Really good, the ingredients are advanced, the environment is very good, the overall feeling of very elegant. Very suitable for appointments, anniversary, birthday occasions!
The setting is also exquisite and the atmosphere is absolutely satisfying to the feel of the B
Having eaten France, Italy, Russia, Japan Tabelog, why do not look far, AMICO BJ is amazing, just ～ and ～ no less, when Michelin gives the Chinese French or Italian chef a star, is the evolution of Michelin rating system . "We need to pre-book a deposit on WeChat, the chef will buy fresh ingredients from the menu every morning, and the dishes are updated every season, whether it's three crabs to make two plates of basil pasta or a French-sealed duck leg with a blowtorch." Allow you to experience the taste buds, and if you sit at the bar, the chef will tell you the story behind each dish while cooking, a restaurant that is well worth a try in Beijing.
I have heard a great name, and I came to taste it on the anniversary! I also saw the chef, although I didn't sit at the bar and chat with the chef... The food is really good, the ingredients are very fresh, and the various combinations are good. I recommend peony shrimp, Australia M9 beef, service is also very good ～ recommended
Overall, the service is very good, the taste of the dishes is like that, the location is good, very easy to find, the master is very enthusiastic, overall worth doing activities, take the family to taste the dishes, feel the transit, change tastes
Brand trustworthy, good environment, bad service attitude, food taste can be selected, always have a suitable for yourself
The overall taste is OK, although during the epidemic, because the countries transport materials less convenient and fast, so some of the food imports need to be less easy to obtain, but with the chef's craft can make up for some.
This store, the feeling I feel, is still very good, overall, I have left a good impression, the environment is OK, the service is also good, overall, it is still worth continuous attention.