#22/04/2011

BEEFBAR'S FLAGSHIP RESTAURANT IN MONTE-CARLO RE-OPENS

The stylishly remodeled Beefbar is now open again in Monte-Carlo. To reflect commitments to Beefbar's product, the Monegasque M-2 architects were asked to do a design that interpreted what its cuisine stands for: crisp, noble, bold, pure, refined, simple, and natural ingredients. The concept is straight from the essence of good food, best quality products and richly presented dishes without any pretense.
A lavish combination of refined materials has been picked to bring it all together: soft leathers in rich warm colors - a black wood paneling so dark it resembles onyx - bronze and voluptuous amber lights to bring in earth colors into the ambiance - a combination of severe and undulating lines defining the space. All of it artfully reconciling opposites, enclosed and open, dark and light, raw and refined, box and line.
The beautifully designed stone carved raw bar will be exactly a place where one will see all basic fresh dishes prepared right in front of one's eyes. There is a new lounge area that will simply complete an ideal dining experience.
Most importantly, the selection of beef and cuts from around the world, created by Beefbar's chefs, has stayed true to its concept.

#11/11/2011

BEEFBAR, ANNOUNCES THE OPENING OF ITS LATEST RESTAURANT IN THE ICONIC CAMINO REAL POLANCO HOTEL IN MEXICO CITY

Beefbar, announces the opening of its latest restaurant in the iconic Camino Real Polanco Hotel in Mexico City, designed by prestigious Mexican architect Ricardo Legorreta. This new restaurant-the first Beefbar outside Europe-will host nearly 200 discerning guests and provide them with unparalleled meat cuts from world-class meat producers mainly from the USA. the restaurant will be headed by Mexican Chef Antonio Pacheco. Eduardo Ymay, Managing Director of Camino Real Hoteles, said: We wanted to have a distinctive meat restaurant for this very special hotel, not your traditional American steakhouse. In addition to the incredible interior and ambiance, what really sets Beefbar apart is the fact that the meat comes directly from the farm without any intermediaries and that it has its own patented oven which gives meat a crisp and savory outer, whilst remaining juicy and tender in the middle. The restaurant interior was designed by famous Paris- and Monaco-based architects, Emil Humbert and Christophe Poyet from M2.