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punchin

Jan 152015
 

pauloner table

Paulaner is located at 265 Bowery just south of Houston Street in Manhattan (easily accessible by subway, F 6 B M D trains 2 blocks away; N R in Soho), www.paulanernyc.com,212-780-0300, and is open Sun-Wed 11 am-midnight; Thurs-Sat 11-1 am. The space (including a private downstairs party room that accommodates 65 people) is available for private parties, beer classes, brewery tours, corporate team building and other corporate meetings. For more information on special events, please contact Maria Cocchiara-Klein at 212-780-0300.

With Edi & the Wolf, Wolfgang Ban helped reinvent the experience of a Heuriger, a rustic wine-tavern serving straightforward, simple cuisine. With Paulaner, Ban (also of Michelin-starred Seäsonal) takes reinvention a step further, situating his latest contemporary Bavarian restaurant directly inside an active microbrewery.

Paulaner is a modern take on the traditional beer hall with great food. It’s a hip and lively meeting place where large groups of friends can settle in at long communal tables, where reclaimed wood provides a warm contrast to the industrial chic of imposing copper and steel fermentation tanks; a place where everything from the beer to the bread, the sausage to theschnitzel, the pretzels to the stollen, is made in-house with locally sourced ingredients. Downstairs, there’s a private room for more exclusive or intimate parties.

pauloner table 2

At the center of the action, Master Brewer Andreas Heidenreich creates his own versions of the traditional Paulaner-style beers with recipes of his own invention, while following the Purity Law of 1516; he uses only four ingredients—water, wheat, hops and yeast. No spices, fruits or other enhancements are used to create Hefeweizen, lightly hoppy with subtle bitterness balanced with fruity character, Munich Lager, a classic bright amber beer, and Munich Dark, rich dark amber with a malty flavor.  Heidenreich has also createdMunich Pale Ale exclusively for New York City, a top-fermented IPA-style beer with three varieties of hops, including Amarillo from Washington State, and a changing roster ofseasonal beers.  This season it’s the Winter Bock, a strong dark beer with smoky, roasted aromas and malty caramel flavor. There is no fresher beer than the unfiltered, unpasteurized “Tank to Table” brew, which is also available for takeaway in growlers and mini-kegs.

Meanwhile, in the kitchen, Executive Chef Daniel Kill creates simple, yet sophisticated fare that tastes even better when matched with Paulaner’s beers and wines. Both his background and his training contribute to his culinary style.  A native of Bavaria who grew up on beer and brats, he rose to the top of his profession at Munich’s Michelin-starredTantris and as Executive Chef of Wallsé, Café Kristall, Café Sabarsky and Blaue Gans. The food is outstanding.

pauloner stew

A great, traditional starter that will be new to many is Obazda, a blend of creamy Camembert, butter, beer and spicy red pepper served with a freshly baked pretzel, still warm from the oven. (the pretzel warrants a trip to the restaurant on it own)  Try it with a Hefeweizen, the most popular Paulaner beer. Then, move on to Chef Daniel’s authentic house-made sausages: Weisswürste, delicate tasting veal and pork sausage; snappy Bratwurst (our favorite), a blend of pork and beef; lightly gamey Lamb Sausages; and the Paulaner, a smoky, dry-aged beef sausage made with beer and local cheddar cheese. Or order the Sausage Sampler (ideal for two or more) along with a flight of beers and discover your favorite combination. The Wiener Schnitzel here is an iconic expression of the classic: pounded slices of tender veal, breaded and fried until golden brown and perfectly crisp balanced with sweet-tart lingonberries. The irresistibly crisp-skinned, juicy Pork Knuckle with roasted potatoes is amazing and the Whole Roasted Duck with pretzel dumplings are sized for sharing.

 

pauloner longg There’s no more convincing reason to save room for dessert than the qualities associated with freshly baked goods (warm, fresh, aromatic). Selections include a perfect Sachertorte, chocolate cake with whipped cream, Warm Pear Strudel with caramel brittle ice cream, hot Apple Fritters with vanilla ice cream and Sweet Buns with apricot jam and vanilla sauce.

Weekend brunch is another special experience—a Bavarian spin on conventional New York brunch. It’s hard to choose between savory options such as crispy and tender PorkSchnitzel or Rösti, a crispy potato pancake paired with house-cured salmon and crème fraîche. Sweet selections include Kaiserschmarrn, a fluffy pancake meets bread pudding with raisins and fruit compote. Every table is also treated to a complimentary basket of freshly baked breakfast breads, including croissants, muffins and brioche served with jam and butter, as well as a choice of a free brunch cocktail—Mimosa, Bloody Mary or your choice of beer.

Beyond just beer, Paulaner is also distinguished by its excellent wine list—featuring German, Austrian and local wines by the glass and by the bottle including a selection of Rieslings, and a variety of reds like Blaufränkisch Reserve Moric Burgenland. The cocktail menu incorporates beers, local craft bourbons and whiskies (also available in tasting flights), wine and other spirits. One favorite cocktail is the RyeZirBaska, rye, stone fruit liqueur, snaps and bitters. An aged, dark beer snaps, produced in collaboration with a Westchester, New York-based spirits maker, is currently under development.

pauloner dessert1

For the holiday season, Paulaner has set up a retail bakery near the entrance, featuring house-baked goodies, including hearty Rye Bread. Sweets include melt-in-your-mouth sugar-dusted crescent-shaped butter cookies called Vanillekipferl, fudgy Rum Balls and jam-filled almond flour cookies. There’s also Christmas Stollen, the delicious fruitcake studded with dried fruit and nuts and topped with a light coating of icing.

Copyright 2015 By Punchin International. All Rights Reserved.

Disclosure

pauloner menu

pauloner beer


Filed under: German, New York, Restaurants Tagged: German, New York, Restaurant
Jan 122015
 

pasta rustica

Copyright 2015 By Punchin International. All Rights Reserved.
Disclosure

Pizza Italia is located at 307 W 17th Street, between 8th and 9th avenues, www.pizzaitalianyc.com, 212-242-4242, is open Sunday noon to midnight, Mon 11am-midnight, Tues-Thurs 11am-2am, Fri-Sat 11am-5am. Delivery and catering are available.

pasta rustica owner

It all began with Grandma’s sauce. Prepared only with fresh, raw peeled plum tomatoes, simmered for hours with carrots, celery, onions, garlic, herbs and spices, Anthony Sorisi’s grandmother’s marinara recipe has been passed down from generation to generation. It became the inspiration for the unconventional round Grandma pie he invented at Pizza Italia on Stone Street in NYC’s Financial District, as well as the basis for signature dishes such as Rigatoni Vodka and Seafood Fra DIavolo.

pasta rustica int2

Sorisi, born in Borgetto, Sicily, learned to cook at his father’s side at Sorisi Pizza in Forest Hills. He followed in his father’s footsteps, opening Pizza Italia in 1992. When Sorisi decided to relocate to Chelsea, he asked his nephew Giuseppe Gambino, who trained at the Culinary Academy of Long Island to be his partner in Pizza Italia. Eventually, Sorisi’s eldest son will take his father’s place.

