Archive for the 'John Bull Pub' Category
Tim’s Times Two
Open less than six months, Tim’s Texas BBQ (formerly John Bull Pub) is already looking to rustle up more business. Another branch of the restaurant, which has a loyal following among smoked-meat lovers, will open on Super Bar Street. I emailed Tim, who said he hopes to have the new spot ready by late May / early June. No doubt, there’ll be some more BBQ lovers in the area when the new U.S. Embassy opens nearby. (Thanks to DM for the tip.)
No commentsBB XXVIII: Opening Shots
Capone’s Italian Restaurant and Wine Bar held its soft opening last Friday. According to the invite, the place is “inspired by the Chicago lifestyle in the 1920s,” suggesting we might see unruly customers gunned down in plain sight while bobbed-haired flappers shimmy and tweed-jacketed gents get inebriated on bathtub gin (mixed with green tea for that Beijing touch). In addition to offering “signature dishes,” “a comfortable collection of wines” and “dreamy jazz,” Capone’s “aim’s [sic] to serve the customers with all the hearts.” I’m not sure if the place needs a coroner or a copywriter. Capone’s is in The Place, that fancy new shopping area just east of Ritan Park. / 5:19 Bar and Grill, which ranks among the brighter spots on the bleak “Super Bar Street,” marked its first anniversary. Owner Dave says he plans to air classic holiday movies starting at midnight on Christmas Eve. / Paul P informs that Mojito has re-opened. It looked like a goner when that “closed for renovations” sign lasted more than a month. / Q Bar is featuring “Santa’s Little Helper” during December. This hot drink (30 kuai) includes melted dark chocolate, a sprig of mint, and a choice of Kahlua, Amaretto or Grand Marnier (see Timeout for recipe). Don’t expect to sleep within three hours of drinking one. / Good reviews are flooding in for the food at Tim’s Texan BBQ (formerly John Bull Pub), which still features Mexican fare on Fridays, though during the winter the chefs will whip up those Taco El Pastors in the kitchen rather than out front.
No comments
Beijing Boyce XXV: Opening Shots
John Bull Pub has officially closed and will reopen as Tim’s Texas BBQ in late October. Sequoia Cafe next door remains open. / The show is over for Icehouse’s live blues experiment. The Wangfujing bar brought in Chicago musicians but not enough Beijing patrons and will soon split duties as home to the Courtyard Gallery and host of Chopschticks comedy nights, Beijing Cheese Society gatherings, wine tastings and weekend bands. / Speaking of double duty, Phil of Phil’s Pub not only owns a Beijing bar, but also manages Q Bar in Qingdao’s Shangri-La Hotel. Pay him a visit if you travel to our beer-loving sister city to the south. / Last Saturday night, 1:30 AM, Rui Fu: empty. I don’t mean just a few patrons, I mean zero. Last Saturday night, 1:45 AM, Maggie’s: busy. What does it mean? / Pipes (plural), known as a retreat for women who love women, now goes by Pipe (singular). If the new sign is any indication, Coors (singular or plural?) is the sponsor. My only visit to Pipe(s) was with M-Dawg last year and lasted an awkward ten minutes. / I visited The Press Club in the St. Regis Hotel twice this past month and found the staff pleasant and the cocktails above average - they should be at 70 kuai per martini. / Smallville, Shunyi’s newest spot, will open on October 21 with free cinnamon rolls, a silent auction of comic book posters, and the Instant Noodles jazz band (8046-5448; beside Yard Restaurant). This spot also boasts butter tarts, my kryptonite of foods, that substance to which I have no resistance. Midnight drew major cocktail-loving crowds before the management and bartenders fell out earlier this year. The bar is virtually empty these days, but hope springs eternal and a “pure-hearted invitation” posted in the window seeks a foreigner with bar experience and contacts with local social groups. / Over the last few successive issues, I have written about how my all-time favorite Beijing bar First Cafe went from closing to being chai’d to being site of a garden. The latest: The garden is gone and replaced by a pile of dirt fronted by a three-meter high fence. Is nothing sacred?
