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Sel et Poivre Revisited

sel et poivre etx

 

ADDRESS: 853 Lexington Avenue

(Between 64th and 65th Streets)

New York, NY 10065

WEB SITE: www.seletpoivrenyc.com

TELEPHONE: (212) 517-5780

FAX: (212) 517-4785

HOURS: Lunch: 12:00 Noon – 4:00 PM, Mon.-Fri.

Dinner: 4:00 PM – 10:30 PM, Mon.-Thurs.

4:00 PM – 11:00 PM, Fri.-Sat.

4:00 PM – 10:00 PM, Sun.

Brunch: 12:00 Noon – 4:00 PM, Sat.-Sun.

PRICE RANGE: Lunch (entrées): $12.95 – $29.95

3-Course Prix Fixe Lunch Menu: $19.95

2-Course Prix Fixe Lunch Menu : $15.95

Dinner (entrées): $14.95 – $32.95

3-Course Prix Fixe Dinner Menu: $29.95

Brunch:

1-Course Prix Fixe Brunch Menu

(With Mimosa or Bloody Mary

and coffee) $15.95 (Sat.-Sun.)

CUISINE: French Bistro

CREDIT CARDS: All major

DESIGNERS: Christian Schienle

Pamela Schienle

EXECUTIVE CHEF: Christian Schienle

WINE DIRECTOR: Christian Schienle

OWNERS: Christian Schienle

Pamela Schienle

OPENING DATE: June, 1989

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In our quest to review the newest and most trendy restaurant openings, let’s not forget New York’s heritage of charming family-run establishments. Whether they be American, ethnic or a charming French bistro such as Sel et Poivre (Above), they are worth revisiting, remembering and add focus to a constantly changing restaurant scene, where the venue or clientele is often the main feature.

SEL%20ET%20POIVRE%20INTERIOR%203%20--%20PHOTO

The stylish, sophisticated dining room is enhanced by a 12-foot high ceiling, candlelit wood tables with white linen tablecloths, The: Intimate, romantic ambiance includes leather and fabric-upholstered banquettes, classic wood bistro chairs, antique sconces, pale yellow walls,wood floors, classic mirrors, black-and-white framed family photos of international travels alongside prints from renowned European photographers, and mood lighting to create a classic Parisian bistro setting.

Owner/Chef Christian Schienle, formerly at L’Absinthe, is handsome, charming and prepares classic French bistro dishes with a refined, updated flair. He has created one of the most honest value-oriented bistros in Manhattan, which will celebrate its 25th birthday in June 2014.

Favored appetizers include crunchy Celery root remoulade with red beets, an intensely flavored Terrine de Foie Gras with red wine grapes, and wonderful, Escargots with garlic butter and herbs. For something lighter, try Cold Lobster salad with Avocado mousse and grapefruit coulie.

Go for the signature bistro classics in such delectable entrees as Brook Trout Almandine, Frog Legs a la Provencal, Pork Chop with Braised Onions and Apples in a heady calvados sauce with crispy herb roasted potatoes, tender, juicy Aged New York sirloin steak with Roquefort or Poivre sauce and crispy Duck a l’orange with wild rice. The Cassoulet is one of the best in the city and don’t miss the superbly elegant Frog legs in a pernod sauce, with wild mushrooms and basmati rice.

sel steakpic_6

Inquire about the daily specials such as (Friday) Cassoulet , (Saturday) Cous Cous Royal

sel sausagepic_7 and (Sunday) Roasted leg of lamb.

Go easy on the excellent warm baguettes. You want to save room for the terrific desserts.

sel des2pic_16

I loved the layered Chocolate Mousse, traditional Profiteroles and  light and  elegant Fresh Fruit Tart.  There is cheese and a nice selection of sorbets as well as a terrific molten chocolate cake.

sel dessert pic_15

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The 10-foot long custom-made L-shaped oak bar, located in the front of the Dining Room, features a predominantly French and American wine list with an international flair. It features handsome wood barstools. An impressive variety of wines are available by the glass. In addition, a premier selection of spirits,liquors, digestifs, dessert wines, imported beers,and classic cocktails are also available. The Lunch,Dinner, and Brunch Menus are available at the bar.

We found the cocktails well made and generous. Red wine glasses are attractive and large enough to allow wines such as the excellent  2010 CHATEAU LES HAUTES TUILERIES LALAND-DE-POMMEROL ($15.00, per glass) room to breathe. This is a fine red vintage wine from the Lalande de Pomerol region in Bordeaux France. Or splurge with a glass of Moet for just $14. The wine selection by the bottle is both well chosen and fairly priced.

Service and reception at the door and warm and friendly, so take our advice and revisit Sel et Poivre. If this your first time, you’re in for an affordable and eminently pleasant dining experience. A personal favorite!

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Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

sel sunnypic_14

Sel et Poivre

 __________________________________________________________________

PRICE RANGE: Lunch (entrées): $ 7.95 – $28.95

3-Course Prix Fixe Lunch Menu: $17.95

2-Course Prix Fixe Lunch Menu : $13.95

Dinner (entrées): $12.95 – $28.95

3-Course Prix Fixe Dinner Menu: $27.95

3- Course Prix Fixe Dinner Menu

(With a glass of wine):

(4:00 PM – 7:00 PM, Mon-Sun.) $19.95

Brunch:

1-Course Prix Fixe Brunch Menu

(With Mimosa or Bloody Mary

and coffee) $14.95 (Sat.-Sun.)

DRESS: Casual Elegant

RESERVATIONS: Recommended

SEATING CAPACITY: Dining Room: 65

NUMBER OF ROOMS: 1

PARTY FACILITIES: Available upon request

(Entire Dining Room or partial Dining Room is

frequently used for customized private parties and

special events.)

___________________________________________________________________

Dinner menu (Subject To Change) (Prices Subject to Change)

Appetizers

Soupe du jour $7.50

Fish soup $8.75 French onion soup $7.75

Mesclun salad with balsamic vinaigrette $8.50

Country duck pate $9.50

Terrine de Foie Gras with red wine grapes$17.95

Fresh tomato and basil salad $9.95

Crab cake with mixed green salad and ginger sauce $12.95

Cold Lobster salad with Avocado mousse and grapefruit coulie $16.95

Arugula, watercress and endive salad with Roquefort cheese $9.95

Assorted cheese plate $12.95

French green bean salad $9.95

Celery root remoulade with red beets $8.95

Escargots with garlic butter and herbs $9.50

Risotto with wild mushrooms and leeks $14.95

Grilled garlic sausage with lentil salad $8.95

Artichoke vinaigrette $10.95

Mussel’s mariniere or a la Provencal with French fries $15.95

Salads

Salad Nicoise $17.95

Chicken salad in balsamic vinegar, pignoli nuts

on a bed of greens$16.95

Prefix menu not available on any promotions

The restaurant is available for private parties, special wine dinners, catering or other festivities.

For more information please ask for Christian.

Grilled salmon filet with white beans and haricots in a white wine sauce $22.95

Skate with lemon, capers and served with basmati rice$19.95

Brook trout Almandine, broccoli and carrots $20.95

Wild Striped Bass with Artichoke Hearts, Fennel and black Olive lemon oil $25.95

Frog legs in a pernod sauce, wild mushrooms and basmati rice $20.95

Duck a l’orange with wild rice $26.95

Oven roasted chicken, French fries or mashed potatoes$19.95

Pan seared chicken breast served with wild mushroom sauce

and mixed vegetables $19.95

Leg of Lamb with haricot verte $22.95

Wiener Schnitzel {Pork} with potato salad $22.95

Pork chop with braised onions, apples in calvados sauce and

Herb roasted potatoes $19.95

Calf’s liver a la Lyonnais with mashed potatoes and broccoli $19.75

Veal kidneys with mustard sauce, boiled potatoes and spinach $18.95

Thin sliced steak frites and salad $18.95

Aged New York sirloin steak with Roquefort or Poivre sauce $29.95

Filet Mignon in a red wine shallot sauce and roasted Yukon Gold Potatoes $32.95

Bistro burger served with French fries $14.95

Sautéed mixed vegetable plate $16.95

Omelette of the day $14.95

Side dishes

Red skin mashed potatoes$6.00 French Fries$6.00, Risotto$7.00, French green beans$7.00 Sautéed Spinach$7.00

Mixed vegetables$7.00

Pastas

Fettuccine with chicken in a creamy pepper sauce $16.95

Linguine with fresh tomato and basil $13.95

Linguine with shrimp, mixed vegetables a la Provencal $22.95

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SPECIALS

Monday
Bouillabaisse
Classic French fish soup

Tuesday
Coq au vin
With red wine sauce, mushrooms and mash potatoes

Wednesday
Medallions of Venison

Thursday
Pot au Feu

Friday
Cassoulet

Saturday
Cous Cous Royal

Sunday
Roasted leg of lamb
With potatoes dauphinoise


 

