All posts by punchin

Montebello Shines With a Sophisticated Flare for a Business Lunch or a Date at Eight.

montebello int1

The Lovely Main Dining Room at Montebello (Above)

120 E. 56th Street, Bet. Park & Lexington Avenues

Tel. 212-753-1447

Website Click Here

To Make a Reservation, Click Here

Montebello is an Italian restaurant in the cherished sense of the genre.Located at the heart of Midtown, Montebello buzzes with excitement as a business lunch spot with high-powered patrons such as Mayor Bloomberg, Donald Trump, and Barbara Walters.

montebello bar

It  is the most romantic of romantic rendezvous.” Celebrities such as Tony Bennett, Neil Simon, Kate Moss, Ron Howard, the Baldwin brothers and Michael Richards enjoy the beautiful private banquettes and soothing atmosphere of this elegant, unpretentious space. Owner Joe Bozic provides a dining experience virtually unrivalled in the city. The service is warm and attentive; the decor is artistic and inviting; and the food is sublime.

Classic cooking from the area near Trieste, Italy, is the inspiration for the quintessential northern Italian menu developed by generations of the Bozic family.  Emphasis is placed on simple, fresh ingredients and Italian cooking methods. Fresh pastas are made in-house daily, and dried pastas are imported from Italy. All meals are complemented by a selection of hand-made breads baked according to traditional methods. Lunch and dinner menus include a selection of antipasti, soups and salads, house made pastas and a wide variety of desserts.

This hidden gem in the heart of Midtown is difficult to beat. With the  intimate dining room you will enjoy elegance and provide impeccable service, the sort that New Yorkers frequent for power lunches or a romantic dinner. I love the laid back décor, tromp loil touches and lovely murals.

montebello window

While there are many restaurant copycats and the modern-kitchen is becoming a factory of cliché. Montebello, a delightfully-traditional "New York Italian" restaurant, unabashedly shuns fad. The beige and pink L-shaped room with red leather banquettes, framed water colors, wall-recesses housing mostly Italian wines and a mahogany bar offers a gentle & civilized atmosphere.

The greeting by one the owner is warm and welcoming, and the staff is always excellent). The bar makes a superb Negroni and the wine list has improved. The Travaglini Gattinara, made from the famed Nebbiolo grape offers fine value and there is a lovely Roero Arneis,Bruno Giacosa for around $70.

Simple items like PROSCIUTTO SAN DANIELLE, imported prosciutto with seasonal fresh fruits are lovey & Polipo (octopus salad) with steamed potato, red onions, caper berries, olive oil and lemon is well executed. Pastas are enormous and can  easily be split as an appetizer or in-betweener. Crespelle, ricotta and spinach crepes in a fresh tomato sauce is delicious at Montebello, as is a perfect linguini and white clam sauce, garnished with only one in its shell, (we added a dash of hot pepper added for good measure).

It would be hard to find a better broiled veal chop: huge, juicy and pink as requested with an aromatic salsa verde. The roasted rack of lamb with Dijon mustard; aromatic breadcrumbs and dry white wine are lovely. This is, by far, the best food I’ve had at Montebello. Well the chef should know his stuff. He’s been there 8 years. Not for the neo-molecular crowd, here is classic (and classy) cooking in a civilized setting, amidst warm glowing sconces and soft coral walls highlighting lovely murals.

There is a tempting dessert-wagon, but being sated, we should have chosen fresh blue berries & a bit of Parmesan cheese. Instead we went for the terrific cannoli, Italian cheesecake and tiramisu.  Finish with some fine cappuccino and homemade Grappa and you’ll agree that Montebello at 120 E. 56th Street, Bet. Park & Lexington Avenues rates an A Major on The Walman Report.

montebello paintng

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Sample Dinner Menu

Antipasti
Portobello grilled Portobello, mix green salad, goat cheese, and olive oil-balsamic dressing 15
Capesante pan seared jumbo sea scallops in a brandy, saffron and herb sauce 18
Cozze Coltivate Cozze Coltivate mussels with garlic, dry white wine and fresh herb 15
Melanzane eggplant parmagian with fresh tomato and basil 15
PROSCIUTTO SAN DANIELLE imported prosciutto with seasonal fresh fruits 18
Bufala fresh buffalo mozzarella with roasted red bell peppers and tomato 18
CARPACCIO DI MANZO thinly sliced beef fillet with baby arugala, shaved parmagian, lemon and olive oil 19
Polipo octopus salad with steamed potato, red onions, caper berries, olive oil and lemon 18
Ministrone Ministrone mix of seasonal vegetable soup 14
Risi Bisi Venetian rice and green pea soup 14
Insalate
Pera baby arugala salad with fresh pear, aged pecorino cheese in a lemon dressing 15
Spring Mix mixed green salad with balsamic vinaigrette and virgin olive oil 14
Tricolore arugala, endive, radicchio and cherry tomatoes with lemon dressing 15
Finnochio fresh thin sliced fennel, shaved parmagian and grilled baby shrimps in lemon dressing 16
Caesar classic Caesar salad for two 27
Cioppatina mixed chopped salad with vegetables 15
Pasta
Pici hand rolled pasta made with ricotta in a lamb ragout 24
Crespelle ricotta and spinach crepes in a fresh tomato sauce 24
 
RAVIOLI DI ARAGOSTA lobster ravioli with champagne and shallots in a light aurora sauce 26
 
