LOCATION: In the heart of New York’s famed Theater District on Broadway between 48th and 49th, in the “Crossroads of the World” as Times Square is known and at the epicenter of the newly coined “Chocolate Corner,” where two American candy icons – Hershey’s and M&M – converge. Brasserie 1605 is ideally situated for Times Square explorers and the Broadway show bound.
ADDRESS: 1605 Broadway
New York, NY 10019
PHONE: 212-977-4000 ext. 6000
WEB SITE: http://www.manhattan.crowneplaza.com/brasserie-1605.html
CHEF: Christopher Smith
MANAGER: Rosa Abreu
HOURS: Open daily
Breakfast 6:30 a.m. – 11:30 a.m.
Lunch 11:30 a.m. – 2:30 p.m.
Dinner 4:00 p.m. – 10:30 p.m.
PRICES: Dinner Appetizers $9 to $14
Salads $10 to $17, side and entree portions
Entrees $14 to $32
Sides $6
Desserts $9.50
Lunch Appetizers $9 to $14
Salads $10 to $17, side and entrée portions
Sandwiches $14 to $19
Pizzas $12
Entrees $18 to $32
Sides $6
Desserts $9.50
_________________________________________________________________
Sleekly spacious high backed, white upholstered booths lined up and down the center of the room lend a retro element, while providing privacy for social or business tête à têtes at
Brasserie 1605
Overlooking Times Square from the lobby level of the Crowne Plaza, the only hotel in the city with a front door actually on Broadway, Brasserie 1605 offers the best seats on the Great White Way. A result of the hotel’s recent $85 million renovation, the restaurant blends retro diner chic with New York style to create an engaging, casually comfortable setting for diners seeking reasonably priced and familiar, yet intriguing, soul-gratifying food intended to satisfy a range of appetites.
Neo-classic American – familiar dishes re-imagined with sophisticated tweaks, some incorporating traces of the Caribbean and Hawaiian influences that are part of Chef Smith’s background. Much of the menu meets the comfort food criteria, of being robust renditions of American regional favorites that tend to make an emotional connection with diners, but have been elevated to address current culinary trends. Witness chicken pot pie made current with organic vegetables, grilled meat loaf dressed up with portobello mushroom sauce and onion rings and chicken and waffles distinguished by maple syrup infused chicken jus.
SIGNATURE DISHES: Appetizers include Braised short rib sliders, fried onions, au jus, toasted brioche bun; absolutely delicious “Firecracker” popcorn shrimp, rice noodles, scallions, chili lime sauce (we could have enjoyed them as a main course) ; steamed vegetables, red coconut curry sauce, bok choy, snow peas, shiitake mushrooms, Napa cabbage, haricots vert, white and green asparagus; Homemade 3 bean chili, cilantro jalapeno cream, brioche croutons.
Our other appetizer favorites were an outstandingly light Spring Pea Soup with lemon zest, crème fraiche and crispy lardons. Spicy Ahi Poke Tartar ahi tuna, sriracha aioli, seaweed, toasted sesame seeds, sweet soy vinaigrette and wonton crisps was also delicious.. .
If your mood turns to Salads, try the CP salad, chef’s salad with romaine, fresh turkey, smoked ham, slow roasted tomatoes, marinated artichokes, chick peas, deviled eggs, gruyere cheese, Applewood bacon, Dijon dressing; Duck confit salad, butternut squash, roasted pecans, roasted fig relish, pomegranate vinaigrette.Or if you like your greens as an entree, 
you’ll enjoy Asian Chicken Salad (Pictured Above), marinated chicken breast, baby tomatoes, cucumbers, shredded carrots, red cabbage, Napa cabbage, snow peas, red peppers, soy sesame vinaigrette, and candied pecans.
While a table of appetizers, soups and salads may be the ideal way to go at Brasserie 1605, Entrees are well executed and choices include Spiced Maine scallops, back bean hummus, roasted sunchoke, lemon-tahini butter sauce; Skirt steak, grilled asparagus, rainbow chard, scallions, poblana jasmine rice, adobe sauce Lump crab cakes (Pictured Below),
parsnip and pepper slaw, lobster cream sauce and Braised short ribs, jalapeno-cheddar grits apricot-apple chutney.
Do leave room for Dessert: Ginger and lychee crème bruleé, whipped cream topping, biscotti and a terrific Rum And Mango Bread Pudding warm croissant, rum, mango and vanilla bean bread pudding slathered with bourbon sauce, white chocolate gelato will all please.The WINE PROGRAM: Generous selection of wines-by-the-glass, 20 choices, including five sparkling iterations, representing the most popular varietals. The compact 50-bottle wine list is an ode to American viticulture, with an occasional nod to France, Italy and Spain. Oddly, the best value (listed a the solo blend) is the ever dependable Villa Antinori, 2005. At $49 the bottle, it was soft, approachable and a fine value. Service is accommodating and helpful.