WINE BY THE GLASS

CHAMPAGNE AND SPARKLING

N.V. MOET RESERVE IMPERIAL FRANCE $14.00

N.V. MARQUISE DE LA TOUR “BRUT” FRANCE $ 9.50

N.V. PROSECCO STELLE DE NOTE ITALY $ 9.00

DESSERT AND ROSE WINE

2005 CHAPELLE-ST-ARNOUX “MUSCAT “BEAUMES DE VENISE” FRANCE $ 6.50

2004 MADAME FLEUR “SAUTERNES” BORDEAUX $ 7.00

2011 LES GRANDES CABANES “SYRAH/GRENACHE” ROSE RHONE VALLEY $10.00

WHITE WINE

NV REX GOLIATH “PINOT GRIGIO” CALIFORNIA $ 8.00

2011 KREMSER WEINZIERL “GRUNER VELTLINER AUSTRIA $10.00

2012 BRANCOTT ESTATE „SAUVIGNON BLANC“ NEW ZEALAND $11.00

2011 SAINT-VERAN VENDANGE MANUELLE $12.00

2010 TRIMBACH “RIESLING” ALSACE $12.00

2011 SANCERRE SAUTERAU “SAUVIGNON BLANC” LOIRE VALLEY $12.00

2011 CHABLIS MILLESIME SIMONNET FEBVRE BURGUNDY $13.00

2011 NEWTON “CHARDONNAY” NAPA VALLEY $14.00

RED WINE

2009 BV CENTURY CELLARS “CABERNET SAUVIGNON” SONOMA $ 9.00

2012 TRAPICHE “PINOT NOIR” ARGENTINA $ 9.00

2012 COTES DU RHONE D.VIOLON $ 10.00

2009 MONDAVI “MERLOT” WILDERCREEK CANYON” CALIFORNIA $ 10.00

2011 BROUILLY “DOMAINE VOUGEON” BEAUJOLAIS $ 11.00

2012 NAVARRO CORREAS COLECCION PRIVADA “MENDOZA” MALBEC $ 12.00

2010 JACOB’S CREEK RESERVE BAROSSA SHIRAZ $ 12.00

2009 XYZIN “ZINFANDEL” GEYSERVILLE $ 12.00

2010 FRANCIS COPPOLA IVORY LABEL CABERNER SAUVIGNON CALIFORNIA $ 13.00

2008 SAVIGNY-LES-BEAUNE “PINOT NOIR” CAPRON-MANIEUX BURGUNDY $ 14.00

2010 CHATEAU LES HAUTES TUILERIES LALAND-DE-POMMEROL $ 15.00

2011 CHATEAUNEUF-DU-PAPE CHAPELEE-ST-ARNOUX $ 16.00

1

FRENCH WHITE WINE

SAUTERNES 750ml

1995 CRU D’ARCHE-PUGNEAU GRAND VIN DE SAUTERNES $255.00

1990 CHATEAU D’YQUEM Lur-Saluces $350.00

RHONE VALLEY

2011 LES GRANDES CABANES “SYRAH/GRENACHE” ROSE $40.00

LOIRE VALLEY

2012 MUSCADET CHATEAU DE LA CHESNAIE $ 39.00

2011 SANCERRE SAUTERAU $ 48.00

ALSACE

2011 WILLM „PINOT BLANC“ $ 40.00

2004 LOUIS SIPP “GEWURTZTRAMINER” $ 46.00

2009 TRIMBACH “RIESLING” $ 48.00

BURGUNDY

2011 MACON-VILLAGES LES CHENEVIERES GEORG DEBOEUF $ 45.00

2011 SAINT-VERAN VENDANGE MANUELLE $ 48.00

2011 CHABLIS MILLESIME SIMONNNET FEBVRE $ 52.00

2011 BOURGOUNE CHARDONNAY PIERRE MATROT $ 55.00

2011 POUILLY-FUISSE “EMILE BERAGNGER” GEORG DEBOEUF $ 70.00

2009 CHABLIS 1ER CRU La Foret DOMAIN VOCARET&FILES $ 75.00

2008 PERNARD-VERGELESSES 1er cru Sous Fretille ANTONIN GUYON $ 75.00

2009 MEURSAULT LOUIS LATOUR $ 80.00

2009 SAINT-AUBIN 1er cru Le Charmoise BRUNO COLIN $ 95.00

2005 CORTON-CHARLEMAGNE GRAND CRU LOUIS LATOUR $195.00

2

FRENCH RED WINE

RHONE VALLEY AND OTHER REGIONS

2011 CHINON DOMAINE DE LA COLLINE $ 46.00

2012 COTES DU RHONE D.VIOLON $ 40.00

2010 SABLET DOMAINE DE VERQUIERE $ 48.00

2004 VACQUEYRAS JEAN-MARIE ARNOUX $ 48.00

2009 GIGONDAS CLOS DU BOIS DE MENGE $ 60.00

2011 LA 50/50 ANNE GROS AND JEAN-PAUL TOLLOT $ 60.00

2011 CHATEAUNEUF-DU-PAPE CHAPELEE-ST-ARNOUX $ 64.00

2003 COTE-ROTIE “LE CHAMPON” DOMAINE STEPHANE PICHAT $125.00

BURGUNDY

2011 BROUILLY “DOMAINE VOUGEON” BEAUJOLAIS $ 44.00

2011 MORGON GEORG DEBOEUF $ 45.00

2008 SAVIGNY-LES-BEAUNE CAPRON-MANIEUX $ 52.00

2008 CHASSAGNE-MONTRACHET 1er cru BLAIN GAGNARD $ 85.00

2008 ALOX-CORTON DOMAINE TOLLOT-BEAUT $ 85.00

2007 MOREY-SAINT-DENIES AURELIEN VERDET $ 90.00

2008 ALOX-CORTON 1er cru Les Fournieres DOMAINE ANTONIN GUYON $105.00

2004 NUITS-ST-GEORGES 1er cru “LES BOUDOTS” JEAN GRIVOT $105.00

2009 POMMARD DOMAINE BLAIN-GAGNARD $115.00

2008 BEAUNE-CLOS-DU-ROI 1er cru DOMAINE TOLLOT-BEAUT $125.00

2010 GEVREY-CHAMBERTIN Clos de Meixvelle DOMAINE PIERRE GELINE $130.00

2006 GEVREY-CHAMBERTIN ANTONIN RODET $140.00

2009 CHAMBOLLE-MUSIGNY LES GRAS 1500 ML ANTONIN GUYON $270.00

BORDEAUX

2010 CHATEAU TOUR PUYBLANQUET SAINT-EMILION $ 48.00

2006 CHATEAU LAROSE-TRINTAUDON HAUT-MEDOC $ 55.00

2009 CLOS DE MENUTS GRAND CRU SAINT-EMILION $ 55.00

2010 CHATEAU LES HAUTES TUILERIES LALAND-DE-POMMEROL $ 60.00

2006 LES HAUTE DE SMITH PESSAC-LEOGNAN $ 65.00

2009 CHATEAU MARGAUX HENRI LURTON $ 80.00

1998 CHATEAU POTENSAC MEDOC $ 95.00

2000 CHATEAU ARTIGUES PAUILLAC $ 115.00

2004 CHATEAU PRIEURE-LECHINE GRAND CRU MARGAUX $ 125.00

1995 CHATEAU CANTEMERLE HAUT-MEDOC $ 130.00

2005 CHATEAU GLORIA SAINT-JULIAN $ 135.00

2008 CHAREAU LYNCH-BAGES GRAND CRU PAUILLAC $ 299.00

3

AMERICAN RED

SONOMA

2008 KENDALL-JACKSON RESERVE “CABERNET SAUVIGNON” $ 65.00

2004 BUENA VISTA RAMAL VINEYARD “SYRAH” $ 65.00

2006 COSENTINO WINERY “PINOT NOIR” $ 80.00

NAPA

2006 BV COASTAL ESTATES “CABERNET SAUVIGNON” $ 60.00

2010 CHARLES KRUG Peter Mondavi “PINOT NOIR” $ 65.00

2009 STERLING PLATINIUM “CABERNET SAUVIGNON” $ 75.00

2004 COSENTINO WINERY “CABERNET/MERLOT/CAB-FRANC” $ 80.00

2004 HEWITT RUTHERFORD “CABERNET SAUVIGNON” $140.00

2009 INGLENOOK “CABERNET SAUVIGNON” $145.00

2008 CHARLES KRUG 1.5 l Peter Mondavi GENERATIONS “CAB. SAUVIGNON” $185.00

2004 BV GEORG DE LATOUR “CABERNET SAUVIGNON” $210.00

MENDOCINO COUNTY

2006 PAUL DOLAN “PINOT NOIR” $ 55.00

MONTEREY COUNTY / NORTHERN CALIFORNIA/ GEYSERVILLE

2009 MONDAVI “MERLOT” WILDERCREEK CANYON” CALIFORNIA $ 40.00

2009 IRONY “PINOT NOIR” $ 47.00

2010 FRANCIS COPPOLA DIAMONT COLLECTION IVORY LABLE“CABERNET” $ 48.00

2009 XYZIN 10 YEAR OLD WINES “ZINFANDEL” $ 48.00

2010 FRANCIS COPPOLA DIAMOND COLLECTION “PINOT NOIR” $ 55.00

INTERNATIONAL REDS

AUSTRIA

2008 ANTON BAUER WAGRAM “PINOT NOIR” $ 48.00

AUSTRALIA

2005 GREEN POINT VICTORIA “SHIRAZ” $ 50.00

SPAIN

2008 TERMES NUMANTHIA “TINTA DE TORO” TORO $ 59.00

ARGENTINA

2012 TRAPICHE “MENDOZA” PINOT NOIR $36.00

2012 NAVARRO CORREAS COLECCION PRIVADA “MENDOZA” MALBEC $48.00

2011 TERRAZZAS RESERVA “MENDOZA” MALBEC $59.00

2007 OBRA PRIMA RESERVA “MENDOZA” CABERNET SAUVIGNON $60.00

4

AMERICAN WHITE

2007 BV COASTAL ESTATES “CHARDONNAY” SONOMA $ 45.00

2011 FERRARI-CARANO FUME BLANC “SAUVIGNON BLANC” SONOMA $ 45.00

2012 GAVILAN CHALONE VINEYARD “CHARDONNAY” CHALONE $ 45.00

2009 KENDALL-JACKSON RESERVE “CHARDONNAY” SANTA ROSA $ 48.00

2011 ACACIA UNOAKED “CHARDONNAY” SONOMA $ 52.00

2011 NEWTON “CHARDONNAY” NAPA VALLEY $ 56.00

2009 JORDAN “CHARDONNAY” SONOMA $ 65.00

2008 GRGICH HILLS ESTATE “CHARDONNAY” NAPA $105.00

WASHINGTON

2007 CHATEAU ST. MICHELLE EROICA “RIESLING” COLOMBIA VALLEY $ 50.00

INTERNATIONAL WHITE

AUSTRIA

2011 KREMSER WEINZIERL “GRUNER VELTLINER” NIEDEROSTERREICH $58.00

GERMANY

2007 MARKUS MOLITOR WEHLENER SONNENUHR „RIESLING“ SPATLESE $75.00

CHILE

2010 VERAMONTE RESERVA “SAUVIGNON BLANC” $ 40.00

SPAIN

2011 TREIXADURA-CAINO-BLANCO “ALBARINO” RIAS BAIXAS $40.00

5

CHAMPAGNE AND SPARKLING

N.V. MARQUIS DE LA TOUR “BRUT” $ 45.00

N.V. CHANDON ROSE “BRUT” CALIFORNIA $ 60.00

N.V. MOET RESERVE IMPERIAL $ 90.00

N.V. G.H.MUMM GORDON ROUGE “BRUT” $ 95.00

N.V. POMMERY “BRUT” $ 95.00

N.V. VEUVE CLICQUOT “BRUT” $120.00

1999 DOM PERIGNON “BRUT” $255.00

½ BOTTLES WHITE

2010 BV COASTAL ESTATE “CHARDONNAY” CALIFORNIA $18.00

2008 PAUL DOLAN MENDOCINO COUNTY “CHARDONNAY CALIFORNIA $26.00

½ BOTTLES RED

2007 TERRAZAS RESERVA “MALPEC” ARGENTINA $22.00

2006 CHATEAU HAUTE- SERRE “CAHORE” FRANCE $22.00

2005 CLARENDELLE BORDEAUX $23.00

2010 CHORY-COTE DE BEAUN “ DOMAINE TOLLOT-BEAUT” BURGUNDY $39.00

THE RESTAURANT IS AVAILABLE FOR PRIVATE PARTIES, WINE TASTINGS OR CATERING.

FOR MORE INFORMATION PLEASE ASK FOR CHRISTIAN

6

 

 

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Wine List (Subject To Change)

WINE BY THE GLASS
CHAMPAGNE AND SPARKLING

N.V. MOET CHANDON
14.00
“BRUT,” FRANCE
N.V. MARQUISE DE LA TOUR
9.50
“BRUT,” FRANCE
N.V. PROSECCO
8.00
STELLINA DI NOTTE VINO SPUMANTTE, ITALY

DESSERT AND ROSE WINE

2005 CHAPELLE-ST-ARNOUX
6.50
“MUSCAT BEAUMES DE VENISE,” FRANCE
2004 MADAME FLEUR
7.00
“SAUTERNES,” BORDEAUX
2007 CHAMARRE
9.00
“GRENACHE/SHIRAZ,” “ROSE”

WHITE WINE

2008 FRANCIS FORD COPPOLA
8.00
“PINOT GRIGIO,” GEYSERVILLE
2007 DOMAINE CATON
8.00
“CHARDONNAY,” PAYS D’OC
2009 TIERRUC RESERVA
9.00
“SAUVIGNON BLANC,” CHILE
2007 TRIMBACH CUVEE “R”
10.00
“RIESLING,” ALSACE
2008 KREMSER WEINZIERL
10.00
“GRUNER VELTLINER,” AUSTRIA
2007 HELFRICH
11.00
“GEWURTZTRAMINER,” ALSACE
2008 SANCERRE SAUTERAU
12.00
“SAUVIGNON BLANC,” LOIRE VALLEY
2008 NEWTON
13.00
“CHARDONNAY,” SONOMA

RED WINE

2007 CARMEN
8.00
MAIPO VALLEY, “CABERNET SAUVIGNON,” CHILE
2007 CENTURY CELLARS
9.00
“PINOT NOIR” VIN DE PAYS D’OC
2007 COTES DU RHONE
9.00
“D.VIOLON” RHONE VALLEY
2007 ROSENBLUM CELLERS
10.00
VINTNERS CUVEE “SYRAH” SONOMA
2005 BROUIILY
10.00
DOMAINE DU MOULIN-FAVRE BEAUJOLAIS
2008 CALINA
10.00
VALLE DEL MAULE “MERLOT” CHILE
2006 GLEN CARLOU MALBEC
11.00
“BORDEAUX BLEND” SOUTH AFRICA
2005 SAVIGNY-LES-BEAUNE
13.00
“PINOT NOIR” CAPRON-MANIEUX BURGUNDY
2006 CHATEAU LES HAUTES TUILERIES
13.00
LALANDE-DE-POMEROL

FRENCH WHITE WINE
SAUTERNES 750ml

1995 CRU D’ARCHE-PUGNEAU
255.00
GRAND VIN DE SAUTERNES
1990 CHATEAU D’YQUEM
350.00
Lur-Saluces

LOIRE VALLEY

2007 MUSCADET
38.00
MORILLEAU
2008 SANCERRE
48.00
SAUTERAU

RHONE VALLEY

2006 CHATEAUNEUF-DU-PAPE
75.00
CHATEAU LA NERTHE

LANGUEDOC

2007 CHAMARRE
36.00
“GRENACHE/SHIRAZ” “ROSE”

ALSACE

2007 TRIMBACH
40.00
CUVEE “R” “RIESLING”
2007 WILLM
40.00
“PINOT BLANC”
2007 HELFRICH
45.00
“GEWURTZTRAMINER”
2004 LOUIS SIPP
46.00
“GEWURTZTRAMINER”