No commentsBRAWL: Minutes of the Bourbon, Rye and Whisk(e)y League
Hear ye, hear ye, the inaugural assembling of the Bourbon, Rye and Whisk(e)y League, heretofore known as BRAWL, convened upon the eve of September 23 in the year of 2006 in an establishment familiarly known as the Pub of John Bull but in due consequence to be christened the Texas BBQ of Tim’s. In attendance were seven founding fathers and two founding mothers, who imbibed four Bourbons of Kentucky and two Whiskies of Tennessee, and established Procedures, Policies and Plans for further congregations at which the Art and Science of Tasting and Evaluating Spirits shall be recommenced and heartened to such an extent that the words “the fullest” would best describe it. Founder Ed pontificated upon the process of manufacture and distinguishing characteristics of the aforementioned Bourbons and Whiskies to which our humble palates saw exposure. He expounded on the nuances that source of water, type of grain, duration of aging and material of cask might impart upon the ultimate form of these fine and worthy spirits. This honorable fellow noted his patronage of one particular Bourbon, named for the Fowl That Doth Be Untamed in Spirit Yet Plump of Body and Desirous Upon Certain Christian Holidays (Editor: Wild Turkey), for a tenure on approach of three score years. Founders Frank and Jennifer delighted attendees by generously sharing victuals that included the Smoked Meats and Baked Beans soon to be procurable from their new establishment, the aforementioned Texas BBQ of Tim’s, and Fellow Founders Mike and Debbie shared their estimable thoughts as to the merits and demerits of each Whisky and Bourbon served. Founder Tom recommended tactics and strategies by which to ensure the vigorous progress of the League, and drew upon his experiences with our fair city’s Society of Cheese, of which his esteemed wife, popularly known as the Vixen of the Aforementioned Milk Byproduct, is a co-founder. Founder Lee noted that he ranked among the few Men and perhaps the only one in our presence of whom his ascendant bears the same moniker as that of a particular Whisky, to which the attendees raised a glass. Of relations to the topics of liquids, founder Alan regaled attendees with a breathtaking tale of successfully swimming betwixt Qingdao proper and its attendant island, and henceforth, a few years later, falling slightly short in a similarly spirited water-borne effort in the waters off the City of New York. Worldly duties necessitated that Founder-in-Absence Kristan be in far and distant places that perhaps may posses superior Bourbons and Whiskeys in quantity and quality, but are without doubt lacking in the Comradeship found in BRAWL, though we expressed hopes that some of those spirits might accompany him back to our fair city. These minutes submitted by B. Boyce.
Now that I’ve put most everyone to sleep - and no, I did not write that under the influence - let me briefly state that the Bourbon, Rye and Whiskey League (BRAWL) held its first meeting on September 23 at John Bull Pub. It was the pub’s last event as the upstairs was being gutted for Tim’s Texas BBQ even as downstairs ten of us sipped our way through four Kentucky Bourbons - Jim Beam, Knob Creek, Maker’s Mark and Wild Turkey - and two Tennessee Whiskeys - Jack Daniels and Jack Daniels Single Barrel. What a difference it makes to compare them side by side! Ed Ohlin led the meeting and explained how the Whisky- and Bourbon-making process.The group agreed to focus the first few future tastings on basic events, such as comparisons of Bourbon, Scotch Whiskey and Single Malt Whiskey, of 12-year-old Whiskies from Ireland, Scotland, Canada, Japan and the U.S., and of five or six products from a single distillery. Those on the BRAWL mailing list will get an event announcement in the next two weeks. Those who would like to join, please email me.
No commentsBeijing Boyce XXIV: Opening Shots
These are the nights to enjoy a drink on a rooftop, deck or patio, and my favorite spots remain Pavillion and Stone Boat Cafe, with other good options being Drum and Bell, Frank’s Place and Q Bar. Remember, our lungs filter pollution from this city’s air and a strong collective outside drinking effort might allow us to spot a star or two some evening. (Note: Pavillion offers the added flashback value of hearing Wham!, Huey Lewis, The Vapors and Jackson Browne within an hour.) / John Bull Pub, run by legendary bar proprietor Frank Siegel, is saying toodleloo London and hello Houston as it transforms into a Texas BBQ joint (see “We Got Email” / Zing by Doodoo, an esteemed member of the Bad Bar Name Hall of Fame, is also changing identities and will reemerge as Thai restaurant Serve the People, which is hardly a better name given that it evokes cannibalism. / 49 kuai for a pint of Carlsberg at Face. Ouch! / The Bookworm celebrated its one-year anniversary yesterday. With tasty food, interesting lectures, live music, plenty of books for sale or loan, and an extensive beverage menu, this place has been a runaway success. Not surprisingly, its incredible popularity can make it tough for wireless seekers to get a seat, and that can mean occasional forays to Le Petit Gourmand or SPR Coffee. / Browns now serves “jungle juice” during Wednesday ladies’ nights, which means people may soon be swinging from the rafters as well as dancing on the bar. Speaking of Browns, the foam party two weekends ago saw bubbles upon bubbles for most of the night, but they had burst by Sunday brunch. The place was virtually empty, yet it took over 20 minutes to get a simple breakfast and the COFFEE MACHINE WAS BROKEN! “If this had been my first visit to Browns, I would never go back,” said a downright bitter and caffeine-withdrawn M-Dawg. / Nearby, The Loft has renamed itself Hot Loft. I have no punch line to do justice to this marketing brilliance. / Reader K.S. aka Killer Schoolmarm has spoken to the owner of recently chai’d The Big Easy and says the Louisiana-style hotspot will again grace our city, retaining the spirit of its original interior, but with a new outside look (more to come on this). / M-Dawg and I visited Q Bar two Saturdays ago and waited not only 15 minutes to order, but also 30 minutes in vain for our drinks. With parched throats, we went to Phil’s Pub and soon had Gin Tonics at one-third the cost. It seems to me that Q Bar is best when providing quality cocktails in a tranquil environment, which suggests a need to focus on speeding up drink delivery rather than on, say, hiring a DJ to play house music. Translation: I want my dry martini and John Lee Hooker! Fortunately, the drinks were coming fast and slightly furious during a visit earlier this week. / Speaking of which, Trevor and Kenn from Alternate Paradigm will slip into aprons and host an end-of-summer BBQ on Q Bar’s rooftop (September 23, 2 PM-late). Twenty-five kuai gets you a cheeseburger, two hot dogs, grilled veggies or six wings, all of which come with a baked potato. / Skipping back to Phil’s, I visited several times recently and rediscovered the joys of cheap but decent cocktails, 30-kuai Erdinger, and a friendly neighborhood pub atmosphere. Moreover, after a long stint in Qingdao , owner Phil is back and teamed up with Sally. My only recommendation for this place: vaporize the PlayStation console, or at least anyone using it. / The new branch of Raj held a party last Saturday night with the expected buffet of Indian food and traditional dancing. The rooftop is ideal for enjoying a few brew (from 15 kuai for Qingdao to 25 kuai for Kingfisher) or some wine (though those puny glasses have to go), before heading to nearby Bed or Drum and Bell. / The Stone Boat has upgraded its wine and cocktail menu over the past year and credit goes to Amy and Jonathan. The Martini and Mojito are better, though the latter is still light on alcohol, and it is nice to enjoy wine in a proper glass in such a relaxing spot.
