Petrossian . . . NY’s Most Parisian Restaurant is also One Of its Best

 

petrossian entrance

182 West 58th Street at 7th Ave., ?New York, NY 10019 ? Phone : 212-245-2214 ?Fax : 212-245-2812 Email : restaurant@petrossian.com

Website: www.petrossian.com

Location:
182 West 58th Street
(58th St. at 7th Ave.)
New York, NY 10019

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Phone : 212-245-2214
Fax : 212-245-2812
Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

petrossian bar

It was in the 1920’s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates’ lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

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The Spacious Main Dining Room  (Above)

Founded in 1984, New York’s Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930’s, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

petrossian flowers  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d’hôtel Rene Scarzeroa, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

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Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot – Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

petrossian smoked salmon use

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Sweet English Peas, Baby Fennel, Crispy Turnips, Morel Mushrooms, Round Carrots, Bottarga in a
Parmesan Nage. Seared Chilean Sea Bass and Tarama, Fennel Purée, Steamed Spinach, White Asparagus  in Cardamom Carrot Sauce is also lovely and the signature Pan Roasted West Coast Sturgeon, Ratte Potatoes, Tender Vegetable Succotash, in a Caviar Beurre Blanc is still a standout. Dover Sole Meuniere with Braised Asparagus, Steamed, Dilled Potatoes, in a dressing of Capers, Lime, and Hazelnuts is one of the best seafood creations I’ve had this year, 

If seafood is not your thing, you’ll love Pan Roasted Long Island Duck, Turnips Variation, Poached Asian Pear, Compressed Duck Leg, Coco Bean Purée cinnamon Duck Reduction or a beautifully tender Roasted New Zealand Lamb Rack. There is also a fine Petite Filet Mignon, Sauteed Wild Mushrooms, Truffle Scented Fingerling Potatoes, Asparagus, in Cabernet Sauce

All desserts, are stylish and delicious. Our favorite was The best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced affordably. The Prix fixe dinner (currently $48) is Manhattan’s best buy in any luxury restaurant. Petrossian, 182 West 58th Street, is one of NY’s five best restaurants

 

Petrossian caviar steak tartar rest_dish_11_th  petrossian sea scallops rest_dish_12_th

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

petrossian sturgeon rest_dish_6_thSeared White Sturgeon petrissian 2 ChickenAlfredo

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Caviar Tasting For Two – or More!

Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

 

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Copyright 2014 by Punch In International. All Rights Reserved.

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Desi Galli Reinvents Indian Street Eats

Desi Galli is located at 101 Lexington Avenue at 27th Street, 212-683-2292, www.desi-galli.com  and is open for lunch and dinner from noon to 11 PM. Takeout, delivery, eat-in and offsite catering are all available. The dining room is also available for meetings with comfortable seating, free wifi, cellphone chargers, high-resolution flat-screen televisions

desi plate 2

Already known for its exciting versions of hand-held Indian street foods, Desi Galli now offers healthier, enlightened versions of their popular kathi roll, including the first and only gluten-free paratha, developed in-house and made with chickpea and rice flour, as well as an expanded menu including other new vegan and gluten-free options.

Owner PriaVanda Chouhan and her husband created their restaurant to satisfy the Desi (Indian sub-continent diaspora) hankering for Indian soul food. Though her father warned her husband-to-be that she couldn’t cook, PriaVanda soon taught herself to make not only her mother’s recipes but also her husband’s family favorites. Inspired by Rachael Ray’s fast and easy methods for putting dinner on the table in under 30 minutes, she turned her home kitchen into a test kitchen, mastering a multitude of Indian recipes every day, and also developing her own personal style of lighter, healthier, vegan and gluten-fee cooking without sacrificing flavor or authenticity.

Now she runs the day-to-day operations of this popular fast casual restaurant, as well as overseeing the menu. She also designed the chic subterranean dining room: following the brick staircase (a nod to London’s Brick Lane) to the basement galli (Indian alley) that is decorated with bright red walls and new artwork. Perhaps the most important element of the design is the open kitchen, where guests can see all their favorite comfort foods being prepared to order and where the highest priority is the fresh, high-quality ingredients—including fresh vegetables, herbs, spices, paneer (cheese), chicken and Halal meats including Australian lamb, all ground in house. Nothing is microwaved or comes out of a box.