Penne with fresh chopped tomato, garlic, olive oil and Portobello mushrooms 23
 
Gnocchi potato dumplings served in meat ragout 24
 
Tagliolini Tagliolini sea scallops, shrimp, cultured mussels and little neck clams served with garlic,
virgin olive oil and fresh herbs 27
 
Ravioli di carne Ravioli di carne ravioli stuffed with veal and spinach in an herb and veal sauce 24
 
Cappellini di angelo jumbo lump crab meat, fresh tomato and shallots 27
 
Rigatoni Rigatoni roasted eggplant, fresh tomato, basil and diced buffalo mozzarella 23
 
Malfati Malfati spinach and ricotta gnocchi in a creamy truffle sauce 24
 
Risotto Risotto Arborio rice with baby shrimps and jumbo asparagus tips 25
Carni
 
Pollo Montebello Pollo Montebello Parmesan encrusted breast of chicken in a white wine lemon sauce 26
 
Pollo al tartufo Pollo al tartufo grilled chicken breast with mushrooms and truffle scented cream sauce 25
 
Batutta di pollo Batutta di pollo pounded thin grilled breast of chicken topped with arugala and tomato 25
 
Pollo Portobello Pollo Portobello breast of chicken in a Portobello mushroom sauce with white wine 25
 
Costata di vitello Costata di vitello grilled veal chop with an aromatic salsa verde 41
 
Scaloppini Scaloppini veal scaloppini in a mixed mushroom sauce with sherry wine 32
 
Scaloppini cardinale topped with prosciutto, Fontina cheese and red pepper 33
 
Milanese Milanese pounded and breaded veal chop with baby arugala, red onion and cherry tomato 42
 
Tagliata Tagliata grilled sliced black angus steak served over rugola, garlic, rosemary and roasted potato 41
 
Agnello Agnello roasted rack of lamb with Dijon mustard; aromatic breadcrumbs and dry white wine 40
 
Anatra roasted half duck in a orange sauce with black olives over broccoli rabe 29
 
Filetto Filetto pork tenderloin grilled in a Barolo and balsamic reduction sauce, and sautéed spinach 29
 
Salsiccia Salsiccia roasted homemade sausage with peppers, onions and mushrooms 28
 
Pesci
 
Filetto di sogliola sautéed sole with fresh thyme and artichoke in a lemon and white wine sauce 35
 
Branzino Branzino roasted with rosemary and shallots in a garlic sauce 36
 
Calamari Calamari lightly fried squid and zucchini 29
 
Gamberoni Gamberoni grilled jumbo shrimp with cognac, garlic and basil 36
 
Salmone Salmone grilled fillet of salmon with mixed vegetable caponata and pesto sauce drops 30
 
Coda di rospo Coda di rospo roasted monkfish with olives, capers and fresh tomato 37
 
Zuppa di pesce Zuppa di pesce combination of seafood in a light tomato and herb broth 36
 
Contorni
 
Zucchini • Broccoli • Spinach • Mashed potato • Roasted potato 10.50



Filed under: east side, Italian, Restaurants Tagged: east side, Italian, New York, Restaurants

Bar Boulud, Boston Makes Its Debut At Mandarin Oriental, Boston

boston bar baloud int

The award-winning Mandarin Oriental, Boston and Chef Daniel Boulud have opened Bar Boulud, Boston. The French-inspired bistro and wine bar is Chef Boulud’s first restaurant in Boston, and second partnership with Mandarin Oriental Hotel Group. The restaurant follows the successful format of Bar Boulud, New York, located on Manhattan’s Upper West Side, and Chef Daniel Boulud’s first UK restaurant, Bar Boulud, London, located at Mandarin Oriental, Hyde Park, both of which have achieved significant acclaim. This approachable restaurant concept is known for its traditional French bistro fare, seasonal New England inspired dishes, signature charcuterie with recipes by renowned Parisian charcutier Gilles Verot, and an impressive wine cellar showcasing Burgundy and the Rhone Valley, well-suited for leisurely dining, business meetings or special occasions.

Chef Aaron Chambers, most recently Executive Chef at Boulud Sud in New York City, leads the daily culinary operations of Bar Boulud, Boston as Chef de Cuisine with a menu that includes an impressive selection of traditional terrines and pâtés, such as: Pâté Grand Mère, chicken liver, pork, cognac and Pâté Grand-Père, foie gras, pork and truffle, along with an assortment of signature sausages such as:Boudin Blanc, white pork sausage with truffled mashed potatoes and apple and Boudin Noir, blood sausage with mashed potatoes, apple and caramelized onions.

A selection of grilled beef burgers adds an American touch to the menu with: ‘The Frenchie,’ topped with pork belly confit, arugula, Dijon, tomato compote and Morbier cheese on brioche bun and ‘The Piggie,’ topped with barbecued pulled pork, jalapeño mayonnaise, and a red cabbage slaw. Additional menu highlights include: the classic Coq au Vin, with red wine-braised Amish chicken, bacon lardons, pearl onions, tender baby carrots and trumpet royale mushrooms;Handmade Chitarra Pasta, laced with local Wellfleet clams, bottarga, fennel and chili garlic; New England Sole Meunière, served with cauliflower, marcona almonds, capers, brown butter and fresh parsley; and a hearty Croque Monsieur, served on house-made brioche, layered with melted Gruyère cheese and house-made ham.

