Wu’s, Bottle Cap Group’s newest venture, is opening soon in South End.
The theme is “New Orleans meets Far East Asia” and it bleeds into everything from the gators sitting comfortably next to Japanese luck symbol Maneki Neko before it spills over onto the extensive menu, whose inspiration executive chef Troy Gagliardo has drawn from Chinese, Korean, Japanese and Vietnamese foods and cultures.
Expect both traditional dishes (gumbo, shrimp toast and kalbi short ribs) and dishes that focus on the fusion (gator sushi, Oyster Po’ Mi) at the Bottle Cap prices you’ll find at their other spots.
The signature dish, a build-your-own “Wu” Boil, keeps true to the low country boil theme and is served in a plastic bag on a newspaper-lined tray complete with bread, corn and potatoes.
Once the drink menu is finalized, it’ll include draft sake, cocktails, wine and beer.
She’s a Lychee – Cathead honeysuckle vodka, lychee nectar, lemon juice, simple syrup ($9)
Wu’s 75 – Sutler’s gin, St. Elder, lemon juice, ginger simple syrup, sparkling rosé float ($11)
Ted sent me and Agenda Digital Strategist Lizzy, armed with the company credit card (he still manages to trust me after my over-the-top experience at The Porter’s House), to try the menu.
Take a look at what we ate:
Kung Pao Cauliflower
Fried and tossed with scallions, sesame and fresno chili ($7)
Boudin Gator Balls
Fried rice/gator, tasso ham gravy ($9)
Shrimp Toast
Minced shrimp, scallion, sesame, white bread ($7)
Chopped Kale
Peanut-crusted fried goat cheese, carrot, fresno chili, red onion, crispy quinoa, miso-ginger vinaigrette ($7)
Sushi Rice Tuna Poke
Marinated raw tuna, ginger, lime, cilantro, jalapeño, fried wontons ($9)
“Wu” Boil
Half pound of lobster tails, Wu’s Seasoning (smoked salt, cumin, garlic, onion, parsley) ($32)
Apple-Ginger Pie Eggroll
Bourbon caramel, vanilla ice cream ($5)
Wu’s is targeting an early July open date with a grand opening party in the parking lot within the next two weeks.
Until then, stay connected:
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