Lee Lounge coming soon

I dropped by Susur Lee’s new project, Lee Lounge, the other day. The trades are in and the work about a week away from completion. There have been some substantial renovations made with the old Madeline’s space now connected with Lee, next door, and half the façade replaced with glass to match Lee. The biggest change is that the place finally has a good-sized bar, with lounge seating in front of it. Total seating will be about 120, I believe, and the room is bound to look fantastic since Susur’s wife, Brenda Bent is designing it. As for what we will find when it finally opens… Please see the following press release from Susur:

The recipe for change at Susur Lee’s ever-popular King Street restaurant, Lee, called for two scoops of entrepreneurial instinct, a dollop of global trend-spotting and the usual sprinkle of artistic stardust. The international fusion master combined these ingredients and the result is ready for business: Lee Lounge, an urbane, sophisticated-but-hipster hang-out for food lovers.
“To begin with, the seating at Lee could no longer accommodate the demand,” explains Lee.
“As well, I wanted a platform to present the amazing new recipes I had collected on my Asian tasting explorations.”
“But most of all,” recounts the chef, “I noticed a new ‘vibe’ in global dining habits. People were looking for a different kind of environment, a place where they could meet friends for a cocktail, have a conversation and relax, but also enjoy some delicious food.”  The obvious response, Susur says, was Lee Lounge.
“The space is ultra-cool and sensual,” says Lee. “It was designed by my wife, Brenda Bent, with her partner, Karen Gable, who teamed up to create the décor for my restaurant in Washington, D.C., Zentan. We’re planning to open the doors at The Lounge mid-December.”
The ambiance at Lee Lounge is “chill”, he smiles. “It’s not a club with ear-splitting music. But it’s also upscale: no humungous flatscreen TV!”
And, it goes without saying, the “bar food” at Lee Lounge will re-invent the genre. The tantalizing appetizer menu is typically Susur Lee, and deliciously inventive.  
Specialties range from Sweet & Sour Pineapple Chicken Pinwheels served with asam dipping sauce (Malaysian tamarind paste and ginger flower), to plump Shigoku oysters, to a miniature Mexicana Pissaladiere—a pate-a-choux shell filled with avocado puree, goat cheese, roasted tomato and shredded chicken.
Of course, “Loungers” who want to wet their palates can choose from a wide range of complementary beverages.  
“We’ll be serving handcrafted cocktails, inspired by drinks I tasted in Singapore,” says Lee. “Some are based on passion fruit, others on lychee or ripe mangosteen. We’ll also have exotic Chinese liqueurs, exclusive brands of sake.”
For inveterate, all-night Lounge Hounds, Lee adds, the menu will include some wee-hour comfort beverages– like a pick-me-up and settle-me-down cup of chicken broth.
“If you’ve been bar-hopping all night,” the chef says sagely, “your stomach needs some nourishment!”