Archive for September, 2009

Sazon Brings Style and Sabor to Tribeca

September 28, 2009

sazon-interior

Sazon is located in the heart of Tribeca at 105 Reade Street.

Open for Lunch Dinner and Brunch (Monday thru Friday 11:30am to 2:00am and Saturday 4:00pm to 2:00am, Sunday Brunch 11:00am – 4:00pm) and for late night dancing on (Friday and Saturday

For more information on private parties and reservations, call 212-406-1900 or visit http://www.sazonnyc.com/

By Nancy Walman

Brand new to the Tribeca dining scene is Latin gem Sazon, a sophisticated dual-level restaurant with refined Puerto Rican comfort food. The latest concept by JR Morales and the crew from popular uptown hotspot Sofrito, Sazon fills the niche for authentic Latin food served in a hip, celebratory atmosphere that brings the passion and easy-going hospitality of the islands to downtown Manhattan.

First impressions scream volumes about the quality and style of Sazon’s offerings. Designed by Stephane Dupoux (also of Buddha Bar, the Gansevoort Beach Club, and el San Juan Hotel), the restaurant’s dramatic high ceilings are well complemented by a bold color scheme of rich magenta, vibrant oranges, and Chiquita-banana yellows that energize and invigorate the space with the exotic feeling of the tropics. The dining room’s back wall, upholstered in hand-stitched orange tufted leather, creates a luxe modern backdrop for white minimalist tables, rustic wood accents evocative of the rainforest, and jet black crystal chandeliers that add a generous dash of glamour.

Anchoring Sazon’s visual focus is the bar, a mini-oasis made from a subtly arranged mosaic of white and off-white tiles that functions as the perfect place to grab a drink before dinner or after work. Cocktails like the San Juan Martini, which blends the flavors of orange liquer and white cranberry juice with cucumber puree, are sure to evoke el Caribe in all its splendor. Also popular are El Yunque, a drink blending watermelon juice and Elderflower essence with peach liqueur.

Those familiar with Morales’ first venture, Sofrito, know that his standards are set quite high when dealing with his menu and food; if it’s not as good as—or better—than what’s available on either island (Manhattan or Puerto Rico), it’s simply not good enough. This considered, it’s no surprise that Sazon’s menu outdoes itself course after course. Executive sazon-chef Chef Ricardo Cardona (formerly of Mama Juana, Hudson River, and Lua) brings a wide array of Puerto Rican-inspired dishes to the table, each with sophisticated preparations, modern presentations, and just the right dose of tropical flair. The chef who was in charge on our visit, Frank Maldonado, executes Cardona’s menu with care and the kitchen is capable of some outstanding appetizers such as crisp chicken chunks (Chicharrón de Pollo) and fabulous Buñuelos de Bacalao (Salty cod fritters).

Appetizers are perhaps the most creative section of the menu, ranging from sweet Surrillitos (corn fritters) served with a savory bacalao stew to Tortitas de Huelles, Puerto Rican yuca crabcakes topped with a robust corn salsa and garlic lemon aioli. Crispy fried Alcapurias are a surprising and innovative dish made by turning grated taro root and plantain into a masa that’s pressed onto paper, filled with beef picadillo, and rolled into flattened cigars. The flavor is at once sweet, savory, and even nutty—something completely unique and unusual.

A section of the menu titled “Pa’ Emperzar” or “To Start” features twists on traditional soups and salads, such as Sazon’s Chopped Salad which comes laden with shrimp, avocado, hearts of palm, farmer’s cheese, and yuca croutons. The Ensalada Tribeca bears grilled native vegetables with Caribbean roots, field greens, and a tangy passion fruit balsamic reduction that makes a truly addicting dressing.

