All posts by punchin

MAIA Luxury Resort & Spa in the Seychelles Becomes “BEYOND All-Inclusive”

MAIA Luxury Resort & Spa in Mahé, Seychelles introduces the new “BEYOND All-Inclusive” concept beginning November 1, 2014. This new approach includes a myriad of services such as a dedicated butler, high-speed Wi-Fi, complimentary laundry service, all daily meals, soft drinks and premium alcoholic beverages as well as food a la carte on a “Whatever, Wherever, Whenever” basis. Additional activities introduced include morning Yoga or Qi Gong, non-motorized sports plus unlimited scuba diving.

Located on 30 acres of award-winning gardens on the main island of Mahé, MAIA Luxury Resort & Spa features 30 private villas, all with 180-degree uninterrupted sea views. While staying at MAIA guests can choose between two villa categories, the “Ocean Panoramic” villas or the “MAIA Signature” villas. Designed by leading architect Bill Bensley, each villa offers guests the perfect escape while vacationing at MAIA.

   Dotting the hillside are the nineteen Ocean Panoramic villas, each offering guests exquisite views of MAIA’s lush gardens and the blue waters of the ocean below. Additionally, the eleven “MAIA Signature” villas are located closer to the shore and provide guests direct access to the surf and sand. Guests booking the “MAIA Signature” villa also enjoy additional inclusions like early check-in and late check-out, their choice of Champagne as well as in-villa offerings such as daily private yoga, one-time mani-pedi, and a specially prepared barbecue.

Copyright 2012 By Punchin International. All Rights Reserved. http://www.culinarygourmet.wordpress.com/disclosure

Other experiences available for guests to book at an additional cost include private fishing and scuba diving excursions or scenic flights from MAIA’s on-site helipad to the surrounding islands. Guests who prefer to relax at the spa can visit MAIA’s Balinese-style spa, which offers an array of exotic treatments and features world-class Omorovicza products. The Gold ApresSoleil Facial is exclusive to the resort, as is the “20 Dancing Fingers” massage delivered by two members of the highly-trained staff, accompanied by flautist.

Additional information regarding rates can be found athttp://www.MAIA.com.sc/ or by contacting the reservations team at:

Tel: +248 4 390 367 or +248 4 390 000 Fax: +248 4 355 476

Email: reservations@southernsun.sc

About MAIA Luxury Resort & Spa

MAIA Luxury Resort & Spa, a member of The Leading Hotels of the World, is a 30 villa property open to residents only. It stretches over 30 acres and is set on a private peninsula on the southwest coast of the island of Mahé in the Seychelles. Each of the spacious 250m² villas feature the latest facilities and have uninterrupted ocean views, a spacious gazebo area with kitchen bar, eating area and oversized day-bed, a 25ft infinity pool and outdoor sunken bath tub. The hotel’s service philosophy is delivered by MAIA’s expert personal butlers, each of whom is assigned to a specific villa. A recent addition to the hotel is its helipad.

About Tsogo Sun

Tsogo Sun is the leading hotels, gaming and entertainment company in South Africa, providing a vast variety of hospitality and exciting entertainment and leisure experiences. Combining an established heritage with a professional and energized approach, the group proudly encompasses 14 casinos and over 95 hotels in South Africa, Africa, and Seychelles.

The company’s hospitality interests offer the widest distribution of hotels in Africa, providing world-class accommodation across all markets, including elegant, individually branded Deluxe Hotels and well known trusted market leaders in the premier through budget segments, including Southern Sun, Garden Court, SunSquare, StayEasy and Formula 1 hotels.

Tsogo Sun (“TSH”) is listed on the Johannesburg Stock Exchange. The key shareholders of Tsogo Sun are Hosken Consolidated Investments Limited (“HCI”), a JSE listed investment holding company, and SABMiller PLC (“SABM”), the London listed brewing company. The remaining shareholding is held by various financial institutions and the general public.

 


Filed under: Africa, all inclusive, Travel Tagged: Africa, all inclusive, Travel

The Landmark Building “Pavilion Restaurant” Opens in Union Square Park, with a Menu that Showcases the Bounty of the Greenmarket, Dazzling Décor and a Stellar Kitchen

Pavion

20 Union Square West
New York, New York  — 10003
212-677-7818

Located at the North End of Union Square Park at 17th Street, Across From Barns and Noble.

BRUNCH 11:30-5PM

LUNCH- 10:30AM-5PM

DINNER- 5PM- Closing at Midnight

Click Here To Visit the Website or Make a Reservation

Some things are truly worth the wait. This spring New Yorkers were thrilled to see that the iconic colonnaded pavilion in Union Square once again features an exciting new indoor-outdoor restaurant. The Pavilion, whose menu showcases the bounty of the Union Square Greenmarket, welcomed the public.

For nearly 170 years Union Square has been a gathering place for commerce, for entertainment, for labor and political events, and for recreation. The 1928 Greek revival structure at the north end of the park has featured a restaurant since 1994. Today, The Pavilion, run under the direction of the hospitality group Chef Driven Market continues the over 150-year-old tradition of having restaurants and food concessions in New York City parks. The name Pavilion is a simple, classic one that respects the building’s rich history. Open seasonally from April until late October, The Pavilion seats 90 people indoor and 90 outside and serves breakfast, lunch and dinner and weekend brunch. It is also the best restaurant in any NY City park, but regardless of location, its is generally excellent with a first rate kitchen, well selected wines and beer, a serious mixologist and attentive service.

pavioion crudo

At the helm are three rising stars on the city’s culinary scene: Executive Chef Mario Urgiles, previously at NYC French eatery Maison delights diners with an innovative market-driven menu – his pantry is the Greenmarket, just steps away. Pastry chef Terri Dreisbach who worked for Bobby Flay and Philippe Chow delivers her signature creative confections incorporating fresh ingredients while master mixologist Joel Cruz shakes up cocktails also inspired by the nearby market. All three are known for their tasty dishes that are always home made from scratch.pavion soup

Highlights from Chef Urgiles’ menu that underline his market-driven approach include: Tomato Soup with sourdough crouton & herb crème fraiche; Farm Goat Cheese and Tomato Tart with baby dandelion salad; Organic Salmon Green Pot Au Feu with fennel pearl onion, baby carrots, shitakes, tomato and Roasted Organic Chicken with fingerling and purple potatoes, broccoli rabe. Even the steak is a fine piece of meat, beautifully seared, with a lovely garnish of fresh vegetables. But the entrée winner is the restaurant impossibility: a stuffed fish with barely wilted vegetables and a light sauce. Perfectly prepared.

PAVILLION  chicken use best

Pastry Chef Terri Dreisbach is known for both her clever recipes and her artistic presentation. Some of the desserts she offers include: Raspberry Ginger Beer Float with coconut ice cream, raspberry sorbet, vanilla whipped cream and a ginger cookie; Devil’s Food Cake with pistachio mousse, raspberry and pistachio gelato; her signature Summer Berry Verrine with buttermilk panna cotta, summer berries, almond crumble and pistachio gelato (a must) and a Chocolate Beet Cake with blackberry-beet meringue, creme fraiche, cassis, blackberries and beet sorbet.

pavilion chicken use

At the bar Head Mixologist Joel Cruz makes his own magic with classic and contemporary cocktail creations many featuring fruit and herbs he sources from the market for syrups and garnishes. At brunch for example the Bloody Mary mix is highlighted by Holy Schmitt’s horseradish direct from the Greenmarket. Cruz is also bringing back frozen cocktails like everyone’s favorite pina colada made with fresh coconut milk, pineapple juice and dark rum.

pavioion coup dessert

Some of Cruz’s other signature cocktails include: Pavilion ‘75’ with New Amsterdam Gin, honey direct from the Greenmarket, thyme syrup, and sparkling wine; the Metronome featuring New Amsterdam Orange Vodka, vanilla, white Vermouth and Aztec chocolate bitters; the Park Side including light and dark rum, fresh mint, lime, guava “foam,” and local pollen; and The Rialto made with Gosling’s Black Seal Rum, InfiniTEA Syrup, pineapple and Peychaud’s Bitters. The olives in the martini are worth a visit.

The Pavilion also serves rosé sangria, the perfect warm-weather beverage as well as a number of craft beers and cider from NY area breweries. The wine program offers a list of 40 wines by the bottle and 12 by the glass predominantly from New York State wineries who focus on sustainable and biodynamic techniques.

The Pavilion’s décor seamlessly blends the lush greenery of the park with a chic yet casual dining experience. The result is a beautiful restaurant  that could feel as home in the South of France or an exotic island. Hanging gardens adorn the walls, palm trees add to the bucolic setting and overhead round glass orb lighting harkens back to open-air restaurants of the past. Modern touches like subtle lighting under the floor and unobtrusive ceiling heaters insure diners are always comfortable and there is a wonderful feeling of professional informality.

Furthermore, as an integral part of the New York City community, The Pavilion, in collaboration with KMNY Consulting and the Union Square Partnership, will add family-friendly programming to the Union Square Partnership’s already popular Summer in the Square series with “Tuesdays @ThePavilionNYC,” a weekly drop-in series. Programming will take place on the main level inside The Pavilion. A great idea!

“We are proud to be a part of the Union Square community,” says Simon Oren, CEO of Chef Driven Group and owner Marseille, Nice Matin and  Barbounia. “We look forward to welcoming the community to this new public amenity in the park.”

Some of these programs include weekly children’s book readings, musical performances, and cooking instruction. Chef Driven Market will also provide internships, partner with local food charities, host fundraising events, and partner with GrowNYC, which oversees the Greenmarket program citywide, on numerous nutrition and wellness initiatives, as well as source products used in their daily menu offerings from participating Greenmarket farms.

For an out-of-the-ordinary dining experience, The Pavilion brings a new twist on fine dining to New York and is already a roaring success. Walman Report Rating: A+

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


Dinner Menu (Content & Prices Subject To Change)

Pavilion Dinner6

 
pavion drinks
Starters

Tomato Soup sourdough crouton & herb creme fraiche
7.50

Hummus toasted pita bread
6.95

Squid A La Plancha spiced roasted red pepper coulis
12.50

Wild Mushroom Bruschetta organic poached egg & truffle butter
9.95

Farm Goat Cheese & Tomato Tart lavender, baby dandelion salad
11.95

Beef Carpaccio baby arugula, fennel & shaved parmesan
12.95

Crispy Calamari tomatillo sauce, garlic chips & lemon zest
12.95

Salads

Bowl Of Baby Lettuce cherry tomato & red balsamic vinaigrette
8.95

Greek Salad tomato, cucumber, peppers, onion, olives, pita croutons, local feta cheese & lemon vinaigrette
11.95

Organic Kale Caesar Salad croutons, boqueron, shaved parmesan & roasted garlic vinaigrette
11.95

Raw Bar

Mignonette & Cocktail Sauce

Shrimp
4.00

Oysters
3.00

Crudo

Tuna wasabi-soy vinaigrette
13.00

Golden Snapper citrus salad & jalapeno
11.00

Entrees

Pappardelle Al Pesto crescenza cheese & a touch of cream
16.95

Short Rib Ravioli beef jus & grana padano cheese
17.50

Blue Maine Mussels & Fries white wine, garlic, shallots & butter
18.50

Roasted Organic Chicken fingerling & purple potato, broccoli rabe & thyme jus
22.00

Hanger Steak chive-mashed potato, wilted kale, bordelaise sauce
23.50

Organic Salmon Pot Au Feu fennel, pearl onion, baby carrots, morels, tomato
22.95

Whole Branzino vegetables ratatouille & herb vinaigrette
28.50

Sides

Herb Garlic French Fries
4.95

Mashed Potato
4.95

Tuscan Kale with calabrian chilies & sauce
4.75

Macaroni & Cheese Gratin
6.00

Desserts $8

Chocolate Beet Cake blackberry-beet meringue, creme fraiche, cassis, blackberries, beet sorbet

Raspberry Ginger Beer Float raspberry sorbet, coconut ice cream, vanilla whipped cream, ginger cookie

My Cheesecake basil, citrus salad, lemon curd, almond crumble

Summer Berry Verrine buttermilk panna cotta, summer berries, almond crumble, pistachio gelato

Devil’s Cake pistachio mousse, raspberry, pistachio gelato

Dessert Wine

Tawny Port, Ramos Pinto 10 year n.v.
11.00

Riesling Late-Harvest, Hermann J. Wiemer finger lakes, ny 2012
9.00

Moscato D’Asti, Coppo
10.00

Coffee & Tea

Kiss Of Africa American Coffee
4.00

Steven Smith Tea Sachets brahmin’s choice breakfast / bungalow darjeeling / lord bergamot earl grey / jasmin / silver tip green /white petal
4.00

Herbal Teas meadow golden chamomile / red nectar rooibos / fresh mint leaf tea

Espresso Beverages

"Tiger Stripe" Rain Forest Alliance

Espresso
3.00
dbl 5.00

Cappuccino
5.00
dbl 6.00

Café Latte
5.00

Café Macchiato
4.00

Café Mocha
5.00

Hot Cocoa
4.00

Cocktails

Pavilion ‘75 gin, honey-thyme syrup, fresh lemon, sparkling wine
11.00

Metronome orange vodka, vanilla, vermouth bianco, aztec chocolate bitters
12.00

The Rialto dark rum, infinitea syrup, pineapple, fresh lime & peychaud’s bitters
13.00

6 Train gin, cucumber, local honey-thyme syrup, soda water
13.00

Pink Me Up tequila blanco, yellow chartreuse, strawberry, basil & fresh lemon
14.00

Park-Side light & dark rums, fresh mint & lime, guava "foam," local pollen
14.00

Non Alcoholic $6

Tropical Sun tropical fruit juices, fresh mint, guava "foam"

Honey-Thyme Fizzy Lemonade honey-thyme syrup, fresh lemon, soda water

Beer

Draught

(12oz)

Bavik pilsner, belgium
7.00

Southampton double white, ny
8.00

Avery ipa, colorado
8.00

Keegan’s "mother’s milk," stout, kingston, ny
8.00

Bottled

Southampton keller pilsner, ny
7.00

Captain Lawrence "Liquid Gold" belgian style blonde ale, ny
8.00

Captain Lawrence "Freshchester" pale ale, ny
8.00

Two Roads "Workers Comp" saison, connecticut
8.00

Sam Adams Light boston


Filed under: green market, New York, Restaurants, union square Tagged: green market, restaurant. New York, Union Square

Valdo Rose Brut Is An Affordable Charmer

punchin:

Just tasted the current version. Just delightful!