BURGUNDY

2008 MACON-VILLAGES
40.00
GEORGES DUBOEUF
2007 RULLY
48.00
VIEILLES VIGNES VINCENT GIRARDIN
2007 CHABLIS 1ER CRU
60.00
BEAUROT
2004 MEURSAULT
60.00
LOUIS LATOUR
2006 CHASSAGNE-MONTRACHET
70.00
LOUIS LATOUR
2005 PULIGNY-MONTRACHET
80.00
CHAVY-MARTIN
2005 CORTON-CHARLEMAGNE GRAND CRU
195.00
LOUIS LATOUR

FRENCH RED WINE
LOIRE VALLEY

2007 CHINON REMY PANNIER
40.00
CABERNET FRANC”

RHONE VALLEY

2008 COTES DU RHONE
36.00
D.VIOLON
2005 VACQUEYRAS
40.00
CRU DES COTES DU RHONE CHAPELLE-ST-ARNOUX
2007 GIGONDAS
45.00
“TRADITION” DOMAINE FONT-SANE
2008 CHATEAUNEUF-DU-PAPE
65.00
PROMENADE DES PAPES
2003 COTE-ROTIE “LE CHAMPON”
125.00
DOMAINE STEPHANE PICHAT

BURGUNDY

2006 JULIENAS
40.00
CHATEAU DES CAPITAL G.DEBOEUF BEAUJOLAIS
2005 BROUIILY
45.00
DOMAINE DU MOULIN-FAVRE BEAUJOLAIS
2005 SAVIGNY-LES-BEAUNE
45.00
CAPRON-MANIEUX
2007 COTE DE NUITS-VILLAGES LA BELLE MASURE
55.00
LABOURE-ROI
2005 GEVREY-CHAMBERTIN ANTONINI RODET
85.00
2005 VOLNAY 1er cru
105.00
“LES SANTENOTS” DOMAINE DU PAVILLON
2002 POMMARD-RUGIENS BAS 1er cru
120.00
BILLARD-GONNET

BORDEAUX

2008 CHATEAU TOUR PUY-BLANQUET
40.00
SAINT EMILION
2006 CHATEAU DE MIGNOT
45.00
SAINT-ESTEPHE
2005 CHATEAU LA ROSE-TRIMOULET GRAND CRU
50.00
SAINT-EMILION
2006 CHATEAU LES HAUTES TUILERIES
52.00
LALANDE-DE-POMEROL
2005 CHATEAU LAROSE-TRINTAUDON
55.00
HAUT-MEDOC
2006 MARGAUX
60.00
HENRI LURTON MARGAUX
2005 LACOSTE BORIE
65.00
PAUILLAC
2000 CHATEAU ARTIQUES
70.00
PAUILLAC
2005 CROIX DE BEAUCAILLOU
105.00
SAINT JULIAN
2003 CHATEAU PRIEURE-LECHINE GRAND CRU
125.00
MARGAUX

INTERNATIONAL REDS
AMERICAN
NEW YORK NORTH FORK LONG ISLAND

2005 BRIDGE LANE LIE FAMILY CELLARS
40.00
“MERLOT”

SONOMA

2005 KENDALL-JACKSON RESERVE
60.00
“CABERNET SAUVIGNON”
2002 ARROWOOD
75.00
“CABERNET SAUVIGNON”
2006 COSENTINO WINERY
80.00
“PINOT NOIR”

NAPA

2005 CHARLES KRUG ROBERT MONDAVI
40.00
“MERLOT”
2006 FRANCIS COPPOLA BLACK LABLE
45.00
“CABERNET SAUVIGNON”
2007 ACACIA CARNEROS
60.00
“PINOT NOIR”
2004 COSENTINO WINERY
80.00
“CABERNET/MERLOT/CAB-FRANC”
2004 HEWITT RUTHERFORD
140.00
“CABERNET SAUVIGNON”
2004 BV GEORG DE LATOUR
210.00
“CABERNET SAUVIGNON”

MONTEREY COUNTY / NORTHERN CALIFORNIA

2006 XYZI N 1O
42.00
“ZINFANDEL”
2007 IRONY
45.00
“PINOT NOIR”
2005 ROSENBLUM ABBA VINEYARD LODI
58.00
“SYRAH”

WASHINGTON

2005 CANOE RIDGE
48.00
HORSE HAVEN HILLS COLUMBIA VALLEY “MERLOT”

SPAIN

2007 TERMES NUMANTHIA TORO
58.00
“TINTA DE TORO”

AUSTRIA

2006 KELLERMEISTER PRIVAT
43.00
KREMSER “ZWEIGELT”

AUSTRALIA

2007 ARCHETYPE VINEYARDS
45.00
BAROSSA “SHIRAZ”
2005 GREEN POINT VICTORIA
50.00
“SHIRAZ”

SOUTH AFRICA

2005 DURBANVILLE HILLS
40.00
“SHIRAZ”
2006 GLEN CARLOU MALBEC
48.00
“CABERNET,MERLOT,MALPEC,CAB-FRANK” PAARL

CHILE

2007 CARMEN MAIPO VALLEY
32.00
“CABERNET SAUVIGNON”
2008 CALINA VALLE DEL MAULE
40.00
“MERLOT”

ITALY

2006 TRENTINO
45.00
PINOT NOIR “BOTTEGA VINALA”

INTERNATIONAL WHITES
AMERICAN

2008 FRANCIS FORD COPPOLA
35.00
“PINOT GRIGIO” GEYSERVILLE
2008 KENDALL-JACKSON RESERVE
38.00
“CHARDONNAY” SANTA BARBARA
2008 FERRARI-CARANO
40.00
FUME BLANC “SAUVIGNON BLANC SONOMA
2006 STERLING VINEYARD
40.00
“SAUVIGNON BLANC” NAPA
2007 BV COASTAL ESTATES
40.00
“CHARDONNAY” SONOMA
2007 GNARLEY HEAD
40.00
“CHARDONNAY” MANTECA
2007 NEWTON
50.00
“CHARDONNAY” SONOMA
2006 JORDAN
55.00
“CHARDONNAY” SONOMA
2006 GRGICH HILLS ESTATE
105.00
“CHARDONNAY” NAPA

NEW YORK NORTH FORK LONG ISLAND

2007 BRIDGE LANE LIE FAMILY CELLERS
40.00
“CHARDONNAY”

WASHINGTON

2007 CHATEAU ST. MICHELLE
50.00
EROICA “RIESLING” COLOMBIA VALLEY

AUSTRIA

2008 SEPP MOSER
45.00
WOLFSGRABEN “GRUNER VELTLINER”

AUSTRALIA

2007 JACOB’S CREEK
40.00
“PINOT GRIGIO” BAROSSA VALLEY

CHILE

2009 TIERRUCA ALTO RESERVA
38.00
“SAUVIGNON BLANC” LONTUE VALLEY
2008 VERAMONTE RESERVA
38.00
“SAUVIGNON BLANC”

ITALY

2006 PINOT GRIGIO
50.00
SANTA MARGARITA ALTO ADIGE

CHAMPAGNE AND SPARKLING

375 BTL MOET CHANDON
38.00
“BRUT”
N.V. YELLOW TAIL
40.00
“SPARKLING WINE”
N.V. CHANDON
40.00
“ROSE”
N.V. MARQUIS DE LA TOUR
45.00
“BRUT”
N.V. G.H.MUMM
95.00
GORDON ROUGE “BRUT”
N.V. VEUVE CLICQUOT
95.00
“BRUT”
1999 DOM PERIGNON
255.00
“BRUT”

½ BOTTLES WHITE AND RED

2007 BV COASTAL ESTATE
19.00
“CHARDONNAY” NAPA
2006 TRIMBACH
22.00
“RIESLING” ALSACE
2006 RULLY
30.00
VIEILLES VIGNES “CHARDONNAY” BURGUNDY
2004 CHATEAU HAUTE- SERRE
20.00
“CAHORS” FRANCE
2007 TERRAZAS RESERVA
20.00
“MALBEC” ARGENTINA
2005 CLARENDELLE
23.00
BORDEAUX
2006 AU BON CLIMAT
30.00
“PINOT NOIR” SANTA MARIA VALLEY

Subject to change.


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

Masq Offers A Serious Kitchen And A Fun Experience

masq party room

Masq  Party Room

306 East 49th Street (Between First & Second Avenues) New York, NY 10017

WEB SITE: www.masqny.com

TELEPHONE: (212) 644-8294

HOURS: Lunch: 11:30 AM – 4:00 PM, Mon.-Fri.

Dinner: 4:00 PM – 10:00 PM, Mon.-Wed.

4:00 PM – 1:00 AM, Thurs.Sat.

(Closed Sunday)

Happy Hour: 4:00 AM – 8:00 PM, Mon.-Sat.

(1/2-price on specialty cocktails and select global wines

by the glass.)

masq Asiago-Cheese-Wedge

Asiago Cheese Wedge Above

Live Music Night: 8:00 PM – 11:00 PM, Thurs.

(Acoustic Blues, Jazz, Zydeco, Rock)

CUISINE: New American with New Orleans flair

(Executive Chef Marc Getzelman crafts a menu

featuring an eclectic selection of innovative

New American dishes and New Orleans

inspired classics.)masq Fresh-Mozzarella-Flatbread

Flatbread Above

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $10.00 – $14.00

2-Course Prix Fixe Lunch

(with wine or beer): $10.95

Dinner (entrees): $12.00 – $26.00

Late-Night Dinner Menu:

(10:00 PM – 12:00 Midnight, Thurs.-Sat.)

DRESS: Smart Casual

RESERVATIONS: Recommendedmasq roast-beef-sandwich1

The Roast Beef Sandwich Above

Masq is a New Orleans inspired restaurant with some very appealing food, and a convivial

feeling of the Big Easy.. The stylish, sophisticated dining room is enhanced by vintage

custom-made tables and chairs, an exotic New Orleans wall mural, wood floors, hand-painted

porcelain masks, and mood lighting to create a private home in New Orleans.  A New Orleans

inspired Private Party Room (THE Red Room) is  located in the back of the restaurant and

separated from the Dining Room by a red velvet curtain, features vintage red fabric-

upholstered chairs, red velvet divans, antique mirrors and Mardi Gras masks.

masq Strawberry-Fields1

Strawberry Salad Above

After hours, the venue transforms from an eatery into a lounge featuring "Live" Acoustic acts

performing Blues, Jazz, Zydeco, Rock, Country and more chefs have created an imaginative

New American Cuisine Menu with a New Orleans flair. From spicy Jambalaya to Flat Iron Steak

with Avocado & Pico de Gallo, to the best Crabcakes this side of Maryland, the cuisine is

extraordinary! Alongside Flatbreads, Toasty Grilled Panini and MASQ Mini Burgers on Sweet

Hawaiian Bread, the menu includes Artisanal Cheese Plates ideal for sharing and crisp, fresh

Salads.Daily Lunch and Dinner Specials offer large portions for affordable prices, and the daily

Happy Hour features Draft Beer and Cocktail Specials from 4-8pm, and all night Saturday. 

There is good quality here and friendly service. Masq, 306 East 49th Street, (Between First &

Second Avenues).

masq crabcakes

The Amazing Crabcakes Above

The cuisine is New American with a New Orleans flair and the theme is Mardi Gras.

It opened a few months ago and it is really unique.  It has charming small rooms filled

with antique furnishings,big comfortable easy chairs and plush sofas.  The dining area

has large, expansive tables.  The bar specializes in New Orleans drinks like a Mint Julip, and a

terrific Sazirac and Absinthe.  They also have a large wine list. On the menu are such favorites

as Jambalaya, Crab Cakes, Macaroni and Cheese, Bananas Foster and many more. Look for

promotions such as the current Mardi Gras Menu, featuring Mardi Gras Food Specials!

Etoufee, Muffaletta (A traditional style muffuletta sandwich consists of a sesame muffuletta

loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami,

mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the

provolone), Louisiana Crabcakes, Jambalaya and the chef’s rendition of Bananas Foster, here

tucked inside of fried dumplings and flamed in the kitchen.

