{"id":731960,"date":"2026-04-16T11:10:30","date_gmt":"2026-04-16T11:10:30","guid":{"rendered":"https:\/\/www.europesays.com\/us\/731960\/"},"modified":"2026-04-16T11:10:30","modified_gmt":"2026-04-16T11:10:30","slug":"a-north-park-icon-gets-new-life-this-december","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/731960\/","title":{"rendered":"A North Park Icon Gets New Life This December"},"content":{"rendered":"

The neon lights of Pekin Cafe Chop Suey restaurant in North Park have gone unlit for seven years. During that span, the neighborhood has seen massive changes\u2014some good (the iconic New Orleans-style building on 30th finally got a new tenant<\/a>), some marquee (top chef Brad Wise opened his French steakhouse<\/a>), some mixed bag (the bike lane<\/a> debate continues), and some bad (massive rent increases<\/a>).\u00a0<\/p>\n

But come December, if things go well, the landmark sign will light up once more to mark the opening of Chop Suey Lounge & Ginger Roots<\/a>, a new take on the historic space from founding partners Jacquelyn Kelly and Jason Bess.<\/p>\n

When the Fong family first opened The Pekin Cafe in 1931, chop suey was a dish on the rise. During the Gold Rush of 1848-1855, at least 20,000 Chinese immigrants came to California<\/a> to work as miners and build the Central Pacific Railroad. When California began charging non-U.S. citizens extra fees to continue mining for gold, many immigrants began settling elsewhere or opening other businesses, like laundromats, pharmacies, and yes\u2014restaurants.\u00a0<\/p>\n

But when President Chester A. Arthur passed the wildly racist Chinese Exclusion Act in 1882 to restrict Chinese laborers from entering the U.S. (which wouldn\u2019t be repealed until 1943), merchants figured out an ingenious loophole. By opening restaurants and rotating management responsibilities, new arrivals became eligible for merchant visas, completely avoiding the labor designation (and thus, the exclusion act). It was known as the \u201cLo Mein Loophole.\u201d\u00a0<\/p>\n

This fueled a huge boom of Chinese restaurants, especially in New York City and the West Coast. To accommodate a variety of Chinese and American palates, these new restaurateurs began to offer a mix of nostalgic dishes from back home as well as fusion dishes to appeal to a wider audience.\u00a0<\/p>\n

An entirely new Chinese-American cuisine was born.<\/p>\n

Chop suey, which roughly translates to \u201cmixed pieces\u201d or \u201codds and ends,\u201d either originated in New York City or San Francisco, depending on who you ask. Either way, it\u2019s a Chinese-American invention\u2014meat and eggs mixed with vegetables over rice and topped with a thick, gravy-like sauce. It\u2019s been so popular since the mid-19th century that the Fongs decided to plaster it on the front of their North Park building in even bigger letters than the actual name of the restaurant (which was later renamed The Peking Cafe).\u00a0<\/p>\n

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From 1931 to 2019, three generations of the Fong family served old-school Chinese-American classics in an interior lit by tasseled palace lanterns\u2014which only half-illuminated a collection of squeaky red high-backed booths. When the last generation retired, the family held onto the space, waiting for the right successor to come along. They found it in Kelly and Bess.<\/p>\n

The pair describe the dual concept as an elevated lounge vibe in the front (Chop Suey Lounge) and private chef\u2019s table tasting menu experience in the back (Ginger Roots). Kelly has over 15 years of experience in hospitality, including eight years at CH Projects<\/a> with multiple stints as a general manager and director of operations.\u00a0<\/p>\n

\u201cWe met the Fong family, and it was just like, \u2018Oh my God How can we preserve this and tack on to their legacy that they\u2019ve already had for 88 years?\u2019\u201d she says. \u201c[This] combines everything I love\u201d\u2014like first-time ownership, the ability to reimagine an icon, and the chance to mix high-end food and cocktails with entertainment by acquiring a space with a cabaret license.\u00a0<\/p>\n

Bess\u2019 background is in construction. They\u2019re working with interior designer Sally Rodrigues of Crave Design Company<\/a> and architect Chris Bord from Room & Bord<\/a> to rebuild the 3,500-square-foot space. For food, the vision is to serve upscale, Chinese-inspired finger foods in the front mid-century lounge space\u2014along with live music and entertainment. In the reservation-only chef\u2019s table at Ginger Roots, guests will get a different Pan-Asian-inspired tasting menu.<\/p>\n

Neither one is of Asian descent, but both express a lifelong enthusiasm for Chinese-American food that started when they were growing up in New York. Figuring out a way to honor both the legacy of the space and the history of Chinese-American culinary tradition in a respectful way is their biggest challenge, Bess admits, but doing a lot of research \u201cand finding strategic partners to help us do that was really key.\u201d\u00a0<\/p>\n

At the very least, it feels like a full circle moment. For Chop Suey in particular, to once more have the opportunity to act as a conduit of culture convergence to create something familiar, yet completely new. (Just please keep at least some of the red booths, please.)\u00a0<\/p>\n

Chop Suey Lounge & Ginger Roots opens December 2026 at 2877 University Avenue in North Park.<\/p>\n

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Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city\u2019s food scene? Send your pitches to\u00a0[email\u00a0protected]<\/a>.<\/p>\n

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