Beijing Boyce

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.)

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Seth 'Okra Hands' Grossman

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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.

Welcome to part thirty 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 is gregarious Aleksandar “Sasha” Unkovic of Workers Stadium area restaurant Kiosk — home of The Big Bite Burger. (Note: Kiosk is closed on Mondays.)

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What is the “must try” food at Kiosk?

The grilled chicken sandwich (rmb31). It includes fresh, not frozen, chicken breast, original Hormel bacon, onions, cheese and homemade marinated peppers — spicy or non-spicy– in a grilled baguette.

What is the “must try” drink at Kiosk?

The gin tonic (rmb35). I don’t skimp on the gin and I add a lot of lime.

What are three “must try” items at other bars and restaurants in Beijing?

The Long Island Iced Tea at Jazz-Ya. For me, this is the only real Long Island Iced Tea in Beijing because they make in a proper traditional way and haven’t changed it for 15 years. We should respect that.

The sirloin steak — the “Eve cut” — at Morel’s across from Workers Stadium. I think this is the best, and best-value, steak in Beijing. It is the right size — not too big and not too small — and there is a wide range of sauces, including the best Bearnaise sauce. You can choose from mashed potatoes, baked potatoes or fries.

Finally, he is not a drink or food, but I also want to mention Andy Bright of Union Bar & Grille as a third good thing about the bar and restaurant business in Beijing. He really knows how to run the business but he’s still “real”. There are many professional managers in Beijing who would score a “ten” but they don’t provide a personal connection like Andy.

Welcome to part twenty-nine 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: Xiao Shuai of Andingmen bar El Nido — known for its beer, absinthe and infused spirits.

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What is the “must try” beer at El Nido?

BrewDog, with its unmistakeable “we don’t care if you drink this beer, we’re still fucking niubi” attitude. It’s a very interesting beer with an in-your-face attitude that will suit any old punk. Also, it tastes damn good. Price: rmb45 to rmb55.

What is the “must try” absinthe?

King of Spirits Absinthe — at 70 percent alcohol it is powerful. Not only is it a very rare absinthe in China but it is also rumored to be the absinthe with the highest ear-cutting potential. We like it. Price: rmb120 per glass.

What are three “must tries” at other places in Beijing?

I consider myself a quite simple man who likes simple things done well. Great Leap Brewery ales are a must try for anyone who fancies an authentic pint of ale. Afterwards I like to go for a late-night hamburger at diner The Box. If I am tired of the hustle and bustle of weekend life in Beijing, I like to go for a well-made cup of Lavazza at Waiting for Godot.

Welcome to part twenty-eight 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: Echo Sun of Sanlitun South watering hole Q Bar.

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Cueing Echo Sun...

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What is the “must try” cocktail at Q Bar?

Our “Espresso Martini” (rmb50). We combine chilled espresso vodka, Kahlua coffee liqueur and vermouth in a shaker, shake well, pour into the chilled martini glass, and garnish with coffee beans. The most important thing about this cocktail is the espresso vodka. You have to mix the espresso beans and vodka together and leave at room temperature for three or four days. This cocktail is great for coffee lovers. It gives you the bitterness of espresso while the Kahlua coffee liqueur gives the right amount of sweetness, and the cocktail is smooth and balanced overall.

What is the “must try” spirit at Q Bar?

Absinthe processed using our absinthe fountain (rmb60): We are serving absinthe using the traditional “French method“. We drip cold water over a sugar cube so the water is evenly distributed in the absinthe. The fountain allows multiple drinkers to simultaneously “louche” their absinthe, which sees the color change to a milky green. Join us at Q Bar and experience the “green fairy” firsthand.

What are some “must tries” at other bars and restaurants in Beijing?

