THE SEA FIRE GRILL, Supreme New Midtown Seafood

158 East 48th Street, NYC, (btw 3rd & Lexington Avenues)

Phone: 212-935-3785

Capacity: Main Dining Room: 75 First Dining Room: 45 Bar: 30 / Lounge: 15 Wine Cellar/Basement Private Dining Room: 30 Private Dining Room: 18 Hours: Lunch: Monday – Friday, 11:30am – 3:30pm Dinner: Daily, 4:30pm – 10:45pm Credit Cards: American Express, Visa, MasterCard, Discover, Diners Club Website: www. theseafiregrill.com Social Media: www.facebook.com/TheSeaFireGrill www.twitter.com/ TheSeaFireGrill

Click Here To Visit The Website

Click Here To Make Online Reservations

 

Here is the best luxury seafood restaurant to open in Manhattan in ages.

Owned/Operated: Benjamin Steakhouse Chef: Ted Pryor produces Contemporary American Seafood Signature Dishes with flair, like an elegant Lobster Bisque, Jumbo Lump Crab Cakes, Pan Roasted Scallops, Organic Scottish Salmon, Alaskan King Crab Legs, and the famous SFG Surf & Turf, that will make you a convert. The chef has a solid hand and keeps the cuisine contemporary, but not silly or pretentious.

Signature Cocktail include: Fleur Garnis (gin, lavender elixir, lemon and Champagne), Thyme Will Tell (bourbon, thyme, Vermont maple syrup and lemon), Angel’s Sip (rye, sweet vermouth, and a 10-­‐year aged balsamic vinegar).

The Interior Design offers a Sleek interior with ivory tile floors, shimmering blue recessed lighting and mirrored accents throughout give the space a modern edge while the main dining room takes cues from the classic steakhouse with dark wood floors, wainscoting and a roaring marble fireplace, which is a signature décor feature in all Benjamin Steakhouse Group venues. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc.

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Having conquered the classic American steakhouse with Benjamin Steakhouse on East 41st Street and a second location in White Plains, NY, the Benjamin Steakhouse Group (BSG), owned by Benjamin Prelvukaj and Ben Sinanaj, has moved beyond beef with the opening of The Sea Fire Grill ). At the kitchen’s helm is newly appointed chef Ted Pryor formerly of Opia Restaurant, Les Halles and Orsay. The Sea Fire Grill offers an approachable, contemporary American seafood menu that takes clean, straightforward presentation cues from the group’s steakhouse background offering guests an elegant, classic dining experience. Having opened for dinner during the holiday season, the restaurant is now open for lunch service Monday – Friday and is launching a special “Oyster Happy Hour” Monday – Friday, 4 – 7pm where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced.

When entering The Sea Fire Grill (SFG), diners are greeted by a sleek bar area with recessed lighting and ivory colored tile floors. Mirrored features begin and continue from the bar through the lounge area complete with dark hardwood high-­‐top tables that are accented by a shimmering blue wall. A  sweeping cream-­‐colored banquette lines the wall of the first dining room and windows above give a glimpse into the courtyard of the Buchanan building with which SFG shares its residence. Moving into the main dining room, diners will find dark wood floors, elegant chandeliers and flowing sheer curtains that dress the windows. At the far end of the room, a roaring marble fireplace, a signature décor feature in all BSG venues, is surrounded by floor to ceiling customized dark wood wine racks. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc. The back room is our favorite  . . .  really comfortable and elegant.

Upon being seated guests are greeted with Sea Fire Grill’s signature dish for the table, Whitefish Spread served with toasted rosemary focaccia and seeded flatbreads. Anyone weary of whitefish will surely sing a different tune after tasting this salty, creamy, flavorful spread – the perfect way to whet your appetite while perusing the menu.

