With spring quarter ending very last week at UCSD, its not too long ago-opened Chinese restaurant is scheduling to pivot for the summertime to offer a new menu aimed at bringing in diners from bordering areas. Enthusiast-Lover, which landed in April at the newly-made Sixth Higher education, is the third area restaurant for entrepreneurs Tony Wu and Lijun Liu, who also operate Style of Hunan and the rapidly-informal Ridiculous Duck.
Buoyed by UCSD’s big inhabitants of Asian students, the 3,000-square-foot restaurant was an immediate hit, with 1,000 scholars and staff lining up each day for Fan-Fan’s cafeteria-model menu, which ranges from sesame rooster and beef with broccoli to Hunan spicy stir-fried pork and steamed fish with chopped chili peppers. There’s also a late-night menu, that includes dishes like smelly tofu, congee, and mini warm pots.
Liu, an alumni of the Rady University of Management, tells Eater that he and Wu want to use this summer time to outreach to the nearby local community past campus. From June 25 to August 28, the restaurant will operate a special competition spotlighting well known summertime snacks from through China, centering all around three styles of crawfish like spicy Chansha crawfish seasoned with over 20 spices furthermore chili peppers, do-it-yourself sesame oil, ginger, onion and garlic. Regional avenue food will also be served throughout the summer season, from grilled oysters and roasted pig ft to spicy squid skewers and Guilin noodles with beef and pickled lengthy beans.