Beccofino

In Thong Lor, in a white building near soi 4, one can't miss the "Beccofino" sign out front. Inside, you'll find a small but sleak wine bar in dark wood with black leather couches. As you enter the dining room, there's white brick and glass walls with an open oven in the middle. Much of the interior is made of copper and there are three private rooms that can be combined into one large meeting room.

Beccofino is an Italian expression for "fine palette". The restaurant was opened as a dream of one of the owners, Mr Angelo Rotolli, the executive chef and heart of the operation. The other primary influence, another partner, is Mr Kit Marshal from California. While the restaurant sits in an area that seems to be fast becoming another Little Italy with Italian eateries cropping up all over the Thong Lor area, we asked Mr Rotolli what the factors are that make this restaurant different or better than most others in the area. He thought for a moment and replied, "We concentrate on simple and basic food with an emphasis on fresh top quality ingredients, the timing and the balance of textures and flavors". Most importantly what is often left out when we ask most quality Italian chefs this question, is the word "authenticity". Mr Angelo explains that there is nothing in his food that can't be found in Northern Italy. Quality ingredients with proper preparation that makes all the difference.

Now it was time to try some of their dishes of fine Italian cuisine. The menu includes at least 7 appetizers, 5 soups, 8 pastas, 3 risottos, 4 choices of salad, 9 types of pizza, 4 grilled meat dishes, 4 types of fish and 4 meat selections. There were four of us dining and we decided to mix and match many dishes and to share them all. We started with the Beccofino fancy Appetizer Platter and also chose the Summer Salad with artichokes, olives, farm cheese, mozzarella and asparagus. Both were delicious and were a good prelude to our main course. By the time we got to the main courses we were on our second bottle of Italian red and as expected, the selection is mostly quality Italian, but also includes some free world varietals. Our food arrived and first up was pan-fried seabass with asparagus gratin and saffron cream sauce. I have to say, they got this one spot on! The fish was succulent with its light crispy skin and perfectly tender meat. Of course, we had to try some risotto, so we selected the Red Wine Risotto with Goose Liver and it was delicious. Our next main course was the Breaded Veal Milanese with greens and a balsamic dressing. The veal was very good but I am more of a fan of the typical herb crust and the veal was also lacking a good quality gravy. Our pasta dish was Fettucini with Porcini Mushrooms at 350 baht, reasonably priced, and the dish was a favorite with the group. We added a pizza in the mix with toppings of Parma ham and rocket leaves. The toppings were deliciously Italian. The pizza had a perfectly thin-crust but it was a bit too burnt. Unfortunately, all four of us gals ate more than our lady-like portions, halting any chance to indulge in any dessert on this trip.

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Salmon alla griglia
Red wine risotto with goose liver
Fettuccini with porcini mushrooms.
Crab meat timbale with avacado, tomato & balsamic dressing

Dress:Smart Casual
Set Meals: No
Buffets: No
Vegetarian Dishes:Yes
Use Of MSG: No
Smoking Area: No
Free Water: No
Corkage:
Mobile Phones: Yes

Accepts Major Credit Cards