Those wanting to start with the raw bar will find favorites such as East & West Coast Oysters ($MP) (perfect with the excellent  cocktails and wines) and Colossal Shrimp Cocktail ($4.75/pc). To get a little taste of it all order the Seafood Sampler ($32 as pictured above), which has all the favorites – fresh clams, shrimp, oysters, and ½ lobster. Appetizers include a creamy Lobster Bisque ($15) with a generous helping of both claw and tail meat that surprise the palate in almost every bite; Pan Roasted Scallops ($20) accompanied by a celery root puree and luscious caviar beurre blanc; and always a classic, Jumbo Lump Crab Cakes ($20) are the same as at sister restaurant Benjamin Steakhouse – fried and crispy on the outside with melt in your mouth crab meat on the inside with red pepper coulis for a kick. But leave room. Entrees thrill..

The Remarkable Lobster (Above); Luscious Crab (Below)

Seafood lovers will marvel in the fish and shellfish entrées: Yellowfin Tuna ($40) has a flavorful crust of fennel, coriander and cumin, is served over bok choy and finished with an umami rich sauce of sesame and soy; and Whole Maine Lobsters ($26/lb) are broiled or steamed or stuffed with succulent crabmeat for $31 lb. While fresh, seasonal seafood is certainly the focal point at Sea Fire Grill, the owners have also borrowed their expertise of steaks and their signature dry-­‐ aging process perfected at Benjamin Steakhouse for meat hungry diners as evidenced by Sea Fire Grill’s Surf & Turf ($MP), a must have for aficionados seeking the best of both worlds indulging in tender bone-­‐in filet mignon and one-­‐and-­‐a-­‐half pounds of buttery steamed lobster.

Pair these main dishes (among many others) with any side offering such as velvety Whipped Yukon Gold Potatoes ($9), Brussels Sprouts with Smoked Bacon ($9), or decadent Lobster Mac & Cheese ($15).

Guests looking for a quick bite or a drink at the bar can order from the expansive bar menu with favorites such as a buttery, succulent Lobster Sliders ($25), light and crispy Calamari ($14), and very tasty Long Island Littleneck Clams ($2/pc).

The Distinguished Salmon Burger

Monday through Friday, guests are encouraged to get out of work early to take advantage of Sea Fire Grill’s Oyster Happy Hour where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced. Specialty cocktails were developed to appeal to both men and women. The Fleur Garnis combines gin, lavender elixir, lemon and Champagne for a bubbly, light drink to complement several seafood dishes, while the Thyme Will Tell, made with bourbon, thyme, Vermont maple syrup and lemon is a perfect pairing for heartier meat dishes.

The menu also boasts an impressive listing of classic cocktails like the Sazerac, Sidecar and Old Fashioned. The wine list at SFG has been carefully curated by outstanding Beverage Director/Sommelier and Manager: Jason Ferris who is known for shaping the wine programs of restaurants nationwide, including SD26 and Gilt here in NYC and at Philadelphia’s Striped Bass where his work was recognized by Food & Wine Magazine as one of “2005’s Top Ten New Wine Lists.” Ferris’ keen palate also recently made him a “Top Taster” winner in a blind tasting at this year’s New York City Wine & Food Festival.

Delicious desserts, as well as expert service conclude an exhilarating experience. and The Sea Fire Grill boasts not one but two private dining rooms, one located at the immediate entrance that includes a lavish wine closet and can accommodate 18 people, and one in the basement, only accessible via the kitchen, which can hold 30 and will offer exclusive chef tasting menus.

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Our duel tasting dinner started with the DAILY SELECTION OF EAST AND WEST COAST OYSTERS. They were fresh as the sea and served with PINK PEPPERCORN MIGNONETTE / COCKTAIL SAUCE. Next, we paired traditional STEAK TARTAR with  TOAST POINTS against a creative YELLOWFIN TUNA TARTAR “NIÇOISE” with BLACK OLIVE / FRISEE / and TOMATO JAM. Both were lovely and refreshing. A PAN ROASTED SCALLOPS dish set on CELERY ROOT  with a  CAVIAR BURRE BLANC followed, while my partner enjoyed huge MADAGASCAR GARLIC PRAWNS with TOASTED GARLIC  and  LEMON. A CHILLED LOBSTER SALAD with AVOCADO / GREENS and a zesty SHALLOT VINAIGRETTE and a magnificent HALIBUT ON A BED OF ASPARAGUS that was pure and perfect, as were the accompanying sides of LOBSTER MAC & CHEESE and CREAMED SPINACH.