Originally posted on The Walman Report:

Nerello Mascalese Hi-Res

THE VINEYARD
Valdo’s Philosophy: “Prosecco” is the distinguishing factor on the regional level- refined aromas, balance and overall quality are the key features Valdo
focuses on to produce unique and unrivalled products.

Valdo was started in 1926 by the Societa Anonima Vini Superiori & purchased by The Bolla Family in the 1940’s. Over 80 years of continuous
innovation with an ongoing quest for quality and devotion to respecting the vineyards & wine-making traditions of the region.

The Spumante Rosé is created from the perfect blend of two typical Italian vines, the Sicilian black berry Nerello Mascalese, from Sambuca Sicily in the province of Argiento which is 300 meters above sea level, and Glera, the fruity grapes from the Veneto region in the province of Treviso at 80 meters above sea level. The vineyard that grows the Nerello Mascalese has clay and limestone soil and the Glera vineyard is alluvial clay.

View original 150 more words


Filed under: Uncategorized

NYY Steak Scores a Home Run In The NYC Steakhouse Arena

nyy steak yanke interior man_interior_4

7 West 51st Street (Between 5th & 6Th Avenues)
New York, NY 10019
(646) 307-7910
Click Here To Visit The Website

Click Here To Make a Reservation Online

Owners: Hard Rock International & New York Yankees
Fred Thimm (COO), Raul Adorno (GM)
Executive Sous Chef: Elin Garcia
Cuisine: American Steakhouse
Address: 7 West 51st Street
New York, NY 10019
Phone: 646-307-7910
Website: http://www.nyysteak.com
Social Media: Facebook, Twitter, Instagram, YouTube & Google+: NYYSteak
Hours of Operation: Weekdays: Lunch and Dinner 11:30am-11pm; Pinstripe Power
Hour 4-6pm and 9-11pm
Saturday: Dinner only 5-11pm
Sunday: Dinner only 5-10pm; Pinstripe Power Hour: 5-6pm and
9-10pm
Signature Dishes: 27 oz. Char-Grilled Long Bone Rib Eye, 28 oz. Porterhouse, 16 oz.
Prime Veal Chop, Berkshire Double Pork Chop, New York Strip,
Onion Ring Stack, NYY Steak 151 Volcano
Signature Cocktails: Yankeetini, Bronx Bomber
Interior Design: In-house
Capacity: 16,000 square feet / 220+ seats / Private Dining areas
Credit Cards: All major credit cards
Wheelchair Accessible: Yes
Nearest Subway: E at 53th Street and 5th Avenue, M at 53th Street and 5th Avenue, 6
at 51st Street and Lexington Avenue, N/Q/R at 59th Street and 5th
Avenue


NYY STEAK ARRIVES IN MIDTOWN MANHATTAN WITH A FLAGSHIP LOCATION

nyy steak man_interior_3

Baseball fans and steak connoisseurs unite in midtown Manhattan at the city’s second NYY Steak. NYY Steak assembled a team of culinary and hospitality experts with years of fine dining experience to oversee its newest location. The team is lead by Fred Thimm, an established steakhouse specialist having spent 15 years with The Palm, where he served as President and COO and NYY Steak’s General Manager, Raul Adorno, who previously worked with Morton’s the Steakhouse for 16 years and opened locations worldwide as a General Manager and Director of Operations.

The spectacularly beautiful restaurant is  partnership between Hard Rock International and the Yankee Global Enterprises, the 16,000 square foot restaurant is housed in a former bank and stretches over three floors, featuring two private dining rooms, including an intimate 16 seat room housed in the old bank vault itself.  A pair of mirror image open kitchens, stacked one on top of the other, enables guests to see all the behind the burner action, whether dining on the main floor or the upstairs dining room.  The 200+ seat restaurant proudly boasts its signature autograph wall, featuring the autographs of retired New York Yankees legends.

 One of NYY Steak’s main focal points is the glass enclosed butcher’s shop located on the lower level of the restaurant where the finest cuts of USDA Prime meat are aged and on display for beef enthusiasts to ogle. The MVP of the menu is the 27 oz. Char-Grilled Long Bone Rib Eye, which pays homage to the Bronx Bombers’ 27 World Series Championships.  Guests in the know can even ask to have the bone personalized on this well marbled cut – whether you want to say congratulations or monogram the bone for a company dinner, the kitchen team will make the Rib Eye bone just as memorable as the tender meat, which is one of the best in the city.

The all star line up also includes a 28 oz. Porterhouse, a Prime Veal Chop, and the New York Strip, all of which are dry aged for 21 days in signature NYY Steak style.

nyy steak steak food_shot_12
Other star attractions include the Steak Bacon starter, served as thick-cut slabs in a maple glaze, topped with wilted spinach which will undoubtedly leave you begging for more while the Maryland Lump Crab Cake, served with roasted chipotle corn salsa and a caper remoulade, adds a spicy note to a steakhouse classic. The RAW BAR SAMPLER (FOR TWO 55 | FOR FOUR 95) offers fresh Alaskan king crab, lobster, colossal shrimp,
lovely East and West Coast oysters & clams. (Go easy on th e excellent warm bread, a rarity for steak houses).

A seemingly innocent Baby Iceberg Salad with tomato, bacon, egg, scallion, creamy blue cheese and French dressing is innocent no more as each order comes with a shot of vodka and a blue cheese stuffed olive, a playful nod to the “Mad Men” style martini and steak power lunches. Carnivores can continue to indulge in the Berkshire Double Pork Chop served with whole grain mustard spaetzle, tangy braised red cabbage and a savory pork jus, or sink your teeth into the beautifully crafted chili, garlic and herb rubbed Braised Short Rib Ragu with sweet cherry tomatoes, served over fresh pappardelle pasta.

nyy steak shrimp food_shot_5

 Fish fanatics can opt for the Sesame Crusted Ahi Tuna with teriyaki stir-fry vegetables, micro greens and a mandarin-orange sesame sauce or the fresh Catch of the Day.  The signature Lobster Mac & Cheese is made with sizeable pieces of fresh buttery lobster served with orecchiette pasta that delightfully holds up to the rich cheesy sauce.  Wisely choosing an order of the Onion Ring Stack will have fellow diners drooling in envy as a foot high totem pole of thick and crunchy coated onions come barreling at you, served with a homemade zesty balsamic ketchup and ranch dipping sauces.

nyy steak sessert dessert_menu_man
Before rounding home plate, diners would be remiss not to dabble in a bit of sweetness including two tableside options: the Crème Brûlée with chocolate coated pretzel rods sprinkled with fleur de sel, caramelized tableside, or the NYY Steak 151 Volcano, vanilla bean ice cream covered with Heath Bar crunch and expertly flambéed tableside using a shot of 151 Rum, the perfect treat to share with the whole table. And the Carrot Cake is the best you’ll ever taste.

nyy steak wine_menu_ys

An expansive glass wine case built into the back wall houses the restaurant’s extensive globally infused wine list, along with 27 wines by the glass. The cocktail list is a mixture of classic and seasonal, offering guests everything from the Yankeetini, a mix of Vodka, Blue Curacao and White Cranberry Juice with a blue rock sugar rim to the Bronx Bomber, a twist on a Manhattan with Templeton Rye, Combier Cherry Liqueur, Antica Carpano Vermouth, Orange Bitters and Orange Peel.  NYY Steak’s “Pinstripe Power Hour” runs Sunday 5-6pm and 9-10pm as well as Monday thru Friday, 4pm-6pm and 9pm-11pm in both the bar and lounge, offering specialty bites from the bar menu. Fans of all sports can indulge both their palates and their passion any night of the week, taking in the big game on one of the televisions perched around the bar and lounge area.

image

The wine list is not only well chosen, but affordable and there are unique wines by the, including Behrens Family Winery ‘Behrens & Hitchcock’ The Heavyweight, Napa Valley, 2010 at $34 the glass ($136, by the bottle). Service is seamless, smooth and beautifully orchestrated by Diego Betancourt and Alex Sariyan.

We loved NYY STEAK, and believe they are here for a long and successful run. Rating: A Major, By The Walman Report.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

