其实bar这个词的原义本来只是长条桌，就是指人们买酒的柜台。后来以这个词指代酒吧，可见bar专注酒水的特性。

You’ll discover it's the same charm as kinds back again house but with compact discrepancies way too – and those will make all the main difference any time you’re exploring a overseas location.

以武侠和土味为主题，坐在武侠客栈里，一脚踏入江湖，吃着地道川菜被辣到无法自拔，大碗喝着小酒...豪情满怀，这画面随手拍拍都令人神往哇。

这些“天马行空”的混搭想法，也来源于西班牙秘鲁混血的主理人之一，他同时拥有丰富的米其林星级餐厅工作经历，所以才有了许多“超脱”但“高质量”的出品。

The decor and atmosphere in a modern bistro restaurant are relatively simple, welcoming and simple-going. They must not make The client truly feel underdressed, away from spot, or unprepared for the eating.

eight infinity lamps / Roof composition connect the entrance and low spot. Movable desk for different dimension gatherings. Photographic light-absorbing cloth masking the first pillar body structure to maintain Every single seating region privateness.

和牛塔塔和茄子豆腐慕斯是我的一贯的“开胃菜”。 塔塔的牛肉很新鲜，香椿和炸花椒叶又是两大增添风味层次的点睛之处，用搭配的山药片kuai着吃，很上瘾。

喜欢吃鹅肝，那慢煮鹅肝要试一试，内脏腥臊去得干净，只有绵软细腻的鹅肝香和一点鲜甜，底部铺了爽口的猕猴桃片，搭配着吃，完全不显腻。

네이버는 블로그를 통해 저작물이 무단으로 공유되는 것을 막기 here 위해, 저작권을 침해하는 컨텐츠가 포함되어 있는 게시물의 경우 주제 분류 기능을 제한하고 있습니다.

小酒馆虽然是以酒来吸引消费者，但要想长期生存下去，经营的重点仍应该放在菜品身上，酒只是辅助。“但是轻酒饮文化在中国还是越来越普及了，消费者下班之后喝两杯这种自我犒赏型的小酌文化会变成日常。”

在成都本有的慢节奏气息中，小酒馆成为随意舒适生活的缩影，而这种生活正是每天倍感压力的都市年轻人所向往和需要的。

菌菇类菜色也不少，最新的心头好，是“褐菇／野生鸡纵菌／豌豆／烤蛋”。

Dependant on the "garden to desk" idea, our ​Executive Chef and his talented group change the freshest regionally-sourced substances into delectable culinary creations reminiscent of the American and Mediterranean bistro-sort of cooking.

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