NAPA SHANGHAI : What Kind of Restaurant Is Worth a Second Try?

NAPA SHANGHAI : What Kind of Restaurant Is Worth a Second Try?


Napa Wine Bar & Kitchen

Address: Bund 22, Floor 2

Tel: 021 6318 0057

Avg. Price: RMB 500 - 1500 (Depends on the drinks)

Good For: Dating, Proposing, Good Food


TIPS: Remember to make a reservation. Napa has a indoor balcony that seats 3 tables of two with a view of PuDong Skyline. If you wish to have a second round after dinner, consider The Nest or Long Bar at Waldorf Astoria

First time dining at a restaurant, if you are disappointed, it's not very likely you'd go back right away. 

Recently I realized some of my favorite restaurants were not love at first sight. With some, the flip could be so dramatic that it made me "hater turned lover". 

That leaves us to one question: what kind of restarant is worth a second try? Ask yourself a few questions: 

1. Was it a EVENT DINNER or BRUNCH?

2. Was it newly opened, soft opening maybe?

3. Did they just hire a new chef?

4. When there's an issue, how did the restaurant respond?

下馆子这件事,一次感觉不好,就很难有下一次了。

但仔细想想,我最喜欢的餐厅,不乏“路人转粉”、甚至“黑转粉”的反转剧情。璞丽的Phenix、外滩十八号的L'Atelier de Joel Robuchon,都不是一见钟情。

什么样的餐厅,值得第二次机会?问自己几个问题:

1. 你吃的是不是宴会饭或者Brunch

2. 去的时候是不是刚开,试营业

3. 是不是刚换过主厨

4. 出了问题,餐厅是个什么态度?

Basically, large group dinner and brunch don't count. Large goup dinners, banquets, parties, annual gatherings, pretty much like those wedding dinners, the point is NOT great food. As for brunch, you know, there are very limited things you could do to an egg...better give it a second shot. 

But I have to say, Jean-Georges knows how to do brunch...

简单来说,宴会饭(Group Dinner)和Brunch,都不作数。宴会饭,年会啊尾牙啊包场呀,和婚宴性质类似,重点都不是饭;至于Brunch么,菜式简单,除了蛋还是蛋,觉得不够惊艳?不如再试一次。

不过,我想说,Jean-Georges的Brunch很好吃……

The biggest chanllenge of running a restaurant is not creativity, design or service. It's consistency, the art of achieving perfect equilibrium of all things mattered. The quality ingredients, the same productivity, a team of cooks that does not screw up without the boss in da house, also, a happy looking team of waiters that delivers the professional service...all of these were not born perfect, perfection takes time, and effort. 

A restaurant during soft opening is all about testing water. Starting from scratch, the most difficult time, in other words, consistency at its lowest point, mistakes are  almost inevitable. If you don't like risks, avoid going to a restaurant during its first few months, wait a little, for better experiences. 

Besides, when it comes to personnel change, even if the menu stays the same, chef still needs time to settle in. Let alone those who have a strong peronal style, or, strong temper...

做餐厅,菜式清奇、装修抢眼、服务体贴都不算难,最难的是水准稳定。稳定性,是门平衡的艺术,食材是否品质恒一,后厨是不是老板不在就不好好干活了,厨师是不是心情不好手抖多加一勺盐啦,侍者有没有给你好脸色看……这些事情,并非生而完美,都是靠慢慢磨出来的。

所谓试营业(Soft Opening),万事开头难,换言之,就是稳定性最不好、最需要食客容错的时候……不想冒险的话,避开餐厅开张的头1、2个月,等一等,体验会更好。

此外,再厉害的厨师,接手一家新餐厅,也需要时间去适应,即便是前任的菜单全部沿袭下来,也要点时间消化吧?更不要讲那些个人风格强烈的主厨了。

e.g. 🌰 :a very strong personal style

e.g. 🌰 :a very strong personal style

Whenever there's an issue, I always speak out - to prevent youself from being angry all day, and also to help restaurant improve. As long as your complaints are legitimate, the response should be nice and decent, otherwise it's the deal breaker. After all, we pay to have a great time, not to be lectured... 

If it's not a born defect (the incurable ones) and the service/attitude is positive, a second try is encouraged. And if your foodie friends insist you give it another shot, then the second visit could be exceptional, even mindblowing. 

For example, this restaurant on the bund. 

