Restaurant Review: San Francisco, California

Mister Jiu’s


Chef Brandon Jew transforms flavors and textures you may have encountered before at a Chinese restaurant into singular dishes, like an ethereal, silken crab custard topped with crabmeat and accented with a few shavings of pickled carrot. Mister Jiu’s wine director, John Herbstritt, heads toward European wines with abundant acid and minimal tannins, a fine counterpoint to the umami-dominant cuisine.

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