There are also outstanding specials like a perfect wild salmon, cooked in Asian spices and

served on fresh salad greens with sweet tomatoes.

The draught beer selection is excellent, offering Stella and Blue Moon, with a slice of fresh

orange.

Masq is a fine addition to the neighborhood and will soon be offering takeout

through Seamless. Highly Recommended.

Click Here To Make a Reservation On Open Table

 

masq Flourless-Chocolate-Cake

Flourless Chocolate Cake Above

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

DESIGNERS: George Chaprastian

Nora Chaprastian

EXECUTIVE CHEF: Marc Getzelman

PASTRY CHEF: Marc Getzelman

BEVERAGE DIRECTOR: George Chaprastian

OWNERS: George Chaprastian

Nora Chaprastian

Marc Getzelman

OPENING DATE: March, 2013

SEATING CAPACITY: Bar: 15

Lounge: 20

Dining Room: 40

Private Party Room

(Red Room): 45

NUMBER OF ROOMS: 4

PARTY FACILITIES: Available upon request

(Bar, Lounge, Dining Room, Private Party Room,

and entire restaurant are available for customized

private parties and special events.)

BAR: Full-service sit-down New Orleans inspired bar

located in the front of the restaurant. The stylish

custom-made, horseshoe-shaped, white oak bar

features an impressive selection of global wines.

A variety of wines are available by the glass. In

addition, a premier choice of spirits, liquors, after-

dinner drinks, dessert wines, and New Orleans

inspired specialty cocktails such as Mint Julep

(Red Stag Bourbon and Muddled Mint Liqueur),

Sazerac (JP Wiser’s Rye Whiskey, Muddled Mint,

Sugar, Absinthe, & Bitters), Hurricane (Bacardi

Light Rum, Goslings Dark Rum, Passion Fruit, Orange

Juice, Fresh Lime Juice, & Grenadine), and French 75

(Hennessy Cognac, Fresh Lemon Juice & Sugar,

Topped with Champagne) are also available. The Lunch,

Dinner, and Late-Night Dinner Menus are available at the

bar. Above the bar on the ceiling are exposed-filament

light bulbs in a carousel-inspired design.

LOUNGE: New Orleans inspired Lounge. The stylish Lounge

is enhanced by a 12-foot high ceiling, vintage fabric-

upholstered chairs, antique oak and maple tables,

a vintage velvet sofa, Persian rugs, Mardi Gras masks,

and mood lighting.

DINING ROOM: New Orleans inspired. The stylish, sophisticated dining

room is enhanced by vintage custom-made tables and

chairs, an exotic New Orleans wall mural, wood floors,

hand-painted porcelain masks, and mood lighting

to create a private home in New Orleans.

PRIVATE PARTY ROOM: A New Orleans inspired Private Party Room (Red Room),

(RED ROOM) located in the back of the restaurant and separated from

the Dining Room by a red velvet curtain, features vintage red

fabric-upholstered chairs, red velvet divans, antique mirrors,

custom-made oak and maple chairs, Mardi Gras masks,

beaded curtains, Persian rugs, vintage sconces, wood-paneled walls, a burgundy-colored ceiling, frosted windows, and mood

lighting to create a romantic setting for customized private parties and special events. It seats 45.


Sample Dinner Menu

MASQ
PO’ BOYS
Served on a Baguette or Sweet Hawaiian Rolls
CATFISH 16
Cajun Fried Catfish w/ Lettuce, Tomato & Spicy
Remoulade
CHICKEN PARMESAN 15
Breaded w/ Tomato Sauce & Fresh Mozzarella
SHRIMP 16
Cajun Fried Shrimp w/ Lettuce, Tomato & Spicy
Remoulade
SPICY MEATBALL 15
Beef & Sausage Meatballs, Tomato Sauce & Fresh
Mozzarella
SHARED PLATES
HUMMUS 12
Served w/Warm Pita & Shepards Salad
MASQ TASTER 26
Shrimp Quesadillas, Chicken Strips, Mac ‘n Cheese
Croquettes, Asiago Cheese Wedges, & Cajun
Dumplings
CURED MEAT & CHEESE PLATE 25
CHEESE ONLY 20
Moliterno, MonteAlva, Grayson, & Kaltbach Cheese
w/ Sopressata, Chorizo Picante, Hot Sopressata,
Prosciutto de Parma, Marinated Olives, Fig Jam,
Toasted Baguettes & Quince Paste
SPINACH QUESADILLA 14
Shitake Mushroom, Vermont Cheddar & Truffle Oil
Served w/ Guacamole, Pico de Gallo & Sour Cream
SHRIMP QUESADILLA 16
Monterey Jack & Tomato, Served w/ Guacamole,
Pico de Gallo & Sour Cream
FLATBREADS
FRESH MOZZARELLA 12
Tomato & Basil Coulis
GRILLED VEGETABLE 14
Goat Cheese & Fresh Herbs
PROSCIUTTO FIG 15
Goat Cheese & Arugula w/ Shaved Pecorino
Romano
GRILLED PANINI
Served on Rosemary Focaccia w/ Chips or Salad
PORTOBELLO MUSHROOM 15
Roasted Peppers, Fresh Mozzarella & Balsamic
Vinaigrette
GRILLED CHICKEN 15
Fresh Mozzarella, Bacon, Guacamole & Tomato
PROSCIUTTO 16
Fig Jam, Chevre Cheese & Green Apple
ACCOMPANIMENTS
Coleslaw 5
Roasted Potatoes 4
Sautéed Spinach or Asparagus 5
Tom’s Side Salad 5
Edamame w/ Sea Salt 7
Sweet Potato or Cajun Chips 6
APPETIZERS
FRESH MOZZARELLA, TOMATO & BASIL 13
Served w/ Balsamic Glaze
CAJUN DUMPLINGS 11
Sausage, Goat Cheese & Shallots Served w/ Honey
Garlic Soy Sauce
ASIAGO CHEESE WEDGES 12
Lightly Breaded w/ Tomato Basil Coulis
JUMBO SHRIMP COCKTAIL 16
Served w/ Horseradish Cocktail Sauce
MAC ‘N CHEESE CROQUETTES 8
Jalapenos, Bacon, Cheddar, Wrapped in Panko Bread
Crumbs Served w/ Spicy Remoulade
FRIED PICKLES 8
Beer Battered & Fried to Perfection, Served w/ Tangy
Ranch Dressing
SALADS
MASQ SALAD 12
Baby Greens, Julienne Carrots, Cucumbers, Chickpeas,
Feta Cheese w/ Balsamic Vinaigrette
ICEBERG WEDGE 13
Bacon, Tomato, w/ Chunky Aged Blue Cheese
SESAME CHICKEN 15
Napa Cabbage, Spinach, Crispy Wontons & Miso-Ginger
w/ Vinaigrette
BEET & WARM GOAT CHEESE 15
Organic Greens, Candied Walnuts, Green Apple w/
Raspberry Vinaigrette
Add Chicken 6, Shrimp 8, Steak 8
ENTREES
SURF & TURF 25
Flat Iron Steak paired w/ Crabmeat Stuffed Shrimp
Served w/ Vegetable & Potato
MARYLAND CRABCAKES 19
Seasoned Lump Crabmeat, Lightly Breaded Served w/
Vegetable & Potato
JAMBALAYA 17
Cajun Spiced Chicken, Andouille Sausage, Shrimp &
Rice Topped w/ Goat Cheese
ROASTED GARLIC SHRIMP 17
Served w/ Arugula Salad on Toasted French Baguettes
FLAT IRON STEAK 20
Served w/ Avocado, Pico de Gallo & Potatoes
MASQ MINI BURGERS 14
Served on Sweet Hawaiian Bread w/ Vermont Cheddar
or Blue Cheese
MASQ MARYLAND SLIDERS 16
Maryland Crabcakes on Sweet Hawaiian Bread served
w/ Spicy Remoulade Sauce
18% gratuity added for parties of 6 or more. Private
Parties available, please inquire within. Thank You!


Filed under: Music, New Orleans, Restaurants Tagged: Music, New Orleans, New York, Restaurant

Oak Knoll 2011 Unoaked Chardonnay

image

VINEYARD:
100% Dion Vineyard
Dijon 76 clone
GROWING SEASON:
2011 growing season was one of the
wettest in Oregon wine history. Many
winemakers shot the gun early out
of nervousness that the rain may keep
coming. Jeff took the risk to let the
grapes hang a bit longer, he knew the
brix of sugar would not rise in the cold
temperature but had hopes that with
more hang time that flavors would
develop. His risk paid off, in early
November there was about a week of
dry weather and we hit the crush pad
full steam ahead. Flavors developed
nicely, we were even impressed with
the results after such a cool weather
year.
FERMENTATION:
Fermented in stainless steel tanks
and stainless steel barrels.
MALO-LACTIC:
No
RESIDUAL SUGAR:
.87
TOTAL ACIDITY:
.81 g/100M
PH:
3.39
ALCOHOL %:
13% by volume
PRODUCTION:
1,623 cases
Oak Knoll Winery is one of
Oregon’s oldest wineries,
producing fine wines since 1970.
www.oakknollwinery.com

TASTING NOTES:
Citrus aromas upfront with added notes of gooseberry and lemon zest.
Star fruit and pineapple at the close of the nose. Grapefruit opens in the
mouth with tropical notes mid-palate of passion fruit and more pineapple.
Nectarines and a touch of basil in the finish. Great with seafood, nuts a, goat cheese.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


Filed under: Wine Tagged: California, Wine

Artezin Petite Sirah Is A Winner

image

Once used primarily as a blending grape to provide color
and structure, Petite Sirah has proven it can stand on its own,
yielding complex, intense and ageworthy wines. Mendocino
County, with its warmer Mediterranean climate, is an ideal location
for this varietal. Warm days allow the fruit to ripen fully, producing
powerful, richly flavored wines. This Petite Sirah comes from several
vineyards in eastern Ukiah Valley, near Lake Mendocino.

The color is dark red, almost black, with violet hues. Bright aromas
with dark and brooding fruit of blackberries, dry forest and exotic
spices with nuances of leather and tar. Flavors of black cherry,
cassis, nutmeg and allspice with a mouthfeel that is highly textured,
like velvet, and a very slight grip that is beneficial for aging. This
reflects the mature tannin profile gained by extra “hang time” on
the vine, a hallmark of “new era” Petite Sirahs. This wine pairs with
hearty fare such as grilled meats, osso bucco, venison and red pasta
sauces. It also goes well with blue cheeses like Stilton and Gorgonzola
and other strong cheeses. For fun, try it with chocolate truffles or a variety of nuts.

artezin wines | 4411 redwood rd | napa, ca 94558 | phone 707.255.1144 | fax 707.253.1682 |
Click Here to Visit The Website

MENDOCINO
Appellation: Mendocino
Blend: 97% Petite Sirah, 3% Zinfandel
TA: 0.64 gms/100ml
Harvest Dates: October 21-22, 2010
Alcohol: 14.3%
Bottling Date: March 7, 2012
Aging: 100% French Oak, once
used
pH: 3.67
2010
Mendocino
Mendocino’s Mediterranean climate is notable
for warmer days, which provide optimal ripening
conditions, producing powerful, richly flavored
wines, while cool evenings help Petite Sirah retain
balanced acidity and good structure.
MENDOCINO

Really lovely and elegant with a subtle finish and good nose. Can be found for around $25, depending on where you live and shop.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


Filed under: Calafornia, petite sirah, Wine Tagged: California.wine. petite sirah, Wine

Dopo East Ristorante Italiano Introduces Executive Chef Patrizio D’Andrea & Some Remarkable Food

Dopo East-13

Dopo East is located at 345 East 62nd Street, (Betw. 1st & 2nd Aves.) Click Here For Website & To Reserve, 646-484-6548, and is open for dinner Tues-Thurs from 5-10pm, Fri-Sat from 5-11pm, closed Sun and Mon.

From the creators of the popular theater district Trattoria Dopo Teatro comes a modern Italian restaurant created and designed to suit its home—a gracious, contemporary townhouse on the Upper East Side—with a creative new Italian menu from the young and talented Executive Chef Patrizio D’Andrea.

