Archive for November, 2009

NAYA Mezze & Grill

November 30, 2009

NAYA Mezze & Grillnaya1

 

Cuisine: Lebanese-Mediterranean Location: 1057 2nd Avenue (between 55th and 56th Street) New York, NY 10022 212.319.7777; www.nayarestaurants.com Owner/Chef: Hady Kfoury Sous Chef: Mia Karam Design: Michel Abboud, SOMA Architects Hours of Service: Lunch: Monday – Friday, 12 PM – 3 PM Dinner: Monday – Saturday, 5:30 PM – 10:00 PM Capacity: 54 seats Music: Compilation of Lounge and Chill Out Music Price Range: Salads & Mezze: $6 – 12 Entrees: $17 – 28 Dessert: $6 – 8 Specialty Drinks/Beers: $3 – 6 Wines/Champagnes: $8 – 12/glass; $30 – 110/bottle Specialties: Tabboulé ($8) Hommus (6) Fried Kibbé ($8) Beef and Chicken Shawarma ($22/18) Kafta Kebab ($20) Gourmet Sandwiches ($7 – 11 each) – Lunch only Prix Fixe – Quick NAYA ($17) – Lunch only Credit Cards: American Express, Diners Club, Mastercard, Visa Reservations: Yes Delivery/Take Out/Catering: Yes

______________________________________________________________________
1057 2nd Avenue • New York, NY 10022 • 212.319.7777 • www.nayarestaurants.com

_________________________________________________________

Review By Nancy Walman

NAYA Mezze & Grill A New, Modern Lebanese-Mediterranean Restaurant in Midtown East NEW YORK, NY (November 2008) – As the culinary capital of the world, New York City prides itself on its international blend of cuisines and cultures. Name a style of cooking, and most likely you can find it in Manhattan. Now, adding to the city’s Mediterranean scene is a contemporary restaurant housing traditional Lebanese fare, NAYA Mezze & Grill (1057 Second Avenue, between 55th and 56th Street, New York, NY 10022; 212.319.7777; www.nayarestaurants.com).

naya2

Under the leadership of Owner/Chef Hady Kfoury (Daniel; Payard – NYC; Cocteau; White; Eight – Beirut, Lebanon), a 27 year old, experienced restaurateur and graduate from Ecole Hotelière de Lausanne in Switzerland, NAYA Mezze & Grill sets out to be an intimate and welcoming Lebanese-Mediterranean restaurant. NAYA Mezze & Grill is a combination of old and new; pure tradition mixed with innovation. Building upon the original techniques and recipes of past generations of Lebanese women (NAYA translates to a commonly used woman’s name), NAYA Mezze & Grill offers the same, respected delicacies from mezze to salads to perfectly char-grilled and seasoned barbecue meats, creating a taste that is exclusively NAYA. Managing the kitchen is Sous Chef Mia Karam, who starts guests off with a variety of traditional Lebanese Salads, such as Fattoush ($9), Tabboulé ($8) and Feta ($8), with diced tomato, oregano zaatar and olive oil. Popular Vegetarian Mezze, including Hommus ($6), Baba Ghannouj ($8), Grape Leaves ($8) and Rekakat ($7), a blend of three cheeses wrapped in phyllo and deep fried, are also excellent starters. For meat lovers, NAYA Mezze & Grill serves savory Mezze, such as Makanek ($10), fresh Lebanese sausage sautéed with olive oil and lemon; Kebbé NAYA ($12), Lebanese-style steak tartar with bulgur, onion and mint; and Fried Kibbé ($8), beef dumplings stuffed with minced beef, eggplant and cumin. Main courses which combine authentic Lebanese and Mediterranean flavors, include Beef and Chicken Shawarma ($22/$18) – strips of marinated meat roasted on skewers and served with either tahini or garlic sauce; and Kafta Kebab ($20), seasoned ground lamb with onion, parsley and mint. Seafood dishes, such as Samké Harra ($25), broiled striped bass topped with spicy tahini sauce, walnuts and pine nuts; and delicious Sides, like Cabbage Salad ($5), are also available. For dessert, diners can indulge in sweets, such as Ashta ($7), traditional Lebanese milk based cream-pudding with banana, topped with honey, almond and pistachio; and Baklava/Asabeh ($6), phyllo with almonds. During lunch, almost all of NAYA Mezze & Grill’s traditional entrees are available as Gourmet Sandwiches ($7-11 each). Prix Fixe options are also offered, such as Quick NAYA ($17) – choice of three mini mezze and choice of gourmet sandwich, plus coffee or tea. Serving an original variety wine and beer, NAYA Mezze & Grill’s cellar consists of wonderful wines from the Mediterranean, South America, United States, and Bordeaux, as well as Lebanese labels, such as Massaya ($9 glass/$36 bottle). Beer selections include Lebanese Almaza ($6). NAYA Mezze & Grill also creates delicious drinks such as Ayran ($4), a healthy, thirst quencher made from yogurt; and Jellab ($4), Lebanese grape molasses. Located in Midtown East, NAYA Mezze & Grill’s sleek ambience is the work of Michel Abboud of SOMA Architects. With seating for 54, the chic space appeals to all ages with its unique combination of conventional material and effects with innovative techniques. Every detail from the tableware to the accessories and decor has been custom made and designed to intrigue, fascinate and illustrate a modern approach to tradition. Crafted from quality materials which evoke the past, their design is imbued with a contemporary character, including walnut wood tables, back-lit metal panel walls perforated with white triangular Phoenician patterns, and glass partitions surrounding the semi-open kitchen, enabling diners to partially see what is going on “backstage.” Two- and four-top booths align the restaurant leading back to a semi-private dining room with two large “communal” tables that can be reserved for groups. A customized sky light in the back brings in natural light to the space, making it feel more open and inviting. NAYA Mezze & Grill’s compilation of lounge and chill out music create a cool vibe and mellow experience, while enabling guests to carry on conversation and relax in an unpretentious setting. NAYA Mezze & Grill is open Monday to Friday for lunch, and Monday to Saturday for dinner. More NAYA Mezze & Grill locations are anticipated in the near future, creating a franchise of its traditional, yet contemporary Lebanese cuisine. For more information, logon to www.nayarestaurants.com or call 212.319.7777.

