University City just got an infusion of Taiwanese night market eats with Danlu, a new restaurant at 3601 Market Street. Danlu is from the crew behind Nectar, a French-Asian spot in Berwyn (“danlu” means “nectar,” according to the restaurant). It opens Wednesday, December 6.
Leading the team is Patrick Feury. The chef toured Taiwan and Hong Kong with his restaurant partners Henry Chu and Michael Wei, who is from Taiwan, to get night market inspiration. Kenny Huang is also a partner. In the kitchen bringing Feury’s menu to life is chef de cuisine Michael Cooperman, coming from Red Cat in New York City.
They’re calling Danlu a gastropub, and they have the beer to back it up. The bar has 20 taps, plus wine and cocktails. To eat, expect a mix of small plates, noodle and rice dishes, sandwiches, and a couple of entree-sized fish and meat plates. No hoagies here: The sandwiches include pork belly or Peking duck on steamed buns and spicy lamb shoulder on Xi’an pan bread. On the small plates list, look for egg crepes with roasted chicken, edamame pot stickers, and pork sausage with curried potato spring rolls. The full food menu is here.
The two-story restaurant, designed by New York-based Jeffrey Beers International, is open for lunch and dinner, weekdays from 11 a.m. to 11 p.m., Saturday from noon to 11 p.m., and Sunday from noon to 9 p.m.