JACK JONES RETURNS TO THE OAK ROOM OCTOBER 26TH FROM WORLDWIDE “GREATEST HITS” TOUR

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The legendary Algonquin welcomes back double Grammy Award winner Jack Jones for his annual exclusive three-week Oak Room engagement. From October 26th through November 13th, Jones offers classic renditions of the timeless standards that have made him an international superstar in an age of rock and hip-hop.

His voice has matured over the years and displays a vast range and impeccable breath control. Mr. Jones uses an appealing huskiness in the lower register that soars to a clear head voice, whether in full throttle or in falsetto. His stage presence and acting shine through clearly in such renderings as the easy opening (and closing reprise), “Friends”“  and “I Am A Singer.” “Love Makes the Changes,” an obscure Michel Legrand and Alan and Marilyn Bergman song, that with an understated rendition of “The Impossible Dream” are theatrical highlights, and a striking interplay and riffing with the incredible Musical director/pianist Mike Renzi  and the agile Chris Colangelo on bass. Kendall Kay on drums adds the perfect musical balance.

With 52 years in show business going for him, Jack Jones presents a youthful demeanor and at 72 and is without question the best act in town.

Shows are Tuesday through Saturday at 8:30 with no late shows. There is a $75 cover charge per person Tuesday through Thursday and $100 Friday and Saturday, plus either a $30 food and beverage minimum or $60 prix fixe dinner, with dinner seating at 7 pm. Reservations: 212 419 9331 or bmcgurn@algonquinhotel.com.

The Algonquin Oak Room reigns as the best cabaret venue in New York with its inspired roster of  entertainers, ever improving restaurant, benevolent service and aura of bygone civility.

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Gnocco: Vintage Village & Still Going Strong

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Gnocco: Cucina Tradizione & Famiglia

Gnocco is located at 337 East 10th Street between Avenues A and B, in the far East Village. They are open for dinner daily from 5 PM – 12 AM, with brunch and lunch from 12 PM – 4 PM on weekends only.Accepts Amex or cash only. For reservations, please call 212-677-1913, or visit www.gnocco.com.

Named for the fried dough puffs sold with prosciutto and salami on the streets of Modena, Gnocco strives for a certain sense of Italian authenticity. Instead of training its chefs by sending them to the best restaurants in Modena, Giovanetti and Palazzo took a different approach: importing a genuine, Italian nonna (Gian Luca’s, in fact) to teach Gnocco’s kitchen staff the artistry of making their namesake dish—and then some.gnocco ham%20fritto

And like at nonna Viviana’s house, there’s a sense of plenty at Gnocco. From the familial, friendly welcome to the generous portions and value-driven menu, it’s clear that Gnocco keeps attitude and pretension out the door in an effort to make everyone feel, quite literally, at home. That’s the mantra set by General Manager Stefano Biaggioni, whose several years in the biz have taught him how to cater to all types and tastes. At Gnocco, this translates to local families, European imports, hipsters, Upper East Siders, and regular celebrities (to name a few, Alan Cumming has publicly called the restaurant’s “tartufata pizza” one of the things he can’t live without, and Matt Dillon comes often). Even local dogs are fans—those that walk by or wait outdoors are often fed treats from the pizza den.

The experience begins before you even reach the table. To get there, you’ll pass master pizzaiolo Federico Crociani, who boasts 20 years of pizza-making experience including years of training under Istrian master Massimiliano Bacich, widely known as a regular top three finisher at pizza-centric world championships. Don’t rush to your table without watching him toss the tiniest balls of pizza dough into thin, wide rounds—a show in itself that’ll open your appetite before you take a single bite.

Those pizzas can easily craft a meal of their own, but they’re also perfect as appetizers to share. Like Roman style pizzas, they feature thin crusts that are both crispy and chewy; still, Federico’s pizzas are somewhat influenced by Roman style, featuring a less fluffy dough leavened for up to 36 hours. By including less water, the dough is less pliable and harder to stretch—a marker of Federico’s manual talent—but the result is especially light and easy to digest. It’s addictive, especially when topped with a savory, salty, creamy truffle sauce, mozzarella, mushrooms and speck, as in the popular Tartufata.

