The LAMBS CLUB

Apr 092012

THE LAMBS CLUB AT THE CHATWAL HOTEL

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

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

SOUTH AFRICA CAPTURED WITH PROFESSIONAL PHOTOGRAPHIC SAFARI

Africa, Safari, Travel Comments Off

Apr 092012

sabi-sabi-photographic-safari-tuition sabi-sabi-photographic-safaris Lion male night safari

Capturing safari experiences on camera has always been an integral part of the Sabi Sabi Private Game Reserve experience, and the new digital age has made it easier for everyone to try their hand at taking the perfect picture. While deep in South Africa’s bushveld, guests opt for the Sabi Sabi Photo Safari, a unique experience with a professional photographer who will guide you through the intricacies of getting the very best out of a camera for that once-in-a-lifetime wildlife picture.

Prior to your arrival, the professional will be in touch to ascertain the level of your interest and expertise, as well as to get details on the equipment you have been using. He will then tailor your course, provide cameras and lenses if necessary and customize subjects such as a camera setup, photography in the field, working with wildlife and light sources.

The photographic safari runs for one full day, beginning at lunchtime on the first day and ending before lunch the following day. These thrilling open Land Rover game drives allow exclusive up close encounters with Africa’s Big Five and hundreds of other species living in the bush. This is the perfect opportunity to get a clear night shot of the leopards that prowl at night or the eagle soaring through bright rays of sunshine.

At the end of the safari, you and your instructor will review the images and you will discover the various methods and merits of post-processing. The photos you select will go home with you on a CD or flash drive.

Sabi Sabi is an award winning private game reserve that offers world-class standards in luxury accommodation, exceptional close wildlife encounters, personal service and delicious cuisine. Located on the South-Western section of the Kruger National Park, Sabi Sabi is described as a classic bush experience with its four five-star lodges.

The rate $588 per guest photographer per 24 hours, and includes the services of a professional photographer for up to a maximum of six guests on a photographic vehicle. These Professional Photographic Safaris are available on request and must be pre-booked. Additional equipment can also be rented, with rates available on request. And, partners of registered participants may accompany the photographic safaris, but will not be provided with photographic equipment.

Camera equipment provided will be as follows or similar (depending on availability):

- Nikon D700/ D3 or D3S with Nikon 200 – 400mm f/4 lens

- Canon 70/ Mark III or VI with Canon 300mm f/2.8 or 500mm f/4 lens

Disclosure

For more information or reservations, call (804) 767-8770, e-mail warren@warrengreenandassociates.com or visit the website at www.sabisabi.com.

Rates are based on the exchange rate between US Dollars and South African Rand as of 03/21/12

Filed under: Africa, Safari, Travel Tagged: Africa, Safari, Travel

SOUTH AFRICA CAPTURED WITH PROFESSIONAL PHOTOGRAPHIC SAFARI

Africa, Safari, Travel Comments Off

Apr 092012

Camera equipment provided will be as follows or similar (depending on availability):

- Nikon D700/ D3 or D3S with Nikon 200 – 400mm f/4 lens

- Canon 70/ Mark III or VI with Canon 300mm f/2.8 or 500mm f/4 lens

Disclosure

For more information or reservations, call (804) 767-8770, or visit the website at www.sabisabi.com.

Rates are based on the exchange rate between US Dollars and South African Rand as of 03/21/12

Filed under: Africa Tagged: Africa, Safari, Travel

Las Rocas: A Wine like No Other, From a Place like No Other

Spanish, Wine Comments Off

Apr 052012

Deep in the interior of Aragon, Spain, lies a place few have heard of: Calatayud. Here, the air is dry, the terrain is unforgiving, and shattered rock stretches as far as the eye can see. It would seem that nothing could grow here.

Yet somehow, Garnacha vines thrive on the arid, rocky slopes of Calatayud , creating some of the world’s most sought-after wines. Spain is one of the few places on Earth where vintners bottle pure Garnacha – or Grenache, as it is called outside of Spain – and Calatayud is home to some of the country’s highest Garnacha vineyards.

Rooted deep in rocky, limestone soils at elevations of up to 3,500 feet, these vines see intense sunlight, prompting thicker skins and, ultimately, grapes with richer flavors. Cool evening temperatures mean fruit with greater acidity, giving Las Rocas wines a unique elegance and structure.

Many of Calatayud’s Garnacha vines are nearly a century old, producing rich, robust wines. With flavors and tannins reminiscent of a Cabernet Sauvignon, matched by a structure similar to Pinot Noir, Las Rocas Garnacha has a distinct palate of red fruit, black pepper and earthy notes.

“Las Rocas wines are unique in every sense of the word,” says Yolanda Diaz, managing director of Bodegas San Alejandro, a co-operative of 350 local farmers who grow the grapes for Las Rocas wines. “The rocky slopes create vines that can only be found in Calatayud. The precise combination of climate, soil and elevation here makes our Garnacha unlike any other wine, anywhere else in the world.”

Founded in 1962, Bodegas San Alejandro is located in Miedes, a town of 530 inhabitants about 55 miles north of Madrid, in the valley of the Ebro River. The dynamic winegrowers and winemakers of Bodegas San Alejandro bring the distinct characteristics of Calatayud and the unique flavors of Garnacha into every bottle of Las Rocas. The collection includes a Garnacha made from 30- to 50-year old vines, a Viñas Viejas Garnacha made from vines that are 60 to nearly 100 years old, and a Spanish Red Blend that brings Garnacha together with Tempranillo and Syrah.

Las Rocas® 2009 Garnacha (Pictured Above)

SRP: $14

Las Rocas wines hail from Calatayud, in the southeastern corner of Spain’s Aragon region, where the air is dry and the terrain is unforgiving. Against all odds, Garnacha vines thrive on the steep, rocky slopes here, creating some of the world’s most sought-after wines. The Bodegas San Alejandro growers’ cooperative cultivates grapes from hundreds of small vineyards in Calatayud – many with vines more than 80 years old – to create the rich, robust flavors of Las Rocas.
About the Wine:

The vibrant red color of our 2009 Garnacha hints at its rich dark cherry and blackberry aromas and flavors. This well-structured wine integrates nuances of oak with round tannins to deliver a rich palate of decadent fruit flavors.

Viticulture Notes:
Las Rocas wines come from the steep, rocky vineyards in Calatayud that rest at elevations of 2,500 to 3,500 feet. The vines for our Garnacha are 30 to 50 years old, with loose, rocky limestone soils. The 2009 vintage brought exceptionally dry and hot conditions to the Calatayud region, resulting in a slightly higher alcohol level in the finished wine. Despite the warm weather, careful guidance in the vineyard yielded exceptional grapes with rich flavor characteristics.

Winemaking Notes:
Following harvest at the end of October, the Garnacha grapes were cold soaked for several days to extract the deep, intense flavors of the fruit. During fermentation, which occurred at temperatures between 75°F and 82°F, the juice remained in contact with the skins for 15 days. The wine underwent malolactic fermentation, which softened the mouthfeel and added depth and nuance to the Garnacha. A portion of the wine was aged in French and American oak barrels for nearly one year.
Varietal Content: Garnacha
Varietal Origin: Calatayud DO, Spain
Titratable Acidity: 0.57g/100ml
pH: 3.63
Alcohol Level: 15.20%
Residual Sugar: 0.1 g/100ml
Residual Sugar: 0.1 g/100ml

We liked the dark fruit colors, depth and food friendliness of this Garnacha wine. The red blend was more fruity and terrific for a picnic or easy going dinner. The king (and what value for $20 . . . well worth double the price . . . ) was the Vinas Viejas. Bursting with cranberry and dark cherries, the tannins were subtle, but indicate good aging potential. Go with cheese, game, dark fish or Brazil nuts.

