Montenapo

MONTENAPO RESTAURANT

HOUSED WTHIN THE NEW YORK TIMES BUILDING MONTENAPO OFFERS CREATIVE, ORIGINAL CUISINE FROM ALL REGIONS OF ITALY

Cuisine:
Montenapo Restaurant offers authentic modern and traditional Italian cuisine from all regions of Italy. Chefs Lucarelli and Gallina are passionate about creating exquisitely flavorful meals that are healthy and natural. They do this by choosing only the highest quality products including organic vegetables, organic rice, and whole grains, as well as grass fed beef, free range poultry and wild caught fish. All pastas, breads and breadsticks homemade from scratch on premises. The artistically designed gourmet desserts including pastries, sorbets and ice creams will all be freshly prepared at Montenapo using only the most natural ingredients.

Description:
Housed within the Renzo Piano-designed New York Times Building, the restaurant occupies 5,200 square feet of glass-enclosed dining space facing the unique and beautiful inner birch-and-moss garden in the center atrium of the building. Named after the famous designer-shopping street Via Montenapoleone in Milan, the contemporary yet comfortable design exemplifies the easy chic of Italian style and harmonizes with the luminous aesthetic of the much heralded newspaper building, as will its modern take on classic Italian fare. Serving lunch and dinner, Chefs Lucarelli and Gallina showcase their bold interpretation and imaginative approach to incorporating incredible flavors, delicacies and varieties of foods into their menu.

Opening Date:
May 20, 2009

Hours of Operation:
11:30am to midnight, seven days a week

Location:
The New York Times Building
250 West 41st Street (between 7th and 8th avenues)
New York, NY 10018

Telephone:
Reservations: (212) 764- 7663 / Take-out: (212) 764-7227

Website and Email:
www.montenaporestaurant.com / reservations@montenaporestaurant.com

Owners and Management:
Jozef Juck, Managing Partner/General Manager
HKHotels & Hospitality

Executive Chef & Consulting Chef:
German Lucarelli and Giacomo Gallina

Capacity:
Seats 200 in dining room and bar
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RESTAURANT BRINGS AN ELEGANT UPSCALE DINING EXPERIENCE TO THE HEART OF THE BROADWAY THEATRE DISTRICT

By Nancy Walman

Montenapo is a 200 seat restaurant and bar, facing the unique and beautiful inner birch-and-moss garden in the center of The New York Times Building. Occupying 5,200 square feet of glass-enclosed diningspace, the contemporary design harmonizes with the luminous aesthetic of the much heralded newspaper building as does its modern take on classic Italian fare.

Upon entering Montenapo, all eyes will gravitate to the fabulous birch-and-moss garden with its 50-foot-tall paper birch trees – a focal point as guests enter the restaurant on W. 41st Street between 7th and 8th Avenues. A staircase leads down from the street to the dramatic dining space with its 23-foot-high ceilings and floor to ceiling windows on three sides.

Executive Chef German Lucarelli, who had a long career with Bice Restaurant in Paris, London, and most recently New York, before taking over the kitchen at Montenapo, has created an eclectic menu for the fine-dining restaurant.

“The principal concept of Montenapo is natural and organic ingredients,” said Lucarelli, who designed the menu with world renowned Italian Master-Chef Giacomo Gallina. “The menu is authentic Italian cuisine with a commitment to the freshest and finest seasonal ingredients. We want to create truly inspired dishes thoughtfully prepared in a way that allows the natural flavors to be savored.”

The restaurant’s name is a casual diminutive for Via Montenapoleone – an elegant street in Milan famous for fashion and jewelry shops. Chef Lucarelli promises a traditional yet informal, approach to his dishes to be enjoyed in a beautiful atmosphere with an engaging staff dedicated to providing a personalized dining experience.

Serving lunch and dinner, Chefs Lucarelli and Gallina showcase their bold interpretation and imaginative approach to incorporating incredible flavors, delicacies and varieties of foods into their menu. Outstanding appetizers include herb-cured buffalo carpaccio with celery and mustard drizzle, pancetta-wrapped green asparagus in tallegio cheese sauce and poached egg, and an amazing 24 month aged Parma ham with burratina and Sicilian tomatoes. The most impressive starter was seared jumbo scallops, resting on sunchoke puree and dusted with fresh black summer truffles in a delicate veal reduction, garnished with micro greens. A MUST dish if there ever was one.

Pasta course offerings are split into the Modern, with dishes like dry vermouth and lemon zest trofie pasta with baby scampi bisque, and honey mint ricotta-filled mezzaluna with sweet tomato sauce; and the Classic, featuring fresh vongole linguini with Spumanti wine sauce, large home made pappardelle with lamb ragout and thyme, and acquarello organic carnaroli rice with Iranian saffron parmesan cheese, white wine, onion, edible gold flakes and drizzled with a red wine reduction. We adored the spaghetti in sea urchin sauce with cured Bottarga, garlic and spicy peppers and an earthy rigatoni with cured organic pork jowl, braised white onions and Parmesan cheese.

The Piatti Principali – such as baked lugurian filet of dentice (red snapper) with fingerling potatoes and olives, anis-scented Tuscan zuppa di pesce with cherry tomato broth, veal chop Milanese with verbena salad, and original Ossobuco Montenapo – accent the Chefs’ flair for versatility and style.

A chef’s table for eight to 12 people offers a menu customized to the desires of the group as well as visits from the chef to share insights as to how their meal was prepared. Montenapo also features an extensive selection of wines, exclusively from Italy – except for the champagnes, which will come from France. It would be prudent to allow the charming Jozef Juck, Managing Partner, to select some of the hidden bargains on the excellent wine list. We welcome his presence in the restaurant, where a professional and gently touch is becoming a lost art in New York City. Besides the irresistible deserts, there is a fine selection of cheese, beautifully presented and in perfect condition.

