The RCC: Where Kitsch, Red Capitalist Ideals and Good Food Come Together

Red Capital Club
No. 66 Dongsi Jiutiao
Dongcheng District
100007 Beijing, China
+86 10 8401 6152
www.redcapitalclub.com.cn

I won't pretend that this is a place to get the most authentic Chinese food in Beijing. Is it touristy? Yes. Is it expensive by Chinese standards? Of course. Is it fun? You bet! And, of course, they happily accommodate vegetarians.

Tucked in an old hutong alleyway it's easy to miss the Red Capital Club. There's no sign, but there is a vintage limo that used to be used by Chairman Mao's wife parked out front.

You enter into a quaintly preserved courtyard home. The lounge is the first stop. It is filled with 1950-70s kitsch, but also memorabilia such as two sofas that were used by Marshal Lin Biao, who died in a "plane crash" after an apparent failed coup to oust Mao. Drinks are served in the lounge, with the Cuba Libre seeming most appropriate, although there is a large selection of signature and standard cocktails along with a good selection of local and international wines by the glass or bottle. In the lounge, you are presented with the dinner menu and place your order while relaxing and taking in all the trinkets and photos.

Once the first course is ready, you are moved into a dining room, adorned with yet more pieces from the Communist Revolution. Each plate is adorned with figures delicately carved from vegetables. The waiter explained this was how dishes were served to Mao.

The first course (above) was shredded bean curd skins tossed with chili peppers. This was the highlight of the meal, with its subtle, noodle-like flavor, yet just different enough to seem quite unique. I'd not seen this elsewhere.

The winter soup was a nice hot-and-sour soup. There was nothing unusual about it, but it was well prepared. Vegetable spring rolls (below) were nicely done, and obviously house made. They came with a mild soy-based sauce and a mild chili dip.

Asparagus was fanned out on a plate like so many peacock feathers. These were steamed to a nice al dente and garnished with carrots and lotus. These were simple and well-prepared.

The hot-and-sour bean curd (above) was rather unusual. Tofu cubes were flash fried to give a crispy skin and a soft interior, almost like the texture of roasted marshmallows. These were quite tasty.

Overall the food was well prepared, with several of the dishes being unique. All the dishes were artfully presented. Red Capital Club offers good food in a fun and attractive setting. It definitely makes for an enjoyable evening.

Post Ranch Inn's Sierra Mar: Breathtaking Views, Pleasing Food

Sierra Mar
Post Ranch Inn
Highway 1
Big Sur, CA 93920
831-667-2800
www.postranchinn.com

The views at Sierra Mar restaurant at Post Ranch Inn (below) are so spectacular it's easy to overlook the food, but it's just about as delightful.

The restaurant at the widely acclaimed inn, known for its organic architecture and far-reaching ocean vistas, offers a four-course fixed-price dinner menu for $105 a person. There are about four options for each course, including one or two vegetarian choices. Those with smaller appetites can order a la carte.

Dinner began with a trio of artichoke hearts (above), each uniquely prepared. One was pureed and mousse like; another thinly sliced like pasta ribbons and complemented with morel mushrooms; and the third was in a truffle vinaigrette with garlic crumbs. All three preparations were done very well. Each one flaunted the variation in flavor that creative preparation can showcase, and each was sized to leave you wanting just a bit more, but by the third it was a good sized appetizer.

The soy-braised Shiitake mushroom salad (above) was an interesting melange of ingredients, including mango, water chestnuts and cashews. The individual parts didn't seem to coalesce into a complementary blending of flavors, yet this worked surprisingly well as each ingredient stood on its own and was overall quite tasty.

The mushroom stroganoff (above) featured freshly made noodles with a generous amount of morel mushrooms and fresh-shelled peas, making for rich texture and flavors. The mushrooms soaked up the sauce to give a nice flavor with each bite.

Service was friendly, but relaxed and on the slow side. Courses didn't quite flow as they should have.

The wine list is large with an ample selection in a wide variety of prices.

Overall, Sierra Mar is a delight for dinner. To enjoy the view, be sure to make a reservation prior to sunset.