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JW’s California Grill JW Marriott Shanghai Tomorrow Square JW加州扒房上
(2007-08-30 11:44:22)http://www.grandhotels.com.cn/eWebEditor_V280_Free_sp1/UploadFile/2007828124946148.jpgCalifornia
JW’s California
Grill
JW Marriott
Shanghai
Tomorrow Square
JW加州扒房
上海明天广场JW万豪酒店
English Version：Randy Lee
Svendsen Chinese Version：Lina
Dear Cherry,
Having never been to the JW
Marriott Hotel Shanghai Tomorrow Square, I decided to explore their
restaurant offerings. I started at 5:30 with a visit to the
40th floor to try the JW’s Lounge. I discovered they
have a 2-for-1 happy hour from 5:30 to 9:00 for most common drinks
and house level wines. Unfortunately, my premium Bombay Sapphire
was not included in the deal, so I had to pay for two martinis. The
view was spectacular, with seats looking out through glass walls on
two sides of the building, so you can select the view most
appealing to you. I enjoyed the quality of the drinks and the staff
were courteous.
From there I walked down the
hall to JW’s California Grill for my 7:00 reservation. The
Assistant Manager, Alex, sat me immediately at a very nice table
next to the window, again with a spectacular view of the city. I
ordered a glass of Moet and Chandon Imperial Rose Champagne to sip
on while reviewing the wine list and the menu. The wine list was
pretty good, a simple two sided format with whites on one side and
reds on the other, with over 20 medium to lower priced wines
available by the glass. When dining alone, I prefer ordering wines
by the glass so I can have the option of different wines with
different courses. This wine list offered enough good wines by the
glass that I was easily able to accommodate my preferences with my
dishes. I selected a nice Australian Chardonnay to have with my
appetizers and a Shiraz to accompany my main course.
The menu design was pleasant to
look at, with blended autumn colors of red, yellow, and orange and
it was easy to read. Appetizers were a typical variety you might
find in a California restaurant. There were 3 soups available, or
you could have a sampling of all 3 called “3 in one Bed”. This
was followed by a Chilled Seafood page, which I found very
interesting. Offered here were: Poached Lobster, King Crab Claws,
King Crab Legs, Poached Jumbo Shrimp, or Flower Crab. With this you
get your choice from 5 sauces and a small garden salad. The next
part of the menu was devoted to main course options. First offered
were a variety of Fish, Prawns, Chicken, Lamb, and an interesting
Scallop Ravioli. Following this was a Lobster page where fresh
Whole Boston Lobsters were offered prepared 4 ways: Split and
Steamed, Split and Grilled, Split and Oven Roasted, or Surf and
Turf (half a lobster and a small Tenderloin of Beef). A four course
Lobster Flight was also available. Next was a Steaks and Chops
page. The Beef Tenderloin and Rib Eye Steaks were Certified Black
Angus, and the signature dish was a huge bone-in Rib Eye with a
delicious sauce. Also offered were Strip Loin Steaks and Veal Chops
or Medallions. I decided to start with the King Crab Claws (5) from
the Cold Seafood page, then the Polenta Crusted Calamari, followed
by the Vanilla Scented Lobster Bisque. My main course was the Surf
and Turf from the Lobster Page.
While waiting for my dinner to
be served I observed the physical appearance of the restaurant. A
light, airy, and open format with ivory colored walls, the
restaurant gives a comfortable and relaxed ambience immediately
upon entry. The lobster tank is on the left as you walk into the
main dining room and the kitchen is exposed and behind glass panels
on the right. The back wall running behind the kitchen and down the
hallway is in waves like ocean swells and made of multi-colored
mosaic with gold accents; very nice. There are 4 support posts for
the glass panels and in front of each are matching floral
arrangements. A delicate cluster of palm plants are in the middle
of the room and around the edges, which gives the first impression
of being at the beach by the ocean. There are a variety of seating
styles, including tables with straight back chairs, lounge type
chairs, and one high top table with bar style chairs. Seating
surfaces and woods are light in color, with some dark wood accents,
offset by large dark wood legs on the high top table. The floor is
light sand colored marble accented with some mosaic patterns of a
slightly darker color. The most interesting touch in this
restaurant’s design is the ceiling. It is the color of a white
sand beach and has deep indentations carved above the dining room
giving the effects of swirling sands ebbing and flowing endlessly
in the surf, leaving curved patterns in the sand as you would see
on any romantic evening at the beach in the moonlight.
I had the pleasure of meeting
the Restaurant Manager, Jean David from Paris, who assured me of
perfect timing for the serving of my courses; not too quickly so I
could enjoy the wines and the view with my dinner selections. The
wait staff was very well trained and polite, and I appreciated the
personal service and attention given me by my waitress, Nancy.
While enjoying my conversations with the staff, I decided to have
Crème Brule with Raspberry, and an Irish Coffee for desert.
Throughout the evening, everything was well prepared and delivered
to my liking. The Beef Tenderloin was especially tender and I loved
the sauce served with it. The staff was courteous and I liked the
restaurant design. My overall impressions of JW’s California Grill
were good, and I will be sure to return to try many more of their
menu offerings. It is too bad the JW Marriott Hotel Shanghai does
not participate in our “Grand Hotels Reader’s Club”. I think
many of us would visit more often if they were a member of our club
and I encourage them to consider joining with us. Regardless, I
give my best regards to Jean David, Alex, and the staff of JW’s
California Grill for doing a great job. I look forward to visiting
them again soon.
《大酒店》的朋友们：
衷心的感谢与祝福
兰迪
喜欢
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