Ciao Bella is located at 1640 Second Avenue at 85th Street, and is open for dinner from Monday through Thursday from 5:00 – 12:00 AM, Friday and Saturday 5:00 – 1:00 AM, and Sunday from 5:00 – 11:00 PM, with Sunday brunch from 12:00 – 4:00 PM. Ciao Bella is also open for lunch on weekdays from 12:00 – 3:00 PM. Ciao Bella boasts ample sidewalk and balcony seating on its first and second levels, weather permitting, and its second floor is available for private parties and corporate functions. For more information on private parties and reservations, please call 212-794-9494 or visit www.ciaobellanyc.com.

Ciao Bella: A Portal to La Dolce Vita

By Nancy Walman

Calling to mind the warmth and sophistication of the Italian spirit is newcomer to the Upper East Side, Ciao Bella, a restaurant specializing in all things Italian chic. The newest addition by Enrico Proietti, the longtime Italian restaurateur who boasts such East Side staples as Per Lei, Baraonda, and Bella Blu, Ciao Bella is a swanky, yet decidedly neighborhood-friendly, addition to a strong portfolio filled with over 30 years of restaurant successes. Now with former Per Lei chef, Fabrizio De Togni, recently taking over the kitchen, the food is being kicked up a notch to match the ultra-chic space and the posh crowd of Upper East Siders filling it.

The space, an airy bi-level locale on the corner of 85th and Second Avenue, boasts a festive and creative atmosphere that makes the perfect backdrop for Chef De Togni’s robustly flavorful food. With large floor to ceiling windows, ample amounts of natural light, and wraparound sidewalk seating, there’s no bad seat in the house. The colors of the decor reflect the restaurant’s energy—vibrant red tones color artfully arranged tiles on the side walls and bar, as well as the restaurant’s signature leather tray ceiling. Eclectic pop art by Warhol and Keith Herring hangs on the walls of both the main dining room and the second floor, which also features space for private parties and romantic balcony seating—all in all, the spacious restaurant and its hospitable staff capture the warmth of the Italian spirit and create the perfect dynamic atmosphere for its standout culinary offerings.

Ciao Bella’s strength lies in the harmonious partnership between owner and chef. Proietti’s desire to let his chefs flourish and explore their creativity has been one of his secrets to success in the past, and Chef De Togni relishes in his creative freedom. With 20 years of experience around the world to fuel him with limitless inspiration, De Togni has the perfect set of tools to hone Proietti’s vision.

De Togni’s influences date back to his early youth, when he spent hours admiring his father’s confectionary work at the bakery he owned in the center of Milan. His career took off in the same city: he attended the CFP Vellesana Sondalo Culinary School and secured his first kitchen job as helper at La Greppia before working his way towards a position as Sous Chef of La Tradizionale, a regional fish and seafood restaurant.

De Togni’s professional pursuits then took him on a voyage around the world when he took on the responsibility of launching a branch of the famous Paper Moon in Istanbul, Turkey, a role that would lead him to cook in subsequent Paper Moon kitchens around the world, and eventually leading him to New York City. It was here that De Togni’s talents and Proietti’s entrepreneurial vision met paths; within two years of arriving, De Togni was whipping up signature dishes like Pappardelle Cocoa Duck Ragu that quickly propelled Per Lei to its vast popularity. Now at Ciao Bella, De Togni has used his worldwide experience to develop an unquestionably Classic Italian menu that’s sure to please.

Diners may begin with an array of De Togni’s signature crudis: tuna with avocado, Gaeta olives, and sesame seeds; salmon with avocado and cucumber; and a blue crab and mango ceviche with orange dressing. Carciofi alla Romana, or Pan-Fried “Burnt” Artichokes generously doused in Ciao Bella’s signature olive oil are dangerously addicting—the olive oil is available for purchase at the restaurant, and this dish makes it a real temptation. Those who stick to the classics will be pleasantly surprised by the Tortino di Melanzane alla Parmigiana, a variation of Eggplant Parmigiana served with 18 months aged Parma Ham. A house favorite, it’s the perfect example of how fatty, heavy dishes typically associated with Italian cooking can be lightened up and modernized, providing a perfect balance of sweet and salty.

The list of pastas and primi piatti is plentiful, though each requires extensive work—all pastas are made fresh in house. Risotto Carnaroli comes flavored with gorgonzola rather than parmesan; its strong flavor is perfectly counterbalanced by sweet apple chunks and earthy, spicy green peppercorn. Paccheri al Tonno Fresco, oversized rigatoni with fresh blue fin tuna, Gaeta olives, capers, cherry tomatoes, and fresh herbs, are artfully prepared, while a regular special of Fettucine with Veal Shank dazzles with a non-tomato, non-cream based sauce that is a mysterious as it is satisfying.

Main courses are plentiful and well balanced, including a Saltimbocca Alla Romana, or Veal Scallopini with Parma Ham and sage, all served alongside roasted potatoes and spinach. The health conscious will find great pleasure in the Salmone Scozzese Organico, a grilled organic salmon served with baby bok choy and sweet peppers, all drizzled with a ginger-infused olive oil that adds a perfectly subtle hint of exoticism—it’s a perfect example of a healthy yet robustly flavorful dish. For a real treat, diners can opt for the Carre’d’Agnello, or American rack of Lamb, which is grilled rather roasted and served with eggplant, diced lemon, and a pignoli vinaigrette that lightens up the dish and adds a pop of unexpected flavor.

Dinner at Ciao Bella would not be complete without dessert, and all items are made fresh in house each day. A Millefoglie Espressa comes layered with puff pastry, cream Chantilly, strawberries, and a caramelized Porto wine sauce that adds a layer of sophistication to a comfort classic. The real showstopper is perhaps the simplest dessert—a Carpaccio d’Ananas, or Pineapple Carpaccio, which has been marinated over night with cinnamon and star anise and is served with lemon sorbet. Refreshing, unusual, and puzzlingly simple, it’s a dessert that’s not to be missed.

One of the factors contributing to the standout execution of the food is simply the quality of the ingredients that the restaurant uses on a day to day basis. Ciao Bella does not use purveyors; instead, the ingredients are sourced directly from farmer’s markets multiple times a week, emphasizing freshness and quality over convenience and cost. De Togni also goes out of his way to find unusual ingredients that are little known and difficult to find.

Following the same philosophy is Giorgio Manzio, Ciao Bella’s sommelier and recurring winner of Wine Spectator’s Award of Excellence. He says of the wine program, “We may not carry every Pinot Grigio from Italy, but we make sure we carry all of the best ones,” emphasizing that it’s not how many bottles are in their cellar, but how good they are and what kind of value they provide the customer. A large majority of those bottles are Italian, with many strong choices in the $40 price range (a great bargain), while glasses are available from a wider geographic range in red, white, and champagne varieties. Keen to offer a bargain at any price point, even Manzio’s most high end wines, which range up to $9,000 a bottle, are significantly less expensive than at other restaurants, as Manzio sourced each bottle directly by auction to ensure the best price possible. Manzio’s list is organized cleverly by region rather than varietal—assisting in what he calls “pairing by analogy,” or geographical pairings between wine and food—and earning him another Wine Spectator award in Ciao Bella’s first year.

Copyright 2009 By Punch In International, All Rights Reserved

“Where Midtown Meets the Mediterranean”

ADDRESS: 303 Madison Avenue (bet.41^st & 4nd Streets)

New York, NY 10017

LOCATION: Situated in the epicenter of midtown, a pleasant stroll from Times Square, the Theater District and Rockefeller Center, while just steps from Grand Central Terminal, the New York Public Library and Bryant Park.

WEB SITE: www.peranyc.com

TELEPHONE: (212) 878-6301

PROPRIETOR: Burak Karacam

GENERAL

MANAGER: Daryl Swetz

EXECUTIVE

CHEF: Jason Avery

CO-EXECUTIVE Sezai Celikbas

CHEF:

DÉCOR: Cosmopolitan with a fashionably modern edge, which adroitly avoids any ethnic clichés with elements such as the massive wine rack dominating the northern perimeter. Walnut trimming envelopes the sienna, burnt orange, brown and gold hued palette, showcased on the dramatically striped banquette lining one wall and reflected by eye-catching convex mirrors. A casually swank vibe pervades, enlivened by the always-active open kitchen with its ten-foot long grill framed by a proscenium of hand-made ceramic, green and honey onyx panels. Anchoring the rear of the restaurant, it is balanced by the distinctive zebrawood bar accented with backlit honey onyx. In turn, the bar is paired with an inviting communal table composed of a single slab of exotic enterolobium, a tropical tree that stands 100 feet tall with trunk 10 feet in circumference. A draw at lunch and dinner, the sculpture-like table echoes the restaurant’s genial ambiance.

CUISINE: Drawing inspiration from the entire Eastern Mediterranean region, there is a focus on Turkish cuisine, considered, one of the world’s three foremost examples of culinary art, along with French and Chinese. The menu showcases regional dishes, particularly those of Adana, one of Turkey’s most vibrant cities celebrated for its special meat and meze preparations. While authenticity is the guiding principle, some Western culinary concepts are integrated. This amalgamation is in the spirit of Turkish food itself, which evolved as a reflection of its origins in a country that served for centuries as the graphical junction of East and West.

Adana Style: An ancient technique practiced in its purist form at few restaurants outside of Turkey, Sezai Celikbas is one its internationally acclaimed masters. It starts with a surgically precise cleaning of a menu of meat cuts, leaving no bone sinew, muscle or organ residue whatsoever. The fat is likewise removed; then it and the meat are hand chopped with a “Pala” – a large, half-moon shaped mincing knife. The two are combined to re-marble the meat at a specific ratio to assure maximum flavor and massaged with a spice mixture.

After marinating for six hours the meat is hand pressed onto two-foot long skewers and grilled. The majority of the fat burns off having imparted its distinct taste characteristics, resulting in kebabs with a sensual, almost velvety mouth feel and a seductively spiced flavor.

SIGNATURE:

DISHES: (Lamb Adana Above)

Appetizers: “Meze” in the Eastern Mediterranean, these savory small plate dishes are typically served in groups – Pera offers 27 different choices:

Beef and Bulghur Tartar “Cig Kofte” - ground beef and spices hand massaged and served on bib lettuce cups

Soujouk Lollipops - spicy Turkish sausage slices on a stick
Eggplant & Tomato Timbale

Fried Artichoke Hearts – with smoked paprika yogurt sauce

Chicken Livers – in pomegranate sauce

Pastirma (air dried beef) Wrapped Feta-Stuffed Dates

Pidettes – fresh baked mini flatbreads – Turkish “pizzas” – with a choice of toppings including spinach & pine nuts and soujouk & kasseri (a sheep’s milk cheese popular in Greece and Turkey)

Salads: Traditionally the concept of salad as entrée or even a side is not embraced in the Eastern Mediterranean. Rather salads are meze. Presenting them on the menu as their own category is an example of Pera’s integration of Western culinary customs.

Pera-Style Tomato & Onion – cubed tomatoes, finely chopped onions and parsley, peeled walnuts in pomegranate-lemon dressing

Grilled Vegetable & Halloumi Cheese (a goat’s and sheep’s milk cheese originally produced in Cyprus) – eggplant, zucchini, tomato and peppers with oregano olive oil and grilled halloumi

Entrees: Lamb Adana – hand-chopped and marinated select cuts of lamb served with house made lavash flatbread and garnishes

Oven Roasted Monkfish – grilled calamari, black olives and sea beans

Chicken Brochette – spice fire-roasted tender cubes of marinated chicken

Filet Mignon Medallions – center cut Angus wrapped in pastirma

Sizzling Lamb Minute Steak – a cut innovated by Pera, marinated, served with wild arugula, roasted peppers and Bulgarian feta

Desserts: Shredded Kadaifi “Kunefe” – molten cheese center, honey syrup and kaymak

Baklava – peeled Turkish pistachios and light syrup

Warm Semolina Dome – cinnamon, pine nuts and hidden ice cream

PRODUCTS: Mediterranean Meats-To-Go – a selection of signature meat preparations seasoned and vacuum packed, including lamb and chicken Adana and the feta stuffed lamburger.

AT THE BAR: Classic cocktails with Mediterranean inflection courtesy of fresh fruit purees of apricot, pomegranate and blood oranges. Imaginative signature cocktails such as the Blood Orange Gimlet – Tanqueray Rangpur Gin, Fresh Blood Orange Puree and Lime – and Apricot Margarita - Don Julio Blanco Tequila, Apricot Puree, Agave Nectar and Lime Juice take tasty riffs timeless favorites. The exceptional range of Scotch, including J&B Jet (seldom seen in the U.S.) is complemented by four rakis and two other rare libations, Patxaran – a Spanish sloe berry liqueur and Ursus – a sloe berry vodka particularly popular in the Greek isles during summertime.

Physically the bar area is conducive to gatherings as is the Wine & Meze Afternoons program – choice of three meze and a bottle of wine – for $39, available Monday thru Saturday until 7 p.m.

WINE

PROGRAM: Walls upholstered with wine racks is indicative of its significance. Offering more than 80 selections, including 11 half bottles (another 15 by the glass), the

internationally sourced list is a thoughtful balance of new and old world viniculture, while showcasing a number Greek, Israeli, Lebanese and Turkish wines. The presence of varietals, such as Malbec, Grenache and Sangiovese are testimony to the list’s worldly sensibility, as are high end offerings including: 2004 Arista, Ferrington Pinot Noir, Russian River Valley and 2005 Michel Torino “Chichos,” Malbec / Merlot, Salta, Argentina.

AWARDS: OpenTable Diners’ Choice, Mediterranean

Among Top 5 Newcomers for 2008 Zagat Survey

TimeOut New York Eat Out Awards 2007 – “Best Steak Tartare” for the beef and bulghur meze and “Best Midtown East Restaurant”

HOURS: Lunch: Monday – Friday 11:30 am to 3:30 pm

Bar: Monday – Friday 11:30 am to 10:30 pm

Saturday 5:30 pm to 10:30 pm

Dinner: Monday – Saturday 5:30 pm to 10:30 pm

PRICING: Lunch salads and sandwiches start at $11, with meze from $4 to $11 and entrees $19 to $31.

