La Caravelle Champagnes Offer The Perfect Affordable Holiday Bubbly. Always Delightful and Highly Recommended By The Walman Report

Rita & Andre Jammet

Click Here For The History

Champagne Cuvée Niña

The signature brut is named after one of the Caravelle ships built by Columbus for his voyage to the New World. The multi-vintage cuvée features a blend of 40% chardonnay, 30% pinot noir and 30% pinot meunier, with an elegant floral nose and notes of yuzu, white peaches and gingerbread.

We like to start with this one and enjoy it with hor d’oeuvres. Follow it with the elegant Blanc de Blancs and seafood or chicken and finish with the superb Rosé and game, cheese and dessert. If you choose but one, it’s a matter of taste and menu. They are all enchanting.

SRP: $34

Champagne Rosé

This beautiful salmon pink Champagne uses the same base blend as Niña with the addition of elegant red wines from well-known appellations such as Aÿ and Bouzy. With a floral and red berry bouquet, the rosé evokes hints of cherry almond, pomegranate and fennel.

SRP: $39

Champagne Blanc de Blancs

Made with an exclusive blend of the best chardonnay crus harvested primarily from the Côte des Blancs and aged for three years, this complex wine has an elegant bouquet perfumed with white flowers and a refreshing, lively flavor with notes of citrus and rhubarb.

SRP: $39

A glance at the impressive list of restaurants offering La Caravelle Champagnes, including the elite Daniel and Adour, shows that we are not alone in our enthusiasm. It also makes it easy when you are not interested in devoting time to an encyclopedic wine list to remember the name: La Caravelle. As the song says “Easy To Remember, But So Hard To Forget.”

Copyright 2012 By Punchin International. All Rights Reserved.

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’21′ Remains One of America’s Great Restaurant Classics

By Nancy Walman

21 W. 52nd Street (Between 5th & 6th Avenues). (212) 582-7200. Website: http://www.21club.com Price Range: Bar Room. Pre-Fixe Dinner, Three courses – $40,. A La Carte: Appetizers: $14-$25. Entrees: $34-$49. (Specials and Shellfish More). 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

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 ‘21’s Restaurant Manager, Michael Shef, and some of the most professional service and best food in town.

Executive Chef, John Greeley (Above)

While prices are not inexpensive (although no more than many less impressive restaurants around town), a $40 pre-fixe dinner ($30 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 with  shrimp, oysters, clams, crab and an assortment of excellent sauces (or go for a selection of divinely  fresh oysters). Other choices include a chunky Ahi Tuna Tartare, marinated Japanese cucumbers, seaweed, taro root chips, Meyer lemon purée or a fantastic Seared Foie Gras on toasted brioche, with peppercress, rhubarb compote and strawberry-papaya sauce that may be the best I’ve ever tasted.

All entrees are excellent.and carefully executed. The chef has a way with seafood, so whether you select a classic Dover Sole*, grilled or sautéed to perfection, with perfect white and green asparagus and an elegant Champagne sauce, Potato-Crusted Chatham Cod with smoked bacon, corn, ramps, sautéed king oyster mushrooms in a  brown butter-lemon sauce or the magnificent Sautéed Soft Shell Crabs, cooked parchment crisp and moist within, you will be delighted.

For meat lovers the 21’ Burger* on a toasted Parker house bun, with frisée, preserved tomatoes, sautéed onions, haricots verts and a choice of potato; Mixed Grill of Game, wild boar chop, Mangalitsa sausage, bacon-wrapped rabbit, braised Tuscan kale, white turnips, in a grain mustard and Cognac reduction or the renown Speakeasy” Steak Tartare* with mixed greens,Champagne vinaigrette and rye toast are all superb.

Desserts, by Pastry Chef Kimberly Bugler, are lush and improve with each visit. I loved the Chocolate Blackberry Vacherin with apricot coulis, a decadent Peaches & Cream Sundae with sour cream ice cream, sautéed peaches and lemon crispies, all Housemade Ice Creams, Apple Crumb Pie with walnut streusel topping and the best Cookies and Candy imaginable.