(From Beijing Boyce XXIV, first emailed on September 21, 2006)
1 commentBeijing Boyce XXIV: Mailbag!
Email: “Your beer gut must be even bigger than mine the amount of guzzling you must do in the interests of research. You should know that a hoary old favourite, John Bull Pub, will soon change its name and its style to Tim’s Texas Barbecue. [Owner] Frank [Siegel] is going to concentrate on his two (maybe more soon) Sequoia coffee houses. Sad, but inevitable.” - M.T.
BB: Frank, who opened Beijing’s first non-hotel bar 16 years ago, told me the new BBQ joint is slated for late October and that he’s been getting his smoker ready, so to speak. John Bull Pub holdovers will include the trivia contest on Tuesdays and the Mexican food cart on Fridays and Saturdays. The second Sequoia is open on Sanlitun North.
By the way M.T., “beer gut” is such a crude word for a distinguished part of our bodies that is years in the making. Why not something more dignified, such as, “the round mound where brew doth abound”, “tribute to barley-based beverages,” or, as M-Dawg suggests, “Belgian bulge.”
Email: “I wonder how I get on these email lists. Who are you? Want a suggestion? I read computer screens all day and there is NO WAY I want to read all this text, even if it has things in bold a la that’s Beijing style. Find a more effective way to communicate. No one likes to read. It’s a fact.” - C.N.
BB: Yo, C.N., my inbox shows that you subscribed to this newsletter. In other words, you pretty much begged like a randy font monkey for 3,000 words worth of Courier New biweekly. Could there be a link between your forgetfulness and aversion to reading? Just asking…
I realize this newsletter’s all-text look is very mid-1990s BBS but, a) I haven’t had many complaints about it, b) I don’t have time to add pictures or smiley faces, and c) those were fun years, when the Internet was more a novelty and less another way to keep us connected to work 24/7. And the rock band Veruca Salt was still together. Furthermore, some people can handle a long newsletter, as this next, uh, *eccentric* email shows, picking up on my comments last issue about Sanlitun lady bar touts and substance sellers:
Email: “It is currently 6:45 AM, Sunday morning… I got up around 5 AM due to being a bit parched, so I headed over to my kitchen for a cold drink. Oddly enough, I was asked if I wanted a lady bar a few times on the way there, and on my way back to my warm comfortable slumber I was accompanied by a young African man who wanted to discuss politics before the inevitable, ‘Want some stuff, man?’ I ditched him and turned down the first alley, which leads to my second bedroom/office. I figured: let me check my email. I am anxiously awaiting some important docs from the home office and couldn’t wait until a reasonable hour. I sealed my fate by hitting the send/receive button. There it was in plain sight, harmless in nature, yet powerful in its ability to lure me in for a closer look, YOUR EMAIL! … I read the whole thing and now my eyes are burning… I will attempt the impossible, the ole return to bed after getting a drink at 5 AM, then reading a 3,000-word email.”- J.C.
BB: See, C.N., some people do read. They might imagine lady bar touts and drug dealers loitering in their apartments, but they do read. By the way, like zebra mussels slowly spreading throughout a lake and disrupting otherwise decent habitat, the lady bar touts have now crept onto Sanlitun South and spread their annoyingness as far down as Gongti South. Six people accosted me as I walked from Pink Loft to Beer Mania at 7:30 PM. Can nothing stop them?
Email: “Maggie’s had better get back to 20 yuan on a bottle of beer or I am boycotting! Please note my displeasure if possible in your next column. We all have to do our bit to fight inflation and a 50 percent price increase is unreasonable in these hard times.”- E.O.
BB: Jacking up bottled beer prices by 10 kuai is annoying, but the bigger problem for Maggie’s is its declining relevance. On occasion, having a few Qingdao, listening to a song spectrum that spans My Humps to Paradise City, watching foreign man/Mongolian woman joint ventures unfold, and gorging on a hot dog out front might be fun, but the new Maggie’s is more sterile and, at least for me, there are simply too many other good nightlife options now.
(From Beijing Boyce XXIV, first emailed on September 21, 2006)
No commentsAll about placement: World Cup venues
Here are (mostly) brief write-ups on the various venues at which I’ve watched World Cup games.
BROWNS
Germany vs. Costa Rica: This place was wild during the game and the party rocked on afterwards as the (mostly German) fans made ample use of the beer taps and the bar top. The usually empty back room was packed with chairs, tables and patrons. Browns has three huge screens and plenty of small ones, has recently added Beck’s and Stella Artois to its draft beer selection, and gives out handy World Cup schedules. I’ve generally heard good reports from readers about this place.
