RAYMI MODERN PERUVIAN KITCHEN & PISCO BAR OFFERS OUTSTANDING PERUVIAN CUISINE IN AN ELEGANT ENVIRONMENT

 

The Eye-catching Main Dining Room

Address: 43 West 24th Street
Telephone: 212.929.1200
Website: www.richardsandoval.com/raymi
Date Est: June 2012
Chef/Owner: Richard Sandoval
Corporate Chef: Greg Howe
Chef de Cuisine: Erik Ramirez
General Manager: OPEN
Beverage Director: Piero Rodriguez

Beverage Program:          Infused Piscos and Pisco cocktails, signature cocktails

Wine and Beer
Cuisine: Peruvian Kitchen  
Price Range: Main Courses-$24-32

Hours: Dinner / 5:00 pm to 10:00 pm (Mon – Thurs, Sun)

Dinner / 5:00pm to 11pm (Friday & Sat)

Seating: 44 lounge seating, 15 bar seating, 40 main dinning room, 60 PDR

Reservations:   recommended

Credit Cards:   all major
Dress Code:   upscale casual

 

The Fabulous Cocktails

 

A modern Peruvian restaurant as dynamic as the country it celebrates. Raymi captures the multicultural spirit of Peru, blending the Spanish, Japanese, Chinese, and native influences that embody the country’s vibrant cuisine. The flavors are once familiar, adventurous, unexpected.

A stylish take on traditional Peruvian cocktails and cuisine, Raymi‘s menu was crafted by Chef Richard Sandoval and Chef Jaime Pesaque, longtime innovators and champions of elevated Latin American dining.

The Raymi experience revolves around a central Ceviche Bar, offering fresh seafood spiked with indigenous spices and ingredients. Add to that a Pisco Bar, pouring select labels alongside 30 house-infused varieties of the fiery liqueur including Lemongrass, Purple Corn, Jasmine Tea, Tangerine, and Apricot. Beverage Director Piero Rodriguez has also arranged for the full range of 10 Piscos available in the US to be served at Raymi. Fresh juices, homemade syrups, compotes, foams, and the infused Piscos will offer dimension to the bar’s handcrafted cocktails. A selection of small and large plates showcases the Peruvian palate while encouraging guests to share and linger in the sensual Latin setting

While there is a choice of dining areas (three rooms, one for big parties on busy nights), we loved the front room with its oversized windows, dramatic high-beamed ceilings, shiny wood tables and brightly upholstered chairs.

Even dedicated martini drinkers will be thrilled to forgo their traditional libations in favor of the most exciting Pisco based cocktails in New York City. We adored beautifully balanced PISCO SOURS (Pisco / lime / egg white / bitters) whether TRADICIONAL, QUINCE infused or the intoxicating CHICHA MORADA. There is a well chosen selection beer and wine (including selections from Peru), but we sampled several of the house-made infusions instead and were delighted. (The desserts should be accompanied by excellent coffee, spiked with . .  what. else . . . Pisco of course).

With the cocktails , go for an assortment of four: CORVINA CLASSICO sweet potato / habanero / cilantro; TUNA NIKKEI: white soy-yuzu / avocado / daikon / cucumber /
nor; SALMON CHIFA:: ginger / peanuts / sesame seeds / won ton and MIXTO:
aji rocoto / shrimp / octopus squid / sweet potato / toasted corn. The seasoning is exquisitely subtle and the style is modern and light; not the dense opaque versions offered at many NY Latin-influenced restaurants.

Other recommended appetizers or share plates include the tender and delicious

ANTICUCHOS: SKEWERS SEARED A LA PLANCHA or HANGER STEAK aji panca glaze / creamy ocopa sauce / rocoto salsa. We also loved a composed salad:SOLTERITO lima beans / tomatillo / avocado queso fresco / potato / green olives / white balsamic vinaigrette and a hunting PERUVIAN CORN CAKE mushroom ragout / watercress.

 

 

Colorful Tiles Enhance the Visual Appeal of Raymi

Out Of The Ordinary Preparations Capture The Eye and Palate

If you can sample but one entrée (as we did) go for the fantastic WHOLE ROASTED CHICKEN FOR TWO: ceasar salad / aji de gallina / chicken liver mousse / devils egg. The appealing preparation offers chicken cooked 5 different ways: First the chicken is smoked.  The spices that  go into the basic preparation include: black bean sauce / cumin / garlic / a touch of soy. Then a lovely Ceasar salad is adorned with the crisped chicken skin, a truly devilish deviled eggs is perched next to the most divine Chicken Liver preparation ( including shallots / brandy / caramelized onions / bacon / chicken fat. The Smoked legs and breast are moist succulent and a final touch offers a lovely stew, sided by a zesty green sauce.