The real strengths, however, lie in the main courses, in which Chef Cardona goes to great lengths to simply perfect the classics rather than recreate or re-imagine them. The Sazon Paella places emphasis on fresh, quality ingredients—lobster, chorizo, clams, shrimp, and saffron all come together to creamy perfection. A popular pairing of savory and sweet, the Pollito, which literally means “little chicken,” combines boneless roast Cornish hen with a stuffing of sweet plaintain and guava sauce, cooked to mouthwatering perfection. Meanwhile, sazon-pork-rib Pernil, Sazon’s signature dish, is not quite so dainty—it’s a feast on its own, consisting of three pounds of roast pork legs with pigeon pea rice and sweet plantains. If this doesn’t call to mind comida casera—homecooked Latin comfort food—nothing else will.

Desserts at Sazon are pretty as a picture not to be missed. Among them are street food favorites like Churros served with hot chocolate sauce and traditional treats like guava empanadas, stuffed with jam-like guava paste and cheese. Perhaps the most irresistible is the Tembleque—a hard-to-find regional specialty, it is essentially an eggless coconut flan with extra punches of flavor from cinnamon, diced strawberries, and pineapple. It’s a melt-in-your-mouth tropical paradise, and unlike anything else and a lovely cheese cake. Don’t slight the best café con leche imaginable. The is a nice, inexpensive wine list.

The party at Sazon keeps going beyond dessert—a lounge downstairs provides entertainment later into the evening with live music and private parties. The space, with its own separate bar and a more laid-back, relaxed feel, is set to be tagged by local artist James De La Vega, whose graffiti-inspired pieces and illustrated inspirational quotes have earned him the title of New York’s “Sidewalk Philosopher.”

The scene is loud, hot and inexpensive. Service is fancy (they put your napkin on your lap) and  the food is serious. A real yet unique downtown restaurant experience!

sazon-bar

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Chez Lucienne, A Real Bistro Find

September 27, 2009
Technorati Tags: ,

chez-lucienne-logo 

Concept/Cuisine First Authentic French Brasserie in Harlem, NY

Executive Chef: Thomas Obaton

Chef/Partner: Matthew Tivey

Managing Partner Jerome Bougherdani

Location: 308 Lenox Avenue (between 125th and 126th)

Contact: (212) 289-5555

Website www.chezlucienne.com

Reservations: http://www.chezlucienne.com/reservations.html

Menu Description: French Classics (salad nicoise, tuna tartare, steak tartare)

Beverages: Cocktails, Wine (by bottle & glass), beer, coffee, tea and soda

Ambiance: Charming classic French bistro décor. Warm and friendly environment suited for all types of diners.

Seating: Table Seating: 60, bar 10, outdoor seating 40

Private Parties: Yes, upon request

Special Promotions: Yes

Hours: Brunch 11 a.m.-3 p.m. (Sat-Sun)

Lunch 11:30 a.m.-3 p.m. (Mon-Fri)

Dinner 5 p.m.-11 p.m. (Sun-Thu) and 5 p.m.-

midnight (Fri-Sat)

Price Range: Main dishes average $Under $20

Signature Dish: Traditional Steak au Poivre and Papillote du

Saumon

Credit cards: Yes, Amex, Visa, Mastercard

Take Out and Delivery: Yes

____________________________________________________

By Nancy Walman

CHEZ LUCIENNE CELEBRATES Quality Bistro Cuisinechez-luciene

With a menu featuring dishes such as onion soup, quiche Lorraine, poulet basquaise with French fries, calf’s liver with puree and pork shank with pomme darphin, you get the idea that  Chez Lucienne takes its kitchen seriously, when it comes to French Bistro classics. And you’re right, but don’t miss sampling some of the elegant contemporary offerings like :  Tuna Tartar with wasabi-spiked caviar, cucumber, red pepper puree, and parmesan cheese crisps. You won’t find a better version of this dish anywhere, although you’ll probably pay 50% more that the $12.95 price tag that Chez Lucienne charges (and that’s one of the most expensive appetizers). The escargots are garlicky and wonderful as well,

While Chez Lucienne may be the first and only French Brasserie in Harlem, the deep rooted kinship that Harlem and Paris have shared goes back many decades. Beginning after WWI, many writers, artists, and musicians who emerged from the Harlem Jazz scene, moved to Paris where they were accepted with open arms.