Chef Chambers joined Boulud in 2009. Originally from Yorkshire, England, he has over 15 years culinary experience in top kitchens all along the East Coast including: Indebleu Restaurant and Café du Parc in Washington D.C. and Café Boulud and Boulud Sud in New York City. Prior to working in the U.S., Chambers cooked in the kitchens of Le Manoir aux Quat’ Saisons, the two Michelin-starred Relais & Châteaux property in Oxford, England, and Al Mahara in Dubai, United Arab Emirates, rated among Restaurant Magazine’s “World’s 50 Best.”

Curated by Sommelier Joe Camper, the wine cellar at Bar Boulud, Boston features an extensive list dedicated to the great wines of Burgundy and the Rhône Valley – Chef Boulud’s favorite wine making regions that neighbour his native city of Lyon, France. Within the cellar, guests can find rare gems alongside approachable ‘vin du pays’. Beyond France, the wine list travels to new world regions such as the United States, Austria, Germany and beyond, offering unique varietals that pair beautifully with food. Camper, a Champagne enthusiast, is also please to present an extensive selection of crémants – sparkling wines – that complement the New England seafood inspired menu. Camper began his wine career in Boston at Barbara Lynch Gruppo’s Menton, and was most recently Sommelier at Boulud’s Midtown NYC bistro, db Bistro Moderne.

Bar Boulud, Boston also features a seasonal selection of curated craft beers and innovative hand-crafted cocktails. Highlights from the cocktail menu include:Cranberry Royale, a blend of Champagne and cranberry vodka, served “up” with a cranberry compote ice orb; 8th & Orchard, a twist on the classic Boston cocktail, the Ward 8, which blends rye whiskey with a splash of house-made grenadine and apple cider, served over crushed ice; and the Boylston Flip, with ZU Bison Grass Vodka, fresh pear juice, cinnamon, fig, egg white and a Kübler Absinthe rinse. The cocktail list highlights a variety of ‘Boulud Classic Cocktails’ from his restaurants around the world.

Adam D. Tihany of Tihany Design has designed Bar Boulud, Boston, and has brought the space to life with a vibrant interior and several signature features, including a seven-seat marble-clad charcuterie counter and a distinctive glass enclosed wine cellar. A glass étagère serves as the focal point for a 17-seat backlit, zinc top bar. Vintage oak, leather and stone form the backdrop for whimsical wine-centric artwork, channel tufted banquette, and a 10-seat communal table. Sliding glass doors facing Boylston Street open to the restaurant’s intimate 55-seat bar and lounge space.

Guests are able to enter the space from Boylston Street or through the lobby of Mandarin Oriental, Boston. Positioned at the entrance, guests are greeted by a host station flanked by feature walls made of French wine crates. In the centre of the 68-seat main dining room, a row of rich burgundy leather booths run parallel to the restaurant’s vaulted wood ceiling, a dramatic design reminiscent of wine barrels. Moving further into the restaurant, guests can enjoy a 22-seat private dining room, which can be separated by a contemporary sliding barn door.

From September 16, Bar Boulud, Boston will be open daily, serving breakfast from 6:30 a.m. to 10:30 a.m., lunch Monday to Saturday from noon to 2:30 p.m., dinner from 5:30 p.m. to 10 p.m., and Sunday brunch served from 11:30 a.m. to 3 p.m. Dining at the bar will also be available throughout the day. Breakfast here will be served Monday to Saturday from 10:30 a.m. to noon, and lunch Monday to Saturday from noon to 2:30 p.m. A daily bar menu will also be available from 2:30 p.m. to 5 p.m., dinner from 5:30 p.m. to 11 p.m., a late night menu from 11 p.m. to midnight and Sunday brunch from 11:30 a.m. to 3 p.m.

Chef Daniel Boulud is considered one of America’s leading culinary authorities. Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurateur” and “Outstanding Chef of the Year,” “Outstanding Service,” and “Best Chef in NYC,” among others. He has been named “Chef of the Year” by the Culinary Institute of America, “Chevalier de la Légion d’Honneur” by the French government, and “Master Chef” by Maîtres Cuisiniers de France. Boulud owns and operates restaurants in New York City, Miami, Palm Beach, Las Vegas, Toronto, Montreal, London and Singapore.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


ABOUT MANDARIN ORIENTAL, BOSTON

An intimate, luxurious hotel, Mandarin Oriental, Boston combines classic New England elegance with refined Oriental touches to create one of the most distinctive hospitality experiences in the region.  Awarded both Forbes Five-Stars and AAA Five-Diamonds, Mandarin Oriental, Boston features 148 guestrooms and suites over 14 floors, delighting its guests with the finest facilities and service, innovative dining experiences and an unparalleled holistic Five-Star awarded spa.  A short, 15-minute drive to Logan International Airport, Mandarin Oriental, Boston connects guests to the city’s finest shopping, cultural venues and business institutions from its prime location in the heart of the chic Back Bay on Boylston Street.

ABOUT MANDARIN ORIENTAL HOTEL GROUP

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences. Having grown from a well-respected Asian hotel company into a global brand, the Group now operates, or has under development, 45 hotels representing close to 11,000 rooms in 25 countries, with 20 hotels in Asia, ten in The Americas and 15 in Europe, Middle East and North Africa. In addition, the Group operates or has under development, 13 Residences at Mandarin Oriental connected to its properties.