Copyright 2008 By Punch In International. All Rights Reserved.

(more…)

Advertisements

OCEANA SUCCESSFULLY SAILS INTO NEW WATERS

November 27, 2009

oceana=use 

Address
1221 Avenue of the Americas @ 49th Street
New York, NY 10020
(49th Street between 6th & 7th Avenues)
Phone // 212 759 5941
Fax // 212 759 6076

Mailing Address:
120 West 49th Street
New York, NY 10020
 

Hours of Operation
Lunch
Monday through Sunday 11:00 am until 3:00 pm
Brunch
Saturday and Sunday 11:00 am until 3:00 pm
Dinner
Monday – Thursday // 5:00 pm until 11:00 pm
Friday and Saturday // 5:00 pm until Midnight
Sunday // 4:00 pm until 10:00 pm

Raw Bar & Lighter Fare menus available throughout the day

West of Rockefeller Center, in the McGraw Hill Building, at 1221 Avenue of the Americas at 49th Street, (212) 759-5941

Menus and other information can be found at www.oceanarestaurant.com.  

Reservations, Click Here

Oceana serves lunch Monday through Friday, 11am to 3pm, continuous service at the raw bar and bar with a bar menu until 5pm.  Dinner Monday through Thursday 5pm to 11pm, Friday and Saturday, 5pm to midnight, Brunch Saturday and Sunday 11am to 3pm, Sunday dinner 4pm to 10pm.  Outdoor dining slated for 2010. 

Private parties and reservations arranged by phoning 212-759-5941.&#12288

Owners // Livanos Family
Managing Partner // Paul McLaughlin
Executive Chef // Ben Pollinger
Pastry Chef // Jansen Chan
Wine Director // Roy Mahan

Design: Trinity Building and Construction Management Corp.

 

OCEANA ENTERS NEW ERA and Remains NY’s Premier Seafood Restaurant

By Nancy Walman

Rating: A Major

Oceana-DiningRoom_9453

The Elegant and Luxurious Main Dining Room (Above)

The Livanos Family and Paul McLaughlin have transported their flagship restaurant, Oceana, to its new home just west of Rockefeller Center, in the McGraw Hill Building. Serving lunch and dinner daily, brunch on weekends, and offering continuous service throughout the day, this is a new day for Oceana, a beloved American seafood restaurant at the top of the ratings for eighteen years in New York.

The new Oceana offers a diversity of options for cocktails and dining, chief among them a raw bar, a full-service bar, and three unique settings for private dining, in addition to the main dining room. There is now also a Chef’s Table in the kitchen where guests have an intimate view of Executive Chef Ben Pollinger at work, along with critically acclaimed Pastry Chef Jansen Chan. Starting in 2010, Oceana will take advantage of its new location to offer outdoor dining for sixty more guests, weather permitting.

The space manages to be graceful and intimate, avoiding any hint of garishness. There are spacious banquettes (even some for the often neglected two-tops) and a feeling of luxury, coupled with a casual hi-dining experience.

Trinity Building and Construction Management Corp.provided Oceana with a modernized and less formal version of its signature nautical atmosphere. While Oceana’s 54th Street location resembled the cosseted dining room of a luxury yacht, the new 49th Street location seats 180 diners, and its floor-to-ceiling windows overlook 49th Street. Both outdoor seating and a bar offer a more casual experience, as lunch and dinner are served inside the restaurant’s more formal dining room.

Oceana’s high-end features include custom fabric booths and banquettes with walnut details, and a large, contemporary canopy over the revolving door entryway. Other striking details include sliding glass doors that separate the private and main dining areas, a custom-built lobster tank that sits in the entrance to the kitchen, tiered decorative chandeliers, and a tremendous amount of stone. There is a private Chef’s room located within the state of the art kitchen for special functions, and there are Brazilian cherry floors, custom woven carpets, and large flowing hand made draperies. Glorious oversized glass vases of floating plants complete the  picture.

