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2 East 91st Street, New York, NY 10128
Monthly Archives: June 2008
Meli Melo
Meli Melo, the French bistro at 110 Madison Avenue at 30th Street, 212-686-5551 (www.melimelorestaurant.com) is having its annual “Meli Melo Bastille Day” party Friday, July 11 from 5 to 8pm in sponsorship with Ricard and Echo Star Satellite new European TV channel. Bernard Ros, owner and executive chef, will be serving complimentary hors d’oeuvres,
Three new wines for any special summer occasion
The Other Wine & Spirits Goes Rosé!
Three new wines… perfect for any special summer occasion -
The Other Wine and Spirits Company (OWS) introduces its rosé wine line suitable for any special occasion or celebration. OWS high quality rosé wines are a charming and exciting alternative to traditional champagnes or reds. In addition to being festive, OWS wines stimulate the palate and create a sense of lightness that is welcomed anytime throughout the day.
“Rosé wines have become widely popular in today’s market and are accessible for everyday enjoyment,” added Hubert Surville, President of OWS. The OWS rosé wine line consists of Chamarré Selection Grenache- Shiraz, Veuve Moisans Rosé, and Gancia’s P. Rosé Oltrepó Pavese. Each of these wines has their own distinct individual character, offering a refreshing and pleasant taste to be enjoyed with the people you love.
Chamarré’s rosé wine is a blend of Grenache and Shiraz from Corsica, the “Isle of Beauty” in the South of France. Each brings its own
WILDWOOD BARBEQUE
Stephen Hanson Scores Again
WILDWOOD BARBEQUE
ADDRESS & TELEPHONE 225 Park Avenue South, New York, NY 10011 (212) 533-2500
WEB SITE www.brguestrestaurants.com
CUISINE Regional American BBQ
OWNER Stephen Hanson
PIT MASTER “Big” Lou Elrose
EXECUTIVE CHEF Alan Ashkenaze
PASTRY CHEF Elizabeth Katz
SOMMELIER Laura Maniec
MIXOLOGIST Eben Klemm
DESIGNER David Rockwell
THE SPACE 222 seats
OPENING DATE Wednesday, April 23
HOURS Mon – Thurs 1130AM – 1100PM; Fri 1:30 AM – 1200AM; Sat 1200PM – 12AM;
Sun 1200PM – 1100PM
PRICE RANGE Appetizers $ 5 – 10, Main Dishes $10 – 29, Side Dishes $5 – 7, Desserts $7
CREDIT CARDS Visa, Master Card, Amex and Discover
RESERVATIONS Recommended
ATTIRE Casual
SIGNATURE DISHES Carolina Pulled Pork, Smothered Sandwiches, Memphis-Style Baby Back Ribs
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WILDWOOD BARBEQUE RUBS YOU THE RIGHT WAY
Review By Nancy Walman
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Wildwood Barbeque, The latest addition to Stephen Hanson and B.R. Guest Restaurants, offers an Urban Twist on Classic American BBQ, serving multi-regional American barbecue in a rustic urban setting and using all natural meats.
The Rockwell Group, in their first barbecue restaurant project, bring an urban perspective to the classic BBQ joint. The space focuses around a dramatic 50-foot-long bar, and illustrates the crossroads of rustic and industrial aesthetics, juxtaposing the expansive reclaimed wood-timber ceiling and rough hewn details with the steel-frame garage doors, mis-matched chairs and comfortable booths. It all adds up to fun in a deceptively casual atmosphere, with the excellent service and management that are hallmarks of Mr. Hanson’s restaurants.
The larger-than-life Corporate Pit Master 
“Big Lou” Elrose presides over the pit and leads the team at Wildwood Barbeque. A former motorcycle cop, the six-foot-four Big Lou parlayed his personal passion for barbecue into a career through participation in the competitive circuit. After establishing himself in competitions, the Queens native opened Big Lou’s Breakfast & BBQ, a lunch wagon in Ozone Park, before becoming deputy pit master at Hill Country in New York City.
The menu centers on secret, proprietary recipes and incorporates rubs, sauces and cuts from all corners of the U.S. Barbecue lovers will savor the traditional ribs, brisket and pulled pork, and be pleased to discover the modern twists on barbecue such as Denver Lamb Ribs. The cherry and apple woods used to smoke the meat impart a slightly sweet, fruity smoke flavor that mixes perfectly with the assorted offering of sides including Crusty Cheddar Mac and Cast Iron Honey Cornbread.