Spanish wines rule.

Disclosure

Las Rocas® 2009 Garnacha Viñas Viejas

SRP: $20
Las Rocas wines hail from Calatayud, in the southeastern corner of Spain’s Aragon region, where the air is dry and the terrain is unforgiving. Against all odds, Garnacha vines thrive on the steep, rocky slopes here, creating some of the world’s most sought-after wines. The Bodegas San Alejandro growers’ cooperative cultivates grapes from hundreds of small vineyards in Calatayud – many with vines more than 80 years old – to create the rich, robust flavors of Las Rocas.
About the Wine:
Our 2009 Garnacha Viñas Viejas exhibits a deep ruby color, with a spicy, rich cranberry bouquet. This well-structured wine has dark cherry flavors and elegant hints of oak, with round, supple tannins and a fruit-filled finish.
Viticulture Notes:
Las Rocas wines come from the steep, rocky vineyards in Calatayud that rest at elevations of 2,500 to 3,500 feet. The vines for our Garnacha Viñas Viejas are 60 to nearly 100 years old, with soils comprised of chalk and black slate, which encourage small clusters of intensely flavored grapes. The 2009 vintage brought exceptionally dry and hot conditions to the Calatayud region, resulting in a slightly higher alcohol level in the finished wine. Despite the warm weather, careful guidance in the vineyard yielded exceptional grapes with rich flavor characteristics.
Winemaking Notes:
Following harvest at the end of October, the Garnacha grapes were cold soaked for two weeks to extract the deep, intense flavors of the old-vine fruit. Fermentation occurred for 10 days at temperatures ranging from 75°F to 80°F. The wine then underwent malolactic fermentation, which softened the mouthfeel and added depth and nuance to the Garnacha. A portion of the wine was aged in mainly French oak and some American oak barrels for 10 months following fermentation.
Varietal Content: Garnacha
Varietal Origin: Calatayud DO, Spain
Titratable Acidity: 0.54 g/100mL
pH: 3.56
Alcohol Level: 15.2%
Residual Sugar: 0.26 g/100mL

.
Las Rocas® 2009 Red Blend

SRP: $14
Las Rocas wines hail from Calatayud, in the southeastern corner of Spain’s Aragon region, where the air is dry and the terrain is unforgiving. Against all odds, Garnacha vines thrive on the steep, rocky slopes here, creating some of the world’s most sought-after wines. The Bodegas San Alejandro growers’ cooperative cultivates grapes from hundreds of small vineyards in Calatayud – many with vines more than 80 years old – to create the rich, robust flavors of Las Rocas.
About the Wine:
The bright red color of our 2009 Red Blend leads to ripe, jammy aromas and nuances of oak. These aromas extend to the palate, creating a bright, medium-bodied wine with a round, smooth finish.
Viticulture Notes:
Las Rocas wines come from the steep, rocky vineyards in Calatayud that rest at elevations of 2,500 to 3,500 feet. A majority of the grapes for this blend were selected from our 30 to 50-year-old Garnacha vines that are grown in loose, rocky limestone soils. The 2009 vintage brought exceptionally dry and hot conditions to the Calatayud region, resulting in a slightly higher alcohol level in the finished wine. Despite the warm weather, careful guidance in the vineyard yielded exceptional Garnacha grapes with rich flavor characteristics.
Winemaking Notes:
Following harvest at the end of October, the grapes were cold soaked for several days to extract the deep, intense flavors of the old-vine fruit. During fermentation, which occurred at temperatures between 75°F and 82°F, the juice remained in contact with the skins for 15 days. The wine underwent malolactic fermentation, which softened the mouthfeel and added depth and nuance to the Garnacha. A portion of the wine was aged in French and American oak barrels for nearly one year.
Varietal Content: Garnacha, Tempranillo, Syrah
Varietal Origin: Calatayud DO, Spain
Titratable Acidity: 0.57g/100ml
pH: 3.63
Alcohol Level: 15.20%
Residual Sugar: 0.1 g/100ml

Yolanda Diaz: A View of the World from Calatayud

Yolanda Diaz entered the world of wine somewhat by accident. A native of Calatayud, Spain, Yolanda traveled the globe for her studies and returned home in 1997 with plans to pursue her MBA. Meanwhile, Bodegas San Alejandro – a Calatayud-based growers’ cooperative – tapped Yolanda for her international business savvy to spearhead its burgeoning wine export business. What was intended to be a brief stint before graduate school quickly turned into a life-changing career move – one that has placed Yolanda in the prestigious post of managing director at Bodegas San Alejandro.

“I didn’t know much about wine when I joined Bodegas San Alejandro,” admits Yolanda, “but it wasn’t long before it became my greatest passion. I can’t imagine working in any other industry.”

While earning her bachelor’s degree in business from Columbus University in Zaragoza, Spain, Yolanda gained a global perspective through semesters abroad at Ecole Supérieure de Commerce in Paris and Hogeschool Zeeland in Holland. She interned at the World Trade Center in Irvine, CA, and spent time studying finance and marketing at Catholic University in Washington, DC.

A native Spanish speaker, Yolanda has mastered English, German and French, making her the ideal candidate to represent Las Rocas wines in the global marketplace. After joining Bodegas San Alejandro, Yolanda remained committed to her education, earning her MBA with specializations in wine marketing and horticulture from Columbus University, while ascending the ranks of the winery.

Today, as managing director of Bodegas San Alejandro, Yolanda touches every aspect of the business, from winegrowing and winemaking to sales and marketing. She travels extensively to bring the wines of Las Rocas to new markets. And, she wouldn’t have it any other way.

“Traveling has exposed me to so many cultures and so many different types of wine and food,” explains Yolanda. “I am able to bring these rich experiences back to the winery and, in turn, I get to share the unique story of Calatayud and Las Rocas wines with the rest of the world.”

It seems it was no accident that Bodegas San Alejandro found Yolanda Diaz. She is right at home in the world of wine.

Garnacha: At Home in Calatayud

Garnacha, called Grenache in the U.S. and France, is one of the world’s most widely planted red grapes. But nowhere is it more at home than on the rocky slopes of Calatayud, Spain. Here, Garnacha has ascended to extraordinary heights, giving the acclaimed wines of Las Rocas their rich, robust flavors.

Some believe that Garnacha found its way to Spain from its original home in Sardinia, when the kingdom of Aragon ruled that island during the 14th and 15th centuries. Other research supports the notion that Garnacha’s ancient origins lie in the same region of Spanish Aragon where the wines of Las Rocas are made today. The enticing flavors in Las Rocas Garnacha offer a compelling case for the latter theory.

Easy to grow and easy to ferment, Garnacha is also easy on the palate. In the glass, it tends to be low in acid and tannin, with a soft mouthfeel and pronounced flavors of berry and spice. In the vineyard, Garnacha takes its time to ripen, and it flourishes in sunlight and warm weather, making it perfectly suited for the long, hot summer growing season of Calatayud. The old vines of the region, ranging from 30 to 100 years old, curtail the natural vigor of the Garnacha vine, yielding fewer grape clusters. The result is a wine with a richer concentration of color and flavor.

