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.

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MAZEL TOV, WITH A MEXICAN TWIST!

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

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

ROLLS ON THE STREETS OF LOS ANGELES

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

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

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

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

TAKOSHER’s debut menu consists of:

Amazing Wines for the New Season from Arnaldo Caprai

As we approach fall, wine-lovers inevitably turn to

Technorati Tags: Italian,wine

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

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

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

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.

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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.

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