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FIREBIRD Restaurant & Caviar Parlor: Food Fit For a Tzar

New York, Restaurants, russian, theater district Comments Off

Apr 302012

The Enchanting Ballroom, One Of Many Options For Dining

365 West 46th Street, Open seven days a week, from 5pm to 9pm Sunday through Tuesday, and 5pm to 11pm Wednesday through Saturday, with a pre-theatre prix-fixe menu available. Lunch is served Monday – Saturday from 11:45am–2:30pm. For more information, call (212) 586-0244, visit their website at Website, Click Here, follow them on Twitter at @Firebirdnyc or Like FireBirdRestaurant on Facebook

FireBird, a Hell’s Kitchen mainstay, heralds a new era of Russian dining. The double-townhouse, vision of Baroness Irina von der Launitz, was conceived in opulence. Yearning for St. Petersburg, the Baroness implored her millionaire husband to recreate the magic of her homeland in a restaurant styled like a true Tzar’s manor, built around the theme of her beloved Russian Firebird ballet. From the imported furnishings to the walls of fine art and military portraits of the Baroness’ own family—and more than one baby grand piano—the manor transforms history into modern-day grandeur. Finished throughout with costumes and art from the 1910 Paris production of Firebird, it’s a resplendent celebration of culture—and cuisine—poised and polished for the next chapter.

Our Favorite Room: The Civilized Library

It’s all led by Joe Valentine, just the Renaissance man to guide FireBird into its own rebirth. A true New Yorker, Joe’s life before food as a classically trained musician allowed him to see the world. When his family purchased FireBird, Joe returned to New York City with a vision to bring new sparkle to the family restaurant, and reawaken the classic space for a new generation of diners—while retaining the authentic beauty that made this a baroness’s dream realized. In his new role at the helm of FireBird, Joe has breathed new life into the celebrated space with vibrant new colors, patterns, upholstery, and of course, the menu.

A Parlor Like No Other

Where else but in New York City can a few steps transport you to another world?

Sweep open the door and your eyes will go straight to the stately bar and its extraordinary array of crystalline vodka bottles—more than 200 types from around the world. You’ll then begin the tour of the manor: just as a St. Petersburg Tzar’s home would feature numerous rooms for all kinds of entertaining, each with a style all its own, FireBird, too, boasts an array of unique spaces. Head first for the opulent green-and-gold China Room, outfitted throughout with fine china and art. The Library Room lies beyond, centered around the golden apple tree of the Firebird fable, a focal point for dining in comfortable elegance.

The Opulent Green-and-Gold China Room

Ascend to the Parlor, where you’ll find impeccably refinished period furniture, a baby grand piano, and a cocktail, champagne and caviar lounge—just the place for an after-work cocktail or a post-theater bite. The Blue Room is bedecked in original 1910 Firebird ballet costumes won at a Sotheby’s auction, while the Ballroom sparkles in mirrors, crystal chandeliers and moonlight, streaming in from the skylight above.

The Blue Room

Hold your most exclusive private events on the manor’s third floor, where you can dine under a portrait of Baroness Ivana herself in the richly decorated Red Room, or “Jewel of Russia” room, flooded in rosy light, or host in grand proportions in the LV Room—with access to a private roof garden with glittering city views. FireBird will work with you to commission customized menus for each event— from à la carte to Russian family-style—live music, and even a private entrance with keys for your guests.

You’ll Dine Like Modern Royalty, When You Start With FireBird’s Caviar Tasting

There’s no more refined Russian experience than a indulging in a flight of caviar, so begin with FireBird’s caviar tasting menu, ranging from classic to high luxury, served with traditional accoutrements: red onion, egg white, egg yolk and crème fraîche on mother-of-pearl spoons, and updated with buckwheat blini. Choose from selections like the Siberian Sturgeon, dark eggs with nutty, rich and grassy notes, or the rare Grinnel, a deep aubergine-colored roe with a fresh, citrus finish. To heighten the adventure, choose a Vodka Caviar Pairing, like the red or the black tasting.

The extensive vodka selection at FireBird—from rare imports to unparalleled housemade infusions—is a backbone of the manor’s destination-worthy status. Unique selections include an array of house-infused vodkas, such as the favorite Honey-Infused Vodka, opaque and golden with a long finish reminiscent of sweet herb and spice. Or sample rare imports like the Kazakhstani “Snow Queen”, or elite, small-batch Beluga Gold from Russia—all served in eye-catching spiral-cut frozen glass flutes.

And Now a New Chef Elevates The Kitchen To New Heights

Executive chef, Paul Joseph retained classic Russian recipes, but contemporizes them with modern riffs and quality ingredients. Never throwing the baby out with the bathwater, Chef Joseph maintains a steady hand with seasoning, presentation and a passion and care that is sure to bring Firebird to the forefront of the Manhattan dining scene, with one of the most serious kitchens in the theater district.

The modern Russian meal starts with zakuska, Russian for small plates, each an exquisite balance of lush and light. Start with Herring Under a Fur Coat, a beet-blushed tower of herring, carrots, potatoes and egg. An updated Olivier, a creation of Lucien Olivier of the 1860 French-influenced Hermitage in the center of Moscow, is a comfort-chic mélange of carrot, pickles, potato, and sausage, done decadently in mayonnaise. Gravlax, house-cured with beets, is a striking red, and melts away under a drizzle of dill aioli.

FireBird reimagines Russian classic entrees like a Faberge-like rendition of Chicken Kiev, plated in a modern fashion and brought alive with ultra-tart cranberries and filled with butter, herbs and arugula purée, on a bed of kasha. Ours was part of an extensive tasting menu and was cleverly split in two, the shells brimming with glorious spring vegetables, displaying chef Joseph’s respect for lovers of the earth.

We also adored Wild Black Bass, sided by plump Marinated Prawns, Grilled Asparagus and a silky Parsnip Puree, sitting in a puddle of Roasted Pepper Sorrel Coulis. A new dish, Fennel Pollen Dusted Muscovy Duck Breast, in a Mashkitchiri, Honey Vodka Fondue was tender, moist and medium rare. The unctuous sauce was an incorporation of the house’s acclaimed Honey Vodka, a marriage made in Moscow.

Another heirloom recipe, the puff-pastry Salmon Kulebiaka, arrives as a luscious filet, baked with egg, sorrel spinach sauce and topped with a brilliantly flavorful citrus-fennel slaw.Our final entree was Armenian Lamb Rack & Filet Duo with a Potato Lardon Cake, Caramelized Root Vegetables and an intense Marchand de Vin Sauce. Perfectly grilled, no seasoning was required.

Naturally, the manor boasts an extensive wine cellar, with more than 200 bottles to choose from in the red cellar and over 100 whites. Wine selections draw from around the world, featuring both old and new world selections by the bottle and the glass. While big spenders can order the last bottle of a vintage Dom Per for about $1,200 bucks, value seekers will rejoice in the discovery of some pleasant Spanish bottles under $40 and the terrific presentation beer in grand chilled glasses.

Finish with a classic dessert performance: Bananas Foster bring a tableside show to the end of the night, flambéed to rich, caramel sweetness and served over ice cream. Or try FireBird’s reinvention of a favorite Russian candy, the Ptichva Moloko, or Bird’s Milk: think mallomars, served atop delicate almond cake.

Whatever you do, don’t miss a tall glass of piping hot Russian tea, accompanied by a pot of thick cherry jam.

Besides nightly dining and exclusive event rooms, Firebird will soon offer brunch service on Saturdays and Sundays, afternoon High Tea service, and guided weekend caviar tastings.

