Great Steaks, Celebrity Diners, and a Touch of History

228 West 52 Street, New York City, (212) 245-5336
Open seven days a week from noon to midnight.
Reservations suggested. All major credit cards accepted.

http://www.gallaghersnysteakhouse.com/

______________________________________________________

By Nancy Walman

Great Steaks, Celebrity Diners, and a Touch of History. That’s Gallagher’s. The most casual of New York steak houses, with its checkered tablecloths and photos of sports greats on the walls, Gallagher’s has  no pretensions. From the moment you walk through the door, time stands still and customers are pampered and the food improves with each visit.

For starters, there is a first rate shrimp cocktail (or split the smallest lobster, which start at two pounds). You won’t be disappointed with the famous dry-aged steaks (especially the melt-in-your-mouth Sirloin);.The Roast Beef is the best in town. All potato dishes and the fabulous onion rings are recommended.

Vegetables, whether steamed or creamed, are terrific and the wine selection is easily accessed and affordable, with an abundant selection available by the glass.(There is an excellent choice of single malts). You won’t complain about the  Rice Pudding, creamy Cheesecake or wonderful Key Lime Pie Add the easy-going service and you’ll agree that Gallagher’s is a heavy hitter in the steak house league.

________________________________________________________________

SIDE DISH

Steak, with a Side of Jazz: 

Dinner at Gallagher’s Steak House (228 West 52^nd Street) will be "jazzed up" on New Year’s Eve, Thursday night, December 31, when 18-year-old trumpet player RhysTivey is joined by Ross Pederson on the drums, Dan Foose on bass, and Dean Anbar on guitar for a live jazz performance beginning at 9:00 pm through midnight at the famed New York eatery.    For reservations, patrons can contact 212-245-5336 and mention JAZZ to be seated accordingly. A two drink minimum is required for those making reservations who are not dining.

Quick Info: Live Jazz on New Year’s Eve at Gallagher’s Steak House

What: Live Jazz Performances on New Year’s Eve

Where: Gallagher’s Steak House, 228 W. 52^nd St., New York

When: Thursday night, December 31, 2009

Time: 9 p.m. – midnight

Who: Jazz quartet ensemble featuring 18-year-old Rhys Tivey, joined by Ross Pederson on the drums, Dan Foose on bass, and Dean Anbar on guitar

Admission: two drink minimum to be seated for those not having dinner.

Reservations: 212-245-5336, mention JAZZ to be seated accordingly

________________________________________________________

Copyright 2009 by Punch In International. All Rights Reserved.

Disclosure

YOUTHFUL PERFORMERS JOIN AGED STEAKS ON MENU AT GALLAGHER’S STEAK HOUSE; LIVE JAZZ QUARTETS INCLUDE 18-YEAR-OLD RHYS TIVEY EVERY FRIDAY AND SATURDAY NIGHT

Gallagher’s Steak House owner Marlene Brody is introducing “the next generation of jazz musicians” to New Yorkers, and at the same time enhancing the dining experience at the Theater District mainstay restaurant with the on-going live jazz entertainment series, every Friday and Saturday night. The program, which was introduced in mid-August, will continue in 2010. Rhys Tivey, an 18-year-old up-and-comer, spearheads the quartets of young musicians showcasing their talents at Gallagher’s two nights a week. The performances are from 9 p.m. to midnight.

Mrs. Brody, who is also the owner of Gallagher’s Stud located in upstate Ghent, New York, has long been a supporter of the Empire State Youth Orchestra, a group through which she met upstart Tivey. “The goal is for Gallagher’s to become a stepping stone for young artists, and give fine up and coming musicians the opportunity to earn money in the heart of the entertainment capital of the world through their musical talents,” says Mrs. Brody.

Tivey’s group has been joined by such notables as Gilad Heckselman (guitar), Francois Moutin (bass), Andy Galore (electric bass), Ross Pederson (drums), Alexis Quadrado (bass), Anthony Pinciotti (drums) and Aviv Cohen (drums) The live jazz has been embraced by Gallagher’s patrons and jazz aficionados alike. Opening night saw legendary Knicks Hall of Fame guard and music impresario, Earl “The Pearl” Monroe, and his wife, Marita Greene, stop by for a visit.

Gallagher’s Steak House is located at 228 West 52^nd Street just west of Broadway in New York City. For reservations contact 212-245-5336, and mention JAZZ to be seated accordingly. Pre-performance reservations will be taken for 8 and 8:30 p.m., so that diners can place their orders prior to the start of the entertainment, while later seatings through 11:30 p.m. will also be accepted. There is a two-drink minimum required for those not dining.

p. 2, Jazz at Gallagher’s

About Gallagher’s Steak House

Established as a speakeasy during the prohibition years, Gallagher’s Steak House is celebrating 81 years of operation in the New York City theater district as the home of the original New York Strip steak. Gallagher’s is best identified by its signature meat aging room stocked with the best USDA Prime dry aged beef: a popular restaurant feature since 1964 when Jerome Brody (of then Restaurant Associates, Rainbow Room and Four Seasons fame) purchased the restaurant. What sets us apart is our commitment to using the best quality ingredients, dry-aging in-house and cooking on a hickory coal grill. Our steaks without any additions (like clarified butter) deliver a sensation of tender, silky and buttery all in one burst. Politicians from JFK to Bill Clinton to Rudy Giuliani have been known to frequent Gallagher’s. In recent years, Gallagher’s has become known for its sports-related luncheons and handicapping seminars for such events as the Kentucky Derby and Belmont Stakes. Such celebrities as Sean Penn, Aretha Franklin, and James Gandolfini, and sport stars including Mets champions Ron Darling and Ron Swoboda, and Hall of Fame Knick Earl Monroe. Gallagher’s has franchises in Tampa, Las Vegas, Atlantic City and Newark Airport.

_________________________________________________________________

Background

Gallagher’s New York Steak House, Inc. (“Gallagher’s Steak House”), was established in 1927 by Helen Gallagher and Jack Solomon. It was Broadway’s first steak house and the inventor of the “New York Strip” steak.

Gallagher’s Steak House was designed to be distinct from the formal, plush elegance adapted from Europe that was the restaurant decor style of 1927. Instead, the restaurant employed basic style elements: plain plank floors, wood-paneled walls and red checked tablecloths. The look simultaneously incorporates the feel of a speakeasy.

In 1927, with Prohibition hanging heavily over the land, Gallagher’s was the first speakeasy -a Runyonesque gathering place for gamblers, sports figures, and showbiz folk and other stars of the Broadway firmament., whose photos adorn the walls.

Helen Gallagher knew how to lure celebrities; she was something of one herself. Until the mid-20’s, she had been a Ziegfeld Girl and the wife of a household name, Ed Gallagher, who with Al Shean made up the comedy team of Gallagher and Shean. They were the leading vaudeville and recording duo of their day until the death of Ed Gallagher. Helen then married Jack Solomon, a colourful restaurateur/gambler with a loyal and large following among what was then called the sporting element.

Helen died and Jack Solomon married Irene Hayes. Hayes was the owner of the top floral design shop in the city. Soon after Solomon dies and Irene Hayes is sole owner.

In 1964, Mrs Hayes decided to sell the restaurant; out of hundreds of potential buyers, she selected Jerome Brody. Mr. Brody was a distinguished restaurateur, and the originator of the famed Restaurants Associates who’s accomplishments included the Four Seasons, the Forum of the Twelve Caesars, the Fonda del Sol (designed by Alexander Girard) and many other renowned, successful restaurants in New York City. In 1963 Jerome Brody started the Brody Corp. he restored the Rainbow Room to its former glory, created: L’Etoile (designed by Alexander Girard), Raffles (a private club designed by Cecil Beaton), the ground floor in the new CBS building (designed by Kevin Roche)

Upon buying Gallagher’s in 1964, Jerome Brody had ingenuity and foresight to enclose the meat aging room that was at the front of the restaurant and installed glass windows so that the contents could be seen from the street. Brody stocked it with the best USDA Prime Beef and dry-aged it to 28 days at a constant 36 degrees insure tenderness. This practice is still followed to this day.

Gallagher’s is celebrating its 80th anniversary – 44 of them under the guidance of Jerome Brody, the decor remains exactly the same as it was and so does the extraordinary mix of our clientele- showbiz people from all over the world, sports figures in the boxing, horse, football, baseball, basketball and hockey world, and business professionals.

