Biteapitta and Migas Clinch Victory as 2017’s Dining Hall of Fame Venue Inductees

Kyle Mullin | Dec 19, 2017 3:00 pm | Add a comment | 593 reads

Our Dining Hall of Fame began back in 2015 as a means to bring light to the unsung heroes and longtime venues of Beijing’s F&B scene. Read how this year's restaurants and personalities were chosen here.

Aside from being this year’s Hall of Fame Venue inductees, one would be forgiven for thinking that Migas and Biteapitta have very little in common. After all, much of Biteapitta’s appeal stems from the wholesome, affordable Middle Eastern fare that makes it one of the best bangs for your buck in Beijing (so much so that it was named “Outstanding Value” in our 2016 Reader Restaurant Awards).

Migas, on the other hand, is a devilishly good indulgence, with upscale tapas galore and chic, elegant décor that makes it a perfect brunch spot to, if not hold court, at least see and be seen.

But all this doesn’t mean that both venues are polar opposites – at least not when it comes to their achievements. Their menus are testaments to their successes as niche restaurants, arguably the best in their respective realms, different as their approaches may be. Aside from tapas, Migas’ authentic black rice, grilled octopus, roast chicken leg, and other such varied lunch dishes work magic on transporting patrons’ tastebuds to Spain. Back in 2015, executive chef Aitor Olabegoya told us he was most proud of the restaurant’s barbecue beef and thoroughly-researched seasonal products, including locally provided fresh artichoke and white asparagus. Such offerings have grown and evolved along with the restaurant since then, though longtime favorites have been highlighted, greatest hits-style, on a new set lunch menu that doubles as a showcase for Migas’ well-established scope.

When Biteapitta owner Avi Shabtai told he had been inducted the Personality category of our Dining Hall of Fame in early 2016, he told the Beijinger that his restaurant’s must-tries included such Israeli staples as a “mezze platter (a tasting set of 10 unique salads and spreads), hummus and falafel, grilled lamb kebabs served with Majadra rice and spinach patties, homemade lemonana (mint lemonade), not to mention their Middle Eastern coffee and a taste of their baklava. Many of the restaurant’s regulars, however, rely on Biteapitta for its simple yet dependable falafel pita or chicken shawarma lunch. Filled to near capacity with such warming, Middle Eastern ingredients, either is sufficient to hit the spot when nearly any hunger pain strikes, and continue to provide a rare bargain in the increasingly pricey Sanlitun area.

Shabtai also shares his bread prowess across Beijing by selling his pitas in Western markets like April Gourmet and Jenny Lou’s, the Israeli restaurateur demonstrating ways in which he can reach customers all the more frequently (and adeptly) to further his brand. Migas has also, of course, branched out from its restaurant beginnings, becoming equally well known for its bar, sprawling terrace, and DJs – both local and burgeoning to foreign and world-famous – all under the backdrop of Sanlitun’s lights. By opening their Mercado branch in the CBD earlier this year, they now have even greater claim to some of the best views in town, their new terrace and picture windows capturing the CCTV Tower and other skyscrapers among the increasingly bustling neighborhood.

Indeed, by staying true to their regional roots while also never shying away from other high-risk but ultimately popular endeavors, both Migas and Biteapitta have more than earned their rightful place in this year’s Dining Hall of Fame.