Archive for August, 2009

Seppi’s

August 23, 2009

seppi-table

123 W. 56th St, Betw. 6th & 7th Aves.

212-708-7444

Website: seppisny.com/ (Click Here)

Hours of Operation:
Monday–Friday, 11:30 a.m.–2:00 a.m.
Saturday, 12:00 p.m.–2:00 a.m.
Sunday, 10:30 a.m.–2:00 a.m.
Located between 6th & 7th Avenue midtown within Walking Distance to the theatre district, Carnegie Hall & across from City Center Theater
The RICK BOGART Trio
Seppi’s is adjacent to Le Parker-Meridien Hotel
Wednesday, Thursday, Friday, Saturday night, & Sunday Brunch
From 8:30 p.m. to 11:30 p.m.
Sunday Brunch from 12:00 p.m. Noon to 3 p.m.

Kitchen’s Open Til’ 2:00AM & Full Menu Available
Dinner or Dessert After Your Show

Enjoy a delicious selection of authentic French cuisine, at the New York, New York, Bistrot Seppi’s. We offer a wide variety of food including Pre-theater menu, a la carte, and bar menu. They are served from 11:30am to 2am daily. Our outdoor patio provides a place to watch celebrities or smoke.

*Having been in business for more than 10 years, we pride ourselves on the quality of Chef Claude’s cuisine and our friendly customer service. Seppi’s also provides live music every night and on Saturday/Sunday brunches. Contact us for more information about our menu.      

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By Nancy Walman

   In 1998 Claude Solliard opened Seppi’s. Nestled in Le Parker Meridien Hotel in New York City, and located in midtown within Walking Distance to the theatre district, Carnegie Hall & City Center,  Chef Claude Solliard reigns supreme in the kitchen of Seppi’s where the culinary technical demands of his European education shine brightly in this French Bistro. Seppi’s is the culmination of a decade and a half of hands-on training, which Solliard attained in his native Switzerland and his adopted New York City, where he’s worked in some of the finest establishments.

Seppis offers live music, a lively bar and the supreme kitchen of Chef  Claude.. Lunch or dinner at Seppi’s  might include such classical French fare as snails in garlic butter,  Terrine De Foie Gras, or a knockout Steak Au Poivre. It’s traditional bistro fare—unpretentious, substantial, and deeply satisfying. Dinner 5:00PM to 2:00AM offers Homemade Black Crayfish Ravioli,  Grilled Salmon with Lemon and Thyme, Baked Baby Chicken Stuffed with Wild Mushrooms , and a fabulous Osso Bucco. There is also an interesting Fondue, of Self-Cooked Thin Sliced Meat. Don’t miss the Hazelnut Crème Brulée and all ice cream desserts.  An “All Night” PRIX FIX for $36 makes Seppis a bargain.

Chef Claude also does a terrific job with such unusual appetizers as "Les Tarte Flambées," or Alsatian pizzas (flatbread dough left over from the morning’s baking, rolled coin-thin and baked crisp on a baker’s stone).There are four choices, all $10, including La Traditionelle with bacon, onion and crème fraiche, my fave, a buttery foie gras terrine and plump mussels with the licorice hint of "Pastis," the absinthe-knockoff from the south of France.

Other entrees include a generous portion of rack of lamb that is  gentle to the fork & offers just enough lamby-flavor to distinguish it from beef. Belgium’s gift to bourgeois cuisine, Carbonnade de Boeuf (beef and onions braised in beer) melts in your mouth and is a perfect winter treat. Seppi’s offers seven interesting and affordable wines by the glass & a well thought out list, especially the Rhones.

The atmosphere is a welcome relief from midtown madness. The warmly-lit room, with its art-deco bar supports a  lively bar scene.  Its  pressed-tin ceiling, black-and-white leather booths, eclectic Bohemian art and antique French posters and photographs would satisfy even the most homesick Parisian.

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Thor

August 22, 2009

ThorThor Dining

 

Cuisine Modern American

Address Hotel On Rivington
107 Rivington
New York, NY 10002

Telephone 212-796-8040

Date Established October, 2005

Executive Chef Jesi Solomon

Owner Paul & Rena Stallings

Pastry Chefs Concepcion Sotarriba
Alejandro Almazo

Dining Room Hours
Breakfast: Daily 7am – 11am

Brunch: Saturday & Sunday 11am – 3pm

Lunch: Monday-Friday noon – 3pm

Dinner: Sunday-Wednesday 6pm-midnight
Thursday-Saturday 6pm-1am

Lounge: Lounge menu available one hour later than dinner.

Dinner Prices: “Firsts” $9-$14, “For The Table” $14-$16, “Mains” $16-$28. Desserts: From $9.

The Space Marcel Wanders

Seating Dining room 90
Bar/Lounge 60

Private Events Kara Hayes

Thor serves breakfast, lunch and dinner daily, and brunch on the weekends. A late-night menu is served nightly, and twenty-four-hour room service is available for hotel guests. Thor is located in the Hotel On Rivington at 107 Rivington Street. New York NY, 10002. Reservations: 212-796-8040; www.hotelonrivington.com.

