Curers & Curators of Fine Meats.
Pourers of Serious Wine. Collectors of Rare Whiskies.
We butcher our own pigs, dry-age our own beef, make our own wine, and run our own still.
The Shanghai is a gentlemen's culinary & consumptive association — salters and curers of fine meats, cookers of ambitious food, pourers of serious wine and bourbon. From head cheese to home-cured prosciutto, we use every morsel. It takes the right attitude. And fortitude.
Three to five pigs. Every morsel. Old-school, Cajun-bayou style.
We butcher 3–5 pigs and eat every morsel — head cheese to home-cured prosciutto. No one does it like we do.
"The Two" — red wine and beef. 100-point bottles (Mouton, Harlan, d'Yquem) beside the finest dry-aged steak. Eight years running.
When country goes high-class. Twenty top-shelf bourbons — Pappy, Willett, Hirsch — and a custom game menu from an LA chef.
We source central-coast grapes and make 80 cases of our own red. This year, a Rhône Grenache.
We fire up the still — named for Popcorn Sutton. Grappa, corn whiskey, apple brandy. So far, no blindness.
Applying promotes you to the invite list for events, funded by member contributions from all who attend. No dues yet — that changes once we land a permanent LA home.
Refined tastes, culinary acumen, and irreverence are your credentials. Tell us a little about yourself.
Request an Invite