SD26 Sets A New Standard For Contemporary Italian Fine Dining. Rating: A Major

19 East 26^th Street

Madison Square Park North

New York, NY 10010

Telephone 212.265.5959

Fax 212.399.5672

Email SD26NY@SD26NY.com

Website www.SD26NY.com

Hours SD26 Wine Bar & Lounge

11:30am – midnight Monday through Sunday

Dining Room

Lunch 11:30am – 2:30 pm Monday through Friday

Dinner 5:30 – 11:00 pm Monday through Saturday

Dinner 5:00 – 10:00 pm Sunday

 Owners / Operators Tony May & Marisa May (Photo Credit Robert Caplin)

Cuisine Contemporary Italian cuisine

Wine List More than 10,000 bottles with an emphasis on Italian selections

Credit Cards Visa, Mastercard & American Express

Restaurant Overview Total seating capacity: 299+

On three levels

Ground Floor

70-seat Wine Bar and Lounge

138-seat Main Dining Room

Exhibition Kitchen with 8-seat Chef’s Table

Salumi and Cheese Display

Upper Level

60/120-seat, Private Dining Rooms

Lower Level and Wine Cellar

Connoisseur Wine Room for private dining

Executive Chef Matteo Bergamini (Photo credit Beatriz Cifuentes)

SD26 REINVENTS ITSELF AT MADISON SQUARE PARK

Interior Photo Credit Beatriz Cifuentes

After a 20 year run, Tony May and his daughter Marisa have moved and morphed their celebrated restaurant-icon to a stunning location on East 26th Street at Madison Square Park, fusing authentic Italian flavors with a striking, modern setting. 

SD26 is the first American restaurant created by internationally-acclaimed Italian designer Massimo Vignelli, who took the 14,000 square foot raw space and created a tri-level restaurant featuring rich colors of gold and red, artwork from renowned fiber artist Sheila Hicks, and secluded alcoves for guests and VIPs to gather. Offering guests multiple dining and drinking settings, SD26 features a 70-seat wine bar and lounge; a 138-seat dining room with imported prosciutto and cheese, hand-cut to order; an exhibition kitchen, and Chef’s Table for up to 8 guests. Upstairs, a 65-seat private dining mezzanine overlooks the dining room. A 14-seat private wine cellar downstairs features an esteemed collection of vintage and special format bottles from Italy’s top producers.Upon entering SD26, guests are greeted by a 24-bottle enomatic system offering 1, 2 or 4 ounce pours of red and white selections, ensuring that every glass tastes as fresh as the first poured, while surrounded by sweeping views of Madison Square Park.

Interior Photo Credit Beatriz Cifuentes

Executive Chef  Matteo Bergamini features a menu of contemporary Italian cuisine. Rather than focusing on one particular region of Italy and sticking to the rigid format of appetizer, pasta, entree, dessert, the menu invites diners to eat as they wish with all dishes served in small or large portions. Knockouts include, perfectly timed Imported White Asparagus topped with a Baby Egg and Summer Truffles (a special), a variety of incredible Artesian Hams and Cold Meats (favorites include Pata Negra from Spain, Culatello, Center Cut Of Prosciutto, Aged 18 Months  from Emiglia Romagna  and Guanciale pork cheeks cured with spices, rosemary and garlic and Lard, thick pork fat cured with herbs, salt and pepper). All House-Made Breads are to die for.

A Selection Of Hand Cut Gems (Signature dishes photo credit Joshua Bright)

Other options offer the best Veal Sweetbreads in Coffee Essence Olive Oil And Baby Turnips imaginable, melt in your mouth Beef Cheeks ,Braised In Red Wine, with Onion Marmalade and San Domenico classics like Soft Egg-Yolk filled Ravioli with Truffled Butter and Pappardelle with wild boar ragu.

Lovers of the offal will adore splendid renditions of  Tuscan Tripe with cannellini beans and tomato  (from the bar menu) and a Thursday lunch special: bollito misto, the ultimate boiled dinner.

At lunch, SD26 offers an Il Quadrifoglio menu for guests to enjoy a nutritionally balanced, one-course meal of four individual dishes designed to provide an optimal balance of ingredients.