For an of evening class, civility, superb service and food worthy of the occasion, not to mention the delightful woman who greets you at the entrance and the hands-on management, Firebird is the Theater District’s Stravinsky of luxury dining.

Disclosure

First Floor

China Room – 34 seats comfortably, 40 seats tight
Library Room – 50 seats comfortably, 64 seats tight

Second Floor

Parlor – 15 seats
Blue Room – 34 seats comfortably, 40 seats tight
Ballroom – 50 seats comfortably, 64 seats tight

Third Floor

Red Room (Jewel of Russia) – 14 seats
LV Room & Outdoor Patio – Seating up to 50; 150 for standing reception inside and outside

SAMPLE MENUS

Caviar Menu

CAVIAR MENU

ALASKAN SALMON ROE – $18 / 1oz
Ranging from golden amber to reddish orange this caviar has large eggs and is known for its
distinctive “POP” when rolled between the palate and tongue.

RAINBOW TROUT ROE – $28 / 1oz
These delicate, translucent eggs offer a subtle, smoky taste with a mildly briny mouth feel

GRINNEL – $40 / 1oz
This rare caviar has a black aubergine color and a lemony citrus flavor.

HACKLEBACK STURGEON – $60 / 1oz
Rich dark color and unique individual beads are the hallmarks of this sweet caviar with a mild finish

ROYAL STERLING – $140 / 1oz
Harvested from mature White Sturgeons,
characterized by large firm beads that bursts with an intensely rich and nutty flavor

SIBERIAN OSSETRA – $150 / 1oz
Nutty and rich with delicate grassy notes
Deep mahogany to black in color

OSSETRA – $250 / 1oz
Large pearls, deeply hued in grey & gold, attract your immediate attention.
Nutty and silky on the palate, low in salt with a warm, gentle finish

Dinner Menu

APPETIZERS

FIREBIRD GARDEN SALAD – 12.00
Grapples, Teardrop Tomatoes, Pickled Onions, Dried Cranberries, Baby Arugula,
Sesame Pomegranate Vinaigrette

VENIGRET – 14.00
Red and Yellow Beets, Potato, Red Cippolini Onions, Cornichons,
Sour Cabbage, Shredded Carrots

HERRING UNDER THE FUR – 14.00
Layers of Chopped Pickled Herring, Carrots, Red Beets,
Yukon Potatoes, Egg, Saffron Mayo, Popcorn Shoot Micro Greens

PELMENI – 16.00
Lamb Dumplings, Served with a Mushroom Consommé

STEAK SCARGOT – 18.00
English Peas, Kalamata Olives, Exotic Mushrooms,
Confit Tomato, Niçoise Pearl Onions

OLIVIER – 12.00
Kielbasa, Potato, Peas, Carrots, Pickles, Saffron Mayo,
Quail Eggs, Black Bread

BRAISED PICKLED PORK BELLY – 18.00
Szechuan Peppercorn Foie Gras, Candied Citrus Chutney,
Cilantro Garlic Coulis

GRAVLAX – 12.00
House-Cured Lemongrass Red Beet Salmon
Tobiko Caviar, Truffle Vinaigrette

VARENIKI – 14.00
Potato, Caramelized Onion and Farmers Cheese,
Dill, Chive, Yogurt and Sour Cream Sauce, Almond and Chive Extra Virgin Olive Oil

ZAKUSKA FOR THE TABLE – MP
Chef’s Selection of Appetizers

Main Courses

WILD BLACK BASS – 36.00
Marinated Prawns, Grilled Asparagus, Parsnip Puree,
Roasted Pepper Sorrel Coulis

FENNEL POLLEN DUSTED MUSCOVY DUCK BREAST – 36.00
Mashkitchiri, Honey Vodka Fondue

BEEF STROGANOFF – 34.00
Pearl Onions, Cornichons, Exotic Mushrooms, Veal Jus,
Sour Cream, House-made Pappardelle

CHICKEN KIEV – 34.00
Filled with Baby Arugula, Spinach, Herb de Provance, Buerre Noirsette

SALMON KULEBIAKA – 31.00
Salmon Baked in Puff Pastry, Sorrel Spinach Sauce, Mushroom, Cabbage, Egg;
Fennel and Citrus Slaw, Extra Virgin Olive Oil, Oro Balsamic Vinegar Fennel and Herb Sauce

BORSCHT – 27.00
Ukrainian Beef and Beet Borscht; Potato Pirozhki

ARMENIAN LAMB RACK & FILET DUO – 45.00
Potato Lardon Cake, Caramelized Root Vegetables,
Marchand de Vin Sauce

DRY DIVER SCALLOPS – 35.00
Kasha, Queen Olives, Confit Tomato, Ciboulette,
Orange Scented Vanilla Jus

HERBED STUFFED TROUT – 30.00
Roasted Herbed Stuffed Trout,
Select Vegetable Gratin with Goat Cheese, Dill Butter Sauce

Chef’s Bio

Chef Paul Joseph always enjoyed cooking food, so it was no surprised that he left his accounting job to go to school to receive a degree in culinary arts. After finishing school he began working at various restaurants in New York City. While working in New York City and New Jersey, Chef Paul cooked for many diplomats and entertainers such as, BB King, Roseanne Barr, former Prime Minster of Israel Benjamin Netanyahu, and Rwanda’s President Paul Kagamé. He received two stars from the New York Times, three stars from The Bergen Record (New Jersey), and was feature on Good Day New York (fox news). Chef Paul had worked at many fine dining restaurants and 4 stars hotels like the Hyatt Regency, Bobby Van Steakhouse, Bambou Restaurant. Chef Paul had trained under some notable chefs such as, Sam Hazan at Tavern on the Green and Scott Cutaneo of the Le Petit Chateau.

Filed under: New York, Restaurants, russian, theater district Tagged: New York, Restaurant, Russian, theater district

Restaurant Loi Transportes The Sunny Cuisine of The Aegean to The Upper West Side In Style

Greek, New York, Restaurants Comments Off

Apr 162012

Restaurant Loi

208 West 70th Street

212-‐875-‐8600,

www.restaurantloi.com

Chef Loi’s Blog

October 2011 opening,

The scent of Spanakopita straight from the oven, freshly wrapped grape leaves and the sweet aroma of Baklava wafts its way onto West 70th Street, as one of Greece’s top chefs, Maria Loi, works her magic in the kitchen at her new restaurant . . . Loi.

Formally Compass, the well reviewed venue with a bevy of revolving chefs and menus, Loi has garnered attention from some of the city’s most well respected foodies and critics alike.Chef Loi aims to offer guests a blend of her warm personal charm combined with her modern approach to authentic Greek cuisine in a casually elegant setting starting with a trendy bar with twinkling votive candles, followed by two glass-enclosed private rooms, leading to the square bi-level main dining room,with its comfortable seating and earthy beige color scheme. The space has subtle lighting and is sectioned with high pillars of beige and purple. Terracotta floors, striped fabric armchairs and walls hung with pictures of sea-scenes complete the picture. Maître d’ John oversees the operation with obvious professionalism.

At a chef owned and run restaurant (well co-owned in this case with managing partner Don Evans),food is an extension of the cook’s persona, and should be the focus. And so it clearly is at Loi. While perusing the menu, you are served gratis stuffed grape leaves with a zesty yogurt sauce and assorted bread to dip in fragrant olive oil. The breads are addictive (especially the homemade flat bread and a thick, grainy wedge with a hint of sweetness). The Dolmades (grape leaves) are the best we have ever tasted . . . and that includes experiencing them in numerous trips to Greece.