Garnacha is typically used as a blending grape across the globe, but it is the centerpiece of Las Rocas wines. The rocky terroir of Calatayud grants Las Rocas’ Garnacha its signature palate of spice and minerality.

Tucked in the southwest corner of the Spanish province of Zaragoza, the dynamic Calatayud winegrowing region was awarded Denominación de Origen status in 1989. Here, in the Ebro River Valley, a network of tributaries creates a series of smaller valleys, each with its own unique mesoclimate.

The Calatayud DO includes 14,000 acres of vineyard in 46 small towns along the river valleys. Most of the vines rest at altitudes of 2,500 to 3,500 feet above sea level, on diverse soils ranging from chalk and limestone, to clay and marl.

We can trace the region’s name back to the Moorish occupation of Spain, when the local governor, Ayud, had a fortress called a Qalat, where the town of Calatayud now stands. Wine has been made here for 2,000 years.

The region enjoys a continental climate with hot, dry summers and cold winters. While summer temperatures occasionally soar to 100°F and the winter months pose a frost risk, the vines generally enjoy a temperate climate year-round. Most of the vineyards have loose, rocky limestone soils with low nutrient levels and high lime content. With an average annual rainfall between 12 and 20 inches. The vines in this region have to work their way deep into the fractured soils to find the water and nutrients they need.

Calatayud is famous for its red wines, which represent 85% of yearly wine production in the region. Out of the 11 wine grape varieties approved for the DO, Garnacha is by far the most widely planted.

Filed under: Spanish, Wine Tagged: spanish, Wine

SD26 Plus Caprai Equals A Fabulous Wine Dinner Opportunity

Italian, wine dinner Comments Off

Apr 032012

One of NY’s great Italian restaurants pairs exquisite food with great wines from one of Italy’s great wine makers.

Filed under: wine dinner Tagged: Italian, wine dinner

Acclaimed Parisian Chocolatier Christian Vautier Launches US Debut on the Lower East Side

candy, chocolate Comments Off

Mar 292012

Chocolatier Aditi Malhotra of Christian Vautier Le Concept, the newly opened chocolate boutique and café, has been busy in her underground chocolate factory crafting scrumptious Easter packages. Featured within are the shop’s sublime and artistic house-made sweets, like white chocolate truffles hiding bursts of tart and fruity raspberry, lime and passion fruit fillings, as well as other exclusive-for-Easter treats, including dark chocolate eggs filled with surprising treasures and dark chocolate rabbits.

Three different package options have been crafted for your holiday celebration and are available at Christian Vautier Le Concept, beginning Friday March 30. They are as follows:

Petit Package

$53

Dark chocolate egg filled with surprising treasures, atop a bed of dark chocolate hazelnuts

Dark chocolate rabbit atop a bed of dark chocolate hazelnuts

Passion fruit & mango jam

Moyen Package

$97

Dark chocolate egg filled with surprising treasures, atop a bed of dark chocolate hazelnuts

Dark chocolate rabbit atop a bed of dark chocolate hazelnuts

Passion fruit & mango jam

6-pack of white chocolate truffles in raspberry, lime and passion fruit, all coated in coconut

Mendiants – milk and white chocolate discs topped with nuts and dried cranberries

Grand Package

$152

Dark chocolate egg filled with almonds, atop a bed of dark chocolate hazelnuts

Dark chocolate rabbit atop a bed of dark chocolate hazelnuts

Passion fruit & mango jam

6-pack of white chocolate truffles in raspberry, lime and passion fruit, all coated in coconut

Mendiants – milk and white chocolate discs topped with nuts and dried cranberries

White chocolate covered chocolate crispy cereal

Grignotines – milk, dark and white chocolate clusters of almond, puffed rice cereal and orange peels

Christian Vautier Le Concept is located at 254 Broome Street on the LES and is open daily from 11 AM to 11 PM. Call 212-473-3200.

Disclosure

Acclaimed Parisian Chocolatier Christian Vautier Launches US Debut on the Lower East Side

Those with a sweet tooth and a penchant for the delightfully French officially have a new reason to find themselves on Broome Street: Christian Vautier Le Concept. A gem box chocolate boutique with an underground chocolate factory, seats for twenty, French pastries, and extensive coffee program, the store takes its name from the acclaimed Parisian chocolatier whose confections will take the spotlight, and marks the chef’s first venture in the United States after successful forays in the French and Japanese markets. With chef/co-owner Aditi Malhotra, an FCI-graduate whose pastry mentors range from Pichet Ong to Vautier himself, the debut of Christian Vautier Le Concept marks an important milestone in the re-emergence of traditional French pastry arts in New York City, and is poised to become a must-stop attraction on any sweetly inclined Manhattan itinerary.

Tradition and authenticity are at the core of Malhotra and Vautier’s shared goals, and these tenets inform every aspect of the customer experience, from the artisan chocolate production on view behind the register to the freshly made pots of pate de tartinier and fruit preserves displayed on tidy shelves.

That’s not to say that the pair takes a simple approach. Vautier, a so-called “sweet genius” whose multiple decades of experience as the ambassador chef for Domori and head of pastry at the Grand Intercontinental Hotel in Paris inform a technically refined but creatively advanced point of view, designs each recipe through relentless testing in his chocolate laboratory. (That’s after he’s sourced his cocoa beans directly from the farms he visits each year.) Ingredients are sourced meticulously, from Fleur de Sel to Matcha and Passion Fruit, as locally as possible and from similarly minded artisans, yielding delicacies like his Passion fruit Ganache or Earl Gray Tea truffles.

Behind the scenes, top of the line equipment has been shipped in from abroad to ensure that bonbons, truffles, and pralines are sold the same day they’re made, with a team of chocolatiers working under Malhotra’s trained eye to execute finely delineated French standards. And once in their case—a chic glass contraption set against a sleek, white backdrop and pops of lime green—they take company in other French indulgences, ranging from dainty macarons to luscious pate de fruits, also made in-house, or brought daily from Malhotra’s family bakery just across the Hudson.

But Vautier is not the only player with a pedigree: indeed, Malhotra is part of a long line of family restaurateurs, spanning all the way to the 1967 World’s Fair, where her grandfather introduced Indian cuisine to Americans for the first time while promoting his famed restaurant, Gaylords, a respected, decades-old mainstay across from Mumbai’s famous Taj Hotel. Continuing that legacy were her parents—once-owners of the first wildly successful Indian restaurants in New York City, Akbar and Nawab. At Le Concept, Malhotra has parted with the family’s colonial culinary leanings—a product, perhaps, of her American upbringing and European hospitality training at Switzerland’s Glion Hotel Institute—but the standards that have seen her relatives to such success remain as engaged as ever.

Looking to refine your chocolate-tasting skills? Sample a trio of chocolate mousses, each made from differing varietals of fine Domori chocolate, to explore the range and depth of artisan cacao production. Want something completely novel? Order a few slices of freshly baked sourdough bread to serve as a base for luscious chocolate jam, perhaps to be washed down with a mocha or espresso. From pistachio cake topineapple and chocolate soup, the shop’s creative concoctions push the envelope to bring even the most veteran palates a new dose of sweet excitement.

