Archive for May, 2010

Water’s Edge Past

May 25, 2010

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clip_image004 clip_image006 Originally Opened: 1981 Re-Opening Date: 2009 Location: The East River at 44th Drive Long Island City, NY 11101 Telephone: (718) 482-0033 Fax: (718) 937-8817 Email: info@WatersEdgeNYC.com Website: www.WatersEdgeNYC.com www.andremaier.com 212.388.2272 Owner: Singh Hospitality Group Managing Director: Jay Jadeja Director of Sales & Marketing: Raquel Wolf-Jadeja Executive Chef: Rory O’Farrell Corporate Chef: David Salony Sommelier: Halim A. Wine Director: Jay Jadeja Cuisine: Eclectic American Click Here For Reservations on Open Table Specialty Dishes: Lunch Crispy Calamari Salad Frisee, Wontons Chips, Roasted Pepper- Lemon Vinaigrette Grilled Chicken and Pear Sandwich With Goat Cheese & Pomegranate Vinaigrette Prime 12oz NY Strip Steak Au Poivre, Béarnaise Sauce, or Cabernet Demi Glace Dinner www.andremaier.com 212.388.2272 Mushroom-Miso Crusted Rack of Lamb (Above) Panko Crusted Oysters Guacamole, Red Pepper Reduction Kung Pao Calamari Chillis, Peanuts, Hoisin Glaze Autumn Salad Pears, Gorgonzola, Candied Walnuts, Cinder Vinaigrette Mushroom-Miso Crusted Rack of Lamb Braised Bok Choy, Whipped Potatoes Kurobuta Pork Chop Sweet Potato Hash, Sun Dried Cranberry Apricot Compote Specialty Drinks: Water’s Edge Sunset Grey Goose, Grand Marnier, Orange Juice, Cranberry Juice, Sour Mix & Grenadine Royal Cosmo Grey Goose, Champagne, Splash of Cranberry, Mint, Lime Seating: Total (582) Dining Room (110) Bar (12) Private Event Space (400) Outdoor Patio (60) Opening Hours: Lunch Monday thru Friday: 12:00 PM to 3:00 PM Dinner Monday thru Saturday: 5:00 PM to 10:30 PM *All Major Credit Cards Accepted * www.andremaier.com 212.388.2272

By Nancy Walman

Rating: A Major Contemporary design meets tradition under a warm, inviting atmosphere at Water’s Edge. Featuring panoramic views of the majestic New York City skyline, Queensborough Bridge and Roosevelt Island, the bar and dining room possess a clean, classic aesthetic, as white-linen covered tables are complemented by chic, modern-designed chairs. The lounge, which holds a baby grand piano, plush banquettes and flickering fireplace, is the ideal site for a quiet evening. www.andremaier.com 212.388.2272 The Water’s Edge dining experience begins at the start of the evening— departing from Manhattan’s East 23rd Street Pier/Skyport Marina, Water’s Edge diners are invited to step aboard the Water’s Edge Ferry for a thirty-minute sail across the East River, sure to be a unique and memorable experience. The Water’s Edge Ferry departs from Manhattan Wednesdays through Saturdays, every hour on the hour, from 6:00PM to 10:00PM. The Ferry makes return trips on the half hour, from 6:30PM to 10:30PM. Executive Chef: Rory O’Farrell has a deft hand and the food is not second to the view. There is a “Chef’s Seven Course Tasting Menu” for $70 per person offering an intense Lobster Bisque, crispy Duck Confit Spring Roll, a light handed Hand Made Goat Cheese Ravioli, a palate cleanser of Sorbet, Asian influenced Pan Seared Ahi Tuna, a lovely Mushroom- Miso Crusted Rack of Lamb and (leave room) The Dessert Sampler, a selection of the pastry chef’s specialties. www.andremaier.com 212.388.2272 Some of the Luscious Desserts www.andremaier.com 212.388.2272 Other memorable dishes include such knockout appetizers as Kung Pao Calamari. A welcome relief from the ubiquitous fried calamari, here it is sauced Asian style, with loads of taste and tenderness. The addition of Chillis, Peanuts and Hoisin Glaze are the secret ingredients. Panko Crusted Oysters are another minor miracle. The oysters are crisp but not dry, the shell-filled with Guacamole is a player in its own right while a pleasant Red Pepper Reduction garnish holds the whole thing together. All entrees are recommended: favorites include a huge Short Bone Prime Rib Steak (22oz) and a Kurobuta Pork Chop with Sweet Potato Hash and Sundried Cranberry Apricot Compote. The creamed spinach may not be classic, but it is perfectly cooked and delicious, as are the roasted wild mushrooms. The wine list is a winner and deserves careful study. If you’re feeling lazy, there’s good Roederer Champagne by the glass. And let’s not neglect the pleasant, attentive service.www.andremaier.com 212.388.2272 The private event space boasts pristine, white walls, accented by rich wood detailing. Glittering crystal chandeliers hang overhead, producing a soft glow within the room, as floor-to-ceiling windows and private balcony offer a breathtaking view of New York City. An iconic dining experience, spanning three decades, has been recently re-awakened under the leadership of the Singh Hospitality Group, introducing a newly-transformed New York City landmark— Water’s Edge Restaurant. Sitting alongside the East River, the venue offers awe-inspiring views of New York’s impressive cityscape, second only to the exceptional personalized service, delectable cuisine and warm, welcoming atmosphere that surrounds the venue. A popular venue for weddings, as well as private social and corporate events, Water’s Edge offers fine dishes and drinks in the romantically-lit dining room, at the bar, on the outdoor veranda or within the private event space, complemented by a number of on-site amenities, including a bride’s room. Arrive to the iconic eatery in style, aboard the Water’s Edge Ferry. Additionally, a selection of party boats is also available for private cocktail hours, after-hours parties and other private events. Each month, Water’s Edge hosts a special wine dinner, which features a hand-picked selection of wines, paired with a carefully-crafted five-course meal. Also, on Mondays and Tuesdays, guests are invited to indulge in a five-course wine dinner for only $50 (price subject to availability and gratuity). With a rich history that spans twenty-eight years, Water’s Edge has become a landmark establishment, producing private events and serving Lunch, Dinner and Cocktails to New York City and its visitors. A really unique New York dining experience, the only thing Water’s Edge overlooks is Manhattan. waters=edge=banner_img Copyright 2009 by Punch In International. All rights Reserved. (more…)

