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cityweekend

Barolo is a region in Italy famous for fine wines and a 10th Century castle; it’s also the inspiration behind the new Ritz-Carlton Central Place’s flagship restaurant. Many of the 150 wines on the list come from Barolo region grapes, making the restaurant unique in Beijing. We dove in with the antipasto plate featuring the tastiest salami we’ve ever had in Beijing. That paved the way for a hearty potato soup accented with chunks of sausage, well-paired with a Pinot Grigio. For mains we sampled the rabbit ravioli—light, different and so so good. Go for the rack of lamb if you’re after something meatier. We finished with the apple galette a la mode, an inspired variation on grandma’s apple pie, perfect with a light lime cream froth. According to restaurant manager Ronny Rizzi, tastes have been toned down a bit in a nod to local palates. So if you feel the need to add a dash of salt or pepper, go right ahead—your taste buds aren’t playing tricks on you. The restaurant is intimately scaled, with a small, open dining area and a large private dining room. There’s even a space dedicated to wine tasting. Service was impeccable, with Rizzi advising every table on the ideal pairings. And all this at what price? Simply put, if you need to ask, you can’t afford it.

 

duncanshaunsmith

The restaurant is just fabulous.

This is a restaurant in the Ritz so there are high expectations and actually, those expectations are met and even surpassed.

The restaurant space is relatively small and intimate with an open kitchen and an impressive private room with custom made chandeliers and a splendid glass table.

The wine list is huge with quite a few Barolos as you would expect. The menu itself is more manageable but alas, the descriptions don't do some of the dishes any justice. Fortunately Ronnie Rizzi is there to advise on the wine and the food. He has tasted all the wines (nightmare job)and knows exactly what will compliment the food.

The parmesan risotto with truffles sounds good on the page, but it wasn't until Ronnie mentioned that it comes out of the kitchen in half a parmesan wheel, is then scooped onto a plate with some of the cheese and then a black truffle is grated over the dish did it become a must try. It was so good.

Next up is the striploin which sounded again OK on the page, but then Ronnie mentioned that it was Wagyu beef cooked to perfection served with arugula, a parmesan basket and 25 year old balsamic. This too was amazingly good.

Other highlights were the home cured pork cheak proscutto and veal Milanese (actually a thick piece of fillet rather than the regular escalop).

This was all washed down with a very pleasant and very fruity Tammasi Valpolicella Ripassa (recommended by Ronnie).

Themeal was finished on a high with possibly the best Tiramisu in town and a very pleasant chocolate mousse cake.

Service is as you would expect, except better. Ronnie apologised because I had to pour half a glass of wine myself, he spotted my almost empty glass a few seconds too late. Top banana place!

 

4 months, 3 weeks ago

adidasxk

My second visit was definitely far better from the first one, the hotel service and renovation odor is much better.

Atmosphere is better, great staff, great smile, great food, great dessert and more selection of wine.

This Italian restaurant overall is better from the sister property on the west side, more intimate, more vibrant colors and you can practically see nice open kitchen. It's more subtle and more class, now I only wish the armrest for the chair is slightly lower, other than that it's perfect.

Looking forward to the next visi.

 

2 months, 1 week ago