New bar restaurant La Chinesca opens in Philadelphia’s Spring Arts neighborhood
This Chinesca will open on Friday night near the Spring Arts community in Philadelphia, near Union Transfer.New bar restaurant Owned by Michael and Jeniphur Pasquarello of 13th Street Kitchens (Kensington Dormitory, Prohibition Taproom, Cafe Lift).
The food is inspired by the city of Mexicali, Mexico, especially the Chinatown neighborhood commonly known as La Chinesca.Have The influence of Mexico, China and Southern California.
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menu Including dishes made for sharing, including a variety of snacks and large dishes. Tortillas use flour tortillas, It is made and pressed in-house, using durum wheat flour from Castle Valley Mill in Doylestown.
Although most tortillas in Mexicali in tradition They are all made with lard, La Chinesca’s will use grape seed oil.
The Taco started to offer includes beef leg with traditional clear soup; mushrooms with rajas, cabbage, almonds and poblano cream; fish with cabbage and cream; and pork adobada and gringa cheese.
The beverage plan includes local craft beer and some bottled beers, such as Tecate and Corona. “Beer service,” inspired by Mexicali’s Caguamas, where large glass bottles of beer are wrapped in newspaper and limes, and 32 ounces of Modelo and Corona Familiar will also be provided.
Two California-based beverage options include Flying Embers Spiked Pineapple Chili Kombucha and Golden Road Brewing’s Mango Cart. Strawberries, limes and pineapple cactus Seltzers made from blue agave from Mexico will also be on the list. The restaurant will also sell wine in glass bottles, as well as exclusive bottled wines from LA Cetto Winery.
The cocktail list is dominated by mezcal and tequila.
The helm of the La Chinesca kitchen is Nicholas Bazik, he is the culinary director of 13th Street Kitchens, and David Goody is the executive chef.
Bazik was recently responsible for the transformation of Kensington Quarters, and now its new focus is on sustainable seafood and coastal cuisine. Goody most recently served as the culinary director of CookNSolo.
Bazik and Goody collaborated on ticket prices, inspired by the team’s trip to Mexicali before the pandemic.
“From street stalls offering tacos to Chinatown underground restaurants providing diners with a cool break, the most notable inspiration is the hospitality of the locals,” according to a press release.
This China Card is located in The site of the former Jiffy Lube, abandoned for about 10 years. Inside, the bar has 18 seats. There is a low seating table and two refurbished shipping containers, providing additional dining areas.
The basement provides private dining for up to 50 guests. It is decorated with salvaged church benches and newspaper prints on the walls. Outdoor seating is provided on the front terrace and rear deck.
Open on weekends, the restaurant is open from 4pm to 10pm after that, China Daily Open from Wednesday to Thursday from 4pm to 11pm, Saturday from noon to 11pm and Sunday from noon to 10pm
Welcome in, you can book through Resy.