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Dopo East Ristorante Italian Provides Charm, Music and Delicious Italian Dining

Dopo East-85 garden

Dopo East is located at 345 East 62nd Street, www.dopoeast.com, 646-­‐484-­‐6548, and  is open  for dinner Tues-­‐Thurs from 5-­‐10pm, Fri-­‐Sat from 5-­‐11pm, Sun from 5-­‐10pm, and for lunch from Tues-­‐Sun, noon-­‐4:00pm, and for brunch Sat-­‐Sun from noon-­‐4pm. Closed Monday.

Dopo East,  the elegant  Italian  restaurant  located  in  a gracious contemporary  townhouse on  the Upper East Side, prepares for fall with a new wine room, new chef, new brunch menu, price-­‐ fixed lunch menu, and a beautiful all-­‐weather enclosed outdoor garden. The dining room is ready for leisurely fall dining, too, with new seating including plush toffee-­‐colored banquets with violet piping and deeply comfortable cushioned chairs.

Dopo East-30int main

Owner-­‐architect Emilio Barletta and partner Pino Manica, the creators of the popular theater district Trattoria Dopo Teatro, together with Director of Operations Gianni Onofri, have brought this intimate restaurant featuring traditional, regional cuisine from Italy and an award-­‐ winning wine list to the Upper East Side.

Gianni  Onofri, a certified sommelier  (who has been with  the  team since 2001 and has managed restaurants in New York and Italy since the mid-­‐1980s), has spearheaded the creation of the new private wine room with its own separate entrance and a wine cellar. With the new temperature-­‐controlled space, the list has grown to a selection of 700 unique labels, predominantly Italian, but with an impressive collection from around the world. The cellar— complete with special spot lighting and wine-­‐themed décor—is used  for wine  tastings, presentations of new wines by producers, wine pairings and special wine dinners. Because of their state-­‐of-­‐the-­‐art Enomatic wine system  that preserves the quality of opened bottles of wine, Dopo East is able offer premium and super premium wines by the glass.

clip_image001Dopo East-27 piano

Onofri has consistently won accolades for his wine lists including the Wine Spectator Award of Excellence and the Wine Enthusiast Award of Unique Distinction. Drawn from small, independent growers and worldwide distributors,  the wines are distinctive and  individual.

For example, on a recent trip to Italy, he discovered the wines of Societa Agricola Marabino, and was impressed by their focus on the care of the land and their use of biodynamic agricultural methods. In particular, he recommends their Chardonnay Eureka, straw yellow  in color, fresh and soft with fruit and flower notes, paired with branzino in sea salt crust. He also recommends  their Nero DAvola Archimede. With its intense ruby red color and notes of ripe red fruits, full body and velvety  tannins, it is perfect  for pairing with  roasted meats such as  the grilled aged rib eye.

Dopo East-204 mussels

Working in concert with the recently appointed Executive Chef Giuseppe Moschiano, Onofri and his team can recommend wine pairings for any meal. Moschiano, who is originally from Naples and cooked since 2009 at Palazzo Mastroddi in LAquila, Italy carries on  the  restaurant’s mission of offering a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables, hormone-­‐free meats, and fresh seafood, with an emphasis on traditional, regional fare. He also creates his own house-­‐baked breads—a staple on every table—including  focaccia and ciabbata and fresh pastas from scratch.

Dopo East-242 multi dishes

His new menu for fall includes appetizers such as salsiccia e rapini, spicy  Italian sausages, roasted to perfection and served over sautéed broccoli  rabe; polentina valtellinese con fonduta di formaggio e tartufo,  rich and creamy  soft polenta melting with cheese and  infused with black truffles; zuppetta del golfo e velette di pane tostato,  a  light  stew of mussels, shrimp and Manila clams in a piquant tomato broth with thinly sliced garlic toast.

Dopo East-216 fish

For the pasta course this season, there’s pappardelle al sugo di manzo, wide  ribbons of pasta presented with a generous portion of fork-­‐tender braised beef short ribs in a red wine demiglace; ravioli di zucca e ricotta, pumpkin and  ricotta cheese-­‐filled ravioli with butter and sage; and fettuccine ai funghi,  fresh  fettuccine with an abundance of wild mushrooms with garlic and extra virgin olive oil.

Dopo-East-pasta jpg

Entrees include meat dishes  that will warm you  from  the  inside out such as an outstanding ossobuco alla Milanese, succulent braised veal  shank with aromatic saffron  risotto; and involtini  di pollo  in salsa di noci e verdure grigliate, thin breast of chicken rolled with speck and fontina cheese in a special walnut sauce with grilled vegetables. On the lighter, but still deeply satisfying side, seafood dishes include rana pescatrice alle erbe e caponatine di verdure,  tender, pan-­‐seared monkfish medallions in a delicate sauce of white wine and fresh herbs; and spiedino di gamberoni e capesante,  large,  juicy  shrimp grilled on  a  skewer and baked  scallops with  lemon and olive oil dressing, accompanied by grilled polenta and baked tomato.

Desserts include such classics as tiramisu,  traditional  ricotta cheesecake and a selection of assorted Italian cheeses. As a way of introducing guests to one of his favorite dessert wine, Onofri offers complementary moscato,  a  sweet, crisp wine, also  from Marabino, with  the dessert course.

Dopo-East-dessert

Brunch is a perfect occasion to enjoy dining in the glass-­‐enclosed plant-­‐filled backyard garden, temperature controlled for year-­‐round enjoyment with  a  retractable glass  roof. Offered weekend from noon-­‐4pm, the menu features decidedly Italian egg dishes including frittata di cipolle,  a  traditional onion  frittata, and uova al tegamino, oven baked eggs in tomato sauce, and uovo strapazzate e pancetta, scrambled eggs with pancetta, house-­‐baked breads, home fries and salads. Guests can also choose pastas (lasagna, penne al pomodoro  e basilica, spaghetti all carbonara) and main dishes such as grilled chicken with arugula and tomato. Brunch is also a great time to try some refreshing cocktails including the Bellini, Rossini, or the Aperol spritz  (a refreshing blend of the bittersweet aperitif and sparkling wine with a compelling flurescent tangerine colored tint) and the signature mimosas (fruit juice and Prosecco) in blood orange, passion  fruit, mango and kiwi.

Dopo East is also now open for lunch. Guests can select  from with  the new price-­‐fixed menu (choice of soup or salad, choice of main course, and a glass of house wine) for a gentle price, or order from the regular menu.

Through a partnership with gallery Artioli Findlay (www.artiolifindlay.com/events),  the walls of the soothing, Venetian-­‐sconce lit dining room are adorned with paintings and lithographs from the gallery. There is also live piano music Friday and Saturday evenings. The space is available for private parties and business meetings and is equipped with video screen and audio capabilities.

DopoEast-37 wine cellar

A great addition to the neighborhood, Dopo East is one of the most charming Italian restaurants on the East Side and worthy of a destination.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

 

SAMPLE MENU

  • DELIZIA

    Arugula, sliced pears, walnuts, shaved Parmigiano, olive oil and lemon

    $15

  • ITALIANA

    Green salad, champignons, carrots, olives, cherry tomatoes, extra virgin olive oil

    $14

  • NIZZARDA

    Lettuce, tomatoes, imported Italian tuna, string beans, hard boiled eggs, Steamed potatoes

    $18

  • SPINACI

    Baby spinach, sweet gorgonzola, pears and walnuts in a balsamic dressing

    $15

  • INSALATA DI CESARE

    Classic Caesar salad , focaccia croutons, Caesar dressing

 

  • GRIGLIATA MISTA DI MARE

    Grilled calamari, smelts and shrimp

    $19

  • PROSCIUTTO DI PARMA, PARMIGIANO E GONFIETTI DI PANE

    Prosciutto di Parma, chunks of Parmigiano and golden fried bread

    $18

  • FRITTO DI CALAMARI E VERDURE DI STAGIONE

    Deep fried calamari and seasonal vegetables, little spicy tomato sauce

    $17

  • POLENTINA VALTELLINESE CON FONDUTA DI FORMAGGIO E TARTUFO

    Soft polenta, cheese foudue, black truffles

    $16

  • POLPO E PATATE

    Sautéed octopus with boiled fingerling potatoes, baby spinach, lemon oil dressing

    $18

  • BURRATA E PORTOBELLO

    Imported burrata cheese in Grana basket over Portobello carpaccio, tomato coulis

    $18

  • ZUPPETTA DEL GOLFO E VELETTE DI PANE TOSTATO

    Stew of mussels, clams, shrimp, in a light spicy tomato broth served with thin sliced toasted garlic bread

    $19

  • BUFALA ALLA CAPRESE

    Layers of imported buffalo mozzarella, ripe tomatoes, basil and extra virgin olive oil