Owner Emilio Barletta, an architect and restaurateur, also known for Zanzibar and Cascina, and partner Pino Manica, together with Director of Operations Gianni Onofri head the rest of the team at this elegant and intimate space. For the dining room, they have selected soothing, warm neutrals with detailed crown moldings and crystal Venetian sconce. Through a partnership with gallery Artioli Findlay (www.artiolifindlay.com/events), the walls are adorned with carefully curated paintings and lithographs.There is a cunning bar in the front room and guests will also be delighted by the outdoor space, enclosed and heated in winter, an open garden in warm weather; as well as live piano music and a private dining room downstairs.

Dopo-East-fish

Chef Patrizio D’Andrea, in turn, designed the menu to reflect the space and the owners’ vision. He traces his passion for cooking first to his mother’s farm kitchen in Italy. The family business was agro-tourism, catering to guests who were fed direct from the land; chickens, pigs, produce, all sourced just steps away. But he formalized his training with a degree from the highly respected Aurelio Saffi Culinary School, Firenze Italy, graduating with honors. After a stint as Chef de Partie at Excelsior in his hometown, D’Andrea spent a year each cooking in Spain and Switzerland, before signing on with Cipriani’s, a tour of duty that took him from Harry’s Bar in Venice as chef de cuisine, to Hong Kong, and then to New York to Cipriani’s Rainbow Room and Cipriani Downtown. Now at Dopo East, he combines the best of his experiences, creating a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables (frequently baby vegetables because they are more tender and have more flavor), hormone-free meats, and fresh seafood.

The difference is apparent on the plate from the first course, not only because everything is fresh and light, but also because of the way the food is presented. His caprese is prepared with peeled, organic tomatoes, basil sprouts, with fresh Buffalo mozzarella, that is kept warm to bring out the complex flavors and then re-shaped; piovra all griglia is an artistic presentation of tender grilled octopus, baby artichokes, cherry tomatoes, new potatoes, and a lemon-garlic emulsion. A beautiful selection of farm vegetables with roasted garlic and an infusion of basil and olive oil, verdure alla griglia, is always a bit different everyday, as is the chef’s crudo del giorno, inspired by the season and the market. We adored impeccable raw and thinly sliced scallops, kissed by extra virgin olive oil and garnished with pomegranates and fresh beet sprouts. Truly a standout. Grilled octopus, baby artichokes, cherry tomatoes, new potatoes, in a lemon garlic vinaigrette is also delectable.

Dopo East-38

Primi include house made fresh pastas, whole wheat and gluten-free options, and a daily risotto. It’s hard to choose among them, but some favorites include an unusual gnocchi al sugo di agnello, homemade ricotta gnocchi with baby lamb ragout, is the best I’ve ever tasted and the kitchen turns out a terrific version of tagliatelle paglia e fieno, with spinach and egg hand-mixed into the dough by the chef), and served with a black trumpet and chanterelle mushroom ragout that tastes rich, yet feels light; and the very simple, yet elegant spaghetti alla Checca, with fresh tomatoes, roasted garlic, basil and shaved Parmigiano. Best of all, a special of thin housemade noodles, sauced in an intense truffle reduction and served with a raw egg that the waiter whisks in at the table. The memory still makes my mouth water. It should become the house signature.

Dopo-East-meat

For the secondi, there’s poletto al forno, roasted Cornish hen with black mission figs, colorful bell peppers and Port wine reduction is sweet, savory and inventive, and gamberoni alla primavera, jumbo head-on grilled shrimp, infused with the surprising flavor of smoked butter and served with perfectly diced vegetables. Both are delectable. Meat lovers will adore 28 days dry aged rib-eye steak, green scallion puree, porcini mushrooms, rosemary potatoes, aged balsamic vinegar and a special of rack of lamb that is first class in every way.

Dopo-East-pasta jpg

Like the rest of the menu, dolci are light, fresh and hard to stop eating. Tiramisu is shot through with dark chocolate powder, just the right amount of bitter to offset the sweet and semifreddo contrasts the semi-frozen cream with the crunch of almonds.

Dopo-East-dessert

Wine, of course, is a very important part of the dining experience at Dopo East. Under the direction of Gianni Onofri, the list is expected to grow to a selection of 600 bottles, predominantly Italian, but with a strong selection of wines from around the world. By the glass, Dopo East offers 6 whites including Prosecco Abati Regali and Domodimonti Deja V Passerina and 9 reds including a Super Tuscan Integolo and Cicarello’s Nero D’Avola. Stay tuned for more information about a wine bar to come and special wine dinners.There is also a full bar and excellent cocktails. We enjoyed 2 excellent wines by the glass: Kuddia Gialla – Sicily 201: Zibibbo or Muscat d’Alexandria takes on a unique persona in this Sicilian wine. Fermented in barrels and casks and aged longer than most young whites. I loved the delightful spritz. Also an intriguing, Saola Intelogo 2011, was rather like a baby Supper Tuscan. Deep and complex.Both fine values and served in lovely glasses.

A welcome addition to the neighborhood, Dopo East  brings fine dining, fun and great food to the upper east side, coupled with attentive service and elegant atmosphere and is a worthy destination. Let’s hope Chef D’Andrea gains the audience he truly deserves. This could become one of the best Italian restaurants on the east side.

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

 

Dinner Menu, Prices & Content Subject To Change

Le Insalate

CAPRESE 14

Buffalo mozzarella, organic tomatoes,
basil sprouts, balsamic

CRUDAIOLA 12

Variety of daily market tomatoes,
celery, Vidalia onions

TARTARE DI RAPE 12

Yellow and red diced beets, orange segments,
ginger sour cream dressing, baby arugula

INSALATA DI CRESCIONE 14

Watercress, hearts of palm, Belgian endive,
avocado, roasted pine nuts, citrus dressing

Gli Antipasti

PIOVRA ALLA GRIGLIA 18

Grilled octopus, baby artichokes, cherry
tomatoes, new potatoes, lemon garlic vinaigrette

TOMINO AI FERRI 19

Grilled Tomico cheese, rustic bread crumbs,
honey caviar

CARPACCIO DI BOSCO 18

Portobello carpaccio, wild arugula,
mozzarella, balsamic

BRODETTO DI PESCE 19

Authentic Italian fish stew with fresh daily
selection of shellfish and fish with spicy tomato
broth, toasted rustic bread

VERDURE ALLA GRIGLIA 17

Selection of farm vegetables, grilled, roasted garlic

CRUDO DEL GIORNO M/P

Chef inspired seasonal preparation of daily seafood

ZUPPA DEL GIORNO M/P

Seasonal soup of the day

I Primi Piatti

GNOCCHI AL SUGO DI AGNELLO 21

Home made ricotta gnocchi, baby lamb ragout,
chocolate mint

TAGLIATELLE PAGLIA E FIENO 22

Spinach and egg noodles with wild mushroom ragout

LINGUINE DEL MOZZO 21

Linguine with Portuguese octopus, jumbo shrimp,
artichoke hearts, cherry tomatoes

RAVIOLI DI MAIS 24

Sheep milk ricotta cheese and corn ravioli,
black truffle sauce

PACCHERI AL TONNO PINNA GIALLA 23

Large artisanal tube pasta, yellow fin tuna,
saffron, green asparagus, bread crumbs

RIGATONI INTEGRALI 19

Whole wheat rigatoni, roasted eggplant, cherry
tomatoes, fresh ricotta, basil

SPAGHETTI ALLA CHECCA 18

Thin spaghetti with tomato filet, roasted garlic,
basic, Parmigiano

FARFALLE DOPO EAST 20

Gluten-free bow tie shape, red beet ragout,
sweet Gorgonzola, arugula sprouts

RISOTTO DEL GIORNO M/P

Carnaroli risotto of the day

I Second Piatti

FILETTO DI AGNELLO ALLA GRIGLIA 33

Grilled lamb tenderloin, Chanterelle mushrooms, artichoke hearts, new potatoes, horseradish yogurt

POLLETTO AL FORNO 27

Roasted cornish-hen, black mission figs, sautéed sweet rainbow bell peppers, Porto wine reduction

BISTECCA ALLA GRIGLIA 30

28 days dry aged rib-eye steak, green scallion puree, porcini mushrooms, rosemary potatoes, aged balsamic vinegar

GAMBERONI ALLA PRIMAVERA 34

Grilled Maya shrimp, sautéed daily vegetables, smoked butter

BRANZINO IN PADELLA 29

Pan-seared sea bass filet, green asparagus, fresh corn, turnips, almonds gremolada

PESCE DEL GIORNO M/P

Fresh catch of the day

I Contorni

VERDURE ALLA GRIGLIA 10

Selection of farm vegetables, grilled, roasted garlic

PATATE AL FORNO 8

Roasted new potatoes, rosemary

CARCIOFI AL SALTO 9

Sautéed artichokes, preserved lemon

PEPERONI IN PADELLA 9

Sautéed sweet bell peppers, smoked butter


Filed under: Italian, Restaurants Tagged: Italian, Restaurant

2013 Rosé of Pinot Noir From River Road Is A Holiday Delight

rIVER rOAD-2013_Rose-Of-Pinot-NoirThe 2013 Rosé of Pinot Noir is a
Nouveau-style wine produced from
hand-selected Pinot Noir grapes.
We harvested the Pinot from our lovely
Russian River Valley vineyards, when
the flavors of the berries were juicy
and ripe. The grapes were then gently
pressed during the winemaking process.
The free-run juice from this method has
created the hallmark characteristics for
our Rosé of Pinot Noir.

TASTING NOTES:
Beautiful bouquet of raspberry and
cantaloupe with a hint of peppermint
and trailing aromas of honeysuckle.
Palate follows bouquet with more ripe
raspberry flavors upfront, a touch of
rosehips mid-palate and a long finish
of blood orange and strawberry jam.
Delicate and easy to enjoy with vibrant
fruit flavors.

FOOD PAIRINGS:
This wine will pair perfectly with
Grilled Eggplant, Chicken Tetrazzini,
or Vegetarian Taro Egg Rolls.

APPELLATION DETAILS
Russian River Valley
PRIMARY FERMENTATION
DETAILS
HARVEST DATES
September 5th – 19th, 2013
TYPE/SIZE OF
FERMENTATION VESSEL
Stainless Steel Tanks
FINISHED WINE DETAILS
ALCOHOL 13.2% PH 3.43
TITRATABLE ACIDITY 5.1g/L
BOTTLING DATE Nov. 20, 2013
PRODUCTION 212 cases
SUGGESTED RETAIL $14.99
RESERVE ROSÉ
OF PINOT NOIR RUSSIAN
RIVER VALLEY
http://www.riverroadvineyards.com

The  2013 Rosé of Pinot Noir is a
Nouveau-style wine produced from
hand-selected Pinot Noir grapes.
We harvested the Pinot from our lovely
Russian River Valley vineyards, when
the flavors of the berries were juicy
and ripe. The grapes were then gently
pressed during the winemaking process.
The free-run juice from this method has
created the hallmark characteristics for
our Rosé of Pinot Noir.

TASTING NOTES:
Beautiful bouquet of raspberry and
cantaloupe with a hint of peppermint
and trailing aromas of honeysuckle.
Palate follows bouquet with more ripe
raspberry flavors upfront, a touch of
rosehips mid-palate and a long finish
of blood orange and strawberry jam.
Delicate and easy to enjoy with vibrant
fruit flavors.

FOOD PAIRINGS:
This wine will pair perfectly with
Grilled Eggplant, Chicken Tetrazzini,
or Vegetarian Taro Egg Rolls.

APPELLATION DETAILS
Russian River Valley
PRIMARY FERMENTATION
DETAILS
HARVEST DATES
September 5th – 19th, 2013
TYPE/SIZE OF
FERMENTATION VESSEL
Stainless Steel Tanks
FINISHED WINE DETAILS
ALCOHOL 13.2% PH 3.43
TITRATABLE ACIDITY 5.1g/L
BOTTLING DATE Nov. 20, 2013
PRODUCTION 212 cases

SUGGESTED RETAIL $14.99
RESERVE ROSÉ
OF PINOT NOIR RUSSIAN
RIVER VALLEY
Click Here To Visit Website

Wine On Line Rating A Major.