Texas Jailhouse Chili smoked brisket with cheddar, onion and sour cream was a big hitter in the chili league. The use of black beans and just the right proportions of cheddar and sour cream, and its presentation in a black cast iron pot, produced a delectable dish. It got even better with a couple dashes of the lethally delicious “Dirty Dick” hot sauce (aka/Oral Abuse). The town’s best (and most affordable) Mint Julep was a perfect mate. We also went wild for the Bottle Caps beer battered fried jalapeño slices with ranch dressing, a steal for $5.75. And who could not adore the Smoked Sausage made from a house blend of custom spices & natural pork and jalapeño or Texas style. Both were perfect.
Now, lets talk BBQ: We sampled Carolina Pulled Pork with vinegar mopping sauce, Pork Spare Ribs dry dusted with Lou’s sugar & spice rub (our personal favorite), Fallin’ Off The Bone beef short rib queen cut, Denver Lamb Spare Ribs (a pleasant surprise) and Texas Smoked Brisket Cooked Low & Slow hand rubbed by Big Lou. Portions are huge, so bring your friends or take home a bundle and eat for a week. The sides, were all superior, but the two standouts were a delicious Classic Creamy Coleslaw and the best Homemade Salt ïn’ Vinegar Chips we’ve ever tasted.
In addition, Wildwood Barbeque features a comprehensive barbecue-friendly wine list from 
Corporate Sommelier Laura Maniec as well as extensive beers including Wildwood Organic Ale and a Pennsylvania beer with an “X” rated name that somehow vanished in our jumble of notes. The menu also features an awesome array of Bourbons and American Rye. If you every thought Cognac was the only finish to a grand dinner, check out the George T. Stagg Bourbon and the Black Maple Hill 23 Year old Rye and you’ll be impressed.
You can also try the latest creative cocktail offerings from B.R. Guest Corporate Mixologist Eben Klemm including, Southern Sangria and Green Tea Sour. When it’s time for dessert, the 8 Layer Chocolate Fudge Cake (which comes from the family’s sister restaurant, just up the street, Primehouse NY) is terrific, but the Carrot Cake with Coconut-Cream Cheese Frosting (made for Wildwood by a bakery in Long Island) will blow you away. Wildwood Barbeque, 225 Park Avenue South (at 18th Street), is just 7 weeks old and already runs like a Swiss watch. That’s “A Major” on the Walman Report.
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Wildwood Barbeque IS barbecue in the big city
The Fabulous Bar
Copyright 2008 by Punchin International. All Rights Reserved.
Chin Chin
Chin Chin
ADDRESS: 216 East 49th Street
(Between Second and Third Avenues)
New York, NY 10017
WEB SITE: www.chinchinny.com
TELEPHONE: (212) 888-4555
FAX: (212) 755-6470
HOURS: Lunch: 11:45 AM – 3:00 PM, Mon.-Fri. Dinner: 3:00 PM – 12:00 Midnight, Mon.-Fri.
4:30 PM – 12:00 Midnight, Sat.
4:30 PM – 11:00 PM, Sun.
CUISINE: Nouvelle Chinese
(Owner/chef James Chin combines
classic, regional Chinese dishes with
innovative new global ones.)
CREDIT CARDS: All major
PRICE RANGE: Lunch (entrees): $12.00 – $19.00
Dinner (entrees): $18.00 – $25.00
DRESS: Casual Elegant
RESERVATIONS: Recommended
SEATING CAPACITY: Front Dining Room: 80
Side Dining Room: 20
(Indoor Garden seats 50)
NUMBER OF ROOMS: 3
(Indoor Garden seats 50)
PARTY FACILITIES: Available upon request
(Side dining room and indoor garden are
frequently used for private parties and special events.)
BAR: Full-service sit-down bar. The 25-foot long
L-shaped custom-made birds eye maple and
granite bar, located in the front of the restaurant,
features a superior global wine list with a particular
emphasis on California wines. The elegant steel barstools
are custom-made by Philippe Starck. A variety of wines
are available by the glass. In addition, a premier selection
of spirits, liquors, digestifs, dessert wines, imported beers,
and specialty cocktails such as Lychee Martinis, are also
available. The Lunch and Dinner Menus are available at the
bar.