NYY Steak

Sample Dinner Menu

APPETIZERS
AHI TUNA TARTARE 19
fresh guacamole, mandarin-orange sesame dressing, chile aioli
O MARYLAND LUMP CRAB CAKE 19
roasted chipotle corn salsa, caper remoulade
COLOSSAL SHRIMP COCKTAIL 19
horseradish cocktail sauce, lemon
PAN-SEARED SEA SCALLOPS 19
edamame purée, pancetta lardons, pearl onions, citrus gastrique
MARINATED JUMBO LUMP BLUE CRAB 19
roasted tomato & horseradish aioli, olive oil pretzel crouton,
herb salad
FRIED OYSTERS ON THE HALF-SHELL 18
cornmeal-dusted & flash fried, bacon horseradish Hollandaise
O NYY STEAK BACON 16
thick-cut slab bacon, wilted spinach, maple glaze
TOMATO & MOZZARELLA 19
ripe tomato, imported buffalo mozzarella, arugula, red onion,
basil, lemon-rosemary vinaigrette
SOUPS
FRENCH ONION SOUP 11
aged gruyere cheese, yesterday’s bread
CRAB BISQUE 13
Alaskan king crab, cream sherry
FROM OUR RAW BAR
TODAY’S OYSTER & CLAM SELECTIONS
half-dozen per order
MARKET SELECTION & PRICE
RAW BAR SAMPLER
FOR TWO 55 | FOR FOUR 95
Alaskan king crab, lobster, colossal shrimp,
oysters & clams
SALADS
CLASSIC CAESAR 13
hearts of romaine, aged parmesan, garlic croutons,
anchovy dressing
ROASTED BEET SALAD 13
roasted beets, broccolini, goat cheese, walnuts,
orange segments, raspberry vinaigrette
O OZZIE’S SPINACH SALAD 13
baby spinach, dried cherries, pine nuts, roasted bell peppers,
smoked bacon, Asiago cheese, cherry vinaigrette
O BABY ICEBERG SALAD 13
tomato, bacon, egg, scallion, blue cheese & French dressings,
served with a shot of vodka w/ blue cheese-stuffed olive
CHOPPED SALAD 13
chopped romaine, red onion, grilled corn, bacon, blue cheese
crumbles, dried cranberries, candied walnuts with creamy
white balsamic dressing
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.
NYY STEAK, NEW YORK, NY
SIDES & ADDITIONS
GARLIC MASHED POTATOES 11
ONION RING STACK 11
CREAMED SPINACH 11
STEAMED ASPARAGUS 11
NYY STEAK FRIES 11
NYY STEAK CORN 11
LOBSTER MAC & CHEESE 15
SMASHED SWEET POTATO 11
SKILLET POTATOES 11
BUTTON MUSHROOMS 11
LOADED BAKED POTATO 11
O O O
DINNER
SPECIALTIES
FILET MIGNON
8 oz. 43
12 oz. 52
NYY STEAK DOUBLE PLAY 55
petite filet & cold water lobster tail
WHOLE MAINE LOBSTER MP
steamed or broiled fresh Maine lobster, clarified butter, lemon
ALASKAN KING CRAB 44
from the Bering Sea
ROASTED HALF CHICKEN 32
grilled vegetable couscous, piquillo pepper aioli, mâche salad
BBQ BRAISED SHORT RIB RAGU 34
marinated & seasoned, served with fresh papardelle pasta
GRILLED BERKSHIRE DOUBLE PORK CHOP 38
whole grain mustard spaetzle, braised red cabbage, pork jus
LAMB CHOPS 50
grilled prime dry-aged lamb, roasted fingerling potatoes, wild
mushrooms, english peas, lamb jus
CHEF’S SPECIAL SELECTIONS
feature locally farmed Hudson Valley ingredients
U.S.D.A. PRIME STEAKS
Dry-aged 21 days
O LONG BONE RIBEYE 27 oz. 58
PORTERHOUSE 28 oz. 62
PRIME VEAL CHOP 16 oz. 48
LINE-CAUGHT
FRESH SEAFOOD
SESAME-CRUSTED AHI TUNA 34
seared rare sesame-crusted tuna, teriyaki stir-fry vegetables,
micro green salad, mandarin-orange sesame sauce
GRILLED ATLANTIC SALMON 32
served over a fava bean & grilled corn succotash, roasted
red peppers, lemon beurre blanc
COMPLEMENT
YOUR ENTRÉE
BÉARNAISE 2
AU POIVRE 2
BLUE CHEESE 2
OSCAR STYLE 10
LOBSTER TAIL 35
KING CRAB LEGS 25
NEW YORK STRIP
regular cut 14 oz. 48
bone-in 20 oz. 55
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.
NYY STEAK, NEW YORK, NY
O O O
APPETIZERS
AHI TUNA TARTARE 19
fresh guacamole, mandarin-orange sesame dressing, chile aioli
O MARYLAND LUMP CRAB CAKE 19
roasted chipotle corn salsa, caper remoulade
COLOSSAL SHRIMP COCKTAIL 19
horseradish cocktail sauce, lemon
PAN-SEARED SEA SCALLOPS 19
edamame purée, pancetta lardons, pearl onions, citrus gastrique
MARINATED JUMBO LUMP BLUE CRAB 19
roasted tomato & horseradish aioli, olive oil pretzel crouton,
herb salad
FRIED OYSTERS ON THE HALF-SHELL 18
cornmeal-dusted & flash fried, bacon horseradish Hollandaise
O NYY STEAK BACON 16
thick-cut slab bacon, wilted spinach, maple glaze
TOMATO & MOZZARELLA 19
ripe tomato, imported buffalo mozzarella, arugula, red onion,
basil, lemon-rosemary vinaigrette
SOUPS
FRENCH ONION SOUP 11
aged gruyere cheese, yesterday’s bread
CRAB BISQUE 13
Alaskan king crab, cream sherry
SALADS
CLASSIC CAESAR 13
hearts of romaine, aged parmesan, garlic croutons,
anchovy dressing
ROASTED BEET SALAD 13
roasted beets, broccolini, goat cheese, walnuts,
orange segments, raspberry vinaigrette
O OZZIE’S SPINACH SALAD 13
baby spinach, dried cherries, pine nuts, roasted bell peppers,
smoked bacon, Asiago cheese, cherry vinaigrette
O BABY ICEBERG SALAD 13
tomato, bacon, egg, scallion, blue cheese & French dressings,
served with a shot of vodka w/ blue cheese-stuffed olive
CHOPPED SALAD 13
romaine, red onion, grilled corn, bacon, blue cheese crumbles,
dried cranberries, candied walnuts with creamy white
balsamic dressing
NYY STEAK TOMATO SALAD 22
grilled ribeye, sliced beefsteak tomatoes, red onions, baby
arugula, blue cheese crumbles, balsamic herb vinaigrette
Complement Your Salad:
RIBEYE STEAK 14 • GRILLED SALMON 12
GRILLED CHICKEN 12 • GRILLED SHRIMP 12
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.
NYY STEAK, NEW YORK, NY
SIDES & ADDITIONS
GARLIC MASHED POTATOES 11
ONION RING STACK 11
CREAMED SPINACH 11
STEAMED ASPARAGUS 11
NYY STEAK FRIES 11
NYY STEAK CORN 11
LOBSTER MAC & CHEESE 15
SMASHED SWEET POTATO 11
SKILLET POTATOES 11
BUTTON MUSHROOMS 11
LOADED BAKED POTATO 11
FROM OUR RAW BAR
TODAY’S OYSTER & CLAM SELECTIONS
half-dozen per order
MARKET SELECTION & PRICE
RAW BAR SAMPLER
FOR TWO 55 | FOR FOUR 95
Alaskan king crab, lobster, colossal shrimp,
oysters & clams
O O O
FILET MIGNON
8 oz. 43
12 oz. 52
O PRIME NYY STEAK BURGER 17
prime ground beef, aged gouda, onion jam, crispy potatoes,
brioche bun
O CRAB CAKE SANDWICH 19
jumbo lump crab cake, bibb lettuce, caper remoulade,
brioche bun
ALASKAN KING CRAB 44
from the Bering Sea
LAMB CHOPS 50
grilled prime dry-aged lamb, roasted fingerling potatoes,
wild mushrooms, English peas, lamb jus
U.S.D.A. PRIME STEAKS
Dry-aged 21 days
O LONG BONE RIBEYE 27 oz. 58
PORTERHOUSE 28 oz. 62
PRIME CHOP STEAK 14 oz. 23
LINE-CAUGHT
FRESH SEAFOOD
SESAME-CRUSTED AHI TUNA 34
seared rare sesame-crusted tuna, teriyaki stir-fry vegetables,
micro green salad, mandarin-orange sesame sauce
GRILLED ATLANTIC SALMON 32
served over a fava bean & grilled corn succotash, roasted red
peppers, lemon beurre blanc
COMPLEMENT
YOUR ENTRÉE
BÉARNAISE 2
AU POIVRE 2
BLUE CHEESE 2
OSCAR STYLE 10
LOBSTER TAIL 35
KING CRAB LEGS 25
NEW YORK STRIP
regular cut 14 oz. 48
bone-in 20 oz. 55
PRIME VEAL CHOP 16 oz. 48
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.
NYY STEAK, NEW YORK, NY
O O O
O NYY STEAK SANDWICH 21
grilled ribeye, caramelized onion, horseradish cream,
lettuce, tomato, baguette roll
GRILLED CHICKEN SANDWICH 17
aged white cheddar, avocado, house-cured bacon,
chipotle mayonnaise
GRILLED BERKSHIRE DOUBLE PORK CHOP 38
whole grain mustard spaetzle, braised red cabbage,
pork jus
ROASTED HALF CHICKEN 32
grilled vegetable couscous, piquillo pepper aioli,
mâche salad
CHEF’S SPECIAL SELECTIONS
feature locally farmed Hudson Valley ingredients
SANDWICHES & LUNCH SPECIALTIES
7 WEST 51ST STREET, NYC 646.307.7910 nyysteak.com
All New York Yankees trademarks and copyrights are owned by the
New York Yankees and used with the permission of the New York Yankees.
@NYYSteak Facebook.com/NYYSteak @NYYSteak
FIRST COURSE
(select one)
HOUSE SALAD
mixed greens, cucumber, cherry tomato, onion, lemon vinaigrette
NYY STEAK BACON
thick-cut slab bacon, wilted spinach, maple glaze
MAIN COURSE
FILET MIGNON
6 oz filet, served with your choice of:
PAN-SEARED SCALLOPS
– or -
GRILLED TIGER SHRIMP
DESSERT
(select one)
NEW YORK STYLE CHEESECAKE
graham cracker crust, fresh berries, whip cream
NYY STEAK CRÈME BRÛLÉE
vanilla bean, macerated berries, chocolate covered pretzel stick
$42 (excludes tax and gratuities)
Available only in our Manhattan location.
The Legendary
Closer for $42.00
Always in season.
The Pinstripe Power
Lunch for $27.00
7 WEST 51ST STREET, NYC 646.307.7910 nyysteak.com
All New York Yankees trademarks and copyrights are owned by the
New York Yankees and used with the permission of the New York Yankees.
@NYYSteak Facebook.com/NYYSteak @NYYSteak
FIRST COURSE
HOUSE SALAD
mixed greens, cucumber, cherry tomato, red onion, lemon rosemary vinaigrette
MAIN COURSE
(select one)
NYY STEAK BURGER
prime ground beef, aged gouda, onion jam, crispy fried potato, brioche roll
NYY STEAK CHICKEN SANDWICH
cheddar cheese, avocado, house-cured bacon, chipotle mayo
PAN-SEARED SALMON
served over fava bean & grilled corn succotash, roasted red peppers
and lemon beurre blanc
DESSERT
(select one)
NEW YORK STYLE CHEESECAKE
graham cracker crust, fresh berries, whip cream
NYY STEAK CRÈME BRÛLÉE
vanilla bean, macerated berries, chocolate covered pretzel stick
$27 (excludes tax and gratuities)
Available only in our Manhattan location.
Always in season.
DESSERTS
NEW
YORK
STYLE
CHEESECAKE
$
11
vanilla
bean
cheesecake
with
macerated
berries
YOO-­HOO
FLOAT
$11
vanilla
ice
cream,
Yoo-­Hoo,
magic
shell,
&
chopped
peanuts
CRÈME
BRULEE
$11
chocolate
drizzle,
fresh
berries
NYY
STEAK
151
VOLCANO
$15
vanilla
bean
ice
cream
covered
with
heath
bar
crunch
flambéed
tableside
with
a
shot
of
151
rum
CHOCOLATE CAKE
$11
ICE
CREAMS
&
SORBETS
$10
chocolate
&
vanilla
ice
cream,
mango
&
mixed
berry
sorbet
NYY
STEAK
SIGNATURE
ITEMS
4
/
2012
served with berries & warm fudge
dark chocolate cake, layered with chocolate mousse,
BAR MENU
from our raw bar
TODAY’S OYSTER & CLAM SELECTION MP
COLOSSAL SHRIMP $5
Horseradish, cocktail sauce, lemon
FRIED OYSTERS $18
Cornmeal-dusted & flash fried, bacon horseradish
Hollandaise
CRAB CAKE SLIDERS $19
Bibb lettuce, caper remoulade
FILET MIGNON SLIDERS $19
Lettuce, horseradish sauce, caramelized onions
BBQ SHORTRIB SLIDERS $15
Pickled jalapenos, aged cheddar, served on a mini
pretzel roll
PRIME BURGER SLIDERS $15
Aged gouda, onion jam, potato strings, served on a
mini brioche
Templeton Rye, Combier Cherry liqueur, Antica Carpano
vermouth, orange bitters, orange peel
GRAND SLAM
Rémy Martin VSOP cognac, agave nectar, Fee Brothers Aztec
Chocolate bitters, cocoa-powdered rim
SPECIALTY COCKTAILS
ALL SPECIALTY COCKTAILS $16
DOUBLE PLAY THE LAST OUT
No. 209 gin, Green Chartreuse, Luxardo Maraschino liquor,
fresh lime juice, lime zest sugared rim
Russian Standard Platinum Vodka, St. Germain Elderflower
Liqueur, fresh pink grapefruit juice, basil garnish
YANKEETINI
Svedka vodka, Blue Curacao, white cranberry juice, blue rock
sugar rim
DYNASTY
Avión Silver Tequila, Cointreau, fresh sour mix, fresh seasonal
berries, lime juice
BRONX BOMBER
THE MVP
Jameson Irish whiskey, ginger ale, fresh lime
GATE 6 MOJITO
Pyrat XO Reserve rum, Patrón Citronge, agave nectar, fresh
lime, muddled mint, club soda
WILDCARD
Grey Goose vodka, Combier Cherry liqueur, fresh lemon juice,
agave, club soda, brandied cherry
ALL-STAR
Piper-Heidsieck champagne, Cointreau, orange twist
YANKEE BLUE
Ketel One vodka, hand-stuffed Maytag bleu cheese olives
Blue Point Toasted Lager (5.3% ABV | Patchogue, NY)
BEER
ON TAP $8
Blue Moon (5.6% ABV | Golden, CO)
Bronx Pale Ale (6.3% ABV | Bronx, NY)
Brooklyn Lager (5.2% ABV | Brooklyn, NY)
Goose Island IPA (5.9% ABV | Chicago, IL)
Stella Artois (5.2% ABV | Belgium)
Victory Brewing Company “Swing” (4.5% ABV | Downington, PA)
BOTTLE DOMESTIC $7
Budweiser ● Bud Light ● Coors Light ● Michelob Ultra ● O’Doul’s (NA)
CRAFT NEW YORK $9
AMA Bionda (6.0% ABV | Rimini, Italy)
Chimay Rouge (7.0% ABV | Chimay, Belgium)
Hoegaarden (4.9% ABV | Hoegaarden, Belgium)
Captain Lawrence “Liquid Gold” (6.0% ABV | Elmsford, NY)
Ommegang “Abbey” (8.2% ABV | Cooperstown, NY)
Sixpoint “Sweet Action” (5.2% ABV | Brooklyn, NY)
BOTTLE IMPORT $8
Amstel Light ● Corona ● Heineken ● Heineken Light ● Guinesss ● Magners Irish Cider
CRAFT IMPORT $9



About NYY Steak
NYY Steak is a premium steak house restaurant concept established as a joint venture between the Yankee Global Enterprises and Hard Rock International.  The new steak house is the second New York location under the NYY Steak brand.  NYY Steak at Yankee Stadium opened with the new stadium in 2009.  For more information, visit www.nyysteak.com or call 646-307-7910.


Filed under: New York, Restaurants, steak house Tagged: New York, Restaurant, steak house

Cuba Restaurant in the West Village Celebrates 10-Year Anniversary and Is A Delight

cuba int2 sky

Cuba (Photo Credits: David Lindo)

222 Thompson Street between Bleecker and W. 3rd streets,

Click Here To Visit The Website

212-420-7878,

Open for dinner, Sun-Thu from 4pm-11pm, Fri-Sat, 4pm-midnight. Lunch is served Mon-Fri 11:30am-4pm; brunch, Sat-Sun from 11am-4pm; happy hour, Mon-Fri 4pm-7pm, live Cuban music, Fri and Sat @7:30pm (see website for schedule), cigar roller on site Mon, Thu and Sat evenings. Catering and private party rooms are available.

 

cuba int1

Cuba Restaurant in the West Village Celebrates Its 10-Year Anniversary

Cuba restaurant is a rarity. For ten years, the team behind Cuba—including owner Beatriz de Armas,cuba chef Executive Chef Mario Garcia, manager Viviana Cabrera and head bartender Eduardo Tavares, as well as many of the servers and other staff—have worked together in a labor of love. As a result, Cuba restaurant is like a family, their loyalty and satisfaction directly translating to the guest experience, creating an atmosphere of fun, friendliness and all-around Cuban hospitality that is unparalleled.

cuba drinks1

For 10 years, the restaurant has been capturing the spirit of Old Havana with live Cuban music, swaying palms, tropical fruits, strong signature mojitos and daiquiris, and authentic cuisine. It’s a singular and charming escape, a Little Havana on Thompson Street. Oversized automobiles and curvy dancers moving to a salsa beat are just some of the images of Cuba conjured and captured in the colorful paintings that decorate the exposed brick walls. At a table in the hammock-draped Terrace Room, you can watch the resident cigar maker hand-rolling Cuban-style cigars. Or plan a getaway to the subterranean speakeasy-like Hemingway Hideaway, or the intimate Family Room, ideal for group dining.

