INSPIRED by the style and cuisines of the Meatpacking District of New York City, The District Grill Room and Bar is a must visit for steak and seafood fans looking for superior cuts of meat at great value for money – and a very different atmosphere.
Capturing the essence of its Big Apple muses, this delightful restaurant is set within a contemporary dining room decorated with earthy, dark brown tones. A high ceiling is reined in by carefully subdued lighting, and the ambiance is made even cosier thanks to the open kitchen, where a large grill with flickering flames spills dancing shadows across the room.
A chalkboard hanging above the kitchen depicts the various cuts of meat available. If that doesn’t whet your appetite, the seafood on ice near the bar might: a who’s who of deep sea luminaries, with options such as Seasonal oysters, King crab, and Boston lobster.
When it comes to the menu, quality over quantity is the mantra here. Presented on a single page, the options are split between Appetizers (11 to choose from. Ranging B290++ to B980++), Seafood Bar (starts at B380++), and Grilled meat, poultry and seafood (starts at B690++ for Tasmanian salmon). A selection of sauces and side dishes are also available, plus a choice of homemade desserts.
Highly recommended to start proceedings is the Ice District Heights (B2,800++), a signature dish which features lobsters, prawns, oysters, scallops and crab served on top of a layer of ice with a choice of vinegar or Thai seafood sauce. Alternatively, for the same price, you can opt for a hot version featuring grilled lobster, prawns, scallops, fish, chips and lemon.
The Classic whole leaf romaine Caesar Salad (B400) is another great appetizer, featuring a whole romaine lettuce (wonderfully crispy) drizzled with a Caesar sauce that’s been specially prepared to be lightly textured with an almost foam-like consistency.
Moving onto mains, the big draw here of course are the steaks. The chefs use Diamantina Angus from the gulf of north Queensland, Australia, and offer cuts of Rib eye (300g/600g.B1,350++/B2,350), Sirloin (B250g. B1350), and Tenderloin (180g. B1,350). We went for the 300g Rib eye, which arrived cooked to perfection and was simply delicious paired with a portion of Gratin dauphinoise, all drizzled with peppercorn sauce.
If you don’t fancy beef on your visit to the restaurant, though, the Australian lamb rack (B980++) and Sea bass (B780) are both great substitutes.
Aside from the high quality food, another highlight at The District is the service. Swift and efficient, it’s also genuinely friendly.
Need help selecting a wine pairing? No problem. Your waitress will escort you to the wine cellar for a tasting. Want to know more about a particular dish? She’ll dispenses this information with ease. It’s all very impressive, and ensures that whether you’re visiting The District for a date, business dinner, or get together with friends, you can expect nothing less than a great evening out.
Bangkok Marriott Hotel Sukhumvit, Sukhumvit Soi 57. Open daily 5pm-11pm Tel: 02 797 0130 www.marriott.com