Architect Minnie Bhatt has created a warm ambience with a minimalistic direction. She used three to four kinds of bricks to create an interesting play of texture. In Photo: The reopened dining space of Napoli by Shatranj

Here, you can try Amore di Tartufo (Rs 1,250), a Negroni-inspired concoction of bourbon, truffle oil Campari and sweet vermouth. It’s stiff as the vermouth union makes it sessionable throughout the meal experience. The bar menu is impressive with onion-pickled brine and dry vermouth that leaves a tangy and umami spell on the palate.  Giulio Cocchi (Rs 750), is also worth the try which comes with a pickled watermelon rind. It has the freshness of coriander cordial and the smoothness of clarified lime citrus. In Photo: Amore di tartufo

The restaurant's chef, Sanjay Kotian who ran the kitchen at Mia Cucina for a decade, has been roped in as consultant to curate the fare. He promises that some original classics have been retained. He has curated the menu keeping in mind international trends, and dishes he thinks the city should savour. Emulsions replace heavy creams, simple execution replaces complex sauces, and a little bit of activated charcoal plays in rustic dishes like calamari. Their Herb-crusted Chicken costs Rs 400. The meat is treated to sous vide and marinated with a basil puree and set for two days, sliced and pan-fried, given a parmesan coating and pan-fried again. For the vegetarians at the table, a Spanish-style croquette comes backed with asparagus, broccoli, spinach, pecorino cheese and bechamel and a side of truffle potato flatbread (Rs 600) slathered with cheese sauce and potato slices. Besides this, the Funghi Marinata (Rs 450) is a serving of sautéed mushrooms in Italian herbs. In Photo: Herb-crusted chicken

The Chicken Caesar Salad (Rs 450) also has a new avatar, with the chicken rolled to hold microgreens inside. The bed of Caesar cream is topped with parmesan chips.  Mains begin with Bucatini Cacio e Pepe (Rs 750) which is served with thick pasta, pecorino cheese and black pepper. Olive Oil Caviar makes for a fancy addition. In Photo: Chicken Caesar salad. Courtesy: Ashish Raje

The roasted Portobello Mushroom (Rs 900) comes on a bed of polenta and crunchy veggies. A drizzle of porcini sauce served on the side ties the dish together. In Photo: Portobello mushroom

The classic Salmon and Asparagus (Rs 1400) have a decadent celeriac cream. A drizzle of homemade tomato sauce cuts the cream sauce. The meal ends with a Chocolate Duo (Rs 450), which has a chocolate croquette, white chocolate curd and comforting hazelnut ice cream. Additionally, the churros spiral (Rs 400) stands out for it tastes like a mix between a churro and a cinnamon bun. In Photo: Salmon and asparagus

Napoli by Shatranj
Time: 8 pm onwards; dinner seating only on weekdays. On weekends, dinner and lunch seating from 12 noon onwards
At: 12, Union Park Pali Hill, near Petit Girls High School, Khar West.
Call: 7977616345, 7400396373