Casabe Bistro Latino

Casabe Bistro Latino

ADDRESS: 208 E 58 St.

PHONE: (212) 750-7766

LOCATION HISTORY: Previously Nino’s 208

OPENED FOR DINNER: October 19, 2010

Manager: Richard Huguenot

Sous Chef  Lenis Gonzalez

OWNER: Nino Selimaj

BACKGROUND: Known primarily by his first name, which lends itself to Nino’s family of popular Italian restaurants, Selimaj makes his first venture into Latin American cuisine with Casabe Bistro Latino, marking a new partnership with notable Latin chef Ricardo Cardona. His career started upon his arrival to New York City as a young boy, whereupon he took a job as a dishwasher at a restaurant on East 58^th, the same street he returns to with this new concept. After working his way up the ladder and opening the first Nino’s on First Avenue, he has developed expertise as a seasoned restaurateur, his portfolio now boasts such successes as Nino’s Positano, Osso Buco, 208 and Nino’s Tuscany.

CONCEPT: A Latin Bistro, Casabe (pronounced ca-sah-beh) is named for a traditional yucca-based bread commonly eaten in Colombia, the Caribbean,South America. and the Dominican Republic. The restaurant will use the bread as a base for many of its signature dishes, and the menu as a whole will emphasize refined Latin American comforts. Rather than focusing on any one geographic lens, the menu will blend the flavors and traditions of all Latin American countries with modern and unique presentations. Ambiance will be lively, with salsa music, a Mojito lounge on the second floor, and live entertainment one night a week.

This Spanish, Caribbean and South American Menu features Nouveau Latin cuisine with dishes like Churrascos, Ceviches, Arepas, Paella and Tacos. The Mojito Bar Lounge offers live latin music and a selection of specialty drinks

CONSULTING CHEF: Ricardo Cardona

BACKGROUND: Chef Ricardo Cardona is a self-trained chef with over twenty five years experience in creating cutting edge Nuevo Latino cuisine. He is most well known for his use of unique ingredients that dig deep into the heart of the Latin culture while making surprising, unexpected choices that are delivered with gourmet flair. Chef Cardona has helmed such popular restaurants as New York’s Hudson Terrace, Mama Juana NY, Sofrito, 809, Tabaco y Ron and Sazon, as well as his own recent project, Gabbana.  His cuisine regularly serves such luminaries as singer Marc Anthony and wife, Jennifer Lopez; the members of the New York Yankees baseball team and New York Knicks basketball team; actor Andy Garcia; boxer Oscar de la Hoya; designer Oscar de la Renta; singer Julio Iglesias; and guests at the Premo Nuestro Awards, among many others.

PRICE POINT: Under $25

SIGNATURE DISHES: Cazuelita de Bacalao Guizado with Sweet Plantain Fufu, Salmon con Casabe (Casabe crusted salmon), Free Form Chipotle Ravioli with Rioja Braised Short Ribs, Arroz con Pollo.

WINES AND COCKTAILS: The wine list will focus on American, South American, and Spanish bottles at an affordable price point; cocktails will be designed by Mamjuana mixologist Roger Gonzeles, whose focus will be on balancing the sweetness of tropical Latin fruits with traditional South American spirits and wines. A Mojito bar on the second floor will feature a Mojito bar inspired by seasonal flavors.

AVAILABILITY FOR PRIVATE PARTIES: The second floor will be available for private events, as well as off- and in-premise catering.

TAKEOUT AND DELIVERY: Both will be available

HOURS: Lunch 11:45 AM – 3PM 7 days a week; Dinner 5 – 12PM Monday through Thursday, 5PM – 1AM Friday through Saturday, and 5 – 10PM on Sunday. Brunch will be introduced shortly after opening.

TOTAL CAPACITY:  70 seats downstairs, and another 50 on the 2^nd floor, including seats at the Mojito bar.

CREDIT CARDS ACCEPTED: All major Credit Cards

It’s no surprise that, in an effort to unite the myriad flavors of South America and the Caribbean, chef Ricardo Cardona and owner Nino Selimaj chose cassava as their fugue—an ingredient to come back to over and over again, to reveal its multifaceted permutations, and even inspire the very name of their first joint venture: Casabe Bistro Latino. After all, it’s the cornerstone of nary every Latin comfort food—an under-glorified ingredient due its star turn in the increasingly chic world of Nuevo Latino flavors. Named for the traditional yucca-based breads commonly eaten in Colombia and the Dominican Republic, Casabe is Cardona and Selimaj’s ode to refined Latin comforts and traditions—a lively spot where the food and the music exude a festive environment worth coming back to.

