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The modern American-Chinese restaurant is the brainchild of chefs Dan Van Rite and Dan Jacobs.

Dandan Restaurant – whose 360 E. Erie St. digs in the Third Ward have been taking shape over the last few months – has announced it will officially be in the dim sum- and noodles-serving business beginning July 29. The modern American-Chinese restaurant belongs to chefs Dan Jacobs (of Odd Duck and Wolf Peach, among others) and Dan Van Rite (Hinterland).

The restaurant open initially for dinner, with lunch service to come – offers several seating options (very different from when this space held Tulip restaurant):  an 80-seat main dining room, a semi-private dining room (with seating for 24-36) and a private dining space that has its own name – “EsterEv.” (Named after the chefs’ grandmothers, EsterEv is not part of the initial Dandan opening. It’s expected to open in November, offer an eight-course tasting menu and seatings on Thursdays-Sundays.)

Dandan’s menu is divided into headers  dim sum, dumplings, pancakes, noodles and rice, entrees and desserts. Among the items these sections include are egg rolls, charred sour sausage, Singapore noodles, twice-cooked pork belly, “schmaltz” fried rice, dandan noodles and Peking duck. The drink menu sounds ample, with beers by the bottle and on draft, wines by the glass and bottle (many whites and roses), and cocktails (with tiki represented). To view the Dandan menu, click here.

Incidentally, in a recent online reader survey respondents named Dandan the top most anticipated restaurant of this summer or fall.

Hours: Tues-Sat 5-10 p.m. 414-488-8036. Delivery and carryout service are also to come.

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