William Hill Estate: Napa Valley Bench Blend Chardonnay. Wine On Line Rating: A Major

William Hill Estate : Napa Valley

Wine On Line Rating: A Major

 

 

 

 

 

2007 Bench Blend Chardonnay

Astounding example of what California CAN do with this so often maligned grape. Exquisite elegance, finesse, balance, subtle fruit and what a finish. Lovely with anything, from Pea Soup to Sausage to Salmon to Triple Crème Cheese or solo. A Personal favorite.

 

Varietal Origin: Napa Valley: 100% Weimer Clone from Carneros
Titratable Acidity: 0.56 g/100ml
pH: 3.35
Residual Sugar: 0.55 g/100ml
Alcohol Level: 14.2%
Harvest Dates: September 12, 2008

Wine Tasting Notes

The 2007 Reserve Chardonnay is creamy and complex displaying intense fruit aromas and flavors of white peach and ripe pear. The stone fruit combine with toasty oak, vanilla and coconut notes that extend through the rich, lingering finish.

Viticulture Notes

A dry winter and warm, dry spring initiated an early start to the 2007 growing season. The weather remained fairly mild through the harvest months with the only heat spike occurring in early September. Temperatures cooled throughout the remainder of September which slowed the ripening of certain varietals and set a good pace for the rest of harvest. This allowed winemakers to focus on bringing in and crushing one variety at a time. Many wineries waited until the very end of harvest to pick some of the later-ripening varieties, and were rewarded with a very high quality crop. Overall, the 2007 crop was much smaller and produced lower alcohol levels in the wines than in 2005 and 2006, but quality is exceptional.

Winemaker Notes

The Chardonnay grapes were hand harvested at night and then gently pressed as whole clusters prior to fermentation to maintain varietal aromas and flavors. The must was inoculated with the QA 23 yeast strain to initiate primary fermentation. Grape solids were left in the fermenting juice to add complexity and style. After primary fermentation was complete, the wine underwent malolactic fermentation in barrel in order to enrich the mouthfeel and further add complexity to the finished wine. The Chardonnay wine was aged in new and one-year old French oak barrels. The wine was filtered and fined and bottle aged 6 months prior to release

            Wine On Line Rating: A Major

Disclosure

Copyright 2011http://www.culinarygourmet.com/disclosure By Nancy Walman Copyright 2010 By Punch In International. All Rights Reserved Disclosure By Punch In International. All Rights Reserved Disclosure

South Houston: Downtown at it’s Best

331 West Broadway at Grand Street

 

Phone 212-431-0131

 

Cuisine New Southern Comfort

 

Owner Michael Carpinillo

Executive Chef Omar Drammeh

General Manager Walter Roeder

Seating Capacity Total Seats: 46

Bar: 10 bar stools

Hours Sunday – Wednesday; 11am – 2am

Thursday – Saturday; 11am – 4am

Credit Cards All Major

Accessibility Wheelchair accessible

Reservations Highly recommended

Website www.SouthHoustonNYC.com

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THE SOUTH IS ON THE RISE IN NYC; SOUTH HOUSTON IS NOW OPEN

Fun New Southern Comfort Flavors Pair Up With An Extensive Beer Offering in the Heart of SoHo

Bringing Southern comfort up North to SoHo, South Houston showcases regional Southern cuisine with a modern twist. After countless hours of testing recipes and experimenting with ideas, Owner Michael Carpiniello (owned the now closed Lusso) and Executive Chef Omar Drammeh (Amy Ruth's, Le Bernardin) have put their own spin on Southern cuisine.  Like they say, beauty is in the eye of the beholder and in this case, beauty is three mini corndogs with jalapeno and cheddar dipping sauce (Above), popcorn doused with butter, brown sugar, bourbon and bacon (you must taste it); and fried chicken and waffles with peach Amaretto syrup.

