Welcome to part thirty-one of the Must Tries Series, where I ask people working in the Beijing bar and restaurant business for the top picks from their menus. This time up: Seth “Machine” Grossman of restaurant Home Plate BBQ — home of arguably the city’s most dangerous smoker — where we stood up for a chat last night. (Unfortunately, partner Adam Murray left earlier for his pilates class or something.)
What is the “must try” food at Home Plate BBQ?
The pulled pork sandwiches (rmb35). That’s our signature dish, and that’s what everyone gets, but when someone wants to try something else I recommend the fried okra (rmb25). No one else has it, it’s a real Southern dish, and we make ours from fresh okra.
What is the “must try” drink at Home Plate BBQ?
We have an extensive Bourbon collection, from Buffalo Trace to Noah’s Mill, but if I had to pick one whiskey I would go with High West Silver (rmb65). It’s a unaged clear whiskey and smells like vanilla.
What are three “must try” items at other bars and restaurants in Beijing?
The chicken Alfredo pizza roll at Kro’s Nest. Chock full of garlic. I love it.
The brunch at NOLA, for some great grits and biscuits. The thing I love is the big windows. My first time at NOLA was in the middle of a blizzard and I sat there at those windows.
The rmb10 taco deal at The Saddle Cantina.