DESIGNERS: James Chin
John Jay
(Former Art Director at Bloomindale’s;
Current Art Director at Nike)
EXECUTIVE CHEF: James Chin
CHEF DE CUISINE: Hin Kuen Chin
OWNER: James Chin
OPENING DATE: July 25, 1987
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Contemporary, romantic ambiance. The stylish front dining
room is enhanced by a 9-foot high arched ceiling, Donghia
fabric-upholstered banquettes, handsome Italian leather chairs, cream-colored walls with black-and-white framed family photos from China, elegant brown carpeting, maple columns and partitions, and track lighting to create a handsome, modern setting.
The intimate side dining room is enhanced by an 8-foot
high ceiling, fabric-upholstered banquettes, imported Italian
leather chairs, and mood lighting.
INDOOR GARDEN: A serene skylit indoor garden, located at the rear of
of the restaurant, seats 50 people. It features a skylight
with views of the sky and trees above, Italian leather
chairs, red walls with black trimming, and mood
lighting to create an Asian-inspired indoor garden.
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Review By Nancy Walman
Chin Chin primarily serves Asian cuisine, but this “restaurant Chinois” has a distinctly international appeal. The unique menu features a variety of ingredients from around the world, prepared with Asian techniques and spices in an elegant upscale atmosphere. Designed by advertising virtuoso John Jay, the restaurant has both a classic and contemporary feel, and is decorated by sepia-toned family photographs from China.
The design features soft mood lighting, a soothing beige color theme, well-spaced tables, set with crisp white table cloths and fresh flowers and comfortable fabric-covered banquettes. Owner Jimmy Chin is one the most cordial hosts in Manhattan (his penchant for high-end cuisine developed after working at some of the most renowned eateries in New York, including Shun Lee and David K’s). Service is equal to New York’s finest French or Italian venues. Food is outstanding. Fresh marinated cauliflower and bean sprouts arrive with excellent cocktails, such as a Lychee Martini (a fun play on a frozen margarita). Dumplings are ethereal and soft shell crabs (a special) are the best imaginable: Lightly battered, crunchy and doused with salt and pepper. The Grand Marnier prawns have proven to be the crowd-luring dish. Small wonder since they avoid the cliché of being overly sweet and incorporate a bit of mayonnaise to impart a delicate salty underscore. The minced squab in lettuce wraps have lasted the test of time. They are paragons of this much-abused dish. 
Peking Duck, the hallmark or a fine Chinese restaurant, is as good as it gets. While it can be ordered “two ways” with the duck meat offered as a second course, go for the “single” preparation and you will dote on wonderfully thin pancakes, stuffed with parchment skin, moist meat, scallions and hoisin sauce. New additions to the menu include bean sprout rolls, minced squab in lettuce pockets, salt and pepper scallops and hot & sour Szechuan cabbage (all appetizers). Recently arrived entrees offer ma po tofu casserole, toysan fried rice, Cantonese mai fun with shrimp, cellophane noodles vegetarian, sake shiitake chicken, lamb medallions with spring greens, pan Asian crisped salmon and crisped Indochine beef.
Fresh fruit and green tea make the ideal conclusion. While there is a good and fairly priced wine list, we prefer anything with bubbles with Chinese food: Beer or Champagne for example. Chin Chin is located in Midtown among commercial high-rises, but don’t be surprised to see hip-hop celebrities or pro athletes at the next table. Chin Chin is that rarity — a famous restaurant that lives up to its hype. It is said that in over 40 years in the business, Mr. Chin has never taken a sick day. Let’s wish him 40 years more.
Copyright 2008 By Punchin International. All Rights Reserved
Club A Steak House
Club A Steakhouse 
Address:
Club A Steak House
240 East 58th Street
New York, NY 10022
Neighborhood:
Midtown/Upper East Side
Cross Street:
2nd & 3rd Avenue
Dining Style:
Fine Dining/Lounge
Cuisine:
Modern American Steak House
Price:
$11 to $83
Hours of Operation:
Dinner/Lounge:
Monday–Saturday
5:00 p.m. to 11:00 p.m.
Late Night Menu:
Wednesday – Saturday
11:00 p.m. to 2:00 a.m.