For that special night on the town, Montenapo is the best Italian restaurant to open in 2009 and rates A Major on The Walman Report. This one is special!

Copyright 2009 By Punch In International. All Rights Reserved.

Petrossian

Petrossian

182 West 58th Street at 7th Ave., ?New York, NY 10019 ? Phone : 212-245-2214 ?Fax : 212-245-2812 Email : restaurant@petrossian.com

Website: www.petrossian.com

Location:
182 West 58th Street
(58th St. at 7th Ave.)
New York, NY 10019

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Phone : 212-245-2214
Fax : 212-245-2812
Email : restaurant@petrossian.com; mdcpetrossian@aol.com

Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

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The Elegant Main Dining Room

By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Petrossian NY was founded in 1984. The restaurant, housed in the historic Alwyn Court Building, one block from Carnegie Hall and four blocks from Lincoln Center, serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is famous, but also sports a superb kitchen. Lunch, dinner, & brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. The décor features Lalique crystal wall sconces, bronze sculptures from the 1930’s, etched Erté mirrors and Limoges china.

The $35 Prix fixe dinner (served all evening through Labor-day) is one of Manhattan’s best buys in luxury dining. Recommended dishes include blini, airy puffs of heaven, which a waiter dabs with crème fraiche and then adds caviar. An assortment of Petrossian’s Zakouskis (a variety of hors d’oeuvres) is another choice starter, as is the silky smoked salmon. There is a remarkable lobster risotto and the cold salmon with dilled potato salad from the prix fixe is delicious. All desserts are marvelous. Russian cheesecake with dried fruits and candied brittle (a special) and the gianduja chocolate cake (for two) steal the show. Drink iced Petrossian vodka (very smooth) or one of the excellent Champagnes. Service is as good as it gets and Petrossian, 182 West 58th Street, is one of NY’s best “Fine Dining” restaurants and rates A Major on the Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved.

Sofrito

Sofrito

400 E 57 St. at First Avenue

Open for dinner from 5:00 PM – 12:00 AM on weeknights and from 4:00 PM – 2:00 AM on weekends, with late night music on Thursdays, Fridays and Saturday. For more information on private parties and reservations, call 212-754-5999 or visit www.sofritony.com.

Sofrito: The Secret Spice of the Upper East Side, Done With Authenticity and Class.

Sutton Place Will Never Be The Same

By Nancy Walman

Tucked away in a quiet neighborhood just south of the Queensboro Bridge is Sofrito—one of the best-kept secrets and favorite hangouts on the East Side. Named for the Latin spice blend whose bright orange color heavily inspired the restaurant’s décor, Sofrito’s refined Puerto Rican food is authentic, affordable, and still decidedly hip—a recipe for success in any culture.

Sofrito is the brainchild of former detective JR Morales, whose endless supply of energy made it impossible for him to truly retire. Instead, he turned to his native culture to inspire a new chapter in his life, and thus Sofrito was born. Designed by Stephane Dupoux (also of Buddha Bar, the Gansevoort Beach Club, and Cielo), Sofrito is a sophisticated space which evokes the natural beauty of Puerto Rico with its grasscloth wallpaper, neutral color palette, and sculptural wood artwork. The restaurant has a uniquely hip feeling, with its sleek and almost futurist bar (the longest bar in the city, measuring up at 100 feet long) and De La Vega-tagged columns, each conveying cheeky truisms illustrated with funky designs. The flexibility of the space makes it easy to spend a whole night there—from dinner and drinks to dancing and music, Sofrito does it all.

Despite the detailed attention that went into crafting a perfect ambiance, Morales’ first priority for Sofrito was always executing great food. For that, he paired up consulting chef Ricardo Cardona (also of Mama Juana and Hudson River) with the young and talented Andres Ortega, whose perfect touch with spices and seasoning is what truly sets Sofrito’s food apart from its competitors.

A meal can begin with any of Sofrito’s signature Aperitivos and Pastelitos, which include flaky, crunchy Empanadas filled with ground beef or braised creole chicken; or Tostones Montaditos, fried savory plantains topped with shrimp, codfish, or octopus. Lighter appetites will delight in the Sofrito Chopped Salad, which comes laden with fresh mint, cilantro, queso blanco, and avocado, while Carne y Mariscos Fritos, or crispy fried pork, shrimp, and calamari are perfectly suited for those who really want to indulge.

Though a meal can certainly be made of Sofrito’s large array of appetizers, the Classic Dishes of Puerto Rico are the restaurant’s strongest suit, and are not to be missed. Pernil con Arroz, a large portion of moist chicken thigh seasoned for two whole days and served with rice, is as authentic as it gets. Mofongo, a dish made from yuca, bacon, and your choice of meat, is seasoned generously with garlic and olive oil and perfectly represents the Caribbean classic. Seafood, which plays a large role in Puerto Rican cuisine, makes its presence felt on the menu with a signature Puerto Rican style Sofrito Paella and Whole Red Snapper stuffed with Coconut Rice, evoking the comforts of flavors usually enjoyed exclusively while on vacation. It with the miraculous pork (see below) are the two best entrees, both priced at an amazing under $20.

The Best (and Largest Portion) Pork You Will Ever Taste

Still, Sofrito appeals to the masses, widening the scope of its menu to include even the pickiest eaters. A free-range organic filet mignon and juicy Churrasco topped with chimicurri are both sensibly priced under $25, making them sensible options that feel like a real splurge. NOTE:

For some reason, the potato salad (more like a salad Russe) is the best in town.

