Category Archives: winelist

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

21-logo

21-onyc 720x300 entrance27

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

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

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

21-bar

The Coveted Bar Room (Above))

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

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

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Executive Chef, John Greeley (Above)

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

21 club dinner

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

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

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

21 club dessert

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

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

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

 

Copyright 2013 By Punch In International. All Rights Reserved.

Disclosure

 

History, Menus

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

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

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

DAZZLING DÉCOR

Wine cellar

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

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

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

The Toys

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

The Jockeys

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

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

Iron Gate

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

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

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

A La Carte Dinner Menu (See Website for Updates)

 

______________________________________________

À LA CARTE

Dinner menu served in the Bar Room

CAVIAR

American Hackleback Caviar  60/oz     

North Lights Caviar 90/oz     

Royal Sterling Caviar 125/oz

OYSTERS AND CLAMS

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

APPETIZERS

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

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

                     balsamic reduction  16

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

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

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

Grilled Portobellos, artichokes, roasted beets, bacon vinaigrette  18

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

                     pickled tomato vinaigrette   21

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

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

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

                     peanut dressing  24

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

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

MAIN COURSES

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

                     roasted carrots  34

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

                     grilled Meyer lemon  42

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

                     mustard sauce  38

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

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

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

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

                     rabbit sausage, Brussels sprouts, huckleberry jus  46

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

                     toast or wild rice    37

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

                     onions, haricots verts, French fries    32

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

                     rye toast,prepared to your request    38

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

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

SIDE ORDERS

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

Fricassée of Wild Mushrooms ● Pommes Soufflées  15

DESSERTS

Chocolate Hazelnut Mousse Cake, orange reduction

Frangipane Tartlet, seasonal fruit, crumble 

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

Vanilla Ice Cream Profiteroles, dark chocolate sauce

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

Valencia Rice Pudding, golden raisins, apricots, whipped cream

Classic Crème Brûlée, ginger tuile 

Selection of Sorbets and Ice Creams

10.50

Grand Marnier Soufflé,  crème chantilly, medley of berries

Valrhona Chocolate Soufflé,  raspberry coulis, vanilla ice cream 

13.50

Selection of Artisanal Cheeses

3 for 16

5 for 22

Executive Chef John Greeley

___________________________________________________________________

PRE-THEATRE DINNER

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

APPETIZERS

Heirloom Tomato and Watermelon Gazpacho

vegetable tortellini, rock shrimp

Grilled Shrimp

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

Chopped Summer Salad

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

MAIN COURSES

Grilled Pork Tenderloin

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

Sesame Crusted Salmon

kale, edamame, cucumber, miso dressing

Roasted Organic Chicken Breast

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

DESSERTS

Vanilla Bean Crème Brûlée 

ginger tuile, mixed berries

Devil’s Food Crunch Cake

chocolate pearls, raspberry purée

Strawberry Rhubarb Tart

crumble, vanilla ice cream

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

Menu subject to change.

Reservations seated by 6:30pm

Executive Chef John Greeley

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PRIX FIXE LUNCH

Available Tuesday – Friday in the Bar Room

APPETIZERS

Heirloom Tomato and Watermelon Gazpacho

eggplant ratatouille

Grilled Shrimp

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

Chopped Summer Salad

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


MAIN COURSES

Grilled Pork Tenderloin

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

Sesame Crusted Salmon

kale, edamame, cucumber, miso dressing

Roasted Organic Chicken Breast

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


DESSERTS

Vanilla Bean Crème Brûlée

ginger tuile, mixed berries

Devil’s Food Crunch Cake

chocolate pearls, raspberry purée

Strawberry Rhubarb Tart

crumble, vanilla ice cream

$37 per person

Beverages, tax and gratuity not included. 

Menu subject to change.

Executive Chef John Greeley


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

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

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

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

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

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

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

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

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


Filed under: international, New York, Restaurants, winelist Tagged: inernational, New York, Restaurant, wine list

La Caravelle Champagnes Offer The Perfect Affordable Holiday Bubbly. Always Delightful and Highly Recommended By The Walman Report

affordable-champagne

The Jammets

Rita & Andre Jammet

Click Here For The History

La Caravelle Champagne Cuvee Nina

Champagne Cuvée Niña

The signature brut is named after one of the Caravelle ships built by Columbus for his voyage to the New World. The multi-vintage cuvée features a blend of 40% chardonnay, 30% pinot noir and 30% pinot meunier, with an elegant floral nose and notes of yuzu, white peaches and gingerbread.

We like to start with this one and enjoy it with hor d’oeuvres. Follow it with the elegant Blanc de Blancs and seafood or chicken and finish with the superb Rosé and game, cheese and dessert. If you choose but one, it’s a matter of taste and menu. They are all enchanting.

SRP: $34

Champagne RoséLa Caravelle Champagne Rose

This beautiful salmon pink Champagne uses the same base blend as Niña with the addition of elegant red wines from well-known appellations such as Aÿ and Bouzy. With a floral and red berry bouquet, the rosé evokes hints of cherry almond, pomegranate and fennel.

SRP: $39

Champagne Blanc de BlancsLa Caravelle Blanc De Blancs

Made with an exclusive blend of the best chardonnay crus harvested primarily from the Côte des Blancs and aged for three years, this complex wine has an elegant bouquet perfumed with white flowers and a refreshing, lively flavor with notes of citrus and rhubarb.

SRP: $39

A glance at the impressive list of restaurants offering La Caravelle Champagnes, including the elite Daniel and Adour, shows that we are not alone in our enthusiasm. It also makes it easy when you are not interested in devoting time to an encyclopedic wine list to remember the name: La Caravelle. As the song says “Easy To Remember, But So Hard To Forget.”

La Caravelle Champagnes on Ice

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Founded

1997

About

There’s always a reason to celebrate!

Company Overview

Hand chosen by Rita and André Jammet to carry on the tradition of La Caravelle restaurant, these Champagnes have been crafted in the traditional style using only the best quality grapes from Epernay in the Champagne region of France The new labels reflect a contemporary style with classic roots.