The new Oceana is more generous in both space, and menu offerings, making the innovative seafood cuisine of Chef Pollinger available to the broadest possible audience.  "The way our menu is constructed, with composed dishes as the heart and soul, and simply prepared daily offerings and whole fish to round it out, I can buy the freshest seafood on a whim, or I can shop the Farmer’s markets, and then create dishes for the menu spontaneously, or feature great ingredients on their own.  This combination of menu offerings is the goal, the dream, of every chef."

Lunch and dinner menus offered in every seat of the house, from bar to main dining room, are simply stellar.

oceana-RawBar_9327

A daily selection of fresh, whole fish make an excellent dining option, displayed center stage on the raw bar (above) at the new Oceana for all to enjoy.Oceana-Branzino39426

The Oceana Branzino (Above)

Wine and cocktails at Oceana’s new home follow the same generous trend.  With a full bar, and a raw bar, for both cocktails and dining, Oceana’s wine director, Roy Mahan, is eager to develop business destined solely for this purpose.  "We’re creating cocktails with the same pure, natural ethos that Chef Pollinger is using to build his recipes," says Mr. Mahan.  "We squeeze fruit juices fresh, and use them along with an exciting new line of sparkling fruit juices, and we make our own syrups and natural seasonings, like bitters, and ginger beer."  Signature cocktails are complemented by a well-composed wine list, made up of about 500 selections featuring 37 varietals that are deep in whites and seafood-friendly reds.

 Oceana-FlukeTartare39495

The Definitive Fluke-Tartar (Above)

Dinner started with lovely cocktails accompanied by the freshest of briny oysters and preceded by a grand giveaway of  heady vegetable-seafood bisque, spiked with tender bits of lobster. A half bottle of Gaston Chiquet, “Dizy," a lesser know Champagne that was not only a bargain at $68, but full of lively, tiny bubbles and fruity fragrance, was chosen to drink throughout the meal.

Appetizers were, to use the cliché, amazing: From the “Contemporary”, section, a trio of hand-chopped tuna, hamachi and wild salmon stole the show. Beautifully seasoned, this dish was served at the proper temperature, not to frigid as so often encountered, even at some of the town’s most touted restaurants. If ever less is more, it is in these beautiful quenelles, dubbed “Poke Trio.”

From the “Composed Appetizer” section, snapper ceviche with roasted corn, hearts of palm and cilantro was also terrific. The menu is easy to negotiate. Although we saw the magnificent roast, stuffed branzino, we had already over indulged in the fabulous homemade rolls (especially one made with cabernet flour),  we wanted to sample two different selections.

The justifiably celebrated halibut saltimbocca, wrapped in prosciutto and garnished with a confit of tomato and ricotta (a composed dish) was crispy on the exterior and filled with juice within. A special, fresh steamed King crab claws, flown in From Alaska that day, were marvels of gentle execution and filled with loads of luscious crabmeat, just kissed by the steam. Prime meats and naturally raised fowl round out a most inviting savory menu selection.

For dessert, Pastry Chef Jansen Chan brings along Oceana favorites, like the doughnut platter, along with newly conceived creations, each artfully presented thanks to his degree in architecture. There are marvelous cookies and a  chocolate chip, pecan frozen bar with buttermilk ice cream that gets our vote for the best dessert we tasted in 2009. Petit fours and first rate coffee are the finale.

While some service glitches are still being fine tuned (the restaurant is opened less than two months), Oceana’s team continues its strategy of serving three-star American seafood cuisine with the same intuitive, approachable yet professional service diners have come to expect for almost two decades thanks to the TLC of owner, John Livanos and the remarkably professional Managing Partner, Paul McLaughlin. New York’s finest seafood restaurant is alive and well.

 Oceana-DoughnutPlate39387

  The Remarkable Doughnut Platter (Above)

(more…)

Orsay

November 27, 2009

orsay-ext

1057 Lexington Avenue, at 75th Street

and is open for lunch Monday-Saturday from 12-3:30pm

(212) 517-6400

ORSAY IS OPEN 7 DAYS A WEEK

orsay-03_main_dining

Lunch

Mon-Sat

12:00 p.m. – 3:30 p.m.

  Cafe/Bar Menu

orsay-bar-08_bartender

Mon-Sat
Sunday

11:30 a.m. – 11:30 p.m.
11:00 a.m. – 10:00 p.m.

  Dinner

Mon-Sat

Sunday

5:30 p.m. – 11:00 p.m.

5:30 p.m. – 10:00 p.m.

  Sunday Brunch

11:00 a.m. – 3:30 p.m.

