A beef feast, fresh colors of spring and a creative range of cocktails
With spring arriving, you can expect vibrant flavors, seasonal ingredients, creative cocktails and a series of surprises at outdoor terraces. Here we look at three popular restaurants and bars.
A spring trio
Wolfgang’s Steakhouse Shanghai, located in North Bund area, is the chain's 14th location worldwide. Opened last year, it offers weekend brunch, lunch specials and a bar menu. The restaurant uses three types of USDA Prime cuts steaks to keep offering the best to customers.
You can start lunch set with a signature Beverly Hills chopped salad featuring fresh baby spinach, green peas, corns and red sweet pepper topped with feta cheese and homemade vinaigrette, or avocado and shrimp salad. The chef picks and selects the vegetable every morning.
For beef lovers, order the USDA Prime sirloin steak, rib-eye steak or filet mignon with baked potatoes, creamed spinach and sautéed mushrooms. Perfectly charred medium rare, these prove again that Wolfgang’s is a rock solid steakhouse. Served on a sizzling plate, the dry aged Angus from Wolfgang’s own aging room are definitely worth trying. The nutty and buttery notes were savored in every bite. You can also order Wolfang's signature burger made with hand chopped aged Angus and served with lettuce, tomato, onion and fries.
If you want some light choices, try shrimp scampi, grilled salmon, grilled Chilean sea bass, rigatoni bolognaise or linguine with seafood. Finishing dinner with chocolate mousse and cheese cake won't disappoint either.
The bar menu is also ready for you to enjoy a night along the North Bund area. Recommended are Wolfgang's Old Fashioned, Rose and Marry and Berry and Berry.
Every weekend from 11:30am to 3pm, you are invited to enjoy a brunch menu featuring waffles and pancakes, eggs Benedict, smoked salmon platter, steak and egg, and omelette.
Wolfgang’s Steakhouse Shanghai
Address: 1/F, 588 Dongchangzhi Rd
Cocktails in space capsule
WAWY on Wulumuqi Road M. is seeking to change how people think about bars with their new, somewhat subversive style. Modernity is at the forefront of its approach to providing a unique beverage experience mixed with space-age elements.
The interior design is futuristic while mystical blues and black lights aid in the fortification of this dreamlike environment. With an emphasis on the “less is more” mantra, its interior design is minimal without the inclusion of ill-fitted, grandiose structures which take away from the experience at many bars.
And to compliment this amazing atmosphere are the high quality drinks. Hosting a vast assortment of unsweetened, semi-sweet and sweet drinks, WAWY is sure to please every palate with its wide selection. For those who crave a floral undernote, the Pop Fizz is certain to cut through any natural tanginess. For those who like to mix it up a little bit, the Appetizer Infused is a great choice to give your taste buds an invigorating and refreshing experience. The Phantom Negroni has special taste that uses Suze and Luxado Bitters. With such an array of drinks, you are certain to find your new favorite at WAWY.
Address: 66 Wulumuqi M.
Colorful dishes made-to-share
Known for its laidback outdoor terrace brunches and late night boogying on the dance floor of IAPM Mall, THE CUT Rooftop is launching its new social “small plates” dining experience featuring colorful dishes made-to-share.
These fresh “small plates from the garden” include Asian-inspired Thai greens served with green mango, avocado, fresh mint, celery and lettuce; and Mediterranean-style grilled baby artichoke served with sour cream and orange zest drizzled over with fresh basil and balsamic reduction.
The “small plates from the sea” take shape as a range of dishes with raw to fried favorites. The drunken clam, served in a theatrical bowl billowing with smoke, is steamed in infused brandy-soy sauce, Sichuan pepper and calamansi for a spicy tangy finish. The ruby raw red tuna is served with mango in a house specialty “cucumber milk” made of yogurt blended with cucumber, mint, horse radish and kaffir lime oil reduction, boasting a beautiful balance of fresh and sour goodness. An additional favorite, deep fried Argentinean squid served with pepper crust and wasabi mayonnaise, goes great with spring time drinks.
A mouth-watering Australian M3 beef tartare mixed with red chilli, quail egg and a unique mustard ice cream, takes star position among the “small plates from the land.” Other meaty made-to-share specials include the signature spicy chicken wings with sesame and dry chilli, and the black Angus beef carpaccio, served with aged Parmesan, black truffle and shallot confit.
For a sweet “small plate finale,” the restaurant offers a florescent pink ginger flower ice cream served with candy floss, milk mousse and raspberry, and the brightly colored orange bomb made with orange sorbet, pistachio, Grand Marnier and torched meringue served in whole orange.
THE CUT Rooftop
Address: 7/F, IAPM Mall, 999 Huaihai Rd M.