            Housed in the same space that once held Nino’s 208, Casabe is very proudly the sum of its esteemed parts. A prominent fixture of the Manhattan restaurant scene, owner Nino Selimaj humbly started his career as a dishwasher in a small eatery on East 58^th Street—it’s the same street he fatefully finds himself returning to today, after developing a successful portfolio of much-cherished Italian gems like Nino’s Positano, Osso Buco, and Nino’s Tuscany. Assisting him with his first foray into Latin American cuisine is Chef Ricardo Cardona (Sazon, Sofrito, Mama Juana NY), whose twenty-five years of experience developing Manhattan’s Nuevo Latino scene have led him to this, his latest venture. Together, the duo bring their personality into each aspect of the restaurant’s execution, from food to ambiance to décor.

           

The bi-level interior by Nick Grande offers an elegant bistro feel with a Latino flair, the space features a vibrant color palette with green and yellow hues, a tiled floor, and chic banquettes. Overall, the atmosphere can be best described as “modern with a tropical kiss.” There is a wonderful working fireplace, an elevated level by the window with a view of passersby and comfortable booths and tables.

It only takes a few steps into the restaurant to understand you’re in for a fun ride: from the salsa and bossa nova overhead to the warm Latin reception, the tone is set for an evening filled with sabor. Open your appetite with an artfully concocted drink at the Mojito bar upstairs—the Coco New York (Ciroc coco, Godiva white and crème de cacao) or the Yerbabuena (Red Peach Bacardi, Strawberry-kumquat puree, mint and lime) have proven to be early favorites. Then make your way towards the main dining room—where the show really begins.

            The menu revolves around refined Latin comforts, incorporating the diverse flavors of Latin America: the Caribbean, Colombia, Argentina, Peru and Mexico all play major roles. Riffing off dishes that he’s custom created for the likes of Marc Anthony, Jennifer Lopez, the Yankees, and Oscar de la Renta, Cardona bridges authentic flavors with a modern sensibility.

            Start with an upscale twist on tacquitos, or veer towards the Argentinean inspired empanadas, with fusion flavors like pork and sweet plantain or eggplant and goat cheese. Cuban Tamales get a similar haute treatment as the Tamalito con Langosta, served here with a lobster enchilado filling and topped with garlic and lime crema, sweet pepper, sofrito, and truffle oil. Call it umami or dub it delicioso—it’s a must-try no matter the language.

Equally successful are the Arepas, or sweet corn cakes, which bridge distinct Colombian and Jewish flavors (surprising to many, the two do overlap in many communities) when topped with smoked salmon, goat cheese, caramelized onions and fresh caper berries. And for its grand appearance towards the start of the meal, cassava makes a thick, sweet crust for the Camarones en Yuca: tall, towering tails of wrapped-up shrimp set atop a smooth passionfruit chili sauce.

Ceviches carry a singular ability to drive away the winter woes, especially with the tropical fruit flavors they incorporate. Tuna, for instance, gets “cooked” up in a Chipotle Pineapple Mojo, while Salmon is marinated in Aguachile, a reduction made with boiled serranos and jalapenos. Shrimp ceviche is made Ecuadorian style, with spicy fire roasted tomatoes and a shout of orange. Across the board, Cardona says, traditional flavors are “New Yorkified”—a process that both tames down excessive heat and plays up the sophistication quotient.

Cazuelitas are the perfect foray into the kitchen’s most substantial flavors—in Latin tradition, the cast iron skillets are both the cooking and serving vessel. Here, they’re filled with Filet Mignon cooked with red wine and cabrales, a strong Spanish blue cheese, or more casually, crab and spinach queso fundido, to be scooped up with an array of homemade malanga, yuca and plantain chips.

