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Chicago, Illinois
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General Jones’ Wings are wok-fried with Moon Palace’s General Tso sauce, marrying classic Chinese American flavors with a timeless bar snack.
For more than 50 years, Moon Palace was a staple of Chicago’s Chinatown, where locals gathered over xiao long bao, mapo tofu and Mai Tais from owners Zhong Pei and Jennifer Wang. Last summer, the Wangs turned the restaurant over to their daughter, Lily, and her partner in life and business, Joe Briglio. Both longtime Chicago bartenders, Wang (Estereo) and Briglio (Blind Barber) revamped the space, turning the front into a takeout-only operation offering Moon Palace favorites, and opening Nine Bar in the back. Described by the duo as an “Asian-ish cocktail bar,” Nine Bar pushes beyond Chinese influences. Bartenders there sling highballs, junmai sake on draft and cocktails like the Paradise Lost—a fruity, cachaça-based clarified coconut milk punch with mango, pineapple and ube—and the Nine Bar Mai Tai, an homage to
Located behind Moon Palace Express, Nine Bar
offers a playful menu of original cocktails in a
neo noir–inspired space.
The epitome of Nine Bar’s approach, the house Mai Tai brings an “Asian-ish” bent to the tropical classic with its almond cookie orgeat, a nod to the sweets often eaten for Lunar New Year.
The house sake bomb pairs Asahi Super Dry with Sho Chiku Bai junmai sake.
RECIPE
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MAKE IT
Combining shochu, baijiu and sake alongside aperitivo liqueur, Calpico and fresh citrus, this playful highball is, in Wang’s words, “refreshing, a little funky and pleasantly tart.”
Neon City
MAKE IT
Combining shochu, baijiu and sake alongside aperitivo liqueur, Calpico and fresh citrus, this playful highball is, in Wang’s words, “refreshing, a little funky and pleasantly tart.”
NEon City
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Described by the duo as an “Asian-ish cocktail bar,” Nine Bar pushes beyond Chinese influences. Bartenders there sling highballs, junmai sake on draft and cocktails like the Paradise Lost—a fruity, cachaça-based clarified coconut milk punch with mango, pineapple and ube—and the Nine Bar Mai Tai, an homage to the one served at Moon Palace. It’s made with two rums, local Apologue Persimmon Bittersweet Liqueur, amaretto and almond cookie orgeat, a nod to the sweets often eaten for Lunar New Year. On every visit, you’ll see one or both of the elder Wangs; Nine Bar retains its family heart even as Wang and Briglio launch it into the future.
RECIPE
the one served at Moon Palace. It’s made with two rums, local Apologue Persimmon Bittersweet Liqueur, amaretto and almond cookie orgeat, a nod to the sweets often eaten for Lunar New Year. On every visit, you’ll see one or both of the elder Wangs; Nine Bar retains its family heart even as Wang and Briglio launch it into the future.
Owners Lily Wang and Joe Briglio have brought their industry expertise to a new venture—the first bar in Chicago’s Chinatown.