EAT: Chinese-Inspired Ice Cream, Meatball Brunch, Couple of Closures
Let's get the sad news out of the way first: two long-time favorite restaurants, Chef Too and Brian McKenna @ The Courtyard, are closing down. Chef Too has officially already closed (we blogged about owner, Chef Billy, putting the restaurant up for sale a couple of months back), while Brian McKenna @ The Courtyard will close at the end of the month. Posting on his WeChat, McKenna described the decision to close as positive, saying "with a number of very demanding consulting projects, a new gastropub opening in August and an expanding catering company, I feel I can't dedicate as much time as the restaurant needs of me personally."
Never fear though, as ever there is plenty of other exciting Beijing food stuff happening. This Saturday, June 6, renowned ice cream maker and world ice cream champion, Gerard Taurin, will be appearing in Beijing as part of his Ice Cream Road project, tracing the roots of ice cream from Asia to Europe. Watch him use ancient Chinese techniques to make ice cream at the new Atelier space in Shunyi.
Read more about Gerard Taurin and his Ice Cream Road project in our blog about his prior visit to Beijing at the end of 2014.
Finally, new Gulou favorite The Meatball Company have started offering "Baller Brunch" every Sunday, 11.30am-3pm, at their Dashibei Hutong restaurant. Priced at RMB 100 per person, the brunch set includes three courses of open-faced avocado toast, pork meatballs with homestyle potatoes and a fried egg, and baked French toast with cinnamon crumble and pineapple. RSVP a must.
More unmissable dining events and promotions:
- Taste more than 40 different wines from around the world at The Wine Republic's warehouse sale at The Local this Saturday, June 6. The RMB 100 entry fee is deducted from orders over RMB 800.
- Get a free signature cocktail with every order of tacos or bibimbap at the new Palms L.A. Kitchen location in Sanyuanqiao.
- Sample a luxury, seven course set menu of caviar at the Ritz-Carlton's Cepe restaurant.
More stories by this author here.
Email: robynnetindall@thebeijinger.com
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Photo: Laurent Hou