Visitors to South Houston step into a casual, friendly, comfortable atmosphere. There is a cheerful bar-room with windows overlooking the West Broadway scene. The focal point of the dining room is a large cast iron map of the area from 1968, which pays homage to the history of the neighborhood. There is also a full wall chalk board that local artists are leaving their mark on with graffiti style words along with pigs, cows and chickens all with a little extra personality. 

Keeping the meats smoking and the food sizzling is Executive Chef Omar Drammeh. He creates delectable appetizers like Grilled Chicken Wings covered in a delicious peach and apricot bbq sauce (or try it the traditional Buffalo style) Below.

Crusted Calamari tomato jalapeno relish and chipotle crema, which showcase his dual skills in Southern cuisine and international accents. Salmon Tacos with jalapeno remoulade, tomato salsa and pickled onions could be a star at any first rate Mexican restaurant and the Hushpuppies are worth a visit on their own.(The best we ever tasted). The terrific Bacon Pecan Brittle would make a fine dessert.

The Chicken Pot Pie (Above) with its juicy, tender chicken and crispy, flakey crust  is sure to satisfy any comfort food fix (it’s made to order and takes a worthy 14 minutes,wait). Smoky Bacon, Wrapped Individual Meatloaf with molasses bbq sauce, imparts a haunting flavor that is simultaneously sweet and savory. The BBQ Pulled Pork Sandwich and the Grilled Cheese with Tomato and Bacon are two must haves, but almost everything on the menu at South Houston is a must have. For something unique, checkout The Hot Brown, inspired by Louisville’s fabled hotel, it combines turkey, prosciutto, fried egg and mornay sauce on an elegant brioche base. 

Other signature dishes include the amazing Chicken With Waffles (Above) and the housemade Hotdog (beef or pork), pictured below. (The fried onion rings are amazing). There are some good entrees if you still have room. Try the Steak, Pork Chops or BBQ. Desserts are fun and what’s more fun than a South Houston Sundae with belgian waffle, vanilla, strawberry and chocolate, ice cream, banana, caramel and chocolate fudge toppings, whipped cream and, of course, a cherry.

While the cocktails are not to be missed, including stand outs like the Huckleberry Fizz (44 North Huckleberry infused vodka, blueberries, raspberries, lemon) and the Sarsaparilla Root Mojitio (Bacardi Limon, Lime, Mint, Maine Root Sarsaparilla Organic Soda), the beer program is sure to be a major neighborhood draw.  South Houston features 8 weekly rotating taps, showcasing both local breweries and international finds.  To kick things off, they filling the taps with Heavy Seas Loose Cannon IPA (Baltimore, MD), Nectar Ales Red Nectar (Paso Robles, CA), Gaffel Kolsch (Cologne, Germany), Delirium Tremens (Melle, Belgium), Kelso Pilsner (Brooklyn, NY), Ithica Apricot Wheat (Ithica, NY), Gogue Hazelnut Brown Nectar (Newport, Or), and Atwater Michigan Lager (Detroit, MI).  And to make the beer lovers out there even more elated, South Houston offers growlers, filled to the brim, with these delectable brews to take home and enjoy. 

The service staff, from General Manager Walter Roeder to waitpersons, bartenders and busboys are helpful and warm. South Houston is a restaurant for the 2010 expectations of low price points, delicious food and drinks and casual, comfortable atmosphere. It’s New York Downtown at its best. Don’t miss it!

Copyright 2010 By Punchin International. All Rights Reserved.

Disclosure

Gigot d'Agneau Provencale at db Bistro Moderne

Sel et Poivre

ADDRESS: 853 Lexington Avenue

(Between 64^th and 65^th Streets)

New York, NY 10065

WEB SITE: www.seletpoivrenyc.com

TELEPHONE: (212) 517-5780

FAX: (212) 517-4785

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

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

4:00 PM - 11:00 PM, Fri.-Sat.

4:00 PM - 10:00 PM, Sun.

