Southampton Inn Offers a Passport To The Best of The Hamptons this 2015

southampton inn

Located in the heart of Southampton, the Southampton Inn’s envious location offers guests a gateway to the best the Hamptons summer season has to offer this 2015. With 90 newly renovated guest rooms, on-site dining, outdoor recreation, and connections to all the most popular activities on the East End, the Southampton Inn is the ultimate destination for a weekend getaway or longer vacation stay.

At the resort, guests can partake of the Southampton Inn’s acres of lawn space that offers nooks to appeal to many interests. Private gardens are ideal for reading or quiet contemplation, while the all-weather tennis courts, heated 50-foot swimming pool, shuffleboard court, Ping Pong table or green spaces for croquet, volleyball, or badminton will appeal to athletes of all ability levels.

For dining options, visitors can enjoy a meal al fresco in one of the new outdoor lounge chairs in the pool area, or unwind over breakfast, lunch or dinner at the award-winning, on-site Café Oso that offers both patio seating as well as indoor dining options.

At the end of the day, guests can retire to their well-appointed guestrooms that include Tempur-Pedic mattresses, upscale linens, Gilchrist & Soames toiletries, complimentary Wi-Fi internet access, and flat-screen televisions with more than 100 channels, to rest up and prepare to experience new adventures tomorrow.

With an on-site, well-stocked game room, the Southampton Inn is welcoming to families and guests of all ages. Pets are also welcome (for an additional fee) in one of the Inn’s 18 specially designated pet-friendly guest rooms. AAA discounts plus mid-week specials make a stay at Southampton Inn both convenient and cost effective.

The property’s 6,000 square feet of flexible indoor meeting space, includes a newly renovated conference room and ballroom, on-site restaurant, and proximity to transportation to and from New York City also make the Southampton Inn an ideal location for corporate meetings, retreats and conferences as well as social gatherings. Day passes to the pool and tennis courts are also available for $100 which includes a $20 voucher to the Inn’s on-site Café Oso.

Copyright 2015 By Punchin International. All Rights Reserved.

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About Southampton Inn

Boasting several acres of manicured lawns and gardens in the heart of the Village of Southampton on Long Island’s stunning East End, Southampton Inn provides an idyllic, year-round escape for bustling city-dwellers. Winner of numerous awards, including “Best Breakfast,” “Best Hotel,” and “Best Wedding Location,” Southampton Inn is a warm and welcoming haven with an exemplary reputation that is richly deserved. Celebrate the art of pure relaxation, indulge in a romantic get-away, or enjoy precious time with the entire family – Southampton Inn has everything for the discerning traveler. With 90 well-appointed guestrooms, many of which were renovated this past winter, the Inn is located just steps away from the town’s fine dining restaurants, designer boutiques, art galleries, parks and museums, and a short drive from highly-rated Coopers Beach. The outdoor patio and ballroom were also renovated to ensure the Inn is the perfect home-away-from-home to explore the scenic Hamptons.

For more information visit www.southamptoninn.com/


Filed under: Hamptons, Hotels Tagged: Hamptons, Hotels

Grand Central Oyster Bar’s Dutch Herring Festival Finally Here THURSDAY, June 18, After Delay

oyster-bar-interior-3 (1)

Lovers of nieuwe maatjes herring imported from the Netherlands can finally celebrate the arrival of the delicacy this Thursday (June 18). The Grand Central Oyster Bar‘s annual Holland Herring Festival was delayed a week, and will finally get underway on Thursday. The first-tasting ceremony, now in its 35th year, will begin at 12:00 noon. This year’s arrival of the Dutch Herring at New York City’s Oyster Bar was originally scheduled for June 10. Three reasons cited for the delay were very low fat content in the herring; the absence of adequate sunlight to produce the plankton that the herring feed on; and stormy North Sea waters, where the herring are fetched, according to executive chef Sandy Ingber.‎

The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season.  The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 18th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring fanciers will enjoy the season for less than a month.   The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/ .

Sandy Sails High Seas Saturday: chowder, oysters and search for shipwrecks

Sandy Ingber, the seasoned skipper (executive chef) of the famed Grand Central Oyster Bar, is heading onto high seas, and joining the editors of True.Ink , the new experience-based magazine, for an amazing summer night of chowder, oysters, wine, and other culinary delights for a select group on a fishing boat off the coast of New York on Saturday, June 20 from 4:00 to 8:00 PM.  Along with serving up the famed chowder, a recipe that dates back to the birth of the historic restaurant in 1913, Ingber (a.k.a. Bishop of Bivalves) and the Oyster Bar’s  champion Luis Iglesias will be shucking oysters, on the voyage departing from Pier I on Emmons Avenue in Sheepshead Bay, Brooklyn, promptly at 4pm. Tickets are priced at$135 per person.  To receive a $40 discount, sign up at  True.Ink and use the discount code found on the site. For information on the event and travel arrangements to the pier, please email  yes@true.ink .

Copyright 2015 By Punchin International. All Rights Reserved.

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Filed under: Restaurants, seafood Tagged: Restaurants, seafood

Chef-Owner Eric Miller NYC’s Bay Kitchen Bar Outpost Lays Claim to Being The Best Seafood Restaurant on the Upper East Side

 

clip_image002[4]Reserve Online By Clicking Here & Go To Reservations.BKB - New York, NY

THE HAMPTONS’ HOTTEST Sea-to-Table

BKB 321 East 73rd Street, New York, NY 10021, 212-861-1038, www.bkbrestaurant.com

Hours of Operation: Dinner: Sunday-Thursday: 5-10pm, Friday-Saturday: 5-11pm

Oyster & Wine Happy Hour: 5-7pm daily in bar & lounge

Cuisine: Sea-to-Table & Farm-to-Table

Signature Dishes: Snacks: Fresh Jumbo Lump Crab Cake, Potted Confit Duck, Knedlik Dumplings

Raw Bar

Social Media: Facebook: bkbrestaurant

Twitter: bkbrestaurant

Instagram: bkbrestaurant

BKB - New York, NY

Hamptonites and those who long for the flavors of summer by the sea rejoice! Dynamic father-and-son team and co-owners Eric and Adam Miller transported their popular seasonal sea-to-table concept Bay Kitchen Bar from East Hampton to Manhattan’s Upper East Side with Partner Richard Silver. Located in the space that formerly housed Hospoda, the new outpost gives New Yorkers a chance to experience Miller’s cuisine year round.

BKB is the latest project from the Millers, who couldn’t wait for the Hamptons to come back to life this spring. “We were lucky to be embraced by the local community our first season. When an opportunity to take over the restaurant space at Bohemian National Hall came along, we couldn’t resist the temptation to see our guests again, plus introduce our cuisine to a whole new audience here in the city,” says Chef-Owner Eric Miller. Like the East Hampton original, this restaurant will serve inspired cocktails and the best seafood and meats that local East Coast suppliers have to offer. For a Long Island native like Eric Miller, sea and farm-to-table is not a new trend, but a way of life, having built relationships with local sources over the past 30 years as a chef. With an emphasis on high quality ingredients and clean Mediterranean preparations, everything is expertly chosen to provide the freshest and best selection for his guests.