THE PAVILLION
Serbia and Montenegro vs. Netherlands: The front end of what is arguably the best patio in town was fairly full, with a handful of people inside. The food was limited to a BBQ buffet, which was disappointing, because I had been craving nachos on the way over. Qingdao was on special. The Pavillion has two big projection screens outside and ample smaller screens inside. It’s one of the more relaxing places in town, though I’ve heard mixed reviews about the service.
THE DEN
Iran vs. Mexico: The tasty four-cheese pizza and cold Qingdao was offset by loud dance music (Ace of Base anyone?), which meant no commentary, which helps explain why the place was nearly empty, which was unfortunate as this was a great game. The service was good.
BEER MANIA
England vs. Paraguay: A bit smaller and more subdued than the average venue, this is a cozy place to watch games while quaffing Delirium Tremors (both blond and dark). The owners recently installed a decent-sized projection screen, though I unfortunately caught what was arguably the most game so far on it.
JOHN BULL PUB
Australia vs. Japan: While a small group watched the small bar-side TV upstairs, a handful of us waited by the big screen as two employees futilely tried to get the projector working. I spent 15 minutes watching as they flicked buttons, a waitress shrugged her shoulders and a rough-looking patron yelled about “Dongbei ren” at his acquaintance, then gave myself a red card and left.
W SPORTS BAR
Australia vs. Japan: About 50 boisterous Australian fans were enjoying, on two big screens, a late rally and win by their team (Aussie, Aussie, Aussie, oy, oy, oy!). The staff here can handle a bottle opener, but don’t think of asking anything as complicated as, “Is there a World Cup special?” As the only Swedish bar in town, W sends emails calling those from the land of ABBA for their home games.
PHIL’S PUB
South Korea vs. Togo: The number of teams playing in this game, two, was equal to the number of patrons at the bar. It was me and M-Dawg, and his presence had less to do with watching football (Chinese commentary), than with Phil’s letting us to order yangrou chuar from next door. That didn’t stop M-Dawg, who has a friend from Togo, from positing that football is the primitive forerunner of basketball. “At one point, thousands of years ago, a player decided to pick up the ball and throw it into the net, but they found that was too easy, so they made the net smaller and put it into the air, and that’s how we got basketball.” Perhaps, in light of this (voiced) theory, the lack of patrons / football fans was fortuitous.
THE PAVILLION
Spain vs. Ukraine: I went there for work-related reasons and stuck around for the game. The patio was half-full, with seats at the picnic tables available, and the barbecue sizzling away. Pavillion has set up a temporary bar, with four or five draft taps, outside.
FRANK’S PLACE
Ecuador vs. Costa Rica: A friend and I popped into the reincarnation of Beijing’s oldest non-hotel bar. He was impressed with the live guitarist before the game (tunes ranging from Neil Young’s “Harvest Moon” to John Lennon’s “Jealous Guy”), the screen on the sparsely populated deck out back (”If you could accuse that screen of anything, you could say you’ve never seen such a clear projection“) and the deck itself (”awesome”). And rather than whisking away my glass and its last swig, as is so common, the waiter asked if I had finished it. Nice.
Unfortunately, this was the exception rather than the rule. The staff didn’t know the price of the special (BBQ plus one Carlsberg for 60 kuai) and first forgot our beer, then our food, then our utensils. They took my after-dinner drink order but not my friend’s, charged us for a Guinness we didn’t drink, wrongly recalculated our bill, and forgot my receipt. As for the drinks, my friend’s two Whisky Sodas looked and tasted completely different, and my Martini came with a massive lemon slice on the rim (!), though the Long Island was decent.
This first experience of the fully functioning Frank’s was slightly surprising given the bar’s team of expatriate employees, numerous investors with Beijing bar scene knowledge, and seemingly eager local employees, including a number plucked from Browns. Several readers have cited similar service problems, though I’ve also indirectly heard that Frank’s is a great place to watch the World Cup, especially since there are eight TVs inside in addition to the one out back (there is also a two-for-one special on Heineken). This is still a nice place to watch games and let’s hope they get the kinks worked out with service soon.
RITAN PARK CENTRAL COMPOUND
England vs. Trinidad and Tobago: I envisioned a garbage-strewn field surrounded by pungent portable toilets, but instead found the one must-visit venue for World Cup viewing. The games are shown in the central compound, on the altar once used for sacrifices to the Sun god, where two big screens are mounted. One has English commentary and the other Chinese commentary, making it amusing as those watching the latter wait in anticipation every time they hear the cheers and groans of those watching the former. The compound is surrounded by circular walls, adorned with Chinese carvings, surrounded by trees. Call it a giant yurt with the top down. There is plenty of seating, all the Qingdao (15 kuai) you could want, and Mojitos (25 kuai), Espresso (around 15 kuai), pizza and more from Havana Light. The only drawbacks: the toilets are, in fact, a bit gross, and by the time the final game ends, the sun is up and it’s hard to see the screens. The entry fee is 30 kuai and includes one beer. An added benefit is that you can pop over to Stone Boat in the late evening for some great live music.
