Philadelphia
December 2017
After eating and drinking their way through night markets across Taiwan, Hong Kong and China, chef Patrick Feury, along with partners Henry Chu, Kenny Huang and Michael Wei, decided to bring the unique flavors of these countries to Philadelphia. Danlu, which means “nectar” in Taiwanese, is a two-story, Taiwanese night-market-inspired gastropub with a kitchen run by Michael Cooperman, formerly executive chef of New York City’s The Red Cat, and featuring small and large plates, raw compositions, noodles, rice dishes and Chinese sandwiches. The eye-catching interior was designed by award-winning New York City firm Jeffrey Beers International, which utilized natural and textured materials and bold mural graphics throughout the space.