    $16

    • CARTOCCIO AI SAPORI DI MARE

      Spaghetti with shrimp, calamari, mussels, clams, octopus, baked in parchment paper

      $24

    • PAPPARDELLE AL SUGO DI MANZO

      Large ribbons pasta with braised beef short ribs and porcini mushrooms, in a Red wine-demiglace sauce

      $21

      GNOCCHI DI PATATE ALLA PASTORALE

      Home made potato gnocchi, lamb ragout, shaved aged ricotta

      $20

      CANNELLONI DI GRANCHIO E SPINACI

      Baked cannelloni with spinach, crab meat in lobster-cherry tomato bisque sauce

      $22

      RAVIOLI DI ZUCCA E RICOTTA

      Ravioli filled with pumpkin and ricotta cheese, butter and sage

      $19

      PACCHERI AL POMODORO

      Artisanal large tube pasta, fresh cherry tomato and basil sauce

      $18

      LASAGNA TRADIZIONALE

      Traditional baked lasagna with veal ragout and béchamel

      $19

      FETTUCCINE AI FUNGHI

      Home made fettuccine, wild mushrooms, garlic, extra virgin olive oil

      $21

      • OSSOBUCO ALLA MILANESE

        Braised veal shank served with saffron risotto

        $36

      • BISTECCA ALLA GRIGLIA

        Grilled aged rib-eye on the bone with herbs, and served with spinach sautéed and roasted rosemary potatoes

        $38

      • COSTOLETTE D’AGNELLO SCOTTADITO

        Grilled lamb chops, rosemary, served with broccoli rabe and roasted potatoes

        $36

      • BATTUTINE DI VITELLO AL LIMONE

        Veal scaloppine in white wine and lemon sauce, served with roasted potatoes and Brussels sprouts

        $32

      • INVOLTINI DI POLLO IN SALSA DI NOCI E VERDURE GRIGLIATE

        Chicken rollatini with speck and fontina cheese, walnuts sauce, grilled vegetables

        $28

      • BRANZINO AL VINO BIANCO

        Mediterranean Branzino filet, white wine, sauted cauliflowers and broccoli

        $38

      • RANA PESCATRICE ALLE ERBE E CAPONATINA DI VERDURE

        Pan-seard monk fish medallion, white wine, fresh herbs, served with caponatina

        $32

      • SPIEDINO DI GAMBERONI E CAPESANTE

        Grilled shrimp skewered and scallops, lemon oil dressing, plenta, baked tomatoes

        $38


Filed under: Art, Italian, Music, Restaurants Tagged: Art, Italian, Music, Restaurant

Eat, Drink & Be Merry New York Restaurants giving you a Reason to be Thankful

Thanks

T-Bar Steak & Lounge

Classically-chic Upper East Side eatery, T-Bar Steak & Lounge, is offering a Thanksgiving dinner prix fixe menu for $75.00 per person. Features appetizers like Pumpkin Soup, T-Bar’s popular Yellow fin Tuna Tartar, and Grilled Tiger Prawns, the menu is hard-to-resist. Choose between entrees like Oven Roasted Turkey, Lobster Risotto or Grilled Filet Mignon 10 oz. T-Bar’s famous desserts – like the Banana Parfaix Mille Feuilles – feature on the menu, alongside Traditional Pumpkin Pie& Warm Apple Crisp.

Open on Thanksgiving Day: 1:30pm – 7:00pm

For more information visitwww.tbarnyc.com

swifty int

Swifty’s

Upper East Side Institution, Swifty’s, is an attractive option to enjoy a warm and cozy Thanksgiving with friends and family. The $72.00 prix fixe dinner features First Course festive treats such as Baked French Onion Soup, Corn Chowder and Smoked Irish Salmon. Entrees include Roasted Murray’s Natural Turkey, Scottish Salmon, or Risotto Milanese. There is a large selection of deserts including Bourbon Pecan Pie, Steamed Ginger Pudding, and Double Rich Chocolate Mousse.

Open on Thanksgiving Day: 12:00pm – 9:00pm

For more information visit:www.swiftysnyc.com

amaranth int

Amaranth Restaurant

Mediterranean restaurant Amaranth is offering traditional Thanksgiving specials alongside its regular lunch and dinner menu. Feast on Roasted Turkey with Italian chestnut stuffing, cranberry sauce and sweet potato puree or homemade Pumpkin Ravioli with butter and sage. The dessert menu is hard to resist – from the Mille Feuille Napolean with mixed berries and crème anglaise to the Cantucci al Vin Santo – a homemade biscotti served with Vin Santo Wine for dipping.

Open on Thanksgiving day: 12:00pm – 10:00pm

Visit: www.amaranthrestaurant.com/

ivy int

Ivy Bar & Grill

Ivy Bar & Grill is kicking off the Holiday Season with a special celebration on Wednesday night. Come and toast to Thanksgiving with Happy Hour specials from 4:00pm – 7:00pm – featuring $5 beers, $5 wines and Prosecco, and $6 cocktails, including the White Pomegranate Cosmopolitan with Germaine Elderflower, the Ivy Martini, and the Bohemian Rhapsody with fresh cucumber & lemon.  A DJ will be spinning tunes all night, giving guests plenty of reason to get into the holiday spirit. Ivy also has an After Dark Menu from12:00am – 2am.

Open Wednesday: 11:30am – 4:00am

For more information visit:www.ivybarnyc.com/

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


Filed under: Restaurants, Thanksgiving Tagged: Restaurant, Thanksgiving

Eat, Drink & Be Merry New York Restaurants giving you a Reason to be Thankful

Thanks

T-Bar Steak & Lounge

Classically-chic Upper East Side eatery, T-Bar Steak & Lounge, is offering a Thanksgiving dinner prix fixe menu for $75.00 per person. Features appetizers like Pumpkin Soup, T-Bar’s popular Yellow fin Tuna Tartar, and Grilled Tiger Prawns, the menu is hard-to-resist. Choose between entrees like Oven Roasted Turkey, Lobster Risotto or Grilled Filet Mignon 10 oz. T-Bar’s famous desserts – like the Banana Parfaix Mille Feuilles – feature on the menu, alongside Traditional Pumpkin Pie& Warm Apple Crisp.

Open on Thanksgiving Day: 1:30pm – 7:00pm

For more information visitwww.tbarnyc.com

swifty int

Swifty’s

Upper East Side Institution, Swifty’s, is an attractive option to enjoy a warm and cozy Thanksgiving with friends and family. The $72.00 prix fixe dinner features First Course festive treats such as Baked French Onion Soup, Corn Chowder and Smoked Irish Salmon. Entrees include Roasted Murray’s Natural Turkey, Scottish Salmon, or Risotto Milanese. There is a large selection of deserts including Bourbon Pecan Pie, Steamed Ginger Pudding, and Double Rich Chocolate Mousse.

Open on Thanksgiving Day: 12:00pm – 9:00pm

For more information visit:www.swiftysnyc.com

amaranth int

Amaranth Restaurant

Mediterranean restaurant Amaranth is offering traditional Thanksgiving specials alongside its regular lunch and dinner menu. Feast on Roasted Turkey with Italian chestnut stuffing, cranberry sauce and sweet potato puree or homemade Pumpkin Ravioli with butter and sage. The dessert menu is hard to resist – from the Mille Feuille Napolean with mixed berries and crème anglaise to the Cantucci al Vin Santo – a homemade biscotti served with Vin Santo Wine for dipping.

Open on Thanksgiving day: 12:00pm – 10:00pm

Visit: www.amaranthrestaurant.com/

ivy int

Ivy Bar & Grill

Ivy Bar & Grill is kicking off the Holiday Season with a special celebration on Wednesday night. Come and toast to Thanksgiving with Happy Hour specials from 4:00pm – 7:00pm – featuring $5 beers, $5 wines and Prosecco, and $6 cocktails, including the White Pomegranate Cosmopolitan with Germaine Elderflower, the Ivy Martini, and the Bohemian Rhapsody with fresh cucumber & lemon.  A DJ will be spinning tunes all night, giving guests plenty of reason to get into the holiday spirit. Ivy also has an After Dark Menu from12:00am – 2am.

Open Wednesday: 11:30am – 4:00am

For more information visit:www.ivybarnyc.com/

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


Filed under: Restaurants, Thanksgiving Tagged: Restaurant, Thanksgiving

ULTIMATE LUXURY NEW YEAR’S EVE EXPERIENCE IN TIMES SQUARE AT THE NEW YORK MARRIOTT MARQUIS

MarquisPresSuiteLivingLR

OVER-THE-TOP NEW YEAR’S EVE PACKAGE INCLUDES A GLAMOROUS STAY IN A PRESIDENTIAL SUITE AND FRONT ROW SEATS TO THE BALL DROP AT GALA PARTY IN BROADWAY LOUNGE

NEW YORK (November 3, 2014) – It’s the most iconic location in the world to celebrate New Year’s Eve — Times Square in New York City, where the famous ball drop has taken place for over 100 years to herald in the new year. This year the New York Marriott Marquis makes it even more exciting.

