food

Danlu: Nectar's hot cousin in University City

Michael Klein, Staff Writer

Updated: Wednesday, December 6, 2017, 12:03 PM

Danlu, 3601 Market St.

The night markets of Taiwan are the inspiration of the long-in-the-works Danlu, which opened with nary an advance whisper Tuesday at 3601 Market St. in University City.

Sliced, smoked yellowfin tuna with kimchi, avocado, puffed wild rice, and soy glaze at Danlu. MICHAEL KLEIN / Staff
Shrimp pad Thai at Danlu. MICHAEL KLEIN / Staff
Photo Gallery: Danlu: Nectar's hot cousin in University City

Danlu translates to “nectar,” which makes sense, as the crew from Nectar in Berwyn (Michael Wei, Henry Chu, and chef Patrick Feury) is behind it, with colleague Kenny Huang.

New York designer Jeffrey Beers International dramatically set up the two-level space with bold graphics, faux copper and antiqued, silver-embossed accent panels, walnut millwork and wood-beam basket-weave grille for the ceiling.

Sliced, smoked yellowfin tuna with kimchi, avocado, puffed wild rice, and soy glaze at Danlu.

Feury’s menu includes small plates, raw dishes, noodles, and rice dishes, Chinese sandwiches, and large plates. (Prices are reasonable; figure on $4 to $12 for most plates; entree-size portions are in the mid-$20s.) Chef de cuisine is Michael Cooperman, former exec chef at Red Cat in New York City.

Bar includes 20 rotating beer taps, plus wines and cocktails. Open seven days a week for lunch and dinner; no reservations.

Shrimp pad Thai at Danlu.

Michael Klein, Staff Writer

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