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Review By Nancy Walman

Executive Chef Jesi Solomon Creates Magic
at ThorChefJesiSolomon

Thor, derived from the acronym for The Hotel on Rivington, is a total knockout of a restaurant in every way. The airy, atrium-like dining room features a 21-foot soaring glass ceiling that offers views of the Lower East Side’s historic tenement buildings. Curtains designed by Ateliers Charles Jouffre from Paris and Six foot black “Phillipe Starck for Baccarat” Chandeliers have been added to complement Marcel Wanders’s original soaring design that focuses on a palate of black and gray with oversized booths and tables and strategically placed votive candles. The minimalist design is enhanced with lovely sprigs of lilies on each table and fabric wallpaper.

Thor also has a new Executive Chef: Jesi Solomon. No stranger to the Lower East Side, Jesi joins Thor from the nearby restaurant Stanton Social. Part of the neighborhood’s culinary scene for over three years, Solomon is beginning to develop a strong reputation for his take on combining Mediterranean flavors with American cuisine.

At Thor, Solomon proffers a flexible menu offering dishes from small plates and sides to shared plates and entrees, incorporating his characteristic bold flavors into market-fresh creations. With a focus on colorful and cutting edge flavors, new dishes include melt-in-your-mouth Grilled Octopus with Fennel Olive Panzanella, a unique Tuna Tartar with Snap Peas and Olive Tapenade and a deceptively simple and simply delicious Spinach Salad with Peppered Bacon, Deviled Eggs and Mustard Vinaigrette (All “Firsts”).

In the “For The Table Category,” Crispy Potato Gnocchi with Foie Glazed Balsamic Figs, is a three star dish by any foodie’s standards: plump, light and beautifully balanced, it is class with a capital “C.” Also wonderful, was a Charcuterie Platter of Pork Belly Rillettes, Boudin Noir and Pickled Watermelon Rind and scrumptious Bacon and Oyster Hushpuppies with Chipotle Tartar-sauce . Go easy on the gratis warm Focaccia and delectable White Bean and Grated Cheese Dip as well as Teasers like Smoked Brie Cheese. There are still “Mains’ to follow.

We loved the Spiced Rack of Lamb with Feta Chile Relleno, but the Chili Glazed Duck Breast & Tangerine Fennel Salad sang of summer and Maple Brined Pork Tenderloin with Smoked Goat Cheese and Grilled Peach was also terrific. Fish lovers will delight in the Atlantic Halibut with Black Pepper Beluga Lentils and Caviar Crème Fraiche.

Cocktails are extraordinary, especially a “Makers Mark” concoction dubbed The “East Sider” and what we crown as the town’s best Martini. The wine list offers loads of excellent choices for under $40 and an exceptionally low markup. Wines by the glass are in perfect condition and priced in a range of $9-$13. Look to Spain and you won’t go wrong.

Service is professional, friendly and guiding (our server happened to be the chef’s brother). Desserts are not to be slighted. A Peanut Butter Sundae with Salted Chocolate and Caramelized Banana was decadent and Chocolate Bread Pudding with Brown Butter Rum and Vanilla Ice Cream was elegant.

In one of the trendiest restaurant sections of Manhattan, The Hotel on Rivington offers a civilized oasis and its restaurant Thor, thanks to chef Jesi Solomon, is not only wonderful, but a downright bargain, rating “A Major” on The Walman Report.tho restaurant 1

 

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Copyright 2008 By Punchin International. All Rights Reserved.

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Aegean Breeze

August 20, 2009

Aegean Breeze aegean-breeze-ext

Great Barrington’s GREAT Greek Restaurant

327 Stockbridge RD.
Great Barrington, MA 01230
Tel: 413-528-4001

Email: info@Aegean-Breeze.com

Website: http://www.aegean-breeze.com/default.htm

Come Thursday for the Fabulous Lobster Night.abloster1

aegean-chefab-george-&iriniChef George and wife Irini

 

Aegean Breeze’s Talented Executive Chef And Owner: George Cami

 

Click Here for the Menu: http://www.aegean-breeze.com/menu.htm

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Review by Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Aegean Breeze, a restaurant with tasteful diversity in the cozy town of Great Barrington, brings a satisfying blend of American and Authentic Greek cuisine to the Berkshires. Chef-Owner George Cami is revered for his specialty, “grilled whole fish” and magnificent hot and cold appetizers. You’ll know you’re in capable hands when you see that this is a real family operation.abcami-fam

 

But that’s not all chef Cami has us his sleeve. His egg-lemon soup is a meal in itself and the best we’ve ever tasted. All mixed appetizers, whether hot or cold are outstanding, as in the light pita bread. Sure the fish is outstanding (especially the Loup de Mere), but go on Thursdays and it’s “lobster night.” Not a very Greek tradition, but hey you’re in New England and they are fabulous and bargains, as is all the food. Other surprises include incredible calves liver with onions and a knockout Lasagna. The dessert star is a warm rice pudding-custard with a brulee topping.

Lunch and Brunch offer delights of their own. The Gyro, omelets , crab salad and fresh watermelon are divine. (And what Sangria)!

If you are there for the day to browse for antiques or ski mountain slopes, Aegean Breeze provides a great meal and cozy atmosphere. Besides those dips and seafood, salads, vegetables, grilled meats, poultry, and just about everything on the menu is perfect. abfamily-din

Experience the Greek isle living during the warmer months under the tarp on the outdoor bistro style patio. Or warm up indoors by the fireplace in a relaxed rustic wood setting, featuring an attractive bar and an extensive wine list. abbar

Don’t miss the New York style martinis, severed in beautiful glassware, they are remarkable.

