All posts by punchin

Valdo Rose Brut Is An Affordable Charmer

punchin:

Just tasted the current version. Just delightful!

Originally posted on The Walman Report:

Nerello Mascalese Hi-Res

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

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

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

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NYY Steak Scores a Home Run In The NYC Steakhouse Arena

nyy steak yanke interior man_interior_4

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

Click Here To Make a Reservation Online

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


NYY STEAK ARRIVES IN MIDTOWN MANHATTAN WITH A FLAGSHIP LOCATION

nyy steak man_interior_3

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

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

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

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

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

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

nyy steak shrimp food_shot_5

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

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

nyy steak wine_menu_ys

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

image

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

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

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

NYY Steak

Sample Dinner Menu

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



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


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

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

cuba int2 sky

Cuba (Photo Credits: David Lindo)

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

Click Here To Visit The Website

212-420-7878,

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

 

cuba int1

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

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

cuba drinks1

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

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

cuba paella1

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

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

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

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

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

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

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

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

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

SAMPLE DINNER MENU


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


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



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

Villagio On the Park … Bravo

village int1

Villagio On the Park

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

village ceiling view

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

Saturday: 11:30am – 11:30pm

Sunday: 11:30am – 11:30pm

Capacity: Bar

Main Dining Room

Lower Level

Private Room

Credit Cards: Visa/MasterCard and Amex

Original Restaurant Established: 1995

Email: Villagioonthepark@att.net

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

Twitter: @VillagioRisto

Owner: Alex Kalas and Thomas Billante

General Manager: David Fuentes

Executive Chef: Paul Johnston

village  Lobster ravoli w shrimp

Lobster Ravioli

Cuisine: Al Fresco Italian

village  dining room

Click Here For The Website


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

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

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

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

village smoked mozzerella and pancetta zuchinni blossoms

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

village CalamarSalad-10_new2

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

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

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

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

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Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

village int2

Tira Misu

village  Tiramisu2

village chefs table

Chef’s Table

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

Dinner

Antipasti

Appetizers.

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

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

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

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

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

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

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

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

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

Zuppe

Soups.

Lenticchie fresh lentil soup with bucatini pasta and spinach
8.00

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

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

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

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

Insalate

Salads.

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

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

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

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

Il Carpaccio Di Carne *

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

Arugula And Parmigiano
15.00

Portobello arugula & parmigiano
15.00

Carciofi arugula & parmigiano
15.00

Il Carpaccio Di Pesce *

Salmon arugula and parmigiano
15.00

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

La Pasta

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

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

Fettuccini Alfredo fettuccini in a classic alfredo cream sauce.
18.00

Add Chicken
3.95

Add Shrimp
4.95

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

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

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

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

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

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

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

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

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

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

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

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

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

Spaghetti Bolognese spaghetti pasta with our signature meat sauce
17.00

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

Risotto

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

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

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

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

La Pizza

Margherita tomato sauce, mozzarella and basil.
14.00

Piccante spicy tomato sauce, Italian sausage and mozzarella.
15.00

Capricciosa tomato sauce, fresh artichokes and mozzarella.
16.00

Pepperoni mozzarella, tomato sauce and pepperoni.
15.00

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

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

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

Inglese smoked salmon and goat cheese.
16.00

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

Carni

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

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

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

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

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

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

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

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

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

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

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

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

Nodino veal chop simply done on the grill.
38.00

Pollo

Chicken.

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

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

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

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

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

Pesce

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

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

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

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

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

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

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

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

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

village  dining room



Sample Wine List

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


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


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

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

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The Writing Room

1703 Second Avenue, 83rd Street

212-335-0075

www.thewritingroomnyc.com

writers logo

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

writers int small books

writers soup

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

writers salad

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

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

writers chicken

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

writers steak

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

writers fish

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

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

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Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Make A Reservation Online

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

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SAMPLE DINNER MENU

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

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

SIDES

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

SAMPLE DESSERTS


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


BAR MENU

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


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

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


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


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

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

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Photos By: nycfoodphoto.com

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

b&hoysters

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

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

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

b&hmusles

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

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

 

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

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

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

b&htacos1

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

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Staff Bio
Dave Martin
Consulting Chef

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

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

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

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

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

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


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

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

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


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

Da Marcella Mediterranean Taverna, A Discovery in Midtown

Da Marcella Bar

Da Marcella Mediterranean Taverna

ADDRESS: 11 West

51st Street

(Between Fifth Avenue & Rockefeller Plaza)

New York, NY 10019

WEB SITE: www.DaMarcella.com

TELEPHONE: (917) 639-3911

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

11:30 AM – 11:00 PM, Fri.

