La Baita Italian Restaurant & Bar (已結業)

近年出席飯局多了,食友間的感情亦加深不少,就趁素素豬生日飯局,由另一食友南瓜發辦,找來意式餐廳做壽. 雖然是日大雨,但依然有十五位好友出席,排排坐西式長檯,加上柔和的燭光下,既熱鬧又高興. 先品嚐店方提供的香草麵包及芝士條,前者芳香軟熟,後者脆卜卜,用來等人時頂頂肚又幾好喎! 而菜單是早已同店方傾好. La Baita Menuolentina conditaSoft polenta with smoked ricotta cheese and sauteed pork cheek(香煎豬面頰配煙燻Ricotta芝士伴玉米麵糊)玉米麵糊即是粟米麵糊,老實說是不敢恭維,粟米味太輕柔,而且質感又粗糙,極像囝囝所食的糊仔, 煙燻Ricotta芝士味道反而更強烈,可能豬面頰偏咸,其他配搭相對地較淡口用作平衡吧! 另一道前菜是Calameretti con pomodoro piccanteBaby squid with spicy tomato sauce(辣番茄醬煮小魷魚)雖然自已沒點這道菜,幸好有茶兄毫不介意,讓小弟試試,相比起前者是對辦得多了,魷魚仔新鮮彈牙,份量又不少,蕃茄醬加入了辣椒

oct 28, 10嚟lunch,2人叫咗 : 1) bread basket (free)-仍舊慷慨嘅麵包籃-有香草focaccia,grissini同薄脆片-另伴以3種唔同嘅paste+牛油-好味 2) express lunch (hk$98)i) romaine lettuce w/crispy pancetta-很新鮮的romaine,很脆身-配埋肉碎,幫個沙律補充番個鹹味ii) pizza w/parma ham and rucola-很薄的pizza,可惜涼得太快了iii) hot lemon tea-本來叫熱檸水,但來了熱檸茶,算啦,照飲-不過得1片薄檸檬,未免太少了3) 友人2 courses (hk$128)i) zucchini cream soup-個湯味道唔會好清,多得個上湯夠味ii) risotto with pigeon and red wine-初時見到d飯咁肥大..........以為煮得好腍-入口就知諗錯晒.......少有食到嘅有咬口,手法好西方-而隻鴿........我又以為會煎得過熟-但1切落去時就知道估錯咗-好嫩,好易切,不過只喺好剛剛熟,所

樓友訂了此餐廳為小妹慶生, 實在感激, 在此謝過~我們訂了7pm, 一行6人。環顧四周, 餐廳並不細, 但只得3, 4 張枱, 到我們離開時, 9:30已只得我們一張枱, 有點冷清。唔o係open rice找都不會識來。但侍應服務周到, 不時換碟。食物方面, 也不錯, 最impressed就係侍應問我地要唔要芝士粉後, 佢真係拿一大磚芝士在我們面前磨碎, 好有誠意呀~ 我們先點了些前菜同juice, 吞拿魚他他及 粟米"糊仔"+豬面青。個吞拿魚他他好好味, 本人都幾鍾意魚生, 而呢個仲加了少許芒果"吊"味, 整體感覺好referesing~ 但係個粟米"糊仔"就有d騎... 好似食緊無味的粒粒麥皮咁... 感覺好早餐... 唔係好得wor 其他食物都ok~ 我地仲叫左個 意大利辣肉腸蘑菇pizza, 個批底做得幾薄幾脆, 但唔燶~ good! 之後叫左個 意大利雲吞stuffed with牛膝肉, 其實個味道係ok既, 不過好少食d咁大粒的rivioli, 佢個size同平時的水餃差不多, 本人麻麻地食水餃, 所以呢粒野拿唔到高分 同埋平時有好多汁 or/ 湯浸住架嘛, 佢而家係

18-9-2010收工到灣仔食 lunch, 想去的 Le Mieux Bistro full 咗, 兜兜轉轉嚟到路過 N 次又講咗 N 世話要試, 但從未嚟過的呢間意大利餐廳. 叫了兩份 set lunch share 食, 不過唔知係我哋叫錯嘢還是點, 整體係覺得麻麻哋好食:-Table bread 勁大籃, 另奉上 tomato paste, vinegar 及 pesto 牛油... grissini 脆口鬆化; 而賣相如「牆紙」的扁撻撻 crispbread (?) 就帶淡淡的 sundried tomato 味; grissini 就乾乾的, 唔鬆唔軟, 反而帶點彈口 旁邊 sauce 只有軟身 pesto butter 較可取, 雖然 pesto 味淡淡的; 其餘兩款質地杰撻撻, vinegar 直程有「蠔油」feel Tomato paste 味道就太「濃縮」了, 蕃茄還是新鮮的啱口味.Starter #1 Romaine lettuce with crispy pancetta: 羅馬生菜搣至細細塊, pancetta 亦極脆口鹹香, 連 cherry