不过,出了问题,我的习惯是一定当场讲出来,不管是第一次去,还是常去的食堂,一样直言不讳。一来免得生闷气,二来其实也是帮助餐厅改进。餐厅的态度是底线。推脱责任还要给人上课,就还是PASS了吧。☺️

只要不是硬伤,都可以考虑给机会;再加上有你非常信任的大吃货好朋友强烈安利的餐厅,那真的要试试看,搞不好有惊喜!

比如,今天我要说的这家外滩西餐厅。

When hitting the bund, from Yan'an High Way down to Zhongshan East 1st Road, you always take a left turn. Jean Georges, L'Atelier, Otto e Mezzo, The Peninsula, Bund No.5, or Bar Rouge and The Nest...this seemingly endless array of bars and restaurants, the shinest constellation of the best city lifestyle, all cluttered in the left wing of the bund.

去外滩,从延安路高架下来直抵中山东一路,一般都是左转弯。去Jean Georges, 去Robuchon,去Otto e Mezzo,去半岛酒店,去外滩5号,去Bar Rouge,去The Nest……外滩声色犬马,在这几百米里斗得精彩。

On the opposite, it's very quite if you turn right at the end of East Yan'an Road. On this half of the bund, there's one of my favorite hotels, Les Suites Orient; Driving on, there's also the famous Wanda Hotel...Talking about restaurants, there's el Willy, also, if you count South Bund in, From a Chinese Cookbook, and Tablet No.1 (at the Waterhouse), oh right, I forgot, Napa Wine Bar & Kitchen, on Bund 22. 

I just came to realize Bund 22 is very far away from Bund 18... 😓

Just like any other big cities in the world, restaurant business in Shanghai is about come and go.Napa, been around for a decade, is to be considered an "old" one. FYI, they named it Napa because it sounds catchy...has nothing to do with Napa Valley. 

相比左手热闹,中山东一路右拐弯,要安静不少。这一厢,有我很喜欢的东方商旅酒店,再往前开,还有思聪家的万达,到南外滩还有很拽的水舍酒店。餐厅少一些,El Willy, 再远一点有璞本,有Table No.1……哦我忘记了,22号还有这家Napa Wine Bar & Kitchen。

我上个月才知道,外滩的门牌号码是乱的,22号离18号老远了。😓

上海的餐厅,来来去去如流水宴席,开了十年的Napa算是历尽风雨。btw,叫Napa只是因为好记,和Napa Valley并没有什么关系。

Placing Wine Bar ahead of Kitchen reflects a certain logic: they do have a wine cellar (rather big in a city) and countless cases of good vintage. First here was down in the cellar, a wine dinner, 30 people sipping wine tipsy alongside a very long table. 

Ooh la la, event dinner. 

把Wine Bar放在Kitchen前面,这个顺序也不是乱来的,人家真的有个地下酒窖和数不清的藏酒。第一次来吃饭,就是在酒窖。某酒庄的Wine Dinner,将近30个人霸了一张长桌子。

宴,会,饭

I've heard Napa had a new chef, a very good one. Chef Francisco Araya, comes from a Chilean chef family, spent time in both Mugaritz and elBulliearned a star in Tokyo at an early age.

当时Napa刚换了新厨师,听说背景牛逼,兴冲冲去查了人家户口,满酷炫的:Francisco Araya,智利厨师世家出身,在elBulli待过,在日本摘过一颗星。

But, it's an event dinner...even though I was aware of the fact, I couldn't help feeling "meh. "

When I was called up to try the winter menu, I wasn't very sure. Avoiding the potential unpleasant, it's only human instinct.

Utterly unexpected, it turned out lots of my friends knew about this restaurant through the texts sent from next to the table, halfway through dinner. 

I was amazed. 

Obviously the food scene in Shanghai is getting better.

But,因为是宴会饭,整顿饭什么都没记住……当时内心OS如下:

"哦,不是很厉害的厨师嘛?也就酱嘛。"

有过一次“鸡肋”体验,就很容易开启防御模式。年前被人喊去吃冬季菜单心里还有点小忐忑,总觉得会吃砸。

饭才吃了一半,就好多人知道我吃爽了,因为这个厨子菜烧得太有劲了……吃完情绪激动,抓住厨师道歉加感谢,噼里啪啦说了一堆。

老实讲,在上海能吃到这样一餐,很震惊也很兴奋:上海的西餐Scene正在变得越来越有意思。

原因慢点再说,先看吃的喝的,本文长,因为不想漏掉细节!