BKB - New York, NY

Crafting menu that blends favorites from Bay Kitchen Bar with some new seasonal additions, BKB’s crave-worthy Snacks like Fresh Jumbo Lump Crab Cake; Potted Confit Duck with garlic rye toasts; or a nod to the heritage of the location, a Czech national dish of Knedlík Dumplings with pilsner braised angus short ribs, are all perfect new options for a light bite alongside drinks. Plentiful Raw Bar selections like fresh and fabulous Eastern Oysters; Little Neck Clams; and marinated fresh fish salads made with Harbor Fluke and Yellowfin Tuna are also offered to whet the appetite. First Course options ooze with comfort, from Miller’s signature Fisherman’s Soup; to Chickpea Crusted Fritto Misto; that is the best we have had since our last trip to Italy, and Braised and Seared Octopus with vegetable ragout, couscous and herbs that would do any Greek mama proud.

Second Course entrées of pan roasted fish and lobster rolls (and what a magnificent interpretation) star on the menu along with some turf from the rotisserie. Highlights include Bay Kitchen Bar signatures of Day Boat Sea Scallops, re-imagined with winter vegetables and grains; and Atlantic Black Sea Bass now topped with a crisp potato and arugula cake and soothing seafood broth; while East Hampton Harbor Fluke with Sicilian capers, herbs, orzo and rainbow chard is a welcome new addition that is destined to become the signature dish, rounding out the offerings. Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Chicken; and Slow-Turned Long Island Duck with roasted golden potato, wilted greens & dried cherries. The Black Angus Sirloin Cheeseburger and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun.

BKB - New York, NY

Finishing on a sweet note, desserts are prepared by Pastry Chef Lukas Pohl. Czech-born Lukas is a decorated pastry chef hailing from Prague’s Michelin-starred restaurant La Degustation Bohême Bourgeoisie, and most recently Hospoda. A student of the Culinary Institute of America, Lukas was a pastry instructor at prestigious Czech cooking institutes for years. BKB’s dessert offerings include a Dark Chocolate Black Forest Bombe, Warm Strudel, and Crème Brûlée Trio all accompanied by house made ice cream and sorbets. A selection of dessert wines, Toby Estate coffees and teas by In Pursuit of Tea are offered to pair with dessert.

Partner and General Manager Adam Miller, a graduate of the wine program at the International Culinary Center, reprises his role overseeing operations and the dining room. Having worked alongside his father as Director of Operations at Madison and Main in 2013, he came along for the ride at Bay Kitchen Bar last year as a full-fledged partner. There, Adam put his creative talents to work co-designing the space and overseeing the dining room. He developed a reputation for showering guests with his unique brand of irresistible charm, welcoming them with a smile and making sure service hums. With a natural eye for design, Adam studied fashion and interior design at Pratt Institute, after which he founded home goods brand Waverly & Irving. Adam’s passion for fine spirits and wine lead him to curate an extensive list of spirits, which will delight connoisseurs of whiskey, rum and tequila alike. He also assembled an all-star team to collaborate on BKB’s beverage program, offering inventive cocktails and carefully curated wine & beer lists to accompany Eric Miller’s cuisine.

clip_image011The Millers are thrilled to welcome mixologist Maura McGuigan as their Beverage Director for this new venture. Maura comes with an impressive résumé under her belt, having been the first female Head Bartender at Chicago’s The Violet Hour, as well as Chef de Bar at Daniel Boulud’s Bar Pleiades and General Manager at Booker and Dax here in New York. She was also the “woman on the ground” for Death & Co. founders David Kaplan and Alex Day at The Rose in Jackson Hole. The cocktails at BKB meld all the techniques and tools Maura has been acquiring in her arsenal over the past eight years. “Expect to have elegantly crafted vintage and modern classics as well as a seasonally changing menu of creative originals that will take cues from the cuisine,” says McGuigan. Signature cocktails range from the Dime-Store Diplomat, made with Four Roses Bourbon, muddled clementine & lemon, Assam tea and aromatic bitters, to the Beaumont Club, Prairie Organic vodka, Angostura bitters, orgeat, lime and egg whites. A wide and sophisticated selection of beers by the bottle and draft are also prominently featured, including Cricket Hill Brewery’s East Coast Lager.

Reappearing from Bay Kitchen Bar is Eric Heine, serving as Wine Director at BKB. He is on hand to help guests navigate through the restaurant’s wine offerings and perfectly complement their meal. Certified by the Court of Master Sommeliers, Eric has an extensive knowledge of wine, beer, and liquor. He has traveled through winemaking regions in South America, Canada and the west coast of the US, where he explored the wines of Washington, Oregon and California. He is passionate about European-style winemaking, which mandates tighter control over the soil, grapes and consistency of the wines, and is gaining popularity outside of Europe. The cherry-picked wine list at BKB is focused on small producer wines that are characteristic of their regional terroir. It includes a variety of bottles under $100 as well as a global selection by the glass to pair with the menu. In true Hamptons fashion, each night kicks off with $1 Oyster Happy Hour from 5-7pm in the bar, including $5 Muscadet by the glass. We loved the wine list with lots of options under $50 and Mr. Heine’s expert advice, sans attitude.

Adam also brings Designer Scott Rominger to the team, a Pratt Institute friend with a degree in Architecture. A talented designer with a modern aesthetic, Rominger served as project manager for Rafael de Cárdenas’ firm Architecture at Large and worked on projects for Leong Leong before designing the original Bay Kitchen Bar interiors. He was called on again to reimagine the new space, as well as the restaurant’s visual elements from graphic design to social media. The Millers tasked Scott with transforming the mood of the room in just one month’s time. BKB’s ambiance echos the easy elegance and tranquility of the East Hampton original, but incorporates more upscale and modern muted tones with urban stainless steel touches.

BKB - New York, NY

The space has been thoughtfully renovated to retain some of the existing elements such as the walnut herringbone flooring, custom made furniture and see-through glass bar. The dining room has been cleared of communal picnic tables and filled with more intimate two and four tops. To provide guests with a comfortable dining experience, Thonet-style bentwood chairs upholstered in rich cobalt blue fabric hint at the maritime-focused menu, while the walls have been covered with textured fabric panels to both add warmth and reduce sound from New York’s noisy streets. A new low partition was added, creating a separate bar & lounge area as well as providing a central service station for efficiency. The overall atmosphere provides a modern yet comfortable experience that is on par with the cuisine.

The 1,430 sq. ft. space seats 44 for dinner and to accommodate walk-ins, a more casual 12-seat bar & lounge area with a prime view of the bartender in action shaking up signature concoctions. There is also a private dining space for up to 8 guests tucked away, and an open kitchen on the lower level.

BKB is open for dinner seven days a week, from 5-10pm weeknights and 5-11pm on weekends. The restaurant and Bohemian National Hall are both perfect venues for special occasions and private events of all sizes. For event inquiries, please call 212-861-1038 or contact Jacqueline Le Borne jaci@foodandco.com.

Let’s hope NYC will begin to offer more restaurants like BKB wonderful food, bar, wine, service and gentle prices. What more can you ask for. Well . . . I wish it were in my neighborhood.

BKB - New York, NY

 

 

BKB - New York, NY

 

 

BKB - New York, NY

 

bkb events

 

Sample Dinner Menu

MENUS _ FINAL 2

Copyright 2015 By Punchin International. All Rights Reserved.