Dinner: 4:00 PM – 11:00 PM, Sat.

4:00 PM – 10:30 PM, Sun.

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

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

by the glass)

CUISINE: Homestyle Italian with Spanish flair

CREDIT CARDS: All major

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

DRESS: Casual

RESERVATIONS: Highly Recommended

SEATING CAPACITY: 120

NUMBER OF ROOMS: One

PARTY FACILITIES: Available upon request

BAR: Full-service sit-down bar. .

EXECUTIVE CHEF: Francesco Mueses

WINE DIRECTOR : Ernesto Lago

OWNER: Manuel Moreno

OPENING DATE: November, 2013

(The first Da Marcella Taverna opened in the West

Village in July 2012 to great acclaim.)

Da Marcella Table 1


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

Da Marcella dessert1

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

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

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

Service is surprisingly helpful and friendly.

Da Marcella Ham

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

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

 

Da Marcella Salmon

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Sample Dinner Menu (Prices Subject To Change)

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


 

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

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

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

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


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

UBK is 1 Month Old and a Roaring Success

 

UBK-painting

UNION BAR & KITCHEN

Cuisine: New American with Global Influences
Location: 300 Spring Street, near Hudson Street, New York, NY 10013
Phone: 646.755.9034
Website: www.ubknyc.com
Facebook: http://www.facebook.com/ubknyc
Twitter/Instagram: @ubknyc
Owner/Executive Chef/GM: Jonathan Renert
Chef de Cuisine: Gavin Citron (Arizona 206; Aja; Aleutia; Petrossian, NYC)
Manager: Brandon T. Jenson
Design: Jonathan Renert
Artwork: Clifford Bailey (www.cliffordbailey.com)
Seating Capacity: 64 total, including 10 at the bar
Reservations: Yes, OpenTable.com, CLICK HERE and by phone
Delivery/Take Out: Yes/Yes (in the near future)
Credit Cards: American Express, Discover, MasterCard, Visa
Hours of Service:
Monday – Thursday, 11:30am – 1am
Friday – Saturday, 11:30am – 2am
Sunday, 11:30am – 1am
Price Range:
Raw Bar/Appetizers: $7 – 17
Sandwiches/Salads: $10 – 18
Mains: $14 – 32 (Average $26)
Sides: $7
Dessert: $7 – 10 ubk-int-1
Lunch Special: $24
Kid’s Menu: $10 with choice of side
Cocktails: $12
Beer/Wine: $TBD/glass; $TBD/bottle
Specialties:
Hamachi Tartare $14
Panko Fried Oyster 3/$9
Rotisserie Chicken $24/half; $42/whole (with 2 sides)
Three Little Pigs $16
UBK Sirloin Burger $14
Branding:
Andrew Tupper, Kern + Lead
www.kernandlead.com

UBK-int

UBK offers 64 seats, including 10 at the bar, and features a lively, yet relaxed ambience with industrial accents, including refurbished woods and Edison light bulbs.  Large windows that open to the street bring in natural light, and three fantastic original paintings by Clifford Bailey, which evoke the era of the roaring twenties, enhance the warm setting.  Whether one is sitting at the bar, or at the industrial chic reclaimed wood communal table in the center of the room, they will be transported to a home away from home – a neighborhood place where they can relax over fine cooking.

For some reason, good downtown restaurants just don’t travel and UBK the perfect example of what to seek out for a fun, affordable and delectable night out or (if you live or work in the neighborhood a local haunt). There’s certainly nothing not to like about the unaffectedly stylish food, prepared with care and panache. Chef Renert along with his Chef de Cuisine Gavin Citron offers a menu that pleases all palates.

Guests may start with an excellent raw bar selection, such as a daily selection of Oysters  with kimchee mignonette, horseradish cocktail sauce & red wine vinegar mignonette. Original appetizers include Hamachi Tartare with citrus soy dressing; delicious  baked Cherrystone Clams with bacon and Chipotle Bernaise and amazing Panko Fried Oysters  with chili infused Tonkatsu sauce, house made tartar and chives (absolutely the best in town); and lighter options include refreshing salads, such as traditional Caesar with baked wheat sourdough baguette; and Field Greens  with aged Sherry and citrus vinaigrette. We also enjoyed a play on the traditional Greek chopped salad with the touch of fresh cilantro.