Jason Ferris selected a sequence of fresh, delightful and affordable wines from the excellent list to accompany dinner. The Vouvray provided an amazing value, offering good fruit, acid and balance with a gentle fade-out finish.  The big surprise was a Barboursville, Reserve, Monticello, Virginia  2010 VIOGNIER. If it’s still available, go for it. Desserts are elegant and delicious. Don’t miss the terrific desserts: CRÈME BRULEE and the KEY LIME TART are a welcome relief from standard seafood finales.

One of Manhattan’s top seafood restaurants, The Sea Fire Grill is not to be missed and rates A+ on The Walman Report.

Copyright 2013 By Punchin International. All Rights Reserved.

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Vasari Montepulciano d’Abruzzo from Fratelli Barba

I confess. I am normally not a fan of Montepulciano. Not that I haven’t sampled delightful exceptions, but I usually prefer more acid, depth and individuality.  The Vasari Montepulciano d’Abruzzo 2010, from Barba changed my mind-set. A bit of spice, good acid, a true feel for the terroir and the taste of Italy, all for a mere SRP of $10 per bottle (well worth $20). Food friendly and perfect with pasta and robust Italian cuisine. I loved this one.

 

Copyright 2013 By Punchin International. All Rights Reserved.

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BENARES TRIBECA PROVES HOW UNIQUE INDIAN CUISINE CAN BE

The Attractive Dining Room: (Photos Credit ACMB Photography)

Benares Tribeca is located at 45 Murray Street, 212-766-4900, and is open for lunch Mon-Sun from 11:30am-3:00pm. Lunch specials are a steal ($10.95-16.95), with a choice of three courses in vegetarian, non-vegetarian, seafood or tandoori, all served with Banarsi dal, steamed rice, naan or paratha and dessert. Dinner is served daily from 5pm-10:30pm.

Click Here For a Reservation

The world of Indian cuisine is vast and diverse. Every 100 miles in India the food changes, from the Eastern areas influenced by China to the abundance of chilies for cooling purposes in the South.  But in the world of Indian cuisine in Manhattan, the leaders in the field clearly stand out:  Restaurateur Inder Singh, a former partner in Devi and Baluchi’s, who also has a family legacy in the business (Poonam, Minar, Aangan), has recently joined forces with acclaimed Executive Chef Peter Beck, celebrated for his creative cuisine at Tamarind and Chola.  Together, they have established Benares, a celebration of the foods they cherish, featuring specialties from all 28 states of India, dishes not found in any other restaurant in New York.

The menu is a medley of regional dishes with an emphasis on the restaurant’s namesake city of Benares, which is known for vegetarian dishes. Benares (also known as Varanasi), a city in the north of India, is a spiritual place that has historically been home to thousands of religious temples, that is culturally linked to the Ganges River.

The first outpost of Benares, recently opened in midtown, has been so successful that the team has brought the concept to Tribeca, in tribute to their neighborhood clientele, focusing even more on healthful options, with an even stronger emphasis on vegetarian and seafood entrees, prepared with a minimum of butter and fat, and a maximum of spice and flavor.  The tandoori oven is also used to great effect, to create flavorful preparations, while keeping the food light and healthy. Tandoori dishes are also, atypically, served with grilled vegetables at the Tribeca location.

The clean, spare interior in the open Tribeca space, captures immediately the upscale experience one can expect, with deep mustard and dark brown banquets and earth-toned panels punctuated by red saris, representative of the region.  The theme of the Ganges River flows throughout the space. For example, a mobile dividing panel contains a window in the shape of the Ganges, with embedded rose petals floating in the glass. The bar is highlighted by paintings of India from the Victoria and Albert Museum, photographed and reprinted on aluminum.

You are greeted at the elegantly modern Benares, not with the ubiquitous flat papadum wafer, but instead with a bamboo-paper boat of colorful pink and yellow flower-shaped crunchy crackers called Phoolwadi, making it clear that this is a different experience. The snacks are served with traditional condiments for dipping including tamarind and cilantro, as well as an orange-spiced liquid invention of Chef Beck (delicious). Typically served only in private homes, these special little snacks are perfect with the house cocktails, including the signature Varanasi, composed of tequila, roasted pineapples, house-infused orange liqueur and chili-laced grenadine.