Postres, or desserts, range from tropical to decadent. Empanaditas de Guayaba y Queso de Crema consist of guava paste and cream cheese stuffed inside piping hot crescents of sweet dough—a heaping portion seems big enough to share (and it is, though you likely won’t want to). Tres Leches (pictured below) is only mildly sweet but heavenly in its soft, spongy texture (the kind of dessert you have room for no matter how stuffed you already are) while a Pudin de Pan de Chocolate, or Chocolate Bread Pudding, is rich, gooey, and irresistibly topped with caramel and vanilla

ice cream.

Though Sofrito’s wine list is comprehensive and affordable, with many bottles under $40, it is their cocktails that truly make a splash. Morales claims that his sangria is the “best you’ve ever tasted,” thanks to some punchy additions, which include brandy, peach schnapps, melon liqueur, rum, and triple sec. It’s no wonder that it is listed on the cocktails menu rather than the wine list, alongside other drinks such as the Cocotini, a Puerto Rican favorite that blends Malibu Rum, Coconut Milk, and Pineapple Juice. Mojitos, such as the signature Sofrito Mojito (a blend of Rum, Malibu Passion, Passion Fruit Juice, Lime and Mint) are dangerously tasty, camouflaging the spirits with delicious tropical flavors—consider yourself warned.

The bar scene, which carries on late into the night, is accompanied by live Latin music five days a week. The Sofrito House Band, a five-piece group that plays musica sabrosa—merengue, salsa, bachata—plays live every Friday and Saturday, while Mondays, Tuesdays, and Wednesdays see a rotating cast of characters. Regulars are known to break into improvisational performance—and sometimes these impromptu performances feature the likes of Jaime Foxx, Marc Anothy, and Jennifer Lopez, who are all known to frequent Sofrito when in town.

HIGHLY RECOMMENDED: Rating A Major

The Menus Might Include

Copyright 2009 By Punchin International. All Rights Reserved.

Oak Knoll Does It Again

Oak Knoll

Words are a poor substitute for describing a full blown senual experience, whether that be great jazz, one’s favorite opera, movie, food preparation, or . . . wine. It’s so easy to take the easy route and use labels, especially with a wine like the 2006 Oregon Pinot Noir from Oak Knoll’s Red Hill Vineyard. But it is an entity unto itself, for which its makers can be proud: Very Burundian, with those lush velours and elegance one expects from a good Burgundy. The Terroir may spell out California, but despite all the terra-hype, it’s all in the making and all those little variables like weather, barrels, aging etc.

Well, long story short, This is a lovely wine that is a joy to sip and perfect to enjoy with food. This wine exhibits a dark garnet color and aromas of cherry, clove, and leather. On the palate the wine is supple and round with integrated flavors of berry and cinnamon spice, framed by subtle notes of vanilla and a hint of oak. The wine possesses a fruity fruit forward style ready to drink. Try it with grilled chicken, roast lamb, rare tuna and goat or triple crème cheese.

Red Hill Vineyard is a highly maintained vineyard operation, totaling 172 acres of hillside vineyard, situated on Red Hill in Northern Douglas County, Oregon. A seven acre vineyard was originally established in 1970 with plantings of Pinot Noir. Additional plantings were started in 1990.

Benjamin Steak House

 

Benjamin Steak House

52 East 41st Street, (212) 297-9177

Benjamin Steak House is open seven days a week serving breakfast, lunch and dinner. The restaurant features full bars on two levels, and offers private room and party menus. For complete menus, photo gallery and more, visit www.benjaminsteakhouse.com

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REVIEW

By Nancy Walman

After more than 20 years at that venerable institution, Peter Luger’s Steakhouse in Brooklyn, chef Arturo McLeod joined forces with fellow Luger alumna, Benjamin Prelvukaj to launch Benjamin Steak House. Benjamin has become a landmark in its own right. Located one block from historic Grand Central terminal, Benjamin Steak House mirrors the opulence and grandeur of that magnificent station. Housed on the main floor of the century-old Chemist Club building, which is now home to the Dylan Hotel.

General Manager Victor Dedushaj

A great dining experience begins with the front of the house and Benjamin Steak House is fortunate to have enlisted the services of Victor Dedushaj, who is as warm, knowledgeable and professional as it gets.

In addition to the elegant and spacious main dining room and superb service, the big draw is the steaks: Six cuts of dry-aged beef are available: from 16-ounce porterhouses to top sirloins to juicy and tender rib eyes to succulent filet mignon. Every steak is grilled to perfection, using the best USDA prime beef. Any cut can be served family style for two to four people. The restaurant also offers steak for 10, which includes every cut on the menu as well as chateaubriand, costs $1,111. Lobsters are also spectacular as is lump crab and succulent sliced tomatoes & onion salad.

Don’t miss the German-style potatoes, cream-less creamed spinach and an over-the-top hot fudge sundae with loads of whip cream. Benjamin has an extensive wine list, with selections from Italy, France, California, Australia, New Zealand, Spain, Chile and Argentina as well as a fine selection by the glass and 1/2 bottle. The two bars (one on the main floor and one on the mezzanine) serve high-end cocktails featuring top-shelf liquors. The wooden bar on the second floor is the centerpiece to the section and a great place to watch the action below. Set back from the balustrade, the bar, with its low lighting, is also the perfect spot for a private drink with your date. High ceilings, large white columns, brass chandeliers, a 10-foot fireplace and dark wood paneling dominate the 5,000-square-foot, bi-level dining space. The main dining room, with its rich leather banquettes and large bar, seats 120; the upstairs lounge, which is available for private parties, seats 46. Whether it’s a business lunch, a romantic rendezvous or a boisterous family dinner, Benjamin Steak House is sure to please even the most jaded food connoisseur. Benjamin Steak House gets “The Walman Award” as the city’s most dependably excellent steak house and rates A Major on the Walman Report.

