Niu Gu

Enjoyed every dish we ordered! Highly recommend the house special soup dumplings and spicy beef noodle soup. Staff was friendly and attentive, food service was quick, portions were reasonable for pricing.

Although partners Jimmy Li and Joe Muscaglione have their work cut-out for them in making ShangHai Taste successful during a global pandemic, it is within the duo’s former Niu Gu that a new concept titled Suite 16 Seafood House debuted on August 24th. Tucked inside Mountain View Plaza at Spring Mountain and Jones, just behind China Mama, it is upon entry that eyes are immediately drawn to stylish décor surrounding a raw Shellfish bar, and following Chef Li’s time at 3 Villages, 1900 Asian Cuisine and the already-mentioned Restaurants it is no surprise that everything on-site is made-to-order from scratch daily. Seating approximately ~20 guests from 5pm, the menu still a work in progress but poised to expand, it is upon checking in at the hostess stand that guests are led to booths or tables, service predictably professional and the space itself spotless with all staff donning PPE. Visually similar to Niu Gu, and again eschewing the usual hundred-item hodgepodge of plates intended to please everyone, Suite 16 instead focuses on three bases and four Sauces, while Appetizers including funky bite-size Sausages and a generous $9 Salad with lots of Seafood serve to whet the palate. Working without a Liquor license, Mr. Muscaglione’s extensive knowledge of Tea finding both hot and cold options offered alongside bottled Soft Drinks, it was while music played quietly that four guests partook in all Suite 16’s current styles, “Sicilian” coming first with Tomatoes, Olives and Capers building the complex Broth surrounding a base dubbed “the Lobster Club.” Fair-priced considering the Ingredients, Shellfish currently flown in five days a week, bowl two featured a base called “the Full House” with King Crab standing alongside Zucchini, Scallops, Clams, Shrimp and Cod amidst plenty of Garlic, the spice-factor turned up and then progressing to sweat-inducing by way of “Curry Hurry” that the majority of diners decreed their favorite. Not skimping on Rice quality, a well-known Chef in the group commending Jimmy’s choice of Grains that have flavor and texture to stand up against each Sauce, “Creamy Creamy” rounded out the evening smoothly with subtle sweetness that tastes almost Thai in inspiration.

Not at all what was described or hoped for. Read about this place in Desert Companion. Pricey for the quality albeit Large portions. Gravy dishes is the way I would describe it.

I had the best steamed fish possibly ever at this restaurant! They didn't have their signature "Niu Gu" dish available but we opted for the hotpot and it was so flavorful. The meat was extremely tender. Their cucumber appetizer dish was SO delicious. The server was friendly and attentive. It was a great experience!