21 W. 52nd Street (Between 5th & 6th Avenues). (212) 582-7200.
Price Range: Bar Room. Pre-Fixe Dinner, Three courses – $40,. A La Carte: Appetizers: $16-$28. Entrees: $35-$46. (Specials and Shellfish More). Tasting Menu: $90. (Wines included – $150) (Monday through Saturday). Secret Wine Cellar for private dining parties only from 14 to 22 guests. Open For Lunch, Mon.-Fri. Dinner: Mon.-Sat. Closed Sunday. ’21′ Features One of the World’s Finest Selection of Wines (1,300 selections over 125 wines are priced under $60. ) There are many Wines-By-The-Glass and a Fine Selection of Half Bottles at a remarkably low mark up over full bottles.
A True New York Legend, ’21′ is Better Than Ever
By Nancy Walman
Once a glamorous speakeasy, today ’21′ is one of the most celebrated restaurants in New York City.
The Coveted Bar Room (Above))
In addition to its fabled Bar Room, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar (which can be reserved for private parties). The world’s most glamorous saloon, is better than ever since Orient Express Hotels took it over and restored it to its past glory. The clientele is a mix of celebrities, tycoons, regulars and an attractive new young set. The aforementioned "Bar Room," with its red-checkered-cloth-to-cloth tables, and whimsical toys on the ceiling is blessed with a warm greeting by Roger Rice and some of the most professional service and best food in town. (Robert is the most benevolent of captains).
Chef, John Greeley
While prices are not inexpensive (although no more than many less impressive restaurants around town), a $40 pre-fixe dinner ($35 pre-fixe lunch) is a bargain.
An expanded wine list offers oodles of terrific selections for $60 and under. If you go a la carte, favored appetizers include a sparkling Chilled Seafood Platter with lobster, shrimp, oysters, clams, crab and a zesty Meyer lemon-mustard sauce, a silky Purée of Cauliflower Soup, lobster knuckles, diced green apples, black trumpet mushrooms, and toasted hazelnut oil, a chunky Ahi Tuna Tartare, marinated Japanese cucumbers, seaweed, taro root chips, Meyer lemon purée
or a fantastic East Coast Oyster Pan-Roast, bacon, baby leeks, corn, tarragon cream and cornbread croutons that may be the best I’ve ever tasted.
All entrees are excellent. Many of the “Classics” are no longer on the menu (a wise decision). Regulars can still request them, but we suggest you go with the more contemporary dishes, which are carefully executed. Options include a divine Pan Seared Dorade on a bed of celery-root puree (a special), the decadent Smoked Berkshire Pork Belly, butter beans, Tuscan kale, baked honey crisp apples, spiced cider jus or just a about any daily special.
The chef has a way with seafood, so whether you select Grilled Wild King Salmon, creamer potatoes, braised mustard greens, corn, capers, prosecco butter, Baked Chatham Cod, baby Maine shrimp, olive and potato purée, broccoli rabe, Champagne sauce, or Butter-Poached Nova Scotia Lobster, butternut squash gnocchi, Bloomsdale spinach, gingerbread, lemon emulsion, you will be delighted.
For meat lovers the 21 classic: the world’s best burger, and Pommes Frites that rival the best in Paris and we adored Mixed Grill of Game, grilled elk chop, venison loin, grilled wild boar sausage, acorn squash purée, cauliflower, hazelnuts, blackberry and a wonderful "Speakeasy" Steak Tartare, mixed greens with Champagne vinaigrette, rye toast (order a side of Pommes Soufflées).
Desserts are lush. Vanilla Bean Crème Brûlée with espresso biscotti is perfect and German-Style Apple Pie, toasted streusel topping, vanilla ice cream, caramel sauce is to die for. Other choices include Valencia Rice Pudding, sun-dried cherries, apricots, whipped cream or a classic soufflé.
The helpful sommelier, Philip W. Pratt, can find you a glass of terrific Champagne or wine that will accommodate any budget. (Two 1/2 bottles we suggest, if available, are the lively Laurent-Perrier “Brut” N.V. $42 and a surprisingly complex Gevery-Chambertin “Vieilles Vignes” Fourrier 2006 $60).
“21” at 21 West 52nd Street, is a warmer more gentle place these days and remains one of America’s great restaurants that truly RATES its reputation as well as an A Major on the Walman Report.
(Philip W. Pratt), one of New York’s most user friendly sommeliers
Pastry Chef Kimberly Bugler
Celebrate the Holidays at ’21′
Welcome your family and friends home to ‘21’ for the holidays and experience the traditional good cheer and warm hospitality we have been dishing up for nearly 80 years.
With 10 private party rooms, including our legendary wine cellar, beautifully decorated for the holidays, ‘21’ is the ideal spot for your seasonal celebration. Families and corporations alike enjoy our sumptuous cuisine, Grand Award-winning wine list and discreetly attentive service. Traditional holiday menus are available upon request. Inclusive packages from $150.
To learn more, please call 212.582.1400.
Salvation Army Performances
For more than 70 years, friends and families have come together at ‘21’ to celebrate this festive season with the Salvation Army Band. Join us this year and sing along to your favorite Christmas carols and Holiday tunes with the Salvation Army Chorale while savoring a menu of ‘21’ classics and seasonal fare.
2009 Performance Schedule:
Lunch Seatings: 11:30am and 2:15pm
$70 three-course prix fixe (Sample menu)
December 12, 18, 19, 21, 22, 23 and 24
Dinner Seatings: 5:30pm and 8:30pm
$95 three-course prix fixe (Sample menu)
Reservations go quickly (212.582.7200) and must be secured with a credit card.
Traditional Holiday Recipes
Recreate the ‘21’ holiday spirit at home with these sumptuous recipes by Executive Chef John Greeley. Click on Links Below.
.Copyright 2010 By Punch In International. All Rights Reserved.
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