Beijingers, something truly unique is coming your way Thursday, December 8th at Okra 1949!
At “The Reds of the Sea Wine Dinner,” multi–award winning Chef Max Levy (Okra 1949 & Okra Hong Kong) and the artisanal wines from Le Sommelier International have dared to take on the challenge of pairing RED wines with an ALL FISH menu.
Join us for a mesmerizing evening that pushes the limits of standard food & wine pairings to make the unexpected possible.
It will be a night of eye opening revelations and a rollercoaster of new sensations for your palate, mind and soul as you journey through Chef Max Levy's 5-course menu paired with 5 world class Spanish wines for only rmb 545 (+10% service charge)! Are you in...?!
北京的小伙伴们！12月8日（周四），在Okra 1949餐厅，我们又要给您呈现一场别开生面的葡萄酒晚宴！届时，拥有诸多国际奖项头衔的大厨Max Levy，将用来自索玫烈的红葡萄酒，搭配一席全鱼宴!
通过这场晚宴，您将能感受到，只要用心，没有什么不可能。或许这场晚宴，也将为您开启一个全新的味觉体验，和视野。
如果你不想错过这次对传统酒餐搭配理念的挑战，那就赶紧预定吧！Max Levy大厨精心准备的五款以鱼为主的菜肴，配上我们的五款红葡萄酒，每位仅需545元（需加10%服务费）。
DATE丨日期
December 8th (Thursday)
12月8日(周四)
TIME丨时间
7:00 PM
晚7:00
WHERE丨餐厅
Okra 1949
ADDRESS丨地点
1949 The Hidden City, Courtyard 4, Sanlitun South, Beijing
北京市朝阳区工体北路4号院1949内
PRICE丨价格
545 RMB + 10% S.C.
545元/位 + 10%服务费
PAIRING MENU
North Korean Smoked Octopus
with organic sakurajima radish, yunnan black truffle & toasted nori
Housemade Black Sesame Ice Cream
黑芝麻冰淇淋
THE WINES
坎贝尔一号干红
Rafael Cambra Uno
100%慕合怀特，
平均树龄60年；
葡萄园土壤为石灰岩，板岩土，海拔700米；
原生态工艺；
法国橡木桶陈酿14个月
100% Monastrell
60 years old vines;
Vineyards at 700 meters above sea level, Limestone and slate soil;
ECOLOGIC
Aged for 14 months in French oak
Robert Parker: 91/100
Guia Penin: 93/100
Jancis Robinson: 16/20
慕拉干红
El Molar
歌海娜，
平均树龄20年；
葡萄园土壤为砂土，砾石土 ，海拔750米；
原生态工艺；
法国橡木桶陈酿9个月；
100% Garnacha,
20 years old vines;
Vineyards at 750 meters above sea level, Sandy Clay, Gravel soil;
ECOLOGIC
Ageing for 9 months in French oak
Robert Parker: 93+/100
Guia Penin: 94/100
Jancis Robinson: 17.5/20
阿库思干红
Acusp
100%黑比诺；
20年树龄；
葡萄园土壤为石灰石质粘土，海拔1000米；
原生态工艺；
12世纪天然石窟发酵，法国橡木桶陈酿15个月。
100% Pinot Noir,
20 years old vines;
Vineyards at 1000 meters above sea level, Calcareous and Clay soils;
ECOLOGIC
Fermentation in natural vat stones carved in the mountain from the 12th century;
Ageing for 15 months in French oak.
Robert Parker 94/100
Guia Penin 94/100
Stephen Tanzer 93/100
卡斯蒂城堡干红
Casa Castillo
100%慕合怀特，50年树龄；
石灰岩，海拔600米；
不锈钢桶发酵，法国橡木桶陈酿6个月。
100%Monastrell, 50 years old vines;
Vineyards at 600 meters above sea level, limestone soils;
Fermented in stainless steel, Aged for 6 months in French oak
Robert Parker 91/100
Stephen Tanzer 90/100
蒙克洛亚干红
Finca Moncloa
西拉，赤霞珠，狄提亚，小味儿多 ，
平均树龄30年；
葡萄园土壤为粘土，石灰石，砂土，白垩土，海拔135米；
可持续性种植；
法国橡木桶陈酿12个月
Syrah, Cabernet, Tintilla de Rota, Petit Verdot
30 years old vines;
Vineyards at 135 meters above sea level, Clay, limestone, sand, chalk soil;
SUSTAINABLE VITICULTURE;
Aged for 12 months in French oak
Jancis Robinson : 18.5/20
Okra 1949
Okra 1949 is a modern Japanese restaurant that serves Sushi, Sake & Cocktails, incorporating multi-award winning chef Max Levy’s traditional Japanese techniques with contemporary research and creative cooking philosophy. Okra is located in the historic 1949 - The Hidden City complex, occupying the second floor of the only original building in the courtyard.
Okra 1949是一家主营寿司、创意料理、清酒和鸡尾酒的日式餐厅，创办于2013年，由获得多项国际大奖的明星大厨Max Levy主理，他将日本传统的寿司工艺与创新的个人理念完美结合，创造出“健康、新鲜、合理”的寿司及料理哲学。餐厅坐落于三里屯1949院中，环境舒适温馨，体现出时尚与经典融合的日式情怀。
Okra 1949 is inspired by its namesake vegetable, okra. Max Levy, a New Orleans native, grew up eating okra there and learned to make gumbo from his grandfather before talking his way into the professional kitchen at age 12, and has never been able to leave since.
命名为“okra（秋葵）”取源于主厨Max Levy的家乡新奥尔良，秋葵是当地最具有代表性的食材，体现着主厨对家乡的依恋。Max当年从祖父那里学会的一道秋葵汤，正是这道汤开启了他的厨师之旅，12岁就正式进入专业餐厅的厨房，从那之后便再也没有离开过。
Okra 1949 was designed in collaboration by industry favorite, Sean Dix, architect Phil Dunn and Chef Max Levy, with the okra cross-section being their main inspiration. Concepts and functions of the traditional Japanese restaurant are cleverly implemented in the modern and natural decoration. All the furniture, chairs, and tables as well as the signature okra walls of Okra 1949, were exclusively designed by Dix, which gives the entire restaurant an intimate feel. There are thirty seats in the elegant main dining area, and seven seats in front of the sushi bar, where you can watch the chef’s sushi making process closely. Four seats and six booth spots are located in the relaxed lounge and bar area. Okra 1949 is the perfect place to hold high-profile events, fashionable get-togethers, business banquets, family dinners, romantic dates and girlfriends’ gatherings.
Okra 1949由著名室内设计师Sean Dix、建筑师Phil Dunn及主厨Max Levy联合设计出品，设计以秋葵为灵感，将这家日式餐厅的概念及功能实现于简洁时尚的装潢中。Okra 1949所有家具和台面均由Dix为餐厅专属定制，整个餐厅亲切自然，细节处显示着极高的生活品味。沉静高雅的正餐厅拥有30个座位，及7个寿司吧座位，可近距离观赏大厨用传统技艺制作寿司的过程。酒吧区域轻松前卫，有4个吧台座位及6个沙发座位，是举办小型活动、时尚派对、商务宴请、家庭聚餐、情侣约会、闺蜜私聊等的绝佳之地。
索玫烈国际
emilio.muedra@sommelier-intl.com
TEL
+86 132 6037 4554 Emilio
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