The Beefbar restaurant brand made its Caribbean debut at the Hotel Barriere Le Carl Gustaf on St. Barts, which reopened in November following its seasonal closure.
Starting with a location in Monaco nearly 20 years ago, Beefbar offers meats including American and Australian black angus and Japanese wagyu and Kobe beef. Beefbar also offers Kobe prosciutto, an exclusive Beefbar menu item developed by founder Riccardo Giradu, as well as seafood and Redefine Meat plant-based options. Signature dishes include the Bao Bun (Korean buns, smoked Kobe beef and Jasmine tea), Gyozas (Kobe beef and chorizo dumplings served with a jalapeno-vinegar sauce) and Wagyu Bolognese (pappardelle pasta with a homemade Wagyu beef ragu and 101-month-matured parmesan cheese).
Beefbar joins restaurants Fouquet’s by Pierre Gagnaire and Shellona at the luxury resort, which offers 21 rooms, suites and bungalows and sits on a hill above the port of Gustavia, the capital of St. Barts.
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