Filed under: Boston, Hotels, Restaurants Tagged: boston, Hotels, Restaurants

212 A Steakhouse Like No Other & You Can Afford It.

212 fromt room bar

212 Steakhouse is located at 316 East 53rd Street between 1st and 2nd avenues, http://www.212steakhouse.com, 212-858-0646, is open for dinner Sun-Thurs 5pm-11pm, Fri-Sat 5pm-11:30pm and is available for private events. Lunch coming soon.

212 lounge

212 back room

Makes Inaccessible Cuts of Beef Accessible

The brainchild and passion project of entrepreneur Nikolay Volper, 212 Steakhouse is a modern steakhouse with a unique concept: making true Japanese Kobe beef and other top notch cuts of beef accessible to the general public, offering a wide range of the highest quality beef at prices that are 60-80% below market rate. (The discount doesn’t represent a sale or promotion, but rather an on-going and permanent commitment to value and to educating consumers.)

Kobe beef is a rare delicacy no matter how you slice it. Highly regulated by the Japanese government, only a limited amount of authentic Kobe beef exists, and a very small percentage is exported to the U.S. In fact, 212 Steakhouse is the only restaurant on the East Coast officially approved by the Kobe Beef Marketing and Distribution Promotion Association from Japan to offer authentic Kobe beef. This association guarantees the supreme quality of the certified authentic Kobe beef served here, attested to by the certificate that hangs in the entryway of the restaurant. For more information on the association, please visit www.kobe-niku.jp/englishtop.html.

212 kobe beef

From the elegant yet comfortable cocktail lounge in the front, to the expansive bar designed for eating as well as drinking to the rustic wood tables with woven placemats in the dining room, Volper has created a different kind of steakhouse.

Kobe beef from Japan is bred of Tajima-gyu calves only from designated producers in Hyogo Prefecture, fed only the very best feed in stress-free and healthy environments, matured to an ideal quality and texture to an average age of 32 months and then rigorously graded for selection. The flavor of Kobe beef is unforgettable because of the harmony of delicate, sweet lean meat shot throughout with fragrant fat that literally melts-in-your-mouth.

For those who have never tasted the real thing, 212 Steakhouse offers the opportunity to try the beautifully marbled meat for a fraction of the cost: $15/ounce as compared to $45. (Minimum serving four ounces.) Most steak eaters find that they are satisfied with a small portion of the ultra rich Kobe beef. We have enjoyed Kobe beef at many restaurants in the US, Europe and Japan, but have never tasted such excellence before 212. Always tender, at 212 Steakhouse, the marbling and taste is beyond description.

212 wagyu 40 pz

(Above) Dry-Aged Porterhouse 28 oz for one. Beats American Beef (Amazing)

These value prices also apply to other prime cuts of meat: Owner Nikolay Volper has made a commitment to make the highest quality beef in the world accessible to 212 diners, providing an impressive range of cuts at drastically reduced prices including Kobe beef ribeye, strip loin and tenderloin as well as USDA Prime bone-in filet mignon; Australia Wagyu skirt steak, dry-aged bone-in ribeye and porterhouse for one or two, and both American and Japanese Wagyu striploin with meat sourced from the Fremont Beef Company, one of the few authorized wholesalers in the country.

To ensure that this is a sustainable effort, diners enter into an implicit contract to order at least one menu item other than steak. But with the excellent collaboration between the owner and executive chef Christos Kalamvokis, choosing appetizers, salads and side dishes is a very satisfying proposition. Formerly of Kellari, Kalamvokis shared his expertise on Greek cuisine by teaching in Brazil, and began his career at Uncle George’s in Astoria, where he mastered the art of grilled whole fish and meats and other Greek specialties.

What makes 212 Steakhouse even more remarkable is just how varied and interesting the rest of the menu is. Not content to provide the usual sides, appetizers and token alternatives to steak, the Greek and Mediterranean-influenced menu is so complete that a non-beef eater could easily visit 212 Steakhouse dozens of times and never have the same meal.

212 tuna tartar

An ideal meal begins with cold appetizers such as a wonderfully colorful interpretation of ceviche of wild salmon, avocado, mango, radish, minced jalapeno and lime zest, or yellowfin tuna tartare with avocado, highlighted with thinly sliced cucumbers and a bright and intriguing wasabi lemon sauce (beautiful to look at, elegant and exquisite). There’s also imported burrata wrapped in 18-month aged prosciutto di Parma with baby arugula. Equally compelling are hot appetizers such as thinly sliced of zucchini chips, fried until crisp and puffy, flavored with garlic and accompanied by yogurt-dill dipping sauce, or grilled sushi quality octopus with red-wine vinegar marinated red onions and sweet mini peppers, or the dramatically presented graviera cheese, brought to the table with a brandy flambé. Organic spinach soup with roasted feta crouton, a deeply satisfying dish that borrows from Volper’s Bulgarian heritage, is a thickened with yogurt and filled with swirls of fresh spinach.