Take some to go, too: chocolate-based spreads, or pate de tartinier, come swirled with flavors like raspberry, apricot, or passion fruit and mango, to be eaten by the spoonful or smeared on, well, anything. And when your chocoholic sensibilities have finally hit their quota, grab a bag of homemade caramels, infused with Fleur de Sel and chocolate, to let the sweetness linger longer.

Unique programming will add to the shop’s around-the-clock appeal, with monthly wine and chocolate pairing classes led by local sommeliers and coffee and chocolate classes taught by Teresa Von Fuchs, from New York’s predominant coffee roasters, Dallis Brothers Coffee (who also supply an espresso, chemex, pourover, and brewed coffee programs for everyday, self-initiated pairings). Special orders will be available upon request, including for events and parties, with the soon-to-come addition of customizable transfer sheets for ultra-personalized assortments. And for the morning indulgence, French breads will be available with homemade chocolate jams, along with other assorted pastries and coffee—an authentic European experience, to match all the rest.

Christian Vautier Le Concept opened on March 14, 2012, on 254 Broome Street in New York’s Lower East Side. The shop will be open daily, from 11AM to 11PM, accommodating everything from wake-up calls to sweet night caps. Call 212-473-3200 and for more information, please visit www.cvleconcept.com

Filed under: candy, chocolate Tagged: chocolate

TENUTA FRESCOBALDI DI CASTIGLIONI 2009 PROVES HOW GOOD A $25 WINE CAN BE

Italian, red, Tenuta di Castiglioni, Wine Comments Off

Mar 292012

LEGENDARY FAMILY-OWNED TUSCAN WINE COMPANY PUTS NAME PROMINENTLY ON FRONT LABEL FOR FIRST TIME

While a $25 SRP may be a celebratory wine to some Americans, to others it is the benchmark, where retail wines become agreeably drinkable. Fitting tin that category, we are always delighted to discover a $25 wine that is better than many carrying a $50 (or more) price tag. And while Marchesi de’ Frescobaldi is hardy a secret in the wine world, it is reassuring to know there re names we can trust and depend upon.

All you ever want to know and more can be found below, but the truth is in the bottle and it is terrific now and will last some years. Make sure it is cellar temperature and opened a good 2 hours before drinking. We loved the generous fruit, structure and subtle tannins. Great with chicken, beef, lamb, medium firm cheeses.

Highly Recommended. We plan a tasting of the complete line one of these days.

Marchesi de’ Frescobaldi Releases ‘Tenuta Frescobaldi di Castiglioni’

Marchesi de’ Frescobaldi launches its first wine in the US market bearing the family name, ‘Tenuta Frescobaldi di Castiglioni’. A blend of Cabernet Sauvignon (50%), Merlot (30%), Cabernet Franc (12%) and Sangiovese (8%), Tenuta Frescobaldi di Castiglioni comes from the original Frescobaldi family estate, Castiglioni, located approximately 20 kilometers west of Florence, in Val di Pesa, along the Arno River. The wine (2009 vintage, SRP $25), which has been marketed under Tenuta di Castiglioni previously, will be available in the US from January.

President of the company, Marchese Leonardo Frescobaldi asserts, “We found it was appropriate to add the Frescobaldi name to this exclusive wine because it comes from the oldest estate where my family began to cultivate vineyards and produce wines over 700 years ago. Since that time, the family passion has flourished and continued to the present 30th generation.”

“The soil of the Castiglioni estate is located southwest of Florence on gentle hills,” he continues, “and is characterized by a mixture of sand, clay and limestone. The land offers a fitting home for the different vineyards cultivated with perfect exposure. The wine is very much characterized by this particular terroir and offers a great intensity of fruit with a long lasting finish, elegance, and its richness is extremely stylish.”

Tenuta Frescobaldi di Castiglioni expresses the typicity and character of the territory of its origin and is consistent with the philosophy and mission of the family to ensure that each estate’s wine maintains its unique identity. The Frescobaldi family traces its origins back to the 11th century in the area where the Castiglioni estate was established in the 14th century. The vineyards at the 513-hectare estate are 200 – 250 meters above sea level. The local climate is warm and dry and the vineyards, completely replanted to high densities in the 1990s, favor the production of wines that display rich aromas of wild red berry fruit, classic to this Chianti area.

Tenuta Frescobaldi di Castiglioni is understated and refined, much like the Frescobaldi family itself, with a rich, deep, ruby-red color that is striking to the eye. The bouquet is fragrant with dark fruit that blends with notes of cocoa powder and roast espresso beans. The tannins are well integrated and offer a warm, lingering finish.

Marchesi de’ Frescobaldi, the leading wine producer of Tuscany and one of the most historic and respected wine companies in the world, combines centuries of tradition with progressive winemaking techniques and practices. Founded in the 14th century and a supplier of wines to the royal courts of Europe for generations, Marchesi de’ Frescobaldi is still a family-owned company today. Comprised of nine distinct estates totaling approximately 1,100 hectares, Marchesi de’ Frescobaldi produces wines utilizing only the grapes grown in its own vineyards. The company continually upgrades and modernizes its grape growing and winemaking operations, maintaining a relentless focus on producing unique wines that express the individuality of each unique terroir from which they are produced

Disclosure

TENUTA FRESCOBALDI DI CASTIGLIONI 2009
DENOMINATION: Toscana, IGT
GENERAL INFORMATION: The rich Tenuta Frescobaldi di Castiglioni, this estate’s iconic wine, is
clearly in a modern key, but holds fast to the qualities of its local terroir. The labels of the bottles
prior to the 2009 vintage presented the caption as “Tenuta di Castiglioni”
VINTAGE REPORT The balance sheet is strikingly positive, particularly regarding the outstanding
quality level of the fruit harvested. Spring 2009, as was the case in previous years, brought endless
rainstorms, which severely tested the vineyard staff as they labored to balance vine growth and
control pests, but the rain at the same time built up groundwater reserves. June and July, however,
brought light levels of rain, which reversed the slowdown in vine growth and brought forward the
ripening stage. The vines were thus able to perform at their best, and the grapes ripened slightly
early compared to the previous years. September’s cool nights and warm, sunny days ensured that
this demanding grape variety ripened perfectly and yielded wines of remarkable quality. Favourable
growing conditions made it possible to bring into the cellars optimally-ripened grapes with good
acid levels and complex aromatics.
TERROIR AND ENVIRONMENTAL CONDITIONS
TECHNICAL INFORMATION TASTING NOTES
VARIETY: 50% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc, 10%
Sangiovese
YIELD/HECTARE: 40 hl/ha (2,342 tons/Acres)
HARVEST PERIOD: Beginning of October
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Inox
FERMENTATION TEMPERATURE: 28°C (86° Fahrenheit)
ALCOHOL BY VOLUME: 13,5%
LENGTH OF FERMENTATION: 10 days
LENGTH OF MACERATION ON THE SKINS: 12 days
MALOLACTIC FERMENTATION: Immediately after the alcoholic fermentation
MATURATION METHOD: Barriques
LENGTH OF MATURATION: 12 months in barriques and 2 months in bottle
BOTTLE FORMATS: 0,75 lt., 1,5 lt., 3 lt.
Tenuta di Castiglioni’s deep, opaque ruby-red, rimmed in
purple, intrigues the eye. The nose is marked by
appealing, fragrant fruit, with deep draughts of
dark-fleshed fruit, such as wild blackberry, black cherry,
plum, and strawberry, which shade into toastier notes of
cocoa powder, roast espresso bean, tobacco leaf, vanilla,
and cinnamon. Impressively full-bodied, the palate shows
pleasurably warm, smooth, and well-rounded. Its tangy
acidity and noble tannins, already well integrated into the
structure, contribute to its exemplary balance. Subtle fruit
enlivens a lengthy, long-lingering finish.
SERVING SUGGESTIONS Ideal with game such as hare
and boar, with roasted or sautéed beef, roast of pork, as
well as with full-flavoured cheeses.
ESTATE AND VINEYARD LOCATION: Tenuta di Castiglioni, Comune di Montespertoli
ALTITUDE: From 200 to 250 m (From 656 to 820 feet)
VINEYARD SIZE: 130 Ha (321 Acres)
EXPOSURE: South-west
SOIL TYPE: Clay-limestone
5.500 viti/ha
TRAINING SYSTEM: Spur pruned cordon
VINEYARD AVERAGE AGE: 12 years
2007 Copyright Marchesi de’Frescobaldi
info@frescobaldi.it
www.frescobaldi.it
Marchesi de’ Frescobaldi
Via S.Spirito 11 50125 – Firenze
tel: +39 055 27141
AWARDS
Luca Maroni 90 points
2008
The Wine Advocate 90 points
2007
2007 Copyright Marchesi de’Frescobaldi
info@frescobaldi.it
www.frescobaldi.it
Marchesi de’ Frescobaldi
Via S.Spirito 11 50125 – Firenze
tel: +39 055 27141