Aegean Breeze, 327 Stock bridge Road, Great Barrington Massachusetts, is one of America’s great Greek restaurants. But more then that, it is is Great Barrington institution, a home away from home and slice of the Aegean, brought to New England. Chef Cami and his charming wife make everyone feel like a welcomed friend. Aegean Breeze is a personal favorite and rates “A Major” on The Walman Report.aegean-interAegean Breeze – http://www.aegean-breeze.com/

ATTRACTIONS:

Norman Rockwell Museum – http://www.nrm.org/

Berkshire Scenic Railway – http://www.berkshirescenicrailroad.org/

Tanglewood – http://www.bso.org/bso/index.jsp?id=bcat5240070

Trustees of Reservations (Monument Mountain, Mission House, Naumkeg…) – http://www.thetrustees.org/pages/3_property_locator_map.cfm

Chesterwood – http://www.chesterwood.org/

TRANSPORTATION:

Metro North – Service to Wassaic with seasonal connecting bus to Gt. Barrington – http://www.mta.info/mnr/html/raillink/summerberkshire.htm

Amtrak – Service to Hudson or Albany – http://www.amtrak.com

Peter Pan/Bonanza Bus Lines – Port Authority to many towns in Berkshires – http://www.peterpanbus.com/

Abbot’s Limo – http://www.abbottslimo.com/

http://www.berkshirelinks.com/transportation.php

http://www.greatbarrington.org/index.php?nav_id=64

LODGING:

Comfort Inn & Suites Gt. Barrington – http://www.berkshirecomfortinn.com/

Wheatleigh – http://www.wheatleigh.com/

Red Lion Inn – http://www.redlioninn.com/

Southern Berkshire Chamber of Commerce (B&B’s, etc) – http://www.berkshirelodging.com/

OTHER TRAVEL INFO LINK:

Escapemaker – http://www.escapemaker.com/ma/gb/greatbarrington.html – not sure if you know this site, but I’ve know the founder – Kaylin Sanders, since she started the site about 5 years ago – she’s done a great job and there’s lot’s of good info aimed at short trips from NYC area.

ab-diningroom

The Lovely Dining Room at Aegean Breese

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Copyright 2008 by Punchin International. All Rights Reserved.

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Bar Boulud

August 19, 2009

RESTAURANT Bar BouludBoulud NY-inter

OPENED JANUARY 8TH, 2008

 

BOULUD, Daniel by Vik Muniz

CHEF-OWNER Daniel Boulud

bouloud-DExecutive Chef Damian Sansonetti

Consulting Charcutier Gilles Verot

Pastry Chef Ghaya Olivera Sommelier Steven Meir
General Manager Matthew Dahlberg Maitre d’Hôtel Carrie Sumner

ADDRESS 1900 Broadway, New York, NY 10023 (Btw 63rd & 64th streets)
Telephone 212 595 0303 Fax 212 595 3034 www.danielnyc.com
HOURS Lunch Monday – Friday 12:00-2:30
Brunch Saturday & Sunday 11:00-3:30
Dinner Sunday – Thursday 5:00-11:00, Friday & Saturday 5:00-12:00
Late Night Friday & Saturday Midnight – 1:00 am, Sunday 10:00 pm-11:00 pm; Late
Night Charcuterie and Cheese Menu
Open seven days. Closed major holidays
RESERVATIONS Walk-ins welcome. Reservations recommended for pre-theater dining.
Telephone (212) 595-0303 on-line reservations: www.opentable.com

Boulud- Food
PRIVATE PARTIES Three private dining rooms accessed through our wine cellar.

Tastings and receptions for 18, 20 and 70 guests respectively.
“Tasting Table in the Round” in the dining room for up to 14 guests
Main dining room for up to 100 guests available for events on special request.
Contact Julia Ha 212.595.0303 x161 jha@danielnyc.com

DRESS CODE Casual
CREDIT CARDS American Express, Master Card, Visa, Diners Club
CAPACITY & DIMENSIONS Main Dining Room – 100 seats 2,200 square feet Cellar Dining Rooms – 20, 30 and 70 seats (for private parties)
“Tasting Table in the Round” – 14 seat

INTERIOR DESIGN Thomas Schlesser – Design Bureau
2 King Street, New York, NY 10012 917 673 6692 ts@nyc.rr.com

ARTWORK Vik Muniz www.vikmuniz.net. The “Tâches de Vin” or “Wine Stain” series at Bar Boulud is by the renowned Brazilian artist, Vik Muniz. They were commissioned especially for the restaurant by Chef Daniel Boulud.

The creations grew out of a friendship between the chef and the artist, both fine wine connoisseurs. Boulud and Muniz enjoyed several fine wines together in the artist’s studio, saving small amounts from each bottle. These precious drops would serve as the basis for the commission. Vik, who is known for “painting” in unexpected materials
and then producing high resolution photos of his work, applied the wines to a series of linen napkins. The result is the series of images that hangs above Bar Boulud’s banquettes The title “Tâches de Vin” is a play on the term “tasse de vin”, the traditional tasting cup that sommeliers wear around their necks to taste wines.
www.vikmuniz.net

KITCHEN DESIGN Philip Amico, Tassone Equipment 212 921 6400
LOGO DESIGN Lipman, 408 West 14th Street, New York, NY 10014 212 684 1100

TABLE TOP China Pillivuyt Glassware Riedel Silverware Guy Degrenne
PARKING Icon Garages, 1 Lincoln Plaza
Entrances on W. 63rd & w. 64th Streets Btw Broadway & Central Park West

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Boulud Aioli, Crudité & Shrimp

Review By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Bar Boulud, the latest venture of celebrity chef Daniel Boulud, offers Contemporary French bistro cuisine with an emphasis on house made charcuterie, artisinal cheeses and seasonal plats du jour.