It would seem obvious to start with one of those, but Executive Chef Raffaele Miele, who returns to Gnocco after a few years at Osteria del Circo, tedly complicates the decision with the many tempting appetizers on his menu. The signature Gnocco Fritto, made with nonna’s recipe, features pockets of lightly fried dough accompanied by the best selection of salume: prosciutto aged 24 months, coppa, and the heartiest cuts of salami. A special of Grilled Tomino is a crowd-pleaser, with tomino cheese from the Italian Alps wrapped and baked in a speck crust, all placed atop pear carpaccio and dressed with a twelve years aged balsamic vinegar.

Carpaccio di polpo is an artistic dish, cooked in a bain marie overnight to take advantage of the octopus’s natural gelatin properties. It allows each slice to come out thin as paper, delicately soft, topped with a celery and fennel salad that’s as refreshing as it is crunchy. Meanwhile, Carciofi Fritti, or fried artichokes, are a rustic nod to Rome, with their tempura-like crust, shaved spicy pecorino topping, and pink peppercorn sauce. gnocco%20octopus%20carpaccio

According to nonna’s strict rules, all pastas are made in house daily. Standouts are plenty, but the Crudaiola might be the brightest star: the only thing cooked is the pasta itself, with cherry tomatoes, basil, and parmesan cheese that are kissed by its warmth and brought to a just-tender state, each flavor more robust than the next. Whole Wheat Macaroni (or, in Italian, Maccheroni al Torchio Integrali) get a sophisticated kick with braised prosciutto and spicy arugula, an adult version of a childhood favorite. gnocco flower

And the entrees are just as impressive. The Filetto di Branzino Grigliato is a delicate treatment for a superior product—the fish is imported from the Mediterranean rather than kept domestic, an entirely different species that is smaller on average but far more flavorful. It’s grilled and dressed lightly with herbs and sweet butterflied shrimp, all alongside a green bean and potato salad that’s decidedly homey and comforting. Perhaps you’ve had branzino a few times before—perhaps many—but this is a novel experience. Also excellent are Scottadito d’Agnello, Oven roast herbs aromatic crust rack of Lamb served with artichokes and roast potatoes. and Tagliata di Manzo con Grana, Pomodorini e Rucola,Grilled sliced beef rib eye with Grana cheese, grape tomatoes and baby arugula.gnocco flower

For dessert, put yourself back in Federico’s hands—his Calzone Nutella is not to be missed. Lightened with ricotta, the dish isn’t overwhelmingly sweet or doughy—it strikes a balance that is admittedly difficult to find when it comes to dessert pizzas. More classical favorites like the best tiramisu in town and ricotta cheesecake are executed with panache—they were designed by Luca Balboni, a young but formidable Italian talent from Modena’s famed La Francescana. Tastes that are lighter still might enjoy a yogurt mousse layered with Savoiardi cookies, orange and strawberry—something of a caffeine-free summer spin on tiramisu with nothing but the season’s best.

The is no hard liquor, but the wine list is extraordinary, featuring loads of wines by the glass. They are generous pours and in excellent condition. Besides the upmarket reserve list, some of the best values average $13 a glass or $49 a bottle. I loved the Barbera d’Asti and the Montepulciano d’Abruzzo. There is also a lively Prosecco for about $9 the glass. 

The restaurant consists of a series of four long rooms leading to a bar, then a terrace-like area and a lovely garden with trees and colorful  wall hangings. Service is helpful and on our visit, Lauren Pascarella, was a dynamo and a paragon of good management.

It’s that same attention to the ingredients that helps Gnocco shine overall—they use only the best Tuscan olive oil for any and all purposes, and import as many DOP ingredients as possible, ensuring that the high standards of quality they set for themselves are met from the onset. Meeting those standards makes Gnocco worthy of all its praise, but it also makes it the family-driven establishment it is: if the owners didn’t trust in what they were serving across the board, they wouldn’t dine there with their children on a nightly basis. They also wouldn’t dine there nightly if they weren’t so passionate for that first baby of theirs. As they say almost in unison, “Everything we do, we do because we love it.” In a nutshell, perhaps, that’s what makes Gnocco so special.