A sign outside the restaurant aptly states: “The only thing you won’t find on the menu at Brasserie 1605 is “hotel food.”
Hint To Martini Drinkers: Don’t miss one of the 10 Best In Town.
Steak Au Poivre (Pictured Below)
Copyright 2010 By Punch In International. All Rights Reserved.
Sample Dinner Menu
Asian Chicken Salad
marinated chicken breast, baby tomatoes,
cucumbers, shredded carrots, red cabbage,
Napa cabbage, snow peas, red peppers,
soy sesame vinaigrette, candied pecans
15
Duck Confit Salad
butternut squash, roasted pecans, roasted
fig relish, pomegranate vinaigrette
16
Braised Short Rib Sliders
fried onions, au jus, toasted brioche buns
12
Steamed Mussels
Spanish olives, preserved lemons, cilantro,
chili, broth
14
Steamed Vegetables
red coconut curry sauce, bok choy, snow
peas, shiitake mushrooms, Napa cabbage,
haricots vert, white and green asparagus
10 // 16
Angus Burger
brioche bun, onions rings
16
Salmon Burger
fresh Atlantic salmon, scallions, salsa
cruda, guacamole, gaufrettes on an onion
brioche roll
14
Skirt Steak
grilled skirt steak, grilled asparagus,
rainbow chard, scallions, poblano jasmine
rice, adobo sauce
22
Grilled Ribeye
bone‐in 16 ounce, onion rings
30
Grilled NY Strip Loin
12 ounce, pan roasted herbed fingerling
potatoes, haricots vert, charred baby
tomatoes
32
Steak Au Poivre
pepper‐crusted flat iron steak, truffle
whipped potatoes, braising greens
28
Seared Atlantic Salmon
zucchini spaghetti, roasted tomato
concassé
19
Braised Short Ribs
jalapeno‐cheddar grits, apricot‐apple
chutney
22
Pan Seared Red Snapper
pigeon peas rice, spiced tomato
vinaigrette, plantain chips
25
Grilled Veal Chop
onion port marmalade, pommes frites,
herbed demi‐glace
32
Spiced Maine Scallops
black bean hummus, roasted sunchoke,
lemon‐tahini butter sauce
28
Spicy Ahi Poke Tartar
Ahi tuna, cucumbers , ginger, soy, wonton
crisps , pickled ginger, wasabi
12
Tangy Chicken “Lollipops”
fresh cilantro chili sauce
10
“Firecracker” Popcorn
Shrimp
rice noodles, scallions, chili lime sauce
12
Homemade 3 Bean & Beef
Chili
cilantro jalapeno cream, brioche crouton
11
Onion Soup
cheese‐crusted with gruyere, mozzarella
and gouda
9
Lobster Bisque
lobster beignets and sherry crème fraiche
9
Chicken & Shrimp Gumbo
fried okra, peppers, andouille sausage
9
Appetizers
Salads
1605 Salad
baby greens, frisée, gala apples, Humboldt
Fog goat cheese, toasted hazelnut, port
vinaigrette
10 // 14
Romaine Hearts Salad
shaved parmesan, molten brie croutons
10 // 14
CP Salad
chef’s salad of romaine, fresh turkey,
smoked ham, slow roasted tomatoes,
marinated artichokes, chick peas, deviled
eggs, gruyere cheese, Applewood bacon,
Dijon dressing
17
Spinach and Pea Shoot Salad
shaved radishes, chives, warm bacon and
shiitake vinaigrette
14
Chicken Pot Pie
classic chicken pot pie with organic
vegetables
15
Lump Crab Cakes
parsnip & pepper slaw, lobster cream sauce
22
Free Range Chicken
Parisian potatoes, butternut squash puree,
pearl onions, spinach, brown chicken jus
18
Chicken & Waffles
fried breast of chicken and savory waffles
with maple chicken jus
19
Grilled Meatloaf
portabella mushroom sauce, onion rings
18
Chef’s Specialties
Steaks
Entrees
Sautéed Wild Mushrooms
Haricots Vert
Sautéed Spinach
Frites
Fingerling Potatoes
Whipped Potatoes
Baked Potato
$6 each
Sides
Pre‐Theater Menu
Available Between
4pm‐7pm.
Three Course Dinner
For $25.
