Another must-try is boerewors, a dark, strong-tasting traditional South African sausage, which is available both by itself or in an entre platter, with beef riblets, chicken wings and calamari. The riblets and chicken wings combine a BBQ meat flavor with a pleasant sweetness of honey. Other recommended specialties are the 600g pork rib half-rack and marinated char-grilled chicken breast, both of which are really tasty and huge helpings.
The 70-plus wine list does not look very long but assistant GM Richard Pirsch has done well to pick plenty of wines priced from 300-400 yuan a bottle, from some of Beijing's best distributors. "I chose the wines from the consumers' perspective," said Pirsch. "Most of them are good value ones from small chateaux. They might not be so famous but are of high quality."
The meats were paired with Domaine du Tix Viognier 2006 from Rhone Valley
Nike Dunk SB Heels High, France, a delightfully fresh and fruit white wine, and Vinedos Ithaca Odysseus Car/Gre/Cab/Tour 2004 from Priorat, Spain, strong enough to go with the meat but smooth for the palate.
The wines are also conveniently classified in grape varietals. There are 4 white wines and 6 red wines you can order by the glass and those options change frequently.
Australian Indonesian chef Ferdy Widjaja recommends the super-sized 600g rib-eye and 650g T-bone for the real meat lover. The restaurant's New Yorker sirloin, Wagyu rump and ordinary rump are specialties rarely seen elsewhere in Beijing. The steaks are priced from 258 yuan-550 yuan, matched with eight choices of side sauces that include blue cheese & vodka, and Portuguese style, apart from more ordinary choices like creamy mushroom and BBQ relish.
6-midnight. Only dinner is available before April. Chefs take orders until 10pm and the bar is open until midnight. Inside Legation Quarter, 23 Qianmen Dongdajie, 6512-1761. ǰ门东���23号
The best news in a long time for genuine meat lovers in the Chinese capital is possibly the recent opening of Meat & Wine Co, which is best known for its prime cuts, served with great wines.
An important factor that guarantee the quality of steak here is the restaurant's precise storage rules. All steaks are aged from 21-30 days, freshly chilled from 1-4 degrees Celcius. The aging room even has windows so visitors can look at the fresh meat on their way in.
The dinner was finished with a dessert platter and the chocolate fondante inside it was excellent, with a warm flow of good chocolate and the flavor of cinnamon.
The Meat & Wine Co has opened more than 20 branches in Australia
nike dunk sb heels low, Bahrain, Middle East, South Africa, Mocambique, Israel, and United Kingdom. The Beijing branch is the group's first in Asia.
The steakhouse group was set up in 2000 by two South African restaurateurs, Costa Tomazos and Bradley Michael, who in their own words, wanted to "provide a unique and exceptionally enjoyable steakhouse dining experience that catered for meat lovers in a sophisticated yet relaxed environment".
The interior dcor has natural wooden tables and chairs with bright red leather backs, in warm, relaxed lighting that changes with time. Service was pleasant. The average bill is upward of 500 yuan per person
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A tasting this week proved their Wagyu 300g rib eye is nothing short of perfection and offers such a great balance between meatiness and juiciness that you know you'll be thinking of it as soon as you leave.
The Wagyu 300g rib eye and 500g rump both have an MB score of 6+ and 500-day grain-fed, meaning they are medium in marble fat, just juicy enough to grill.
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including wine.
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