Any of the helpful sommeliers, (Philip W. Pratt has been aboard for years), can find you a glass of terrific Champagne or wine that will accommodate any budget.Two Champagnes we suggest, if available:1/2 bottle of the lively Laurent-Perrier “Brut” N.V. $42, or a surprisingly affordable Champagne Aubry Brut Rose Jouy-les-Reims Premier Cru: This grower-Champagne from brothers Pierre and Philippe Aubry is a clear peach color, with a frothy mousse that falls back fairly fast, leaving a persistent bubble stream. 60% Chardonnay, 25% Pinot Noir and 15% Assemblage Pinot Meunier. A fabulous find! The rest of the encyclopedic list is a joy and other discoveries abound.

The reception at “21” by Mark "Shaker" Naini (another fixture), is warm and welcoming and  “21”  remains one of America’s great restaurants that truly RATES its reputation as well as an A Major on the Walman Report.

 

Pastry Chef Kimberly Bugler

Copyright 2011 By Punch In International. All Rights Reserved.

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History, Menus

Veritas Reopens With Chef Sam Hazen’s World Class Cooking to Complement A World-Class Wine Cellar

In vino veritas is a Latin phrase that translates, “in wine [there is the] truth.” In today’s New York City, Veritas, is an esteemed Manhattan wine-restaurant, that has reopened, with a fresh new approach, under the watchful eye of new owner and Executive Chef Sam Hazen, (Below)

All Photo Credits: Mr.. Geert Teuwen

Address: 43 E. 20th St., between Broadway and Park Ave. S.
New York, NY, 10003
Telephone: (212) 353-3700
Website:  http://www.veritas-nyc.com
Email: info@veritas-nyc.com
Cuisine: Contemporary American
Executive Chef & Owner: Sam Hazen
Chef de Cuisine: Alexander Williamson (Compass, Morimoto, Gramercy Tavern) 
Pastry Chef: Emily Wallendjack
General Manager: Aaron Zebrook
Head Sommelier: Rubén Sanz Ramiro
Sommelier: Alexandria Cubbage
Partners: Park B. Smith (Founding Partner), Arthur Aidala, Esq.
Hours: 5 PM – 12 AM Monday – Saturday
Closed on Sunday
Number of Seats: Dining Room: 50
Bar: 10 bar stools – Communal table of 10
Wine List: Over 3,000 selections
Number of Bottles: 75,000
Design Firm: crème design (2010)

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 The Warm, Inviting Dining Room, Below.

 

After an 11 year run, Veritas the Faberge-dining spot with its wine-centered menu closed. Recently reopened and reinvented by owner and Executive Chef Sam Hazen, Veritas serves classy, contemporary American fare, with just enough bells and whistles to wow the most jaded foodie and has replaced the expensive prix fixe format with an affordable à la carte and bar menu. Veritas’ unparalleled wine cellar, boasting more than 3,000 selections (and 75,000 bottles), is accompanied by a rotating market selection of wines under $100.

With Veritas, Chef Hazen is returning to his roots and doing the kind of cooking he enjoys, in an intimate, elegant setting. Chef Hazen’s background includes such iconic restaurants as La Côte Basque and London’s Michelin three-star Le Gavroche, as well as critically acclaimed Cascabel and The Quilted Giraffe, among others. Hazen is more recently known for two of the biggest restaurant successes in the country: Tao New York and Tao Las Vegas.

Redesigned by crème design (Garces Trading Company, Rayuela, Komegashi), Veritas has been reconceived as a warm, elegant and inviting space. The restaurant features off-white brick and chalkboard-black walls accented with cork patchwork created by Julien Gardair A hallway connecting the lively front bar and the intimate dining room is framed with walls of wine bottles, giving guests the impression of entering a cellar. Other elements include a communal table in the bar area, espresso-colored wood tables and softly lit pendant lights. Park B. Smith, the restaurant’s founder and partner will continue to make his extraordinary
wine collection available for Veritas’ reserve list.

 

Veritas offers beautifully prepared, accessible food incorporating such top notch, quality ingredients as Vermont Creamery butter, tea from Serendipitea (including a Veritas blend), coffee from Kobricks, and bread from Sullivan Bakery. In the kitchen are local produce from Union Square Greenmarket, meat from Debragga & Spitler and Niman Ranch.