Banquets & Events

212.517.0015  212.517.0015

Reservations

212.517.6400  212.517.6400

  Fax
212.517.3896  212.517.3896

Designed by Jean Denoyer, 

By Nancy Walman

orsay-main05_main_dining Designed by Jean Denoyer, Orsay strikes that difficult balance of sophistication and warmth. Dark mahogany paneled walls meet buttery Art Nouveau arches. Waves of hand-laid Italian mosaic tiles fan in beautiful patterns across the floor. Banquettes topped with frosted glass provide privacy, and soft lighting emanates from Art Nouveau chandeliers custom designed from one Denoyer found in a Paris antiques shop. A 20-foot zinc-topped bar and French doors spill onto a sidewalk terrace, completing this elegant Parisian-style brasserie. 
The Dazzling Shellfish  Plateauorsay-plateau

Orsay marries modern French and classic brasserie fare with an award-winning wine list including 225 predominantly French and American varietals.

Besides Orsay’s celebrated Cheese Soufflé (see below), Dinner offers a fabulous fresh shellfish plateau  (including fresh oysters, clams, crab claws, shrimp and more), a classic hors d’ oeuvres carousel and out of this world appetizers like inventive tartars, superb foie gras, and an eggplant and goat cheese terrine (a special) that should become a regular.

There are wonderful plats du jour and daily specials (so inquire) and all the French classics you love like a juicy hanger steak with crispy Fries, fresh Dover sole, duck a l’orange, and a knockout braised beef short ribs in red wine with celery-root puree and melted baby brussel sprouts.Currently, the fixed price dinner is $35 or a la carte. A la carte is equally affordable.

There’s a good selection of wines by the bottle, 1/2 bottle or glass (best values include Perrier Jouet NV at $19 a glass, Heidsieck & Co Monopole Champagne Blue Top Rose, under $60, by the 1/2 bottle,  and Guigal Gigondas 2005 rhone wine, under $40 by the 1/2 bottle.

Leave room for terrific bread and desserts like daily baked tarts (lemon and apricot were lovely) delicious cookies and wonderful coffee at Orsay. Service is friendly and sans snoot.  Without question one of Manhattan’s most consistently authentic Brasseries.

orsay-souflee

The Soufflé Returns 

A favorite entrée of ladies who lunch (and served only at lunch) – La Goulue’s cheese soufflé – is back on the menu due to popular demand. It is served daily at Orsay, La Goulue’s sister restaurant, and prepared by the same chef, Antoine Camin.

Orsay receives nearly 100 calls per week from people asking about La Goulue’s reopening. While that remains to be determined, they invariably ask about the cheese soufflé. This is the first week of Orsay’s new winter menu and the cheese soufflé is a welcome lunchtime feature.

The dish is especially popular with women (including society ladies), who order it as an entrée. It is only available during lunchtime as it takes 25 minutes to prepare. Made with two cheeses, eggs, butter and other “secret” ingredients (the complete recipe has never been revealed), the dish must be timed exactly right or it won’t rise properly. It has been hugely popular since it was originally introduced in 1972.

Absolutely the best cheese soufflé in New York!

Copyright 2009 By Punchin International. All Rights Reserved.

(more…)

Trio Bar & Restaurant

November 23, 2009

trio1

Trio Bar & Restaurant

ADDRESS: 167 East 33rd Street
(Between Lexington and 3rd Avenues)
New York, NY 10016

WEB SITE: www.trionyc.com

TELEPHONE: (212) 685-1001

FAX: (212) 685-1017

HOURS: Lunch: 11:30 AM – 3:30 PM, Mon.-Fri.
Dinner: 4:00 PM – 11:00 PM, Mon.-Sat.
4:00 PM – 10:00 PM, Sun.
Brunch: 11:00 AM – 4:00 PM, Sat.-Sun.
($22.00 Three-Course Prix Fixe with wine or beer)

CUISINE: New American (with Mediterranean influences)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $ 8.00 – $15.00
Dinner (entrees): $15.00 – $35.00
Prix Fixe Brunch Menu: $22.00
(Three-Course with wine or beer)

DRESS: Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Upstairs Dining Room: 60
Downstairs Dining Room: 45
(“Club Room”/Private Party Room)

NUMBER OF ROOMS: 2
(Private Party room seats 45)

PARTY FACILITIES: Available upon request
(Private Party room seats 45)

EXECUTIVE CHEF: John Ramos
(Formerly at Milos and Harbour Lights)

PASTRY CHEF: Rosa Ramos

WINE DIRECTOR: Sid Sidqui

GENERAL MANAGER: Joanna Mulcahy

OWNERS: Brian Carter
Mark McAvoy

OPENING DATE: March, 2007

________________________________________________________

Reveiw By Nancy Walmantrio-piano

 

 

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

The charming Trio Bar and Restaurant offers a full-service sit-down bar. The 30-foot long custom-made cherry wood bar features an extensive selection of global wines with a particular emphasis on California wines. An impressive number of wines are available by the glass. In addition, a premier selection of Single Malt Scotch, ports, cognacs, spirits, liquors, after-dinner drinks, dessert wines,
and imported beers are also available.

