The Elegant Main Dining Room at Olana
Location/Phone/Web Site: 72 Madison Avenue (b/w 27 – 28 Sts.) NY NY 10016,
Date Established: February 2008
Owners: William Resk, Patrick Resk, Albert DiMeglio
Executive Chef: Albert DiMeglio
Pastry Chef: Katie Rosenhouse
Cuisine: Modern American with French and Italian influences
Wine Director: Patrick Resk
Beverage Program: International wine list with an emphasis on American cabernet, meritage, and pinot noirs. Burgundy, Tuscany, regional whites and Rieslings well represented.
Bar Manager/Mixologist: Thomas Lavin
20 Wines By The Glass: $9-$24. Bottles start at $30. Good Selection under $60.
Designer/Architect: Jorge Patero
The Space: Bar/lounge: 35 seats
Dining room: Total of 120 seats; center dining room 80 seats; back dining room a/k/a state of the art private room with working fireplace 40 seats
Hours: Dinner: Monday – Saturday 5:30 – 11:00pm
Lunch: 11:45am – 2:30pm
Bar: Monday – Saturday 5:30pm – 12:00am
Closed Sunday, available for private events
Policies: Credit Cards: American Express, Visa, MasterCard and Diner’s Club
Wheelchair Access: completely wheelchair accessible
A Restaurant of Distinction
Olana was named for a fortress treasure-house in ancient Persia, and now it is a treasure-house of stylish food and wine in New York presided over by brothers and co-partners William and Patrick Resk. The attractive Resk brothers work the room, moving from table to table seamlessly. They create a feeling of real care. Service from busboys to waiters and captains is a joy in these days of ill-trained plate carriers.
Olana’s interior design was created by Jorge Portero and Josemario Zayas of Artistic Design Associates with the architectural detailing by David Leavitt. It is a knockout, but a classy one. Warm cherry wood paneling is blended with crystal chandeliers, sconces and mirrors. Plush red mohair chairs and upholstered banquettes create comfort throughout the 120 seat room which is divided into a bar/lounge with a 20 stool circular bar, main dining room, defined by a hanging trellised canopy that reflects the casual country elegance found in many Hudson River mansions. The wine/private dining room complete with a fireplace and state of the art A/V equipment, separated by large cherry wood sliding panels insure complete privacy. Artscope NY provided the artwork mostly inspired by the Hudson River Valley and spans from illuminated light boxes depicting the four seasons to a reproduction of an antique Hudson River map.
The music track is terrific, just the right volume, and bridges the gap from classical to jazz. The amazingly generous seating with lush tables set with lovely china and exquisite stemware, high back chairs and thoughtful flowers makes Olana feel grand, but not stuffy. It manages to retain a modern today feel.
The opening menu begins with such diverse selections as Roasted Lobster with ravioli filled with rouille, wild mushrooms and braised leeks. It continues through pastas with Burnt Orange and Goose Ravioli with Braised Leeks and Rosemary or Chestnut Crespelle with ricotta, mushrooms, pine nuts and sage brown butter sauce. For something decadent, go for the Risotto, sea urchin, king crab and “last of the season” Burgundy black truffles.
From the fish section, Armagnac and Blood Orange Poached Flounder, olive oil crushed potato with fennel is a highlight and amongst the meats: Roasted Rabbit stuffed with dried apricots and foie gras, cranberry beans with fresh herbs stands out. A “dishes for two” section gives certain diners a chance to experience their flavors together, Salt Crusted Florida Red Snapper with toasted almond brown rice and grilled abalone keeps things simple, making it the kitchen’s best effort.
Martinis are some of the best in town and one’s single malt scotch, never lacks for replaced glasses of ice cubes. The selection of wines by the glass is remarkable in its choices as well as its friendly prices. Our captain did a pairing with such joys as Cru Chardonnay from Long Island 2003; Paul Kubler Sylvaner “Z” from Alsace; Isabele Vigneitti Veneto Rose form Italy; Bernard Machado Pinot Noir from Oregon and the always-luscious Suduiraut from France 2001 is foie gras’ best friend.
Olana is refined, civilized and a welcome addition to our burgeoning restaurant scene.