Cuba born and raised, Beatriz de Armas draws inspiration from her native Cuba and iconic places notoriously frequented by Ernest Hemingway, such as La Bodeguita Del Medio (famous for the mojito) and El Floridita (perfector of the daiquiri), as well as Latin influences and places she has lived including Valencia, Spain—the spark behind the menu’s list of paellas. Together with Chef Garcia, who trained under Chef David Martinez of the world famous Hotel Nacional in Cuba, the two have become a dynamic team encompassing the quality, tradition and essence of the Cuban sabor. They have collaborated on a menu that not only expresses Cuba’s primary culinary influences from African slaves and Spanish settlers, but also includes other, complementary Latin flavors.

cuba paella1

Chef Martinez is not only highly trained, but produces a high-level cuisine with a contemporary twist. For the tenth anniversary, he has created several new dishes, while also keeping many of the popular standards. New appetizers include a remarkable “Chicharron Prensado,” delicious braised pork belly with a parchment-crispy balsamic glazed skin, accompanied by congri—a blessed combination of rice and beans enhanced by a layer of nicely spiced Spanish chorizo and green peas, for an addictive flavor combination. There is also a changing selection of ceviches—the newest is the Ceviche de Langosta—tender, sweet lobster tossed with an enlivening mix of lemon juice, mustard, sesame oil, cilantro, cucumber and orange peel. But equally wonderful is the CEVICHE MIXTO: shrimp, calamari, scallops marinated in lime juice, cilantro, red onions, and avocado

For main courses, the new poultry dish, Pato con Salsa de Tamarindo, is a revelation: tamarind-glazed duck leg confit with a complement of mashed sweet plantains, sautéed spinach and oyster mushrooms. Really elegant and recommend. New to the seafood section is Salmon, a wonderful blend of textures: pan-seared with a caramelized crust, topped with tender shrimp, with creamy lobster sauce and coconut rice. The traditional Ropa Vieja, shredded skirt steak braised in salsa criolla, peppers, onions and tomatoes, is a classic favorite, but the Vaca Frita, pan-fried skirt steak with garlic mojo, soy sauce, onions, parsley and lime, is a house specialty, a traditional Cuban dish rarely seen on menus in NYC. For Beatriz’s homage to Spain, paellas include Paella Vallenciana, prepared with saffron rice, baby back ribs, monkfish, shrimp, scallops, clams, mussels, peppers, string beans and peas, as well as seafood and vegetarian versions.

For something really special, go for the amazing  RABO ENCENDIDO: tender braised oxtail, in tomato and red wine, kissed by sweet plantain, and succulent rice and beans. Here’s a dish that brings Cuban  cosine into the world-class arena.

cuba food1

The luscious desserts include an ethereal Flan de Leche, custard with caramel sauce and fresh berries that somehow manages to be light and rich at the same time, as well as the sweet treat of Empandadita de Guayaba, guava and cream cheese filled turnovers, served with ice cream and raspberry sauce.

cuba dessert1

At lunchtime, you’ll also find traditional sandwiches such as the classic favorite, the Cubano, roasted pork, ham, Swiss cheese, pickles, mustard, pressed and toasted until crispy on crusty bread. Other tasty choices include Pan con Todo, pan-fried shredded skirt steak sandwich with sautéed onions, arugula, tetilla cheese and garlic mayo, and the Miramar, fried scallops, romaine lettuce, tomato, chipotle mayo and garlic mojo on toasted Cuban bread.

cuba meat1

Brunch also features many of the savory staples as well as Cuban takes on traditional brunch dishes, such as Cuba Libre Torrejas, cream cheese and guava French toast; Tortilla Cubana, an omelette with Spanish chorizo, manchego cheese and spinach; and Benedict Habaneros, two poached eggs, sweet plantain quinoa cake, smoked salmon and hollandaise sauce. Brunch also features all the Mimosas, Sparkling Mojitos, Sangria, Cuba Bloody Marys or Capirinhas you would like during a period of one and a half hours.

The cocktails, of course, are a key element in transporting guests to Old Havana. The list is composed by veteran head bartender Eduardo Tavares (his prior experience was at Victor’s Café 52), and he takes the time to do it right, muddling the lime, mint and sugar for the 45 seconds required for a proper mojito, and preparing purees and infusions in house. Summer specials in honor of the 10th Anniversary include the Frozen Mojito, all the fresh ingredients of the classic mojito—in a refreshing, frothy-thick iced version, and the Pasion Picante, built with Don Diego reposado tequila, passion fruit, mango puree, fresh lime juice, muddled cilantro and a kick of jalapeno. In addition to the classic mojito, Tavares also mixes up an incredible tropical mojito in a range of fruit flavors. A favorite is jackfruit, refreshing, creamy, tangy and not too sweet. Other special mojitos include Mojito 23, smooth, dark and rich with Zacapa 23-year-old rum. The Hemingway is prepared with house-infused ginger rum, muddled mint, fresh limes and Cava. Not to be missed is the Daiquiri de Cuba, a beautiful frozen confection built with Santa Teresa Claro rum, lime and strawberries. Wines hail from Portugal, Chile, Argentina and Spain—a great match for the Cuban, Latin and Spanish flavors of the food.

Like fine rum, this Cuba restaurant improves with age. Service is friendly and the reception by the attractive young woman at the reception is welcoming. (And don’t forget to checkout those cigars).

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

SAMPLE DINNER MENU


CHICHARRON PRENSADO 14
braised pork belly, congri, spanish chorizo,
green peas, balsamic glaze
PULPO A LA PARRILLA 14
grilled octopus, white beans, roasted red peppers,
gray mustard, chimichurri sauce
EMPANADAS HABANERAS 9/12
beef picadillo, shredded chicken or manchego
cheese-spinach turnovers, tomatillo salsa
CALAMARES CON TAMARINDO 9
crispy calamari, tamarind vinaigrette, sweet
plantains, cherry tomato
CROQUETAS DE JAMON SERRANO 9
serrano ham croquettes, tomato salsa
TOSTONES RELLENOS 10
green plantains, shrimp sofrito sauce
PAPAS RELLENAS 7
stuffed potatoes with beef picadillo or cheese
MONTADITO DE CHORIZO 8
spanish chorizo, jalapeño, chimichurri
PINCHO DE POLLO 12
chicken skewer, white mushroom, zucchini,
peppers, risotto quinoa, saffron aioli
CAMARONES AL AJILLO 10
CEVICHE DEL DIA 14
shrimp, calamari, scallops marinated in lime juice,
cilantro, red onions, avocado
sauteed garlic shrimp ,
 
SOPA DEL DIA 5
soup of the day
APPETIZERS
ENSALADA DE CUBA 10
mixed green salad, tomatoes, avocado, red onions,
balsamic vinaigrette
ENSALADA DE ARUGULA 12
baby arugula, caramelized walnuts, apples
mango, manchego cheese, strawberry vinaigrette
SALADS
MADUROS 5
fried sweet plantain
YUCA CON MOJO 5
yucca, garlic mojo
TOSTONES CON MOJO 5
fried green plantains, garlic mojo
YUQUITA FRITA 7
crispy yucca, cilantro dipping sauce
MOROS 5
black beans mixed with white rice
CHOCLO 5
sautéed Peruvian corn
SIDES DISHES
FRIJOLES NEGROS 5
black bean soup
SOUPS
20% gratuity will be added to parties of 6 people or more


DINNER
Executive Chef: Mario Garcia
SEAFOOD
SALMON 23
pan-seared filet of salmon, coconut rice,
shrimp, lobster sauce
FILETE DE PARGO 20
red snapper, green plantain crust,
sofrito sauce, rice and beans
CAMARONES ENCHILADOS 21
shrimp, creole sauce of tomato, garlic, onions,
peppers, thyme, white wine, rice and beans
CAZUELA MARINERA 24
casserole of shrimp, clams, scallops, mussels, calamari,
lobster cream sauce, sweet plantains, rice
MAHI MAHI A LO MACHO 24
mahi-mahi, shrimp, scallops, calamari, cachucha
pepper sauce, scallions, rice or vegetables
MASITAS DE PUERCO 18
spiced pork, onion marmalade, potatoes
ROPA VIEJA 20
shredded skirt steak braised in tomato, pepper
salsa criolla, rice and beans
VACA FRITA 20
pan fried skirt steak with garlic mojo, onions,
parsley, lime, rice and beans
LECHON ASADO 18
suckling pig, yucca, garlic mojo
RABO ENCENDIDO 20
braised oxtail, tomato red wine, sweet
plantain mash, rice and beans
CHURRASCO 23
skirt steak, yucca mash, chimichurri
PAELLA VALENCIANA 25
saffron rice, shrimp, scallops, calamari, clams, mussels,
chicken, chorizo, peppers, sweet peas
PAELLA MARINERA 25
saffron rice, shrimp, scallops, calamari, clams, mussels,
piquillo peppers, sweet peas
PAELLA VEGETARIANA 22
cilantro rice, Portobello mushroom, artichoke,
string beans and carrots



Filed under: Cuban, New York, Restaurants, village Tagged: Cuban, New York, Restaurant

Villagio On the Park … Bravo

village int1

Villagio On the Park

40 Central Park South
New York, NY 10019
Tel: (212) 369-4000 Fax: (212) 369-4005

village ceiling view

Hours of Operation: Monday-Friday: 11:30am – 11:30pm

Saturday: 11:30am – 11:30pm

Sunday: 11:30am – 11:30pm

Capacity: Bar

Main Dining Room

Lower Level

Private Room

Credit Cards: Visa/MasterCard and Amex

Original Restaurant Established: 1995

Email: Villagioonthepark@att.net

Facebook: https://www.facebook.com/villagiosawgrassmall

Twitter: @VillagioRisto

Owner: Alex Kalas and Thomas Billante

General Manager: David Fuentes

Executive Chef: Paul Johnston

village  Lobster ravoli w shrimp

Lobster Ravioli

Cuisine: Al Fresco Italian

village  dining room

Click Here For The Website


Alex Kalas and Thomas Billante, owners of a profusion of restaurants in Miami and one in Chicago, have transformed the space that was once home to Mickey Mantle’s Restaurant & Bar (40 Central Park South) and opened the new Villagio On the Park, a  refined Italian restaurant that allows al fresco dining with views of Central Park. Villagio On the Park boasts a modern aesthetic built on marble and wood.

village TomatoSalad-12

village Lobster-19

village Salmon-5-2

village Chicken3color-9

The design by Jeffrey Beers international includes Rustic pizza paddles that line the walls, and hundreds of illuminated crystals that hang from the ceiling and reflect off one another to cast a ubiquitous glow . While the first of a series of rooms is the most overtly attractive, the back areas are quieter and offer a respite from the roar of the crowd that has made Villagio On the Park one of the hottest and most coveted restaurant reservations in Manhattan.

Under the helm of Executive Chef Paul Johnston, Villagio On the Park makes its own pastas and imports many of the essential ingredients from overseas, such as Portuguese octopus and calamari from Europe. The food is generally excellent and while purists may be surprised by some bows to Florida, which included the most delicious lobster, stuffed with crabmeat I’ve ever tasted, the quality is superb and the preparations exhibit a deft hand.

Signature dishes include a “gondoletta,” stuffed with spinach and ricotta in a truffle mushroom cream sauce that is to die for, and zucchini flowers, (pictured below),have been harvested in Palm Beach, filled with smoked mozzarella and prosciutto, lightly battered and sautéed.  (Heaven on a plate). Burrata a fresh Italian cheese, made from mozzarella and cream (the outer shell is solid mozzarella while the inside contains both mozzarella and cream), sided by gorgeous tomatoes and prosciutto, was as good as it gets.

village smoked mozzerella and pancetta zuchinni blossoms

Specialty Dishes offer Mozzarella Caprese, Slices of fresh homemade mozzarella, with tomatoes and basil; Pollo Milanese, Chicken breast lightly breaded topped with tricolore salad with fresh diced tomatoes, lemon juice, olive oil and balsamic vinegar., Pizza Pazza Mozzarella, fresh arugula, Parma prosciutto and virgin olive oil, Salmone A Letto, Fresh Atlantic salmon pan sautéed in virgin olive oil topped with roasted garlic over a bed of spinach, Nodino, Veal chop simply done on the grill, Scaloppini Portobello, Veal scaloppini sautéed with sliced Portobello mushrooms in a marsala wine sauce,  Risotto Frutti di Mare,Carnaroli rice in safran sauce with an array of fresh fish, shrimp,mussels, clams and calamari.

village CalamarSalad-10_new2

Pizzas are baked in the wood-burning oven, and gluten-free options are on the menu. Even the ubiquitous Lasagna is out of the ordinary, with its homemade pasta, layered with a light bechamel and a delicate meat sauce (all the tomato based sauces are excellent as well).

The gratis focaccia  is terrific, and oh the fresh chopped cherry tomatoes that accompany it. The wine list has sufficient wines by the glass at easy prices and some top bottles for the big spenders. And check out some Italian beer that are a welcome respite from the pleasant Peroni and complement  the food.

By all means don’t skip the perfect desserts. I especially like the light-as-air semifreddo (half cold) dessert, with the texture of frozen mousse because it is produced by uniting equal parts of ice cream and whipped cream. The Chocolate Soufflé ….  was served with a rich vanilla ice cream and Tiramisu (Layers of ladyfingers dipped in espresso and amaretto,
topped with mascarpone cheese and dusted with cocoa powder) was everything it should be.

The dashing G.M,, David Fuentes, oversees the operation with precision and the service staff is young, energetic, highly efficient and helpful. Villagio On the Park ,  40 Central Park South, is the new restaurant kid in town. If you wonder why New York needs another Italian restaurant, check it out. You’re in for a pleasant surprise.

village VealChop-5

village Ravioli-2

village int3 wine

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

village int2

Tira Misu

village  Tiramisu2

village chefs table

Chef’s Table

Sample Dinner Menu & Prices, Subject to Change (Some Are Higher Than Below)

Dinner

Antipasti

Appetizers.

