Water’s Edge Past

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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. Sample Dinner Menu Small Plates Dumplings of the Day Yuzu Soy Dip and Cucumber Salad – 11. Red Thai Curry Mussels Coconut Milk, Cilantro, Tomatoes – 12. Kung Pao Calamari Chillis, Peanuts, Hoisin Glaze – 14. Panko Crusted Oysters Guacamole, Red Pepper Reduction – 16. Cold Poached Shrimp Raw Bar Flavors – 17. Lobster Bisque Tempura Lobster – 14. Duck Confit Spring Roll Green Onion Crepe, Asian Pear Salad – 13. Salads Caesar Salad Hearts of Romaine, Parmesan- Peppercorn Dressing, Shaved Reggiano – 10. Heirloom Tomato Salad Buffalo Mozzarella, Basil Sorbet, Balsamic Syrup – 14. Autumn Salad Pears, Gorgonzola, Candied Walnuts, Cider Vinaigrette – 10. Mixed Green Salad Grape Tomatoes, Carrots, White Balsamic Vinaigrette – 8. Steaks Prime Filet Mignon 10 oz -45. Prime NY Strip Steak 12oz – 38. Short Bone Prime Rib Steak 22oz -46 . Sauces Au Poivre, Béarnaise Sauce, Cabernet Demi Glace Sides – 9. each Creamed Spinach, Caramelized Cipollini, Roasted wild Mushrooms, Herbed Frites, Whipped Potatoes, Whipped Sweet Potatoes Mains Hand Made Goat Cheese Ravioli Shrimp, Shaved Asparagus, Roasted Tomatoes, EVO, Reggiano – 25. Slow Roasted Chicken Toasted Gnocchi, Braised Escarole, Thyme Infused Chicken Demi – 24. Mushroom- Miso Crusted Rack of Lamb Braised Bok Choy, Whipped Potatoes – 36. Roasted Duck Breast Asian Style Duck Confit, Whipped Sweet Potato Mash, Asparagus – 30. Pan Seared Ahi Tuna Soba Noodles, Seaweed Salad, Sesame Vinaigrette – 29. Lime Garlic Shrimp Vegetable Fried Rice, Stir Fried Bok Choy, Yuzu Soy Emulsion – 28. Baby Artichoke Crusted Salmon Turnip Puree, Spaghetti Squash, Saffron Broth – 27. Pan Seared Halibut Roasted Fingerling Potatoes, Spinach, Intense Lobster Foie Gras Glace – 32. Kurobuta Pork Chop Sweet Potato Hash, Sundried Cranberry Apricot Compote – 32. Chef’s Seven Course Tasting Menu $70 per person First Lobster Bisque Second Duck Confit Spring Roll Third Hand Made Goat Cheese Ravioli Fourth Sorbet Fifth Pan Seared Ahi Tuna Sixth Mushroom- Miso Crusted Rack of Lamb Seventh The Dessert Sampler

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