The Bar Menu offers meze from $4 xxx, entrees and sides $6 to $27, including Pera’s lamburger stuffed with feta, olive and roasted tomato, served on house baked roll with Mediterranean fries and house make pickles shish.

On the Dinner Menu, mezes range from up to $20 ($22 for chef’s sampler for two), salads are $11 to $15, entrees $19 to $45 for The Pera Tradition, chef’s multi-course tasting menu.

Sides are $6 to $11, desserts $8 to $14 for the Mediterranean Cheese Plate – eggplant jam, truffle honey.

Pre-Theater Dinner Menu – three courses at $35, for diners wishing to leave by 7:30.

PRIVATE

FUNCTIONS: A private dining room accommodates up to 28 and is equipped with LCD TV, wireless Internet, conference call capability and dedicated audio system.

The entire restaurant is available for gatherings of as many as 150 seated or 300 standing.

SEATING

CAPACITY: BAR: 14

LOUNGE: 16

COMMUNAL TABLE: 12

DINING ROOM: 90

PRIVATE DINING ROOM: 28

TOTAL: 160

MUSIC: Live classic, world and Latin jazz Saturday evenings from 7:30pm to 10:30pm.

Pera’s custom-mixed CDs of contemporary, vintage and folk stylings from throughout the Eastern Mediterranean.

OFF-SITE

CATERING: Available throughout the tri-state area, casual barbeques to sumptuous wedding feasts.

Pera’s staff will also deliver and set-up for serviced meals for eight or more.

TAKE-OUT: Pera Direct offers favorites from the lunch and dinner menus for pick-up or delivery, packaged in environmentally responsible recycled materials.

CREDIT CARDS: American Express, MasterCard and Visa.

RESERVATIONS: Available. Please call (212) 878-6301 or make reservations through www.opentable.com

Review

_________________________________________________________

By Nancy Walman

Raising the bar for New York’s growing crop of Eastern Mediterranean-centric restaurants, Pera resonates with a singular panache in terms of setting and food. While the former is stylishly contemporary, the latter is steeped in the historic ingredients, traditions and techniques (primarily) of Turkey, infused with New York gustatory flair. With its special focus on grilled meat and seafood, Pera’s can be characterized – again, ambiance and menu – as being akin to the city’s top steakhouses, albeit one with an Eastern Mediterranean sensibility and more moderate pricing.

Rated a “Top 5 Newcomer” by Zagat Survey 2008, Pera Mediterranean Brasserie presents authentic Eastern Mediterranean cuisine, interwoven with some New York gustatory flair, by co-executive chefs, Sezai Celikbas of Istanbul’s internationally renowned Kosebasi and Jason Avery, previously at the former Regent Wall Street hotel. As such, Pera is New York’s first restaurant to offer cuisine firmly rooted in ancient – primarily Turkish – traditions and techniques, which incorporates some Western contemporary culinary trends without compromising the integrity of the food and to do so with panache in a cosmopolitan setting.

Designed by Melissa Brown, Pera’s interior balances warm earth tones and natural materials with the vibrant colors of Mediterranean cuisine. Burnt orange, golden brown and deep green accents, a variety of rich woods – walnut for the walls and exotic zebrawood for the bar – onyx and alabaster panels and ceramic tiles are among the standout design elements. A long communal table sets the stage for larger parties and gatherings. The furniture, also designed by Brown, is similar in spirit to the restaurant’s cuisine – inspired by the East but adapted for New York. Each piece is handcrafted and sits low to the floor, creating a relaxed Eastern aesthetic. Brown effectively lowered the ceiling to make the large, elegant space more intimate by hanging two palas (traditional curved knives, unique to Turkey) made of sheetrock and covered with duchess satin.

The first venture from Burak Karaçam of BK Restaurant Partners, LLC, whose family has owned and operated successful restaurants in Turkey, Pera derives its name from an elegant Istanbul neighborhood that has been a melting pot for many cultures and cuisines since the 17th century. The executive chefs lead a team of specialty cooks from Turkey, collaboratively introducing lesser-known regional dishes and meat preparations to the New York audience. Their menu features more than 25 mezes (small plate appetizers) fashioned to encourage sharing and grilled meats, chicken and seafood, complemented by traditional and modern Mediterranean side dishes, as well as provincial breads baked on-site daily, some à la minute. Vegetarian preferences are addressed by some 24 meze, salad, main course and side dish options.

Signatures mezes include: roasted whipped eggplant dip, soujouk (spiced Turkish beef sausage) lollipops; fabulous fried artichoke hearts and baby sweet peppers; beef and bulghur tartar, lemon-dill marinated sea bass, pastirma (air dried cured beef) wrapped feta-stuffed dates and  wonderful pidettes (mini Turkish flatbreads) topped with a choice of traditional options such as fire-roasted eggplant, ground seasoned lamb or kasseri, the sheep’s milk cheese that is a Greek and Turkish culinary favorite.

The main courses focus on various cuts of delicately marbled meats cooked on a 10-foot open flame grill. Pera’s hand ground lamb and chicken dishes seasoned with proprietary blends of Mediterranean spices are a restaurant hallmark, reflecting Chef Celikbas’s roots in Adana, Turkey known for this singular approach to such preparations.

The Best Artichokes

Karaçam believes Pera adds another dimension to New York’s culinary landscape by offering a new level of authenticity for Mediterranean cuisine served in a warm, stylish setting. Pera, with its excellent service, distinguished wine list and exception food, is New York’s most inventive Turkish restaurant and rates A Major on The Walman Report.

Copyright 2009 By Punchin International. All Rights Reserved

Commerce

50 Commerce Street

Open for dinner Monday-Saturday from 5:30 to 11pm. Sunday brunch begins on November 9, from 11:00 to 4:00pm. For reservations, call 212-524-2301.

Great Things Come In Small Packages

By Nancy Walman

For those who don’t know it, the quiet, curved street that gently comes to abend at 50 Commerce Street holds a pleasant surprise, a beautiful historic relic of old New York, lovingly restored with a focused attention to detail. For those who knew the address as Blue Mill or Grange Hall, or even those who know it now as Commerce, there are even more pleasant surprises inside: food that continues to live up to expectations, no matter how high the bar is set.

While the atmosphere is purposely casual and convivial, the cuisine is stellar. Yet, it’s not the fussy food one might expect from Chef/Owner Harold Moore, a graduate of the Culinary Institute of America and a veteran of Montrachet, Jean-George’s Mercer Kitchen and Daniel. Instead, Chef Moore and co-owner Tony Zazula (founder and owner of Montrachet) have decided to bring a high level of cooking in an approachable manner to a truly comfortable setting. Through their years of experience, the two owners began to understand what diners today were looking for—a direct and unintimidating dining experience with top-notch food in a comfortable environment and at a reasonable and moderate price.

The menu at Commerce consists of items that are familiar, but not ordinary, and continue to surprise with the brightness and boldness of the flavors, the freshness of the ingredients and the brilliance of the combinations. For example, the fresh marinated hamachi ceviche will brighten your palate with the flavors of yuzu, chili and cilantro.

Even when the dishes are homey, comfort foods, the technique and flavor supersedes the typical preparations. This is a place where everything is done the old-fashioned way. From baking the marvelous varieties of bread in-house (soft pretzels rolls, olive bread, ciabatta, brioche, etc.) to butchering the meat and preparing terrines from scratch, Chef Moore is heavily tied to tradition.

Cooking relies on manual skills, he says, but it ties into memory, too. Every meal at Commerce recalls a memory and a respect for tradition.

The duck and foie gras rillettes terrine with black cherry shallot jam is an unforgettable way to start your meal. The fall vegetable fricassee with truffles and poached egg is almost impossibly delicate.

At Commerce, the focus is on making simple things very well. Hence, the selection of dishes prepared for two evoke comfort food, but elevate it to another level entirely. If possible, go with a group and try either the perfect whole roasted chicken for two served with foie gras bread stuffing and potato mousseline is tender, juicy and delicious or the superb leg of milk fed lamb for two, with a surprising accompaniment of sweet peas and ricotta agnolotti, may be the most tender and delicious lamb you ever tasted (served for 3).

As for the individual entrees, some patrons are already addicted to the spaghetti carbonara with black pepper and coddled egg yolk, while others wouldn’t want to do without the spice roasted lobster with gingerbread and squash. Everyone should be able to find something they like on the Commerce menu. Market specials change weekly, incorporating the freshest seasonal ingredients available.

Desserts are a perfect fit for the menu and the scene. They include a stunning chocolate hazelnut mille feuille with a shiny layer of chocolate on top, with hazelnuts and salty caramel; roasted pineapple cheese cake; familiar desserts to share such as dark chocolate soufflé (with a touch of passion fruit crème anglaise); and a classic apple “tarte tatin” served with a trio of ice creams. And let’s not for get the beautiful cheeses and condiments

Chef Moore serves as mentor to his staff, recreating the experience of how he was trained by Daniel Boulud and other chefs and paying homage to his mentors. Tony Zazula brings over 30 years of experience as a restaurateur to the table with the same fresh enthusiasm he had when he first started out. Zazula oversaw the entire restoration, creating a space that gleams like new while evoking the history of the landmark building. The interior design included installing an original antique Brunswick bar circa 1941, hand-crafted sconces, subway tiling in the bar area, and marble mosaic columns in the dining room, and restoration of the original terrazzo floors. The seating includes booths restored by a carpenter who does theatrical movie sets with chestnut leather, and tables with handmade black walnut wood tops. Recently, two new murals by David Joel in a style reminiscent of Diego Rivera were added to the dining room. They depict the tale of two sisters, “A Common Ground for Sisters’ Story” whose sea captain father bought them the adjoining townhouses across the street from Commerce, with a common garden connecting the two properties in the hope of bringing the feuding sisters together.

Commerce, like Blue Hill, is one of those extraordinary New York restaurants that recall the exuberance and dedication of the perfect Parisian bistro, yet the food is decidedly American, local and pristine. The service is benevolent and the wine list is a joy. A bit hard to find, just tell your taxi to stay on Commerce St. past the Cherry Lane Theater and you’ll be well rewarded.

That’s A Major On The Walman Report. A real must!

Copyright 2009 By Punch In International. All Rights Reserved.

Originally Opened: 1981 Re-Opening Date: 2009 Location: The East River at 44^th Drive Long Island City, NY 11101 Telephone: (718) 482-0033 Fax: (718) 937-8817 Email: info@WatersEdgeNYC.com Website: www.WatersEdgeNYC.com Owner: Singh Hospitality Group Managing Director: Jay Jadeja Director of Sales & Marketing: Raquel Wolf-Jadeja Executive Chef: Rory O’Farrell Corporate Chef: David Salony Sommelier: Halim A. Wine Director: Jay Jadeja Cuisine: Eclectic American Click Here For Reservations on Open Table Specialty Dishes: Lunch Crispy Calamari Salad Frisee, Wontons Chips, Roasted Pepper- Lemon Vinaigrette Grilled Chicken and Pear Sandwich With Goat Cheese & Pomegranate Vinaigrette Prime 12oz NY Strip Steak Au Poivre, Béarnaise Sauce, or Cabernet Demi Glace Dinner Mushroom-Miso Crusted Rack of Lamb (Above) Panko Crusted Oysters Guacamole, Red Pepper Reduction Kung Pao Calamari Chillis, Peanuts, Hoisin Glaze Autumn Salad Pears, Gorgonzola, Candied Walnuts, Cinder Vinaigrette Mushroom-Miso Crusted Rack of Lamb Braised Bok Choy, Whipped Potatoes Kurobuta Pork Chop Sweet Potato Hash, Sun Dried Cranberry Apricot Compote Specialty Drinks: Water’s Edge Sunset Grey Goose, Grand Marnier, Orange Juice, Cranberry Juice, Sour Mix & Grenadine Royal Cosmo Grey Goose, Champagne, Splash of Cranberry, Mint, Lime Seating: Total (582) Dining Room (110) Bar (12) Private Event Space (400) Outdoor Patio (60) Opening Hours: Lunch Monday thru Friday: 12:00 PM to 3:00 PM Dinner Monday thru Saturday: 5:00 PM to 10:30 PM *All Major Credit Cards Accepted *