The Lunch, Dinner, and Brunch Menus are available at the bar. The Intimate main dining room offers a romantic ambiance. The stylish, sophisticated upstairs dining room, raised over the bar area by a lovely staircase, is enhanced by a 10-foot high ceiling, handsome fabric-upholstered banquettes, leather chairs, antique beveled mirrors, recessed lighting, modern art, elegant carpeting, and a classic 100-year old piano to create an Old New York setting with a contemporary flavor.

Recommended appetizers include Shrimp Martini Trio Style grilled, which are shrimp, bacon and avocado in a spicy salsa; Crispy Calamari marinated olives, basil & shaved parmesan in an “angry” sauce; Filet Mignon Carpaccio cracked black pepper, lemon, capers & shaved parmesan and a delicious Smoked Bacon Wrapped Shrimp with Mediterranean orange salad. Entree standouts offer Grilled Double Cut Pork Chops, cheese tortellini in a chive pesto sauce with sun dried tomatoes & spinach, a juicy Rib Eye Steak asparagus, chorizos & roasted fingerling potatoes or Grilled Filet Mignon in a chianti wine reduction and french beans. Filet Medallions Of Beef With Risotto portabella mushrooms & grape tomatoes and Sauteed Shrimp & Mango hearts of romaine, marinated anchovy with shaved parmesan or Shrimp & Cavatelli Pasta chorizo, tomatoes, broccoli rabe, lemon & garlic are other options. Desserts are lovely.

Every night (except Sunday), famed pianist Tommy Mandel (Bryan Adams, Dire Straits, Ian Hunter, Bon Jovi, John Waite, and Cyndi Lauper, among many others), plays classical and popular music from 7:30 PM until 10:30 PM. Trio Bar & Restaurant, 167 East 33rd Street,Between Lexington and 3rd Avenues), rates B Major on the Walman Report.

Copyright 2008 By Punch In International. All Rights Reserved.

(more…)

L’ybane

November 17, 2009

liban-interior

L’ybane

1136 First Avenue, between 62nd and 63rd Streets

212-826-1111

open for lunch and dinner from 3:00 PM to 11:30 PM daily. Additionally, the bar is open until 1 AM on weeknights and 1:30 AM on weekends. For more information, or visit http://www.lybane.com/. liban-chickpea fritters

The Luscious Chickpea Fritters

________________________________________________________

Review By Nancy Walman

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

L’ybane Brings the French Riviera to Uptown New York. When Al Rineh moved from his hometown of Nice, France to the Upper East Side of New York, he brought his acclaimed French Wine Bar and Restaurant, L’ybane, with him. Leaving the first iteration of his restaurant behind with his younger brother, Rineh set off to the Big Apple to make his grandest dream come true: opening a US version of L’ybane for New Yorkers to enjoy. The story of L’ybane is one deeply steeped in family and tradition. Entranced by the food and smells of his hometown and surrounding areas-Italy, Greece, and particularly the Middle East-from a young age, chef and owner Al Rineh decided early on that his life would be devoted to culinary pursuits.

By the age of 18, he put their knowledge to use and opened his first restaurant-a chic eatery in the seaside town of Nice. It was then that L’ybane was born, and it has continued to evolve as an homage to the cities and smells that Rineh continues to call home.

L’ybane looks modern and decidedly like a “downtown,” restaurant but each component reflects the cities that inspire it. A unique, silvery Venetian plaster lines the walls and a sculptural white Crystal di Murano chandelier hangs over the bar. The heart of L’ybane’s décor are references to its original incarnation in Nice. The self-taught chef, credits his mother for everything he knows. But his food is refined and elegant, with home-style touches only manifesting themselves in the laid-back serving style and an emphasis on healthy ingredients. For instance, butter is eliminated from all recipes. Guests enjoy home-toasted pita chips (fabulous!), carrots with za’atar- and sesame-laden yogurt sauce. This early glimpse into the meal reveals the heavy Middle Eastern influence that is found in Chef Rineh’s cooking.

No Mediterranean-style restaurant on town offers such fresh and appealing appetizers. Diners may choose between a large selection of hot or cold dishes. A generous portion of chickpea fritters brings a fresh batch of fried chickpea balls sitting atop a bed of salad. Another appetizer of meat-stuffed pita consists of a small pita sandwich filled with wonderfully spiced ground beef, caught somewhere between shwarma and panini. Hummus and tzatziki are made in house and served with warm pita-the “just made” taste is one that will change your perception of these often-commercialized dishes.