We chose an early Saturday night dinner to experience SD26 and loved the look, which managed to woo and wow, while retaining a warm intimate feeling. We had a wonderfully comfortable banquette with a full view of the striking open kitchen. Despite the high ceilings, the sound level was gentle on the ear. (Some nights there is live music).

The service staff is young, enthusiastic, beautifully trained and guiding. With a well constructed cocktail, we delighted in navigating the hi-tech wine selection. (leave your iPhone apps at home). The expansive SD26 wine list of more than 10,000 bottles is presented using the state-of-the-art Smartcellar system and wireless digital menu. The list features hand-selected, well-known and newly discovered wines with a strong influence from Italy and selections from France and California.

An interesting compensation arrived in the person of the inspired wine director, Maurizio Antolini, who honored our requests: Italian, red, offbeat grape, full body, soft tannins and compatible acid. Although we enjoy Super Tuscans and Barolos, we requested he  look for the wines he considered  the most interesting and offering the best value.

He returned with three bottles and was keen on the Sagrantino di Montefalco Taccalite Tiburzi, 2006 from Umbria. In the $100 range (about double its retail price), it was a glorious specimen, with a deep purple color, earthy tannins and medium-full body. 15 minutes in the glass and it was heaven. (Highly recommended).

The Miraculous Uovo di Raviolo Above (Signature dishes photo credit Joshua Bright)

 

Desserts and cheese dazzle. We adored a crunchy Chocolate hazelnut bar with orange emulsion and the lightest Pannacotta with balsamic vinegar reduction and strawberries. But I am a cheese freak and  chose a selection of cheese as well.They were superb; served room temperature and in perfect condition. Cookies and espresso made the ideal finish.

SD26 shimmers with a youthful crowd enjoying the fabulous food, warm greeting and NY-style international atmosphere. Tony May was the first to introduce New Yorker’s to genuine Italian cuisine. As the the definition of Italian food has grown, so has May’s awareness of retaining integrity, while keeping up with global gastronomic evolution. That, above all, is why SD26 is New York’s best Italian restaurant. 

The Not-To-Be-Missed Chitarra (Signature dishes photo credit Joshua Bright)

 

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

CELEBRATE “LARGER-THAN-LIFE” DAD WITH VALRHONA’S LARGE 66-PIECE GRAND CRUS CHOCOLATE GIFT BOX

Click here.

 

Perfect for wine pairing, chocolate square “varietals” for vintage dads

"None of you can ever be proud enough of being the child of such a Father who has not his equal in this world-so great, so good, so faultless.”

- Queen Victoria

While Dads don’t always receive the recognition they deserve (Father’s Day emerged in 1909, years after Mother’s Day, thanks to Ms. Sonora Dodd), when they do, it’s usually in a BIG way. Valrhona offers its world-famous fine chocolate in a big box for Dad. Sixty-six individually wrapped Grand Crus fine chocolate squares come in a variety of dark and milk chocolate, to savor after a family meal or as small indulgences for Dad to remember his “sweet” family. The man behind so many special moments deserves Valrhona’s large sleek box of chocolates.

The Grand Crus chocolate squares are also ideally suited to enjoy paired with wines. To help Dad get started pairing his Valrhona with vino, or to create a fun family chocolate-and-wine pairing party, Valrhona has posted some sensational chocolate and wine pairing tips on the Valrhona Facebook fan page.

The Father’s Day gift box takes Dad on a taste journey across a spectacular range of sophisticated dark chocolates: from Manjari (64%) to Caraibe (66%) and Alpaco (66%), through to Guanaja (70%), and Abinao (85%).

Those one-of-a-kind “vintage” dads certainly merit Valrhona’s collector’s edition wooden box set of Vintage Estate chocolate bars, another great Father’s Day gift idea from Valrhona. Chocolates from this special collection of single estate origin dark chocolate are perfect to savor with Dad over a glass of fine wine, port, brandy, or whatever his pleasure might be.

Valrhona chocolate and wine pairing suggestions can be found on the Valrhona Facebook fan page.

Valrhona Father’s Day boxes are available now at www.valrhona-chocolate.com for $37.99, and all orders of $75 or more will receive FREE shipping.