By Nancy Walman

Rating: A Major Contemporary design meets tradition under a warm, inviting atmosphere at Water’s Edge. Featuring panoramic views of the majestic New York City skyline, Queensborough Bridge and Roosevelt Island, the bar and dining room possess a clean, classic aesthetic, as white-linen covered tables are complemented by chic, modern-designed chairs. The lounge, which holds a baby grand piano, plush banquettes and flickering fireplace, is the ideal site for a quiet evening. The Water’s Edge dining experience begins at the start of the evening— departing from Manhattan’s East 23^rd Street Pier/Skyport Marina, Water’s Edge diners are invited to step aboard the Water’s Edge Ferry for a thirty-minute sail across the East River, sure to be a unique and memorable experience. The Water’s Edge Ferry departs from Manhattan Wednesdays through Saturdays, every hour on the hour, from 6:00PM to 10:00PM. The Ferry makes return trips on the half hour, from 6:30PM to 10:30PM. Executive Chef: Rory O’Farrell has a deft hand and the food is not second to the view. There is a “Chef’s Seven Course Tasting Menu” for $70 per person offering an intense Lobster Bisque, crispy Duck Confit Spring Roll, a light handed Hand Made Goat Cheese Ravioli, a palate cleanser of Sorbet, Asian influenced Pan Seared Ahi Tuna, a lovely Mushroom- Miso Crusted Rack of Lamb and (leave room) The Dessert Sampler, a selection of the pastry chef’s specialties. Some of the Luscious Desserts Other memorable dishes include such knockout appetizers as Kung Pao Calamari. A welcome relief from the ubiquitous fried calamari, here it is sauced Asian style, with loads of taste and tenderness. The addition of Chillis, Peanuts and Hoisin Glaze are the secret ingredients. Panko Crusted Oysters are another minor miracle. The oysters are crisp but not dry, the shell-filled with Guacamole is a player in its own right while a pleasant Red Pepper Reduction garnish holds the whole thing together. All entrees are recommended: favorites include a huge Short Bone Prime Rib Steak (22oz) and a Kurobuta Pork Chop with Sweet Potato Hash and Sundried Cranberry Apricot Compote. The creamed spinach may not be classic, but it is perfectly cooked and delicious, as are the roasted wild mushrooms. The wine list is a winner and deserves careful study. If you’re feeling lazy, there’s good Roederer Champagne by the glass. And let’s not neglect the pleasant, attentive service. The private event space boasts pristine, white walls, accented by rich wood detailing. Glittering crystal chandeliers hang overhead, producing a soft glow within the room, as floor-to-ceiling windows and private balcony offer a breathtaking view of New York City. An iconic dining experience, spanning three decades, has been recently re-awakened under the leadership of the Singh Hospitality Group, introducing a newly-transformed New York City landmark— Water’s Edge Restaurant. Sitting alongside the East River, the venue offers awe-inspiring views of New York’s impressive cityscape, second only to the exceptional personalized service, delectable cuisine and warm, welcoming atmosphere that surrounds the venue. A popular venue for weddings, as well as private social and corporate events, Water’s Edge offers fine dishes and drinks in the romantically-lit dining room, at the bar, on the outdoor veranda or within the private event space, complemented by a number of on-site amenities, including a bride’s room. Arrive to the iconic eatery in style, aboard the Water’s Edge Ferry. Additionally, a selection of party boats is also available for private cocktail hours, after-hours parties and other private events. Each month, Water’s Edge hosts a special wine dinner, which features a hand-picked selection of wines, paired with a carefully-crafted five-course meal. Also, on Mondays and Tuesdays, guests are invited to indulge in a five-course wine dinner for only $50 (price subject to availability and gratuity). With a rich history that spans twenty-eight years, Water’s Edge has become a landmark establishment, producing private events and serving Lunch, Dinner and Cocktails to New York City and its visitors. A really unique New York dining experience, the only thing Water’s Edge overlooks is Manhattan. Copyright 2009 by Punch In International. All rights Reserved. Sample Dinner Menu Small Plates Dumplings of the Day Yuzu Soy Dip and Cucumber Salad – 11. Red Thai Curry Mussels Coconut Milk, Cilantro, Tomatoes – 12. Kung Pao Calamari Chillis, Peanuts, Hoisin Glaze – 14. Panko Crusted Oysters Guacamole, Red Pepper Reduction – 16. Cold Poached Shrimp Raw Bar Flavors – 17. Lobster Bisque Tempura Lobster – 14. Duck Confit Spring Roll Green Onion Crepe, Asian Pear Salad – 13. Salads Caesar Salad Hearts of Romaine, Parmesan- Peppercorn Dressing, Shaved Reggiano – 10. Heirloom Tomato Salad Buffalo Mozzarella, Basil Sorbet, Balsamic Syrup – 14. Autumn Salad Pears, Gorgonzola, Candied Walnuts, Cider Vinaigrette – 10. Mixed Green Salad Grape Tomatoes, Carrots, White Balsamic Vinaigrette – 8. Steaks Prime Filet Mignon 10 oz -45. Prime NY Strip Steak 12oz – 38. Short Bone Prime Rib Steak 22oz -46 . Sauces Au Poivre, Béarnaise Sauce, Cabernet Demi Glace Sides – 9. each Creamed Spinach, Caramelized Cipollini, Roasted wild Mushrooms, Herbed Frites, Whipped Potatoes, Whipped Sweet Potatoes Mains Hand Made Goat Cheese Ravioli Shrimp, Shaved Asparagus, Roasted Tomatoes, EVO, Reggiano – 25. Slow Roasted Chicken Toasted Gnocchi, Braised Escarole, Thyme Infused Chicken Demi – 24. Mushroom- Miso Crusted Rack of Lamb Braised Bok Choy, Whipped Potatoes – 36. Roasted Duck Breast Asian Style Duck Confit, Whipped Sweet Potato Mash, Asparagus – 30. Pan Seared Ahi Tuna Soba Noodles, Seaweed Salad, Sesame Vinaigrette – 29. Lime Garlic Shrimp Vegetable Fried Rice, Stir Fried Bok Choy, Yuzu Soy Emulsion – 28. Baby Artichoke Crusted Salmon Turnip Puree, Spaghetti Squash, Saffron Broth – 27. Pan Seared Halibut Roasted Fingerling Potatoes, Spinach, Intense Lobster Foie Gras Glace – 32. Kurobuta Pork Chop Sweet Potato Hash, Sundried Cranberry Apricot Compote – 32. Chef’s Seven Course Tasting Menu $70 per person First Lobster Bisque Second Duck Confit Spring Roll Third Hand Made Goat Cheese Ravioli Fourth Sorbet Fifth Pan Seared Ahi Tuna Sixth Mushroom- Miso Crusted Rack of Lamb Seventh The Dessert Sampler

Le Pescadeux’s Refined Seafood Is Some Of NY’s Best . . . And It’s a Bargain

On a quaint block on Thompson Street, nestled between Prince and Spring, sits a small restaurant with a big purpose. Le Pescadeux  is the only restaurant in New York City that focuses on the French Canadian culinary migration experience from the Maritimes through Quebec and down to Louisiana. Owner Chuck Perley, a native of Montreal, Quebec and known for his previous success Le Pescadou, the city’s first French seafood bistro, is committed to demonstrating the incredible culinary history Canada possesses and how their prowess has trickled down the East Coast and thankfully onto our plates.The results are memorable.

The Charming Dining Room

Throughout Le Pescadeux’s lunch, dinner, early “birdy” and brunch menus, fish sourced both from Canada and down through its East Coast culinary trail are the star. To begin, Selected East Coast OYSTERS (we sampled four varieties) were so perfect they only needed a squirt of lemon. Succulent LITTLE NECK CLAMS were their equal.

That the chef knows his thing is proved in such appetizers as Roasted Calamari with Picante Piri Piri Sauce, a nod to the Portuguese settlement in Canada and the spicy chili used throughout Portuguese cuisine; Tender Octopus in a light tomato sauce (a special); Cajun Glazed Rock Shrimp with Blue Cheese Sauce, demonstrating the Acadian movement of French speaking settlers from the Maritime Provinces to Louisiana, the land of Cajun cuisine had an addictive crunch, yet remained remarkably moist; and Sautéed P.E.I. Mussels with Chorizo Tomato, a twist on the traditional mussels harvested from Prince Edward Island’s coastal community were absolutely delicious..

The Signature Roasted Calamari with Piri Piri Sauce

Besides the unique French Canadian concept, probably one of the most unusual aspects of Le Pescadeux’s menu is their “Fish Duets,” where diners can choose two, half orders of the signature seafood options for only $22. It is an incredible deal but more over a wonderful way to continue your palate’s tour de Canada. Popular choices are the Grand Bank Flounder with a Fried Oyster Hat in a Béarnaise; the Walleye Pike “Gnocchi,” with Organic Baby Turnips and Lardons, so fluffy and light but hand made with no potato in sight; and the Crisped Atlantic Dorado with Cauliflower Puree. Soft Shell Crabs with Spicy Mayonnaise (a special) were crispy delights.

Fish Duet of Bass and Cod Above

While seafood may be the star, a wide variety of meats provide a brilliant supporting cast performance. The Braised Pork with Bone Marrow Butter under appetizers gets the award for most succulent; the Picci Pasta with Duck Ragout wins for most hearty; the Hanger Steak aux ‘Deux’ Poivres with Jack’s Fries is a stand out for taste and tenderness in a city overflowing with steak options; and the Lamb Porterhouse with Madeira Glaze and Mushroom Polenta has just enough sweet and savory to make anyone skip the seafood and go straight for the lamb. Inquire about specials. We adored the Bouillabaisse Quebecoise, (Quebec-Style) Fish Soup that puts French Bouillabaisse to shame.

For Le Pescadeux, Perley combined forces with French born Bruno Soubirous, a long time employee of Le Pescadou, and an incredibly well seasoned restaurant professional, probably best known for his time as Restaurant Manager and Maitre d’ in the BLT Empire. In addition to his duties as co-owner, Soubirous also put together Le Pescadeux’s impressive wine list, covering many regions in France, Italy, New Zealand, Austria, the USA, Germany, Argentina, Australia and of course Canada for their incredible Riesling and Ice Wine. We enjoyed an outstanding 2007 Graves for $58 from Chateau Ferrande and a complex Ice Wine from  Peller Estate. There are also some excellent values in wines by the glass, especially Champagnes.

Manning the kitchen is Executive Chef Adriano Ricco, a super star chef, born in Brazil but with experience across a variety of cuisines. He was most recently cooking alongside Floyd Cardoz at Tabla but spent an incredible 4 years with Laurent Tourondel at a variety of his BLT establishments and started his career at D.O.M. Restaurant in Sao Paolo, Brazil. His versatility and timing are as amazing as his eye-catching tattoos.

Besides the excellent bread from Sullivan Street Bakery, desserts are surprising excellent. Don’t miss the Quebec City Sugar Pie and Tapioca, Cranberry, Walnut Fritters with White Choco Crème Anglaise. There is also a terrific Cheese selection, all in prime condition and served at room temperature.

Le Pescadeux is open Tuesday – Sunday, serving lunch, dinner and weekend brunch. Le Pescadeux also offers a great happy hour from 4:30-7pm on weekdays offering beer and cocktail specials along with half price oysters.

Don’t Miss It! An Absolute Must!!!

__________________________________________________________________

Le Pescadeux (90 Thompson Street, New York, NY 10012,

212-966-0021,

wwwlepescadeux.com

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

 Sample Menus (May Change in Price & Content)

LE PESCADEUX
****
DINNER
“Québec Sait Faire"
TO BEGIN
Selected East Coast OYSTERS……………………..………..2.75pp Succulent LITTLE NECK CLAMS…(6)…………….….……….7.60
ENDIVE & FRISEE SALAD, Citrus Vinaigrette…..……..8.75 Baby ROMAINE, Gorgonzola Dressing….………..….….…8.50
Traditional ‘Quebecoise’ FISH SOUP…….………….…….9 Ceviche of Mackerel ……………………………………….….…….12
Roasted CALAMARI, Picante Piri Piri Sauce……….…12 Sautéed P.E.I. MUSSELS, Chorizo Tomato……………..…10
Cajun Glazed ROCK SHRIMP, Blue Cheese Sauce…..12 Grilled Jumbo SHRIMP …………………………………..……..….16
Braised PORK, Bone Marrow Butter ………………….…..12 Grilled Double Smoked, Double Cut BACON.…………….9
PLATEAU de FRUITS de MER for Two…..55
(10 Clams, 8 Oysters, Shrimp, Ceviche of Mackerel, Mussels Vinaigrette)
HOUSE MADE PASTAS
Mushroom GNOCCHI, Shaved Parmesan……………………..…….10/19
PICCI Pasta, Duck Ragout…………………..………………………….……11/21
Cut PAPPARDELLE, Head on SHRIMP, Zesty Marinara…….…14/26
__________________________________________________________
SPECIALTY MENU ~ FISH DUETS
CHOOSE 2 ~ (1/2 ORDERS)….22
Grand Bank FLOUNDER, Fried Oyster Hat, Béarnaise
Grilled OCTOPUS, Lemon Emulsion
WALLEYE PIKE “Gnocchi”, Organic Baby Turnip, Lardons
Crisped Atlantic DORADO, Cauliflower Puree
Wild BASS, Smoked Salmon Sauce
Roasted COD, Red Pepper Coulis
SIDES….6
Roasted CAULIFLOWER, Toasted Almonds** Creamy SWISS CHARD & SPINACH
Maple Glazed CARROT Coins ** SWEET POTATO Mash **Jack’s FRIES
________________
OUR MEATS
HANGER STEAK aux ‘Deux’ Poivres, Jack’s Fries…..24
NEW YORK STRIP STEAK, Bone Marrow Butter, Roasted Bliss Potatoes…..36
DUCK Duet, Leg Confit and Seared Breast, Parsnip Puree…..26
LAMB Porterhouse, Madeira Glaze, Mushroom Polenta…..25
Chef Adriano Ricco ~ Sous Chef Jeffrey Tan

_______________________________________________________________

LE PESCADEUX
*****
EARLY BIRDY MENU
2 COURSES PRIX FIXE
$24.00
5:30PM TO 7:00PM
TO BEGIN (CHOOSE 1)
Baby ROMAINE, Gorgonzola Dressing
Ceviche of MACKEREL
Sautéed P.E.I. MUSSELS, Chorizo Tomato
Grilled Double Smoked, Double Cut BACON
__________________________________________________________
SPECIALTY MENU ~ FISH DUETS
CHOOSE 2 ~ (1/2 ORDERS)
Grand Bank FLOUNDER, Fried Oyster Hat, Bearnaise
WALLEYE PIKE “Gnocchi”, Baby Organic Turnip, Lardons
Crisped Atlantic DORADO, Cauliflower Puree
Roasted COD, Red Pepper Coulis
SIDES (CHOOSE 1)
Maple Glazed CARROT Coins ** Jack’s French Fries
OR
OUR MEATS (CHOOSE 1)
HANGER STEAK aux ‘Deux’ Poivres, Jack’s Fries
PICCI Pasta, Duck Ragout
____________________________________
OUR DAILY SELECTION OF DESSERTS….8
___________________________________________
Chef Adriano Ricco ~ Sous Chef Jeffrey Tan