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

CUISINE: French Bistro

CREDIT CARDS: All major

DESIGNERS: Christian Schienle

Pamela Schienle

EXECUTIVE CHEF: Christian Schienle

WINE DIRECTOR: Christian Schienle

OWNERS: Christian Schienle

Pamela Schienle

OPENING DATE: June, 1989

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

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

Owner/Chef Christian Schienle, formerly at L’Absinthe, is handsome, charming and prepares classic French bistro dishes with a refined, updated flair.

Favored appetizers include crunchy Celery root remoulade with red beets, an intensely flavored Venison Pate and wonderful, Escargots with garlic butter and herbs. Go for the signature bistro classics in such delectable entrees as Brook trout Almandine, Frog legs a la Provencal, Pork Chop with Braised Onions and Apples in a heady calvados sauce with crispy herb roasted potatoes, tender, juicy Rack of lamb served with tomatoes and zucchini mélange and crispy Duck a l’orange with wild rice Inquire about the daily specials such as (Friday) Cassoulet , (Saturday) Cous Cous Royal and (Sunday) Roasted leg of lamb.

Go easy on the excellent warm baguettes. You want to save room for the terrific desserts. I loved the layered Chocolate Mousse, traditional Profiteroles and  light and  elegant Fresh Fruit Tart.  There is cheese and a nice selection of sorbets as well.

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

We found the cocktails well made and generous. Wine red wine glasses are attractive and large enough to allow wines such as the excellent  2006 CHATEAU LES HAUTES TUILERIES, (52.00 the bottle, $13.50 by the glass) room to breathe. This is a fine red vintage wine from the Lalande de Pomerol region in Bordeaux France

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

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Copyright 2010 By Punchin International. All Rights Reserved.

Disclosure

PAULA WEST: FEINSTEIN'S AT LOEWS REGENCY

FEINSTEIN'S AT LOEWS REGENCY

PRESENTS THE DEBUT OF

CRITICALLY ACCLAIMED JAZZ VOCALIST

PAULA WEST

OCTOBER 12 – 16 AND NOVEMBER 22 – 27

FEINSTEIN’S AT LOEWS REGENCY, the nightclub proclaimed “Best of New York” by New York Magazine, and “an invaluable New York institution” by The New York Post, continues its Fall 2010 season with the debut engagement of critically-acclaimed jazz vocalist PAULA WEST from October 12 – 16 and from November 22 – 27. He will perform selections by Bob Dylan (“Shelter From The Storm”), Jimmy Webb (“Wichita Lineman”), Duke Ellington (“Everything But You”) and Irving Berlin (“Suppertime”). She will be joined by the George Mesterhazy Quartet, which features Mr. Mesterhazy (Shirley Horn) on piano, Barak Mori (Madeline Peyroux) on bass, Jerome Jennings (Christian McBride, Sonny Rollins) on drums and Ed Cherry (Dizzy Gillespie) on guitar. According to The New York Times, “with each engagement Ms. West displays more courage, maturity, interpretive insight and vocal confidence. She and her quartet are a match made in pop-jazz heaven.” All performances take place at the Regency Hotel (540 Park Avenue at 61st Street).

PAULA WEST has captured the hearts of critics and audiences alike from coast to coast. Known and respected for her creative and distinct repertoire, West adds her own depth and drama to whichever song she chooses for the moment, creating whole new frameworks of meaning for American favorites. West has performed to sell-out houses annually at in San Francisco and New York, increasing her exposure via films, radio broadcasts and performances in France, Italy and Switzerland. West has also sung at major jazz festivals and has shared the bill with numerous jazz luminaries including Rosemary Clooney, Stacey Kent, Mose Allison, Freddy Cole, Jimmy Scott, Oscar Brown Jr., Rita Rudner, Mavis Staples and Dave Frishberg. Other recent appearances include the Spoleto Festival, Jazz at Lincoln Center, the San Francisco Jazz Festival, clubs like Jazz Standard and the Blue Note in New York and Sculler’s in Boston, Jazz Aspen, and a performance at The White House in a salute to American writers.