The new location quickly became popular, serving the vibrant neighborhood from school kids to club kids, parents to office workers, from morning to late night. Gambino keeps the restaurant open until after the bars and clubs close to meet the demand of customers who literally knock on the door, begging to be let in, at 4:30 in the morning.

pasta rustica lasagna

Behind the marble counter that dominates the white tiled space, you’ll see the massive brick oven that takes two hours to heat, and a variety of pies ranging from the classic Margherita to the vegetarian Eggplant and Ricotta; to the untraditional but very popular Chicken Bacon Ranch; and many others. In addition to the list of gourmet pizzas, any variation can be made to order from any combination of toppings—pepperoni, broccoli, Italian sausage, sliced ham, meatballs, bacon, spinach, olives, anchovies and so on—as an 18” round, or 12” personal pie with regular or whole-wheat crust.

But what makes Pizza Italia really stand out is what you can’t see. Behind the scenes, Anthony and Giuseppe prepare an extensive menu of restaurant quality meals. The price and the setting may be casual, but the execution is fresh and made to order using the finest ingredients. It takes a little longer, but guests will find that it’s worth it. For example, The Gotz Panini begins with a chicken breast that isn’t grilled until the order is in place, then lightly charred, until juicy and layered with broccoli rabe, fresh mozzarella from a local supplier and housemade garlic aioli on a toasty-crispy roll. Heroes are substantial too—potato and egg, meatball, peppers and egg, and a choice of parmigiana—veal, eggplant, chicken or shrimp.

But for the full restaurant experience—whether in the restaurant, your office, or home—we recommend you begin with the baked clams. Based on Giuseppe’s grandfather’s recipe and passed down by his father, Giuseppe prepares them with just a touch of seasoned breadcrumbs so the flavor of the sweet, fresh tender littleneck clams shines. Housemade soups such as Tortellini en Brodo, Pasta Fagiolli and an outstanding Minestrone are also a great beginning.

Then, it’s on to the pasta dishes, all prepared a la minute. Some favorites include Spaghetti Carbonara with peas and Italian bacon, Homemade Gnocchi Sorrentino, made in house daily and served with tomato, fresh basil and prosciutto, and Cavatelli Godfather, red sauce, broccoli rabe, sausage and shrimp, as well as Seafood Fra Diavolo, clams, shrimp, calamari and scallops with spicy marinara served over linguini. Pasta dishes can also be customized—with the addition of chicken or shrimp, or whole-wheat penne. There are also baked pastas such as a classic Lasagna layered with meat sauce, ricotta and fresh mozzarella and a selection of risotto—the Classic, Arborio rice prepared with shallots, white wine and butter, 17th Street, with chicken and mushrooms, and Seafood, with shrimp, clams, and calamari.

For the main course, favorites include Shrimp Francese, parmesan-crusted and sauteed with lemon-butter sauce, Chicken Bellamore, grilled chicken with prosciutto, roasted peppers and mozzarella, and Sausage and Peppers Parmigiana. Beer and wine selections are coming soon. For now, there’s a selection of Pellegrino Italian sodas—or you can create your own pairing in the comfort of your home.

pasta rustica interior

Pizza Italia Menu

Pizza

Cheese Pie 18”

(8 slices)

$17.00

Personal Cheese 12”

(8 slices)

$6.75

Sicilian

(8 slices)

$20.00

Whole Wheat Bar Pie 12”

(6 slices)

$8.95

Regular Slice

$2.75

Sicilian Slice

$3.00

Toppings

XXXPepperoni – Onions – Broccoli – XXXItalian Sausage – Extra Cheese – Tomatoes – Sliced Ham – XXMeatball – Anchovies – Olives – Mushrooms – Prosciutto – Peppers – Crumbled Bacon – Spinach – Eggplant – Garlic

Slice Toppings

$0.75 each

Personal 12” Toppings:

1 Topping…$1.50 2 Toppings…$3.00 3 Toppings…$4.00

Regular 18” & Sicilian Toppings:

1 Topping…$3.00 2 Toppings…$6.00 3 Toppings…$8.00

Gourmet Pizza

Grandma (Round or Square)

Slice $3.25 …. Personal $8.25 …. 18" $21.00

Chicken & Tomato

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Vodka Sauce (Round or Square)

Slice $3.00 …. Personal $7.50 …. 18" $20.00

Buffalo Chicken

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Arrabbiata

Slice $3.00 …. Personal $7.50 …. 18" $23.00

White Pie

Slice $3.00 …. Personal $8.75 .XXXXXXXXXXX… 18" $24.00

Chicken & Broccoli

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Margherita Pizza

Slice $3.75 …. Personal $9.00 …. 18" $26.00

Broccoli Rabe & Sausage

Slice $4.00 …. Personal $10.50 …. 18" $25.00

Mesculin Salad Pie

Slice $3.50 …. Personal NA …. 18" $23.00

Spinach & Ricotta

Slice $3.50 …. Personal $9.00 …. 18" $22.00

Eggplant & Ricotta

Slice $4.00 …. Personal $9.50 …. 18" $24.00

Pizza Italia Special

Slice NA …. Personal $11.50 …. 18" $28.00

Broccoli

Slice $3.75 …. Personal $9.00 …. 18" $26.00

Fresh Tomato

Slice $3.50 …. Personal $8.75 …. 18" $24.00

Chicken & Ricotta

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Chicken Bacon Ranch

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Chicken Marsala

Slice $1.00 …. Personal NA …. 18" $28.00

Salads

Add Grilled Chicken For $3.00, Add Shrimp $1.50 each

Tossed Salad

Small $6.00 …Large $6.75 XXXXXXXXXXXXXXXXXXXXXXXXX

Greek Salad

Small $6.75 …Large $7.25

Cold Antipasto

Small $8.50 …Large $9.50

Tomato & Fresh Mozzarella

Small $9.50 …Large $10.50

Caesar Salad

Small $7.50 …Large $8.25

Mesculin Salad

Small $8.75 …Large $9.75

Homemade Soups

Tortellini En Brodo

$5.95

Pasta Fagioli

$5.95

Stracciatella

$5.95

Minestrone X

$5.95

Soup Of The Day X

$5.95

Calzones, Rolls, etc.

Cheese Calzone

Any additional item Add $2.00

$5.75

Pepperoni Pinwheel

$2.50

Rice Ball

$4.50

Garlic Knots(6)

$2.25

Spinach Roll

$4.75

Chicken Roll

$5.50

Stromboli Roll

$5.00

Sausage Roll

$5.00

Appetizers

Baked Clams (6) XXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

$9.95

Fried Calamari

$10.50

Mozzarella Sticks (6)

$7.95

Stuffed Mushrooms (5)

$8.95

Shrimp Cocktail (6)

$9.95

Garlic Bread

with mozzarella $5.95

$3.95

Mussels

(red or white)

$11.95

Eggplant Rollatini (2)

$6.95

Hot Antipasto

(Clams, Eggplant Rollatine, Shrimp & Stuffed Mushroom)

$15.95

Pasta Dishes

Add Chicken for $3.00 Add Shrimp $1.50 each Add Whole Wheat Penne for $2.00

Penne With Broccoli

Penne pasta with sauteed broccoli, garlic & oil & grated cheese

$9.50

Linguini Garlic & Oil

Imported extra virgin olive oil, garlic, parsley & grated cheese

$9.50

Rigatoni Vodka

Our signature vodka sauce has prosciutto in a creamy pink sauce

$10.50

Tortellini Alfredo

A velvety cream sauce, rich in taste with grated cheese

$11.50

Pasta Primavera

Fresh assorted vegetables , sauteed in garlic & oil in a white wine sauce

$10.50

Penne with chicken & Broccoli

Pan seared chicken strips with sautéed broccoli in a white wine butter sauce

$13.50

Ravoli Vodka

Six raviolis topped with our signature vodka sauce

$11.75

Spaghetti Carbonara

Cream sauce with peas & Italian bacon tossed with spaghetti

$10.95

Pasta With Meatsauce

Crumbled chop meat sautéed with onion & garlic with tomato sauce

$10.50

Linguini Clam Sauce (Red or White)