Dinning at Napa without drinking wine, you are losing it. 

There's very thick binder that holds all the bottles avaiable. Like all the best wine menus, every entry begins with the wine maker ; the owner has a wine business on the back, buying directly from Chateau and Wineries, selling at a very reasonable price.  

You won't miss the wine room in the dining room. You can find samples of everybottle listed on the menu. You pick the bottle, they fetch it from the cellar. Boom! For most restaurants, that sample room could be all their assets...

If you have a headache picking bottles, let the Sommelier do the trick. Trust me, you are in very good hands.  

来这里吃完饭,不点酒真的会亏。

这次总算坐到楼上餐室。厚厚一本活页酒单,随时根据库存在改,像所有最好的酒单一样,把酿酒师名字放在最前面;老板兼作酒行生意,和很多酒庄有直采项目,价格也是实惠得不要不要的。

店内还有一间不小的Wine Room,结果被告知这个放的都是样品供客人挑选而已。别的小餐厅,一整家店的库存可能都没这么多……

如果选酒选得脑袋疼,也可以让侍酒师给你推荐/配酒。这家的somm人很酷,讲解到位,门口放着的好多奖状,很多都是他得的。

Napa first opened its door in 2007, it was pioneering. No other people were doing the same job. Back to the old days, it was merely a place to enjoy great wine that happens to sell some food. It was the guests that pushed the owner to make it a great restaurant, a decent one, with table cloth. 

Good news, it wasn't that rigid. 

BTW, wine pairing does not have to be expensive, a perfect match weighs much more.

Possibly the best/most interesting bread basket apart from L'atelier. The flat crispy one that sticks out reminds of the great Pita Chips. Crispy, starchy, cracking loud! I wish I could get a box for snack...

2007年刚开的时候,Napa作为一家带餐的红酒吧,绝对领风气之先。当时店主的想法很简单,也不过就是想做个主推葡萄酒的Wine Bistro,结果来喝酒的客人们,逼着老板把餐的部分做了起来,变成了如今的平分秋色。

另外提一句,吃饭的酒,重点不在有多贵,选择合适的最重要~

餐前面包,可能是上海除Robuchon之外最有趣的面包篮了,最边上的脆饼,吃起来很像Pita Chips,香脆厚实,嘎嘣作响,不要太带感啊!真想买一斤回家躺在沙发上慢慢啃。

 

Amuse Bouche. A codfish croquettes reminds of arancini (heard it''s changed to foie gras bon bon now! ), the other one is a mushroom consommé, you can recognize the Japanese influence immediately. 

上来两个Amuse Bouche,一个长得很像Arancini的奶香鳕鱼球(听说现在已经换成鹅肝bon bon了,想吃!),另外一小碗则是松茸清汤,一口喝得出日本的风土。

Scallop Ceviche  🍷 Jacky Blot, Domaine de la Taille aux Loups, Remus 2014  Montlouis-sur-Loire, France

Scallop Ceviche

🍷 Jacky Blot, Domaine de la Taille aux Loups, Remus 2014

Montlouis-sur-Loire, France

Scallop ceviche in a crystal clear Uni-shaped bowl! I had my first ceviche back in Peru years ago and it's always bold and sour (in a good way). To the extreme, the white fleshed fish and shrimp were swimming in lime juice...

This bold flavored hometown favorite of Chef Araya turned out to be the most "gentle" ceviche I've had. You can still taste the lime, but chili is replaced by Ginger, giving it a little "Asian" twist, balance out with orange peel and Champange foam.

In this dish, seasoning was reduced to a supporting role, putting the spotlight on the Hokkaido Scallop, sweet, juicy, tender like a deep kiss ( I want more thanks!). I won't surprise if some trendy Kaiseki restaurant use this to start a meal.  

I guess the Chef still miss the old days in Tokyo.