Other small plates that deserve signature acclaim, include Maria’s ahini sea urchin appetizer. Beautifully presented on a series of large porcelain spoon, in a heady lemon-oil sauce, they are divine. More earthy and described as baked meat “patties,” keftedaika meatballs,In Caramelized Tomato Sauce With Feta Mousse Sauce were honest and delicious.

In the entrée department chef Loi’s “traditional” moussaka, delicately prepared with Eggplant, With Minced Meat, Topped With Bechamel Sauce, and Slow Cooked is a must. It was light and very much like the contemporary Greek food one would have experienced at trendy, restaurants in Athens.Indeed, much of the food is updated to today’s taste, and fortunately, flavor is never sacrificed. We also enjoyed Braised Lamb Shank With Anthotiro & Kalabokisio (Corn Puree), which tasted rather like a refined version of grits. Roasted, marinated beets were very good and although we didn’t get a chance to sample the Fresh Fish, Baked in Sea Salt “For Two” Accompanied With Charred Grilled Seasonal Vegetables, the people at the next table ordered it and appeared delighted.

The formidable wine list of Compass has been replaced with a shorter, mostly Greek version offering well priced bottles, many in the $40 to $60 range. Our waiter suggested a chardonnay from chef Loi’s personal selection: a 2009 Karapidis, from organic grapes and aged 6 months in oak ($75). It was delicate, with subtle fruit and great balance. Probably the best buy on the list. Brothers Lazaros and Pantelis Karipidis began their wine venture as a hobby in 1985. Their decidedly cosmopolitan wines and upmarket image have made them leaders in the industry.

Don’t miss the desserts. Besides the obligatory Baklava, go for the unusual Ekmck KatJifi. Ek-mek Ka-tai-Ifi: Shredded Phyllo Soaked in Honey Topped with Custard, Toasted Nuts and Light Crème. Reminiscent of a Greek tiramisu, we loved it..Finish with wonderful Greek coffee and an ouzo and you have the ideal dinner.

The Giveaway Stuffed Grape Leaves (Above) Set The Stage

Other Appetizer Teasers (Below)

Until recently, Maria hosted her very own cooking show, which ran for years, on Greece’s most successful morning program, and the country’s leading TV network, Mega Channel. She is also the author of several cookbooks, including the highly coveted “Ancient Dining,” the official cookbook of the 2004 Olympic Games in Athens. She visits each table, during the evening and stopped at ours briefly.

Small wonder Loi has quickly become a neighborhood favorite and is a destination worth seeking, out, for those seeking elevated, Greek cuisine with a personal touch. Our visit preceded Easter and there was a lamb on a spit, cooking in front of the restaurant. It was a Saturday evening and business was booming. The fragrant lamb must have been a metaphor for the sweet smell of success.

Interestingly, of all Manhattan’s luxury Greek restaurants, Loi offers attractive value. There is even a pre fixe dinner (5 to 6:30 PM) for $40. Reserve well in advance. It’s standing room only.

Disclosure

Maria Loi’s BIO

Additionally, she developed a line of dinnerware, flatware and small kitchen appliances and has been a spokesperson for Kraft, Unilever, Tupperware and Electrolux products in Greece.

As the International Ambassador of the Chef’s Club of Greece, North American Chapter, Maria is a proponent of the healthy Greek breakfast which includes foods rich in protein and calcium and which she believes will help combat the dramatic increase in obesity and diabetes in America. Maria is also involved in a number of philanthropic causes in Greece, specifically, Elpida, a foundation dedicated to helping children with cancer, of which she is a co-‐ founder.

Sample Dinner Menu (Subject To Change)

Appetizers

TYRI FOURNISTO 12
Baked Greek Cheese With
Tomatoes, Peppers & Fresh Herbs
GIGANTESMESPANAKI 12
Oven Baked Gigante Beans With
Spinach and Tomato Served with
Feta Cheese Topped with
Cipollini Onions

OREKTlKA
ANINI 12
Sea Urchins Accompanied With Olive Oil &
Crispy Pita Chips
HTAPODAKISTINSHARA 19
Grilled Octopus Served With Onion, Olive Oil,
Capers, Chick Peas, Almonds, Fresh Herbs &
Lemon Juice

GLYKADAKL416
Crispy Sweet Breads With Herbs &
Stone Ground Mustard With Lemon Sauce
KEFFEDAKL4 13
Baked Meat Patties In Caramelized Tomato
Sauce With Feta Mousse Sauce
PITESTISEMERAS 12
Home-Made Phyllo Pies Of The Day
PAPOUTSAKIA 13
Baked Baby Eggplant Stuffed With Tomatoes
Mustard & Caramelized Onions, Topped With
Smoked Feta Mousse
TYROKEDTEDES 15
Cheese Croquettes With Baked Goat &
ManouriCheese On Top 0fFig & Apricot
Compote

MYDIASEKROKO 16
Steamed Mussels With Leeks In Krokos Kozani
(saffron) Sauce
KALAMARI SCHARAS 14
Fresh Calamari julienned, Pan Grilled With
Parsley & Pistachio Sauce
GARIDESKATAIFI 17
Grilled Shrimp Wrapped In Shredded Phyllo (Kataifi)
Topped With Pomegranate Sauce
KA VOUROKEFTES 16
Crabcakc, With Santorini Fava Puree, Preserved
Lemon & Ladolemono (Olive Oil & Lemon Juice)
SARDELES PLAKI 14
Fresh Sardines Baked & Topped With Caramelized
Onion Tomato Sauce

SALATES

HORIATIKI LOI 14
Organic Vine Ripe Tomatoes, Cucumbers,
Peppers,Onions, Kalamata Olives, Feta
Cheese With Maria Loi Greek Herb Vinaigrette
MAROUL/ 12
Romaine Lettuce Hearts, Scallions
Dill, Olive Oil & Vinegar

ROKA 15
Baby Arugula, Hazelnut, Smoked
Metzovone Cheese With Fig Balsamic
Vinaigrette
ASTAKOSALATA 19
Lobster Meat, Bibb Lettuce, Green
Beans, Baby Potatoes, Tomatoes & Egg
With Tarragon Vinaigrette

KOTOSOUPAAVGOLEMONO 9
The Famous Greek Chicken Egg Lemon
Soup

SOUPES
PSAROSOUPA 12
Fish Soup with Fresh Fish of the Day, Celery,
Carrots, Onions, Olive Oil & Lemon Juice

Entrees

KYRIAPIATA

PSARISEKROUSTAAIATIOU 58
Fresh Fish, Baked in Sea Salt
“For Two” Accompanied With Charred
Grilled Seasonal Vegetables
LAVRAKI 29
Grilled Bronzino (Seabass) Served With
Charred Grilled Seasonal Vegetables
SOLOMOSMEMARATHO 27
Grilled Wild Salmon With Fennel, Leeks
Citrus Oil Lemon Sauce
ROPHOS PLAKI 28
Filet Of Grouper With Fingerling Potatoes,
Couscous, Onions, Tomatoes & Fish Broth
YIOUVETSI THALASSINON 34 .
Seafood Orzo With Shrimp, Scallops,
Clams, & Mussels In Red Wine Tomato
Sauce
HTENIA 34
Seared Diver Scallops With Asparagus
Served On Dill Trahana, Traditional
Peasant Pasta
GARIDES MICROLIMANO 34
Baked Prawns Head-On With Caramelized
Tomatoes, Peppers & Feta Cheese
ASTAKOMAKARONADA 36
Macaroni Pasta With Lobster Chunks
In A Red Wine Tomato Sauce

