Bacchus

Bacchus is located at the Ruamrudee Village and a convenient walk from the Ploenchit BTS Skytrain station. It offers plenty of reserved and standard parking.

The restaurant offers four floors of great dining and an evening of fun. The first floor has a well stocked bar housing an unbelievable selection of drink, including a nice list of Japanese Saki and Japanese Whiskey. The wine cellar, visible to guests, offers a vast selection free world wines as well as more than a hundred each from France and Italy, making it one of the best selections of wine in any free standing restaurant in the city. The second floor offers dining and a lounge area with a DJ deck with some nicely spaced tables while the third and fourth levels become even more relaxing with places to socialize or enjoy a private room. The top floor is the most fun, having an expansive tatami-style bed for you and your friends to get funky and playful, while enjoying your favorite drink. It also has a glass floor to view the third level of the restaurant. It is best, of course, to reserve the private rooms on the 3rd or 4th floor well in advance for your party or large group.

The food is often described as Italian, Japanese, and even French fusion, as there are innovative touches in some dishes that makes them purely Japanese or Italian while others combine the ingredients of the East and West to make a sumptuous Fusion or International dish.

The menu isn't huge but offers an adequate choice of items with a list of almost 20 tapas & 20 appetisers, soup, meat, seafood, pastas, risotto, and desserts.

This was our second trip to Bacchus and while we enjoyed some delicious International fusion-style dishes on our first visit, we were happy to return to enjoy some of the Italian choices on the menu and I chose to invite a NY food critic and friend of ours, Carl Caruso who was visiting Asia for about a week, to join us for an evening at Bacchus.

We started the meal with the Mixed Bacchus Appetizer, an array of parma ham and melon, aubergine, sauteed mushrooms, some grilled mussels, a bit of salumi, norwegian salmon, and cheese & crackers. It was a great way to start our meal. We chose to indulge in the selection of wine by the glass (they have about 12 different choices) and we changed our wine selection with each different dish of food. Next up, the Gnocchi Tris, a medley of three different types of Gnocchi, which was a hit with all three of us. We enjoyed a pizza covered with Smoked Norwegian Salmon and a bit of crushed capers. The salmon was especially fresh and the pie was prepared to perfection with a crust just slightly browned and just the right amount of sauce. The next dish was Homemade Ravioli Ricotta & Spinach and my friend Carl said he was reminded by this dish of the great taste of eating similar fresh ravioli at his grandmothers home in Padua, commonly called Padoza, which is only a short train ride south of Venice but the proof would be in our last main course, the Ossobuco Milanese with Tagliatelle. Carl told me that it is not easy to get Ossobucco to taste just right but its a common treat in his northern roots of Italy. He also stated that there seems to be millions of varieties of Ossobuco (with and without tomato) and much of Ossobuco alla Milanese - the main difference is whether it is served with rice. So, I asked him what he thought of what we were served as I enjoyed it being served with fresh tagliatelle. Carl said the ossobucco was superb and that he was sure his grandmother must be in the kitchen as the food tasted that authentic. I was pleased as my wife and I had enjoyed the food and I was glad that my friend was pleasantly surprised as well. To complete our meal, my wife and I chose to share the Amaretto Cheescake while Carl selected the Pannacotta. We had enjoyed the cheesecake on our last visit and we again were not disappointed with the taste while Carl was equally impressed with the authentic Panncotta that he told us was just like what he had been served countless times since he was a child. Overall, the meal was great and every bit as good as what we enjoyed during our first visit so we decided to return next time to enjoy some fusion dishes along with some of Bacchus tempting Japanese cuisine.

Pan-fried Chicken Salad

Fettucini Oxtail ragu

Risotto Mushroom & Grilled Duck Breast
Linguini with Scallops & Japanese Mushrooms with White Wine Sauce