In 2006 Jerome Brody’s widow Marlene commissioned , Pierre “Peb” Bellocq to paint a mural depicting some of the many celebrity figures that have frequented Gallagher’s over the years. Images depicted include Bill Clinton, Sarah Jessica Parker, Robert De Niro, Joe DiMaggio, Mohammed Ali, John F Kennedy and Marilyn Monroe.

The knowledge and know-how that Jerome Brody brought to Gallagher’s will live forever as a great restaurant landmark in New York City.

Filed under: American, Excellent, Food, Restaurants, Steak, bar

Disclosure

GALLAGHER’S STEAK HOUSE

Great Steaks, Celebrity Diners, and a Touch of History

228 West 52 Street, New York City, (212) 245-5336
Open seven days a week from noon to midnight.
Reservations suggested. All major credit cards accepted.

http://www.gallaghersnysteakhouse.com/

______________________________________________________

Hours: Continuously from 12 Noon- 12 Midnight
Price Range: Appetizers: $8 – $18. Chilled Medley of Seafood: $115 Entrees: $23-$45. (Lobster, Market Price). Sides: $8-$12.

One Page Wine List: 16 Wines By The Glass: $9 – $15.00. Bottles: $45-$295.
__________________________________________________

By Nancy Walman

The most casual of New York steak houses, with its checkered tablecloths and photos of sports greats on the walls, Gallagher’s has almost no pretensions. Look for the meataging room, visible through the window. You won’t be disappointed with the famous dry-aged steaks (especially the melt-in-your-mouth Sirloin); the Roast Beef is the best in town. Any of the potato dishes (try the hash browns, Gallagher’s or remarkable mashed-to-order) are to die by. You also must sample the fabulous onion rings.

From the moment you walk through the door, time stands still and customers are pampered. Who is a better Senior maître d’hôtel than Sam McBride, whose charm & sense of humor prove that no one beats the Irish, when it comes to the hospitality industry. And under the direction of longtime General Manager Terry Condon, there are always subtle changes in the menu & the food improves with each visit.

For starters, there is a first rate shrimp cocktail (or split the smallest lobster, which start at two pounds and make a wonderful beginning). Vegetables, whether steamed or creamed, are terrific and the wine selection is easily accessed, one page long and in the same folder as the menu. (The excellent choice of single malts must be requested, since it is on the back of the dessert list). It is attractively priced and worth the effort. There are 96 wines listed on the back of the menu: I found many of the selections from Spain not only the best values, but great companions to beef. You won’t complain about the creamy, and I mean creamy rice pudding, the terrific Cheesecake or the wonderful, easy-going service. Gallagher’s is a heavy hitter in the steak house league and rates A Major on the Walman Report.

________________________________________________________

Background

Gallagher’s New York Steak House, Inc. (“Gallagher’s Steak House”), was established in 1927 by Helen Gallagher and Jack Solomon. It was Broadway’s first steak house and the inventor of the “New York Strip” steak.

Gallagher’s Steak House was designed to be distinct from the formal, plush elegance adapted from Europe that was the restaurant decor style of 1927. Instead, the restaurant employed basic style elements: plain plank floors, wood-paneled walls and red checked tablecloths. The look simultaneously incorporates the feel of a speakeasy.

In 1927, with Prohibition hanging heavily over the land, Gallagher’s was the first speakeasy -a Runyonesque gathering place for gamblers, sports figures, and showbiz folk and other stars of the Broadway firmament., whose photos adorn the walls.

Helen Gallagher knew how to lure celebrities; she was something of one herself. Until the mid-20’s, she had been a Ziegfeld Girl and the wife of a household name, Ed Gallagher, who with Al Shean made up the comedy team of Gallagher and Shean. They were the leading vaudeville and recording duo of their day until the death of Ed Gallagher. Helen then married Jack Solomon, a colourful restaurateur/gambler with a loyal and large following among what was then called the sporting element.

Helen died and Jack Solomon married Irene Hayes. Hayes was the owner of the top floral design shop in the city. Soon after Solomon dies and Irene Hayes is sole owner.

In 1964, Mrs Hayes decided to sell the restaurant; out of hundreds of potential buyers, she selected Jerome Brody. Mr. Brody was a distinguished restaurateur, and the originator of the famed Restaurants Associates who’s accomplishments included the Four Seasons, the Forum of the Twelve Caesars, the Fonda del Sol (designed by Alexander Girard) and many other renowned, successful restaurants in New York City. In 1963 Jerome Brody started the Brody Corp. he restored the Rainbow Room to its former glory, created: L’Etoile (designed by Alexander Girard), Raffles (a private club designed by Cecil Beaton), the ground floor in the new CBS building (designed by Kevin Roche)

Upon buying Gallagher’s in 1964, Jerome Brody had ingenuity and foresight to enclose the meat aging room that was at the front of the restaurant and installed glass windows so that the contents could be seen from the street. Brody stocked it with the best USDA Prime Beef and dry-aged it to 28 days at a constant 36 degrees insure tenderness. This practice is still followed to this day.

Gallagher’s is celebrating its 80th anniversary – 44 of them under the guidance of Jerome Brody, the decor remains exactly the same as it was and so does the extraordinary mix of our clientele- showbiz people from all over the world, sports figures in the boxing, horse, football, baseball, basketball and hockey world, and business professionals.

In 2006 Jerome Brody’s widow Marlene commissioned , Pierre “Peb” Bellocq to paint a mural depicting some of the many celebrity figures that have frequented Gallagher’s over the years. Images depicted include Bill Clinton, Sarah Jessica Parker, Robert De Niro, Joe DiMaggio, Mohammed Ali, John F Kennedy and Marilyn Monroe.

The knowledge and know-how that Jerome Brody brought to Gallagher’s will live forever as a great restaurant landmark in New York City.

Copyright 2009 by Punch In International. All Rights Reserved.

Disclosure

A TASTE OF NEW YORK – U.S.D.A. PRIME BEEF FROM GALLAGHER’S STEAK HOUSE – AVAILABLE ON LINE FOR HOLIDAY GIFT MAIL ORDER; CHRISTMAS AND CHANNUKAH DINNER AND GIFT IDEAS
New York, September 16—The holiday season is fast approaching, so don’t forget the meat lover in your life when shopping for gifts on line. Gallagher’s Steak House, the vintage New York steak which is the home of the origina l New York strip steak, now offers its U.S.D.A. prime beef through on line mail order for the holiday season.
The Gallagher’s flagship restaurant is located on West 52nd Street in the heart of Manhattan’ s theater district, now has franchises in Tampa, FL, Newark and Atlantic City, NJ, Las Vegas, NV, and Denver, CO.
To purchase on line log onto www.gallaghersnysteakhouse.com, or call 212 245 5336. Gallagher’s GM Terry Condon and COO of Franchises Philip David have put together the following packages which are available as gifts or for holiday dinner menus for Thanksgiving, Christmas, Channakuh and New Year’s Eve:
The Broadway & 52nd Street: One 14-oz Prime Dry Aged New York Sirloin with one 22-oz Prime USDA Prime Dry Aged Porterhouse Steak, priced at $78; and The West Side, 14-oz USDA Prime Dry Aged “New York Strip” Steaks, bone in, and two 22-oz Prime Dry Aged Porterhouse Steaks, priced at $148

Filed under: American, Excellent, Food, Restaurants, Steak, bar

Disclosure

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Great Steaks, Celebrity Diners, and a Touch of History. That’s Gallagher’s. The most casual of New York steak houses, with its checkered tablecloths and photos of sports greats on the walls, Gallagher’s has almost no pretensions. Look for the meataging room, visible through the window. You won’t be disappointed with the famous dry-aged steaks (especially the melt-in-your-mouth Sirloin); the Roast Beef is the best in town. All potato dishes and the fabulous onion rings. From the moment you walk through the door, time stands still and customers are pampered and the food improves with each visit. For starters, there is a first rate shrimp cocktail (or split the smallest lobster, which start at two pounds). Vegetables, whether steamed or creamed, are terrific and the wine selection is easily accessed and one page long. There is an excellent choice of single malts. You won’t complain about the creamy Rice Pudding, Cheesecake or wonderful Key Lime Pie Add the easy-going service and you’ll agree that Gallagher’s is a heavy hitter in the steak house league. For a free subscription to The Walman Report, visit www dot Punchin dot com on the net. (Please Spell Out) That’s p.u.n.c.h.i.n dot com.