Ms. West was honored as the year’s “Outstanding Female Jazz Vocalist” by the New York Nightlife Awards in 2004, 2005 and 2006. Her critically acclaimed CDs include Temptation, Restless and Come What May, which received the California Music Award for “Outstanding Jazz Album,” as well as guest appearances on Eric Reed’s Max Jazz Christmas CD, Merry Magic, and Frank Mantooth’s final project, Ladies Sing for Lovers, featuring Karrin Allyson, Ann Hampton Callaway, Sheila Jordan and Oleta Adams. West has been featured on numerous television programs including A&E’s “Breakfast with The Arts” the Oxygen Network and BBC Television. Her film appearances include Chris Columbus’ Bicentennial Man starring Robin Williams and the Lynn Hershman film Teknolust starring Tilda Swinton.

FEINSTEIN’S AT LOEWS REGENCY will present PAULA WEST from October 12 to 16 with the following schedule: Tuesday, Wednesday and Thursday at 8:30 PM; and Friday and Saturday at 8:00 PM and 10:30 PM; and from November 22 to 27 with the following schedule:  Monday, Tuesday and Wednesday at 8:30PM; and Friday and Saturday at 8:00 PM and 10:30 PM. PLEASE NOTE: There will be no show on Thursday, November 25.  Performances have a $40.00 cover with $60.00 premium seats available, in addition to a $40.00 food and beverage minimum.  Jackets are suggested but not required. The club is located at 540 Park Avenue at 61st Street in New York City. For ticket reservations and club information, please call (212) 339-4095 or visit us online at Feinsteinsatloewsregency.com and TicketWeb.com.

Mia Dona: GREAT MEATBALLS OUTSIDE, TERRIFIC FOOD INSIDE

 

 Mia Dona

• Cuisine Regional Italian
• 206 E 58th St, New York NY10022 40.760596 -73.966524
• (Btwn 2nd & 3rd Ave)
• 212-750-8170

http://www.miadona.com/

DONATELLA’S MEATBALL WAGON ON E. 58TH STREET OUTSIDE MIA DONA

Donatella Arpaia re-opened Mia Dona in late 2009 as a tribute to the “cucina povera” of her mother's native Puglia. She is also the owner of Anthos in New York, the co-owner of Kefi in New York and EOS in Miami. Her first cookbook Donatella Cooks: Simple Food Made Glamorous was released on April 13, 2010.

Mamma Maria’s Meatballs, one of the most popular items on the menu at Mia Dona, are available al fresco on Donatella’s Meatball Wagon on the patio of this popular Pugliese trattoria. The first take-out outpost for the restaurateur, The hours of the wagon are 12pm to 2pm or when the freshly made meatballs run out.   

Donatella’s Meatball Wagon offers Mamma Maria’s Meatballs in two variations –

as both a sandwich and in a dish. The meatballs - based on Donatella’s mother Maria’s handed down family recipe – are slow braised in ragu, smothered in Caviocavallo cheese with a burst of arugula and sandwiched between two squares of homemade potato-ricotta foccacia. A take-away dish of four meatballs is available. They are offered in regular or spicy version. The wagon will also offers sparkling Italian sodas.

“Our meatballs have become an obsession at Mia Dona,” says Arpaia. “But we realize not everyone has time to sit and eat – hence the Meatball Wagon idea was born. We think it’s a great way to cater to the lunch crowd on the run and a fun use of our outdoor space.”

We delighted in both versions of the meatballs, but Mia Dona ain’t just meatballs.Stroll inside and you find a real charmer.

