Chef May Chow applies a creative approach to standard bar fare at Second Draft, where she reinterprets old favorites through a Chinese lens, all without compromising their compatibility with the craft beers on tap. Innovative dishes such as the mapo burrata inject new flavors into beloved bites. Other standouts include buffalo wontons that incorporate the old-school Chinese hot sauce known as Yu Kwen Yick and Shanghainese noodles tossed with flower crab (a South China Sea crab variety) and Chinkiang vinegar. Pair your picks with one (or more) of the 20-plus craft beers on draft, many of which are made at local breweries.
Special Dishes: Mapo Burrata, Buffalo Wontons, Shanghainese Noodles, Craft Beer
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