Dinner
Served from 4:00pm ‐ 11:00pm
__________________________________________________________________
Sample Dinner Menu 2
Appetizers
Braised Short Rib Sliders fried onions, au jus, toasted brioche roll 12.00
Steamed Vegetables bok choy, snow peas, shiitake mushrooms, napa cabbage, haricots vert, white and green asparagus, red coconut curry sauce 10.00 16.00
Tangy Chicken “Lollipops” fresh cilantro chili sauce 10.00
“Firecracker” Popcorn Shrimp rice noodles, scallions, chili lime sauce 12.00
Dungeness Crab Salad lolla rossa, mint, avocados, diced Mexican papaya, lemon vinaigrette, brioche crouton 15.00
Spicy Ahi Poke Tartar ahi tuna, sriracha aioli, seaweed, toasted sesame seeds, sweet soy vinaigrette, wonton crisps 12.00
Spring Pea Soup lemon zest, crème fraiche, crispy lardons 9.00
Chicken & Shrimp Gumbo fried okra, peppers, andouille sausage 9.00
Homemade 3 Bean & Beef Chili bacon, cilantro-jalapeno cream, brioche crouton 11.00
Onion Soup cheese-crusted with gruyere, mozzarella and gouda 9.00
Salads
CP Salad chef’s salad of romaine, fresh turkey, smoked ham, slow roasted tomatoes, marinated artichokes, chick peas, deviled eggs, gruyere cheese, applewood bacon, dijon dressing 17.00
Strawberry-Chicken Salad mesclun greens, strawberries, shaved fennel, sliced radishes, toast pine nuts, raspberry vinaigrette 15.00
1605 Salad baby greens, frisée, gala apples humboldt fog goat cheese, toasted hazelnuts, port vinaigrette 10.00 14.00
Romaine Hearts Salad shaved parmesan, molten brie croutons 10.00 14.00
Asian Chicken Salad marinated chicken breast, baby tomatoes, cucumbers, shredded carrots, red cabbage, napa cabbage, snow peas, red peppers, soy sesame vinaigrette, candied walnuts 15.00
Duck Confit Salad toasted hazelnuts, turnips, roasted cherry relish, rhubarb vinaigrette 16.00
Chef’s Specialties
Free Range Chicken Parisian potatoes, grilled asparagus, pearl onions, spinach, brown chicken jus 20.00
Chicken Pot Pie classic chicken pot pie, organic vegetables 15.00
Lump Crab Cakes napa cabbage and julienne snow pea slaw, chipotle aioli, red pepper chili oil 23.00
Chicken & Waffles fried breast of chicken, savory waffles, maple chicken jus 20.00
Angus Burger brioche bun, onions rings 16.00
Salmon Burger fresh Atlantic salmon, scallions, salsa cruda, guacamole, onion brioche roll, gaufrettes 15.00
Entrees
Seared Atlantic Salmon zucchini spaghetti, roasted tomato concassé 20.00
Pan Seared Red Snapper pigeon peas rice, spiced tomato salsa, plantain chips 25.00
Macadamia Crusted Mahi-Mahi mango-papaya salsa, rainbow chard, cilantro vinaigrette 28.00
Brown Ale-Braised Pork Shank spinach, pink lentils, baby carrots 26.00
Braised Short Ribs Ravioli spring peas, fava beans, pearl onions, morel mushrooms, portabella-chipotle broth 23.00
Steaks
Skirt Steak grilled asparagus, rainbow chard, scallions, poblano jasmine rice, adobo sauce 24.00
Grilled Ribeye bone-in 16 ounce, onion rings 30.00
Grilled NY Strip Loin 12 ounce, haricots vert, pan roasted herbed fingerling potatoes, charred baby tomatoes 29.00
Steak Au Poivre pepper-crusted flat iron steak, truffle whipped potatoes, braising greens 32.00
Sides $6 Each
Sautéed Wild Mushrooms
Haricots Vert
Baked Potato
Sautéed Spinach
Frites
Fingerling Potatoes
Whipped Potatoes
Pre-Theater Menu $25
4pm-7pm. Three Course Dinner
Dessert $9.50
Lemon Meringue Beehive decorative chocolate, whipped cream, mint
Molten Chocolate Cake valrhona chocolate, hazelnut gelato, fresh berries
Apple Tart classic apple tart featuring raspberry jam, almond frangipane and cinnamon sugar apples, tahitian vanilla gelato
Crepe Cake poached pear, sweet Riesling reduction
Junior’s New York Style Cheesecake raspberry, mango coulis and chocolate sauce, fresh berries, whipped cream
Rum And Mango Bread Pudding warm croissant, rum, mango and vanilla bean bread pudding slathered with bourbon sauce, white chocolate gelato
Fruit De Saison sliced seasonal fruit
Assorted Gelato & Sorbet two scoop serving
___________________________________________________________________
SEATS: Tables 54
Booths 57
TOTAL: 111
GROUPS: Brasserie 1605 can accommodate groups up to 25 for seated meals in the main dining room.
PRIVATE
FUNCTIONS: The Coffee Bar & Lounge area, overlooking the dining room can accommodate small gatherings for a seated affair and as many as 60 for a receptions
PARKING: On-site valet parking available
CREDIT CARDS: All major
RESERVATIONS: Accepted, call 212-977-4000 ext. 6000
_____________________________________________________________
SPECIAL MENUS:
PRE-
THEATER $25 for three-course menu available daily from 4 p.m. to 7 p.m. –
the best value on Broadway for the best seats on Broadway
KIDS: $18 three-course menu complements the adult pre-theater menu
EXPRESS
LUNCH Daily three-course menu for $16.05, served in under 30 minutes