装在激萌海胆玻璃碗里的扇贝Ceviche,这道以青柠汁和辣椒调味的鱼生沙拉,风行南美,头一次吃到是多年前在秘鲁,一直觉得它就该酸爽销魂,必要下狠手放青柠汁,狠到鱼肉虾肉都泡得泛白。

这位智利主厨的重口味家乡菜,却是我吃过最“温柔”的Ceviche。青柠汁用量少少,以亚洲风味的生姜辣,代替画风粗犷的辣椒,又用到调酒师爱用的橙皮提味,再把香槟变成泡沫装饰……在好的原料面前,调味只是辅助,才不枉这只甘甜肥嫩的北海道扇贝,生得这样柔美!吃它的时候,好像在湿吻。😂

配一支花果香气的卢瓦尔河谷Chenin Blanc,惊艳、细腻、平衡,放入新派会席或怀石做头盘,也不为过。

听说主厨当年离开东京,是回国尽孝,想必还是很怀念东京的生活吧。

Celeriac Espuma  🍷 Domaine Bovy, St Saphorin 2014  Lavaux, Switzerland

Celeriac Espuma

🍷 Domaine Bovy, St Saphorin 2014

Lavaux, Switzerland

Winter is the season eating roots. Turning celeriac (or Celery Root as I prefer it...) into a fine emulsion wrapped up in black truffle is one of a kind. And I call it luxury. 

Unlike some other restuarnts avoiding the topic, it points out on the menu the truffle is from Yun'nan. Flavorful and "smelly". It's not just the truffle but also other “luxury” ingrendients, origin matters, grade and quality too. 

A marriage between Parmesan cheese and Shitake mushroom? Briiliant! 

冬天是根茎类植物的天下,不过,把平常当配菜的欧芹根,和芝士混一混打发成慕斯,外面围上一圈松露,这种吃法,第一次见,老奢侈了。

插播一个小科普,所谓的欧芹根(Celery Root 或者Celeriac),和西芹欧芹不是一种东西……而是芹菜科的另一种植物,叶小根大,主要吃根,味道介乎土豆和藕之间,和欧洲大萝卜Parsnip是好基友。

菜单直言不讳松露的产地是云南,但这并不妨碍它味道正点、香气十足。讲真,松露也好,其他矜贵食材也罢,不止讲产地,也要看等级和品质。另外,把帕玛森芝士和香菇凑到一起来调味,主厨的脑洞也是蛮大的。

Beef Tartare  🍷 Kumeu River, Village Chardonnay 2014  Kumeu, NZ

Beef Tartare

🍷 Kumeu River, Village Chardonnay 2014

Kumeu, NZ

Truth is, when it comes to beef tartare, I do not like it tart. Too much capers, I can't even taste the meat. This one comes a little smaller than expected, but defnitely no compromise in flavor. 

After having the famous Niku-Uni (sea urchin wrapped up in beef sashimi) at Takashi, New York, I can't resist the idea of having raw beef with sea urchin in the same plate...topped with caviar, U-M-A-M-I! 

Red wine for meat? That is so old! Raw meat with a certain acidity in seasoning, plus seafood! Why not a creamy, rounded white?

其实吧,我不爱吃太酸的塔塔,酸豆放太多,肉香都被盖掉了……璞丽那个烟熏蛋的,有过改良,就很对我胃口。这一枚,分量是比预计小了点(😓 ),味道倒是很灵。自从在纽约西村的Takashi吃过凶残的肉包海胆之后,就对牛肉配海胆爱得深沉,再加鱼子酱乱入,画龙点基,不对,点睛呀。

总觉得牛肉应该搭红酒?这种说法也太老气了,塔塔本身是生肉,调味也会有一定酸度,再加上这一盘里面的海胆和鱼子酱,配支浑厚的白也合适~ 

Arroz Verde  🍷  Rodney Strong Winery, Chardonnay 2013  Sonoma, USA

Arroz Verde

🍷  Rodney Strong Winery, Chardonnay 2013

Sonoma, USA

Green rice, red shrimp, the most iconic and my favorite dish of the night. 

P.S. I promise I'll have better lights next time. 

The creamy spinach rice is topped with Carabinero shrimp capparcio, creating a eyecatching contrast. The cherry of the dish is the shrimp feet, fried crispy, adds another interesting layer to the texture.

本文题图,绿米配红虾,我个人认为整顿饭颜值最高的一道菜,同时也是非常、非常花心思的一道菜。

P.S. 实物和定妆照差别不大的(我错了下次吃饭我一定打灯)。

名字翻译过来就是“绿色的米”,用的是做Risotto的Arborio米,吸水性比较强,煮出来的烩饭口感更粘糯,菠菜上色。上面铺得是价格不菲的西班牙绯红虾,用Capparcio的方式片成生的薄片,很考刀工,最有趣的是绯红虾的一对“手”(…),炸得酥脆,这口感,这层次,一下子变得好立体!