Guests who book the Ultimate Luxury New Year’s Eve package will arrive via private limousine to the sounds of a baby grand piano in a sumptuous presidential suite as they get ready to usher in the new year. Their private attendant will greet them with Piper Heidsieck champagne and the chef’s selection of festive hors d’oeuvres, as they explore this spacious two-bedroom suite, decorated in celebratory style. Then it’s time to primp with a personal stylist from PRIMP Salon & Spa Services for the gala party below in Broadway Lounge, where they’ll be seated in the prime ball drop-view seats, overlooking the thousands of people gathered for the big countdown at midnight. And, as a warm-up to the countdown, earlier in the evening they’ll enjoy a surprise visit outdoors to Times Square, surrounded by the crowds. In Broadway Lounge, they’ll enjoy a full evening of entertainment, special buffet dinner menus, premium bars and dancing, as midnight approaches. Then it’s countdown time, when the air is filled with a storm of confetti throughout Times Square, as the famous Waterford crystal ball descends. The new year starts off in the morning with breakfast at Crossroads; the perfect ending to the celebration and the perfect beginning to 2015.

Not keen on the idea of being outside in the cold weather in Times Square with family or friends for the countdown to midnight? For the first time ever, the New York Marriott Marquis will sell “Ball Drop View to New Year’s Eve in Times Square” guest rooms on marriott.com. Guests can pass up the outdoor experience, staying cozy inside, in their comfortably appointed guest room to watch the festivities, without having to bundle up. This is a 3-night stay with arrival on December 29 or December 30. The entire 3-night stay is just under $6,000 and is inclusive of tax ($5,745.70 total).

To complement our New Year’s Eve offerings, we have launched the New York Marriott Marquis Best of 2014 Promotion. Entrants share a photo of their best moment of 2014 on our Facebook promotion app or on Twitter or Instagram with @MHMarquisNYC and #WINMarquisNYE to enter for a chance to win a two-night stay in a ball-drop view guest room during New Year’s Eve. The entry period for the promotion ends on November 17. Promotion details: http://bit.ly/MarquisBestof2014

For guests who are looking forward to a celebration, individual tickets are still available to the gala party in Broadway Lounge, described above. Individual tickets range from $1,000 per person for communal seating, to $3,500 per person for prime view ball drop seating. Please note these tickets do not include a hotel guest room or overnight stay.

Details:

Ultimate Luxury New Year’s Eve Experience Package – $50,000

• 3 nights in a presidential suite, arrival 29 or 30 December

• Limousine transportation from and to the airport (LaGuardia, JFK or Newark)

• Welcome champagne and Chef’s hors d’oeuvres

• A personal musical welcome from a live performer, at the baby grand piano in the suite

• A private room attendant for in-room service

• In-room personal stylist for hair and make-up on 31 December, before the party, by PRIMP Salon & Spa Services

• Up to 4 seats at the New Year’s Eve gala in Broadway Lounge, with Ball-Drop Views

• An early evening surprise visit outdoors to Times Square

• New Year’s Day breakfast at Crossroads

• Maximum 4 guests

To book any of these experiences, please contact Mariette at (212) 704-8864 during business hours, email: NYMMSpecialEvents@marriott.com OR visitwww.marquisNYE.com/package

The New York Marriott Marquis is located on Broadway between West 45th and West 46th Streets, in the heart of Times Square.

Copyright 2014 By Punchin International. All Rights Reserved.

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Filed under: Hotels, New York Tagged: Holiday, Hotels, New York

Sachi, A Completely New Kind of Asian Bistro Is Easy On The Eyes, Delicious on the Tongue and Wow What Service

Sachi int1

Sachi is located at 713 Second Avenue at 38th Street, 212-297-1883, www.sachinyc.com and is open seven days a week, Mon-Fri, 12-3pm (lunch), 5-11:30pm (dinner), Sat, 12-11:30pm and Sun 12-11pm. Takeout, delivery and weekend traditional dim sum brunch with pushcarts are coming soon. Sachi is available for private parties and special events. For more information, contact David Chan.

From the Creative Minds of Chefs Pichet Ong and Andy Yang

                                                    sachi chefs

Sachi is a completely new kind of Asian bistro, offering fun and inventive interpretations of authentic Asian cuisine with a menu created by Pichet Ong, a multiple James Beard Award nominee and culinary consultant specializing in menu development, and Andy Yang, creator of Rhong-Tiam, the first Thai restaurant in the U.S. to receive a Michelin star. Sachi’s menu features familiar street food and classic dishes that have been elevated with the finest ingredients and re-imagined with personal twists that surprise, ranging from dim sum to noodles, Grade-A sushi and sashimi, to entrees with influences and inspirations from China, Japan, Korea, Vietnam, Thailand and Singapore—all designed to be shared.sachi chicken

Inspired by the Southeast Asian cooking they grew up on and their travels around the world, Yang and Ong bring us healthy, inspired versions of authentic Asian foods, using high heat and little oil. Yang, known for his spicy, multi-layered Thai food, comes up with an idea for a dish, and then Ong twists it around, adding unusual accents or a surprising dipping sauce, always ensuring that it all works together. The result is power food—clean and light—that gives you energy and nourishment, but is always delicious and deeply satisfying, accessible and affordable.

Management powerhouse David Chan of the Amber Group, who has opened 15 successful restaurants, heads the team as General Manager. Thoroughly knowledgeable about all aspects of food, beverage, and service, his greatest strength is building strong teams and empowering them through leadership, example, and inspiring service and hospitality. One of the strengths of this team is that many of the members have worked well and closely together in the past.

To design the interior, Chan brought in Phakkapol Pasuthip, a trained architect and interior designer from Thailand, who also designed Yang’s Rhong-Tiam. Using existing elements from the restaurant that formerly occupied the space, he completely reimagined it. Reflecting the logo of the restaurant, the design embodies the number 8, a symbol of good luck. From the front of the restaurant, the eye is drawn from the miniature Tibetan twin pixiu statues at the entrance to the life-size twin forms (also symbols of good luck) set against the stone waterfall wall in back, creating a sense of perspective. Strong vertical lines in dark-stained pine wood panels extend across the space, producing a clean, sophisticated and calming atmosphere, while also dividing the space to create a sense of intimacy for each group of diners, seated on red banquettes. The zinc-topped bar with a golden patina, is lined with green-beige stone.

sachi  jap food

Guests will be familiar with each dish by name, but pleasantly “wowed” by how it tastes. For an example from the dim sum menu: shrimp toast, a far cry from the pallid pu-pu platter, is firmly packed with delicious, flavorful sweet fresh shrimp and crunchy water chestnuts. Char Siu Duck Buns give stiff competition to even the best steamed pork bun. Filled with duck meat, they are delicately seasoned with lightly sweet barbecue marmalade and shallots. Stuffed eggplant, served piping hot and crispy on the outside, filled with pork, shrimp, mushrooms and scallions, is tender on the inside. (All dim sum are served with a choice of three sauces, sophisticated flavor-packed, super fresh versions of the familiar—suca, soy vinaigrette; rau ram Vietnamese coriander-ginger scallion oil; and gochujang sambal, an Asian sweet-hot sauce.)

Inventive starters borrow from different cultures: Eel tacos turn the familiar eel avocado roll on its side, filling a soft taco wrapper with barbecued eel, cucumber, sesame and soy barbecue sauce. Uni Chawanmushi is a beautiful rendition of delicate silky egg custard, served warm and embedded with sea urchin, crab and mushroom. While Teriyaki Octopus changes your perception of both teriyaki and octopus, with tender tentacles flavored with orange and kaffir lime, accompanied by spiced sweet potatoes. Even simple Tomato Egg Drop Soup is transformed: the tomatoes are slow-roasted, the base broth is made from organic chicken bones for much more intense flavors.

sachi tacos

Meat and fish entrees shake up your taste buds. A classic Vietnamese beef stir-fry, Bo Luc Lac, is prepared with the classic sauce but substitutes the finest rib eye and blistered shishito peppers. Lemongrass Poussin is brined, slow-cooked with circulated air in the combi oven for evenly cooked juicy meat, and finished with a blast of heat to make the skin crisp, and served with Asian greens and black rice. And the Lobster Roll is an Asian-influenced reinvention of the classic American, with miso brown butter, crispy bacon and yucca fries.