The Fabulous Signature Porterhouse

Copyright 2009 By Punch In International. All Rights Reserved.

Sahara

Sahara’s Turkish Cuisine

In Murray Hill at 513 2nd Avenue at 28th Street.

Open on weekdays from 12:00 PM – 10:30 PM, and on weekends from 12:00 PM to 11:00 PM.

For reservations and private parties, call 212-532-7589 or visit Sahara Turkish Cuisine on the web at http://www.saharasturkish.com.

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Turkish Delights at Murray Hill’s Sahara

By Nancy Walman

With a recently remodeled space featuring French doors, restored brick, and select Turkish pin-dot tables, the atmosphere at Sahara is eclectically European and chic. But considering the popularity of their catering program throughout hospitals and doctors’ offices in the tri-state area (ranging from Cornell to Hackensack to the Bronx), it is evident that the flavors and health benefits of Sahara’s food shine with or without the pleasant surroundings.

Countless books and studies have proved that eating a “Mediterranean Diet” is a healthy approach to cutting calories, maintaining heart health, and increasing vitality. That’s why Chef Sinan Ön of Sahara’s Turkish Cuisine places emphasis on the vibrant flavors, modern presentations, and affordable prices that make the Mediterranean Diet more accessible and enjoyable than ever.

This healthful approach begins with owner Michael Kocak, whose extensive experience with Turkish cooking has helped him create a refined and wholesome vision for Sahara. From a small doner kebab take-out spot to Midtown lunch hotspot, Kocak has owned and run various kinds of Turkish restaurants over the years-and frequented many more. With this experience under his belt, he acknowledges that most Turkish restaurants boil down to the same menu. What changes, he says, is the style of the chef and the signature touches he can put on those traditional items.

At Sahara, this translates to high nutritional value, largely thanks to Chef Ön and his innovative, modern style. With his formative training in the prestigious culinary city of Bolu, Turkey, and early exposure to the industry from his father (a successful chef himself), Chef Ön worked at many of Turkey’s most acclaimed restaurants before making his move to New York 11 years ago. Upon his arrival he took up post at the famed Turkish Kitchen, where he fine-tuned his flair for modern Turkish cuisine and learned to cater to New York’s refined palette.

The menu at Sahara is straightforward and easy to navigate, and its dishes deliver one pleasant surprise after another. Traditional cold appetizers like Yaprak Sarma (Stuffed Grape Leaves) take refreshing spins-the leaves are purchased fresh and cured in-house, replacing the usual acidic slimy quality of the wrapping with a subtly sweet flavor that’s far more enjoyable. Lebni, or thick homemade yogurt, is freckled with garlic, dill, and the slight crunch of crushed walnuts, creating a mélange of flavors that’s as nutritionally beneficial as it is satisfying. Salads at Sahara (salatasi, in Turkish) are large and delightful, replacing calorie-loaded dressings with lemon juice, olive oil, and the optional (but irresistible) hint of shredded feta.

Hot appetizers provide a bit of indulgence. Icli Kofte, a standard Turkish dish, is taken to the next level: the ground lamb mixture is accented with currants and crushed walnuts before being stuffed into a perfectly crispy crust of lightly fried bulgur wheat. Mucver, or Zucchini Pancakes, are airy and served piping hot with cool yogurt sauce, a beautiful blend of earthy vegetable flavors and vibrant punches of paprika.

Chef Ön’s talents are best revealed with the signature marinades he uses for his Kebabs. In particular, his Shish Kebab and Tavuk Sis (Chicken Kebab) are popular for the unique blend of secret spices that Chef Ön uses to achieve a perfect flavor and texture. Ezmeli Kebab, a dish of chopped lamb atop a bed of spicy, smoked eggplant, presents familiar but elegantly layered flavors. Kebabs are supplemented with a variety of seafood dishes such as Karides Guvec, an oven-baked shrimp casserole with mushrooms, peppers and tomatoes, all topped with Tukish Kashar cheese. All meat and fish dishes are char grilled without a single drop of butter, and even the “rice”-actually a creamy blend of bulgur wheat, minced vegetables and dill-sheds its unhealthy reputation.

A highly affordable wine list makes it possible to enjoy the meal with a heart-healthy glass of red wine without breaking the bank. Bottles begin at just $24 and a rotating selection of about ten wines (both red and white) are always available at $7-8 per glass.

To accommodate his loyal regulars and Turkish food aficionados, Chef Ön is happy to take requests off the menu. Regular requests include “finger meatballs,” a playfully named dish of oblong meatballs in a Turkish variation of marinara sauce, and spicy shrimp and peppers with olive oil and garlic. Rotating specials like boneless Cornish hen stuffed with cinnamon-scented rice, currants and pine nuts keep the menu constantly changing and brimming with surprises. Always keen to continue evolving his food to meet higher and higher standards, he welcomes the opportunity to step outside of his comfort zone, experimenting with new desserts and sending them to patrons complimentary for their honest evaluations.

Among the most successful desserts are Chef Ön’s baklava, deeply sweet but flaky and airy rather than dense and brick-like. Similarly, Kazandibi, akin to a Turkish crème brulee, is a truly unique milk custard that is caramelized to achieve a melt-in-your-mouth texture. Enjoyed with Turkish tea or a raki cordial, these make a wonderful ending to the meal.