Polenta Bolognese ground yellow cornmeal topped with meat sauce and smoked mozzarella
12.00

Polpetta Di Manzo homemade meatball topped with ricotta and pecorino cheeses in a tomato sauce.
11.00

Melanzana Alla Parmigiana eggplant topped with mozzarella and baked with a touch of tomato sauce.
12.00

Carciofi Ripieni (when in season – please allow time) whole artichoke stuffed with seasoned bread crumbs, garlic and oil.
16.00

Cozze Tarantino fresh steamed mussels and scallops cooked in a delicate tomato-basil sauce with a touch of wine and garlic
15.00

Calamari Fritti Con Zucchini deep fried rings of calamari and fried zucchini in a delicate marinara sauce.
13.00

Mozzarella Burrata buffalo mozzarella sliced tomato in balsamic vinaigrette, with parma prosciutto.
19.00

Grilled Calamari fresh grilled calamari with lemon, olive oil.
13.00

Fiore Di Zuccha zucchini flowers stuffed with smoked mozzarella and prosciutto. when available
18.00

Zuppe

Soups.

Lenticchie fresh lentil soup with bucatini pasta and spinach
8.00

Broccoli And Zucchini fresh chopped broccoli and zucchini, in a delicate broth with a touch of garlic and tomato sauce with angel hair pasta and with parmesan cheese
8.00

Pasta Fagioli Tuscan white bean soup with pasta, spinach and a touch of tomato
8.00

Crema Di Carciofi creamy fresh artichoke soup topped with homemade croutons
9.00

Zuppa Mare E Monti mixed fish, risotto, calamari, shrimp, clam broth and a touch of tomato with zucchini
12.00

Insalate

Salads.

Mista chopped radicchio, arugula, endive, mushrooms in a balsamic vinegar, lemon juice, diced tomato, extra virgin olive oil
8.00

Di Cesare Caesar traditional Caesar salad, topped with croutons and parmigiano cheese
8.00

Portofino portobello mushrooms marinated in a citrus olive oil. served with arugula salad and shaved parmesan
13.00

Mozzarella Caprese slices of fresh homemade mozzarella, fresh sliced tomatoes and basil
13.00

Il Carpaccio Di Carne *

Thin Slices Of Raw Cured Filet Mignon. Served With The Following:

Arugula And Parmigiano
15.00

Portobello arugula & parmigiano
15.00

Carciofi arugula & parmigiano
15.00

Il Carpaccio Di Pesce *

Salmon arugula and parmigiano
15.00

Tuna slices of avocado, baby shrimp, arugula, lemon and olive oil
16.00

La Pasta

Whole Wheat Linguini Or Gluten Free Pasta Available Upon Request For An Additional $4.

Capellini Pomodoro angel hair pasta with fresh tomatoes in our classic tomato sauce
15.00

Fettuccini Alfredo fettuccini in a classic alfredo cream sauce.
18.00

Add Chicken
3.95

Add Shrimp
4.95

Fusilli Al Telefono spring shaped pasta with tomato sauce, basil and pieces of fresh mozzarella topped with pecorino cheese.
17.00

Manicotti homemade pasta stuffed with ricotta cheese and spinach in a parmesan cream sauce. baked to perfection
17.00

Farfala bowtie pasta with smoked salmon and green peas in a tomato sauce with a touch of cream.
19.00

Capellini Primavera angel hair pasta with fresh vegetables and marinara sauce
17.00

Spaghetti Meatballs spaghetti in our homemade tomato sauce with our traditional meatballs
17.00

Tortellini Aurora rounded pasta filled with veal served with pink cream sauce
17.00

Lasagna homemade pasta layered with bechamel in our delicate meat sauce
20.00

Agnolotti Del Magnifico homemade rounded pasta filled with ricotta cheese and spinach, served in a pink cream sauce
17.00

Linguine Del Selvaggio flat thin pasta with 3 types of mushrooms, spinach, sundried tomatoes, and fresh mozzeralla in olive oil and garlic topped with pecorino cheese.
17.00

Pennette Harry’s Bar penne pasta with fresh spinach, sundried tomatoes and pinenuts in olive oil and garlic with a touch of tomato sauce and sprinkled parmigiano cheese.
17.00

Fettuccine Dolce Vita homemade fettuccine in a cream sauce with mushroom and peas
19.00

Linguine Vongole flat thin pasta, fresh clams in tomato sauce or white clam sauce.
19.00

Linguine Nettuno flat thin pasta served in an array of fresh seafood, fish, and tomato.
20.00

Spaghetti Bolognese spaghetti pasta with our signature meat sauce
17.00

Gondoletta homemade 4 cheese filled pasta in a light truffle cream sauce
19.00

Risotto

Risotto Ai Porcini carnaroli rice with porcini mushroom and truffle oil
22.00

Risotto Primavera carnaroli rice with fresh vegetables of the day.
22.00

Risotto Dolce Vita carnaroli rice, diced shrimp, spinach and goat cheese.
23.00

Risotto Frutti Di Mare carnaroli rice in safran sauce with an array of fresh seafood
24.00

La Pizza

Margherita tomato sauce, mozzarella and basil.
14.00

Piccante spicy tomato sauce, Italian sausage and mozzarella.
15.00

Capricciosa tomato sauce, fresh artichokes and mozzarella.
16.00

Pepperoni mozzarella, tomato sauce and pepperoni.
15.00

Ortolana tomato sauce, mozzarella, spinach, zucchini, mushrooms, garlic and olive oil
16.00

Quattro Formaggi tomato sauce, mozzarella, goat cheese, fontina and svizzero
16.00

Pizza Pazza tomato sauce, mozzarella, fresh arugula, parma prosciutto and virgin olive oil.
17.00

Inglese smoked salmon and goat cheese.
16.00

Margherita Di Bufala tomato sauce, fresh buffalo mozzarella and basil
16.00

Carni

Meats. All Dishes Are Served With Fresh Vegetable Of The Day And Sliced Potatoes Gratinee.

Lamb Shank slow cooked in a red wine sauce served with sautéed vegetables of the day
25.00

Scaloppini Portobello veal scaloppini sautéed with a touch of marsala wine, topped with sliced portobello mushrooms.
23.00

Scaloppini Piccata veal scaloppini sautéed with roasted peppers and capers in a lemon butter white wine sauce
23.00

Lombata Milanese flattened veal chop lightly breaded and sautéed topped with fresh house salad
27.00

Lombata Passana flattened veal chop with artichokes and roasted potatoes in olive oil and garlic
27.00

Lombata Portobello flattened veal chop sautéed in marsala wine topped with sliced portobello mushrooms.
27.00

Lombata Parmigiana flattened veal chop lightly breaded topped with marinara sauce and melted mozzarella
29.00

Bistecca Tricolore sirloin steak grilled, topped with tricolore salad
(14oz) 33.00

Bistecca Montepulciano sirloin steak sautéed with roasted peppers and mushrooms in a light tomato sauce. served with vegetable of the day and potato
(14oz) 33.00

Bistecca Cypriani sirloin steak sautéed with green and pink peppercorn with brandy and a touch of cream. served with vegetable of the day and potato
(14oz) 34.00

Filet Mignon filet with mushrooms in dijon-mustard brandy sauce with a touch of cream.
(10oz) 36.00

Nodino veal chop simply done on the grill.
38.00

Pollo

Chicken.

Pollo Ai Carboni flattened marinated breast of chicken simply done on the grill. served with vegetable of the day and potato
19.00

Pollo Milanese chicken breast lightly breaded topped with tricolore salad with fresh diced tomatoes, lemon juice, olive oil and balsamic vinegar
19.00

Pollo Parmigiana breast of chicken lightly breaded, marinara sauce and melted mozzarella. served with vegetable of the day and potato
20.00

Pollo Piccata breast of chicken sautéed with roasted peppers and capers in a lemon butter white wine sauce
19.00

Pollo Marsala breast of chicken sautéed in marsala wine, topped with sliced portabello mushroom. served with vegetable of the day
20.00

Pesce

Fish. All Dishes Are Served With Fresh Vegetables Of The Day And Sliced Potatoes Gratinee.

Tilapia Francese fresh tilapia fillet pan sautéed in a light egg batter with a lemon butter white wine sauce with diced shrimp.
19.00

Salmone A Letto fresh Atlantic salmon pan sautéed in virgin olive oil topped with roasted garlic over a bed of spinach.
26.00

Tonno Ammiraglio grilled fresh tuna, asparagus, shiitaki mushroom in a white wine lemon-sauce
28.00

Pescespada Acapulco swordfish with artichokes, lemon butter, white wine and diced shrimp.
28.00

Dentice Pescatore fillet of fresh red snapper, shrimp and a touch of tomato
29.00

Scampi jumbo shrimp sautéed in olive oil and garlic with a touch of lemon and fresh herbs
30.00

Branzino fillet of branzino grilled with lemon and olive oil.
29.00

Home-Made
Desserts
Apple Pie alla Mode …. 8.95
Puff pastry baked to order with caramelized apple
and vanilla ice cream
Chocolate Soufflé …. 7.95
Hot served with vanilla ice cream
Tiramisu …. 6.95
Layers of ladyfingers dipped in espresso and amaretto,
topped with mascarpone cheese and dusted
with cocoa powder
Crème Brulee …. 7
Served with brown sugar crust
garnished with fresh strawberry
Sorbet (Fruit) …. 6.95
Refreshing sorbet served in natural fruit shell.
Choice of Coconut, Lemon, Mango,
Tangerine, Orange, or Pineapple
Tartufo Gelato …. 6.95
Chocolate, Vanilla, Pistachio or Coffee in a
hard chocolate shell
Ricotta Cheesecake …. 6.50
Made with creamy ricotta cheese
Chocolate Fudge Cake …. 6.50
Chocolate sponge cake with layers of chocolate
cream, topped with chocolate ganache
Panna Cotta …. 6.50
Home-made cream custard topped
NY Cheesecake …. 6.50
Delicate with a hint of citrus
Profiteroles …. 6.50
Soft pastry puffs filed with vanilla cream,
topped with chocolate sauce
Lemon Tart …. 6.50
Lemon Butter Cream Pie
Bigné …. 8
Bigné filled with Italian gelato
topped with hot chocolate ganache

village  dining room



Sample Wine List

White Wines of Italy
Pinot Grigio, Santa Margherita, Alto Adige . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
Pinot Grigio, BertaniVelante . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
Pinot Grigio, Antinori Santa Cristina, Sicily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Pinot Grigio, Ruffino Lumina, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Gavi di Gavi, Ca Bianca, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Chardonnay, AntinoriBramito, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Chardonnay, RuffinoLibaio, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Bianca, Villa Antinori, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Sauvignon Blanc/Pinot Grigio, Bertani DueUve, Veneto . . . . . . . . . . . . . . . . . . . . . . . 35
Sauvignon Blanc, BorgoConventi
Supper Tuscan, Terre di Tufi, Teruzzi&Puthod . . . . . . . . . . . . . . . . . . . . . . . . . 9.50 / 30
Red Wines of Italy
Amarone, Righetti, Veneto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Amarone, Villa Arvedi, Bertani, Veneto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Valpolicella, BertaniRipasso, Veneto (Baby Amarone) . . . . . . . . . . . . . . . . . . . . . . . . .49
Brunello di Montalcino, Coldisole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Rosso di Montalcino, Col D’Orcia, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Super Tuscan, Monte Antico, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Super Tuscan, Villa Antinori . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Barolo, Fontafredda, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Barolo, Damiliano, Piedmont . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .88
Chianti ClassicoRiserva, Ruffino Tan Label, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . 63
Chianti ClassicoRiserva, Monsanto, Tuscany 50
Chianti Classico, Monastero, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Chianti, Ruffino, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
SangioveseCapezzana, Conte Contini, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Sangiovese, Antinori Santa Cristina, Tuscany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Pinot Noir, Alta Luna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Merlot, Lagaria, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Merlot, Villa Pozzi, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Super Tuscan, Tignanello, Antinori . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
Blush
White Zinfandel, Beringer, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Rose, Planeta, Sicily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
White Half Bottles
Pinot Grigio, Santa Margherita, Italy 33
Chardonnay, Chateau Ste. Michelle, Washingon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Sauvginon Blanc, Kim Crawford, New Zealand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Red Half Bottles
Chianti Classico, RoccadelleMacie, Tuscany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Merlot, Francis Ford Coppola, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
White Wines of America
Pinot Grigio, Clos du Bois, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Sauvignon Blanc, Girard, Napa Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Sauvignon Blanc, Wente, Livermore Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Sauvignon Blanc, Montevina, Amador . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Fume Blanc, Chateau, St. Jean, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Chardonnay, Mondavi Private Selection, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . .46
Chardonnay, Chateau St. Jean, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Chardonnay, Beringer Founders, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Chardonnay, Meange a Trois, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Chardonnay, Jordan, Russian River . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Chardonnay, Riva Ranch, Wente Vineyards, Livermore Valley . . . . . . . . . . . . . . . . . . .48
Conundrum, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Riesling, Chateau St. Michelle, Washington State . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Moscato, Seven Daughters, California
Red Wines of America
Opus One, Napa Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 278
Cabernet Sauvignon, Charles Wetmore, Wente Vineyards, Livermore Valley . . . . . .50
Cabernet Sauvignon, Jordan, Alexander Valley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Cabernet Sauvignon, Stag’s Leap Winery, Napa Valley and Artemis . . . . . . . . . . . . . 108
Cabernet Sauvignon, Franciscan Estate, Oakville . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Cabernet sauvignon, Sterling, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Cabernet Sauvignon, Rodney Strong, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Cabernet Sauvignon, Columbia Crest Grand Estate, Washington State . . . . . . . . . . .33
Merlot, Stag’s Leap Winery, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110
Merlot, Main Street, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Merlot, Rodney Strong, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Merlot, Ravenswood, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Zinfandel, Rosenblum, Vintner Cuvee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Pinot Noir, Erath, Oregon 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Pinot Noir, Estancia, Monterey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Pinot Noir, Mondavi Private Selection, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
World Wines
Cabernet Sauvignon, Dona Paulo, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Merlot, Casa Lapostolle, Chile . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Malbec, Antigal Uno, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Malbec, Navarro Correas, Argentina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Rioja, Marques de RiscalReservam Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Shiraz, Koonunga Hills, Penfods, Australia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Sauvignon Blanc, Esk, New Zealand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Albarino, Abadia San Campio, Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
PouillyFuisse, Louis Lator, Burgu


