影片
开饭介绍
Bourbon is a new trendy bar and smokehouse in Soho. With a touch of Southern charm, you can enjoy a wide selection of classic bourbons, whiskies and traditional smokehouse dishes in the modern yet casual ambience.
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营业时间
星期一至四
12:00 - 00:00
星期五至六
12:00 - 01:00
星期日
11:00 - 23:00
以上资料只供参考，请与餐厅确认详情
一月十八日 (星期五)开心星期五，跟老朋友走上苏豪区四围找食不经不觉走到伊利近街，来到转角位，便看到这家西餐厅人不多，看到店前放着餐牌，也有午餐供应的，主打美式菜款不再多想，便进去了午市套餐共有五道菜，由头盘,餐汤,主菜,甜品和饮品，只需一张红底，实在超值先来的是凯撒沙律伴鸭胸鸭胸肉质烟韧，入口带点咸香配以酸酸的沙侓酱，肠胃打开了稠身的汤，入口不会吃到渣，挺顺滑的质感南瓜味也算不俗，带着一点甜鸡肉烟肉汉堡是很不错的主菜汉堡加入烟肉和鸡肉，咸香中又带着鲜美的鸡肉香再配以千岛酱和芝士，实在美味伴碟的薯条也不放过，入口香脆，甜度适中吃罢主菜，也差不多饱了再来的甜品，眼看是普通不过的原味奶冻一放入口，浓郁的粟子味在口内充斥着，原来是粟子奶冻质感觉得较为稠身，仍算香滑的在坊间少有吃到的味道，令人留下深刻印象最后来一杯热咖啡，原来也不知不觉待了个多小时，无投诉了!Bourbon St. ，原来正是位于新奥尔良中心地带的一条名街呢~
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We were out looking for bar food late last night, after many places had already shut down. Bourbon St. had a small menu selection, and some high-priced mains, but we decided to just go for some appetizers.There are lots of pseudo-old-timey jazz posters on the wall in the bar, but the music was mostly American pop and R&B from a few years ago. There was nothing else noticeably New Orleans-y or American about the place. We ordered:Jalapeno poppers: Frozen, obviously (there are no fresh jalapenos in Hong Kong). For what they were, they were alright. If you've ever had frozen jalapeno poppers, you know exactly what to expect. They came with a marginally passable guacamole, which I've never seen, but enjoyed. B+Potato skins: These were slathered in barbecue sauce and that mostly overwhelmed the flavor. Maybe the worst potato skins I've ever had? DChili: the tortilla chips that came with the chili were extremely stale. The chili itself was overly sweet in my opinion and not very meaty or hearty. CThe drinks on tap were the same suite of terrible Hong Kong beers: Carlsberg, Heineken, San Miguel, that sort of thing. They did have Asahi on tap, which isn't as terrible as the rest. We ordered a round of bottles of an American IPA which was good, but at $70 a pop, expensive.I might go here sometime for the ribs, which other reviewers seem to like. Other than that, probably not coming back. Final opinion: C
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Have been looking for a good cup of American Chilli since I've come back to HK in May, and so Bourbon was near the top of my list. Went with a friend of mine willing to risk heavy American barbecue and ribs.As soon as I sat down, I pulled the table cloth of the adjacent table, causing a plate to smash on the ground. The only other customer at the time yelled to the waitress, "told you the tables were too close together". After cleaning the bits off the floor, they removed the table. (I found the wait staff very friendly despite this mishap, and even the cook said thank you as we left).Anyway, on to the food. I ordered the Bourbon Chilli with Tortilla chips, Beef Brisket sandwich, and Sticky Toffee Pudding (reminds me of St. Louis' Gooey Butter Cake).The Chilli was not what I expected, quite different from that of Dan Ryans' (the closest I can find to Midwest chili). There were large black beans, doused in barbecue sauce, mixed with onions and all the other ingredients. Coated finally with cheddar cheese. It was a little too much of an emulsion for me, and not enough a more uniform sludge for lack of a better word. I've never been to Louisiana or Georgia, but having lived 4 years in Missouri, I can say this chili did not remind me of the chili of places like Steak'n'Shake or Uncle Bills.The Brisket was good, came in a hamburger bun. Generally I've seen it in the US served in a smaller bun without sesame seeds, but it still tasted fine. Only complaints were that I had to request barbecue sauce and the brisket itself tasted a bit too much like beef jerky. I do however have VERY high standards for barbecue, and am comparing Bourbon to Pappy's smokehouse and Iron Barley in St. Louis. I would say for US Standards, Bourbon's brisket was not bad, but definitely not award-winning.As for the Sticky Toffee Pudding....you can't go wrong it. As a fan of Gooey Butter Cake, you just gotta love something soaked in sugary Toffee. While I love this, buyer beware, it's incredibly sweet and caramelly. If I was looking for a Barbecue/Midwest/Missouri fix, I'd still hit up Dan Ryans.