The Birth of the Kathi Roll

Desi Galli has distinguished itself with its fresh and healthy kathi rolls and sliders, selected as the Best Indian Sandwich in New York by Time Out and praised repeatedly by Serious Eats. One aspect that makes Desi Galli’s kathi rolls special is that there is no clarified butter (ghee) in any of the wraps. Made to order from a choice of paratha, the quintessential north Indian flat bread, the chewier stretchy roomali roti from central India, whole-wheat vegan paratha, created especially by Desi Galli with no dairy or egg, and now, the first gluten-free paratha, made with chickpea and rice flour and yogurt, a delicious wheat-free alternative. Any kathi roll can be ordered with your choice of bread, and the addition of spinach or an egg. The Desi Galli kathi roll leaves you satisfied, without a heavy feeling.

desi plate

Thirteen varieties of kathi roll can be ordered gluten-free with fillings that include chicken korma, delicately spiced chicken with tomatoes, lamb bhuna, slow-cooked, moist and tender Australian lamb and the galli omelette, a warming combination of eggs, bell peppers, onions and tomatoes with a distinctive India twist. One of the newest gluten-free options is the vegan 7 vegetable, that combines lightly spiced curried carrots, bell peppers, onions, tomatoes, green peas, broccoli and cauliflower in a delicious mélange. Other vegan fillings include channa, spiced chickpea, aloo, spiced potato and aloo piyaaz, a combination of chickpea and potato with cilantro. There are hundreds of options—depending on how you choose to customize your kathi rolls. Equally popular are the sliders: Mumbai pav, traditional Indian buns served slider style with Indian-spiced fillings such as aloo paneer tikki pav, cumin-flavored potatoes and grated Indian cheese or the vada pav, a vegetarian potato fritter with tamarind chutney.

In addition to these favorites, the menu now includes biryani, another favorite Indian comfort food—that is also gluten-free. At Desi Galli, the fragrant, delicate rice dish is made to order in the open kitchen and served with a side of raita (yogurt sauce). Flavors include vegetable and paneer tikka (both vegetarian) and chicken, lamb or shrimp.

The chaat menu includes new dishes, too. These traditional crunchy, spicy, tangy, savory, vegetarian dishes appease every snack craving. In particular, the newly added vegan pani puri, pays homage to the owners’ Gujarati heritage, reflecting the preference for strong spice in Northern India: The bite-sized puri (puffy bread) are filled with spiced potatoes and a dose of tamarind water. Another new Gujarati chaat is shev puri with spiced potatoes, tamarind chutney, mint cilantro chutney, yogurt, showered with shev, crispy bits of chickpea flour noodles. Not to be missed is palak patte ki chaat, which won a shout out from Serious Eats, chickpea-flour dipped fried spinach leaves, layered with spiced chickpeas, red onion and diced tomato, drizzled with yogurt, mint chutney, and tangy tamarind sauce.

Also new on the menu is a selection of pav dishes—traditional curries served with the same pav (rolls) used in the sliders served with a side of chopped red onions, fresh cilantro and lemon. The wonderfully spiced Gujarati vegetable mash characterized by the cauliflower and eggplant in addition to potatoes, tomatoes, onions, bell peppers and peas—made to be soaked up with the fluffy white bread. Other varieties include spiced chickpea, Indian cheese with tomatoes and peas, chicken korma, slow-cooked lamb and minced lamb.

In keeping with the figure-friendly menu, the menu now includes a selection of salads (also all gluten free)—mixed greens, cucumbers, carrots, tomatoes and onions with a choice of mint or tamarind dressing, featuring either marinated paneer, chicken tikka (marinated chicken breast) or seehk kebab, spiced Australian lamb strips.

To go with these snacks, Desi Galli offers a selection of beverages, including custom-blended masala chai served hot or iced, house made mango lassi and imported Indian soft drinks such as Thums Up and Limca. There are also desserts for a special treat: Rasmalai, cottage cheese dumplings soaked in sweet saffron flavored milk or Galli Ki Kulfi, creamy, yet light, housemade saffron or mango-flavored iced cream on a stick.

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Good idea. Good food. Good price. I’ve enjoyed Indian snacks in India, but seldom in NY Luxury restaurants. which sometimes offer them as a gimmick. Here’s the real thing. Very nice indeed.

Copyright 2014 By Punchin International. All Rights Reserved.

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Australian Bistro Experience & Classy Food at Burke & Wills on the Upper West Side

Manhattan Cricket Club - New York, NY

Burke & Wills is located at 226 W 79th Street, 646-823-9251, http://www.burkeandwillsny.com and is open seven days a week for cocktails, bar snacks, dinner, late night and weekend brunch: Mon-Wed 4pm-midnight; Thurs-Fri 4pm-2am; Sat 11am-2am, Sun noon-midnight. For more information, on private parties and special events, please contact Matilda Boland at matilda@burkeandwillsny.com.

