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TAIWAN FUN MAGAZINE, June, 2005.

The Westin Taipei Danieli's Italian Grand Re-opening

 

(02) 8770-6565
133, NanJing East Road, Sec. 3
Hours:12-2 pm, 6-10 pm
Credit cards accepted, plus 10% service charge.

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Playing with lighting and space, using daring color combinations, the newly re-opened Danieli's has a completely new image that makes people want to go in and take a closer look. Ceiling-to-floor tinted glass windows are decorated with orange color drapes, giving Danieli's a fresh visual image. The green crystallite bar, with its metallic lines and the extravagant crystal chandelier, create a stylish cosmopolitan look. Of course, Danieli's is bringing more "new" things than just a new look. Newly appointed Executive Chef Stephen Carter has combined the cuisine of northern, central and southern Italy, including the stronger flavors of northern Italy with sauces, garlic pastes, cheese, risottos, seafood and stews. From central Italy, there is Emilia-Romagna's dry cheese, grapes and vinegar, parma ham, Toscana olive oil, and soup with bread. And, from southern Italy, pizza and the Sicilian's favorite Cassata dessert. With Stephen at the helm, you can try all this cuisine at one go, without tracking all over Italy. One example is the Fillet Di Meerluzzo in Cartoccio (NT$790), which is oven baked codfish fillet wrapped in parchment paper with vegetables. When you unwrap the paper, a waft of fragrance envelops you, and the taste is simply divine. Apart from the more traditional cuisine, don't forget to try some of the chefs' more creative dishes!

--By Dionysu, translated by Cara Steenstra

 

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