Copyright 2009 By Punchin International. All Rights Reserved.

Rouge Tomate

Rouge Tomate
Opening Date: October 28, 2008
Owner: Emmanuel Verstraeten
Director of Operations:Erin Bellard
Executive Chef:Jeremy Bearman
General Manager:Oscar Henquet
Culinary Nutritionist:Natalia Rusin, R.D.
Executive Pastry Chef:James Distefano
Sommelier:Pascaline Lepeltier
Cuisine:Contemporary American, With a Bow to Health
Address:10 East 60th Street
(between Madison Avenue
and Fifth Avenue)
New York, NY 10022
Phone:646.237.8977

Hours of Operation:
Lunch: 12:00 p.m. – 3:00 p.m.
Dinner: 5:30 p.m. – 10:30 p.m.,
Monday-Saturday
Special Events:: Chris Crocco 646-237-8963
American Express, Discover,
MasterCard, Visa, Diners Club
N, R & W trains to Fifth Avenue;
4, 5 & 6 to 59th Street
www.rougetomatenyc.com
reservations@rougetomate.com
www.rougetomatenyc.com

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Review By Nancy Walman

Something Different. Something Healthy. Something Delicious.

Rouge Tomate (in the former premises of New York’s fabled Copa Cabana) offers a casually elegant dining experience, with a 15-seat curved walnut and oak bar serving fresh juices and hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas, tonics and mixers. A wide selection of wines and spirits, including bottles from top organic and biodynamic producers, rounds out the beverage program.

Under the direction of sommelier Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list of over 200 domestic and international bins, including a handful of wines from New York estates. Divided by country and then region, Rouge Tomate’s wine list offers several biodynamic and sustainable wines. Approximately 15 wines are poured by the glass, ranging from $9 to $18, and another 15 half bottles start at $20. A generous selection of dessert wines, organic tea and coffee, after-dinner liquors and cocktails are also available. Let’s not neglect some of New York’s most inventive (and potent) cocktails, as well as the best martini imaginable, with olives, so fresh, they tasted just plucked.

Guests can relax and dine while seated on custom-made leather
chairs and sofas in neutral shades of cream and tan, in two
cantilevered booths suspended over the dining room below or
four semi-private booths, or café chairs and tables while
overlooking a floor-to-ceiling “wood tower,” wall-mounted oak
trellis and photographic art installations by Norwegian artist Per
Fronth.

The essence of the Rouge Tomate lifestyle is further enhanced in the serene spirit and atmosphere of the space. Bentel & Bentel created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials colorful foliage to strengthen the connection to nature. The restaurant’s dramatic design includes a natural color palette, back-lit oak wood walls, walnut hard-wood floors and an open kitchen designed according to the Golden Ratio, which symbolizes perfect harmony in architecture.
Rouge Tomate is dedicated to proactively addressing social and environmental issues, from the design of the restaurant to the development of the menu. A member of the Green Restaurant Association, Rouge Tomate reduces its carbon imprint by choosing ecological materials made from recycled or recyclable elements; using Forest Stewardship Council (FSC) certified wood for floor and furniture whenever possible; using energy-efficient equipment such as ovens, refrigerators and lighting systems; giving preference to local and seasonal products; buying meats and poultry from farmers who feed animals with local plants; and selecting some wines by viticulturists who follow organic and biodynamic principles.

Signature dishes from executive chef Jeremy Bearman’s appetizer menu includes luscious Warm Asparagus and Farm Egg with White Asparagus Purée, Black Trumpets, and Shallot-Banyuls Vinaigrette; a superlative Duck and Pistachio Pâté with Rhubarb, Pickles, and Sourdough Toast and Heirloom Beet and Carrot Salad.

Entrees proffer Whole Brook Trout a la Plancha with Ramps, Broccolini, Market Shelling Beans and the best Vegetarian Fettuccine with spring vegetables we’ve ever tasted. The homemade chickpea pasta is sauced with a devastating melange of Morels, Fava Beans, Parsley Mint Pesto, Toasted Almonds and Golden Pineapple.

To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances: Soy Milk Panna Cotta with caramelized banana and maple gelee; Poached Autumn Fruits with stone ground oat crumble and rum raisin gelato; and Seasonal Fruit and Sorbet Plate. Assorted cookies are lovely but all desserts are wonderful, as is service and a $45 pre-theater dinner is a real bargain.

Downstairs, Rouge Tomate offers an eye catching space that wil feature a hot lounge, starting May 11.

And what other NY restaurant has a registered dietician on staff! Rouge Tomate is a delight from start to finish and rates A Major on The Walman Report.

La Fonds Del Sol

La Fonds Del Sol

LOCATION 200 Park Avenue (at 44th Street and Vanderbilt Avenue) MetLife Building, New York, NY 10166

OPENED January 19, 2009

RESERVATIONS (212) 867-6767, additional: (212) 867-6867

WEBSITE http://www.patinagroup.com/east/lafondadelsol/

OWNER/OPERATOR Patina Restaurant Group
Nick Valenti, Restaurateur and CEO

EXECUTIVE CHEF Josh DeChellis

GENERAL MANAGER Santiago Pesantez

WINE DIRECTOR Nicholas Nahigian

MENU Modern Spanish Cuisine, with Latin influences and a focus on tapas.
Separate menus for the bar room and the dining room.

LAYOUT The split-level area consists of a bar room on the ground floor and a dining room on the upper level, separated by an illuminated glass wall behind the bar with an etched pattern.

