Archive for July, 2009

Bistro Le Steak

July 29, 2009

 

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BAR & LOUNGE

Location/Phone/Web Site: 227 East 56 Street, NYC 212-207-8777/ http://www.bistrolesteak.com

Date Established: July 15th 2009

Owner/Team/About: Nicki Jakupi

Cuisine and Menu/About: Parisian Steakhouse

Price Range: Appetizers: $6.50- $12.95, Sandwiches: $11.00-$17.95, Lunch $12.00- $31.95, Dinner $13.95- $32.95

What you should know: This is the second location for Bistro Le Steak with the first being on 1309 Third ave. (Corner of 75th St.)

Space: Bistro Le Steak is perfect for group dining with round tables able to accommodate large parties, and a private area to accommodate groups of up to 20. The low lit lounge and bar area are perfect for canoodling, and with doors that open on to the street it is one of the loveliest spots in midtown.

Hours: Monday – Friday 11:30am – 11pm

Saurday – 1pm – 11pm

Sunday – 1pm – 10pm

Lounge: Tuesday – Saturday Open Late

Served: Lunch and Dinner

Policies: Credit Cards: Visa, MasterCard and Amex.

Reservations: Recommended

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BAR & LOUNGE

By Nancy Walman

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The Second Cut

For 14 years Bistro Le Steak has satisfied the tastes of the steak lovers of the Upper East Side but when owner Nicki Jakupi decided to open his second restaurant he chose to leave his corner bistro and venture into the throngs of midtown. Where once there was Bistro Deseret, there is now Bistro Le Steak Bar & Lounge (227 East 56 Street, NYC 212-207-8777.)

With an apropos opening on Bastille Day 2009 Bistro Le Steak Bar & Lounge offers the same great reasonably priced steaks and other specialty items that diners have come to love and trust at the original location. But this menu does not just stop and start at meat, there’s a bevy of items to choose from that allows diners many options, and different from its sister restaurant this location offers cocktails and a bar menu to attract the many midtown workers who definitely need to drink and flirt after work.

Start with the fabulous frog’s legs or shrimp cocktail,. Main courses offer a first rate calves’ liver and oh those steaks, fries and elegant desserts, especially the lemon tart.  Don’t miss the iced cappuccino. There’s an excellent wine list (at remarkably affordable prices) and smooth service as executed by the charming manager Frank, Idrizi.

Situated on a rare quiet midtown block the restaurant is a respite from other eateries in the neighborhood. The high ceilinged room is quite spacious and tables are spaced generously. This Bistro Le Steak is perfect for group dining with round tables able to accommodate large parties, and a private area to accommodate groups of up to 20. The low lit lounge and bar area are perfect for canoodling, and with doors

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that open on to the street it is one of the loveliest spots in midtown.

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Everyone loves a great steak, and Nicki Jakupi knows that better than anyone. If the successor is anything like the predecessor New York diners will have Bistro Le Steak Bar & Lounge for many years to come. Bistro Le Steak, 227 East 56 Street near 3rd Ave., rates A Minor on the Walman Report.

 

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Beppe, Gramercy’s authentic Tuscan restaurant

July 25, 2009

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: Marc Taxiera- Taxiera helms the kitchen at this authentic Tuscan restaurant as well as at The Russian Tea Room. Raised in an Italian household, where nightly dinners consisted of homemade specialties such as gnocchi and spaghetti with meat sauce, he learned early on to appreciate fresh ingredients and dishes that highlight the natural vibrancy of clean flavors. After graduating from the Institute of Culinary Education, he joined the team at Felidia, before moving on to Baldoria and then onto Beppe under the tutelage of Cesare Casella.

DESIGN & CONCEPT: Tucked away between historic Gramercy Park and the Flatiron Building, Beppe is a charming space modeled after a Tuscan farmhouse, featuring a terracotta tiled roof, antique barn-wood flooring and a roaring fireplace in the winter. The bi-level space features an upstairs private dining room that seats 30.