La Caravelle Champagne is now served at the following top establishments in New York City:
ACE Hotel

ACE Hotel
Adour
Aldea
Apotheke Bar
Asia de Cuba
L’Atelier de Joël Robuchon
Barbetta
Bar Boulud
Bar Breton
Beacon
Benoit
Le Bernardin
Brasserie Cognac
Café Boulud
The Bubble Lounge
Chez Joséphiine
China Grill
Daniel
David Burke Kitchen
David Burke Townhouse
db Bistro Moderne
DBGB Kitchen and Bar
Don Coqui
L’Ecole at the FCI
Ed’s Chowder House
Faustina
Flex Mussels (2 locations)
Four Seasons Restaurant
Grand Havana Room
ilili
The Lambs Club
The Lowell Hotel
Mandarin Oriental Hotel
Masa and Bar Masa
Matsuri
The Modern
Momofuku Ko
Morrell Wine Bar & Café
The National Bar and Dining Rooms at the Benjamin Hotel
Orsay
Osteria del Circo
Porterhouse
Press Lounge in the Ink48 Hotel
Print Restaurant
Red Rooster Harlem
Robert at MAD
The Rose Club at the Plaza Hotel
Rouge Tomate
Scarpetta
SD26
La Silhouette
St Regis Hotel: King Cole Bar & Astor Court
The Standard Grill
Tenpenny
Theater Bar
Le Veau d’Or
In Las Vegas, NV:
Joel Robuchon and L’Atelier de Joel Robuchon / MGM Hotel
miX by Alain Ducasse / Mandalay Bay Hotel
RM / Mandalay Bay Hotel
Rao’s / Caesar’s Palace

Products

Brut Cuvée Niña, Rosé, and Blanc de Blancs Champagnes

You can buy La Caravelle Champagne at:
Acker Merrall & Condit
http://www.ackerwines.com/
160 West 72nd Street, New York, NY 10023 212 787 1700
Astor Wines & Spirits
http://www.astorwines.com/
399 Lafayette Street, New York, NY 10013 212.674.7500
Bottle & Soul
http://bottleandsoul.com/
1200 Lexington Avenue at 81st street, New York, NY 10028, 212.628.0100
Frankly Wines
http://www.franklywines.com/wines
66 West Broadway (Tribeca)
New York, NY 10007 212.346.9544
Morrell Wines
http://www.morrellwine.com/
One Rockefeller Plaza, New York, NY 10020 212.688.9370
Sherry-Lehmann Wine and Spirits
http://www.sherry-lehmann.com/
505 Park Avenue, New York, NY 10022
212.838.7500
Heights Chateau
http://www.heightschateau.com/
123 Atlantic Avenue, Brooklyn, NY 11201 718.330.0963
Lamplighter Wines & Liquors
28 Jagger Lane, Southampton, NY 1197
631.283.0158

In addition to NY and NV, La Caravelle Champagne will soon be available in New Jersey, Massachusetts, Minnesota, Iowa and Wisconsin.

Website

http://www.lacaravelle.com


Filed under: Champagne, France, French, Holidays, new years, Wine, winelist Tagged: champagne, French, holidays, new years

La Silhouette: The Right Shape For A Sparkling Dining Experience

La Silhouette (362 West 53rd Street, New York, NY 10019, 212-581-2400)

Click Here To Visit Website

As you may have heard, Hell’s Kitchen jewel-box of a French restaurant, La Silhouette, has brought on a new star in the kitchen.  Matthew Tropeano, who has spent the last 6 years running the kitchen at La Grenouille. has been appointed the new executive chef by owners ( Le Bernardin alums) Sally Chronis and Tito Raman. 

The decor consists of several intimate rooms exploiting a clean, minimalist style with muted colors of gray with bursts of orange, There is a small, cunning bar as you enter and a rather formal space for quiet conversation, leading to a connecting room  with banquettes and tables. Further back is a service bar and a more lively sunken main dining room where walls are hung with colorful striped art-work. Bare wood tables are set with mats and upstairs, there is a fourth space with an attached patio that would be perfect for private parties.

If you get the idea La Silhouette has the look/feel of an elegant bistro in  Paris or London, you get the picture. Sally and Tito greet customers like old friends and orchestrate a level of caring service seldom seen in New York.

HALIBUT

Olive Oil Poached Halibut with a crispy shallot crust, summer succotash and piquillo pepper nage

A recent dinner began with expertly made cocktails accompanied by an amuse buche of truffled potato-leek foam with parsley oil and pickled shitake mushrooms. There is a well selected wine list that is being updated to include more global selections and a range from $60 to $200. Currently, there are good selections in the $60 and under range and about 22 wines by the glass. We took it easy with a white Domaine du Pere Caboche Chateauneuf du Pape Blanc (40% Bourboulenc, 25% Clairette, 25% Grenache Blanc and 10% Rousanne/Picpoul). It was sturdy, well balanced and worked  throughout  a complex array of exquisitely prepared dishes. Although chef Tropeano offers an ever-changing tasting menu, we went the a la carte route.

We particularly admired such arousing appetizers as delicate VEAL SWEETBREADS with BUTTERNUT SQUASH AGNOLOTTI, PUMPKIN SEEDS and a touch of SAGE and  a simple-but-precise play on POACHED FARM EGGS with "TRUFFLED" MASCARPONE POLENTA, OYSTER MUSHROOMS in a rich PORCINI COULIS. Every course in a dinner has its star and our table was unanimous in its raves for a remarkable FOIE GRAS "A LA PLANCHA" paired with CARAMELIZED PEARS, TOASTED HAZELNUTS and a sprinkling of SPAGHETTI SQUASH

. CHICKEN

Poulet Roti “Avellino,” with braised cannellini beans and kale, tomato confit, lardons and vin cotto jus

Bread is excellent and gives a a needed moment’s rest. before such impeccable entrees as an ethereal BUTTER POACHED LOBSTER & BASS combo surrounded by CELERY ROOT-APPLE "SLAW" & LEEK FONDUE and kissed by an amazing SAUCE AMÉRICAINE. If meat is your partner of the evening, go for the LAMB CHOP & LAMB SHANK CRÉPINETTE (sort of a sausage. encased in fat), BROCCOLI RABE, SWEET POTATOES, FENNEL-LAMB SAUSAGE and ROSEMARY JUS: a wow of a preparation.