Turned out my guess was correct, the fried shrimp feet was inspired by traditional Japanese cuisine. When eating the best kind of ebi sushi (killed alive in front of you, and the heart still beating when it's in your mouth! ), my favorite part is always the fried head and tail at the end of the meal, like a bonus :D

Btw, if you eat this rice dish without wine pairing, you will probably think it's overseasoned. In fact it's not. For the wine paring, an interesting selection of a oaked california Chardonnay, 60% of the wine is oaked for 6 months whereas the rest was put through cold fermentation, which retained the fruity flavor of an unoaked white. 

A mouthful of this flavorful rice, followed up with a beautiful sip,  I could feel the endorphin exploding in my head.

An unexpected palate cleanser before we had the protein dishes. Frozen virgin Bloody Mary wrapped up in coconut oil, then unfreeze in fridge...very cool. 😱  👏 👏 👏 👏 👏

吃完烩饭,店方发了一个清口小点心(Palate Cleanser),对不起我拍糊了 😭 …外层是个黄油质地的口感,里面竟然是一包酸爽宜人的番茄水!

侍者介绍说,其实是无酒精版本的Bloody Mary,冻起来以后外面裹上椰子油,再放进冷藏慢慢解冻……最后形成了这样特殊的口感。😱  👏 👏 👏 👏 👏

Slow Cooked Lamb Loin  🍷  Ceretto Barolo Zonchera 2013  Italy

Slow Cooked Lamb Loin

🍷  Ceretto Barolo Zonchera 2013

Italy

It seems slow cook (or sous vide) is taking over every meat dish on every menu...but for this lamb loin, it is the best way to preserve the tenderness. The meat was rolled in truffle crumble and cut to reveal the pinky inside. And truffle crumble! Very susprised (and pleasead) to meet this the particular style again. 

The most interesting part of this dish was the cauliflower on the bottom. "Cauliflower Couscous", do not get it wrong, cauliflower is smashed into little pieces resembling the shape and taste of cous cous...to me it's similar to the taste of Romesco Sauce. 

On the drink's side, a young Barolo is the answer. 

整个世界都在慢煮一切。不过,配这块嫩嫩的羊腰肉还是很靠谱的(所以有根筋也不碍事啦),外面还滚了一层松露味道的脆巧克力饼干屑;类似做法,在纽约的Piora吃过一次,又一次吃到,老感动了。

比较有趣的是下面的一坨花菜泥,名字叫“Cauliflower Couscous”,千万别误会,不是指花菜里面掺了小米,而是把花菜头碾碎了做成小米的样子……口感有点像西班牙的Romesco Sauce(甜椒坚果酱),配大肉肉正好~

喝个年轻的Barolo,鲜得眉毛落下来!

Dry Aged Angus Ribeye & Flank  🍷  Chateau La Lagune 2007  Haut-Medoc, France

Dry Aged Angus Ribeye & Flank

🍷  Chateau La Lagune 2007

Haut-Medoc, France

When the final meat dish was served, I was almost overwhelmed by the whole experience (in a good way.) Every dish had a story to tell, a little surprise to unveil. 

 

I had to confess, it was quite beyond expecation. Not at Napa, not even in Shanghai. It felt like I've discovered a treasure, out of sheer luck. 

Aged Angus ribeye, beautiful in nature, does not really need much add-ons. Parsnip purée is delightful, and the endive was surprising.  

It seems like sautéed or roasted endive has become chefs' favorite vegetarian ingredients. L'Atelier has this new endive salad (pairing roasted endive with dried champagne grape and balsamic), now Napa has it to go with the beef. 

Not, bitter, at, all. (😏  yes it's a insider's joke. )

The dish comes with a bowl of braised beef flank, in a casual bistro style, perfect with bread. 

A little to heavy? Let's toast with some Bordeaux. 

