The Shanghai Scoop

  • First off, a few soundbites: DA VITTORIO is opening a casual restaurant called New Wave on Xizang Bei Lu in Q3 this year. And there might be a third Cheesecake Factory in Shanghai in the near future.To get more news about shanghai special dishes, you can visit shine news official website.

    Also rumor has it that Mexican-inspired craft cocktail bar COA (Hong Kong, #8 on World’s 50 Best Bars 2020, #1 50 Best Bars Asia 2021) is opening in Shanghai.

    Shanghai Oud, the group behind J.Boroski Shanghai, MOST Izakaya and Bistro 11 is opening two concepts near Rockbund. Due to open in July is The Upper Room, a rooftop cocktail bar that is sure to have a strong drinks program, headed by J.Boroski mixologist Mark Lloyd.On the floor below will be The Living Room, an all-day brunch spot. It’ll be in a similar vein to Bistro 11, the group’s brunchy cafe on Fumin Lu, but also offer more dinner options.

    Matt Waters, founder of Smoke KCQ is joining forces with The Camel Group to bring Kansas-style barbecue to downtown Shanghai. The Camel on Xiangyang Lu will get a rebrand, turning into “The Smokehouse” come late May. Expect the likes of smash burgers, brisket burnt end sandwiches, and a whole lot of smoked meats.

    Royal Patat is moving to Jing’an, opening early June in the basement of Reel Mall. Fries galore, but also 10-15 more deep-fried snacky foods. Massively unhealthy? Yes. Equally enjoyable? Also, yes.

    Italo is getting a rebrand, launching end of May — “Trattoria Italo” is going to be a back-to-roots Italian casual restaurant helmed by chef Lucky Lasagna. On the menu will be fresh pastas, antipasti, and comfort Italian food, plus a martini trolley. Kicks off May 27.This is a hot new opening. Ember Shanghai is a high-end Japanese restaurant that does niku kappo omakase. As in, beef is every dish. It’s a collaboration with ZT Hospitality group (the same people behind Torisawa) and Nakahara, Tokyo.

    The first Ember opened in Shenzhen and is highly lauded, which would explain the fervor surrounding the Shanghai opening—the bar counter seats are currently booked until mid June.

    They have two set menus, yakiniku omakase (¥880/person) in all the PDR and banquette seats, the other is niku kappo omakase ¥1,280/person for counter seats only. There are also two supplemental courses, the signature wagyu sandwich (¥328), and the smoked beef tongue (¥180).

    In soft opening is Grand Banks, a restaurant and lounge by the Bund on Sichuan Zhong Lu. Food is a mix of Mediterranean and Asian, paired with creative cocktails. It’s from a newcomer restaurant group, founded by Chris Shao, owner of Objective Gallery and architecture and design firm Chris Shao Studios.