The extensive appetizer list is a great introduction to the diversity of spices, flavors, sauces and textures found at Benares. Kashmiri Tikki, bright beet red and roasted turnip patties seasoned with fennel, ginger, garlic and cumin and garnished with crispy lotus and mint relish, is representative of the vegetarian cuisine of the city of Benares.  But you don’t have to be a vegetarian to be thrilled by the flavors of Beck’s other interpretations of Bombay street food:  Extra spicy sprouted beans with chili, coconut, and spiced crisps, called Kolhapuri Missal, are extra-popular with spice addicts, but are served with a cooling herbal yogurt lassi.  Aloo Papri Chaat may seem familiar, but these wheat crisps, topped with yogurt, chickpeas and potatoes with a sprinkling of jewel-like pomegranate seeds, have flavors that pop and textures that surprise: Not to be missed!

Beck also has a special way with lamb as is evident in Makkai ka Soweta, an addictive combination of tender yogurt and turmeric marinated lamb shoulder mixed with roasted corn served with Malaysian Paratha (layered pancake like bread).  Seafood lovers can also find a preview here with the outstanding Konkani Shrimp in spicy palate pleasing tomato sauce flavored with cumin, cinnamon and black pepper with a steamed rice cake or Tawa Scallops, tender pan-seared scallops on a tomatillo, green chili and ginger sauce topped with mango-tomato relish, a fresh chutney-meets-salsa with terrific kick.

One of the most enlightening entrees is Beguni Maach, meltingly tender braised marinated sea bass with ginger, garlic, jalapenos and sun-dried tomatoes served over garam masala baked eggplant, a vegetable accompaniment worthy of being an entrée all on its own.  Other entrees will also surprise:  Murgh Seyal is a moist grilled chicken breast, subtly spiced, and served over spinach and broccoli rabe.  Barrah Masaledar is tender grilled baby lamb chops, wonderfully sauced with a spicy, tangy tomato garam masala, and can be paired with Saffron Rice or Rosemary Naan. It is the best version of the ubiquitous lamb chops in any Manhattan Indian restaurant. For a real treat check out the amazing goat: tender and succulent, it is delicious with raita and warm bread or flavored rice..

Vegetarian dishes include Banarsi Dal, a very special blend of three lentils (symbolizing the holy rivers that join together at the Ganges in the city of Benares), pigeon peas, black and yellow lentils are prepared tableside in a dramatic fiery presentation, mixed with fresh onion, ginger, tomatoes and ghee.  There’s also a not to be missed entrée of baby eggplants simmered in coconut, peanut, curry leaves, served with stuffed peppers called Baingan Mirch ka Salan.

Desserts include the traditional milk-based sweets such as Gulab Jamun, condensed milk roundels in sugar syrup, and Rasmalai, sweet cottage cheese dumplings, as well as Kheer Anarkali, pomegranate-saffron flavored rice pudding, thick, creamy and delicious. For something out-of-the-ordinary, go for the warm chocolate soufflé with soft ice cream.

The well-edited global wine list was specially selected to pair with Indian spices and flavors.  Most of the wines are available by the glass or by the bottle.  The light sweetness of the Washington State Chateau St. Michelle Riesling offsets the spiciness of the food, and the fruitiness of the Handcraft California pinot noir is a good match for lamb and chicken dishes.  There’s also a choice of 11 beers including Kingfisher and Taj Mahal.

Service, under the direction of a seasoned pro, restaurant manager Ranbir Bhatia, is helpful and professional and Benares TriBrCa is a must on any subcontinent foodie’s radar and some of the most interesting Indian food in Manhattan.

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Copyright 2013 By Punchin International. All Rights Reserved.

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PAUL CHENEAU Offers Joy In A Bottle At Affordable Prices

PAUL CHENEAU

PENEDES, SPAIN

Giró Ribot is Spain’s preeminent family owned and operated producer of Cava. The Giró Ribot portfolio encompasses two distinct brands; Cava Paul Cheneau and Cava Masia Parera.

