La Silhouette: The Right Shape For A Sparkling Dining Experience

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

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

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

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

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

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

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

.

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

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

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

Tourte Caprese

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

Charming Owners: Sally Chironis and Tito Rahman.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure.

WHITE & CHURCH is Deliciously Different

 White & Church Main Dining Room (Above)

ADDRESS: 281 Church Street (at White Street)

New York, NY 10013

WEB SITE: Click Here www.whiteandchurch.com

TELEPHONE: (212) 226-1607

FAX: (212) 226-1634

HOURS: (Valid in mid-September) Inquire.

Lunch: 12:00 Noon - 3:00 PM, Mon.-Fri.

Dinner: 5:00 PM - 1:00 AM, Sun.-Thurs.

5:00 PM - 2:00 AM, Fri.-Sat.

Brunch: 11:00 AM - 4:00 PM, Sun.

Happy Hour: 5:00 PM - 7:00 PM, Mon.-Fri.

CUISINE: Italian with global influences

CREDIT CARDS: All major cards accepted

PRICE RANGE: Dinner: $11 - $15

DRESS: CASUAL

RESERVATIONS: Recommended

SEATING CAPACITY: Dining Room: 35

Bar: 15

2  Elevated Lounges: 12 & 16

NUMBER OF ROOMS: 1

PARTY FACILITIES: Available upon request

DESIGNER: Vincent Mora

Design & Build: Enko Construction Corporation

EXECUTIVE CHEF: Matteo Boglione

BAR MANAGER/

MIXOLOGIST: Cristina Bini

GENERAL MANAGER: Athos Fiori

OWNERS: Angelo Perugini

Gian Perugini

Matteo Boglione

OPENING DATE: June, 2011

 

Just when you think New York will never get it right, in the contemporary-Italian- restaurant arena, you discover a gem like White and Church, Acclaimed Restaurateur/Chef Matteo Boglione’s second release (remember the two star Il Matto) has lowered prices, created a warm and welcoming atmosphere and, mercifully, has not thrown the pasta out with the bath water. At White and Church,Sr. Boglione prepares an eclectic combination of classic and innovative Italian small and large plates with global influences.

Of course, that definition says nothing of the excellence of his cooking, the creativity of his dishes and the amazing bar that is a show stopper in its own right. The Full-service sit-down bar is an impressive15-foot long custom-made rectangular stone and mahogany affair, Located in the front of the restaurant, it  features a fine selection of regional Italian wines. A variety of wines are available by the glass. In addition, a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported and draft beers, and the celebrity of Cristina Bini is justified and evidenced in such specialty cocktails such as the Maltese (Ginger Infused Vodka, Red Bell Pepper, Ginger, Martini Rose), the White Stone Martini (Ligurian White Stone Infused in Dry Vermouth), and the Buffalo 66 (Vodka Infused with Rosemary, Lemon Juice, Worcester Sauce, Celery Salt, Red Beet andHot Pepper).The cocktail list features 60 classic and innovative variations.

They are cleverly organized by taste (salty,) style, (innovative, Classic or anytime) and even devote a section to libations garnished with Edible Insects. Don’t laugh, a tequila number (The” Why Not?”)  blends Tequila with Cointreau, sugar, lime, and avocado and is topped with dried spicy Mexican worms. It is potent and devilishly delicious.

And despite the superb bar scene, there is a serious kitchen here and we didn’t experience a clinker in a multi-course-dinner that was brimming with the “wow” factor from appetizers to desserts, or in the case of White and Church, Fried, Cold, Hot and Sweet, (The Dinner Menu is available at the bar, too and there is an amazing Tasting Menu of 10 courses for $ 50.00, sans alcohol.).

Before getting into food specifics, let us discuss the airy, attractive space (formally home to Il Matto by way of  Arqua) with its romantic, veranda-style Lounges, located in the front of the restaurant, which are enhanced by multi-colored stone banquettes with plush pillows, modern stone tables, and mood lighting to create a spacious and romantic setting overlooking the bar and dining room, and a picturesque corner of Tribeca.

The main dining room features a contemporary, ambiance,.which is stylish, sophisticated  with its 16-foot high ceiling, custom-made organic wood tables and chairs, cast-iron Italian chandeliers, and sage and terra di sienna-colored walls. There are 2 hand-made communal stone and organic wood dining tables in the front and rear of the restaurant, and many floor-to-ceiling windows with orange linen curtains.One  corner of the room offers a large screen where, on our visit, Italian Art films with subtitles kept the crowd amused, while a fabulous eclectic soundtrack provided provocative ear candy.