INTERIOR DESIGNER Adam D. Tihany

DESIGN A sophisticated color palette mixes vibrant and neutral shades to revitalize the restaurant for the 21st century while still honoring its abstract, iconic design roots by Alexander Girard. Banquettes are upholstered in a vivid striped Paul Smith fabric; café floor is made up of black and white checkerboard terrazzo complemented by the geometric square ceiling pattern; bright red chairs and bar stools provide a pop of color. The dining room has an intimate atmosphere with dark brown limed oak panels and up-lighting, as well as a wine room. A three-dimensional oculus in the ceiling creates depth.

GRAPHIC DESIGNER: Mirko Ilic

SQUARE FEET 8,000

CAPACITY 80 seats in lounge, 24 stools at tapas bar
106 in main dining room
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Review By Nancy Walman

LA FONDA DEL SOL

A Classic: Even Better The Second Time Around

Patina Restaurant Group opened La Fonda del Sol on January 19, 2009, with Josh DeChellis as Executive Chef – 47 years after its inception. The restaurant provides an unprecedented stage for modern Spanish cuisine in New York. The menu includes an expansive selection of dishes from across Spain, with a focus on tapas.

“I was inspired not to duplicate our iconic property from the 1960’s, but rather to reinterpret its culinary ambition, high style and design,” said Patina Restaurant Group’s renowned restaurateur Nick Valenti. “La Fonda del Sol was ahead of its time and had a fresh, exotic appeal that I wanted to bring back.”

Chef Josh DeChellis’ extended stays in Spain, working at Martín Berasategui in Lasarte, Adolfo in Toledo and Arzak in San Sebastián, have allowed him to not only research but also to experience the unparalleled variety and nuances of the country’s cuisine and culture. Born in Bogota, Colombia, his background lends a Latin overlay to the menu at La Fonda del Sol, as does his creativity and clean, authentic style honed during his years as chef at some of New York’s most interesting restaurants including Sumile and Bar Fry.

La Fonda is bound to establish DeChellis as one of America’s most talented young chefs. Of a multi-course dinner, there wasn’t one clinker. Exquisite baby scallops were served raw in their shell with a squeeze of Meyer’s lemon as a teaser. This was followed by sushi grade Tuna Tacos with avocado and jalapeño pickled onion and the traditional Salt Cod Croquetas (like a Brandade) with romesco sauce. The next appetizer course consisted of Potted Duckling and Pork
with Oloroso Sherry wine on toasted bread, dramatically mixed tableside, the subtle flavor, a devastating and clever play on “Rillettes.” Equally wonderful, were melt in your mouth Braised Pork Cheeks with
judiones beans, sausage and parsnips and fresh asparagus with hand carved acorn fed Iberian ham and breaded Quail Egg on Micro Greens proved that less is definitely more and simple is always better.

For entrees we chose the not to be missed Cochinillo/Suckling Pig, with smoked dates and almonds. The parchment crisp skin and moist meat arrived in an aesthetic and contemporary presentation. Wild Halibut with shaved Hearts of Palm was lovely and Potatoes Brava, a side, should win the award as the best potato dish of the year.

You must precede desserts with Artisan Cheeses: Idiazabal, Valdeon Blue, Caña de Cabra, and Manchego or slices of “Pata Negra,” a remarkable ham, previously unavailable in America, with a glass of the unique dark dessert wine from Uruguay. But save room for a truly “Wicked” Chocolate Cake with Manjari Chocolate, Guajillo Chile, Cinnamon and Milk Ice Cream and the best Bunyols/Cinnamon Fritters we’ve ever tasted, here, served with Salty Caramel, Maracuya, Peppercorn Rose, and Orange Chocolate sauces.

The wine list is beautifully chosen and very reasonably priced (check out the two Cavas), as is the food. There is a fine selection by the glass. Signature cocktails are generous, wonderful and creative with the Margarita and Pisco Sour stealing the show. Service is rewarding, benevolent and professional.

The original La Fonda Del Sol was one of the first theme restaurants, created by Joe Baum and designed by Alexander Girard in the early sixties. Abstract and iconic, Girard’s design was reverent in its use of cultural references and folk art, and incorporated graphics, signs, menus, and matchboxes, in addition to tableware and uniforms.

This time around, The Patina Group commissioned Tihany Design to conceive the new space. Tihany utilized a sophisticated color palette mixing vibrant and neutral shades and sunburst graphics throughout – even extending to the china – to revitalize the restaurant for the 21st century, while still honoring its historical design roots. Tihany’s innovative design has breathed an inspired second wind into the original concept for a modern and lively result.

The split-level area consists of a café bar on the ground floor, and a dining room on the upper level. The two spaces are separated by an illuminated glass wall behind the bar with an etched sunburst pattern in order to enable guests in the café to see the action in the dining room. The café floor is made up of black and white checkerboard terrazzo reminiscent of the original La Fonda Del Sol, which is complemented by the geometric square ceiling pattern. Classic limed oak panels cover the walls while bright red chairs and bar stools, both with metal bases, provide a pop of color.

From the café bar, a softly lit stairwell leads guests up a short distance to the dining room. A carpet with sunburst patterns in hues of violet, mulberry, and cream atop dark brown covers the floor, harmonizing with a three-dimensional oculus ceiling feature to create depth. Gold leaf coats the highest point of the oculus. Dark brown limed oak panels with up-lighting at the top edge cover walls creating an intimate atmosphere. With a sophisticated color palette throughout, the back banquette is upholstered in brown, burgundy, and mulberry striped fabric, with custom dining room chairs in similar plum shades; all evocative of vibrant Latin American colors. Bursts of breathtaking flowers accentuate the whole. A wine room offering a premium selection of wine is visible in the back of the dining room. A photographic installation of abstract images representing matadors continues the vivid color story.

