Flower．Meat．Wine花彘醺
Hours / 營業時間
Weekday 平日5:30 pm – 1 am；Weekend 週末 5:30 pm – 3 am
02-2777-1479
No. 8 Alley 15 Lane 345 Section 4 Ren-Ai Road Taipei 台北市仁愛路四段345巷15弄8號（near Yan-Ji Street 近延吉街)
Credit Cards Accepted / 10% Service Charge 可刷卡 / 一成服務費
www.wretch.cc/blog/fpd0524
After working at a Japanese tavern for several years, Xiao-Yu and a friend decided to start their own. At the age of 25 they’ve come up with a business model that will guarantee success. Everyday they offer five seasonal dishes that are off the menu and every week they introduce at least three new plates. And they send out text messages through mobile phones to customers, informing them about promotions and new dishes and inviting patrons to come back soon. Most importantly their portion is generous and pricing is only two third of their competitors within the same district. The most impressive characteristic about Flower．Meat．Wine is that the waitresses wear Japanese kimono running in-between tables and treating everyone like old friends.
Seared beef carpaccio (260NT) with a secret dipping sauce is the all-time favorite for the pride of Taiwan, Wang Chien-Ming of the New York Yankees. My personal favorite is spicy tuna tartar (260NT) which is a new way to enjoy tuna sashimi - without wasabi or soy sauce and it’s spicy hot. Stir-fried king oyster mushrooms (180NT) is a perfect side dish for drinking. A feel-good dish after you have a drink or two is seafood hot pot (480NT). It contains no MSG and the broth is made of chicken stock and fresh milk. It’s truly comfort food that is just what you need after a long day at work.
兩個72年次小女生在居酒屋工作多年後決定創業，小妤和好友對於經營花彘醺有一套的商業哲學。每天提供五道時令菜色，每週研發至少三樣新料理並以簡訊通知新菜上市並邀請客人光臨，份量大而且價位只有其他同性質餐廳的三分之二，最與眾不同的是她們把客人當朋友，穿上傳統和服穿梭在桌椅之間服務。
招牌生牛肉﹙260元﹚是台灣之光王建民的最愛，淋上獨家配方的醬汁，這是必點的！韓風辣味鮪魚塔﹙260元﹚將生魚片的吃法改良，不需芥末也不沾醬油，微辣的口味是我個人最愛！花香醬炒杏鮑菇﹙180元﹚是適合下酒的小菜。鮮奶起司海鮮鍋﹙480元﹚不加味素，由林鳳營鮮奶、雞骨高湯熬煮，美容養顏，尤其酒下肚之後，喝點熱湯是很舒服的。花彘醺的裝潢華麗，是小妤和夥伴一點一滴打造的，把清酒空瓶當裝置藝術擺設在玄關，菜單像是一幅古代詩卷。下班後大家相約在花彘醺吃吃喝喝，放鬆一下！