 

               Mia Dona, The Restaurant

On many counts, Mia Dona is the perfect neighborhood restaurant. A series of three long rooms creates the comfortable feel of a downtown hideaway with white washed walls, hung with eye-catching memorabilia and attractive framed prints, wainscoting, wood beamed ceilings, and chairs cloaked in white linen slip covers. Friendly service (overseen by Jesse McTiernan, previously of Union Square Cafe) by waiters wearing black T-shirts with the logo “You Need Balls To Be In This Business” and an inexpensive cocktail list (all mixed drinks are $11), but unfortunately omits the price. The wine list may offers plenty bottles under $50 and sufficient glasses from $9 to $13. We enjoyed a bottle of Feudi Rubrato Aglianico 2006 from Campania ($45). It was soft, with balanced fruit and a coca finish. At about a reasonable markup over retail price, the value was there.

Terrific bread and “Taralli,” a sort of pretzel and an Italian snack food, common all over the southern half of the Italian Peninsula,  are set on each table with a small pot of a zesty spreadable cheese concoction. Lovely! In the antipasti department, look no further than those meatballs, but go easy. There is is very good food here and dining Italian fashion, meaning a pasta course, followed by entrees and dessert is our suggestion.

While most food critics used to say that main courses were the weakest area in Italian restaurants in America, we now find pasta most disappointing. At Mia Dona, they are fabulous. We sampled two and both were noteworthy. Fettuccia Con Sugo Di Arrosto Pomodoro E Stracciatella  or fresh fettuccia with roasted tomato sauce & stracciatella was home-style cooking at its best: simple and bursting with flavor.For me, Zia Rosa’s Orecchiette Con Ragu Domenica, Brasciole E Ricotta Salata orecchiette with slow cooked Sunday ragu, brasciole & ricotta salata was even more spectacular. I love brasciole and rarely see it on a restaurant menu these days. Executive chef, Brenden Nevelle, knows the meaning of al dente and its is neither just a bit toothy, nor crude, meaning almost raw. Perfect pasta!

Entrees were no less well executed. We loved a special (actually an appetizer we asked to be re-directed), of seared scallops in cauliflower and cream puree. A classy dish, without pretention, it should become a standard. The signature Roasted Free Range Chicken with Farro, Pancetta, corn and Pecorino may read a bit busy, but the flavors were beautifully balanced and the chicken was delicate, moist and delicious. Not to be missed is Eggplant Parmigiana with Buffalo Mozzarella. Normally this Italian-American hodgepodge is thrown together, sloppy and the consummate example of  what’s not to love about Italian food in America. But we’ve come a long way baby and Mia Donna’s rendition is a light, soufflé-like takeoff that separates each layer and coats the whole in a  delicate tomato sauce, gently kissed by the cheese.  Fava Bean Puree with Escarole and Crispy Potatoes with Lemon Zest, Garlic and Toasted Sea Salt are prima.

Pineapple Carpaccio was not only refreshing, but a positively elegant conclusion and the perfect foil to wonderful Zeppole di Nonna (Fried Dough with Lemon Cream filling and Sugar coating).

Mia Dona is the ideal neighborhood restaurant for today’s life style. If these prices hold, it’s also an outstanding best buy. We think you’ll like it.
.

 

DONATELLA ARPAIA RELEASES FIRST COOKBOOK

 

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure

Petrossian . . . The Ultimate (Affordable) Indulgence

 

182 West 58th Street at 7th Ave., New York, NY 10019 Phone : 212-245-2214 Fax : 212-245-2812 Email : restaurant@petrossian.com

Website: www.petrossian.com

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings on the last Sunday of every month in 2010. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

It was in the 1920's that two Armenian brothers--Melkoum and Mouchegh Petrossian--first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates' lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

 

The Spacious Main Dining Room  (Above)

Founded in 1984, New York's Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan's West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930's, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d'hôtel Rene, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot - Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Potato-Chive Mousseline, Creamy Spinach, and Black Truffles in a Squash Juice reduction With Caviar Transmontanus.Pan Roasted Chilean Sea Bass with Braised Carrots, Black Olives, Sautéed Broccoli Rabe is also lovely and the signature Seared West Coast Sturgeon with White Asparagus and Herb Gnocchi in a subtle Caviar Beurre Blanc sauce is still a standout.