AbouMarchesi de’ t Frescobaldi – http://www.frescobaldi.it

Filed under: Italian, red, Tenuta di Castiglioni, Wine Tagged: Italian, red, Tenuta di Castiglioni, Wine

IL Tesoro Holds Court In An Iconic New York Space

Italian, Restaurants, Upper East Side, upper eastside Comments Off

Mar 262012

IL Tesoro’s Beguiling Main Dining Room

IL Tesoro is located at 1578 First Ave. and 82^nd St., New York, NY 10028. Open Sunday-Thursday 5-10pm, Friday-Saturday 5-11pm. For reservations, call (212) 861-9620 and visit www.iltesoro.net. The wine cellar room is available for private events and live music. At the start of warm weather, expect al fresco dining on the restaurant’s outdoor patio.

The Upper East Side. New York’s Newest Old-Dining Destination

Downstairs Wine and Event Room

Seasoned restaurateur and esteemed chef A.J. Black has taken over the Yorkville space that housed the legendary Primavera Ristorante, breathing new life into it with IL Tesoro, an innovative “new classic” Italian restaurant. Recognizing the eternal mark Primavera left on the neighborhood, Black took great strides to preserve its memory by restoring its original decor and revamping its bloodline, the kitchen. These changes have revived the space and recaptured the well-heeled Upper East Side crowd.

Black grew up in the family restaurant business and becoming a chef and restaurateur came naturally to him. He attended the Italian Culinary Institute and then took an internship at Rome’s Grand Hotel before later honing his skills at Le Cordon Bleu, where he trained under Paul Bocuse. At the age of 19 Black opened his first eatery, Café Roma, in the Laterno District of Rome, before coming to the United States and opening several restaurant ventures in New York and Florida. Today, Black’s restaurant group encompasses IL Tesoro Bistro and cafe Dolce Tesoro in Florida’s Sanibel Island, and IL Tesoro at the Terrace in Martha’s Vineyard, which was featured in Relais & Chateaux’s 85 Inspirational Chefs, among other prestigious toques, like Thomas Keller and Jean Georges Vongerichten.

Now with IL Tesoro on the Upper East Side, the bones of Primavera shine anew. Rich wooden panels and chic black and white French tapestry, lining the walls, adorn the interior. The space also sports elegant marble columns that match the intimate marble-topped bar in the front room. To add rustic warmth, Black illuminates the restaurant with delicate lights in antique sconces and urns bursting with exquisite flowers. In the basement you can see the centuries-old iron gates covering racks of wine bottles, a clever design that gives the space a wine cellar vibe, which, combined with a piano for live music, makes it perfect to host private parties.

As Good As It Looks: Carpaccio di Salmone e Tonno

Turning to the cuisine, Black—inspired by his gastronomic culinary background and childhood in Sicily—incorporates his “new classic” style of Italian cuisine to the menu, taking classic dishes and ingredients and using them in modern ways. With that concept the dishes pull you in, starting with appetizers like the thinly sliced Carpaccio di Salmone e Tonno, a fresh dish with sushi grade tuna atop North Atlantic salmon drizzled with a light champagne vinaigrette. A hearty Antipasto del Giorno consists of traditional antipasto nibbles like grilled eggplant and roasted red peppers, alongside artichokes and rotating cheeses, including a superbly creamy Gorgonzola and Parmigiano. On the hot appetizer side, the giant Scallops Antica stun with a dark, blood orange laden sauce, a perfect marriage to the shellfish’s sweet meat. Showing a bit of his modern side, Black deep-fries lobster tail and shrimp in the Agrodolce (Pictured Below), which melds lovingly with a sweet and sour sauce.

Lobster Agrodolce

Black also features tender Risotto Milanese along with the umami bursting Risotto con Porcini. Pastas include the decadent Paglia Fieno Trevisana, which whets the palate with a combination of white and green capellini in a lush truffle cream sauce with mushrooms, sweat peas, prosciutto and cheese baked on top. IL Tesoro’s Rigatoni Bolognese reaches the height of classic Italian and delivers it well using pulled, braised beef, a succulent tomato sauce, and perfectly cooked noodles.

If you seek the traditional Italian experience it won’t just be the white linen tablecloths that give it to you, main dishes including a braised Lamb Osso Buco with spicy eggplant sauce over risotto (Pictured Below) and the Scaloppini Favola, a veal dish with white truffle cream, will satisfy your craving. Black also serves sizeable plates of Duck Braciole, a roasted duck breast stuffed with spinach and smoky Scamorza cheese, with a Barolo wine and wild mushroom sauce..

For something really special, call in advance and order a Whole Animal Tasting or a seafood tasting dinner. We were delighted with Suckling Pig, as a pivotal ingredient for the four course feast. First Course offered Suckling Pig Confit Crostini with Crispy pork belly topped with melted Scamorza cheese. This was followed by a Second Course of Wild Mushroom Ravioli, filled with Suckling pork tenderloin and chanterelle mushrooms in a heady white truffle cream sauce. The Third Course was the Roasted Suckling Pig in all its glory . . . moist within and topped with a crackling skin that melted in your mouth. It was served over risotto and finished with a blood orange and Cognac sauce .

For dessert, confections include Black’s Tiramisu, a variation on the classic dish that incorporates his own special liquor blend. Equally decadent is the silky white chocolate Crème Brûlée was as good, if not better than Le Cirque’s iconic version.