American Jazz was the fuel that drove the vibrant new cultural scene in Paris. Specifically in Montmartre: a thriving and color-blind community where people of all backgrounds and lifestyles came together to listen, philosophize, eat, drink and live. Many of these same musicians came out of the Harlem Renaissance and played the Harlem clubs such as the Cotton Club, the Lenox Lounge and Swing Street.

The Brasserie Spirit Comes To Harlem

Chez Lucienne, Harlem’s own French Brasserie, has been a hugely popular success ever since it opened its doors a mere six months ago. The Brasserie/café is historically a place where people of different walks of life come together to exchange ideas, be entertained, meet, and enjoy life over good food, wine and company. Chez Lucienne embodies and celebrates this spirit of food, drink, and commeraderie.

Executive Chef Thomas Oberton is from Lyon, France, and cooked with Guy Savoy in Paris. His talent extends to a Moroccan festival Wednesday nights complete with belly dancers (we hope to go back and do a report later on), The rest of the cast including Chef/Partner Matthew Tivey, have created a menu of classic French fare served in a very convivial and decidedly French ambiance that includes a spick and span room with wainscoting, ceiling fans and hanging  bulb lights, exposed brick walls, green banquettes, set with sparkling white tablecloths, faux gas lights and a friendly bar that turns out first rate cocktails. The wine list is short and well priced, with loads of choices by the glass and the service is non-nonsense, friendly and helpful. The clientele is a mix of good looking locals and international types, who know a find.

In the entree department, you’ll find fresh seafood and a fine steak, but we loved a really authentic cassoulet toulousain, chunk full of sausages, lamb and duck and fascinating rendition of Quenelle de poisson or light-as-air sole dumplings in a zesty crayfish reduction with basmati rice.

The restaurant just hired a new pastry chef and the results show promise with a floating island, homemade ice creams and a tarte tatin the stars. Very Special!

(more…)

Chez Lucienne, A Real Bistro Find

September 27, 2009

chez-lucienne-logo 

Concept/Cuisine First Authentic French Brasserie in Harlem, NY

Executive Chef: Thomas Obaton

Chef/Partner: Matthew Tivey

Managing Partner Jerome Bougherdani

Location: 308 Lenox Avenue (between 125th and 126th)

Contact: (212) 289-5555

Website www.chezlucienne.com

Reservations: http://www.chezlucienne.com/reservations.html

Menu Description: French Classics (salad nicoise, tuna tartare, steak tartare)

Beverages: Cocktails, Wine (by bottle & glass), beer, coffee, tea and soda

Ambiance: Charming classic French bistro décor. Warm and friendly environment suited for all types of diners.

Seating: Table Seating: 60, bar 10, outdoor seating 40

Private Parties: Yes, upon request

Special Promotions: Yes

Hours: Brunch 11 a.m.-3 p.m. (Sat-Sun)

Lunch 11:30 a.m.-3 p.m. (Mon-Fri)

Dinner 5 p.m.-11 p.m. (Sun-Thu) and 5 p.m.-

midnight (Fri-Sat)

Price Range: Main dishes average $Under $20

Signature Dish: Traditional Steak au Poivre and Papillote du

Saumon

Credit cards: Yes, Amex, Visa, Mastercard

Take Out and Delivery: Yes

____________________________________________________

By Nancy Walman

CHEZ LUCIENNE CELEBRATES Quality Bistro Cuisinechez-luciene

With a meau featuring dishes such as onion soup, quiche lorraine, poulet basquaise with French fries, calf’s liver with puree and pork shank with pomme darphin, you get the idea that  Chez Lucienne takes its kitchen seriously, when it comes to French Bistro classics. And you;re right, but don’t miss sampling some of the elegant contemporary offerings like : wasabi-spiked caviar, cucumber, red pepper puree, and parmesan cheese crisps. You won’t find a better version of this dish anywhere, although you’ll probably pay 50% more that the $12.95 price tag that Chez Lucienne charges (and that’s one of the most expensive appetizers). The escargots are garlicky and wonderful as well,

While Chez Lucienne may be the first and only French Brasserie in Harlem, the deep rooted kinship that Harlem and Paris have shared goes back many decades. Beginning after WWI, many writers, artists, and musicians who emerged from the Harlem Jazz scene, moved to Paris where they were accepted with open arms.