Nino’s 208

208 E. 58th St.
Dining Style: Casual Elegant
Cuisine: Italian
Neighborhood: Midtown East
Cross Street: Between 2nd and 3rd Avenues
Entree Price: $21 to $34 (Pasta from $16)
Phone: (212) 750-7766
Hours of Operation:
Lunch: Monday – Friday: 11:45am – 4:00pm
Dinner: Monday – Thursday: 5:00pm – 10:30pm, Friday: 5:00pm – 11:00pm, Saturday: 5:00pm – 12:00am, Sunday: 4:00pm – 9:30pm
Payment Options:
AMEX, Discover, MasterCard, Visa
Dress Code: Smart Casual
Accepts Walk-Ins: Yes
Public Transit: N, R, W, 4, 5, & 6 trains to 59th Street/Lexington Avenue.
Parking: No
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Review by Nancy Walman

Chef Merlin Tlapa (Centolire) oversees the kitchen at Nino Selimaj’s (Nino’s Tuscany, Osso Bucco) seventh Italian eatery

In the former premises of Ada, the fancified Indian nouvelle restaurant, Nino’s 208 brings the stamp of this excellent restaurant group to East 58th Street at affordable prices. The bi-level design is easy on the eye with its black and white color scheme, which extends to double cloths on the comfortable tables, banquettes and booths. A dramatic winding staircase leads to the second level, which is ideal for private parties.

Service is solicitous and excellent. The host is a seasoned pro, who will guide you through the menu and a vast array of specials. There is an excellent bar and the wine list is well chosen and priced with 16 wines by the glass, starting at just $8 and bottles beginning at $19. The ever dependable Antinori “Santa Cristina” is bargain priced at $24.

In the food department, there is a value oriented $35 prix fixe dinner, including appetizer, main course, dessert and coffee. A la carte is also easy on the pocket and the food fresh, light and carefully prepared. A good beginning is a shared Buffalo Mozzarella, Wrapped In Bresaola with sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto. Another option is Sea Bass Carpaccio on potato blini, accompanied by asparagus, horseradish and sour cream.

Pasta is al dente and well sauced: Two unusual selections offer Pappardelle with braised short ribs of beef bolognese and Spaghetti with lamb meatballs, mint pesto, tuscan kale and alio olio. Entree suggestions include Grilled Organic Salmon, braised greens, white beans and garlic confit or Braised Pork Osso Buco, barley risotto, exotic mushrooms, rosemary and lemon zest. We chose a Porterhouse Special for 2, which arrived cut and sizzling as it finished cooking on the platter. The meat was first rate and the grilling superb. Don’t miss the terrific roasted Brussels Sprouts.

All desserts are stylish, including a puckery lemon tart and the best homemade cookies imaginable. Nino’s 208 is waiting to be discovered. Go soon and you can be the lucky winner. That’s A Major on The Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved.

Sample Dinner Menu

Antipasti
Chef’s Soup Of The Day 9.00
Autumn Salad mizuna greens, pecorino cheese, walnuts, pears and roasted butternut squash 11.00
Bianco Salad hearts of palm, baby artichokes, belgium endive, pecorino cheese, white mushrooms and truffle oil 13.00
Crispy Roman Artichokes polenta crouton, chicken liver paté and shaved parmesan cheese 14.00
Classic Caesar Salad prepared table side for two 22.00
N.Y. Strip Steak Salad sliced n.y. sirloin, baby arugula, endive, lemon olive oil and sliced parmesan cheese 16.00
Chicken Meatballs ricotta cheese, rosemary, tomato cream sauce and zucchini salad 12.00
Buffalo Mozzarella Wrapped In Bresaola sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto 15.00
Sea Bass Carpaccio potato blini, asparagus, horseradish- sour cream 14.00

Pasta
Pappardelle braised short ribs of beef bolognese 17.00
Paglia E Fieno maine lobster, roasted grape tomatoes, lobster cream sauce 28.00
Tagliatelle Ragu braciola stuffed with pine nuts, pecorino cheese, raisins and filetto di pomodoro sauce 16.00
Spaghetti lamb meatballs, mint pesto, tuscan kale, alio olio 19.00
Linguini White Clam Sauce cockles, broccoli rabe, spicy flakes, 19.00
Paccheri italian sausage, peas, light tomato cream sauce 16.00
Ricotta Gnocchi shrimp, sautéed cauliflower, oven dried tomato sauce & italian bread crumbs 24.00

Main Course
Crispy Striped Bass asparagus, shallots, peas, herb caper oil 24.00
Grilled Organic Salmon braised greens, white beans, garlic confit 23.00
Poached Halibut lobster cream, chervil, baby carrots and potato puree 29.00
Grilled Filet Mignon butternut squash-risotto, short rib of beef sauce 34.00
Braised Pork Osso Buco barley risotto, exotic mushrooms, rosemary and lemon zest 25.00
Seared Duck Breast sweet potato mashed, dried cranberries, vin santo reduction 32.00
Pan Roasted Chicken Breast wilted spinach, garlic potato purée, oxtail sauce 21.00
Roasted Veal Tenderloin sautéed swiss chard, parsnip puree, sweet onion sauce 29.00
Porchetta Romana roasted tender pork filled with fennel seeds, mustard, rosemary and sautéed brussels sprouts

Side Dishes
Broccoli Di Rape with roasted grape tomatoes and garlic confit 10.00
Steamed String Beans with swiss chard and shallots 8.00
Roasted Brussels Sprouts 8.00
Baby Spinach sautéed in garlic and light oil 7.00
Garlic Mashed Potato 7.00

41-43 East 22nd Street

New York, NY 10010

Phone: (212) 674-7400

Fax: 212.674.4449

Tamarind

Posted on December 14, 2009 by punchin

Technorati Tags: Indian,restaurants,New York

41-43 East 22nd Street

New York, NY 10010

Technorati Tags: Indian,Restaurants,Manhattan,New York,Luxury

Phone: (212) 674-7400

Fax: 212.674.4449

Private Party Contact: Gary Walia (212) 674-7400 Owner Avatar Walia and General Manager Gary Walia.Tamarind’s team of dedicated chef’s draw on India’s varied regions to take diners on a culinary voyage of the subcontinent. The restaurant’s menu includes dishes from Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. India’s assertive spices and seasonings distinguish its cooking from all others.At Tamarind, owner Avatar Walia has created a modern, sophisticated and soothing setting with a colorful mix of classic Indian textiles and artifacts. He named his Flatiron District restaurant after the sweet and sour tamarind, the fruit pod of a tall tropical tree. The pods contain smalls seeds and sweet and sour pulp and are a highly valued ingredient in India’s unique cuisine. 

---

By Nancy Walman

Tamarind, a stylish Indian restaurant, and one of Manhattan’s hottest restaurant-tickets, has recently had a complete renovation. The result is subtle and contemporary, with clean lines, muted color-scheme and glass-enclosed open kitchen.  Tamarind’s food is remarkable. All vegetarian dishes are recommended. Superlative appetizers include cauliflower (a special), which was lightly breaded and served with a mildly spicy sweet-sour sauce.There are no adjectives to describe the haunting complexity of the she-crab soup with saffron, ginger juice and sweet spices.

Tandoori grilled venison chops are marinated in herbs and spices are also wonderful,  as is the tandoori roasted quail.  The classic lamb vindaloo has the mandatory kick, but it isn’t just hot-hot-hot. It’s elegant.For the impossible dream, go for minced chicken with spinach, yogurt and mint sauce. It is noteworthy for its delicacy. Lemon rice  is a dream, as are all breads, especially the rosemary nan. Desserts  prove that Indian sweets can be more than one dimensional. Two specials, Indian bread pudding and four versions of the Indian ice cream, Kulfi, proved our point.

Tamarind offers a broad selection of fine wines from France, Italy, California, and Australia, in addition to Champagne, spirits, Indian beer, liqueurs, brandies, Ports, dessert wines, and cocktails (there are 17 wines by the glass). There is a full service bar at the restaurant’s entrance, that prepares beautifully composed (and presented) cocktails.