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Owners: Eric Miller, Adam Miller, Richard Silver

Executive Chef: Eric Miller

General Manager: Adam Miller

Chef de Cuisine: Keith Rennie

Pastry Chef: Lukas Pohl

Beverage Director: Maura McGuigan

Wine Director: Eric Heine

Designer: Scott Rominger

Address: 321 East 73rd Street, New York, NY 10021

Phone: 212-861-1038

Website: www.bkbrestaurant.com

Social Media: Facebook: bkbrestaurant

Twitter: bkbrestaurant

Instagram: bkbrestaurant

Opening Date: February 17, 2015

Raw Bar: Eastern Oysters, Littleneck Clams, Yellowfin Tuna, Dayboat Sea Scallops, Harbor Fluke

First Course: Fisherman’s Soup, Chickpea Crusted Fritto Misto, Braised & Seared Octopus

Second Course: Day Boat Sea Scallops, Atlantic Black Sea Bass, East Hampton Harbor Fluke, Slow-Turned Long Island Duck, Roasted Herb-Stuffed Chicken, Black Angus Sirloin Cheeseburger, BKB Hand-Shucked Lobster Roll

Dessert: Crème Brûlée Trio, Key Lime Tart, Dark Chocolate Black Forest Bombe, Strudel

Signature Cocktails: Dime-Store Diplomat, Beaumont Club, Paper Ships, Captain’s Welcome

Capacity: 1,430 sq. ft.; Dining – 44 seats; Bar – 6; Lounge – 6; PDR – 8

Reservations: Encouraged

Credit Cards: All major credit cards accepted

Accessibility: ADA Compliant


Filed under: east side, ny, Restaurants, seafood Tagged: east side, NY, Restaurants, seaffood

Switfy’s Will Make Your Feel Rich, But The Food is Light, Modern ad Better Than Ever.

Swifty Back Dining Room

Combines East Side Swank, With Surprisingly Good Food

The Charming Back Dining Room (Above)

Swifty’s

1007 Lexington Ave., New York, NY; (212) 535-6000

Hours of Operation: Open for Lunch & Dinner.

Location: Upper East SideSwiftys interior (1)

Swiftys interior (34)


There are three reasons to check out this long, narrow restaurant, peppered with pictures of Swifty, celebrated restaurateur Glenn Bernbaum’s perky pug. The most obvious is if you live in the neighborhood. The second is if you’re an in-the-light socialite (or wanna get a glimpse of some notable examples). The last is for some unexpectedly good food by executive-chef Stephen Attoe.Even the Melba Toast is house-made and delicious.

Truth be told, I have always had a place in my heart for this watering-hole-for the-rich with its cozy English manor-house back room with wood-beamed ceilings, bright laminated photos, skylight and windows sporting bamboo shades. (The warm atmosphere, enhanced by seasonal flowers, was created by renowned decorator Mario Buatta.)

Appetizers are just stylish enough to be fashionable — just familiar enough not to offend: Corn Fritters with Alaskan Salmon Roe and Crème Fraiche was as downtown-a-dish as Jumbo Lump Crabmeat on Tomato Aspic was fancied-up steak house. East/West Coast Oysters were beautifully fresh and a perfect compromise, between old and new.

swiftys dinner group

Entree fare includes the signature "twin burgers" with delicious slaw, and fries, the noteworthy Crab Cakes; a beautifully grilled Angus Strip Steak with Béarnaise sauce and fabulous Fries; and specials such as cooked to perfection Roasted Loin of Venison, Braised Red Cabbage, Gratin Potatoes.

Swifty’s Is Also Doing A Sunday Evening Lobster Dinner For Two With Choice Of Field Green Salad Or Corn Chowder, Homemade Ice Cream, Sorbet Or Cookies And A Bottle Of Either Red or White Wine For Just $125.00. Now that’s a real deal and the lobster is tender and juicy (2 steamed or grilled 1 & 1/4 pound Maine Lobsters, slaw & those fabulous fries).

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Desserts are all homemade American adaptations and some are extraordinary, such as Classic Vanilla Meringue Cake that is light and luscious,  Granny Smith Apple Galette, with Creme Fraiche and Lemon Pound Cake with whipped cream. Inquire if the Chocolate Soufflé is available, if so, go for it. The homemade Ice creams make a great sundae and what classic meringue cake!

swifty Dessert-ginger_IMG_9039--

The wine list is small and offers some good values under $60, like  Chateau-Fuisse, Pouilly Fuisse, Tete de Cru, 2009 for $58: a best buy.

Service is very friendly and accommodating. On our visit, the Maître d’ Romana was wonderful. Since chef Stephen Attoe is part owner, he is hands on and in the kitchen, which explains the carefully prepared food. Swifty’s may be a club, but first timers get a warm welcome. For an extraordinary treat, observe the regulars and order a sometimes-on-the-menu Cheese Soufflé with Mustard Sauce. It is arguably the best in town. (It has now been added to the menu and remains a paragon of perfection).

swifty chefChef Stephen Attoe

Copyright 2015 By Punchin International. All Rights Reserved.

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Sample Dinner Menu (Prices and Content Subject To Change)

 

First Course

Prosciutto di Parma, Celery Remoulade 19

Soup du Jour 10.50

Warm Kale Salad, Pancetta, Shaved Pecorino, Poached Egg 16

Artichoke, Balsamic Vinaigrette 19.50

Selection of East Coast Oysters and Top Neck Clams 20

Endive, Arugula, Baby Beets, Goat Cheese 15

House Made Torchon of Foie Gras, Candied Apricots, Brioche 23

Corn Fritters, Alaskan Salmon Roe, Creme Fraiche  19
Gravlax of Salmon, English Cucumber, Mustard Dill Sauce  19
Iceberg Lettuce, Tomatoes, Red Onion, Blue Cheese Dressing  16

Jumbo Lump Crabmeat, Tomato Aspic  26

Entrees

Tuna Carpaccio, Green Onion, Ginger 32

Grilled Swordfish, Green Rice, Heirloom Tomato Sauce 31

Curried Chicken Salad, Banana, Avocado, Almonds, Mango Chutney 23

Grilled American Red Snapper, White Beans, Green Herb Sauce 34

Roasted Scottish Salmon, Eggplant Caponata, Balsamic Reduction 29

Cheese Souffle, Field Greens, Mustard Sauce 29

Swifty’s Jumbo Lump Crab Cakes, Creamed Spinach 34

Risotto with Winter Vegetable Curry 26

Swifty’s Baked Meatloaf, Mashed Potatoes, Haricot Verts 27

Roasted Loin of Venison, Braised Red Cabbage, Gratin Potatoes 31

Calves Liver, Sauteed Onions, Smoked Bacon 29

Three Cheese and Spinach Ravioli, Light Tomato Sauce 25

Black Angus Strip Steak, French Fries, Béarnaise Sauce 39

Grass Fed Grilled Twin Burgers, Swifty’s Slaw, French Fries 28

Pasture Raised Prime Black Angus Hamburger, Aged Cheddar Cheese, Chili Fries, Chipotle Ketchup 28

Roast Chicken, Mashed Potatoes, Carrots, Haricot Verts 29

Salads & Sides

Organic Farm Greens 11

Caesar Salad 15

Haricot Verts  10

Creamed Spinach  10
French Fries  9
Mashed Potatoes  9
Swifty’s Slaw  9.50


Dessertsswifty DesertV2

Honey Crisp Apple Tart, Vanilla Bean Ice Cream

Gluten Free Blood Orange Cake, Creme Fraiche

Chocolate Molten Cake, Vanilla Bean Ice Cream, Raspberry Coulis

Classic Vanilla Meringue Cake

Carrot Cake, Molasses Cream Cheese Frosting

Homemade Ice Cream and Sorbet

Swifty’s Chocolate Mousse, Fresh Whipped Cream

Tahitian Vanilla Bean Crème Brulee

Lemon Meringue Pie

Assorted Homemade Cookies

Seasonal Farmer’s Market Fruit Plate

14

All Desserts Made on Premises

For Swifty’s Full Service Catering Please call (212) 861-5350

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Swifty’s Restaurant

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Established: October 1999 (Celebrating 15th Anniversary)

Location: 1007 Lexington Avenue | Btwn E 72nd & E 73rd

New York, NY 10021

Telephone: (212) 535-6000

Email: robertcaravaggi@gmail.com

Website: www.swiftysnyc.com/

Facebook: www.facebook.com/SwiftysNY

Twitter: https://twitter.com/swiftysNYC

Owners: Robert Caravaggi

Stephen Attoe

Executive Chef: Stephen Attoe

Swifty’s Events

Catering Director: Jay Jolly

Cuisine: American with European specialties

Features: Open seven days for lunch and dinner. Private lunches and dinners up to 44 guests. Cocktail parties up to 65 guests.