 

ubk oysters

For the main course, UBK’s tantalizing dishes range from West Coast Cioppino in smokey tomato broth; to Hangar Steak in 24-hour house marinade; and Rotisserie Chicken ( available whole + 2 sides/$42), which may also be taken to go.  UBK’s sides  include Smoked Trout Deviled Eggs; and Cauliflower Gratin, pair nicely with the mains. Be sure to try the addictive ROSEMARY FRIES.

 

ubk chop

 

 

ukb stew

 

A separate bar menu features tasty items, such as Three Little Pigs, three unique preparations of pork belly sliders – a must order!  For drinks, UBK offers signature cocktails such as the UBK Julep (Applejack, Antica Carpano Formula, cane sugar, mint); plus, excellent beers (especially an outstanding Belgium available on draught: “Delirium Tremens Pale Ale”) and an International wine list  
Cocktails are expertly constructed and service is delightfully seamless and accommodating.

For those with a sweet tooth, Renert’s desserts include Ancho Chili Brownies and one-of-a-kind Peanut Crunch Chimichangas with Vanilla Bean Ice Cream and are not to be missed. Nor is the superb cappuccino.

ubk dessert2

ubk dessert

Wanna check out the newest hit in town? Here it is. You’re gonna like Union Bar & Kitchen!

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


Sample Dinner Menu

RAW BAR

  • DAILY SELECTION OF OYSTERS

    kimchi mignonette, horseradish cocktail sauce & red wine vinegar mignonette

    $15 for 6

  • DAILY SELECTION OF CLAMS

    $12 for 6

  • JUMBO SHRIMP

    horseradish cocktail sauce

    $12 for 3

APPETIZERS

  • CLAM CHOWDER

    house smoked bacon, onion, leeks and potato

    $12

  • HAMACHI TARTARE

    citrus soy dressing

    $14

  • PANKO FRIED OYSTERS

    served on the half shell over house made tartar sauce. topped with chili infused tonkatsu sauce and chopped chives

    $9 for 3

  • BAKED CHERRYSTONE CLAMS

    bacon, chipotle béarnaise

    $17 for 6

  • FRIED CALAMARI

    fried parsley and peppers, marinara

    $12

  • STEAMERS

    $10

  • MOULES MARINIERE

    white wine, onions, herbs and cream

    $12

  • MOULES MEXICAN

    chorizo, onions, jalapeño and slow roasted smoked tomato

    $12

SALAD

  • CAESAR

    traditional caesar dressing, baked sourdough wheat baguette, parmesan cheese

    $10

  • GREEK

    chopped fresh herbs, lemon herbed dressing

    $10

  • FIELD GREENS

    aged sherry, citrus vinaigrette

    $8

MAIN

  • WEST COAST CIOPPINO

    seafood, onion, peppers, chorizo in smokey tomato broth

    $26

  • GRILLED CATCH OF THE DAY

    P/A

  • GRILLED CRISPY SKIN SALMON

    $24

  • HALF HOUSE RUBBED ROTISSERIE CHICKEN

    $24

  • RACK OF LAMB

    horseradish honey mustard crusted

    $42

  • HANGAR STEAK

    24 hr house marinade

    $26

  • UBK SIRLOIN BURGER

    served on english muffin. additional toppings $1 bacon, cheese, sautéed onions, fried egg

    $14

  • DINNER FOR TWO

    full rotisserie chicken with choice of two sides

    $42

SIDES $7 EACH

  • CREAMED SPINACH

  • SAUTÉED GREEN BEANS

  • CAULIFLOWER GRATIN

  • GRILLED SEASONAL VEGGIE PLATTER

  • WHIPPED GARLIC POTATOES

  • ROSEMARY FRIES

  • SMOKED TROUT DEVILED EGGS

  • JALAPEÑO CORNBREAD


Staff Bio

Jonathan Renert
Owner/Executive Chef/GM
 
Jonathan Renert began his culinary career working in San Diego’s local seafood restaurants. He eventually learned to cook local Mexican street food in the small Mexican restaurants in San Diego.  There he was taught from 3rd generation chefs the proper way to make classic dishes, such as Carne Asada Fish Tacos, as well as the secrets behind traditional Mexican street food.
 
Jonathan continued his culinary experience when he moved to Japan as a university student in Kyoto.  He paid his way by starting as a dishwasher in Japanese Izakayas and sushi restaurants.  He eventually worked his way up to sous chef and was in charge of food sourcing.  Jonathan became the face of the restaurant with local farmers and fishmongers.  A rarity to say the least for a non-Japanese to obtain this position, but given his work ethic, culinary skills and Japanese language ability, he was able to accomplish something few people have done before.
 