While you can do just fine drinking and grazing, it would be a shame to miss Matteo Boglione’s extraordinary interpretations  of such standouts as impeccably FRIED ZUCCHINI BLOSSOMS with TOMATO SAUCE and BLACK ROCK SALT. Now I know why they are generally soggy and boring in most restaurants. At White and Church,they are given a tempura-like coating and a quick fry and arrive crisp and delicious. LESS is DEFINITELY MORE!  STUFFED BREADED GREEN OLIVES are delivered in a martini glass (all the tableware is lovely, by the way) and are little wonders, stuffed with pork, veal, pistachios and mortadella. HOME CUT FRENCH FRIES with KETCHUP and MAYO may read like nothing, but they are pan-fried in clarified butter and divine. These were all listed in the “Fried” section of the menu.

From the “Cold” section, look no further than the incredible PECORINO CHEESE CREME BRULE' with RED ONION MARMELADE and BALSAMIC REDUCTION, Its crackling crust gives way to Le Cirque style smoothie with the haunting Pecorino flavor.

OCTOPUS & FOIE-GRAS Companions

If you like it “Hot,”  that department offers an unusually tender steamed OCTOPUS, with sautéed FOIE-GRAS, roasted POTATOES,BASIL PESTO, and caramelized  BLACK OLIVES, whose touch of sweetness impart the final kicker. Also lovely, was a perfectly rare TUNA FILET, floating in EGGPLANT CREAM and garnished with FRIED ARTICHOKES,BLACK OLIVES and BASIL OIL.

And what’s an Italian restaurant without pasta? You won’t be disappointed at White and Church. BURRATA CHEESE RAVIOLI with black truffle sauce is light and elegant, but we really loved CARBONARA PASTA TWO WAYS, old fashioned spaghetti paired with contemporary ravioli. While many restaurants cheat and use cream, Boglione sticks with the classic preparation, but uses far less eggs than normally encountered, resulting in a today rendition that is full of taste, but avoids heaviness.

For a unique treat, go for the WHITE & CHURCH BURGER, with its surprise stuffing of MACARONI and CHEESE, VINE TOMATOES and BEEF JUS. It’s as good as it sounds.

Don’t miss dessert, and if have but one, we adored EGGPLANT MILLEFOGLIE, which will make you rethink a vegetable's role in the order of things, when that order refers to its arrival in the course of a meal. Delicious!!!

Service is knowledgeable  and discrete. Our server, Maggie, has been there since the previous incarnation  and was flawless.

I think you get the point that we liked White and Church a lot. And so will you!

 

Copyright 2011 By Punch In International. All Rights Reserved

Disclosure

 

Mr. K's NYC Is The Emperor Of Manhattan’s Chinese Restaurants

Mr. K's NYC

570 Lexington Ave, New York 10022

(At 51st St)

(212) 583-1668

 

Website:

www.mrksny.com

Notes:

DeliveryTake-OutVisa, MC, AmEx, DC, Carte Blanche

Hours:

Mon-Fri: 11:30am-11pmSat-Sun: 12pm-11pm

Serves:

Lunch, Dinner

Features:

Prix Fixe, Romantic, Delivery, Accepts Credit Cards, Take Out

Johnny Kao: Owner

Edward Cheung: General Managing Partner

John Fong: General Managing Partner

Cheng-Hua Yang: Executive Chef

Greg Olving: Concept Architect

 

Contact The Restaurant

Make A Reservation on Open Table

Mr. K's is situated in the landmark old GE building. The restaurant's architecture is art deco in keeping with the entire building's design. The dining room has high ceilings and plush carpeting and is adorned with museum-quality art pieces. The wood work, fabrics, and etched glass are magnificent. Mr. K's is easily the most elegant and spectacular Chinese restaurant in New York City.

The Art Deco decor with its dusty-rose color-theme, huge scalloped banquettes, cherry wood covered columns and etched glass has the aura of opulence. The well trained wait-staff spoil you with personal and benevolent service and owner, Johnny T. Kao, is as charming and elegant as he is a perfectionist, as are General Managing Partners Edward Cheung and John Fong.

With such drama, food is not a subordinate player. After one bite of any appetizer such as the delightfully crispy and light Shanghai-style spring rolls or marvelous Vegetarian’s Purses, a medley of mushrooms and vegetables wrapped in tofu sheets, fried and then softened in a soy-sherry sauce with a touch of garlic, you know this is a serious kitchen. Best of all, try the scrumptious Sesame Shrimp Toast with ground shrimp on bread triangles and sesame seeds, fried to golden brown, and an elegant Seafood Imperial, consisting of minced lobster meat, shrimp, fish and scallops sautéed and served in a refreshing lettuce cup.

Entrees are no less admirable. Peking Duck is superlative here and the incredibly accessible $48 prix fixe dinner ($28 at lunch)  includes some of the best dishes. Miniature thimbles of sorbets are offered as palate cleansers and scented towels are served after courses that require them.

Other memorable dishes include a special of Chilean Sea Bass, quickly seared and snowy fleshed within, Lobster in or out of the shell with a choice of preparations and “Firecracker” filet of fish simmered in a tangy Szechwan sauce with onions and a touch of tomato.

Desserts,are a welcomed concession to western taste, since that is one area of Chinese food least appreciated by Americans. We loved the Green Tea and Pistachio Ice Cream and chocolate lovers should try the Tri Chocolate Mousse Dome. There is a short and well priced wine list starting at $28 with plenty of bottles under $40, glorious private rooms and an air of "money’s no object" at Mr. K’s, with its mix of upscale Asians, downtown Wall Street types and lovers out for a night on the town. Perhaps that explains the lovely gesture of giving the fairer sex a corsage when they are seated. Mr. K’s is not the most expensive luxury Chinese restaurant in Manhattan, just one of the  most civilized and gracious and thus retains its A Major rating.

Copyright 2011 By Punch In International. All Rights Reserved

 Disclosure

 

World-class Chinese at Philippe Chow New York

Philippe Chow New York

 

Established: December 2005

Location: 33 East 60^th Street

New York City

Telephone: (212) 664-8885

Email: reservations@philippechow.com

Website: www.philippechow.com

Co-Owner& Executive Chef: Philippe Chow

Cuisine: Classic Chinese Cuisine with an Haute Flair

Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event, at your home, boat or on the beach.

Capacity: Dining Room (250) | Private Wine Cellar (26)

Hours of Operation: Lunch

Monday through Saturday: 12:00PM – 4:00PM

Dinner

Monday through Saturday: 6:00PM – 12:00AM

Sunday:

 

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Since opening in December 2005, Philippe Chow New York City continues to attract the who’s-who of Hollywood and social set – frequented by such names as Anne Hathaway, Anna Wintour, Beyoncé, Robert De Niro, Oprah, and  Lady Gaga – headed by Executive Chef Philippe Chow.

The Chic modern design meets with a signature color palette of black, white and red in the dining room and bar; for a more intimate setting, the private cellar and two private rooms are an ideal setting for any fête. Plush banquettes and intimate booths lend an air of opulence, as the glow from flickering candles and overhead skylights set the tone for a luxe dining experience.

Service is surprisingly warm,efficient and guiding. The menu offers a selection of main dishes meant to be shared by two people (many of them can be ordered in1/2 portions, but not the superlative Peking duck with its light-as-a-feather handkerchief-pancakes or a whole steamed fish of the day.

Creative noodles and dumplings are a specialty at Philippe. Each night at about 9 p.m. in the restaurant’s dining room, Noodle and Pastry Chef conducts a live demonstration for making hand-pulled noodles. Philippe’s menu features no less than eight variations of either steamed or stir-fried dumplings and Cheng’s specialty, hand-made noodles with pork or veal bean sauce (like a Bolognaise).

A haute flair on classic Chinese cuisine, Chef Philippe has crafted a menu complete with signature-favorites. We enjoyed an assortment of steamed dumplings, including Jade dumplings with shrimp and water chestnuts, crabmeat soup dumplings, sieu mai of pork and black mushrooms and vegetable dumplings. All were paragons of freshness and avoided the all too common NY Chinese trait of gumminess. PORK/SHRIMP FRIED RICE was creatively presented in a tall urn and was another standout, as were terrific sautéed green beans.

Entrees range from nine seasons spicy prawns, drunken sea bass served in white wine, the aforementioned Peking duck, crispy beef that is to die for and a delightful combination of green prawns with cashew nuts, water chestnuts, peppers and black mushrooms. Best of all and obligatory are RED KING CRABS (2.5 - 3lbs)  in garlic/butter sauce. They can be shared by 3 or 4 people and are so good that you will never want lobster again.

Other Signature Dishes include Chicken Satay, skewers prepared in Chef Philippe’s famous cream sauce, crispy Peking Chicken, fresh and juicy Maine Lobster and Spring Rolls. Philippe also offers a multi-course tasting menu at dinner that must be ordered by a minimum of six persons. The best dessert is without doubt the fine house-made sorbets and fresh fruit.

Specialty Drinks are outstanding. This is a real bar so expect such delights as the sweetly-refreshing taste of The Philipptini (Absolut vodka, lychee and fresh squeezed pineapple juice, triple sec, splash of Chambord), a lovely Lychee Martini (Absolut vodka, lychee juice, coconut cream, fresh squeezed lime juice, and Cointreau), the Shanghai Philippe (Stoli Strawberry, Elderflower syrup, muddled fresh strawberries, champagne) and our personal favorite, The MIDNIGHT MOJITO, an intoxicating blend of Stoli Blueberry, fresh mint, muddled fresh blueberries, simple syrup, splash of fresh squeezed lime juice, and a splash of soda, a terrific value at $15. (Purists will love the beautiful classic Martini  and the best Old Fashioned” in town.)

Philippe offers 10 to 12 wines by the glass each night, as well as a good if pricey wine list (there are some terrific bottles for under $70). A special page offers “Highly Rated Wines” (mostly by THe Wine Spectator). Our waiter suggested the 2009 August Kesseler Lorcher Schlossberg Riesling Spätlese trocken. At $70 a bottle, it was full of fruit, medium dry and excellent.

Philippe Chow New York is the perfect night-out-on-the town and rates A MAJOR on The Walman Report..

 

(Hosting your own soiree? Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event).

________________________________________________________________

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Copyright 2011 By Punch In International. All Rights Reserved

Blue Caravan

  Blue Caravan

ADDRESS: 467 Columbus Avenue

(Between 82^nd and 83^rd Streets)

New York, NY 10024

WEB SITE: www.bluecaravan.com

TELEPHONE: (212) 595-4300

FAX: (212) 595-4333

HOURS: Breakfast: 8:00 AM - 12:00 Noon, Mon.-Fri.

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

Dinner: 5:00 PM - 11:00 PM, Mon.-Sun.

Bar/Lounge: 5:00 PM - 11:00 PM, Sun.-Thurs.

5:00 PM - 1:00 AM, Fri-Sat.

Brunch: 8:00 AM - 4:00 PM, Sat.-Sun.

Happy Hour: 5:00 PM - 7:00 PM, Mon.-Fri.

CUISINE: Modern Tapas and Global Cuisine

Restaurateur/Chef Mei Chau

CREDIT CARDS: All major cards accepted

PRICE RANGE: Lunch: $ 7 - $20

Dinner: $ 7 - $30

DRESS: Casual Elegant

RESERVATIONS: Recommended

SEATING CAPACITY: Dining Room: 40

Bar/Lounge: 30

Private Party Room: 30

Outdoor Café: 20

NUMBER OF ROOMS: 3

PARTY FACILITIES: Available upon request

(Private Party Room and Bar/Lounge are

available for customized private parties and

special events.)

 

On Monday evenings, from 7:00 PM to 10:00 PM, the

Bar/Lounge features live world music.

OUTDOOF CAFÉ: A charming outdoor café on a lively street will seat 20 people.

OWNER/CHEF: Mei Chau

BEVERAGE/WINE DIRECTOR: Jeffrey Palumbo

OPENING DATE: April, 2011

___________________________________________________________________

Blue Caravan, is a stylish, spacious Upper West Side eclectic brasserie, featuring modern tapas (small plates) and global cuisine (dinner plates). The restaurant, which opened in April 2011, is owned by Restaurateur/Chef Mei Chau. formally of the award winning Franklin Station Café in Tribeca, which was one of our favorite restaurants in its day.

Blue Caravan is also one of the most exciting restaurants to open on the Upper West Side in years and is an outstanding discovery. The ambiance reveals itself through a 12-foot high ceiling, lacquered wood candlelit tables, rattan and fabric-upholstered chairs and beautiful contemporary photography and artwork adorning the walls of the restaurant by the owner’s husband, Marc Kaczmarek (check out his bio: www.marckaczmarek), an acclaimed professional photographer. There are Brazilian cherry wood floors, stylish chrome mirrors, mood lighting, and an open kitchen to create a handsome setting.

Blue Caravan’s seasonal global menus are sophisticated and creative, yet simple and earthy.  Mei Chau’s menu is inspired by the multi-cultural influences of her native Malaysia and its popular small plates. As such, it showcases modern tapas (small plates) and global cuisine (dinner plates), thus allowing Mei the creative freedom to create new dishes regularly so that the menu constantly evolves. It is also an outstanding bargain with appetizers starting at $7 and entrees from $16. A copious dinner of small plates can be enjoyed for a token $20 per person or less. It is prudent to save room for the elegant entrees and to accompany one’s meal with a selection of the excellent wines from a user friendly list on the back of the menu.

Blue Caravan features a fine selection of global wines. The international wine list, created by Mei and Beverage Director Jeffrey Palumbo, changes seasonally and is continually evolving. A variety of wines by the glass are also available. We enjoyed wines a full bodied Pinot Gris, from Bott Freres 2008 for $32 the bottle and a fresh and sprightly Rioja Lan Crianza 2006, also $32. There is also a food friendly Riesling and Pinot Grigio by the glass (glass prices from $7 to $10).

When ordering, note that Ms. Chau’s global dishes and sauces are enhanced by an eclectic selection of fresh, flavorful herbs and spices from all around the world. Her use of fresh fruits, seasonal ingredients as well as a variety of global flavors is the foundation of Blue Caravan’s culinary style.

Recommended small dishes include a succulent Shrimp, with garlic, parsley and white wine; zesty Chicken Wings ginger and soy sauce; a fabulous Jasmine Tea Smoked Mackerel, with seaweed tartar sauce and beetroot crisps.; Kabocha and Potato Gratin with cucumber and dill salad (the best vegetarian dish we’ve tasted in ages; Nyonya Mussels, were mildly curried, delicious and also offered Provencal style); Steamed Clam chorizo, white wine, garlic: light and luscious Braised Oxtail Dumplings In Their Own Broth with thai basil beansprouts and crispy shallots; a terrific Pork Bun filled with slow roasted pork belly, ginger hoisin sauce, shitake mushroom, garlic show pea shoots and two dishes, soon to be on the menu from Malaysia that are worth requesting: Laksa (There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used). Here, the chef demonstrates a free hand and uses Udon Noodles to great advantage. Steamed Seafood in an ethereal fish mousse is another original creation sourced by Mei’s homeland.

Entrees offer a lovely PAN SEARED RED SNAPPER with Jerusalem artichoke puree, and a terrific ROAST MONKFISH with Sautéed Brussels Sprouts; Eggplant Fan roasted eggplant, zucchini, summer squash and tomato fans, quinoa stuffed artichoke; and a minor miracle: Giant Prawns, perfectly grilled with herbs and spices. and Ginger Red Pepper Sauce. If in doubt, go for the DAILY CHEF’S TASTING PLATE.

We were too full to sample desserts, but the seductive coffee machine emitted a haunting aroma, which we will sample on another occasion, perhaps brunch. Blue Caravan, with its romantic setting, friendly and attentive service, superb kitchen and gentle prices along with a personalized and welcoming proprietorship, offers a unique dining experience for all to enjoy. Absolutely a delight!

 

 

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Copyright 2011 By Punch In International. All Rights Reserved

PETITE ABEILLE: This Little Bee is a Real Honey

http://thewalmanreport.blogspot.com

Who doesn’t love an honest bistro with carefully prepared food, assertive seasoning and affordable prices. Well, have we got a place for you. PETITE ABEILLE is absolutely one of the best bistros in New York. It would be difficult to match it in Europe these days and it’s not exactly a secret.

It’s been around since 1996, when the original location opened on West 18^th Street as a tiny waffle and omelet oriented eatery, Petite Abeille (“Little Bee” in French) has been creating buzz with its modestly priced classic Belgian food and extensive Belgian beer selection presented in a cheerful, casually comfortable family friendly setting. One distinguished by enchanting touches of whimsy courtesy of beguiling memorabilia - posters, murals, dolls, books, blue-and-white checkerboard tablecloths  and  a chalkboard serves as a wine list and the walls  - associated with Tintin, the beloved Belgium cartoon series, that embellish each of Petite Abeille’s four current Manhattan locations. Indeed the name was inspired by a Tintin character.

WEB SITE: www.petiteabeille.com

ADDRESSES /

PHONES: 401 E. 20^th Street, New York, NY 10010 (212) 727-1505

44 West 17^th Street, New York, NY 10011 (212)-727-2989

134 West Broadway, New York, NY 10013 (212) 791-1360

466 Hudson Street, New York, NY 10014 (212) 741-6479 You Don’t Have To Visit Brussels Famed Grand Place (Above) To Enjoy The Best Belgium Food In New York

__________________________________________________________________

Yves Jadot – Brussels born and bred, who arrived in the U.S. in 1986 at the age of 18 with a hundred stake for his new life. Now he oversees a burgeoning restaurant and bar domain which encompasses, in addition to the four Petite Abeilles, Raines Law Room, one of the city’s most stylish cocktail lounges, the Mexican taco and tequila centric Vamos and his latest venture, Jones Wood Foundry, the food driven pub that is making British culinary waves on the Upper East Side.

 

A Generic Representation of The Belgium Staple

The French-Belgian menu is small, and everything on it is satisfyingly savory, such as a simple pot of mussels in a choice of sauces (beer and bacon, creamy mushroom, or white wine-and-garlic broth); beef stewed with beer and prunes; and a juicy croque monsieur. The pommes frites are top-notch, and there's an impressive array of Belgian beers to pair with your meal. Desserts are pleasant, if you have room left, we recommend a moist cheese cake, shared waffle or the amazing Café Liegeois

espresso float, a knockout concoction of coffee ice cream, whipped cream and more, served in a parfait glass (Simulated Below).

Open daily for breakfast / brunch, lunch and dinner, Petite Abeille proves the old adage that “Belgium serves food of French quality in German in quantities (as in generous portions).” The traditional Belgium fare incorporates stables of the cuisine - sausages, cold meats, pates, eggs, potatoes, creamy sauces, salads, cheese and butter – with such signature dishes as: Croquettes de Fromage, Belgian cheese croquettes and Salade Liégeoise, warm green beans, potato, bacon, onion salad with a poached egg that is a paragon in the world of salads and is not to be missed.

(Above) A Generic Representation of the classic Carbonnade Flammande, (Flemish style beef stew and Belgian fries.

Mussels figure prominently on Petite Abeille’s menu mix, and are the best we have ever tasted. There are five tempting preparations from the classic Marinieres, white wine, celery and garlic and Poulette, creamy white wine and shallot sauce to the more exotic Rasta, Jamaican curry sauce and crisp apple. Our absolute favorite was Grand-Mere Mussels  in a creamy beer sauce and bacon essence. The best we ever had!  Indeed, Petite Abeille was the first restaurant to present a weekly all-you-can-eat mussels option, now a common New York City offering.

We also adored Macaroni Jambon-Fromage mac and cheese with ham & gruyere, the house version of Mac and Cheese; a Veal T-bone Special and Stoemp Saucisse, Myers of Keswick Cumberland sausage, potato leek stoemp & juniper gravy), (Representation Above)

Waffles too are a menu hallmark with seven enticing choices including: the rich, densely sweet Liege; the flirtatious Chantilly topped with whipped cream and strawberry sauce; and the sinful Banana Split, appropriately decked out with vanilla ice cream, banana, chocolate sauce and whipped cream.

As the first restaurant in New York City to aggressively promote Belgian beer with a then unprecedented selection at the original location, Petite Abeille has been instrumental in the growing popularity of Belgian brews – sales to the U.S. escalated a staggering 257 percent from 2005 to 2009. While all the Petite Abeilles offer an impressive choice of Belgian beers, the flagship E. 20^th street restaurant boasts the city’s largest array of drafts with 30 options and another 30-plus by the bottle.

Highlights of Petite Abeille’s beer list include: all the Trappist iterations, the Abbaye Duvel and The Buzz, a dry spicy light ale brewed exclusively for Petite Abeille by Brooklyn’s famed Sixpoint Craft Ales.

It is further distinguished by a number of large bottles, from 25 ounces to the 1.5 liter magnum, 3 liter jeroboam and the 9 liter salmanazar, the largest size on the global market.

Every Monday night, Petite Abeille at all locations encourages exploration of the list by slashing prices in half. Another Petite Abeille promotion first in New York City.

An unpretentious, reasonably priced wine list addressing all the most popular varietals and compiled to complement the food is also available as well as a full bar.

Many foodies believe that Belgium has better food than France and while that remains a moot point, I’ve never met anyone who complained about their gastronomic experience in this charming and underrated country. As a matter of fact, I’ve never heard anyone complain about Petite Abeille, which for the gentle prices and quantity/quality ratio of the food should be on every serious “must try” list. We certainly love it. So will you.

Walman Report Award: One of New York’s Best Bistros.

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Copyright 2011 By Punch In International. All Rights Reserved