Whereas most restaurants design their wine lists to pair with the food, Chef Hazen was inspired by Veritas’ cellar when he created the new menu.

A gift from the kitchen, barely sautéed foie gras on house-made brioche French toast in a delicate pickled ligonberrie sauce was worthy of New York’s finest restaurant kitchens, With it we enjoyed a clever play on the classic :French 75,” here incorporating gin, rather than brandy.

Starters portions are generous and exceptional. You may want to order two, followed by a main plate (if your hungry), as we did, accompanied by wines, from the excellent wine-by-the-glass list, and selected by the terrific  Sommelier Rubén Sanz. By all means start with Chilled Oyster Escabeche with Candied Lemon, Tomato and Cilantro . Served on thick rounds of fresh lemon, each oyster is pristinely fresh and the sauce is light and accommodating. A Spanish white was clean and delicious as its companion. (Benito Santos, Albariño,‘Igrexario de Saiar’).

Another must is a blend of Jonah crab and Venezuela blue crabmeat, in a magical mix of lemon jam, black olives and peppadew peppers. This dish shows chef Hazen’s deft hand in seasoning, an art so many newer chefs have yet to master. A Craggy Range, Sauvignon Blanc, ‘Te Muna’  New Zealand Sauvignon Blanc was a perfect friend.

  The Ocean & Land, (Shown Above), features a brioche-crusted lobster draped over roasted bone marrow and has a richness that pairs exceptionally well with a medium-bodied Burgundy: (A marriage made in wine/food  heaven). We were impressed with a Bernard Morey, Chassagne-Montrachet: focused and well balanced, it’s buttery finish was a perfect companion to the lobster/marrow union.

Beef In Transition showcases three different cuts, textures and cooking techniques: classic beef tartar, peppered sirloin with Cognac mustard, and short rib sliders. It is a splendid trio of mouthwatering  tidbits, lovely to look at and exhibits chef Hazen’s contemporary style at its best. It lends itself to a full-bodied Châteauneuf-du-Pape. If available, we also loved a delightful blend from Tuscany of 50% Sangiovese and 50% Cabernet Sauvignon.

Beef In Transition (Above)

IF Stuffed Squid is a special, you’ll enjoy the balance of sweet and tart that perfectly match an aromatic, dry Riesling, The deceptively simple and decidedly delectable Belle Rouge Chicken with Potato Leek Cake proves that less is more and works beautifully with a sturdy white, medium red, rose or sparkler. We adored an elegant Priorat Vall Llach ‘Embruix’  from the house’s excellent collection.

The Amazing Belle Rouge Chicken, Above,

Our favorite main course was the incredible  Maple-Brined Wooly Pig, with Charred Tomato, and Wilted Butter Lettuce, where rare pork contrasted crispy neck meat , A fine Chateau de Pez Saint-Estephe was a perfect fit.

Farmers’ Market Tasting / Inspired by Union Square Greenmarket For Vegetable Lovers

At the bar, a selection of wine-friendly small plates and bar snacks are on hand, such as Duck Fat Fries, Chicken Livers, a decadent pâté made with Belle Rouge chicken livers and served with pickled Cipollini onions, and a Veritas Steak Tartare.
.

Veritas cheese selection & Honeycomb, Marcona Almonds, Nut Fruit Bread, Accompanied By Dessert Wines
By The Glass or Bottle

Pastry Chef Emily Wallendjack (Nougatine, Pierre Hermé, Cookshop) prepares seasonal desserts that mirror Chef Hazen’s comforting classics including an Heirloom Apple Crisp with cinnamon and crème fraîche ice cream, and a Goat’s Milk Panna Cotta with Port-glazed figs and local honey. Cookies & Hot Chocolate with House Made Marshmallows are the best in town.

Heirloom Apple Crisp  (Above)

 

Working with Veritas’ world-famous wine cellar, Head Sommelier Rubén Sanz Ramiro (The Monday Room, Public, The Fat Duck, )  organizes special wine dinners with producers, centered around vertical tastings, or as an opportunity to open outstanding magnums.