A Chocolate Fantasy

IL Tesoro’s wine program features an extensive list of reserve bottles, housed within the cellar, and include a Bruno Giacosa 2004 Barberesco and a Gaja 2006 Rennina. For the regular drink menu Black organizes his widespread bottle selection based on grape varietals and serves an ever-changing list of wines by the glass. Some you may encounter include reds like the prestigious Ruffino 2006 Chianti C. Riserva Gold L. and a woodsy Zenato 2008 Valpolicella Ripasso. Off the white menu, IL Tesoro offers a smooth and fruity Bertani 2010 Pinot Grigio and Sauvignon Blanc blend, a superb Bruno Giacosa 2010 Arneis ($70) and the crisp Cake Bread Cellars 2010 Chardonnay. There are lots of good bottles in the $40 to $70 range and a fine Perrier Jouet by the glass.

Add to this, some of the best martinis in town, lovely table and glassware and guiding, well-informed and nurturing service and you will realize that you needn’t travel below 23rd street to be rewarded with an exhilarating restaurant experience. The Upper East side, once a mecca of fine dining venues, is making a comeback. Try IL Tesoro and you’ll see what we mean.

Disclosure

NEW YORK MENU

Antipasto Freddo

Cold Appetizer

Carpaccio Toscana thinly sliced filet mignon dressed with olive oil, aged-balsamic, lemon, and capers served on a bed of wild arugula topped with shaved parmigiano
14.00

Carpaccio di Salmone e Tonno Fresh thinly sliced salmon and seared tuna topped with endives dressed with a olive oil, lemon, and champagne vinaigrette sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.

Caprese fresh heirloom tomatoes, buffalo mozzarella, roasted red peppers, and baby greens with basil oil
15.00

Bruschetta Trio marinated artichoke confit, roasted eggplant, heirloom tomatoes and basil finished with Italian parsley served on a bed of mix baby greens
13.00

Pears Con Prosciutto red wine roasted pears with thinly sliced cured prosciutto finished with shaved grana padano
14.00

Antipasto Del Giorno grilled marinated vegetables, mixed cheeses, artichokes and cured meats
15.00

Frutti Di Mare mix marinated seafood served inside a chilled fresh tomato
16.00

Antipasto Caldo

Hot Appetizer

Scallops Antica seared scallops finished in a blood orange balsamic reduction over grilled radicchio
15.00

Vongole Cozze In Bianco clams and mussels sautéed with white wine, lemon and garlic
14.00

Lobster Agrodolce Sicilian rosemary sweet & sour lobster tail, fresh dill tomato salad
16.00

Polpetta Siciliana Sicilian-style meatballs sautéed in a spicy eggplant tomato sauce
14.00

Braised Oxtail served with creamy polenta finished with white truffle oil
17.00

Calamari Fritti fried calamari served with a spicy cherry tomato sauce
14.00

Bruschetta Quattro Formaggi parmigiano, Romano, gorgonzola and goat cheese over grilled crostini
14.00

Grilled Octopus marinated in a spicy vinaigrette served over fresh baby greens
13.00

Polenta E Gorgonzola sautéed mushrooms, finished with gorgonzola and white truffle oil
13.00

Insalate

Salad

Caesar fresh grilled bread, baby romaine heart and shaved parmigiano
11.00

Mista baby greens, roasted peppers, fresh tomatoes, and black olives topped with gorgonzola
10.00

Romana crispy pork belly and oven roasted artichoke hearts over fresh baby spinach and radicchio finished with a warm blood orange balsamic reduction
12.00

Rughetta wild arugula and slices of tomatoes in a light aged balsamic dressing finished with shaved parmigiano
9.00

Fresh Fish Of The Day

Risotto

Risotto Con Porcini sautéed with fresh imported porcini mushrooms, white wine and parmigiano with a touch of white truffle oil
24.00

Risotto Alla Pescatora sautéed with fresh seafood, lobster, clams, mussels, shrimp, calamari, scallops, in a white wine and fresh tomato sauce
29.00

Primi Piatti

Our Pasta

Spaghetti Frutti Di Mare fresh clams,mussels, calamari, scallops, and shrimp sautéed with garlic, olive oil, white wine, and fresh tomato
25.00

Pappardelle Con Porcini porcini mushrooms, garlic, olive oil, and finished with parmigiano and white truffle oil
23.00

Linguine Vongole fresh clams sautéed with white wine, garlic, olive oil, and crushed red pepper
22.00

Pasta Due fresh gnocchi quattro formaggi tartufo & spinach ravioli in tomato basil
20.00

Bucatini All’ Amatriciana new classic sauce of crispy guanciale, shallots, tomato sauce, & Romano
18.00

Spaghetti Bolognese classic bolognese meat sauce
17.00

Penne Arrabiata spicy roman tomato sauce
16.00

Tagliatelle Primavera vodka tomato cream sauce with fresh seasonal vegetables
18.00

Rigatoni Norma roasted eggplant, fresh tomato and basil
15.00

Fettucine Mare E Monti sautéed with Italian sausage, fresh scallops and sweet peas in a porcini mushroom, white truffle cream sauce
24.00

Cavatelli Pomodoro garden basil, garlic, and cherry tomato sauce
15.00

Linguine Scampi shrimp sautéed with garlic and olive oil in a pinot grigio wine sauce
21.00

Gnocchi Genovese fresh basil tomato pesto sauce with a touch of cream
17.00

Linguine Puttanesca black olives, capers, anchovies, oregano in a spicy tomato sauce
16.00

Entrées

Duck Braciola stuffed roasted duck breast with spinach and scamorza cheese served in a barolo wine, wild mushroom sauce served over risotto confit
29.00

Pollo Milanese Or Paillard breaded pan-sautéed chicken breast with fresh mix of baby greens, red onions slices, and heirloom tomatoes in an aged balsamic dressing
23.00

Involtini Di Pollo sautéed chicken breast rolled with spinach, pancetta and ricotta in a white wine mushroom sauce
25.00

Filetto Al Pepe Verde fillet mignon sautéed with a cognac and green peppercorn sauce finished with white truffle oil
32.00

Steak Toscana 22 oz dry-aged ny strip steak marinated in Italian spices and aged-balsamic with roasted potatoes topped with truffle butter
39.00

Lamb Osso Buco braised lamb shank in a spicy eggplant sauce over risotto milanese
35.00

Braised Short Ribs served with fresh gnocchi in a lightly caramelized leek sauce
32.00

Scaloppine Favola veal medallions sautéed with porcini mushrooms, white wine, a touch of cream, and white truffle oil
27.00

Scaloppine Saltimbocca veal medallions with prosciutto and fresh sage in a white wine sauce
26.00

Scaloppine Marsala veal medallions sautéed with sweet marsala, shallots & wild mushrooms
25.00

Contorni

Vegetable Side Dish

Verdura Capri Grilled baby vegetables with extra virgin olive oil and garlic. . . . . . . . . . . . .7.

Sautéed Spinach Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .7.

Truffled Potatoes Oven-roasted with Italian herbs finished with white truffle oil. . . . . . . . . . . 9.

Broccoli Rabe Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .9.

Grilled Asparagus In extra virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.