Description: Renowned restaurateurs Chef Stephen Attoe and Robert Caravaggi, former chef and maître d’ respectively of legendary Upper East Side boîte, Mortimer’s, created Swifty’s in 1999. Swifty’s combines classic, straight-forward American and European cuisine with impeccable service and warm ambiance. Revolving fine art exhibits in both rooms add to this American bistro’s festive atmosphere.

The glamor and sophistication of Swifty’s also emanates from the distinctive clientele who have graced its tables since the day it was born. Swifty’s is the rare kind of classy neighborhood watering hole where all are welcome to enjoy the fun and cultured atmosphere.

Décor: Decorated by famed decorators Mario Buatta and Anne Eisenhower – the décor at Swifty’s is reminiscent of a well-appointed English country house – the wooden paneling, patterned wallpaper, leather banquettes and mirrored walls are shown off to most romantic effect by dimly-lit lamps in the evening. The intimate dining room, with rustic wooden floors and enhanced with seasonal flowers, presents the perfect place for a catch up with friends or a romantic dinner. The adjoining dining room at the back of the restaurant, holds up to 44 guests for a private lunch or dinner. Cocktail parties are welcome for up to 65 guests.

Dress Code: Business casual/jacket recommended

Capacity: 75

Popular Menu items: Corn fritters with Alaskan Salmon roe

Jumbo lump crabmeat served with tomato aspic

Gruyere cheese soufflé

Blackened Cod fish taco, dipping Sauce, chopped salad

Curried chicken salad, with banana, avocado, almonds, mango chutney

Black Angus NY strip steak, French fries, Béarnaise sauce

Roasted loin of venison, potatoes gratin

Grass fed grilled twin burgers, Swifty’s Slaw, French fries

Peconic Bay scallops meunière, creamed spinach

Sashimi grade tuna carpaccio, ginger, green onions

Popular Housemade

Desserts: Chocolate and grand marnier soufflés

Ginger pudding

Vanilla meringue cake

Catering Service: Swifty’s Event Catering is used at many of New York’s social functions. From events at the Frick Collection, to the Sloan Kettering Benefit at the International Fine Arts and Antiques Show, as well as private lunches and dinners at home, Swifty’s Events Catering always reflects the personality and style of every host.

Celebrity clients: Celebrity clientele through the years and recently include: Owen Wilson, Gwyneth Paltrow, Tory Burch, Ricky Gervais, Valentino Garavani, Sopranos creator David Chase, Christine Baranski Tony Bennett, Roger Waters, Jude Law, Anjelica Huston, Jane Fonda, Fernando Botero and more. Society names include Blaine Trump, Jamee Gregory, Reinaldo and Carolina Herrera, Laura Bush, Debbie Bancroft, Wendy Vanderbilt, Emelia Fanjul, Serena Boardman, Jeb Bush, Mark Gilbertson, Ambassador Jean Kennedy Smith, Dan Lufkin, Emelia St Amand, and Aerin Lauder.

Hours of Operation: Open daily for lunch and dinner

Credit Cards: All major credit cards accepted


Filed under: east side, New York, Restaurants Tagged: east side, New York, Restaurants

Last Minute Easter & Passover Dining Guide 2015

Image result for turkey thanksgiving public domain graphic

Artisanal

Elevate your Easter celebration with an upscale prix fixe dining experience at the city’s venerate French bistro, Artisanal Fromagerie, Bistro and Wine Bar. Proprietor Sarid Drory has curated a three-course menu that starts with Cornish Hen Consommé with homemade grit dumpling; Foie Gras with black cherry compote and butter brioche; or Truffled Asparagus and Crispy Eggs with hollandaise sauce. Main course options include Slow Cooked Halibut, served with warm asparagus, fennel salad and sesame crisp; Bourbon Glazed Ham with mashed potatoes and baby spring vegetables; or Seven Hour Lamb Shank with goat cheese polenta and ratatouille. Complete your dining experience with an exquisite dessert such as the Caramelina Candy Bar—Caramelina Cream, Grand Cru Ganache, and Flourless Chocolate Cake; or the Saffron and Orange Macaroon, an irresistible combination of passion fruit mousse, papaya salad and yogurt saffron sorbet. The three-course prix fixe is available for $88 per person; a three-course wine flight pairing is also available for an additional $45. Artisanal will also be serving an a la carte menu. 

 

 

2 Park Avenue, NY, NY 10016

212-725-8585

www.artisanalbistro.com

 

Swifty’s

Make your family’s Easter outing an annual tradition at the Upper East Side mainstay, Swifty’s. A New York City institution, Swifty’s Chef Stephen Attoe has crafted a can’t miss Easter menu that hits on all the seasonal classics, but offers an epicurean twist to sate even the most discerning gourmand. This year’s Easter menu features such mouthwatering first courses as Chilled Fresh Pea Soup or Roasted Plum Tomato Basil Soup before transitioning into standout entrees such as Roasted Leg of Colorado Lamb with Flagelets and Boulangere potatoes; Grilled Lamb Chops with roasted tomatoes and shoestring potatoes; or Blackened Swordfish with green rice and heirloom tomato sauce.

 

 

1007 Lexington Avenue, New York, NY 10021

(212) 535-6000

www.swiftysnyc.com

 

Amaranth

Start your Easter celebration early with a lunch/brunch menu that hits all the right notes. This cozy Upper East Side hotspot is offering a Sunday special that includes holiday favorites such as Roasted Lamb and Grilled Whole Dover Sole. However, Amaranth will also be serving such favorites as baked-on-site Foccacia Robiola, prepared tableside Steak Tartare, and homemade pastas including Four Cheese Raviollini with Butter and Sage or Risotto with Wild Mushroom. It’s no wonder that this East 62nd Street icon, which just celebrated its 15th anniversary this past winter, has attracted such notables as Miranda Kerr and Carla Bruni-Sarkozy.

 

 

21 East 62nd Street, New York, NY

(212) 980-6700

www.amaranthrestaurant.com

 

Village Prime

Start a new holiday tradition with this popular addition to the West Village. Under the direction of Chef Owner Paul Singh, Executive Chef Rory O’Farrell, this traditional American eatery offers such hearty fare as Colorado Lamb Chops or tender steaks ranging from a petite 8-ounce Queen & 10-ounce King filet mignon up to a filling 20-ounce Cowboy Rib-Eye & Porter house for two or four. Start your meal with such popular menu dishes as the Lobster Bisque, Fried Calamari with a flavorful smoked pepper aioli, or Maryland Lump Crab Cake with micro green salad with a citrus aioli, but be sure to save room for Village Prime’s irresistible dessert menu. The Crème Brulée is a feast for both the eyes and the tastebuds while the Warm Chocolate Lava Cake & Bread Pudding with vanilla ice cream and raspberry coulis is melt-in-your-mouth richness.