Exploration is at the heart of Burke & Wills. Named for the pioneering adventurers who made an expedition across Australia in 1860, both the cuisine and the atmosphere at this neighborhood gem are shaped by the influences of the 1850s Gold Rush, post WWI immigration from Greece and Italy, and 20th Century Southeast Asia.

Owner Tim Harris and partner Matilda Boland (both formerly of Bondi Road, Sunburnt Cow and Sunburnt Calf) offer a complete experience not typically found on the Upper West Side, combining inspired modern Australian cuisine, world-class wines from the Southern hemisphere, craft beers and innovative artisanal cocktails. Offering three experiences in one, Burke & Wills contains a casual bar, a fine dining room, and The Manhattan Cricket Club, an exclusive cocktail lounge on the second floor. In each area, guests experience top-notch service and a spirit of fun, in a setting that is casual enough for guests to relax, but formal enough for quality service.

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Harris, the very hands-on Director of Operations, who grew up in the restaurant business in Australia, can be found in the front of the house, behind the bar, on the floor, and helping guests to select wine. He worked closely with Executive Chef Rodrigo Nogueira (a graduate of the French Culinary Institute, who previously cooked at Montmartre, the Monkey Bar, Colicchio and Sons and Resto, and is of Brazilian descent) to create a menu that is seasonal, produce-driven, fresh and approachable with Mediterranean and Southeast Asian influences, and also features Australian ingredients such as kangaroo and barramundi.

Guests have a choice of experiences: In the front room, you can belly up to the long bar with plenty of seating and cozy two tops, a DJ booth, and reclaimed wood ceiling for a daily changing raw bar selections—oysters, little neck clams, shrimp cocktail or Jonah crab claws. Or choose from a selection of bar snacks such as toasts topped with chicken liver mousse with pickled onions, beef tartare with smoked egg and capers, and crispy pork belly with blue cheese and dates, in addition to flavor-packed bites such as crispy crab beignet accompanied by Japanese mayo and bonito flakes, creamy textured salt cod croquettes with a piquant h, pep h arissa for dipping or vegetarian risotto fritters with tomato jam.

aussi dining room

The innovative yet creative cocktails are the invention of renowned mixologist and partner Greg Seider (Summit Bar, La Bernardin, The Mercer Kitchen and author of Alchemy in a Glass). Inspired by what’s coming out of the kitchen, Seider creates innovative yet accessible cocktails such as the Bushfire Margarita (Del Maguey Vida Mezcal, fresh lime, orange bitters and agave) and the Sydney Sour (Temptation bourbon, peach bitters, fresh lemon and agave).

Manhattan Cricket Club - New York, NY

In the more formal, yet still approachable dining room, you’ll find slate gray banquets and distressed stained wood floors under a sky-lit atrium. Harris scoured library archives for the photographs and paintings of flora and fauna, and maps of Australia. There the menu is more expansive. In addition to the raw bar, small plates include fork-tender, mouth-watering lamb crépinette with roasted cauliflower, capers and a deeply flavored lamb jus as well as very lean, nicely gamey kangeroo loin with roasted mushrooms and fingerling potatoes, cooked sous vide and then pan-seared to order. Best of all starters is a superb Foie Gras Torchon with seared scallop, confit lady apple, honey, brioche. As good as any 3 star restaurant in the city. Also wonderful were the 1/2 Dozen East or West Coast oysters with a cucumber mignonette and a lovely Jonah Crab Claw.

aussi soup

One special feature of the kitchen is the rotisserie used to create daily specials such as whole roasted joints of lamb or beef. A regular and popular menu item is rotisserie chicken brined with aromatics, and served with roasted patty pan squash in brown butter sauce, but the rotisserie is also inventively used with vegetables—for example, in the rotisserie carrot salad, with dates, oranges and pistachio vinaigrette and in the side dish of rotisserie beets.

Another classic signature large plate is spiced duck breast served with farrotto (a risotto-like side made with farro), roasted turnips and honey-turnip puree. Absolutely the best duck breast we’ve ever tasted.  The pan-roasted scallops, mussels and clams show Asian influences with fennel and ginger broth. Meanwhile, the ‘roo burger, makes excellent use of Australia’s distinctive protein, blending the lean meat with pork, and topping it with a housemade tomato jam based on Tim’s mom’s recipe, and pickled onions. The burger comes with a side of irresistible triple-fried potatoes, as thick as streak fries, t, tthat should find their way onto every table.

aussi salad

Desserts are delicious and include a deconstructed interpretation of the whipped cream, passion fruit curd and fruit-layered Pavlova, an affogato (Kahlua ice cream from Il Laboratorio del Gelato doused with Kobrick’s dark-roasted espresso doused atop an icebox brownie), bomboloni filled with dulce de leche, and off-the-menu treats available by request.