212 branzino

The freshly caught whole fish such as branzino, dorado and black sea bass, are simply grilled with organic Sicilian olive oil, lemon and herbs, are priced per pound, and are presented filleted and are perfect, as only a Greek-trained chef can prepare them. Other seafood options include swordfish kebabs, wild salmon filet and freshly grilled Maine lobster in the shell. Guests can also enjoy decadent risottos with moderate price tags such as wild mushroom and truffle risotto or black risotto with seafood. The impressive array of side dishes include ethereal baked polenta fries

212 polentawith parmesan, tender sautéed Brussels sprouts212 sprouts with sun-dried tomatoes, a heavenly mix of mushrooms and an addictive tangy-lightly sweet eggplant caponata composed with pine nuts, raisins and olives.

212 octopus

Grilled sushi quality octopus  (Above) is the best in NY.

The beverage program is up to the challenge set by the cuisine and includes a wide-ranging wine list that represents a fine selection of wines from United States, France, and around the world. The by-the-glass list includes a wonderful selection of Champagnes, Prosecco, and excellent whites and reds from Sonoma, The Loire Valley and Tuscany, as well as Sauternes and Ports. There’s also a choice of sake and beer. Guests can even try one-ounce vintage pours of spectacular wines such as 1975 Château Mouton Rothschild, 1994 Château Petrus or 1985 Château Margaux to match their Kobe beef. Spirits are equally well represented with a broad selection of single malt Scotches and other fine whiskies, bourbons and cognac as well the finest top shelf spirits for classic cocktails. The cocktail menu includes inventive and luxurious cocktails such as the Beluga, built with Beluga Vodka, ginger syrup, fresh lime and a caviar cube and the Diamond—Atlantico Rum, club soda, Chambord and a diamond cut sugar cube. The list of bubbly cocktails includes Gold, composed of Taittinger Prestige Brut with orange bitters and 23K gold flakes.

We loved the honesty, care, quality and price-points of 212 Steakhouse. Service is attentive and friendly and the bar makes a good martini. There are just a few housemade desserts: Crème Brulee and Chocolate soufflé. Both a lovely. But best of all, 212 Steakhouse breaks the mold of ubiquitous NY Steak House and is a joy.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

 

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Filed under: ny, Restaurants, steak house, Wine Bar Tagged: New York City, Restaurant, steak house, wine bar

Tamarind TriBeCa Offers NY’s Most Glamorous Indian Dining Experience

Tamarind int TBC1

The Dramatic Tamarind Restaurant.

99 Hudson Street

  • (Btwn Franklin & Leonard St)

Telephone number/Tamarind TriBeCa is 212-775-9000

The restaurant serves lunch and dinner daily. Its full menu is available at the bar.

Click Here To Visit The website

Click Here To Make a reservation On Open Table

.tamarind chops

Not To Be Missed. The Amazing MASALEDAR CHOP (Lamb chops marinated in nutmeg, cinnamon, aromatic Indian herbs), Pictured Above.

tamarind Mr. Walia useAvtar Walia,(pictured left) previously owner of the acclaimed Tamarind in the Flatiron section (now closed), is devoting his energies to his newest restaurant Tamarind TriBeCa in Manhattan’s prime and most sought-after neighborhood.The architect and designer of Tamarind TriBeCa is Wid Chapman, who heads the award-wining firm of Wid Chapman Architects in New York. The modern 11,000 square foot space seats 175 people on two levels, the main dining room and a 1,500 square foot mezzanine.  At the entrance is a stylish bar and cocktail lounge with a marble and onyx bar, and a communal wine table framed by a wall of Brazilian teak, and lit by an illuminated wine display.

Dramatic ceiling high windows face Hudson and Franklin Streets, adding drama to dining at Tamarind, and L-shaped banquette seating in low booths can be found around many of the windows. Another interior element is the wide range of materials and shapes used to create the imaginative custom lighting, both ceiling mounted and wall displayed.  These edgy designs are used to define each of the varied areas in the restaurant.  Limestone clad columns reach the 18 foot ceilings and below, polished, sustainable teak wood and streaked marble, cover the floors. Intimate booths with banquette seating and sheer curtain dividers are located under the mezzanine. A floating cantilevered stair leads up to the mezzanine to be used for dining, private parties and special events.  The area is surrounded by glass which visually connects diners on the two levels

The overall effect is breathtaking and dazzling and is enhanced by extraordinary service, under the direction of  the polished Manager Christopher Corda. (Don’t forget to check out the new Tamarind Lotus Room, bar lounge area and  the mezzanine).

The food represents many of India’s diverse regions to produce new dishes and classic fare, in addition to selected offerings drawn from Tamarind’s original Flatiron location.. Anchoring the TriBeCa site is a windowed tandoor kitchen crowned by a unique black metal roof.

tamarind scallops

Among the exceptional dishes featured on Tamarind’s menu are: Puff pastry, filled with melted cheese (yes it’s mozzarella, but who cares. It’s delicious).  Dover sole is baked in a clay pot, layered with whole spices, and bathed in a pasanda sauce;  while Lobster is combined with shitake mushrooms, chopped onions, garlic, and  white wine;  Bataki Kosha, An unusual Duck dish, is hand rolled in a rice crepe, with onions, garlic, ginger, garam masala; while Prawns are sautéed in coconut, lemongrass, dried red chilies, spiced chickpea flour cake.

