The buzz: The house that used to be music and booze institution Stu-fe is back in operation again with a wild and meaty theme. Though the concept is new, the owners (some of whom are partners in live music bar Loy Shy) still aim to make it a destination for music lovers.
The decor: Amid a lush garden sit two glasshouses, one dedicated to the bar and the other to a proper dining space. The bar takes over the original Stu-fe structure, keeping the exact same floor plan but now embracing lots of plants and stuffed animals to follow the forest-y theme. Attached to it is the kitchen, where you can see the chefs at work through the windows.
The food: Dusit Thani College graduate Chatphon Thavornvanit (who’s also behind Munchies for Munchies sausages) heads the kitchen, which focuses mainly on hefty meat dishes, especially game. His rabbit comes bacon-wrapped with kidney, liver and greens dressed with rabbit jus (B690), and sits alongside venison tenderloin, as well as smoked meat which he prepares in a big smoker you can see from the dining room. Try the smoked duck salad (B540) and smoked beef rib (B2,490). Be prepared for large sharing portions like the 1.2kg of tomahawk (B3,290), too. And of course, sausage dishes are also available, like the Munchies bangers and mash (beef and smoked pork sausages with mashed potato, B540) and rabbit sausage (B590).
The drinks: The compact menu lists classics like negroni (B320) and whiskey sour (B320). You can also ask for craft local brews, stocked on a rotating basis. Be warned that there’s a golden bell situated not far from the bar—ring it and the entire house is expected to down a shot.
Why you should care: Stu-fe fans, this is your chance to bring back good old memories. And if you like big, meaty flavors, you’re in for a treat.