The Shanghai Scoop is a column dedicated to the latest food and drink news happening in Shanghai.
Coming Soon
Lots happening in Jing’an. Over on Jiaozhou Lu is RAGÙ, an Italian street food eatery. As its namesake indicates, ragu, the quintessential Italian stewed meat sauce, will be a prominent menu item, in addition to other Italian street foods. Due to open in the coming weeks.
Smokin’ Hog is opening on Wuding Lu in April, taking over the Post No Bills space. They’ll also kick starting a new brand around the same time, Smokin’ Bowls, for delivery only, serving up rice bowls and burritos with their BBQ meats.
Crowd favorite vegetarian restaurant Duli has found a new home on Yanping Lu, taking over Just Pocket’s space. Due to open early April.
Popular Italian sandwich shop Totino Panino is moving to Shankang Li in March. They’ll be operating out of their Changshu Lu until end February and will reopen in the former Gin & Juice space in Shankang Li mid-March.
Goose Island is opening a Taproom at Mix320 in Changning.
New Openings
On the corner of Shaanxi Bei Lu and Xinzha Lu is sandwich shop Rozebiff. On the menu are sandwiches like the iconic Philly cheesesteak, one that takes inspiration from Vietnamese pho, one that’s a chicken Milanesa, and a Chicago-style Italian beef sandwich that draws inspiration from the famed Chicago sandwichery Mr. Beef, the same shop that inspired the TV series The Bear. Soft opening.
In the basement of Jing An Kerry Center is juice and smoothie bar iRaw&Rock. Healthy smoothie bowls doled up with no added sugar for those seeking clean eating. The shop also offers cleanse packages and a couple snacks. Delivery available.
Eli Falafel is open on Yanping Lu, taking over the Bar Centrale space. This is their fifth location in Shanghai.
Around Town
After 18 years, Ken Walker, founder of Bubba’s will close his beloved barbecue restaurant. He’s passed the gauntlet to Matty Waters (Smoke KCQ) and partner Aaron Choi, who have taken over the space at Shankang Li and will rebrand it into a new barbecue restaurant and sports bar. The new restaurant and bar (name to be determined) will serve daily barbecue specials and upgraded American pub grub, have darts and a pool table, and purportedly, a good rock ‘n’ roll playlist. Renovations to commence early March.
Chef Francesco Bonvini, previously New Wave, has now joined Cellar To Table as executive chef. He’s already rolled out some new specials, and come early March, a full new menu.
As for New Wave, the Michelin one-star restaurant has also welcomed a new chef, Andrea Fiori, and has launched new dishes.
Michelin one-star Chinese restaurant Yong Yi Ting at the Mandarin Oriental Pudong recently underwent a facelift. More importantly, the restaurant has appointed a new chef consultant, Fu Yueliang, who was previously at 28 Hubin Road, Hyatt Regency Hangzhou, a restaurant that is listed in the 50 Best “Discovery” selection. On the menu at Yong Yi Ting is Hangzhou and Jiangnan cuisine.
Closures
OSP is temporarily closed, supposedly to relaunch with a new concept after March.
Long running Singaporean restaurant Frankie’s in Minhang is also temporary closed for renovations and will reopen early April.
Venues that are now closed: UVVU, Kin Urban Thai Kitchen (Jing’an), Lost heaven (Gao’an Lu), Madeleine (Yongping Li), and Just Pocket.