Ocean fresh clams chopped sautéed with olive oil & garlic topped little neck whole clams with marinara for (red) white wine for (white)

$10.95

Pasta with Marinara

An authentic recipe consisting of crushed plum tomatoes & Italian spices

$9.25

Penne Bolognese

Carrots, peas, mushrooms & ground beef in a cream pink sauce

$12.00

Rigatoni Alla Mamma

Strips of chicken, mushroom & sun dried tomatoes in a light pink sauce

$13.25

Homemade Gnocchi Sorrentino

Daily made gnocchi with tomato, fresh basil & prosciutto

$14.50

Rigatoni Alla Bella Vita

Sausage, mushroom, fresh basil mixed with ricotta

$12.50

Penne Paisano

Black olives, mushrooms & artichoke

$12.95

Rigatoni Alla Capri

Sausage, peppers, mushrooms with brandy in a chunk tomato sauce

$11.50

Linguini Pescatore

Sauteed clams, mussels, scallops, shrimp & calamari with garlic in a marinara sauce

$14.95

Tortellini Alla Nonna

Cheese filled tortellini with peas, chunks of tomato in a cream sauce

$12.75

Seafood Fra Diavolo over Linguini

Clams, shrimps, calamari, scallops in a spicy marinara sauce

$14.50

Fettuccini Alla Funghi

Sauteed mushrooms, plum tomatoes in a brandy sauce

$12.00

Cavatelli Pesto

Cavatelli pasta Tossed with our “pesto di basilico” sauce in garlic & olive oil

$11.95

Fettuccini Alla Panna

Sauteed shallots, peas & prosciutto in a cream sauce

$12.25

Cavatelli Godfather

Sauteed broccoli rabe with sausage & shrimp in a light marinara sauce

$13.95

Panini’s & Wraps

Ask About Our Whole Wheat Wraps

Italia Panini

Prociutto di parma, arugula , thin sliced breaded eggplant, homemade fresh mozzarella & extra virgin olive oil

$9.95

Meatpacking Panini

Ham, Salami, Prosciutto & Fresh Mozzarella topped with our homemade spicy mayo

$8.95

The GoTz Panini

Grilled Chicken with Broccoli Rabe, Fresh Mozzarella & Homemade Garlic Aioli Spread

$10.95

Uncle T Panini

Italian Sausage & Peppers, Caramelized Onions with Fresh Mozzarella

$9.95

Veggie Panini

Roasted red peppers, Zucchini, Eggplant, Mushrooms, Fresh Mozzarella topped with Extra virgin olive oil

$8.95

Caesar Wrap

Grilled Chicken, Crisp Romaine Lettuce, Shaved Parmigiana cheese & our Caesar dressing

$10.95

Greek Wrap

Grilled Chicken, Lettuce, Tomato, Olives, Cucumber & Crumbled Feta cheese

$10.95

Joeys Wrap

Grilled Chicken, Grilled Shrimp, Lettuce, Roasted Peppers, mushrooms & Mozzarella

$11.95

Sorisi Wrap

Salami, Ham, Pepperoni, Mozzarella, Lettuce, Tomato & Onion

$9.95

Baked Dishes

Lasagna XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

$9.50

Baked Ziti

$8.00

Manicoti

$8.50

Stuffed Shells

$8.75

Baked Ravioli

$10.50

Risotto

Classic Risotto

Arborio rice, shallots, with white wine & butter

$13.95

17st Risotto

Arborio rice, chicken, mushrooms, shallots, white wine & butter

$15.95

Seafood Risotto

Arborio rice, Shrimp, Clams, Calamari, shallots white wine & butter

$16.95

Sides

Meatballs (2)

$5.95

Sausage (3)

$5.95

Sauteed Spinach Or Broccoli

$5.95

Sauteed Broccoli Rabe

$6.95

Pasta with Tomato Sauce

$6.95

Entrees

All entrees come with your choice of pasta or salad Add Baked Ziti for $1.00 Add Whole Wheat Penne for $2.00

Veal Parmigiana

$11.25

Chicken Cutlet Parmigiana

$10.95

Eggplant Parmigiana

$10.75

Sausage & Peppers Parmigiana

$11.50

Shrimp Parmigiana

$13.50

Chicken Marsala

Chicken with mushrooms sauteed in a brown marsala sauce.

$14.50

Shrimp Scampi

Pan seared shrimp in a lemon, white wine butter sauce.

$15.50

Chicken Piccata

Chicken breasts sauteed with capers and lemon butter.

$13.75

Shrimp Marinara

Shrimp in our homemade marinara sauce.

$15.50

Sausage & Peppers

Shrimp in our homemade marinara sauce.

$10.50

Chicken Francese

Parmesan-crusted chicken breasts, sautéed, served with lemon butter sauce.

$14.50

Shrimp Francese

Parmesan-crusted shrimp, sautéed, served with lemon butter sauce.

$15.50

Chicken Sorrentino

Medallions of chicken layered with sliced prosciutto, battered eggplant and mozzarella.

$14.50

Chicken Bellamore

Grilled chicken with prosciutto roasted peppers and mozzarella.

$14.50

Hot Heros

Add Extra cheese to any hero for $1.50

Potato & Egg

$7.00

Meatball

$7.75

Meatball Parmigiana

$8.50

Chicken Parmigiana

$9.00

Eggplant Parmigiana

$8.50

Veal Parmigiana

$9.50

Shrimp Parmigiana

$10.75

Sausage & Peppers

$8.50

Peppers & Egg

$7.00

Cheese Steak

$9.25

Sausage

$7.75


Filed under: Italian, pizza, Restaurants Tagged: Italian, NYC, Pizza, Restaurants
Dec 222014
 

oyster-bar-interior-3 (1)

As the Andy Williams classic goes, the Holiday Season is “the most wonderful time of the year.” That will ring true at the historic Grand Central Oyster Bar (Lower Level, Grand Central Terminal), where executive chef Sandy Ingber will put forth seafood bounty on the Feast of the Seven Fishes (Wednesday, December 24) and New Year’s Eve(Wednesday, December 31) with carefully planned a la carte menus. Adding to the festivities will be the Oyster Bar’s annual New Year’s Eve dessert treats prepared by Ingber in tandem with pastry chef Januz Noka.


The trio of menus will be served for both lunch and dinner, beginning at 11:30 AM, with the final reservation for dinner at 10:00 PM. For reservations call 212-490-6650, and for more information visit www.oysterbarny.com.