I really like the piaoxiang paigu (飘香排骨) / ribs at Xiao Wang Fu. I know most people probably end up recommending unique dishes from fancy five-star restaurants or hard-to-find places but I just can’t get enough of the ribs at Xiao Wang Fu. I have them at least once or twice a week and love dipping them in the pepper and salt mix. Most of the time I don’t get enough because my friends eat too many! I also love the water — and lots of it — they serve at Mala Youhuo right after a round of their boiling spicy hot fish!

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What is the “must try” beer at 12SQM?

Our must try beer is Coopers. A family owned brewery from South Australia producing an excellent quality product and definitely my favourite beer. The pale ale is the biggest seller but I prefer the sparkling ale. It is higher in alcohol and more like a meal with a heavy amount of sediment that we mix back in to the beer. It’s 30rmb for pale ale, sparkling ale or stout.

What is the “must try” drink at 12SQM?

The must try drink is the Long Island Iced Tea. We use five different liquors and the result is always consistent as we use measured shots. I’ve never understood free pouring, because the chances of the bartender producing a consistent amount every time is minimal. It may look flashy, but that’s all it is. We prefer consistency.

Welcome to part twenty-six of the Must Tries Series, where I ask the people in the food and beverage business for their top recommendations. This time around: Nick Papa of beer importer and distributor Duvel Moortgat. Here are his top picks from the portfolio and for places to try about town.

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What is the “must try” bottled beer from Duvel Moortgat?

La Chouffe. This stuff is completely new to Beijing. An 8% Blond Belgian ale from the Duvel Moortgat family of beers that basically makes you look super good and hot when you drink it. It also tastes of magic and is rumored to make grown men cry.

Besides the aesthetic boost one gets upon imbibing this bottled ambrosia, I’m impressed with this stuff because it comes from a tiny family brewery in Achouffe, Belgium, operated by two brothers-in-law. This beer perfectly underscores the quiet evolution of Beijing’s beer culture — I mean, Beijingers are now able to drink exceptionally well-crafted beer made in a brewery no larger than the back room of Kro’s Nest.

We at D[uvel Moortgat recently began contract negotiations with a legion of winged unicorns who we hope will help us in our La Chouffe deliveries to El Nido and Beer Mania, thus increasing speed of delivery and cutting down on urban congestion. [This has yet to be confirmed - Ed.]

What is the “must try” draft?

Vedett Extra White from the Duvel Moortgat brewery. Extra White — a traditional Belgian white which is likened to a Carmen Miranda hat of orange peel, cilantro, and lemon in your mouth — is a perfect tonic to the dog days of a Beijing summer, and is also rumored to grant eternal life to those who drink it. Think Hoegaarden, but with a surf board, 1970s sky-blue Fender Strat, and maybe an outstanding warrant or two. Like all Duvel Moortgat beers, we brew it on the moon. Available at locations like Alba, Kro’s Nest, and IKI BBQ.

What are three “must try” foods or drinks in Beijing?

IKI BBQ’s bibimbap with cheese. You’ve got to time it just right so that the cheese mixes with the rice and burns to a crunchy delight around the edges of the bowl. I eat about 18 of these a week.

The new Saveurs de Coree in Xiang’er Hutong has a phenomenal array of fresh, organic, and highly delicious Korean BBQ dishes. They just opened about a month ago, with a second location across from their old joint on Nanluo to open soon. If I could have their cold buckwheat noodles airlifted to me for lunch, I probably would.

Veggie Table in Wudaoying Hutong has the best hummus I have ever had in my life.

Welcome to part twenty-five of the Must Tries Series, where I ask the people who own or work in restaurants and bars what they like best. Up this time: Frank Siegel of Sequoia Cafe, in the Kerry Centre and the Jianguomenwai Diplomatic, and also known for starting Frank’s Place some two decades ago, as well as the former John Bull Pub, and as a wine, beer and spirits enthusiast.

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What is the “must try” food at Sequoia?

Turkeyberry Sandwich: most sandwiches are savory but this is more on the sweet side with cream cheese and cranberry sauce. If sweetness isn’t your thing, go for the Turkey Bacon Sandwich.