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是日试吃了「Bourbon」的「Restaurant Week」新餐单。「Bourbon」，位于中环苏豪的伊利近街，主打吃美式及带墨西哥风味的菜式。要说美式菜，大大件的牛扒、汉堡包、十四吋长热狗.....这些是否大家对美国菜的 stereotype 呢？的确，份量大的食物正好配合美国人轻松自在、豪迈奔放的个性。其实由英式菜系发展出来的美式菜，在口味及用料上也在不停地演化。美式菜一般有三大特点：一是味浓、二是多以肉类或芝士入馔 (有大家疯爱的 New York cheesecake！)、三是分量特别大。不过今时今日大家吃到所谓的「美式菜」，口味已开始趋向清淡、健康，份量也不一定是 SSSL size，始终时代在不断进步嘛！另外，美国由于地方大，所以每个地区及州份也会有其独特的风味。例如美国东岸临近大西洋，特别盛产海鲜 (波士顿龙虾，美味啊)；中部因为远离海岸，食物大多是肉类、粟米等，有点 dry dry 哋。。。至于美国西岸则因临近太平洋，三文鱼、阿拉斯加长脚蟹等加州美食大家都应该不会陌生啦。现在美国人口也蛮多拉丁美洲人，所以不少美食都会带点墨西哥风味。 「Bourbon」的室内装饰运用了现代与传统的配搭；豪迈的各式国旗挂饰、亮丽的吧枱，墙上挂的古典味油画，很有异国风情。「Bourbon」的餐单是一款有三道菜的晩巿套餐，人均 $258+10%，它巧妙地运用了香料及食材配搭令菜式带来惊喜。「Spiced Prawn and Blue Crab Cake with Lemon Relish」头盘二选一。第一款的煎蟹饼，内里是鲜拆蟹肉混上切粒的虾肉，海鲜的甜美是在口中一跃而出，香口中带一丝酸辣，很醒胃。酱汁是用炭烧过的红灯笼椒打成，味道甜中带微辣，令蟹饼多添一份墨西哥风味。「Wild Mushrooms with Garlic Croutons」头盘的另一选择是野菌汤配蒜蓉多士，喝下去是菌蓉盈满口腔，很足料。我个人觉得它味道略淡，师傅表示是刻意将调味调较至更清怡，令餐份整体不会过份重腻。这也对，若个人口味想咸一些可以自行下些盐啊，若味煮得太浓重就神仙难救。来到主菜部分，牛或鱼自选其一。「Beef Fillet and Oxtail Ravioli, French Beans and Black Truffle Sauce」若你是位「牛魔王」，应该会喜欢这道主菜。牛柳来自美国，肉质柔嫩，炭火烧烤令它入口很焦香；顶层 ravioli 包的全是牛尾肉丝，肉味超香浓；汁料则是用牛骨煲成的高汤所做，是真正由「内」牛到「外」。特别要表扬一下伴在碟底的薯蓉，内里混入大量黑松露酱，口感细滑兼充满贵雅香气，绝对不是配角，很惊喜。「Grilled Red Snapper with Fennel and Green Pea Stew with Rosemary Cream」 红䲞鱼柳肉质嫩滑，相比起海鲈它的肉质是更爽实，鱼味更浓。此菜高章在用了茴香做调味，除了可去除那丁点鱼腥外，亦令整碟菜扫上香草清香。「Pecan and Caramel Cheesecake」相信不少女士对纽约芝士饼又爱又恨，爱它丰腴的口感却又怕它致肥。最后的甜品「焦糖胡桃芝士蛋糕」，我会称呼它做「轻盈版」的纽约芝士饼，师傅特别将它的甜度调低，吃起来是少一分滞腻，却仍不失浓厚口感；配上鲜什莓及轻甜的云呢嗱雪糕同吃，整体吃后感是很清新怡人，这可算是爱美又爱甜品的女士们的福音！
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Most places in Soho are expensive, but it wasn't only last Friday that I got the chance to try Bourbon. Unlike other Soho restaurants, it wasn't appealing at first sight, but having an adventurous palate, I together with my few friends tried it anyway. We were ushered to the Dining Quarter wherein we like the pleasant and laid-back atmosphere. The friendly and cheerful manager, whom I believed is a Filipino guy (for his aquired accent), is very hospitable indeed. So we ordered few dishes: Mardi Gras jambalaya, hickory smoked baby back ribs, Bourbon nachos and Bourbon burger. We all had our heads nod positively on all the dishes especially the smoked baby back ribs. I would personally come back at Bourbon. In a nutshell, the good atmosphere, tasty food, and nice service all made our meal a memorable one. Of course, nothing is better than dining with a great company too.
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