For the next two years, Jonathan lived on a produce and dairy farm in Iwate Prefecture, Northern Japan.  There he learned local farming skills, proper food sourcing and, of course, he picked up important Japanese pickling skills.  During this period he also apprenticed with a 2nd generation Yakitori master.  Jonathan learned the ins and outs of making famous local sauces, secrets to proper Japanese grilling and specialized baking skills.
 
In the 2nd year of his stay, he apprenticed with a local Sake brewer and obtained an in depth understanding of the sake brewing process and how to pair food with this delicate Japanese beverage. In time, Jonathan hosted monthly tasting events with the brewer, pairing global cuisine with local Japanese sake.
 
Recently leaving the finance world, Jonathan has re-entered the culinary realm to pursue his lifelong dream of opening and running a restaurant in NYC. Union Bar and Kitchen is the culmination of Jonathan’s life experiences in the kitchen and world travels.
 
Gavin Citron
Chef de Cuisine
 
Gavin Citron is a native New Yorker and seasoned veteran of some of the city’s most noteworthy restaurants and lounges.  Gavin has established himself as an innovative forerunner of modern American cuisine and his food is well recognized as both progressive and sophisticated.  He is capable of turning the simplest recipes into something fun and sexy with his global inspirations and artful execution.  Gavin has taken his significant talents and robust style toward helping others in the hospitality industry recognize their dreams and execute their culinary plans.
 
Brandon T. Jensen
Manager
 
Brandon T. Jensen is a 15-year veteran in the food and beverage industry.  He specializes in bringing a personal touch to food service, and creating a welcoming culture to every location he has had the pleasure of working in.  Brandon began his career in the Washington D.C. metropolitan area.  After more than a decade running food and beverage departments for private clubs, he relocated to New York City in order to experience some of the finest restaurants and cuisines in the world.  He currently is looking forward to being a fixture in UBK and the UBK culture.


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

Angus Club Steakhouse, Destined to Become NYC Leader

Angus1

ADDRESS: 135 East 55th Street

(Between Lexington & 3rd Avenues)

New York, NY 10022

WEB SITE: www.angusclubsteakhouse.com

TELEPHONE: (212) 588-1585

HOURS: Lunch:                      11:30 AM -  3:00 PM, Mon.-Fri.

Dinner:                       4:00 PM – 11:00 PM, Mon.-Fri.

                                                                             4:00 PM – 10:00 PM, Sat.-Sun.

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

(1/2-price on specialty cocktails and select

global wines by the glass.)

Will open for weekend brunch in the near future.

CUISINE: Steakhouse (with Seafood Specialties)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees):      $22.00 – $37.00

Dinner (entrees):     $33.00 – $49.00

  Angus Steak

This May Be NY’s Best Steak

DRESS: Smart Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Upstairs Dining Room:          40

Downstairs Dining Room:     76                

Oak Room:             30

Cork Room:                          16

Leather Room:                      40

Chef’s Room:                        10

NUMBER OF ROOMS: 2 Dining Rooms (Upstairs and Downstairs)

(4 Private Party Rooms: Oak Room, Cork Room,

Leather Room, and Chef’s Room)

PARTY FACILITIES: Available upon request

(Dining Rooms, Oak Room, Cork Room, Leather Room,

Chef’s Room, and entire restaurant are available for

customized private parties and special events.)

 


Angus Club Steakhouse is Manhattan’s Newest Meat Lover’s Hit



At Angus Club Steak House , executive Chef Edward Avduli crafts a menu

featuring an impressive selection of Angus

beef steaks dry-aged on-site for 30-35 days.  In

addition, he prepares a superior selection

of seafood ranging from 3-pound lobsters,

Norwegian wild salmon, sushi-grade tuna (yellow

fin), and Phillips’ crab meat, to a wide variety of shellfish.

All produce is impeccable and the chef’s background is evident in the precise timing,

exquisite grilling and just about everything that leaves the kitchen.

Service is as good as it gets and the management team are Pros in every way.

The setting may be one of the most glamorous and luxurious in Manhattan with

Full-service sit-down bars.  The 10-foot long custom-made

L-shaped black marble upstairs bar features a wide variety

of single malt Scotch, and a global wine list with a particular

emphasis on California wines.  A select number of wines

are available by the glass.  In addition, a premier selection

of spirits, liquors, after-dinner drinks, dessert wines, imported

beers, and specialty  cocktails are also available.  The Lunch

and Dinner Menus are available at the bars.