Among the Feast of the Seven Fishes “frutte de mare” highlights are the Insalata di Natale Italian Seafood Salad and Grilled Jumbo Shrimp with Puttanesca Sauce over Spaghettini, two Italian-style mainstays, not to mention the exotic Sea Urchin Gelato, an oft-asked-for dessert. New Year’s Eve entrees include sumptuous seafood specials such as Maine Lobster and Jumbo Shrimp Newburg and Oyster Bar Surf & Turf featuring petite filet mignon and shrimp scampi. The dancing sugarplums on the New Year’s Eve dessert menu include these culinary confections making the Oyster Bar a sugary stop: Espresso Sambuca Crème Brulee, Decadent White & Dark Chocolate Cake with Marinated Mixed Berries, and Jack Daniels Gelato with Spiced Nuts.

The three menus, as well as Sandy Ingber’s recipes for Lobster & Shrimp Newberg and Pasta Fagiole with seared Sea Scallops, are below:

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

FEAST OF THE 7 FISHES A LA CARTE MENU, DECEMBER 24, 2014, FOR LUNCH AND DINNER

PASTA e FAGIOLE with SEARED MAINE EXTRA

     LARGE SEA SCALLOP and BASIL OIL .         .       $7.25

INSALATA di NATALE (ITALIAN SEAFOOD SALAD)

     with PULPO, SCUNGELLI, CALAMARI and

     SHRIMP .      .      .       .      .                  $28.95

GRILLED JUMBO SHRIMP with PUTTANESCA SAUCE

     over SPAGHETTINI .         .          .            .      $29.95

GRILLED SICILIAN STYLE PACIFIC SWORDFISH

     STEAK with LEMON HERB OIL and ARUGULA      $31.95

MAINE LOBSTER THERMADOR over RICE PILAF      $29.95

SALT CODFISH CAKES with SPICY AMALFI TOMATO SAUCE and RISOTTO MILANESE.         .          .            .      $27.95

DESSERTS:

SEA URCHIN (RIZZI) GELATO…$6.75

ESPRESSO CREME BRULEE…$7.75

NEW YEAR’S EVE A LA CARTE MENU

MAINE LOBSTER BISQUE with MEYER LEMON CRÈME FRAICHE…$7.50

ALASKAN RED LING CRABMEAT SALAD over FRISEE, MACHE and RADICCHIO with YUZU WASABI DRESSING, ASIAN PEARS, AVOCADO, CUCUMBERS and WAKAME SEAWEEK SALAD.      .      .       .      .      30.95

FRIED NEW BEDFORD SEA SCALLOPS with BLACK GARLIC AIOLI and SWEET POTATO WAFFLE FRIES.      .       . 29.95

BROILED ICELANDIC ARCTIC CHAR FILET over TRUFFLED FINGERLING POTATO PUREE with VERMOUTH DILL BEURRE BLANC and SALMON CAVIAR.          .            .      29.95

MAINE LOBSTER and JUMBO SHRIMP NEWBERG over DOMINO RICE with WILF MUSHROOMS and ASPARAGUS.      .      .       .      .      31.95

OYSTER BAR SURF AND TURF-PETITE NEW YORK SIRLOIN and GRILLED JUMBO SHRIMP SCAMPI with POTATO GNOCCHI GRATIN with GORGONZOLA DOLCE and FRENCH BEANS AMANDINE.      .      .       .      .      38.95

NEW YEAR’S EVE DESSERT MENU

         Espresso Sambuca Crème Brulee…………………………………………………………………………….… $8.50     

         Decadent White & Dark Chocolate Cake with Marinated Mixed Berries………………………….$8.50

         Sauvignon Blanc Poached Quince & Oven Roasted Calvados Apple Pie……………………….…$7.50

         French Caramel Tiramisu……………………………………………………………………………………………$8.50

         Chocolate Mousse………………………………………………………………………………………………………$6.75

         Rice Pudding………………………………………………………………………………………………………………$5.00

         Creme Caramel…………………………………………………………………………………………………………..$6.95

         Very Fresh Fruit Salad………………………………………………………………………………………………..$5.95

         Florida Key Lime Pie………………………………………………………………………………..…………….…..$7.25

         New York Cheesecake……………………………………………….……………………………..…………………$6.95 

         Strawberry Champagne Sorbet……………………………..……………………………….……………………$6.50

         Jack Daniels Gelato with Spiced Nuts.………………………………………………………….………………$6.75

         Chocolate or Vanilla Ice Cream…………………………………………………………………………………  $5.75

         Hot Fudge Sundae ……………………………………………………………………………………………………… $7.50
(any Dessert A La Mode….Add $2.00)

Maine Lobster and Jumbo Shrimp Newberg over Domino Rice

with Wild Mushrooms and Asparagus from the Oyster Bar’s Sandy Ingber

Ingredients: yield 4 servings

  • 2 egg yolks, beaten
  • ½ cup heavy cream
  • ¼ cup butter or margarine
  • 2 tablespoons dry sherry
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • 1 teaspoon Spanish paprika
  • ½# cooked and diced fresh lobster meat (shrimp or mixed seafood can be used also)
  • 12 pieces large or jumbo shrimp, peeled and deveined, tails on
  • 4 4oz. servings of domino rice (1/2 cooked rice pilaf and ½ cooked wild rice, mixed together)
  • 1# shiitake mushrooms, sliced (or any other wild mushrooms you like)
  • 1 tablespoon salted butter
  • 1 tablespoon pure olive oil
  • 1 tablespoon minced shallots
  • 8 jumbo or large spears Asparagus, cut thin on bias

Preparation

- In a small bowl, whisk together yolks, and cream until well blended, set aside.

- Melt butter in large sauté pan and add olive oil, when hot, but not burnt, add wild mushrooms and cook until caramelized, about 5 minutes, add shallots and cook 2 more minutes, remove from heat.

- Remove mushrooms from pan, scraping all out, add 1 tablespoon olive oil, heat high and add shrimp, stirring gently, cook until done about 3 minutes, remove from pan.

- Blanch asparagus in boiling salted water for 1 minute and shock in ice water.

- Have Domino rice hot and ready to serve.

- Melt butter in saucepan over low heat.

- Stir in the egg mixture, paprika and sherry.

- Cook, stirring constantly until the mixture thickens, do not boil.

- Remove from heat, season with salt, cayenne and nutmeg.

- Add lobster, shrimp, asparagus and wild mushrooms, return pan to low heat and cook gently until heated through.

- Serve over a bed of domino rice, and sprinkle with chopped parsley and paprika.

- You can also serve over buttered toast points (classical presentation) instead of the rice or both.

Pasta e Fagiole with Extra-Large Sea Scallops and Basil Oil from the Oyster Bar’s Sandy Ingber

- Paul Lorenzoni, who was a manager here in the 1990s, gave us his mother’s recipe for this hearty soup, and we’ve been making it ever since. If you’re serving this as a first course, garnish each bowl with a single scallop. For a main course, it’s 6 scallops per serving.

Serves 4

For the soup

- 1/4 cup olive oil

- 1 cup medium-diced onion

- 2 tablespoons minced garlic

- 1 (28-ounce) can diced tomatoes

- 2 cups chicken stock

- 1/4 cup grated Parmesan cheese

- 2 tablespoons chopped parsley

- 1/4 teaspoon coarse ground black pepper

- 1 cup canned cannellini beans (with their juice)

- 1 cup tubettini pasta (or elbow macaroni)

For the basil oil

- 1/2 packed cup fresh basil leaves

- 1/2 teaspoon minced shallot

- 1/4 teaspoon minced garlic

- Pinch of kosher salt

- Pinch of coarse ground black pepper

- 1/2 cup olive oil

For the scallops

- Soybean oil

- 4 or 24 extra-large (U-10s) sea scallops (see above)

- Wondra

-

- To make the soup: Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion is starting to soften, about 5 minutes. Add the tomatoes, chicken stock, Parmesan, parsley, and pepper and bring to a simmer. Reduce the heat to low and simmer gently for 1 1/2 hours. Stir regularly.

