “haute couture” section, which will include Grand Crus; a main list of about 60 wines that will be changed two or three times per year; and a by-the-glass menu with about two dozen choices. He says California Grill will use three enomatic machines to keep the wines fresh. The list will tend to focus on American wines, including those from California, Washington, Oregon, and – it’s about time we got some of these – New York, and he will import some of them himself.

Baste the turkey, boil the taters, and butter the bread – Thanksgiving is fast upon us. On the other hand, if you would rather spend more time at the table than in the kitchen, get your turkey at one of the spots around town offering Thanksgiving feasts (list coming up). They include the Guanghua Lu branch of Sequoia Cafe (map), where Culinary Capers will serve Thanksgiving dinner on November 26, with seating at 6 PM to 8 PM and from 8:30 PM at RMB188 per person (see full menu; contact Jenny at 6532-5905 or jenny.zheng.cccintl@gmail.com to reserve a spot).

This year’s Gobble Gobble contest – which asked readers to list one thing they are thankful for in Beijing over the past year – includes a takeout Thanksgiving dinner from Culinary Capers as well as a bottle each of Yarrabank Cuvee 2004 (more here) and Yering Station E.D. Pinot Noir 2005, courtesy of The Wine Republic. Chef Zach at Union drew the winner, with bar man Andy overseeing the process. And the winner is… Beijing Daze.