The Fabulous Tuna Tacos

La Fonda del Sol is located at 200 Park Avenue (enter on 44th Street and Vanderbilt Avenue) in the MetLife Building.Guests can make reservation by calling (212) 867-6767.

New York has finally received the luxury Spanish restaurant it has been waiting for. La Fonda del Sol is a dream come true and the finest Spanish restaurant in Manhattan. It is absolutely on a par with the city’s best French and Italian restaurants and rates A Major on the Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved

Ali Baba’s Terrace

Ali Baba’s Terrace

862 2nd Avenue at 46th Street.

Open on weekdays from 11:30 AM – 11:00 PM, and on weekends from 11:30 AM to 11:30 PM. Starting in April, a late night bar menu will be introduced on the rooftop terrace.

For more information of reservations and private parties, call 212-888-8622 or visit Ali Baba’s Terrace on the web at http://www.alibabasterrace.com

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Ali Baba’s Terrace Shines

Review By Nancy Walman

If the fabled story of Ali Baba brings to mind a little-known space filled with endless riches, there is no doubt that the restaurant that shares its name should do the same. Though it’s location in Midtown East is hardly a secret, the wide array of authentic Turkish dishes it offers is a less-known treasure trove—until now, that is.

However, the restaurant’s name does not so much intend a comparison to the golden loot as it does to a much more humble story: that of owner Ali Dogan and his “baba,” or father, who joined forces to move their family from Turkey to America and pursue their own version of the American Dream.

New to the States in 1986, Ali decided to help his father by taking a position as a dishwasher where he would unknowingly begin an education to last a lifetime. Within two years, he’d cycled through all the kitchen’s stations and was ready to open his own place with his baba—a pizza shop on Manhattan’s East Side.

Blessed with equal parts love, talent, and luck, Ali embarked upon his path to success when members of the Turkish Mission stumbled upon his shop. Ali began offering them Turkish Stuffed Pita by special order, and his special talent—a seemingly magical sensibility to cooking that Ali says could only be God-given—was suddenly revealed. Before long, Ali could no longer keep up with the increase in demand.

Twelve years after opening his first Turkish restaurant, Ali finally found his own treasure trove when a friend told him a space was available near the UN, complete with an ample rooftop terrace. In August 2008, Ali Baba’s Terrace opened in that space with an expanded menu and Chef Senol Bakir at its helm.

Hailing from Bolu, Turkey, a city midway between Ankara and Istanbul known for its culinary talent, Chef Bakir boasts an internationally renowned culinary education from Bolu’s prestigious Anatolian Culinary School. Together, Ali and Chef Bakir devised a sophisticated menu, renovated the space, and created an additional floor to support the extensive cooking that would no doubt propel the restaurant.

Indeed, this space allows Ali Baba’s Terrace to deliver a variety of delicacies that logistically cannot be delivered otherwise. These include a signature sesame flatbread that’s baked on premises and delivered to the table at the start of each meal, so soft and chewy that patrons may think it’s stuffed with cheese. The bread is best enjoyed dipped into a combination of traditional spreads, like Soslu Patilcan, a chunky eggplant salad with fresh tomatoes, peppers, onions, and garlic; or Acili Ezme, a spicy spread of finely minced vegetables with walnuts, spices, and lemon juice.

Hot appetizers are generous in both flavor and size. Icli Kofte, a traditional dish of wheat bulgur stuffed with seasoned ground lamb and pine nuts comes artfully presented with yogurt sauce and scallions. An order of Pacanga Boregi is akin to a Turkish boreca that pairs crunchy filo dough with salty pastrami and sweet, oozing kashar cheese—an explosion of flavor and texture. Liver-lovers take note cubes of calf’s liver, potatoes and shallots is a terrific starter.

No Turkish meal would be complete without an assortment of grilled meats, and it is in this category that Ali Baba’s Terrace truly distinguishes itself. Though grilled meats are perhaps the most commonly found element of Turkish cuisine, Ali and Chef Bakir are quick to point out that they’re also the most commonly ruined. Whereas many vendors buy their meats pre-chopped and frozen, the kitchen staff at Ali Baba’s Terrace dedicates itself to the tedious process of hand chopping all meats freshly every day—any leftovers are donated to food banks rather than re-used to preserve quality, freshness, and flavor. The love and work that go into the meats shows through best with the Doner Kebab, thinly sliced lamb and beef marinated with the chef’s secret blend of spices and cooked on a rotating spit that gives the dish it’s name, which means “turning kebab”.

 

Still, the vast menu goes beyond grilled meats to include specialty poultry, seafood, and meat dishes as well. The Teras Tavuk, or Terrace Chicken, is a house special made with a unique Kashar cheese and cream sauce—the purely original dish marries some of Turkey’s most famous flavors and is exclusive to Ali Baba’s Terrace. Levrek, or sea bass, is grilled whole with just a bare rub of olive oil and salt, preserving the fish’s natural flavor. Ali Nazik, perhaps the restaurant’s most popular dish, consists of chopped kebab with smoked eggplant puree, garlic yogurt, and tomato sauce—it is a time-intensive dish bursting with freshness and vibrant flavors.

Diners would be wise to save room for dessert. Those who enjoy a well-crafted pastry will no doubt be more than content with the Kazandibi, a milk custard enveloped by a ball of sweet dough. Baklava and Rice Pudding are familiar favorites, but the real showstopper is the Kunefe, a round cake of shredded filo dough stuffed with naturally fat-free, sweet goat cheese that stretches with each forkful and melts in the mouth (Fabulous! Don’t miss it).