American Jazz was the fuel that drove the vibrant new cultural scene in Paris. Specifically in Montmartre: a thriving and color-blind community where people of all backgrounds and lifestyles came together to listen, philosophize, eat, drink and live. Many of these same musicians came out of the Harlem Renaissance and played the Harlem clubs such as the Cotton Club, the Lenox Lounge and Swing Street.

The Brasserie Spirit Comes To Harlem

Chez Lucienne, Harlem’s own French Brasserie, has been a hugely popular success ever since it opened its doors a mere six months ago. The Brasserie/café is historically a place where people of different walks of life come together to exchange ideas, be entertained, meet, and enjoy life over good food, wine and company. Chez Lucienne embodies and celebrates this spirit of food, drink, and commeraderie.

Executive Chef Thomas Oberton is from Lyon, France, and cooked with Guy Savoy in Paris. His talenent extends to a Morrocan festival Wednesday nights complete with belly damcers (we hope to go back and do a report later on), The rest of the cast includes Chef/Partner Matthew Tivey have created a menu of classic French fare served in a very convivial and decidedly French ambiance that includes a spick and span room with wainscotting, ceiling fans and hanging  bulb lights, exposed brick walls, green banquettes, set with sparkling white tablecloths, faux gas lights and a friendly bar that turns out first rate cocktails. The wine list is short and well priced, with loads of choices by the glass and the service is non-nonsense, friendly and helpful. The clientele is a mix of good looking locals and international types, who know a find.

In the entree department, you’ll find fresh seafood and a fine steak, but we loved a really authentic cassoulet toulousain, chunk full of sausages, lamb and duck and fascinating rendition of Quenelle de poisson or light-as-air sole dumplings in a zesty crayfish reduction with basmati rice.

The restaurant just hired a new pastry chef and the results show promise with a floating island, homemade ice creams and a tarte tatin the stars.

(more…)

Chez Lucienne, A Real Bistro Find

September 27, 2009

chez-lucienne-logo 

Concept/Cuisine First Authentic French Brasserie in Harlem, NY

Executive Chef: Thomas Obaton

Chef/Partner: Matthew Tivey

Managing Partner Jerome Bougherdani

Location: 308 Lenox Avenue (between 125th and 126th)

Contact: (212) 289-5555

Website www.chezlucienne.com

Reservations: http://www.chezlucienne.com/reservations.html

Menu Description: French Classics (salad nicoise, tuna tartare, steak tartare)

Beverages: Cocktails, Wine (by bottle & glass), beer, coffee, tea and soda

Ambiance: Charming classic French bistro décor. Warm and friendly environment suited for all types of diners.

Seating: Table Seating: 60, bar 10, outdoor seating 40

Private Parties: Yes, upon request

Special Promotions: Yes

Hours: Brunch 11 a.m.-3 p.m. (Sat-Sun)

Lunch 11:30 a.m.-3 p.m. (Mon-Fri)

Dinner 5 p.m.-11 p.m. (Sun-Thu) and 5 p.m.-

midnight (Fri-Sat)

Price Range: Main dishes average $Under $20

Signature Dish: Traditional Steak au Poivre and Papillote du

Saumon

Credit cards: Yes, Amex, Visa, Mastercard

Take Out and Delivery: Yes

____________________________________________________

By Nancy Walman

CHEZ LUCIENNE CELEBRATES Quality Bistro Cuisinechez-luciene

With a meau featuring dishes such as onion soup, quiche lorraine, poulet basquaise with French fries, calf’s liver with puree and pork shank with pomme darphin, you get the idea that  Chez Lucienne takes its kitchen seriously, when it comes to French Bistro classics. And you;re right, but don’t miss sampling some of the elegant contemporary offerings like : wasabi-spiked caviar, cucumber, red pepper puree, and parmesan cheese crisps. You won’t find a better version of this dish anywhere, although you’ll probably pay 50% more that the $12.95 price tag that Chez Lucienne charges (and that’s one of the most expensive appetizers). The escargots are garlicky and wonderful as well,