About Valrhona
Since 1922, Valrhona has produced chocolate couverture in the middle of the famous vineyards of Tain l’Hermitage in the Rhone Valley, France. The company is literally “Aux sources du Grand Chocolat” in its role as a planter, discoverer, selector and blender of fine and rare cocoa beans. Valrhona’s commitment is to the creation and enhancement of authentic, intensely-flavored and unique chocolates, and to sustainable business practices. Its tradition of creativity, expertise in taste, and a strict adherence to traditional chocolate-making methods makes it the standard bearer in the industry. The brand of choice for the world’s most demanding pastry chefs and chocolatiers, Valrhona is unique among chocolate producers in offering connoisseurs more than 10 exceptional dark chocolates with a cocoa percentage above 64%.

Valrhona chocolate is available at the new online boutique www.valrhona-chocolate.com, and at select retail shops.

 

Water4Dogs: A One-Stop Shop for Beloved Canines

It’s no secret that dogs love the water, but in an urban environment, the two rarely meet. At Water4Dogs, a state-of-the-arts facility in Tribeca by Jodi Richard, dogs of all shapes, sizes, and stages of life can enjoy their natural swimming instincts, and their owners can realize the full scope of benefits from their pets’ aquatic stimulation: not only is water recreational for canines, but it’s also incredibly restorative for special needs dogs who may not be able to exercise a full range of motion otherwise.

Richard’s involvement with canine hydrotherapy began after Bonnie, her 10-year-old German Shepherd, suffered a ruptured disc that left her handicapped and in deep muscular pain. Before long, Richard earned certifications in Myofascial release, Reiki massage, and hydro-rehabilitation, methods she found to be helpful in assisting with her dog’s recovery and that led her to open her first animal rehab clinic, Bonnie’s K9 Corps. Since then, these treatments have come a long way, as has Richard’s work, and that is more evident than ever at Water4Dogs, the only center of its kind on the east coast. Here, the best specialists and technologies merge for a one-stop doggie complex that can tackle anything from therapy to spa services to recreation and beyond.

The central feature of Water4Dogs’ facilities is their custom-designed swimming pool, outfitted with special ramps and a soon-to-come overhead lift system that can electronically support and carry any dog that has trouble getting out of the water. The pool can be used recreationally for dogs and their owners who’d like to swim together or with friends. Open swims are also available where up to six dogs can take to the water for a half or full hour of exercise and fun, making dog swims a bona fide spectator sport. And the cuteness doesn't end there: birthday parties are available in the pool, with party favors and birthday treats for the guest of honor all included in the package deal.

Though the recreational aspect is a major component of Water4Dogs, more important are the specialty services for post-surgical, senior, and otherwise disabled dogs who need extra care and attention. For these dogs, sessions are available with licensed veterinary techs, some who have been working in tandem with Richard since the late 90’s. First, the specialists evaluate the dog’s physical condition in conjunction with the attending veterinarian by analyzing their gait, limbs, range of motion, and so on, using that information to determine a hydro-therapy plan that will improve their overall health. The pool, for instance, offers weaker dogs lower-impact exercise and a platform for rehab exercises.

In addition, there are two Ferno underwater treadmills that can be used for muscle-building exercises on dogs that may not be able to bear their full weight. The treadmills draw from a large 700-gallon reservoir that keeps water lightly chlorinated and heated for sanitary concerns, and each dog has the treadmill’s water level and speed custom adjusted to their size and height for an ultra-tailored experience. After their swim, dogs are shampooed and rinsed before passing through the high-pressure dryer, ensuring that there’s no mess in the owner’s car or house. While Water4Dogs and their partners provide the attention to detail necessary for luxury clients, it’s important to distinguish that each service is intended to serve a greater purpose for pets and owners alike. Indeed, it’s the well-being of special needs dogs that takes precedence over all.

Despite the name, Water4Dogs offers services outside of the pool room that make it a true one-stop-shop for pet care, and like the pool services, indoor activities exist for both recreation and health. Electric neuromuscular stimulation, ultrasound, and a range of therapeutic exercises, for instance, help inactive dogs through the prevention of muscle atrophies and work to build back lost muscle while simultaneously decreasing pain, while reiki massage can be performed for medical value or sheer relaxation. If New York houses a handful of doggie spas, Water4Dogs is undoubtedly its premier doggie medi-spa.