MENU: Taxiera’s authentic Tuscan cuisine has a refined modern edge. Produce is sourced from the nearby Greenmarket, and the restaurant offers regular dining specials.

SIGNATURE SUMMER DISHES:

Cappasante, Pan seared sea scallop crusted in Sicilian pistachios with a strawberry and shaved fennel salad in a pink peppercorn and strawberry vinaigrette

Papa al Giallo, Yellow tomato and basil soup thickened with bread, served at room temperature

Pinci, Whole wheat pasta with sea bass, cherry tomatoes, garlic, manila clams and citrus zest

Gnocchi, Ricotta gnocchi with zucchini blossoms, baby corn and summer black truffles

Halibut, with a carrot saffron and lobster emulsion served with a warm lentil salad

Agnello, spiced lamb rack with cherry braised lamb agnolotti, tomato eggplant timballo drizzled with a cherry lamb reduction

BEER/WINE/COCKTAILS: Beppe boasts a 100% Tuscan wine list, a selection of homemade grappas, infused homemade grappas and grappa cocktails, as well as a $5 cocktail list and a signature seasonal cocktail list.

PRICE POINT: Moderate

HOURS: Lunch- Monday through Friday, 12PM – 2:30PM

Dinner- Monday through Saturday, 5:30PM – 11:30PM

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By Nancy Walman

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Beppe, Gramercy’s authentic Tuscan restaurant boasting executive chef Marc Taxiera, is pleased to announce their new summer menu, pasted below and attached. Taxiera presents a more modern approach to combining quality ingredients with traditional recipes while still upholding the same concepts that are the backbone of Beppe- utilizing the Union Square Greenmarket every morning, staying to to traditional Tuscan cuisine, and implementing recipes passed down through generations.

Highlights of the new menu include an Estate Insalate, featuring Organic Greens with Grilled Peaches and Jicama tossed in Apricot dressing and crumbled Gorgonzola; Spada Carpaccio, cured, smoked Swordfish with Wild Arugula tossed in Pomegranate Balsamic Vinegar and Extra Virgin Olive Oil; whole wheat Pinci pasta with Sea Bass, Cherry Tomatoes, Garlic, Manila Clams and Citrus Zest; Agnello, spiced Lamb Rack with Cherry Braised Lamb Agnolotti, Tomato Eggplant Timbalo drizzled with a Cherry Lamb reduction; Ricotta Gnocchi with Zucchini Blossoms, Baby Corn and Summer Truffles; and Papa al Giallo, Yellow Tomato and Basil Soup thickened with bread, served room temperature.
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As always, Beppe features produce sourced daily from local purveyors and pastas that are handmade daily. Recipes are available upon request and Chef Taxiera, who has been featured in numerous local NY and national print, radio and television outlets, is available for interview. Beppe is also proud to support their patrons with a series of summer specials, including:
50% Off All Wine Bottles Every Monday (any bottle in the house)
$24.95 Three Course Prix-Fixe Lunch
$39.95 Three Course Prix-Fixe Dinner
Homemade Infused Grappas
$5 Cocktails, all day, every day

Beppe is located at 45 East 22nd Street, and you can visit them on the web at www.beppenyc.com and rates A Major on The Walman Report

Chef  Taxierabeppe-chef2043)

Copyright 2009 By Punch In International

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Beppe, Gramercy’s authentic Tuscan restaurant

July 19, 2009
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beppe-interior43)

: Marc Taxiera- Taxiera helms the kitchen at this authentic Tuscan restaurant as well as at The Russian Tea Room. Raised in an Italian household, where nightly dinners consisted of homemade specialties such as gnocchi and spaghetti with meat sauce, he learned early on to appreciate fresh ingredients and dishes that highlight the natural vibrancy of clean flavors. After graduating from the Institute of Culinary Education, he joined the team at Felidia, before moving on to Baldoria and then onto Beppe under the tutelage of Cesare Casella.

DESIGN & CONCEPT: Tucked away between historic Gramercy Park and the Flatiron Building, Beppe is a charming space modeled after a Tuscan farmhouse, featuring a terracotta tiled roof, antique barn-wood flooring and a roaring fireplace in the winter. The bi-level space features an upstairs private dining room that seats 30.