What is the “must try” drink at Sequoia?

I would say any of our espresso drinks as we use beans from Fonte Coffe, a micro roaster based in Seattle. They cater to five-star hotels in the U.S. and we are the only outlet in China using their coffee.

What is a “must try” item at another venue in Beijing?

Xibei Youmian Cun (西贝莜面村) out by the Summer Palace. During the summer, they do a huge house salad with wild greens and other unusual ingredients. In winter, I usually order the handmade oatmeal noodles that come steamed. You can order from a variety of broths to soak the noodles in; I usually go for the mushroom broth. Very filling.

Welcome to part twenty-four of the Must Tries Series, where I ask the people who own or work in restaurants and bars what they like best. Up this time: Robin Howlett and Steve Williamson of Bang! Bang! Pizza and Bar. I don’t have a photo of the pair so I picked something from the web (it narrowly beat out this option).

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What is the ‘must try’ pizza at Bang! Bang!?

The Breakfast Pizza: Mozzarella, ham, sausage, bacon, mushroom and a cracked egg on our homemade pizza base with special Bang! Bang! sauce.

Tastes great any time of the day.

What is the ‘must try’ non-pizza item?

Lasagna: Very cheesy, very meaty. Comes with garlic bread. What’s not to like!?

How about the ‘must try’ drink?

Bang! Bang does a great line in martinis. Our Lychee Martini and our Chocolate Martini are particularly popular but the Pomegranate Martini is Steve’s personal favourite. And at RMB35 great value. However, if you want your day to start with a Bang! or end it explosively then a must try is the Bang! Bang! Zombie — dark and light rums, cherry brandy and triple sec, lime and pineapple shaken to distraction.. not for the faint hearted… at RMB60 a banging bargain.

What are ‘must try’ items from other places?

Iki Korean BBQ has opened next door and is our new favourite restaurant in Beijing. The LA style ribs are particularly good and if you are a kimchi fan it is definitely to die for. Very tasty and very kind on the wallet.

After a short break, the Must Tries Series is back, and who better to restart it with than the always affable lovable incorrigible [insert word here]ble Lee Mitchell of The Brick. Here is part twenty-three in the series…

Likeness of Lee Mitchell, if you believe you are what you eat (subwaycarwash.com)

What is the “must try” drink at The Brick?

That would be The Terminator, a double Long Island topped with cider and beer, served by the pint, and priced at RMB88 (RMB60 during happy hour). Why? It’s four drinks in one but it tastes like fruit juice and is very well balanced and effective!

What is the “must try” food at The Brick?

We can’t do food for another week or so due to refitting the kitchen, so I would say the best food now is cold tomato soup with double vodka, steak sauce, tabasco, olives, and pickles. You’ll find it on the menu under Bloody Mary (RMB60; RMB45 during happy hour). The Brick is a bar, not a restaurant, so when I do get food back on it will be burritos and fries all the way! [What, no more donkey pizza? - Ed.] However, the chuanr (BBQ) we get in from across the street is first rate –  check out the wings and the scallops, both are awesome!

What are three “must try” items at other venues in Beijing, not including ones you are involved with?

The beef carpaccio at Saffron is one of the best I’ve ever had. I’m a chef by trade and I have worked and eaten in some of the best restaurants and hotels across Europe and beyond. Saffron is great because it is so rustic and natural. It reminds me of the small bars we used to go to in Spain, Portugal and the south of France. Very small simple places with great food.

Hatsune — everything. But if i had to choose one item, then probably the “motorolla” roll. Great sauce, soft then crunchy texture, good value.

Finally, the Italian BMT on parmesan oregano bread with southwest sauce from Subway. I work anywhere from 12 to 16 hours a day and I rarely get a chance to stop to eat so grabbing a foot long from Subway and eating on the run is a regular occurrence for me. I eat there three days a week, same thing every time. Love it. (It beats the shit out of McDonald’s and KFC any day.)

