Mister Jiu’s - Wine & Spirits Magazine

Mister Jiu’s

“You may have encountered these flavors and textures before at a Chinese restaurant, but chef Brandon Jew transforms them into singular dishes like an ethereal, silken crab custard topped with crabmeat and accented with a few shavings of pickled carrot,” says W&S contributor Barbara Haimes. The wine list heads toward Europe, selections with abundant acid and minimal tannins, a fine counterpoint to the umami-dominant cuisine.

28 Waverly Pl., San Francisco, CA



This story appears in the print issue of October 2018.
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