For those desiring assistance with the wine list, Tim Harris is happy to guide them—and to offer a brief history of wines of the Southern hemisphere, a history that began in 1788 when Cpt. Arthur Phillip landed in Sydney with The First Fleet of settlers to the colony of New South Wales, and bringing with him the first grape vines from Brazil and The Cape of Good Hope and continued with phylloxera-resistant vines, leaving Australia as the home to some of the oldest vines in the world—and along with its neighbors New Zealand and South Africa, with an enviable reputation for innovative winemaking techniques. In addition to the impressive bottle list, diners can choose a selection of sparkling, white, rose and reds by the glass or carafe.We enjoyed an amazing white Bordeaux style Sauvignon, Semillon blend for just $56. ( Blend: 72% Sauvignon Blanc, 24% Semillon and 4% Vermentino. 2013 Route du Van Sauvignon Blanc – Semillon, Yarra Valley, Australia),  and a sexy sparkling rose, served by the glass upstairs. For updates on wine dinners, tasting and events at Burke & Wills, follow the folks on Facebook and on Twitter @burkeandwillsny.

Brunch is served on Saturdays and Sundays and includes the special offer of four brunch cocktails for $15 with any entrée. Other specials features include $1 oysters at happy hour, live jazz, and DJs playing music on Thurs-Sat to set the mood in the bar and for the late-night dining scene, which includes a menu of featured bar snacks.

A third type of experience can be found at the Manhattan Cricket Club, an escapist throwback to the Colonial Era, the British Empire at the turn of the 20th Century, an homage to the classic cricket clubs in Australia complete with cricket paraphernalia and photographs of players.

Housed in an apartment restored to its original layout and aesthetic, it is located on the second floor, accessed through a stairway behind an upholstered door (hidden in plain sight), the Manhattan Cricket Club is a place where guests can experience the full range of Greg Seider’s classic and bespoke cocktails, including his special tea cocktails, as well as boutique champagnes, exotic aperitifs, top shelf spirits and wines in a luxurious setting. The décor includes a wood paneled living room and library (with real books) with an oriental rug, gold brocade wallpaper, leather sofas, and all the comforts of home. The marble bar is filled with everything you can imagine and more—handcrafted tinctures, syrups and bitters, garnishes, imported teas, and the proper style of ice for each drink.

Manhattan Cricket Club - New York, NY

Here drinks designed exclusively by Greg Seider for the club are built with care: The Rolling Stones-inspired Just A Kiss Away is composed with a house infusion of lemongrass and black pepper, Plymouth gin, lemon juice, and topped with cava. The Bonfire Of The Calamities has the fresh flavor of Southeast Asia, with kaffir lime-infused Russian Standard vodka, fresh lemon, agave, and smoky bonfire spritz. Paying special tribute to the traditional test cricket match tea break and colonial India, I’ll Have Another features Santa Teresa 1796 rum, garam masala spiced syrup, fresh Lime, club soda and shaved ginger. A selection of small plates including cheese platters, salmon rillettes, assorted housemade pickles and mixed olives are offered to accompany the drinks.

A private club that is open to the public, the Manhattan Cricket Club offers exclusivity without snobbery. When space permits, all are welcome. It is a gentleman’s club where women are equally welcome. But membership does have its privileges: priority seating with guests on a walk-in basis, reservations, access to member only events, gatherings and tastings, private liquor lockers, the opportunity to book a room or the entire apartment for private functions, and private menus with advanced ordering. Membership is your reward. For more information on how to join, visit the website at http://www.mccnewyork.com. Certainly one of the best restaurant options on the West Side! Here is the other website.

aussi drink

Copyright 2014 By Punchin International. All Rights Reserved.

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Montebello Shines With a Sophisticated Flare for a Business Lunch or a Date at Eight.

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The Lovely Main Dining Room at Montebello (Above)

120 E. 56th Street, Bet. Park & Lexington Avenues

Tel. 212-753-1447

Website Click Here

To Make a Reservation, Click Here

Montebello is an Italian restaurant in the cherished sense of the genre.Located at the heart of Midtown, Montebello buzzes with excitement as a business lunch spot with high-powered patrons such as Mayor Bloomberg, Donald Trump, and Barbara Walters.

montebello bar

It  is the most romantic of romantic rendezvous.” Celebrities such as Tony Bennett, Neil Simon, Kate Moss, Ron Howard, the Baldwin brothers and Michael Richards enjoy the beautiful private banquettes and soothing atmosphere of this elegant, unpretentious space. Owner Joe Bozic provides a dining experience virtually unrivalled in the city. The service is warm and attentive; the decor is artistic and inviting; and the food is sublime.