I didn’t recommend any drinks as I rarely drink these days but the one drink I would recommend this summer, not including the places I am involved with, is the Hendricks & Tonic at Fubar. Refreshing, strong, gets the job done!

This is part twenty-two in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. Last week, manager Alex Molina and chef Daniel Urdaneta talked about Modo and this time they talk about their first place — Mosto.

Urdaneta and Molina

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What is the “must try” appetizer and main at Mosto?

Urdaneta: Our starter Blue Crab & Avocado Causa (rmb95) brings your palette right into the heart of traditional Peruvian cuisine: it’s definitely a must try! As for the mains, a must order dish for our regulars is the Argentinean Matambre (rmb185).

What is the “must try” drink at Mosto?

Molina: The Mojito Martini (rmb60) that I created as a classy and feminine alternative to the original one… and it will not leave you with mint leaves between your teeth!

What are three “must try” items at other venues in Beijing?

Urdaneta: Jordi’s Bogavante Rice is irresistable at Agua! I also love the Terrines of Maison Boulud. And for my sweet teeth, Capital M’s Pavlova is the best.

This is part twenty-one in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time, we head to Gulou with Henrik Mic, the manager of Cafe Alba.

Henrik Mic of Alba Cafe

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What is the ‘must try’ dish at Alba Cafe?

It would be the “Autumn Pasta“. Capellini [pasta] mixed with fried vegetables, homemade fresh pesto, and bacon bits,  and topped with Parmesan cheese (rmb38).

What is the ‘must try’ cocktail?

It has to be the Beijing Mule. This is a spicy cocktail made from our own chili-infused vodka, crushed fresh ginger, mint, and lime, and topped with a splash of ginger ale (rmb40).

You also have a lot of whiskeys. Which one is ‘must try’?

That is difficult because we have more than 100 different whiskeys. Twelve year old Chivas? Just kidding. It would probably be the Bruichladdich. A smooth, not too smoky, 16-year-old Islay single malt (rmb60 for 1.5 ounces). What makes it stand out from among other fine whiskeys is that it has a red wine cask finish  — not just any red wine cask, but a cask from Chateau Lafite Rothschild. This is gives it a nice reddish color and an aromatic aftertaste.

What are three “must tries” at other Beijing venues?

The Old Fashioned cocktail at Apothecary.

The bibimbap (a Korean rice dish in a stone pot) at Saveurs de Coree in Nanluoguxiang.

The California roll at Ichigo Ichie in Heizhima Hutong off Nanluoguxiang (this kind of maki can be bought at any sushi joint but is usually done pretty bad).

This is part twenty in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Simon Amos, food and beverage manager at Hilton Beijing, on One East restaurant. (Heads up: The hotel will hold its annual pancake race next Tuesday, March 8.)

Sunday roast at the Hilton

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What is the “must try” food at One East?

Every Sunday we hold “An Authentic American Sunday Roast @ One East” (rmb198 plus 15% surcharge for three courses; rmb98 more for unlimited wine buffet). We offer something different to the normal mass market buffets in Beijing with our very relaxing “grown ups” Sunday lunch. The silver carving trolley is laden with an eight-kilo Australian prime rib of beef from which guests are carved unlimited servings accompanied by traditional Sunday roast trimmings. I even managed to get the chef to add traditional English Yorkshire pudding and crisp roast potatoes. Even though it’s an American restaurant, for me, Sunday roast is simply not the same without! The signatures for the Sunday lunch are dishes prepared and served table side, another of which is the Banana Fosters Flambe, a great American tradition and flamed with rum in the restaurant… it always draws a “wow!” from guests.

What is the “must try” drink at One East?