-

- Turn the heat back to medium-high. Add the beans and tubettini and bring to a simmer. Again, lower the heat and simmer until the pasta is tender, about 15 minutes. Stir often, scraping the bottom of the pan. You can make the soup ahead. It will thicken as it sits, so add a little water when you reheat it.

-

- To make the basil oil: Put the basil, shallot, garlic, salt, and pepper in a food processor or blender. Turn on the machine and add the oil in a slow, steady stream. Process until the basil is finely chopped. Transfer to a squeeze bottle or a bowl.

- To make the scallops: Heat a slick of oil in two large nonstick skillets over high heat. When the skillets are hot, dust the scallops in the Wondra, pat off the excess, and divide them between the skillets. Sear them until golden brown, about 3 minutes. Turn and sear the other side, until cooked through, about 2 1/2 minutes.

To serve, divide the soup among 4 soup dishes. Top each serving with 6 scallops and drizzle with basil


Filed under: Holidays, Restaurants Tagged: 7 Fish, Christmas, Holiday, New York, Restaurant
Dec 212014
 

chapter one int

Chapter One is located at 33 Greenwich Avenue, click here for the website, 212-842-9146, and is open for dinner, Mon-Thu from 4pm-midnight, Fri-Sat, 4pm-1am, Sun 4pm-midnight, for brunch Sat-Sun from 10am-4pm. Lunch coming soon.

Chapter One is a classic example of what an American tavern should be. Straightforward, unpretentious, friendly and comfortable, it’s a place that proves that fine food and drink doesn’t have to be fussy, and casual doesn’t have to mean ordinary. It’s a place designed to appeal to its West Village neighbors. Chapter One is direct and uncomplicated with a focus on quality and substance, rather than pomp and circumstance. Guests are equally welcome whether they come looking for a complete dining experience, an evening of cocktails and snacks with friends, or a couple of beers or glass of wine at the bar.

Chef Warren Baird’s kitchen is professional and fine-tuned. He has worked at some of the finest kitchens in Europe and is blessed with the good looks of a movie star,

Partner Ann Marie Delaney, who manages day-to-day operations, grew up in the restaurant business, learning from her father Austin Delaney, one of the creators of the successful Rosie O’Grady Irish restaurants and bars. Her experience includes managing three top restaurants in Boston and working with two James Beard award-winning chefs, Lydia Shire and Michael Schlow. Back in New York, she worked alongside her father as General Manager and Wine Director at his Harbour Lights restaurant at the South Street Seaport. Sadly, after 25 years in business, Ann Marie was forced to close the doors after Hurricane Sandy. But now a new story has begun with Chapter One in the West Village.

Ann Marie chose a historic location on Greenwich Avenue as the perfect place to celebrate American food and drink. The decor honors Old New York with archival photographs of the old neighborhood, a classic bar with plush barstools, and a sleek, elegant design accented with Oxblood banquets and pewter-topped dining tables, and great views of the street from any seat in the house.chapter one egg

Chef Warren Baird heads the kitchen as Executive Chef. Trained at Johnson & Wales in Charleston, SC, Baird worked for many years in Charlotte before landing in New York at Esca, where he served as sous chef. At Chapter One, he is combining hard work and raw talent to produce an enticing menu of his own invention; rooted in the classics and distinctly American. The ingredients are prime: Hereford Beef, Long Island Duck, Berkshire Pork, and fresh local seafood and vegetables, and the menu changes with the seasons.

Everything is made from scratch, beginning with the bar snacks—crispy spiced chickpeas, house-made pork rinds, and smoked almonds. Starters for fall include cast-iron cornbread baked to order and served hot out of the oven in its skillet with a dab of melting maple butter. Whipped salt cod will convert the hesitant—it’s comfort in a dish, blended with smooth, smoked-potato puree with caramelized onion, perfect for sharing. And for those who look for comfort in a bowl, cauliflower soup is heavenly: smooth, creamy and savory, with the light sweet touch of caramelized brown butter apples, garnished with the complementary flavors of crisp sunchoke chips. Another new menu item is grilled quail beautifully prepared and served on a soft bed of mushroom barley with bright-red beet-raisin chutney.chapter one group

The mains have been updated for fall too: Herb-crusted cod, moist, tender and delicious, is served with brilliant bacon-braised endive and roasted Brussels spouts. Brick chicken is the Platonic ideal of a classic: crispy skin, matched by equally crisp leaves of kale and highlighted with delectable delicata squash, cooked until meltingly tender with hazelnut butter. Seared scallops are paired with celery root puree and a sweet-tart-crunchy apple and fennel salad. 12-hour pork belly shows off Baird’s Southern roots with a side of chorizo-apple pudding and beer-braised collards. Perfectly rendered duck confit (the best dish in the house) is matched with perfect companions—red cabbage, maple-flavored rutabaga and crispy sweet potato. In addition, there’s a spectacular new side dish, mac n cheese with house-made bacon and thyme, baked and served in a cast-iron skillet.chapter one drinks

For dessert, Chef Baird dips into his pastry experience with a bit of savory influence—smoked chocolate pudding is enriched with cocoa nibs and capped with creamy buttermilk mousse. Salty, sweet and bitter (beer) come together in the apple-IPA fritters, served with salted caramel ice cream and walnut streusel. The warm carrot cake is uncommonly good, yet still homey, drizzled with vanilla goat-cheese fondue and showered with candied kumquat on top.

Weekend brunch includes egg dishes such as an elevated version of the bodega standard egg sandwich, with house bacon (12-hour pork belly sliced, confited, pressed and deep fried), avocado and jalapeño mayo. Local duck has a starring role on the brunch menu as well: from a sunny side up local duck egg (richer and more satisfying than chicken eggs), alongside with chorizo-apple pudding and Brussels sprouts, to duck confit hash with poached egg and smoky hollandaise. There’s also an amazing breakfast burger piled with white cheddar, onion jam, house bacon and an egg on an Orwasher’s potato roll with toasty hash browns. Baird also makes “other than egg” dishes his own: For example, he does a 3-day cure and a 2-hour cold smoke on Scottish salmon before presenting it with cucumber, crème fraiche, pickled onion and black bread. For his ricotta pancakes, even the ricotta is made in house and served with luscious thick lemon curd and blueberry syrup.chapter one entre1

The beverage program represents the same philosophy as the food—high quality, but accessible and uncomplicated with a comprehensive list of American spirits, including 80 bourbons, including rare and highly desirable expressions of Pappy Van Winkle, and 53 ryes. Guests will be glad to learn of the introduction of three different levels of bourbon flights ranging in price from $15-$35—a great way to dip into the extensive offerings. The cocktails are classic and well built: The Old-Fashioned is prepared with 12-year-old bourbon, and the Sweet Manhattan is mixed with rye. The beers on draft include Old Speckled Hen, Sam Stout and selections from local brewery Captain Lawrence. Delaney, who completed a wine certification at the CIA at Greystone in Napa Valley, also oversees the wine list including wines by the glass sourced from City Winery, and a changing bottle selection. Ann Marie’s future plans include wine dinners featuring winemakers that she has met from around the world, who will come and pair their wines with Chef Baird’s creative cooking.