Jeff Sytsma’s desserts are as outstanding as the preceding. We adored such really fun plays as POPCORN “CRÈME BRÛLÉE” and CANDIED HONEY CRISP APPLES, CARAMEL POPCORN on SALTY CARAMEL ICE CREAM. Other options include a dense WARM CHOCOLATE TOURTE with CONCORD GRAPE GEL, PEANUT BUTTER POWDER and VANILLA ICE CREAM or a beautiful ARTISANAL CHEESE PLATE with HOUSE MADE BREAD AND JAM. Linger with an after dinner drink and enjoy terrific cookies, candies and closing goodies.

TOURTE CAPRESE
Tourte Caprese

La Silhouette is a restaurant to savor, treasure and enjoy. A little bit of France off 9th Avenue,  with a lot of heart and Yes Virginia  . . . civilized dining is alive and well. Santé!

sally&tito-lasilhouette

Charming Owners: Sally Chronis and Tito Raman

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure.

Sample Dinner Menu (Prices and Content Subject to Change)

APPETIZER

BELGIAN ENDIVE & WATERCRESS SALAD

ROASTED WALNUTS, GREEN APPLES, BLUE CHEESE DRESSING 13

WARM AUTUMN BEETS AND GOAT CHEESE

HOUSE MADE BACON, PUMPERNICKEL CROUTONS, CARAWAY VINAIGRETTE 15

POACHED FARM EGG

"TRUFFLED" MASCARPONE POLENTA, OYSTER MUSHROOMS, PORCINI COULIS 16

LONG ISLAND FLUKE TARTARE

AMERICAN CAVIAR, CITRUS VINAIGRETTE, POPPY SEED FLATBREAD 18

GRILLED WILD WHITE PRAWNS & RADICCHIO

ROASTED BRUSSEL SPROUT AND BARLEY SALAD, NAVAL ORANGE-PRAWN EMULSION 19

PÂTÉ DE CAMPAGNE

COUNTRY TERRINE, FOIE GRAS, PISTACHIOS, SOUR CHERRIES 19

VEAL SWEETBREADS

BUTTERNUT SQUASH AGNOLOTTI, PUMPKIN SEEDS, SAGE 21

FOIE GRAS "A LA PLANCHA"

CARAMELIZED PEARS, TOASTED HAZELNUTS, SPAGHETTI SQUASH

MUSHROOM RISOTTO

TRUFFLE OIL, PARMIGIANO 29

ALMOND CRUSTED CHATHAM COD

CAULIFLOWER-PARMESAN PURÉE, ROMESCO SAUCE 33

SEA SCALLOPS

FRENCH LENTILS, ROOT VEGETABLE JULIENNE, SAFFRON-SHELLFISH BROTH 34

POULET ROTI “AVELLINO”

BRAISED CANNELLINI BEANS & KALE, TOMATO CONFIT, LARDONS, CHICKEN JUS 34

LONG ISLAND DUCK BREAST

FIGS, BABY TURNIPS, CITRUS-SPICED ORGANIC RED RICE, ORANGE-GINGER COULIS 37

FILET & BEEF SHORT RIB

YUKON POTATO PURÉE, ROASTED SHALLOTS, BURGUNDY BEEF JUS 38

BUTTER POACHED LOBSTER & BASS

CELERY ROOT-APPLE "SLAW" & LEEK FONDUE, SAUCE AMÉRICAINE 39

LAMB CHOP & LAMB SHANK CRÉPINETTE

BROCCOLI RABE, SWEET POTATOES, FENNEL-LAMB SAUSAGE, ROSEMARY JUS

DESSERT

POPCORN “CRÈME BRÛLÉE”

CANDIED HONEY CRISP APPLES, CARAMEL POPCORN, SALTY CARAMEL ICE CREAM 12

ROASTED PEAR TARTE TATIN

CANDIED GINGER, SABLE BRETON, LEMON ICE CREAM 12

CRÉME FRAÎCHE TART

BLUEBERRY-TAPIOCA COMPOTE, CHOCOLATE SORBET 12

ICE CREAM & SORBET ASSORTMENT

THREE SCOOPS OF YOUR CHOICE 12

MILK CHOCOLATE TERRINE

COFFEE CREMEAUX, PASSION FRUIT SAUCE, ICE MILK SORBET 14

WARM CHOCOLATE TOURTE

CONCORD GRAPE GEL, PEANUT BUTTER POWDER, VANILLA ICE CREAM

ARTISANAL CHEESE PLATE

HOUSE MADE BREAD AND JAM 15

Executive Chef – Matthew Tropeano

Pastry Chef – Jeff Sytsma

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Background and Notes Of Interest

HELL’S KITCHEN DINING SCENE WELCOMES MATTHEW TROPEANO AS NEW EXECUTIVE CHEF OF LA SILHOUETTE

Critically Acclaimed Chef from La Grenouille Debuts New Summer Menu

After a buzz worthy launch back in January, La Silhouette (362 West 53rd Street, New York, NY 10019, 212-581-2400), the beloved French restaurant in the heart of Hell’s Kitchen, has quickly become a go-to restaurant for patrons looking for a dining experience complete with impeccable service, sophisticated cuisine and a light hearted atmosphere. With the summer now in full swing, owners Sally Chironis and Tito Rahman are pleased to announce the appointment of Matthew Tropeano as the new executive chef. Tropeano, who most recently was awarded 3-stars from New York Times’ critic Sam Sifton while executive chef at famed La Grenouille, brings his passion for bold flavors and quality ingredients to La Silhouette in an exciting and creative new summer menu.

The menu, which debuted August 10, 2011, encompasses Tropeano’s dedication to balancing classic French dishes and fresh seasonal ingredients. Appetizers include Foie Gras a la Plancha, caramelized peaches and toasted almonds, Arugula Salad with prosciutto, figs, pine nuts and fried zucchini blossoms; Veal Sweetbreads with a green olive and caper sauce; and a Poached Farm Egg alongside crisp asparagus, oyster mushrooms and topped with truffle vinaigrette. Patrons will swoon over Tropeano’s signature roasted chicken dish or Poulet Roti “Avellino,” with braised cannellini beans and kale, tomato confit, lardons and vin cotto jus. Additionally entrees include Long Island Duck Breast served with a Swiss chard quinoa “aumônière” with star anise-spiced cherries; Sea Scallops with lentils du Puy, julienne de legumes and saffron mussel broth and a delicate Olive Oil Poached Halibut with a crispy shallot crust, summer succotash and piquillo pepper nage. The bold seasonal ingredients that Tropeano brings to La Silhouette enhance the restaurant’s already well-known ability to fuse impeccable technique with modern touches.