Head Sommelier Rubén Sanz  (Above)

To complement the wine list,  a cocktail menu of classic libations and a small selection of local beers, amaros, cognacs and grappas are also available.

Veritas accommodates 10 guests at the bar (and 10 more at the bar’s communal table); 50 in the dining room.

Always one of New York’s most unique restaurants, thanks to Mr.Hazen’s noteworthy kitchen, an awesome wine selection and some of the most benevolent and polished service in town, Veritas is better than ever and receives The Walman Report’s highest award for fine dining: A Major.

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Copyright 2011 By Punch In International. All Rights Reserved

Kellari Taverna

Street Address

19 West 44th Street New York NY 10036
(between 5th and 6th Avenue)

Phone

212-221-0144

Fax

212-221-0188

Hours of Operation:

LUNCH

Monday – Sunday
(11:30 AM – 4:00 PM)

DINNER

Monday – Saturday
(4:00 PM – Midnight)

Sunday
(4:00 PM – 11:00 PM)

BRUNCH

Saturday – Sunday
(11:30 AM – 04:00 PM)

Sunday Jazz Brunch Click Here

Make Online Reservations Here

Delicately written above the bar, “Enter as Strangers, Leave as Friends” embodies the genuine Greek hospitality that has become a trademark of these two New York gems (the other being the sister restaurant, Kellari Parea Bistro). From the generous staff to the food and decor, a feeling of warmth pervades every element of Kellari Restaurants, where a passion for fine, regional ingredients from the Mediterranean results in fresh cuisine that is both imaginative and traditional. Whole fish, brought in daily from Greece, Portugal, Spain and Latin America, are sold by the pound and proudly displayed for guests, who are encouraged to select their own catch.

With its warm and inviting ambiance and convivial spirit, Kellari Taverna, the Greek word for “cellar,” is reminiscent of a classic Greek taverna with its open kitchen, terracotta walls, and wood-beamed cathedral ceilings. Diners are instantly transported to the “old world” upon viewing the oversized vintner caskets that cap the wrap-around wooden bar and complement the restaurant’s homage to wine. What distinguishes Kellari from other Greek restaurants is the contemporary Hellenic menu, created by Executive Chef Gregory Zapantis, offering a more innovative approach to taverna fare. The menu features traditional Greek ingredients and flavors reinterpreted for the modern palate.

Open for brunch, lunch and dinner, “Kellari offers the best of both worlds,” says owner Stavros Aktipis, “the Greek traditions and flavors that New Yorkers know and love, coupled with innovative and unusual pairings that will set us apart from the competition.”

The knockout Décor: Kellari’s delicacies are graciously served in a setting evocative of a splendid Greek cellar. Innovative Greek architect Yianni Skordas has turned the spacious Kellari interior into a cozy dining environment. 

Kellari’s warm and inviting room seats up to 200, including two semi-private rooms for 50-80 people and is drenched in hues of orange and brown, with large wooden beams rescued from an early 1800s Greek revival building in lower Manhattan. The main dining room is adorned with colorful vases, pitchers and candles, while large crates of fresh lemons and limes top the expansive fish display showcasing the fresh “catches of the day.” Rich chocolate brown banquettes are comfortable and inviting; while the billowing sheer curtains add a breezy feel to the room. A second floor balcony, overlooking the dining room, houses Kellari’s vast wine collection with 300 bottles and labels from every Greek purveyor that imports to the United States. Kellari will also have an extensive wine by the glass program, with two to three dozen selections available daily.

