2012 Jan 19 Capital Bites: CRU Lunching, Excellent Italian and More Shark Conservation
It's just about time for lunch now, isn't it? If you're close to Dawanglu today, consider a visit to CRU Steakhouse. Their new business lunch is three courses for RMB 168+15%, admittedly on the higher end of things. If you're the kind of person willing to splash out a little bit on lunch, I recommend it unreservedly. Business lunches are kind of the Enomatic machine of the spendy restaurant world: low risk, comparatively low prices. There are some establishments at which I would have never dined, had I not lunched there first. If you're not the type to pay that much, I have another lunchtime recommendation for you. Keep reading for that, and other dining news.
A super cheap lunch option: Mian Dui Mian. Sitting pretty right outside Dongsi station, we've written about this place before. It's worth a re-recommend, especially for a quick bite or for a solo meal. The suanlafen (sour-and-spicy noodle) is massively potent and will sear your tastebuds off for a neat RMB 8. I chickened out and asked them to make it less spicy, but I'm sure you, Reader, can take the heat.
Obentos is doing 30 percent off delivery orders for the rest of January with this voucher.
Speaking of bento, last year's not-so-success story – Nobu – is doing lunch bentos too. Their famous black cod is available at lunch for RMB 230, sides included.
I went to Cepe last Thursday (Jan 12) for their antipasto promotion. It goes something like this: you walk in with every intention to eat the iberico out of some antipasto, only to be felled by the knock-your-long-johns-off lobster risotto. More underclothing subsequently knocked off by the black cod (pictured top). Next month, they'll be running a Venetian promotion, courtesy of restaurant manager Alberto Michieli's mother. Her traditional family recipes are gracing Cepe's menu for Feburary – the star dish is said to be a power-drilled whipped codfish. Such a wonderful fish, cod.
New Sanlitun Soho Indian restaurant Khajuraho is due to open right after Chinese New Year.
Following in the footsteps of the Peninsula hotel group, the Shangri-La hotel group have also announced that they will stop serving shark fin at all food & beverage outlets. A round of applause, please.
On a personal note, I was at Maison Boulud last night and found it unsurpassingly brilliant. The best meal I have ever had in Beijing, courtesy of manager Nicolas Socquet, chef Brian Reimer and the service team. They were the first high-end restaurant I patronized here, and have been the gold standard for every dining experience thereafter. There is no establishment happier to accommodate, more dedicated to ensuring satisfaction – and they are like this with everybody. Please go.
An early happy Chinese New Year – as always, stay happy and snack safely!
Photos: Susan Sheng
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manchuriancandidate
Re: Capital Bites: CRU Lunching, Excellent Italian and More ...
Sounds like you had a lovely evening.
Must remember to bring a member of theBeijinger staff with me the next time I go to Maison Boulud. We went with high hopes. Every review and comment we read was fawning in its praise. People in this town speak about MB like it is the restaurant equivalent of the second coming. The Stone Roses' first album of restaurants, if you like.
Brilliant it was not. We went for the Brunch a while back. We arrived fairly late into it, admittedly. The food was good but not brilliant. The famous DB burger was very nice. The raved about Egg Yolk in Fettuccine was a big disappointment. The house made Lamb sausage was also a highlight. Onion soup ordinary. Really enjoyed the country pâté. The wine, we had, at 20 euro a glass needs to be poured a bit more liberally. Big massive glasses with a miserly amount of the grape.
Now when many people talk about MB's service, and the interior, and the setting, they get giddy and lose all sense of perspective. Superlatives are not enough when it comes to describing this restaurant with otherworldly service. In our experience the service was poor and slow. When we were seated we had to ask for the table to be cleaned. Many other tables were left dirty for the duration of our meal. The restaurant was practically empty so they were not run off their feet. Prior to our desserts arriving we were told the restaurant would close at 5 so they could set up for dinner and we were fine with this and understood. Our desserts were practically dumped on the table. We were clearly inconveniencing them. Perhaps they just had a off day. It does happen.
The restaurant location is impressive but inside I find it a bit cold and lacking in soul.
This was certainly not "The best meal I have ever had in Beijing", not even close. The following day we had lunch at a very popular restaurant in Nali patio where the service and the food were of a much higher level.
That said I will try it again for dinner sometime.
But to say they are like this with everybody is not true. If it wants that Michelin star it needs to be much better.
3 stars
snackmonkey
Re: Capital Bites: CRU Lunching, Excellent Italian and More ...
@manchuriancandidate,
I'm very sorry to hear that you had a bad experience at Maison Boulud, but as you mention, everyone has off days. RE: the insinuation of special treatment - my meal last night was booked and paid for by my partner, and other (non-media) friends have planned similar dinners to similar success. Not every glowing review in the directory is a TBJ employee
Also - can I suggest you mention your dissatisfaction to the manager, perhaps in email if you prefer? If they don't know, they can't fix it. If it helps, dinner atmosphere is very different to brunch atmosphere. No children, no shorts and so on. If you go, I sincerely hope you have a wonderful time.
And let us know what you think after, yeah?
+ SNACK SAFELY +
Susan Sheng
Assistant Dining Editor
lauren_mccarthy
Re: Capital Bites: CRU Lunching, Excellent Italian and More ...
Also, many of the rave reviews about the service are from when Ignace Lecleir was the GM. He's since moved to Temple Restaurant Beijing (amazing service!).
Managing Web Editor