Celebrating the origins of authentic, regional American cooking is what Chapter One is all about.  To highlight this mission, Chef Warren Baird has introduced The Heritage Dinner Series, the first Sunday of every month.  The goal is for guests to enjoy the pleasures of American food and drink, presented in a straightforward, honest and authentic way.  The first was a Southern Dinner based on Baird’s experience as a chef in the American south, featuring real southern sweet tea and bourbon punch, fried chicken and banana pudding. To prepare for the upcoming dinners, Baird has delved into American history, researching archival menus and paying homage to the time period and region featured at each dinner. A recent Colonial Harvest Dinner focused on the influence of Native Americans on our culture and cuisine, while a future dinner will highlight the NYC Prohibition era.  For more information on the Heritage Dinner Series, visit www.chapteronenyc.com.

Really nice people and a nice easy-to-take place.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

SNACKS – 5

crispy chickpeas

smoked almonds

house pork rinds

STARTERS

7

cast iron corn bread

cooked to order, topped w/ maple butter

9

fall salad

radicchio, kale, squash, cider, spiced pumpkin seed

8

baby beets

yogurt, watercress, blood orange

15

meat ‘n cheese

VA ham, NY cheese, quince jelly, pickles, crostini

15

beef tartare

black garlic, pickled mustard seed, cress, baguette

10

cauliflower soup

apple, brown butter, crispy sunchoke

9

lentil fritters

cucumber-lime yogurt

14

whipped salt cod

smoked potato, sweet onion, grilled bread

17

octopus

confit potato, dried tomato, meyer lemon, mustard oil

16

lamb dip

stewed lamb, white beans, pickled chili gremolata, toast

MAINS

19

root vegetable tart

seasonal roots, herbed goat cheese, crispy brussel sprouts

26

scallops

celery root puree, fennel-apple slaw

24

hake

herb crust, bacon-braised endive, roasted brussel sprouts

23

brick chicken

delicata squash, crispy kale, parsnip, hazelnut butter

23

pork belly

beer-braised collards, apple-chorizo bread pudding

24

duck confit

red cabbage, maple rutabaga, crispy sweet potato

28

grilled sirloin

horseradish fingerlings, onion rings, steak sauce

22

venison stew

squash dumplings, mushroom, turnip, cippolini

17

burger

white cheddar, onion jam, house bacon, potato roll, fries

SIDES – 8

braised collards

beer, ham hock

smashed fingerling

horseradish

delicata squash

hazelnut butter

mac n cheese

SWEET

10

smoked chocolate pudding

buttermilk mousse, cocoa nib

10

apple-IPA fritters

salted caramel ice cream, walnut streusel

9

spiced parsnip cake

vanilla-goat cheese fondue, candied citrus


Filed under: American, Restaurants Tagged: American, Restaurants
Dec 132014
 

TBAR INT1

T-Bar Steak & Lounge

 

Established:                          September, 2007               

Location:                               1278 Third Avenue,

                  New York, New York 10021

                  (Between 73rd St & 74th St in Upper East Side)

Telephone: (212) 772-0404

Email:     tony@tbarnyc.com  or manager@tbarnyc.com

Website: http://www.tbarnyc.com/

Facebook:                              www.facebook.com/TBarNYC/

Owners:                        Tony Fortuna

General Manager:               Sarah Ruiz

Executive Chef:                    Ben Zwicker

Cuisine:                       Nuevo American         Steakhouse                   Seafood

TBAR INT2

A classically-chic Upper East Side eatery, T-Bar Steak and Lounge offers outstanding cuisine in a casual yet elegant space. Under the watchful eye of restaurateur Tony Fortuna and Executive Chef Ben Zwicker, T-Bar is a new spin on the classic upscale steak house. The menu features a wide range of dishes, ranging from well-cooked renditions of classics, to refined and inventive plates, providing the ultimate dining experience. Romantic, late nights, special occasion, vibrant bar scene, notable wine list, neighborhood gemTBAR Sides

Open for lunch Monday through Friday, brunch Saturday and Sunday, and every night for dinner, T-Bar serves prime beef steaks, as well as a mélange of grilled fish, chopped salads, burgers and pastas. A long list of perfectly-prepared side dishes, like the Sautéed Haricot Verts with garlic, or the Roasted Brussel Sprouts with shallots, complement each entrée on the menu. Chef Zwicker, who has worked at other prestigious kitchens including Four Seasons, Aureole, and Petrossian, has crafted a decadent desert menu, including the popular Banana Parfait Mille Feuilles with coconut and caramel sauce.  The specialty cocktails, made quickly and consistently, are expertly crafted and presented, and the wine list is both extensive and thoughtful.TBAR STEAK

T-Bar’s enchanting charm is brought to life by a stylish, dark-wood accented dining room, frosted glass details and orange back lighting.  The sophisticated dining room, adjacent to a smaller bar area and with a soft candlelit glow, leads through to an elevated and more intimate dining area.TBAR RAW BAR

T-Bar steak & lounge is Tony Fortuna’s new spin on the classic steak house. Chef Ben Zwicker’s menu consists of raw bar that includes tartares; steak bar that includes prime cuts and as well as tuna and salmon steaks; appetizers are divided in classic and market driven; sauces are global and diverse; entrees, too, present a roster of classics and new world items; and a long, long list of sides complements every dish on the menu. T-bar & lounge speaks to many tastes, from cocktail & wine lovers, to grazers and full on steak aficionados..favorite dishes include foie gras & chicken liver parfait; tiger shrimp cocktail; crispy oysters; or Vietnamese shrimp roll for starters. The black angus prime porterhouse for two or three can’t be beat. And for dessert, don’t miss the decadent chocolate sundae; Soltners chocolate mousse; or the fabulous assorted cookies. The great cocktails, excellent wine list and attentive service add to the experience. T bar is located at 1278 third Ave,

tbar kale salad

Popular Dishes include a knockout Kale Salad, with apple, sesame, and chili-lime vinaigrette,  Crusted Tuna with soy, wasabi remoulade, and seaweed salad, Seared Spanish Octopus with potatoes and olives , Fantastic fresh oysters and a new addition, a parfait of foie gras and chicken liver, presented in a large Mason Jar, topped with crème fraiche and served with delicious homemade bread and crispy salad.

