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!

 

 

 Disclosure

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.

http://www.culinarygourmet.com/disclosure

Copyright 2011 By Punch In International. All Rights Reserved

William Hill Estate: Napa Valley Bench Blend Chardonnay. Wine On Line Rating: A Major

William Hill Estate : Napa Valley

Wine On Line Rating: A Major

 

 

 

 

 

2007 Bench Blend Chardonnay

Astounding example of what California CAN do with this so often maligned grape. Exquisite elegance, finesse, balance, subtle fruit and what a finish. Lovely with anything, from Pea Soup to Sausage to Salmon to Triple Crème Cheese or solo. A Personal favorite.

 

Varietal Origin: Napa Valley: 100% Weimer Clone from Carneros
Titratable Acidity: 0.56 g/100ml
pH: 3.35
Residual Sugar: 0.55 g/100ml
Alcohol Level: 14.2%
Harvest Dates: September 12, 2008

Wine Tasting Notes

The 2007 Reserve Chardonnay is creamy and complex displaying intense fruit aromas and flavors of white peach and ripe pear. The stone fruit combine with toasty oak, vanilla and coconut notes that extend through the rich, lingering finish.

Viticulture Notes

A dry winter and warm, dry spring initiated an early start to the 2007 growing season. The weather remained fairly mild through the harvest months with the only heat spike occurring in early September. Temperatures cooled throughout the remainder of September which slowed the ripening of certain varietals and set a good pace for the rest of harvest. This allowed winemakers to focus on bringing in and crushing one variety at a time. Many wineries waited until the very end of harvest to pick some of the later-ripening varieties, and were rewarded with a very high quality crop. Overall, the 2007 crop was much smaller and produced lower alcohol levels in the wines than in 2005 and 2006, but quality is exceptional.

Winemaker Notes

The Chardonnay grapes were hand harvested at night and then gently pressed as whole clusters prior to fermentation to maintain varietal aromas and flavors. The must was inoculated with the QA 23 yeast strain to initiate primary fermentation. Grape solids were left in the fermenting juice to add complexity and style. After primary fermentation was complete, the wine underwent malolactic fermentation in barrel in order to enrich the mouthfeel and further add complexity to the finished wine. The Chardonnay wine was aged in new and one-year old French oak barrels. The wine was filtered and fined and bottle aged 6 months prior to release

            Wine On Line Rating: A Major

Disclosure

Copyright 2011http://www.culinarygourmet.com/disclosure By Nancy Walman Copyright 2010 By Punch In International. All Rights Reserved Disclosure By Punch In International. All Rights Reserved Disclosure

South Houston: Downtown at it’s Best

331 West Broadway at Grand Street

 

Phone 212-431-0131

 

Cuisine New Southern Comfort

 

Owner Michael Carpinillo

Executive Chef Omar Drammeh

General Manager Walter Roeder

Seating Capacity Total Seats: 46

Bar: 10 bar stools

Hours Sunday – Wednesday; 11am – 2am

Thursday – Saturday; 11am – 4am

Credit Cards All Major

Accessibility Wheelchair accessible

Reservations Highly recommended

Website www.SouthHoustonNYC.com

___________________________________________________________________

THE SOUTH IS ON THE RISE IN NYC; SOUTH HOUSTON IS NOW OPEN

Fun New Southern Comfort Flavors Pair Up With An Extensive Beer Offering in the Heart of SoHo

Bringing Southern comfort up North to SoHo, South Houston showcases regional Southern cuisine with a modern twist. After countless hours of testing recipes and experimenting with ideas, Owner Michael Carpiniello (owned the now closed Lusso) and Executive Chef Omar Drammeh (Amy Ruth's, Le Bernardin) have put their own spin on Southern cuisine.  Like they say, beauty is in the eye of the beholder and in this case, beauty is three mini corndogs with jalapeno and cheddar dipping sauce (Above), popcorn doused with butter, brown sugar, bourbon and bacon (you must taste it); and fried chicken and waffles with peach Amaretto syrup.

Visitors to South Houston step into a casual, friendly, comfortable atmosphere. There is a cheerful bar-room with windows overlooking the West Broadway scene. The focal point of the dining room is a large cast iron map of the area from 1968, which pays homage to the history of the neighborhood. There is also a full wall chalk board that local artists are leaving their mark on with graffiti style words along with pigs, cows and chickens all with a little extra personality. 

Keeping the meats smoking and the food sizzling is Executive Chef Omar Drammeh. He creates delectable appetizers like Grilled Chicken Wings covered in a delicious peach and apricot bbq sauce (or try it the traditional Buffalo style) Below.

Crusted Calamari tomato jalapeno relish and chipotle crema, which showcase his dual skills in Southern cuisine and international accents. Salmon Tacos with jalapeno remoulade, tomato salsa and pickled onions could be a star at any first rate Mexican restaurant and the Hushpuppies are worth a visit on their own.(The best we ever tasted). The terrific Bacon Pecan Brittle would make a fine dessert.

The Chicken Pot Pie (Above) with its juicy, tender chicken and crispy, flakey crust  is sure to satisfy any comfort food fix (it’s made to order and takes a worthy 14 minutes,wait). Smoky Bacon, Wrapped Individual Meatloaf with molasses bbq sauce, imparts a haunting flavor that is simultaneously sweet and savory. The BBQ Pulled Pork Sandwich and the Grilled Cheese with Tomato and Bacon are two must haves, but almost everything on the menu at South Houston is a must have. For something unique, checkout The Hot Brown, inspired by Louisville’s fabled hotel, it combines turkey, prosciutto, fried egg and mornay sauce on an elegant brioche base. 