While Chez Lucienne may be the first and only French Brasserie in Harlem, the deep rooted kinship that Harlem and Paris have shared goes back many decades. Beginning after WWI, many writers, artists, and musicians who emerged from the Harlem Jazz scene, moved to Paris where they were accepted with open arms.

American Jazz was the fuel that drove the vibrant new cultural scene in Paris. Specifically in Montmartre: a thriving and color-blind community where people of all backgrounds and lifestyles came together to listen, philosophize, eat, drink and live. Many of these same musicians came out of the Harlem Renaissance and played the Harlem clubs such as the Cotton Club, the Lenox Lounge and Swing Street.

The Brasserie Spirit Comes To Harlem

Chez Lucienne, Harlem’s own French Brasserie, has been a hugely popular success ever since it opened its doors a mere six months ago. The Brasserie/café is historically a place where people of different walks of life come together to exchange ideas, be entertained, meet, and enjoy life over good food, wine and company. Chez Lucienne embodies and celebrates this spirit of food, drink, and commeraderie.

Executive Chef Thomas Oberton is from Lyon, France, and cooked with Guy Savoy in Paris. His talenent extends to a Morrocan festival Wednesday nights complete with belly damcers (we hope to go back and do a report later on), The rest of the cast includes Chef/Partner Matthew Tivey have created a menu of classic French fare served in a very convivial and decidedly French ambiance that includes a spick and span room with wainscotting, ceiling fans and hanging  bulb lights, exposed brick walls, green banquettes, set with sparkling white tablecloths, faux gas lights and a friendly bar that turns out first rate cocktails. The wine list is short and well priced, with loads of choices by the glass and the service is non-nonsense, friendly and helpful. The clientele is a mix of good looking locals and international types, who know a find.

In the entree department, you’ll find fresh seafood and a fine steak, but we loved a really authentic cassoulet toulousain, chunk full of sausages, lamb and duck and fascinating rendition of Quenelle de poisson or light-as-air sole dumplings in a zesty crayfish reduction with basmati rice.

The restaurant just hired a new pastry chef and the results show promise with a floating island, homemade ice creams and a tarte tatin the stars.

(more…)

Flex Mussels

September 20, 2009

flexmussels-room
Seafood
174 E 82nd Street

New York 10028
(Btwn Lexington & 3rd Ave)
Phone: (212) 717-7772 (212) 717-7772

Website: http://flexmusselsnyc.com/

Click Here To :Make Restaurant Reservations

Memorable Seafood By Way of Prince Edward Island

 By Nancy Walman

Located in the former premises, of Zócalo, arguably New York’s best Mexican restaurant, owners Bobby and Laura Shapiro, have imported their Prince Edward Island success to Manhattan and it is a roaring success. There is a buzzing bar area that turns out potent libations as well as entertainment, provided by the quick hands of an oyster-shucking whiz. The main dining room, sectioned in two areas, offers an open kitchen and a sparse, clean atmosphere with shiny wooden floors, walls hung with colorful paintings of P.E.I and a lovely mural commissioned by the same local artist. Further back are beautiful photographs of an award winning P.E.I. photographer.

The specialty of the house may be those plump, luscious mussels in no less than 23 sauces, all made to order (and they are wonderful), but don’t fail to sample the best oysters in town. On our visit 6 varieties from the east and west coast. They were so delicious they didn’t need the very good sauces that accompanied them.

 flexmussles1
The House Specialty

Specials are also really special. We loved two appetizers, an olive oil poached octopus and a miraculous “Pacu” fish from Brazil, served “Rib-Style with an Asian glaze. Fabulous and worth a detour, as the French would say.

