Gentrification At Its Prime: Zhong Plaza

I happened upon this enchanting plaza about three months ago when wandering around a lillong (traditional Shanghai lane houses) community off of Nanjing Xi Lu. A prime example of gentrification in Shanghai, the plaza houses several former factories. This means more charm, brick walls, and beamed ceilings than you are probably capable of handling. When I first discovered this place, there were only two or three restaurants up and running, mostly empty. Now, it is a bustling little gem, fully reaching Shanghai’s potential to provide for an amazing dining and drinking experience. The places I have reviewed are most but not all of the locales the plaza has to offer. If you do decide to try out one of the restaurants, make sure to make a reservation in advance, as they often book up early. Black Pepper 2F, 89 Taixing Lu, Near Nanjing Xi Lu 泰兴路89号2楼,近南京西路 Over 200 RMB This Turkish restaurant provided me with one of the best dining experiences and some of the best food I have had in Shanghai. The restaurant sets a dim-lighted atmosphere with a warm color palette, contrasted against exposed brick walls displaying captivating images of Istanbul. The dinner consists of a 20-course set menu at 228 RMB per person, making it a good place to go for a birthday or with a large group. For the amount of food and the quality provided, the price is unbeatable. The meal is a blur of euphoria including baked hummus, stuffed grape leaves, Turkish flatbread, lamb chops, and lamb meatballs among many great other things. Tomatito 2F, 99 Taixing Lu, Near Nanjing Xi Lu 泰兴路99号2楼,近南京西路 150-250 RMB The moment you walk into this restaurant you are transported to the quintessential Spanish tapas bar. The spot is delightfully decorated with tiled accents, stringed lights, mustard colored walls, wood tables, and winsome splashes of red (including miniature red cars on the place mats). Our meal consisted of a generously large cheese and Charcuterie plate, gazpacho, ham croquetas (croquettes), Tortilla Española (Spanish Omelette), Calamari, Albondigas (meatballs), Picaña, and of course a pitcher of Sangria. For four people, we each paid 170 RMB. Depending on what you order, you could pay much more than that or also a bit less. Although the food was definitely not up to par with what you would find in Spain, it will have to do for Shanghai and is definitely worth the visit. El Ocho 3F, 99 Taixing Lu, Near Nanjing Xi Lu 泰兴路99号3楼,近南京西路 68-88 RMB for each drink When you have finished at Tomatito, walk up a floor to this relaxed and inviting lounge. Characteristic of the entire plaza, the bar boasts beautiful vaulted beamed ceilings and exposed brick walls, accompanied by stunning light fixtures and a bronze-illuminated bar. Everything comes together to create a rustic, industrial feel. Whether you choose to lounge with friends or start a conversation with the bartender, you are guaranteed to have some of the best cocktails in Shanghai. It is clear that a great amount of thought and craft was put into the drink selection, and the bartending staff was carefully selected. The wine selection is also extremely refreshing, offering options and variation that you do not often find in Shanghai. Most cocktails range from 68 to 88 RMB, my favorite being “Mexicano el Diablo.” If you are daring enough to try it, you will not be disappointed. Tap House 2F, 158 Taixing Lu, Near Nanjing Xi Lu 泰兴路158号2楼,近南京西路 Prices Vary This draft beer bar is sister to the first branch on Yongkang Lu. The bar is basically a large glass box that has been built on a side of the plaza, adding an interesting touch to the overall atmosphere. You can go up to the second floor and enjoy your beer and pub-style food al fresco, or chill in the cozy environment on the first floor. Beer prices range widely, from 30 RMB for the smallest glass to over 200 RMB for a pitcher. The establishment claims to have the largest selection of draft beer in the city. Enjoy! This article was written by Enrique Menendez. Send an email to [email protected] to get in touch. Photo Credit: Enrique Menendez