Classic cooking from the area near Trieste, Italy, is the inspiration for the quintessential northern Italian menu developed by generations of the Bozic family.  Emphasis is placed on simple, fresh ingredients and Italian cooking methods. Fresh pastas are made in-house daily, and dried pastas are imported from Italy. All meals are complemented by a selection of hand-made breads baked according to traditional methods. Lunch and dinner menus include a selection of antipasti, soups and salads, house made pastas and a wide variety of desserts.

This hidden gem in the heart of Midtown is difficult to beat. With the  intimate dining room you will enjoy elegance and provide impeccable service, the sort that New Yorkers frequent for power lunches or a romantic dinner. I love the laid back décor, tromp loil touches and lovely murals.

montebello window

While there are many restaurant copycats and the modern-kitchen is becoming a factory of cliché. Montebello, a delightfully-traditional "New York Italian" restaurant, unabashedly shuns fad. The beige and pink L-shaped room with red leather banquettes, framed water colors, wall-recesses housing mostly Italian wines and a mahogany bar offers a gentle & civilized atmosphere.

The greeting by the owner is warm and welcoming, and the staff is always excellent). The bar makes a superb Negroni and the wine list has improved. The Travaglini Gattinara, made from the famed Nebbiolo grape offers fine value and there is a lovely Roero Arneis,Bruno Giacosa for around $70.

Simple items like PROSCIUTTO SAN DANIELLE, imported prosciutto with seasonal fresh fruits are lovey & Polipo (octopus salad) with steamed potato, red onions, caper berries, olive oil and lemon is well executed. Pastas are enormous and can  easily be split as an appetizer or in-betweener. Crespelle, ricotta and spinach crepes in a fresh tomato sauce is delicious at Montebello, as is a perfect linguini and white clam sauce, garnished with only one in its shell, (we added a dash of hot pepper added for good measure).

It would be hard to find a better broiled veal chop: huge, juicy and pink as requested with an aromatic salsa verde. The roasted rack of lamb with Dijon mustard; aromatic breadcrumbs and dry white wine are lovely. This is, by far, the best food I’ve had at Montebello. Well the chef should know his stuff. He’s been there 8 years. Not designed for the gastro-molecular crowd, here is classic (and classy) cooking in a civilized setting, amidst warm glowing sconces and soft coral walls highlighting lovely murals.

There is a tempting dessert-wagon, but being sated, we should have chosen fresh blue berries & a bit of Parmesan cheese. Instead we went for the terrific cannoli, Italian cheesecake and tiramisu.  Finish with some fine cappuccino and homemade Grappa and you’ll agree that Montebello at 120 E. 56th Street, Bet. Park & Lexington Avenues rates an A Major on The Walman Report.

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Copyright 2014 By Punchin International. All Rights Reserved.

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Bar Boulud, Boston Makes Its Debut At Mandarin Oriental, Boston

boston bar baloud int

The award-winning Mandarin Oriental, Boston and Chef Daniel Boulud have opened Bar Boulud, Boston. The French-inspired bistro and wine bar is Chef Boulud’s first restaurant in Boston, and second partnership with Mandarin Oriental Hotel Group. The restaurant follows the successful format of Bar Boulud, New York, located on Manhattan’s Upper West Side, and Chef Daniel Boulud’s first UK restaurant, Bar Boulud, London, located at Mandarin Oriental, Hyde Park, both of which have achieved significant acclaim. This approachable restaurant concept is known for its traditional French bistro fare, seasonal New England inspired dishes, signature charcuterie with recipes by renowned Parisian charcutier Gilles Verot, and an impressive wine cellar showcasing Burgundy and the Rhone Valley, well-suited for leisurely dining, business meetings or special occasions.

Chef Aaron Chambers, most recently Executive Chef at Boulud Sud in New York City, leads the daily culinary operations of Bar Boulud, Boston as Chef de Cuisine with a menu that includes an impressive selection of traditional terrines and pâtés, such as: Pâté Grand Mère, chicken liver, pork, cognac and Pâté Grand-Père, foie gras, pork and truffle, along with an assortment of signature sausages such as:Boudin Blanc, white pork sausage with truffled mashed potatoes and apple and Boudin Noir, blood sausage with mashed potatoes, apple and caramelized onions.