Noodle and rice dishes are mind-blowing in both their simplicity and in the amazing flavor profiles: Chicken Lo Mein is prepared with house-made hand-pulled noodles, high quality soy sauce and house made tofu; Dan Dan Duck Ramen is prepared with a spicy duck ragu, Sichuan peppercorn, tofu and duck crackling over toothsome noodles; and Oink Oink Oink Fried Rice has the flavor of wok hay (the breath of the wok) infusing the rice and the three kinds of pork—pork belly, Chinese sausage, and bacon.

Entrée stars include SHAKING BEEF, Wok charred beef, tomato, red onion, shishito, celery, roasted salt & pepper and BRAISED SHORT RIB MASSAMAN CURRY, with Coconut, peanut, toasted brioche (the real star of the dish).

Creative sushi and sashimi rounds out the menu with inventive sushi rolls such as breakfast futomaki, inspired by a New York favorite (bagels and lox) with salmon, tamagoyaki, cream cheese and red onion in a soy paper wrapper; scallop and crisp bacon rolled together with pineapple and vanilla caramel; and eel and buffalo mozzarella with radish greens and heirloom tomatoes. But you’ll also find classic sushi and sashimi by the piece or by the platter.

sachi chicken use

The desserts are all Pichet Ong with wonderful Asian accents. Notably famous for his desserts at Spice Market, Rick Moonen’s RM and Jean Georges, named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and Chocolatier, and was selected as a “Pastry Provocateur” by Food & Wine, Ong has come up with completely original creations for Sachi. They include: caramelized ginger custard with brown sugar, orange and graham cracker; sesame and milk chocolate ice box cake; and yuzu meringue pie with condensed milk and coconut cookie crumbs.

sachi dessert1

Sachi’s cocktails are designed by veteran mixologist Jason Walsh, alum of several of New York City’s most acclaimed bars and restaurants including Monkey Bar, Bistro La Promenade, Bouley and Bea, who has been published in several leading publications, including the Wall Street Journal. Walsh has developed a unique cocktail list with a culinary perspective to match that of Sachi: Cocktails represent twists on classics, which will be recognizable but designed with a slightly new dimension. Specialty cocktails include Gun Powder Bramble, smoky with
Lapsang souchong tea-infused bourbon, blackberry liqueur, fresh pressed lemon juice, served over crushed ice, and the Mehkong Martinez, complex with Thai sugar cane rum, Noilly Prat sweet vermouth, Luxardo Maraschino liqueur, Regan’s orange bitters, served up, and The Jade Lantern, bright green and bracing with vodka, Matcha green tea, lemon juice and mint leaves, shaken and served over ice.

sachi drink

The wine list focuses on wines that pair well with Asian flavors, sparkling wines such as Prosecco and Cloud Chaser rosé, as well as several other options by the glass: whites such as Marlborough Estate Reserve Sauvignon Blanc and Urban Nik Weis Riesling, and reds like J. Lohr’s Falcon Perch Pinot Noir and Firestone’s Merlot, as well as a selection of bottles. There’s also a selection of sakes such as Osakaya Chobei Daiginjo, and Ozeki Nigori Junmai, plum wine and beers on draft such as Sapporo, Angry Orchard Cider, Southampton Double White, as well as a selection of Asian, domestic and European bottled beers.

Service is outstanding: knowledgeable, attentive and caring. And Here is the place to enjoy creative cocktails. They are what most are not: delicious and potent.

 

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


Sample Dinner Menu (Subject To Change)

DIM SUM


  • SHRIMP TOAST [ 4 ]

    Water chestnut, sesame
    7

  • LOBSTER POTSTICKER [ 5 ]

    Shrimp, pork, mushroom, chives, water chestnut
    10

  • MUSHROOM SPRING ROLL [ 2 ]

    Enoki, oyster, shiitake, carrot
    7

  • SCALLION PANCAKE [ 1 ]

    with green curry
    7

  • CRAB SHUMAI [ 4 ]

    Shrimp, pork, mushroom, water chestnut, soybean
    10

  • CHARSUI DUCK BUN [ 3 ]

    Shallot, BBQ marmalade
    8

  • MUSHROOM DUMPLINGS [ 4 ]

    Enoki, Oyster, Shiitake, soy bean
    8

  • STUFFED EGGPLANT [ 2 ]

    Shrimp, pork, mushroom, scallion, water chestnut
    9

  • DIM SUM SAMPLER [ 6 ]

    Mushroom dumpling, crab shumai, charsui duck bun
    15


STARTERS


  • CRISPY SHRIMP FRITTERS

    Roasted pineapple, lettuce, Sriracha emulsion
    12

  • EEL TACO

    Avocado, cucumber, sesame, soy BBQ sauce, spicy miso
    8

  • GENERAL TSO CHICKEN MEAT BALLS

    Ginger, orange, peppers, scallion
    7

  • CHAWAN MUSHI

    Silken egg custard, crab, mushroom, sea urchin
    12

  • TERIYAKI OCTOPUS

    Spiced, sweet potatoes, kaffir lime, orange zest
    12

  • GRILLED SQUID

    Lettuce, tomato, Asian salsa verde, rau ram
    13

  • PUMPKIN & SHISHITO TEMPURA

    Japanese curry, green tea salt
    10

  • DAIKON CAKE W. MUSHROOMS

    Tofu, mock ham, enoki, oyster, shiitake, tamari
    10

    SOUP


  • RECOMMENDED

    LOBSTER MISO SOUP

    Tofu, seaweed
    10

  • TOMATO EGG DROP SOUP

    Crab, scallion, Chinese red vinegar
    8

  • MISO SOUP

    Enoki, tofu, seaweed
    5

    SALAD


  • OSHITASHI

    Mustard green, radish, seaweed, sesame
    6

  • CRISPY TOFU W. MOZZARELLA

    tomato, Thai basil, shiso, suca, szechuan oil
    9

  • ROJAK

    cucumber, pineapple, jicama, Asian herb, peanut, sambal
    7

  • CHINESE CHICKEN SALAD

    White cabbage, carrots, sesame, crispy noodle, hearts of palm
    12

  • YUM YELLOWTAIL

    Green papaya, jicama, carrot, nuoc nahm, toasted rice, Asian herb
    14


    NOODLE & RICE


  • CHICKEN LO MEIN

    Carrot, shitake, scallion, dark soy sauce
    12

  • CHARRED JASMINE RICE W. VEGETABLES

    Asian vegetables, carrots, shallot, edamane
    10

  • DAN DAN DUCK RAMEN

    Tofu, celery, spicy ragu, duck crackling, Sichuan peppercorn sauce
    14

  • SHRIMP PAD THAI

    Tofu, pickle cabbage, bean sprout, scallion, peanut
    15

  • OINK OINK OINK FRIED RICE

    Black rice, pork belly, sausage, Chinese sausage, scallion, egg
    14

    SIDES


  • JASMINE RICE

    3

  • EDAMAME W. SANCHO SALT

    6

  • BLACK RICE

    5

  • CURRY CAULIFLOWER & BROCCOLI

    8

  • SUSHI RICE

    4

  • STEAM OR STIR FRIED SEASONAL GREENS

    7

  • YUCCA FRIES

    7

    MEAT & SEAFOOD


  • SHAKING BEEF

    Wok charred beef, tomato, red onion, shishito, celery, roasted salt & pepper
    16

  • STEAMED SEASONAL FISH

    Bamboo shoot, shitake, Asian greens, plum sauce
    16

  • SWEET & SOUR PORK TONKATSU

    Cabbage & pear slaw, tonkatsu sauce
    14

  • LEMONGRASS POUSSIN

    Galangal, Asian herbs, black rice pilaf
    14

  • GRILLED KING PRAWN

    Caramelized pineapple, cauliflower, shishito pepper, green curry
    16

  • LEMON DUCK

    5-spice lemon confit, mustard greens
    16

  • LOBSTER ROLL

    Miso brown butter, yucca fries, crispy bacon
    18

    • SHAKING BEEF

      Wok charred beef, tomato, red onion, shishito, celery, roasted salt & pepper
      16

  • BRAISED SHORT RIB MASSAMAN CURRY

    Coconut, peanut, toasted brioche
    16

  • LION HEAD MEATBALLS

    Pork, Chinese cabbage, Asian green, sweet potato
    13


    PLATTER


  • SUSHI

    8 pcs of chef’s choice assorted nigiri sushi and tuna roll
    22

  • SASHIMI

    14 pcs. of chef’s choice assorted sashimi
    25

  • SUSHI & SASHIMI PLATTER

    6 pcs. sashimi 4 pcs. sushi of chef’s choice assorted sushi and sashimi
    28

  • MAKI PLATTER

    Spicy tuna, California, and Eel Cucumber
    16

  • CHIRASHI

    Chef’s choice assorted raw fish on a bed of sushi rice
    24

  • OMAKASE

    Chef’s choice of sushi & sashimi roll
    65 / 95

    SPECIAL ROLL


  • FRIED OYSTER

    Asian pear, pickled jalapeno and yuzu cochon sauce
    13

  • SPIDER

    Soft shell crab, avocado, cucumber, shiso and Kobayaki eel sauce
    14

  • BREAKFAST FUTOMAKI

    Salmon, egg omelet, cream cheese, red onion, soy paper, salmon skin, ikura, kobayaki eel sauce
    14

