Grill 79
建国门外大街1号
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Located on the 79th floor of the China World Trade Center Phase 3 building, this elegant restaurant offers some of the best views in the city, as well as an inventive menu that sets it apart from other hotel steakhouses. The Atlantic cod and Australian Wagyu are both divine, and you shouldn't miss the sour cheery financier for dessert.
View to a Grill
Located on the 79th floor of the China World Summit Wing, the aptly titled Grill 79 serves innovative cuisine in an environment that necessitates proper dining etiquette. The inventive menu sets the restaurant apart from other hotel steakhouses, but dishes like “coffee soil” and “raspberry lyo” may prove confusing to those less familiar with gourmet dining.
The appetizers here are the weakest link, but are hardly a measure of the restaurant’s capabilities. The hamachi (¥184) was bitter and no amount of avocado, grapefruit, vadouvan, kaffir lime or caramel brie could save it. The sea scallops with green apple, lavender, and lemon balm (¥194) are poor value for money, with just two tiny scallops.
But the Atlantic cod (¥240) is divine. Well-seasoned and tender, it comes with a delicious seaweed chip, a side of bacon powder—which looks like feta and melts like a chocolate truffle—and a pile of coffee soil, a mixture of coffee grounds and sea salt. Equally stellar is the marble 7-rated Australian Wagyu tenderloin (¥360 for 250g). The high quality meat was cooked to a perfect medium rare, and came with a trio of sauces—plum, five spice and tomato—and two kinds of gravy.
The New York cheesecake (¥84) here is one of the creamiest in the city. It comes with delicious almond stresses, pineapple and, believe it or not, bacon. Still, the sour cherry financier (¥84) is the way to go. It’s a superb case of crème brulee-meets-chocolate mousse, served with a yogurt sorbet and a cake topped with sour cherries. It’s large enough to share, but you won’t want to.
Erica Chen
