OK, I may have to give in to this “North Gulch” thing, because that little sliver of downtown is continuing to grow as if all those construction cranes are sprinkling fertilizer onto the sidewalks. One of the most exciting projects is Choy, the upcoming Chinese American restaurant from owners Moni Advani and Nishaan Chavda that is taking over the space vacated by Tà nsuǒ at 121B 12th Ave. N. Advani has invested in several restaurants around town, including two that will be his new neighbors, Chauhan Ale & Masala House and Mockingbird, and Chavda has extensive restaurant management experience with restaurant groups helmed by luminaries like Thomas Keller and Michael Mina.
The menu at Choy will be a creative collaboration between James Beard-winning chef Brandon Jew and chef Brian Griffith — Jew’s longtime sous chef at the Michelin-starred Mister Jiu's in San Francisco. They aim to present a roster of classic Chinese-American dishes alongside new creations that are rooted in that culture’s cuisine but with new Southern American wrinkles made using local and seasonal ingredients.
It’s a pop-up no more, and the legendary local meat-and-three is adding Saturday service soon
If that intrigues you, the kitchen at Choy will be popping up to share the serving line at Arnold’s Country Kitchen on Monday, July 15, and Tuesday, July 16. They’ll be previewing a few dishes that look like they’ll fit in just fine alongside Kahlil Arnold and his team’s usual offerings.
To wit:
July 15
Roast beef with tomato sauce and chow mein
Blackened salmon with ginger scallion sauce and congee
July 16
Sugar and cured ham with char siu sauce and hot mustard slaw
Fried chicken with Sichuan seasoning and fermented cabbage
No reservations are needed, but you might want to show up a little early, because you know how it is with a great meat-and-three. When they run out, you’re out of luck until tomorrow!Â
