The Grappa Ristorante Italiano and Wine Bar, adjoining the Woodlands Suites on Soi 22 Naklua (just before the Woodlands Hotel), is now 16 months old, and the Dining Out Team was interested to see just how it was doing a year after our initial review.
With more than adequate parking outside, plus covered parking underneath the restaurant, this is an easy venue to visit, and with security personnel, it is also a safe venue to leave your car.
The restaurant has an ultra-modern air to it, with glass walls everywhere, even between one of the dining areas and the kitchen itself. You really can watch the chefs prepare your food. There is also a show cellar for the wines, complete with a sit-up bar, though the temperature-controlled main cellar is in the basement. As well as the air-conditioned central dining area there is also one overlooking the Woodlands Suites swimming pool, and another overlooking Soi 22.
We began by perusing the wine menu, in which the bulk of the wines, both red and white, are Italian, though there are representatives from all major wine producers, including some Thai wines. The house wines are also Italian and at B. 1,000 for a bottle, not expensive. We decided on the house red, which was a nicely rounded Merlot. Good quaffing.
There are two menus, one English with Thai subtitles, and one Thai with English subtitles. The Thai choices are enough, without being abundant, and generally in the B. 150-210 range.
The English menu starts with antipasti (B. 150-360) followed by soups (B. 180-220) including a very interesting mussel soup with saffron and herb croutons.
Next up is a choice of risotto dishes (B. 220-310) and then a cleverly done page of pastas, with pictures of the various pastas, followed by the list of the different sauces you can have to go with your choice of pasta. These are all in the range of B. 240-280.
Pizzas are next, with small and large servings (B. 180-350) including a seafood pizza with hot basil and chili, which would be a favorite for Thai diners, I am sure.
Finally there are some items loosely called “Mains” (B. 310-780) with an imported Australian beef at the top end, reflecting the costs in importation.
We began with the Doppio Antipasto misto alla grappa plate, which came as a double (B. 360) to be shared. At the same time we were given a plate of very hot bread rolls, baked in the La Baguette Bakery, another of the Woodlands outlets.
This was followed by an excellent (and hot) minestrone soup and then the snow fish medallions, which came presented as a tower, interlaced with potato slices.
As our final tasting we had ordered a small four cheeses pizza, and even “small” is quite large. This was superbly flavored with the four cheeses being mozzarella, gorgonzola, ricotta and taleggio (one of the oldest soft cheeses in the world).
Grappa had presented us with a wonderful meal, with some equally wonderful flavors. As befits any restaurant with aspirations of fine dining, the plates were all pre-warmed and the service personnel attentive, without being obtrusive. It was difficult for us to decide on the dish of the evening, but for me, the four cheese pizza was probably the best pizza I have had for a very long time, and for Madame, the antipasti and salad with its numerous ingredients and the balsamico tossed salad was the narrow winner.
Grappa is a restaurant in which to relax and linger over your meal. You are not hassled by the service personnel and relaxed dining does mean that you can take your time to savor the tastes and textures. The prices are very moderate, and quite frankly, this was one of the best ‘all-round’ meals we have had for a while. It is certainly on a par with the accepted top restaurants in Pattaya and is deserving of your custom. Highly recommended. Do go!
Grappa Ristorante Italiano and Wine Bar, Woodlands Suites, Soi 22 Pattaya Naklua Road, tel 038 052 299, email [email protected]. Open seven days from 6.30 a.m. for breakfast for the guests in the Woodlands Suites, and then through till 11 p.m. Secure parking alongside and underneath Woodlands Suites..

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Garlic Chicken Stir-fry

Garlic is one of the most adaptable ingredients in the home cook’s kitchen. This recipe calls for two cloves of garlic, but if you have some ‘garlicky’ guests you can add another two, but remember you also increase the spiciness of the dish. The real secret is in the preparation, and allowing yourself enough time for the chicken to stay in the marinade for a couple of hours before stir-frying.

Ingredients                          Serves 4 Chicken breast, boneless, skinless, cut into strips          500 gm Garlic minced                        2 cloves Soy sauce                             60 ml Water                                   60 ml Honey                                   60 ml Vegetable oil                         2 tbspns Cornstarch                           1 tbspn Green onions chopped          4 tbspns

Cooking Method
Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and pepper. Stir chicken pieces into marinade and mix to coat. Place in Zip-lock bag and refrigerate at least two hours, turning over once or twice.
In the wok, heat remaining oil. Using slotted spoon, transfer chicken to wok and stir-fry for about five minutes. Add marinade that was left; continue to cook and stir for about 30 seconds until thickened. Place on serving dish. Garnish with green onion. Serve with snow peas, if desired.