According to Alex, he and Thomas decided to open a restaurant in New York City because, “the many New Yorkers who have been to our restaurants in Miami have had wonderful dining experiences. Now they can be on their home turf and enjoy our authentic, fresh taste of Italy in one of New York City’s finest neighborhoods. ”


Filed under: Italian, New York, Restaurants Tagged: Italian, New York, Restaurant

THE WRITING ROOM OFFERS A WELCOMING ATMOSPHERE & FOOD TO WRITE HOME ABOUT

writing room int1

The Writing Room

1703 Second Avenue, 83rd Street

212-335-0075

www.thewritingroomnyc.com

writers logo

Fifty years since the original Elaine’s opened to droves of celebrities, screen writers, New York notables and locals alike, Upper East Side restaurateurs Michael & Susy Glick usher in a new wave for this booming neighborhood with the opening of The Writing Room. Studio Bohen founder Lindsey Bonime designed the restaurant, which seats 120 with an additional 20 at the bar. The design concept of The Writing Room, which includes an open kitchen flecked with subway tiles, will take diners back to a simpler time while paying specific homage to the former Elaine’s and the literary following the place inspired. Bonime utilized raw materials evoking both a vintage and industrial feel and restored the facade of the restaurant to resemble the Elaine’s exterior, complete with the famous awning that stretches out to 2nd Avenue, this time in a charcoal gray. The main dining room features reclaimed oak floors, walnut tables, rich leather banquettes accented by custom-made pendant lighting above, and textured red brick walls. A photo wall in this main room is adorned with about 150 framed photos of famous authors, vintage typewriters, and even some of Elaine’s in all it’s glory. Moving into the back room dubbed “The Study,” there’s an old school vibe with a modern edge. Vintage black and white tile floors meet the sleek fireplace and built in bookshelves teeming with 1,000+ books curated by Thatcher Wine of Juniper Books. Fabric panels on the wall behind the bar will be used as pin-up boards and guests are encouraged to add quotes, insights and notes, creating an ever-evolving work of literary art.

writers int small books

writers soup

Keep your eye on the young Executive Chef Lucas Billheimer. He has an inventive mind, a deft hand with seasoning and is sure to become a super-star. (Chef Lucas is also that rarity: a chef that is “hands on” and was actually in the kitchen the night of our visit). Billheimer has spent years studying the rich history of regional American cuisine and has been applying his prowess and passion since the opening. Menu signatures have since been decided by the masses, including the signature a knockout Rotisserie Chicken and the crispy and juicy herb brined Fried Chicken, plated with terrific slaw and a fluffy biscuit. Homemade pastas have also become a must for the neighborhood regulars, especially the Ricotta Cavatelli teeming with rapini, artichokes, green garlic and nutty Pecorino.

writers salad

Chef Billheimer is putting to good use his smoker and vertical rotisserie, churning out a Smoked Carrot & Beet Salad with toasted flax and pumpkin seeds, mint, lemon and maple yogurt and a rotating roster of roasted wonders including a steak house quality GRILLED BONE-IN 14OZ PRIME STRIP with Grilled Broccoli, Roasted Shallots and Garlic Herb Butter. Regulars clamor for the “knife and fork style” Baby Spinach Salad, with Garlic Croutons, Parmesan, a divine Smoked Trout Deviled Egg and a unique Smoked Caesar Dressing.

The star appetizer on our visit was a house made Charcuterie plate with fantastic home-cured pork and the best rillettes I’ve tasted outside of France. The grilled country bread (like all bread products, including a knockout parkerhouse version, created by Pastry Chef Andrea Bucheli) was delicious, as was the homemade beer-mustard.

writers chicken

While Chef Billheimer certainly throws his heart into taming any type of meat, the Steamed Lobster and Wild Clams with red potatoes and drawn butter and a Grilled Yellowfin Tuna with white asparagus, arugula and a lemon ginger vinaigrette are perfectly satisfying on the seafood front. From roasted meats to fresh Spring vegetables and delicate fish, the menu is a mouthwatering kaleidoscope of regional American cooking met with today’s farm to table sensibility. The Writing Room’s Pastry Chef Andrea Bucheli has created confections at some of the finest kitchens across the city, including Geoffrey Zakarian’s Country and Town restaurants, Olives by Todd English, and Le Cirque 2000 before joining Billheimer and the Glicks at Parlor Steakhouse in 2008.

writers steak

Diners will start their meals with warm salt topped, pull apart Parker House Rolls and enjoy Flaky Buttermilk Biscuits with dinner, while the desserts will sweetly seduce right up to the end with Caramelized Rhubarb Rice Pudding with homemade crème fraîche ice cream, Creamsicle Pops dipped in chocolate and served with a warm hazelnut brownie, Cast Iron Local Peach Pie for the table and a playful throwback Funnel Cake, amped up with a zesty Meyer lemon mousse. The eclectic wine list features approximately 150 bottles ranging from American to New World vintages. A curated cocktail program dabbles in updated classics as well as new age concoctions, with a focus on homemade bitters, syrups, sodas, etc. “Johnny’s Gun” uses Ancho Reyes Chili Liqueur for a spicy update to a classic margarita with Herradura Blanco, Grand Marnier, lime and a spiced sea salt rim while the “Up in Smoke” relies on the smoky essence of Montelobos Mezcal, grapefruit, simple syrup, lime, Aperol, Egg White and Rhubarb Bitters to liven the mood. The bar also features an extensive scotch and bourbon list in addition to locally crafted brews on tap and in bottles.

writers fish

The classic Martini is well treated here, and there is an excellent wine by the glass program, offering two choices (3 or 6 ounces). The prices are fair and the product is fresh. By all means go for the miraculous red Italian masterpiece: Tenuta Guado al Tasso Il Bruciato Bolgheri ($10, $20 by the glass); $78 a bottle. Intense, rice, elegant and memorable.

Service is friendly, easy going and highly efficient. The Writing Room is a beautifully managed, professional restaurant for grownups who are not against have a bit of fun, excellent food in a convivial atmosphere at affordable prices. Highly recommended! Rating A+

writers cobbler

writers dessert1

writers dessert2 

writers int2

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Make A Reservation Online

From The Left: Executive Chef Lucas Billheimer; Michael & Susy Glick (Owners); Pastry Chef Andrea Bucheli

writers Group-Shot-copy

SAMPLE DINNER MENU

STARTERS
FAVA BEAN HUMMUS – 13
Fresh Garlic, Lemon, Crudite, Grilled Bread
BUFFALO MOZZARELLA – 16
Heirloom Tomatoes, Basil, Green Tomato Jam
FARMER’S SALAD – 13
Romaine, Radicchio, Broccoli, Red Pepper, Avocado, Hearts of Palm
Cheddar, Green Goddess Dressing
SPINACH CAESAR – 14
Garlic Croutons, Parmesan, Smoked Trout Deviled Egg, Smoked Caesar Dressing
BABY GREENS – 11
Pickled Beets, Grilled Corn, Shaved Carrots, Balsamic Shallot Vinaigrette
SALMON TARTARE – 14
Everything Bagel Spice, Onion Mayo, Pickled Shallots, Grilled Rye Bread
SWEET CORN SOUP – 14
Baby Shrimp, Fava Beans, Basil, Corn Fritters
SHELLFISH STEW – 13
Shrimp, Mussels, Clams, Calamari, Herbs, Preserved Lemon, Garlic Toast
BABY BACK RIBS – 15
Dry Rub, Apple Butter BBQ

DINNER
PASTA
RICOTTA CAVATELLI – 16
Rapini, Artichokes, Toasted Garlic, Pecorino
RISOTTO – 19
Baby Shrimp, Sugar Snap Peas, Spinach, Parmesan
PAPPARDELLE BOLOGNESE – 17
Whipped Ricotta Cheese, Mint
MAIN COURSE
GRILLED BRANZINO – 31
Herbs, Smoked Jalapeno, Grilled Lemon
SLOW ROASTED SALMON – 28
Smoked Corn Grits, Marinated Tomatoes, Herb Vinaigrette
GRILLED YELLOWFIN TUNA – 32
Asparagus, Arugula, Lemon Ginger Vinaigrette
STEAMED LOBSTER & WILD CLAMS – 33
½ Steamed Lobster, Wild Clams, Red Potatoes, Drawn Butter
*WHOLE LOBSTER – MP
ROTISSERIE CHICKEN – 24/46
½ or Whole Bird, Asparagus, Salsa Verde
FRIED CHICKEN – 24/46
For One or For Two, Biscuits, Cole Slaw
TWR BURGER – 18
Cheddar, Lettuce, Tomato, Bacon-Onion Jam, Onion Rings, French Fries, Secret Sauce
GRILLED BONE-IN 14OZ PRIME STRIP – 42
Grilled Broccoli, Roasted Shallots, Garlic Herb Butter

SIDES

HAND CUT FRENCH FRIES – 6 GRILLED ASPARAGUS – 8
CRISPY SWEET POTATO – 6 BROCCOLI RABE – 7
GARLIC WHIPPED POTATO – 6 ROASTED CARROTS – 6

SAMPLE DESSERTS


CHOCOLATE & MASCARPONE MOUSSE CAKE
Dark Chocolate Brulée, Coffee Ice Cream
11
FUNNEL CAKE
Meyer Lemon Mousse
Candied Meyer Lemon
10
WARM APPLE PIE FOR TWO
Vanilla Ice Cream
19
CARAMELIZED WARM RICE PUDDING
Rhubarb Compote, Creme Fraiche Ice Cream
11
CREAMSICLE POPS
Hazelnut Chocolate Warm Brownie,
Orange Marmalade, Chocolate Ganache
12
CHEESE SELECTION
CHOICE OF THREE $13
CHOICE OF FIVE $20
BONNE BUCHE – Goat, VT
KINSMAN RIDGE – Cow, NH
PLEASANT RIDGE RESERVE – Cow, WI
MIXED DRUM – Goat & Cow, VT
GOREDAWZOLA – Cow, VT
DESSERT WINE
Vin Santo 11
Pomino, Tuscan
Muscat de Beaumes 14
Paul Jaboulet, Rhone
Gewurtraminer 18
Vendage Tardive,
Hugel, Alsace, 2005
Sauternes 20
Chateau Lafaurie
PORT
Sandeman 10 YR Tawny 11
Sandeman 20 YR Tawny 15
Sandeman 30 YR Tawny 21
Sandeman 40 YR Tawny 32
Fonseca Ruby 10
Fonseca LBV 1997 12
Dow’s 1985 21
GRAPPA
Nardini Mendorla 12
Altesino di Brunello 14
Jacopo Poli Cleopatra 19
Jacopo Poli Barrique 21
Jacopo Poli Torcolato 30
BRANDY
Coquerel Calvados 12
Hennesy VS 13
Hennesy VSOP 18
Hennesy XO 40
Remy Martin VSOP 18
SCOTCH WHISKEY
Chivas 12 13
Dewars 11
Monkey Shoulder 10
JW Black 13
JW Gold 24
JW Platinum 32
JW Blue 45
CANADIAN WHISKEY
Crown Royal 13
JAPANESE WHISKEY
Yamazaki 12 15
BOURBON, RYE, MASH
Basil Hayden 13
Bulleit Bourbon 12
Bulleit Rye 12
George T Stagg 21
Hudson Corn 22
Hudson Four Grain 22
Hudson Baby Bourbon 22
Hudson Manhattan Rye 22
Hudson Single Barrel 22
Knob Creek 13
Maker’s Mark 12
Michter’s 12
Michter’s Rye 12
Michter’s Sour Mash 13
Old Forrester 10
Pappy Van Winkle Rye 13 42
Pappy Van Winkle 12 48
Pappy Van Winkle 20 95
Pappy Van Winkle 23 105
Rip Van Winkle 10 35
Templeton Rye 13
Woodford Reserve 14
IRISH WHISKEY
Jameson 11
Jameson Black Barrel 13
Tullamore Dew 10 14
SINGLE MALT
Bowmore 12 13
Auchentoshan 15
Bowmore 15 17
Balvenie 12 15
Balvenie 14 16
Balvenie 17 30
Glenlivet 12 15
Glenlivet 15 16
Glenlivet 16 19
Glenlivet 18 25
Lagavulin 16 19
Laphroig 10 13
Macallan 12 14
Macallan 18 35
Macallan 25 95
Oban 14 16