In addition to the new summer menu and a $48 pre-theatre prix fix menu ($65 with wine pairings), La Silhouette also boasts one of Hell’s Kitchen’s preeminent brunch destinations. Diners can choose from a $19 prix-fixe menu that includes a freshly baked bread basket, coffee and selections including: the “BLT & E” sandwich with braised pork belly, heirloom tomatoes, Boston lettuce and a sunny side-up egg; Classic Eggs Benedict with creamed Swiss chard; New England Clam “Chowda” with quahogs, potatoes, black pepper; and Salmon Sauté with lentils du Puy, julienne de legumes and ginger-carrot coulis, to name a few.

La Silhouette’s summer hours offer dinner Sunday from 5:30pm – 9pm, Monday – Thursday from 5:30pm – 10pm and Friday – Saturday from 5:30pm – 11pm. Brunch is served Saturday and Sunday from 11:30am – 3pm and lunch will debut in the Fall, along with extended dinner hours. Reservations are recommended and can be made by calling 212-581-2400 or through OpenTable. For more information, visit their website at http://la-silhouettenyc.com.

Matthew Tropeano

Executive Chef, La Silhouette

Executive Chef Matthew Tropeano brings his passionate approach to bold flavors and quality ingredients to La Silhouette, which opened its doors in January 2011 in the heart of Hell’s Kitchen. Most recently Tropeano’s culinary expertise was awarded 3-stars from New York Times’ critic Sam Sifton while executive chef at famed La Grenouille.

Tropeano’s culinary career began in 1996 as a busboy in his cousin’s restaurant, Ristorante Primavera in Millis, MA. With a constant eye on the kitchen he worked his way through the ranks and within a year was given the opportunity to step behind the line and cook. During the next five years he absorbed everything he could about the restaurant: from great pasta techniques and bread making from his Aunt Maria, to kitchen management and honing a keen business sense from his cousin Jerry Gaita. Tropeano recalls the number one rule of the restaurant was, “do whatever it takes to please the customer,” and that rule has stuck with him to this day.

In 2000 his passion and drive to achieve culinary excellence led Tropeano to Newbury College, where he was classically trained in the art of French cuisine. While attending school he began working in The Bay Tower Room in Boston, MA and within six months was promoted to sous chef. During his time The Bay Tower Room he was exposed to new ingredients and a variety of international cuisines and as luck would have it, Tropeano also met his now wife, Andrea, who was a server at the restaurant.

In 2002, the Tropeanos moved to Dallas, Texas, where he accepted a job as saucier at Nana Restaurant under Chef David McMillan. There, Tropeano experienced how Chef McMillan simply and thoughtfully prepared impeccable products. A large part of his approach today comes from the short time spent working in Chef David’s kitchen.

After sharpening his skills at Nana, Tropeano moved to New York in 2003. At the end of a short stay at Fiamma, Tropeano took a line cook position at La Grenouille. Just one year later at the young age of 24, Charles Masson, La Grenouille’s owner, saw Tropeano’s potential and made him executive chef of the restaurant. Tropeano dedicated himself to balancing the beloved classic dishes of the restaurant with inspiring seasonal dishes of the moment. His commitment to fresh, quality ingredients led him to the decision to prepare all terrines, confits, charcuteries and pastas in-house.

Tropeano grew up in Randolph, Ma. (Boston’s South Shore) and lives in Secaucus, New Jersey with his wife Andrea and their two children Sophia and Sebastian.

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With almost a year under its belt, chic French newcomer La Silhouette (362 West 53rd Street, New York, NY 10019, 212-581-2400), a stunning restaurant located on the cusp of the Theater District and Hell’s Kitchen, has taken home the gold. First, at last week’s 5th Annual Concierge Choice Awards (CCA), hosted by Davler Media’s City Guide and Promenade Magazine, La Silhouette was named “Best New Restaurant” for 2011 over all restaurants in New York City. Fellow finalists included Jean-George Vongerichten’s ABC Kitchen, Michael White’s Ai Fiori, and LAVO Italian Restaurant & Nightclub, from the creators of TAO. And now the news comes that Le Bernardin alums Sally Chironis and Tito Rahman’s hot spot has also been highly recognized in the new Zagat New York City Restaurant book for 2012.
Having just hit the presses today, the new 2012 Zagat NYC book recognizes La Silhouette in many of their recommended categories, among them “Key Newcomers,” “Neighborhood Stars,” and “French Bistro”. They are also awarded the coveted “Z”, which refers to restaurants that have received Zagat’s “highest ratings, popularity and importance.” Finally, the restaurant received a remarkable 26 for food, 21 for décor and 25 for service. With a kitchen run by Matthew Tropeano, La Grenouille 3-star alum, and the front of house run by Chironis and Rahman, both of whom come from Le Bernardin, it is no wonder why the food and service were recognized so highly.
“This has been a whirlwind week for us, first having been recognized by our peers at the Concierge Choice Awards for Best New Restaurant. There was some serious competition there and I could not believe it when they announced that La Silhouette had won,” said Sally Chironis. “And now to be given the credibility we so hoped for in the highly popular Zagat guidebook, we couldn’t be happier. Here’s hoping people come by to help celebrate in our joy because at the end of the day that’s what we’re all about – inviting people into our ‘home’ and providing an impeccable dining experience for the customer.”
The Concierge Choice Awards honor the premier individuals and businesses in the New York City visitor/service industries for their unparalleled service. Chosen by the New York City Association of Hotel Concierges, these awards are held annually and are highly selective.
La Silhouette is located at 363 West 53rd Street between 8th and 9th Avenues and is open 7 days a week for lunch (Monday – Friday), dinner Sunday – Saturday and weekend brunch (Saturday & Sunday). La Silhouette also recently launched delivery through seamless web. For reservations or more information call 212-581-2400 or visit www.la-silhouettenyc.com.


