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August 10,2006

Sonoma 焱 鐵板燒/牛排館




Sonoma 焱 鐵板燒/牛排館
106台北市大安區敦化南路2段9號
(02)-27844811
地圖連結










焗烤田螺






搭配現烤的麵包也很好吃






洋蔥湯



麵包下面是一層焗烤的起司層



主廚凱撒沙拉



5分熟的老饕牛排



沿著肋眼的橢圓肉邊取下上方約20公分特定部位，一頭牛約只能得到2公斤















溫熱巧克力蛋糕+冰淇淋


當季水果

peray小心得
這份套餐一共是NT$1750+10%

Posted by peray1 at 樂多Roodo! │23:26 │回應(26) │引用(0) │鐵板燒/燒烤
樂多分類：美食 工具：編輯本文
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引用URL

http://cgi.blog.roodo.com/trackback/1999918
回應文章
瘋鳥
改這家好了 XDD
Posted by Jimmy at August 10,2006 23:44
洋蔥湯跟焗烤田螺看起來好好吃喔:P
但是紅紅的牛肉我不敢吃ㄝ.....
Posted by Nina^_____^ at August 10,2006 23:50
去試試涮牛小排啦!! ^+++^

不然去吃 Wagu? XD
Posted by lemonade at August 11,2006 00:11
還好嗎？希望還可以。有沒找 Ms.R 哈拉幾句？

Sonoma 時好時差，有些沒輒。服務則始終有待調整。Peray 應該去華國飯店那家(加入「華國幫」？Haha)
Posted by scubagolfer at August 11,2006 00:26
牛肉......

看起來好好吃!

不過如果是我

會寧可省一點

然後多花一千塊錢去吃茹斯葵的美國牛肉

哈哈
Posted by 壽司怪 at August 11,2006 00:27
to scubagolfer
有的..我有找『瑞秋』姊哈拉..
老饕牛排
外焦香脆
內軟多汁
真的很不錯..
服務很鬆散..等個麵包要等粉久...唉

不知道犇是不是一樣好吃?
Posted by peray at August 11,2006 00:51
咦，為什麼這麼高級的餐廳，會有塑膠水瓶上桌？
Posted by 阿芬 at August 11,2006 05:16
to 阿芬:
因為他的evian是塑膠水瓶裝的..
Posted by peray at August 11,2006 09:04
Little P,

How could you get such a big discount on this meal? Was it becoz you told Rachel that you were the 食神 foodie from the internet? If I ordered what you had on the table, I'd normally have to pay $3000+.

SG, you should go with me sometime. You would love the look on Rachel's face whenever she sees mine!!

Oh Pery, you should definitely try Sonoma's fried rice sometime - eating is believing.

Regarding Ben Teppanyaki (犇), I think you can save your time and $$, as the food there is quite mediocre. It might have been OK until 5 or 10 years ago, but with the emergence of places like Sonoma and Robin's, I simply stopped going there on a regular basis. These days, I only visit Ben when I am entertaining orthodox Jewish friends who have to demand 100% kosher meals (Ben is the only place in TPE that knows how to prepare them right).

Sunshine
Posted by Sunshine at August 11,2006 09:52
請問一下，那個牛肉是幾分熟的呀~~?
感覺好生唷~~
有點恐怖~~~
路過，不吃牛肉的蔻子
Posted by 蔻子 at August 11,2006 10:03
to 蔻子
只有5分熟...
我都只吃五分熟
Posted by peray at August 11,2006 10:12
to Sunshine
Me no 食神foodie
me only blog maniac
This is standard chef tasting menu..
Your 3000+ steak must be wagyu beef then.
Rachel is quite an interesting character..
^^

next time I'll try 越光米炒飯...thx
Posted by peray at August 11,2006 10:16
呼~~那牛肉看起來好好吃...
沙拉和湯也是...可是感覺起士好多，很肥>"
Posted by Michelle at August 11,2006 11:24
呃.....

如果evian只有出塑膠瓶，又非供應evian不可，那店家也該自行換個玻璃瓶，可以在吧台現開。更何況evian是有玻璃瓶版本的。

塑膠瓶上桌，很失優雅啊......（我龜毛，別裡我。哈哈哈哈哈哈！）


那個牛排的色澤，讚！很棒的cover照喲！
Posted by 阿芬 at August 11,2006 13:11
下午一醒來救被火紅的牛排嚇到了
這麼紅～紅的好像假的
peray兄有調過色嗎？嘻嘻^^
五分熟倒是敢嘗試的熟度
三分熟就謝謝在聯絡了
記得有一次在台中的紅舫牛排館叫了一份三分熟的牛排
肉紅到不敢吃
只好一直換磁盤加熱
真是可惜了那塊牛肉阿
Posted by coolmac at August 11,2006 13:54
雖然五分熟才能感覺到牛肉美味
不過豌豆公主看到那種顏色 咬起來有血的感覺 還是會怕怕
每次都一定要很熟 咬起來像橡皮筋才敢吃
無緣吃到牛肉真正美味...
Posted by 豌豆公主 at August 11,2006 15:16
每次上班都會經過這家!
但就是沒光顧過!
不知鐵板燒如何呢!
Posted by 小真 at August 12,2006 16:47
敢問你用哪一台相機拍的呀?拍的蠻漂亮的。
Posted by bruce at August 12,2006 18:58
to 小真
這家比較像steak house/牛排館
當然你也可以坐在鐵板前面..看師傅表演

to bruce
Fuji F10
Posted by peray at August 12,2006 19:46
Dear P

三隻牛似乎正在整修，
整修前的菜色雖然比較傳統，
不過用料實在，
經營者也非常有心積極創新。
重新出發後的menu目前還不清楚

如果有興趣的話，
或許我可以幫忙打聲招呼。
Posted by Serena at August 12,2006 21:29
你好,請問這家店和Robin's Grill哪家好吃??
Posted by loveshiba at August 14,2006 02:48
to loveshiba
我沒吃過Robin's　所以無法給妳意見

可以參考scuba大大的網誌
http://city.udn.com/v1/blog/article/article.jsp?uid=scubagolfer&f_ART_ID=169848
Posted by peray at August 14,2006 03:46
「犇」是在裝潢地下室、以增加一個 VIP 房。他們主餐廳並沒在裝修，不過真的也到了該裝修的時候與程度了，不久前光顧便覺已有些殘舊。去那邊的客人一大半是為了請客應酬，所以環境也不能任其衰舊、該定期修葺。

至於食物，仍是高級鐵板燒應有水準。不過，這麼多年來「日台混合式鐵板燒」還真沒多大改變與躍進。

「犇」的年輕一代負責人 Allan 則誠懇有禮、十分認真，人才也！
Posted by scubagolfer at August 15,2006 13:02
哈~這家在我以前公司的樓下~

之前有利用中午的時間去吃過~

不過對小小上班而言還真得有點給他貴餒~

小豬
Posted by 小豬 at August 15,2006 13:10
東西是很好吃 可是服務蠻差的
Posted by 小文 at August 18,2006 06:12
小文 你是吃中餐還是吃晚餐?
Posted by frank at September 7,2006 16:39


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