A selection of grilled beef burgers adds an American touch to the menu with: ‘The Frenchie,’ topped with pork belly confit, arugula, Dijon, tomato compote and Morbier cheese on brioche bun and ‘The Piggie,’ topped with barbecued pulled pork, jalapeño mayonnaise, and a red cabbage slaw. Additional menu highlights include: the classic Coq au Vin, with red wine-braised Amish chicken, bacon lardons, pearl onions, tender baby carrots and trumpet royale mushrooms;Handmade Chitarra Pasta, laced with local Wellfleet clams, bottarga, fennel and chili garlic; New England Sole Meunière, served with cauliflower, marcona almonds, capers, brown butter and fresh parsley; and a hearty Croque Monsieur, served on house-made brioche, layered with melted Gruyère cheese and house-made ham.

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212 A Steakhouse Like No Other & You Can Afford It.

212 fromt room bar

212 Steakhouse is located at 316 East 53rd Street between 1st and 2nd avenues, http://www.212steakhouse.com, 212-858-0646, is open for dinner Sun-Thurs 5pm-11pm, Fri-Sat 5pm-11:30pm and is available for private events. Lunch coming soon.

212 lounge

212 back room

Makes Inaccessible Cuts of Beef Accessible

The brainchild and passion project of entrepreneur Nikolay Volper, 212 Steakhouse is a modern steakhouse with a unique concept: making true Japanese Kobe beef and other top notch cuts of beef accessible to the general public, offering a wide range of the highest quality beef at prices that are 60-80% below market rate. (The discount doesn’t represent a sale or promotion, but rather an on-going and permanent commitment to value and to educating consumers.)

Kobe beef is a rare delicacy no matter how you slice it. Highly regulated by the Japanese government, only a limited amount of authentic Kobe beef exists, and a very small percentage is exported to the U.S. In fact, 212 Steakhouse is the only restaurant on the East Coast officially approved by the Kobe Beef Marketing and Distribution Promotion Association from Japan to offer authentic Kobe beef. This association guarantees the supreme quality of the certified authentic Kobe beef served here, attested to by the certificate that hangs in the entryway of the restaurant. For more information on the association, please visit www.kobe-niku.jp/englishtop.html.

212 kobe beef

From the elegant yet comfortable cocktail lounge in the front, to the expansive bar designed for eating as well as drinking to the rustic wood tables with woven placemats in the dining room, Volper has created a different kind of steakhouse.

Kobe beef from Japan is bred of Tajima-gyu calves only from designated producers in Hyogo Prefecture, fed only the very best feed in stress-free and healthy environments, matured to an ideal quality and texture to an average age of 32 months and then rigorously graded for selection. The flavor of Kobe beef is unforgettable because of the harmony of delicate, sweet lean meat shot throughout with fragrant fat that literally melts-in-your-mouth.

For those who have never tasted the real thing, 212 Steakhouse offers the opportunity to try the beautifully marbled meat for a fraction of the cost: $15/ounce as compared to $45. (Minimum serving four ounces.) Most steak eaters find that they are satisfied with a small portion of the ultra rich Kobe beef. We have enjoyed Kobe beef at many restaurants in the US, Europe and Japan, but have never tasted such excellence before 212. Always tender, at 212 Steakhouse, the marbling and taste is beyond description.

212 wagyu 40 pz

(Above) Dry-Aged Porterhouse 28 oz for one. Beats American Beef (Amazing)

These value prices also apply to other prime cuts of meat: Owner Nikolay Volper has made a commitment to make the highest quality beef in the world accessible to 212 diners, providing an impressive range of cuts at drastically reduced prices including Kobe beef ribeye, strip loin and tenderloin as well as USDA Prime bone-in filet mignon; Australia Wagyu skirt steak, dry-aged bone-in ribeye and porterhouse for one or two, and both American and Japanese Wagyu striploin with meat sourced from the Fremont Beef Company, one of the few authorized wholesalers in the country.

To ensure that this is a sustainable effort, diners enter into an implicit contract to order at least one menu item other than steak. But with the excellent collaboration between the owner and executive chef Christos Kalamvokis, choosing appetizers, salads and side dishes is a very satisfying proposition. Formerly of Kellari, Kalamvokis shared his expertise on Greek cuisine by teaching in Brazil, and began his career at Uncle George’s in Astoria, where he mastered the art of grilled whole fish and meats and other Greek specialties.

What makes 212 Steakhouse even more remarkable is just how varied and interesting the rest of the menu is. Not content to provide the usual sides, appetizers and token alternatives to steak, the Greek and Mediterranean-influenced menu is so complete that a non-beef eater could easily visit 212 Steakhouse dozens of times and never have the same meal.