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

’21′ Remains One of America’s Great Restaurant Classics

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21 W. 52nd Street (Between 5th & 6th Avenues). (212) 582-7200. Website: http://www.21club.com Price Range: Bar Room. Pre-Fixe Dinner, Three courses – $40,. A La Carte: Appetizers: $14-$25. Entrees: $34-$49. (Specials and Shellfish More). Secret Wine Cellar for private dining parties only from 14 to 22 guests. Open For Lunch, Mon.-Fri. Dinner: Mon.-Sat. Closed Sunday. ’21′ Features One of the World’s Finest Selection of Wines (1,300 selections over 125 wines are priced under $60. ) There are many Wines-By-The-Glass and a Fine Selection of Half Bottles at a remarkably low mark up over full bottles. _________________________________________________________

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

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

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The Coveted Bar Room (Above))

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

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

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Executive Chef, John Greeley (Above)

While prices are not inexpensive (although no more than many less impressive restaurants around town), a $40 pre-fixe dinner ($30 pre-fixe lunch) is a bargain. An expanded wine list offers oodles of terrific selections for $60 and under. If you go a la carte, favored appetizers include a sparkling Chilled Seafood with  shrimp, oysters, clams, crab and an assortment of excellent sauces (or go for a selection of divinely  fresh oysters). Other choices include a chunky Ahi Tuna Tartare, marinated Japanese cucumbers, seaweed, taro root chips, Meyer lemon purée or a fantastic Seared Foie Gras on toasted brioche, with peppercress, rhubarb compote and strawberry-papaya sauce that may be the best I’ve ever tasted.

21 club dinner

All entrees are excellent.and carefully executed. The chef has a way with seafood, so whether you select a classic Dover Sole*, grilled or sautéed to perfection, with perfect white and green asparagus and an elegant Champagne sauce, Potato-Crusted Chatham Cod with smoked bacon, corn, ramps, sautéed king oyster mushrooms in a  brown butter-lemon sauce or the magnificent Sautéed Soft Shell Crabs, cooked parchment crisp and moist within, you will be delighted.

For meat lovers the 21’ Burger* on a toasted Parker house bun, with frisée, preserved tomatoes, sautéed onions, haricots verts and a choice of potato; Mixed Grill of Game, wild boar chop, Mangalitsa sausage, bacon-wrapped rabbit, braised Tuscan kale, white turnips, in a grain mustard and Cognac reduction or the renown Speakeasy” Steak Tartare* with mixed greens,Champagne vinaigrette and rye toast are all superb. 21 club dessert

Desserts, by Pastry Chef Kimberly Bugler, are lush and improve with each visit. I loved the Chocolate Blackberry Vacherin with apricot coulis, a decadent Peaches & Cream Sundae with sour cream ice cream, sautéed peaches and lemon crispies, all Housemade Ice Creams, Apple Crumb Pie with walnut streusel topping and the best Cookies and Candy imaginable.

Any of the helpful sommeliers, (Philip W. Pratt has been aboard for years), can find you a glass of terrific Champagne or wine that will accommodate any budget.Two Champagnes we suggest, if available:1/2 bottle of the lively Laurent-Perrier “Brut” N.V. $42, or a surprisingly affordable Champagne Aubry Brut Rose Jouy-les-Reims Premier Cru: This grower-Champagne from brothers Pierre and Philippe Aubry is a clear peach color, with a frothy mousse that falls back fairly fast, leaving a persistent bubble stream. 60% Chardonnay, 25% Pinot Noir and 15% Assemblage Pinot Meunier. A fabulous find! The rest of the encyclopedic list is a joy and other discoveries abound.

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

 

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Pastry Chef Kimberly Bugler

Copyright 2011 By Punch In International. All Rights Reserved.

Disclosure

  

History, Menus

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

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

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

A La Carte Dinner Menu (See Website for Updates)

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$5 parking available with dinner reservations 
CAVIAR
American Hackleback Caviar
  60/oz      North Lights Caviar 90/oz
Royal Sterling Caviar
125/oz
SHELLFISH
Oysters and Clams 3.50/each
Blue Points          Malpeque            Saint Simon          Watch Hill          Kusshi 
Cherrystones                    Littlenecks 

Jumbo Poached Shrimp
3.75/each

Clayton’s Jumbo Lump Crabmeat*  28

APPETIZERS

Chilled Senegalese Soup*, diced chicken, green apples, curry, cream
14 
Mixed Greenhouse Greens, heirloom cherry tomatoes, cucumbers, golden beets, goat cheese, cabernet vinaigrette
16
Chilled Jumbo Asparagus, Benton’s ham, hearts of palm, butter lettuce, roasted peppers, spring garlic aioli
19
Beefsteak Tomatoes, layered with crispy pancetta, blue cheese, green leaf lettuce, croutons, sherry vinaigrette
19
‘21’ Caesar Salad*, romaine, aged Parmesan, garlic croutons
18
Ahi Tuna Tartare, yuzu kosho, shiso, black radishes, taro root chips
21
Grass Fed Beef Carpaccio, ruccola, deviled quail egg, ramps, Meyer lemon vinaigrette
18
Artichoke and Goat Cheese Terrine, Mâche, eggplant and caper caponata, peppers, aged balsamic
18
Grilled Octopus, warm corona and wax bean salad, roasted cubanelle peppers, chipotle powder, lemon vinaigrette
19
Cornmeal Crusted Crab Cake*, purple basil, marinated zucchini and patty pans, serano pepper oil
24
Seared Foie Gras, toasted brioche, peppercress, rhubarb compote, strawberry-papaya sauce
25
MAIN COURSES
Vegetable Tasting, grilled portobellos and roasted eggplant tower, faro and roasted beet stuffed piquillo pepper,
heirloom tomato stuffed with corn, okra, ramps, favas
34
Lobster “Cobb” Salad, chopped lobster, smoked bacon, avocado, green oak lettuce, tomatoes, creamy buttermilk dressing
42
Grilled Steelhead Salmon, quinoa with artichokes and orange, pea shoots, olive purée
36
Sautéed Striped Bass, saffron potatoes, favas, okra, pear tomatoes, crayfish sauce
42
Potato-Crusted Chatham Cod, smoked bacon, corn, ramps, sautéed king oyster mushrooms, brown butter-lemon sauce
41
Dover Sole*, grilled or sautéed, white and green asparagus,  Champagne sauce
market price
Crispy Seared Organic Chicken, pan-fried Adirondack potatoes, Bloomsdale spinach, natural jus
36
Creamy Chicken Hash*, Mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
36
‘21’ Burger*, toasted Parker house bun, frisée, preserved tomatoes, sautéed onions, haricots verts, choice of potato
32
Mixed Grill of Game, wild boar chop, Mangalitsa sausage, bacon-wrapped rabbit, braised Tuscan kale, white turnips,
grain mustard and Cognac reduction
49
“Speakeasy” Steak Tartare*, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
38
Grilled Filet Mignon, roasted fingerling potatoes, pencil asparagus, spring onions, morel jus
48
21 Day Dry Aged Sirloin, Yukon and purple potato gratin with blue cheese, sautéed tri color carrots, fried onions,
red wine reduction
49
SIDE ORDERS
Stewed Okra with Tomato ● Creamed Spinach ● Fava Bean Succotash ●
Chilled or Grilled Asparagus • Roasted Purple and Fingerling Potatoes • French Fries
10
Fricassée of Wild Mushrooms ● Pommes Soufflées
14
Executive Chef John Greeley
* Denotes ‘21’ Classics