 

302 Bleecker St, NY, NY 10014

212-727-7463

www.villageprimenyc.com

 

Philippe Chow

Give your family’s Easter celebration a non-traditional twist with the upscale Chinese dining options available at Philippe Chow on Manhattan’s Upper East Side. Start your holiday feast with a variety of Spring Rolls, famous Satays with peanut sauce, or not-to-be-missed steamed dumplings. Next, sample the menu’s stellar main courses, like Chef Chow’s prepared Peking Duck with housemade pancakes, American Black Bass with black beans and garlic, or Velvet Chicken with chopped vegetables in spicy sauce. Pair your selections with delectable offerings from the restaurant’s Wine and Champagne menus.

 

 

 

33 East 60th Street, NY, NY 10065

212-644-8885

www.philippechow.com

 

Tbar

This modern Upper East Side steakhouse offers an array of menu items perfect for a familial Easter celebration. Start with a sampling of Chef Ben Zwicker’s innovative first courses, such as Foie Gras and Chicken Liver Parfait with cranberry compote and toasted bread or Seared Spanish Octopus with potatoes, olives and celery. Then, move into a mouthwatering range of entrees from holiday favorite lamb served in a unique style—Colorado Lamb Burger with cucumber, yogurt, and mint—as well as Steak Au Poivre with peppercorn, cognac, and fries or Vegetarian Mushroom Risotto with butternut squash, truffle oil, and Parmesan. Guests also rave about Tbar’s dessert options including the “amazing” Banana Parfait.

 

 

1278 Third Avenue, NY, NY 10021

212-772-0404

www.tbarnyc.com

 

Villagio on the Park

Toast the holiday Italian style at this impeccable Midtown eatery. Dine on an array of Mediterranean dishes like Mozzarella Burrata (mozzarella, sliced tomato, balsamic vinaigrette, and Parma prosciutto) or the perfectly paired Cheese Platter—duck prosciutto with hand-dipped ricotta; an array of pecorino including fresh, walnut, and truffle; and tangerine honey. Then sample all the best flavors of Italy with a vast selection of carpaccio, risottos, and pastas as well as Easter holiday favorites like Lamb Shank, slow cooked in a red wine sauce served with sautéed vegetables and potato.

 

 

40 Central Park South, NY, NY 10019

212-369-4000

www.villagiorestaurants.com


Filed under: Holidays Tagged: Holiday, New York, Restaurant

From the Mediterranean to Madison Avenue: Amaranth Restaurant at 15 , Is AS Seductive As Ever

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Iconic Upper East Side restaurant Amaranth continues to thrive – even after 15 years in the business. Owners Paola Pedrignani and Francois Marchand, who recently marked the Mediterranean Bistro’s Anniversary with a glamorous celebration for over 500 of their most loyal customers, attribute its long-running success to “staying true to their Mediterranean roots and never compromising on quality.”

Located just off Madison Avenue on 62nd Street, between Fifth Avenue and Madison Avenue, Amaranth offers a fusion of original Italian food and French food, with a large portion of specialty items imported directly from Italy and France. “We’re renowned for our classics, like our famous Focaccia Robiola, baked in our brick oven and served with Robiola cheese – there would be an outcry if we took this off the menu! But we also constantly evolve,” says owner Francois Marchand. Other fixtures on the menu include the Steak Tartare, which is prepared in front of customers to ensure freshness and the right balance of spices, and the Octopus Carpaccio – fresh, quality seafood from the Mediterranean served on a bed of greens.

There are also a number of healthy, light choices served with the highest quality ingredients – like the Whole Maine Lobster Salad, served with radicchio, endive, arugula, cremini mushrooms and citrus vinaigrette. The Pan Seared Nantucket Sea Scallops with mushrooms, braised leeks and lemon white wine sauce always impresses. Amaranth’s pastas are homemade and are available whole wheat and gluten free. The dessert menu is hard to resist – from the Mille Feuille Napolean with mixed berries and crème anglaise to the Cantucci al Vin Santo – a homemade biscotti served with Vin Santo Wine for dipping.

Amaranth is named after the deep red-rose colored flowers of the Amaranth plant, owner Paola Pedrignani says. “The deep, wine red color is warm and welcoming – we thought it represents the way our restaurant feels brilliantly.” Customers come to Amaranth for the full dining experience – excellent service, elegant décor, and the casual, home-away-from-home feel.

The restaurant’s charm has attracted a dedicated fan base of New Yorkers, Europeans, and celebrity clientele including the late Joan Rivers, Miranda Kerr, Orlando Bloom, former president of France Nicolas Sarkozy, and many more. Regular visitors, Kevin O’Sullivan and partner Jim, who held the first New York State same-sex marriage at Amaranth on October 6, 2011, say they hold Amaranth in very high regard for “terrific service and wonderful food”. “It holds a very special place in our hearts – our wedding was one of the happiest days of our lives and the restaurant always reminds of that day,” says O’Sullivan.

The restaurant has a charming terrace in the warmer months, perfect for cocktails and small tasting plates, and an ambient, glowing dining room for the colder months. Amaranth boasts an excellent cocktail list, including the famous Frozen Cosmo, and a well-balanced wine list featuring French, Italian and American wines to suit any price range.

Amaranth is also the perfect place to hold private parties and special celebrations. The team can organize private sit-down dinners and cocktail parties, with a special menu personalized by the chef. Amaranth staff love celebrating birthdays with customers. With sparkler candles and delicious Valona Chocolate Cake, a birthday celebration at Amaranth will always be an unforgettable one.

Affordable and fabulous. Oh the Focaccia Robiola. Good Service. Great bar.

Amaranth2

For more information visit www.amaranthrestaurant.com/

Open 7 days per week from 12pm to Midnight. Delivery available daily from 12pm to 10pm.

Copyright 2015 By Punchin International. All Rights Reserved.

Disclosure

Amaranth is located just off Madison Avenue on 62nd Street , between Fifth Avenue and Madison Avenue, in the heart of the most famous shopping strip of the Upper East Side of Manhattan and few steps from Central Park.
We credit our success to a very honest approach to Mediterranean cuisine:
a fusion of original Italian food and French food, great hospitality and the highest quality of ingredients that we use in our recipes.
A large portion of specialty items that we serve are imported from Italy and France.
Our famous Focaccia Robiola, our super fresh and tasty Seafood, creative Pasta and perfectly al dente Risotto, have attracted a dedicated fan base of New Yorkers, Europeans and celebrities, who are looking for a home away from home.
Our Mediterranean Bistro has a really charming terrace during the warm season, where you can taste our delicious food or enjoy a cocktail (try our famous Frozen Cosmo!) before dinner.
Amaranth, with its well balanced wine list, is the perfect choice for a fine dining experience as well as for a casual meal with the entire family, or a special celebration
We are open 7 days a week from noon to midnight.
Price range
Appetizer $7 to $13
Main Course $15 to $27
Dessert $7 to $9
Wheelchair accessible
All major credit cards accepted


ur Specialties

dining
Try our Focaccia Robiola, baked in our brick oven, filled with fresh Robiola cheese, marinated tomato and drizzled with white truffle oil; our sushi quality Seafood such as Octopus Carpaccio or the Grilled Whole Fish of the Day, or try one of our Main Course Salads, perfect for a light, healthy and satisfying lunch, like the Amaranth Salad, with Chicken Breast, Romaine, Roasted Tomato, Organic Hard Boiled Eggs, Feta Cheese and Olives.
Our Steak Tartare has lots of fans. It is prepared right in front of you to guarantee the freshness and the right quantity of spices.
Most of our Pastas are homemade and prepared daily.
If it is possible, our chef tries to find organic and always the freshest ingredients.
Our Prosciutto di Parma is imported with the bone, to ensure the full flavor of this Italian delicacy. our Buffalo Mozzarella comes from Naples fresh every week.
We constantly try to give you the best we can find on the market.

