Diary 的外面并没有招牌,但我一下就被它落地窗散发出来的温暖光线给吸引了。走进去的一刹那,我就知道我会喜欢这里。店内的装修风格有种工业时尚感:墙壁和横梁由冷调的混凝土浇筑,但复古的木桌和柔和的灯光巧妙的把这种感觉中和柔化。在这个很有型的小酒吧里面坐着很有型的客人们;他们啜饮着各种美丽的调酒,品尝着一道道从开放式厨房里端出的美食。嗯,我想,这里可以常来。

 

There is no signage outside of Diary, but the warm glow that exudes from its floor-to-ceiling glass storefront easily attract passerby. Walk in, and the buzz instantly envelopes you. It’s a stylish place filled with good-looking people having a very good time. They are sipping beautiful cocktails and nibbling off a menu that offers a snapshot of what young people in Taipei crave right now. The decor is industrial chic, with exposed concrete walls and roof beams, softened by the warmths of antique wooden tables and subdued lighting. Open kitchen, but of course.

 

 


Dairy

 


餐厅内 Interior

 


木制地板 Floor

 


开放式厨房 Open kitchen

 


桌子 Inner tables

 


吧台 Bar

 

 

我们被带到了吧台的座位,正合我意 - 两个人用餐的时候我很喜欢这种轻松的位置,而且这把打磨过的铝质的吧椅(听说是 Emeco 出品的)坐起来比看起来要舒适很多。

We were led to the bar seats, and these burnished aluminum stools (Emeco, I heard) are surprisingly comfortable.

 

 


吧椅 Bar

 


色调很相配呢,我的包和木桌子
My purse feels right at home

 


餐具 Utensils

 

 

看菜单的同时,服务生为我们送上了Diary自制的风干凤梨片。这些看起来有点像花瓣的薄片,香脆并且略微带酸,令人一片接着一片的望嘴里送。Bartender 告诉我他们会选用不同的水果,而他个人的最爱则是柠檬 -光想像一下那个刺激的酸味,我的口水就要流出来了。

 

While browsing through the menu, I polished off these air-dried pineapple slices. Crisp, slightly sour, totally woke up my appetite. The bartender told me that they vary the type of fruits they use, and his personal favorite is air-dried lemon slices. My mouth salivated just at the thought of this.

 

 


风干凤梨片 Air-dried pineapple slices

 

 

调酒是 Diary 的特色,所以在用正餐之前小酌几杯他们 bartender 的作品是一定要的。

 

 


调酒 Drinks menu

 

 

在 bartender 的推荐下,我点了 Hanami (280台币),一杯以 Beefeater 琴酒打底,加上 Dover 樱花酒,莱姆汁,和新鲜的莱姆汁混合而成的调酒。可爱的浅粉色加上酸甜的水果味,这款调酒绝对是专为女孩设计的。

 

At the bartender’s recommendation, I ordered Hanami (280 NTD), a Beefeater gin-based cocktail with Dover sakura liqueur, lime juice, and fresh lime juice. Light pink color, sour fruity flavor, a thoroughly girly drink.

 

 


Hanami, 280台币 Hanami, 280NTD

 

 

非常有趣的是,随着调酒上桌的纸质的杯垫上都清楚的注明着这杯鸡尾酒的配方。喜欢的话,也可以在家尝试自己调配。

 

What’s interesting is that each cocktail is served on a paper coaster with the drink’s recipe handwritten on it. Recreate this at home, if you’d like.

 

 


Hanami 配方 Hanami recipe

 

 

朋友点的 Stinger (280台币) 结合了白兰地和白薄荷酒,由于酒精味较重所以我个人没有特别中意。

 

My dinner date had the Stinger (280 NTD), a mix of brandy and white creme de menthe liqueur. Not my personal favorite.

 

 


Stinger, 280台币 Stinger, 280 NTD

 


Stinger 配方 Stinger recipe

 

 

都不是非常饿的我们决定只点两道菜试试味道。先上桌的炸岩石(300台币),从它黑糊糊的外观实在很难推断食材是什麽吧?咬一口才知道原来这是将鱼,乌贼和虾包裹在墨鱼汁面糊中再油炸而成的 “传统马德里炸海鲜”。松脆的外皮包裹香滑的海鲜,再配上Diary自制的藏红花蛋黄酱,还真不错。

 

We were only looking for small bites and decided on two dishes to share. First came Fried Rocks (300 NTD), which, despite its unassuming look, is actually chunks of fish, squid, and shrimps deep-fried in cuttlefish ink-colored batter – a perfect collision of crackling crunch and silky smooth seafood. It came with a house made saffron mayonnaise, a very befitting accompaniment.

 

 


炸岩石, 300台币 Fried rocks, 300NTD

 


炸岩石 Fried rocks

 


藏红花蛋黄酱 Saffron Mayonnaise

 

 

第二道是布袋春鸡(500台币)。去骨的春鸡里填满了鸡胸肉和鹅肝混合慕斯后,入烤箱里烤至金黄色。出炉,整只放在一盘芥末牛奶酱汁上,简洁,利落,却十分诱人。

 

 


布袋春鸡, 500 NTD Roasted baby chicken with Dijon mustard sauce, 500 NTD

 


芥末牛奶酱 Dijon mustard sauce

 

 

服务生很有礼貌的等我拍完照,接着刷刷两刀把它分成了四份。

 

After politely and patiently waiting for me to snap pictures of this good-looking bird, the waiter quartered it for us in two sharp slices.

 

 


二分 Halved

 


四分 Quartered

 

 

开吃吧!Dig in!

 

 


鸡肉鹅肝慕司

 

 

我很喜欢 Diary 很酷又不失舒适的氛围,而这里简单的食物自然也是重点,但把一切圆滑串起来的是这里专业又温馨的服务。如果我住在台北,我一定会经常出现在这里。

 

 

 

Diary

地址:台北市东丰街53号

电话:(02) 2706 3553

营业时间:3:30pm~1:00am

价位:600~1,000台币/人

造访日期:2012-01-28

 

 

〉〉【Cindy的美食品赏】

 

 

文章来源:Sugared & Spiced