前年在九龍城泰式燒王,上年UCC+Steakhouse心太軟,今年替友人素素慶祝生日之地點,在灣仔皇后大道東的"La Baita".事前聽聞過此店的一點背景,老闆是澳洲人,本來是賣餐酒,後來開設一間賣北部意大利菜的餐廳.無論東南西北,籠統一點說,還是意大利菜.除非你真的很喜歡吃,對飲食知識有無盡的渴求,否則就不必去深究.餐廳間格是前吧後廳,一入門口全是高座高檯,給客人喝兩杯,而內裏則是進餐區.環境闊落,是夜我們一共十五人,店方安排我們坐在底下的房內,此房可供四十人開派對.好了,菜式方面,事前曾想過,不如同之前一大班人吃西餐一樣,吃得casual一點,叫幾個頭盤,主菜兜亂吃.但今次有十五人,人多手腳亂,不如直接吃個套餐算.經過與店方相討之後,是晚的陣式,是一個四道菜晚餐.頭盤,意粉,主菜,甜品.除甜品之外,其他部份二揀一.在選菜方面,盡量照顧在座朋友的需要.既然老闆賣開酒,餐廳的藏酒量,不能說不豐富.但在座大多人,也不好杯中物.如果自行帶酒來,每支收$198開瓶費.假若自行帶酒來,而又會在餐廳點餐酒,或許會免卻開瓶費,其他大多餐廳/菜館,也是如此.北部天氣比較冷,好些菜式偏向"重口味".

朋友生日想食意大利菜，要就佢灣仔收工。之前行過呢間餐廳見佢環境不錯，set dinner又唔貴咪試下。吞拿魚沙律: 將吞拿魚外面輕煎,裡面仲係生,似刺身，good！凍肉盤伴: Ok la煙肉蘑菇汁意大利麵: Waitress 推介話係home made意大利麵，食落真係有驚喜wor，值得推介！波士頓龍蝦意大利飯: 意大利飯口感一流，good！三文魚扒: 好香魚油香好重，good！不過已經好飽，食唔晒！激死羊扒: 我唔食羊，所以無試。朋友話ok！甜品: 雖然細細件，有3款咁多。有水準既意大利餐廳，食物、服務都唔錯。食意大利菜又多一個選擇！

“The location of this place is easily recognized, I passed by QRE every day. Thought I should give it a try for relaxing dinner.The brick wall and lighting feels bit museumy but I was easily settled in by homey service and atmosphere. We ordered Soft polenta with speck, and cheese, the waitress explained the best way to it, it almost like eating Chinese Jok(Congee) Polenta cooked and servedIn quite different way, it was quite likable perfect to smoothen and open your appetite. As for pasta, Bigo

Read a very positive Italian food review, thought be good to give La Baita a try.A very impolite woman answered the phone with attitude when we made a reservation for a family dinner.The receptionist bought us to a wrong table, only noticed with we see our family already sitting at the other corner.Wine selection was good, and the male manager was ok; then comes the female Chinese waitress, trying very hard to speak in English, but insist using English even when we asked if she doesn't speak Ca

我自己好少食午餐食得咁豪，不過老細請就冇所謂，嘻,可以寫D高級餐廳的食評。間鋪都幾高貴，感覺舒服。Order 了粗麵配燴鴨肉,聽講佢地D意大利粉係自家製，好似比一D意大利粉粗，入口軟身，麵條幾煙韌,口感不錯。免治鴨肉，紅酒雜菜鴨汁，味道好濃!因為同老細食午餐,不便拍照,下次,如果有機會,一定再去。

La Baita is opened by the Italian Owner of a small Italian Wine Shop just around the corner from here, a shop where I have bought some wines before even La Baita opened... upon hearing news that La Baita has employed Executive Chef Francesco Bettoli to cook Northern Italian cuisine, and often seeing this shop riding on Bus #10, I was so keen to give it a try.... (I think I gave that Italian quota for Sabatini and 8 1/2 Otto e Mezzo back then)So a Happy Hour drink was my make shift solution to