             But of course, it’s the entrees that drive home the joy and comfort of good Latin cooking. Bistec Latino, a beef paillard topped with balsamic and onion escabeche, will strike any Spanish speaker as reminiscent of home—kicked up a notch. With its accompaniments of sweet plantains, avocado, rice and beans, it’s the perfect example of Latin food done right. Salmon gets encrusted in yuca—and served atop a yuca manchego mash. With a dash of Coconut Creole sauce to invigorate familiar flavors, it’s a surprise twist to keep returning to. Perhaps the chef’s favorite dish, Cordero, yields a criss-crossed quartet of Frenched lamb chops, perfectly seared and served atop a colorful bean stew: a balance of indulgence and comfort.

             A word to the wise: Save room for dessert. Turning savory ingredients into sweet superstars is a talent of the Casabe kitchen, where plantains become spongy bread pudding with caramelized chunks of freshly braised fruit, all topped with vanilla ice cream and a syrupy plantain sauce. It’s not unlike the more familiar banana variety—a pleasant surprise that makes sense, after all. Traditionalists may prefer the chocolate molten cake, enhanced here with cajeta—a condensed milk syrup—and chipotle. And for its final chorus, close the meal with just a little more cassava—this time in its sweet, ground form, so much more commonly known as tapioca. A Pina Colada inspired treat, the pearls are layered with fresh pineapple and shaved coconut like a bubble-based martini.

Casabe Bistro Latino is located at 208 E 58 Street in Midtown East, and is open for dinner Monday through Thursday from 5PM to 11PM, Friday and Saturday from 5PM to 12AM, and Sunday from 5PM to 10PM.  Casabe is also open on weekdays for lunch from 12PM to 3PM. Brunch will launch in December. For reservations, please call (212) 750-7766 or visit www.casabeny.com

Copyright 2010 By PunchIn International. All Rights Reserved.

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Times Square Bash

From a gala dinner in the heart of Times Square with front row seats to the ball drop to a rooftop revel overlooking the lights of the city or a multi-course gastronomic feast with friends, these New Year’s Eve events cover all of the bases at a wide range of prices, $45 to $750 per person.

At the center of it all the Crowne Plaza Times Square on Broadway will present an intimate 100-person bash with all the trimmings – five-course feast, traditional NYE paraphernalia, open bar and dancing – at Brasserie 1605, which overlooks all the action below through walls of windows. To start the evening, guests will dine on an amuse of Butternut Squash and Foie Gras Bisque followed by a choice of appetizer, such as Grilled Diver Scallops with Maine Crab, Blackened Pear Tomatoes and a Brown Butter Vinaigrette. A refreshing sorbet intermezzo will cleanse the palate before it is seduced by Grilled Rosemary Scented Bone-In Filet, Chilean Sea Bass with Cuttlefish Ink Risotto or Seared Duck Breast and Foie Gras Medallions.  As midnight approaches, guests will migrate to a special sidewalk viewing area just in front of the hotel to witness the ball drop.  $250 per person at 1605 Broadway, between 48^th and 49^th Streets. For information and reservations, call 212.315.6000.

Rooftop Reveling:

For an equally memorable evening, if in a considerably less intimate setting, 230 FIFTH, New York’s largest rooftop bar, in the historic Flatiron District   will take New Year’s to new heights from its 25,000 square feet of rooftop garden and indoor penthouse lounge with sweeping 360-degree views of the city.  230 FIFTH’s “Glamorous and Sexy” New Year’s Eve Celebration offers a variety of packages to ring in the New Year, starting at $150 per person for top shelf open bar and hors d’oeuvres. Table seating ranges from $200 to $750 per person, depending on the size of the party, location of the table and the bottles of Champagne and / or premium liquor included.  All table packages feature the premium open bar and hors d’oeuvre, as well as plentiful platters of 230 FIFTH’s signature Malaysian cuisine.

230 FIFTH celebrants can trip the light fantastic on one of two dance floors, each with its own DJ spinning non-stop dance, rock, Top 40 and classic 80’s music. And they can don complimentary oversized red hooded robes to revel in the crisp winter air on the rooftop warmed by 100 high-powered heaters.  If the robes and heaters (voluminous blankets too) aren’t enough, an intriguing list of steaming hot cocktails served in massive 18-ounce hand-warming mugs will be available. At midnight, a Champagne toast will accompany the broadcast of the countdown in Times Square from giant flat screens placed strategically throughout 230 FIFTH.   Fifth Avenue at 27^th Street. Call 212.246.1000.