Outstanding mussel preparations range from Classic (white wine, herbs, and garlic) to  Thai (curry coconut broth, lemongrass, coriander, lime, garlic, ginger), Bombay (Indian curry, mango puree, garlic, cinnamon, star anise, white wine) San Daniele (prosciutto, caramelized onions, white wine, garlic), and Maine (lobster, corn, white chowder, parsley) variations. Our favorite was a Southern take: bourbon, mustard, roasted corn, country ham and cream.

All are accompanied by good skin-on French fries and country bread. The wine list is a real joy with plenty bottles under $40, with  the outstanding La Caravelle Rose Champagne priced at  $95. The beer list, too, is awesome. We loved the two Canadian draught specials, one dark the other a perky apple pilsner. And wonder of wonders, there is  an eco-friendly filtered water (still or sparkling) for just $5.50 the bottle.

Leave room for great (but light) desserts like several varieties of a play on jelly-donuts including wild blueberry and Meyer lemon.

Service is courteous and efficient and you’ll like the warm, family feel of the restaurant. When the Shapiro’s are manning their two stores on P.E.I, their lovely daughter, Alexandra is there to greet customers and keep the show running. Don’t be surprised to see a 2nd Flex Mussels open in your  neighborhood. In the meantime, make you reservation now. Flex Mussels is deservedly packed and rates A Major on The Walman Report.

The Original Store

flexmussel-pi

(more…)

GALLAGHER’S STEAK HOUSE

September 19, 2009

GALLAGHER’S STEAK HOUSEGallaghers interior

Great Steaks, Celebrity Diners, and a Touch of History

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

http://www.gallaghersnysteakhouse.com/

______________________________________________________

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

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

By Nancy WalmanGallaghers AgingRoom

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

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

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

 

________________________________________________________

Background

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

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

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

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

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

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

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

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

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

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

Copyright 2008 by Punch In International. All Rights Reserved.

(more…)

Crow’s Nest

September 14, 2009

Crow’s Nest

Monday – Wednesday
Thursday & Friday
Saturday
Sunday
5:00 PM – 12:00 AM
4:00 PM – 12:00 AM
2:00 PM – 12:00 AM
12:00 PM – 12:00 AM

The Crow’s Nest, located on the upper deck at The Water Club, offers seasonal outdoor dining at modest prices. The lively atmosphere and breathtaking views of Manhattan and the East River have made The Crow’s Nest one of the most popular hang-outs in New York. The casual outdoor menu, features “some of the best burgers in New York” (The New York Times) and the hip crowd make it feel like a party is going on every day.
Valet parking.

One can escape the bustle of midtown and the oppressive heat of a New York summer with soft River breezes, breathtaking views, topped off with exotic frozen drinks, beers and a wonderfully light menu on the Crow’s Nest, the casual outdoor deck perched atop the East River, operates from mid-Spring through early Autumn. The fun menu features top-takes on burgers, guacamole, shrimp cocktail and a yummy Marine crab cake sandwich.

Enjoy the scene as tugboats, ferries and freighters steam by, close enough to wave to the crews, and watch the sun set, glistening off the United Nations Building and the spires of the Chrysler Building visible to the east and north. With Jimmy Buffet’s “Margaritiville” playing in the background, it’s hard to believe this is midtown Manhattan, especially after a couple of the excellent Margaritas!

______________________________________________________

(more…)

Flex Mussels

September 11, 2009

flexmussels-room
Seafood
174 E 82nd Street

New York 10028
(Btwn Lexington & 3rd Ave)
Phone: (212) 717-7772 (212) 717-7772

Make Restaurant Reservations

Memorable Seafood By Way of Prince Edward Island

 By Nancy Walman

Located in the former premises, of Zócalo, arguable New York’s best Mexican restaurant, owners Bobby and Laura Shapiro, have imported their Prince Edward Island success to Manhattan and it is a roaring success. There is a buzzing bar area that turns out potent libations as well as entertainment, provided by the quick hands of an oyster-shucking whiz. The main dining room, sectioned in two areas, offers an open kitchen and a sparse, clean atmosphere with shiny wooden floors, walls hung with colorful paintings of P.E.I and a lovely mural commissioned by the same local artist. Further back are beautiful photographs of an award winning P.E.I. photographer.

