Enoteca’s Rebirth - Bangkok's Hidden Restaurant - Luxury Society Asia, Thailand's Best Luxury Lifestyle Business Community Website/Blog

Located on Sukhumvit Soi 27, this restaurant has been an active and successful player on the Bangkok dining scene since Nicola Bonazza opened it in his Dad’s garden in December 2004.

From now until 15^thOctober are presenting their new menu “Tu vuo’ fa’ l’Americano’ – which translates into English ‘You wanna be American’ .

It was inspired by the swing jazz classic sung in the Neapolitan language by Italian singer Renata Caroline which was written in collaboration with Nicola ‘Nisa’ Salemo back in 1956.

The theme of their special menu presents classical Italian dishes to play tricks on preconceived idea of Italian Stereotypical meals.

To start a liquid bruschetta and Caesar Salad. They have taken a real Italian classic bruschetta and re-presented it in a liquid form. Tomato water seasoned with oil basil and garlic and bread croutons served in a spoon. Caesar Salad does come from Italy. It was created in Mexico by an Italian chef. Enoteca’s interpretation is served with deep-fried chicken skin with a Parmesan rich mayonnaise sauce and dried speck ham.

It virtually impossible to find meatballs with Spaghetti in Italy yet its perceived as an Italian classic. The Enoteca version uses wagyu beef and mortadella to make the meatballs. The spaghetti in a tomato sauce reduction resulting in a tasty tomato like paste. Its garnished with deep-fried spaghetti twirls.

Eggplant Parmesan is a very classic Italian dish found almost anywhere in the world. Enoteca has chosen to deconstruct the dish. They cook the eggplant with a different technique, the tomatoes are made to have a different consistency, as well as a sauce, which is dried confit and tomato powder dressed on the side of the plate with Parmesan cheese as chips and foam.

Looking for Alfredo “If I catch him” presents the Roman spaghetti classic of sheep’s and black pepper in a very modern way. They take extraction of pecorino (sheep’s cheese from Rome). The pasta is cooked in a broth making it more flavoursome without needing to add excesses of cheese. It’s garnished with a dressing of milk and cheese reduction on top. Chicken Party is more American or Australian/ American that true Italian.

The Enoteca interpretation is a roll made using the finest chicken from Bresse in France. Inside the rolled meat is ground and filtered chicken meat. Its cooked sous vide for 30 minutes and served with dried Parma ham, Toma cheese from Piedmont.

Tiramisu dell’enoteca

“This it is one of our signature dishes since 2009” – Nicola Bonazza

The menu reflects Nicola Bonazza’s depth of knowledge of Italian cuisine to represent a dish with his special twist to make it better and more interesting than the original.