May 15, 2014
Construction is set to begin on some of the city's most buzzed about new restaurants, while established joints are upping the ante. What else did we uncover this week?
Wu Chow spills secrets
The owners of Swift’s Attic are moving along swiftly with their newest project, Wu Chow. This week, the team shared some updates on the restaurant, which is on target for an “opening in late 2014.” According to a Wu Chow insider, the restaurant is in the final phases of hiring a chef, whom the team says has “authentic Chinese training and [an authentic Chinese]
Wu Chow is also in the final stages of hiring a dim sum chef as well. Manager/co-owner C.K. Chin’s family played a pivotal role in everything from the concept to the small details of the new restaurant. The name “Wu” happens to be Chin's grandmother's last name, and she even helped with the calligraphy design featured in the restaurant. The team also shared a few of the dishes being worked on, too: Beef Ribeye with Thai basil, mushrooms and sugar snap peas in a honey chile glaze; and Ginger Scallion Lobster, stir-
fried lobster with fresh ginger and scallions.