Flair餐厅酒吧(和平区大沽北路167号丽思卡尔顿酒店1楼)

After a magic dinner at Zest, we headed around to Flair, just to cap off the night!

Flair's Manager, Robert Wang, made us feel right at home, arranging for us to have seats at the bar, then mixing a Negroni for my wife - he's very proud of his cocktail skills, and rightly so!

We chatted with some of the other guests, and to Phoebe, who also made us feel very welcome. It's great to see her back at The Ritz-Carlton!

The snacks at Flair are very gnawish, the spicy peanuts especially so. Chef Henry nearly tempted me into having one of his Pandan Creme Br?lées, but I was so full from dinner! Maybe next time.

As the evening rolled on, we watched Charlene make one of her perfect signature Morning Rose Cocktails, after which she mixed my wife an excellent G&T (ice and a slice!). Charlene's great fun to talk to at Flair!

Eventually it was time to leave. Robert hailed us an Uber, braving the rain and cold to tell the driver where to take us - he's a perfect host.

Flair's fast becoming . 更多

首先感谢大众点评再次将幸运降临于我，还要感谢商家Flair友情提供的精美食物。
Flair地理环境优越，交通方便，在和平区泰安道附近，从丽思卡尔顿酒店大堂进入，左面就是啦。flair有点小低调，有点小奢华，像待字闺中的秀女，仿佛只为等待那有缘人进来欣赏品餐饮酒。
①“青木瓜沙拉”木瓜丝清新扑鼻，胃口大开，柠檬汁的加入，使得这道菜更加爽口。细细的木瓜丝，辣椒丝，花生碎的点缀相得益彰。
②寿司“火焰卷”，我猜想是最后上盘的时候，用火枪烘烤外面的寿司米而命名吗？呵呵呵。烘烤以后确实口感脆脆的。
③汤“冬阴功汤”，香茅的味道伦家好喜欢，哈哈哈，每个盅里面都有一颗好大好大的雪白虾仁，虾仁有被去除背脊上的黑线哦，里面还有好大一个的带子，其实我更喜欢叫它去裙边后哒扇贝。同行小伙伴说因为产地不同，这么大个儿的应是内地不多见的。
“冬荫功汤”一致得到在座的好评，鲜辣而不上喉，酸辣回味无穷。
④主食“印度焖鸡”，咖喱做的入味，鸡肉紧实入味，火候拿捏得当，一同上来的薄饼，脆而不油，可圈可点。
⑤主食“越式牛肉汤河粉”，河粉材质玲珑剔透，滑而不粘，肉汤沁入，清淡却出味，这就是奇妙的“越式牛肉汤河粉”带给我最终的印象。
⑥主食“日式鳗鱼饭”鳗鱼肉质鲜美，虽然有些许小软鱼刺，并不影响整体口味。鱼鲜美，饭糯口。赞。
⑦主食“福建炒虾面”，鲜虾味美鲜香惹人爱，“根本停不下来”的感觉。
⑧酒水，调酒师可根据个人喜好推荐，我喜欢绿色，带一点点酒精，我以为上来“莫吉托”，不是哦，是晶莹剔透的绿色果酒。搭配一抹橙子皮，绿色和橙色搭配在一起也是很养眼的。我就命名它“春意盎然”吧。
⑨甜点“水果拼盘”，水果种类丰富多彩，橙子被切成小兔子形状甚是惹人喜爱。
橙子，菠萝，提子，西瓜，木瓜，火龙果等。美不胜收。

用餐期间，餐厅内负责人和主厨也多次来介绍菜品，寻求更好的用餐质量和上等的服务品质。
店里放着舒缓的音乐，使人进入Flair的瞬间就能放松心情，我们几个本素未相识，因为美食，因为大众点评和Flair互相认识，是一份邂逅，更是一份缘分。我度过了一个美食美人相伴的周末，再次感谢大众点评，领队和商家Flair。