Sophisticated Soiree:

At the other end of the party spectrum is the urbane New Year’s outing provided by Fiorini, described by Zagat as a “one of midtown’s few well kept secrets.”  Redolent of old world charm and gracious hospitality, it reflects hallmark style of veteran restaurateur Lello Arpaia (dad to Food Network personality, restaurateur, chef and cookbook author Donatella) one of the last of the great owner/operator/hosts who once defined New York’s restaurant scene.  Exquisitely decorated for the holidays, it will be a festive setting in which to greet 2011 with a Champagne toast after savoring a four-course Italian festa sensibly priced at $82.

The meal will showcase such tasty treats as pasta tasting  – spinach gnocchi in four cheese sauce, cavetelli with pesto and ravioli stuffed with roasted vegetables and mushroom ragu – and main course options including, filet mignon, black truffles and Barolo red wine sauce. Celebrants will be issued all the requisite NYE accoutrements – hats, noise makers, etc. – and a DJ will assure a merry atmosphere, one made all the more so by Fiorini’s Holiday Drink Specials, captivating 7 ounce cocktails such as the Ginger, Beefeater Gin, homemade lemon-ginger simple syrup, fresh mint, garnished with fresh candied ginger for just $7! For reservations at Fiorini, 206 E. 56^th between 2^nd and 3^rd Avenues, call 212-308-0830.

Casual Value:

Petite Abeille the popular Belgian boite will greet the new year at all four of its Manhattan locations with a festive three-course menu at just $45 for: Chicken Liver and Foie Gras Parfait, Melba Toast; Roasted Guinea Hen Braised Leg and Potato Rosti, Truffled Natural Jus; and  Pear Frangipane Tart.  The value quotient is further enhanced by a complimentary cocktail and tasty amuses bouches treats.  And it goes through the roof with the availability of the regular a la carte menu, so that there can be merry-making over Petite Abeille’s two pounds of mussels in a variety of tempting preparations served with Belgian fries for $19 or the restaurant’s celebrated $13.95 hamburgers, also accompanied by fries.   Whatever the culinary choice, the city’s most extensive selection of Belgian beers will provide plenty of bubbly, in addition to the wine list’s sparklers.

At the 401 E. 20^th Street location, another dimension will be added to the festivities courtesy of rocking live musicality of Soul of Anubis, a five piece ban d featuring the guitar playing talents of Pascal Jadot, son of owner Yves Jadot. .  The other Petite Abeilles buzz at 466 Hudson Street, 44 West 17^th and 134 West Broadway, which can be reached via 212-741-6479, 212-727-2989 and 212-791-1360.   For reservations at 20^th Street, call 212-727-1505. 

Jazzy Celebration:

Pera Mediterranean Brasserie will address a broad range of celebration styles, appetites, dietary preferences and price points on December 31^st, all presented with the infectious, swinging sound of the Lapis Luna Jazz Band.

For a casual welcome of 2011, guests can linger in Pera’s stylish bar and lounge sipping the special Champagne cocktails that will be served all night long for just $10 and / or dine on  dishes from a condensed version of Pera’s a la carte menu – including 14 intriguing mezes such as Turkish smoked lamb tacos at $6 to $13.  Another option is $65 three-course fixed price menu which will be served  in the dining room prior to 9 p.m. and throughout the evening in the bar / lounge.  It will feature offerings, featuring such dishes as Seafood Crostini Trio, Grilled Octopus, Raki Lobster Ceviche, Sea Urchin and Homemade Gnocchi with Oxtail Ragout and Pan-Fried Chicken Liver as two of the four appetizer choices. Among the four entrée options:  Mediterranean Mixed Grill Platter with a selection of Pera’s signature specialty meat preparations including Lamb Adana, Skirt Steak, Chicken Brochette and Lamb Riblets and Grilled Dover Sole, Tomato Lemon Confit, Fresh Herbs and Fresh Lemon Spritz.

For a splashier culinary experience, the 9:30 seating in the dining room will present two five-course menus, one for carnivores and one for vegetarians, $140 and $110 respectively.  Both will begin with a cheese centric presentation for the table, complemented by meats or vegetables and will conclude with Tangerine Creme Brulee, Chocolate Nirvana or an Assortment of Sorbets.