Between their affiliation with the Mayor’s Alliance for animal adoption (MAFA) and their own in-house fostering program, Water4Dogs also offers adoption opportunities for cat and dog lovers looking for a new companion, be it their first or one of many. It is one step further in which Richard and her team establish the undying passion they have for animals and their commitment to care for whatever pets need their attention most.

As icing on the cake, daycare, boarding and grooming services are available on site, either as a stand-alone service or in conjunction with swim sessions of any kind, and the cage-less facilities are spacious and well-kept. With a partnered veterinary hospital, agility center, obedience trainer and indoor dog run in the same building, Water4Dogs acts as a cornerstone for what is perhaps the closest thing to a doggie mall in the city—and possibly far beyond its limits.

Classic and Signature Tapas At El Porron: Una Tasca Moderna

El Porron is located at 1123 First Avenue at 61^st Street and is open for lunch and dinner on Sunday to Thursday from 12 PM – 11PM and on Friday to Saturday from 12 PM – 12AM. For reservations, please call 212-207-8349.

 

 

Authentic Spanish Cuisine Hits The Upper East Side

If you’ve never used a porron before, just look at the exuberant how-to photos lining the walls of El Porron, This amazing Spanish Tasca. The latest project by Gonzalo “Mr. G” Bermeo of Long Island City’s much-loved El Boqueron,

An ode to the Catalan blown-glass vessel that pours wine through a point spout that leads directly into your mouth, El Porron is decidedly a family affair, conceived by Mr. G with his son and front-of-house director, Diego (an astonishing knowledgeable and professional young man) and executed with the teamwork of his Poconos-based restaurateur brother, Mario.

The Sparklingly Attractive Dining Room (Above) Supports Fine Dining in the True Sense of the Word

At the heart of its mission, El Porron aims to recreate the best of Spain’s culinary and cultural offerings, all from its brick-walled, contemporarily outfitted slice of the Upper East Side. After traveling their native Spain extensively, Mr. G and Diego broke down their experiences and translated them to a New York state of mind: An endless array of Spanish wine bottles lining the restaurant’s shelves and bar, There are lovely flowers, comfortable banquettes, and terrific lighting. Service is warm and helpful.

Regional dishes to exemplify the country’s broad offerings, and a meticulous sense of authenticity and pride in developing the menu and wine list’s unconventional offerings. Don’t let the reasonable prices deceive you. El Porron is a class act.

A night at El Porron may start with cold tapas, then hot—stay for entrees and paella or linger longer for a flight of Spanish wines and sangrias.

Open the appetite with the Escalibada al Estilo de la Abuela, a cold salad of roasted eggplant, red peppers, sweet onions and salted cod, all with a lightly pickled flavor at once sweet, tangy, and refreshing. Queso manchego con membrillo kicks up a classic combo of cheese and quince by piling it onto raisin pecan bread—a sweet and salty number with real pizzazz.

Hot tapas benefit from Mr. G’s love affair with sauces. A best-seller of calamares al ajillo (Above) sounds no different from other versions until it arrives at the table: whole, pillowy tubules of fresh baby squid redolent of the white wine and garlic flavors that explode on the palette with unusual brightness. It’s impossible to resist sopping up the briny, spicy wine sauce with the bread alongside. Pulpo a la Gallega, a traditional dish from Galicia, is equally addicting, with sliced chunks of tender octopus, spicy and sweet, slathered in a sauce of house-made Spanish pimenton and Mediterranean sea salt.

Those who prefer dishes from the land—admittedly a minority in Spain—will find good company at El Porron, where traditional albondigas de ternera, or veal meatballs, are among the best that the city has to offer. Impossibly tender with the crunch of slivered almonds atop, they’re served in a clay dish filled with the leek, carrot, celery and tomato stew that gives them their delicately balanced flavor.

A baby Lamb Chop (special) was available in both tapas or entree portion ($15 or $28). It was tender and succulent. Let’s hope it becomes a regular.

Some favorites can be ordered as tapas portions or entrees, such as the Vieras con Tocino, or bacon-topped scallops—a Navarran classic. Covered in a bacon crumble rather than getting the more typical wrap-around treatment, they’re a delicate pleasure served in a velvety white asparagus sauce whose earthiness makes an unexpected pair for the mostly oceanic flavors. Also a surprise? The grilled tiger shrimp, or gambas a la plancha—they traditionally eat the shells in Spain, which explains the amazing concentration of sweetly charred flavor on their crispy exterior.