BEER MANIA
Argentina vs. Serbia and Montenegro: I arrived with Argentina winning 3-0 and before I finished my beer and my ham and cheese sandwich, it was 6-0. If anyone’s team is ahead and needs insurance goals, I’m willing to stop by and provide my luck, in exchange for pints and snacks.
RITAN PARK CENTRAL COMPOUND
Ghana vs. Czech; Italy vs. U.S.: What a great place to witness the fastest-paced and arguably most exciting game so far, as Ghana won its first World Cup match by knocking off the highly ranked Czech team, 2-0. They now need to beat the U.S., which put up a ferocious battle against Italy, and benefited greatly from that country’s own goal. Three red cards, a bloodied face, and a futile Italian corner kick in each of the final five minutes. Great games, great location, great fun.
BROWNS
Japan vs. Croatia: Browns is simply a fun place to watch the game, given its good beer selection, tasty food and good layout. This is one place that does not have to be full to have a lot of energy in the air. The big group of Japanese fans beside me had a great time, although I think some of them had ulcers after that tight game, and as they headed out, the Brazilians flowed in, as Browns is apparently their World Cup home base (witness the huge flag on the east wall). This place is probably your best bet if you’re looking for a crowd.
BEER MANIA
Brazil vs. Australia: It was on the way home! There were more people sitting out in front (five) than inside watching the game (three), with Chinese commentary, but who cares when you are watching a valiant effort by Australia and sipping a Caipirinha made by manager Marc.
JOHN BULL PUB
Mexico vs. Portugal: What a difference a quesadilla makes! John Bull Pub has been serving up authentic Mexican food on Fridays and Saturdays and did it again for this Wednesday night game. The result: tasty food and lots of people. Good time all around.
(From Beijing Boyce XIX, first emailed on June 21, 2006)
No commentsFrank’s 1.2
The oldest non-hotel bar in Beijing, Frank’s Place is back after a facelift and a change of scenery. A good portion of the city’s long-term expatriate drinking crowd showed up last Saturday night for an invite-only launch party and reminisced about the place’s original 1989 version, which was beside the City Hotel and reduced to rubble last year.* The reincarnation, across from Rosedale Hotel, is a high-end sports bar that offers excellent decor, layout and seating options, including sofas, booths, bar stools, and decks front and back, all of which were full of boisterous patrons fueled by a free flow of wine, beer, and barbecued burgers and hot dogs.
Manager Chris Adams had things smoothly running on opening night and Glenn Phelan** has joined the staff after a recent stint at Browns. He obviously copied the latter’s CDs, given the excess of old Michael Jackson songs. Mercifully, these were broken up by classics such as “Jump, Jump” by Kriss Kross and “Borderline” by Madonna. (Okay, I’ll stop being sarcastic now. Welcome back to Beijing, Glenn.) The homemade “Frank’s Place” theme song was a fun touch.***
Frank’s Place seems likely to be popular with older expatriates, including those who patronized the original bar, who drive home to Shunyi from work downtown, who one cynical acquaintance later suggested are stuck in 1996 (ouch!), and who know one or more of the 24 investors (those I’ve met fancy a drink or two, preferably with friends, which should help business). The bar should draw some locals as well as people coming to the area to visit Frank’s, its accompanying restaurant and wine cellar, and nearby establishments, such as Il Casale and Nhu. As for prices, Guinness is 50 kuai per pint, house red and white ranges are 40-60 and 30-45 kuai respectively, and standard mixed drinks are 40 kuai. A pint of Qingdao will cost you 25 kuai.
Frank’s is on the main floor of a three-story establishment called Trio, which includes The Park Grill upstairs (opened June 4) and wine-centric The Cellar downstairs (set to open June 13). The triumvirate reportedly cost around USD1 million (including rent). The Cellar is unique to Beijing, with pint-sized suits of armor and wrought-iron doors up front, an arched roof, stucco and brickwork in a Southern European style and, for members of “Club 88,” onsite storage space for up to 32 bottles of wine. ASC Fine Wines, sole TRIO wine supplier, held a Penfold tasting in The Cellar during the launch party and it proved to be an enjoyable, though potentially noisy, place to swirl a glass of red and nibble on cheese, olives and bread, before heading upstairs to sit on the deck.****
* Frank’s Place is named after Frank Siegel, now of John Bull Pub and Sequoia Cafe fame, who started the bar in 1989 and then sold his shares to Russell Probert and Roger Dutton in the late-1990s. The original venue was chai’d last year and Probert has since opened The Pavillion, on Gongti West Road, while Dutton is part of the team that re-opened the new Frank’s Place. Frank and Jennifer Siegel were on hand for the opening.
** Glenn Phelan originally came to Beijing to work for The Pavillion last fall. Early this year, he left the Pavillion and took a position at Browns a few days after it launched. In May, he left Browns and returned home briefly – I seem to remember him saying something about brining back some Whisky from the smallest distillery in the land, but I digress – and has now not only joined Frank’s Place, but also a list of intriguing Beijing bar people, which includes ASC Wine Owner Don St. Pierre, bartenders George Zhou and Echo Sun, and Agent Red Wolf.
*** Roger Dutton says that the theme song was “written, performed and produced” by 3Media Group (his media company) in Beijing and by 26 Music of Vienna, the latter being “the yodeling connection.” The song is about meeting, eating and drinking, he says, and “the very bad jokes on the ‘un-cut version’ were recorded by [investor] Haemish Campbell and me.”