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure


Filed under: Calafornia, pinot noir, rose, Wine Tagged: California.wine. petite sirah, rose

From Michaels of Brooklyn’s Kitchen to Your Kitchen

MOB Home Style GravyAuthentic Italian Sauces You Won’t Believe Come from a Jar, Now Available in Stores Nationwide

It’s not so unusual for a landmark Italian restaurant to bottle their famous sauce and sell it to the public. But what sets Michaels of Brooklyn apart is that they cook their sauce entirely on premises in their Sheepshead Bay restaurant—from scratch, using only fresh ingredients that are prepped, sautéed, and blended by hand every day in the restaurant kitchen, with no additives or preservatives of any kind.

Michaels of Brooklyn traditional Italian tomato sauces taste like homemade because they use the same ingredients a talented home cook would use. It’s very simple—imported tomatoes from Italy, fresh herbs and spices, garlic or onion, and olive oil—but the result is an extraordinary range of fresh, delicious sauces in six distinctive flavorsMarinara, Tomato Basil, Filetto di Pomodoro, Puttanesca, Arrabbiata, and the newest flavor, Home Style Gravy.

The family-owned restaurant had modest beginnings almost 50 years ago. Michaels first opened in 1964 as a small pizzeria (just a pizza oven and four tables). The patriarch of the family and the namesake of the restaurant—Michael Cacace—was a fisherman from Puglia. He first learned his new trade aboard a cruise ship and honed his skills by working in restaurants in New York City and Brooklyn. He gradually grew the business from a small pizzeria to a Neapolitan restaurant, then took over more and more space, until Michaels evolved into the significant fine dining Southern Italian restaurant and bakery it is today. The senior Cacace left the restaurant in the very capable hands of his sons, John, who oversees the kitchen and is the chef and Fred, who manages the front of the house and day-to-day operation along with his son Michael, who heads up the wholesale business.

In recent years, the pasta and other sauces that were served in the restaurant were very popular, so popular that patrons asked to take it home with them. At first, they would send regular customers home with a small batch. But the desire for these delectable sauces kept growing. As the demand grew, John suggested it was time to jar it in shelf-stable containers and make it available for wholesale purchase.

The sauce you can buy today in gourmet markets and groceries across the U.S. follows the same recipes that Michael followed—recipes that have been in the family for generations. They soon discovered that the only way they could maintain this quality, style and flavor, was to continue to make it on site, using their own restaurant kitchen.

Downstairs in the restaurant, a dedicated staff cooks the tomato sauce each day. They begin by loading 80-gallon kettles—just like a giant pot—with imported Italian plum tomatoes. The production manager makes the spice mix each day to ensure consistency of flavor. Other ingredients (depending on the variety—garlic, onions, basil, oregano, spices, olives, etc.) are brought from the kitchen and added to the pot. Then it is cooked to 215 degrees F, a temperature that guarantees that the sauce, because of the high natural acidity of tomatoes, is preserved and safe to keep on the shelf unopened for years. Though they add no preservatives, Michaels of Brooklyn sauces will keep indefinitely when sealed, and is approved and certified by Cornell University. However, because of the freshness of the ingredients—it must be refrigerated once opened.

The difference is clear from the moment you open a jar—from the aroma of the fresh herbs, to the large chunks of garlic, to the whole capers and meaty slices of olives in the Puttanesca, to the tender leafs of green basil, contributing to the very distinctive differences in their range of traditional sauces. With just a few simple ingredients and subtle variations, they are suitable for a wide range of dishes, delicious straight out of the jar, for dipping bread, as pasta sauces, served with poultry, fish or seafood, Italian sausage, braciole or chicken cacciatore.

The classic Marinara, made with just garlic, olive oil, tomato, basil and oregano is the perfect sauce for spaghetti, but is also excellent simmered with seafood, or as the basic sauce in your lasagna or parmigiana recipes. In the fresh Tomato and Basil, the simplicity of fresh tomatoes shines through, enlightened by lots of fresh basil, for a light sweet flavor that is ideal with any pasta, even straight out of the jar, or you can add in sautéed eggplant or zucchini. Filetto di Pomodoro combines prosciutto and onions, fresh basil, olive oil and spices—and is especially nice over penne with lots of freshly grated imported age pecorino. Puttanesca is a heady combination, chock full of hand cut green and black olives, anchovies, capers, parsley, basil, spices, that adds passion to any type of pasta. Or try simmered with boneless chicken breasts, served over rice. Arrabbiata is for those who like it hot! Cooked with hot peppers, fresh basil, olive oil, parsley, and spices, it adds zest to pasta and seafood. Home Style Gravy, the most recent sauce to be placed in a jar, has a thicker base, made from ground tomatoes instead of crushed, and sweet caramelized onions instead of roasted garlic, it’s main reason for being is to be served with the braised meats of Sunday Gravy. However, there’s no meat in this sauce, so vegetarians will be pleased by the rich, hearty flavor, too.

Michaels of Brooklyn sauces are distributed nationally and are available in all major stores. It can be found at most supermarkets and grocery stores, as well as specialty gourmet stores such as Gourmet Garage, Whole Foods, Fairway, Eli’s and Grace’s. The sauce is sold in economical 32 oz. jars that are 33% larger than most brands (and generously feed a family of four). These products can also be purchased directly online at http://www.michaelsofbrooklyn.com.

Michaels of Brooklyn retail products are manufactured at 2929 Avenue R, Brooklyn, New York, 11229, 718-998-7851. The sales offices are located at 1000 Route 34, Suite 401, Matawan, NJ 07747, 732.888.5525.

And for a quick and excellent substitute for tomato sauce in recipes, use Michaels. Delicious with chicken legs, green peppers garlic cloves, and onion. Just brown the chicken and onion, pour in the rest, cover and braise for 45 minutes. (We used Puttanesca).

Buy on Amazon

Buy On Their Website

The best purchased pasta sauces we have tested. Walman Report Rating: A Major

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure


Filed under: Food, Italian, product Tagged: Food, Italian, product

Kokum: A tribute to the Cuisine and Culture of Kerala

kokum-71

Kokum is located at 106 Lexington Avenue, 212-684-6842, www.kokumny.com.

Officially opening on October 9, 2013.  Kokum is open for lunch every day from 11:30 a.m. to 3:00 p.m., with Lunch Box specials available daily. Dinner Sun.-Thurs. 5 to 10 p.m., Fri & Sat. 5-10:30 p.m.


A South Indian Thrill Spices Up Curry Hill

Ask any well-seasoned New Yorker where to go for the best bite of any regional cuisine and she is likely to steer you away from any of the city’s popular “food districts.” For it would be a foodie offense of the highest order to venture to Chinatown, Indian Row or Little Italy for their respective fare (or, God forbid, a slice of NYC pizza!)  Despite having once been considered “safe bets” for visitors, locals have often regarded these areas as unsavory, offering diners sub-standard cuisine lacking in authenticity.

The one exception to the rule is the ever-evolving Curry Hill, due largely in part to the trendsetting palate revelations of restaurateur Shiva Natarajan (of Chote Nawab, Malai Marke, Dhaba, and Chola fame). Natarajan has repeatedly reinvented Indian cuisine with a simple yet effective formula: keep it authentic. And while it may seem to purists that tradition and creativity can be at odds when it comes to food preparation, he has consistently debunked this theory by combining unrelenting authenticity with enough inventive flair to excite the most sophisticated palate. His latest creation, Kokum, is a solid testament to that precision. Unlike the standard fare of dosas and daals found in many of the area’s other restaurants, Kokum is a tribute to the genuine, enchanting offerings of exclusively South Indian cuisine, with a menu unlike any other.

kokum Eggplant Chennai Curry

Credit Protech NYC All photos.  Eggplant Curry Above

Kokum (which is a souring agent native to South India, similar to Tamarind) is a tribute to the cuisine and culture of Kerala, a state in Southern India known for its lush vegetation, crustaceans, coconuts and exotic spices; all of which account for it’s coveted cuisine. The simple, casual yet stylish décor is modeled after the interior of the “Snake Boats” used in the boat races that are also popular in the region. A prominent spice exporter since as early as 3000 BCE, Kerala is also famous for its Ayurvedic practices, and so it would follow that an outstanding feature of the Kokum menu is a distinct attention to spice and flavor-combinations that manages to both soothe and excite, but not overwhelm, the palate.

For instance, the Veg Upma appetizer (steamed cream of wheat implanted with tender veggies) is almost a comfort food—until the exotic flavors kick in to excite. The Kumily Chicken, tender chunks of perfectly (but not overly) spiced chicken with green chilies and curry leaves, is a divine starter for those who may want to venture into the taste sensations gradually, while the Lamb Oolarthiyathu—succulent pieces of meat sautéed with coconut peppercorns and shallots—will satisfy even the most demanding spice aficionados. For a dose of the proprietary spice, try the Shrimp Kokum which is marinated and sautéed with shallots.

Kokum - Meen Pollichathu

The entrees feature a variety of mains from every category, from poultry dishes to seafood to the lamb and goat delicacies more traditional throughout the country.  The Kerala Chicken Stew is a creamy concoction of coconut, veggies, and whole masalas. The Meen Pollichathu (Above), flaky fragrant fish roasted in a plantain leaf and gorgeously presented, is almost a holistic experience—pleasurable to four of the five senses; or the absolutely trance-inducing Crab Ullarthu, cooked in coconut, garlic, and coriander, and whose texture satisfies almost as much as its flavor.  The Soft Shell Crab roast, cooked to medium-spicy perfection black pepper and shallots, is also sure to wow the taste buds.

There’s an extensive selection of vegetarian entrees on the menu, most of which are also vegan. Quite a few are prepared with healthy root vegetables, and some with veggies that are delightfully unexpected, such as the Jackfruit Thoran, which features the exotic and tender Jackfruit, stir-fried in coconut and has a consistency and flavor similar to chicken. The Avial Malabar is an eclectic mixed vegetable dish with yogurt, coconut, and curry leaves, and the Erissery is a delicious combination of red pumpkin and black-eyed beans with southern spices. Pair any of these a side of the several specialty rices (tamarind, coconut, and lemon infusions, among others) and you have a meal that would satisfy even a stout religious carnivore. 

Kokum - Dosa

One notable feature of the Kokum menu is the substantial dosa and Indian “street food” selection that includes a Dosa Stall (Above), Uttapam (Indian pancake) Stall, andMuniyandi Dosa Villas featuring the most addictive, gigantic dosas this side of the Ganges served with six dipping sauces ranging in flavors from sweet and spicy to tangy and thick.  The dosas come with a variety of fillings, like spiced potatoes and onions in the Masala Dosa or spicy Chettinad pepper chicken in the Pepper Chicken Dosa.  Or there’s the Onion Chili Uttapam, studded with onions and green chilies.

Just when you think the meal can’t get any more exciting, there’s an otherworldly cocktail list that truly takes Kokum’s fabulous flavor-combinations to level next. TheTadi Fling mixes light and dark rum with sweet vermouth, lime, and pineapple juices, and the Tropical Kerala is a surprisingly light concoction with gin, Saint Germain, lemon juice, triple sec, and mint. The Kokum, featuring its namesake along with cardamom-infused vodka, lime juice, honey, green tea, and a splash of tamarind water, should probably not be missed.  There is also an extensive beer and wine menu, with offerings by the bottle or by the glass and outstanding cocktails. Service is warm, efficient and helpful.