MOUSSAKA 23
Maria’s Traditional “Moussaka”, Eggplant
With Minced Meat, Topped With Bechamel Sauce,
Slow Cooked
PASTITSIO 22
Macaroni & Minced Meat Casserole With
Cheese Bechamel Sauce
KOKORASKRASATOS 27
Braised Rooster In Wine Sauce With
Hylopites (Home-Made Pasta)
ARNI28
Braised Lamb Shank With Anthotiro
& Kalabokisio (Corn Puree)
PAIDAKIA 42
Grilled Rack Of Lamb & Loin With
Broken Red Bliss-Lemon Potatoes
BRIZOLA 42
Creek-Stone 18 QZ. Rib-Eye Steak Served
With Baked Greek Fries
FILETO 35
Creek-Stone 8 oz. Filet Mignon With
Caramelized Onions On Mavrodaphne
(Sweet Red Wine) Sauce
KOTOPOULO LEMONATO 26
Bo-Bo Farm Free-Range Roasted Lemon
Chicken With Horta

PA7ZARIA
Roasted Marinated Beets
SPARAGIA
Steamed Asparagus
LEMONATES PATATES
Roasted T ~mon Potatoes

SINODEFTIKA 8
HORTA
Wild Steamed Greens
SPANAKORIZO
Spinach & Rice
PSITA LAHANIKA
Se.::tson::t 1 C:rille.n V f>.2″f>.t::t hles

KOUNOUPIDI
Rainbow Cauliflower
PATATES PSITES
Baked Greek Fries
CRETAN POTATOES
Rroke.n red bliss noraroes & herbs

PRE-THEATRE MENU
AV AJLABLE 5.00-6.30PM
OREKTIKA
Marouli
Romaine Hearts of Lettuce, Scallions, Dill, Olive Oil & Vineg-ar
Horiuiki Loi
Organic Vine Ripe Tomatoes, Cucumbers, Peppers,Onions, Kalamata Olives,
Feta Cheese With Maria Loi Greek Herb Vinaigrette
Kalamari
Fresh Calamari Julienned, Pan Grilled With Parsley & Pistachio Sauce
Spanakopita
Fresh Spinach, Herbs And Feta Cheese in Home-Made Phyllo Layers
KYRIAPIATA
Lavraki
Grilled Bronzino (seabass) Served With Charred Seasonal Grilled Vegetables
Kotopoulo Lemonato
Bo-Bo Farms Free-Range Roasted Lemon Chicken With Horta
Zymarika Tylihta
Fresh Spinach, Herbs And Feta Cheese Wrapped In Phyllo Pasta
And Baked In Tomato Cheese Sauce
Moussaka
Maria’s Traditional “Moussaka”, Eggplant With Minced Meat And Bechemal
Sauce, Slow Cooked
GLYKA
Ekmek Kataifi
Shredded Phyllo Soaked in Honey Topped With Custard, Toasted Nuts and
Light Creme
Sokoiatopita
Maria’s Special Rich Greek Chocolate Flourless Cake
Karidopita
TraditionalW-alnutSpongeCake With Cinnamon Syrup
$40

Desserts and Cocktails

GLYKA
Baklawt-Bak-Ia-va
Layers of Phyllo with Almonds, Walnuts,
Pistacio Nuts, Light Drizzle of Spiced
Honey Syrup
Galaktoboureco- Ga-Iak-to-b6ureco
Semolina VanilIa Bean Custard Between
Layers of Phyllo Topped With A Light
Spiced Honey
Ksridopus- Kari-d6p-ita
Traditional Walnut Sponge Cake with
Cinnamon Syrup
Ekmck KatJifi. Ek-mek Ka-tai-Ifi
Shredded Phyllo Soaked in Honey
Topped with Custard, Toasted Nuts
and Light Creme.
Tyrogliko – Ti-roglik6
Greek Cheese Cake with Crushed Mixed
Nuts with Honey Crust
Sokolatopita-Sok-ola-t6pita
Maria’s Special Rich Chocolate Flourless
Cake
Heliniki Krems- He-Iin-Iki Kre-ms
Greek Parfait V anilIa Bean Mousse over
Coffee Liquor Cake
Yaourti Me Meli- Yia-6urti Me Meli
Yogurt with Attiki Honey and Toasted
Mixed Nuts. Or with GreekSpoon Desserts
Fruta-
Seasonal Fresh Fruit Selected By Maria Loi
Fruit -$10
All Other Desserts -$8

NAFPAKTOS PUNCH
Hendrick’s Gin, Cucumber & Melon, Lime
juice,
Chile Syrup & Splash of Tonic
A TASTE OF GREECE
Ouzo, Watermelon, Mint, St Germaine,
Simple Syrup
UPPER WEST SIDE
Ketel One Citron, Mint, Orange Liquor,
St Germaine, Lemon juice
MASTIHA’S TEARS
Mastiha, Orange, Mint, House-Made
Grenadine, .
Lemon, Champagne
FIRE OF PATRAS
Knob Creek, Canton Ginger Liquor,
Sweet Vermouth, Ginger,
Lemon, Honey Syrup
DARK & STORMY
Dark-Rum. Ginger Beer & Lime juice
$14

________________________________________________________________

Private Dining Room (Above)

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

Restaurant Loi Transportes The Sunny Cuisine of The Aegean to The Upper West Side In Style

Greek, New York, Restaurants Comments Off

Apr 162012

Restaurant Loi

208 West 70th Street

212-‐875-‐8600,

www.restaurantloi.com

Chef Loi’s Blog

October 2011 opening,

The Giveaway Stuffed Grape Leaves (Above) Set The Stage

Other Appetizer Teasers (Below)

Interestingly, of all Manhattan’s luxury Greek restaurants, Loi offers attractive value. There is even a pre fixe dinner (5 to 6:30 PM) for $40. Reserve well in advance. It’s standing room only.

Disclosure

Maria Loi’s BIO

Additionally, she developed a line of dinnerware, flatware and small kitchen appliances and has been a spokesperson for Kraft, Unilever, Tupperware and Electrolux products in Greece.

Sample Dinner Menu (Subject To Change)

Appetizers

TYRI FOURNISTO 12
Baked Greek Cheese With
Tomatoes, Peppers & Fresh Herbs
GIGANTESMESPANAKI 12
Oven Baked Gigante Beans With
Spinach and Tomato Served with
Feta Cheese Topped with
Cipollini Onions

OREKTlKA
ANINI 12
Sea Urchins Accompanied With Olive Oil &
Crispy Pita Chips
HTAPODAKISTINSHARA 19
Grilled Octopus Served With Onion, Olive Oil,
Capers, Chick Peas, Almonds, Fresh Herbs &
Lemon Juice

SALATES

ROKA 15
Baby Arugula, Hazelnut, Smoked
Metzovone Cheese With Fig Balsamic
Vinaigrette
ASTAKOSALATA 19
Lobster Meat, Bibb Lettuce, Green
Beans, Baby Potatoes, Tomatoes & Egg
With Tarragon Vinaigrette

KOTOSOUPAAVGOLEMONO 9
The Famous Greek Chicken Egg Lemon
Soup

SOUPES
PSAROSOUPA 12
Fish Soup with Fresh Fish of the Day, Celery,
Carrots, Onions, Olive Oil & Lemon Juice

Entrees

KYRIAPIATA

PA7ZARIA
Roasted Marinated Beets
SPARAGIA
Steamed Asparagus
LEMONATES PATATES
Roasted T ~mon Potatoes

SINODEFTIKA 8
HORTA
Wild Steamed Greens
SPANAKORIZO
Spinach & Rice
PSITA LAHANIKA
Se.::tson::t 1 C:rille.n V f>.2″f>.t::t hles

KOUNOUPIDI
Rainbow Cauliflower
PATATES PSITES
Baked Greek Fries
CRETAN POTATOES
Rroke.n red bliss noraroes & herbs

Desserts and Cocktails

________________________________________________________________

Private Dining Room (Above)

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

The LAMBS CLUB

New York, Restaurants Comments Off

Apr 092012

THE LAMBS CLUB AT THE CHATWAL HOTEL

132 WEST 44TH STREET NEW YORK, NEW YORK 10036 T: 212.997.5262

F: 212.997.5261 WWW.THELAMBSCLUB.COM

The 1905 landmark Stanford White-designed building was originally host
to the famous Lambs Club*, America’s first professional theater club, which included legendary members Spencer Tracey, Douglas Fairbanks, Cecil DeMille, John Barrymore, Milton Berle, Fred Astaire, Charlie Chaplin, Irving Berlin and Will Rogers.