BAR MENU

Signature
“STEINBECK CUP”
Old Forester, Pimms,
Cherry, Lemon,
Topped with Hefeweizen Beer
$14
“THE BOOK END”
Aylesbury Duck Vodka, Lemon,
Simple Syrup, Blackcurrant,
Blackberries, Mint
$14
“SMITH & CORONA”
Bell Pepper Infused Tequila, Yellow
Chartreuse, Honey, Lime,
Ancho-Sea Salt Rim
$14
“URGE TO SMOKE”
Montelobos Mezcal, Ramazzotti, Ancho
Reyes Chili Liqueur, Root
$15
“RUSSIAN MAID”
42 Below Vodka, Lime,
Simple Syrup, Cucumber, Mint
$13
Amstel Light 3.5 ABV $7
Heineken 5 ABV $7
Lagunitas Pilsner 6.2 ABV $7
Ommegang Witte 5.2 ABV $9
Weinstaphaner Hefeweizen 5.4 ABV $8
Newburgh Brown Ale 4.2 ABV $8
Classics
“HEMINGWAY DAIQUIRI”
Brugal Rum, Luxardo,
Lime, Grapefruit
$14
“OLD CUBAN”
Brugal Aged Rum, Lime, Mint,
Cane Syrup, Angostura Bitters,
Champagne
$15
“PREAKNESS”
Rittenhouse Rye, Carpano,
Benedictine, Angostura Bitters
$15
“OLD FASHIONED”
Eliajah Craig, Demerara Syrup,
Angostura & Orange Bitters
$14
“THE LAST WORD”
Tanqueray, Green Chartreuse,
Luxardo, Lime
$14
Six Point Sweet Action 5.2 ABV $8
Victory Prima Pilsner 5.3 ABV $8
Southampton Double White 6.7 ABV $8
Mother’s Milk Stout 6 ABV $7
River Horse Tripel Horse 10 ABV $9
Speakeasy Big Daddy IPA 6.5 ABV $9


SMALL BITES
SHEEPS MILK RICOTTA
Herbs, Chili,
Grilled Country Bread
$8
FRIED CHICKEN SLIDERS
Cole Slaw, BBQ Sauce,
Pickled Jalapeno
$9
PASTRAMI DUSTED
CHICKEN WINGS
Buttermilk Horseradish Dressing
$12
DEVILED EGGS
Pickled Onions, Cayenne
$6
CHEESE SELECTION
Choice of Three $13
Choice of Five $20
BONNE BUCHE – Goat, VT
HUMBLE PIE – Cow, VT
PLEASANT RIDGE RESERVE – Cow, WI
MIXED DRUM – Goat & Cow, VT
GOREDAWZOLA – Cow, VT

TWR
HAPPY HOUR
MONDAY – FRIDAY
4PM-6PM
20% OFF ALL
FOOD & DRINK
IN THE BAR ROOM


DINNER PRIX FIXE
$38
Available Every Night
4pm – 7pm
 
 
 
 
 
 
STARTERS
SWEET CORN SOUP
Baby Shrimp, Fava Beans, Basil,
Corn Fritters
 
BABY GREENS
Pickled Beets, Grilled Corn,
Shaved Carrots, Balsamic Shallot
Vinaigrette
 
FAVA BEAN HUMMUS
Lemon, Garlic, Crudite,
Grilled Flat Bread
 
 
 
 
 
ENTREES
GRILLED BRONZINO
Herbs, Jalapeno, Fresh Lemon
 
SLOW ROASTED SALMON
Smoked Corn Grits, Herbs,
Marinated Tomatoes
 
FRIED CHICKEN
Coleslaw, Buttermilk Biscuit
 
PRIME 14oz BONE-IN STRIP
Grilled Broccoli, Roasted Shallots,
Garlic Herb Butter
*$10 SUPPLEMENT*
 
DESSERT
CARAMELIZED WARM
RICE PUDDING
Rhubarb Compote,
Creme Fraiche Ice Cream
 
CREAMSICLE POPS
Hazelnut Chocolate Warm Brownie,
Orange Marmalade,
Chocolate Ganache


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

Bait & Hook Seafood Bar Offers Designer Food & loads of Fun at Bargain Prices

b&hbar1

Photos By: nycfoodphoto.com

Bait & Hook Seafood Bar
Cuisine: Seafood
Dining Style: Casual
Location: 231 Second Avenue, at 14th Street, New York, NY 10003
Phone: 212.260.8015
Website: www.baitandhooknyc.com
Facebook: http://www.facebook.com/baitandhookseafood
Twitter/Instagram: @baithook
Consulting Chef: Dave Martin (www.chefdavemartin.com)
Chef de Cuisine: Angela Dimino
Seating Capacity: 49 total, including 10 bar stools; plus, 49 sidewalk seats, weather permitting
Reservations: Yes, OpenTable.com and by phone
Delivery/Take Out: No/Yes
Credit Cards: American Express, Discover, MasterCard, Visa b&hcrowd
Hours of Service:
Monday – Wednesday, 3pm – 11pm
Thursday, 3pm – 12am
Friday – Sunday, 12pm – 12am
Daily Happy Hour, 3pm – 7pm
Price Range:
Raw Bar/Starters: $2.50 – 13
Chowda’ & Greens: $8 – 11
Sandwiches & Burgers: $15 – 22
Larger Plates: $16 – 18 (Average $17)
Sides: $5 – 6
Dessert: $5 – 6
Signature Cocktails: $12
Beer: $6
Wine: $8 – 12/glass; $33 – 36/bottle
Specialties:
Kung Pao Calamari $9
New England Style Clam Chowda’ $8
B&H Fish Sandwich or Fish & Chips $15
Dave’s Lobster Mac $18
La Pera Bros Free Range Chicken $16

b&hoysters

If you are craving serious seafood without the fuss, look no further than Bait & Hook Seafood Bar, a newly revamped, casual bar/restaurant where seafood is the star. After two years of providing the neighborhood with an accessible seafood shack, the owners of this busy corner space reached out to Chef and Consultant Dave Martin to kick-up the concept. Dave, a Top Chef Alum, who has his own product line, Dave’s Homemade, and works on food and retail projects nationwide, enthusiastically accepted the challenge to bring Bait & Hook’s menu to a new level. The everyday seafood bar now offers the complete package – a relaxed vibe for a quick, satisfying bite, affordable date or group gathering at friendly prices.

It also offers one of the best martinis in Manhattan: 10 ounces of liquid heaven, served in a beautiful glass at $12 for Grey Goose Vodka,

Located on the north edge of the East Village, Bait & Hook (49 seats, including 10 at the bar) is the ideal destination for tasty seafood in a cozy environment. Whether you’re chilling with a cool cocktail or wine at the bar, you’ll always feel welcome in the laid-back atmosphere. Hang out and enjoy an ice-cold brew while watching your favorite game on one of the big screens, or enjoy full table service along the windowed street side. Sidewalk seating (49 seats) will be available weather permitting.

b&hmusles

The chef has created a fun menu at Bait & Hook that will reel in diners and keep them as regulars. There is no compromising when it comes to ingredients; the menu has been created using quality fixings, such as chicken from La Pera Bros, sustainable seafood from Bronx Fish, and American Wagyu from DeBragga. All of Bait & Hook’s sauces are made in-house, and the menu offers several gluten-free options, as well as organic ingredients in the selections.

b&hlobster-roll

The Old School Lobster Roll, above, ($22) combines Fresh Lobster with your choice of Roasted Garlic Aioli or Drawn Butter in New England Style Hot Dog Bun with simplicity and perfection. Never had better in Manhattan.

 

The seafood driven menu begins with crave-able starters, like the signature Kung Pao Calamari, pictured below, ($9) with Spicy Sauce, Peanuts & Dried Chillis. If you like it hot, your name is written on this dish (don’t miss it). His unique New England Style Clam Chowda’ ($8) is made with Lobster Stock and Zero Flour. From the Sandwiches & Burgers, guests will love his B&H Fish Sandwich or Fish & Chips ($15) – Line Caught Cod, Served Pan Roasted or Fried on a Brioche Bun; as well as B&H Wagyu Burger ($15) with Irish White Cheddar. Larger Plates include Dave’s Lobster Mac ($18) – Fresh Lobster, Fontina, Romano, Shallots, Sherry & Slow Cooked Cream. A must order! Other larger options, such as Ginger Organic Salmon ($18) with Apple, Shallot & Brandy Glaze could hold court in a restaurant with far higher prices (truly elegant); and La Pera Bros Free Range Chicken ($16) – Buttermilk Marinated Fried Chicken with Spicy Hot Sauce (fried to order; the chickens come from Local Farms and are Free Range and Veggie Fed) are served with a choice of two tasty sides, such as Creamy Parmesan Grits ($5) and Garlicky Spinach ($6), making it a complete meal.

b&hcalimari
For those seeking a lighter bite, fresh East Coast Oysters ($2.50 each) with Pomegranate Mignonette and House Made Cocktail Sauce are as fresh and briny as it gets ; and Jumbo Shrimp Cocktail ($13) are excellent Raw Bar options. Bait & Hook’s Street Tacos are also crowd pleasers, coming three to an order with either Roasted Shrimp ($10), Baja Style Fish ($9), or Free Range Chicken (9). The fish tacos are our recommendation. Awesome Finger Food, such as Fried Free Range Chicken Thighs ($10) with choice of Kung Pao or Spicy Hot Sauce served with Groovy Gorgonzola for dipping, offer ultimate comfort on a plate. Finish up with The Sweet Stuff, including Memma’s Triple Chocolate Brownie ($6). 

b&hfish1

Bait & Hook’s bar program features Signature Cocktails, such as Cabin Boy ($12) – Patron Silver, Cointreau, Fresh Lemon& Lime Juice with Prickly Pear Puree. Select bottled and draft beer ($6 each), including its own private house brew, Bait &Hook Lager, are available, plus a small, approachable international wine list ($8-12/glass; $33-36/bottle). Daily Happy Hour offers $1 oysters, $3 fish tacos, $5 beer, $6 mixed drinks and more!

b&htacos1

Bait and Hook is open daily for lunch and dinner. Whenever you check it out, you’re in for a good time, no phony attitude and gratifying food. A real NY experience and especially recommended to our out of town and foreign readers.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Staff Bio
Dave Martin
Consulting Chef

Dave Martin was born and raised in Southern California and fell in love with food at an early age watching his mother, father and grandmother make everything from scratch. After graduating from The University of Redlands, Dave ventured into the world of technology, but his love for food remained firm. When the tech bubble burst in 2000, Dave took this opportunity to pursue his real passion – cooking. He went back to culinary school and added French training to the cooking skills he’d garnered from cooking and baking with his family over the years.

In 2006, Dave took a chance on a new reality show called Top Chef. The show proved to be an incredible opportunity for him where he was able to show that he could thrive under pressure. Viewers fell in love with Dave’s personality along with his ability to transform old school dishes into updated comfort food classics. After making it to the finale, Dave found himself and his food continually in the spotlight.

Dave went on to consult for restaurants in New York, Boston and California. He set-up Crave on 42nd, revamped VYNL, launched The Meatball Factory, helped out Sweetleaf & The Thinking Cup and worked with The Perfect Puree creating new menu ideas for California Pizza Kitchen. He even launched The Frying Dutchman a gourmet French fry truck with dozens of crazy sauces in NYC.

In 2009, Dave’s desire to reach the masses pushed him to publish his first cookbook, Dave’s Homemade, Volume 1 followed up in 2010 with Volume 2 thanks to popular demand. In 2012, he introduced Dave’s Homemade, his chef inspired line of artisanal sauces and rubs that can help any home cook elevate what they’re making at home.
Today along with his hectic schedule of consulting, teaching, private appearances and event production- Dave serves as Brand Ambassador for Messermeister Knives, Certified Angus Beef Brand®, The Perfect Puree® of Napa Valley Nueske’s& Row Eleven Wines. Dave’s ability to connect with audiences in person, on TV, and in the media makes him a valuable asset in promoting the brands that he loves. He has worked with Tabasco for on-air television promotions along with producing food/beverage media and influencer events for Ultimat Vodka (by Patron) and Johnnie Walker.

Dave is a firm believer in giving back to the community and supports several charitable organizations like Make-A-Wish Foundation, Ronald McDonald House- NYC, Impact Network and he currently serves on the board for Let it Flow which builds clean water and sanitation stations in Third World countries.

Dave is proud to be “Fast Food Sober” for almost 9 years and is an avid promoter, supporter and advocate for a healthier lifestyle through cooking with fresh, real ingredients.


MENU
STARTERS AND FINGER FOOD
Mucho Mussels $10
Prince Edward Island Mussels with Basil, Tomato, White Wine & Garlic.
Kung Pao Calamari $9
Crispy Calamari is Tossed With our Spicy Kung Pao Sauce, Peanuts & Dried Chilis.
Jumbo Coconut Prawns $13
Crispy Fried Prawns in Toasted Coconut served with Dijon & Apricot Preserves.
Warm Crab & Artichoke Dip $13
Crab, Artichoke Hearts, Cream Cheese, Parmesan, Chipotle Tabasco
& Lemon with Toast Points.
Little Bites $13
Free Range Chicken Thighs or B & H Wagyu Mini Burgers Served on Mini Brioche Buns with Sea
Salt & Malt Vinegar Fries.
Fried Free Range Chicken Thighs $10
Think Wings but a lot more meat with your choice of Kung Pao or Spicy Hot Sauce serve with Groovy Gorgonzola for dipping.
Notoriously BIG Nachos $10
Crispy Blue Corn Chips, Refried Black Beans, Sharp Cheddar, Pickled Jalapenos, Tomato, Cilantro, Sour Cream and Fresno Chili & Guajillo Sauce. Add shrimp $6.
RAW BAR
Fresh Oysters $2.50 each
Pick your Poison: Pomegranate Mignonette or House Made Cocktail Sauce
Jumbo Shrimp Cocktail $13
5 Jumbo Shrimp and House Made Cocktail Sauce.
STREET TACOS
Roasted Shrimp $10 – Baja Style Fish $9 – Free Range Chicken $9
Blue Corn Tortillas with Onion, Cilantro, Taco Sauce & Cabbage on the side
CHOWDA’ & GREENS
New England Style Clam Chowda’ $8
Clams, Turkey Bacon, Sweet Onions, Roasted New Potatoes, Thyme,
Lobster Stock & Cream.
The Wonderful Wedge $11
Romaine Lettuce, Applewood Bacon, Crispy Shallots, Cherry Tomatoes & Groovy Gorgonzola & Buttermilk
Dressing. Add Shrimp $6.
Simple Salad (Version 5.0) $10
Mixed Field Greens, Dried Cherries, Nutmeg Walnuts, Goat Cheese with a Tangy Pomegranate, Lime & Walnut Oil Vinaigrette