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Japan: The New Hotel Scene

Just as varieties of cultural interest in Japan, the new hotel scene is a mélange in style, concept, architecture and destination.  One of the highlights is modern capsule hotels, one of the Japan’s inventions from the 1980s.  Three of them re-blossomed in the traditional city of Kyoto with the 21st century style and Kyoto’s traditional hospitality, modern efficiency and affordability.  Nine Hours, opened in December 2009, has sleek d esign and Japan’s technology nicely applied for relaxation.  Opened in March 2010, First Cabin in Karasuma Kyoto provides compact luxury from airline’s first class, and the Capsule Ryokan Kyoto is a surprising unique capsule with traditional ryokan interior such as tatami flooring and futon bedding.

Japanese brands are competing in the hotel business in major destinations:  The Tokyu Hotels, one of Japan’s most prestigious hotel chains, is opening its door to Tokyo’s most stylish hotel the Capitol Hotel Tokyu on October 22, 2010.  This is the flagship property of the Tokyu Hotels with contemporary yet functional design of an internationally renowned architect Kengo Kuma.  Guests will be greeted by the calm Hié Shrine’s garden as approaching the hotel entrance.  The hotel updates the traditional hospitality from former Capitol Hotel Tokyu, who proudly hosted the Beatles and other international celebrities for the best luxurious experience in Tokyo.

Following the grand opening of Hoshinoya Kyoto in December 2009 and the unique capsule hotels, Kyoto is also adding Hotel Kanra on October 28 with the Kyoto’s traditional townhouse machiya atmosphere.  The hotel’s highlight is “edutainment,” which touches guests with real experience and understanding of Kyoto’s traditional beauty and hospitality through the hotel’s cultural and art programs.

A big international brand is also opening doors: St. Regis Osaka is opening on October 1, 2010 on Midosuji Avenue, the equivalent of Champs Elysees of Paris or the Fifth Avenue of New York City.  The world’s highest luxury hotel is the sophisticated calm atmosphere in the busy merchant-oriented city with spectacular culinary center of Japan.

Coming in 2011

Royal Park Hotel the Kyoto (Opening in fall 2011)

Recent Openings

Best Western Sapporo Nakajima-Koen (Opening on October 1, 2010)

Mitsui Garden Hotel Ueno (Opening on September 14, 2010)

Westin Hotel Sendai (Opened in August 2010)

ANA Holiday Inn Sendai (Renewed in July 2010)

Mitsui Garden Hotel Sapporo (Opened on June 2, 2010)

Citadines Kyoto Karasuma-Gojo (Opened in March 2010)

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PAULA WEST: FEINSTEIN’S AT LOEWS REGENCY

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PRESENTS THE DEBUT OF

CRITICALLY ACCLAIMED JAZZ VOCALIST

PAULA WEST

OCTOBER 12 – 16 AND NOVEMBER 22 – 27

FEINSTEIN’S AT LOEWS REGENCY, the nightclub proclaimed “Best of New York” by New York Magazine, and “an invaluable New York institution” by The New York Post, continues its Fall 2010 season with the debut engagement of critically-acclaimed jazz vocalist PAULA WEST from October 12 – 16 and from November 22 – 27. He will perform selections by Bob Dylan (“Shelter From The Storm”), Jimmy Webb (“Wichita Lineman”), Duke Ellington (“Everything But You”) and Irving Berlin (“Suppertime”). She will be joined by the George Mesterhazy Quartet, which features Mr. Mesterhazy (Shirley Horn) on piano, Barak Mori (Madeline Peyroux) on bass, Jerome Jennings (Christian McBride, Sonny Rollins) on drums and Ed Cherry (Dizzy Gillespie) on guitar. According to The New York Times, “with each engagement Ms. West displays more courage, maturity, interpretive insight and vocal confidence. She and her quartet are a match made in pop-jazz heaven.” All performances take place at the Regency Hotel (540 Park Avenue at 61st Street).

