由米其林名廚Jason Atherton掌舵的外灘第一臺餐廳歷經裝修後，現已正式閃亮開幕！
此番餐廳再次攜手滬上知名的如恩設計研究室，從整體設計、庭院擴建等方面，打造了煥然一新的餐廳風貌。
新增一處奪人眼球的酒吧區域，提供各式極富創意的雞尾酒，賓客可於餐前或餐後點上一杯小酌，亦可於開放式的酒吧盡情欣賞調酒師精心調配的雞尾酒，滿足您不同口味的需求。
餐廳現有更多兩人或四人式的座位，簡便靈活的考量，同時也可適應大型團隊活動的需求。
全新設計的外灘第一臺餐廳內部裝飾選用灰磚、原木、拋光黃銅搭配摩登吊燈，盡顯高雅、現代與精緻。餐廳擁有一間10人座私人包廂，在此用餐可將十六鋪這座曾經最為繁華的造船廠以及南外灘周圍的美景盡收眼底。
主廚Christopher執掌廚房，選用新鮮時令、風味自然的上等食材，奉上精新研製的創意菜品。特別推薦菜餚包括：碳烤和牛胸肉、煎冰島紅魚、香脆豬耳等。
外灘第一臺餐廳榮膺嘉獎：
2013《新西餐》雜誌頒發的「年度最佳享食之所」
2013/2014《城市周報》雜誌頒發的「最佳歐式餐廳」
2013/2014《尚流》雜誌頒發的「上海最佳餐廳」
2014《城市周報》雜誌頒發的「最佳商務午餐餐廳」
2014《中國侍酒師協會》頒發的「年度酒單大獎」
Newly Designed Table No. 1Restaurant is Open for Business
Table No.1 by Jason Atherton has completed its renovation and is now open for business!
In collaboration with the celebrated Shanghai-based design firm Neri & Hu, Table No.1 has been fitted with a brand new look, featuring an updated restaurant design and courtyard extension.
An appealing new bar area offers cocktails for enjoyment before and after dinner. Watch our bartender make creative concoctions for all tastes.
Table No.1 now has more conducive for tables of two and four, and can easily be adapted to suite larger groups.
The new restaurant interior is elegant, contemporary and sophisticated, finished in grey brick,wood and polished bronze, with fashionable pendant lights. For private dining, the restaurant has a separate intimate space with seating for up to 10 guests. Table No.1 is located within historic Shiliupu, once Shanghai’s most bustling shipyard, and conveniently located in the South Bund.
Chef de Cuisine Christopher Pitts helms the kitchen and menus are highlighted by fresh, seasonal and natural flavors, featuring top-quality ingredients. New dishes include Charcoal Roasted Wagyu Brisket, Plancha of Icelandic Redfish, and Crispy Pig Ear.
Awards
China's 50 Excellent Dining Venues Award by New Western Cuisine Magazine 2013
China's Top 100 Restaurants by Tatler Magazine 2013/2014
Best European Restaurant Award 2013/2014 by City Weekend Magazine
China's Wine List of The Year 2014 by China Sommelier Association
Best Business Lunch Award by City Weekend Magazine 2014