Also loved: Achari hiran ki chhampen, the legendary Venison chops marinated in pickling spices, roasted chickpea flour and hung yogurt;  MASALEDAR CHOP (Lamb chops marinated in nutmeg, cinnamon, aromatic Indian herbs was equally divine; MALAI HALIBUT, Halibut flavored with mace, cardamom, in coconut, ginger sauce may the the seafood star; Raan e Dumpukht, Lamb shank braised in Indian rum, onions, cashew nuts, saffron and nutmeg is the best shank I’ve had in years: fork tender, huge and impeccably spiced (worthy of a visit in its own right); MAJJIGA PULUSU, a fascinating mélange of Buttermilk, green plantains, yams, radishes, white pumpkin, carrots, okra, mustard seeds,and curry leaves.

Of course you must order the superb Indian breads (check out the minted and rosemary varieties) and flavored rice as well as cooling flavored yogurt and sweet chutney on the side. And don’t skip dessert. Tamarind TriBeCa takes them seriously. We loved the fruited cheese cake and warm carrot pudding and there are many others to choose from.

tamarind dessert

Tamarind’s focus has always been to pair fine wines with the food his chefs prepare. And the TriBeCa restaurant has increased the number and variety of wines in its inventory.  Prices are fair and the selection is good. Tamarind maintains a well-stocked full service bar and high end products. The cocktails are both inventive and generous.

Forget all your clichés regarding Indian food and for an elegant night out or just some of the best Indian cooking in Manhattan, head for Tamarind TriBeCa. You won’t be disappointed.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

Welcome to the new Lotus Room at Tamarind TriBeCa, celebrating India’s national flower, prized for its serene, natural beauty and colorful, fragrant flowers. Tamarind’s award-winning chefs team have created a menu featuring dishes prepared with lotus. The private dining room at Tamarind TriBeCa has been transformed into the Lotus Room where lunch and tea is served daily from11:30 AM until 5 PM.


Sample Dinner Menu (Subject To Change)

Dinner Menu

LOGO TAMARIND TRIBECA

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AAGAZ APPETIZERS

DAHI ALOO POORI
8
50

A mixture of wheat crisps, potatoes, chickpeas, yogurt, tamarind chutney

BHEL POORI
8
50

Assorted crisps and noodles, sweet and sour chutneys

AMRITSARI SEEKH
13

Marinated cheese, vegetables, tomato sauce

NAWABI SHAMI KABAB
15

Grilled ground lamb patties, chickpeas lentils, cloves, cinnamon, cardamom, ginger, garlic

RAJ-KACHORI
8
50

A specialty of Calcutta. Chickpea flour patty, tamarind sauce

ALOO TIKKIYAS
10

Spicy potato cakes, pomegranate, mint chutney

VEGETABLE SAMOSA
10

Crispy turnovers, seasoned potatoes, green peas

HARA BHARA KABAB
11

Spinach patties, paneer, garam masala, red chili

CHIMBORI JALWA
15

Crab meat, madras curry powder, ginger, garlic, green chilies, scallions

TAMARIND SCALLOPS
15

Pan-seared scallops, turmeric, garam masala, poppy seeds, lemon juice

KOLAMBI POLA
15

Prawns sautéed in coconut, lemongrass, dried red chilies, spiced chickpea flour cake

BATAKI KOSHA
13

Duck hand rolled in a rice crepe, onions, garlic, ginger, garam masala

MURG MALOVA 11
11

Chicken marinated in apple cider vinegar, ground pepper, curry leaves, in a fiery red chili paste

MURG MALAI KABAB
11

Chicken marinated in hung yogurt, coriander, cream cheese, carrom seeds

NIZAMI KEEMA
13

Ground lamb, cinnamon, cloves, nutmeg, lemon zest, nan pao

SHORBA SOUPS

SAMUNDRI JALWA
13

Lobster soup, carrots, garlic, cayenne pepper, cognac

KADDU NARIYAL
8

Roasted butternut squash, fenugreek seeds, lemongrass, green chilies

MULLIGATAWNY
12

A spicy favorite of Anglo-Indian. Chicken, red lentils, vegetables

BAIGH-E-SUBZ SALADS

KOSHIMBIR
10

Beans, baby corn, lettuce, scallions, tomatoes, cheddar cheese, mustard seeds, curry leaves, lentil fritter

ANUM ZAARA
11
50

Grilled chicken, mixed greens, pink grapefruit, beets, goat cheese, walnuts, maple and apple cider dressing

JALPARI
14

Basil shrimp, bean and radish sprouts, pea shoots, micro greens, honey and ginger dressing

KHAZANA-E-AATISH TREASURES FROM THE TANDOOR_

JHINGA E AATISH
30

Marinated prawns in yogurt, roasted chilies, cilantro

PUNJABI TIKHE KABAB
23

Boneless chicken marinated in yogurt, roasted whole spices, jalapenos, ginger, garlic

TULSI MALAI KABAB
23

Boneless chicken, tandoori spices, basil

RAUNAK E SEEKH KABAB
25

Lamb kababs, mace, garlic, cloves, coriander, chopped bell pepper crust

MURGH ANGAREY
Full 24

Chicken marinated in yogurt, ginger, garlic, garam masala, saffron
Half 14

MASALEDAR CHOP
39

Lamb chops marinated in nutmeg, cinnamon, aromatic Indian herbs

SUFIYANI MACHLI
36

Marinated sea bass, hung yogurt, dill, lime zest, mixed peppercorn crust

CHANGEZI BOTI
26

Lamb marinated in garlic, onions, saffron, yogurt, mint, mace

ACHARI HIRAN KI CHHAMPEN
34

Venison chops marinated in hung yogurt, pickling spices, roasted chickpea flour

TANDOORI SUBZ
22

Italian pepper, seasoned paneer, goat cheese, spinach, cashew nut tikki, paneer tikka with jalapeno, mushrooms, pickling spices