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Pre Fixe Dinner $40

Appetizers

Main Courses

Seasonal Soup
a selection of ‘21’ classics

Chickpea-Crusted Salmon
horseradish-potato puree, pencil asparagus,
herbed red wine butter 

Spinach and Mushroom Salad
marinated grilled mushrooms, pancetta,
avocado, egg, cabernet vinaigrette

Grilled Pork Belly 
   potato salad, peach and honey BBQ sauce
snap peas, purple mustard

Smoked Steelhead Salmon 
butter lettuce, corn jalapeños, 
yuzu, lime, cilantro 

Seafood Pasta
paccheri, mussels, shrimp, calamari
zucchini, bortaga, shellfish sauce

Grilled Calamari 
braised lima beans, fennel and Tokyo  
turnips, pea shoots, tarragon, lemon

Seared Organic Chicken Breast 
wild rice with confit leg, peas, marjoram,
lemon pan jus 

Desserts
Vanilla Bean Crème Brûlée, lavender lemon shortbread
Strawberry Key Lime Pie, toasted meringue
Sicilian Pistachio Torte, milk chocolate mousse, pistachio Anglaise
$30
Beverages, tax and gratuity not included
Menu subject to change.
‘21’ is proud to be one of only 7 New York City recipients of Wine Spectator’s Grand Award.
Our Grand Award winning wine list features over 125 selections under $60.

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Dessert Menu

Chocolate Blackberry Vacherin, apricot coulis
Peaches & Cream Sundae, sour cream ice cream, sautéed peaches and lemon crispies

Mint Brownie Tart,
mint chocolate crunch ice cream and phyllo crisps
New York Cheesecake, graham crust, coconut water, tropical Compote, passionfruit reduction
Vanilla Ice Cream Profiteroles, dark chocolate sauce
Apple Crumb Pie, walnut streusel topping, vanilla ice cream, caramel sauce

Valencia Rice Pudding, sundried cherries, apricots, whipped cream
Crème Brûlée, candied ginger shortbread

Selection of Sorbets and Ice Creams
$10.50

Grand Marnier Soufflé, crème chantilly, medley of berries

Valrhona Chocolate Soufflé, vanilla roasted strawberries & strawberry cheesecake ice cream
13.50

Selection of Artisanal Cheeses

3 for 16.00
5 for 22.00
Pastry Chef – Kimberly Bugler

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

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

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

_Click Here To View The Wine List


Filed under: New York, Restaurants, winelist

Veritas Reopens With Chef Sam Hazen’s World Class Cooking to Complement A World-Class Wine Cellar

In vino veritas is a Latin phrase that translates, “in wine [there is the] truth.” In today’s New York City, Veritas, is an esteemed Manhattan wine-restaurant, that has reopened, with a fresh new approach, under the watchful eye of new owner and Executive Chef Sam Hazen, (Below)veritas ChefSamHazen

All Photo Credits: Mr.. Geert Teuwen

Address: 43 E. 20th St., between Broadway and Park Ave. S.
New York, NY, 10003
Telephone: (212) 353-3700
Website:  http://www.veritas-nyc.com
Email: info@veritas-nyc.com
Cuisine: Contemporary American
Executive Chef & Owner: Sam Hazen
Chef de Cuisine: Alexander Williamson (Compass, Morimoto, Gramercy Tavern) 
Pastry Chef: Emily Wallendjack
General Manager: David Kravitz
Head Sommelier: Rubén Sanz Ramiro
Sommelier: Alexandria Cubbage
Partners: Park B. Smith (Founding Partner), Arthur Aidala, Esq.
Hours: 5 PM – 12 AM Monday – Saturday
Closed on Sunday
Number of Seats: Dining Room: 50
Bar: 10 bar stools – Communal table of 10
Wine List: Over 3,000 selections
Number of Bottles: 75,000
Design Firm: crème design (2010)

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 The Warm, Inviting Dining Room, Below.

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After an 11 year run, Veritas the Faberge-dining spot with its wine-centered menu closed. Recently reopened and reinvented by owner and Executive Chef Sam Hazen, Veritas serves classy, contemporary American fare, with just enough bells and whistles to wow the most jaded foodie and has replaced the expensive prix fixe format with an affordable à la carte and bar menu. Veritas’ unparalleled wine cellar, boasting more than 3,000 selections (and 75,000 bottles), is accompanied by a rotating market selection of wines under $100.

With Veritas, Chef Hazen is returning to his roots and doing the kind of cooking he enjoys, in an intimate, elegant setting. Chef Hazen’s background includes such iconic restaurants as La Côte Basque and London’s Michelin three-star Le Gavroche, as well as critically acclaimed Cascabel and The Quilted Giraffe, among others. Hazen is more recently known for two of the biggest restaurant successes in the country: Tao New York and Tao Las Vegas.