  • KOREAN

    Yellowtail, cucumber, pickled daikon, lettuce, kimchi sauce
    12

  • TEXAS

    Fried oyster, BBQ pork belly, cucumber, shiso, pineapple and BBQ sauce
    14

  • DRAGON

    Eel, egg, avocado, cucumber, masago and eel sauce
    14

  • RAINBOW

    Shrimp, salmon, yellowtail, tuna, white tuna, avocado, cucumber, oshinko
    14

  • LOBSTER BLT

    Sesame butter, yuzu sauce
    16

  • EEL BUFFALO MOZZARELLA

    Tomato, radish, sweet & sour sauce
    14

  • T.N.T

    Blue crab, crunchy spicy tuna, mango chutney
    16


    SUSHI OR SASHIMI


  • BOTAN EBI 6
  • EEL 4
  • FLUKE 4
  • KING CRAB 10
  • KING SALMON 4.5
  • KUMAMOTO OYSTER 4
  • MASAGO 4
  • OCTOPUS 4
  • RED CLAM 4
  • SALMON 3.5
  • SALMON ROE 4


  • SCALLOP 5
  • SHRIMP 3.5
  • SQUID 3.5
  • SPANISH MACKEREL 3.5
  • STRIPPED BASS 3.5
  • SUPER WHITE TUNA 3.5
  • TAMAGO (EGG OMELET) 3.5
  • TORO (FATTY TUNA) 9
  • TUNA 4
  • UNI (SEA URCHIN) 6
  • YELLOWTAIL 4

Classic Rolls Are Available Upon Request.


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

Parnell’s Gastropub Brings Fun, Food and Gentle Prices To the Upper East Side

parnells int1

Located in the heart of Sutton Place . 350 E 53rd Street (corner of 1st Ave) New York, NY 10022, . A neighborhood landmark where Irish hospitality is a priority.

Fox Sports World Every Day

All Major Credit Cards Accepted

Kitchen Hours 11:30 AM ‘til Midnight – Everyday
Bar Hours: 11:30 AM ’til 4AM – Everyday

Call at 212-753-1761 with reservations and inquiries.

Click Here For The Website

Wednesday Night
music with Steven Lowenthal

Saturday Night
Saturday Night Music is back again,
starts on Oct 18th With Bobby Peco

Please make reservations ahead of time.
$25 minimum in music room.

(Parnell’s Piano Sessions – Starts at 7:30pm)

 

parnells int2

Set in a rustic mood of dark wood floors, Tiffany lamps and red brick walls, where mid-priced homemade regional comfort food is a trademark, along with  the new chef’s daily specials with emphasis on International Cuisine.

Experience the true warmth and charm of Irish hospitality, with friendly service and great music and singing on Wednesday and Saturday nights.  The homey food will please you. We Loved some daily specials of corned beef and cabbage soup; French-style onion soup that was full of flavor but not heavy and a terrific Caesar salad. Pork Schnitzel was crispy and delicious with fried potato pancakes and perfect brussel sprouts. A perfectly rare hunk of good quality roast beef on the bone was accompanied by mashed potatoes and was a satisfier as well.

Desserts are simple and well prepared. We liked a fruit cobbler and a bread pudding any mama would be proud of. Good drinks, and well priced wines by the glass, as well as a nice selection of draught beer and don’t neglect the Irish coffee and homemade Irish Soda Bread.

Parnels food1

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Sample Dinner Menu

SOUPS
LOBSTER BISQUE
Cognac Cream, Roasted Corn Kernel 9
TOMATO BISQUE & GRILLED CHEESE
Crème Fresh, Basil Oil, NY Cheddar 10
FRENCH ONION 8
SMALL PLATES
POT OF MUSSELS
PEI Mussels, Garlic Confit, Tomato
Harrisa Broth, Baguette 14
SHORT RIB MAC
Red Wine Braised Short Rib, NY Cheddar,
Pecorino, Gobetti Pasta 14
ROASTED CHICKEN QUESADILLA
Sweet Corn, Monterey Jack Cheese, Poblano Crema 13
FISH TACOS
Grilled Mahi, Mango Pico, Guacamole 13
SCOTCH EGG
Sage Sausage, Onion Marmalade,
Grain Mustard, Cornichon 11
CRISPY CALAMARI
Cherry Peppers, Old Bay Aioli 12
CHICKEN CROQUETTES
Roast Chicken, Bacon, Rosemary Cream, Garlic Mash 11
SALADS
CAESAR
Pecorino, Croutons, House Ceasar Dressing 10
(Upcharges on Chicken 4, Steak 8, Salmon 8, Shrimp 8)
SEARED SESAME TUNA
Orange Lime Vinaigrette, Harricot Verts, Rosemary
Fingerling Potatoes 18
COBB
Roast Chicken, Bacon, Beefsteak Tomato, Hard Boiled
Egg, Roasted Corn, Avocado, Stilton Dressing 15
A PROPER SALAD
Mesculin, Goat Cheese, Pickled Red Onion, Granny Smith
Apples, Candied Walnuts, Balsamic Dressing 12
CHARCUTERIE AND
CHEESE OFFERINGS
One ea. 11
Two ea. 15
All 19
CHEESE
BELLE – TOILE
Triple Cream Soft Cheese
FOURME D’AMBERT
French Creamy Cave Aged Blue
Cheese
GOUDA PETIT
4 Yr Aged Gouda Cheese, Hard Sharp
Cheese, Sweet Nutty Texture
CHARCUTERIE
SOPPRESSATA
All Pork Dry Cured Salami
SERRANO HAM
Dry Cured Spanish Ham
BRESAOLA
Naturally Aged Seasoned and Spiced
Dry Cured Beef
Served With Rustic Bread, Cornichon,
Apricot Preserve, Candied Pecans
18% gratuity will be added to parties of 6 or more SANDWICHES
THE PUB BURGER
9oz. Angus Beef, Brioche, Beefsteak Tomato, Pickle, Chipotle Mayo
(Choice of Stilton, NY Cheddar, Gruyere) 16
“PBLT”
Pork Belly, Baby Arugula, Tomato, Maple-Mustard on 7 Grain Toast 14
BLACK BEAN BURGER
Avocado, Boston Bibb Lettuce, Beefsteak Tomato, Cilantro Lime Aioli 13
SEARED AHI TUNA SANDWICH
Brioche, Beefsteak Tomato, Boston Bibb, Avocado, Wasabi Aioli 16
SOUTHERN FRIED CHICKEN
Buttermilk Brined Chicken Breast, Spicy Jalapeno Slaw, Honey Mustard 15
PARNELL’S PIES & CLASSICS
FISH & CHIPS
Beer Battered Cod, Herbed Fries, House Made Tartar
Sauce, Red Cabbage Sweet Slaw 18
SHEPHERD’S PIE
Stout Braised Lamb, Peas, Carrots, Celery, Onion,
Parsnip, Potato, Biscuit Pie Crust 19
COTTAGE PIE
Ground Angus Beef, Peas, Carrots, Celery,
Onion, Parsnip, Potato Crust 17
CHICKEN POT PIE
Roasted Chicken, Peas, Carrots, Celery, Onion,
Parsnip, Biscuit Pie Crust 18
AMERICAN CLASSIC YANKEE
POT ROAST PIE
Fork Tender Beef, Roasted Onions And Carrots,
Savory Gravy, Biscuit Crust 18
BANGERS AND MASH
Served with Baked Beans and Savory Gravy 17
PAN ROASTED HALF CHICKEN
Roasted Garlic Mash, Caramelized Brussels Sprouts, Pan Jus 22
SALMON
Dutch Yellow Roasties, Charred Asparagus, Lemon Caper Beurre Blanc 25
DOUBLE CUT PORK CHOP
Whipped Sweet Potato, Molasses Baked Carrot, Apple – Bourbon Demi 24
SESAME CRUSTED TUNA STEAK
Wasabi Dusted Sweet Potato, Baby Spinach, Shitake,
Sesame Garlic Sauce, Ginger Lemon Gel 25
CAST IRON SEARED NY STRIP
Fingerling Potato Crisp, Sauteed Spinach,
Caramelized Cipollini Onion, Roast Garlic Bulb 34
BRAISED LAMB SHANK
Soft Polenta, Root Vegetable Hash, Pan Juices 26
SHRIMP FRITES
Cajun Spiced Jumbo Shrimp, Skinny Fries,
Red Cabbage Slaw, Remoulade Sauce 25
LAPIN RAGOUT
Rabbit Sausage, Pasta Cavatelli, Cannellini Beans, Spinach,
Tomato, White Wine Garlic, Pesto Crostini 23
LARGE PLATES
SIDES 6
MAC AND CHEESE
Jarlsberg Swiss, Cheddar, Gobetti Pasta
SWEET POTATO MASH
Marshmallow Brulee
LOADED BAKED POTATO
Bacon, Chive, NY Cheddar
ROASTED BRUSSEL SPROUTS
Bacon, Granny Smith Apple, Pecorino
HERBED FRENCH FRIES
18% gratuity will be added to parties of 6 or more