Some of Rineh’s most interesting work occurs when he blends inspiration from various sources. Borrowing from Greece and Italy, his moussaka with eggplant and cheese is lighter and fresher than most of its counterparts. Rice vermicelli, a dish that may sound somewhat ordinary at first, is anything but-it has a unique stickiness and heartiness that’s a result of his deep understanding of French and Italian techniques. Those craving something meatier can order any signature Brochettes, or meat skewers, which come in lamb, beef, chicken, and minced meat varieties, each marinated individually for up to two days and reasonably priced under $20. For a more indulgent treat, diners may try the Cotelette D’Agneau (cutlets of lamb) or a buttery (but butter-free) Filet Mignon. Care for fish instead? Try the Filet De Rougets (red mullet) or Filet de Loup (Sea Bass), each harkening to seaside Nice.

liban-food

The best way to sample the food at L’ybane is to order the Imperial Assortment-a humble name for what is essentially a Chef’s tasting menu. Choose from the full selection of hot and cold appetizers to customize a variety of fourteen dishes-that’s right, fourteen-that will come to your table, all at an incredible value of $40 per person. By serving several dishes at once, Chef Rineh allows you to “eat as you wish” and take your time, eliminating the stuffiness of many individual courses bearing unnecessary interruptions to your dinnertime conversations. With food this light, guests will find that while it’s easy to find yourself full, it’s difficult to truly over-eat, which is nice considering the quality of Lybane’s desserts. Profiteroles, for instance, are a perfect dessert for two, with two large rounds of pastry that are filled with chocolate ice cream and topped with a decadent chocolate sauce and pistachios (absolutely the best we’ve ever tasted). Also on the menu is a crème brulee with aromatic overtones of lemon and pistachio. Like everything else, this dish espouses Chef Rineh’s philosophy of “authentic Mediterranean food reinvented.” Rineh’s creativity is also manifested in the drinks at L’ybane, which take an increasingly important role as the night progresses and the space takes on a lounge-like feel.

The signature house cocktail, the L’ybane, made with champagne, vodka, and mango puree. Its presentation is truly unique-the drink comes served in an Erlenmeyer flask with straws, which feels unquestionably like a crazy potion from a mysterious chemistry lab. Less adventurous diners can be assured that they will be equally happy with the wine list, with interesting and thoughtful selections of red and whites, many available by the glass. More than anything, L’ybane is truly a neighborhood gem. Nestled on the Upper East Side, it caters to those who love the downtown feel but loathe an extra commute. As Rineh says, “Why go all the way downtown when you have a chic restaurant with fantastic food like L’ybane right in your neighborhood?”

L’ybane is a real find and though it’s a lovely looking restaurant with fine service and a place you’ll want to visit, it’s comforting to know that if you live in the neighborhood, they deliver. liban-inter

Copyright 2008 by Punch In International. All Rights Reserved.

(more…)

21 Club

November 15, 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 – $40,. A La Carte: Appetizers: $16-$28. Entrees: $35-$46. (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.

_________________________________________________________

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

By Nancy Walman

21-entrance23

Once a glamorous speakeasy, today ’21’ is one of the most celebrated restaurants in New York City.

21-bar

The Coveted Bar Room (Above))

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, 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. (Robert is the most benevolent of captains).

21-chefChef, John Greeley

While prices are not inexpensive (although no more than many less impressive restaurants around town), a $40 pre-fixe dinner ($35 pre-fixe lunch) is a bargain.

An expanded wine list offers oodles of terrific selections for $60 and under. If you go a la carte, favored appetizers include  a sparkling Chilled Seafood Platter with lobster, shrimp, oysters, clams, crab and a zesty Meyer lemon-mustard sauce,  a silky  Purée of Cauliflower Soup, lobster knuckles, diced green apples, black trumpet mushrooms, and toasted hazelnut oil, a chunky Ahi Tuna Tartare, marinated Japanese cucumbers, seaweed, taro root chips, Meyer lemon purée
or a fantastic East Coast Oyster Pan-Roast, bacon, baby leeks, corn, tarragon cream and cornbread croutons that may be the best I’ve ever tasted.

All entrees are excellent. Many of the “Classics” are no longer on the menu (a wise decision). Regulars can still request them, but we suggest you go with the more contemporary dishes, which are carefully executed. Options include a divine Pan Seared Dorade on a bed of celery-root puree (a special), the decadent Smoked Berkshire Pork Belly, butter beans, Tuscan kale, baked honey crisp apples, spiced cider jus or just a about any daily special.

The chef has a way with seafood, so whether you select Grilled Wild King Salmon, creamer potatoes, braised mustard greens, corn, capers, prosecco butter, Baked Chatham Cod, baby Maine shrimp, olive and potato purée, broccoli rabe, Champagne sauce, or Butter-Poached Nova Scotia Lobster, butternut squash gnocchi, Bloomsdale spinach, gingerbread, lemon emulsion, you will be delighted.

For meat lovers the 21 classic: the world’s best burger, and Pommes Frites that rival the best in Paris and we adored Mixed Grill of Game, grilled elk chop, venison loin, grilled wild boar sausage, acorn squash purée, cauliflower, hazelnuts, blackberry and a wonderful "Speakeasy" Steak Tartare, mixed greens with Champagne vinaigrette, rye toast (order a side of Pommes Soufflées).

Desserts are lush. Vanilla Bean Crème Brûlée with espresso biscotti is perfect and German-Style Apple Pie, toasted streusel topping, vanilla ice cream, caramel sauce is to die for. Other choices include Valencia Rice Pudding, sun-dried cherries, apricots, whipped cream or a classic soufflé.