Sample Dinner Menu

Soup of the Day

dinner

Lentil Salad

dinner

Tomato a la Provencale

dining
Vine Ripe Tomato, Kalamata Olives, Red Onion, Basil, Oregano, Lemon Juice and Extra Virgin Olive Oil

dinner

Tuna Tartare

dining
Extra Virgin Olive Oil, Sesame and Soy Sauce Dressing

dinner

Endives with a Roquefort Cheese

dinner

Napoleon of Eggplant

dining
Buffalo Mozzarella and Roasted Tomato

dinner

Baby Artichokes with Avocado and Parmigiano

dinner

Organic Arugula Salad

dining
Shaved Pecorino Toscano di Pienza

dinner

Fritto Mediterraneo

dining
Fried Tiger Shrimp, Calamari and Zucchini

dinner

Grilled Squid

dining
Frisee’, Cucumber and Cherry Tomato and Basil

dinner

Prosciutto di Parma

dinner

Lobster Salad

dining
Radicchio, Watercress, Endive, Cremini Mushrooms and Citrus Vinaigrette

dinner

Straccetti di Vitello

dining
Super-Thin Pounded Sliced Veal, Served with Arugula and shaved Parmigiano

dinner

Chicken Paillard

dining
Served with Tricolore Salad and Lemon Wedge

dinner

Steak Tartare

dining
Prepared to your taste and served with French Fries

dinner

Braised Short Ribs with Mashed Potato

dinner

Roasted Baby Chicken

dining
Served with Mashed Potato, Spinach and Mustard Seed Sauce

dinner

Grilled Dry Aged Sirloin Steak

dining
Served with Organic Mixed Greens or Fries and Peppercorn Sauce

dinner

Mille Feuille Napoleon with Mixed Berries

dining
Served with Créme Anglaise
The Chef suggests it with a glass of Port

dinner

Fresh Fruit Salad

dining
Drizzled with Grand Marnier and Mint

dinner

Profiterolles

dining
With Valona Chocolate Hot Fudge and Vanilla Bean Ice Cream
The Chef suggests it with a glass of Grappa

dinner

Tarte Tatin

dining
Perfectly Caramelized Apple Tarte Served with Vanilla Ice Cream
The Chef suggests it with a glass of Calvados

dinner

Mixed Berries

dining
The Chef suggests it with a glass of Limoncello

dinner

Warm Flourless Chocolate Cake

dining
Served with Whipped Cream
The Chef suggests it with a glass of Cognac VSOP

dinner

Cantucci al Vin Santo

dining
Homemade Biscotti served with Vin Santo Wine for dipping

dinner

Selection of Ice Creams and Sorbets

dining
Vanilla and Chocolate Ice Cream
Lemon, Passion Fruit, Raspberry, Coconut and Blood Orange Sorbets

dinner

Amaranth Specials

dining
Lemon Sorbet with Absolut Vodka and Mint
Blood Orange Sorbet with Champagne

dinner


Filed under: Mediterannean, Restaurants Tagged: Mediterannean, restaurant. New York

Philippe Chow New York is Our World-class Chinese Restaurant

philippe chow backroom

Philippe Chow New York

 

Location: 33 East 60th Street

New York City

Telephone: (212) 664-8885

Email: reservations@philippechow.com

Website: www.philippechow.com

Book A Reservation Online

Steve Boxer, Chief Operating Officer

Cuisine: Classic Chinese Cuisine with an Haute Flair

philippe chow long room

Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event, at your home, boat or on the beach.

philippe chow bar1

Capacity: Dining Room (250) | Private Wine Cellar (26)

Hours of Operation: Lunch

Monday through Saturday: 12:00PM – 4:00PM

Dinner

Monday through Saturday: 6:00PM – 12:00AM

Sunday:

 

Philippe Chow Interior


Since opening in December 2005, Philippe Chow New York City continues to attract the who’s-who of Hollywood and social set – frequented by such names as Anne Hathaway, Anna Wintour, Beyoncé, Robert De Niro, Oprah, and  Lady Gaga – headed by Executive Chef Philippe Chow.

The Chic modern design meets with a signature color palette of black, white and red in the dining room and bar; for a more intimate setting, the private cellar and two private rooms are an ideal setting for any fête. Plush banquettes and intimate booths lend an air of opulence, as the glow from flickering candles and overhead skylights set the tone for a luxe dining experience.

Service is surprisingly warm,efficient and guiding, and has improved since Steve Boxer entered the scene. The menu offers a selection of main dishes meant to be shared by two people (many of them can be ordered in1/2 portions, but not the superlative Peking duck with its light-as-a-feather handkerchief-pancakes or a whole steamed fish of the day.

Creative noodles and dumplings are a specialty at Philippe. Each night at about 9 p.m. in the restaurant’s dining room, Noodle and Pastry Chef conducts a live demonstration for making hand-pulled noodles. Philippe’s menu features no less than eight variations of either steamed or stir-fried dumplings and Cheng’s specialty, hand-made noodles with pork or veal bean sauce (like a Bolognaise).

A haute flair on classic Chinese cuisine, Chef Philippe has crafted a menu complete with signature-favorites. We enjoyed an assortment of steamed dumplings, including Jade dumplings with shrimp and water chestnuts, crabmeat soup dumplings, sieu mai of pork and black mushrooms and vegetable dumplings. All were paragons of freshness and avoided the all too common NY Chinese trait of gumminess. PORK/SHRIMP FRIED RICE was creatively presented in a tall urn and was another standout, as were terrific sautéed green beans.

Entrees range from nine seasons spicy prawns, drunken sea bass served in white wine, the aforementioned Peking duck, crispy beef that is to die for and a delightful combination of green prawns with cashew nuts, water chestnuts, peppers and black mushrooms. Best of all and obligatory are RED KING CRABS (2.5 – 3lbs)  in garlic/butter sauce. They can be shared by 3 or 4 people and are so good that you will never want lobster again.

Other Signature Dishes include Chicken Satay, skewers prepared in Chef Philippe’s famous cream sauce, crispy Peking Chicken, fresh and juicy Maine Lobster and Spring Rolls. Philippe also offers a multi-course tasting menu at dinner that must be ordered by a minimum of six persons. The best dessert is without doubt the fine house-made sorbets and fresh fruit.

Specialty Drinks are outstanding. This is a real bar so expect such delights as the sweetly-refreshing taste of The Philipptini (Absolut vodka, lychee and fresh squeezed pineapple juice, triple sec, splash of Chambord), a lovely Lychee Martini (Absolut vodka, lychee juice, coconut cream, fresh squeezed lime juice, and Cointreau), the Shanghai Philippe (Stoli Strawberry, Elderflower syrup, muddled fresh strawberries, champagne) and our personal favorite, The MIDNIGHT MOJITO, an intoxicating blend of Stoli Blueberry, fresh mint, muddled fresh blueberries, simple syrup, splash of fresh squeezed lime juice, and a splash of soda. (Purists will love the beautiful classic Martini  and the best Old Fashioned” in town.)

Philippe offers 10 to 12 wines by the glass each night, as well as a good if pricey wine list.

Philippe Chow New York is the perfect night-out-on-the town and rates A MAJOR on The Walman Report.