Full bistro menus include pre-theater and after-theater dining. The cellar contains approximately 500 selections and is dedicated to great French wines of the Rhone valley and Burgundy, as well as the “cousins” of Burgundy and Rhône, including pinot noir, syrah and from such new world regions as California, Oregon, New Zealand, Australia, Chile and beyond. Good selection for under $75. (Great Ginger Margarita).

Like Mr. Boulud’s other restaurants, the elegant Daniel and the trendy “db” Bistro Modern, food is extraordinary. While everything is recommended, favorites include the remarkable dégustation de charcuterie to share; Plats de resistance “frisée lyonnaise”chicory, chicken liver, poached egg lardons, sourdough croûtons (a dish that would make any mama proud); raie grenobloise, sautéed skate, super green spinach capers, lemon, brown butter is the best you will ever taste; classic steak frites (black angus ny steak with french fries); a fabulous boudin blanc (truffled white sausage) with mashed potatoes; a lovely boeuf aux carottes (braised flatiron steak, carrot mousseline, onion confit (our second favorite)) and poulet rôti à l’estragon (roasted natural chicken breast fingerling potatoes, baby vegetables and tarragon).

Desserts are wonderful: îles flottante (floating island, blueberry compote vanilla crème anglaise); chocolate coupe glacée
hazelnut feuilletine, chocolate foam, chocolate-vanilla ice cream; and
tartes classiques,tarte mocha,chocolate-coffee tart with vanilla ice cream

Bar Boulud, 1900 Broadway, (Btw 63rd & 64th streets), is a major miracle and one on Manhattan’s not-to-be-missed-restaurants and rates “A Major” on The Walman Report. For a free subscription, visit www dot Punchin dot com on the net.

Boulud Navarin d'Agneau _______________________________________________________

Current Menu: http://www.danielnyc.com/barboulud/barboulud.html

Copyright 2008 By Punch In International. All Rights Reserved

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Régate

August 15, 2009

Régateregate-interior

 

ADDRESS: 198 Orchard Street
(Between Houston & Stanton Streets)
New York, NY 10003

WEB SITE: www.regate-bistro.com

TELEPHONE: (212) 228-8555

HOURS: Lunch: 12:00 Noon – 5:00 PM, Mon.-Fri. Dinner: 5:00 PM – 11:00 PM, Sun.-Thurs.
5:00 PM – 12:00 Midnight, Fri.-Sat.
Brunch: 11:30 AM – 5:00 PM, Sat.-Sun.
($15.95 Prix Fixe with unlimited mimosas or
bloody marys)

CUISINE: French Seafood Bistro
(Seasonal, classic French bistro dishes,
traditional Ile de Ré seafood dishes, and
innovative, new ones.)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $11.00 – $24.00
Dinner (entrees): $11.00 – $24.00
Prix Fixe Brunch Menu: $15.95
(With unlimited mimosas or
bloody marys)

DRESS: Casual

RESERVATIONS: Recommended

SEATING CAPACITY: 34

NUMBER OF ROOMS: 1

PARTY FACILITIES: Available upon request

BAR: Full-service sit-down bar. The 8-foot long
custom-made Italian marble and wood bar
features a superior predominantly French
wine list. A variety of wines are available by
the glass. In addition, a premier selection of
spirits, liquors, digestifs, dessert wines, imported
beers and specialty cocktails such as Régate Martinis
(Vodka and Pineau des Charentes, an aperitif
from the Province of Ile de Ré), are also available.
The Lunch/Dinner Menu is available at the bar.

ATMOSPHERE: Intimate, rustic ambiance. The romantic, cozy
dining room is enhanced by an 8-foot high ceiling,
rustic wood tables and chairs, taupe-colored
and wood walls, natural wood floors, original
watercolor paintings by an Ile de Ré artist
depicting local seascapes, mood lighting, and
French doors opening onto the sidewalk to create
an authentic Ile de Ré cabin.

EXECUTIVE CHEF: Marc Jehan

SOUS CHEF: Alioune Camara
(Formerly at Bouley)

WINE DIRECTORS: Marc Jehan
Jocelyn Jehan
OWNERS: Marc Jehan
Jocelyn Jehan

OPENING DATE: February, 2007
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RÉGATE: LOWER EAST SIDE FRENCH SEAFOOD BISTRO CELEBRATES
CUISINE OF ILE DE RÉ IN FRANCE

By Nancy Walman

Régate, the intimate, rustic Lower East Side French Seafood Bistro, showcases the seafood dishes of Ile de Ré, a picturesque island off the western coast of France. The restaurant, which opened in February 2007, is owned by executive chef/restaurateur Marc Jehan and his brother, host/restaurateur Jocelyn Jehan.

Régate’s rustic, cozy atmosphere recreates the ambiance of a cabin in Ile de Ré. The seafood bistro features rustic wood tables and chairs, taupe-colored and wood walls, natural wood floors, original watercolor paintings by an Ile de Ré artist depicting local seascapes, mood lighting, and French doors opening onto the sidewalk.