Address: 45 Rockefeller Plaza West 50^th Street between Fifth and Sixth Avenue

Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

Website: www.brasserieruhlmann.com

Date Established: January 2006

Executive Chef: Laurent Tourondel

Cuisine: French Brasserie

Managing Partner: Bernard Collin

Partners: Jean Denoyer, Regis Marinier, Bernard Collin and Laurent Tourondel

Brasserie Ruhlmann Is Open Seven Days a week:

Hours: Monday – Friday

Lunch: 11:30am – 3pm
Café: 3pm – 5:30pm
Dinner: 5:30pm – 10pm

Saturday

Lunch: 11:30am – 3pm
Café: 3pm – 5:30pm
Dinner: 5:30pm – 10pm

Sunday

Brunch: 11:30am – 3pm

Click Here For Reservations

Average Prices: Appetizers: $-11$16, Entrees: $22-$48, Dessert: $10-$12

Wine List: 18 Wines By The Glass:$10-$20 1/2. Bottle Range: $24-$80. Mostly French & American. Sensibly Short list by the bottle..

The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Emile-Jacques Ruhlmann.

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______________________

Executive Chef Laurent Tourondel Makes Brasserie Ruhlmann Shine

By Nancy Walman 

Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

Chef Tourondel’s (Above) menu, includes Goat Cheese Salad, outstanding Steak (or Big Eye Tuna) Tartare, Salad "with Blue Crab and Mache and a memorable Chicken and Duck Liver Pate (all appetizers),  The Seafood Plateau (below) is a must.

Entrees are carefully prepared and copious.  

Roasted Chicken may be the best in town. (It certainly is an outstanding value at $25.) We chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor and Hanger Steak, a much abused standard, that is perfection at Ruhlmann. Seafood lovers will adore Crispy Skate Wing Grenobloise with lemon and capers. Sides, such as hand cut fries (order them “well done”) are standouts.

An Elegant Brasserie Ruhlmann Presentation (Above)

The dessert menu is beautifully executed.The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Hazelnut millefeuilles, a terrific Paris Brest, crunchy with nuts and bursting with cream, House Made Cookies and Macarons, or a first rate Floating Island, to name a few. All were delicious.

Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles.

Service and reception at the door were impeccable. Brasserie Ruhlmann is one of the best dining options if you are shopping or going to the theater, and it is also one of Manhattan’s most consistent Brasseries and an absolute must go!

Side Dish

Laurent Tourondel

Executive Chef Bio

Tourondel spent his childhood on the coast of France fishing with his grandfather and baking by his grandmother’s side. The mesmerizing smells and tastes of his home led him to the Saint Vincent Ecole de Cuisine in Montluçon, France, where upon graduation he embarked on a career that would take him through some of the most esteemed kitchens in the world.

Laurent worked under Jacques Maximin at Restaurant Ledoyen and had a two-year stint at The Michelin 3-star Relais & Chateau Troigros. Tourondel was then tapped by Troigros to become Executive Chef of C.T. (Claude Troisgros), his debut restaurant in New York City, where he received three stars from The New York Times. Tourondel eventually landed in Las Vegas where he was chosen to commandeer the kitchen of the Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino. In 1998 he was honored as one of Food & Wine Magazine’s Ten Best New Chefs. Next, Tourondel took charge at a new fine dining restaurant in New York City. In 1999, Cello received three stars from The New York Times. Shortly thereafter he began work on his first cookbook, Since its’ release in October 2004 “Go Fish: Modern Seafood Cooking for the Home” (Wiley),” has been featured in Food & Wine, Bon Appetit, Life Magazine and more.

In 2004 Chef Tourondel conceived BLT Steak, and the accolades arrived – two stars in The New York Times, 3 stars in Crain’s, and Esquire awarded BLT Steak as one of the “Best New Restaurants of 2004.” The BLT concept then took flight, spawning the New York Times three-star BLT Fish and BLT Prime, the celebrated sister concept to BLT Steak.

____________________________________________________

Private Parties

Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown New Yorkers to mingle over savory meals, just as Parisians did at the brasseries of old. They offer a full service bar, featuring an extensive wine list showcasing over 120 wines, 20 of which are offered by the glass.

The Private Dining Room accommodates 10 to 40 guests for a seated dinner or 75 guests for a cocktail reception. The Large Semi-Private Dining Room comfortably accommodates 75 guests for a seated dinner or 120 guests for a cocktail reception. The Main Dining Room can accommodate 180 people for a seated reception and 300 people for cocktails.

For more information, contact:

Amanda Weidman
amanda@brasserieruhlmann.com
tel: 212.974.3332

 Dinner Menu (Some Dishes Had Changed on Our Visit)

Printable Private Party Menu

Disclosure

Copyright 2009 By Punch In International. All Rights Reserved.

Address: 45 Rockefeller Plaza West 50^th Street between Fifth and Sixth Avenue

Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

Website: www.brasserieruhlmann.com

Date Established: January 2006

Executive Chef: Laurent Tourondel

Cuisine: French Brasserie

Managing Partner: Bernard Collin

Partners: Jean Denoyer, Regis Marinier, Bernard Collin and Laurent Tourondel

Brasserie Ruhlmann Is Open Seven Days a week:

Hours: Monday – Friday

Lunch: 11:30am – 3pm
Café: 3pm – 5:30pm
Dinner: 5:30pm – 10pm

Saturday

Lunch: 11:30am – 3pm
Café: 3pm – 5:30pm
Dinner: 5:30pm – 10pm

Sunday

Brunch: 11:30am – 3pm

Click Here For Reservations

Average Prices: Appetizers: $-11$16, Entrees: $22-$48, Dessert: $10-$12

Wine List: 18 Wines By The Glass:$10-$20 1/2. Bottle Range: $24-$80. Mostly French & American. Sensibly Short list by the bottle..

The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Emile-Jacques Ruhlmann.

____________________________________________________________

Executive Chef Laurent Tourondel Makes Brasserie Ruhlmann Shine

By Nancy Walman 

Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

Chef Tourondel’s (Above) menu, includes Goat Cheese Salad, outstanding Steak (or Big Eye Tuna) Tartare, Salad "with Blue Crab and Mache and a memorable Chicken and Duck Liver Pate (all appetizers),  The Seafood Plateau (below) is a must.

Entrees are carefully prepared and copious.  

Roasted Chicken may be the best in town. (It certainly is an outstanding value at $25.) We chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor and Hanger Steak, a much abused standard that is perfection at Ruhlmann. Seafood lovers will adore Crispy Skate Wing Grenobloise with lemon and capers. Sides, such as hand cut fries (order them “well done”) are standouts.

An Elegant Brasserie Ruhlmann Presentation

The dessert menu is beautifully executed.The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Hazelnut millefeuilles, a terrific Paris Brest, crunchy with nuts and bursting with cream, House made cookies and macarons, or a first rate Floating Island, to name a few. All were delicious.

Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles. We enjoyed a lovely glass of Gewürtztraminer and a half bottle of Volnay, 2002, from Frederick Wildman.

Service and reception at the door were impeccable. Brasserie Ruhlmann is one of the best dining options if you are shopping or going to the theater, but it is also one of Manhattan’s most consistent Brasseries and an absolute must go!

Side Dish

Laurent Tourondel

Executive Chef Bio

Tourondel spent his childhood on the coast of France fishing with his grandfather and baking by his grandmother’s side. The mesmerizing smells and tastes of his home led him to the Saint Vincent Ecole de Cuisine in Montluçon, France, where upon graduation he embarked on a career that would take him through some of the most esteemed kitchens in the world.

Laurent worked under Jacques Maximin at Restaurant Ledoyen and had a two-year stint at The Michelin 3-star Relais & Chateau Troigros. Tourondel was then tapped by Troigros to become Executive Chef of C.T. (Claude Troisgros), his debut restaurant in New York City, where he received three stars from The New York Times. Tourondel eventually landed in Las Vegas where he was chosen to commandeer the kitchen of the Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino. In 1998 he was honored as one of Food & Wine Magazine’s Ten Best New Chefs. Next, Tourondel took charge at a new fine dining restaurant in New York City. In 1999, Cello received three stars from The New York Times. Shortly thereafter he began work on his first cookbook, Since its’ release in October 2004 “Go Fish: Modern Seafood Cooking for the Home” (Wiley),” has been featured in Food & Wine, Bon Appetit, Life Magazine and more.

In 2004 Chef Tourondel conceived BLT Steak, and the accolades arrived – two stars in The New York Times, 3 stars in Crain’s, and Esquire awarded BLT Steak as one of the “Best New Restaurants of 2004.” The BLT concept then took flight, spawning the New York Times three-star BLT Fish and BLT Prime, the celebrated sister concept to BLT Steak.

