Smoke is the time-honored way to enrich the flavor of grilled meat by adding wood to the fire. In ancient times, smoke was used to preserve meat for long periods of time. Each type of wood has its own distinct character and we select only the best ones for our diners. Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods. Coffee gives tender flavour to meat as it acts like a spice, while Hay creates more herbal and not as heavy of a smoky aroma as you'd get with wood chips or chunks and it is suitable for shellfish, cheese and steak.
Our experienced Chef Christian has created dishes with perfectly paired smoked meat flavors, available from August to the end of September, 2019. Highlights of the menu are Oaked-smoked Australian Black Angus beef short ribs, Coffee-smoked Charolais beef carpaccio and Hay-smoked Bouchot black mussels.
The District Grill Room & Bar is open daily for dinner from 6:00 pm – 11:00 pm and every Sunday from 11:30 am -3:00 pm for Sunday brunch. For further information and reservation, please call 02-797-0000 or email to [email protected]