SANDWICHES & BURGERS
Comes with salt & vinegar fries
Old School Lobster Roll $22
Fresh Lobster with your choice of Roasted Garlic Aioli or Drawn Butter in New England Style Hot Dog Bun.
B & H Wagyu Burger $15
American Wagyu Beef With Irish White Cheddar, Romaine, Tomato & Red Onion on a Brioche Bun
Add Applewood Bacon $1.
B & H Fish Sandwich or Fish & Chips $15
Line Caught Cod. Your choice of Pan Roasted or Fried on Brioche Bun with Romaine, Tomato & Red Onion with house made Aioli. Fish & Chips is without the bun and sandwich garnish.
LARGER PLATES
Dave’s Lobster Mac $18
Fresh Lobster, Fontina, Romano, Shallots, Sherry & Slow Cooked Cream.
Gingered Organic Salmon* $18
Ginger Rubbed Line Caught Salmon finished with Apple, Shallot & Brandy Glaze
Miso Butter Glazed Cod* $17
Red Miso, Riesling & Mirin Over Line Caught Cod.
La Pera Bros Free Range Chicken* $16
Buttermilk Marinated Fried Chicken With Spicy Hot Sauce
**Our Chicken is Fried to Order and Takes Up to 15 Minutes**
*Comes with your choice of two sides
SIDES
Salt & Vinegar Fries $5
Garlicky Spinach $6
Creamy Parmesan Grits $5
Roasted Asparagus $6
THE SWEET STUFF
Memma’s Triple Chocolate Chunk Brownie $6
Dark Chocolate, White Chocolate & Cocoa make this the perfect Brownie.
Baci Gelato & Sorbet $5
Made Locally and Delish **Ask Your Server for This Week’s Flavors**
BOTTLED BEER $6
Amstel Light, Corona Extra, Harpoon Seasonal, Mermaid Pilsner, Ommegang Witte, Wheat Ale
DRAFT BEER $6
Bait & Hook Lager (Our Private House Brew), Stella Artois, Goose Island IPA, Corona Light, Guinness, Landshark, Magic Hat #9, Sam Adams Seasonal, Bud Light, Brooklyn Lager, Angry Orchard – Cider, Amstel Light, Lagunitas IPA, Heineken and Shock Top
WINE LIST
REDS
Pinot Noir, Seaglass, Santa Barbara, CA $9/$36
Merlot, Red Diamond, Washington State $9/$36
Malbec, Diseno, Mendoza, Argentina $8/$33

WHITES
Pinot Grigio, Villa Pozzi, Sicily, Italy $8/$33
Sauvignon Blanc, Epica Chile $9/$36
Chardonnay, Hidden Crush Santa, Lucia Highlands, CA $9/$36
Riesling, Hosmer, Finger Lakes, NY $9/$34
ROSE & SPARKLING
Sparkling, Mionetto Prosecco, 187mL, Veneto, Italy $12
Rose, Listel, Provence, France $8/$33
SIGNATURE COCKTAILS
Cabin Boy $12
Patron Silver, Cointreau, Fresh Lemon & Lime Juice with Prickly Pear Puree
Brigantine $12
Sapphire Gin, Rosemary Syrup and Fresh Grapefruit Juice
Gangplank $12
Jack Daniels, Coca Cola & Cherry Puree
Crow’s Nest $12
Grey Goose Vodka, house made Lemonade & Blackberries
Scalliwag $12
Sailor Jersey Spiced Rum, Mango Puree & Nutmeg Syrup
###


Filed under: bar, New York, Restaurants Tagged: bar, New York, Restaurants

Da Marcella Mediterranean Taverna, A Discovery in Midtown

Da Marcella Bar

Da Marcella Mediterranean Taverna

ADDRESS: 11 West

51st Street

(Between Fifth Avenue & Rockefeller Plaza)

New York, NY 10019

WEB SITE: www.DaMarcella.com

TELEPHONE: (917) 639-3911

HOURS: Lunch/Dinner: 11:30 AM – 10:30 PM, Mon.-Thurs.

11:30 AM – 11:00 PM, Fri.

Dinner: 4:00 PM – 11:00 PM, Sat.

4:00 PM – 10:30 PM, Sun.

Happy Hour: 4:00 AM – 7:00 PM, Mon.-Fri.

(Italian small plates and ½-price on select Italian wines

by the glass)

CUISINE: Homestyle Italian with Spanish flair

CREDIT CARDS: All major

PRICE RANGE: Dinner (Entrees): $16.00 – $28.00Da Marcella Pasta1

DRESS: Casual

RESERVATIONS: Highly Recommended

SEATING CAPACITY: 120

NUMBER OF ROOMS: One

PARTY FACILITIES: Available upon request

BAR: Full-service sit-down bar. .

EXECUTIVE CHEF: Francesco Mueses

WINE DIRECTOR : Ernesto Lago

OWNER: Manuel Moreno

OPENING DATE: November, 2013

(The first Da Marcella Taverna opened in the West

Village in July 2012 to great acclaim.)

Da Marcella Table 1


Da Marcella Mediterranean Taverna  offers Homestyle Italian with Spanish flair. Restaurateur Manuel Moreno and Executive Chef Francesco Mueses prepare an impressive selection of rustic home-style Italian dishes, most of them from original family recipes.  In addition, they recently introduced several classic Spanish dishes paying homage to their Spanish/Italian heritage.

Da Marcella dessert1

Start with a selection from the bar-tapas menu, including delicious ham croquettes in a crunchy breading to enjoy with the excellent martinis and superb selection of Single Malts (many priced as low as $12), Don’t fail to sample the amazing appetizers. You could make a meal of The Chef’s Veal and Pork Meatballs in San Marzano Tomato Sauce, Mussels alla Marinara with Pinot Grigio wine and  Garlic, and the outstanding Pulpo Marinado a la Catalana ( Spanish-style octopus), fork tender, yet with a good texture, and absolutely perfect  Another must with Italian roots, is the divine Burrata Cheese (stuffed mozzarella with a buttery texture) and  San Daniele Prosciutto kissed by Truffle Sauce Over terrific Crostone.

Then, Homemade Potato Gnocchi with Gulf Shrimp and Fresh Tomato or the Paella with its moist authenticity and heady seafood partners or one of the numerous pastas.

Entrees include Charred Grilled NY Steak, Caramelized Onions and Truffled Mashed Potatoes and a delicious Oven Roasted Whole Mediterranean Sea Bass with Garlic and  Rosemary, a classic Pan Seared Calf’s Liver, with Butter, Sage and a tender Braised Short Rib of Beef, in Barolo with delicious Polenta. End with a really outstanding Tiramisú or a lush Creme Caramel, and Vanilla Gelato, Drowned in a Shot of Espresso.

Service is surprisingly helpful and friendly.

Da Marcella Ham

The custom-made 22-foot long oak bar features an impressive selection of global wines with a particular emphasis on regional Italian and Spanish wines. A variety of wines are available by the glass. In addition a premier choice of spirits, liquors, after-dinner drinks, dessert wines, Single Malt Scotch, and specialty cocktails are also available. The Lunch/Dinner and Happy Hour Menus are available at the bar.  The sophisticated, romantic dining room is enhanced by a 14-foot high ceiling, rustic oak bar, custom-made pine communal tables, wood tables, dark blue high-back leather chairs, leather banquettes, tiled floors, mustard-colored walls, vintage Italian posters, and mood lighting to create a classic, turn-of-the-19th-century Mediterranean Taverna.

Hardly what you’d expect to find in this area, Da Marcella Mediterranean Taverna is a delightful neighborhood surprise and was packed with a happy crowd (many from the small hotel the restaurant adjoins). Not fancy, but good food and wine in an easygoing atmosphere at a fair price. Nothing wrong there. (A good choice for before or after theater).

 

Da Marcella Salmon

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Sample Dinner Menu (Prices Subject To Change)

APPETIZERS
Specialty of the House
Pulpo Marinado a la Catalana
Grilled Marinated Spanish Octopus,
Fresh Caperberries, Sundried Tomatoes $16
Burrata Cheese, San Daniele Prosciutto
and Truffle Sauce Over ‘Crostone’ $16
Crostini & Cacciatorino
Chicken Livers Patè, ‘Crostini’ and Salame $12
Melanzane alla Parmigiana
Baked Eggplant, Tomato, Basil, Reggiano $12
Antipasto della Casa
House Selection of Cured Meats and Cheeses,
Roasted Peppers, Bruschetta $16
Meatballs Da Marcella
Chef Francesco’s Veal and Pork Meatballs,
San Marzano Tomato Sauce $11
Mussels alla Marinara
Canadian Mussels, Pinot Grigio, Garlic $11
Calamaretti Fritti
Fried Calamari $12
SOUPS & SALADS
Soup of the Day $10
Mozzarella e Campari Tomatoes
Fior di Latte Mozzarella, Campari Tomatoes $12
Romana e Gorgonzola
Romaine Heart with House Gorgonzola Dressing $10
Rucola e Reggiano $10
Insalata Tricolore $10
Carpaccio di Rape con Feta Greca
Red and Golden Beets ‘Carpaccio’, Greek Feta Cheese, Endive, Arugula $14
PASTA $16
Specialty of the House
Tagliatelle alla Bolognese
Tagliatelle Artigianali with Classic Bolognese Ragù
Slowly Cooked for Eight Hours
Pappardelle Cinghiale
Homemade Pappardelle with Wild Boar Ragù
Pappardelle alla Fiorentina
Smoked Pancetta, Cognac, Pink Sauce
Linguine del Lavorante
Sweet & Hot Sausage, Tomato, Cream, Reggiano
Gnocchi con Gamberi e Pomodoro
Homemade Potato Gnocchi, Gulf Shrimp,
Fresh Tomato $19
Linguine alle Vongole
New Zealand Clams in their shell $19
Lasagna alla Bolognese
Classic Bolognese Ragù, Besciamella Sauce
Reggiano
Spaghetto Organico Cacio e Pepe
Pecorino Romano, Tellicherry Peppercorns
ORGANIC WHOLE WHEAT PASTA & GLUTEN FREE PASTA AVAILABLE. Add $1.00
ENTREES
Specialty of the House
Costa di Manzo Brasata al Barolo
Braised Short Rib of Beef, Barolo, Polenta $26
Pollastrello alla ‘Diavola’
Charred Whole Cornish Hen, Marinated with Paprika,
Garlic, Rosemary $25
Petto di Pollo Organico Arrosto
Organic Chicken Breast, Herbed Breadcrumbs,
Extra Virgin Olive Oil, Lemon, Pinot Grigio $22
Fegato di Vitello alla Salvia
Pan Seared Calf’s Liver, Butter, Sage $23
Steak Delmonico
Charred Grilled NY Steak, Caramelized Onions,
Truffled Mashed Potatoes $26
Branzino Intero al Forno
Oven Roasted Whole Mediterranean Sea Bass,
Garlic, Rosemary $28
Salmone Arrosto
Oven Roasted Wild Scottish Salmon, Garlic,
Rosemary $25
Spiedino di Gamberoni
Grilled Jumbo Shrimp and Vegetables Skewer $25
SIDES
Sautéed Spinach $6
Sautéed Broccoli Rapa $7
Roasted Potatoes $6
Truffled Polenta & Wild Mushrooms $8
DESSERTS $8
Panna Cotta con Frutti di Bosco
Gelato e Sorbetto Artigianale
[Ask Your Server About Today’s Selection]
Fondente al Cioccolato con Gelato
Cantucci e Vinsanto
Tiramisù Milanese
Ricotta Cheesecake
Creme Caramel
Affogato al Caffè
Vanilla Gelato Drowned in a Shot of Espresso
Sweet Wines by The Glass
Moscato El Caliè, Borgo Maragliano $9
Vinsanto, Castello di Querceto $14


 

Their Values
There’s only one Da Marcella. Most of its values and inspiration flow down from our two dear Marcellas: Marcella Moreno and Marcella Polini, one born in Viareggio, Tuscany in 1920, the other in Cesenatico, Emilia-Romagna in 1924. They never met, but they both agreed that a Bolognese ragù should not bear that name unless it has been cooking for at least eight hours, otherwise it’s just “meat sauce”; that chickens should always roam free, and that feeding hormones or antibiotics to cows is not only harmful, but outright foolish; that a restaurant should be a place where you “restore” your customers to the best of your abilities and not just a business in search of a certain Return On Investment. They both were great cooks and their cooking was based on the old principle of using the freshest seasonal ingredients found daily at the farm markets and bringing them wholesome to the table without adornment. At Da Marcella they are simply following their steps.

About 
They are five partners who have been chefs, managers, bakers and/or waiters in restaurants like Felidia, Bar Pitti, Via Quadronno, Quattro, Plataforma, Da Silvano and many others.
In 2012 they united to open a Taverna that would closely resemble one just opened 100 years ago, before the terms “free-range chickens”, “organic” or “antibiotic and hormone-free beef” were coined, because then all chickens were free-range, all vegetables were organic and nobody had thought out the reckless irresponsibility of administering hormones or antibiotics to livestock.

They believe that great food should be affordably priced and that nobody should get rich feeding thy neighbor. All their pastas are made with the best durum wheat using the classic bronze dies that leave the surface of the pasta rough and porous to perfectly absorb the slow cooking sauces. At the same time, most of their pastas are organic and very soon all of them will be.

The word “restaurant” originates from the latin “restaurare” [to restore], as in “Come to our restaurant and we’ll feed you and restore you”. Da Marcella is a proud member of the Slow Food Organization, founded in 1986.


Filed under: Italian, New York, Restaurants, Wine Tagged: Italian, New York, Restaurant, Wine