Braci

ITALIAN serial-restaurateur Beppe De Vito has struck again, this time with a modern Italian restaurant and rooftop bar in Boat Quay named Braci, which means "ember" in Italian.

Its menu is inspired by charcoal, and this is the main cooking method used in the restaurant's kitchen, which features a Josper oven and a shichirin grill.

For instance, the Piedmontese Beef Rib Steak (S$138 for 1kg, serves two) is oven-grilled at 350 degrees Celcius, while the Pork Cheek (S$68, serves two) is slow-cooked for four hours before it's finished off over the charcoal.

Of course, an Italian restaurant has to have its staple of pastas, and Braci's offerings include a homemade Tagliolini (S$38) with red prawn tartare and baeri caviar.

And for the undecided diner, perhaps the five-course omakase Surprise Menu (S$100) featuring highlights from the a la carte selection might be the way to go.