On top of the fantastic wine list and cocktails, every Thursday our resident sommelier, Julia Zhu, hosts our One East Wine Club (rmb150 plus 15 percent surcharge). Kicking off from 6:30 PM, Julia and the team take guests through a journey of some of the finest wine regions in the world with a relaxed interactive atmosphere and a sampling of five different wines accompanied by matching canapes. (Tip: Reserve a space at the bar in advance.)

What are three “must try” items at other venues in Beijing?

Every weekend I go with the family and try something new. Beijing is a great city for that, if you manage to get to the restaurant before it has closed!

1. Top of my list has to be the entire menu at the wonderful River Club… simply outstanding service and cooking.

2. Dumplings at Din Tai Fung… consistently excellent and attentive service.

3. A regular haunt for me and one of the few places we return time and time again… Bellagio for the fantastic crispy chicken!

My choices are places that have really connected with me in terms of experience, environment and consistency in the quality of food and service. There are also many more I could list. Can you change the question to “What are 10 ‘must try’ items at other venues in Beijing?”?

This is part nineteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: manager Alex Molina and chef Daniel Urdaneta of Modo (and also of Mosto).

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Daniel Urdaneta and Alex Molina of Modo

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What is the “must try” food at Modo?

Urdaneta: From our evening menu of small plates to share, the Wagyu Beef Meatball with Heirloom Tomato Sauce (rmb80), because it is one of the most popular. Same goes with the Spinach & Ricotta Malfatti with Roasted Pears, Mushrooms and Shaved Pecorino Cheese (rmb75). It melts in the mouth and is such a pleasure to serve as this dish is rarely seen on pasta menus.

What is the “must try” drink?

Molina: To accompany the five or six different plates people typically order to share, I recommend trying some of the different wines from our Enomatic wine dispenser. [The machine includes 16 wines and allows small pours of 25ml up to full pours of 150 ml. See here.]

What are three “must try” items at other venues in Beijing?

Molina: I love Sureno’s pizzas! I would also recomend the afternoon tea at Capital M. Last but not least… Nobu, as soon as it opens.

This is part eighteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time: Reto Kistler of restaurant Sureno in the Opposite House. (This is the third post from the Opposite House: see these ones with Leo Liu of Village Cafe and Louis Wu of Punk.)

Reto Kistler

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What is the “must try” food at Sureno?

The handcrafted ravioli (RMB118) with buffalo mozzarella, fresh basil, wood-fired smoked ricotta, fresh tomatoes and Spanish extra virgin olive oil. An amazing pasta dish: simple but beautiful. I have to mention our Sunday brunch (RMB298), with free-flow Champagne and great choices from our set menus instead of the typical buffet stations with food heated under lamps.

What is the “must try” drink at Sureno?

Watermelon Negroni (RMB70): a great aperitif. The watermelon makes it more accessible and the citrus foam on top offers a nice tangy kick. For wine, hearty Chianti is always a great companion for Mediterranean food. The Frescobaldi Nipozzano Riserva Chianti Rufina is an example. It has berry and floral notes with delicate spices, and a refreshing crispness for which the Sangiovese grape is renown.

What are three “must try” items at other venues in Beijing?

For Beijing kaoya, The Fat Duck at the Renaissance offers an absolutely delicious one.

The River Club has some amazing tortello–stuffed with cheese and mortadella and a cream sauce.

There are times when a juicy burger is just what the doctor ordered. My dear colleagues at the Village Cafe do an amazing job. Top quality beef and lots of toppings. Finger-licking good and messy. The way it has to be.

This is part seventeen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. We head to the suburbs this week with Pat Walsh of The Green Cap Bar in Shunyi.

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What is the “must try” drink at Green Cap?

It has to be our ever popular pint of Guinness. Fresh as can be from St. James’s Gate in Dublin. I can safely say it is one of the best in Beijing!

What is the “must try” food at Green Cap?

We have our new chef Bill Marrett cooking up a storm. Quality pub grub. The consensus is our spicy wings/chili. The locals like it hot round here!

What are three “must try” items at other venues in Beijing?