Executive chef Marc Jehan’s seasonal menus showcase the traditional dishes of Ile de Ré, an enchanting French island where he and his brother spent their childhood summers. These seafood dishes are sophisticated, yet simple and earthy. Marc focuses on the simple preparation of seafood. An Ile de Ré favorite is regate-bouride

Bourride Rétaise a la Lotte (Ré-style stew with monkfish), a bouillabaisse-like dish with roasted lumps of monkfish poached in white wine and fish stock, and enriched with leeks, shrimp, and mussels. The Mouclade de la Couarde, another Ré import, steeps plump, steamed mussels in a bold saffron-infused broth, faintly accented with shallots and thyme. In addition, his menu offers classic French bistro dishes such as Grilled Steak and Moules Marinières along with innovative, new ones such as Saint Jacques au Beurre Blanc (Seared Dayboat Scallops with String Beans, Beets, Mushrooms, and Mashed Potatoes in White Wine Sauce), and Truite aux Amandes (Seared Rainbow Trout with Mixed Vegetables and Roasted Almonds in a Garlic Butter Sauce).

Marc integrates traditional, cooking styles and traditions of Ile de Ré and France. His menu is enhanced by a unique, creative selection of fresh seasonal ingredients and a wide selection of fresh seafood dishes. His use of fresh fruits, seasonal vegetables as well as a variety of regional French flavors is the foundation of Régate’s culinary style.

Régate features a superior selection of wines with a particular emphasis on French wines. The predominantly French wine list, created by Marc and Jocelyn Jehan, changes seasonally and is continually evolving. An impressive number of wines are available by the glass.At Régate, the prices remain moderate. Lunch and Dinner entrees range from $11.00 for the Quiche du Jour up to $24.00 for Steak a la Carte (Grilled Steak Served with French Fries and a Choice of Sauce: Pepper, Bearnaise, Roquefort, or Shallot Sauce). The restaurant is open 5 days a week for lunch, seven nights a week for dinner, and weekend brunch.

Régate offers a unique dining experience for all to enjoy and rates A Minor on The Walman Report .

Make a Reservation By Clicking Here: http://www.regate-bistro.com/Reservation.html

Copyright 2008 By PunchIn International. All Rights Resereved.

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Tomato Festival

August 15, 2009

RUN DON’T WALK TO THE FABULOUS

dizzy2

dizzy-tomato

Tomato lovers near and far will have a chance to savor locally grown, organic varieties from Monday, August 18 through Saturday, August 23 during the 3rd Annual Tomato Festival at Great Performances’ Dizzy’s Club Coca-Cola, Mae Mae Café, and Wave Hill Café. Executive Chef Christopher Harkness has created a special tomato-themed menu to celebrate this season’s bounty featuring many tomato varieties such as: Brandy Wines, Tiger Striped Heirlooms, Pickled Vine Ripened and Dehydrated Cherry, all from Katchkie Farm—Great Performances’ 60-acre organic farm in Kinderhook, NY.

Our favorite NY Jazz club. Intimate atmosphere, great music always and a kitchen that produces quality restaurant class food.

Rating: A Major on The Walman Report

Consumers are encouraged to visit the following venues for a sample of the season’s tomato bounty:

Dizzy’s Club Coca-Cola at Jazz at Lincoln Center

W. 60th & Columbus Circle

New York, NY 10023

Open daily from 6pm to 11pm

212 258-9595

The Mae Mae Café

68 Vandam Street

New York, NY 10013

Open Monday-Friday, 11:30am to 4:30pm

Closed for dinner on the following Wednesday nights: 8/13, 8/20, and 8/27

212.727.2424

Wave Hill Café

Wave Hill

675 W. 252nd Street

Bronx, NY 10471

Open daily 10am to 4:30pm (Closed Monday)

Open Wednesdays 9am to 9:30pm

212.727.2424

About Great Performances

Great Performances brings consummate culinary skill and originality to the table. The company, founded in 1979 by Liz Neumark, is an acknowledged leader in the high-profile events arena and is the first caterer in the country to own and operate an organic farm as a year-round resource for locally grown produce. In addition to the company’s singular embrace of sustainable agriculture, Great Performances has carved a niche as the foodservice partner of some of the city’s most prestigious cultural institutions, including Jazz at Lincoln Center, the Brooklyn Academy of Music and Sotheby’s. The company signed a 25-year lease in 2007 to reopen and operate the Grand Ballroom at the Plaza Hotel, as well as a new floor of meeting space. Great Performances currently has five establishments on its restaurant roster. For more information on Great Performances and Katchkie Farm, visit www.greatperformances.com, www.katchkiefarm.com, or call (212) 727-2424.

——————————————————————————-http://www.jalc.org/-

Mon, Aug 18
UPSTARTS!
Yosvany Terry Quintet

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Tue-Sun, Aug 19-24
Music of Antonio Carlos Jobim & Stan Getz
featuring Trio Da Paz, Joe Locke, Harry Allen, and Maucha Adnet
Featuring Romero Lubambo, guitar; Nilson Matta, bass; Duduka da Fonseca, drums; Joe Locke, vibes; Harry Allen, tenor saxophone; Maucha Adnet, vocals.

7:30 & 9:30pm sets nightly with 11:30pm sets on Friday & Saturday.

 

Copyright 2008 By Punch In International. All Rights Reserved

CAFE CENTRO

August 13, 2009

Cafecentro-int

CAFE CENTRO

 

LOCATION MetLife Building

200 Park Avenue

New York, NY 10166

RESERVATIONS 212-818-1222

INFORMATION www.patinagroup.com

OWNER Patina Restaurant Group

EXECUTIVE CHEF Franck Deletrain

PASTRY CHEF Victoria Burghi

DESIGNER Frederick Brush Design Associates

CUISINE French cuisine with American and international influences

DESIGNER – BEER BAR Roberto Magris

Magris & Magris

DOT.T Architect, Inc.