212 tuna tartar

An ideal meal begins with cold appetizers such as a wonderfully colorful interpretation of ceviche of wild salmon, avocado, mango, radish, minced jalapeno and lime zest, or yellowfin tuna tartare with avocado, highlighted with thinly sliced cucumbers and a bright and intriguing wasabi lemon sauce (beautiful to look at, elegant and exquisite). There’s also imported burrata wrapped in 18-month aged prosciutto di Parma with baby arugula. Equally compelling are hot appetizers such as thinly sliced of zucchini chips, fried until crisp and puffy, flavored with garlic and accompanied by yogurt-dill dipping sauce, or grilled sushi quality octopus with red-wine vinegar marinated red onions and sweet mini peppers, or the dramatically presented graviera cheese, brought to the table with a brandy flambé. Organic spinach soup with roasted feta crouton, a deeply satisfying dish that borrows from Volper’s Bulgarian heritage, is a thickened with yogurt and filled with swirls of fresh spinach.

212 branzino

The freshly caught whole fish such as branzino, dorado and black sea bass, are simply grilled with organic Sicilian olive oil, lemon and herbs, are priced per pound, and are presented filleted and are perfect, as only a Greek-trained chef can prepare them. Other seafood options include swordfish kebabs, wild salmon filet and freshly grilled Maine lobster in the shell. Guests can also enjoy decadent risottos with moderate price tags such as wild mushroom and truffle risotto or black risotto with seafood. The impressive array of side dishes include ethereal baked polenta fries

212 polentawith parmesan, tender sautéed Brussels sprouts212 sprouts with sun-dried tomatoes, a heavenly mix of mushrooms and an addictive tangy-lightly sweet eggplant caponata composed with pine nuts, raisins and olives.

212 octopus

Grilled sushi quality octopus  (Above) is the best in NY.

The beverage program is up to the challenge set by the cuisine and includes a wide-ranging wine list that represents a fine selection of wines from United States, France, and around the world. The by-the-glass list includes a wonderful selection of Champagnes, Prosecco, and excellent whites and reds from Sonoma, The Loire Valley and Tuscany, as well as Sauternes and Ports. There’s also a choice of sake and beer. Guests can even try one-ounce vintage pours of spectacular wines such as 1975 Château Mouton Rothschild, 1994 Château Petrus or 1985 Château Margaux to match their Kobe beef. Spirits are equally well represented with a broad selection of single malt Scotches and other fine whiskies, bourbons and cognac as well the finest top shelf spirits for classic cocktails. The cocktail menu includes inventive and luxurious cocktails such as the Beluga, built with Beluga Vodka, ginger syrup, fresh lime and a caviar cube and the Diamond—Atlantico Rum, club soda, Chambord and a diamond cut sugar cube. The list of bubbly cocktails includes Gold, composed of Taittinger Prestige Brut with orange bitters and 23K gold flakes.

We loved the honesty, care, quality and price-points of 212 Steakhouse. Service is attentive and friendly and the bar makes a good martini. There are just a few housemade desserts: Crème Brulee and Chocolate soufflé. Both are lovely. But best of all, 212 Steakhouse breaks the mold of ubiquitous NY Steak House and is a joy.

Copyright 2014 By Punchin International. All Rights Reserved.

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Tamarind TriBeCa Offers NY’s Most Glamorous Indian Dining Experience

Tamarind int TBC1

The Dramatic Tamarind Restaurant.

99 Hudson Street

  • (Btwn Franklin & Leonard St)

Telephone number/Tamarind TriBeCa is 212-775-9000

The restaurant serves lunch and dinner daily. Its full menu is available at the bar.

Click Here To Visit The website

Click Here To Make a reservation On Open Table

.tamarind chops

Not To Be Missed. The Amazing MASALEDAR CHOP (Lamb chops marinated in nutmeg, cinnamon, aromatic Indian herbs), Pictured Above.

tamarind Mr. Walia useAvtar Walia,(pictured left) previously owner of the acclaimed Tamarind in the Flatiron section (now closed), is devoting his energies to his newest restaurant Tamarind TriBeCa in Manhattan’s prime and most sought-after neighborhood.The architect and designer of Tamarind TriBeCa is Wid Chapman, who heads the award-wining firm of Wid Chapman Architects in New York. The modern 11,000 square foot space seats 175 people on two levels, the main dining room and a 1,500 square foot mezzanine.  At the entrance is a stylish bar and cocktail lounge with a marble and onyx bar, and a communal wine table framed by a wall of Brazilian teak, and lit by an illuminated wine display.