PUDINE WALA PANEER
20

Fresh cottage cheese marinated in yogurt, fresh mint, coriander, garam masala, green chilies

SAMUNDAR SE SEAFOOD

SHRIMP CALDIN
29

A Goan specialty, prawns in a coconut sauce, mustard seeds, cumin, curry leaves, coriander

DAAB CHINGRI
29

coconut sauce, green chilies, ginger juice, lemon juice, curry leaves, mustard seeds

ZAMEEN DOZ
38

Dover sole baked in a clay pot, layered with whole spices, pasanda sauce

LOBSTER MASALA
36

Lobster with shitake mushrooms, chopped onions, garlic, white wine

KERALA FISH CURRY
31

Seasonal fish simmered in a coconut curry sauce

MALAI HALIBUT
32

Halibut flavored with mace, cardamom, coconut, ginger sauce.
~ GRAND PRIZE WINNER OF THE 2004 USA FISH DISH AWARDS ~

MURG CHICKEN

CHICKEN SHAHI KORMA
23

Roasted chicken in a saffron cashew sauce

MURG LAZEEZ
23

Ground chicken with spinach, yogurt, mint sauce

MURG LAJAWAB
23

Chicken in a tomato, onion, coriander sauce

MURG KOLHAPURI
23

Fiery Maharashtrian chicken, whole spices, peppercorns

AWAHDI MURGH
24

Baked chicken breast, mushrooms, spinach, cheese, nutmeg, garam masala, yogurt sauce

GOSHT LAMB AND GOAT

PUNJABI MUTTON
25

A classic northern Indian dish, baby goat in a cardamom sauce

MILAGU CURRY
25

Lamb in an onion, tomato and coconut sauce, curry leaves, ginger, garlic

LAMB VINDALOO
25

Lamb in a tangy, fiery sauce

LAMB PASANDA
26

Pounded lamb in a apricot and cashew nut, saffron sauce

RAJI’S LAMB SHANK
30

Slow braised lamb shank, whole spices, red wine

TAMARIND SPECIAL DINNERS

TAMARIND SEAFOOD PLATTER
38

Lobster, shrimp, scallops, sea bass, seasonal fish, rosemary nan, tomato raita

TANDOORI MIXED GRILL
31

Lamb chop, shrimp, tandoori chicken, tulsi kabab, Punjabi tikhe, black lentils, nan

RAJI’S VEGETARIAN THALI
29

Vegetable kabab, lentils, vegetables, chutneys, rice, poori

SUBZI KE BAAG SE VEGETARIAN SPECIALTIES_

DUM ALOO GOBI
19
50

Potatoes and cauliflower simmered in an onion tomato sauce

SAAG PANEER
19
50

Cheese, spinach, ground spices

CHANA PINDI
19
50

A northern Indian specialty, chickpeas, onions, tomatoes, pomegranate seeds

PANEER LABABDAR
19
50

Cheese in a tomato, onion sauce, fenugreek leaves

BHINDI DO PIAZA
19
50

Okra, dried mango, caramelized onions

NARGISI KOFTA
19
50

Finely chopped lotus root dumplings and cheese in a saffron onion sauce

BHAGAREY BAIGAN
19
50

Japanese eggplant in an aromatic sauce, peanuts, sesame seeds, coconut

VEGETABLE JALFREZI
19
50

Fresh vegetables, cheese, ginger, cumin, garlic

ACHARI KHUMB
19
50

Shiitake mushrooms, onions, tomatoes, pickled vegetables

MAJJIGA PULUSU
19
50

Buttermilk, green plantains, yams, radishes, white pumpkin, carrots, okra, mustard seeds, curry leaves

DAL MAKHNI
14

A traditional Punjabi dish of black lentils simmered, onions, garlic

BASMATI DEGH RICE

LEMON RICE
9

Lemon flavored basmati rice, curry leaves, mustard seeds

STEAMED BASMATI RICE
6

Aromatic long grain rice

SPINACH AND GARLIC RICE
9

Basmati rice, cumin, garlic, lemon zest, spinach

VEGETABLE PILLAU
9

Baked basmati rice, vegetables, nuts, raisins

GOAT BIRYANI
26

Basmati rice, baby goat, spices

TAMARIND RICE
24

Basmati rice, tamarind, mustard seeds, curry leaves

BHAGAREY BAIGAN
9

Japanese eggplant in an aromatic sauce, peanuts, sesame seeds, coconut

ROTI BREADS

NAN Tandoor baked light bread
4
75

ROTI Baked whole wheat bread
4
50

PUDINA PARATHA Mint flavored oven-baked bread, butter glaze
5
25

LACCHA PARATHA Whole wheat, multi-layered bread from the tandoor
5

GARLIC NAN A multi-layered garlic bread
5
25

ROSEMARY NAN Bread flavored with rosemary, olive oil
5
25

NAN-E-TAMARIND Bread filled with dry fruits, nuts, raisins
7
50

POORI Whole wheat, deep fried puffed bread
6

BROCCOLI AND CHEESE NAN Light bread with seasoned with grated paneer, broccoli
7

ONION NAN A multi-layered onions, black pepper bread
5
75

WILD MUSHROOM AND TRUFFLE OIL NAN
7
50

ACCOMPANIMENTS_

CUCUMBER RAITA
5
50

SPICY TOMATO AND GREEN CHILI RAITA
5
50

BOONDI RAITA
5
50

LOGO TAMARIND TRIBECA

99 HUDSON STREET · NEW YORK CITY 10013 · TEL 212·775·9000
TAMARINDRESTAURANTSNYC.COM

Filed under: Indian, Restaurants, TriBeCa Tagged: Indian, Restaurant, TriBeCa

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

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

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

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

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

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

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

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

Email: reservations@southernsun.sc

About MAIA Luxury Resort & Spa

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

About Tsogo Sun

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

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

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

 