The T-Bar Steak Bar – Certified Black Angus, seasoned with Kosher salt & black pepper (Options of Filet Mignon, Aged NY Strip, Aged Bone in Rib Eye, Black Angus Porterhouse for two) Served with Steak Sauce, Béarnaise Sauce or Poivre Sauce.tbar cut steak

Decadent Desserts: Banana Parfait Mille Feuilles with coconut and caramel sauce

                  Chocolate Sundae with brownie, chocolate sauce and cream

Specialty Drinks: T-Bar Cosmopolitan – Stoli Citrus Blood Orange Juice, Lime

Downtown Manhattan – Whistle Pig Straight Rye Whiskey, Brandied Cherries, Antica Vermouth, Cherry Herring

               Grand Royal – Tanqueray Gin, St Germain Cucumber, Lemon, Lime Juice

tbar sundae

Hours of Operation:            Lunch – Monday through Friday 11:30am – 2:30pm
Brunch – Saturday & Sunday 11:30am – 2:30pm
Dinner – Monday through Saturday 5:00pm – 10:30pm
Sunday – 5:00pm – 9:30 pm

Credit Cards:                        All major credit cards accepted

http://www.tbarnyc.com/
Make a Reservation Now Online
Chef Ben Zwicker’s menu consists of raw bar that includes tartares; steak
bar that includes prime cuts and as well as tuna and salmon steaks;
appetizers are divided in classic and market driven; sauces are global and
diverse; entrees, too, present a roster of classics and new world items; and a long, long list of sides complements every dish on the menu. tbar Tuna tartare

T-Bar never fails to impress; whether it’s for brunch, lunch or dinner. Executive chef Ben Zwicker has undeniably taken the dinner menu to new heights. He has formulated sauces such as the béarnaise and au poivre that will give any steak an extra kick. Signature appetizers include Seared Spanish Octopus and the Vietnamese Shrimp Roll, and popular entrees include the Crusted Tuna, served with Wasabi Remoulade and Seaweed Salad, and the Seared Seabass, with shitake and ginger soy glaze. Then there’s the always satisfying Banana Parfait Mille Feuilles or Strawberry Sundae for dessert. Each item on the menu features T-Bar’s own modern touch.

About T-Bar Steak and Loungetbar int tablle

A classically-chic eatery, T-Bar Steak and Lounge offers outstanding cuisine in a casual yet elegant space. Under the watchful eye of restaurateur Tony Fortuna, previously of the Lenox Room, and Executive Chef Ben Zwicker, T-Bar is a new spin on the classic upscale steak house.

T-Bar’s enchanting charm is brought to life by a stylish, dark-wood accented dining room, frosted glass details and orange back lighting.  The sophisticated dining room, adjacent to a smaller bar area and with a soft candlelit glow, leads through to an elevated and more intimate dining area. The menu features a wide range of dishes, ranging from well-cooked renditions of classics, to refined and inventive plates, providing the ultimate dining experience.

Absolutely the best double porterhouse in NYC, cooked to perfection; fabulous cocktails, housemade breads and that magical chocolate sundae. All accompanied by terrific service, comfortable seating and the dean of restaurateurs, Tony Fortuna add up to A MAJOR on The Walman Report. Not to be missed!!!

For more information on T-Bar Steak & Lounge, visit www.tbarnyc.com/

Like T-Bar on Facebook here

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Iconic Upper East Side Neighborhood Restaurant T-Bar Steak & Lounge Introduces Delicious New Brunch Menu

T-Bar Steak & Lounge, the Upper East Side Restaurant known for its superbly-cooked cuts of meat and delicious array of appetizers, is now offering what is likely to become one of New York’s favorite brunch menus. Every Saturday and Sunday, from 11:30a.m. through to 2:30p.m., T-Bar offers an exciting morning twist to its classic steakhouse offerings.

The new brunch menu serves as yet another excuse to visit T-Bar, which has become a neighborhood go-to since restaurateur Tony Fortuna, previously of the Lenox Room, established it in October 2007. T-Bar draws in a consistent crowd of loyal followers, who enjoy discovering new dishes on the extensive and intelligent menu every visit. With its fun and vibrant atmosphere, T-Bar serves as an updated take on the classic American steakhouse. Casual yet elegant; understated, yet boasting old-world glamor.

The weekend brunch menu, expertly crafted by T-Bar’s talented Executive Chef Ben Zwicker, includes the Egg White Frittata, with asparagus peppers, kale and zucchini and the Huevos Rancheros with avocado, salsa, beans and tortilla.   Guests can also order from the traditional salad menu, including the delicious Kale Salad with apple, sesame, and chili-lime vinaigrette, and the Beet, Endive & Pear Salad with Cabra cheese and pumpkin seeds; plus choose from a selection of detectable T-Bar burgers and entrees. For those guests who can’t resist Black Angus Steak even at brunch, the popular T-Bar Steak Bar will also be open.