If seafood is not your thing, you’ll love Honey and Orange Glazed Long Island Duck Breast on Wild and Basmati Pilaf, garnished with Diced Foie Gras and Wild Cherries in Apple Cider Espresso Bean Sauce and Seared Rosemary New Zealand Lamb Chops, Eggplant Caponata, Truffled Goat Cheese, and Cherry-Vidalia Onion Relish in
Curried Lamb Sauce. There is also a fine Roasted Filet of Black Angus with Seared Foie Gras, Squash Puree,  and Broccoli Rabe in Madeira Date Sauce.

All desserts, by pastry chef Antoine Luchene, are stylish and delicious. Our favorite was The best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced under $40. The Prix fixe dinner (currently $35) is Manhattan’s best buy in any luxury restaurant. Petrossian, 182 West 58th Street, is one of NY’s five best restaurants

 

 

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

Seared White Sturgeon

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Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian's finest caviar, hosted by one of Petrossian's caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

New York Tastings: New York Tastings are on the last Sunday of every month and cost $150. Please call 212-245-2214 or e-mail restaurant@petrossian.com for reservations. (Appointment Only).

 

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure

OAK ROOM’S NEW SEASON OPENS AUGUST 31-SEPTEMBER 11

OAK ROOM’S NEW SEASON OPENS AUGUST 31-SEPTEMBER 11

WITH 10^TH ANNIVERSARY ORIGINAL CAST

PRODUCTION OF “OUR SINATRA”

It began in the Oak Room little more than a decade ago and has been performed

nearly 2,000 times coast to coast to universal acclaim.  Now, with its original cast of

co-creators Eric Comstock, Hilary Kole and Christopher Gines, OUR SINATRA returns to its first home for a limited two-week run from August 31^st through September 11--a singing complement to Broadway’s current dancing tribute to Ol’ Blue Eyes.  Kurt Stamm is director, and Richard Maltby, Jr., production supervisor.  Producer is Jack Lewin.

OUR SINATRA is a celebration of the magic and music of the legendary Frank Sinatra, and features over 50 Sinatra classics from his early years (“All or Nothing at All” --his first recording), from his movie career  (“My Kind of Town,” “All the Way”), saloon songs (“One For My Baby,” “In the Wee Small Hours of the Morning”) and the hits of the 50s and 60s (“Night and Day,” “Fly Me to the Moon,” “The Lady is a Tramp”), among countless others.  

This stylish revue is not only a tribute to Ol’ Blue Eyes, but to the illustrious Oak Room, which remains the Grande Dame of New York’s classic cabaret rooms, managing to be classy without being trendy, elegant sans snob and ever improving its food, which now rivals some of the best to be found in Manhattan supper clubs.

This season, new oversized china has been added and preparations are more carefully executed and seasoned with authority. (Best new dish are Pan Seared Scallops on Acorn Squash Risotto). Service is warm and considerate.

But the show’s the thing and thanks to Barbara McGurn, you can depend on the most consistent lineup of talent in the city season after season.

OUR SINATRA  is bursting with terrific ensemble performances from Eric Comstock, Hilary Kole and Christopher Gines, The act is beautifully timed, staged and executed. And this is one of the few times in recent memory that 90 minutes whizzed by and left a full house of happy customers clamoring for more.

The complete song list, below, gives just a hint of the professional pacing, striking arrangements of range of emotions (and vocal talent) of this tantalizing trio. Memorable moments worth the price of admission include: the best version of “Everything  Happens to Me” - (Eric) I’ve every heard; a stunning “Old Man River” – (Chris) and a laid back and poignant rendition of “It Never Entered My Mind” - (Hillary).  An ideal introduction to the Fall, 2010 season. Long live The Oak Room.

