High Town Brewpub Expands Menu With Kiwi Steak, Introduces Salsa and DJ Nights

With the benchmark of what makes a good brewpub continuously on the rise, Nali Patio's High Town is continuously pushing itself to stand out against the pack. Not satisfied with the six different brunch dishes that they just added to their menu, available Fridays through Sundays, the team have now launched a special steak option to entice the beer and meat crowd.

High Town's rib eye steak (260g for RMB 198) is sourced from Silver Fern Farms, New Zealand, and comes alongside roasted baby carrots, sweet beans, and baby potatoes. The steak is served on a wooden plate, in line with the industrial yet rustic style of their latest additions.

The steak is cooked medium-rare to the chef's recommendation, is seasoned with sea salt and black pepper, and comes with a sliver of fat for extra juiciness. The accompanying red wine gravy is packed with a medley of spices that make the beef pop, but the steak was flavorful enough to eat without. The roasted vegetables were similarly seasoned and rounded off the main attraction well, even if they were more of a garnish than a proper side.

Putting the succulent steak aside, High Town is going all out to utilize their massive space, adding a "Salsa Five Club" night to their roster every Thursday. RMB 50 gets you entry and a free drink. Head for dancing between 10pm-midnight and stay for more of a clubbing vibe from midnight to 2am.

On Friday nights they'll also bring in DJs in collaboration with Beijing's Digger crew (11pm-2am), also at RMB 50 entry. Tickets include a free drink as well as a front row seat to what will be an ongoing freestyle street dance-off between Shaw E and Crazy Q, judged by Dirty G. Three Korean DJs – Willy, Inox, and Jun E – will be managing the decks.

More stories by this author here.

Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
Instagram: @flyingfigure

Photos: Tracy Wang, High Town