Formerly located in a villa on Jiangyin Lu. This swank wine bar and restaurant now resides at Bund 22. The digs may be new, but the concept remains the same: food that begs for a bottle of wine to go with it. Chef Patrick Dang's menu manages to integrate seemingly disparate elements while sidestepping any "fusion" cliches. Think dishes like Kurabota pork with smoked eel with kohlrabi and pinot noir-beet reduction as well as artifice dishes like watermelon dehydrated to look like prosciutto ham. A well stocked cellar of vintages from premier Bordeaux Chateaux and other premier growers throughout the wine world compliments the menu.