When you learn that this place opened less than two years ago, it's astonishing, because the level of service and presentation here feel like a place that has a long and outstanding tradition. I have been here twice. Both times I felt like a welcome guest, not a customer. The food is absolutely outstanding; the wine list is extravagantly sourced, reasonably priced, and well explained by a charming and knowledgeable sommelier. The check, though steep by Beijing standards, was presented almost as an afterthought - as if their pleasure was in giving me a great evening, and the money was incidental. (Yeah, yeah, I know - but how many fine restaurants can you think of that give you that feeling?) Ignace is an extraordinary restaurateur....his concept, design, and execution here are flawless. Let him or his expertly trained waiters guide you through the menu, and be adventurous - there are wonderful surprises abounding. (Lobster mousse ... parmesan cheese puffs ... both are amuses bouche ... a roasted turbot .... lobster bisque with raspberries and caviar - meltingly tender suckling pig etc etc) Spectacular dining, a gorgeous setting, generous and friendly service. I had dinner in 1995 at the soon-to-be-world-famous El Bulli in Catalonia when Fernand Adria' was a new chef - the enthusiasm and excellence of the staff at TRB reminds me of Adria's staff - excited to be working in such a great place. And that is the highest compliment I can give. [I might add that on the second night I visited, a group of 34 businessmen and women was entertained at a table in the next room, and never for a moment did I feel that I received less attention than that group. If you've ever been a solo diner, that is saying something.]
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