Fresh Fish of the Day . . . . . . . . . . . . . . . . . M/P

*18% Gratuity will be applied to parties of 6 or more

IL Tesoro NYC / ‘Whole Animal Tasting’ Sample Menus

‘Baby Goat- Tasting’

Goat pate Ravioli

Brown butter, fresh sage & chanterelle

White Kidney Truffle

Cannellini kidney beans, truffle, goat sausage

Braised baby goat with garlic butternut squash

Crispy sweet bread Frisee with fresh baby spinach & lemon champagne vinaigrette

4 course ‘Whole Animal-Carni’ (call for availability and price)

*All free-range or wild animals per availability: Goat, Wild Rabbit, Goose, Baby Lamb, Pheasant, Duck, Rooster, Baby Suckling Pig, Bovine, Venison

‘Whole Fish-Tasting ’

Blue Point Oysters ‘Agro-Dolce-Fritto’

Sea Scallops ‘Antica’ seared in blood orange with grilled radicchio& Black ‘Squid-Ink’ risotto

Sea Urchin, Butter lettuce Frisee

Whole ‘fish-of the-day’ sautéed in white wine, fresh lemon & butter

4 course ‘Whole Fish’ (call for availability and price)

*Whole fresh Fish per availability: Lobster, Branzino, Dover Sole, Stripped Bass, Swordfish, Sea Bass, Scallops, Sea Urchin

Whole Animal Tasting
Suckling Pig
First Course
Suckling Pig Confit Crostini
Crispy pork belly topped with melted Scamorza cheese
Second Course
Wild Mushroom Ravioli
Suckling pork tenderloin and chanterelle mushrooms in
a white truffle cream sauce
Third Course
Roasted Suckling Pig
Over risotto finished with a blood orange Cognac sauce

ANTIPASTO FREDDO

Cold Appetizer

Carpaccio Toscana Thinly sliced filet mignon dressed with olive oil, aged-balsamic, lemon, and capers served on a bed of wild arugula topped with shaved Parmigiano. . .14.
Carpaccio di Salmone e Tonno Fresh thinly sliced salmon and seared tuna topped with endives dressed with a olive oil, lemon, and champagne vinaigrette sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.
.
Caprese Fresh Heirloom tomatoes, Buffalo Mozzarella, roasted red peppers, and baby greens with basil oil . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . .15.
Bruschetta della Casa Choice of heirloom tomatoes & basil, quattro formaggi, or mixed vegetables on top of crostini served on a bed of mix baby greens . . . . . . . . . . . . . . . .13.
Pere e Prosciutto Red wine roasted pears with thinly sliced cured prosciutto finished with shaved Grana Padano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.
Antipasto del Giorno Grilled marinated vegetables, mixed cheeses, artichokes and cured meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.

ANTIPASTO CALDO

Hot Appetizer

Scallops Antica Seared scallops finished in a blood orange balsamic reduction over
grilled oranges, radicchio & endives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.
Vongole Cozze Saffron Clams & mussels sautéed with white wine, lemon, onion, saffron, finished with a touch of cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.
Lobster or Shrimp Agrodolce Sicilian rosemary sweet & sour lobster tail, fresh tomato salad. . . . . . . . . . 17.
Polpetta Siciliana Sicilian-style meatballs sautéed in a spicy eggplant tomato sauce. . . . . . . . 14.
Braised Oxtail Served with creamy polenta finished with white truffle oil. . . . . . . . . . . . . .16.
Soft Shell Crab al Limone Crispy soft shell crab finished with white wine, lemon, and capers. . . . . . . 16.
Calamari Fritti Fried calamari served with a spicy garlic parsley aioli . . . . . . . . . . . . . . . . .14.
Calamari alla Griglia Grilled and marinated in a spicy vinaigrette served over baby greens. . . . . 13.
Sausage & Broccoli Rabe Sautéed with garlic, extra virgin olive oil, & a touch of red pepper . . . . . . 14.
Carciofi alla Griglia Grilled Roman artichoke hearts sautéed with butter, lemon, & pancetta…..13.

INSALATE

Salad

Caesar Fresh grilled bread, baby Romaine Heart and shaved Parmigiano. . . . . . . 11.
Mista Baby greens, roasted peppers, fresh tomatoes, and black olives topped
with Gorgonzola. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.
Spinaci Fresh baby spinach, sautéed mushrooms, pancetta, & radicchio finished with a olive oil & balsamic reduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12.
Rughetta Wild arugula and slices of tomatoes in a light aged balsamic dressing finished with shaved Parmigiano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
Bianco Endives, fresh mushrooms, lemon, & olive oil finished with shaved Parmigiano & pine nuts in a walnut, champagne vinegar dressing. . . . . . . 11.

RISOTTO

Risotto con Porcini Risotto Milanese Risotto alla Pescatora
Porcini mushrooms with truffle oil. . . 24. Saffron. . . .19. Lobster and mix seafood . . .29.

***Before placing an order, please inform your server if a person in your party has a food allergy***

PRIMI PIATTI

Our Pasta

Spaghetti Frutti di Mare Fresh mix seafood sautéed with garlic, olive oil, white wine, & tomato. . . . 25.
Pappardelle con Porcini Porcini mushrooms, garlic, olive oil, and finished with white truffle oil. . . .23.
Linguine alle Vongole Fresh clams with white wine, garlic, olive oil, & crushed red pepper. . . . . . 22.
Pasta Due Fresh gnocchi quattro formaggi tartufo & spinach ravioli in tomato basil…20.
Bucatini all’ Amatriciana New classic sauce of crispy guanciale, shallots, tomato sauce, & Romano…18.
Penne Arrabiata or Vodka Spicy Roman tomato sauce or a vodka cream sauce. . . . . . . . . . . . . . . . . . 16.
Farfalle Primavera Tomato cream sauce with fresh seasonal vegetables . . . . . . . . . . . . . . . . . . 18.
Rigatoni Bolognese or Norma Classic meat sauce or roasted eggplant, fresh tomato, basil, & ricotta. . . . .17.
Fettucine Mare e Monti Italian sausage, scallops & peas in a Porcini white truffle cream sauce . . . . 24.
Linguine Puttenesca Black olives, capers, anchovies, & oregano in a spicy tomato sauce . . . . . .17.
Paglia Fieno Trevisana White & green capellini in a truffle cream sauce with mushrooms, peas, prosciutto, & radicchio oven baked topped with Parmigiano. . . . . . . . . . . .19.
Spaghetti Scampi Shrimp sautéed with garlic and olive oil in a Pinot Grigio wine sauce. . . . .21.
Lasagna Piemontese Wild mushroom meat sauce & fresh Mozzarella. . . . . . . . . . . . . . . . . . . . .24.
Pappardelle con Vitello Slow braised veal tenderloin, white wine, garlic, & cherry tomato. . . . . . . .24.
Mezze Penne Pomodoro Fresh cherry tomatoes & basil, olive oil, & garlic. . . . . . . . . . . . . . . . . . . . .15.

