THE drive-thru's picture THE drive-thru Submitted by Guest on Sun, 01/22/2012 - 20:37

cheers,

'Beijing LARGEST BEER selection'

we have over 117 bottled selection of worldy beers and growing. FREE delivery service is available anywhere in the Chaoyang District on purchase of 200.RMB or more.

email for a beer listing.

website to launch after the holidays.

we are also introducing a Gourmet line of Organic Western dried Herbs and Freshly (to order) hand selected ground spices. Fusion salts , such as Chipolte Pepper Sea Salt and Japanese Green Tea Salt to Guinness Beer Powder and intense Blends.

enjoy French press coffee or a cocktail or a beer in the sitting area (wifi) while experiencing the aroma. while you're there, take the time to check out the selection of tobacco products, shawls, music, art work, tattoo equiptment, and custom built bikes.

it's something different. enjoy it!

for a bit more of an idea, check out:

http://www.beijingboyce.com/index.php?s=the+drive-thru&sbutt=Go

http://www.bjstuff.com/profile/THEdrivethru

we also have grinders, mills, p&m, and all the sorts for your spice grinding needs.

THE drive-thru: Beijing's only high end Import Beer shop, Herbs & Spice Boutique, & Bike assembly shop!

www.beijingdrivethru.com

OnePumpChump's picture OnePumpChump Submitted by Guest on Sun, 01/22/2012 - 14:28

The fact that they have only one cook isn't why your food won't come quicly (it's a tiny little place, even if they're packed he'd be able to keep up), it's because they are cooking the burgers in an oven. This DEFINITELY changes the quality of the burgers from what you're probably used to. It's a lateral move, I'd say. Also the buns are dry because they're pretty heavily toasted. Whether that's a plus is a matter of preference.

Try the curry-flavored hamburger patty.

johnnybigstar's picture johnnybigstar Submitted by Guest on Sun, 01/22/2012 - 13:05

so that's what happened to Ryan!!! after returning to beijing last time after a six month absence i'd found he'd sold the brick and had no idea where he was..
so first he started a small bar on an unknown street in shuangjing with some home-made salsas and bjork playing and turned it into the powerhouse of the Brick, putting shuangjing on the bar-scene map..and now another 1st for beijing.. honestly, teaching with Ryan in Soho back in the day i would've never guessed he'd become one of beijing's F&B innovators..i'm so happy for him, if not a little jealous..lol
good job my man, and good luck!
..i promise the 1st thing i do next time i get back to beijing will be driving up for a beer!

johnnybigstar's picture johnnybigstar Submitted by Guest on Sat, 01/21/2012 - 14:08

I cant help but think every problem in Beijing, no matter how large or small, all boils down to one thing: too many people and the gap between them.

..too many people created these 24hour traffic jams and with the cab driver's wages being so low they have no incentive to sit in traffic jams losing money..OK, but everytime taxi fares go up we cringe because as the city gets more expensive, with things like housing, food, and transporation leading the pack, we are left with less and less money to enjoy ourselves...
..so what do we want? New York style service and quality but at established Chinese rock-bottom prices..won't happen.. as things do improve in all areas of life China is getting more expensive cause the people we've traditionally depended on: our taxi drivers, construction workers, aiyis, waitresses all feel they deserve more money..which they do..as long as it doesn't come out of my pocket! Wink

admin's picture admin Submitted by Guest on Fri, 01/20/2012 - 17:17

while we're on the subject of pedantry, misinterpretation and inaccuracy, how is it that Leon transformed cheddar into "mozza" in his origial critique of the piece?

Books by current and former Beijinger staffers

http://astore.amazon.com/truerunmedia-20