Internationally renowned architect and interior designer Thierry Despont has meticulously restored the original details while adding modern amenities to create a visual masterpiece that combine the glamour of early 20th Century travel with the tradition of Empire Deco aesthetic. Paying homage to the building’s original occupants, actress Drew Barrymore has graciously lent her celebrated family name to The Chatwal’s 4,500-square-foot Penthouse Floor called The Barrymore
Suite. Throughout the property, Despont has made subtle nods to the building’s theatrical and historical origins.

lambs club dining room

A striking floor-to-ceiling is" -century stone fireplace, which was originally a gift from Stanford White to the Lambs, acts as a centerpiece for the hotel’s restaurant, lovingly named The Lambs Club (the walls of which are lined with black-and-white photographs of original Lambs members). Distinctive elliptical doors, originally part of the Grill Room, have been restored and reinstalled in The Club Room, the private event room. These meeting rooms feature elliptical wine cellars designed by
Despont to match the existing doors and lacquered wood wainscot and ceiling beams that recall the original Grill Room. The landmark facade of the building has been restored to its former glory, complete with original marble Ram’s heads and a marble plaque alluding to the glory days of the Lambs.

Celebrated Michelin star chef, Geoffrey Zakarian is the creative force behind the 80-seat restaurant and serves a menu highlighting modern American cuisine and seasonal ingredients. In addition to the restaurant, Chef Zakarian, along with his partners David Rabin, Will Regan, Jeffrey Jah and Margaret Zakarian, oversee the mezzanine bar, the in-room dining and the special event and
meeting spaces.

Disclosure

Perhaps it was an “off-night,” but those who have admired chef Zakarian’s touch (we are in the group) may not be overwhelmed by the kitchen, which is more than competent, but not mind-blowing. While the reception and management seem dedicated, our server was subpar.

Prices, on the other hand, seem fair (Dover sole for two had no supplement on the prix fixe dinner) and the beverage list and service is quite good, as are desserts. We plan to give it another try,

Note: "The Lambs Club Restaurant is not operated by, sponsored by, endorsed by or affiliated with The Lambs, or any theatrical or dining events
sponsored by The Lambs under the "Lambs" name. THE LAMBS is a registered trademark of The Lambs. The official website of The Lambs is
accessible at HYPERLINK "http://www.the-Iambs.org"www.the-Iambs.org

SAMPLE DINNER MENU

Dessert

Banana Bread Pudding
Chocolate Caramel Crème Anglaise, Candied Pecans
Chocolate Espresso Cake
Cappuccino Ice Cream
Hazelnut Semifreddo
Bitter Sweet Chocolate Sorbet, Candied Hazelnuts
Lemon Pound Cake
Blueberries, Crème Fraîche, Crème de Cassis Sorbet
Honey Pistachio Cake
Candied Pink Pistachios, Fromage Blanc
Apple Crisp “Tarte Tatin Style”
Dulce de Leche, Tahitian Vanilla Ice Cream
House Made Cookies
Daily Selection
Seasonal Ice Cream & Sorbets
Cheese Plate
A Selection of Aged Artisan Cheeses, Country Bread

APPETIZERS MAINS
The Lambs Club Salad
Bitter & Soft Greens, Endive, Apple, Tarragon, Vinaigrette
Grilled Octopus
Turnips, Potatoes, Lemongrass, Bacon
Parfait of Foie Gras
Asian Pear, Tokyo Turnip, Mustard
$ 8 Supplement
Salad of Hawaiian Hearts of Palm
Castelvetrano Olive, Citrus, Avocado, Ginger
Pied de Cochon
Breakfast Radish, Pearl Onion, Green Apple, Sauce Gribiche
Sea Urchin Rigatini
Poblano Pepper, Coriander, San Marzano Tomato
Beef Tenderloin Tartare
Mushrooms à la Grecque, Gem Lettuce, Sunchoke, Crème Fraiche, Country Toast
Hamachi Tartare
Apple Jelly, Pickled Mushroom, Cauliflower, Horseradish
Lobster Bisque
Leeks, Truffle

Entree

Farm Chicken
Roasted, Vegetable Ragout
Delmonico
Creekstone Prime Aged, Plancha Roasted, Braised Shallots
$ 18 Supplement
Wild King Salmon
Red Cabbage, Yukon Gold Béarnaise
Lamb Loin
Piperade, Eggplant, Roasted Lamb Jus
Dover Sole
Served for Two, Sauce Meunière
Heritage Pork Chop
Sherry Sauce, Crispy Pork Hash
Black Truffle Risotto
Wild Mushroom, Shaved Black Truffle
$ 10 Supplement

SIDES 9
Panisse
Pickled Cauliflower, Red Flame Grape,
Cilantro
Potatoes Boulangère
Mushrooms, Glazed Onions, Thyme
French Fries
House Cut, Sea Salt
Roasted Baby Turnips
Turnip Green Pesto, Olive Oil Crumbs
Broccoli Rabe
Chili, Lemon, Garlic
Oysters on the Half Shell
Mignonette
Shrimp Cocktail
Cocktail Sauce
Chef/Partner Geoffrey Zakarian
Executive Chef Eric Haugen
Chef de Cuisine Jake Eb

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

THE NEW YORK PALACE TO BE GILDED IN PREMIUM LINDT CHOCOLATE THIS SPRING

Hotels, New York, Restaurants, Travel Comments Off

Mar 252012

The New York Palace on Madison Avenue

Junior Suite in The Towers at The New York Palace

Gold Chocolate themed package, decked-out Lindt Chocolate Brunch and oversized LINDT GOLD BUNNY figures fete the arrival of spring, while supporting Autism Speaks at this luxury hotel

New York Guests at The New York Palace will taste the sweetness of the spring season with the Gold Chocolate Package, celebrating Easter and the 60^th birthday of the iconicLINDT GOLD BUNNY. The month-long initiative begins March 24 to coincide with the start of spring, and features premium Lindt chocolate experiences, allowing guests to indulge during their stay. A themed hotel package, a custom-created Gold Chocolate Weekend Brunch featuring the LINDT GOLD BUNNY in restaurant Istana, and giant LINDT GOLD BUNNY figures greeting guests from the hotel courtyard all help to usher in the Easter season and spring weather.