**** And on the deck, enjoying glass number eight or so, Roger, Frank, Jennifer and I were making sounds with our mouths that we, at least, considered to be words, and stumbled on one of those ironies of irony. In short, Roger got inspiration for some seating in the new Frank’s Place from an Irish pub in Ulan Bator. The Irish Pub had earlier gotten its inspiration from John Bull Pub. And since Frank Siegel manages John Bull and created the original Frank’s Place, it seemed like everything had come full circle, completed the circuit, was all’s well that end’s well, it’s a small, small world. Well, this all *seemed* profound at the time. By the way, Frank will soon open his second Sequoia Cafe, in Sanlitun, and says that Hooters, for whom he consults, will open a Beijing branch close to Worker’s Stadium.
(From Beijing Boyce XVIII, first emailed on June 8, 2006)
No commentsBeijing Boyce XVII: Opening Shots
Looking for your World Cup fix? The Pavillion and Frank’s Place promise large outdoor screens, while Club Football, Red Ball, John Bull Pub, The Den, Goose and Duck (see below), W Sports Bar, Mojito, and everyone else and their goalkeeper will also be showing games. Is anyone out there (besides me) looking for a place to instead watch the NBA finals? / Beer Mania has added Russian brews to its mostly Belgian menu. Canadian beers will soon be stocked, says management, meaning it’s time to brush up on Canuck-isms, such as “two-four,” “toque,” “take off” and “LCBO.” / Meanwhile, Browns has added Beck’s (Germany) and Stella Artois (Belgium) to its draft beer selection. / A friendly place with good live Xinjiang music, Cheers has a spiffy new look, though management has maintained the happy hour: two-for-one until 10 PM, which translates into 10-kuai Qingdao drafts. (A tip of the shot glass to BB reader Eddie O, for buying the place a bottle of Wild Turkey: “If you’re a Christian, you spread the Gospel. If you’re a bourbon lover, you spread the Bird,” he writes.) / Speaking of which, after visiting Cheers, I had the munchies and headed for nearby Saddle. Given my previous experiences with poor service and fapiao troubles there, it was no surprise that I could not procure a quick burrito as the staff closed up. I took my money instead to Fish Nation, where I soon had some tasty eats. / Dave McCullough, the Grand Poohba of 5:19, noted on that’s Beijing’s forums that, “PiliPili quietly reopened… It looks absolutely gorgeous inside.” / Finally, this issue was pieced together fairly quickly, since I’ve been extra busy at work, have guests in town, and did not have my notes while putting together the final draft. My apologies if it goes down a bit rougher than usual.
(From Beijing Boyce XVII, first emailed on May 27, 2006)
No commentsJohn Bull Pub: Taco time
John Bull Pub has been holding taco parties on Fridays. This is not Tex-Mex assembled in the kitchen using store-bought shells and refried beans, but a whole cart out front with an “el trompo” (a giant elevated stack of pork and onions) and a couple of guys grilling corn tortillas. Tacos are 10 to 15 kuai, quesadillas 10 kuai (more Spartan than the Tex-Mex variety) and frozen margaritas 20 kuai. Avocado and chili dipping sauces are provided. My suggestion: an employee could circulate with trays of 20-kuai tequila shooters. Also of note: manager Frank Siegel says that 1) the pub’s Friday wine tasting events are on hold, and 2) he will soon open his second Sequoia Cafe and might use its terrace for wine tasting events.
(From Beijing Boyce XVII, first emailed on May 27, 2006)
No commentsBeijing Boyce XVII: Closing Shots
A sizeable structure has emerged on the site of the old Maggie’s and my guess is that some new establishments will soon open and take advantage of the view of the nearby pond. / The pool table at John Bull Pub is still for sale. Contact Frank at 13901-238-863 for details. / Listening to some Beastie Boys tunes from the last millennium, I came across this classic reference to wine: “Like a bottle of Chateauneuf Du Pape, I’m fine like wine when I start to rap” (from the 1998 song Body Movin’). / And speaking of music, I witnessed, at Browns, a man attempt to impress a woman by singing (and acting out) the entire lyrics of the Blondie song “Rapture.” It was scary. Even the memory of it is scary. Someone hold me. / Barring that, eat, drink and be merry, BB.
