Capital Bites: Latin Grill Party, the New Fish Nation and Sichuan Food Festival

On this day in 1822, Brazil announced its independence from the Portuguese. You can join the celebrations in style at Solana's Latin Grillhouse today with Brazil's national dish, feijoada - a claypot stew made from beans, salted pork, bacon, smoked pork ribs, and sausage. If previous years are anything to go by, expect lots of booze, lots of music and lots of fun late into the night.

Meanwhile, a slew of new joints are opening in the alleys north of Qianhai and Houhai. Jay, the owner of Beijing's two Fish Nation restaurants, has opened Orange Tree Bistro in a stunning courtyard space on Dashibai Hutong. In addition to the ever dependable cod and chips, pizza and salads, the menu has a new grill section featuring ribs and burgers, a few pasta choices and two pages of appetizers.

In other news, Tribute North, the only California-themed fusion restaurant this side of the Himalayas, has closed. There's a bit of mystery surrounding all this, but it seems owner Frank Sun has been turfed out by the landlords. Across town, the Vineyard Cafe shakes hands with Argo, their new neighbor in Wudaoying Hutong. It's a real Greek restaurant with a real Greek in the kitchen, which is a good start. And nearby at Cafe de la Poste tonight, the Fraternelle des Fromages are meeting for one of their irregular cheese and wine sessions. It's an invite only affair, but feel free to drop by and ogle les Francais in their natural habitat.
From fine wine to tequila, and the news that Gulou Dongdajie has a new Mexican restaurant - Amigo - with probably the coolest sign on the street - a glowing neon sombrero. Over the next couple of weeks, diners eat for 15% off. The owner is the guy behind Pho, the decent little Vietnamese joint across the road, so the food should be bueno.

Lastly, spicy food fans take note that the Dragon Palace Restaurant in the Kempinski is hosting a Sichuan food festival from now until September 20 (though the popular RMB 88 dim sum lunch is still available). Executive chef Nicky Zhang from Kempinski Chengdu is in town, so if anyone can cook up a Sichuan storm, it's him.