HOURS Lunch – Monday through Friday, 11:30am – 3:00 pm with an afternoon menu served from 3:00 p.m. to 5:00 p.m.

Dinner – Monday through Saturday, 5:00 – 10:30 pm

Beer Bar – Monday through Friday, 11:30 am – 11:00 pm.

Closed Sunday

SEATING Main Dining Room & glass-enclosed Cafe: 180

Beer Bar (seated and standing): 100

Private Dining Room: 60

Outdoor Cafe: 70

Outdoor Beer Garden (seated and standing): 200

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EXECUTIVE CHEF Franck Deletrain

Cafe-centro-chef

Award winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

STONE FRUIT THE SWEET STARS OF SUMMER FESTIVAL

By Nancy Walman

Patina Restaurant Group announced that they will host its first national Peach and Plum Festival this year from August 4th through September 14th, the height of the season for the ripe fruit. Special menus featuring a range of peach and plum varieties will be available in both sweet and savory forms, as well as in beverages. A longtime favorite of chefs and gourmets, these fruits, tree-ripened and fresh, are an idyllic complement to any dish on a hot summer’s day.

The dishes range from appetizers to entrées and desserts, so that diners can enjoy these delicacies in each course in a unique way. Sample dishes include: Roasted Peaches with Sauteed Foie Gras, Candied Walnuts and Maple Syrup, Plum Chutney with Elysian Fields Rack of Lamb and Local Ricotta, Peking Duck with Caramelized Peaches, and Crostada with Roasted Plums and Pistachio Cream.

We chose to sample the delights of this menu at one of our favorite New York restaurants: Café Centro, a bustling midtown brasserie with a stylish look that echoes the glamour of Paris in the 1930’s. Modeled after a classic Parisian bistro, Café Centro is the soul of Paris in the heart of New York.

The design features terrazzo floors inlaid with marble, columns accented with gold leaf above sculpted friezes of fish, birds, and animals, a beautifully-detailed wood ceiling, soft amber lighting, and a fully exposed glass kitchen. Art deco influences evoke Paris and New York in the 1930’s. A more informal area of the restaurant that has its own entrance. The Beer Bar features a more casual menu and a collection of draft and bottled imported and American beers with lager, wheat and fruit beers as well as hard ciders, ales and pilsner selections. The design evokes an image of “the age of travel” with authentic ocean liner memorabilia.

From the open kitchen, guests can watch Executive Chef Franck Deletrain as he prepares French-inspired cuisine with Mediterranean accents and sear top quality steaks. There are magnificent mussels and frites, airy crab cakes and an elegant rack of lamb as well as the signature Moroccan Lamb Tagine with Couscous, Dates, Toasted Almonds.

Pastry chef, Victoria Burghi’s, sumptuous desserts are not to be missed. The well priced wine list has received numerous Wine Spectator awards and has been voted “Best Beaujolais Bistro”. Regular wine dinners are well attended. The attached Beer Bar is a great place for New York’s best burger, a casual lunch or to unwind over draft beers and cocktails. In fact, The sliders are an add on to the menu because of their popularity at Beer Bar.

Daily specials often change, but some recent offerings include the outstanding bouillabaisse royale with shrimp, lobster, rouget, and garlic mayonnaise, served on Friday. But everything is special every day at Cafe Centro at the Metlife Bldg., 200 Park Ave, which rates A Major” on the Walman Report.

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Our STONE FRUIT menu consisted of:

Appetizers (Choices)

Plutos and heirlooms tomatoes, mint, banyul, purple watercress 13-
Roasted quail, Georgia peach, foie gras, braised endive 14-
Goat cheese and plum pissaladiere, frisee lettuce, lardons 13-

I chose the quail and was delighted, while my companion loved the haunting combination of Plutos and heirlooms tomatoes, mint, banyul, purple watercress.

For Main Courses, Long Island duck breast with plum and sun choke tatin and Armagnac sauce 29- was a dream. And Grilled Moroccan spiced shrimp, with peach chutney, couscous and sweet pea leaf was a unique play on this dish 29.

Another choice would have been Tenderloin of pork, quetsches plums, glaze, corn popover, horseradish grain mustard sauce 26-

Desserts, as always, were suberp. Georgia peach bavarois, Macadamia nougatine, Peach Sorbet 8- and Plum Tart, Orange creme, Spiced gelee 8-

Copyright 2008 By Punch In International. All Rights Reserved

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21 Club

August 7, 2009

21-logo

21-onyc 720x300 entrance27

21 W. 52nd Street (Between 5th & 6th Avenues). (212) 582-7200. Website: http://www.21club.com/web/onyc/onyc_a2a_home.jsp Price Range: Bar Room. Pre-Fixe Dinner, Three courses – $35, Through Labor Day. A La Carte: Appetizers: $16-$28. Entrees: $35-$47. (Specials and Shellfish More). Tasting Menu: $90. (Wines included – $150) (Monday through Saturday). Secret Wine Cellar for private dining parties only from 14 to 22 guests. Open For Lunch, Mon.-Fri. Dinner: Mon.-Sat. Closed Sunday. ’21’ Features One of the World’s Finest Selection of Wines (1,300 selections over 125 wines are priced under $60. ) There are many Wines-By-The-Glass and a Fine Selection of Half Bottles at a remarkably low mark up over full bottles.