(From Beijing Boyce XVII, first emailed on May 27, 2006)
No commentsBeijing Boyce XVI: Closing Shots
that’s Beijing held its restaurant awards, at Champagne bar, on May 11. Hatsune, Alameda, Steaks and Eggs, and Green T. House came away as multiple winners. Bellagio took top prize for late-night dining. / Cafe Pause has started wine tastings and the first featured German wines accompanied by German-style tapas (more on this event next time). This place now has outdoor seating and is a cozy spot to enjoy some Fleischer Secco sparkling wine. Speaking of which, I mistakenly wrote that the cafe stopped serving its cheese and spinach dumplings with pesto sauce. The delicious item I had been thinking of was the pork filet roll filled with spinach, Parmesan and almonds, and topped with red pesto sauce, and it remains on the menu. / John Bull Pub is holding a Taco Party all day Friday (May 12), with tacos (10 kuai) and frozen Margaritas (20 kuai). / Palette Vino will hold a South African wine tasting on May 12 (8 PM) and a Terrazas Argentinean wine tasting on May 19 (8 PM) in its Shunyi location, which will soon offer tapas and pasta. / ASC Fine Wines and House by the Park will pair Henri Bourgeois wines with Chinese cuisine on May 17 (7 PM, 688 kuai per person), with estate owner Jean Marie Bourgeois on hand. Also on the schedule: A Louis Jadot wine dinner, with winery president Pierre-Henry Gagey, at Tian Yi Di Jia on May 19, and a Guigal wine dinner, with winery president Marcel Guigal, at Aria on May 26. / Rui Fu, the new bar from Henry Li (Neo Lounge; Vogue; Public Space) is about to open, will open in June, will open in spirit but not in body, or is simply a figment of our collective imagination. Does anyone really know? In the meantime, it remains, according to many, “highly anticipated.” / It’s nice to see bar owners occasionally out doing research, with Dave McCullough of 5:19 spotted at Browns, The Den and The Bookworm last weekend. / One year ago, a trip to Tongli Studio meant a night at Bar Blu. Now when I hit those steps, I’m thinking Top Club or Cheers. / One year ago, a trip to Bar One found the place virtually empty, but a trip two weeks ago found it comfortably populated and the music fun. Call it Maggie’s sans Mongolians. / I hear that Stone Boat, in Ritan Park, has been drawing sizeable crowds with its live music series, particularly last Friday’s post-MIDI party. / Inner Affairs has renamed itself I [Heart] Beijing, thereby joining Zing by Doodoo’s in Beijing’s Lame Name Hall of Fame. / Maggie’s dance floor was under construction two weeks ago, but should now be open. / The Pomegranate was a bit claustrophobic in the winter, with those oil-burning heaters, but better weather means those in Shunyi have a nice outdoor option for enjoying a few pints and some decent pub grub. / Kranzler’s Restaurant and Bar, named after a Berlin Cafe started in the twenties, will soon open in the Kempinski Hotel. / Together, a fairly new bar with a Reggae theme, will have 12 hours (2 PM to 2 AM) of Marley-type music by DJ Herbie on May 13. / Garden of Delights joins the list of more-than-happy happy hours: two-for-one, from 6 to 7:30 PM, on weeknights, with floor manager Alex making one mean Mojito. / that’s Beijing held its bar and restaurant awards today, with Alameda, Steaks and Eggs, Green T. House and Hatsune coming out multiple winners. Bellagio took home the prize for late-night dining. / Just in case some people forgot, Mother’s Day is this Sunday. / And as always, if you like this newsletter, please pass it on to others you think might enjoy it. One need only send me a simple email to get on the list. Eat, drink and be merry, BB.
(From Beijing Boyce XVI, first emailed on May 11, 2006)
No commentsGrape expectations
The three-floor TRIO is set to open in about two weeks, with a New York-style grill on top, the new Frank’s Place at ground level, and The Cellar down below. The latter is intriguing, as torch lighting and live jazz are promised, with wine club members getting storage space for their personal collections. / ASC Fine Wines marks its tenth anniversary next week and deserves a tip of the hat for its work in bringing the good drop to China. / Rumor (and I hope this is true) has it that Cafe Pause, partly owned by Palette Vino’s Stefan Fleischer, may start holding wine tasting events. By the way, Palette will have a Tempranillo tasting on April 22 (7:30 PM) and a “Premium Wines from Australia” tasting on April 28 (8 PM) at its Shunyi store (100 kuai for non-members; email irene@palettewines.cn to RSVP or for details). And Palette finally has a website (www.palettewines.cn)! / Daniel VanderHave has left Palette to become a brand manager for wine at Jebsen. / John Bull Pub features “Steals and Deals” on Friday (April 21). “Check out our bin ends,” writes proprietor Frank Siegel. Whites are available from 90 kuai to 300 kuai; reds are available from 75 kuai to 250 kuai. No corkage from 6 to 8 PM. / Pinot Noir lovers, East Meets West (EMW) wines is teaming up with Aria for the Gibbston Valley Wine Dinner on April 27 (688 kuai per person). Clausio Heye of New Zealand’s Gibbston will be on hand for the five-course dinner by Aria Chef Andrew Mckee. / Montrose has 50 percent off on select wines at its Kerry Centre shop, April 21-23 (www.montrosechina.com) and Ethan Perk is writing a wine column for Lifestyle magazine. / I went to two wine tastings over the past two weeks. One was by ASC at The Pavillion, and the other was by Summergate, at Bento & Berries, and I’ve yet to transcribe my notes from either. I’ll have these as well as more on the Bento & Berries (Kerry Centre) wine selection next issue.
