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"Approach love and cooking with reckless abandon…"
In 2015, Chef Patrick Feury along with his partners Henry Chu, Kenny Huang and Michael Wei —the team behind the beloved French-Asian fusion Berwyn restaurant, Nectar — traveled to Taiwan and visited a number of night markets. They immediately fell in love with the food — which Wei grew up eating in Taiwan — and decided to bring the country's flavors to Philadelphia with a new restaurant, with 20 rotating taps dispensing some of the best craft beers they can source, pedigree wines and seasonal crafted cocktails, to pair with the menu’s unique, inspired cuisine.
Now, University City's restaurant scene is about to get a major upgrade, as Feury and his team are set to open Danlu — a beautiful, two-story Taiwanese night market-inspired gastropub at 3601 Market Street in Philadelphia.
"Taiwanese cuisine is very eclectic, and contains familiar ingredients woven together with unexpected sauces and seasonings,” said Feury. “Many of the dishes we experienced also come from China and southeast Asia. So many of the compositions that we tasted just blew us away, and we knew immediately that we wanted to bring these flavors to Philadelphia. With Michael Wei having grown up in Taiwan,
this cuisine is in his blood and part of his background, and it helps to bring much more authenticity to Danlu."
Michael Cooperman, the former executive chef at Red Cat in New York City, has been tapped as the executive chef for Danlu. Cooperman spent the last three years manning the kitchen of the Red Cat, and as executive sous chef at
The Modern Restaurant.