 

The 16-foot long custom-made Art Deco style black marble

downstairs bar features the same superior selection of wines,

spirits, and specialty cocktails.  There is a custom-made climate-

controlled, glass-enclosed Wine Cellar downstairs housing more

than 1,000 bottles of wine.

Angus seafood

The UPSTAIRS DINING ROOM offers  expansive, romantic ambiance.  The stylish,

sophisticated upstairs Dining Room is enhanced by a 12-foot high

deep gray ceiling, handsome imported espresso-colored

leather chairs, elegant candle-lit tables with off-white

tablecloths, beige walls with antique mirrors, custom-made

oak chandeliers, tiled floors, Art Deco inspired cork columns,

mood lighting, and expansive windows looking out onto a

quiet side street to create an Art Deco style setting.  A grand

staircase with a classic Art Deco mirror, and reclaimed wood

and snakeskin walls, leads downstairs to a second stylish Dining

Room and four private party rooms (Oak Room, Cork Room,

Leather Room, and Chef’s Room).

angus chop

Lamb hops To Die for (Above)

LEATHER ROOM: The Leather Room, located off the side of the downstairs

Dining Room, is enhanced by a 9-foot high burgundy leather ceiling, burgundy leather walls,

oak floors, imported espresso-colored leather chairs, candle-lit tables with off-white

tablecloths, and antique light fixtures to create a sophisticated setting for customized private

parties and special events.  It seats 40.

 

CHEF’S ROOM: The Chef’s Room, located off the side of the downstairs

bar, features a custom-made oak chef’s table and imported

espresso-colored leather chairs to create a communal setting

for customized private parties and special events.  It seats 10.

 

A perfect dinner might begin with terrific cocktails to enjoy with  sparkling oysters, lump crab

meat or airy crab cakes and a perfect Caesar salad. Follow with a massive veal chop, the

Porterhouse for 2 or more,  remarkable hash browns, creamless creamed spinach, perfect

steamed asparagus and TRUFFLE MAC AND CHEESE.

 

The wine list is still a work in progress, but there is a nice selection of wines by the glass at

about $12 each and I strongly suggest the excellent Supper Tuscan IL BRUCIATO TENUTA

GUADO AL TASSO, 2011, TUSCANY $75 to enjoy with your meal. It is a true steak-wine.

Don’t miss the wonderful desserts: Fluffy Tira Misu, cheesecake  or a decadent banana split

with fried bananas and Slog. Great cappuccino is a perfect conclusion.

We think you will love Angus Club Steak House.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

 

Sample Dinner & Lunch Menus

Appetizers

Seafood Platter

$32.00

Jumbo Shrimp Cocktail [4]

$18.00

Jumbo Shrimp Cocktail [6]

$25.00

Jumbo Crabmeat Cocktail

$21.00

Yellow Fin Tuna Tartar

$22.00

Lobster Cocktail

$24.00

Little Neck Clams

Little Neck Clams on the Half Shell

$14.00

Fresh Oysters

Fresh Oysters on the Half Shell

$16.00

Fried Calamari

$16.00

Crab Cakes

Pan Seared, Lump Crab Meat

$19.00

Prime Steak Tartar

$22.00

Baby Lamb Chops

Individual Baby Lamb Chops [2]

$18.00

Canadian Bacon

Thick Slab of Canadian Bacon

$5.00

Steak & Chops

Porterhouse Steak For Two

$98.00

For Three

$146.00

For Four

$193.00

Filet Mignon [14oz]

with Premium Pink Himalayan Salt

$49.00

NY Sirloin Steak [22oz]

Bone in

$46.00

Rib Eye Steak [22oz]

Bone in

$48.00

Colorado Lamb Chops [5]

$46.00

Veal Chop

Double Cut T-Bone

Seafood

Grilled Chilean Sea Bass

Sautéed with Capers and Carrots, in a Lemon and White Wine reduction

$36.00

Yellow Fin Tuna

Blackened with a Side of Wasabi Mayo

$36.00

Grilled Scottish Wild Salmon

$33.00

Lobster Tails

[Steamed, or Broiled]

$64.00

Jumbo 3LB Lobster

[Steamed or broiled]

$95.00

Surf & Turf

[12oz Filet Mignon and Lobster Tail]

Angus Lunch Menu

SEAFOOD PLATTER [MARKET PRICE]

