Bar Shōuji is a Chinese-style pop-up concept by @bens8402 coming soon to Baltimore! More details to come...
Joined March 2019
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Cumin beef dumplings w/ hot & sour vinaigrette. Come get some tomorrow salt_tavern starting at 4pm! See you there... @ Salt Tavern instagram.com/p/B110z7CJI3s/…
Dumpling prep in full effect. Don't forget to call (410) 276-5480 to make your reservation today salt_tavern! See you Sept. 1st. @ Salt Tavern instagram.com/p/B1wsoZ2JWEC/…
Menu is up! Can't wait to see you Sept. 1st salt_tavern! Link in bio... @ Salt Tavern instagram.com/p/B1cm09QpDfc/…
Yellow croaker w/preserved vegetables and country ham. Still a work in progress. Come see the final draft on Sept 1st! Link in bio... #chinesefood @ Salt Tavern instagram.com/p/B1Zrx_wJfh4/…
More R&D. Crispy pork w/ poblano pepper, fennel, lightly cured red plums and thai basil. And of course the obligatory photo of theonlymamacass taking an IG photo. Menu coming very soon! Check out link in bio for pop… instagram.com/p/B1W-zIhJaB3/…
A little duck R&D. 1st's pop up. Come see what this turns into on Sept. 1st salt_tavern 🦆 instagram.com/p/B1SEieWpf-r/…
We are so excited for this pop up! We will be serving family style, Chinese-inspired food from 4pm-9pm. Menu coming soon... @ Salt Tavern instagram.com/p/B1KOWJipRpv/…
Just posted a photo @ Baltimore, Maryland instagram.com/p/B0_8vXyJUjw/…
We have something new in the works! Stay tuned for more info! @ Baltimore, Maryland instagram.com/p/B0mEgZ_JYde/…
It's been a while but we are proud to announce that we will be participating in the Night Market tigerforkdc along with @chefkevtien of @HotLolasChicken on July 18th! Stay tuned for more updates! instagram.com/p/Bzvz53Ypy7r/…
Hitachino White Ale will be the featured beer for our pop up event! It's not Chinese, but it is delicious and that's all that really matters. It's also very refreshing! Just in… instagram.com/barshouji/p/Bw…
FINALLY, here's the first draft! Come see us April 14th! Drink menu coming soon!.Link in bio instagram.com/barshouji/p/Bv…
What if they made pastrami in Chengdu? That's the idea behind this Wagyu beef belly that's been brined, rubbed in Sichuanese spices smoked and steamed. First impressions are… instagram.com/barshouji/p/Bv…
Menu testing R&D: here we have Red braised lamb breast w/ rice cakes, fennel, pocked cabbage and pasilla crisp. Red braising or Hong Shao is a cooking technique most famously… instagram.com/barshouji/p/Bv…
Mustard greens ready for their brine. Pickled mustard greens or suan cai is a staple in most Chinese pantries and we're excited to have it in ours. #pickledmustardgreens… instagram.com/barshouji/p/Bv…
R&D time. laoganmausa chili crisp condiment has a cult like status and if you haven't had yet, you need to... like now. It adds such a great flavor as well as texture to… instagram.com/barshouji/p/Bv…
Meet our guest bartender stephenmlamb! Steve is the Beverage director for readyroombmore and has worked for such restaurants as Verde and Fork & Wrench. He is also a member of… instagram.com/barshouji/p/Bv…
Update alert! Joining us for our first pop-up is @oldlinespirits! Along with a guest bartender, to be announced later, will put together some cocktails for our beverage menu!… instagram.com/barshouji/p/Bv…