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

Sample Menu

LUNCH THALI
MONDAY – SUNDAY 11:30AM – 3PM
SOUTHERN VEG THALI 10
2 VEGETABLES, KOZHAMBHU, SAMBHAR, RASAM, APPALAM, PARATHA, RICE AND DESSERT
NON VEG THALI 12
CHICKEN, FISH, VEGETABLE, KOZHAMBU, SAMBHAR, RASAM, APPALAM, PARATHA, RICE AND DESSERT


STARTERS
PARUPPU 5
Lentil coconut soup
RASAM 5
Tamarind lentil soup
ALOO BONDA 6
Batter fried potato balls served with chutneys
ONION BHAJI 6
Onion fritters served with chutneys
MEDHU VADAI 6
Lentil donuts served with sambhar & chutneys
IDLI 6
Steamed rice cakes served with sambhar and chutneys
IDLI VADAI 6
Steamed rice cake and lentil donut
SAMBHAR VADAI 6
Lentil donuts in a light tamarind lentil soup
PARIPPU VADAI 6
Chana dal based fried vada
MASALA KADALA 7
Black chick peas tossed with coconut & curry leaves
THAIR VADAI (Cold) 7
Lentil donuts soaked in spiced yogurt
PONGAL 8
Rice cooked with black peppercorns, lentils & ghee
VEG UPMA 8
Steamed cream of wheat tossed with vegetables
KUMILY CHICKEN FRY spicy 10
Chicken sautéed with green chilis and curry leaves
LAMB OOLARTHIYATHU spicy 11
Lamb sautéed with coconut, peppercorns & shallots
KOCHI FISH FRY spicy 12
Pan fried fish in red masala
KOKUM KONJU VARUVAL 12
Shrimp marinated in kokum and sautéed with shallots
SHRIMP / CRAB
CHEMEEN THEEYAL 20
Shrimp curry with shallots & fried coconut
KONJU MAPPAS 20
Shrimp cooked with tomatoes,coconut & kokum
CRAB ULLARTHU (No Shell) 20
Crab cooked with coconut, garlic & coriander
SOFT SHELL CRAB ROAST (Med Spicy) 22
Kerala style crab roast with black pepper & shallots
VEGETABLES
(Most of our dishes are vegan)
MAMBAZHA CURRY (Has Dairy) 12
Sweet mango curry with coconut & yogurt
PARIPU CHEERA 12
Lentils sauteed with garden herbs
IDICHAKKA THORAN 12
Stir fried tender Jackfruit sauteed with coconut
CABBAGE VARUTHA CURRY 12
Cabbage sauteed with southern spices
KOVAKA PODI 13
Gherkins sautéed with lentil powder & fresh coriander
KERALA KOOTU 13
Mixed vegetables in a lentil gravy
ANNA OKRA FRY 13
Okra sauteed with lentils & garden herbs
KATRIKA CURRY 13
Eggplant sautéed with onions,tomatoes & coriander
KOCHI CAULIFLOWER Stir fried cauliflower
with mustard seeds & curry leaves
RED PUMPKIN THORAN Red Pumpkin
sautéed with jaggery,green chilies & mustard seeds
KEERAI MASIYAL 13
Spinach cooked with coconut & lentils
VATHA KULAMBU Spicy 13
Tamarind based gravy with vatana & okra
MORU PULISSERY (Has dairy) Buttermilk 13
cooked with coconut,white pumpkin & curry leaves
THEEYAL 13
Yam & green banana with fried coconut
ERISSERY 13
Red pumpkin & black eye beans with southern spices
AVIAL (Has yogurt) 13
Eclectic vegetables with coconut,yogurt & curry leaves
RICE ON THE SIDE
PLAIN WHITE RICE 3
Steamed white rice from Southern India
BISI BELA HOULIANA 8
Rice cooked with vegetables & lentils
TOMATO RICE 8
Rice cooked with lentils,tomatoes & curry leaves
COCONUT RICE 8
Rice cooked with appalam & coconut
TAMARIND RICE 8
Rice cooked with puli,peanuts & split chana dal
LEMON RICE 8
Rice tempered with mustard seeds,curry leaves & peanuts
THAIR SADAM 8
Yogurt rice cooked with dry red chilies
CHICKEN
VARUTHARACHA CHICKEN CURRY 15
A popular chicken curry with curry leaves
CHICKEN MASALA KULAMBU spicy 15
Chicken cooked in a tomato tangy gravy
CHICKEN PEPPER VARUVAL spicy 15
Chicken sauteed with peppercorns,fennel and shallots
KERALA CHICKEN STEW Chicken and 15
vegetables in a coconut stew with whole masalas
CHICKEN CHETTINAD spicy 15
Pepper chicken curry from the house of Chettiyars
CHICKEN GHEE ROAST 15
A Manglorean specialty simmered in clarified butter
LAMB /GOAT
LAMB KUNDAPUR 17
Coconut lamb curry with potatoes
LAMB MADRAS spicy 17
Lamb tossed with fresh coconut and dry red chilies
ATTIRACHI CHUVANNA ULLI MASALA 17
Lamb cooked with a shallots & carom seed powder
KOCHI GOAT CURRY 19
Curried goat on the bone tossed with curry leaves
CHETTIYAR’S LAMB CHOPS 22
Lamb chops cooked in a peppercorn infused masala
FISH
SALMON KARAKARA 19
Pan grilled fish with southern spices
MEEN MOILEE 19
Fish cooked in a turmeric infused coconut sauce with lemon
MEEN PEERA 19
Flaky fish tossed with coconut & garden herbs
MEEN POLLICHATHU 19
Fish roasted in a plantain leaf
KOCHI FISH FRY spicy 19
Pan fried fish in red masala
KOKUM KONJU VARUVAL 19
Shrimp marinated in kokum and sautéed with shallots
ALLEPY MEEN CURRY 19
Fish cooked with green raw mangoes
NADAN MEEN CURRY 19
Country style red fish curry with kokum
MALABAR BIRYANI
(Basmati rice cooked with whole masalas & garden herbs)
EGG BIRYANI 12
CHICKEN BIRYANI 13
LAMB BIRYANI 14
GOAT BIRIYANI 15
SHRIMP BIRYANI 16

BREADS
CHAPATI 3
Whole wheat bread cooked on open fire
KERALA PARATHA 4
Multi layered pan bread
SOUTHERN TROLLEY
ADD
Aloo masala 2
Chicken Stew 3
Lamb Keema 3
Avial 3
Fish Curry 5

VEGETABLE UTTAPPAM 9
Rice and lentil pancake with vegetables
DOSA 10
Rice crepe served with sambhar & chutney
APPAM 11
Fermented rice crepe with coconut
IDIAPPAM 11
Steamed rice string hoppers
PUTTU 11
Steamed rice flour with coconut & kadala on the side
ONION CHILI RAVA DOSA 11
Crisp Semolina and rice flour crepe topped with onions and chili
SIDES
KACHIAMORU 5
Spiced buttermilk with coconut
THAIR PACHADI 5
Refreshing yogurt with coconut,carrots and garden herbs
EGG ROAST 5
Spiced boiled eggs with onions and coriander
SAMBHAR 5
Yellow lentils cooked with shallots


Filed under: Curry Hill, Indian, Restaurants Tagged: Curry Hill, Indian, Restaurant

’21′ Reins as One of America’s Great Restaurant Classics

21-logo

21-onyc 720x300 entrance27

21 W. 52nd Street (Between 5th & 6th Avenues). (212) 582-7200. Website: http://www.21club.com Secret Wine Cellar for private dining parties only from 14 to 22 guests. Open For Lunch, Mon.-Fri. Dinner: Mon.-Sat. Closed Sunday. ’21′ Features One of the World’s Finest Selection of Wines (1,300 selections over 125 wines are priced under $60. ) There are many Wines-By-The-Glass and a Fine Selection of Half Bottles at a remarkably low mark up over full bottles. _________________________________________________________

A True New York Legend, ’21′ is Better Than Ever

21-entrance23

Once a glamorous speakeasy, today ’21′ is one of the most celebrated restaurants in New York City.

21-bar

The Coveted Bar Room (Above))

In addition to its fabled Bar Room, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar (which can be reserved for private parties). The world’s most glamorous saloon, is better than ever since Orient Express Hotels took it over and restored it to its past glory. The clientele is a mix of celebrities, tycoons, regulars and an attractive new young set.

The aforementioned "Bar Room," with its red-checkered-cloth-to-cloth tables, and whimsical toys on the ceiling is blessed with a warm greeting by ‘21’s Restaurant Manager, the amazing Christopher Smith, and some of the most professional service and best food in town.

21-chef

Executive Chef, John Greeley (Above)

While prices are not inexpensive (although no more than many less impressive restaurants around town), a $42 pre-fixe dinner ($37 pre-fixe lunch) qualifies as a bargain. An expanded wine list offers oodles of terrific selections for $60 and under. If you go a la carte, favored appetizers include a sparkling Chilled Seafood with  shrimp, oysters, clams, crab and an assortment of excellent sauces (or go for a selection of divinely  fresh oysters). Other choices include a chunky Ahi Tuna Tartare, pickled cucumbers, yuzu, ginger, miso dressing, taro chips or a succulent Sautéed Pork Belly, with sweet potato purée, pickled cabbage and cider reduction.

21 club dinner

All entrees are excellent.and carefully executed. The chef has a way with seafood, so whether you select a classic Dover Sole, grilled or sautéed to perfection, with perfect white asparagus and an elegant Champagne sauce, or Sautéed Arctic Char, with roasted potatoes, Bloomsdale spinach, crispy capers, in a light mustard sauce, you will be delighted.

For meat lovers the ‘21’ Burger on toasted Parker House bun, frisée, preserved tomatoes, sautéed onions, haricots verts and French fries; Chef Greeley’s Signature Mixed Grill, of wild boar chop, elk, Millbrook venison, rabbit sausage, with Brussels sprouts and huckleberry jus or the renown Speakeasy Steak Tartare with mixed greens,Champagne vinaigrette and rye toast are all superb.

One of the best dishes on the menu is also the value-oriented Roasted Organic Chicken with Tuscan spices, chanterelles and Tokyo turnips. Plump, moist and crispy, it is sheer perfection. Don’t mill the only interpretation of  the venerable Pommes Soufflées  that  ever made the grade in our book. A puff of air with a parchment exterior, they are absolute heaven.

21 club dessert

Desserts, by  are lush. I loved the the feathery Grand Marnier and Chocolate Soufflés, all Housemade Ice Creams, and  Apple Crumb Pie, with walnut streusel topping, vanilla ice cream and caramel sauce.

And the helpful and knowledgeable  sommelier 21-somillier Philip W. Pratt, who has has been aboard for years, can find you a glass of terrific Champagne or wine that will accommodate any budget. One Champagne we suggest, if available, is the surprisingly affordable Champagne Aubry Brut Rose Jouy-les-Reims Premier Cru: This grower-Champagne from brothers Pierre and Philippe Aubry is a clear peach color, with a frothy mousse that falls back fairly fast, leaving a persistent bubble stream. 60% Chardonnay, 25% Pinot Noir and 15% Assemblage Pinot Meunier. A fabulous find! The rest of the encyclopedic list is a joy and other discoveries abound.

The reception at “21” by Mark "Shaker" Naini (another fixture), is warm and welcoming and  “21”  remains one of America’s great restaurants that truly RATES its reputation as well as an A Major on the Walman Report.

 

Copyright 2013 By Punch In International. All Rights Reserved.

Disclosure

 

History, Menus

The incomparable Bar Room, with its ceiling of suspended toy airplanes, trucks, basketballs and the like is the ultimate club. Framed by walls filled with cartoons created by artists such as Peter Arno and Whitney Darrow, Jr., the first "toy" to don the ceiling of ’21′s famed Bar Room in the early 30s was a model of British Airways "Flying Boat".

Not to be outdone, Howard Hughes promptly donated one of his new TWA planes. Soon, the ceiling was awash with model planes from other airlines: American, Eastern, PanAm, United and South African. There are red leather banquettes, a huge wood bar, wood floors, bar chairs and walls covered in mahogany. A charming clubby waiting area, where cocktails can be enjoyed precedes this.

Executive Chef, John Greeley, completed an education in art and design. He then returned to New York City and began working at the ’21′ Club, and was quickly promoted to sous-chef. In 2002, he became opening sous-chef of the Upstairs at ’21′, and is currently chef. Mr.. Greeley’s style is direct and straightforward, blending elements from American, French and Italian cuisines, while avoiding the overworked fusion confusion. Orient Express is a collage of words that transcends the au currant buzz “branding.” It is a name synonymous with quality and “21” is a jewel in its crown.

DAZZLING DÉCOR

Wine cellar

Raids by police and federal tax officers during the Prohibition Era were persistent and frequent. This led many club owners to go to great lengths to hide their illegal liquor. Jack and Charlie did just that when they employed architect Frank Buchanan to design a complex system of camouflaged doors, invisible chutes, revolving bars and a secret wine cellar to hide and destroy the evidence.

Rather cleverly, the wine cellar was not actually part of the ’21′ building at all, but the basement of No. 19 next door. So when the authorities asked the bar staff if they had any liquor on the premises, they could honestly say no! In reality, it housed 2,000 cases of wine, including the private collections of Presidents Gerald Ford and Richard Nixon, Elizabeth Taylor, Sophia Loren, Mae West, Eva Gabor and Aristotle Onassis.

Today, it’s filled with some of the finest wines in the world, including Montrachet 1898, Petrus ’82, Romanee-Conti 1880 and Chateau Lafite-Rothschild—no wonder it’s widely considered to be one of the world’s most coveted private dining rooms.