 Philippe Chow Food1

  (Hosting your own soiree? Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event).

________________________________________________________________

Disclosure

Copyright 2015 By Punch In International. All Rights Reserved


About Chef Philippe: Philippe Chow was born in China in 1958 and went to Hong Kong when he was 16 years old. Philippe spent 5 years learning all the Chinese basic cooking skills and worked in various kitchens in Hong Kong. Philippe came to the United States in 1979 and started working in the kitchen of Mr. Chow (no relation) located in Manhattan, New York in 1980.

Despite the lengthy working hours at Mr. Chow (no relation) for 25 years, Philippe was fortunate to have the opportunity to learn and work with some of the best chefs including: Mr. Steven Yim, one of the well recognized ‘Dim Sum’ chefs who had worked for Mr. Chow (no relation) for 20 years and retired in 1995. Mr. Lam Shak Chug who was also the head chef and kitchen manager for Mr. Chow (no relation) for 38 years and retired in 2002. Philippe became one of the prominent chefs in 2002 and contributed great success to Mr. Chow (no relation) as one of the best eateries in Manhattan. Philippe demonstrated his ‘hand pulled’ noodle skills on one of the network cooking shows in 1999 and was well received by the audience. Philippe left Mr. Chow (no relation) restaurant in September, 2005 after 25 years.

___________________________________________________________________

Celebrity Clientele: Al Gore

Anna Wintour

Anne Hathaway

Beyonce

Carlos Beltran (New York Mets)

CC Sabathia (New York Yankees)

Darryl Strawberry

David Bowie

Denzel Washington

Dustin Hoffman

Forrest Whitaker

George Clooney

Janet Jackson

Jay-Z

Kevin Garnett (Boston Celtics)

Kobe Bryant (LA Lakers)

Lady Gaga

Lamar Odom (LA Lakers)

LeBron James

Magic Johnson

Matt Damon

Mick Jagger

Mike Tyson

Oliver Stone

Oprah

Patrick Ewing

Paul McCartney

Rihanna

Robert De Niro

Rupert Murdoch

Sean ‘P Diddy’ Combs

Star Jones

U.S. President Barack Obama

____________________________________________________________________

 

Dinner Menu ( Prices & Items Subject To Change)

S O U P S & S A L A D S Hot & Sour Soup 10 Won Ton Soup 10 chicken or pork Philippe’s House Salad 12 Spinach Salad 12 sesame/soy vinaigrette plum & lime juice vinaigrette Crunchy Duck Salad 16 Chicken Salad 14 sesame/soy vinaigrette sesame/soy vinaigrette

APPETIZERS Scallion Pancake 12 Crispy Seaweed (Gambei) 15 Peking Duck Spring Rolls (3) 16 Vegetable Spring Rolls (3) 14 Salt & Pepper Calamari 14 Shrimp Toast 16 Wok Fried Mayonnaise Prawns 22 Glazed Spare Ribs 18 Vegetarian Flat Noodle 12 Chicken Flat Noodle 14 Maine Lobster Spring Rolls (2) 29 Shrimp Spring Rolls (3) 22 3

COURSE LUNCH SPECIAL (Mon-Sat 12p-3:30p) 23.95 POWER LUNCH WITH A MARTINI 32.95 SATAYS prepared on a skewer with Chef Chow’s famous peanut sauce Chicken (3) 18 Shrimp (3) 32 Beef (3) 19 LETTUCE WRAPS Chicken 18 Shrimp 22 Beef 19 Vegetarian 16 NOODLES & DUMPLINGS By Chef Wei Ming Cheng MR. Cheng’s Noodles 16 Pork Soup Dumplings (6) 12 hand-pulled noodles in pork or veal bean sauce Vegetable Dumplings (6) 12 Chicken Sieu MaiI (6) 12 assorted Chinese vegetables & mushrooms chicken & black mushrooms Sieu Mai (6) 12 Jade Dumplings (6) 18 pork & black mushrooms shrimp & bamboo shoots Wok Fried Pork or Beef Dumplings (6) 12 Steamed Chicken Dumplings (6) 12

CHEF CHOW IS PERSONALLY AVAILABLE FOR PRIVATE EVENTS * PRIVATE ROOMS AVAILABLE FROM 20 TO 350 PERSONS * STEAMED OPTIONS Dumpling Sampler 15 Steamed Whole Fish of the Day MP (2) chicken sieu mai, (2) jade, (2) vegetable light sweet soy w/scallion & ginger Chicken & Broccoli 22 Live Maine Lobster MP brown rice fresh ginger, scallions & cracked pepper American Black Bass 30 Seasonal Veggie Platter 15 one side garlic & one side black bean with or without tofu PEKING STYLE specially prepared by Chef Chow w/house made pancakes please allow 45 minutes for preparation 7 Lbs Peking Duck 75 4 Lbs Peking Chicken 55 All Entrees Served Family Style; Half Portions Available Green Prawns 32(for 1) / 64(for 2) Pink Prawns 32(for 1) / 64(for 2) cashew nuts, water chestnuts, peppers ginger w/sweet & sour sauce & black mushrooms Black Prawn 32(for 1) / 64(for 2) White Prawns 32(for 1) / 64(for 2) black bean sauce egg white sauce Nine Seasons Spicy Prawns 2(for 1) / 64(for 2) King Prawns Jo Lau 32(for 1) / 64(for 2) spicy sweet & sour sauce garlic sauce Special Prawns 32(for 1) / 64(for 2) Prawns & Broccoli 32(for 2) / 64(for 2) sweet & sour sauce white sauce Three Within 28(for 1) / 56(for 2) American Black Bass 30(for 1) / 60(for 2) shrimp, chicken & scallops in white sauce one side black bean & one side garlic Crispy Alaskan Halibut 29(for 1) / 58(for 2) Drunken Sea Bass 30(for 1) / 60(for 2) sweet & sour sauce white wine sauce Whole Fish of the Day MP(for 2) Crispy Alaskan Salmon 29(for 1) / 58(for 2) light sweet soy w/scallion & ginger sweet & sour sauce Salt & Pepper Lobster MP(for 2) Red King Crabs 47(for 1) / 95(for 2) (5- 5 ½lbs) (2 – 2 ½ lbs) Maine Lobster (5 – 5 ½lbs of lobster) MP(for 2) Philippe’s Surf & Turf 135(for 2) ginger, scallions & cracked black pepper house mignon, South African lobster tails (2) Salt & Pepper Sea Bass 30(for 1) / 60(for 2) POULTRY Beijing Chicken 22(for 1) / 44(for 2) Velvet Chicken 22(for 1) / 44(for 2) walnuts in sweet brown sauce chopped vegetables in spicy sauce Chicken Jo Lau 22(for 1) / 44(for 2) Kung Pao 22(for 1) / 44(for 2) garlic sauce spicy brown sauce Chicken & Broccoli 22(for 1) / 44(for 2) Sweet & Sour Chicken 22(for ) / 44(for 2) white sauce red sauce Crispy Duck 30(for 1) /60(for 2) house made pancakes MEAT Filet Mignon w/broccoli 32(for 1) / 64(for 2) Crispy Beef 28(for 1) / 56(for 2) Filet Mignon w/oyster sauce 32(for 1) / 64(for 2) Sweet & Sour Pork 28(for ) / 56(for 2) House Mignon w/brown garlic sauce 37(for 1) / 75(for 2) RICE & VEGETABLES Pork or Shrimp Fried Rice 12 Chicken Fried Rice 10 Brown Rice 8 Vegetable Fried Rice 9 Mixed Vegetables 11 String Beans 10 Lobster Fried Rice 23 Broccoli 10 Bok Choy 10 above entrees served with white rice; 20% gratuity added for parties of 6 or more