I’m a super fan of Italian food & so my friends picked this restaurant for my birthday celebration.It was a Sunday evening but the restaurant was not so crowd.The environment was warm & comfy. It’s a good place for lovers.We started our dinner with a sip of Prosecco, followed by:-Bread basket, complemented with garlic butter, aceto balsamic and tomato puree > the aceto balsamic is fantastic. I wished I can eat more but I need to reserve some room for the coming dishes.Soft polenta with smoke

I had a lunch with friends at la Baita, and before going I checked first other reviews to have an idea ... I told myself it looks good! But....not that muchI took a set lunch (summer express lunch 88hdk+ tax) and choose :- Romaine lettuce with crispy pancettaThis starter was not good a all, the salad looked industrial (like in Mc Donald's burgers..) and same for the french dressing ... - Spaghetti with garlic , extra virgin olive oil and chiliSo disappointing again! Spaghetti were almost dry and

是友人睇了雜誌介紹而黎，吸引的係自製意粉。店地方夠大，前部份做吧，後部份做餐廳。是夜人不多，幾乎包場，環境氣氛是不俗的。menu選擇不多，一張個睇哂，反而wine list 較為豐富，選擇也不少呢。胃口持續不濟，吃不多，3個人只叫了五款試下。先黎麵包，不熱不暖，香草包鬆軟非常，份量亦多，算是食得過的餐前包。前菜要的係魷魚仔，蕃茄汁濃郁香甜，夠哂開胃，睇menu話係香辣蕃茄的，丁點兒辣味也吃不到。牛膝雲吞係另一道菜，用一隻大圓碟上枱，賣相真係扣哂分，感覺整碟菜好似分剩幾隻禁樣。講返食物，牛膝味濃，餡夠多，大隻。牛肝菌意大利腸比薩，牛肝菌夠香，比薩薄身，餅皮軟身，邊多點脆會更好，不過是有驚喜的一道菜。 米蘭牛仔扒，吉列牛扒一大塊，牛扒經打過的，軟腍可口，吉列牛始終少有，做得不錯。是為意粉以來，要的是燴鴨肉自製粗麵，粗麵食落似油麵既感覺，好有咬口，非常煙韌，很不錯既自家製意粉，意粉煮得夠乾身唔腍，配燴鴨肉很不錯，份量較少，適合今日胃口不佳既我。服務是不錯的，環境是不錯的，唔計酒每人也是三百元，不貴。大道東一連開了幾間西餐，這間人氣稍遜。這裡的自製意粉真的不錯，加油。

見最近男友成日都寫食評，等我都試下先~今晚約左幾個sis 食飯，佢地話lunch試過呢間唔錯，所以就決定o黎呢度食。Zoe 遲到，所以我同Mandy就o係bar 呆等，試左杯house red，個bartender話係意大利酒o黎既，都幾易入口，fruity,之後等埋zoe就入去餐廳入面，環境唔錯丫，擺設都好靚~ 係地板差左少少...我地試左- 小魷魚，很惹味，魷魚都好新鮮，做前菜啱啱好~- 當然有最愛既生牛肉 ~ 個dressing幾特別，甜甜地，o的牛肉都好juicy- 叫左個signature dish，牛仔膝雲吞，份量少左d，不過我地幾個女仔都ok，入面牛仔膝餡好好味，雲吞皮係自製既，所以主觀地覺得係好過其他餐廳~ 哈哈- 最後叫左個煙燻火腿pizza，勁多餡，即刻用roadshow教既傳統摺疊食法拎起，一摺就feel倒個pizza 好crispy，真係激讚個侍應好貼心咁介紹佢地o的酒，幫我地做food pairing，不過頭先o係bar 飲左一杯，所以下次先啦~p.s. 食唔落甜品，下次帶埋bf o黎先得!

This restaurant was recommended by my friend who has been.When I first set foot into the restaurant, the environment and setting was impressive.First of all, they asked us if we wanted still or sparkling, 3 of us wanted still, and they actually opened 3 bottles of still water! Seriously, this is the first restaurant that would ever do that, other restaurants would open 1 at a time until it was all served- didn't really appreciate that.Secondly, they served us a bread basket, but the bread were o