Chop Suey Lounge & Ginger Roots, a modern dining and cocktail concept, is getting ready to reopen in San Diego at 2877 University Avenue.
The restaurant will reclaim the historic home of the original Chop Suey Peking Cafe, which first opened in 1931 and became one of North Park’s longest-standing Chinese-American restaurants, according to a press release. After a $2 million restoration, the restaurant is scheduled to reopen later this year. Founding partners Jacquelyn Kelly and Jason Bess are leading the project, which honors the legacy of the original cafe while offering a contemporary dining and cocktail experience. Customers can expect craft cocktails, premium spirits, and elevated Asian-fusion cuisine across two distinct spaces.
The 3,500-square-foot venue preserves the building’s historically designated exterior while introducing a fully reimagined interior. Warm wood finishes, layered lighting, and a redesigned layout create a setting that transitions naturally from dinner to cocktails and late-night entertainment. Chop Suey Lounge will feature a lively, cocktail-focused environment with live jazz, DJs, and rotating local entertainment, reflecting the glamour of mid-century lounge culture.
Behind the lounge, Ginger Roots provides a more intimate, reservation-only experience. Guests will find an exclusive eight-seat chef’s table and private dining room, with a menu focused on elevated Asian-fusion dishes and refined interpretations of Chinese-inspired bar fare. This space is designed as a curated culinary journey for those seeking an immersive dining experience.
Chop Suey Lounge & Ginger Roots also highlights the cultural significance of Chinese-American cuisine in San Diego. The project honors early stewards of the original cafe, including Kway Chew, the Fong family, and Frank Chan, while modernizing the concept to create a “third space” for locals and visitors alike. The lounge menu emphasizes high-heat, high-flavor bar food made with heritage-breed proteins, house-made sauces, and locally sourced ingredients, offering a quality-driven alternative to standard family-style or takeout dining in the area.
Kelly brings more than 15 years of hospitality leadership experience, including managing San Diego restaurants such as Born and Raised, while Bess contributes two decades of experience in corporate HVAC and plumbing, ensuring the building’s long-term durability.
“Culture creates community — and community creates longevity,” Kelly said in the press release. “This place has always belonged to the neighborhood. Our responsibility was to protect its history while building something worthy of the next hundred years.”