JUMBO SHRIMP COCKTAIL [4] 17

JUMBO SHRIMP COCKTAIL [6] 25

JUMBO LUMP CRABMEAT COCKTAIL 22

YELLOW FIN TUNA TARTAR 22

LOBSTER COCKTAIL 24

LITTLE NECK CLAMS ON THE HALF SHELL 14

FRESH OYSTERS ON THE HALF SHELL 16

FRIED CALAMARI 16

CRAB CAKES pan seared lump crab meat 16

PRIME STEAK TARTAR 20

INDIVIDUAL BABY LAMB CHOPS [3] 22

THICK SLAB OF CANADIAN BACON 5

SALADS SOUPS

WEDGE ICEBERG SALAD 11

MIXED GREEN SALAD 9

CLASSIC CAESAR SALAD 12

with shaved parmesan cheese

SLICED BEEFSTEAK TOMATOES AND ONIONS 12

ANGUS CLUB SALAD 17

iceberg lettuce tossed with shrimp, green beans, tomatoes, onions,

bacon, and roasted red peppers in our house vinaigrette

FRESH MOZZARELLA AND BEEFSTEAK TOMATOES 12

FRENCH ONION 10

LOBSTER BISQUE 14

ANGUS BEEF BARLEY 11

CHOICE OF DRESSING:

HOUSE VINAIGRETTE, CREAMY GARLIC,

RUSSIAN, BLUE CHEESE

Warning: Consumption of undercooked meat, poultry, eggs, or seafood may increase risk of food

borne illnesses. Alert your server if you have special dietary needs.

ANGUS CLUB STEAKHOUSE

ü A STANDARD ON ITS OWN ü

STEAK & CHOPS [USDA PRIME, HAND SELECTED, DRY AGED AND BUTCHERED ON PREMISE]

PORTERHOUSE STEAK FOR TWO 98

FOR THREE 146

FOR FOUR 193

FILET MIGNON [14OZ) with premium pink Himalayan salt 49

NY SIRLOIN STEAK, BONE IN [22OZ] 46

RIB EYE STEAK, BONE IN [26OZ] 48

COLORADO LAMB CHOPS [5] 46

VEAL CHOP, DOUBLE CUT T-BONE 45

SEAFOOD

GRILLED CHILEAN SEA BASS 36

sautéed with capers and carrots in a lemon and white wine reduction

YELLOW-FIN TUNA blackened with a side of wasabi mayo 36

GRILLED SCOTTISH WILD SALMON 33

LOBSTER TAILS [steamed or broiled] 64

JUMBO 3 LB LOBSTER [steamed or broiled] 95

SURF & TURF [12oz filet mignon and lobster tail] 69

POTATOES VEGETABLES

ANGUS HOME FRIES 11

MASHED POTATOES 9

JUMBO BAKED POTATO 6

STEAK FRIES 9

[with truffle oil add $3]

TRUFFLE MAC AND CHEESE 12

[with lobster add $10]

SPINACH [creamed, sautéed or steamed] 10

ASPARAGUS [sautéed or steamed] 12

BROCCOLI [sautéed or steamed] 10

MUSHROOMS [sautéed or steamed] 11

ONION RINGS [fried or caramelized] 9

PEAS AND ONIONS 10

Warning: Consumption of undercooked meat, poultry, eggs, or seafood may increase risk of food

borne illnesses. Alert your server if you have special dietary needs.