Giró Ribot is situated at the heart of the Appellation d’Origine Penedès. This beautiful area of Catalonnia, halfway between the cities of Barcelona and Tarragona, is bordered to the south by the Mediterranean Sea and to the north by the spectacular and remarkable solid mass of Montserrat.

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Paul Cheneau Reserva Brut Blanc de Blancs

Elegant and affordable. Rivals true non-vintage Champagnes in food compatibility.

THE VINEYARD
Giró Ribot is Spain’s preeminent family owned and operated producer of Cava. The ancestors of the Giro Ribot family, a noble lineage, are closely tied to the Penedès region by bonds which go back over several generations of wine, Cava and spirit producers. The symphonic nature of this
union has been key to the development of Paul Cheneau. The Paul Cheneau line can be best described as elegant Spanish sparkling Cavas with
French influence of styling. Paul Cheneau is classically traditional in their methods of production as well as in the grape varieties used.
HARVEST & AGEING
The winery owns 100 hectares of vineyards of the indigenous Macabeo, Xarello and Parellada grapes, with which Cavas are produced.
The harvest is hand picked in September/October. Wines destined for Cava will form part of the tirage mixture consisting of selected
yeasts and sugar which, once in the bottle will generate second fermentation in strict accordance with the Traditional Method. The first
fermentation is very slow and at low temperature in order to assist the generation of secondary aromas. It is only after a lengthy ageing period that the disgorgement of Paul Cheneau will take place releasing its aromas and bouquet to full satisfaction. Aged in bottle
for 2 years.
WINEMAKER’S NOTES
Straw-colored with greenish tints, and with a steady effervescence and a formation of small bubbles which generate a gentle crown.
Subtle and delicate, floral, with light toasty notes and recall of dry fruits. Touch of dried herbs. It is appetizing, fruity, well structured,
rich and mature in the mouth. A slightly toasted background flavor with pleasant traces of lees. Altogether elegant. Lingering and
strong.
Grape Varieties: 45% Macabeo, 40% Xarello and 15% Parellada
Appellation: D.O. Cava (Penédes)
Finished Alcohol: 12.0%

 

Copyright 2013 By Punchin International. All Rights Reserved.

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2010 HERITAGE ZINFANDEL – SONOMA COUNTY

HISTORY
This wine was first released in 1997 as Heritage Clone Zinfandel. Using old vine
budwood grafted into a new vineyard, the Heritage bottling represents the best of
a young vine Zin with distinctive old vine characters.
GROWING SEASON
The 2010 vintage may go down as one of the more difficult, challenging vintages of
the last decade. With varied growing conditions, it was incredibly important to stay
on top of the vineyard ensuring that the canopy was well managed. Late spring rains,
a cool summer and then several heat spikes before and during harvest added to the
challenge. However, our winemaking and vineyard team really came through, keeping a cool head and bringing in fruit that achieved full ripeness, flavor and balance.

The 2010 vintage of Heritage Zinfandel presents an excellent cool vintage aroma
profile of blueberry, red currants, earthy dustiness and mineral nuances. The low
alcohol nature of this wine shines through immediately with silky smooth tannins and
a firm grip of natural acidity and balance. The fruit is substantial with layers of black
cherry, mixed berries, currants and allspice. This Zinfandel is superbly balanced and
satisfying, repeating the earthy, mixed berry theme while also carrying forward subtler
hints of white and black pepper. The finish lingers on creating a mouth-watering
desire for another sip.

More Like a Bordeaux than a Rhone, here is a lovely dinner wine to enjoy with game, beef, pork and pasta.

SRP: $19

RELEASE DATE December 2012
BLEND 88% Zinfandel, 12% Petite Sirah
APPELLATION Sonoma County
HARVEST DATES September-October 2010
ALCOHOL 13.5%
BRIX Average 24.8
FERMENTATION
Average 18 days in stainless steel fermenters; pumped over
twice daily during fermentation.
PH 3.75
TA 0.6g/100mL
BARREL AGING
14 months in French, American, and Hungarian oak;
15% new oak
SOILS
Varies with a combination of gravelly loam and clay loam
on rolling hills to steep hillsides.
VINE AGE Average vine age is 30 years
YIELDS Averages 3 to 6 tons per acre

 

Copyright 2012 By Punchin International. All Rights Reserved.