The Palace’s Gold Chocolate package gives guests yet another reason to revel in New York’s warm spring weather and Easter celebrations. The package is comprised of luxury accommodations and a myriad of ways to enjoy premium Lindt chocolate, including a $100 daily food and beverage credit, which can be used towards the Gold Chocolate Weekend Brunch, and an iconic LINDT GOLD BUNNY and special welcome amenity. GILT Restaurant at The New York Palace

Disclosure

The Palace’s Pastry Chefs have custom created a Gold Chocolate Weekend Brunch, featuring the LINDT GOLD BUNNY and premium chocolate dishes, including:

· Raspberry Lemon Pancakes, made with Lindt Classic Recipe White Chocolate Mousse and Almond Brittle Crumble

· “Banana Split” Belgium Waffle, with Chocolate Ice Cream, Caramelized Banana, and Lindt Chocolate Fudge Sauce

· Orange Brioche French Toast, with indulgent Lindt EXCELLENCE 70% Cocoa Ganache, Citrus Segments

· Crème Patisserie Crepes with “Hot Chocolate Affogato”, with Vanilla Bean Gelato, and Shaved Lindt EXCELLENCE A Touch of Sea Salt Chocolate

Two limited-edition chocolate desserts will also be offered at the special brunch, including: a Lindt Classic Recipe White Chocolate macadamia tart with coconut ice cream and Lindt EXCELLENCE 70% Cocoa ganache; and a Lindt chocolate sphere with blood orange brulee paired with a flourless Lindt chocolate brownie. All that glitters at Istana may not be real gold, but it is all certain to be delicious. Over the past 60 years, LINDT GOLD BUNNY has been a cherished centerpiece of families’ Easter celebrations. Today, LINDT GOLD BUNNY is the #1 selling chocolate bunny in the United States*, and fills Easter baskets in more than 60 countries. In honor of this special milestone birthday, two oversized LINDT GOLD BUNNY figures will greet visitors in the Palace courtyard, perfectly situated for photos.

In addition to celebrating 60 sweet years, LINDT GOLD BUNNY is the also the bunny that gives back. Since 2009, Lindt has partnered with Autism Speaks during the Easter season and has raised nearly $500,000 for the autism cause.

For more information on Lindt’s partnership with Autism Speaks, visit LindtGoldBunny.com.

Rates start at $369 per night with availability from March 24-April 21.Click here to reserve the Gold Chocolate Package at The New York Palace, or to learn more, please visit: www.newyorkpalace.com.

^{* Source: Nielsen ScanTrack Total U.S. Food/Drug/Rem Mass 12 W.E. 4.23.11 vs. 12 W.E. 4.3.10}

About The New York Palace

The very finest in old-world elegance and new-world opulence can be found just beyond the courtyard gates of The New York Palace on the corner of 50^th & Madison. With 805 rooms and 88 suites, The Palace is known for unparalleled splendor, spectacular views, sumptuous rooms and exquisite service. Located in the heart of Manhattan – across the street from St. Patrick’s Cathedral and only steps from Rockefeller Center – the hotel’s world-renowned courtyard incorporates motifs from several 15^th-century Italian cathedrals and has served as the entranceway to the historic Villard Mansion since 1882. Today, The New York Palace gracefully blends the landmark Villard Mansion with a contemporary 55-story tower. Guests can book accommodations online at www.newyorkpalace.com or contact reservations at 1-800-NY-PALACE (1-800-697-2522).

About Lindt & Sprüngli
Founded in 1845, Lindt & Sprüngli is a global leader in the premium chocolate category, offering high-quality products in more than 100 countries. Lindt & Sprüngli operates eight production facilities in Europe and the United States and employs 7,400 worldwide. Lindt USA operates more than 40 retail stores in the U.S., Lindt Chocolate R.S.V.P., the company’s premium direct selling program, and maintains wide distribution through extensive retail and wholesale channels. For more information on Lindt, visit www.lindt.com.

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

Celebrate Easter at IL Tesoro

easter, Holidays, Italian, New York, Restaurants Comments Off

Mar 252012

In addition to chef/owner A.J. Black’s standard dinner menu of new classic Italian fare, enjoy a special Easter Lamb tasting menu on Easter Sunday (April 8). Black has prepared a four-course prix fixe for $65 per person, which allows you to savor lamb in different ways. Dishes include Lamb Milanese, served with heirloom tomatoes and micro arugula, and Roasted Baby Lamb, served over wild mushroom risotto with a white truffle porcini sauce. For a sweet ending to your meal choose between Tiramisu or White Chocolate Crème Brûlée. The full lamb tasting menu is below.

Easter Lamb Tasting Menu

$65 per person

Baby Lamb

First Course

Lamb Milanese

With Heirloom tomatoes and micro arugula

Second Course

Braised Lamb Ragu

In a cherry tomato sauce with fresh orecchiette

Third Course

Roasted Baby Lamb

Over wild mushroom risotto with a white truffle porcini sauce

Fourth Course

Tiramisu or White Chocolate Crème Brûlée

IL Tesoro is located at 1578 First Ave., at 82^nd St. They will be open Easter Sunday from 5pm-10pm.

For reservations, call (212) 861-9620 or visit http://www.iltesoro.net for more information

Disclosure

Filed under: easter, Holidays, Italian, New York, Restaurants Tagged: Easter, holidays, Italian, New York, Restaurants

Unique Wine Dinner At Morso

Italian, New York, wine dinner Comments Off

Mar 242012

On April 10, Ca’ del Bosco, one of the top wineries in Franciacorta, an Italian district in the Northern region of Lombardy known for making the highest quality Chardonnays, is joining Morso (420 East 59th Street — between 1st and York Avenues), famed restaurateur Pino Luongo’s new restaurant, to create a 5-course dinner of delicious modern Italian dishes paired with their elegant wines. See attached Wine Dinner Menu, Morso Fact Sheet, and photo of private dining room.
Morso website: www.morso-nyc.com.

This unique Wine Dinner will be co-hosted by Morso’s acclaimed Wine Director Alessandro Bandini and Ca’ del Bosco’s owner Vittorio Marzotto. It will take place in Morso’s Private Dining Room. Cost: $125 per person (includes dinner, wines, tax, & gratuity). For reservations, please contact: esamuel@morso-nyc.com or call 212-759-2706.

Disclosure

Filed under: Italian, New York, wine dinner Tagged: Italian, New York, wine dinner

GRATA Brings Affordable Destination Dining To Fashionable Sutton Place

Mediterannean, Mediterranean, New York, Restaurants, Wine Comments Off

Mar 122012

GRATA Restaurant & Wine Bar

Address:1076 First Avenue, between 58^th and 59^th Streets

Reservations strongly suggested; 212-842-0007

Hours: Dinner (starting early next year Grata will serve lunch.)

Monday-Thursday: 5 pm – 11 pm

Friday and Saturday: 5 pm – 12 am

Sunday: 5pm -10 pm

Click Here For Website

Grata Is A Welcome Addition to the Midtown-East dining Scene

If you haven’t noticed, “The Sutton Place Area,” the Grand Dame of haute New York Neighborhoods, is in the midst of a dining renaissance. The new breed are not the cramped, hole-in-the-wall, no-frills stores that were the rule, but fine-dining, tablecloth restaurants with good service, excellent food, appealing wine lists and, wonder-of-wonders, prices that won’t break the bank.

One of the best is Grata. From the moment one walks through the 1^st Avenue door, taken and restored from a 1920’s Roman villa, they are welcomed by the visions of the NYC-based designer: C3D Architecture PLLC.

From the cream-colored, beamed ceilings, sections of blanched, exposed brick walls, and handsome tables made from huge chunks of rich cordova-colored mango wood from Indonesia, the attractive 85-seat restaurant pleases the eyes with its hardwood floors, and a long curved bar that greets guests near the entrance. Single diners can ease into an inviting communal table that looks out on First Avenue. (Outdoor seating begins in the Spring).

