Restaurant Review: Mister Jiu’s – The New York Times

We’re doing a lot of looking back on the internet lately to 2016, when we were all 10 years younger, and that happens to be the year that Mr. Jiu’s opened in San Francisco, after the chef and owner, Brandon Jew, renovated an old former Chinese banquet hall. The duck is the star of a family-style banquet. It’s an instant party on the table. It’s a feast. The breast meat is rosy and buttery, almost melting. The skin is dark and lightly crisp. It comes with a liver mousse, pancakes, peanut butter, hoisin sauce, some confit gizzards. Other dishes that really resonate have been around for some time, too. There’s a chilled beef tendon, these bouncy terrazzo slices in chili oil. It would be a shame to go to Mr. Jiu’s and not get a taste of the dishes that are more fleeting, that really emphasize this Chinese American restaurant’s distinctly California point of view. So my advice would be to reserve a duck, but also to order as many things from the seasonal section of the menu as you can.