PAULA WEST has captured the hearts of critics and audiences alike from coast to coast. Known and respected for her creative and distinct repertoire, West adds her own depth and drama to whichever song she chooses for the moment, creating whole new frameworks of meaning for American favorites. West has performed to sell-out houses annually at in San Francisco and New York, increasing her exposure via films, radio broadcasts and performances in France, Italy and Switzerland. West has also sung at major jazz festivals and has shared the bill with numerous jazz luminaries including Rosemary Clooney, Stacey Kent, Mose Allison, Freddy Cole, Jimmy Scott, Oscar Brown Jr., Rita Rudner, Mavis Staples and Dave Frishberg. Other recent appearances include the Spoleto Festival, Jazz at Lincoln Center, the San Francisco Jazz Festival, clubs like Jazz Standard and the Blue Note in New York and Sculler’s in Boston, Jazz Aspen, and a performance at The White House in a salute to American writers.

Ms. West was honored as the year’s “Outstanding Female Jazz Vocalist” by the New York Nightlife Awards in 2004, 2005 and 2006. Her critically acclaimed CDs include Temptation, Restless and Come What May, which received the California Music Award for “Outstanding Jazz Album,” as well as guest appearances on Eric Reed’s Max Jazz Christmas CD, Merry Magic, and Frank Mantooth’s final project, Ladies Sing for Lovers, featuring Karrin Allyson, Ann Hampton Callaway, Sheila Jordan and Oleta Adams. West has been featured on numerous television programs including A&E’s “Breakfast with The Arts” the Oxygen Network and BBC Television. Her film appearances include Chris Columbus’ Bicentennial Man starring Robin Williams and the Lynn Hershman film Teknolust starring Tilda Swinton.

FEINSTEIN’S AT LOEWS REGENCY will present PAULA WEST from October 12 to 16 with the following schedule: Tuesday, Wednesday and Thursday at 8:30 PM; and Friday and Saturday at 8:00 PM and 10:30 PM; and from November 22 to 27 with the following schedule:  Monday, Tuesday and Wednesday at 8:30PM; and Friday and Saturday at 8:00 PM and 10:30 PM. PLEASE NOTE: There will be no show on Thursday, November 25.  Performances have a $40.00 cover with $60.00 premium seats available, in addition to a $40.00 food and beverage minimum.  Jackets are suggested but not required. The club is located at 540 Park Avenue at 61st Street in New York City. For ticket reservations and club information, please call (212) 339-4095 or visit us online at Feinsteinsatloewsregency.com and TicketWeb.com.

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Celebrate the Holidays with Champagne Nicolas Feuillatte!

image Celebrate the Holidays with Friends, Family, and Champagne Nicolas Feuillatte!
Champagne Nicolas Feuillatte presents gift packs of bubbly
for holiday 2010 (and New Year’s day 2011)!

True Champagne is is French and Champagne Nicolas Feuillatte may not be the most expensive, but it is one of the most delightful.

Wine On Line Rating A Major

The holidays are the perfect time to gather with loved ones and celebrate the joys of the year and good fortune of their company. Whether this holiday gathering is over a home cooked meal of seasonal dishes or at a boisterous or intimate party, Champagne Nicolas Feuillatte has an exceptional range to provide the perfect compliment.

We immensely enjoyed the Brut NV, which is renowned for its balanced and elegant character and comprised of a blend of meticulously selected crus that include 20% Chardonnay for elegance and finesse, 40% Pinot Noir for roundness and structure and 40% Pinot Meunier for fruit.

It is at once austere and flavorful, always a delight. It is an ideal accompaniment for appetizers, throughout the entire meal or for celebratory holiday occasions. Try it with caviar, sushi, smoked salmon, a festive roast, steak, assertive seafood, shellfish and cheese or nuts.