Sample Dinner Menu

T-Bar & Lounge speaks to many tastes, from cocktail & wine lovers, to grazers and full on steak aficionados.
Dinner
Appetizers​
24.00Market Oysters
Half dz./ champagne mignonette
20.00Tiger Shrimp Cocktail
Cocktail sauce, lemon | four pieces
18.00Seared Spanish Octopus
Potatoes,​ olives, celery
22.00Yellowfin Tuna Tartar
Soy, ginger, Sesame Seeds
14.00Crisp Artichoke
Parmesan Aioli, Lemon
14.00Vietnamese Shrimp Roll
Carrots, Mint, Cucumber, Hoisin Lime
16.00Black Angus Steak Tartare
Hand Cut Tenderloin, Toasted Bread
19.00Pizza Margarita l for the Table
Tomato, cheese
18.00Angel Chicken Wings I for the Table
Tamarind Glaze
22.00Guacamole l for the Table
Vegetable​ Crudités add: $5
T-Bar Salads​
12.00Classic Chopped Caesar
Parmesan crouton dressing
14.00Beet, Endive and Pear Salad
Cabra​ Cheese, Pumpkin Seeds.
17.00Iceberg Salad
Blue Cheese, bacon, Tomato, Onions
14.00Kale Salad
Apple, Sesame, Chili-Lime Vinaigrette
17.00T-Bar Chopped Salad
Lettuce, hearts of palm, green beans, tomato, cucumber
Steak Bar​
38.00Filet Mignon
8 oz.
51.00Aged Ny Strip
14 oz.
56.00Aged Bone in Rib Eye
24 oz.
105.00Black Angus Prime Porterhouse for Two
40 oz.
Sauces
Steak​ sauce béarnaise sauce | poivre sauce
Entrees​
29.00Grilled Irish salmon
Zucchini, grainy mustard
36.00Seared Seabass
Snow peas, Shitake, Ginger Soy glaze
36.00Spice Crusted Tuna
Soy, wasabi remoulade, seaweed salad
33.00Roasted Mediterranean Branzino
Tomato, olives, capers, lemon
27.00Roasted Free Range Chicken
Mashed Potatoes, Carrots,  Jus
24.00Chicken Milanese
Chopped salad, lemon
22.00Vegetarian Risotto
Zucchini, corn, basil
24.00Cavatelli "Antonucci"
Veal Ragout
27.00Niman Ranch Grilled Pork Chop
Lentils, Cider Reduction
25.00Prime Aged Angus Burger
Lettuce, Tomato, Pickles
25.00Natural Amish Turkey Burger
Spinach, cheese, caramelized onion
25.00Colorado Lamb Burger
Cucumber, yogurt, mint
22.00 – 31.00Tbar Chopped Salad
Hearts of Palm, Green Beans, Tomato, Cucumber
Sides  10​
Mashed Potatoes
Butter, Cream
French fries
Hand Cut
Baked Potato
Cream, Chives, Bacon
Sauteed or Creamed Spinach
Garlic, Oil
Sauteed Haricot Verts
Shallots
Roasted Brussel Sprouts
Shallots
Maccaroni and Cheese
Lunch
For the Table​
19.00Pizza Margarita
Tomato, cheese
22.00Guacamole
Vegetable Crudités add: $5
Salads – Appetizers​
14.00Kale Salad
Apple,​ Sesame, Chili Lime Vinaigrette
12.00Classic Chopped Caesar
Caesar dressing, parmesan crouton
14.00Beet, Endive and Pear Salad
Cabra Cheese, Pumpkin Seeds
17.00T Bar Chopped Salad
Hearts of palm, green beans, cucumber, tomatoes
24.00Tiger Shrimp Cocktail
Cocktail sauce, lemon (4 shrimp)
22.00Yellowfin Tuna Tartar
Soy, ginger, sesame seeds
Entrees​
18.00Chef Omelette
Mesclun salad
29.00Grilled Irish salmon
Zucchini,​ mustard, horseradish
36.00Crusted Tuna
Soy, Wasabi Remoulade, Seaweed
33.00Mediterranean Branzino
Olives,​ Tomatoes, Capers
20.00Savannas Italian Tuna Salad
Romaine, Carrots, Celery, Radish, Apples, Italian Tuna
24.00Chicken Milanese
Copped salad, lemon
24.00Cobb Salad
Chicken, blue cheese, avocado, tomato, bacon, eggs
18.00Seared Spanish Octopus
Celery, Potatoes, Olives
51.00Ny Strip 14 Oz.
14 oz.
56.00Prime Rib Eye
24 oz.
38.00Filet Mignon 8 Oz.
8 oz.
105.00Black Angus Porterhouse for Two
40​ oz.
22.00 – 31.00T-Bar Chopped Salad
Chopped lettuces, hearts of palm, tomato, cucumber, green beans
T Burgers – Sandwich​
Choice of French fries or salad
20.00Prime Aged Angus Burger
Lettuce, tomato, pickles
20.00Colorado Lamb Burger
Cucumber, yogurt, mint
20.00Natural Amish Turkey Burger
Spinach, caramelized onion
15.00Turkey Club Sandwich
Bacon, mayonnaise, tomato
Brunch
For The Table​
18.00Pizza Margherita
Tomato, Cheese
20.00Angel Chicken Wings
Tamarind Glaze
20.00Guacamole
Vegetable​ Crudités Add: 5
Starters​
12.00Kale Salad
Apple, Sesame, Chili-lime Vinaigrette
14.00Beet Endive and Pear Salad
Pumpkin seed, Cabra Cheese
10.00Classic Chopped Caesar
Parmesan Crouton, Caesar Dressing
16.00T-Bar Chopped Salad
Heart of Palm, Green Beans, Tomato, cucumber
20.00Tiger Shrimp Cocktail
Cocktail Sauce, Lemon
22.00Yellowfin Tuna Tartar
Soy, Ginger, Sesame Seed
12.00Matzoh Ball Soup
Chicken,​ Vegetables
16.00Black Angus Steak Tartar
Hand-Cut Tenderloin, Toasted Bread
Breakfast​
14.00Eggs Any Style
Toast,​ Bacon, Potatoes
14.00Brioche French Toast
Maple Syrup
14.00Egg White Frittata
Asparagus, Peppers, Kale, Zucchini
14.00Eggs Benedict
Brioche, Salad or Fries
14.003 Egg Omelette
Salad or Fries
14.00Huevos Rancheros
Avocado, Salsa, Beans, Tortilla
T- Burgers​
20.00Prime Aged Angus Burger
Lettuce, Tomato, Pickles
19.00Natural Amish Turkish Burger
Spinach, Cheese, Caramelized Onions
20.00Colorado Lamb Burger
Cucumber,​ Yogurt, Mint
15.00Turkey Club Sandwich
Bacon, mayonnaise, Tomato
Entrees​
34.00Crusted Tuna
Soy, Wasabi Remoulade, Seaweed
20.00Cavatelli "Antonucci"
Veal Ragout
T-Bar Chopped Salad
Heart of Palm, Tomato, Cucumber, green bean
29.00Grilled Irish Salmon
Zucchini, Mustard, Horseradish
24.00Chicken Milanese
Chopped Salad, Lemon
20.00Cobb Salad
Chicken, Blue Cheese, Avocado, Tomato, Bacon, Eggs
Steak Bar​: Certified Black Angus, Seasoned with Kosher Salt & Black Pepper
34.00Filet Mignon
8 oz.
51.00Aged NY Strip
14 oz.
56.00Aged Bone in Rib Eye
24 oz.
105.00Black Angus Porterhouse
For Two 40 oz.
Sides  9​
French Fries
Hand Cut
Spinach
Sautéed or Creamed
Sautéed Haricot Verts
Shallots
Macaroni & Cheese
Cheddar, Parmesan, gruyere
Cocktails
13.00T-Bar Cosmo
Skyy citrus, triple sec blood orange, cranberry brittle
13.00Skinny Girl Margarita
Silver Tequila, Triple Sec, Lime
13.00Grand Royal
Bulldog​ Gin, St. Germain, Cucumber, Lemon, Lime Juice
13.00Manhattan 73
Bulleit Rye Whiskey, Cherries, Antica Formula, Cherry Herring
13.00Cucumber Sake Tini
Peeled cucumber, sake, Montecarlo vodka, simple syrup
13.00Ginger Martini
French ginger liqueur, vodka, grand mariner
13.00Tanteo Jalapeno Margherita
Fresh lime juice, tequila, triple sec, sliced jalapeno peppers and sprite
Desserts
12.00Strawberry Sundae
Shortcake / meringue / cream
12.00Banana Parfait Mille Feuilles
Coconut / caramel sauce
12.00Chocolate Sundae
Molten​ cake/ ice cream /chocolate
10.00Soltner’s Chocolate Mousse
Rhum / coffee
8.00Ice Cream and Sorbet
8.00Assorted Cookies
Thanksgiving Day
Appetizers​
Pumpkin Soup
Toasted Pumpkin Seed
T-Bar Chopped Salad
Chopped Lettuces, Hearts of Palms, Beans, Tomatoes, Cucumber
Yellowfin Tuna Tartare
Soy,​ Ginger, Sesame Seeds
Grilled Tiger Prawns
Indian Corn, Tomato Relish
Crispy Artichokes
Parmesan Aioli, Lemon
Entrees​
Oven Roasted Turkey
Sage Gravy, Stuffing, Sweet Potatoes, Cranberry
Chilean Sea Bass
Snowpeas, Shitake, Ginger Soy Glaze
Lobster Risotto
Parmesan, Parsley
Niman Ranch
Lentils, Cider Reduction
Grilled Filet Mignon 10oz.
Mashed​ Potatoes, Carrots, 3 sauces
Dessert​
Traditional Pumpkin Pie
Fresh Whipped Cream
Warm Apple Crisp
Vanilla​ Ice Cream
Strawberry Sundae
Shortcake, Meringue, Cream
"Soltners" Chocolate Mousse
Rum, Coffee
Banana Parfait Mille Feuilles
Coconut, Caramel Sauce
Dinner

Appetizers​
T-Bar Salads​
Steak Bar​
Entrees​
Sides  10​
Lunch

For the Table​
Salads – Appetizers​
Entrees​
T Burgers – Sandwich​
Brunch

For The Table​
Starters​
Breakfast​
T- Burgers​
Entrees​
Steak Bar​: Certified Black Angus, Seasoned with Kosher Salt & Black Pepper
Sides  9​
Cocktails


Filed under: bar, Restaurants Tagged: bar, New York, reatsuarnt
Nov 232014
 

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
Nov 212014
 

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
Nov 042014
 

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.

Disclosure


Filed under: Hotels, New York Tagged: Holiday, Hotels, New York
Oct 262014
 

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
Oct 252014
 

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