Payment Options:
AMEX, Diners Club, Discover,
Visa, Mastercard
Executive Chef : Jean Christophe Villard
Chef de Cuisine : Tobi J. Koelliker
Dress Code:
Business Casual
Reservations:
Reservations Recommended
Offers:
Full Menu Restaurant,
Bar Dining, Late Night
Bar/Piano Lounge, Full Bar
& Wine Cellar, Non-Smoking
Public Transit:
4, 5, 6, N, R or W to 59th Street
Parking:
Discounted Parking Available
MPC Parking 1104 2nd Avenue
New York, NY 10022
Inquire when making reservation.
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Review By Nancy Walman
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.
Located on the border of Midtown & the Upper East Side, Club A Steakhouse brings modern sophistication and old world elegance to one of Manhattan’s most storied restaurant neighborhoods. Club A manages to encompass the characteristics of a traditional steakhouse and new world modernism that is evident in both the menu and decor. Created by legendary restaurateur Bruno Selimaj, Club A’s menu will delight you with executive chef, Jean Christophe Villard’s personal renditions of such steak house classics as the best “Sizzling Canadian Bacon” imaginable. Other memorable appetizers offer a lush “Colossal Crab Meat Cocktail” or Petrossian Norwegian Smoked Salmon for starters.
The steaks are as good as they get. Go for the huge juicy dry aged 24 ounce Rib-eye and don’t miss NY’s best “double cut T-Bone veal chop” (also a walloping 24 ounces) and delectable sides like German-style hash-browns and bacon-Parmesan-flavored Brussel sprouts. Finish with NY cheesecake or table-side zabaglione. Cocktails are well executed and there is a well-chosen wine list with the always-exceptional Travaglini Gattinara (2001) for a fair price of $60. The Riedel crystal glasses are a joy and one’s wine is carefully decanted into a “swan-shaped” Riedel-Amedeo handmade lead crystal decanter.
Located on the ground floor of the building, the main dining room and the bar are the centerpiece to this restaurant. Rich red textures, private wine lockers, a sensible soundtrack and a working fireplace make this the perfect event space for that large dinner party or corporate event. Other choices include “The Club House Floor,” a private dining room 3 stories above the street with its own exclusive wine room, private roof deck and fire place; “The Living Room” which can be set up with a long communal table; or “The Piano room.”
Club A Steak House, 240 East 58th Street is a joy from start to finish and rates A Major on the Walman Report.
Copyright 2008 By Punchin International. All Rights Reserverd
CIRCLE LINE DOWNTOWN JULY 4TH FIREWORKS CRUISE
CIRCLE LINE DOWNTOWN JULY 4TH FIREWORKS CRUISE – GET ON BOARD FOR THE ULTIMATE INDEPENDENCE DAY PARTY!
FEATURING FIREWORKS AND “THE NEW YORK CITY WATERFALLS”
This Fourth of July, forget about the teeming crowds, the bumper-to-bumper traffic, and the search for a good vantage point to see the fireworks…get on the boat for a 5-hour extravaganza featuring food, fun, festivities and the best view for the pyrotechnic spectacle on the East River – including “The New York City Waterfalls!”
With Circle Line Downtown’s July 4th Fireworks Cruise, there is simply no better way to celebrate the nation’s birthday in all its festive glory. MISS NEW YORK – Circle Line Downtown’s legendary legacy boat – is the setting for a night of celebration for the whole family that they won’t soon forget. Even jaded New Yorkers would be hard pressed to find a more moving, emotional and patriotic setting to view the
Wines of France
FRENCH WINES AIM TO FURTHER RECENT US GAINS
Wines of France building on momentum with new three-year campaign
Wines of France’s new “umbrella” campaign covers the whole spectrum of promotional avenues via an increased annual spend of $2.6 million for 2008. A major portion of that budget is being devoted to an aggressive sales promotion campaign across the US, with special emphasis on the key markets of New York metro, Washington DC metro, South Florida, California, Illinois, Texas and Massachusetts. Integrated Wines of France promotions in the field will include 700 tastings at more than 300 points of sale in both the on- and off-premise sectors, as well as a host of promotional materials for all stores. Seeking to faithfully recreate the French experience for consumers, Wines of France will provide French music CDs for stores to play during in-store tastings and promotions, setting just the right ambiance for “faire du shopping.”