View On Website


Filed under: Chinese, New York, Restaurants Tagged: Chinese restaurants, New York

Stanton Street Kitchen Proves To Be The New Must Go Destination

ssk interior1

Stanton Street Kitchen is a restaurant, wine bar and beer cellar, curtsey of renowned master chef ,(formally of the fabled "21" restaurant,) Erik Blauberg, SSK features a unique beer cellar offering more than 100 different varieties of bottled beers from around the world,. There are also 24 rotating seasonal drafts and an extensive wine list with reasonably priced selections.

ssk salad

ssk entree 2

Chef Blauberg created a menu of small plates designed to pair with the beer and wine offerings, allowing guests to create their own tasting menus. There is also a "chef’s feast" tasting menu featuring seasonally inspired dishes, available to guests who are seated at the 14-seat bar.The menu which changes regularly, features an assortment of "beer bites" served on toast such as spicy prawns with cracked corn, jicama, and cilantro; figs with goat cheese and 50 year-old sherry; a delicious braised pork belly with red cabbage and toasted peanut slaw. Small plates such as sugar pea risotto with cepes and squash; feather-weight tagliatelle with hen of the woods mushrooms and wild boar sausage; and port-braised oxtail with foie gras and fava bean ravioli. The beer cellar also highlights a private chef’s table with seating for up to 30 guests.

ssk steak

The sparse, clean design offer lots of candles, wood and oodles of romance. The service is warm, friendly and knowledgeable.

ssk dessert1

Beyond fabulous, Stanton Street Kitchen is located at 178 Stanton Street and is truly one of NY’s best small restaurants and rates A Major on The Walman Report.

178 Stanton Street
New York, New York 10002
get directions

For reservations, call 
917.963.6000

Copyright 2015 By Punchin International. All Rights Reserved.

Disclosure

Sample Menu.{

ON GRILLED SOUR DOUGH BREAD} Piperade of Stewed Beans| Quail Egg| Ham 8 Spicy Prawns|Cracked Corn| Jicama| Cilantro 9 Black Figs| Warm Goat Cheese| Spanish Sherry 9 Pulled Duck | Delicata Squash | Maple Walnuts 10 Avocado | Apple | Cous Cous | Manchego 8 Grilled Sourdough Bread 2 { BAR & TABLE BITES } Candied Pecans & Almonds 6 Truffle Buttered Popcorn 7 Risotto and Fontina Cheese Spheres 8 Assorted California Olives 6 { VEGGIE SIDES } Saut ed Forest Mushrooms| Shallots | Thyme 9 Today s Greens, Simply Saut ed 6 Cracked Organic White Corn (Grits) 9 Creamy Yukon Gold Potato Puree 6 Pan Roasted Cauliflower 7 Buttered Sugar Peas 7 Truffle Fried Potato | Lemon Aioli 8 {SMALL & LARGE PLATES} GrilledHeart of Romaine| Black Figs| Aged Cheddar, | Citrus Vinaigrette 12 12 hr. Cured Pork Belly | Frisee | Honey Crisp Apple Salad 13 Grilled Baby Finger Carrots | Ginger Coriander Yogurt Dressing 14 Sugar Pea Risotto | Cepes | Delicata Squash | Pear Tomato 14 / 26 Pan Seared Prawns | Creamy Cracked White Corn 16 / 30 Truffle Crusted Wild Salmon| Kabocha Squash| Petite Peas| Truffle Vinaigrette 19 / 36 Hand -Made Tagliatelle Pasta & Wild Boar Sausage | Hen of the Woods Mushrooms 16 / 28 Pappardelle Pasta Florio |Braised Oxtail | Wilted Spinach | Fava Beans 16/28 Pan Roasted Nantucket Bay Scallops |Yukon Gold Potato | Zucchini Confit 16 / 30 Spicy Pork Belly Sandwich |Red Cabbage Toasted Peanut Slaw| Sour Dough Roll 14 Lamb “Blauburger” | Picked Vegies | Spicy Steak Sauce |Hand Cut Potato 12 / 22 {OFF THE GRILL & OUT OF THE OVEN} 38 oz Dry Aged Bone on Prime Rib Eye Steak 47 42 oz Dry Aged Prime Porterhouse Steak for two 78 16 oz New York Strip Steak 54 Roasted Organic Chicken | Organic Grains | Mire-Poix | Natural Jus 29 Sous Vide Kaffir Infused Lamb Shank | Root Veggies | Creamy Potato 32 Chef s Feast of the Evening for Two (Limited Availability) PA Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food borne illnesses Vegan Menu Upon Request.


Filed under: Lower East Side, New York, Restaurants, Wine Bar Tagged: Beer, lower east side, New York, Restaurant, winebar

RODNEY STRONG Charlotte’s Home Sauvignon Blanc Proves California Can Make Great Wines For Under $20

Estate Sauvignon Blanc

RODNEY STRONG northern Sonoma Place Matters. SONOMA COUNTY, CALIFORNIA 2013 SAUVIGNON BLANC ESTATE VINEYARDS WWW.RODNEY STRONG.COM © 2014 Rodney Strong Vineyards, Healdsburg, CA #RS4000071

THE STORY At Rodney Strong Vineyards is that they focus on modern artisan winemaking, exclusively from Sonoma County, California. Our family-owned winery is committed to quality wines and to protecting  resources for the future. They practice sustainable and Fish Friendly Farming and  are Sonoma County’s first carbon neutral winery. HISTORY Rod Strong established their heritage Sauvignon Blanc vineyard in 1971, naming it Charlotte’s Home in honor of his wife.

Today that vineyard remains the core of Charlotte’s Home Sauvignon Blanc, along with other select estate vineyards in the Alexander Valley as well as the Russian River Valley. THE VINEYARDS 2013 was the kind of growing season that most would wish they could have every year: a dry, frost-free spring, a warm summer without heat spikes, and a warm rain free autumn that allows for picking all varieties in their turn when they are perfectly mature.

This Sauvignon Blanc was harvested from vineyards in Russian River Valley and Alexander Valley between August 21st and September 17th. TASTING NOTES Light, crisp, and highly aromatic, the warmer climate Alexander Valley fruit gives this wine ripe peach, tangerine, and pineapple character, while the ocean cooled Russian River Valley fruit offers citrus, lemon grass, and slightly herbaceous qualities. Together, the two valleys make a classic Sonoma County Sauvignon Blanc that is fresh, lively, and will drink beautifully over the next 1 to 2 years. Delicious to quaff, it supports seafood, chicken, creamy cheeses and nuts to perfection.

 

Copyright 2015 By Punchin International. All Rights Reserved.

Disclosure


CHARLOTTE’S HOME

ALEXANDER VALLEY

45 Acres | Established 1971 | Replanted 1991 and 1994

Tucked between Alexander’s Crown and a bend in the winding Russian River that flows through Alexander Valley, Charlotte’s Home was named for Rod Strong’s wife Charlotte. Here, the deep soils and gravel pockets favor Sauvignon Blanc. Charlotte’s Home vineyard must be harvested in several passes: the gravel areas ripen first, giving ripe pear and melon character. Later-ripening vines on deeper soils provide lively crisp citrus flavors to the blend. Charlotte’s Home continues to provide the heart of the perennial favorite Charlotte’s Home Sauvignon Blanc.

Varietals: Sauvignon Blanc


Filed under: Wine Tagged: California, sauvignon blanc, Wine