Wine list

RED WINES

  1. BERINGER, CABERNET SAUVIGNON, 2013, NAPA VALLEY 37

  2. BENZIGER, CABERNET SAUVIGNON, 2009, SONOMA VALLEY 45

  3. SEVEN FALLS, CABERNET SAUVIGNON, 2010, COLUMBIA VALLEY 45

  4. COPPOLA DIRECTORS CUT, CABERNET SAUVIGNON, 2011, ALEXANDER VALLEY 50

  5. SIMI, CABERNET SAUVIGNON, 2011, ALEXANDER VALLEY 55

  6. HESS ALLOMI, CABERNET SAUVIGNON 2011, NAPA VALLEY 58

  7. FERARI CARANO, CABERNET SAUVIGNON, 2010, ALEXANDER VALLEY 63

  8. BERINGER KNIGHTS VALLEY, CABERNET SAUVIGNON, 2011, NAPA VALLEY 65

  9. SEQUOIA GROVE, CABERNET SAUVIGNON, 2010, NAPA VALLEY 80

  10. JORDAN, CABERNET SAUVIGNON, 2009, ALEXANDER VALLEY 105

  11. STAGS LEAP, WINE CELLARS (ARTEMIS), CABERNET SAUVIGNON, 2010, NAPA VALLEY 110

  12. GRGICH HILLS, CABERNET SAUVIGNON, 2010, NAPA VALLEY 130

  13. DUCKHORN, CABERNET SAUVIGNON, 2010, NAPA VALLEY 141

  14. CAKEBREAD, CABERNET SAUVIGNON, 2010, NAPA VALLEY 150

  15. SILVER OAK, CABERNET SAUVIGNON, 2009, ALEKSANDER VALLEY 158

  16. CAYMUS, CABERNET SAUVIGNON, 2011, NAPA VALLEY 160

  17. STAGS LEAP, WINE CELLARS (FAY), CABERNET SAUVIGNON, 2006, NAPA VALLEY 190

  18. SILVER OAK, CABERNET SAUVIGNON, 2008, NAPA VALLEY 220

  19. ROBERT MONDAVI, CABERNET SAUVIGNON RESERVE, 2010, NAPA VALLEY 275

  20. OPUS ONE,  2010, NAPA VALLEY 350

  21. INSIGNIA, JOSEPH PHELPS, CABERNET SAUVIGNON, 2010, NAPA VALLEY 320

  22. BERINGER, MERLOT, 2013, NAPA VALLEY 35

  23. KENWOOD JL, MERLOT, 2010, SONOMA VALLEY 45

  24. MARKHAM, MERLOT, 2011, NAPA VALLEY 55

  25. DUCKHORN, MERLOT, 2011, NAPA VALLEY 108

  26. RAVENSWOOD, RED ZINFANDEL, LODI 45

  27. ST. FRANCIS, RED ZINFANDEL, 2011,SONOMA VALLEY 46

  28. ALAMOS,MALBEC, 2013, MENDOZA 37

  29. VAMOS GANAR , MALBEC RESERVE, 2012 MENDOZA 40

  30. ALTA VISTA, MALBEC, 2012, MENDOZA 55

  31. GRAN DANTE, MALBEC, 2009, MENDOZA 70

  32. BRANCOTT, PINOT NOIR, 2011, MARLBOROUGH 40

  33. ERATH, PINOT NOIR, 2011, OREGON 45

  34. COPPOLA, DIAMOND SERIES, PINOT NOIR, 2010, MONTEREY 48

  35. LYRIC, PINOT NOIR, 2012,SANTA BARBARA 52

  36. THE CALLING, PINOT NOIR, 2012, RUSSIAN RIVER 68

  37. ARGYLE, PINOT NOIR, 2011, OREGON 80

  38. FRANCIS COPOLLA, CLARET, DIAMOND SERIES, MERITAGE , 2010, SONOMA VALLEY 48

  39. THE PRISONER, ORIN SWIFT CELLARS, MERITAGE, 2012, NAPA VALLEY 95

  40. QUINTESSA, MERITAGE, 2010, NAPA VALLEY 275

  41. GABBIANO, CHIANTI, 2012,TUSCANY 35

  42. CAPOSALDO, CHIANTI, 2011, TUSCANY 37

  43. NOZZOLE, CHIANTI CLASSICO RISERVA, 2010, TUSCANY 60

  44. RUFFINO, CHIANTI CLASSICO, RISERVA DUCALE, 2010, TUSCANY 65

  45. RUFFINO, CHIANTI CLASSICO, GOLD LABEL, RISERVA DUCALE, 2008, TUSCANY 99

  46. CASTIGLION DEL BOSCO, BRUNELLO, 2008, TUSCANY 95

  47. IL POGGIONE, BRUNELLO, 2007, TUSCANY 135

  48. MARCHESI DI BARROLLO, BARROLO, 2008, PIEDMONT 115

  49. MASI, AMARONE COSTASERA, 2008,VENETO 120

  50. BERTANI, AMARONE, 2006, VENETO 220

  51. LE DIFESE, TENUTA SAN GUIDO, 2011, TUSCANY 69

  52. IL BRUCIATO TENUTA GUADO AL TASSO, 2011, TUSCANY 75

  53. GAJA CA’ MARCANDA PROMIS, 2011, TUSCANY 96

  54. DELAS COTE DU VENTOUX, 2012, RHONE 35

  55. CHATEAU MONT REDON, CHATEAUNEUF DU PAPE, 2009, RHONE 95

  56. CHATEAU DE LA GARDINE, CHATEAUNEUF DU PAPE, 2010, RHONE 107

  57. VIEUX TELEGRAPH, CHATEAUNEUF DU PAPE, 2010, RHONE 165

  58. CHEVAL NOIR, 2010, SAINT EMILION 54