Kellari’s back semi-private rooms are reminiscent of a comfortable living room with oversized banquettes, and it can be used for private events or intimate dinner parties. A large wooden armoire, decorated with delicate candles and a treated mirror sets the stage in this romantic environment complete with a leather couch and free standing lamps illuminating the soft orange lighting in the restaurant. In the center of the dining room is a large communal table designed by Ralph Lauren. This wooden table is made from a solid piece of Zembrano wood from Africa and can seat between 14 and 18 people. There could not be a better seat in the house to check out all the action at Kellari

A focus on fresh seafood is matched with a well-developed wine list. Kellari Taverna is a recipient of the Wine Spectator Excellence Award, and offers 250 wines by the bottle, many of them Greek. In fact, with over 100 Greek wines on hand, Kellari Taverna offers its guests the largest collection of Greek wine in New York City. Kellari also specializes in private dining. A recipient of Manhattan’s Finest Private Dining award in 2009, the restaurant has beautiful semi-private rooms and an event-planning staff that is dedicated to helping its patrons celebrate life’s important moments in style.

Kellari signature is  thigh-quality, whole-grilled Mediterranean fish, such as the signature Lavraki, a sensational White Snapper, whole Gigantic Shrimp, grilled in their shell and the most tender octopus this side of the Adriatic. There are some slightly more American dishes, like the Maryland Blue Crab cake burger with herbed fries, in an intimate setting that is idyllic for dates and close conversation. Don’t neglect perusing the fresh seafood display before ordering. That’s half the fun and the fish is priced by the pound.

We can’t resist enjoying the beautifully made cocktails (great Martinis) with traditional Greek dips. The combination of our including a light yogurt-cucumber spread, taramasalata (salted and cured roe of cod or carp,dip), smoky eggplant puree and a spicy cheese concoction. The house-made pita bread is exceptional, as is the gratis house-made bread assortment and accoutrements. Other not-to-be-missed starters include the best Spanakopita or Phyllo pies with spinach, leeks & feta we’ve ever tasted and Cretan olive oil-infused sashimi-grade Tuna with caviar mousse or the freshest East & West Coast  Oysters imaginable.

With our entrees, the exquisite  Lavraki  "The Greek Pride" loup de mer, a mild Mediterranean bass, superb sautéed Red Mullet and Madagascar Tiger Shrimp that outclasses any shrimp or lobster you will ever eat, we enjoyed a melange of tomatoes, cucumber, onions, feta (never lettuce).

Meat lovers will enjoy such specialties as Kotopoulo, roasted herbed natural chicken and feta-infused; Steak "Brizola", 16 oz. New York strip served with hand-cut fries or Paidakia, rib cut, grilled lamb chops with olive oil & oregano potatoes. All lovely!

Desserts are not to be neglected. A far cry from the soggy, overly sweet renditions seen around town, I have never had better Baklava, the traditional phyllo and walnut pastry with honey and rose-water syrup; Galaktoboureko, vanilla bean semolina custard with a phyllo crust and apple syrup and a terrific Yiaourti me meli or sheep’s milk yogurt with wild thyme honey and toasted walnuts. Other options include Yiaourtopita,Yogurt cake drizzled with Vissino and Rizogalo, Arborio rice pudding with mastic & spiced poached quince. Don’t miss the fabulous Greek cookies and wonderful Greek coffee with an after dinner drink.

We drank a Gaia Estate Assyrtiko Thalassitis 2009 (from Santorini) throughout the meal. It was delicious and worth the $59 price tag. Made from the Varietal Assyrtiko, Thalassitis is a bone-dry wine with a delicate honeysuckle aroma and a crisp, mineral finish. A white wine of a strong personality. Works perfectly with seafood and also be served with lamb.

Dimitris Haronitis, general manager, supervises the service with warmth and style. Kellari Taverna, along with its sister restaurant Kellari Parea Bistro, bring some of the finest  high-end Greek cuisine this side of the Atlantic to New York City. Truly one of Manhattan’s great dining experiences and a personal favorite.It doesn’t get any better than this.

