|
Getting your Trinity Audio player ready...
|
A fast-casual Sichuan restaurant with more than 650 locations globally is debuting an elevated, full-service version of itself in San Mateo.
Founded in 2015 in Guangzhou, China, Tai Er Sichuan Cuisine will host the grand opening of its first Bay Area location Sept. 13-14. But unlike its fast-casual counterparts in Arcadia and New York, Tai Er San Mateo is designed for guests to stay awhile. The 90-seat restaurant features cozy booths, pops of red and a bar that will eventually offer “innovative Asian cocktails,” according to Kevin Liu, the director of marketing for Tai Er North America.
“We’re trying to be a global ambassador for Sichuan cuisine, so introduce more people to the flavors, and then our traditions,” he said. “Our goal is to present Sichuan food with both authenticity as well as refinement.”
A rendering of the bar at Tai Er Sichuan Cuisine in San Mateo, which will eventually offer cocktails and wine. Courtesy Tai Er. 
A rendering of the interior of Tai Er Sichuan Cuisine in San Mateo, the first elevated, full-service concept of the fast-casual chain. Courtesy Tai Er. 
A rendering of the exterior of Tai Er Sichuan Cuisine in San Mateo. Courtesy Tai Er.
Tai Er is known for its signature sauerkraut fish, featuring sliced snakehead fish poached in a pork bone broth and layered with house-fermented Chinese sauerkraut ($39). The mild and spicy versions are topped with dried chili and numbing Sichuan peppercorns, and there’s also a non-spicy option.
The restaurant imports small-leaf mustard greens from Sichuan to make its sauerkraut. The greens are fermented for 23 days with salt and sugar, resulting in a tangy flavor. Tai Er sells 20 million bowls of its sauerkraut fish a year globally, according to Liu.
Kung Pao shrimp with dried chili and peanuts ($26) at at Tai Er Sichuan Cuisine in San Mateo. Courtesy Tai Er. 
Chonqing spicy crispy chicken with red chilis, garlic and Sichuan peppers ($25) at Tai Er Sichuan Cuisine in San Mateo. Courtesy Tai Er. 
Wok-seared black paper beef with king oyster mushrooms ($28) at Tai Er Sichuan Cuisine in San Mateo. Courtesy Tai Er. 
Mapo tofu featuring a spicy housemade sauce and ground beef ($18) at Tai Er Sichuan Cuisine in San Mateo. Courtesy Tai Er.
In addition to its signature sauerkraut fish, Tai Er offers a selection of appetizers ($8-$15), including its crispy pork strips and cucumber salad; dim sum ($8-$10), such as pork and shrimp wontons in house chili oil sauce; a variety of mains ($18-$28), including Kung Pao shrimp, Chongqing spicy crispy chicken, wok-seared black pepper beef and mapo tofu; and desserts ($6-$9), such as fried mochi cubes with ice cream and brown sugar syrup. Kids’ meals are also available ($6).
Tai Er San Mateo is still waiting on its beer and wine license, but it does plan to offer cocktails, a wine list and wine pairings. Beverages and mocktails available now include freshly squeezed lemon tea, virgin mojito, Shirley Temple and Coconut Breeze, made with pineapple, coconut and lemon ($9-$10).
Coconut Breeze with pineapple, coconut and lemon ($10) at Tai Er Sichuan Cuisine in San Mateo. Courtesy Tai Er. 
Virgin mojito with mint and lime ($9) at Tai Er Sichuan Cuisine in San Mateo. Courtesy Tai Er. 
Shirley Temple with cherry syrup and ginger ale ($9) at Tai Er Sichuan Cuisine in San Mateo. Courtesy Tai Er.
The Peninsula is seeing a recent increase in Sichuan sauerkraut fish. Chinese chain Fish With You opened last year in San Mateo and expanded to Mountain View in July.
And Tai Er is planning to make its Peninsula footprint even larger with its second Bay Area location at Westfield Valley Fair, expected to open in November.
Tai Er Sichuan Cuisine, 98 E. 4th Ave., San Mateo; Instagram: @taier_usa and @taier_bayarea. Open Monday to Thursday from 11 a.m. to 2 p.m. and 5-9 p.m., Friday to Sunday from 11 a.m. to 9 p.m.
Dig into food news. Follow the Peninsula Foodist on Instagram and subscribe to the newsletter to get insights on the latest openings and closings, learn what the Foodist is excited about eating, read exclusive interviews and keep up on the trends affecting local restaurants.