LE PESCADEUX BRINGS THE FRENCH CANADIAN CULINARY MIGRATION TO SOHO

May 23, 2010

 

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

On a quaint block on Thompson Street, nestled between Prince and Spring, sits a small restaurant with a big purpose. Le Pescadeux  is the only restaurant in New York City that focuses on the French Canadian culinary migration experience from the Maritimes through Quebec and down to Louisiana. Owner Chuck Perley, a native of Montreal, Quebec and known for his previous success Le Pescadou, the city’s first French seafood bistro, is committed to demonstrating the incredible culinary history Canada possesses and how their prowess has trickled down the East Coast and thankfully onto our plates.The results are memorable.Pescadeux%20interior%202

The Charming Dining Room

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

That the chef knows his thing is proved in such appetizers as Roasted Calamari with Picante Piri Piri Sauce, a nod to the Portuguese settlement in Canada and the spicy chili used throughout Portuguese cuisine; Tender Octopus in a light tomato sauce (a special); Cajun Glazed Rock Shrimp with Blue Cheese Sauce, demonstrating the Acadian movement of French speaking settlers from the Maritime Provinces to Louisiana, the land of Cajun cuisine had an addictive crunch, yet remained remarkably moist; and Sautéed P.E.I. Mussels with Chorizo Tomato, a twist on the traditional mussels harvested from Prince Edward Island’s coastal community were absolutely delicious.. Pescadeux%20Calamari

The Signature Roasted Calamari with Piri Piri Sauce

Besides the unique French Canadian concept, probably one of the most unusual aspects of Le Pescadeux’s menu is their “Fish Duets,” where diners can choose two, half orders of the signature seafood options for only $22. It is an incredible deal but more over a wonderful way to continue your palate’s tour de Canada. Popular choices are the Grand Bank Flounder with a Fried Oyster Hat in a Béarnaise; the Walleye Pike “Gnocchi,” with Organic Baby Turnips and Lardons, so fluffy and light but hand made with no potato in sight; and the Crisped Atlantic Dorado with Cauliflower Puree. Soft Shell Crabs with Spicy Mayonnaise (a special) were crispy delights.Pescadeux%20Fish%20Duet,%20Bass%20&%20Cod

Fish Duet of Bass and Cod Above

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

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

Manning the kitchen is Executive Chef Adriano Ricco, a super star chef, born in Brazil but with experience across a variety of cuisines. He was most recently cooking alongside Floyd Cardoz at Tabla but spent an incredible 4 years with Laurent Tourondel at a variety of his BLT establishments and started his career at D.O.M. Restaurant in Sao Paolo, Brazil. His versatility and timing are as amazing as his eye-catching tattoos.Pescadeux,%20Duck%20Duet

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

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

Don’t Miss It! An Absolute Must!!!

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

212-966-0021,

wwwlepescadeux.com

Copyright 2010 By Punch In International. All Rights Reserved.

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Oak Knoll Wines Continue as Recession Resilient Wines

May 18, 2010
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With both its Unoaked and Barrel Aged Chardonnays

Always a Top Choice In The Price/Quality Ratio

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

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

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

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

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

 

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

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

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Brasserie 1605

May 1, 2010

 

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

ADDRESS: 1605 Broadway

New York, NY 10019

PHONE: 212-977-4000 ext. 6000

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

CHEF: Christopher Smith

MANAGER: Rosa Abreu

HOURS: Open daily

Breakfast 6:30 a.m. – 11:30 a.m.

Lunch 11:30 a.m. – 2:30 p.m.

Dinner 4:00 p.m. – 10:30 p.m.

PRICES: Dinner Appetizers $9 to $14

Salads $10 to $17, side and entree portions

Entrees $14 to $32

Sides $6

Desserts $9.50

Lunch Appetizers $9 to $14

Salads $10 to $17, side and entrée portions

Sandwiches $14 to $19

Pizzas $12

Entrees $18 to $32

Sides $6

Desserts $9.50

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

                          Brasserie 1605

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

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

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

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

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

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

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

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

Copyright 2010 By Punch In International. All Rights Reserved.

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