Today, Chef Tourondel is thrilled to also be at the helm of Brasserie Ruhlmann, a true French brasserie. He can be found executing his dream menu as he serves nostalgic dishes that reminisce of his homeland. The restaurant evokes a uniquely French sentiment, adhering to traditional standards of simplicity, detail, and elegance that are universally and enduringly valid. Named for the great Art Deco designer Émile-Jacques Ruhlmann, the brasserie is located in one of the city’s most deliberate examples of Art Deco architecture, Rockefeller Center.

Laurent Tourondel has appeared in multiple national media outlets including Gourmet, Bon Appetit, Food & Wine, Esquire, GQ, etc. as well as on The Today Show, CBS Early Show and Fox & Friends

____________________________________________________

Private Parties

Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown New Yorkers to mingle over savory meals, just as Parisians did at the brasseries of old. They offer a full service bar, featuring an extensive wine list showcasing over 120 wines, 20 of which are offered by the glass.

The Private Dining Room accommodates 10 to 40 guests for a seated dinner or 75 guests for a cocktail reception. The Large Semi-Private Dining Room comfortably accommodates 75 guests for a seated dinner or 120 guests for a cocktail reception. The Main Dining Room can accommodate 180 people for a seated reception and 300 people for cocktails.

For more information, contact:

Amanda Weidman
amanda@brasserieruhlmann.com
tel: 212.974.3332

 Dinner Menu (Some Dishes Had Changed on Our Visit)

Printable Private Party Menu

Disclosure

Copyright 2009 By Punch In International. All Rights Reserved.

Address: 45 Rockefeller Plaza West 50^th Street between Fifth and Sixth Avenue

Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

Website: www.brasserieruhlmann.com

Date Established: January 2006

Executive Chef: Laurent Tourondel

Cuisine: French Brasserie

Managing Partner: Bernard Collin

Brasserie Ruhlmann Is Open Seven Days a week:

Hours: Monday – Friday

Lunch: 11:30am – 3pm
Café: 3pm – 5:30pm
Dinner: 5:30pm – 10pm

Saturday

Lunch: 11:30am – 3pm
Café: 3pm – 5:30pm
Dinner: 5:30pm – 10pm

Sunday

Brunch: 11:30am – 3pm

Click Here For Reservations

Average Prices: Appetizers: $-11$16, Entrees: $22-$48, Dessert: $10-$12

Wine List: 18 Wines By The Glass:$10-$20 1/2. Bottle Range: $24-$80. Mostly French & American. Sensibly Short list by the bottle..

The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Emile-Jacques Ruhlmann.

Executive Chef Laurent Tourondel Makes Brasserie Ruhlmann Shine

By Nancy Walman

Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

Chef Tourondel’s menu, includes Goat Cheese Salad, outstanding Steak (or Big Eye Tuna) Tartare, Salad "with Blue Crab and Mache and a memorable Chicken and Duck Liver Pate (all appetizers),

Entrees are carefully prepared and copious.

Roasted Chicken may be the best in town. (It certainly is an outstanding value at $25.) We chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor and Hanger Steak, a much abused standard that is perfection at Ruhlmann. Seafood lovers will adore Crispy Skate Wing Grenobloise with lemon and capers. Sides, such as hand cut fries (order them “well done”) are standouts. The dessert menu is beautifully executed.The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Hazelnut millefeuilles, a terrific Paris Brest, crunchy with nuts and bursting with cream, House made cookies and macarons, or a first rate Floating Island, to name a few. All were delicious.

Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles. We enjoyed a lovely glass of Gewürtztraminer and a half bottle of Volnay, 2002, from Frederick Wildman.

Service and reception at the door were impeccable. Brasserie Ruhlmann is one of the best dining options if you are shopping or going to the theater, but it is also one of Manhattan’s most consistent Brasseries and an absolute must go!

Side Dish

Laurent Tourondel

Executive Chef Bio

Tourondel spent his childhood on the coast of France fishing with his grandfather and baking by his grandmother’s side. The mesmerizing smells and tastes of his home led him to the Saint Vincent Ecole de Cuisine in Montluçon, France, where upon graduation he embarked on a career that would take him through some of the most esteemed kitchens in the world.

Laurent worked under Jacques Maximin at Restaurant Ledoyen and had a two-year stint at The Michelin 3-star Relais & Chateau Troigros. Tourondel was then tapped by Troigros to become Executive Chef of C.T. (Claude Troisgros), his debut restaurant in New York City, where he received three stars from The New York Times. Tourondel eventually landed in Las Vegas where he was chosen to commandeer the kitchen of the Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino. In 1998 he was honored as one of Food & Wine Magazine’s Ten Best New Chefs. Next, Tourondel took charge at a new fine dining restaurant in New York City. In 1999, Cello received three stars from The New York Times. Shortly thereafter he began work on his first cookbook, Since its’ release in October 2004 “Go Fish: Modern Seafood Cooking for the Home” (Wiley),” has been featured in Food & Wine, Bon Appetit, Life Magazine and more.

In 2004 Chef Tourondel conceived BLT Steak, and the accolades arrived – two stars in The New York Times, 3 stars in Crain’s, and Esquire awarded BLT Steak as one of the “Best New Restaurants of 2004.” The BLT concept then took flight, spawning the New York Times three-star BLT Fish and BLT Prime, the celebrated sister concept to BLT Steak.

Today, Chef Tourondel is thrilled to also be at the helm of Brasserie Ruhlmann, a true French brasserie. He can be found executing his dream menu as he serves nostalgic dishes that reminisce of his homeland. The restaurant evokes a uniquely French sentiment, adhering to traditional standards of simplicity, detail, and elegance that are universally and enduringly valid. Named for the great Art Deco designer Émile-Jacques Ruhlmann, the brasserie is located in one of the city’s most deliberate examples of Art Deco architecture, Rockefeller Center.

Laurent Tourondel has appeared in multiple national media outlets including Gourmet, Bon Appetit, Food & Wine, Esquire, GQ, etc. as well as on The Today Show, CBS Early Show and Fox & Friends

____________________________________________________

Private Parties

Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown New Yorkers to mingle over savory meals, just as Parisians did at the brasseries of old. They offer a full service bar, featuring an extensive wine list showcasing over 120 wines, 20 of which are offered by the glass.

The Private Dining Room accommodates 10 to 40 guests for a seated dinner or 75 guests for a cocktail reception. The Large Semi-Private Dining Room comfortably accommodates 75 guests for a seated dinner or 120 guests for a cocktail reception. The Main Dining Room can accommodate 180 people for a seated reception and 300 people for cocktails.

For more information, contact:

Amanda Weidman
amanda@brasserieruhlmann.com
tel: 212.974.3332

 Dinner Menu (Some Dishes Had Changed on Our Visit)

Printable Private Party Menu

Disclosure

Copyright 2009 By Punch In International. All Rights Reserved.

Address: 45 Rockefeller Plaza West 50^th Street between Fifth and Sixth Avenue

Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

Website: www.brasserieruhlmann.com

Date Established: January 2006

Executive Chef: Laurent Tourondel

Cuisine: French Brasserie

Managing Partner: Bernard Collin

Brasserie Ruhlmann Is Open Seven Days a week:

Hours: Monday – Friday

Lunch: 11:30am – 3pm
Café: 3pm – 5:30pm
Dinner: 5:30pm – 10pm

Saturday

Lunch: 11:30am – 3pm
Café: 3pm – 5:30pm
Dinner: 5:30pm – 10pm

Sunday

Brunch: 11:30am – 3pm

Click Here For Reservations

Average Prices: Appetizers: $-11$16, Entrees: $22-$48, Dessert: $10-$12

Wine List: 18 Wines By The Glass:$10-$20 1/2. Bottle Range: $24-$80. Mostly French & American. Sensibly Short list by the bottle..

The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Emile-Jacques Ruhlmann.

Executive Chef Laurent Tourondel Makes Brasserie Ruhlmann Shine

By Nancy Walman

Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

Chef Tourondel’s menu, includes Goat Cheese Salad, outstanding Steak (or Big Eye Tuna) Tartare, Salad "with Blue Crab and Mache and a memorable Chicken and Duck Liver Pate (all appetizers),

Entrees are carefully prepared and copious. Whole

Roasted Roasted Chicken may be the best in town. (It certainly is an outstanding value at $25.) We chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor and Hanger Steak, a much abused standard that is perfection at Ruhlmann. Seafood lovers will adore Crispy Skate Wing Grenobloise with lemon and capers. Sides, such as hand cut fries (order them “well done”) are standouts. The dessert menu is beautifully executed.The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Hazelnut millefeuilles, a terrific Paris Brest, crunchy with nuts and bursting with cream, House made cookies and macarons, or a first rate Floating Island, to name a few. All were delicious.

Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles. We enjoyed a lovely glass of Gewürtztraminer and a half bottle of Volnay, 2002, from Frederick Wildman.

Service and reception at the door were impeccable. Brasserie Ruhlmann is one of the best dining options if you are shopping or going to the theater, but it is also one of Manhattan’s most consistent Brasseries and an absolute must go!

Side Dish

Laurent Tourondel

Executive Chef Bio

Tourondel spent his childhood on the coast of France fishing with his grandfather and baking by his grandmother’s side. The mesmerizing smells and tastes of his home led him to the Saint Vincent Ecole de Cuisine in Montluçon, France, where upon graduation he embarked on a career that would take him through some of the most esteemed kitchens in the world.

Laurent worked under Jacques Maximin at Restaurant Ledoyen and had a two-year stint at The Michelin 3-star Relais & Chateau Troigros. Tourondel was then tapped by Troigros to become Executive Chef of C.T. (Claude Troisgros), his debut restaurant in New York City, where he received three stars from The New York Times. Tourondel eventually landed in Las Vegas where he was chosen to commandeer the kitchen of the Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino. In 1998 he was honored as one of Food & Wine Magazine’s Ten Best New Chefs. Next, Tourondel took charge at a new fine dining restaurant in New York City. In 1999, Cello received three stars from The New York Times. Shortly thereafter he began work on his first cookbook, Since its’ release in October 2004 “Go Fish: Modern Seafood Cooking for the Home” (Wiley),” has been featured in Food & Wine, Bon Appetit, Life Magazine and more.

In 2004 Chef Tourondel conceived BLT Steak, and the accolades arrived – two stars in The New York Times, 3 stars in Crain’s, and Esquire awarded BLT Steak as one of the “Best New Restaurants of 2004.” The BLT concept then took flight, spawning the New York Times three-star BLT Fish and BLT Prime, the celebrated sister concept to BLT Steak.

Today, Chef Tourondel is thrilled to also be at the helm of Brasserie Ruhlmann, a true French brasserie. He can be found executing his dream menu as he serves nostalgic dishes that reminisce of his homeland. The restaurant evokes a uniquely French sentiment, adhering to traditional standards of simplicity, detail, and elegance that are universally and enduringly valid. Named for the great Art Deco designer Émile-Jacques Ruhlmann, the brasserie is located in one of the city’s most deliberate examples of Art Deco architecture, Rockefeller Center.

Laurent Tourondel has appeared in multiple national media outlets including Gourmet, Bon Appetit, Food & Wine, Esquire, GQ, etc. as well as on The Today Show, CBS Early Show and Fox & Friends

____________________________________________________

Brasserie Ruhlmann

Location: 45 Rockefeller Plaza (West 50th Street, between Fifth and Sixth Avenues)

New York, NY 10111

Phone/Fax: 212-974-2020/212-974-3331

Web site: http://www.brasserieruhlmann.com/

Cuisine: French Brasserie

Owners: Jean Denoyer, Regis Marinier, Rick Wahlstedt, Miae Lim

General Manager/Partner: Bernard Collin

Interior Design: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Émile-Jacques Ruhlmann

Seating Capacity: Bar: 12 people, Dining Room: 120 people, Outside Terrace: 165 people

Hours of Operation: Monday – Friday

Breakfast: 7:30am – 10:30am, Lunch: 11am – 3pm, Café: 3pm – 5pm, Dinner: 5pm – 11pm

Saturday – Sunday

Brunch: 11:30am – 3pm, Café: 3pm – 5pm, Dinner: 5pm – 11pm

Signature Dishes: Breakfast/Brunch: Creamy Scrambled Egg Duo with servuga caviar and salmon roe ($18), Eggs Florentine with creamy spinach and brioche toast ($14), Le Parisien with baker’s basket (grilled, buttered tartine available) ($13), Fried Eggs And Winter Black Truffle with soft polenta ($24).

Lunch: Grilled Leeks with black truffle vinaigrette ($10), Petite Friture of Shrimp, Smelts, Calamari and Sole ($16), Grilled Boudin Noir with “apples in the air” and pomme purée ($18), Mallard Duck Confit with crispy fingerling potatoes and petite salade ($22).

Café: Beignets of Cod Brandade with rémoulade sauce ($10), Steak Tartare with waffle-cut potato crisps and salade ($8/$18).

Dinner: Diver Scallop Carpaccio with caviar citronette ($14), Rack of Baby Lamb Provençale with pommes souflées ($32), Dover Sole Meunière or Grilled, fondant potato ($38), Seared Duck Breast with sour cherries and caramelized endive ($26),

Desserts: Coffee and Chocolate Liégeois Trifle with coffee ice cream topped with crisped rice ($8), Ruhlmann “Cheesecake” and cassis ($8),

Signature Cocktails: Jacques Emile (Chambord, peach liqueur and fresh berries topped with champagne) ($12), French Connection (Hine cognac and Amaretto) ($12), Jack Rose (Boulard Calvados, grenadine, lime juice and simple syrup) ($12).

Average Price: Appetizers: $12, Entrees: $25, Desserts; $8

Alcohol: Full bar with premium well drinks, signature martinis, extensive wine list (120 wines, 12 of which are available by the glass)

Credit Cards: Visa, MasterCard, American Express, Diner’s Club

Reservations: Recommended. Reservations are also accepted through http://www.opentable.com/.

Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels).

Brasserie Ruhlmann is indeed the epitome of timeless elegance and the cuisine holds its head as high as a classic soufflé. Historically, brasseries were a place where both the downtown bohemians and uptown chic could meet in comfort and convenience. Now, citizens of the world will be able to do the same, in Rockefeller Center.

Begin dinner with superbly briny oysters and a flute of Champagne. Proceed to an earthy-yet-light Grilled Boudin Noir with “apples in the air” and pomme purée, delicate and flavorful Grilled Leeks with black truffle vinaigrette or an elegant excess of eggs: The Ruhlmann Trio, consisting of Creamy Egg Caviar, Sea Urchin Custard and a Soft Boiled Egg a La Croque. Other options include Diver Scallop Carpaccio with caviar citronette.

Main courses will delight the world traveler who has dined in Parisian Brasseries with offerings like a Classic Pot-au-Feu served in it’s own Le Creuset pot with a luscious marrow bone and winter vegetables and the finest Grilled Dover Sole with Lemon Preserve, Wilted Spinach and Fondant Potatoes we’ve sampled this side of the Atlantic. Other brasserie specialties, which have crossed the Atlantic in style, include Crispy Skate Wing Grenobloise with lemon and capers.

End the meal as perfectly as it began with tantalizing desserts like Coffee and Chocolate Liégeois Trifle with coffee ice cream topped with crisped rice, ethereal Ruhlmann”Cheesecake” or an amazing housemade cookie platter and marvelous truffles.

Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of all French and American wines, except for one superb Austrian Riesling, which is a delight at just $37, but go quickly. There are just three cases left.

Signature cocktails such as the Ruhlmann (Chambord, peach liqueur and fresh raspberries topped with champagne), Americano (Campari and Cinzano Rosso vermouth topped with soda), Jack Rose (Boulard Calvados, grenadine and lime juice with a dash of simple syrup) and French Connection (Hine cognac and Amaretto) are marvelous ways to complement the decadent fare. Service and reception at door are impeccable and with its $36 Prix Fixe dinner, Brasserie Ruhlmann may offer our town’s best value in luxury dining. Brasserie Ruhlmann —— an absolute must go

____________________________________________________

Brasserie Ruhlmann, located at 45 Rockefeller Plaza, is a meticulously-crafted restaurant that pays homage to the great Art Deco designer Émile-Jacques Ruhlmann. Conceptualized and designed by Jean Denoyer, the Restaurant evokes a uniquely French sentiment, adhering to traditional standards of simplicity, detail, and elegance that are universally and enduringly valid.

Throughout the restaurant, selected reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christofle flatware is contained. It is this dedication to detail that makes Brasserie Ruhlmann grand. Executive Chef Laurent Tourondel lends his signature touch and eminent reputation to Brasserie Ruhlmann, producing a modern take on French brasserie fare in an appropriately beautiful setting.

