Acclaimed sommelier Jason Wagner has joined Fung Tu, the forthcoming Chinatown restaurant from Nom Wah Tea Parlor's Wilson Tang, Per Se vet Jonathan Wu, and Mas Farmhouse alum John Wells. After leaving L'Atelier de Joel Robuchon several years ago, Wagner worked in a string of popular Chicago restaurants, including Nellcôte, RM Champagne Salon, The Gage, and Henri. Wagner is joining Fung Tu as a sommelier/partner/general manager of the restaurant. He tells Eater:
What I learned during my time in Chicago has made it possible to do what I am doing with Fung Tu. The city, the vibrant restaurant camaraderie, and especially the collaborative nature of the sommelier community have all been instrumental in positioning me for this next step.Chef Wu plans to serve an interpretation of Chinese-American fare at Fung Tu, which will be a small, somewhat intimate affair. The team recently told Flo Fab that the name of the restaurant means "wind and soil" in Chinese. Fung Tu is slated to open in November.
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[Photo: Fung Tu]