  59. CLARENDELLE ROUGE, 2006, BORDEAUX 58

  60. CAMPO VIEJO, GRAN RESERVA, 2005, RIOJA 65

  61. JACOBS CREEK, RESERVE, SHIRAZ, 2010, SOUTH AUSTRALIA 40

WHITE WINES

  1. WILLIAM HILL, CHARDONNAY, 2011, NAPA VALLEY 35

  2. HESS SELECT, SELECT MINISTRY, CHARDONNAY, 2011, NAPA VALLEY 39

  3. FRANCISCAN, CHARDONNAY,2012, NAPA VALLEY 42

  4. CHAMISAL, STAINLESS CHARDONNAY,2012, NAPA VALLEY 45

  5. SONOMA CUTRER, CHARDONNAY, 2011, SONOMA VALLEY 47

  6. GABBIANO, PINOT GRIGIO, 2011, TUSCANY 35

  7. CAPOSALDO, PINOT GRIGIO, 2012, VENETO 35

  8. SANTA MARGARITA, PINOT GRIGIO, 2012, ALTO ADIGE 58

  9. INFAMOUS GOOSE, SAUVIGNON BLANC, 2012, MARLBOROUGH 37

  10. MATUA, SAUVIGNON BLANC, 2012, MARLBOROUGH 38

  11. MICHELE REDDE, POUILLE FUME, 2012, LOIRE 62

  12. LOUIS JADOT, POUILLE FUISSE, 2012, BURGUNDY 65

  13. LANGLOIS, SANCERRE, 2012, LOIRE 45

  14. HERMANN J. WIEMER, RIESLING, 2012, FINGER LAKES 50

  15. SUTTER HOME, MOSCATO, NAPA VALLEY 35

  16. LISTEL, ROSE GRAIN DE GRIZ, 2012, ROUSSILLON 38

CHAMPAGNE

  1. BIVIO ITALIA, PROSECCO,VENETO 38

  2. DOMAIN CARNEROS ULTRA BRUT, 2009, CARNEROS 48

  3. PIPER HEIDSIECK BRUT, CHAMPAGNE 80

  4. ROEDERER BRUT COLLECTION, 2009, CHAMPAGNE 85

  5. PERRIER-JOUET GRAND BRUT, CHAMPAGNE 90

  6. TAITTINGER PRESTIGE BLANC, CHAMPAGNE 125

ROEDERER CRISTAL BRUT, 2005, CHAMPAGNE 490


Angus Club Steakhouse Lunch Price Fix

A Standard on its own

 

APPETIZERS

CHOICE OF

TOMATO & ONION

FRENCH ONION SOUP

MIXED GREENS SALAD

ENTREES

CHOICE OF

JUNIOR RIBEYE STEAK

NORWEGIAN SALMON

PASTA PRIMAVERA

* ALL STEAKS ARE USDA PRIME & DRY AGED IN-HOUSE.

*ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTED BROCCOLI

DESSERT

(CHOICE OF ONE)

CHOCOLATE MOUSSE CAKE

$35 PER PERSON

not including tax & gratuity


DOWNSTAIRS DINING

ROOM: Intimate, romantic ambiance.  The handsome, stylish

downstairs Dining Room is enhanced by a 12-foot high

beige ceiling, handsome imported espresso-colored

leather chairs, elegant candle-lit tables with off-white

tablecloths, reclaimed wood walls, oak wood floors,

rustic sconces, custom-made vintage chandeliers,

to create an Art Deco inspired setting.  It opens onto

four separate private party rooms and the climate-

controlled Wine Cellar.

OAK ROOM: The Oak Room, located off the side of the downstairs

Dining Room, is enhanced by a 9-foot high beige ceiling,

reclaimed wood walls, oak floors, imported espresso-

colored leather chairs, candle-lit tables with off-white

tablecloths, and antique light fixtures to create a classic

setting for customized private parties and special events.

It seats 30.

CORK ROOM: The Cork Room, located off the side of the downstairs

Dining Room, is enhanced by a 9-foot high beige ceiling,

cork walls, tiled floors. Imported espresso-colored leather

chairs, candle-lit tables with off-white tablecloths, and Art

Deco inspired recessed lighting to create an intimate setting

for customized private parties and special events.  It seats 16.


DESIGNER: Zimmerman Design Associates, Inc.

EXECUTIVE CHEF: Edward Avduli

WINE DIRECTOR: Margent Maslinka

OWNERS: Margent Maslinka

Edward Avduli

Aldin Gacevic

Zef Makaj

OPENING DATE: January, 2014



Filed under: New York, steak house, Wine Tagged: bar, New York, steak house, Wine