Published on : Tuesday, January 17, 2017
After launching in 2015, Italics took the taste-buds of Bangkok by storm with its no-shortcuts approach to authentic Italian cuisine; now with a new weekly line-up of flavours the restaurant extends its reach to bring top quality dining experiences from around the world to the menu in the Thai capital.
On Mondays from 5pm onwards, the restaurant will transform into an old-fashioned Italian smokehouse, featuring wood-fired smoked meats selected weekly from available prime cuts, as well as professionally concocted smoked cocktails to complete the experience.
On Tuesdays, Italics takes diners back to traditional Italy with a night of artisanal wine and charcuterie featuring a specially selected producer every week.On Wednesdays, the Italian taste tour continues with an exploration of classic and innovative pizzas created by Italics’ very own pizza masterchef. There’s also a weekly “pizza situation” show when diners can create their own custom pizzas.
On Thursdays, its “oyster extravaganza” night, featuring the freshest Marrenes Oleron French oysters served raw and baked. Plenty of Prosecco and a live DJ make for an unmissable evening for oyster aficionados.
On Fridays, Italics will switch up the tempo with a Cuban ‘La Rumba’ evening. Italian-Cuban (con) fusion tapas and traditional Sailor Jerry rum cocktails make for a very special fiesta.
On Saturdays, Italics hosts a celebration of seafood with ingredients from local Thai Or Tor Kor and Sam Yan markets, as well as international selections from the famous international sources of Rungis in Paris and Tsukiji in Japan. Diners can savour a family seafood feast with king crab, lobster, whole cooked fish and much more, all professionally prepared by the restaurant’s skilled seafood chefs and accompanied by a lively trio of musicians to complete the Saturday night atmosphere.To end the week with a feast, on Sundays it’s “Bulkers’ Day”, with all-you-can-eat premium Australian Wagyu beef and a choice of sides to compliment the succulent meat.