Heartier entrees include a Pollo con Pisto—the Spanish take on ratatouille—with eggplant, zucchini, yellow squash and onion atop a juicy portion of grilled chicken breast. Salmon Fresco a la Plancha makes for a lovely summertime treat as well: the farm-raised catch gets a pick-me-up from a citrus-berry reduction to contrast its natural fishiness.

Adventurous souls must order the Mollejas Al Espuma De Cava Y Ajo * crispy sautéed sweetbreads in a garlic & cava reduction, served over julienned seasonal roasted vegetables and the miraculous Callos Madrilenos mildly spicy stew of braised tripe, chorizo, pig's feet, morcillo & assorted traditional meats-a madrid classic that puts the French version to shame.

The whole spread can be washed down with a bottle of wine or a few glasses apiece—either way, the all-Spanish list contains an abundance of rare varietals that aren’t to be missed. Txakolina is a Basque favorite—an up-and-coming, hard-to-find effervescent wine that’s drunk as commonly as water abroad. Albarino, a grape whose popularity is just starting to climb here in the States, comes in three varieties at El Porron, making for a fascinating tasting flight by the glass. Prefer more traditional Spanish reds like Tempranillo, Rioja, or Garnacha? They’re all on the list, available by the bottle or the glass, hand-picked by Diego after extensive tasting throughout Spain’s best vineyards. (Check out Monastrell (Mourvedre) hails from Yecla, a small and rather obscure wine region in Southeastern Spain, near Jumilla. Very dark reddish-purple in color, it shows almost a bluish cast and an off-beat white, incorporating a blend of five local grapes, producing a sprightly and engaging food companion.

Whichever route you go, save room for dessert, which, in keeping with the theme, brings some of Spain’s less-exported traditions stateside. Favorites include the Flan de Mocca, a coffee-infused flan made with Colombian coffee, and the Torrejas, or strips of French toast soaked in Rioja and caramelized to a brulee-like exterior.

It’s all executed by Mr. G himself, drawing on his 25+ years in the business beginning at El Cid and most recently culminating at El Boqueron, where the influences of his once-mentor Clemente Boscos and other notable Spanish chefs earned him his reputation as a tapas authority in his own right. The emphasis is on sauces that amplify the scope of traditional tapas preparations, making them more exotic, exciting, and compelling as a whole

One of the few restaurants in this area of town that dares to break the tried-and-true Italian mold, El Porron brings serious Spanish food and wine to lucky residents of the upper east side and lays claim to being the finest Spanish kitchen in New York City.

Torrejas, or strips of French toast soaked in Rioja (Above)

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

Classic and Signature Tapas At El Porron: Una Tasca Moderna

El Porron is located at 1123 First Avenue at 61^st Street and is open for lunch and dinner on Sunday to Thursday from 12 PM – 11PM and on Friday to Saturday from 12 PM – 12AM. For reservations, please call 212-207-8349.

 

****

Authentic Spanish Cuisine Hits The Upper East Side

If you’ve never used a porron before, just look at the exuberant how-to photos lining the walls of El Porron, This amazing Spanish Tasca. The latest project by Gonzalo “Mr. G” Bermeo of Long Island City’s much-loved El Boqueron,

An ode to the Catalan blown-glass vessel that pours wine through a point spout that leads directly into your mouth, El Porron is decidedly a family affair, conceived by Mr. G with his son and front-of-house director, Diego (an astonishing knowledgeable and professional young man) and executed with the teamwork of his Poconos-based restaurateur brother, Mario.

The Sparklingly Attractive Dining Room (Above) Supports Fine Dining in the True Sense of the Word

At the heart of its mission, El Porron aims to recreate the best of Spain’s culinary and cultural offerings, all from its brick-walled, contemporarily outfitted slice of the Upper East Side. After traveling their native Spain extensively, Mr. G and Diego broke down their experiences and translated them to a New York state of mind: an endless array of Spanish wine bottles lining the restaurant’s shelves and bar, There are lovely flowers, comfortable banquettes, and terrific lighting. Service is warm and helpful.

Regional dishes to exemplify the country’s broad offerings, and a meticulous sense of authenticity and pride in developing the menu and wine list’s unconventional offerings. Don’t let the reasonable prices deceive you. El Porron is a class act.