Redesigned by crème design (Garces Trading Company, Rayuela, Komegashi), Veritas has been reconceived as a warm, elegant and inviting space. The restaurant features off-white brick and chalkboard-black walls accented with cork patchwork created by Julien Gardair A hallway connecting the lively front bar and the intimate dining room is framed with walls of wine bottles, giving guests the impression of entering a cellar. Other elements include a communal table in the bar area, espresso-colored wood tables and softly lit pendant lights. Park B. Smith, the restaurant’s founder and partner will continue to make his extraordinary
wine collection available for Veritas’ reserve list.

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Veritas offers beautifully prepared, accessible food incorporating such top notch, quality ingredients as Vermont Creamery butter, tea from Serendipitea (including a Veritas blend), coffee from Kobricks, and bread from Sullivan Bakery. In the kitchen are local produce from Union Square Greenmarket, meat from Debragga & Spitler and Niman Ranch.

Whereas most restaurants design their wine lists to pair with the food, Chef Hazen was inspired by Veritas’ cellar when he created the new menu.

A gift from the kitchen, barely sautéed foie gras on house-made brioche French toast in a delicate pickled ligonberrie sauce was worthy of New York’s finest restaurant kitchens, With it we enjoyed a clever play on the classic :French 75,” here incorporating gin, rather than brandy.

Starters portions are generous and exceptional. You may want to order two, followed by a main plate (if your hungry), as we did, accompanied by wines, from the excellent wine-by-the-glass list, and selected by the terrific  Sommelier Rubén Sanz. By all means start with Chilled Oyster Escabeche with Candied Lemon, Tomato and Cilantro . Served on thick rounds of fresh lemon, each oyster is pristinely fresh and the sauce is light and accommodating. A Spanish white was clean and delicious as its companion. (Benito Santos, Albariño,‘Igrexario de Saiar’).

Another must is a blend of Jonah crab and Venezuela blue crabmeat, in a magical mix of lemon jam, black olives and peppadew peppers. This dish shows chef Hazen’s deft hand in seasoning, an art so many newer chefs have yet to master. A Craggy Range, Sauvignon Blanc, ‘Te Muna’  New Zealand Sauvignon Blanc was a perfect friend.

 veritas Ocean and Land The Ocean & Land, (Shown Above), features a brioche-crusted lobster draped over roasted bone marrow and has a richness that pairs exceptionally well with a medium-bodied Burgundy: (A marriage made in wine/food  heaven). We were impressed with a Bernard Morey, Chassagne-Montrachet: focused and well balanced, it’s buttery finish was a perfect companion to the lobster/marrow union.

Beef In Transition showcases three different cuts, textures and cooking techniques: classic beef tartar, peppered sirloin with Cognac mustard, and short rib sliders. It is a splendid trio of mouthwatering  tidbits, lovely to look at and exhibits chef Hazen’s contemporary style at its best. It lends itself to a full-bodied Châteauneuf-du-Pape. If available, we also loved a delightful blend from Tuscany of 50% Sangiovese and 50% Cabernet Sauvignon.

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Beef In Transition (Above)

IF Stuffed Squid is a special, you’ll enjoy the balance of sweet and tart that perfectly match an aromatic, dry Riesling, The deceptively simple and decidedly delectable Belle Rouge Chicken with Potato Leek Cake proves that less is more and works beautifully with a sturdy white, medium red, rose or sparkler. We adored an elegant Priorat Vall Llach ‘Embruix’  from the house’s excellent collection.

veritas Belle Rouge ChickenThe Amazing Belle Rouge Chicken, Above,

Our favorite main course was the incredible  Maple-Brined Wooly Pig, with Charred Tomato, and Wilted Butter Lettuce, where rare pork contrasted crispy neck meat , A fine Chateau de Pez Saint-Estephe was a perfect fit.

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Farmers’ Market Tasting / Inspired by Union Square Greenmarket For Vegetable Lovers

At the bar, a selection of wine-friendly small plates and bar snacks are on hand, such as Duck Fat Fries, Chicken Livers, a decadent pâté made with Belle Rouge chicken livers and served with pickled Cipollini onions, and a Veritas Steak Tartare.
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Veritas cheese selection & Honeycomb, Marcona Almonds, Nut Fruit Bread, Accompanied By Dessert Wines
By The Glass or Bottle

Pastry Chef Emily Wallendjack (Nougatine, Pierre Hermé, Cookshop) prepares seasonal desserts that mirror Chef Hazen’s comforting classics including an Heirloom Apple Crisp with cinnamon and crème fraîche ice cream, and a Goat’s Milk Panna Cotta with Port-glazed figs and local honey. Cookies & Hot Chocolate with House Made Marshmallows are the best in town.

veritas apple crumbleHeirloom Apple Crisp  (Above)

 

Working with Veritas’ world-famous wine cellar, Head Sommelier Rubén Sanz Ramiro (The Monday Room, Public, The Fat Duck, ) and General Manager David Kravitz (Rue 57, Tao, The Venus Room) organize special wine dinners with producers, centered around vertical tastings, or as an opportunity to open outstanding magnums.
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Head Sommelier Rubén Sanz  (Above)

To complement the wine list, Kravitz has created a cocktail menu of classic libations. A small selection of local beers, amaros, cognacs and grappas is also available.

veritas int

Veritas accommodates 10 guests at the bar (and 10 more at the bar’s communal table); 50 in the dining room.

Always one of New York’s most unique restaurants, thanks to Mr.. Hazen’s noteworthy kitchen, an awesome wine selection and some of the most benevolent and polished service in town, Veritas is better than ever and receives The Walman Report’s highest award for fine dining: A Major.