Filed under: bar, ny, pub, Restaurants Tagged: bar, NYC, Pub, Restaurant

Petrossian . . . NY’s Most Parisian Restaurant is also One Of its Best

 

petrossian entrance

182 West 58th Street at 7th Ave., ?New York, NY 10019 ? Phone : 212-245-2214 ?Fax : 212-245-2812 Email : restaurant@petrossian.com

Website: www.petrossian.com

Location:
182 West 58th Street
(58th St. at 7th Ave.)
New York, NY 10019

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Phone : 212-245-2214
Fax : 212-245-2812
Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

petrossian bar

It was in the 1920’s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates’ lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

 Petrossian main int

The Spacious Main Dining Room  (Above)

Founded in 1984, New York’s Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930’s, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

petrossian flowers  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d’hôtel Rene Scarzeroa, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

petrossian teaser rest_dish_13_th

Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot – Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

petrossian smoked salmon use

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Sweet English Peas, Baby Fennel, Crispy Turnips, Morel Mushrooms, Round Carrots, Bottarga in a
Parmesan Nage. Seared Chilean Sea Bass and Tarama, Fennel Purée, Steamed Spinach, White Asparagus  in Cardamom Carrot Sauce is also lovely and the signature Pan Roasted West Coast Sturgeon, Ratte Potatoes, Tender Vegetable Succotash, in a Caviar Beurre Blanc is still a standout. Dover Sole Meuniere with Braised Asparagus, Steamed, Dilled Potatoes, in a dressing of Capers, Lime, and Hazelnuts is one of the best seafood creations I’ve had this year, 

If seafood is not your thing, you’ll love Pan Roasted Long Island Duck, Turnips Variation, Poached Asian Pear, Compressed Duck Leg, Coco Bean Purée cinnamon Duck Reduction or a beautifully tender Roasted New Zealand Lamb Rack. There is also a fine Petite Filet Mignon, Sauteed Wild Mushrooms, Truffle Scented Fingerling Potatoes, Asparagus, in Cabernet Sauce

All desserts, are stylish and delicious. Our favorite was The best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced affordably. The Prix fixe dinner (currently $48) is Manhattan’s best buy in any luxury restaurant. Petrossian, 182 West 58th Street, is one of NY’s five best restaurants

 

Petrossian caviar steak tartar rest_dish_11_th  petrossian sea scallops rest_dish_12_th

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

petrossian sturgeon rest_dish_6_thSeared White Sturgeon petrissian 2 ChickenAlfredo

________________________________________________Chicken Alfredo__________________

Caviar Tasting For Two – or More!

Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

 

petrissian 2  Screen Shot 2014-05-10 at 11.28.31 PM

Copyright 2014 by Punch In International. All Rights Reserved.

Disclosure


petrossianfounders

Petrossian A La Carte Dinner Menu – New York Restaurant

 

-

Dinner A La Carte – New York Restaurant

  •  Restaurant •  Photo Gallery

- Entrees –
Seared Chilean Sea Bass and Tarama 36
Fennel Purée, Steamed Spinach, White Asparagus
Cardamom Carrot Sauce
Dover Sole Meuniere 47
Braised Asparagus, Dilled Potatoes, Capers, Lime, Hazelnuts
Pan Roasted West Coast Sturgeon 38
Ratte Potatoes, Tender Vegetable Succotash,
Caviar Beurre Blanc
Pan Roasted Maine Lobster Risotto 42
Sautéed Porcini Mushrooms, Parmesan Reggiano and
Black Truffle Shavings
With Caviar Transmontanus USA 45
(Vegetarian option available 26)
Squab Royale 34
Candy Beets, Green Apples, Young Leeks,
Salsify Purée, Toasted Quinoa, Foie Gras Terrine
Perigueux Sauce
Seared Diver Scallops 36
Sweet English Peas, Baby Fennel,
Crispy Turnips, Morel Mushrooms, Round Carrots, Bottarga
Parmesan Nage
Seared Beef Tenderloin 38
Caramelized Vidalia Onions, Mushrooms and Foie Gras Stuffed Potatoes,
Chanterelles salsify
Pan Roasted Long Island Duck 33
Turnips Variation, Poached Asian Pear, Compressed Duck Leg, Coco Bean Purée
Cinnamon Duck Reduction
Roasted New Zealand Lamb Rack 39
Roasted Eggplant, Tomato Goat Terrine and Chick Pea Hummus,
Lamb Reduction
Chef: German Calle
Please note: We use nuts in many preparations, please inform your
Server if you are allergic

______________________________________________________________

Appetizers and Specialties – New York Restaurant

  •  Restaurant •  Photo Gallery

Appetizers & Specialties
- The Salads –
Green Salad  14
Pecorino Romano, Radishes, Baby Carrots
House Dressing
Caviar and Watermelon Salad  25
Cucumber, Ricotta Cheese, Mint, Dill,
Citrus Yogurt Sauce
Avocado and Transmontanus Caviar  28
Crab Meat Salad, Roasted Octopus, Coconut Gelee,
Sorrel Sauce
CScallop Sashimi and Ossetra Caviar  32
Orange Supreme, Jerusalem Artichoke, Green Apple,
Champagne Broth, Lemon Grass Oil
- The Salmons –
Salmon Roe
30g $12.00/ 50g $19.00
Blini and Crème Fraiche
Our Premier Smoked Salmon 19
Served with Toast Points, Crème Fraiche and Fresh Dill
Petrossian Salmon Sampling 25
Our Premier Smoked, Classic Tsar Cut, Dill and Vodka Spiced,
Tsar Black Sea Spiced and Salmon Roe
- The Specialties –
Petrossian Tasting 36
Foie Gras Terrine, Salmon & Caviar Beggar’s Purse, Smoked Sturgeon, Smoked Trout and Trout Roe,Transmontanus Caviar on Mini Blini
Our Signature Borscht 14
Crème Fraiche, Pirojkis
Steak Tartare 25
Roasted Piquillo Peppers, Shallots, Capers, Dijon, Cucumber Radish Salad
With Caviar Royal Transmontanus USA  33
Yellowfin Tuna Tartar  25
Crushed Avocado, Scallions, Cilantro
Ginger Chili Miso Sauce
With Caviar Transmontanus USA  30

- The Foie Gras –
Foie Gras Terrine 27
Served with Toast Points
Seared Hudson Valley Foie Gras 27
Pistachio Dates Tart, Rhubarb and Pineapple
Black Pepper Caramel Sauce
- Petrossian 30g Caviar –
Caviar Classic Transmontanus USA  51
Caviar Royal Transmontanus USA  72
Caviar Royal Siberian  91

SPEAK TO A CAVIAR CONCIERGE
1 800 828 9241
MON-FRI 9AM-5PM EST
OPEN LATER DURING THE HOLIDAYS

Brunch Prix Fixe – New York Restaurant

  •  Restaurant •  Photo Gallery

Petrossian Brunch
At Alwyn Court
$38 Prix Fixe

- Appetizers -

Green Salad

Pecorino Romano, Radishes, Baby Carrots

House Dressing

Southern Buttermilk Pancakes

Ricotta, Blueberries, Blueberry Preserves, Vanilla Chantilly Cream

Smoked Salmon & Bagel Platter

Accompaniments

Fruits Plate

Port Poached Pear and “La Peral” Cheese

Salad Frisée, Walnuts, Toasted Walnut Vinaigrette

Yogurt, Berries and Ginger Biscuits

Duck Confit Risotto

Wild Mushrooms, Black Truffles & Fines Herbes

Pain Perdu

Stewed Peaches, Apple Smoked Bacon, Roasted Pecans

($8 supplement with Roasted Foie Gras)

Transmontanus USA Farmed Caviar

Served on a Blini with Crème Fraiche (14.00 Supplement)

