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. 

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure

 

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

__________________________________________________

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

_________________

Manhattan’s sleek new contemporary steakhouse, city house, 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 of 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. With outdoor seating in Spring, 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. 

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure

 

MAZEL TOV, WITH A MEXICAN TWIST!

Technorati Tags: Kosher,Taco,Truck,Delivery,Take out

TAKOSHER, THE NATION’S FIRST CERTIFIED GLATT KOSHER TACO TRUCK,

ROLLS ON THE STREETS OF LOS ANGELES

Three guys, a rabbi and a taco truck meet on the street. Sounds like the start of a joke, but it’s actually a new wave in culinary fusion, fondly known as TAKOSHER. TAKOSHER is the nation’s first certified glatt kosher taco truck, and it’s about to hit the streets of Los Angeles, putting the lifelong dream of Lowell Bernstein into high gear.

Growing up in Los Angeles, Bernstein always had a great appreciation for Latino culture, but it was not something in which he could regularly partake gastronomically, since his kosher regimen meant his food restrictions outside of the home were rather limiting. “When I lived in Mexico City from 1994 to 1998, that cultural experience solidified my fascination with tacos,” he explains. This passion has carried through to the present, when the planets—or rather, the tortillas—finally aligned so that Bernstein could open TAKOSHER to share this passion with the public.

Bernstein enters into this culinary road show as one of three caballeros, teaming with longtime amigos Chris Martin and Moises Baqueiro. Over the years, their friendship has produced a number of unique catering events that integrate food, music, and multi-cultural appreciation.

TAKOSHER is considered “The Chosen Taco” for several reasons. First and foremost, being certified as glatt kosher requires that both the contents and preparation of the tacos are kept at the highest level of quality: natural, preservative-free ingredients are cooked, assembled and served in a highly sanitary, strictly supervised environment. TAKOSHER also stands out as “The Chosen Taco” in the colloquial sense: the entire mindset of being “kosher” or “proper, genuine and ethical” applies to the way TAKOSHER handles the treatment of its employees, the disposal of waste, and its manner of doing business in general. “TAKOSHER is a catalyst for celebrating diversity and simply eating great food with one another,” says Bernstein. “All this thoughtful set-up in creating ‘The Chosen Taco’ is for naught if the overall experience itself isn’t ‘kosher’ in every sense of the word.”

TAKOSHER’s debut menu consists of:

Amazing Wines for the New Season from Arnaldo Caprai

As we approach fall, wine-lovers inevitably turn to

Technorati Tags: Italian,wine

wines that pair well with the flavors of the season.  Arnaldo Caprai produces wonderful white and red wines that will make you forget all about the end of the summer and look forward to the cool weather.

Arnaldo Caprai, one of the most beloved winemakers in the Umbria region, produces Grecante Grechetto 2008 DOC ($19.99), a delicious and complex wine that makes a fantastic pairing with fish, cheese and white meat-based dishes. The wine is made from 100% Grechetto grapes, which offers a beautiful and well balanced mix of floral and intense fruit aromas, followed by fresh and crisp flavors of citrus and tart pineapple. The combination of fruit and floral notes will remind you of the best days of summer. 

Arnaldo Caprai also produces Montefalco Rosso DOC 2007 ($23.00), a stunning, full-bodied red wine that's delicious paired with stews, steaks, and  hearty autumn dishes.  This wine is best enjoyed when the weather begins to cool and enjoyed with all of the season's goodies.. The complexity of the Montefalco Rosso is obtained by the blend of 70% Sangiovese, 15% Sagrantino, and 15% Merlot. This combination of varietals offers notes of ripe red fruits with delicate hints of vanilla, and a long elegant finish.