Rose Brut, the signature of Nicolas Feuillatte, is an intense, impertinent pleasure! There is simply no other rosé Champagne like this cuvée from Nicolas Feuillatte. Blended from 60% Pinot Noir, 10% Chardonnay and 30% Pinot Meunier  this wine evolves the glass with intense aromas and a festival of flavors, including raspberry, strawberry and red currants. Well structured, elegant and smooth it is beautifully balanced. Lovely with fresh goat cheese, salmon, roast pork, poached chicken, venison in a cranberry sauce and fresh fruit.

This holiday season Champagne Nicolas Feuillatte offers three holiday packages ideal for celebrating or as gifts: a 750-ml bottle of Champagne Nicolas Feuillatte Brut NV in a beautiful keepsake canister by 2010 Artist of the Year Nils-Udo; a 750-ml bottle of Champagne Nicolas Feuillatte Brut NV, packaged with two elegant Champagne flutes; and a 2-pack of Champagne Nicolas Feuillatte’s One Fo(u)r mini bottles.Keepsake canister by 2010 Artist of the Year Nils-Udo In honor of an 11-year tradition of supporting contemporary art by partnering annually with an avant-garde global artist.image

 

Copyright 2010 Punchin International

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Le Perigord’s Game Festival

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Beginning on October 18 and continuing through the end of this year, Le Perigord, the acclaimed classic French restaurant midtown (405 East 52nd Street — between First Avenue & FDR Drive), is launching its first ever Game Festival, complete with seasonal vegetables and garnishes.

Executive Chef Joel Benjamin will be preparing game specialties — venison, pheasant, partridge, grouse, woodchuck, quail, elk, and squab.  He will begin with venison loin filets, partridge, and pheasant dishes, using several different recipes during the fall season. However, he will be adding grouse, quail, squab, elk, and other forest denizens to the festival as the season progresses.  Each dish will be carefully planned and will be prepared using seasonal market products and complemented with sauces from Le Perigord’s master saucier, who has been at the restaurant for 35 years.

Le Perigord will also prepare someone’s favorite dish given sufficient lead time.  For more information about Le Perigord’s Game Festival, call: (212) 755-6244.

NEW 5-Course $95 prix fixe Game Festival Menu…

Cold house foie gras with

Sauternes aspic

*****

Roast partridge with Anjou pears

and partridge “jus”

*****

Roast female pheasant with black truffle “sauce Perigourdine”, brusselsprouts and red cabbage

*****

Pan seared venison chop with black peppercorn sauce “au poivre”,

spaetzle and string beans.

*****

Butternut squash soufflé

Rouge Tomate Offers Something Different. Something Healthy. Something Delicious . . . Something NEW!

Rouge Tomate Opening Date: October 28, 2008 Owner: Emmanuel Verstraeten Director of Operations:Peter Esmond Executive Chef:Jeremy Bearman Culinary Nutritionist:Natalia Hancock, R.D. Executive Pastry Chef:James Distefano Sommelier:Pascaline Lepeltier Cuisine:Contemporary American, With a Bow to Health Address:10 East 60th Street (between Madison Avenue and Fifth Avenue) New York, NY 10022 Phone:646.237.8977 Hours of Operation: Lunch: 12:00 p.m. – 3:00 p.m. Dinner: 5:30 p.m. – 10:30 p.m., Monday-Saturday Special Events:: Chris Crocco 646-237-8963 American Express, Discover, MasterCard, Visa, Diners Club N, R & W trains to Fifth Avenue; 4, 5 & 6 to 59th Street www.rougetomatenyc.com reservations@rougetomate.com www.rougetomatenyc.com

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Rouge Tomate Restaurant is going through a big evolution—as a collaboration between the new Director of Operations, Peter Esmond and Executive Chef, Jeremy Bearman, the restaurant will now offer a much more diverse and exciting dinner menu featuring a flexible 4 course a la carte format. 