- Entrees -

Petrossian Signature Cobb Salad

Featuring our Specialty Smoked Fishes with Tomatoes, Avocado, Goat Cheese, Eggs,

& Crumbled Apple – Wood Smoked Bacon with Herbed Vinaigrette

Eggs Benedict with Smoked Salmon

(Or Black Forest Ham or Apple Wood Smoked Bacon)

Sautéed Baby Spinach

Scrambled Eggs

Smoked Salmon or Black Truffles and Cèpes

(With Caviar Transmontanus USA 8.00 Supplement)

Maine Crab Cake

Grilled Asparagus, Cubed Roasted Potatoes and Greens,

Sour Cream

Crème Fraiche Omelette

With Mushrooms, Onions and Gruyère Cheese or Spinach, Oven Dried Tomatoes and Goat Cheese

(With caviar Transmontanus USA $8 supplement)

Poisson du Jour

Sautéed Spinach, Celeriac Truffle Purée, Celeri Chips

Grilled New York Steak

Fried Egg & Crushed Herbed Potatoes, Veal Reduction

- Desserts -

Peach Crumb Cake

Vanilla Ice Cream

Carrot Cream Cheese Cake

Carrot Sorbet, Caramel Sauce

Housemade Sorbets and Ice Creams

Tea or Coffee

Lunch A La Carte – New York Restaurant

  •  Restaurant •  Photo Gallery

- Entrees –
Poisson du Jour
Please ask your server
Lobster Roll  24
Garden Greens, Green Apples, Walnuts, Dried Cherries
Petrossian Maine Crab Cakes  20
Fresh Corn and Avocado, Pickled Cucumber, Sweet Potato Fries,
Tartar Sauce
Pan Roasted Maine Lobster Risotto  38
Porcini Mushrooms, Parmesan Reggiano and Black Truffle Shavings
With Caviar Transmontanus USA $45
(Vegetarian option available $25)
Duck Confit Leg  22
"Du Puy" Lentils and Vegetables Pilaf, Roasted Tomatoes and Goat Cheese, Roasted Shallots, Veal Reduction
Petite Filet Mignon 27
Sauteed Wild Mushrooms, Truffle Scented Fingerling Potatoes, Asparagus, Cabernet Sauce
Chef: German Calle
Please note: We use nuts in many preparations, please inform your server if you are allergic

_________________________________________________________________

Dinner – Prix Fixe – New York Restaurant

  •  Restaurant •  Photo Gallery

Prix Fixe Dinner
$48.00
- Appetizers –
Soupe du Jour
Green Salad
Pecorino Romano, Radishes, Baby Carrots
House Dressing
Smoked Trout and Salmon Pastrami Spiced
Crocante de quinoa, Pickled Carrots, Jerusalem Artichokes,
Young Tomatoes-Cucumber Raita
Hand Sliced Petrossian Smoked Salmon
Crème fraiche, Dill, Toast Points
Transmontanus USA Farmed Caviar
Our 12g Presentation (Eggxiting©)
($12.00 Supplement)
- Entrees –
Seared West Coast Sturgeon
Hazelnut Potato Puree, Pickled Pear, Baby Fennel
Caviar Beurre Blanc
($8 supplement)
Lightly Grilled Spanish Mackerel
Sushi Rice, Enoki Mushrooms, Green Onions, Spinach, Carrots
Bonito Lime Broth
Pan Roasted New York Steak
Rhubarb and Céleri Purée, Asparagus, Brussels Sprouts, Coco Beans
Roasted Shallots, Veal Reduction
Roasted Pork Tenderloin
Carrot Purée, Vidalia Onion Confit, Broad Beans, English Peas, Turnips, Plum Chutney
Cinnamon Sauce
- Desserts –
Peach Crumb Cake
Vanilla Ice Cream
Carrot Cream Cheese Cake
Carrot Sorbet, Caramel Sauce
Housemade Sorbets and Ice Creams
Please be aware that we use nuts in many preparations,
Tell your server if you have Allergies
We are sorry, but there are no discounts available on our Prix Fixe Menus


Filed under: bar, caviar, Europe, French, national, New York, Restaurants, Vodka Tagged: caviar, champagne, French, New York, Restaurants, vodka

Desi Galli Reinvents Indian Street Eats

Desi Galli is located at 101 Lexington Avenue at 27th Street, 212-683-2292, www.desi-galli.com  and is open for lunch and dinner from noon to 11 PM. Takeout, delivery, eat-in and offsite catering are all available. The dining room is also available for meetings with comfortable seating, free wifi, cellphone chargers, high-resolution flat-screen televisions

desi plate 2

Already known for its exciting versions of hand-held Indian street foods, Desi Galli now offers healthier, enlightened versions of their popular kathi roll, including the first and only gluten-free paratha, developed in-house and made with chickpea and rice flour, as well as an expanded menu including other new vegan and gluten-free options.

Owner PriaVanda Chouhan and her husband created their restaurant to satisfy the Desi (Indian sub-continent diaspora) hankering for Indian soul food. Though her father warned her husband-to-be that she couldn’t cook, PriaVanda soon taught herself to make not only her mother’s recipes but also her husband’s family favorites. Inspired by Rachael Ray’s fast and easy methods for putting dinner on the table in under 30 minutes, she turned her home kitchen into a test kitchen, mastering a multitude of Indian recipes every day, and also developing her own personal style of lighter, healthier, vegan and gluten-fee cooking without sacrificing flavor or authenticity.

Now she runs the day-to-day operations of this popular fast casual restaurant, as well as overseeing the menu. She also designed the chic subterranean dining room: following the brick staircase (a nod to London’s Brick Lane) to the basement galli (Indian alley) that is decorated with bright red walls and new artwork. Perhaps the most important element of the design is the open kitchen, where guests can see all their favorite comfort foods being prepared to order and where the highest priority is the fresh, high-quality ingredients—including fresh vegetables, herbs, spices, paneer (cheese), chicken and Halal meats including Australian lamb, all ground in house. Nothing is microwaved or comes out of a box.

The Birth of the Kathi Roll

Desi Galli has distinguished itself with its fresh and healthy kathi rolls and sliders, selected as the Best Indian Sandwich in New York by Time Out and praised repeatedly by Serious Eats. One aspect that makes Desi Galli’s kathi rolls special is that there is no clarified butter (ghee) in any of the wraps. Made to order from a choice of paratha, the quintessential north Indian flat bread, the chewier stretchy roomali roti from central India, whole-wheat vegan paratha, created especially by Desi Galli with no dairy or egg, and now, the first gluten-free paratha, made with chickpea and rice flour and yogurt, a delicious wheat-free alternative. Any kathi roll can be ordered with your choice of bread, and the addition of spinach or an egg. The Desi Galli kathi roll leaves you satisfied, without a heavy feeling.

desi plate

Thirteen varieties of kathi roll can be ordered gluten-free with fillings that include chicken korma, delicately spiced chicken with tomatoes, lamb bhuna, slow-cooked, moist and tender Australian lamb and the galli omelette, a warming combination of eggs, bell peppers, onions and tomatoes with a distinctive India twist. One of the newest gluten-free options is the vegan 7 vegetable, that combines lightly spiced curried carrots, bell peppers, onions, tomatoes, green peas, broccoli and cauliflower in a delicious mélange. Other vegan fillings include channa, spiced chickpea, aloo, spiced potato and aloo piyaaz, a combination of chickpea and potato with cilantro. There are hundreds of options—depending on how you choose to customize your kathi rolls. Equally popular are the sliders: Mumbai pav, traditional Indian buns served slider style with Indian-spiced fillings such as aloo paneer tikki pav, cumin-flavored potatoes and grated Indian cheese or the vada pav, a vegetarian potato fritter with tamarind chutney.

In addition to these favorites, the menu now includes biryani, another favorite Indian comfort food—that is also gluten-free. At Desi Galli, the fragrant, delicate rice dish is made to order in the open kitchen and served with a side of raita (yogurt sauce). Flavors include vegetable and paneer tikka (both vegetarian) and chicken, lamb or shrimp.

The chaat menu includes new dishes, too. These traditional crunchy, spicy, tangy, savory, vegetarian dishes appease every snack craving. In particular, the newly added vegan pani puri, pays homage to the owners’ Gujarati heritage, reflecting the preference for strong spice in Northern India: The bite-sized puri (puffy bread) are filled with spiced potatoes and a dose of tamarind water. Another new Gujarati chaat is shev puri with spiced potatoes, tamarind chutney, mint cilantro chutney, yogurt, showered with shev, crispy bits of chickpea flour noodles. Not to be missed is palak patte ki chaat, which won a shout out from Serious Eats, chickpea-flour dipped fried spinach leaves, layered with spiced chickpeas, red onion and diced tomato, drizzled with yogurt, mint chutney, and tangy tamarind sauce.

