The West Village is set to gain a new culinary destination this fall that bridges the gap between classical European technique and bold Asian flavors. JB’s Eatery, located at 51 W 8th St., is currently under construction and slated for a soft opening in the early fall.
JB’s is a partnership between Huaibing “Bill” Zhang, who will manage the front of house, and John Liang, a classically trained chef with over a decade of experience. The duo originally developed the concept through a series of successful pop-ups before securing their brick-and-mortar location, which can seat 20 guests.
The menu will be built on a foundation of French and Italian dishes. However, things like French Onion Soup, roast chicken (Poulet Rôti), and risotto will be infused with bold Asian flavor profiles. Liang said diners can expect a focus on umami, herbs, and spices that create a unique “sweet, sour, and salty.”
“The majority of the items are recreated from something that is already a classic in French or Mediterranean cuisine,” Liang told What Now New York. “But the flavors are very punchy and very unique.”
While most of the dishes will be base don French and Italian classics, JB’s signature dish will be a dry-aged duck. Inspired by traditional Peking duck, it is blanched in a vinegar “crispy water” solution, double-roasted for optimal texture, and finished with a soy-honey glaze infused with star anise, cloves, and bay leaves before being smoked over charcoal.
The food will be complemented by a beverage program anchored by a curated selection of New World wines. Zhang said the wines will have bold flavors meant to pair with the intense, savory flavors of the kitchen.
While the techniques in the kitchen are labor-intensive, the owners aim to keep the experience accessible.
“It’s not going to be Michelin-level pricing,” he said. “It will definitely cost you more than a regular bistro, but other than that, I think it’s pretty reasonable.”