_____________________________________________________________________________

LE PESCADEUX
*****
LUNCH
TO BEGIN
Selected East Coast OYSTERS………………………..2.50PP Succulent LITTLE NECK CLAMS…(6)………………….……….7
Ceviche of MACKEREL……………………………………….8.50 Grilled Jumbo SHRIMP …………………………………..……….…16
Endive & Frisee SALAD, Citrus Vinaigrette….…..8 Baby ROMAINE, Gorgonzola Dressing….……………….…7.25
Traditional ‘Quebecoise’ FISH SOUP…….…………9 Roasted CALAMARI, Picante Piri Piri Sauce ..……..…10
Sautéed P.E.I. MUSSELS, Chorizo Tomato…….…8.75 Braised PORK, Bone Marrow Butter ……………….….…..12
__________________________________________________________
SPECIALTY MENU ~ FISH DUETS
CHOOSE 2 ~ (1/2 ORDERS)….18
Grand Bank FLOUNDER, Fried Oyster Hat, Bearnaise
Grilled OCTOPUS, Lemon Emulsion
WALLEYE PIKE “Gnocchi”, Organic Baby Turnip, Lardons
Crisped Atlantic DORADO, Cauliflower Puree
Wild BASS, Smoked Salmon Sauce
Roasted COD, Red Pepper Coulis
SIDES….6
Roasted CAULIFLOWER, Toasted Almonds** Creamy SWISS CHARD & SPINACH
Maple Glazed CARROT Coins ** SWEET POTATO Mash **Jack’s FRIES
__________________________________________________________
QUICK LUNCH
Crisped WHITE FISH Sandwich, Jack’s Fries…..12.50
SMOKED TROUT Omelette, Dijon Cream, Jack’s Fries…..14
Mushroom GNOCCHI, Shaved Parmesan……17
DUCK Confit Sandwich, Jack’s Fries.…..13
“BETTY’S” BURGER, Jack’s Fries…..12.50
HANGER STEAK aux ‘Deux’ Poivres, Jack’s Fries…..24
LAMB Porterhouse, Madeira Glaze, Mushroom Polenta.…..22
___________________________________________
OUR DAILY SELECTION OF DESSERTS….8
___________________________________________
Chef Adriano Ricco ~ Sous Chef Jeffrey Tan

With both its Unoaked and Barrel Aged Chardonnays

Always a Top Choice In The Price/Quality Ratio

Research from The Nielsen Company: Recession Resilient Alcoholic Beverage Industry Shows Signs of Strain in Tough Economic Times, and the Silicon Valley Bank’s 2009-2010 State of the Wine Industry Report both disclose that wine consumers are purchasing more affordable wines.

Oak Knoll Winery has always offered great value and is a great wine choice  for affordable, everyday-enjoyment reds and whites which perform well.

• 2008 Oak Knoll Chardonnay Reserve Barrel Select, Willamette Valley ~ Barrel aged (Winemaker Jeff Herinckx’ 25^th Anniversary Wine, 185 cases) ~ $19.00
• 2008 Oak Knoll Chardonnay Unoaked 2008 (1425 cases) ~ $10.00

These are both extreme values that fit perfectly into today’s buying patterns.

According to A.C. Nielsen: “It may seem like the party is over, but due to the economic downturn, it’s probably being held at home, and the hosts may be serving less expensive beer, wine and spirits… more than half (56 percent) of consumers eat dinner at home more often than before the downturn and nearly the same percentage are eating dinner less often at restaurants.”

While the Reserve is a fabulous value, we were in awe of the uncorked Chard, with is clean, pure flavor, balance and accessibility. Great with cold roast chicken, shrimp and summer salads.

The Reserve is more complex with a heady nose and subtle fruit. Lovely with seafood, lamb and light cheese.

_____________________________________________________________

2008 UNOAKED CHARDONNAY

OREGON

VINEYARD:

• 20.14 tons – Red Hill Vineyard

108 clone – Harvested 10.31.08

• 5.01 tons – Hauer of the Dauen Vineyard – Draper Clone

Harvested 10.25.08

• 480 gallons were removed

on 11.18.08 for a special oaked portion. 3750 remained unoaked.

GROWING SEASON:

While one of the coolest springs in the past quarter century left this year’s grapes behind schedule until late July, a dry autumn yielded a harvest that had winemakers statewide sounding downright giddy. Meager autumn rains – only 1.5 inches fell during late August through September – resulted in considerably less precipitation than forecasts had predicted. Then, cool daytime temperatures kept sugar levels from jumping too high, giving grapes the “hang time” that is crucial for full development of flavors and overall balance.

FERMENTATION:

Fermented in stainless steel tanks and stainless steel barrels.

Cold stabilized 12.05.08

Heat stabilized 12.18.08

MALO-LACTIC:

No

RESIDUAL SUGAR:

.08

OAK AGING:

None

TOTAL ACIDITY:

.85 g/100m

PH:

3.48

ALCOHOL %:

13% by vol.

PRODUCTION:

2,384 cases

TASTING NOTES:

The 2008 Unoaked Chardonnay’ s bright aromatic nose displays a honeydew melon and citrus bouquet up front, with added grassy notes and hints of strawberry and passion fruit. A lively palate features a citrus blast of Mandarin orange, Myer Lemon and Pink Grapefruit. The clean finish highlights flavors of kiwi fruit and sage.

Oak Knoll Winery is one of

Oregon’s oldest wineries,

producing fine wines since 1970.

oakknollwinery.com

_________________________________________________________________

2008 CHARDONNAY (oak)

OREGON

VINEYARD:

• 20.14 tons – Red Hill Vineyard

108 clone – Harvested 10.31.08

• 5.01 tons – Hauer of the Dauen Vineyard – Draper Clone

Harvested 10.25.08

• 480 gallons were removed

on 11.18.08 for a special oaked portion. 3750 remained unoaked.

GROWING SEASON:

While one of the coolest springs in the past quarter century left this year’s grapes behind schedule until late July, a dry autumn yielded a harvest that had winemakers statewide sounding downright giddy. Meager autumn rains – only 1.5 inches fell during late August through September – resulted in considerably less precipitation than forecasts had predicted. Then, cool daytime temperatures kept sugar levels from jumping too high, giving grapes the “hang time” that is crucial for full development of flavors and overall balance.

FERMENTATION:

• 11.18.08 French oak staves were added to the neutral barrels the wine was stored in.

• 11.18.08 Malo-lactic starter was added

• Cold stabilized 2.26.09

• Heat stabilized 3.18.09

MALO-LACTIC:

100%

RESIDUAL SUGAR:

.06

OAK AGING:

5 months with French oak staves

TOTAL ACIDITY:

.49 g/100m

PH:

3.52

ALCOHOL %:

13% by vol.

PRODUCTION:

200 cases

TASTING NOTES:

The Oak Knoll 2008 Chardonnay opens with a bouquet of sweet vanilla oak. Classic apple and all-spice round out the supple aromas with the addition of figs, honey and cream in the close of the nose. This beautiful chardonnay has a supple mouthfeel with complex flavors that follow the bouquet. A long lingering finish leaves a smile on your lips.

WINEMAKER’S 25th ANNIVERSARY WINE: Winemaker Jeff Herinckx celebrates his 25th harvest at Oak Knoll Winery with this Chardonnay.

Oak Knoll Winery is one of

Oregon’s oldest wineries,

producing fine wines since 1970.

oakknollwinery.com

LOCATION: In the heart of New York’s famed Theater District on Broadway between 48^th and 49^th, in the “Crossroads of the World” as Times Square is known and at the epicenter of the newly coined “Chocolate Corner,” where two American candy icons – Hershey’s and M&M – converge. Brasserie 1605 is ideally situated for Times Square explorers and the Broadway show bound.

ADDRESS: 1605 Broadway

New York, NY 10019

PHONE: 212-977-4000 ext. 6000

WEB SITE: http://www.manhattan.crowneplaza.com/brasserie-1605.html

CHEF: Christopher Smith

MANAGER: Rosa Abreu

HOURS: Open daily

Breakfast 6:30 a.m. – 11:30 a.m.

Lunch 11:30 a.m. – 2:30 p.m.

Dinner 4:00 p.m. – 10:30 p.m.

PRICES: Dinner Appetizers $9 to $14

Salads $10 to $17, side and entree portions

Entrees $14 to $32

Sides $6

Desserts $9.50

Lunch Appetizers $9 to $14

Salads $10 to $17, side and entrée portions

Sandwiches $14 to $19

Pizzas $12

Entrees $18 to $32

Sides $6

Desserts $9.50

_________________________________________________________________

Sleekly spacious high backed, white upholstered booths lined up and down the center of the room lend a retro element, while providing privacy for social or business tête à têtes at

                          Brasserie 1605

Overlooking Times Square from the lobby level of the Crowne Plaza, the only hotel in the city with a front door actually on Broadway, Brasserie 1605 offers the best seats on the Great White Way. A result of the hotel’s recent $85 million renovation, the restaurant blends retro diner chic with New York style to create an engaging, casually comfortable setting for diners seeking reasonably priced and familiar, yet intriguing, soul-gratifying food intended to satisfy a range of appetites.

Neo-classic American – familiar dishes re-imagined with sophisticated tweaks, some incorporating traces of the Caribbean and Hawaiian influences that are part of Chef Smith’s background. Much of the menu meets the comfort food criteria, of being robust renditions of American regional favorites that tend to make an emotional connection with diners, but have been elevated to address current culinary trends. Witness chicken pot pie made current with organic vegetables, grilled meat loaf dressed up with portobello mushroom sauce and onion rings and chicken and waffles distinguished by maple syrup infused chicken jus.

SIGNATURE DISHES: Appetizers include Braised short rib sliders, fried onions, au jus, toasted brioche bun; absolutely delicious “Firecracker” popcorn shrimp, rice noodles, scallions, chili lime sauce (we could have enjoyed them as a main course) ; steamed vegetables, red coconut curry sauce, bok choy, snow peas, shiitake mushrooms, Napa cabbage, haricots vert, white and green asparagus; Homemade 3 bean chili, cilantro jalapeno cream, brioche croutons.

Our other appetizer favorites were an outstandingly light Spring Pea Soup with lemon zest, crème fraiche and crispy lardons. Spicy Ahi Poke Tartar ahi tuna, sriracha aioli, seaweed, toasted sesame seeds, sweet soy vinaigrette and wonton crisps was also delicious..     .

If your mood turns to Salads, try the CP salad, chef’s salad with romaine, fresh turkey, smoked ham, slow roasted tomatoes, marinated artichokes, chick peas, deviled eggs, gruyere cheese, Applewood bacon, Dijon dressing; Duck confit salad, butternut squash, roasted pecans, roasted fig relish, pomegranate vinaigrette.Or if you like your greens as an entree, you’ll enjoy Asian Chicken Salad (Pictured Above), marinated chicken breast, baby tomatoes, cucumbers, shredded carrots, red cabbage, Napa cabbage, snow peas, red peppers, soy sesame vinaigrette, and candied pecans.

While a table of appetizers, soups and salads may be the ideal way to go at Brasserie 1605, Entrees are well executed and choices include Spiced Maine scallops, back bean hummus, roasted sunchoke, lemon-tahini butter sauce; Skirt steak, grilled asparagus, rainbow chard, scallions, poblana jasmine rice, adobe sauce Lump crab cakes (Pictured Below), parsnip and pepper slaw, lobster cream sauce and Braised short ribs, jalapeno-cheddar grits apricot-apple chutney.

Do leave room for Dessert: Ginger and lychee crème bruleé, whipped cream topping, biscotti and a terrific Rum And Mango Bread Pudding warm croissant, rum, mango and vanilla bean bread pudding slathered with bourbon sauce, white chocolate gelato will all please.The WINE PROGRAM: Generous selection of wines-by-the-glass, 20 choices, including five sparkling iterations, representing the most popular varietals. The compact 50-bottle wine list is an ode to American viticulture, with an occasional nod to France, Italy and Spain. Oddly, the best value (listed a the solo blend) is the ever dependable Villa Antinori, 2005. At $49 the bottle, it was soft, approachable and a fine value. Service is accommodating and helpful. 

A sign outside the restaurant aptly states: “The only thing you won’t find on the menu at  Brasserie 1605 is “hotel food.”