Laurent Tourondel, Executive Chef

Tourondel spent his childhood on the coast of France fishing with his grandfather and baking by his grandmother’s side. The mesmerizing smells and tastes of his home led him to the Saint Vincent Ecole de Cuisine in Montluçon, France, where upon graduation he embarked on a career that would take him through some of the most esteemed kitchens in the world.

Laurent worked under Jacques Maximin at Restaurant Ledoyen and had a two-year stint at The Michelin 3-star Relais & Chateau Troigros. Tourondel was then tapped by Troigros to become executive chef of C.T. (Claude Troisgros), his debut restaurant in New York City, where he received three stars from The New York Times. Tourondel eventually landed in Las Vegas where he was chosen to commandeer the kitchen of the Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino. In 1998, he was honored as one of Food & Wine Magazine’s Ten Best New Chefs. Next, Tourondel took charge at a new fine dining restaurant in New York City. In 1999, Cello received three stars from The New York Times. Shortly thereafter, he began work on his first cookbook. Since its’ release in October 2004, “Go Fish: Modern Seafood Cooking for the Home” (Wiley),” has been featured in Food & Wine, Bon Appetit, Life Magazine and more.

In 2004 Chef Tourondel conceived BLT Steak, and the accolades arrived – two stars in The New York Times, 3 stars in Crain’s, and Esquire awarded BLT Steak as one of the “Best New Restaurants of 2004.” The BLT concept then took flight, spawning the New York Times three-star BLT Fish and BLT Prime, the celebrated sister concept to BLT Steak. Today, Chef Tourondel is thrilled to also be at the helm of Brasserie Ruhlmann, a true French brasserie. He can be found executing his dream menu as he serves a modern version of dishes that reminisce of his homeland.

Laurent Tourondel has appeared in multiple national media outlets including Gourmet, Bon Appetit, Food & Wine, Esquire, GQ, etc. as well as on The Today Show, CBS Early Show and Fox & Friends.

Private Parties

Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown New Yorkers to mingle over savory meals, just as Parisians did at the brasseries of old. They offer a full service bar, featuring an extensive wine list showcasing over 120 wines, 20 of which are offered by the glass.

The Private Dining Room accommodates 10 to 40 guests for a seated dinner or 75 guests for a cocktail reception. The Large Semi-Private Dining Room comfortably accommodates 75 guests for a seated dinner or 120 guests for a cocktail reception. The Main Dining Room can accommodate 180 people for a seated reception and 300 people for cocktails.

For more information, contact:

Amanda Weidman
amanda@brasserieruhlmann.com
tel: 212.974.3332

 Dinner Menu (Some Dishes Had Changed on Our Visit)

Printable Private Party Menu

Disclosure

Copyright 2009 By Punch In International. All Rights Reserved.

Address: 45 Rockefeller Plaza West 50^th Street between Fifth and Sixth Avenue

Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

Website: www.brasserieruhlmann.com

Date Established: January 2006

Owners: Jean Denoyer, Regis Marinier, Rick Wahlstedt, Miae Lim

Executive Chef: Laurent Tourondel

Chef de Cuisine: Mathieu Palombino

Pastry Chef: Johnny Leon

Cuisine: French Brasserie

Managing Partner: Bernard Collin

Hours: Monday – Friday

Breakfast: 7:30am – 10:30am, Lunch: 11am – 3pm, Café: 3pm – 5:30pm

hb Dinner: 5:30pm – 11pm and Saturday 5:30pm – 11pm

Saturday – Sunday

Brunch: 11:30am – 3pm, Café: 3pm – 5:50pm, closed on Sunday for the cafe

Reservations

Average Prices: Appetizers: $9-$16, Entrees: $22-$38, Dessert: $8-$10

Wine List: 18 Wines By The Glass:$6-$18. Bottle Range: $24-$381. Mostly French & American. Sensibly Short.

The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman

Emile-Jacques Ruhlmann. Ruhlmann’s style is evoked in design elements like octagonal

mirrors, nickel-plated sconces, a tiered plaster ceiling, and ebony macassar walls with

ivory inlays. The dining room can seat up to 120 guests and there is patio seating for the

summer.

Private Events: Our Semi-Private Dining Room accommodates up to 34 guests for a seated dinner. Our

Main Dining Room can accommodate 180 people for a seated reception and 300

people for cocktails. We offer a full service bar, featuring an extensive wine list

showcasing over 120 wines, 15 of which are offered by the glass.

For more information, contact Heather at heather@brasserieruhlmann.com.

House Policies: Visa, American Express, MasterCard and Diner’s Club accepted.

Reservations recommended and also accepted through OpenTable.

Wheelchair accessible.

Brasserie Ruhlmann is located at 45 Rockefeller Plaza at 50^th Street between 5^th and 6^th Avenue. The restaurant is open for breakfast (Mon-Fri 7:30am-10:30am) brunch (Sat-Sun 11:30am-3:00pm) lunch (Mon-Fri 11:30am – 3:00pm) dinner (Mon-Sat 5:30pm-11:00pm ) and apres midi (3:00pm-5:00pm). For reservations, please contact the restaurant directly at  212.974.2020  212.974.2020

Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

Service is available throughout the day starting with a rousing early breakfast and ending, as the French would have it, with a late dinner. Chef Tourondel’s menu, includes Camembert Salad, outstanding Steak (or Tuna) Tartare, Salad "Ruhlmann", Saucisson Lyonnaise and a memorable Country Pate (all appetizers),

Entrees are carefully prepared and copious. Whole Roasted Free Range Chicken may be the best in town. (It certainly is an outstanding value.) While Duck a l’orange always seduces, we chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor. Sides, such as Carrots Vichy are standouts. The dessert menu is executed by Tourondel loyalist, Johnny Leon, who began working under Laurent Tourondel in 1994 while he was the Executive Chef of C.T. (Claude Troisgros). The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Mousse, a terrific Paris Brest, a Coupe Pêche Melba, or a deconstructed play on Floating Island, to name a few. All were delicious.

Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles. We enjoyed a lovely glass of Gewürtztraminer and a half bottle of Volnay, 2002, from Frederick Wildman.

Service and reception at the door were impeccable. Brasserie Ruhlmann is a sleeper and an absolute must go!

(A second Brasserie Ruhlmann is slated to open in Winter 2006 in Chicago, IL.)

Side Dish

Laurent Tourondel

Executive Chef Bio

Tourondel spent his childhood on the coast of France fishing with his grandfather and baking by his grandmother’s side. The mesmerizing smells and tastes of his home led him to the Saint Vincent Ecole de Cuisine in Montluçon, France, where upon graduation he embarked on a career that would take him through some of the most esteemed kitchens in the world.

Laurent worked under Jacques Maximin at Restaurant Ledoyen and had a two-year stint at The Michelin 3-star Relais & Chateau Troigros. Tourondel was then tapped by Troigros to become Executive Chef of C.T. (Claude Troisgros), his debut restaurant in New York City, where he received three stars from The New York Times. Tourondel eventually landed in Las Vegas where he was chosen to commandeer the kitchen of the Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino. In 1998 he was honored as one of Food & Wine Magazine’s Ten Best New Chefs. Next, Tourondel took charge at a new fine dining restaurant in New York City. In 1999, Cello received three stars from The New York Times. Shortly thereafter he began work on his first cookbook, Since its’ release in October 2004 “Go Fish: Modern Seafood Cooking for the Home” (Wiley),” has been featured in Food & Wine, Bon Appetit, Life Magazine and more.

In 2004 Chef Tourondel conceived BLT Steak, and the accolades arrived – two stars in The New York Times, 3 stars in Crain’s, and Esquire awarded BLT Steak as one of the “Best New Restaurants of 2004.” The BLT concept then took flight, spawning the New York Times three-star BLT Fish and BLT Prime, the celebrated sister concept to BLT Steak.

Today, Chef Tourondel is thrilled to also be at the helm of Brasserie Ruhlmann, a true French brasserie. He can be found executing his dream menu as he serves nostalgic dishes that reminisce of his homeland. The restaurant evokes a uniquely French sentiment, adhering to traditional standards of simplicity, detail, and elegance that are universally and enduringly valid. Named for the great Art Deco designer Émile-Jacques Ruhlmann, the brasserie is located in one of the city’s most deliberate examples of Art Deco architecture, Rockefeller Center.