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 complex Gevery-Chambertin “Vieilles Vignes” Fourrier 2006 $60).

“21” at 21 West 52nd Street, is a warmer more gentle place these days and remains one of America’s great restaurants that truly RATES its reputation as well as an 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

Celebrate the Holidays at ’21’

Welcome your family and friends home to ‘21’ for the holidays and experience the traditional good cheer and warm hospitality we have been dishing up for nearly 80 years.

Holiday Parties
With 10 private party rooms, including our legendary wine cellar, beautifully decorated for the holidays, ‘21’ is the ideal spot for your seasonal celebration. Families and corporations alike enjoy our sumptuous cuisine, Grand Award-winning wine list and discreetly attentive service. Traditional holiday menus are available upon request. Inclusive packages from $150.
To learn more, please call 212.582.1400.

Salvation Army Performances
For more than 70 years, friends and families have come together at ‘21’ to celebrate this festive season with the Salvation Army Band. Join us this year and sing along to your favorite Christmas carols and Holiday tunes with the Salvation Army Chorale while savoring a menu of ‘21’ classics and seasonal fare.

2009 Performance Schedule:
Lunch Seatings: 11:30am and 2:15pm
$70 three-course prix fixe (Sample menu
December 12, 18, 19, 21, 22, 23 and 24
Dinner Seatings: 5:30pm and 8:30pm
$95 three-course prix fixe (Sample menu
December 23
Reservations go quickly (212.582.7200) and must be secured with a credit card.

Traditional Holiday Recipes
Recreate the ‘21’ holiday spirit at home with these sumptuous recipes by Executive Chef John Greeley.  Click on Links Below.

  • Christmas Goose
  • Cornbread Stuffing
  • Eggnog Soufflé

.Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

 

History, Menus, Wine List and More (more…)

21 Club

November 14, 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.

_________________________________________________________

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

By Nancy Walman

21-entrance23

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 $40 pre-fixe dinner ($35 pre-fixe lunch) 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.

(more…)

Ethos UN

November 13, 2009

Ethos UN
905 1st Ave – At 51st St
New York, NY 10022

212 888-4060

http://www.ethosrestaurants.com/

ethos1

Specialty Authentic Greek Cuisine
Schedule Lunch & Dinner from 11:30 am to 11:00 pm, daily
Sat & Sun Brunch from 11:00 am to 4 pm. soon
Chef Peter Spyropoulos of Avra and Milos fame.
Décor Pleasant contemporary décor.
Capacity 90 seats
Open September 2008
Plastic All Major cards accepted
Parking Curbside before 3 pm and after 8 pm.
Price range A meal for under $25.00
Appetizers $6.00 to $13.00
Main courses $ 8.00 to $22.00
Ownership John Kapetanos, Kyriakos Depountis & John
Chatiris, the latter also hosting

Emphasis: Fish and Seafood dishes

Ownership: John Capetanos, John Colombos and Chef Costas Avlonitis

Opened: 2002

Capacity: 75 guests

Schedule: Open seven days a week.

Sun-Thurs: 12 Noon to 12 midnight

Fri-Sat: 12 Noon to 1 am.

Exec. Chef: Costas Avlonitis

Price Range: Appetizers $6.00 to $12.00

Main courses $14.00 to $24.00

Wine List: Moderately-priced extensive choice of

domestic and imported wines. Wide variety of Greek wines. 30 Wines By The Glass ($6-$9). Bottles: $20-$86 (Lots of Good Choices Under $30).

_________________________________________________________

Ethos UN opens its doors at the former Meltemi site

There’s an addition in the restaurant business as of September 7 2008, by the name of Ethos UN, which now occupies the space of the former Meltemi Seafood restaurant at 905 First Avenue, hence it carries the UN designation by its proximity to the world body.

Ethos UN joins its sister restaurants by the same name, the flagship at 495 Third Avenue (between 33rd and 34th Streets) and that at 25 Middle Neck Road in Great Neck (opposite the RR station.)

In charge of the kitchen at the new restaurant is executive chef Peter Spyropoulos, who has been at the helm of the Ethos kitchens since the Great Neck restaurant was opened last year. He brings his mastery of the Greek Cuisine, not only from being the resident executive chef for all the Ethos restaurants, but also for having being at the helm of the
kitchens of Avra and Milos when these upscale establishments opened their doors.

______________________________________________________

Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. On the the former premises of the late Meltemi, Ethos UN is the second Manhattan branch of this casual Greek restaurant, with in and Long Island. Many consider it one of the most rewarding Greek restaurants in Manhattan. It is certainly the most ambitious to open on the East Side in many years. The atmosphere reveals itself through a warm, romantic setting and focuses on a dazzling display of fresh fish, displayed on ice, and flown in daily from around the world. The bi-level room with its gray and brown color scheme has large, roomy tables, along bar and a communal dining table for singles, bring a decidedly downtown ambiance uptown. Bubble chandeliers complete the decor, which could be described as Greek Deco.