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

Sample Dinner Menu

Asian Chicken Salad
marinated chicken breast, baby tomatoes,
cucumbers, shredded carrots, red cabbage,
Napa cabbage, snow peas, red peppers,
soy sesame vinaigrette, candied pecans
15
Duck Confit Salad
butternut squash, roasted pecans, roasted
fig relish, pomegranate vinaigrette
16
Braised Short Rib Sliders
fried onions, au jus, toasted brioche buns
12
Steamed Mussels
Spanish olives, preserved lemons, cilantro,
chili, broth
14
Steamed Vegetables
red coconut curry sauce, bok choy, snow
peas, shiitake mushrooms, Napa cabbage,
haricots vert, white and green asparagus
10 // 16
Angus Burger
brioche bun, onions rings
16
Salmon Burger
fresh Atlantic salmon, scallions, salsa
cruda, guacamole, gaufrettes on an onion
brioche roll
14
Skirt Steak
grilled skirt steak, grilled asparagus,
rainbow chard, scallions, poblano jasmine
rice, adobo sauce
22
Grilled Ribeye
bone‐in 16 ounce, onion rings
30
Grilled NY Strip Loin
12 ounce, pan roasted herbed fingerling
potatoes, haricots vert, charred baby
tomatoes
32
Steak Au Poivre
pepper‐crusted flat iron steak, truffle
whipped potatoes, braising greens
28
Seared Atlantic Salmon
zucchini spaghetti, roasted tomato
concassé
19
Braised Short Ribs
jalapeno‐cheddar grits, apricot‐apple
chutney
22
Pan Seared Red Snapper
pigeon peas rice, spiced tomato
vinaigrette, plantain chips
25
Grilled Veal Chop
onion port marmalade, pommes frites,
herbed demi‐glace
32
Spiced Maine Scallops
black bean hummus, roasted sunchoke,
lemon‐tahini butter sauce
28
Spicy Ahi Poke Tartar
Ahi tuna, cucumbers , ginger, soy, wonton
crisps , pickled ginger, wasabi
12
Tangy Chicken “Lollipops”
fresh cilantro chili sauce
10
“Firecracker” Popcorn
Shrimp
rice noodles, scallions, chili lime sauce
12
Homemade 3 Bean & Beef
Chili
cilantro jalapeno cream, brioche crouton
11
Onion Soup
cheese‐crusted with gruyere, mozzarella
and gouda
9
Lobster Bisque
lobster beignets and sherry crème fraiche
9
Chicken & Shrimp Gumbo
fried okra, peppers, andouille sausage
9
Appetizers
Salads
1605 Salad
baby greens, frisée, gala apples, Humboldt
Fog goat cheese, toasted hazelnut, port
vinaigrette
10 // 14
Romaine Hearts Salad
shaved parmesan, molten brie croutons
10 // 14
CP Salad
chef’s salad of romaine, fresh turkey,
smoked ham, slow roasted tomatoes,
marinated artichokes, chick peas, deviled
eggs, gruyere cheese, Applewood bacon,
Dijon dressing
17
Spinach and Pea Shoot Salad
shaved radishes, chives, warm bacon and
shiitake vinaigrette
14
Chicken Pot Pie
classic chicken pot pie with organic
vegetables
15
Lump Crab Cakes
parsnip & pepper slaw, lobster cream sauce
22
Free Range Chicken
Parisian potatoes, butternut squash puree,
pearl onions, spinach, brown chicken jus
18
Chicken & Waffles
fried breast of chicken and savory waffles
with maple chicken jus
19
Grilled Meatloaf
portabella mushroom sauce, onion rings
18
Chef’s Specialties
Steaks
Entrees
Sautéed Wild Mushrooms
Haricots Vert
Sautéed Spinach
Frites
Fingerling Potatoes
Whipped Potatoes
Baked Potato
$6 each
Sides
Pre‐Theater Menu
Available Between
4pm‐7pm.
Three Course Dinner
For $25.
Dinner
Served from 4:00pm ‐ 11:00pm

__________________________________________________________________

Our Menu

Appetizers

Braised Short Rib Sliders fried onions, au jus, toasted brioche roll      12.00
Steamed Vegetables bok choy, snow peas, shiitake mushrooms, napa cabbage, haricots vert, white and green asparagus, red coconut curry sauce    10.00  16.00
Tangy Chicken "Lollipops" fresh cilantro chili sauce      10.00
"Firecracker" Popcorn Shrimp rice noodles, scallions, chili lime sauce      12.00
Dungeness Crab Salad lolla rossa, mint, avocados, diced Mexican papaya, lemon vinaigrette, brioche crouton      15.00
Spicy Ahi Poke Tartar ahi tuna, sriracha aioli, seaweed, toasted sesame seeds, sweet soy vinaigrette, wonton crisps      12.00
Spring Pea Soup lemon zest, crème fraiche, crispy lardons      9.00
Chicken & Shrimp Gumbo fried okra, peppers, andouille sausage      9.00
Homemade 3 Bean & Beef Chili bacon, cilantro-jalapeno cream, brioche crouton      11.00
Onion Soup cheese-crusted with gruyere, mozzarella and gouda      9.00

Salads
CP Salad chef’s salad of romaine, fresh turkey, smoked ham, slow roasted tomatoes, marinated artichokes, chick peas, deviled eggs, gruyere cheese, applewood bacon, dijon dressing      17.00
Strawberry-Chicken Salad mesclun greens, strawberries, shaved fennel, sliced radishes, toast pine nuts, raspberry vinaigrette      15.00
1605 Salad baby greens, frisée, gala apples humboldt fog goat cheese, toasted hazelnuts, port vinaigrette    10.00  14.00
Romaine Hearts Salad shaved parmesan, molten brie croutons    10.00  14.00
Asian Chicken Salad marinated chicken breast, baby tomatoes, cucumbers, shredded carrots, red cabbage, napa cabbage, snow peas, red peppers, soy sesame vinaigrette, candied walnuts      15.00
Duck Confit Salad toasted hazelnuts, turnips, roasted cherry relish, rhubarb vinaigrette      16.00

Chef’s Specialties
Free Range Chicken Parisian potatoes, grilled asparagus, pearl onions, spinach, brown chicken jus      20.00
Chicken Pot Pie classic chicken pot pie, organic vegetables      15.00
Lump Crab Cakes napa cabbage and julienne snow pea slaw, chipotle aioli, red pepper chili oil      23.00
Chicken & Waffles fried breast of chicken, savory waffles, maple chicken jus      20.00
Angus Burger brioche bun, onions rings      16.00
Salmon Burger fresh Atlantic salmon, scallions, salsa cruda, guacamole, onion brioche roll, gaufrettes      15.00

Entrees
Seared Atlantic Salmon zucchini spaghetti, roasted tomato concassé      20.00
Pan Seared Red Snapper pigeon peas rice, spiced tomato salsa, plantain chips      25.00
Macadamia Crusted Mahi-Mahi mango-papaya salsa, rainbow chard, cilantro vinaigrette      28.00
Brown Ale-Braised Pork Shank spinach, pink lentils, baby carrots      26.00
Braised Short Ribs Ravioli spring peas, fava beans, pearl onions, morel mushrooms, portabella-chipotle broth      23.00

Steaks
Skirt Steak grilled asparagus, rainbow chard, scallions, poblano jasmine rice, adobo sauce      24.00
Grilled Ribeye bone-in 16 ounce, onion rings      30.00
Grilled NY Strip Loin 12 ounce, haricots vert, pan roasted herbed fingerling potatoes, charred baby tomatoes      29.00
Steak Au Poivre pepper-crusted flat iron steak, truffle whipped potatoes, braising greens      32.00

Sides $6 Each
Sautéed Wild Mushrooms       
Haricots Vert       
Baked Potato       
Sautéed Spinach       
Frites       
Fingerling Potatoes       
Whipped Potatoes       

Pre-Theater Menu $25
4pm-7pm. Three Course Dinner

Dessert $9.50
Lemon Meringue Beehive decorative chocolate, whipped cream, mint      
Molten Chocolate Cake valrhona chocolate, hazelnut gelato, fresh berries      
Apple Tart classic apple tart featuring raspberry jam, almond frangipane and cinnamon sugar apples, tahitian vanilla gelato      
Crepe Cake poached pear, sweet Riesling reduction      
Junior’s New York Style Cheesecake raspberry, mango coulis and chocolate sauce, fresh berries, whipped cream      
Rum And Mango Bread Pudding warm croissant, rum, mango and vanilla bean bread pudding slathered with bourbon sauce, white chocolate gelato      
Fruit De Saison sliced seasonal fruit      
Assorted Gelato & Sorbet two scoop serving

___________________________________________________________________

SEATS: Tables 54

Booths 57

TOTAL: 111

GROUPS: Brasserie 1605 can accommodate groups up to 25 for seated meals in the main dining room.

PRIVATE

FUNCTIONS: The Coffee Bar & Lounge area, overlooking the dining room can accommodate small gatherings for a seated affair and as many as 60 for a receptions

PARKING: On-site valet parking available

CREDIT CARDS: All major

RESERVATIONS: Accepted, call 212-977-4000 ext. 6000

_____________________________________________________________

SPECIAL MENUS:

PRE-

THEATER $25 for three-course menu available daily from 4 p.m. to 7 p.m. –

the best value on Broadway for the best seats on Broadway

KIDS: $18 three-course menu complements the adult pre-theater menu

EXPRESS

LUNCH Daily three-course menu for $16.05, served in under 30 minutes

Photo Credit: Copyright Melissa Hom

Benoit

OPENING DATE: April 21, 2008

ADDRESS: Benoit
60 West 55th Street, New York, NY 10019
(Between Fifth and Sixth Avenues)

LOCATION: Benoit is located in the former space of the legendary French brasserie La Côte Basque, just steps from the shops along Fifth Avenue, a few blocks from Central Park and the Museum of Modern Art, and minutes from the theatre district.

RESERVATIONS: Reservations are suggested but not required

TELEPHONE: 646.943.7373
FAX: 646.943.7330

EMAIL: bistrot@benoitny.com
WEBSITE: www.benoitny.com

HOURS OF OPERATION:
BISTROT

RESTAURANT: All-day dining, 7 days a week, 102 seats
11:45am to 10:30pm (11:00pm on Fridays and Saturdays)

BAR: 11:45am to 12:00am, 31 seats
Happy Hour ‘Buy one, get one’ from 4:00 to 6:00pm on weekdays

PRIVATE SALONS: Located on the second floor above the restaurant, the salons are comprised of
3 exquisitely designed rooms. Combined they can accommodate 60 guests.They can also be subdivided to host smaller groups and all types of events, according to guests’ needs.

For those guests opting to dine in the luxurious OFFICINE, a stunning 10-seat room set in an antique 19th century pharmacy from Bordeaux, the restaurant offers a specially created menu along with access to Alain Ducasse’s wine cellar.

The CUISINE: Executive Chef & Partner Pierre Schaedelin has created a menu of traditional French bistro cuisine such as pâté en croûte, escargots with garlic and parsley butter, egg mayo at $1 each, pike quenelles, roast chicken with French fries, steak aux poivres, classical French cheeses, to enticing recipes for millefeuille, traditional tarte tatin, and vanilla profiteroles with warm chocolate sauce.

The WINE: Benoit’s wine list features more than 200 selections of white and red references, from small French producers to the best years for California and Bordeaux.

TEAM: 80 associates in total

CHEF-CREATOR: Alain Ducasse

EXECUTIVE CHEF & Partner: Sébastien Rondier Photo Credit: Copyright Melissa Hom

ASSISTANT GENERAL MANAGER: Estelle Lamotte

EXECUTIVE PASTRY CHEF: Jean-Sébastien Magat

SOMMELIER: Arnaud Demas

DIRECTOR OF PRIVATE DINING: Gwendal Goulet
Our Director of Private Dining is delighted to discuss further possible seating options in the private dining salons.
g.goulet@benoitny.com

DESIGN: To preserve tradition, elements from the enchanting Benoit in Paris and details from La Côte Basque have been woven into Benoit in New York’s design. The tableware is also meant to illustrate the balance of tradition and modernity. Several pieces are sourced from around the world, with many signature elements made exclusively for Alain Ducasse.

________________________________________________________

Review By Nancy Walman

BISTROT BENOIT NYC

(Another Success Story)

The Bar. Photo Credit: Copyright Melissa Hom

Located in the space formerly occupied by La Côte Basque, Manhattan’s Benoit echos Alain Ducasse’s original Benoit in Paris and represents an opportunity to recreate a unique bistro experience within a dynamic urban environment while still preserving the tradition and inviting feel of Benoit in Paris, which first opened its doors in 1912 and became part of the Groupe Alain Ducasse in April 2005 (There is also a Benoit in Tokyo).

The dining room is an airy space, with a ceiling that features a trompe l’oeil blue sky, blonde oak walls, large mirrors set throughout that give the room a sense of textured comfort, cozy red banquettes, and a mix of solid oak and zinc tables. Those who allow their eyes to wander will uncover Chef Ducasse’s private collection of individual miniature liquor bottles and special carafes that are featured in two antique vitrines at the back of the main dining room.To preserve tradition, elements from the original La Côte Basque have been woven into Benoit’s décor, such as the restaurant sconces and chandelier, cartoon medallions reminiscent of early 20th century Paris, and decades-old black and white photographs of patrons dining in the restaurant during years past.

The Cuisine, while classic, is tempered with contemporary touches that are in step with today’s life style such as jumbo lump crab salad, celery/apple remoulade and citrus dressing. Executive chef Sébastien Rondier , a close collaborator of Ducasse since 2000, has composed a menu that respects tradition and technique. The menu’s clever charm is apparent in the dishes many of which are drawn from Benoit’s repertoire of 50 to 100 year old recipes.

The menu features a large variety of à la carte dishes, from appetizers to desserts, as well as a daily listing of specials. Appetizers include such French classics as a dense pâté en croûte, a superb foie gras and poached green asparagus with a mousseline sauce. Entrees offer pike quenelles with a Nantua sauce that are feather-light and not to be missed.

If you have but one entree, share the garlic roasted chicken with French fries L’ami Louis-style (a bargain at $42 for 2). It arrives whole for your inspection and then is beautifully sliced and served family style. The skin is crispy; the meat is moist; the garlic is heavenly. Other options include, steak au poivre with pommes soufflées and such perfect seafood as skate wing meunière, broccoli rabe, lemon, capers and brown butter sauce.

Finish your dinner with classical French cheeses like a selection of Coupole, Saint-Nectaire, Comté, Camembert, Fourme d’Ambert followed by an enticing dessert: millefeuille, vanilla profiteroles with warm chocolate sauce or the traditional tarte tatin. We adored the NOUGAT GLACÉ with pistachio ice-cream and passion fruit.

Benoit’s wine list features more than 200 selections of white and red references, with 65% of the list from the main wine producing regions in France and 35% from the United States. A unique selection of wines by the glass as well as wines from custom-designed carafes will also be available.Service is unpretentious, attentive and bistro-perfect.

Of all the bistros of New York, Benoit gets our vote for true Parisian experience with wonderful food, wines, welcoming service and the stamp of the masters: Alain Ducasse and EXECUTIVE CHEF & Partner: Sébastien Rondier. That’s A Major.

Copyright 2009 By Punchin International®. All Rights Reserved.

