Sugared & Spiced

pâtissière in paris, now shanghai

[Shanghai] Boxing Cat Brewery

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Boxing Cat Brewery

Add: 82 Fuxing Xi Lu, near Yongfu Lu / 復興西路82號, 近永福路
Tel: 6431 2091
Hours: [Mon-Thu] 5pm-2am [Fri] 3pm-2am [Sat-Sun] 11am-3am
Price: [brunch] 50~100 RMB/person, [dinner] 150~250 RMB/person
Visited: Oct 2010

While living in the South (of the USA), I developed an affection for buttermilk biscuits and everything deep-fried: fried chicken, fried mac ‘n’ cheese, fried oreos, fried cheesecakes, fried burgers, and the list goes on and on. While Boxing Cat Brewery can’t compete with Southern state fairs in terms of deep-fried food variety, this restaurant does offer some decent Southern comfort dishes worth your stomach space.

Grilled Steak Salad (65 RMB) with mixed greens, blue cheese, grilled mushrooms, fried shallots, roasted baby tomatoes and buttermilk roast tomato dressing. Boxing Cat serves American (read: huge) portions. The salad is overall ok, though the steak is a bit too tough to chew.

BCB’s Burger Masterpiece (80 RMB) with grilled mushrooms, sauteed onions, roasted tomatoes, guacamole, cheddar and garlic aioli. Not bad, but I much preferred the burgers over at Bistro Burger, which are juicier, more flavorful, and better looking. The thick cut fries, on the other hand, are excellent and come automatically with the burgers.

Reuben the Almighty (80 RMB), lean brisket, sliced and stacked up high on rye bread with Swiss cheese, sauerkraut, homemade Russian dressing & whole grain mustard. Too salty for me.

Fluffy Blueberry Buttermilk Pancakes (50 RMB) were my favorites of the meal. Fluffy, slightly sweet, and had just the right amount of blueberries (though I would’ve liked more blueberry sauce on the top).

Service wasn’t the best. While the waitress did what we asked her to do, everything was done half-heartedly. We asked for four plates, and she gave us one plate. We asked for ketchup, and she handed us a brand new bottle without first peeling off the outer plastic coating. Well, this is Shanghai.

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Written by sugarednspiced

October 31st, 2010 at 7:54 pm