Everyone came back from Golden Week ready to to eat, and the F&B industry responded with open arms. The time off gave a number of restaurants an opportunity to revamp existing menus, release new ones and, in some cases, open new venues. We are entering fall saying goodbye to a few Shanghai favorites, but simultaneously welcoming in more to fill their spots.

Vino's

Vino's

Neighborhood wine bar, Vino’s, opened in September next to Yaya’s, backed by the same all-star team. The eight-seater space is open Wednesday through Monday evenings (until late, making it a popular industry hangout). The wine menu is an eclectic mix of what the team deems “good fun wine,” with a focus on organic and natural wines across its roughly 70 rotating SKUs. Of course, imbibers can also find a classic Piemonte or Burgundy as well, any of which can also be sipped on the outdoor patio alongside food that can be ordered from the Yaya’s menu. Since opening, Vino’s has already played host to weekly community events spotlighting suppliers and experts from the industry, ensuring an ever-rotating menu or themed event for repeat visitors. Guests can also book out the entire space for private events on the Yaya’s Mini Program.

READ MORE: I'm Obsessed with Yaya's Pasta Bar, Here's Why

Capri

The busiest restaurant group in town, the Bottega Group (Bottega, Atica, La Diosa), is launching their third venue in the last six months with the opening of Capri. Soft opening kicked off earlier this month with a menu chock-full of coastal Italian fare, like meat and cheese trays (perfectly paired with your spritz or aperitivo of choice), fresh salads, Naples-style pizzas, pastas, mains, and desserts. While the menu does see some crossover with favorites from Bottega, the majority of the menu is new, leaning in to the island getaway vibes that Capri is all about.

READ MORE: Bigger, Bolder & Bangin': Bottega Opens 2nd Location in Jing'an

Villa Le Bec 321

Le Bec Bund

French restaurateur and chef Nicolas Le Bec (of Villa Le Bec 321, Le Bec 62 Epicérie & Caviste) is opening a new outpost near the Bund, on Jiangxi Zhong Lu, as Le Bec Bund in April 2026. This heritage building, with a history dating back more than 100 years, has been renovated, refurbished, and redecorated across four floors, culminating in a multi-purpose space that spans a café, florist, boulangerie, casual restaurant, upscale French restaurant, lounge bar and wine cellar, retail shops, private rooms, mini club, and event room, plus an outdoor terrace and parking. Look forward to French wining and dining at a variety of price points across the different floors at all hours.

READ MORE: Nicolas Le Bec on the Secret to French Food Success in Shanghai

Bitter Donkey

Bitter Donkey is a new café on Xiangyang Lu backed by the same team as the organizers of Common Rare, Shanghai’s trendiest creative market. The café serves imaginative pastries and equally inventive coffee and tea-based bevvies, like the Tropical Assembly Line (Ethiopian cold brew, nectarine, golden passionfruit, linden honey), Apple Fern (jasmine green tea, green apple, dill, cardamom), and Melon Coconut Mist (oolong tea, watermelon, mung bean, coconut milk), among others.

Rambu

Rambu, backed by Jun Nishiyama and Alice Fan (of Sage), Tiger (of Ambra), and Chad Zhu (of Bar Choice), is set to soft open in mid-November along Wuding Lu in the old Mavis space, with seating for 36 guests. Diners will be greeted into the vibrantly colorful space (outfitted in hues of orange, yellow, and red plus blue accents) with playful riffs on southeast Asian fare, with a focus on Malay, Singaporean, and Indonesia cuisine specifically. Think some traditional offerings – like Nasi Ulam rice salad served with ginger torch flower, fried chicken skin, and herbs – and some not-so-traditional offerings – like a savory donut stuffed with Guinness and rujak manis-glazed beef rendang. Overall, expect casual, approachable dining with chef Jun’s signature imaginative style.

READ MORE: Sage Gastro – Ex-Ultraviolet Chef Opens Global Bistro

Kebaba

Kebaba has officially kickstarted its soft opening in an even larger space (with seating for 25 inside and 12 outside) at 98 Yanping Lu (near Wuding Lu), bringing late night (and all day) kebabs to those north of Huaihuai Lu. he menu sees the same offerings as the original location (chicken and beef kebab sandwiches and wraps, bowls, and fries) with some newly added menus like falafel, fried chicken, sweet potato fries (more like delectably crispy chunks with a velvety center) and drinks like draft beers, simple cocktails and highballs, and coffee beverages.

READ MORE: Late Night Döner Kebabs See the Light of Day at Kebaba

After soft opening, the new Kebaba, conveniently located right in front of Revo (the rebranded Revolution) will stay open late (2-3am) on weekends, convenient for all those with the late night munchies.

Tabani Bar & Bistro

Creative cocktail bar Tabani Bar & Bistro opened last month along Hengshan Lu, doling out Russian-inspired sippers and snacks. Named after a traditional, thick sourdough pancake of sorts from the Udmurt people of Russia, the menu sees that same dish, of course, plus other Russian-influenced comfort food. Think pickle martinis paired with potato pancakes and salmon blinis, truffle and caviar martini with goulash or borscht, and a wide variety of classic cocktails and wines.

Bar Leone co-founders Justin Shun Wah and Lorenzo Antinori

Another update on the world’s best bar, Bar Leone, set to open in Shanghai: the official soft opening will begin the second week of November, with a launch of their cocktail menu and intro snacks. The two-floor venue stays true to its “Cocktails for the People” ethos, offering distinct experiences across each level. Guests can expect a mix of classic and signature drinks, seasonal spritzes, and spirit-forward creations, alongside Bar Leone favorites like mortadella focaccia and smoked olives, plus new Shanghai dishes, like the Milk, Olive Oil & Sea Salt Soft Serve and the indulgent Leone Affogato featuring Pistachio Soft Serve & Coffee Amaro Affogato. 

The first floor will be dubbed Bar di Passo, offering aperitivos, low ABV bevvies, and a slice of Italian '80s and '90s pop culture. The Spritz Bar will be the focal point of this bar, pouring up Spumonis, spritzes, and house blend vermouths. 

The second floor pays homage to the Hong Kong original outpost with more spirit-forward offerings alongside Bar Leone signatures in a 1980's Itlaian living room style space. Think mustard yellow walls, burnt orange banquettes, and dark wooden chairs. Here, guests can indulge in the bar's Vecchi & Rari (Old & Rare) program featuring aged cocktails, vintage spirits, and rare creations like a 28-month Aged Dry Martini, 21-month Aged Manhattan, and the Black Truffle Godfather, a luxurious interpretation of the classic, infused with 25 grams of Yunnan black truffle and aged for six months.

READ MORE: Bar Leone – Asia’s No. 1 Bar – Set to Open in Shanghai This Fall

Xibo

High Yaki the Sea

Zup

As for anniversaries this month, Xibo celebrated a whopping 15 years in Shanghai, High Yaki the Sea turned three, and Zup (at their new location) turned one!

READ MORE: A Sit-down with Zup Pizza Bar on Shanghai’s Evolving F&B Trends