|About||Danlu, which is owned and operated by the team behind Nectar in Berwyn, features upscale Taiwanese night market food and 20 rotating beers in Philadelphia.|
|Food styles||Asian Fusion|
|Restaurant specialties||Dinner, Drinks, Lunch|
|Restaurant services||Delivery, Catering, Groups, Kids, Outdoor, Reserve, Takeout, Waiter, Walkins|
In 2015, Chef Patrick Feury along with his partners Henry Chu and Michael Wei —the team behind the beloved French-Asian fusion Berwyn restaurant, Nectar — traveled to Taiwan and visited a number of night markets. They immediately fell in love with the food ¬— which Wei grew up eating in Taiwan — and decided to bring the country's flavors to Philadelphia with a new restaurant, with 20 rotating taps dispensing some of the best craft beers they can source, pedigree wines and seasonal crafted cocktails, to pair with the menu’s unique, inspired cuisine.
Feury and his team, which also includes Kenny Huang, opened Danlu — a beautiful, two-story Taiwanese night market-inspired gastropub at 3601 Market Street in Philadelphia.
Michael Cooperman, the former executive chef at Red Cat in New York City, was tapped as the chef de cuisine for Danlu. Cooperman spent the last three years manning the kitchen at the Red Cat, and was previously executive sous chef at The Modern in New York from 2007 until 2014.
Danlu’s menu features small plates, raw compositions, noodles and rice dishes, Chinese sandwiches, and large plates. The restaurant will be open seven days a week for lunch and dinner, and will not take reservations. In English, Danlu translates to "nectar." Feury and his partners ate and drank their way through markets in five cities in Taiwan, as well as in Hong Kong and China, which Feury referred to as the best research he’s ever experienced.
"Taiwanese cuisine is very eclectic, and contains familiar ingredients woven together with unexpected sauces and seasonings,” said Feury. “Many of the dishes we experienced also come from China and southeast Asia. So many of the compositions that we tasted just blew us away, and we knew immediately that we wanted to bring these flavors to Philadelphia. With Michael Wei having grown up in Taiwan, this cuisine is in his blood and part of his background, and it helps to bring much more authenticity to Danlu."
Menu highlights includes a