Some Of The Tempting Offerings at Raymi

We sampled three desserts and and highly endorse: PERUVIAN CRISPY DONUTS:
chancaca honey; ARBORIO “RICE PUDDING”: golden raisins / brown butter ice cream
LUCUMA “ICE CREAM SUNDAE”:chocolate terrine / banana / almonds / creme fraiche. If you can sample just one, go for the sundae.

 

A Sweet Conclusion

In addition to high quality, stylish dining and gentle prices service at Raymi is extraordinary: guiding, laid-back and seamless. Chef Richard Sandova, always the master, has brought New Yorker’s a true Peruvian masterpiece.

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Alma 33 Offers NY’s Most Creative Example of Argentina’s Exciting Cuisine

Alma 33 is located at 33 West 8 Street in Manhattan’s Greenwich Village.

They are open for dinner and late night on Sun-Tues from 5:30 PM – 1 AM, Wed-Sat from 5:30 PM – 2 AM, and for brunch Sat/Sun from 10 AM – 4 PM.

Lunch is coming soon. For more information, call 212-380-8794 or visit www.almanyc33.com.

Exterior and Interior Photos: Zandy Mangold

Diverse Culture Comes to Life at Alma 33

What a joy to discover a fresh, affordable and fabulous restaurant such as Alma 33. Not only does it feel far more upscale than prices would suggest, but management, from reception at the door to waitstaff and bus-persons are incredibly nice. Kudos to co-owner Jessica Cohen, whose charm and interaction adds a personal touch.

You know something is special when your table receives a bottle of filtered water (filtered 5 times as a matter of fact) gratis. (A recent visit to a 4 star restaurant offered the same but at a hefty charge). When it comes to food, you won’t be disappointed.

If a generous serving of Entraña—Argentinean grilled skirt steak, served with an assertive kiss of rosemary smoke under an ultra-chic glass dome—with a bold glass of Malbec doesn’t sound like an accessibly-priced meal, meet the dynamic, handsome young talent and recent Italian transplant, Enrico Primarti  who mans Alma’s stoves, Having spent time at Falai and the East Side Social Club since moving from Florence. His energy and passionare is immediately apparent. His style is pure, modern and not overly fussy. Chef Primarti  respects fresh, quality ingredients and flavor is always the star.

The other force at work is Richard Lusardi, a New Yorker of Argentinean descent, is bridging his deep understanding of the restaurant industry—he’s spent years on the managing teams at such big names as Craft, The Beacon, and Windows on the World—with his equally extensive experience as a consumer. The result? A budget-friendly experience that doesn’t skimp on quality, innovation, or fun. 

Both Richard and chef Enrico laugh about the all-too-common migration of Italians to Argentina. It’s with this in mind that they’ve devised a menu that is more inspired from the South American country and its myriad cultural influences than paying strict authentic tribute to it. And though they don’t share native tongues, Primarti and Lusardi speak about their craft with a mutual sense of soul—hence the name, Alma. (which means “soul” in Spanish).

 

Meet Alma 33, the new West Village eatery that’s serving Argentinean-inspired dishes with a heaping side of value-consciousness. (Below)

The dining room—which housed former favorite Elettaria and was once one of Jimi Hendrix’s favorite places to jam—is recessed behind a vibrant bar area, with wide street exposures that offer views towards Washington Square Park and allow a sultry lighting to enter the space once the sun has set. Inside, restored barnwood beams from upstate New York adorn the ceiling and add instant warmth, while natural colors and fabrics in bronze, amber and gold add comforting touches, such as comfortable booths and tables and rustic burlap drapes. And unlike many other restaurants, the distinct dining room and bar spaces represent two completely unique experiences. The goal, says Lusardi, is to offer value and variety—a combo that he knows has won him over as a customer before and that he knows too few others offer in the city’s current restaurant scene.

Picadas, or appetizer-style Argentinean treats, are the name of the game in the bar area, where an ample list of highly affordable by-the-glass wines can compliment such delicacies as polenta lollipops with fontina fonduta. Here, perfect rounds of fried polenta—each playfully skewered onto a lollipop stick—come served with a dipping sauce of oozing fontina cheese, a play between the airy rounds and indulgent formaggio. A portion of sardinas is ideal to share, with freshly seared sardines and goat cheese layered onto Argentinean miga bread. It’s all drizzled with a pistachio and basil pesto, whose vegetal and earthy notes add depth and balances the sardine’s assertive taste for extra refinement. Even if you are not a sardine fan, you will adore these babies.

Skirt steak skewers with chimichurri fulfill any typical Argentinean craving, but the Hojaldre offers a twist on the expected. Here, a lesser-known regional specialty that resembles the Italian gnocco pairs a typical Argentinean riff of puff pastry with mascarpone cream, jamon Serrano, and a balsamic glaze. Other wonders include crunchy sweetbreads with fennel puree and oranges and delicious  empanadas filled with red wine-braised short ribs and green olives or slow roasted chicken, bechamel, green peas and corn . We also adored the unusual mini sweet and hot peppers filled with pork, beef and herbs. For foodies, the appetizer star may be Tartara De Salmon salmon tartar with avocado, green apple and shaved fennel , which arrives under a glass dome, which when lifted, releases the subtle aroma of the house-smoked salmon. Superb!