I love lunch at The Orchard. Their bread is the best I’ve ever had and the setting is just perfect.

A pint in Paddy’s with Karl Long. We go way way back so its always good to catch up over a pint or two or three or….

I like the pizza in The Irish Volunteer. A great tasty bite for your dollar in a good non-pretentious setting.

This is part sixteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. We follow up on the last post about Village Cafe and stay in the Opposite House to get the picks of Louis Wu from Punk.

Louis Wu (photo: Opposite House)

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What is the “must try” cocktail at Punk?

Watermelon and Chili Martini (RMB70): It’s a perfect drink for ladies and gentlemen with its combination of refreshing watermelon and spiciness. It has a long aftertaste…

What is the “must try” wine at Punk?

Punk’s new red wine by the glass: Antinori Santa Cristina IGT from Tuscany in Italy (RMB65). It’s a perfect choice for its reasonable price. The 2008 is an excellent vintage and this wine is easy to drink and has perfect balance.

What are three “must try” items at other venues in Beijing?

The Fresh Mango Martini at Ichikura, the Perfect Manhattan at Glen, and the Passion Fruit and Lychee Martini at Mesh in The Opposite House.

Watermelon and chili martini (photo: Opposite House)

This is part fifteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Leo Liu of Village Cafe in the Opposite House Hotel (see also this interview I did with Liu last night on sibling blog Grape Wall of China).

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What is the “must try” food at Village Café?

Teriyaki salmon with steamed Asian greens and jasmine rice (RNB88). This classic Japanese dish is a popular one. Chef Gan infuses his fish stock with a light soy sauce to give this dish a lingering taste. It compliments the richness of the salmon. Of course guests should also try our new set dinner: RMB128 for three courses plus a glass of wine or beer. We change the menu every other week.

What is the “must try” drink at Village Cafe?

The Village Café spicy Bloody Mary (RMB60). A classic cocktail, The Bloody Mary is a perfect starter drink for weekend brunch. Ours is spicy with balanced acidity and a slight saltiness to give you all the kick you need to start your day.

What are three “must try” items at other venues in Beijing?

The noodles with beef tripe at The Noodle Bar [in 1949: The Hidden City].

Stonefish [板岩烤鱼] at Middle 8th [Yunnan restaurant].

Dim sum at Din Tai Fung.

This is part fourteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Jade Gray of Gung Ho! Gourmet Pizza Factory.

Jady Gray (right) and partner John O'Loghlen

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What is the “must try” pizza at Gung Ho?

To me the pizza that best represents what Gung Ho Pizza is all about would be the Chicken/Camembert on Whole Wheat crust. Premium ingredients, innovative toppings, stellar taste. The kicker to this killer combination is the macerated black currents that we throw on top, giving it a savory/sour punch that totally works. Most people read it on the menu and are a little skeptical, but once I twist their arm to try it, they are sold for good and don’t want to try anything but. Definitely works best on the whole wheat crust, as do most of our flavors. We use an organic wholewheat flour sourced from Heilongjiang that brings something special to the palate. It’s no wonder our wholewheat outsells our white crust. (RMB65 for medium, RMB95 for large)

What is the “most try” non-pizza item at Gung Ho?

Difficult to say as we have a new menu coming out after Chinese New Year with a heap of fresh goodness. On the current menu I would have to say our Greek Salad. Obviously it’s a staple on any menu, but ask anyone who has tried it and they’ll swear it’s one of the best in Beijing. We don’t cut corners on any of our salad ingredients as illustrated by the liberal servings of imported kalamata olives and feta cheese that we source from Greece. The flat parsley that we use adds a whole new angle to this Mediterranean classic, and even though we are known for our gourmet pizza it’s the noise that we are making with our salads that has taken us by surprise. (RMB30 medium, RMB50 large)

What are three “must try” items at other venues in Beijing?