MENU: Taxiera’s authentic Tuscan cuisine has a refined modern edge. Produce is sourced from the nearby Greenmarket, and the restaurant offers regular dining specials.

SIGNATURE SUMMER DISHES:

Cappasante, Pan seared sea scallop crusted in Sicilian pistachios with a strawberry and shaved fennel salad in a pink peppercorn and strawberry vinaigrette

Papa al Giallo, Yellow tomato and basil soup thickened with bread, served at room temperature

Pinci, Whole wheat pasta with sea bass, cherry tomatoes, garlic, manila clams and citrus zest

Gnocchi, Ricotta gnocchi with zucchini blossoms, baby corn and summer black truffles

Halibut, with a carrot saffron and lobster emulsion served with a warm lentil salad

Agnello, spiced lamb rack with cherry braised lamb agnolotti, tomato eggplant timballo drizzled with a cherry lamb reduction

BEER/WINE/COCKTAILS: Beppe boasts a 100% Tuscan wine list, a selection of homemade grappas, infused homemade grappas and grappa cocktails, as well as a $5 cocktail list and a signature seasonal cocktail list.

PRICE POINT: Moderate

HOURS: Lunch- Monday through Friday, 12PM – 2:30PM

Dinner- Monday through Saturday, 5:30PM – 11:30PM

__________________________________________________________

By Nancy Walman

Technorati Tags: ,

Beppe, Gramercy’s authentic Tuscan restaurant boasting executive chef Marc Taxiera, is pleased to announce their new summer menu, pasted below and attached. Taxiera presents a more modern approach to combining quality ingredients with traditional recipes while still upholding the same concepts that are the backbone of Beppe- utilizing the Union Square Greenmarket every morning, staying to to traditional Tuscan cuisine, and implementing recipes passed down through generations.

Highlights of the new menu include an Estate Insalate, featuring Organic Greens with Grilled Peaches and Jicama tossed in Apricot dressing and crumbled Gorgonzola; Spada Carpaccio, cured, smoked Swordfish with Wild Arugula tossed in Pomegranate Balsamic Vinegar and Extra Virgin Olive Oil; whole wheat Pinci pasta with Sea Bass, Cherry Tomatoes, Garlic, Manila Clams and Citrus Zest; Agnello, spiced Lamb Rack with Cherry Braised Lamb Agnolotti, Tomato Eggplant Timbalo drizzled with a Cherry Lamb reduction; Ricotta Gnocchi with Zucchini Blossoms, Baby Corn and Summer Truffles; and Papa al Giallo, Yellow Tomato and Basil Soup thickened with bread, served room temperature.
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As always, Beppe features produce sourced daily from local purveyors and pastas that are handmade daily. Recipes are available upon request and Chef Taxiera, who has been featured in numerous local NY and national print, radio and television outlets, is available for interview. Beppe is also proud to support their patrons with a series of summer specials, including:
50% Off All Wine Bottles Every Monday (any bottle in the house)
$24.95 Three Course Prix-Fixe Lunch
$39.95 Three Course Prix-Fixe Dinner
Homemade Infused Grappas
$5 Cocktails, all day, every day

Beppe is located at 45 East 22nd Street, and you can visit them on the web at www.beppenyc.com and rates A Major on The Walman Report

Chef  Taxierabeppe-chef2043)

Copyright 2009 By Punch In International

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Montenapo

July 5, 2009

MONTENAPO RESTAURANT

HOUSED WTHIN THE NEW YORK TIMES BUILDING MONTENAPO OFFERS CREATIVE, ORIGINAL CUISINE FROM ALL REGIONS OF ITALYMontenapo-filled bar

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

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

Opening Date:
May 20, 2009

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

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


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

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

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

Executive Chef & Consulting Chef:
German Lucarelli and Giacomo Gallina

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

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By Nancy Walman

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

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

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

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

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

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

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

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

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

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

Copyright 2009 By Punch In International. All Rights Reserved.

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