OUR SINATRA plays Tuesday through Thursday at 8:30 and Friday and Saturday at 8:30 and 11, with a $50 cover charge per person plus either $30 food and beverage minimum or $60 prix fixe dinner.   Reservations: bmcgurn@algonquin hotel.

com or 212 419-9331 (after 8/23) or 212 840 6800, Ext. 122.

Following this engagement, OUR SINATRA will perform in the Oak Room Monday evenings at 8:30, with new casts.   The cover charge will be $40 per person plus $30 minimum or $60 prix fixe dinner

The Program List

CITYHOUSE DEBUTS AS MANHATTAN’S NEW DINING EXPERIENCE AT THE PARK CENTRAL HOTEL

 

cityhouse is open from 6:30am to 10pm and located at 870 Seventh Avenue at the corner of 56^th Street. For reservations please call 212-707-5500.

Website: http://www.parkcentralny.com/dining/dining.cfm

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Technorati Tags: New York,Hotels,Restaurants. New York,Steak

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Manhattan’s sleek new contemporary steakhouse, cityhouse, has opened its doors at the Park Central Hotel, offering a diverse menu of modern American classics and the best cuts of USDA prime beef.

The spacious room is attractive with its minimalist black color scheme, including sleek tables and banquettes, sans cloths, set with eye-catching glassware and small vases sprouting calla lilies. The floor to ceiling windows offer sweeping views of Seventh Avenue and a colorful cast of tourists, local characters and all the Theater District activity.

• Executive Chef, Fabio Capparelli, a budding culinary talent, formerly of the acclaimed BLT Steak at the Ritz-Carlton in Westchester, has crafted innovative signature plates for his latest venture.
• Melon Salad (Above)

Dishes include a sublime lobstertini, succulent slow braised tomahawk short ribs (below) and enchanting pistachio crusted diver scallops. Flawlessly prepared steak entrees from the cowboy rib-eye to the first rate veal chop are accompanied by a vast choice of outstanding sides from Capparelli’s  mac n’ 5 cheeses and  peerless truffle fries to the hen of the woods mushrooms and creamed spinach.

Seared Scallop with Purple Cauliflower Espresso (Above)

 

 Chilean Sea Bass (below)

Service is very helpful and seamless and with a few tweaks, cityhouse could prove to be one of midtown’s more pleasant dining options. Lighting is muted and the soundtrack in kept low (but a less obtrusive selection of music would be more fitting than the hip-hot tracks played on our visit). Also, a tad of communication between the kitchen, waitstaff and menu would avoid, some minor disappointments, such as avocado, which was described as a component of the lobstertini and cobb salad, but , alas was conspicuous by its absence. The cobb salad was delicious, but purists be forewarned: it is a deconstructed version.

Rack of Lamb with Summer Grits (above) 

The grilling is an absolute high point and meats were properly aged 28 days, thus avoiding the all-to-often encountered gamey flavor so many steak houses are proselytizing these days.

There is a terrific Mint Julep here and the always dependable Pommery NV Champagne offers the best choice at $16 the glass on a mostly American wine list that is fairly priced.

Desserts like the Key Lime Cheesecake and Lemon Blossom Vanilla cake are stylish and delicious, as is the iced Cappuccino.

Chocolate Lava Cake (Above)

Conveniently located near Central Park and just steps away from Carnegie Hall, cityhouse is the ideal spot not only for power business lunches and chic dinners but also pre-theater dining with generous prix fixe menus for both lunch and dinner. cityhouse is the perfect place to enjoy weekend brunches and signature cocktails such as the refreshing bellatini, made from a unique blend of premium tropical juices, fine French cognac and a touch of ultra premium vodka shaken to a chill and garnished with fresh squeezed key limes. 

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