Disclosure

Copyright 2011 By Punch In International. All Rights Reserved

TO START

http://www.veritas-nyc.com/pdf_menus/Veritas_Web_Menu_Main_2011-01.pdf

 

Chef de Cuisine Alexander Williamson
Executive Chef Sam Hazen

Black Lentil Soup with Jamón Ibérico Profiterole
Ocean & Land with Lobster, Bone Marrow
Artisan Cured Meats with Fig Jam, Autumn Fruit, Blue Cheese Walnuts
Stuffed Squid with Preserved Lemon, Black Olives, Pepperdews (Now off the menu, but may return as a special)
Baby Spinach Salad with Pancetta, Point Reyes Blue Cheese Deviled Eggs
Chilled Oyster Escabeche with Candied Lemon, Tomato, Cilantro
Beets With Pistachios, Goat Cheese, Horseradish
Cured Salmon with Panelle, Salmon Caviar
Veritas House Salad with Confit Shallot Vinaigrette

Tuna Crudo with Seaweed, Ginger Soda
Beef in Transition with Beef Tartare, Peppered Sirloin, Short Ribs with Beef Tartare, Peppered Sirloin and Short Ribs

__________________________________________________________________

TO FOLLOW

Striped Bass / Confit Eggplant, Sweet Peppers, Sauce Vierge
Potato Za’atar-Crusted Salmon / Black Olives, Haricot Vert Ragoût
Seared Scallops / Roasted Cèpes, Sunchoke Purée, Foie Gras veritas scallops
Roasted Belle Rouge Chicken / Potato Leek Cake
Maple-Brined Wooly Pig / Charred Tomato, Wilted Butter Lettuce
Niman Ranch Loin of Lamb / Tarbais Beans, Minestrone Broth
Bone-In Sirloin Steak For Two / Pont Neuf Potatoes, Watercress Salad
Filet Mignon  / Roquefort, Port-Braised Cippolini
Short Rib Raviolo / Oyster Mushrooms, Pickled Red Onions
Farmers’ Market Tasting / Inspired by Union Square Greenmarket

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Pastry Chef Emily Wallendjack

To Finish

Cranberry Bread Pudding 9 Orange-Vanilla Cream, Candied Pecans

Heirloom Apple Crisp 10 Cinnamon, Crème Fraiche Ice Cream

Goat’s Milk Panna Cotta 10 Seasonal Fruit, Local Honey, Vanilla

Chocolate Hazelnut Bar 11 Aleppo Pepper Caramel, Hazelnut Chantilly

Dark & Stormy 11 Sticky Toffee Pudding, Ginger Lime Ice Cream veritas toffee

Cookies & Hot Chocolate 9 House Made Marshmallows

Ice Creams & Sorbets 10 Seasonal Selection

Veritas cheese selection & Honeycomb, Marcona Almonds, Nut Fruit Bread

Three Cheeses 14

Five Cheeses 23

Seven Cheeses 29

Dessert Wines
Glass
Bottle

___________________________________________________________________

BAR MENU

http://www.veritas-nyc.com/pdf_menus/Veritas_Web_Menu_Bar_2010-11.pdf

Market Oysters, Union Square Mignonette
Union Square Market Pretzels, Spicy Mustard
Charred Bread, Honey Truffle Ricotta
White Anchovies, Sweet Peppers, Cured Olives
Chicken Livers, Pickled Onion, Honeycomb
Park’s Burger
Kobe Bresaola, Blue Cheese Walnuts
Veritas Steak Tartare
Duck Fat Fries
Selection of Artisanal Cheese

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Wine Menu

COCKTAILS

Aviation #43

Hendrick’s Gin,

Maraschino Liqueur,

Crème de Violette, Lemon Juice

Orange Veritas

Orange V Valencia Vodka,

Lustau Almacenista Palo Cortado,

Grand Marnier, Blood Orange Bitters

La Lluvia

Herradura Blanco Tequila,

Caprica Antica, Cherry Liqueur,

Lemon Juice, Orange Juice

French 75

Plymouth Gin,

Lemon Juice, Orange Bitters,

Champagne

Americano Spritzer

Aperol, Punt e Mes,

Orange Bitters, Prosecco

Union Square Sidecar

Calvados, Cointreau,

Lemon Juice, Maple Syrup

$13

BY THE GLASS

SHERRY &

SHERRY STYLES

glass bottle

Hidalgo, Fino Especial ‘La Pasana’ $14 –

Jerez, Spain

Lustau, Palo Cortado Almacenista ‘Vides’ $14 –

Jerez, Spain

Lustau, Oloroso Almacenista ‘Jarana’ $10 –

Jerez, Spain

Frédéric Lornet, Arbois Vin Jaune $25 $100

Jura, France 2000 (444919)

BY THE GLASS

CHAMPAGNE &

SPARKLING WINE

glass bottle

Domaine Carneros, Brut 2006 $19 $75 Carneros, California (180318)

Louis Roederer, Brut Collection NV $25 $100 Reims, Champagne (180319)

Laurent Perrier, Brut 2000 $34 $135

Tours-sur-Marne, Champagne (180367)

WHITE WINE

Steinmetz, Riesling, Brauneberger Juffer, $12 $48 ‘Kabinett feinherb’, Mosel, Germany 2009 (180321)

Benito Santos, Albariño,‘Igrexario de Saiar’ $11 $44

Rias Baixas, Spain 2009 (444901)

Craggy Range, Sauvignon Blanc, ‘Te Muna’ $14 $56

Martinborough, New Zealand 2009 (180322)

Zind-Humbrecht, Pinot Blanc $13 $52

Alsace, France 2008 (180356)

Montenidoli, Toscana ‘Il Templare’ $15 $60

Tuscany, Italy 2006 (444910)

Bernard Morey, Chassagne-Montrachet, $28 $135

‘Chenevottes’ 1er Cru. Burgundy, France 2007

(652698)

RED WINE

Louis Max, Beaucharme, Bourgogne $10 $40

Burgundy, France 2009 (180324)

Les Clos du Bailly, Côtes du Rhône Villages $11 $44 Rhône Valley, France 2008 (180325)

Renieri, ‘Invetro’, Toscana $13 $52

Tuscany, Italy 2008 (180374)

Château de Pez, St. Estèphe $28 $135

Bordeaux, France 2007 (180327)

Vall Llach, Priorat ‘Embruix’ $15 $60

Catalunya, Spain 2006 (180336)

Pax, Syrah ‘Cuvée Christine’ $19 $76

Northern Coast, California 2007 (180368)


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