A night at El Porron may start with cold tapas, then hot—stay for entrees and paella or a linger longer for a flight of Spanish wines and sangrias.

Open the appetite with the Escalibada al Estilo de la Abuela, a cold salad of roasted eggplant, red peppers, sweet onions and salted cod, all with a lightly pickled flavor at once sweet, tangy, and refreshing. Queso manchego con membrillo kicks up a classic combo of cheese and quince by piling it onto raisin pecan bread—a sweet and salty number with real pizzazz.

Hot tapas benefit from Mr. G’s love affair with sauces. A best-seller of calamares al ajillo (Above) sounds no different from other versions until it arrives at the table: whole, pillowy tubules of fresh baby squid redolent of the white wine and garlic flavors that explode on the palette with unusual brightness. It’s impossible to resist sopping up the briny, spicy wine sauce with the bread alongside. Pulpo a la Gallega, a traditional dish from Galicia, is equally addicting, with sliced chunks of tender octopus, spicy and sweet, slathered in a sauce of house-made Spanish pimenton and Mediterranean sea salt.

Those who prefer dishes from the land—admittedly a minority in Spain—will find good company at El Porron, where traditional albondigas de ternera, or veal meatballs, are among the best that the city has to offer. Impossibly tender with the crunch of slivered almonds atop, they’re served in a clay dish filled with the leek, carrot, celery and tomato stew that gives them their delicately balanced flavor.

A baby Lamb Chop (special) was available in both tapas or entree portion ($15 or $28). It was tender and succulent. Let’s hope it becomes a regular.

Some favorites can be ordered as tapas portions or entrees, such as the Vieras con Tocino, or bacon-topped scallops—a Navarran classic. Covered in a bacon crumble rather than getting the more typical wrap-around treatment, they’re a delicate pleasure served in a velvety white asparagus sauce whose earthiness makes an unexpected pair for the mostly oceanic flavors. Also a surprise? The grilled tiger shrimp, or gambas a la plancha—they traditionally eat the shells in Spain, which explains the amazing concentration of sweetly charred flavor on their crispy exterior.

Heartier entrees include a Pollo con Pisto—the Spanish take on ratatouille—with eggplant, zucchini, yellow squash and onion atop a juicy portion of grilled chicken breast. Salmon Fresco a la Plancha makes for a lovely summertime treat as well: the farm-raised catch gets a pick-me-up from a citrus-berry reduction to contrast its natural fishiness.

Adventurous souls must order the Mollejas Al Espuma De Cava Y Ajo * crispy sauteed sweetbreads in a garlic & cava reduction, served over julienned seasonal roasted vegetables and the miraculous Callos Madrilenos mildly spicy stew of braised tripe, chorizo, pig's feet, morcillo & assorted traditional meats-a madrid classic that puts the French version to shame.

The whole spread can be washed down with a bottle of wine or a few glasses apiece—either way, the all-Spanish list contains an abundance of rare varietals that aren’t to be missed. Txakolina is a Basque favorite—an up-and-coming, hard-to-find effervescent wine that’s drunk as commonly as water abroad. Albarino, a grape whose popularity is just starting to climb here in the States, comes in three varieties at El Porron, making for a fascinating tasting flight by the glass. Prefer more traditional Spanish reds like Tempranillo, Rioja, or Garnacha? They’re all on the list, available by the bottle or the glass, hand-picked by Diego after extensive tasting throughout Spain’s best vineyards. (Check out Monastrell (Mourvedre) hails from Yecla, a small and rather obscure wine region in Southeastern Spain, near Jumilla. Very dark reddish-purple in color, it shows almost a bluish cast and an off-beat white, incorporating a blend of five local grapes, producing a sprightly and engaging food companion.

Whichever route you go, save room for dessert, which, in keeping with the theme, brings some of Spain’s less-exported traditions stateside. Favorites include the Flan de Mocca, a coffee-infused flan made with Colombian coffee, and the Torrejas, or strips of French toast soaked in Rioja and caramelized to a brulee-like exterior.