(From Beijing Boyce XV, first emailed on April 21, 2006)
No commentsBeijing Boyce XIV: Closing Shots
On the wine watch, the next John Bull Pub “entry level” tasting will feature a Grace Vineyards rose, Chardonnay and Cabernet Sauvignon (Friday, April 7, 6 to 8 PM). Bottles are available on site. I’m hoping John Bull’s Frank Siegel soon teams up with Summergate for a Catai tasting. / Speaking of which, I hear — gasp! — Palette wines will finally have a web site. That puts pressure on Summergate to join the new millennium. Honestly, a company distributing wine and not having a web site is like someone writing a bars newsletter and not having a blog, except that the first case involves a business (and wine!). / As mentioned earlier, ASC Fine Wines celebrates its tenth anniversary this month and, according to a press release, employs 220 people, represents 800 wines and 80 wineries from 13 countries, and has gone from 22,000 bottles sold in 1996 to two million bottles last year. The company has a home delivery special featuring some of the most popular wineries it has represented over the past ten years. Get two bottles each of Beringer Stone Cellars Merlot (2003), Wolf Blass Yellow Label Cabernet Sauvignon (2003), Mascaron Par Ginestet Bordeaux Rouge AOC (2003), Santa Rita “120″ Sauvignon Blanc (2005), Louis Jodot Bourgogne Pinot Noir AOC (2003) and Ruffino Chianti Superiore IL LEO DOCG (2003), plus two Cabernet/Merlot and two Sangiovese/Riesling Riedel glasses, for 1500 kuai (regular price: 2586 kuai). For details, call 6418-1598 or go to www.asc-wines.com. / I’m going to have to delay once more the Canadian cheese tasting story and my rant, “You gotta fight, for your right, to fapiao!” Expect these, several wine tasting write-ups, Agent Red Wolf’s top-five Long Island list, and more in the next issue. / Until then, eat, drink and be merry. Cheers, BB.
(From Beijing Boyce XIV, first emailed on April 6, 2006)
No commentsBeijing Boyce XIII: Opening Shots
Popular bartenders George Zhou and Echo Sun left Midnight bar two weeks ago, following a run-in with management, about six months after they left First Cafe, following a run-in with management. It’s a serious situation for those who enjoy quality cocktails. Echo continues to manage Cafe Pause in the 798 art district, while George is doing consulting. Their next moves are eagerly awaited. / Dawn breaks after even the darkest midnight and new bartender Alex at 10-kuai Qingdao joint Phil’s is a ray of sunshine. He can mix up a tasty Mojito, Bloody Mary and Long Island, the latter coming with a splash of Grand Marnier and impressing finicky Agent Red Wolf. Alex is usually (no guarantees) behind the bar on Sunday, Tuesday, Thursday and Friday nights, the latter best avoided given the rowdy all-you-can-drink-Qingdao-for-30-kuai crowd). / Cajun cooking and wasabi together at last? Chef Dan Segall, whose photo is a mainstay in Beijing’s English-language magazines, has left Hilton Hotel’s Louisiana Restaurant and next month will join the Japanese-focused kitchen at RBL. / John Bull Pub is holding “entry-level” wine tasting on some Fridays (6 to 8 PM), with takeaway bottles at 80 kuai or less. Chilean, Australian and Chinese wines have been featured. Call 6532-5905 for details. / This could be the year of outdoor eating, drinking and reading in Beijing. Owner Alex Pearson gave me a tour of Bookworm’s new rooftop garden, which has a flagstone path, seats 48, and should be open by today. (By the way, given how loud and crowded the Bookworm is at times, how long before someone–Alex herself?–opens a similar spot elsewhere?). Alongside favorites such as Bar Blu, Steak and Eggs, Stone Boat and numerous Hou Hai spots, Bookworm joins newcomers Le Petit Gourmand, Frank’s Place, 5:19, Pomegranate, Browns, Pavillion and others in the great outdoors seating competition. / Pavilion will add an extension in order to add a Mediterranean restaurant. Richard Xavia (ex-RBL) and Richard Mills (ex-Aria) are consulting. On one hand, the shift is understandable as about-to-open Frank’s Place will siphon some of Pavillion’s sports-loving patrons (Frank’s Place investor Roger Dutton and Pavillion proprietor Russell Probert were once co-owners of the old Frank’s Place). On the other, this smacks of yet another attempt to bring Shanghai not only to Beijing (see RBL), but also to an establishment that already lacks focus and staff training (example: the numerous occasions when no employees on hand were able to work the TVs). / As for Dutton, he says Trio, which will house a New York-style grill, the new Frank’s Place and the wine-centric The Cellar, should be open by early May. Nicole Pang has been hired as part of the PR and marketing team. / No frowns at Browns as the large empty space meant for tequila and Whisky rooms has instead been quickly finished to handle overflow from the main area. The place was packed to the gills on St. Patrick’s Day. My biggest gripe after a dozen visits: the music. My advice: forget the muddled DJ sets and instead put in a “Funky 80s Hits” CD, hit random play and let people have fun. (For more on Browns, see We Got Mail.) / Wine whiz Ethan Perk writes that the new Schindler’s, on the old Riverside Cafe site, is hopping, even on a Tuesday night at 6:30: “They were packed, not a seat in the house.” / Shunyi is starting to blossom. An upcoming that’s Beijing map lists more than 100 shops, restaurants and bars in the district. While Shunyi is still a bit light in the latter two categories, Palette Vino, Jenny Lou’s and Pomegranate are leading the way, and the first fixed location for caterer Harry’s Kitchen is apparently set to open. / Sequoia Cafe has a tasty 30-kuai chicken pita and salad combo at lunch. The place delivers, but if you order by fax, follow-up by phone, as the machine is sometimes off. / Finally, if an afternoon spent listening to 1950s German folk songs sounds like fun, try Cafe Pause in Dashanzi. You can slowly go mad while using the free wireless.
(From Beijing Boyce XIII, first emailed on March 24, 2006)
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