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

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

Pavion

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

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

BRUNCH 11:30-5PM

LUNCH- 10:30AM-5PM

DINNER- 5PM- Closing at Midnight

Click Here To Visit the Website or Make a Reservation

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

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

pavioion crudo

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

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

PAVILLION  chicken use best

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

pavilion chicken use

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

pavioion coup dessert

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

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

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

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

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

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

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

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure


Dinner Menu (Content & Prices Subject To Change)

Pavilion Dinner6

 
pavion drinks
Starters

Tomato Soup sourdough crouton & herb creme fraiche
7.50

Hummus toasted pita bread
6.95

Squid A La Plancha spiced roasted red pepper coulis
12.50

Wild Mushroom Bruschetta organic poached egg & truffle butter
9.95

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

Beef Carpaccio baby arugula, fennel & shaved parmesan
12.95

Crispy Calamari tomatillo sauce, garlic chips & lemon zest
12.95

Salads

Bowl Of Baby Lettuce cherry tomato & red balsamic vinaigrette
8.95

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

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

Raw Bar

Mignonette & Cocktail Sauce

Shrimp
4.00

Oysters
3.00

Crudo

Tuna wasabi-soy vinaigrette
13.00

Golden Snapper citrus salad & jalapeno
11.00

Entrees

Pappardelle Al Pesto crescenza cheese & a touch of cream
16.95

Short Rib Ravioli beef jus & grana padano cheese
17.50

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

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

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

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

Whole Branzino vegetables ratatouille & herb vinaigrette
28.50

Sides

Herb Garlic French Fries
4.95

Mashed Potato
4.95

Tuscan Kale with calabrian chilies & sauce
4.75

Macaroni & Cheese Gratin
6.00

Desserts $8

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

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

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

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

Devil’s Cake pistachio mousse, raspberry, pistachio gelato

Dessert Wine

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

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

Moscato D’Asti, Coppo
10.00

Coffee & Tea

Kiss Of Africa American Coffee
4.00

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

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

Espresso Beverages

"Tiger Stripe" Rain Forest Alliance

Espresso
3.00
dbl 5.00

Cappuccino
5.00
dbl 6.00

Café Latte
5.00

Café Macchiato
4.00

Café Mocha
5.00

Hot Cocoa
4.00

Cocktails

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

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

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

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

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

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

Non Alcoholic $6

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

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

Beer

Draught

(12oz)

Bavik pilsner, belgium
7.00

Southampton double white, ny
8.00

Avery ipa, colorado
8.00

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

Bottled

Southampton keller pilsner, ny
7.00

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

Captain Lawrence "Freshchester" pale ale, ny
8.00

Two Roads "Workers Comp" saison, connecticut
8.00

Sam Adams Light boston


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

Valdo Rose Brut Is An Affordable Charmer

punchin:

Just tasted the current version. Just delightful!

Originally posted on The Walman Report:

Nerello Mascalese Hi-Res

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

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

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

View original 150 more words


Filed under: Uncategorized

NYY Steak Scores a Home Run In The NYC Steakhouse Arena

nyy steak yanke interior man_interior_4

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

Click Here To Make a Reservation Online

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


NYY STEAK ARRIVES IN MIDTOWN MANHATTAN WITH A FLAGSHIP LOCATION

nyy steak man_interior_3

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

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

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

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

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

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

nyy steak shrimp food_shot_5

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

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

nyy steak wine_menu_ys

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

image

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

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

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

NYY Steak

Sample Dinner Menu

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



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


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

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

cuba int2 sky

Cuba (Photo Credits: David Lindo)

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

Click Here To Visit The Website

212-420-7878,

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

 

cuba int1

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

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

cuba drinks1

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

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

cuba paella1

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

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

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

cuba food1

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

cuba dessert1

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

cuba meat1

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

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

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

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

SAMPLE DINNER MENU


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


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



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

Villagio On the Park … Bravo

village int1

Villagio On the Park

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

village ceiling view

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

Saturday: 11:30am – 11:30pm

Sunday: 11:30am – 11:30pm

Capacity: Bar

Main Dining Room

Lower Level

Private Room

Credit Cards: Visa/MasterCard and Amex

Original Restaurant Established: 1995

Email: Villagioonthepark@att.net

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

Twitter: @VillagioRisto

Owner: Alex Kalas and Thomas Billante

General Manager: David Fuentes

Executive Chef: Paul Johnston

village  Lobster ravoli w shrimp

Lobster Ravioli

Cuisine: Al Fresco Italian

village  dining room

Click Here For The Website


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

village TomatoSalad-12

village Lobster-19

village Salmon-5-2

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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.

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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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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

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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