1. Switch! (798) Sichaun Cosmo… just be sure to ask the bartender to keep the spice down!

2. Any entrée at Sureno.

3. Lush’s Deluxe Burger: Totally hits the spot after a night on the town… but I guess owning the place makes me a little bias!

This is part thirteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Kro’s Nest owner Olav Kristoffer Bauer a.k.a. “Kro” and the F&B team Zach Lewison and Marty Handley.

Zach Lewison, Olaf Kristoffer Bauer, Marty Handley

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What is the “must try” food at Kro’s Nest?

Handley: Pardon the Pesto pizza (medium RMB120, large RMB155).  Pesto sauce, smoked duck, mushrooms, and spinach. Great way to have duck on a pizza without making it. Has a Beijing focus like everyone else is doing these days.

Bauer: Rocky Road Rice Krispy Pie (RMB45). Desserts are a new thing for us and this one is awesome. Sometimes one or two go missing. Trust me, I know where they went.

Lewison: Fried artichokes (RMB38). There is something about fried food that is salty, sour, and crispy. Best app we have.

What is the “must try” drink at Kro’s Nest?

Handley: Beach Baby Bushwhacker (RMB50).  Rum, Kahlua, and chocolate sauce. Since Zach and I are both from coastal cities in Florida, this is a homage to our state.

Bauer: The Flaming Kro (RMB50).  Beer, Amaretto, and 151 rum. This is our house drink. It’s a spin off of The Flaming Moe from The Simpsons, except ours is better and won’t burn our bar down… I hope.

Lewison: Root beer float (RMB25). A&W root beer with ice cream: takes me back to when I was little Zach, spending summers playing baseball and not having to worry about running kitchens in Beijing.

What are your “must try” foods and drinks at other venues?

Drinks…

Handley: Big bottles of Yanjing! Nothing connects you better to Beijing than drinking these on the busy streets and watching the city pass you by.

Bauer: Tap water, my house.  I work every day all day, so having a glass of water at my house is always going to be my go to drink.

Lewison: Gin and tonic at Fubar. I use to hate gin and tonic, Chad [Lager] changed me on this. I will never drink one outside of Fubar unless Chad is there by chance and makes it. That’s how devoted I am to it.

Foods…

Handley: New York strip with mushroom sauce at Chef Too. Billy [Bolton] knows his steak, and this is a simple dish made perfect. Can’t beat it.

Bauer: The falafel from Dareen coffee.  Karim [Aljaddi] has the best in town: he sells me coffee, so with every order I try to work in a falafel.

Lewison: Hot dog at No More Bunz. I moved from Dongzhimen to Lido last year and the only thing I regret is not being able to walk to work and stop by for the American hot dog.

This is part twelve in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Tobias “Tobi” Demker, owner of Purple Haze and Purple Haze Bistro, and bassist for local acts Bad Mamasan and Black Cat Bone.

A little bit curry, a little bit rock and roll.

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What is the “must try” food at Purple Haze?

The pan-fried crab cakes with mango salsa. It’s only served at Purple Haze Courtyard, but it’s a really good appetizer.

What is the “must try” drink at Purple Haze?

Vanilla Summer, a simple drink using vanilla vodka, apple juice and ginger Ale. Simple but good.

What are three “must tries” from other places in Beijing?

For Chinese food, 小炒牛肉 (quickly fried beef) at 相西土菜 (called Hot & Spicy Bar in English). This is a Hunan restaurant in the compound where I live. It serves this really spicy beef dish. In fact, it’s so spicy I can’t have it too often.

For Western food: I don’t know if they serve it at their new location but the suckling pig with cumin cream foam at Agua was to die for. Really tender with amazing flavors.

For drinks, I usually have wine or beer, but I had a really good martini at one of the Japanese joints. Might have been Ichikura. A martini mixed with pepper vodka, Tabasco and olives. Really good with some extra olives on the side. Obviously a lot of spice to this drink, so you might not want to have too many on one night.