The Spacious Elegant Booth Seating (Above)

Grata, is a restaurant serving world-cuisine with Mediterranean influences and doesn’t dwindle its efforts on a single country or region..After nearly six years, a long shuttered prime Midtown location (formally a Greek, then Middle-Eastern restaurant) has new life.This hot, newcomer to the food scene displays the pedigree of its creators and chef, and is a welcomed invitation to success . . . . which brings us to the restaurant’s name.

GRATA is Latin for a type of welcome. Originally, grata connoted being “under the protection of.” Now, it’s become the proprietor’s promise: “You are going to be well-taken care of here.” On a recent Friday evening, the room was packed by 8 PM and, to these eyes, the customers all looked like happy campers.

Taking care of restaurant-goers has been the life’s work of the charming Ariel Lacayo (late of Il Mulino in Aspen, Pino Loungo’s group, Patria on Park Avenue South, and other food landmarks.) He runs the front-of-house, as well as holding a “Court of Master Sommelier’s” certification and has personally built the wide-ranging wine list, in addition to the all top-shelf bar.

The magic in the kitchen is administered by the boyishly good looking executive chef Meny Vaknin; most recently part of the opening team for Boulud properties (Boulud Sud and Bar Boulud at Lincoln Center.) Chef Meny cut his culinary teeth at Rose Water, the fine-dining establishment in Park Slope. He honed his practice of using local and seasonal ingredients in haute cuisine at the French Culinary Institute, where he graduated with honors.

GRATA’s creator/owner is Mirso Lekic, the mastermind and owner of the storied and much-missed Il Valentino restaurant. Mirso, a life-long food lover and businessman tends to the back-of-house and the kitchen with Chef Meny.

The menu boasts tempting selections with shared dishes and appetizers such as fetching Mini-Meatballs with stewed tomatoes, poached egg (cooked into the sauce), and croutons (a chef’s specialty), and Grata’s homemade Flat Bread (which can be made gluten-free). We also loved Chicken Liver A La Plancha, with onion marmalade, roasted peppers, olives and brandy, Grilled Artichokes and a ravishingly delicious and tender Charred Baby Octopus on warm marinated chickpeas and fennel puree.You don’t have to be vegetarian to enjoy Fried Cauliflower Florets herb tahini and cherry tomatoes.

Although one can live on appetizers alone, it would be a shame to miss a variety of carefully prepared entrees like a moist Grilled Red Snapper Fillet with roasted new potatoes, cauliflower puree and salsa verde, Slow-Cooked Crispy Duck Leg with creamy polenta, sherry wine and raisin sauce; a really unique Ras El Hanut Braised Lamb (like Osso Buco) with dried figs, market carrots, quinoa, and almonds or our personal favorite: an unorthodox Bouillabaisse, redolent with herbs, spices, mussels, calamari, seafood and basmati rice. Spread some of the saffron aioli on the country bread that accompanies it and you will experience a dish worthy of a visit in itself. Absolutely fabulous!

Pastas have improved greatly since the first weeks and Grata has had time to mellow. House – Made Oxtail Pappardelle with labane and parmagiano-reggiano still needs a bit more cooking time, but House-made Cavatelli (also gluten-free available) in sun – dried tomatoes and basil sauce, was perfect and a marvel of this notoriously abused noodle.Highly recommended.

Bread is fresh and offered with oil and Balsamic vinegar; cocktails are generous and well made. Ariel has created a thoughtful list of food-friendly wines, starting at $30 a bottle with some offbeat and classy selections such as the Hall Napa Valley Cabernet Sauvignon in the $90 range. Serious oenophiles will find some hidden treasures at expectedly higher prices. There is a terrific Spanish red from the Ribera del Duero region, reminiscent of a good Pesquera for $15 a glass. Put yourself in his capable hands and relax. Service is just as it should be: attentive, helpful and unintrusive.

Desserts by former “21” Club pastry chef and one of the 10 best pastry chef’s in America, Kimberly Bugler, are classy, pretty as a picture and totally delicious. Favorites include a version of Bomboloni (Pictured Above), the famed Italian donut, made light as a feather with brioche dough, sprinkled with powdered sugar and decked out with with strawberry balsamic and chocolate dipping sauces; Apple Nut Tart Cinnamon spiced apples with almond cream, toasted walnuts and caramel sauce, a lovely Vanilla Bean Panna Cotta With Citrus Cranberry Compote and Polenta Tuile, and a deadly and decadent Nutella Napoleon, with Layers of Crispy Hazelnuts, Dark Chocolate and Nutella Mascarpone served with Hazelnut Biscotti Gelato Coconut Pineapple Financier Anise Poached Pineapple, Mango Sorbet, Toasted Coconut Tuile. (The haunting crunch is provided by the secret ingredient: cornflakes). We have enjoyed Ms. Bugler’s creations at “21” and these are some of her best efforts, ranking Grata’s desserts as not only the best in the Sutton Place Area, but worthy of Manhattan’s most celebrated restaurants.

Grata is the best thing to happen to The Sutton Place Area in years, and we are pleased to be the first to review it. Already discovered by foodies and the neighborhood crowd, reserve in advance and we think you will agree. And yes . . . . you will very definitely feel WELCOMED.

The Trio Responsible For Grata: (Left to Right) Mirso Lekic, Meny Vaknin, Ariel Lacayo

Disclosure

Sample Dinner Menu, Prices & Content Subject To Change

To Share

Grilled Artichokes remoulade sauce, arugula
15.00

Mediterranean Eggplant Spread house bread, honey
8.00

Caponata Crostini eggplant, olives, red pepper, raisins
7.00

Tuscan White Beans Greek yogurt, socca
6.00

Mini-Meatballs stewed tomatoes, poached egg, feta cheese, crotons
10.00

Prosciutto San Daniele pan con tomate
14.00

Daily Artisanal Cheeses house-made seasonal marmalade, walnuts
(for 3) 11.00

Marinated Olives imported Spanish mix
6.00

Appetizers

Charred Baby Octopus warm marinated chickpeas, fennel puree
16.00

Fried Cauliflower Florets herb tahini, cherry tomatoes
9.00

Grilled Free-Range Chicken Thigh On A Skewer winter squash, Israeli couscous, hawaig
12.00

Chicken Liver A La Plancha onion marmalade, roasted peppers, olives, brandy
13.00

Salads

Chop Grata Salad cucumbers, tomatoes, scallions
11.00

Organic Market Greens all-spice honey-lemon dressing
7.00

Raw Winter Root Vegetables beets, carrots, pistachio, lemon vinaigrette
9.00

Fennel And Citrus shaved fennel, orange, pecorino, fennel pollen vinaigrette
12.00

Soups $8

Lamb Minestrone chicken peas, lentils, root vegetables

Soup Of The Day

Pasta & Rice

All Our Pasta Dishes Can Be Substituted With Gluten-Free Pasta.