Dinner Menu (Subject to Change)

COLD APPETIZER
Tartare and marinated SALMON, 16
mimosa condiment
JUMBO LUMP CRAB salad, 18
celery/apple remoulade, citrus dressing
EGG mayo a piece 1
DUCK FOIE GRAS terrine, 21
toasted Parisienne brioche
PÂTÉ EN CROÛTE, 15
Lucien Tendret’s recipe since 1892
LEEK, Gribiche sauce 12
with warm crispy PIG TROTTER 14
ROOT VEGETABLE & BEEF TERRINE, 12
“Pot-au-feu” style, horseradish sauce
WARM & HOT APPETIZER
PIG CHEEKS, frisée and lentils salad, 12
mustard/cumin vinaigrette
Grilled SARDINE tartine, 12
eggplant caviar, red pepper, olives
ONION SOUP gratinée 11
LOBSTER BISQUE, fresh cream 15
ESCARGOTS, garlic and parsley butter
1/2 a dozen 11 dozen 18
AMERICAN CLASSIC
—
CAESAR SALAD,
egg/croûtons, parmesan crisp
12
—
COBB SALAD,
avocado, quail egg, bacon, chicken,
blue cheese dressing
15
—
HAMBURGER / CHEESEBURGER,
French fries
16 / 17
For parties of 6 guests or more 20% gratuity will be applied
WINE BY THE GLASS
GLASS CARAFE
CHAMPAGNE 6oz 17oz
nv CREMANT DU JURA – F.Lornet 10
nv TAITTINGER 16
nv AYALA – Rosé 27
WHITE WINE
2007 Languedoc -GRENACHE/VIOGNIER 9 24
Domaine la Croix Belle
2007 Alsace – RIESLING 11 28
J. Ginglinger
2006 SantaBarbaraValley-CHARDONNAY 12 32
Summerland
2007 Sancerre – SAUVIGNON 13 34
Domaine S.Bailly
2006 Long Island – PINOT BLANC 13 34
Lieb Family Cellars
RED WINE
2007 Côtes du Rhône – SYRAH 10 26
Jaboulet-Ainé
2005 Languedoc – PINOT NOIR 11 28
Rutz Cellars
2005 Lussac Saint-Emilion – MERLOT 12 32
Château Bonnin Pichon
2004 Languedoc – GRENACHE 14 36
Les Creisses – P.Chesnelong
2006 Napa Valley-CABERNET SAUVIGNON 14 36
Twenty Rows
RESTAURANT WEEK
Add a glass of wine for $9 sommelier’s pick
—
APPETIZER
Tartare and marinated SALMON,
mimosa condiment
ROOT VEGETABLE & BEEF TERRINE,
“Pot-au-feu” style, horseradish sauce
SPLIT PEA SOUP, golden croûtons
NIÇOISE SALAD, tuna belly,
tomato, marinated bellpepper, boiled egg
MAIN COURSE
Puff pastry crusted SALMON,
vegetable julienne, shallot/tarragon sauce
SKATE WING Meunière,
broccoli rabe, lemon, capers, brown butter
Breaded CHICKEN breast,
potatoes, bacon, pearl onions, fresh herbs
Pan-fried CALF LIVER,
roësty, Xeres sauce
ARTISANAL PASTA,”daube de boeuf”
DESSERT
MERINGUE-LEMON TARTE
CHOCOLATE CAKE, vanilla cream
CHEESECAKE, raspberry sorbet
35
SIDE DISH 7
French fries
Gratin Dauphinois
Homemade spaetzle
Creamed spinach
Our seasonal vegetables
MAIN COURSE
CHATHAM COD casserole, 24
red pepper, fennel, tomato, onion, zucchini and taggiasche olives
ATLANTIC SALMON, artichoke, carrot, bok choy, 27
shallot/tarragon sauce
QUENELLES DE BROCHET, Nantua sauce 19
MAINE LOBSTER ravioli, roasted half lobster, crustacean sauce 33
DAY BOAT SCALLOPS, Yukon gold potatoes, leeks, 24
Marinière sauce
SKATE WING Meunière, broccoli rabe, lemon, capers, brown butter 23
CASSOULET, Jean-Jacques Rachou’s recipe 26
Sirloin STEAK AUX POIVRES, mixed vegetables 10 oz 38
BB SLIDERS, boudin noir, apple marmelade, French fries 17
COLORADO LAMB chop,medallion & filet, gratin Dauphinois 36
Hand-chopped BEEF TARTARE, French fries 27
DUCK À L’ORANGE, braised leg, glazed turnips and rutabaga 26
Breaded CHICKEN breast, “Grand-mère” garnish
potatoes, bacon, pearl onions, fresh herbs 20
FOR TWO
—
CHARCUTERIE & PÂTÉS
selection
Tasting of charcuterie to share,
cornichons & Dijon Mustard
42
—
ROAST CHICKEN
with garlic cloves, French fries
42
DESSERTS
OUR BABA, Rum and whipped cream 12
CRÈME CARAMEL 8
Vanilla MILLEFEUILLE 10
Baked ALASKA, Grand Marnier ice-cream, tangerine coulis 10
CHOCOLATE SOUFFLÉ, vanilla ice-cream (allow 15 minutes) 12
NOUGAT GLACÉ, pistachio ice-cream, passion fruit 10
ICE CREAM and SORBET SELECTION 8
FOR TWO
—
TARTE TATIN,
crème fraîche
24
—
BENOIT PROFITEROLES,
vanilla ice cream,
chocolate sauce
20
Discover our private dining rooms For your office or personal parties, please ask our Maître d’ for a tour or more information
SEMAINIER
— M O N D A Y —
NAVARIN D’AGNEAU
28
— T U E S D A Y —
COQ AU RIESLING, SPAETZLE
28
— W E D N E S D A Y —
BLANQUETTE DE VEAU
32
— T H U R S D A Y —
CHOUCROUTE GARNIE
32
— F R I D A Y —
DAURADE
SAUCE BOUILLABAISSE
32
— S A T U R D A Y —
BOEUF ROSSINI
44
— S U N D A Y —
TÊTE DE VEAU BENOIT
26
CHEESE
—
SELECTION OF FIVE
MATURE CHEESES,
toasted country bread
18
Coupole, Saint-Nectaire,
Comté, Camembert,
Fourme d’Ambert

__________________________________________________

Bar List

BOURBON
Jack Daniel’s / Southern Comfort 12
Maker’s Mark / Wild Turkey / Jim Beam 14
Knob Creek 18
FRENCH SINGLE MALT WHISKY
Guillon 13
Single Malt de Louvois 13
SINGLE MALT SCOTCH
10yrs Laphroaig / Glenmorangie /Talisker/ Aberlour / Glenkinchie 13
12yrs Glenfiddich / Macallan / Glenlivet / Dalamore / 14
15yrs Dalwhinnie / Laphroaig 20
17yrs Bowmore 30
18yrs Macallan / Glenlivet / Highland Park 30
6oz 17oz
CHAMPAGNE/SPARKLING GLASS CARAFE
nv CREMANT DU JURA – Frédéric Lornet 10
nvTAITTINGER 16
nv AYALA – Rosé 27
WHITE WINE
2007 Languedoc – GRENACHE/VIOGNIER – Domaine la Croix Belle 9 24
2007 Alsace – RIESLING – J. Ginglinger 11 28
2007 Santa Barbara – CHARDONNAY – Summerland 12 32
2007 Sancerre – SAUVIGNON – Domaine S.Bailly 13 34
2006 Long Island – PINOT BLANC – Lieb Family Cellars 13 34
RED WINE
2007 Côtes du Rhône – SYRAH – Jaboulet-Ainé 10 26
2005 Languedoc – PINOT NOIR – Rutz Cellars 11 28
2005 Saint Emilion – MERLOT – Château Bonnin Pichon 12 32
2004 Languedoc – GRENACHE/SYRAH – Les Creisses – P. Chesnelong14 36
2006 Napa Valley – CABERNET – Twenty Rows 14 36
DRAFT B E E R
Stella Artois 7
BEER 7
Hoegaarden / Kronenbourg 1664
Amstel Light / Paulaner N/A
Budweiser 6
VALENTINE’S MENU for nibbling and sharing
full menu also available $
EGG MAYO a piece 1
Pork RILLETTES, country bread 6
Duck FOIE GRAS terrine, toasted Parisienne brioche 1/2 portion 10
SHRIMP COCKTAIL 1/2 dozen 12
Tartine of SALMON TARTARE, honey, dill, mustard vinaigrette 6
ESCARGOTS with garlic and parsley butter 1/2 dozen 11
GRUYÈRE TOAST, cherry tomatoes, red pepper, scallion, mustard 6
CAESAR SALAD, egg crouton 12
SIDE DISH 7
French fries
Gratin Dauphinois
Homemade spaetzle
Creamed spinach
HERB/RICOTTA BARBAJUAN
9
Spicy CHICKEN WINGS
sour cream dipping sauce
12
Mini crispy CROQUE MONSIEUR
ham, Comté cheese au gratin,
mesclun
6
Mini HAMBURGER / CHEESEBURGER
French fries
7
Mini BB SLIDERS
Boudin noir, apple marmelade,
French fries
7
FOR TWO
CHARCUTERIE & PÂTÉS selection 42
tasting of charcuterie to share
CHEESE SELECTION 18
toasted country bread
PÂTÉ EN CROUTE 18
Lucien Tendret’s recipe since 1912
B . S IGNATURE 15
MARTINI
GIRLY MARTINI
Gin / Hibiscus
BENOIT MARTINI
Gin / Verveine de Velay Pages / Maraschino
GRAPEFRUIT MARTINI
Grey Goose Orange Vodka / Cointreau / grapefruit & lemon juice
WHITE MARY MARTINI
Crop Organic Tomato Vodka / chili / celery salt / lemon juice
SO HOT MARTINI
Absolut Peppar Vodka / Peach Liquor / Mandarin
$
BLENDED MALT SCOTCH
Johnnie Walker red / Cutty Sark / Dewars White label 12
Johnnie Walker black / Chivas Regal / 12 yrs Dewars 14
Johnnie Walker green 20
Johnnie Walker gold 30
IRISH & CANADIAN WHISKEY
Seagrams 7 12
Bushmill’s / Canadian Club / Jameson / Crown Royal 14
PORT
Dow’s – Vintage 1977 13
COGNAC
VS Frapin 15
VSOP Courvoisier / Léopold Gourmel 18
XO Jules Duret 20
NV Martell Cordon bleu 29
ARMAGNAC
NV P. Lasserre 20
1980 Darroze 40
1966 Darroze 55
1950 Domaine de Béoulaygues 85
CALVADOS
Vieille réserve Dupont 20
EAUX-DE-VIE BLANCHE
Poire Williams / Kirsch / Mirabelle / Framboise 12
CORDIAL
Cinzano / Punt E Mes / Campari 10
Suze / Noilly Prat / Dry Sack / Tio Pepe / Amaretto 12
Lillet blanc 13
Drambuie / Marie Brizard / Bailey’s / Cointreau / Grand Marnier 14
Kahlua / Sambuca Romana 12
Bénédictine / Grand Marnier Cuvée du Centenaire 17
Pernod / Ricard 10
Chartreuse V.E.P. 26
B .
CREAT ION
for two 20
PIÑA
COLADA
FONDUE
Bacardi Rum
Peach Liquor /
Pineapple
FRENCH
TOAST
Strawberry
Vodka /
Chambord /
Strawberries /
toasted
baguette
COCKTAIL
SAINT GERMAIN BOULEVARD
Champagne / Gin / Saint Germain /
Fresh cucumber
FINAL’ O (Fine à l’eau)
VS Frapin Cognac / natural grape syrup /
lemon twist / seltzer water
FRENCH MOJ I T O
10 Cane Rum / fresh mint /
natural grape syrup / Champagne
STRAWBERRY COCONUT MOJITO
Parrot Bay Coconut Rum / fresh mint /
strawberry syrup
PIMM’S COCKTAIL
Crop Organic Cucumber Vodka / Pimm’s /
Sprite / lemon juice / orange twist
WEDDING GOWN
Champagne / Vanilla Vodka /
Cacao Liquor / Malibu / Litchi
HER BELLINI
Champagne / Chambord / Jack Daniel’s /
Violet / Lemon Juice

_____________________________________________________

A Bow to Decor

M. Ducasse wanted to recreate the early-20th-century décor of Benoit in Paris within the four walls of Benoit in New York. Everything from the tiling to the wood paneling, the red velvet banquettes to the copperware, the engraved panes of glass to the marble pedestals, the lamps and huge mirrors to the old posters adorning the walls echoes the feeling of the original Benoit. The restaurant seats 133 guests, including the 31-seat bar and 102-seat dining room on the main level. A 70-seat private dining room located on the second level can be subdivided into three smaller private dining salons: Saint Martin, Hôtel de Ville, and Rivoli, each named after streets leading to Benoit in Paris. Outdoor seating will be available during the warmer months.

The tableware at Benoit is meant to illustrate the balance of tradition and modernity. Several pieces are sourced from around the world, with many signature elements made exclusively for Alain Ducasse: custom-made red coffee cups by Pillivuyt, steak knives by Opinel, colourful individual “cocottes” for side dishes, and slate lion’s head soup bowls.

About Groupe Alain Ducasse
Groupe Alain Ducasse devotes itself with passion to culinary pleasures and the art of hospitality in order to exceed the expectations of its international clientele. The Group keeps on developing new ideas and ensuring they are successfully put into practice. This constant search for excellence relies on the particular talents of the men and women of the Group, on the utmost quality of its products and on a complete knowledge of modern technologies. At the head and heart of his Group, Alain Ducasse is both a chef-creator and a strict entrepreneur. As a creator, he insists on offering a cuisine that is just right while as an entrepreneur, he is the driving inspiration behind his ventures, shares his in-depth knowledge and a unique vision of the food service and hospitality industry. Groupe Alain Ducasse operates in the field of hospitality with Alain Ducasse’s traditional hotels in Provence and in Italy as well as with hotel consortium Châteaux & Hôtels Collection. The Groupe’s involvement in knowledge transmission focuses on three complementary activities: publishing, training for professionals as well as the general public, and consulting. For more information on Groupe Alain Ducasse, please visitwww.alain-ducasse.com.