The specialty of the house may be those plump, luscious mussels in no less than 23 sauces, all made to order (and they are wonderful), but don’t fail to sample the best oysters in town. On our visit 6 varieties from the east and west coast. They were so delicious they didn’t need the very good sauces that accompanied them.

 flexmussles1
The House Specialty

Specials are also really special. We loved two appetizers, an olive oil poached octopus and a miraculous “Pacu” fish from Brazil, served “Rib-Style with an Asian glaze. Fabulous and worth a detour, as the French would say.

Outstanding mussel preparations range from Classic (white wine, herbs, and garlic) to  Thai (curry coconut broth, lemongrass, coriander, lime, garlic, ginger), Bombay (Indian curry, mango puree, garlic, cinnamon, star anise, white wine) San Daniele (prosciutto, caramelized onions, white wine, garlic), and Maine (lobster, corn, white chowder, parsley) variations. Our favorite was a Southern take: bourbon, mustard, roasted corn, country ham and cream.

All are accompanied by good skin-on French fries and country bread. The wine list is a real joy with plenty bottles under $40 our the outstanding La Caravelle Rose Champagne priced at just $95. The beer list too is awesome. We loved the two Canadian draught specials, one dark the other a perky apple pilsner.

Leave room for great (but light) desserts like several varieties of a play on jelly-donuts including wild blueberry and Meyer lemon.

Service is courteous and efficient and you’ll like the warm, family feel of the restaurant. When the Shapiro’s are manning their two stores on P.E.I, their lovely daughter, Alexandra is there to greet customers and keep the show running. Don’t be surprised to see a 2nd Flex Mussels open in your  neighborhood. In the meantime, make you reservation now. Flex Mussels is deservedly packed and rates A Major on The Walman Report.

The Original Store

flexmussel-pi

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Water Club

September 7, 2009

The Water Clubwaterclub

http://www.thewaterclub.com/

500 E 30th St, New York, NY 10016,

(212) 683-3333

Private Dining: 212.545.1155
Fax: 212.696.4099
Email: Waterclub@aol.com

General Manager: Bruno Saint Andre
Executive Chef: Kevin Reilly
Pastry Chef: Victoria Love
Wine Director: Sam Correnti

The Water Club is located on the East River at 30th Street, just south of the 34th Street Heliport.

Suggested Directions
-Take the 6 Train to the 33rd Street Stop. Walk east along 34th Street, cross underneath the FDR towards the 34th Heliport, turn right, walk south through heliport driveway and into the Water Club’s parking lot.
-Take the 6 Train to the 23rd Street Stop. Walk east along 25th Street, cross over the FDR via the elevated walkway, walk north through Waterside Plaza along the East River.
-Taxis can reach the Water Club via 23rd Street and the FDR Drive Service Road.

Pre Theatre Menu 39.50, Served every evening 5:00 PM to Close

$24.00 pre-fixe Lunch and $34.00 Lobster Lunch all year, Monday through Saturday. $39.50 pre-fixe dinner is served every evening 5:00 pm till Close.

Hours: Dinner Sun. 5:45 – 9:30 PM; Mon. – Wed., 5:30 – 10:00 PM; Thurs., 5:30 – 10:30 PM; Friday – Sat., 5:30 – 11:00 PM. Lunch, Mon – Sat, 12:00 – 2:30 PM; Brunch,Sunday,11:00 AM – 3:00 PM Open Every Day of the Year. Valet Parking.

Cuisine: Classic & Updated American & International.
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Review by Nancy Walman

The Water club offers dramatic dining on a glass-enclosed barge in the East River. It is decidedly dramatic, with its long wood-paneled bar, blazing fireplace, appetizing shellfish display, and panoramic water views. Not to neglect the knockout food, under the direction of Kevin Reilly, the new Executive Chef. Mr. Reilly (formerly of Union Square Cafe and Zoe) has created a wonderful new classic American menu at The Water Club preparing the highest quality food using only the finest ingredients.