Spaghetti A La Bolognese classic bolognese sauce
12.00
18.00

House – Made Cavatelli sun – dried tomatoes, basil
12.00
18.00

House – Made Oxtail Pappardelle labane, parmagiano-reggiano
14.00
20.00

Wild Mushroom Risotto hen-of-the-woods, mascarpone
14.00
20.00

Fish & Sea

Spiced Grata Mussels French fries, fines herbes
18.00

Red Snapper Fillet A La Plancha roasted new potatoes, cauliflower puree, salsa verde
24.00

Whole Grilled Trout choice of one side, lemon confit
26.00

Pan-Roasted Salmon sticky black rice, cavolo nero, lavender essence
24.00

Grilled Whole Fish Of The Day roasted beets, roasted cipollinis, lemon confit

Bouillabaisse basmati rice, saffron aioli
14.00
26.00

Meat & Poultry

Free-Range Chicken In Exotic Spices Spanish green olives, couscous, swiss chard
21.00

Ras El Hanut Braised Lamb dried figs, market carrots, quinoa, almonds
26.00

Slow-Cooked Crispy Duck Leg creamy polenta, sherry wine and raisin sauce
24.00

Grilled Veal Chop whipped potatoes, Brussels sprouts, natural jus
29.00

Grilled NY Strip French fries, market greens
34.00

Sides $7

Israeli Couscous

French Fries

Roasted Beets

Braised Kale

Basmati Rice

Brussels Sprouts

Dessert Menu

GRATA

Dessert Menu

Bomboloni Brioche doughnuts with strawberry balsamic and chocolate dipping sauces.

Apple Nut Tart Cinnamon spiced apples with almond cream, toasted walnuts and caramel sauce

Vanilla Bean Panna Cotta With Citrus Cranberry Compote and Polenta Tuile

Nutella Napoleon Layers of Crispy Hazelnuts, Dark Chocolate and Nutella Mascarpone served with Hazelnut Biscotti Gelato Coconut Pineapple Financier Anise Poached Pineapple, Mango Sorbet, Toasted Coconut Tuile

GELATO SORBET

Vanilla Orange

Chocolate Lemon

Biscotti Hazelnut Raspberry

Mango

Filed under: Mediterannean, New York, Restaurants, Wine Tagged: Mediterranean, New York, Restaurants

DEATH OF A SALESMAN STAR PHILIP SEYMOUR HOFFMAN RECEIVES A BAFTA NOMINATION FOR THE IDES OF MARCH

Broadway, Entertainment, New York Comments Off

Mar 112012

Philip Seymour Hoffman, currently in rehearsal for the role of Willy Loman in Arthur Miller’s DEATH OF A SALESMAN, was nominated today for a British Academy of Film and Television Arts (BAFTA) Award for Supporting Actor for The Ides of March. The winners in 24 categories will be announced at the Royal Opera House in Covent Garden in London on February 12.

Arthur Miller’s Tony Award and Pulitzer Prize-winning masterpiece DEATH OF A SALESMAN, in a new production directed by eight-time Tony Award^® winner Mike Nichols, stars Academy Award^® winnerPhilip Seymour Hoffman as Willy Loman, Obie Award winner Linda Emond as Linda Loman and Andrew Garfield (The Social Network, The Amazing Spider-Man), making his Broadway debut as Biff Loman. The strictly limited 16-week engagement opens Thursday, March 15, 2012 at the Barrymore Theatre (243 West 47^th Street, between Broadway and Eighth Avenue). Previews begin Monday, February 13. For tickets, visit Telecharge.com or call 212-239-6200.

Disclosure

DEATH OF A SALESMAN originally opened on February 10, 1949 at the Morosco Theatre. Hailed as a masterwork of modern American drama, it won six Tony Awards, including Best Play, the Pulitzer Prize for Drama and the New York Drama Critics Circle Award for Best Play, the first play to ever win all three awards.

DEATH OF A SALESMAN will also feature Finn Wittrock as Happy, Fran Kranz as Bernard, Bill Camp as Charley, John Glover as Ben, Remy Auberjonois as Howard Wagner, Glenn Fleshler as Stanley,Stephanie Janssen as Miss Forsythe, Kathleen McNenny as Jenny, Elizabeth Morton as Letta and Molly Price as The Woman.

Philip Seymour Hoffman returns to Broadway for the first time since his critically acclaimed, Tony-nominated performance in Eugene O’Neill’s Long Day’s Journey into Night in 2003. He also received a Tony Award nomination in 2000 for his performance in Sam Shepard’s True West. His Off-Broadway credits include The Seagull at the NYSF/Delacorte Theatre (dir: Mike Nichols), Othello, The Merchant of Venice, Shopping and Fucking, Defying Gravity and The Author’s Voice. As co-artistic director of the LAByrinth Theatre Company, he has directed productions of Stephen Adly Guirgis’ Jesus Hopped the A Train, Our Lady of 121^st Street, The Last Days of Judas Iscariot and The Little Flower of East Orange, and also starred in and directed Jack Goes Boating. He won the 2005 Academy Award and Golden Globe Award, among other honors for Capote. His film credits also include Boogie Nights, Happiness, Magnolia, The Talented Mr. Ripley, State and Main, Almost Famous, Cold Mountain, Charlie Wilson’s War (dir: Mike Nichols), Doubt (Academy Award nomination), Jack Goes Boating, Moneyball, The Ides of March and the upcoming The Master, among others.

Linda Emond’s Broadway credits include Life x 3 (Tony nomination) and 1776. Off-Broadway, she has appeared in The Resistible Rise of Arturo Ui, Tony Kushner’s The Intelligent Homosexual’s Guide to Capitalism and Socialism with a Key to the Scriptures and Homebody/Kabul, along with premieres of works by Craig Lucas, Yazmina Reza, Kander & Ebb, A.R. Gurney and Peter Hedges. Her film work includes Julie & Julia, The Loop, The Missing Person, Stop-Loss, Trade, Across the Universe, North Country, Dark Water, The Dying Gaul and City by the Sea. TV credits include “Georgia O’Keefe,” “A Dog Named Christmas,” “American Experience: John & Abigail Adams,” and episodes of “The Good Wife,” “The Sopranos,” “Wonderland,” “Gossip Girl” and all four “Law & Order” series.

Andrew Garfield received BAFTA and Golden Globe nominations for his breakout performance as Eduardo Saverin in The Social Network and stars as Peter Parker in the summer 2012 release, The Amazing Spider-Man. His other film credits include Lions for Lambs, The Other Boleyn Girl, The Imaginarium of Dr. Parnassus and Never Let Me Go. TV credits include “Doctor Who,” “Freezing,” “Bash,” “Red Riding”. Garfield has appeared on stage in England with the Royal National Theatre, Soho Theatre Company and Manchester Royal Exchange and will make his Broadway debut in DEATH OF A SALESMAN.

Mike Nichols has been one of the leading directors of stage and screen for more than 40 years. His Broadway directing credits include Barefoot in the Park, Luv, The Odd Couple, Plaza Suite, The Prisoner of Second Avenue, The Real Thing and Spamalot, for all of which he was awarded the Tony for Best Direction. Film credits include Who’s Afraid of Virginia Woolf; The Graduate (Academy Award for Best Direction); Catch 22; Carnal Knowledge; Silkwood; Working Girl; Postcards From the Edge; Regarding Henry; The Birdcage; Primary Colors; Closer and Charlie Wilson’s War and for HBO “Wit” and “Angels in America.”

The production will feature a recreation of the original ground-breaking and Tony Award-winning scenic design by Jo Mielziner, with costume design by Academy Award winner and five-time Tony Award nomineeAnn Roth, lighting by five-time Tony Award-winner Brian MacDevitt and sound design by Tony Award-winner Scott Lehrer. Music is by Alex North.

DEATH OF A SALESMAN will be produced on Broadway by Scott Rudin, Stuart Thompson, Jon B. Platt, Columbia Pictures, Jean Doumanian, Merritt Forrest Baer, Roger Berlind, Scott M. Delman, Sonia Friedman, Ruth Hendel, Carl Moellenberg, Scott & Brian Zeilinger and Eli Bush.

Tickets are available at Telecharge.com or by calling 212-239-6200

www.DeathofaSalesmanBroadway.com

Filed under: Broadway, New York Tagged: Broadway, Entertainment, New York