The service staff is polite, helpful and happy to guide you through your selection. But can be slow, somewhat confused. Don’t miss the wonderful assortment of Greek spreads. An assortment of all cold appetizers, including a combination of “Taramosalata,” a fish-roe mélange, thickened with bread, “Melitzanosalata,” smoked eggplant mousse flavored with herbs, “Tzatzaki,”yogurt, garlic and cucumber spread and “Tyrokafteri,”a zesty mix of feta cheese, hot peppers and olive oil, could make a light meal. (The beets with garlic are a stand out.)

We prefer fish simply grilled and giant prawns would have been wonderful if they had been consistent. Some were on the dry side, others moist and tender. The baby octopus was perfect, as was the pan fried Greek cheese.No problem with the best Moussaka in town: light as a feather and loaded with flavor. Baby lamb shank with orzo was also pleasant The addictive desserts are above average and there is a comfortable wine list with an emphasis on Greek selections at affordable prices, with a good selection by the glass. A three course fixed price lunch is served daily Monday through Friday for $19.95 and dinner is served seven days a week. Ethos UN, 905 First Ave. at 51st Street, is definitely worth a visit and rates A Minor on the Walman Report.

Copyright 2008 By Punchin International. All Rights Reserved.

(more…)

This year, invite your loved ones to share a Thanksgiving feast at Benjamin Steakhouse

November 12, 2009

From 11AM to 12AM, we will be offering a lavish, 3-course prix fixe menu, priced at $64.95.


For reservations, please call 212-297-9177.

November 26th, 2009

Menu

Appetizer


Puree of Pumpkin Soup

or

Autumn Salad

Organic Mesclun Greens,

Frisée, Roasted Beets, Topped with Warm Goat’s Cheese

on a Toast with Walnuts

Entrée

Traditional Thanksgiving Turkey

Served with Turkey Stuffing, Roasted Yam,

Potatoes au Gratin and Cranberry Relish

Dessert

Pumpkin Pie

Served warm with Vanilla Ice Cream

Freshly Brewed Tea,

Coffee and Decaffei nated Coffee

$64.95 per person

Not including tax & Gratuity

Benjamin Steakhouse

52 E 41st Street

between Park & Madison

212-297-9177

www.benjaminsteakhouse.com

 

Thanksgiving at Petrossian 2009

November 11, 2009

Thanksgiving Dinner Served from 12 Noon to 9:00 PM
Petrossian Restaurant
182 West 58th Street (at 7th Avenue)
Reservations: 212.245.2214
<http://www.petrossian.com/restaurant-New-York-Restaurant-4.html>

 EXTERIOR-NEW-Sept'07 (1)

Lots to choose from on the Thanksgiving menu. Petrossian’s new Caviar & Cucumber Sandwich or a Smoked Salmon and Cream Cheese Cannoli are just 2 of 6 appetizer choices. And In addition to traditional Maple Glazed Vermont Turkey, other entrees include an herb-crusted NY Strip Loin with Porcini and Shitake Sauce, a pan seared Cod Filet with Red Pepper Coulis, or Seared West Coast Sturgeon with a Parmesan and Tarragon Emulsion.

Guests have a choice of traditional sides (Turkey Stuffing, Sweet Potato Puree, Roasted Fall Vegetables, Cranberry – Orange Marmalade) or a Vegetable Risotto with Parmesan Reggiano, Artichokes & Sweet Potatoes Truffle Oil served with their entrée.

Thanksgiving at Petrossian 2009

$60.00 Prix Fixe

Appetizers

Choice of:

Butternut Squash Soup

Or

Mixed Field Greens

Roasted Sweet Potatoes, Maple Glazed Pecans,

Goat Cheese and Pecan Dressing

Or

Petrossian Salmon Sampling

Our Premier Smoked, Classic Tsar Cut, Tsar Cut Jamaican Spiced,

Tsar Black Sea Spiced and Salmon Roe

Or

Caviar and Cucumber Sandwich

Caviar Royal Transmontanus USA, Cucumber, Crème Fraiche

Or

Transmontanus USA Farmed Caviar

Our 12g Presentation

($6.00 Supplement)

Or

Smoked Salmon and Cream Cheese Cannoli

Quince Paste and Honey Dew Melon

Entrees

Choice of:

Maple Glazed Vermont Turkey

Or

Herb Crusted New York Strip Loin

Porcini and Shitake Sauce

Or

Pan Seared Cod Filet

Red Pepper Coulis

Or

Seared West Coast Sturgeon

Parmesan & Tarragon Emulsion

All Entrees are served with Traditional Sides

Turkey Stuffing, Sweet Potato Puree, Roasted Fall Vegetables

Cranberry – Orange Marmalade

Or

Vegetable Risotto

Parmesan Reggiano, Artichokes & Sweet Potatoes

Truffle Oil

Dessert Sampling

Coffee or Tea

____________________________________________________

And and New Addition 

PETROSSIAN Caviar Sandwich for $20.00

(more…)