 Click Here for info on the Outstanding Jazz Brunch every Sunday

 

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Copyright 2010 By Punch In International. All Rights Reserved Disclosure

 

New York’s Great Steak Houses: A Series

                      Empire Steakhouse

Walman Report Rating: A Major

Website:

www.empiresteakhousenyc.com

Notes:

Private Parties Major Credit Cards

Hours:

Lunch Mon-Fri: 11:15am-3:45pm Dinner Mon-Thu: 4pm-10:30pm Fri: 4pm-11pm Sat: 4pm-11pm Sun: 3pm-10:30pm

Serves:

Lunch, DinnerEmpire Steakhouse features the same dry-aged portherhouse for two that made Ben & Jack’s famous. Because heir reputation is based on steaks, Empire Steakhouse serves only the highest-quality USDA PRIME meats, personally handpicked the best loins, fresh from the area’s best markets. Each loin is closely inspected to ensure the optimal mix of color, fat and bone quality. Once at Empire, the loins rest in spacious coolers, where they are dry-aged for a full 21 to 28 days

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Founded by the charming Jeff Sinanaj, along with his brothers-owners of the storied Ben and Jack’s Steakhouse – Empire Steakhouse brings the time honored tradition of quality steaks to Midtown West. With a combined experience of over 25 years as former Peter Luger Waiters, the Sinanaj Brothers are experts at providing the finest dining experience.

Empire’s famous porterhouse for two is a standout. Equally impressive are the succulent seafood dishes, superb side dishes, and knockout desserts.
The food is complemented by a wine list that is expansive, yet highly selective – and features many of California’s most sought-after vintages.

Housed in the former premises of Michael Psilakis’ and Donatella Arpaia’s Anthos  space, the room at Empire is also a highlight. A temple of glass and steel, where large windows and ample light abound. The overall feeling is bright, warm and inviting. Some walls are mirrored, other hung with framed pictures. Tables are set with crisp white tablecloths and deuces are not discriminated against, being given a four-top with ease. There are comfortable upholstered chairs, while a faux gas chandelier and assorted wine cases round out the comfortable atmosphere. There is a pleasant bar upon entering and an upstairs area for private parties and overage.

Service is a strong point at Empire and you won’t find it better, more friendly, helpful and professional at any NY steak house. Enjoy one of the excellent cocktails or a selection from the terrific single malt list, with the perfect Jumbo Lump Crabmeat Cocktail. No shells, tender and moist, Absolute heaven.The warm rolls, bread and butter are good. Go easy, Portions are generous and you must taste the amazing Sizzling Canadian Bacon ,extra thick by the slice, ($2.50)  and the least expensive dish on the menu, before diving into fresh salads, or any of the excellent appetizers. For a treat to your eyes as well as your tummy, indulge in the Cold Seafood Platter  (served family style featuring lobster, jumbo shrimp and crab meat cocktail).

 

 The Elaborate Seafood Platter (Below)

Follow this with  any of the superb grilled meats. Numerous choices include the city’s premiere Porterhouse (aged 21-28 days) order  it for 2, 3 or 4 people. The Prime New York Sirloin Steak is a winner. Ours arrived sliced and cooked exactly as ordered: charred, very rare, but not cold and juicy. There is also Filet Mignon, Rib Eye, Prime Rib and the most delicious (and enormous) Veal Chop imaginable. Let’s not neglect luscious Lamb Chops.

Empire’s famous porterhouse for two (below)

 

Seafood lovers will also delight in the expert preparations (See Below) 

 

.Grilled Filet Of Salmon, Filet Of Sole Francese, Steamed Or Broiled Lobster Tail or a 4 Lb. Jumbo Lobster (broiled or steamed) all fill the bill and are all perfect accompaniments to the delicious sides. We loved the heady German Potatoes and creamed spinach.

When it comes to dessert, the pecan pie with schlag, Junior’s New York Cheesecake, chocolate mousse and the gooey sundae are perfect with excellent cappuccino and an after dinner drink. The wine list is heavy on Californias, but best value lines in the Spanish and French arenas. We loved the elegant, smooth Blasson D’Issan, 2007 (especially after being decanted for 30 minutes, It opened and proved that Margauxs take beautifully to steak). The second wine of Issan, this is 62% Cabernet Sauvignon and 38% Merlot. Classically styled nose, attractive and slightly  oak-tinged with juicy plum-cherry fruit 

Located at the heart of midtown (, on the edge of Rockefeller Center, Empire Steakhouse is accessible by bus, train, car and by foot. However you go, it is (as the French would say) worth the detour.

Private Party Room Above

Book A Table Online

Copyright 2010 By Punchin International. All Rights Reserved.

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