It’s all executed by Mr. G himself, drawing on his 25+ years in the business beginning at El Cid and most recently culminating at El Boqueron, where the influences of his once-mentor Clemente Boscos and other notable Spanish chefs earned him his reputation as a tapas authority in his own right. The emphasis is on sauces that amplify the scope of traditional tapas preparations, making them more exotic, exciting, and compelling as a whole

One of the few restaurants in this area of town that dares to break the tried-and-true Italian mold, El Porron brings serious Spanish food and wine to lucky residents of the upper east side and lays claim to being the finest Spanish kitchen in New York City.

Torrejas, or strips of French toast soaked in Rioja (Above)

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

MATTHEW BOURNE’S SWAN LAKE

New York City Center, Sadler’s Wells and Back Row Productions

Present A New Adventures Production

MATTHEW BOURNE’S SWAN LAKE

THE TONY AWARD^® WINNING PRODUCTION

RETURNS TO NEW YORK

LIMITED ENGAGEMENT OCTOBER 13 – NOVEMBER 7, 2010

AT NEW YORK CITY CENTER

Directed and Choreographed by Matthew Bourne

“Fourteen years after its premiere, the show still packs a thrilling punch.”

Daily Mail (London, 2009)

MATTHEW BOURNE’S SWAN LAKE, the triumphant modern re-interpretation of the legendary ballet, turned tradition upside down and took both the theater and dance worlds by storm when it arrived on Broadway in 1998 and went on to win three Tony Awards^® and five Drama Desk Awards.

Produced by New York City Center, Sadler’s Wells Theater London and Back Row Productions, the groundbreaking and multi-award-winning international hit production will return to New York for a strictly limited run October 13 – November 7, 2010 at New York City Center (West 55^th Street between 6^th and 7^th Avenues).

Tickets for MATTHEW BOURNE’S SWAN LAKE go on sale on Monday, June 7^th at the New York City Center Box Office, through CityTix at 212-581-1212, or online at www.NYCityCenter.org.  Tickets are $110 (Orchestra and Grand Tier); $85 (Orchestra, Grand Tier and Mid-Mezzanine); $50 (Mid-Mezzanine and Rear Mezzanine) and $25 (Orchestra and Rear Mezzanine).

Bojan

The Attractive Dining Room

All Images, courtesy of Ann Lawlor ( Above, A Thali To Remember)

Bhojan

Vegetarian Restaurant

Opening Date: March 29, 2010 (currently in previews)

Location: 102 Lexington Avenue (between 27^th & 28^th Streets)
New York City

Telephone: (212) 213-9615

(212) 213-9671

Fax: (212) 213-9794

Email: shiva@fineindiandining.com

Website: www.bhojanny.com

Owner/Executive Chef: Shiva K. Natarajan

General Manager: Roshan Balan

Interior Designer: Thida Thongthai

Cuisine: Vegetarian Indian (Northern & Western)

Seating: Total (52)

Sweets/Snack Shop (12)

Dining Room (40)

Opening Hours: Lunch Dinner

Sunday-Saturday Sunday-Saturday

11:30AM-4:00PM 4:00PM-10:00PM

*All Major Credit Cards Accepted *

At The Top of the Hill: One Of New York’s Most Distinguished Indian Restaurants

A truly unique addition to both Little India and the New York City dining scene, the much-anticipated Bhojan has opened as the newest Vegetarian Indian eatery. In English, the Hindi bhojan translates to a simple, delicious homestyle meal that is both hearty and satisfying.

All Images, courtesy of Ann Lawlor (Steamed Lentil Cakes, Green Chilies, Mustard Seeds)

 

Transporting diners to the family homes of India and Indian guests back to fond childhood memories Bhojan chic eatery’s rustic décor is brought to life by rich earth tones, exposed brick and lamps, and handmade tiles. As bronzed Kadais (Indian woks) adorn the restaurant’s ceiling, dimly-lit chandeliers uniquely comprised of wine bottles infuse a sense of chic modern flair with traditional accents. Soft instrumental Indian music completes the alluring, yet casual ambiance..

Highlighting dishes from the North and West regions of India – namely Gujarat and Punjab, which are known for their distinct vegetarian offerings – Bhojan stands out from its neighbors on Little India’s restaurant row. A selection of Thalis – entire meals served as a platter – are perfect for hungry diners, while Bhojan’s Small Plates and Chaats are ideal for those seeking lighter fare. The chic vegetarian eatery boasts a truly unmatched dining experience— freshly prepared culinary creations, crafted by only the season’s finest ingredients in a more-than-affordable price range.

