There they are. A total of 300 lanterns dancing above Chi-Lin's Studio Collective-designed dining room, tables and round booths set and ready to serve consulting chef Cecile Tang (JOSS) New Chinese menu tonight. This upscale addition, attached to newbie RivaBella, is also a project by IDG (Sushi Roku, Katana), aiming to attract in the stylish folk of the city with a smart Asian guided design indoors and out, and a mix of light and heavy Chinese dishes from Aromatic Steamed Chilean Sea Bass to BBQ Orange Glazed Baby Back Ribs. Is there a Wagyu in the house? Most def, and it's served with XO sauce and sea salt. Although those with a hankering for expensive beef should just pop across the street to IDG's steakhouse, BOA.
As a reminder, RivaBella bar manager Aaron Alvarez (Soho House, Plan Check) is behind Chi-Lin's specialty cocktail list which calls for drinks like a Hot & Sour Martini (tequila, yellow Chartreuse, lemon, Serrano chili, dried Chinese plum).
With regard to Studio Collective's deep dark aesthetic, the guys specifically drew inspiration from "the colors and tone of the Hong Kong skyline" and "the striking dualistic atmosphere of a metropolitan Chinese city with nature-inspired elements." But you can see and taste this all for yourself tonight. Hours of operation run Sunday to Monday from 5:30 to 10:30 p.m., Tuesday and Wednesday from 5:30 to 11 p.m., and Thursday to Saturday from 5:30 p.m. to midnight.
·All Chi-Lin Coverage [~ELA~]