All Turkish food is best enjoyed with Turkish wine, Ali says, and the wine list at Ali Baba’s is both diverse and affordable. With half the wines hailing from Turkey and no bottle exceeding $63, it’s easy to indulge. There is also a fine selection by the glass and good Turkish beer.

Ali also points out that traditional Turkish meals can be extensive and often take several hours to consume—something he certainly doesn’t see as reason to complain. To aid in the lengthy process, he shares that many stimulate their appetite with Raki, a grape and anise liqueur that’s traditionally enjoyed diluted with water. Though at least three premium varieties of Raki are available at Ali Baba’s Terrace, a full cocktail menu (including the best $11 martini in town) ensures that anyone looking to “stimulate their appetite” will be pleased. Favorites like the Terrace Cosmo (Absolut Citron, Cointreau, Lime and Cranberry) or Nuts and Berries (Chambord and Frangelico) can also be enjoyed on Ali Baba’s namesake rooftop terrace, which seats 60 and boasts a glowing atmosphere with soft gold lighting that emits from the terrace lights and buildings nearby.

Downstairs, a clean, minimalist look offers terra cotta walls, hung with colorful pictures and an equally enjoyable atmosphere in which to enjoy some of New York’s best Turkish cuisine. A group of 4 or more offers the ideal way to pass and taste. Let one of the helpful staff members guide you and you are sure to be delighted at Ali Baba’s Terrace, which rates A Major on the Walman Report.

Copyright 2009 by Punch In International. All Rights Reserved

Seasonal

Seäsonal

 

Opening: December 2008

Location: 132 West 58th Street
Bet. 7th Avenue & 6th Avenue
New York, NY 11002

Telephone: 212.957.5550

Website: www.seasonalnyc.com

Email: eat@seasonalnyc.com

Partners: Wolfgang Ban, Eduard Frauneder & Walter Dostmann (leading a small group of German Investors)

Executive Chefs: Wolfgang Ban & Eduard Frauneder

Cuisine: Contemporary Austrian/German Restaurant & Weinbar

Seating: Total (65)
Main Dining (40), Wine Bar (9), Semi-Private Dining (16)

Opening Hours: Monday thru Friday: 11:30 AM to Midnight
Saturday: 11:30 AM to Midnight
Sunday: Closed

*All Major Credit Cards Accepted * _________________________________________________________

Review By Nancy Walman

Seäsonal has elegant décor with a modern European touch. The clean, brilliant white walls set the stage for a revolving collection of contemporary Austrian and German art. Diners luxuriate within leather clad cubby seating and wall to wall natural wood floors. The dining room is illuminated by a celestial ceiling with lights in the shape of branches, creating a glowing canopy over Seäsonal’s signature elliptical wine bar. Seäsonal is designed to be a truly innovative departure from your typical dining experience.

Seäsonal offers New Yorkers a fresh, new perspective on “traditional” Austrian & German cuisine, challenging the long standing expectations that many believe are true. Consistent with its name, Seäsonal uses the freshest ingredients from the time of year and locally sourced products when preparing their dishes, ensuring the finest in their Austrian & German fare. Not only does Seäsonal pride itself in maintaining the utmost quality in their cuisine, they ensure the presentation matches by designing each plate with an artistic elegance.

Specialty Dishes include Schweinebauch, Pork Belly Confit with Braised Baby Leeks and a Riesling Caraway Jus, a dish so wonderful, it could be a main event and worthy of a visit in itself. Jakobsmuschel Rote Beete,
Diver Boat Sea Scallops with Red Beet Tagliatelle, Black Trumpet Mushrooms and Fresh Horseradish is an amalgamation of flavors and textures that must be tasted at least once in everyone’s lifetime and even the much abused Wiener Schnitzel (Breaded Veal Cutlet) arrives with a knockout Crescent Potato-Cucumber Salad and homemade Lingonberrie Compote.

Fish lovers are also well served at Seäsonal with such lovely creations as Kurbis Barsch, Pumpkin Seed Crusted Black Sea Bass with Butternut Squash Sauce and Black Truffles and Eierschwammerl Gulasch, Line Caught Grouper with Chanterelle Stew, Bell Peppers, Pearl Onions and Fresh Marjoram, which was not on the menu the night of our visit, but sounds delicious. What was masterful: Slowly Braised Milk Fed Veal Cheeks with Quark Chive Spatzle.

Seäsonal’s owners personally select distinct and outstanding Austrian and German wines from renowned and emerging young winemakers. The wine list will boast exclusive offerings to introduce new and exciting wines that perfectly pair with Seäsonal’s dishes. Seäsonal focuses on indigenous and typical varietals like Riesling, Rivaner, Grüner Veltliner, Blaufränkisch (known as Lemberger in the United States), Spätburgunder (Pinot Noir), Zweigelt, Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc) and yes, Chardonnay. Cocktails are also creative (Spiced Bourbon) and terrific (martinis). Desserts are inventive and challenging as in a Goat-Cheese Vanilla Cream with Port-Fig Sauce and Fleur de Sel.

Seäsonal offers wine pairing menu suggestions in the main dining area, bar, and semi-private dining room to enhance the full flavors of specific dishes. There is also a good list of wines by the glass and a sprightly French Champagne (is there any other) for just $17 a flute.

A great option for theater district dining, Seäsonal offers a welcome respite from New Yorkers’ standard French/Italian/Asian venues and is highly recommended for delightful dining experience at a surprisingly affordable price. That’s A Major on The Walman Report