The Toys

There are few more unique or tantalizing ceiling-scapes anywhere in the world. Every inch is occupied with a fabulous array of sporting and industrial memorabilia, all donated by patrons. There’s a model of a PT-109 torpedo boat from President John F. Kennedy, baseball bat from Willie Mays, a replica of Air Force One from President Clinton, tennis racquets from Chris Evert and John McEnroe—even a golf club from Jack Nicklaus.

The Jockeys

Standing guard on the balcony above the entrance to ’21′ is a group of ornamental jockeys, all donated by some of the best-known stables in American thoroughbred racing.

Sportsman, entrepreneur and long-time patron, Jay van Urk, presented ’21′ with its first jockey in the early 1930s and his quirky ‘present’ soon caught on with similar donations from the likes of the Vanderbilt, Mellon and Ogden Mills Phipps families.

Iron Gate

The wrought-iron gate outside ’21′ is as much a part of the fabric of this New York establishment as the secret wine cellar and the celebrity clientele.

The gate itself actually dates back to 1926 when Jack Kriendler and Charlie Berns moved their Club Fronton from 88 Washington Place to 42 West 49th Street. The new bar was called The Puncheon (and a host of other names to confuse federal tax men!). But no sooner had the doors opened than they received notice that the Rockefeller Center was going to be built on the site, so Jack and Charlie received $11,000 from the landowner to vacate.

On January 1, 1930, with the help of a few patrons, they unhinged the gate from the doorway of No. 42 and installed it three blocks north at 21 West 52nd Street. ’21′ was officially opened.

A La Carte Dinner Menu (See Website for Updates)

 

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À LA CARTE

Dinner menu served in the Bar Room

CAVIAR

American Hackleback Caviar  60/oz     

North Lights Caviar 90/oz     

Royal Sterling Caviar 125/oz

OYSTERS AND CLAMS

Blue Points ● Malpeque ● Saint Simon ● Watch Hill ● Kusshi ● Cherrystones ● Littlenecks  3.50 each

APPETIZERS

Chilled Senegalese Soup, grilled chicken, green apples, leeks, curry, cream  14

Green Oak Salad, roasted beets, fried goat cheese, toasted walnut dressing,

                     balsamic reduction  16

‘21’ Caesar Salad, romaine, aged Parmesan, garlic croutons    18

Ahi Tuna Tartare, pickled cucumbers, yuzu, ginger, miso dressing, taro chips 19

Beefsteak Tomatoes, layered with smoked bacon, blue cheese, green leaf
                     lettuce, croutons, aged sherry dressing    19

Grilled Portobellos, artichokes, roasted beets, bacon vinaigrette  18

Chilled Poached Shrimp, artichoke barigoule, romano beans, basil,  

                     pickled tomato vinaigrette   21

Clayton’s Jumbo Lump Crabmeat, Bibb lettuce, marinated tomatoes and
                     peppers  28

Cornmeal-Crusted Crab Cake, wax beans, dill butter, chili oil, micro greens   24

Chilled Maine Lobster, avocado, hearts of palm, long beans, gem lettuce,

                     peanut dressing  24

Pan-Roasted Oysters, cauliflower, baby leeks, pancetta, horseradish cream  20

Sautéed Pork Belly, sweet potato purée, pickled cabbage, cider reduction  19

MAIN COURSES

Vegetable Tasting, eggplant stuffed piquillo pepper, faro with wild mushrooms,

                     roasted carrots  34

Seared Sea Scallops, white bean and clam risotto, cauliflower,

                     grilled Meyer lemon  42

Sautéed Arctic Char, roasted potatoes, Bloomsdale spinach, crispy capers,

                     mustard sauce  38

Grilled Swordfish, Fava bean purée, caramelized Japanese eggplant,
                     lemon cucumbers 41

Dover Sole, grilled or sautéed, asparagus, lemon-brown butter sauce   65

Roasted Organic Chicken, Tuscan spices, chanterelles, Tokyo turnips  35

Chef Greeley’s Signature Mixed Grill, wild boar chop, elk, Millbrook venison,

                     rabbit sausage, Brussels sprouts, huckleberry jus  46

Creamy Chicken Hash, mornay sauce, Bloomsdale spinach, Gruyère crust,

                     toast or wild rice    37

‘21’ Burger, toasted Parker House bun, frisée, preserved tomatoes, sautéed 

                     onions, haricots verts, French fries    32

“Speakeasy” Steak Tartare, mesclun greens with Champagne vinaigrette,  

                     rye toast,prepared to your request    38

14 oz. 28 Day Dry-Aged, Corn-Fed Prime New York Sirloin, baby carrots,
                     fennel  65

10 oz. Center Cut Filet Mignon, hen-of-the-woods mushrooms, zucchini   52

SIDE ORDERS

Brussels Sprouts with Pancetta ● Crispy Onion Rings ● Creamed Spinach ● Sautéed Broccoli Rabe ● Roasted Fingerlings ● Grilled Heirloom Peppers ● Potato Purée ● French Fries  10

Fricassée of Wild Mushrooms ● Pommes Soufflées  15

DESSERTS

Chocolate Hazelnut Mousse Cake, orange reduction

Frangipane Tartlet, seasonal fruit, crumble 

New York Cheesecake, maple poached pear and figs, cinnamon whipped cream

Vanilla Ice Cream Profiteroles, dark chocolate sauce

Apple Crumb Pie, walnut streusel topping, vanilla ice cream, caramel sauce

Valencia Rice Pudding, golden raisins, apricots, whipped cream

Classic Crème Brûlée, ginger tuile 

Selection of Sorbets and Ice Creams

10.50

Grand Marnier Soufflé,  crème chantilly, medley of berries

Valrhona Chocolate Soufflé,  raspberry coulis, vanilla ice cream 

13.50

Selection of Artisanal Cheeses

3 for 16

5 for 22

Executive Chef John Greeley

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PRE-THEATRE DINNER

Available Monday – Saturday in the Bar Room or Upstairs at ’21′

APPETIZERS

Heirloom Tomato and Watermelon Gazpacho

vegetable tortellini, rock shrimp

Grilled Shrimp

pickled nectarine and baby pepper ‘chutney, cucumber salad, pea greens

Chopped Summer Salad

Gem lettuce, Crenshaw melon, shaved country ham, pickled ramp vinaigrette

MAIN COURSES

Grilled Pork Tenderloin

butter beans, green beans, herbed fingerling potatoes, honey-peach gastrique

Sesame Crusted Salmon

kale, edamame, cucumber, miso dressing

Roasted Organic Chicken Breast

Roma and wax bean salad, grilled corn, roasted peppers, toasted pine nut dressing

DESSERTS

Vanilla Bean Crème Brûlée 

ginger tuile, mixed berries

Devil’s Food Crunch Cake

chocolate pearls, raspberry purée

Strawberry Rhubarb Tart

crumble, vanilla ice cream

$42 per person
Beverages, tax and gratuity not included.

Menu subject to change.

Reservations seated by 6:30pm

Executive Chef John Greeley

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PRIX FIXE LUNCH

Available Tuesday – Friday in the Bar Room

APPETIZERS

Heirloom Tomato and Watermelon Gazpacho

eggplant ratatouille

Grilled Shrimp

pickled nectarine and baby pepper ‘chutney, cucumber salad, pea greens

Chopped Summer Salad

Gem lettuce, Crenshaw melon, shaved country ham, pickled ramp vinaigrette


MAIN COURSES

Grilled Pork Tenderloin

butter beans, green beans, herbed fingerling potatoes, honey-peach gastrique

Sesame Crusted Salmon

kale, edamame, cucumber, miso dressing

Roasted Organic Chicken Breast

Roma and wax bean salad, grilled corn, roasted peppers, toasted pine nut dressing


DESSERTS

Vanilla Bean Crème Brûlée

ginger tuile, mixed berries

Devil’s Food Crunch Cake

chocolate pearls, raspberry purée

Strawberry Rhubarb Tart

crumble, vanilla ice cream

$37 per person

Beverages, tax and gratuity not included. 

Menu subject to change.

Executive Chef John Greeley


Of 1,300 selections over 125 wines are priced under $60.

For 80 years, ’21′ has been committed to providing guests with the world’s finest wines and spirits. The  Grand Award winning wine list consists of nearly 1,300 selections and represents more than 30 viticultural regions spread over 15 countries from around the globe.

New to wine or looking to stay within a specific budget? With 21 wines by glass and over 125 bottles under $60, there is something for everyone. In addition, an “Opportunities” section showcases a selection of fine wines that we have in excess stock available at unmatched prices. Incredible values can be found!

The ’21′ Club features 10 unique rooms throughout the 4 floors of this iconic New York property. Standout rooms include the historical Prohibition-era wine cellar and the true heart of ’21′, the legendary Bar Room.

The past few years have certainly been busy for the 84-year old ’21′ Club.   In Fall 2011 Bar ’21’ was unveiled, welcoming a bar and lounge on the ground floor serving approachable yet refined bar food by Executive Chef John Greeley. Bar ’21′ features a 10-seat bar that opens up unto the current lounge area, blending an already popular watering hole with a more approachable vibe, inviting in the new generation of ’21′ customers. 
Then last Fall 2012 the iconic destination put in a $1.7 million renovation on two of their private dining spaces, elevating the existing Puncheon Room and debuting the new Gallery. When joined these rooms can seat up to 250 people and host a standing reception of 400.  They are highly in demand for weddings, anniversary parties, corporate affairs and the like.

Perfectly positioned in midtown Manhattan, ’21′ is in the center of it all, this iconic Orient-Express property offers superb American cuisine, a Grand Award-winning wine list, and attentive service in a setting that is sophisticated yet fun.

Bar ’21′
Perfect for a light lunch or cocktails before dinner and pre-theatre, Bar ’21′ offers an array of lunch fare and gourmet snacks, artisanal beers on tap, signature cocktails, 21 wines by the glass, and a wide selection of single malt scotches, cognacs and ports.
Ideal for people watching and rubbing elbows with some of Gotham’s most famous faces, the lounge features a wood-burning fireplace, relaxed lighting, comfortable high-back wing chairs, plush couches and banquettes.
Bar ’21′ Hours:
Lunch
Tuesday – Friday: 12:00 P.M. to 4:00 P.M.
Bar Bites & Cocktails
Monday – Friday: 4:00 P.M. to close
Saturday: 5:00 P.M. to close
Dress code: Business casual. Jeans and sneakers are not permitted.

Bar Room
The heart of ’21′ is its legendary Bar Room. The watering hole of celebrities, captains of industry, world leaders and dignitaries of every order, the Bar Room is also renowned for its "toy" collection of colorful sports memorabilia and corporate logo items presented as gifts to the restaurant. Discover the favorite tables of some of our celebrity "regulars."
Under the culinary direction of Chef John Greeley, the Bar Room’s menu features both classic and contemporary American cuisine accented by quality regional ingredients. A la carte and prix fixe menus are served.
Service is attentive but discreet. A Grand Award winning wine list is available to complement any meal. The Bar Room may also be used for dine-arounds and large receptions in combination with the entire house to accommodate up to 800.
Lunch 
Tuesday – Friday: Noon to 2.30 pm
Dinner
Monday – Thursday: 5.30 pm to 10 pm
Friday & Saturday: 5.30 pm to 11 pm
Dress code: Jackets are necessary for gentlemen. Jeans and sneakers are not permitted. 

Upstairs at ’21′
Upstairs at ’21′ is an elegant 32-seat restaurant located one flight up from our world-famous Bar Room. This room is also available for private events. (Please call 212.582.1400 for private event pricing and details).
You’ll find inspired cuisine in an exquisite salon-like setting framed by vivid murals of four New York landmarks set in the mid-1930s.  Brooklyn-based artist Wynne Evans created the murals especially for Upstairs at ’21′.
This intimate room envelops diners in a warm glow as detailed, attentive service pairs with creative dishes and outstanding wine to create an enchanting and memorable evening to be savored for years to come.
Upstairs has been welcomed by critics and diners alike being voted Best New Restaurant in 2003 and acclaimed as one of the most romantic places to enjoy dinner in New York City.
Restaurant Hours:
Tuesday – Saturday: 5.30 pm to 10 pm
Dress code: Jackets are necessary for gentlemen. Jeans and sneakers are not permitted.


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