Do as the Argentineans do and pair these picadas with a selection of international beers—five on tap and more than 15 by the bottle from South America to Spain and beyond. It’s a perfect pairing, whether enjoyed among large parties at high tables, a few friends in front of the sweeping windows watching passersby, or in any of the intimate nooks and crannies scattered throughout the restaurant’s front area.

For the signature Entraña—Argentina’s most well known dish, here seared on the grill and then smoked with the essences of apple wood and rosemary—take a seat in the main dining room. There, a menu of composed pastas and entrees is available, representing some Argentinean classics and many more innovative twists on the country’s flavors.

For one such adventure, try the Ravioles Morcilla, described by chef Primarti as “Argentinean ingredients inside an Italian folder.” The pasta shells are stuffed with a combo of morcilla (Argentina’s take on boudin noir) and goat cheese, making for a more delicate introduction into the bold flavors the sausage presents. Risotta alla Parmigiana, also, works with the country’s bounty, offering thin ribbons of tender malbec-braised short ribs atop a classic risotto. A surprise twist: reggianito and a finish of mascarpone add crunch and richness for a harmonious marriage of Italian and Argentinean tastes.

Ravioles Morcilla 

After a few pastas, it’s natural to turn your attention to the heartier entrees. The Parrillada offers an obligatory opportunity to indulge the inner carnivore, with a variety of grilled cuts—Entraña, Sweetbreads, Morcilla and Chorizo—to share between two.

For something a little lighter, the Ostiones (Pictured Above) are an inventive creation consisting of pan seared shrimp-crusted scallops that are set atop a delicate celeriac puree and drizzled with white truffle oil. There’s no greater temptation than to supplement any of these entrees with Alma’s sides—specifically, the Chauchas (sautéed haricot vert with garlic, almonds and raisins) and Papas Ala Provenzal (home-cut fries with a parsley and garlic gremolada).

In addition to a generous wine list with ample choices, red and white, at unbeatably accessible prices,(from $7 to $8, and each glass is available by the bottle). Alma 33 also offers an impressive selection of house-made cocktails designed by Lusardi himself. Inspired from his own days behind the bar, they include the Manquito—Tanqueray Gin, fresh lemon juice, Cassis as a splash of soda—and Las Uvas de la Ira, with muddled grapes and raw sugar as the sweet stars paired with Bushmills, apple juice and lime. 

For dessert, a rotating menu of specials offers numerous must-try options. Argentinean classics that Lusardi sourced from his childhood memories and family recipes include Panqueques de Dulce de Leche—flambeed crepes stuffed with the country’s caramel-like signature sweet—and a sponge-cake like treat called Pionono. Each pairs swiftly with a cup of fabulous coffee or shot of espresso, and in true Latin American style, Alma 33 has enlisted only the best—though many of New York’s top kitchens share their choice of Queens-based roaster Dallis Coffee, Alma is rare in employing their most high-end, Brazilian farmed Octavio Coffee line. Only have room for one sweet treat? Don’t miss the saffron panna cotta, a deeply fragrant custard that bears ample evidence of the kitchen’s attention towards sourcing the best ingredients, topped with a house-made mango chutney and dulce de leche drizzle.

The Attractive Bar Room Below

Alma 33, with its $8 appetizers and  $15 entrees, puts so  many  expensive cookie-cutter restaurants to shame that it would be a real shame to not make a reservation ASAP.  Alma 33 . .  What’s Not To Like?

 

Disclosure

Copyright 2011 By Punch In International. All Rights Reserved .

AVIANCA-TACA AND COPA AIRLINES TO JOIN STAR ALLIANCE

Strategic Network Expansion in Latin America

Star Alliance, the way the Earth connects, will be expanding its presence in Latin America following the unanimous approval by its Chief Executive Board (CEB), to accept both Avianca-TACA and Copa Airlines as future member airlines.

“On behalf of the Chief Executive Board, it gives me great pleasure to invite Avianca-TACA and Copa Airlines to join the Star Alliance network. The addition of these two quality airline groups concludes a strategic process which increases the Alliance’s footprint in the vibrant, growing economies of Latin America,” Jaan Albrecht, CEO Star Alliance said. “The aviation landscape in this region is changing rapidly and alliances are playing an ever bigger role as Latin America continues to develop.”

The combined network of the two airline groups gives Star Alliance a more prominent footprint in Central America, the Caribbean and the northern and western regions of South America, as well as additional direct connections between Latin America and cities in Europe. Star Alliance passengers will in future have access to a large range of new destinations and flights connecting through the Copa Airlines hubs in Panama City (Panama) and Bogota (Colombia) and the Avianca-TACA hubs in Bogota (Colombia), San Salvador (El Salvador), Lima (Peru) and San Jose (Costa Rica).