Also new on the menu is a selection of pav dishes—traditional curries served with the same pav (rolls) used in the sliders served with a side of chopped red onions, fresh cilantro and lemon. The wonderfully spiced Gujarati vegetable mash characterized by the cauliflower and eggplant in addition to potatoes, tomatoes, onions, bell peppers and peas—made to be soaked up with the fluffy white bread. Other varieties include spiced chickpea, Indian cheese with tomatoes and peas, chicken korma, slow-cooked lamb and minced lamb.

In keeping with the figure-friendly menu, the menu now includes a selection of salads (also all gluten free)—mixed greens, cucumbers, carrots, tomatoes and onions with a choice of mint or tamarind dressing, featuring either marinated paneer, chicken tikka (marinated chicken breast) or seehk kebab, spiced Australian lamb strips.

To go with these snacks, Desi Galli offers a selection of beverages, including custom-blended masala chai served hot or iced, house made mango lassi and imported Indian soft drinks such as Thums Up and Limca. There are also desserts for a special treat: Rasmalai, cottage cheese dumplings soaked in sweet saffron flavored milk or Galli Ki Kulfi, creamy, yet light, housemade saffron or mango-flavored iced cream on a stick.

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Good idea. Good food. Good price. I’ve enjoyed Indian snacks in India, but seldom in NY Luxury restaurants. which sometimes offer them as a gimmick. Here’s the real thing. Very nice indeed.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Sample Menu

Kathi Rolls (Indian Wraps)

Your Choice Of Vegetarian Or Non-Vegetarian. Your Choice Of, Paratha Whole Wheat Paratha Or Roomali Roti.

Aloo Piyaaz Chaat Kathi Roll (v). mashed desi potatoes with pickled onions and coriander leaves. includes a side of 1 oz. mint cilantro chutney.
5.49

Channa Masala Kathi Roll (v). wok tossed desi style chickpeas with curry powder. includes a side of 1 oz. mint cilantro chutney.
5.49

Aloo & Paneer Tiki Kathi Roll (v). cumin flavored potatoes and cottage cheese fritter. includes a side of 1 oz. mint cilantro chutney.
5.49

Batata Vada Kathi Roll (v). curry leaf tempered potato fritter. includes a side of 1 oz. mint cilantro chutney.
5.49

Vegan Aloo Kathi Roll (v). spiced potatoes. includes a side of 1 oz. mint cilantro chutney.
5.49

Paneer Bhurjee Kathi Roll (v). grated cottage cheese, tomatoes and green chili. includes a side of 1 oz. mint cilantro chutney.
5.49

Galli Omelette Kathi Roll eggs, onions, green pepper, tomatoes and chilies, with galli spices. includes a side of 1 oz. mint cilantro chutney.
5.49

Chicken Tikka Kathi Roll chicken marinated in spiced yogurt and galli spices, grilled in a clay oven. includes a side of 1 oz. mint cilantro chutney.
6.49

Seekh Kebab Kathi Roll skewered and grilled lamb with galli spices. includes a side of 1 oz. mint cilantro chutney.
6.49

Lamb Bhuna Kathi Roll slow cooked lamb in galli sauce. includes a side of 1 oz. mint cilantro chutney.
6.49

Lamb Keema Kathi Roll minced lamb cooked with galli spices. includes a side of 1 oz. mint cilantro chutney.
6.49

Chicken Korma Kathi Roll chicken marinated with tomatoes, onions and spices. includes a side of 1 oz. mint cilantro chutney.
6.49

Vegan 7 Vegetable Kathi Roll (vg, v). spiced vegetables (carrots, bell peppers, onions, tomatoes, green peas, broccoli and cauliflower). includes a side of 1 ounce mint cilantro chutney.
5.49

Biryani

An Indian Dish Made With Highly Fragrant Rice And Seasoned Meat Or Vegetables.

Chicken Biryani seasoned boneless chicken and fragrant rice. served with raita (yogurt sauce).
9.99

Lamb Biryani seasoned boneless lamb and fragrant rice. served with raita (yogurt sauce).
10.99

Vegetable Biryani seasoned mixed vegetables and fragrant rice. served with raita (yogurt sauce).
9.99

Paneer Tikka Biryani marinated paneer in spiced yogurt with seasoned vegetables in rice. served with raita (yogurt sauce).
9.99

Chaats (Snacks)

Samosa – 2 Pieces (v). 2 pieces. stuffed pastry with desi style potatoes.
3.29

Samosa Chaat (v). samosa with desi style beans, yogurt and chutney.
4.99

Palak Patte Ki Chaat (v). lightly battered, fried spinach leaves with yogurt, chutney and spices.
4.99

Bhel Puri (v). puffed rice with spiced potatoes, onions and chutney.
4.99

Vada Pav (v). spiced potato fritter slider with chutney.
3.49

Aloo Papri Chaat (v). papri with desi style potatoes and beans, yogurt and chutney.
4.99

Pani Puri puri filled with spicy water mixture, potato, chickpeas, and onion.
(6pcs) 5.99

Pav Bhaji spiced vegetable mash (cauliflower, eggplant, tomato, onion, and bell pepper)and two buttered pav bread.
7.99

Salads

Med / Lg. (GF). Served With Mint Cilantro Or Tamarind Dressing.

Paneer Tikka Salad paneer marinated in spiced yogurt with mixed greens, cucumbers, carrots, tomatoes and onions.
5.99
8.99

Chicken Tikka Salad chicken breast marinated in spiced yogurt with mixed greens, cucumbers, carrots, tomatoes and onions.
5.99
8.99

Seekh Kebab Salad spiced lamb strip with mixed greens, cucumbers, carrots, tomatoes and onions.
6.49
9.49

Sliders (Sandwiches) $3.99

Your Choice Of Vegetarian Or Non-Vegetarian. Served On Mumbai Pav (Indian Slider Bun).

Aloo Piyaaz Chaat Slider (v). mashed desi potatoes with pickled onions and coriander leaves. includes a side of 1 oz. mint cilantro chutney.

Channa Masala Slider (v). wok tossed desi style chickpeas with curry powder. includes a side of 1 oz. mint cilantro chutney.

Aloo & Paneer Tikki Slider (v). cumin flavored potatoes and cottage cheese fritter. includes a side of 1 oz. mint cilantro chutney.

Vegan Aloo Slider (v). spiced potatoes. includes a side of 1 oz. mint cilantro chutney.

Paneer Bhurjee Slider (v). grated cottage cheese, tomatoes and green chili. includes a side of 1 oz. mint cilantro chutney.

Batata Vada Slider curry leaf tempered potato fritter. includes a side of 1 oz. mint cilantro chutney.

Galli Bhurjee Slider scrambled eggs, onions, green peppers, tomatoes and chilies, with galli spices. includes a side of 1 oz. mint cilantro chutney.

Galli Omelette Slider eggs, onions, green peppers, tomatoes and chilies, with galli spices. includes a side of 1 oz. mint cilantro chutney.

Chicken Tikka Slider chicken marinated in spiced yogurt and galli spices, grilled in a clay oven. includes a side of 1 oz. mint cilantro chutney.

Chicken Khurchan Slider grilled and shredded chicken with green and red peppers. includes a side of 1 oz. mint cilantro chutney.

Seekh Kebab Slider skewered and grilled lamb with galli spices. includes a side of 1 oz. mint cilantro chutney.

Lamb Bhuna Slider slow cooked lamb in galli sauce. includes a side of 1 oz. mint cilantro chutney.

Mutton Keema Slider minced lamb cooked with galli spices. includes a side of 1 oz. mint cilantro chutney.

Chicken Korma Slider chicken marinated with tomatoes, onions and spices. includes a side of 1 oz. mint cilantro chutney.

Desserts $3.29

Galli Ki Kulfi saffron flavored ice cream on a stick.

Gulab Jamun khoya rounds in a rich saffrom syrup. set of three.

Rasmalai cottage cheese dumplings soaked in sweet milk and flavored with saffron. set of two.

Hot Beverages $1.49

Masala Chai

Indian Coffee

Cold Beverages

Water
1.49

Mango Lassi
3.99

Sweet Lassi
3.99

Canned Soda soda choice: coke, diet coke, ginger ale, sprite, sprite zero, fanta, seltzer water.
1.49

Thums Up bottled indian carbonated drink.
1.99

Limca bottled indian carbonated lemonade.
1.99

Maaza Mango bottled mango drink.
1.99

Maaza Lychee bottled lychee juice.
1.99

Mazza Guava bottled guava juice.
1.99

Iced Masala Chai
1.99

(V) Vegetarian, (VG) Vegan, (GF) Gluten Free.



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