吃到最后这道肉菜的时候,基本跪了。吃到现在,道道有惊喜,而且接连两道肉菜居然都表现很完美!当时的心情,和吃璞丽如出一辙:上海还有这么会烧饭的厨师呢,激动地不知道是该哭还是笑好,觉得自己不小心挖到宝了

因为加了一道羊肉,所以主菜减了分量。熟成过的安格斯肉眼,其实不需要太多点缀;你看,Celeriac的好朋友Parsnip这就来了,变成泥,垫在牛肉下面。

发现大家最近很爱熟的Endive,Robuchon刚推了新的熟Endive沙拉(配香槟葡萄和陈醋),Napa这又给牛肉配了玉兰菜。

一,点,都,不,苦,哟。(😏  蜜汁微笑,不知道我在笑什么的,可以看这篇:摒了三个月,我终于吃了这家人气餐厅

旁边一小碟,是个Bistro的外国番茄红烧牛腩,特别下面包。如此重口味,当然要祭出同样重口味的……波尔多啦。

Rice spring roll and chocolate donuts, a big pre-dessert……

 

鲜花米纸卷和巧克力Donuts,好大的Pre-dessert……

Violet  🍷  Chateau de La Roulerie, Coteaux du Layon 2014  Loire Valley, France

Violet

🍷  Chateau de La Roulerie, Coteaux du Layon 2014

Loire Valley, France

Dessert time! If you like Blue Moon Cocktail (consists of Crème de violette), you'll like this flavor. 

 

紫罗兰做的冰淇淋,第一次吃。香气很特别,喜欢Blue Moon Cocktail的应该会喜欢这个味道。下面搭的Financier中规中矩,印象不深。图太丑了对不起,相机阵亡了。

Crystal Ball 3.0  🍷  Chateau Suduiraut 1998  Sauternes, France 

Crystal Ball 3.0

🍷  Chateau Suduiraut 1998

Sauternes, France 

 

Second dessert is the signature dessert. This instagram-worthy crystal ball consists of Crème de Cassis sorbet, vanilla custard foam and white chocolate malted milk ball...it's heaven if you have sweeteeth, I surrender. 

另一道非常奔放的招牌甜点,黑醋栗(Cassis)冰霜,发泡香草蛋奶酱,还有白巧克力的麦芽脆球球,额,我也有嫌弃人家甜的一天……搭配的甜酒倒是很好,喝了个底朝天。

反正,上海所有做成球型的甜点里面,我还是比较属意Jean-Georges的那个热带水果椰子冰霜球……我真的不是托。

For a chef who earned a michelin star at an early age, you can't be mediocre.

Dish after dish, it is not just the food, but also a mix of precise execution, high level of sophistication, as well as imagination unleashed yet tamed by years of practice and experience...last but not the least, the road this man has travelled, the places visited and the life lived.

这位厨师,星星果然不是白拿的。

这顿饭,吃得出严谨技法,吃得出细腻心思,吃得出大胆想象,看似天马行空,却站得住脚、经得起食客考验,更吃得出,厨师自己看过、吃过、生活过的世界……

吃得这么感动,必须把厨师请出来,手动点赞!

我们狮子座真的就是这样,看见有才华的人就扑通一声跪下了……喜欢死了。

This meal, together with many other meal I've had during the past year, is a clear signal of the food scene in Shanghai getting more interesting: more and more talented young chefs decides to give Shanghai a chance, bring the game to a higher level. On the other hand, the local palatte also evolves and starts to embrace complexity and diversity. 

Well, going through all the details about this meal is torturing...the Yunnan vemicelli I just had was futile. Anyway, I've written all these down to give you a reason, hitting the bund and turn right, give NAPA a try. 

Will ya?

我唯一的担忧,是厨房好像很小。感觉是个敏感问题,小心翼翼地问了厨师,对方倒显得很轻松,脸上写着几个字:我管得好……不过想想也是,估计老板也不是那种追求翻台数量的人,所以给到厨师的自由度,应该很大吧?

从这顿饭,和我过去一年吃过的很多顿饭里,看得出上海的西餐Scene正在变得越来越好:越来越多好的年轻厨师,愿意来到这座城市,而本地食客,也在变得越来越会吃。

回忆完这一整顿饭,对我来说根本就是折磨。刚才吃的那一海碗云南米线,简直像没吃一样……好啦,说了那么多,也不过就是想给你一个理由,延安东路到底右转弯,再试一试这家叫做Napa的店。

Highline: A New Scope of American Food

Highline: A New Scope of American Food

In Shanghai, Feast New York by the Slice

In Shanghai, Feast New York by the Slice