In between the vegetarian menu will present: Gigante Bean Salad, Giant White Beans, Goat Cheese, Zucchini and Winter Truffle; Turkish Yoghurt Soup with Smoked Tomato Phyllo Rolls and Mushroom Pappardelle with Seasonal Mushrooms Baby Rocket Pesto and Parmigiano.  Meat mavens will also be able to opt for the salad or the seafood crostini detailed above as appetizers.  Ditto the soup as a “prelude to the main course” or homemade gnocchi with oxtail ragout and pan-fried chicken liver.  And for the main event, the $65 menu’s Mediterranean Mixed Grill and the Dover sole will be available, as well as Veal Osso Buco, Classic Gremolata Garnish, Ratatouille and Feta Lasagna. Pera is located at 303 Madison Avenue, between 41^st and 42^nd Streets, and reservations can be made by calling 212-878-6301.

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Copyright 2010 By Punch In International. All Rights Reserved Disclosure

A gift guide for everyone on your list…

For The 9-To-5er Or Job Seeker:
There is more to networking than handing out business cards in today’s modern world. In his new book The Opportunity Magnet: Attract Success in Every Aspect of Your Life, author Jeffrey W. Meshel gives entrepreneurs updated strategies to attracting success. Though conventional education does not teach or address what must be done to find and build relationships on or offline, Jeffrey explains that the knowledge of how to create and then build relationships is the key to success, no matter the goal.  Jeffrey’s tips and strategies are not just applicable to those in business, but anyone with hopes of moving up in the world. To purchase, please visit: www.amazon.com.

For The Beauty Queen:
Celebrity hairstylist Angelo David, of Angelo David Salon in New York City, has hand-crafted a collection of natural boar’s bristle hair brushes that are specially designed to keep both natural and couture hair tangle-free. Ideal for smoothing hair and adding shine for a fuller look, these brushes also give your scalp a massage, stimulating blood flow that assists in hair growth. Limited Time Deal Alert! If you purchase now before December 25^th you can get both the large and pocket size brushes at the discounted price of $80, or purchase separately (Large $65; Small $50; Pocket $35). The brushes may be purchased at the Angelo David Salon located in New York City at 48 East 43rd Street, 2nd Floor or online at www.angelodavid.com.

For The Hair Goddess:
Celebrity hairstylist Natasha Sunshine has developed two hair vitamins that are the perfect stocking stuffer for those obsessed with having luscious locks.  Not only is the product effective, it is free of sulfates and parabins, living up to Natasha’s motto: GIVE GOODNESS. Bio-niu Hair Vitamins are formulated to lengthen hair, as well as aid in thickness for those men and women suffering from thinning hair. Results are achieved within weeks. For those starting to notice (and dread) gray hair, Natasha’s new Gray-Gone Vitamins make a perfect holiday gift. The vitamins use catalase and other vital nutrients to reverse the production of gray hair and give users a luscious shine. To purchase Bio-niu vitamins for $33, visit www.byu-ti.com. To purchase the Gray-Gone vitamins for $29.99, visit: www.vitaminshoppe.com. These and other products can also be purchased at Byu-ti Hair Therapy Salon located in Santa Monica, California at 510 Wilshire Blvd.

For The Party Hostess:
Madame Paulette® is famous for its exclusive patented techniques that give them their reputation as the leader and pioneer in the custom couture and interior textile cleaning industry. Thanks to the innovative efforts of President John Mahdessian, it is no longer a problem if your business suit, casual attire, evening wear or bridal gown is stained and there is no time, or place, for service. With their Professional Stain Removal Kit on-hand, the expertise of Madame Paulette® is always available wherever you go. Each kit contains sufficient cleaning power for a variety of situations. Unlike conventional stain removers, this inimitable kit allows you to choose a formula that specifically matches the stain. Each formula is conveniently packaged, easy to use and guarantees excellent results, making it the perfect stocking stuffer for that holiday dinner party hostess.  To purchase the Madame Paulette® Professional Stain Removal Kit for $12.50, please visit the New York City boutique at 1255 Second Avenue or shop online: www.madamepaulette.com.