The new dinner menu encourages a diversity of tasting opportunities in a manner consistent with genuine nutrition.  One new section of the menu highlights seasonal toasts, crudos and other shareable items. The remainder of the menu features more substantial dishes that celebrate seasonal ingredients (so not an overall shift to small plates).

Dishes showcasing quality seasonal vegetables, meats, sustainable seafoods and whole grains will focus more completely on the primary ingredient.  When these different plates are taken together, the guest receives a meal ripe with nutritional complexity, applying the same culinary philosophy that Rouge Tomate has always been known for.

In celebration of its two-year anniversary, Rouge Tomate also has added a 5-course tasting menu crafted around specialty ingredients that is 100% nutritionally balanced.rougetomat flatbread300--patatoesflatbread rougetomat food300--rt_food_01

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Rouge Tomate (in the former premises of New York’s fabled Copa Cabana) offers a casually elegant dining experience, with a 15-seat curved walnut and oak bar serving fresh juices and hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas, tonics and mixers. A wide selection of wines and spirits, including bottles from top organic and biodynamic producers, rounds out the beverage program. Under the direction of sommelier Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list.and a generous selection of dessert wines, organic tea and coffee and after-dinner liquors.

Let’s not neglect some of New York’s most inventive (and potent) cocktails, as well as the best margarita imaginable, infused with fresh figs.Guests can relax and dine while seated on custom-made leather chairs and sofas in neutral shades of cream and tan, in two cantilevered booths suspended over the dining room below or four semi-private booths, or café chairs and tables while overlooking a floor-to-ceiling “wood tower,” wall-mounted oak trellis and photographic art installations by Norwegian artist Per Fronth. The essence of the Rouge Tomate lifestyle is further enhanced in the serene spirit and atmosphere of the space. Bentel & Bentel created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials colorful foliage to strengthen the connection to nature. The restaurant’s dramatic design includes a natural color palette, back-lit oak wood walls, walnut hard-wood floors and an open kitchen designed according to the Golden Ratio, which symbolizes perfect harmony in architecture.

Dedicated to proactively addressing social and environmental issues, from the design of the restaurant to the development of the menu and.a member of the Green Restaurant Association, Rouge Tomate reduces its carbon imprint by choosing ecological materials made from recycled or recyclable elements; using Forest Stewardship Council (FSC) certified wood for floor and furniture whenever possible; using energy-efficient equipment such as ovens, refrigerators and lighting systems; giving preference to local and seasonal products; buying meats and poultry from farmers who feed animals with local plants; and selecting some wines by viticulturists who follow organic and biodynamic principles.

Signature dishes from executive chef Jeremy Bearman’s new menu include Seasonal Toasts referencing Bruchetta, delightful bites of such combinations as Heirloom Eggplant Caponata,La Quercia Prosciutto and Golden Raisin; Local Corn Avocado,  Maine Crab and Cilantro; Market Squash, Ratatouille, Sheep’s Milk Ricotta and Thyme; Sweet Onion and Fennel, Portuguese Sardine and Lemon  and Jersey Tomato, Buratta Cheese, Basil and Sea Salt. All lovely.

Raw seafood like Boston Mackerel Crudo (Fingerling / Guindilla Pepper / Beldi Olive / Saffron Rouille); Hawaiian Walu Ceviche (Avocado / Yuzu / Jicama / White Soy); and Diver Scallop Carpaccio with American Sturgeon Caviar / Poppy Seed / Lemon Oil /and Chive are impeccable.

Sharable choices offer Market Oysters in Concord Grape Mignonette with Apple and Crispy Ginger; Chickpea Hummus companioned by Sweet Pepper, House-Cured Olive and Flatbread Crisp and a robust Churutabis Farms Guinea Hen Terrine accompanied by Burnt Honey-Fig Compote, Foie Gras,  House-made Pickle and Sourdough Toast. There is a noteworthy Chilled Sweet Corn Soup garnished by Jalapeño  and Maine Lobster melange you must sample.