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Saladini Pilastri Pecorino 2011 Is A Charmer

Michelangelo Imports

Manhasset, NY

Certified Organic

SRP: $15

 

Saladini Pilastri was the first winery in the Piceno area to achieve the prestigious Tre Bicchieri award from Italy’s wine bible, the Gambero Rosso. All the winemaking is overseen by celebrated enologist Alberto Antonini. All of the farming is done without the use of chemical fertilizers and the winery is recognized by the EU as organic.

Pale straw colored it has an intense fragrant nose of tropical fruits. Medium bodied with bright acidity showing flavors of yellow fruits and nuts. The structure is firm with a marked note of minerality

The Marche region on Italy’s central-eastern coast produces some of the most drinkable, accessible wines in all of Italy. Be it the charming Verdicchio grape, or the Rosso Conero & Piceno blends made from Montepulciano & Sangiovese, these wines are made for pairing with food and enjoyable sipping.

Exceptional value and totally delightful.

 

Copyright 2012 By Punchin International. All Rights Reserved.

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BOBBY VAN’S GRILL

BOBBY VAN’S GRILL

Established: 1969

Location Opening: 2006

Location: 135 West 50th Street

(between 6th Ave & 7th Ave)

New York City

Telephone: 212.957.5050

Email: info50@bobbyvans.com

Website: http://bobbyvans.com/Bobby_Vans_Steakhouse/West_50th_Street.html

Facebook: http://www.facebook.com/pages/Bobby-Vans-Grill/100876079957249

Owners: Joseph Smith

Rick Passarelli

Joe Hickey

Joe Phair

General Manager: Paul Modica

Executive Chef: Craig Jermin

Cuisine: Traditional American Grill and Steakhouse, With Italian Accents

Capacity: 250 seated

Private Events: 400

Bar: 100 +

Specialty Dishes: Porterhouse Steak

This premium cut steak can be shared between two, three or four

Chilean Sea Bass

Miso & Tamari glazed, asparagus, Bok Choy & Shitake mushroom in white truffle fish broth

Cold Seafood Bouquet

½ chick lobster, shrimp & crabmeat

Wood-Fired Old World Pizza

marinara, mozzarella & sweet sausage

Specialty Drinks: BV’s House Made Sangria

made with seasonal fresh fruit

Bobby’s Bellini

Prosecco, St. Germain Elderflower, twist of lemon

The Van’s Gimlet

Bull Dog Gin, fresh lime juice, simple syrup, twist of lime

Van’s Mojito

Don Q Rum, fresh lime juice, fresh mint & soda water

Unique Offerings: Prix Fixed Lunch Menu

Monday –Friday: 11:30am – 4:00pm

Appetizer, entrée and dessert for $29.95

Celebrity Clientele: Bill Cowher

Christian Borle

Dan Marino

Emmy Rossum

Mariano Rivera

Mark Sanchez

Wayne Knight

Hours of Operation: Monday-Friday: 11:30am – 11:00pm
Saturday: 4:00pm – 11:00pm
Sunday: 4:00pm – 10:00pm

Holiday Hours:

Thanksgiving through New Year’s Day

Saturday & Sunday 12:00pm – 11:00pm

Credit Cards: All major credit cards accepted

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Established in 1969, Bobby Van’s Steakhouses have become a staple of New York City dining. Built with a dedication to superior customer service and quality food, Bobby Van’s still maintains the same high standards over four decades later. With five locations throughout Manhattan, the West 50^th Street Grill features a menu of traditional American grill fare, classics steakhouse cuts and wood-fired pizza. The restaurant’s friendly staff, warm décor and wide variety of dining options make this location ideal for those looking for a premier New York Steakhouse experience with all the comforts of home.