Dramatic ceiling high windows face Hudson and Franklin Streets, adding drama to dining at Tamarind, and L-shaped banquette seating in low booths can be found around many of the windows. Another interior element is the wide range of materials and shapes used to create the imaginative custom lighting, both ceiling mounted and wall displayed.  These edgy designs are used to define each of the varied areas in the restaurant.  Limestone clad columns reach the 18 foot ceilings and below, polished, sustainable teak wood and streaked marble, cover the floors. Intimate booths with banquette seating and sheer curtain dividers are located under the mezzanine. A floating cantilevered stair leads up to the mezzanine to be used for dining, private parties and special events.  The area is surrounded by glass which visually connects diners on the two levels

The overall effect is breathtaking and dazzling and is enhanced by extraordinary service, under the direction of  the polished Manager Christopher Corda. (Don’t forget to check out the new Tamarind Lotus Room, bar lounge area and  the mezzanine).

The food represents many of India’s diverse regions to produce new dishes and classic fare, in addition to selected offerings drawn from Tamarind’s original Flatiron location.. Anchoring the TriBeCa site is a windowed tandoor kitchen crowned by a unique black metal roof.

tamarind scallops

Among the exceptional dishes featured on Tamarind’s menu are: Puff pastry, filled with melted cheese (yes it’s mozzarella, but who cares. It’s delicious).  Dover sole is baked in a clay pot, layered with whole spices, and bathed in a pasanda sauce;  while Lobster is combined with shitake mushrooms, chopped onions, garlic, and  white wine;  Bataki Kosha, An unusual Duck dish, is hand rolled in a rice crepe, with onions, garlic, ginger, garam masala; while Prawns are sautéed in coconut, lemongrass, dried red chilies, spiced chickpea flour cake.

Also loved: Achari hiran ki chhampen, the legendary Venison chops marinated in pickling spices, roasted chickpea flour and hung yogurt;  MASALEDAR CHOP (Lamb chops marinated in nutmeg, cinnamon, aromatic Indian herbs was equally divine; MALAI HALIBUT, Halibut flavored with mace, cardamom, in coconut, ginger sauce may the the seafood star; Raan e Dumpukht, Lamb shank braised in Indian rum, onions, cashew nuts, saffron and nutmeg is the best shank I’ve had in years: fork tender, huge and impeccably spiced (worthy of a visit in its own right); MAJJIGA PULUSU, a fascinating mélange of Buttermilk, green plantains, yams, radishes, white pumpkin, carrots, okra, mustard seeds,and curry leaves.

Of course you must order the superb Indian breads (check out the minted and rosemary varieties) and flavored rice as well as cooling flavored yogurt and sweet chutney on the side. And don’t skip dessert. Tamarind TriBeCa takes them seriously. We loved the fruited cheese cake and warm carrot pudding and there are many others to choose from.

tamarind dessert

Tamarind’s focus has always been to pair fine wines with the food his chefs prepare. And the TriBeCa restaurant has increased the number and variety of wines in its inventory.  Prices are fair and the selection is good. Tamarind maintains a well-stocked full service bar and high end products. The cocktails are both inventive and generous.

Forget all your clichés regarding Indian food and for an elegant night out or just some of the best Indian cooking in Manhattan, head for Tamarind TriBeCa. You won’t be disappointed.

Copyright 2014 By Punchin International. All Rights Reserved.

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MAIA Luxury Resort & Spa in the Seychelles Becomes “BEYOND All-Inclusive”

MAIA Luxury Resort & Spa in Mahé, Seychelles introduces the new “BEYOND All-Inclusive” concept beginning November 1, 2014. This new approach includes a myriad of services such as a dedicated butler, high-speed Wi-Fi, complimentary laundry service, all daily meals, soft drinks and premium alcoholic beverages as well as food a la carte on a “Whatever, Wherever, Whenever” basis. Additional activities introduced include morning Yoga or Qi Gong, non-motorized sports plus unlimited scuba diving.

Located on 30 acres of award-winning gardens on the main island of Mahé, MAIA Luxury Resort & Spa features 30 private villas, all with 180-degree uninterrupted sea views. While staying at MAIA guests can choose between two villa categories, the “Ocean Panoramic” villas or the “MAIA Signature” villas. Designed by leading architect Bill Bensley, each villa offers guests the perfect escape while vacationing at MAIA.

   Dotting the hillside are the nineteen Ocean Panoramic villas, each offering guests exquisite views of MAIA’s lush gardens and the blue waters of the ocean below. Additionally, the eleven “MAIA Signature” villas are located closer to the shore and provide guests direct access to the surf and sand. Guests booking the “MAIA Signature” villa also enjoy additional inclusions like early check-in and late check-out, their choice of Champagne as well as in-villa offerings such as daily private yoga, one-time mani-pedi, and a specially prepared barbecue.

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