SUNDAY BRUNCH @ TAVERNA+

There is nothing like delicious aromas of BBQ wafting across your Sunday brunch. When it comes with an alfresco element, there will be no better choice than Taverna+ @ 1949. Tender meat; health salad plus selection of wines from all around world... Every Sunday from 11pm – 4pm

Price at ￥138 per person, plus ￥30 for a carafe of house wine (500ml) Reservation: 6501 8882 Address: courtyard 4, gong ti bei lu, chaoyang district, Beijing, 100027

When 1/5 Taverna opened just over two years ago, City Weekend’s review was unflattering, to say the least. But recent praise on our website prompted us to return to see what’s changed since 2008.

The restaurant, now named Taverna+, was packed with well-dressed clientele on the evening we visited. While we once criticized Taverna’s bread, this time the bread—now complimentary—was excellent. The other dishes aren’t all perfect, but they’re a far cry from the stuff we trashed as airplane food two years ago. The Taverna salad (¥55) is a good portion of organic greens with a lovely dressing, but we were disappointed to find only two tiny balls of mozzarella and a couple tomatoes. We’ve had better French onion soup (¥48), but the tom yum kung soup (¥55) is deliciously spicy and some of the best we’ve had in the city. We have no complaints about the beautifully presented Australian lamb chops (¥168), which paired very well with the Torres Coronas wine (¥75/glass). The two other monthly wine specials were each ¥58, and pours were much more generous than those that had ignited complaints in the past. Unfortunately, the braised veal osso bucco (¥128) was a mess on the plate and lacking in flavor. The highlight of our meal was the Yunnan honey panna cotta (¥42), a uniquely delicious dessert with a perfect texture and commendable fusion of Western recipe and Chinese ingredients.

The high ceilings, comfortable seating, relaxing music and open kitchen all make for a very nice upscale environment. Service—the restaurant’s strongest suit—is flawless. While there’s still some room for improvement, it’s clear that Taverna has come into its own and is now a good spot for a special meal.

Sienna Parulis-Cook