Wuhan's cuisine is very integrated, not only bringing together the cuisines of many cities in China, but also the cuisines of Western countries. However, although there are a large number of Western restaurants, the level is miscellaneous but not sophisticated, and the products of many restaurants are not satisfactory. Damiano's Italian Restaurant is one of the best Western cuisines in Wuhan, where diners can taste the best Western dishes in Wuhan.
Damiano belongs to Hyatt Regency Wuhan Optics Valley, which is a five-star hotel owned by the well-known hotel giant Hyatt Group, and is in the same vein as Park Hyatt and Grand Hyatt. The western restaurants under several brand hotels also have certain similarities in the production of meals. Chef Jacky has been engaged in Western cuisine for many years, having worked at the Grand Hyatt Taipei for 12 years, preparing for the opening of Mandarin Oriental Taipei.
The bread basket includes three types of bread baskets: original focaccia, bacon focaccia and Grissini baguette. Widely regarded as the bread of the Ligurian region of Italy, Focaccia is a salty and fluffy bread with pickled olives and nuts, accompanied by olive oil and balsamic vinegar. Grissini baguettes are especially rare in Wuhan Western restaurants, and their shape is no different from the common finger cakes, so many diners mistake them for "Italian biscuits". In fact, this brughetti stick originated in Turin, Italy, and was originally baked by bakers using a variety of leftover dough, so it is much smaller than a regular bread. Damiano's Grissini is slender and golden, and the surface is brushed with olive oil and sesame seeds before baking, which guarantees that the bread is crispy and not hard.
Thin-cut veal is cooked at a low temperature, each slice of beef is cooked to a delicate and soft finish, and served with a rich tuna sauce and a refreshing tart pomegranate, making it the perfect choice for appetizers. The main course is a variety of meats, and the restaurant serves three different grades of Angus beef, Australian M6 Wagyu beef and Australian Angus beef tenderloin, with stable doneness, and simply served with sea salt and black pepper to maximize the original flavor of the beef. In addition to steak, there are as many as 20 other main dishes such as Boston lobster, oven-grilled cod, lamb ribs, and braised veal knee, which is far more abundant than other hotel restaurants.
Originating in the 13th and 14th centuries AD, pasta has a long history, with dozens of noodle shapes alone. Damiano's pasta ingredients are handmade and dried by the chef the night before. From the perspective of the volume of noodles, pasta such as thin noodles and small straight noodles are narrow and thin, which is suitable for pairing with light and thin pasta sauce to avoid water absorption and soluble paste. That's why the traditional capona sauce is topped with lobster to create the signature Boston Lobster Angel Spaghetti. Pasta such as flat flat, lasagna and lasagna are large enough to suit a rich sauce to ensure full flavor, so Damiano mixes them with cream, beef sauce, tomato and meat sauce with the corresponding minced meat.
Dessert is the best expression of Chef Jacky's creativity. The crème brûlée is frozen to 6 minutes, with a creamy aroma and fine crushed ice residues in the mouth. The texture of the tiramisu is light, and the usual base shortbread is pulled out and placed on the rim of the cup, which makes the combination more free. The lava cake is filled with Lübeck black and has a soft and smooth mouthfeel. The taste of Bai Qiao Mousse is sweet and greasy, and the chef uses raspberry jam to drizzle the dough to neutralize it with fresh fruit acid, which is a good dish for the meal.
The name Damiano comes from Milan's famous fashion avenue Via San Damiano. The interior of the restaurant is also stylish, with warm copper, butterfly marble walls and bronze bricks to create a deep sensory experience. The service level of the restaurant is not bad, the service staff is polite and thoughtful, and the diners will be asked about their dining feelings when they withdraw the dishes, but they have little understanding of the dishes, and the introduction or recommendation of the dishes is not professional enough, and 15% of the service fee will be charged in addition to the meal fee.