Laurent Tourondel has appeared in multiple national media outlets including Gourmet, Bon Appetit, Food & Wine, Esquire, GQ, etc. as well as on The Today Show, CBS Early Show and Fox & Friends

____________________________________________________

Brasserie Ruhlmann

Location: 45 Rockefeller Plaza (West 50th Street, between Fifth and Sixth Avenues)

New York, NY 10111

Phone/Fax: 212-974-2020/212-974-3331

Web site: http://www.brasserieruhlmann.com/

Cuisine: French Brasserie

Owners: Jean Denoyer, Regis Marinier, Rick Wahlstedt, Miae Lim

General Manager/Partner: Bernard Collin

Interior Design: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Émile-Jacques Ruhlmann

Seating Capacity: Bar: 12 people, Dining Room: 120 people, Outside Terrace: 165 people

Hours of Operation: Monday – Friday

Breakfast: 7:30am – 10:30am, Lunch: 11am – 3pm, Café: 3pm – 5pm, Dinner: 5pm – 11pm

Saturday – Sunday

Brunch: 11:30am – 3pm, Café: 3pm – 5pm, Dinner: 5pm – 11pm

Signature Dishes: Breakfast/Brunch: Creamy Scrambled Egg Duo with servuga caviar and salmon roe ($18), Eggs Florentine with creamy spinach and brioche toast ($14), Le Parisien with baker’s basket (grilled, buttered tartine available) ($13), Fried Eggs And Winter Black Truffle with soft polenta ($24).

Lunch: Grilled Leeks with black truffle vinaigrette ($10), Petite Friture of Shrimp, Smelts, Calamari and Sole ($16), Grilled Boudin Noir with “apples in the air” and pomme purée ($18), Mallard Duck Confit with crispy fingerling potatoes and petite salade ($22).

Café: Beignets of Cod Brandade with rémoulade sauce ($10), Steak Tartare with waffle-cut potato crisps and salade ($8/$18).

Dinner: Diver Scallop Carpaccio with caviar citronette ($14), Rack of Baby Lamb Provençale with pommes souflées ($32), Dover Sole Meunière or Grilled, fondant potato ($38), Seared Duck Breast with sour cherries and caramelized endive ($26),

Desserts: Coffee and Chocolate Liégeois Trifle with coffee ice cream topped with crisped rice ($8), Ruhlmann “Cheesecake” and cassis ($8),

Signature Cocktails: Jacques Emile (Chambord, peach liqueur and fresh berries topped with champagne) ($12), French Connection (Hine cognac and Amaretto) ($12), Jack Rose (Boulard Calvados, grenadine, lime juice and simple syrup) ($12).

Average Price: Appetizers: $12, Entrees: $25, Desserts; $8

Alcohol: Full bar with premium well drinks, signature martinis, extensive wine list (120 wines, 12 of which are available by the glass)

Credit Cards: Visa, MasterCard, American Express, Diner’s Club

Reservations: Recommended. Reservations are also accepted through http://www.opentable.com/.

Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels).

Brasserie Ruhlmann is indeed the epitome of timeless elegance and the cuisine holds its head as high as a classic soufflé. Historically, brasseries were a place where both the downtown bohemians and uptown chic could meet in comfort and convenience. Now, citizens of the world will be able to do the same, in Rockefeller Center.

Begin dinner with superbly briny oysters and a flute of Champagne. Proceed to an earthy-yet-light Grilled Boudin Noir with “apples in the air” and pomme purée, delicate and flavorful Grilled Leeks with black truffle vinaigrette or an elegant excess of eggs: The Ruhlmann Trio, consisting of Creamy Egg Caviar, Sea Urchin Custard and a Soft Boiled Egg a La Croque. Other options include Diver Scallop Carpaccio with caviar citronette.

Main courses will delight the world traveler who has dined in Parisian Brasseries with offerings like a Classic Pot-au-Feu served in it’s own Le Creuset pot with a luscious marrow bone and winter vegetables and the finest Grilled Dover Sole with Lemon Preserve, Wilted Spinach and Fondant Potatoes we’ve sampled this side of the Atlantic. Other brasserie specialties, which have crossed the Atlantic in style, include Crispy Skate Wing Grenobloise with lemon and capers.

End the meal as perfectly as it began with tantalizing desserts like Coffee and Chocolate Liégeois Trifle with coffee ice cream topped with crisped rice, ethereal Ruhlmann”Cheesecake” or an amazing housemade cookie platter and marvelous truffles.

Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of all French and American wines, except for one superb Austrian Riesling, which is a delight at just $37, but go quickly. There are just three cases left.

Signature cocktails such as the Ruhlmann (Chambord, peach liqueur and fresh raspberries topped with champagne), Americano (Campari and Cinzano Rosso vermouth topped with soda), Jack Rose (Boulard Calvados, grenadine and lime juice with a dash of simple syrup) and French Connection (Hine cognac and Amaretto) are marvelous ways to complement the decadent fare. Service and reception at door are impeccable and with its $36 Prix Fixe dinner, Brasserie Ruhlmann may offer our town’s best value in luxury dining. Brasserie Ruhlmann —— an absolute must go

____________________________________________________

Brasserie Ruhlmann, located at 45 Rockefeller Plaza, is a meticulously-crafted restaurant that pays homage to the great Art Deco designer Émile-Jacques Ruhlmann. Conceptualized and designed by Jean Denoyer, the Restaurant evokes a uniquely French sentiment, adhering to traditional standards of simplicity, detail, and elegance that are universally and enduringly valid.

Throughout the restaurant, selected reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christofle flatware is contained. It is this dedication to detail that makes Brasserie Ruhlmann grand. Executive Chef Laurent Tourondel lends his signature touch and eminent reputation to Brasserie Ruhlmann, producing a modern take on French brasserie fare in an appropriately beautiful setting.

Laurent Tourondel, Executive Chef

Tourondel spent his childhood on the coast of France fishing with his grandfather and baking by his grandmother’s side. The mesmerizing smells and tastes of his home led him to the Saint Vincent Ecole de Cuisine in Montluçon, France, where upon graduation he embarked on a career that would take him through some of the most esteemed kitchens in the world.

Laurent worked under Jacques Maximin at Restaurant Ledoyen and had a two-year stint at The Michelin 3-star Relais & Chateau Troigros. Tourondel was then tapped by Troigros to become executive chef of C.T. (Claude Troisgros), his debut restaurant in New York City, where he received three stars from The New York Times. Tourondel eventually landed in Las Vegas where he was chosen to commandeer the kitchen of the Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino. In 1998, he was honored as one of Food & Wine Magazine’s Ten Best New Chefs. Next, Tourondel took charge at a new fine dining restaurant in New York City. In 1999, Cello received three stars from The New York Times. Shortly thereafter, he began work on his first cookbook. Since its’ release in October 2004, “Go Fish: Modern Seafood Cooking for the Home” (Wiley),” has been featured in Food & Wine, Bon Appetit, Life Magazine and more.

In 2004 Chef Tourondel conceived BLT Steak, and the accolades arrived – two stars in The New York Times, 3 stars in Crain’s, and Esquire awarded BLT Steak as one of the “Best New Restaurants of 2004.” The BLT concept then took flight, spawning the New York Times three-star BLT Fish and BLT Prime, the celebrated sister concept to BLT Steak. Today, Chef Tourondel is thrilled to also be at the helm of Brasserie Ruhlmann, a true French brasserie. He can be found executing his dream menu as he serves a modern version of dishes that reminisce of his homeland.

Laurent Tourondel has appeared in multiple national media outlets including Gourmet, Bon Appetit, Food & Wine, Esquire, GQ, etc. as well as on The Today Show, CBS Early Show and Fox & Friends.

Private Parties

Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown New Yorkers to mingle over savory meals, just as Parisians did at the brasseries of old. We offer a full service bar, featuring an extensive wine list showcasing over 120 wines, 20 of which are offered by the glass.
Our Private Dining Room accommodates 10 to 40 guests for a seated dinner or 75 guests for a cocktail reception. We also present to your guests our Large Semi-Private Dining Room that comfortably accommodates 75 guests for a seated dinner or 120 guests for a cocktail reception. Our Main Dining Room can accommodate 180 people for a seated reception and 300 people for cocktails.

For more information, contact:

Amanda Weidman
amanda@brasserieruhlmann.com
tel: 212.974.3332

Printable Private Party Menu

Disclosure