ENTRÉES

Duck Braciole Stuffed roasted duck breast with spinach and Scamorza cheese served in a Barolo wine, wild mushroom sauce served over risotto confit. . . . . . . . . . . 29.
Braised Short Ribs Served with fresh gnocchi in a lightly caramelized leek sauce . . . . . . . . . . .32.
Steak Toscana 18 oz dry-aged NY Strip steak marinated in Italian spices and aged-balsamic with roasted potatoes topped with truffle butter. . . . . . . . . . . . . . . . . . . . . . 37.
Filetto al Pepe Verde Filet mignon in Cognac & green peppercorn sauce with white truffle oil. . 32.
Lamb Osso Buco Braised lamb shank in a spicy eggplant sauce over risotto Milanese.. . . . . .35.
Spiedini di Carne Mix grilled marinated meats of the day over grilled radicchio & asparagus served with a side of cognac sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34.
Pollo Contadina Sautéed chicken breast with seasonal vegetables & roasted red peppers, finished in a Tuscan mushroom sauce topped with fresh Mozzarella. . . . . .25.
Pollo Milanese or Paillard Breaded pan-sautéed chicken breast with fresh mix of baby greens, red onions slices, and Heirloom tomatoes in an aged balsamic dressing. . . . . . 23.
Scaloppine Teatro Veal medallions sautéed with olives & capers in a light tomato sauce. . . . . 25.
Scaloppine Favola Veal medallions sautéed with a white truffle cream sauce. . . . . . . . . . . . . . 27.
Scaloppine Saltimbocca Veal medallions with prosciutto and fresh sage in a white wine sauce . . . . .26.
Grigliata di Pesce Mix grilled fresh fish & seafood over arugula & tomatoes served with a side
of Dijonese sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32.

CONTORNI

Vegetable Side Dish

Verdura Capri Grilled baby vegetables with extra virgin olive oil and garlic. . . . . . . . . . . . .7.
Sautéed Spinach Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .7.
Truffled Potatoes Oven-roasted with Italian herbs finished with white truffle oil. . . . . . . . . . . 9.
Broccoli Rabe Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .9.
Grilled Asparagus In extra virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.

Fresh Fish of the Day . . . . . . . . . . . . . . . . . M/P

*18% Gratuity will be applied to parties of 6 or more

Filed under: Italian, Restaurants, upper eastside Tagged: Italian, Restaurant, Upper East Side

Luxury Has Never Been More Affordable With New ‘Ultimate Luxury Package’

Air Travel, Airlines, Holidays, Hotels, Ireland, Travel, vacation packages Comments Off

Mar 262012

Pictured above: Lobby of The Ritz-Carlton Powerscourt

Business Class Airfare, Five-Star Hotels, and Chauffeur-Driven Touring From Just $2,799 Per Person Round-Trip Including All Taxes and Fees

Imagine traveling to Ireland in Business Class round-trip on Aer Lingus, staying at five-star hotels across the country, and enjoying private chauffeur-driven touring between cities — all for less than $3,000 per person round-trip for a six-night getaway. This dream trip is now a reality for travelers who book the new "Ultimate Luxury Package" from the Aer Lingus Vacation Store.

A group of four travelers will experience true Irish hospitality with incredible elegance and unparalleled luxury throughout this six-night vacation which includes stays in four of Ireland’s most exclusive properties where many of the world’s famous actors, athletes, politicians, and royalty have stayed: Four Seasons in Dublin, Glenlo Abbey in Galway, Muckross Park Hotel in Killarney, and The Ritz-Carlton Powerscourt. And to make it even more exclusive, the private driver lets travelers see it all in style and comfort!

Here is how the itinerary works:

Day 1: Depart USA to Dublin, Ireland on Aer Lingus
Day 2: Arrive in Dublin and transfer by private car and driver to enjoy the first night at theFour Seasons located in one of the most exclusive areas of Dublin City. The remainder of the day is free to explore Dublin independently.
Day 3: Travel in style via a private chauffeur-driven car to Galway and stay at 5-star Glenlo Abbey, a perfect base for relaxation and exploration. Travelers will have the driver available for 8 consecutive hours on Day 3, including travel time from Dublin to Galway.

Day 4: Day at leisure in Galway to enjoy all the five-star Glenlo Abbey has to offer.
Day 5: The driver/guide and vehicle are at the traveler’s disposal to enjoy for another full-day to travel and sight-see from Galway to Killarney. Participants will spend 2 nights in Killarney at the five-star Muckross Park Hotel, enjoying the beauty of Co Kerry.

Day 6: Day at leisure in Killarney at the five-star Muckross Park Hotel.

Day 7: The private chauffeur drive begins in the morning as travelers enjoy a full day of sightseeing along the way to Wicklow for the final night at The 5-star Ritz-Carlton Powerscourt – a last night of luxury!
Day 8: Private transfer back to Dublin airport for the return flight home on Aer Lingus.

The Ultimate Luxury Package includes:

Accommodation:

First night Four Seasons, Dublin, Wicklow (5-star)
2 nights Glenlo Abbey, Galway (5-star)
2 nights Muckross Park Hotel, Killarney (5-star)
Last night at The Ritz-Carlton Powerscourt, Wicklow (5-star)

Transportation:

Round-trip Business Class airfare to Dublin on Aer Lingus
Private roundtrip Dublin airport transfers on Day 2 and Day 8
Private Chauffeur and car for three days travel and sightseeing, Days 3, 5, and 7

Other Inclusions

All local taxes, hotel service charges, carrier and government imposed taxes/fees/facility charges on airfare. Chauffeur gratuities are NOT included.

This round-trip package is priced from $2,799 from New York; $2,825 from Boston; and $2,899 from Chicago for travel between April 1 and May 31, 2012. The package price is based on four people traveling together. Other departure dates are available at slightly higher rates. Fares are based on select Monday through Thursday travel. This package is available for sale through October 31, 2012. To book this package call 1-800-495-1632 orclick here.

ABOUT THE AER LINGUS VACATION STORE
The Aer Lingus Vacation Store offers various types of vacations to Ireland to suit any traveler’s needs including independent, escorted, city stays, golf, groups, and customized. The Aer Lingus Vacation Store partners with 300 hotels and castles and 1000 B&Bs in Ireland to offer customers the ultimate choice to suit their budget. As a volume tour operator, the Aer Lingus Vacation Store offers special rates to its customers providing the best prices in the industry. To contact the Aer Lingus Vacation Store call 1-800-495-1632 or visit the website at www.aerlingusvacationstore.com.

Filed under: Air Travel, Holidays, Hotels, Ireland, Travel Tagged: Airlines, Ireland, Travel, vacation packages

Living with Old Masters at Lake Fuschl

austria, Europe, Travel Comments Off

Mar 252012

Schloss Fuschl Resort & Spa, along the shores of Lake Fuschl near Salzburg, is an art destination and castle hotel in one. Its extraordinary art collection of Old Masters is lovingly depicted throughout its exclusive rooms and suites and invites all guests to a world of fine arts and historic European luxury

Enjoy the vast collection of old masters at Schloss Fuschl.

Hof bei Salzburg

Hof bei Salzburg on the map

Schloss Fuschl Resort & Spa just outside of Salzburg is a true artistic sensation. Its motto “Living with Old Masters” comes alive with an own exclusive art collection of about 170 works from the 17th to 19th century, which enjoys museum standard quality and a global reputation.
The extraordinary collection includes artworks from different epochs and styles and is without precedent in the international hotel industry. Each valuable painting comes to life in the luxurious ambience of this castle hotel, decorating the walls of the exclusive rooms and suites, as well as all public areas. “Living with Old Masters” invites you to re-live the history of European art and culture and dive into the old world of fine arts. Schloss Fuschl is open year-round as hotel and also welcomes art lovers to guided tours

Contact

Schloss Fuschl Connection
Schloss Strasse 19
5322 Hof bei Salzburg
Tel.: +143622922531530
info@schloss-fuschl-collection.com
Website

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Filed under: austria, Europe, Travel Tagged: austria, europe, Travel

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