All Images, courtesy of Ann Lawlor (The Clever Design Above)

This vegetarian outpost boasts a truly unmatched dining experience— freshly prepared (and kosher certified) culinary creations, crafted by only the season’s finest ingredients in a more-than-affordable price range.  A selection of Thalis – entire meals composed of appetizers, an entree, condiments, bread, rice and dessert, each arranged in small bowls placed together in a single platter – are perfect for hungry diners. The Ashram Thali (no onions or garlic) is ideal for health-conscious yogis, while Gujarati Thali and Maa Ki Punjab Thali are evocative of a traditional Western and Northern Indian dinner, respectively; each are available for dinner on weekdays and all day on weekends, while Lunch Thalis are also available during the week.  Bhojan’s Small Plates and Chaats are ideal for those seeking lighter fare and, for a quick nibble, Bhojan boasts a sweets and snacks shop at the front of restaurant, serving freshly prepared bites.

All Images, courtesy of Ann Lawlor

Vegetarian Indian Restaurant BRINGS UNIQUE FLAVOR TO

NEW YORK CITY RESTAURANT SCENE

Bhojan’s Small Plates and Chaats are ideal for those seeking lighter fare and, for a quick nibble, Bhojan boasts a sweets and snacks shop at the front of restaurant, serving freshly prepared bites. Signature favorites are sure to include Dahi Balle (Lentil Flour Dumplings, Yogurt, Cilantro, two Chutnies), Phuchka (Puffed mini Puris, Potato and Chickpeas filling, Tangy water), and Kachori Chaat (Crispy flour puffs stuffed with Moong, Yogurt, two chutnies). Refresh with a Lassi (yogurt drink, available in plain, mango, banana and rose), Chaas (Spiced Buttermilk drink with Ginger and Cumin) or enjoy a selection or two from Bhojan’s extensive tea and fine wine/beer lists.

Restaurateur and Bhojan Owner/Executive Chef, Shiva Natarajan, is a veteran to the East Coast gourmet industry having opened eight highly-regarded restaurants, including Dhaba, Chola and Tadka in New York City. Born and raised in Calcutta, Shiva fell in love with the art of cuisine by spending countless hours in the kitchen with his family and eventually transported his expertise of Indian cuisine to the restaurant industry of New York City. Inspired by Swami Sivananda Saraswati, a spiritual teacher and modern day Saint who propagated Yoga, Vedanta and the unity of all religions, Bhojan honors his teachings SERVE, LOVE, GIVE, PURIFY, MEDITATE, REALIZE.

About Shiva K. Natarajan: Restaurateur and Executive Chef, Shiva Natarajan, is a veteran to the East Coast gourmet industry having opened eight highly-regarded restaurants; Dhaba, Chola and Tadka in New York City, Chola, Malabar Hill and Bombay Bar & Grill in Connecticut, Jaipore Royal Indian Cuisine in Brewster New York and Bombay at the Black Swan Inn in Lee, Massachusetts. Born and raised in Calcutta, Shiva fell in love with the art of cuisine by spending countless hours in the kitchen with his family, developing what would become his life-long passion for food. After completing his high school education in Bombay, he left India to pursue his MBA at Pace University in New York City. After spending years traveling throughout India, experiencing many different cuisine styles of his native country, Shiva transported his expertise of Indian cuisine to the restaurant industry of New York City.

Inspiration: Swami Sivananda Saraswati (September 8, 1887—July 14, 1963) was a spiritual teacher and modern day Saint who propagated Yoga, Vedanta and the unity of all religions. His teachings were simple: SERVE, LOVE, GIVE, PURIFY, MEDITATE, REALIZE. As founder of The Divine Life Society (1936) and Yoga-Vedanta Forest Academy (1948), Sivananda authored of nearly 300 books. A majority of the Ashrams worldwide and the various types of Yoga practiced in the world today can trace their origins and spiritual lineages back to Sivananda. Sivananda Ashrams have branches all over the world; locally in New York City, a majority of the Yoga centers are affiliated directly or through spiritual lineage to Sivananda.

 

New York Finely boasts a truly great and unique Indian restaurant. And you needn’t be a vegetarian to fall is love with Bhojan. I could dine there on a regular basis.

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