When it debuted, the restaurant served per person its $69 five-course menu-including "a lotus root salad", "a tureen of hot-and-sour fish soup with nasturtiums", "Shanghai rice cakes with leeks and kohlrabi", "steamed Alaskan halibut with young ginger", and "house-smoked oysters"-in addition to supplements, like "tea-smoked duck" and " black-sesame cake with rosebud mousse and strawberries". His recipes have combined traditional Cantonese cuisine with contemporary Californian twists. Jew's cooking was inspired by his deceased grandmother, whose Cantonese recipes he "master and record" and whose undocumented ones were lost. Armin Chan, the founder of Weirdough Focaccia, is a line cook. Another alumnus Christina Marinucci became the founder of Marinucci's Pasta Shop. William Lim Do, the founder of Lao Wai Noodles, was a sous chef. Melissa Chou of her pastry business Grand Opening was a pastry chef. The restaurant's current owners are Brandon Jew and his wife Anna Lee. A neon green parklet was built outside the restaurant entrance for outdoor dining. Through the windows of the restaurant's second floor, nearby places and streets, the clock tower of the San Francisco Ferry Building, and high-rise buildings on Commercial Street can be seen. It also retains the Four Seas Restaurant's "gold lotus chandeliers and filigree lights set against white walls, wood floors and midcentury-esque chairs and tables". The restaurant's second floor has the 85-seat dining room and kitchen exposing each other in view. When it debuted, among its original members were chef patron Brandon Jew, pastry chef Melissa Chou, sous chef Sara Hauman, and bar director Danny Louie. Mister Jiu's, named after Jew's surname but in pinyin transliteration, opened to the public on the weekend of April 8–10, 2016. His Kickstarter campaign, the final investing round, resulted in more than $67,000 (equivalent to $82,000 in 2022). Barriers between the kitchen and the dining room in the Four Seas's second floor were demolished for the rooms to expose each other. The building entrance was moved from 731 Grant Avenue to 28 Waverly Place. History Ī chef Brandon Jew leased the 10,000-ft 2 four- storey property in 2013 and spent almost three years recruiting investors and renovating a century-old building to further comply with the city's building code. The first floor of the building is a gift shop selling permanent magnets and plastic crickets. Jew further studied Chinese cuisine in Shanghai. He became a chef for Bar Agricole in 2010. Among the eateries, he worked at Zuni Café for two years, mentored by its head chef Judy Rodgers. Jew then worked at three eateries in San Francisco, including Quince. He learned Italian cuisine in the country. Then Jew became a cook in Italy by apprenticeship in Piedmont and then Bologna. He earned his bachelor's degree in biology in 2001. While in college, in one restaurant, Jew initially worked as a busboy, then a food runner, and then a cook after substituting for an absent cook in one stint. īrandon Jew ( 周英卓), a Chinese American, was born in a year of the Goat in San Francisco and raised in its Richmond District. More restaurateurs shifted to the Avenues and the South Bay, more likely middle-class areas. Meanwhile, a number of restaurants in Chinatown, including ones that could hold wedding receptions, had been declining. After lasting over five decades, the Four Seas Restaurant was shut down when its lease was ending in 2013. The Four Seas Restaurant was established soon after the $250,000 (equivalent to $2,473,000 in 2022) interior reconstruction in 1960. Hang Far Low was established in the 1880s and lasted decades. It specializes in Cantonese cuisine blended with modern Californian twists.īefore Mister Jiu's, the site was the previous location of Hang Far Low ( 杏花樓) and then the Four Seas Restaurant ( 四海酒樓). Mister Jiu's ( Chinese: 周先生 pinyin: Zhōu xiānsheng) is a Michelin-starred Chinese restaurant in Chinatown, San Francisco.
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