The Rug Opens a Stunning Second Location in Sanlitun

This has been a big week for Courtyard 4. In addition to the soft opening of Home Plate's second location, organic- and local-sourcing restaurant The Rug opened their doors. Straight-off, let me say: go, it is gorgeous.

As with their courtyard-mate, the team behind The Rug is taking it gently at first. Their approach is walk-in's and cash only for the first few weeks until everything is fully in place. I stopped by for brunch at The Rug a few days ago and was thoroughly impressed.

Designed by one of the owners, Gordon Chan, the space hits a casual, but well-heeled frequency as Moka Bros and the new Sanlitun locations of Great Leap Brewery and Home Plate, though with its own slightly more elegant feel. If the magazine Kinfolk were a physical space, it might be this. The new restaurant, with two stories and seating for 170, is more than twice the space of the original Chaoyang Park location.

There's a range of seating options for parties of varying sizes, from couples to groups of nearly twenty. The first floor holds the bar, an intimate couch area with stacked suitcases for tables and small front room. The second floor spreads out with nooks and crannies filled by tables for two, a bar that runs along a glassed-in kitchen, seating for small groups and two very lovely private rooms.

Attention has been paid to the smallest of details – the cloth napkins are monogrammed with little 'R's, a cluster of carefully chosen antique spoons adorn one wall and sleek ladels on another, the light fixtures are stylish and varied – which is what pulls the atmosphere together.

There's more to say about the space, but best is if you just see for yourself – on to the food.

The menu is the same between both locations, although the fall/winter menu has freshly come out. The selection has retained many of the daytime favorites (bagel plates with various toppings RMB 55-95, hash browns RMB 48-58), but has a few new brunch additions (including corn fritters RMB 138, winter stews RMB 66 and omelets RMB 78-88), plus a fleshed-out dinner section comprised of four varieties of offerings – mussels (RMB 99-108), rice pots (RMB 98-128), "sizzling platters" (RMB 148-178) and pizzas (both savory RMB 58-168 and sweet RMB 58-68).

We grabbed a bite of the shakshuka (RMB 98) which is an especially nice breakfast or brunch item for winter, though I grabbed the salt shaker to pull out the vegetables flavors slightly more. The corn fritters (glazed in organic honey and sandwiching a slice of ham, RMB 138) quite successful treads the line between the sweet and the savory. The red wine beef stew (RMB 66) came with a perfectly poached egg and savory beef, but the mashed potatoes had a bit of a gluey pull.

Pending your budget, the pricing may seem steep, but it should not be a surprise from their original location and the value is certainly there. Certainly, I have reasons to return.

The sweets section is also killing it with this thing called a lemony berry nut cake (RMB  68, see the picture for the insanity) and things that I want to return for, like a honey lavender cake (RMB 48) and a strawberry balsamic cheesecake (RMB 48).

Look for our comprehesive review in the magazine's next issue.

This courtyard is now stacked – what with cocktail-tastmakers Janes and Hooch and d-lounge, the upscale complex Hidden City 1949 with Duck de Chine and Max Levy's new sushi spot Okra, lower-key favorite The Local, the literary institution The Bookworm and now the tricked-out second locations of Home Plate and The Rug.

Photos: Cat Nelson

Email: catnelson@thebeijinger.com
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