Other signature dishes include the amazing Chicken With Waffles (Above) and the housemade Hotdog (beef or pork), pictured below. (The fried onion rings are amazing). There are some good entrees if you still have room. Try the Steak, Pork Chops or BBQ. Desserts are fun and what’s more fun than a South Houston Sundae with belgian waffle, vanilla, strawberry and chocolate, ice cream, banana, caramel and chocolate fudge toppings, whipped cream and, of course, a cherry.

While the cocktails are not to be missed, including stand outs like the Huckleberry Fizz (44 North Huckleberry infused vodka, blueberries, raspberries, lemon) and the Sarsaparilla Root Mojitio (Bacardi Limon, Lime, Mint, Maine Root Sarsaparilla Organic Soda), the beer program is sure to be a major neighborhood draw.  South Houston features 8 weekly rotating taps, showcasing both local breweries and international finds.  To kick things off, they filling the taps with Heavy Seas Loose Cannon IPA (Baltimore, MD), Nectar Ales Red Nectar (Paso Robles, CA), Gaffel Kolsch (Cologne, Germany), Delirium Tremens (Melle, Belgium), Kelso Pilsner (Brooklyn, NY), Ithica Apricot Wheat (Ithica, NY), Gogue Hazelnut Brown Nectar (Newport, Or), and Atwater Michigan Lager (Detroit, MI).  And to make the beer lovers out there even more elated, South Houston offers growlers, filled to the brim, with these delectable brews to take home and enjoy. 

The service staff, from General Manager Walter Roeder to waitpersons, bartenders and busboys are helpful and warm. South Houston is a restaurant for the 2010 expectations of low price points, delicious food and drinks and casual, comfortable atmosphere. It’s New York Downtown at its best. Don’t miss it!

Copyright 2010 By Punchin International. All Rights Reserved.

Disclosure

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

________________________________________________________________

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.

_________________________________________________________________

Copyright 2010 By Punchin International. All Rights Reserved.

Disclosure

PAULA WEST: FEINSTEIN'S AT LOEWS REGENCY

FEINSTEIN'S AT LOEWS REGENCY

PRESENTS THE DEBUT OF

CRITICALLY ACCLAIMED JAZZ VOCALIST

PAULA WEST

OCTOBER 12 – 16 AND NOVEMBER 22 – 27

FEINSTEIN’S AT LOEWS REGENCY, the nightclub proclaimed “Best of New York” by New York Magazine, and “an invaluable New York institution” by The New York Post, continues its Fall 2010 season with the debut engagement of critically-acclaimed jazz vocalist PAULA WEST from October 12 – 16 and from November 22 – 27. He will perform selections by Bob Dylan (“Shelter From The Storm”), Jimmy Webb (“Wichita Lineman”), Duke Ellington (“Everything But You”) and Irving Berlin (“Suppertime”). She will be joined by the George Mesterhazy Quartet, which features Mr. Mesterhazy (Shirley Horn) on piano, Barak Mori (Madeline Peyroux) on bass, Jerome Jennings (Christian McBride, Sonny Rollins) on drums and Ed Cherry (Dizzy Gillespie) on guitar. According to The New York Times, “with each engagement Ms. West displays more courage, maturity, interpretive insight and vocal confidence. She and her quartet are a match made in pop-jazz heaven.” All performances take place at the Regency Hotel (540 Park Avenue at 61st Street).

PAULA WEST has captured the hearts of critics and audiences alike from coast to coast. Known and respected for her creative and distinct repertoire, West adds her own depth and drama to whichever song she chooses for the moment, creating whole new frameworks of meaning for American favorites. West has performed to sell-out houses annually at in San Francisco and New York, increasing her exposure via films, radio broadcasts and performances in France, Italy and Switzerland. West has also sung at major jazz festivals and has shared the bill with numerous jazz luminaries including Rosemary Clooney, Stacey Kent, Mose Allison, Freddy Cole, Jimmy Scott, Oscar Brown Jr., Rita Rudner, Mavis Staples and Dave Frishberg. Other recent appearances include the Spoleto Festival, Jazz at Lincoln Center, the San Francisco Jazz Festival, clubs like Jazz Standard and the Blue Note in New York and Sculler’s in Boston, Jazz Aspen, and a performance at The White House in a salute to American writers.

Ms. West was honored as the year’s “Outstanding Female Jazz Vocalist” by the New York Nightlife Awards in 2004, 2005 and 2006. Her critically acclaimed CDs include Temptation, Restless and Come What May, which received the California Music Award for “Outstanding Jazz Album,” as well as guest appearances on Eric Reed’s Max Jazz Christmas CD, Merry Magic, and Frank Mantooth’s final project, Ladies Sing for Lovers, featuring Karrin Allyson, Ann Hampton Callaway, Sheila Jordan and Oleta Adams. West has been featured on numerous television programs including A&E’s “Breakfast with The Arts” the Oxygen Network and BBC Television. Her film appearances include Chris Columbus’ Bicentennial Man starring Robin Williams and the Lynn Hershman film Teknolust starring Tilda Swinton.

FEINSTEIN’S AT LOEWS REGENCY will present PAULA WEST from October 12 to 16 with the following schedule: Tuesday, Wednesday and Thursday at 8:30 PM; and Friday and Saturday at 8:00 PM and 10:30 PM; and from November 22 to 27 with the following schedule:  Monday, Tuesday and Wednesday at 8:30PM; and Friday and Saturday at 8:00 PM and 10:30 PM. PLEASE NOTE: There will be no show on Thursday, November 25.  Performances have a $40.00 cover with $60.00 premium seats available, in addition to a $40.00 food and beverage minimum.  Jackets are suggested but not required. The club is located at 540 Park Avenue at 61st Street in New York City. For ticket reservations and club information, please call (212) 339-4095 or visit us online at Feinsteinsatloewsregency.com and TicketWeb.com.