The Place
Gosia Modlinska – one of the co-founders of Pierogi Ladies – has spun off with her own concept this year, rebranding as Jar Bar, a cocktail bar with Eastern European food. While she still offers pierogis, the focus is more on Polish mains, driven mainly by recipes from her grandma.
Image by Sophie Steiner/That's
Given the name, it’s no surprise that there are lots of things in jars, spurred from Gosia’s jarring obsessions. Expect to find all manner of pickling vegetables, fermenting produce and infusing alcohols and vinegars.
Image by Sophie Steiner/That's
Directly inspired by her grandma – whose basement is filled with jars – Gosia grew up farming, picking berries and nuts and learning how to process these crops.
An interest in health and eating a balanced diet was cultivated from this upbringing, one that just so happened to also involve a lot of pierogi making, every Friday at grandma’s house in Poland.
Image by Sophie Steiner/That's
During the start of the pandemic, she began dabbling in the world of cocktails – playing with infusions, tinctures and bitters – and thus the updated concept for Jar Bar came to be: a fusion of her two greatest passions – both involving jars.
The Food & Drinks
Substantial entrées, those that could get you through a Slavic winter, cover the menu’s first page, followed by pierogi options and a page of Mamy Wu’s Chinese fusion, a collaboration that began back with the Pierogi Ladies.
Image by Sophie Steiner/That's
Sample a smattering of the contents filling some of the largest jars with the Mixed Pickle Plate (RMB58), a rotating selection of pickled beetroot, sauerkraut, garlic, peppers and cucumbers, all in distinctly piquant brines.
Image by Sophie Steiner/That's
Or, pair your choice of any of those pickles (or a roasted vegetable side dish) plus 150 grams of Roast Beef with Red Wine Demi-Glace (RMB128) and a hefty scoop of creamy mashed potatoes. The tender meat breaks away using a mere fork, and is drenched in a rich sauce of beef jus with vegetables.
Comfort food at its finest.
Image by Sophie Steiner/That's
Wrapped in mushrooms, cheese and onions, the Polish Stuffed Pork Chop (RMB88) is thickly battered and fried, served with potato purée and fried mustardy cabbage.
Image by Sophie Steiner/That's
More of that addictingly creamy cabbage acts as the base for the Polish Sausage, a classic smoked Polish sausage and a white Bavarian sausage duo that is available as part of the Brunch Set (RMB198) on weekends only.
Image by Sophie Steiner/That's
An unmissably hearty dish, the Hungarian Style Pancake with Goulash (RMB78) sees rich pork and root vegetable stew stuffed inside a dense potato pancake, fried to a crisp.
Like a bastardized taco, the thick layer of potato forms the outer shell, drizzled in cooling sour cream.
Image by Sophie Steiner/That's
Revisiting what put Gosia on the map, the Surprise Me Pierogi Plate (RMB99/12 pieces) comes with four different kinds of pierogis, spanning – deep breath – the classic pierogi stuffed with cottage cheese, potatoes and fried onions; the classic meat pierogi with cottage cheese, potatoes and fried onions, topped with fried bacon and onions; the feta and spinach pierogi stuffed with feta, fresh spinach and garlic, topped with green olives; and the quesadilla pierogi stuffed with chicken, mushrooms, cheddar and dried tomatoes.
Fried Pickles, Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
For dessert, a warm plate of fluffy Fried Apple Pancakes (RMB38) arrives flanked by whipped cream and tart berry jam.
Image by Sophie Steiner/That's
Before diving into the alcoholic drinks, of which there are many, Gosia first started dabbling with shrubs and oxymels – vinegar-based drinks with a cleansing ability that, when combined with alcohol, make it easier on your liver.
Image by Sophie Steiner/That's
You can find one of these shrubs – her homemade beetroot shrub – in the UpBeet Tea-Quila (RMB78), a deep crimson sipper made with tequila reposado, black tea and homemade bitters. The drink is topped with rosella ice cubes for added purple appeal.
Image by Sophie Steiner/That's
The cocktail that afforded Gosia a nomination in the Lady Amarena China 2022 competition is the Limbo Between Heaven & Hell (RMB75), a two-in-one drink featuring chili-infused vodka mixed with Tabasco and wild cherry Amarena syrup floating atop an almond soda blend on the bottom.
A spicy-meets-sweet sip.
Image by Sophie Steiner/That's
New to the menu, Gosia has just launched a series of Truffletinis, all using white truffle infused honey imported from Italy. The earthy truffle aroma, paired with sweet honey, contributes added depth of flavor to each drink in which it's featured.
First up, there's the Lavender Truffletini (RMB108) with tequila blanco, lavender syrup, lemon, fluffy egg white and butterfly pea flower tea to enhance the drink's signature purple appearance.
The Bison Truffletini (RMB98) highlights vanilla-scented bison grass-infused vodka, apple moonshine, apple juice and more of that truffle honey, while the Espresso Truffletini (RMB98) is a more perfumed version of the standard espresso martini, with almond-infused vodka, coffee, Kahlua and truffle honey.
Pickle Juice (RMB50), Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
A delicate pandan flavor mellows out gin in the Pandan-tini (RMB75), while a tropically sweet Blue Coco (RMB78) sees Malibu rum and blue curacao thickened with coconut milk.
Image by Sophie Steiner/That's
Forget all the mulled wine you’ve had before this and opt for the Hot Orange Blossom Cinnamon Wine (RMB60), a refreshing take on the usually heavy libation, made with warm prosecco, honey, oranges and all the warming spices – cinnamon, nutmeg and anise.
Image courtesy of Jar Bar
Image courtesy of Jar Bar
If you love the cocktails as much as us, Gosia just launched her own dual bottled cocktail lines called Madame Jolie and Roxx 'n Fizz, so you can bring her flavors to the comfort of your home. There are 12 cocktails in total (six in each cocktail line), with jarred pickles in different varieties set to launch soon.
Also, be on the lookout for her new e-book, Gosia Unjarred – The Tales of Pierogi, Pickles, Cocktails & Branding in China, available from March.
The Vibe
The spaces boasts a backpacker hostel atmosphere – twinkling string lights hung about, maps adorning the walls (dumping and pickle world maps to be more specific), travel books stacked on shelves, jars filled with all matter of this and that, board games, off-center framed photos of cooking class attendees and a free-roaming cat, making friends with all the patrons.
It’s all very unpretentious, DIY and welcoming.
Image by Sophie Steiner/That's
Along those same communal vibes, the brand regularly engages in multifunctional, collaboration events with other lifestyle brands.
In the past, Gosia has worked with a tattoo artist, a jewelry designer, fashion brands, an art therapist and numerous other food brands around Shanghai, running community events out of the Jar Bar space.
She also continues to offer dumpling making and pickling classes monthly, plus private event bookings for team-building and celebrations.
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Come for the community, the laid-back open-hearted feel and the comforting food that tastes like home cooking, plus some spiked pickle juice.
Price: RMB60-120
Who’s Going: Eastern Europeans craving a taste of home, pierogi and pickle lovers, those into jarring
Good For: Filling stews, casual hangout sessions, weekend drinking without the pressure of clubbing
See a listing for Jar Bar.
Read more Shanghai Restaurant Reviews.
[Cover Image by Sophie Steiner/That’s]
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