The Bobby Van’s West 50^th Street location evokes the refined style of a classic New York City steakhouse. The elegantly decorated restaurant features dark wood paneling, a warm color palette, sleek white linens and Alabaster Chandeliers imported from Spain. The sophisticated design creates the perfect backdrop to the venue’s expansive bar. The whole is spread out through a choice of appealing rooms.

The restaurant offers guests an extensive dining menu of steakhouse favorites, such as the Porterhouse Steak, a premium cut steak that can be shared between two, three or four or the signature Filet Mignon. This location also allows guests to choose from lighter dishes, including the Chilean Sea Bass, Miso & Tamari glazed, asparagus, Bok Choy & Shitake mushroom in white truffle fish broth or the Roasted Pork Chop, fingerling potatoes & broccolini with black truffle pan sauce. A bar menu with wood-fired pizza, and additional bar eats are available for the more casual diners. Executive Chef Craig Jermin and the Bobby Van’s team make sure each expertly crafted dish receives the same attention as a home-cooked meal.

We loved such appetizers as sparkling lump crabmeat and plump shrimp. And the New England clam chowder was a gem.

For entrees, we chose the 28 day aged ribeye and a huge veal chop: both expertly grilled. Sides, whether crispy hashed browns or creamed spinach were right on.

 

To complement the cuisine, Bobby Van’s features a rich wine list of international vintages and good selections by the glass (the Chassagne Montrachet, Jouard, is a joy) and an original cocktail menu, with signature favorites including the Bobby’s Bellini, Prosecco, St. Germain Edlerflower, plus a twist of lemon or the Van’s Mojito, made with Don Q Rum, fresh lime juice, fresh mint and soda water. Additionally, guests can indulge in the beverage of their choice at the restaurant’s sprawling 75 foot bar.

Desserts are not to be missed. You’ll especially enjoy the family-size banana split, with its delicious mélange of everything under the sun. Service is warm and helpful.

The 50^th Street venue is steps away from Radio City Music Hall and the Winter Garden Theater, making it the perfect spot for both locals and visitors alike. The restaurant is open for lunch and dinner seven days a week.

I can think of no better suggestion for a top-flight NY Steak House than Bobby Van’s Grill. One of NY’s best.

Click Here For Restaurant Week Menu

Click Here To Make a Reservation

 

Copyright 2012 By Punchin International. All Rights Reserved.

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Sample Menus

Gustafson Family Vineyards 2009 Estate Petite Sirah

2009 Estate Petite Sirah

Harvest: October 12, 2009
Vineyard Block: East Ridge Block
Blend: 100% Petite Sirah
Aging:18 Months French and American Oak, 40% New
Alcohol: 14.38%
Total Production: 450 cases
Release Date: Fall 2011

 

Vineyard and Vintage Notes:
The 2009 vintage marked the beginning of a new challenge for the vineyard. A cold and wet spring delayed the onset of bud break in many of our vineyards, and these conditions necessitated a later than normal harvest for our Petite Sirah. The extended hang time brought us precariously close to winter rains, but allowed for full development of flavors and an opportunity to harvest at optimum physical maturity.

Winemaking Notes:
Petite Sirah grapes create a dreamy opportunity for winemakers, with steady, low heat fermentations that always seem to finish easily and at moderate alcohols. This wine was no exception, a near perfect fermentation created a clean expression of fruit and tannin. These pure flavors allowed us to experiment with different levels of toasting in the barrel ageing process; by utilizing a slightly higher amount of heavy toasted oak, the tannins were rounded and softened to create a unique expression of our vineyard.

Tasting Notes:
Rich, deep purple in the glass, with aromas of lavender and dark fruit balanced by meaty, earthy undertones. This wine bucks the stereotype of Petite Sirah being all finish and no flavor, and really begins to shine after an hour of decanting, revealing luscious aromas of fruit, cocoa, tobacco and a hint of molasses. The finish is strong but not abrupt, giving you the desired “oomph” of a Petite Sirah without being dry or abrasive. A truly delicious wine that will only get better with time.

The perfect dinner wine. We loved this elegant, food friendly P.S. with roasts, pasta, cheese and just about anything. A real surprise.

SRP: $32

 

Copyright 2012 By Punchin International. All Rights Reserved.

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