 

For The Foodie:
A gift card from Philippe by Philippe Chow makes it possible to fit a gourmet dinner in a stocking. With locations in New York City, Los Angeles, Miami, Mexico City, East Hampton and now Jericho in Long Island, this gift is perfect for jetsetters. Lucky recipients can join Rihanna, Charlize Theron, Oprah, Lady Gaga and the rest of the A-list crowd that frequent this hot spot.  When guest try Philippe’s signature dishes, like his famous Chicken Satay, or Peking Duck, your gift will most certainly be their favorite. To purchase a Philippe Chow gift certificate, please visit their New York City location at 29 East 61st St or call 212-644-8885. To see their menu, visit www.philippechow.com.

For The Décor Diva:

Pazzia

Pazzia

Restaurant · Bar · Brick Oven Pizza
1574 2nd Avenue
(Between 81st and 82nd)
New York, NY 10028

Tel: 212-772-2220
Email: info@pazzianyc.com

Website: http://www.pazzianyc.com/

Only open for dinner and closed Mondays.

Make a Reservation 

Directions:

From Eastern Routes

I-495 W thru midtown tunnel, slight right toward E 37th St. Slight left at E 37th St. Take the 1st right onto 3rd Ave. Turn right at E 82nd St. Take the 1st right onto 2nd Ave. Pazzia is located on the left at 1574 2nd Avenue.

From Western Routes

Lincoln tunnel, Take the exit toward W 40th St.Turn right at W 40th St. Turn left at 3rd Ave.Turn right at E 82nd St. Take the 1st right onto 2nd Ave. Pazzia is located on the left at 1574 2nd Avenue.

Click Here For Your Address Specific Details

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CIOPPINO  Red Snapper Striped Bass Monk Fish, Shrimps, Mussels, Clams, Scallops and Calamari in a Fish Broth

Pazzia is the Upper East Side’s take on an Italian trattoria. Open only a few months, the attractive restaurant’s decor is trendy with a sleek, urban-chic touch,  offering two rooms. The first is a pleasant bar with a few marble top tables. But take a left turn and you enter an upscale main dining room with with clothed tables, Siena and burgundy striped walls, hung with amusing colorful posters, warm mood lighting and French door that open onto the Avenue.

They offer a wide selection of appetizers, salads, pastas, seafood,, entrees desserts and specialty brick oven pizzas (listed on a separate menu). Our favorite had a crispy crust, topped with tomato sauce, cheese, bacon, clams and truffle oil). They have a full  bar that turns out fine martinis and Pazzia is owned by Tony Pecora, one of Manhattan’s more prolific (yet lesser-known) restaurateurs, whose early successes included the excellent Letizia and elegant Ciao Europa in the Warwick Hotel and who also owns the delightful Il Punto and.Albella,  a downtown hotspot that we plan to review soon.

On request the restaurants offers a gluten-free menu. For celiac sufferers, this is wonderful because it means they can enjoy the excellent pizza, pasta, house-made bread and cheesecake. What puts Pazzia on the culinary map are its fresh ingredients and honest interpretations of such dishes as Strozzapreti Pasta, GARGANELLI AL RAGU’ DI BRACIOLE Pasta served with Beef Rollatini Ragu, Cherry Tomato Sauce, Flavored Garlic, Parmigiano Reggiano Cheese, A sensation play on lasagna: TIMBALLO or Layers of wide Ribbon Pasta, Bechamel, Meat Ragu and Parmigiano Reggiano. Rice lovers will adore RISOTTO AI FRUTTI DI MARE Risotto with Mixed Seafood (Clams, Mussels, Calamari, Sea Scallops and Shrimps.

Suggested entrees include Veal Scallopine, a qunique Turkey Osso Bucco, Chicken with a delicate garlic and white wine sauce or luscious Grilled Tender Rib Lamb Chops, The choices are abundant and one.comes to Pazzia  to enjoy earthy Italian fare with a bow to today’s culinary trends.

Desserts are homemade and equally delicious. Don’t miss the outstanding Tiramisu, poached pear and terrific Biscotti and Cappuccino, The wine list is short but well selected and prices are surprisingly gentle for such a pleasant experience. Special Kudos to service, orchestrated by manager Raoul. From buss-boys to waiters, it is truly service with a smile and a feeling of my home is your home. Indeed we think you’ll feel equally at home and enjoy this find, which we seem to be the first to review.

 

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Copyright 2010 By Punch In International. All Rights Reserved Disclosure