Entrees stars feature a terrific Wild Striped Bass Puttanesca with Fennel and  Market Peppers ; Grimaud Farms Duck in Moroccan Spices with Heirloom Eggplant Mint  and Beldi Olive that is truly unique; a moist Local Berkshire Pork Loin with Red Cabbage pink banana squash, Greenmarket Pear and Ginger and our favorite, Whole Brook Trout a la Plancha with Dandelion, Cauliflower,  Pine-nuts,  Capers,  Raisins and (yes really) Concord Grapes.

We especially loved two Spanish wines:  A bracing 2007 Rioja, Olivier Riviere, “Ganko” practicing organic $49 and a strikingly elegant 2007 Bierzo, Descendientes de José Palacios, "Petalos" biodynamic $55 .

rougetomat dessert1300--zr To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances:

Honey Crisp Apple Spiced Cake with  Horchata Ice Cream,  Ancho Chile and Coffee
and Warm Blueberry Clafouti /with Cape Gooseberries / Buttermilk-Lemon Ice Cream
Sweet Grass Dairy Camembert  and  Black Mission Fig are light, while the Molten Chocolate Cake / Banana / Malt / Peanut  and Vanilla Milk Sherbet  is a worthwhile killer. Assorted cookies are lovely. And what other NY restaurant has a registered dietician on staff! Rouge Tomate is a delight from start to finish and one of New York’s most original restaurants.rougetomate inter1300--rt_gallery_01

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The Parlour Midtown

parlour int1 The Parlour Midtown
247 W 30th St,. Btwn 7th & 8th Ave
(212) 967-1070

Mon – Fri 11:30am – 11pm
Saturday 5pm – 11pm
(closed on weekends in the summer except for private functions)

Click For Reservations: http://www.theparlour.com/midtown/reservations.php

The tradition of Irish hospitality dates back to medieval times. Grace O’Malley, The Pirate Queen, was refused at The Castle of Howth. She took offense and kidnapped the heir to the estate. She would only give him back if, from then on, a spare plate be laid at every meal. Brehon Law demanded that every village have a Parlour ready for passing travelers so that they may be shown hospitality.

The Parlour Midtown opened its doors in April 2010, revealing the next generation of the "Irish Bar". New York City’s first Irish-style gastro-steakhouse, The attractive space offers several choices of dining options, an abundance of flat-screen TVs, oversized comfortable booths and walls hung with colorful artwork.

The Parlour Midtown offers expertly prepared cocktails and  traditional Irish cuisine, such as Shepherd’s Pie and Colcannon croquettes transformed elegantly, alongside American-influenced dishes that are popular in Irish pubs both in the US and Ireland, today. On tap, Guinness is served beside local IPA’s from New York breweries and renowned wine expert Andre Compeyre, pairs the pub’s menu with a great selection of wine,  for those who may not be sipping Jameson. Executive chef, David “Ammo” Amorelli, has a strong background, working for such top rated New York venues as Alan Stillman’s Park Avenue Café Smith & Wollensky’s and Cité, His food is solid and professional, with a contemporary bent. Chef “Ammo’s” grilling skills are topnotch.

After a teaser of creamy Deviled eggs topped with grilled Irish bacon, enjoy inventive appetizers: Cockles and Sweet Corn Chowder is as good as it gets, “Dublin Toast” (Hot Buttered Prawns and Garlic on Parker House Toast) is delicious and chopped Hearts of Romaine in a Caesar Dressing with White Anchovies, Parmesan and Brown Bread Croutons is terrific. Entrees like a huge, succulent Cowboy Rib Eye and juicy Double Cut Pork Chop are equally good. Delicious sides include Creamed Spinach, homemade Baked Beans, Macaroni and Cheddar Cheese and Sautéed Mushrooms.

NY Style Cheesecake with fresh Berries, Warm Apple Cobbler, served in a Black Skillet with Vanilla Ice Cream and Crème Brulée makes sweet conclusions and The Parlour Midtown offers one of the best casual dining options in The Madison Square Garden Area and is a pleasant discovery.

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Copyright 2010 By Punchin International. All Rights Reserved

 

parlour crowd

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