_______________________________________________________

The other members of the Benoit family:

Benoit in Paris
20, rue St. Martin
75004 Paris
T: +33 (0)1 42 72 25 76

Benoit in Tokyo
La Porte Aoyama 10F
5-51-8 Jingumae, Shibuya-ku, Tokyo
T: + 81 (0)3-5468-0881

http://www.ilpuntoristorante.com/

_____________________________________________________________ By Nancy Walman RED SNAPPER FILET IN PARCHMENT PAPER As Presented at Il Punto Il Punto is a very high-end Italian restaurant on a very "happening" strip of Ninth Avenue at West 38th Street. Owned by Tony Pecora who has many businesses in the city, the executive chef is Michaela Orsini. Orsini is one of the most versatile Italian chefs in New York. He makes everything in-house from the puffy focaccia to his glorious desserts for which he is known. Tuna Crudo with Ginger-Mustard Sauce The name means “destination" and a destination it should be. You might walk by the unassuming facade, but in good weather, the restaurant’s French doors open to sidewalk dining. Inside await three cozy, attractive rooms with terracotta floors, a burgundy color scheme and walls flanked with wine racks and hung with colorful pictures. The rooms are cleverly separated by silk-strands of curtains and the lighting is warm and inviting. Start with an excellent house cocktail or cool glass of wine at the welcoming bar with its large urn of flowers guarding one end and a Sicilian wine cart guarding the other. Food is authentically Italian. Many of the ingredients are imported from Italy. But what’s unique about this amazing ristorante is the chef’s range of culinary execution .

Orsini may have a strong presence in the restaurant, but you’ll know his heart is in the kitchen when he dazzles you with three versions of the incredibly delicious Crudo (the Italian version of Sashimi}: Tuna with Ginger-Mustard Sauce, Raw Baby Squid with Frisse and Lemon Dressing and the star, Sliced Baby Octopus with Roasted Peppers and Marinated Eggplant. Setting the tone with such a trendy beginning, chef Orsini then bows to a staple of Italian home cooking: SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, simmered in CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS, a dish so pure that only a gentle sprinkling of Peperoncini (Italian peppers) is needed to bring you as close to Italian-heaven as you’ll get in a Manhattan Italian restaurant. Pasta Perfect

Of course, what’s an Italian restaurant without pasta. You won’t be disappointed with TIMBALLO, LAYERS OF WIDE RIBBONS PASTA, BECHAMEL SAUCE, MEAT RAGU, AND PARMIGIANO REGGIANO. A sort of fancy Lasagna, our table couldn’t get enough. Also marvelous, with one caveat (request it to the right of al dente, ours was a tad undercooked), PACCHERI AL SUGO DI GUANCIALE or LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES was better than any pasta we sampled at many venues that received accolades from the media. There are other unusual pasta options including two we didn’t sample: CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI, TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI and SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI, RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO .

Italian restaurants to us mean antipasti, pasta or risotto, entree and cheese and/or dessert, so you can’t miss such main courses as the much abused POLLO ASSUT ASSUT: CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE. Normally dubbed Chicken Scarpiello (perhaps he was the brother-in-law of Sr. Rossini), and prepared incorrectly (off the bone and bludgeoned with sauce), chef Orsini gets it right.

His LOMBATINA AL VINCOTTO or GILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH is elegant, while ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA is a deliciously healthy alternative.

Seafood lovers will enjoy both DENTICE AL CARTOCCIO, RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES and CIOPPINO, a creation whose roots lie closer to San Francisco than Italy, but is fresh and delicious just the same with its mélange of RED SNAPPER, STRIPED BASS, MONK FISH,SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN AN AROMATIC FISH BROTH.

Finish with the best Tiramisu in town, each layer distinct and light, an outstanding Tartufo Gelato, Italian Cheese cake with strawberries culis, the luscious Miniature Cannolis or the fabulous home-made ice creams. Service is guiding and solicitous and the wine list is user-friendly and well priced.with inexpensive carafes countered by such winners as Cerreto’s sprightly Albarino (priced in the mid-$40s). Don’t expect an empty restaurant. Il Punto, has a loyal local clientele peppered with knowledgeable out-of-towners,in search of a good deal near the theater and Madison Square Garden.(There is a “$30+” Pre and Post Theater Dinner Menu.) Il Punto also happens to be one of Manhattan’s most gratifying Italian restaurants! The Succulent Veal Chop

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

CIOPPINO STUZZICHINO 13 COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA, SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS SFIZI ALL’ ITALIANA 15 PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA, SOPRESSATA, ROASTED PEPPERS AND OLIVES MELANZANE SOTT’OLIO 10 EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL CALAMARI FRITTI 12 FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT CARPACCIO DI MANZO 14 PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA, SHAVED PARMIGIANO AND LEMON DRESSING TORTINE DI GRANCHIO 14 MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED PEPPERS AND SPICY SAUSE POLIPO SU BRUSCHETTA 13 PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES, OLIVES, RED ONIONS AND CRUTONS SEPPIOLINE AL FORNO 14 BABY SEPPIA (TENDER SQUID) HERB CRUSTED AND BAKED CRUDO DI TONNO 14 SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE CARCIOFINI RIPIENI 12 STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE AFFETTATO DI CINGHIALE 12 PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION CRUDO DI POLIPO 13 SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE AND MARINATED EGGPLANT CRUDO DI SEPPIA 13 SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING MINESTRE MINESTRONE 10 THE ORIGINAL VEGETABLE SOUP PASTA E FAGIOLI 10 PASTA AND BEANS PISELLI CON SEPPIE 11 FRESH GREEN PEA SOUP WITH SQUID CONTORNI BIETOLE STUFATE 6 STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND PARMIGIANO CHEESE RAPETTE E FAGIOLI 8 BABY BROCCOLI RABE WITH BAKED WHITE BEANS CICORIE E FAVE 6 BITTER GREENS WITH FAVA BEANS PUREE PATATE E ZUCCA 6 BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL PATATINE FRITTE E INSALATA 7 FRIED POTATOES AND BABY GREENS INSALATE CETRIOLI E POMODORI 9 CUCUMBERS, TOMATOES AND BALSAMIC DRESSING MORE DI GELSI 10 BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED WALNUTS AND BALSAMIC DRESSING PERA 9 PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10 ORANGE, FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING INSALATA GRECA IL PUNTO 11 GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING PRIMI FUSILLI LUCANI CON SEPPIOLINE RIPIENE 15 WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE TORTELLONI NERI CON CODA DI ROSPO 16 LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE PIZZOCCHERI AI FRUTTI DI BOSCO 15 SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI 15 RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO PACCHERI AL SUGO DI GUANCIALE 15 LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES PAPPARDELLE DELLA SELVA NERA 16 WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF TIMBALLO 18 LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI 15 TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI STRASCINATE AL SUGO 15 EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU RISOTTO AI FRUTTI DI MARE 18 RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS) LUNE D’ARAGOSTA 16 LOBSTER RAVIOLI IN A PINK COGNAC SAUCE STROZZAPRETI AL SUGO DI CINGHIALE 15 PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU ZITI MELANZANE AL FORNO 15 PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE SECONDI ORATA ALLA BOSCAIOLA 25 ROASTED FILLET OF SEA BREAM, RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES CONIGLIO ALLA CACCIATORA 24 STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE CIOPPINO 27 RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH BISTECCA DI MANZO ARROSTITA 32 CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES POLLO ASSUT ASSUT 20 CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE SPIGOLA IN TEGAMINO 24 FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE SARAGO OREGANATO 24 OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES LOMBATINA AL VINCOTTO 35 GRILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH CODA DI ROSPO 21 ROASTED MONK FISH, CAPER BERRIES IN A WHITE WINE AND LEMON SAUCE BRACIOLETTINE AL SUGO 20 BEEF ROLLATINI, FLAVORED GARLIC, PARMIGIANO, PARSLEY, COOKED IN A TOMATOE SAUCE, SERVED WITH HOMEMADE GARGANELLI PASTA COSTOLETTE DI AGNELLO AI FERRI ( RACK) 35 GRILLED TENDER RIB LAMB CHOPS, GRILLED SCALLIONS AND POTATOES OSSOBUCO DI TACCHINO 24 ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA TRIPPA DELL’ OSTE 18 SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS SALMONE ALLA BRACE 24 GRILLED ATLANTIC SALMON SERVED IN A NEST OF JULIENNE VEGETABLES AND ROASTED POTATO DENTICE AL CARTOCCIO 25 RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES WE SERVE LUNCH & DINER MONDAY THROUGH FRIDAY 11:30AM TO 3:30PM. SATURDAY BRUNCH 12:00 TO 4:00PM SUNDAY BRUNCH 1:00 TO 4:00PM. INQUIRE ABOUT OUR Private and semi private ROOMs FOR banquets, special events & CORPORATE EVENTS 507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com ________________________________________________________

Pre Theatre Menu Choice of one Pasta e Fagioli pasta and beans Calamari Fritti fried calamari tomato sauce with a hint of heat Cetrioli e Pomodori cucumbers, tomatoes and balsamic dressing More di Gelsi baby greens, cherry tomatoes, berries and honey, toasted walnuts and balsamic dressing Choice of one Sarago Oreganato oven roasted porgie, crusted with herb bread crumbs, roasted potatoes and vegetables Pollo Assut Assut chicken pieces on the bone sautéed with garlic, rosemary, lemon juice and a splash of white wine Paccheri al Sugo di Guanciale large rigatoni with beef cheeks, fresh ground tomato and spices Coniglio alla Cacciatora stewed rabbit with mushrooms in a white wine sauce Dolce e Café $30.00 ++ WE SERVE LUNCH MONDAY THROUGH FRIDAY 11:30AM TO 3:00PM SATURDAY & SUNDAY BRUNCH 11:30 TO 4:00PM INQUIRE ABOUT OUR ROOM FOR CORPORATE AND PRIVATE EVENTS 507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com _________________________________________________________

Post Theatre Menu Choice of one Minestrone the original vegetable soup Pera pear poached in red wine, with cinnamon sticks, served with arugula, gorgonzola cheese, bacon and walnuts, lemon dressing Choice of one Spigola in Tegamino fillet of striped bass with scallions, olives, cherry tomatoes, fresh herbs in a white wine sauce Salmone alla Brace grilled atlantic served in a nest of julienne vegetables and roasted potato Strascinate al Sugo earlobe shaped pasta with a traditional mediterranean ragu Dolce e Café $30.00 ++ One of The Terrific Pastas, Pictured Below 507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com ____________________________________________________

DESSERTS: 1. Pera Al Barolo Pear w Barolo red wine, cinnamon and ponna cotta 2. Crostata Di Frutta di Bosco Tart w/ Mixed Berries 3. Tiramisu The classic pick me UP 4. Arance il Punto Marinated Orange w/ Caramelized orange zest w/ Grand Marnier sauce 5. Napoleone Al Cioccolato Chocoloate Napoleon w/ wild cherries 6. Torta Al Formaggio Italian Cheese cake w/ strawberries culis 7. Tortino di Cioccolato con lamponi grattinate Chocolate cake w/ raspberries, gratine 8. Crema Bruciata Crème Brule 9. Crostata di Mela Apple tart w/ caramelized mixed berries and vanilla ice cream 10. Tartufo Gelato Ice cream truffles 11. Gelato Vinilia Vanila Ice cream 12. Gelato al cioccolato Chocolate Ice cream 13. Sorbetto Al limone Lemon Sorbet 14. Sorbetto Al Mango Mango sorbet 507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

319 East 53^rd Street (Between 2nd & 3rd Avenues)

New York, NY 10022;

212-759-5933

Hours: Lunch & Dinnere 7 Days a Week

http://www.albustanny.com/

By Nancy Walman

Popular Lebanese Main Stay Takes Up New Residence in Bigger and Brighter Location

For roughly 20 years, the name Al Bustan went hand in hand with authentic Lebanese food and warm Lebanese hospitality to anyone living in or passing through New York City. With a quaint location on 3^rd Avenue between 50^th and 51^st Streets,

Al Bustan became THE place to find the most elegant Lebanese cuisine. While the original closed last December it was due to Owner and Executive Chef Elias Ghafary wanting to expand his brand into an even larger and more beautiful space. Thankfully for neighbors who have grown accustomed to their presence in the area, Ghafary found a gorgeous two-level space nearby and has reestablished the Al Bustan name back into Manhattan’s culinary landscape. The restaurant recently softly opened to neighbors and passer bys and has now proudly reopened just in time for 2010.  After serving a limited menu without a liquor license during the holidays, they are now open to the public 7 days a week for lunch and dinner and as luck would have it, the license came in just in time to allow them to officially open the first week of the new year.

The clean inviting space is undeniably attractive with its THREE gorgeous fireplaces. With the temperatures continuing to fall and the wind continuing to whirl, perhaps it’s a good time to explore some of the restaurants around town that offer a cozy and warm solution to this nasty winter weather.  One fireplace is in the lounge so diners can quickly warm up as they come in from the cold and the other two are located in the dining room so you can eat your Lebanese fare fireside (is there any better way? )

Gant wood ceiling beams, brick walls of red, white and stucco, pillars coverd in white organdy, lit internally, three chandaliers, one massive one leading down to a party room.  Shibny hard wood floors, spacxious witgh white clocths,.

Whippe of aleppo: karabig halab

wine Ksara 2006 ($36), Bordeaux blend.

Turenips, julienned, marined  48 hours in in vinegar, salt, garlic  & beet juice.