The main dining roomlong room, with its soft lighting and attentive service, is embelished by a skylight, flags, polished floors, replicas of boats, portholes and other nautical memoribilia.

waterclub2 My favorite dishes are classic American-Fish-House at its best.

 

The crabcake is a “10” and is left to its own devices — out-out damned filler — just sparkling crab, a hint of breading and careful-cooking.The contemporary touches go into the salad, a delicious blend of radish, daikon,and cucumbers with grilled ramp remoulade.A smoked seafood tasting gives a lotta bang for the buck if you’re into smoke (we are).

 

For entrees, you won’t find a better rendition of Dover sole anywhere. Here, pan seared, served with its roe and baby vegetables in a classic brown butter sauce. Simple and perfect enough to please the god of chefs. Dry aged sirloin Bordelaise with carmelized onions, potato puree and creamed spinach will pleasure the most discriminating carnivoire. Aged 21 days, the beef is beautifully marbled, juicy and bursting with flavor. Don’t neglect the mashed potatoes O’Keeffe. Named for the eloquent owner, Michael (Buzzy) O’Keeffe, scallions provide a delightful kick.

 

Desserts, like the marvelous biscuits and corn sticks that accompany dinner, are all-American and wonderful. Go for the warm apple cobbler and a strawberry shortcake, sitting on a pumped-up version of those delicious biscuits, that is as good as it gets and will sweeten even the sourest disposition. Sunday brunch is winsome.

Copyright 2008 by Punch In International. All Rights Reserved.

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Papoos

September 6, 2009

Papoospapoos007

 

TELEPHONE: 212-809-3150 FAX:212-363-1360

55 Broadway New York, N.Y. 10006

Open Monday Through Friday until 9:00 and Saturday 4:00 – 11:00
All Major Credit Cards Accepted

www.papoos.net
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Nick Manolakos was in the restaurant named Papoo’s on the corner of Greenwich and Thames Sts., a block away from the World Trade Center on September 11, 2001. His family had run this small 50 seat restaurant since 1957. It was a sad story. Evicted by his landlord, perserverience triumphed and today Nick has relocated and opened a different kind of Italian restaurant.

Established in 1957, Papoo’s remains the oldest family-run restaurant in New York’s Financial District. It is a unique multi-level restaurant with three beautifully appointed dining rooms and papoos0011

a spacious bar area that is a great gathering place. With its delicious food, attentive service and relaxed ambiance, Papoo’s is ideal for business dinners and meetings as well as fun occasions and celebrations. The dining rooms can be used individually for smaller groups while all three are perfectly situated to use together to accommodate events for up to 200 guests.

Chef and owner, Nick Manolakos, specializes in rustic Italian cuisine featuring family recipes that have been passed down from generation to generation. The house specialties include a variety of pasta dishes: Penne with a tomato cream sauce, smoked mozzarella and arugula; Rigatoni served with a superb vodka sauce; and a Genovese style meat ravioli based on his Grandma Rose’s recipe. If you are a true meat lover, try the Scarpariello alla Papoo’s – a combination of filet mignon, boneless chicken breast and sausage sautéed in a Marsala wine sauce with mushrooms.

In addition to his regular menu and daily specials, Nick adds his own unique flair to a variety of dishes for his more adventurous customers. They eagerly await the days when he features Rabbit Gardella alla Cacciatora (roasted rabbit in a burgundy wine sauce with prociutto, onions and pancetta), Calves Liver Financier (sautéed in olive oil with a white wine sauce with prociutto, onions and pancetta) or Trippa Napolitana (tripe made with onions, potatoes and tomatoes).

papoosentrancea

After experiencing Papoo’s, you will understand why it has a loyal following, with many customers who have been coming back for 30 years. We think you’ll want to be included in the lucky group.

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