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A True New York Legend, ’21’ is Beter Than Ever

By Nancy Walman

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Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Once a glamorous speakeasy, today ’21’ is one of the most celebrated restaurants in New York City. In addition to its fabled Bar Room, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar (which can be reserved for private parties). The world’s most glamorous saloon, is better than ever since Orient Express Hotels took it over and restored it to its past glory. The clientele is a mix of celebrities, tycoons, mature-regulars and an attractive new young set. The aforementioned “Bar Room,” with its red-checkered-cloth-to-cloth tables, and whimsical toys on the ceiling is blessed with a warm greeting by Roger Rice and some of the most professional service and best food in town.

21-chefChef, John Greeley

While prices are not inexpensive, a $35 pre-fixe dinner is a bargain. An expanded wine list offers oodles of selections for $60 and under. If you go a la carte, favored appetizers include a decadent Smoked Berkshire Pork Belly, on red cabbage, with jicama, cashews and spicy mango chili sauce or a chunky Ahi Tuna Tartare, with ginger and yuzu dressing, avocado and cucumber salad, pea shoots and taro root chips.


All entrees excellent. While you won’t find it on the menu request the Lemon Sole, lightly dusted with breadcrumbs and grilled to perfection or go for a 21 classic: the world’s best burger and Pommes Frites that rival the best in Paris. Chef Greeley shows his hand with contemporary seafood in a lovely Sautéed Florida Red Snapper, grilled asparagus, morels and citrus vinaigrette

Desserts are lush. Crème brûlée is the best we ever tasted. Ditto the superb Rice Pudding and the elegant Orange Polenta Cake, marscarpone panna cotta, vanilla griottines, and brandied cherry ice cream. The helpful sommelier, Philip W. Pratt, can find you a glass of terrific Champagne or wine that will accommodate any budget. (Two 1/2 bottles we suggest, if available, are the lively Laurent-Perrier “Brut” N.V. $42 and a surprisingly lush Aloxe-Corton“Vieilles Vignes” E. Cornu 2005 $47). Click Here to Download the Complete Wine List: http://www.orient-express.com/binaries/Wine%20List%20-%206%2E8%2E09_tcm4-116263.pdf

“21” at 21 West 52nd Street, is one of America’s great restaurants that truly RATES its reputation as well as A Major on the Walman Report.

21-somillier(Philip W. Pratt), one of New York’s most user friendly sommeliers

21-pastry-chef

Pastry Chef Kimberly Bugler

.Copyright 2009 By Punch In International. All Rights Reserved.

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My (Breakfast, Lunch and) Dinner with André…

August 5, 2009
Technorati Tags:

Handsome, Debonair and Robust,

New Dining Destination André Set to Wine & Dine the Upper East Side

The setting, a cozy and intimate restaurant on the corner of 57th Street and Lexington Avenue. The menu, Contemporary-French with American accents, directed by new Executive Chef Ted Pryor. Your host, a new, yet seasoned, kid on the block called André.

Longtime restaurateurs Frederick Lesort and Antoine Blech have conjured up a new neighborhood staple that will wine and dine locals, tourists and the like for any occasion. Whether you are meeting business associates for a power breakfast over Baked Eggs with truffled shallot cream or Apple Brioche French Toast…have breakfast with André. After a much needed break between Bloomingdale’s and Bergdorf’s on a hot summer day, indulge in a cold, crisp glass of Chardonnay and a lovely salad of smokey Grilled Prawns, Avocado and Mango… have lunch with André. Looking to cozy up with a bottle of Pinot Noir and tasty Hangar Steak Frites with sauce Bordelaise to match … have dinner with André.

“André offers what we believe to be a much needed and welcoming addition to this neighborhood,” says partner Antoine Blech. “In today’s tough climate with iconic restaurants being forced to shut and diners looking for an affordable, inviting and comfortable spot to call their own, André is stepping up to the plate. Between our restaurant know-how from years of service in the community, our ideal location on a busy corner on the Upper East Side and our new chef’s culinary flair, a new restaurant for today’s diner, is born.”

Chef Pryor has created a very current, elegant and approachable menu for André, named for the middle name both Lesort and Blech share. Each dish presented is neither too large nor too minimal answering the need for sensible portions. Each plate has been designed to offer just the right amount of ingredients, color, texture and satisfaction. For dinner, guests will enjoy seasonal appetizers such as Jonas Crab Salad with pea puree, zucchini blossom’s and a mango vinaigrette; Jambon de Bayonne and Melon Trio with poppy seed vinaigrette (a dish so pretty it’s almost a shame to eat…almost); and tender Lobster Ravioli with summer squash, baby basil and lobster bisque.  Main courses feature several seafood options, including a Warm Poached Lobster Salad with baby golden beets and osetra caviar; Poached Atlantic Salmon with new potatoes, Jersey asparagus and sauce vierge; as well as dishes such as Herb-Encrusted Rack of Lamb with haricot vert and pomme sarladaise. Pasta lovers will appreciate Lightly Braised Maya Shrimp with fresh Tagliatelle and Fresh Pappardelle with morels and Jersey asparagus.

For a casual lunch a must-have Smoked Salmon Club Sandwich on grilled bread with avocado, red onion, tomato and lemon vinaigrette, is offered along with entrée-sized salads in addition to the full dinner menu. For breakfast, which can be enjoyed on any of the three newly expanded balconies, guests can choose from a variety of egg dishes as well as Homemade Buttermilk Pancakes with apple butter and spiced apple compote, Rise & Shine Shake with yogurt and fresh fruit and Stone Ground Oatmeal with cinnamon, bananas and raisins.  A delightful Jazz Brunch is also served on both Saturdays and Sundays.

By day, guests can have breakfast and lunch from the new André menu throughout the entire space and at night the intimate and cozy 36-seat corner dining room overlooking Lexington Avenue serves up André’s top-notch cuisine, while the newly refurbished front area serves as the well-known Opia Lounge. Opia Lounge features a lively crowd for international sporting events, live entertainment on Mondays and a tasty lounge menu which includes a variety of sliders, flatbreads, fresh made sushi and refreshing cocktails.

Designed by Jordan Mozer and nestled into the newly branded Renaissance Hotel, André will be open for breakfast Monday – Friday 7am – 11am and Saturday – Sunday from 8am – 11am; Brunch on Saturday & Sunday from 11:30am – 4pm; Lunch Monday – Friday from 11:30am – 3:30pm and Dinner Monday – Saturday from 5:30pm –11pm, closed for dinner on Sundays. For reservations call 212-688-3939 or visit www.opiarestaurant.com.

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My (Breakfast, Lunch and) Dinner with André…

August 4, 2009
Technorati Tags:

Handsome, Debonair and Robust,

New Dining Destination André Set to Wine & Dine the Upper East Side

 

The setting, a cozy and intimate restaurant on the corner of 57th Street and Lexington Avenue. The menu, Contemporary-French with American accents, directed by new Executive Chef Ted Pryor. Your host, a new, yet seasoned, kid on the block called André.

Longtime restaurateurs Frederick Lesort and Antoine Blech have conjured up a new neighborhood staple that will wine and dine locals, tourists and the like for any occasion. Whether you are meeting business associates for a power breakfast over Baked Eggs with truffled shallot cream or Apple Brioche French Toast…have breakfast with André. After a much needed break between Bloomingdale’s and Bergdorf’s on a hot summer day, indulge in a cold, crisp glass of Chardonnay and a lovely salad of smokey Grilled Prawns, Avocado and Mango… have lunch with André. Looking to cozy up with a bottle of Pinot Noir and tasty Hangar Steak Frites with sauce Bordelaise to match … have dinner with André.

Technorati Tags:

“André offers what we believe to be a much needed and welcoming addition to this neighborhood,” says partner Antoine Blech. “In today’s tough climate with iconic restaurants being forced to shut and diners looking for an affordable, inviting and comfortable spot to call their own, André is stepping up to the plate. Between our restaurant know-how from years of service in the community, our ideal location on a busy corner on the Upper East Side and our new chef’s culinary flair, a new restaurant for today’s diner, is born.”

 

Chef Pryor has created a very current, elegant and approachable menu for André, named for the middle name both Lesort and Blech share. Each dish presented is neither too large nor too minimal answering the need for sensible portions. Each plate has been designed to offer just the right amount of ingredients, color, texture and satisfaction. For dinner, guests will enjoy seasonal appetizers such as Jonas Crab Salad with pea puree, zucchini blossom’s and a mango vinaigrette; Jambon de Bayonne and Melon Trio with poppy seed vinaigrette (a dish so pretty it’s almost a shame to eat…almost); and tender Lobster Ravioli with summer squash, baby basil and lobster bisque.  Main courses feature several seafood options, including a Warm Poached Lobster Salad with baby golden beets and osetra caviar; Poached Atlantic Salmon with new potatoes, Jersey asparagus and sauce vierge; as well as dishes such as Herb-Encrusted Rack of Lamb with haricot vert and pomme sarladaise. Pasta lovers will appreciate Lightly Braised Maya Shrimp with fresh Tagliatelle and Fresh Pappardelle with morels and Jersey asparagus.

For a casual lunch a must-have Smoked Salmon Club Sandwich on grilled bread with avocado, red onion, tomato and lemon vinaigrette, is offered along with entrée-sized salads in addition to the full dinner menu. For breakfast, which can be enjoyed on any of the three newly expanded balconies, guests can choose from a variety of egg dishes as well as Homemade Buttermilk Pancakes with apple butter and spiced apple compote, Rise & Shine Shake with yogurt and fresh fruit and Stone Ground Oatmeal with cinnamon, bananas and raisins.  A delightful Jazz Brunch is also served on both Saturdays and Sundays.

By day, guests can have breakfast and lunch from the new André menu throughout the entire space and at night the intimate and cozy 36-seat corner dining room overlooking Lexington Avenue serves up André’s top-notch cuisine, while the newly refurbished front area serves as the well-known Opia Lounge. Opia Lounge features a lively crowd for international sporting events, live entertainment on Mondays and a tasty lounge menu which includes a variety of sliders, flatbreads, fresh made sushi and refreshing cocktails.

Designed by Jordan Mozer and nestled into the newly branded Renaissance Hotel, André will be open for breakfast Monday – Friday 7am – 11am and Saturday – Sunday from 8am – 11am; Brunch on Saturday & Sunday from 11:30am – 4pm; Lunch Monday – Friday from 11:30am – 3:30pm and Dinner Monday – Saturday from 5:30pm –11pm, closed for dinner on Sundays. For reservations call 212-688-3939 or visit www.opiarestaurant.com.

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