Chef Brandon Jew’s long-awaited, and often delayed, Mister Jiu’s officially opens April 12 in the former Four Seas space in San Francisco’s Chinatown. Jew first announced his solo venture after leaving Bar Agricole in early 2013.
Jew’s modern Cantonese-style restaurant enjoyed a soft opening for walk-ins on April 8 and 9. The kitchen showcases sous chef Sara Hauman, an FSR Rising Star who was named a semifinalist for James Beard: Rising Star of the Year for her time at Huxley. Hauman, who worked with Jew at Bar Agricole, led the kitchen at the 25-seat restaurant since its inception in fall 2014.
Bar Director Danny Louie, from Chino and Alembic, will curate a program with Chinese-ingredient influences. The eight-cocktail list, as reported by SFGate is:
- Happiness—Junipero gin, sour apple, gentian, jasmine, citrus, honey.
- Wealth—vodka, Dolin Blanc, genmai, lotus root, sesame, bitters.
- Joy—tequila, maraschino, cucumber, Caol Ila whiskey, sesame, citrus, strawberry, egg white.
- Luck—tequila, banana, lychee, dry vermouth, citrus, hibiscus.
- Longevity—bourbon, baiju, lapsang, bitters.
- Prosperity—rum, coconut, fino sherry, dry curacao, cranberry oolong.
- Tranquility—mezcal, peche, Becherovka, szechuan peppercorns, apple tea, citrus, soda.
- Wisdom—agricole rhum, orgeat, passion fruit, lemongrass, green tea, milk.
Pastry Chef Melissa Chou (Mourad, Quince) is also on staff.
The menu is a five-dish family-style serving, which costs $69, and will feature dishes such as Peking Duck with crepes. Diners can choose a salad or appetizer, soup, vegetable, rice or noodle dish, and meat, fish or seafood.
Boor Bridges Architecture, which also designed Trou Normand, transformed the space into an 85-seat restaurant built around three grand lotus flower chandeliers.
