Danwei Canting, the new Chinese restaurant on SE Sandy and Stark, will officially open for lunch and dinner on Monday, January 16. Check out its opening-day food and drink menus below.
Developed by head chef Kyo Koo (Bluehour, Mugaritz), the menus are dedicated to the melting pot of regional Chinese cuisines found in Beijing. All plates are priced $3 to $11, with bar snacks like peanuts in black vinegar, on one end, and Hong Shao Rou, Shanghai-style braised pork belly, on the other.
Also find three Beijing-style burgers, a variety of jiaozi (dumplings), several noodle dishes, and vegetable-focused plates like wok-seared green beans with fermented bean paste and minced pork. While the food is meant to mostly remain true to its origins, the kitchen uses local produce and meats.
From the bar come cocktails with locally made baijiu, a rice-based spirit, by Vinn Distillery, plus infused baijiu elixirs; one features Sichuan peppers, noble fir, juniper, and rock sugar. But if you want to dine like owner James Kyle did while living in Beijing — which is the entire inspiration behind Danwei Canting — order a $6 twenty-ounce Yanjing beer.
Currently, Danwei Canting is open for lunch. Hours will expand to include both lunch and dinner starting Monday, January 16, and moving forward, it’ll be open Sunday through Thursday, from 11 a.m. to 9 p.m., and Friday and Saturday, from 11 a.m. to 10 p.m. Here are the opening-day menus: