GRATA Brings Affordable Destination Dining To Fashionable Sutton Place

GRATA Restaurant & Wine Bar

Address:1076 First Avenue, between 58^th and 59^th Streets

Reservations strongly suggested; 212-842-0007

Hours: Dinner (starting early next year Grata will serve lunch.)

Monday-Thursday: 5 pm – 11 pm

Friday and Saturday: 5 pm - 12 am

Sunday: 5pm -10 pm

Click Here For Website 

Grata Is A Welcome Addition to the Midtown-East dining Scene

If you haven’t noticed, “The Sutton Place Area,” the Grand Dame of haute New York Neighborhoods, is in the midst of a dining renaissance. The new breed are not the cramped, hole-in-the-wall, no-frills stores that were the rule, but fine-dining, tablecloth restaurants with good service, excellent food, appealing wine lists and, wonder-of-wonders, prices that won’t break the bank.

One of the best is Grata. From the moment one walks through the 1^st Avenue door, taken and restored from a 1920’s Roman villa, they are welcomed by the visions of the NYC-based designer: C3D Architecture PLLC.

From the cream-colored, beamed ceilings, sections of blanched, exposed brick walls, and handsome tables made from huge chunks of rich cordova-colored mango wood from Indonesia, the attractive 85-seat restaurant pleases the eyes with its hardwood floors, and a long curved bar that greets guests near the entrance. Single diners can ease into an inviting communal table that looks out on First Avenue. (Outdoor seating begins in the Spring).

The Spacious Elegant Booth Seating (Above)

Grata, is a restaurant serving world-cuisine with Mediterranean influences and doesn’t dwindle its efforts on a single country or region..After nearly six years, a long shuttered prime Midtown location (formally a Greek, then Middle-Eastern restaurant) has new life.This hot, newcomer to the food scene displays the pedigree of its creators and chef, and is a welcomed invitation to success . . . . which brings us to the restaurant’s name.

GRATA is Latin for a type of welcome. Originally, grata connoted being “under the protection of.” Now, it’s become the proprietor’s promise: “You are going to be well-taken care of here.”  On a recent Friday evening, the room was packed by 8 PM and, to these eyes, the customers all looked like happy campers.

Taking care of restaurant-goers has been the life’s work of the charming Ariel Lacayo (late of Il Mulino in Aspen, Pino Loungo’s group, Patria on Park Avenue South, and other food landmarks.) He runs the front-of-house, as well as holding a “Court of Master Sommelier’s” certification and has personally built the wide-ranging wine list, in addition to the all top-shelf bar.

The magic in the kitchen is administered by the boyishly good looking executive chef Meny Vaknin; most recently part of the opening team for Boulud properties (Boulud  Sud and Bar Boulud at Lincoln Center.) Chef Meny cut his culinary teeth at Rose Water, the fine-dining establishment in Park Slope. He honed his practice of using local and seasonal ingredients in haute cuisine at the French Culinary Institute, where he graduated with honors.

GRATA’s creator/owner is Mirso Lekic, the mastermind and owner of the storied and much-missed Il Valentino restaurant. Mirso, a life-long food lover and businessman tends to the back-of-house and the kitchen with Chef Meny.

The menu boasts tempting selections with shared dishes and appetizers such as fetching Mini-Meatballs with stewed tomatoes, poached egg (cooked into the sauce), and croutons (a chef’s specialty), and Grata’s homemade Flat Bread (which can be made gluten-free). We also loved Chicken Liver A La Plancha, with onion marmalade, roasted peppers, olives and brandy, Grilled Artichokes and a ravishingly delicious and tender Charred Baby Octopus on warm marinated chickpeas and fennel puree.You don’t have to be vegetarian to enjoy Fried Cauliflower Florets herb tahini and cherry tomatoes.

Although one can live on appetizers alone, it would be a shame to miss a variety of carefully prepared entrees like a moist Grilled Red Snapper Fillet with roasted new potatoes, cauliflower puree and salsa verde, Slow-Cooked Crispy Duck Leg with creamy polenta, sherry wine and raisin sauce; a really unique Ras El Hanut Braised Lamb (like Osso Buco) with dried figs, market carrots, quinoa, and almonds or our personal favorite: an unorthodox  Bouillabaisse, redolent with herbs, spices, mussels, calamari, seafood and basmati rice. Spread some of the saffron aioli on the country bread that accompanies it and you will experience a dish worthy of a visit in itself. Absolutely fabulous!

Pastas have improved greatly since the first weeks and Grata has had time to mellow. House - Made Oxtail Pappardelle with labane and parmagiano-reggiano still needs a bit more cooking time, but House-made Cavatelli (also gluten-free available)  in sun - dried tomatoes and basil sauce, was perfect and a marvel of this notoriously abused noodle.Highly recommended.

Bread is fresh and offered with oil and Balsamic vinegar; cocktails are generous and well made. Ariel has created a thoughtful list of food-friendly wines, starting at $30 a bottle with some offbeat and classy selections such as the Hall Napa Valley Cabernet Sauvignon in the $90 range. Serious oenophiles will find some hidden treasures at expectedly higher prices. There is a terrific Spanish red from the Ribera del Duero region, reminiscent of a good Pesquera for $15 a glass. Put yourself in his capable hands and relax. Service is just as it should be: attentive, helpful and unintrusive.

 

Desserts by former “21” Club pastry chef and one of the 10 best pastry chef’s in America, Kimberly Bugler, are classy, pretty as a picture and totally delicious. Favorites include a version of Bomboloni (Pictured Above), the famed Italian donut, made light as a feather with brioche dough, sprinkled with powdered sugar and decked out with with strawberry balsamic and chocolate dipping sauces; Apple Nut Tart Cinnamon spiced apples with almond cream, toasted walnuts and caramel sauce, a lovely Vanilla Bean Panna Cotta With Citrus Cranberry Compote and Polenta Tuile, and a deadly and decadent Nutella Napoleon, with Layers of Crispy Hazelnuts, Dark Chocolate and Nutella Mascarpone served with Hazelnut Biscotti Gelato Coconut Pineapple Financier Anise Poached Pineapple, Mango Sorbet, Toasted Coconut Tuile. (The haunting crunch is provided by the secret ingredient: cornflakes). We have enjoyed Ms. Bugler’s creations at “21” and these are some of her best efforts, ranking Grata’s desserts as not only the best in the Sutton Place Area, but worthy of Manhattan’s most celebrated restaurants.

Grata is the best thing to happen to The Sutton Place Area in years, and we are pleased to be the first to review it. Already discovered by foodies and the neighborhood crowd, reserve in advance and we think you will agree. And yes . . . . you will very definitely feel WELCOMED.

Copyright 2012 By Punchin International. All Rights Reserved.

The Trio Responsible For Grata: (Left to Right) Mirso Lekic, Meny Vaknin, Ariel Lacayo

 Disclosure

Frankie & Johnnie’s Steakhouse, 45th Street, is Better Than Ever

• 269 W 45th St, New York 10036
• (Btwn Broadway & 8th Ave)
• 212 997 0404
• Website

  Web Address frankieandjohnnies.com
  Partners at 45th St. Peter Chimos, Van Panopoulos and Frank Zaravelis
  Head Waiter- Mario
  Waiter-Extraordinaire Spyro
  

Also Locations at:

32 W. 37th Street (Will Be Reviewed Soon)

77 Purchase St. Rye, NY
Vas and Jennifer Mylonas head the  Rye restaurant

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                  Steak House Heaven

There’s nothing like a great NY steak house. A case in point is Frankie and Johnnie’s, the venerable former-speakeasy in the theater district. A renovation spruced things up, giving more space. There is a small, cunning bar and coat-check on the lower level. Thankfully, management retained the narrow staircase leading up to the Damon Runyon atmosphere of the main dining room, where walls are plastered with vintage-celebrity photos and Broadway memorabilia. The quarters, while still intimate, retain a  well-worn patina. The open kitchen remains and a small bar has been added.

Don’t be deceived by the laid back elegance. Here is one of the world’s best and most sophisticated steak restaurants. Service is by seasoned-professionals and is arguably the best in any New York steakhouse, thanks to Mario, the congenial manager. Our waiter, Spyro, was truly superlative and even busboys are standouts.

In the appetizer department, shrimp cocktail is fresh, not overcooked and minus iodine. A generous portion of fresh lump crabmeat is even better. And check out the house salad. It’s a minor miracle of chopped fresh ingredients (go for the blue cheese vinaigrette). The sirloin is juicy and cooked to a turn, the veal chop (perhaps the biggest and best in town) is eclipsed by double loin lamb chops that will blow you away in size, texture and taste.

Steaks are described intelligently by color and temperature (medium rare is red with a warm center: the way I like it). I’ll never know how they get the creamed spinach so green and (thank goodness) it’s well chopped and in a proper veloute. The Lyonaise potatoes are divine.

The wine list has some good choices, under $50 and has been expanded. Try the Petrocelli Petite Sirah and you will have the perfect steak wine.

If you have room for dessert, go for the cheese cake and terrific cappuccino. Frankie and Johnnie’s may be our current favorite New York steak house and rates a steak house A Major.

Copyright 2012 By Punchin 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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Disclosure

Copyright 2011 By Punch In International. All Rights Reserved

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

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, 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

 

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

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.

 

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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)

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