Ghafary has been with Al Bustan since the beginning and can actually take credit for introducing New York City to high end Lebanese food a couple of decades ago.  With a pedigree from France and having been #1 in his class at the Culinary School of Beirut, Ghafary is an expert on this bountiful cuisine and loves inviting people in to his “home” every night for some traditional Lebanese food such as Mouhamara, walnut, red pepper, garlic, chili pepper and pomegranate molasses; Tabbouleh, parsley, tomato, onion and cracked wheat; and Moussakaa, eggplant simmered with tomato, garlic, onion and olive oil, as well as some unique dishes he has brought to this new location including Kibbeh Lakteen bill Saniya, baked pumpkin and cracked wheat stuffed with spinach and chickpea; Zaatar Salad, fresh wild oregano, onion, lemon juice and olive oil; and Kibbeh Samak Nayeh, tuna tartare blended with jalapeno and onion.

Other outstanding offerings include Labmeh,  Foul Medamas, as well as elegant entrees such as Halibut.

Heralded as the most popular of all the Middle Eastern cuisines, Lebanese fare traditionally consists of fresh vegetables and fruits, poultry, seafood and lamb, the essential flat pita bread that also substitutes as a fork in this culture, and an array of Mediterranean elements such as garlic, lemon, olive oil, cilantro, tomato sauce, among others. This is reflected throughout the menu at Al Bustan in main dishes such as Ghafary’s favorite Samak Tajine, a whole baked fish, usually Red Snapper, topped with a lightly spiced tahini sauce and pine nuts; Kibbeh Lakteen bill Saniyah, baked pumpkin and cracked wheat stuffed with spinach and chickpea; and Habra Nayeh, a lamb filet tartare with spices and garlic paste. Some truly unusual dishes served here include Zaatar Salad, with wild fresh oregano, onion, lemon juice and olive oil; Silek Mahshi, Swiss chard leaves stuffed with rice, tomato, chickpea and lemon; and Chankleesh, spicy cheese, onion and tomato. An assortment of traditional small plates, or Mezze, include Baba Ghannoui, smoked eggplant blended with tahini; Mouhammara, a puree of walnut, red pepper, garlic, cucumber and pomegranate molasses; Tabbouleh, parsley, tomato, onion and cracked wheat; Sujuk, sautéed spicy beef sausages; or Arayess bil Jibneh, toasted pita filled with halloumi cheese.

Aromatic non-alcoholic drinks are a perfect way to start off any meal and will add tranquility to your experience. The Tamarind is a simple concoction of Tamarind syrup and water, while the Jellab is a perfumed drink scented by rose water, incense, carib molasses and floated with pine nuts. The wine list consists mainly of bottles from France, Spain and of course Lebanon, home to the first Middle Eastern winery, Ksara, which was built in 1857.

While Lebanese cuisine had made successful crossovers to cities including London and Paris, it wasn’t until Ghafary came to the US in 1988 and established himself as a restaurateur that this city finally came to know what true refined Lebanese cuisine meant. For this reincarnation Ghafary, the original owner and founder, has carried over some of the original staff such as Chef de Cuisine Refaat Husseini, and has teamed up with new team members including partner, Norman Hobeika, a long stand small business owner who has launched several Lebanese fast food restaurant across the Tri-State area, and part owner Paul Hobeika.

Copyright 2010 By Punch In International. All Rights Reserved

Disclosure

Al Bustan means "The Orchard" in Arabic. Al Bustan offers more than three dozen meze or small plates.entrees offer everything from classic lam shawarma to grilled kafta.

NORMAN HOBEIKA

Partner, Al Bustan

Born and raised in Lebanon, Norman Hobeika has been in the food business for quite some time, as the founder and owner of a handful of Lebanese fast food operations across New York and New Jersey. While in Lebanon, Hobeika worked at his brother’s ski resort on the restaurant and catering side where he grew his love for the food world as well as his passion for skiing. Hobeika graduated with a Bachelors of Science in Business and Marketing from Fairley Dickinson, having spent part of his undergrad career at the American College of Switzerland as well, where his palette for fine dining and delicacies continued to expand.

His career in the US began in 1990 when he opened up his first fast food Lebanese restaurant, Amir’s Falafel & Gyros in the Manhattan Mall. Located on the seventh floor food court, Amir’s was the first Lebanese food option in this mall and one of the first successful Lebanese spots to come to New York City. In the midst of Amir’s successful 11-year tenure, Hobeika expanded his business to the Newport Center Mall in New Jersey where he opened Jenna’s Falefel & Gyros. In 1996, the expansion continued with Pita Market in the Jefferson Valley Mall in Westchester, which is still in operation to this day, though he has since sold his stake, and another Pita Market in the Bergen Market in Paramus, NJ in 1998.

After nearly 20 years in the fast food business, and having the fortune of good timing, Hobeika was able to realize his desire to be a part of the fine dining element in New York City. Having known Elias Ghafary for many years himself, it was actually Hobeika’s uncle, Paul Hobeika, also a partner, that suggested this collaboration. As a partner in the new Al Bustan, Hobeika helps manage and run the front of house operation.

In between working and being with his wife and three young children, Hobeika is an avid skier, always hitting the slopes when he returns home to Lebanon, as well as here in the States.

_________________________________________________________________

ELIAS GHAFARY

Owner/Executive Chef, Al Bustan

Over the course of nearly two decades, Elias Ghafary has elegantly demonstrated to New York City what true Lebanese hospitality means. Nearly two decades ago at the original Al Bustan, which opened in 1991, Ghafary introduced an extensive menu of Lebanese favorites, such as Mouhamara, Tabbouleh, Kibbeh and Shawarma, in a more sophisticated setting than New Yorkers had seen before in relation to this type of cuisine. He has lived and breathed Lebanese tradition his whole life, establishing himself as one of New York’s most prominent Lebanese chefs and restaurateurs and looks forward to carrying on this tradition with the new Al Bustan.

A native of Lebanon, Ghafary knew from an early age that he wanted to be a chef and one day own his own restaurant, even though he was the only one of his 7 siblings to venture into the food industry. He attended the Culinary School of Beirut and was #1 in class for three out of his four years in attendance. After learning his craft, Ghafary then moved to France and began waiting tables and cooking at Hotel de la Poste Vezley in Burgundy, before moving to Paris to take a management position of one of their most popular Lebanese restaurants, Yeldizlar. Here he matched his passion for Lebanese cuisine with the refinery of French technique and service. After a 5-year stint, he moved on to found and operate Alamir, another popular Lebanese spot and it was here he stayed before he moved to New York City in 1988 to open up his own Alamir on 2^nd Avenue between 74^th and 75^th Streets.

The New York version of Alamir gave Ghafary a taste of what he longed for, to introduce New Yorkers, tourists and the like to real, sophisticated Lebanese food, not the more casual, sometimes grease ridden fare some were accustomed to. After a few short years, Ghafary put together his own menu and found an ideal location on 3^rd Avenue between 50^th and 51^st Streets where he opened up the original Al Bustan. The public clamored and the reviews piled in, making Al Bustan a new must visit dining destination in Manhattan. Nearly 17 years later after an extremely successful run as Manhattan’s leading Lebanese restaurant, Ghafary, taking advantage of the down economy, managed to find an spacious two-story spot just blocks away and closed the original in order to make room for this gorgeous expansion.

Now with the new and even bigger version on 53^rd Street between 2^nd and 1^st Avenues, Ghafary continues to welcome diners to his Al Bustan and treat them in kind.

______________________________________________________________

Cold Appetizers
Hummus
Chickpea dip with lemon juice and tahini $6.50
Warak Inab
Grape leaves stuffed with rice, tomato
and parsley $7.00
Baba Ghannouj
Smoked eggplant blended with tahini $7.00
Moudardarah
Green lentils and rice pilaf $6.50
Salatat el Raheb
Smoked eggplant salad $7.00
Loubieh bil Zeit
French beans, tomato and onion $6.50
Hindbeh bil Zeit
Simmered dandelion with olive oil $6.50
Moussakaa
Eggplant simmered in tomato,
garlic, onion and olive oil $6.50
Mouhamara
Walnut, red pepper, garlic and chili pepper $6.50
Laban bi Khiar
Mint, yogurt, garlic and cucumber $6.50
Labneh
Yogurt cream $7.00
Tabbouleh
Parsley, tomato, onion and cracked wheat $8.00
Fattoush
Romaine, tomato, curby, scallion,
radish and toasted pita $8.00
Lebanese Salad
Curby, tomato and romaine $6.00
Zaatar Salad
Wild green oregano, onion, lemon juice,
olive oil $8.00
Salatat Malfoof
Lebanese coleslaw, tomato, dried mint,
olive oil, lemon Juice $6.00
Bastermah
Spicy sun-dried beef $8.00
Chankleesh
Spicy cheese, onion and tomato $7.00
Harra Kizzaba
Simmered tomato, onion, jalapeno,
cilantro and garlic $6.00
Salatat Jarjeer
Arugula salad $8.00
Zahra bil Tahini
Cauliflower, tahini, garlic and pomegranate $6.00
Silek Mahshi
Swiss chard leave stuffed with rice
tomato, chickpea and lemon $8.00
Hot Appetizers
Makanek
Sauteed lamb sausages $7.00
Sujuk
Sauteed spicy beef sausages $7.00
Arayess bil Jibneh $8.00
Toasted pita filled with halloumi cheese
Arayess bil Lahme $8.00
Toasted pita filled with minced lamb
Jawaneh
Chicken wings sauteed with garlic,
cilantro and lemon juice $7.00
Safiha
Baked pastry topped with minced meat,
tomatoes and pignoli $7.00
Sawdat Dajaj
Chicken liver sauteed with pomegranate
molasses and garlic $7.00
Falafel
Crushed chickpeas, cumin and
coriander, deep fried $6.00
Foul Medamas
Baby fava bean, garlic, lemon juice
and olive oil $6.00
Kibbeh Lakteen Maklieh
Ovals of pumpkin and cracked wheat
stuffed with spinach and chickpea $7.00
Kibbeh bil Lahme Maklieh
Ovals of ground beef and cracked wheat
stuffed with lamb, onion and pignoli $7.00
Kibbeh Samak Maklieh
Ovals of ground fish and cracked wheat
stuffed with onion and pignoli $7.00
Fatayer
Pastry stuffed with spinach and walnut $7.00
Hummus bi Lahmeh
Chickpea dip topped with sauteed lamb
and pignoli $10.00
Halloumi Cheese
Sheeps cheese, grilled or fried $10.00
Samboussek Lahme
Dumpling stuffed with minced meat $7.00
Samboussek Jibneh
Dumpling stuffed with feta cheese $7.00
Rakakat
Philo cigar filled with feta cheese
or minced lamb $7.00
Soups
Adas Bihamod
Lentil soup with swiss chard and lemon $7.00
Chawrabat Dajaj
Chicken soup with vegetable $7.00
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food born illnesses
___________________________________________________________________

Prix Fixe Dinner Suggestions
Extra Meze
(For 4 persons) $50.00 per person
Choice of ten cold & hot appetizers
Mixed grill
Lebanese desserts
Royal Meze
(For 4 persons) $45.00 per person
Choice of eighteen cold & hot appetizers
and tartare delicacy
Lebanese desserts
Entrees
Shawarma Lahme
Sliced beef marinated in
red vinegar and spices $19.00
Shawarma Dajaj
Sliced chicken marinated in
white vinegar, ginger and spice $19.00
LahmE Meshwi
Grilled lamb cubes $19.00
Kastalatah Ghanam
Grilled baby lamb chops $29.00
Sharhat Ghanam
Lamb tenderloin marinated and sauteed $29.00
Grilled Kafta
Minced lamb, mixed with chopped onion,
spices and parsley $19.00
Kafta Khashkhash
Minced lamb on a bed of diced tomato,
pomegranate molasses and garlic $19.00
Kafta Yoghurtlieh
Minced lamb topped with
sour yogurt and garlic $19.00
Kafta Dajaj
Minced chicken with garlic
and bell pepper $19.00
Shish Taouk
Grilled marinated chicken cubes $19.00
Dajaj bil Hamod
Chicken tenderloin sauteed in
lemon and spices $19.00
Farrouj Msahhab
Grilled boneless cornish hen $19.00
Farrouj Baladi
Grilled organic boneless
cornish hen $29.00
Quails
Grilled or sauteed $21.00
Mashawi
Mixed grill $25.00
Boneless Ribeye
16oz dry aged black angus ribeye
steak with french fries $28.00
Seafood and Fish (Subject to availability)
Grilled Prawns $30.00
Grilled Seabass (filet) $30.00
Grilled Red Snapper (filet) $30.00
Grilled Salmon (filet) $20.00
Sultan Ibrahim (barbounia) $18.00
Fried red mullet served with pita chips
Shish Samak $25.00
Seared yellow fin tuna skewered
Al Bustan Home Specials
Kibbeh bill Saniyah
Baked ground beef and cracked wheat stuffed
with minced meat and pignoli $20.00
Kibbeh bill Laban
Steamed kibbeh ovals in sour yogurt sauce $20.00
Kibbet Samak bill Saniyah
Baked blended fish and cracked wheat
stuffed with onion and pignoli $20.00
Kibbet Lakteen bill Saniyah
Baked pumpkin and cracked wheat stuffed
with spinach and chickpea $20.00
Samak Tajine
Baked red snapper, topped with a lightly
spiced tahini sauce $28.00
Samakeh Harra
Broiled filet of red snapper served
with a spicy sauce $28.00
Sayadieh
Filet of halibut steamed in fish bouillon,
served on a bed of brown rice $28.00
Bamia
Simmered okra and tomato in a lamb stew $20.00
Mahashi
Gray squash, grape leaves or eggplant
stuffed with minced lamb and rice $20.00
Mouloukhia
Chopped malow leaves cooked in
cilantro, garlic and chicken $20.00
Kouzy
Homemade philo dough stuffed
with basmati rice, peas, carrots and
minced lamb $22.00
Tartare Delicacies
Kibbeh Nayeh
Lamb tartare blended with
cracked wheat and spices $18.00
Kibbet Samak Nayeh
Tuna tartare blended with
jalepeno and onion $18.00
Habra Nayeh
Lamb filet tartare with
spices and garlic paste $18.00
Jat Nayeh
Combination of 3 tartare $38.00
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food born illnesses

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