507 9^th Ave (at W. 38th Street)

212-244-0088

http://www.ilpuntoristorante.com/

_____________________________________________________________

By Nancy Walman

RED SNAPPER FILET IN PARCHMENT PAPER As Presented at Il Punto

Il Punto is a very high-end Italian restaurant on a very “happening” strip of  Ninth Avenue at West 38th Street. Owned by Tony Pecora  who has many businesses in the city, the executive chef is Michaela Orsini. Orsini  is one of the most versatile Italian chefs in New York. He makes everything in-house from the puffy focaccia  to his glorious desserts for which he is known.  

Tuna Crudo with Ginger-Mustard Sauce

The name means “destination” and a destination it should be. You might walk by the unassuming facade, but  in good weather, the restaurant’s French doors open to sidewalk dining. Inside await three cozy, attractive rooms with terracotta floors, a burgundy color scheme and walls flanked with wine racks and hung with colorful pictures. The rooms are cleverly separated by silk-strands of curtains and the lighting is warm and inviting.

Start with an excellent  house cocktail or cool glass of wine at the welcoming bar with its large urn of flowers guarding one end and a Sicilian wine cart guarding the other. Food is authentically Italian. Many of the ingredients are imported from Italy. But what’s unique about this amazing ristorante is the chef’s range of culinary execution .

Orsini may have a strong presence in the restaurant, but you’ll know his heart is in the kitchen when he dazzles you with three versions of the incredibly delicious Crudo  (the Italian version of Sashimi}: Tuna with Ginger-Mustard Sauce, Raw Baby Squid with Frisse and Lemon Dressing and the star, Sliced Baby Octopus with Roasted Peppers and Marinated Eggplant.

Setting the tone with such a trendy beginning, chef Orsini then bows to a staple of Italian home cooking: SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, simmered in CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS, a dish so pure that only a gentle sprinkling of Peperoncini (Italian peppers) is needed to bring you as close to Italian-heaven as you’ll get in a Manhattan Italian restaurant.

Pasta Perfect

Of course, what’s an Italian restaurant without pasta. You won’t be disappointed with TIMBALLO,  LAYERS OF WIDE RIBBONS PASTA, BECHAMEL SAUCE, MEAT RAGU, AND PARMIGIANO REGGIANO. A sort of fancy Lasagna, our table couldn’t get enough. Also marvelous, with one caveat (request it to the right of al dente, ours was a tad undercooked), PACCHERI AL SUGO DI GUANCIALE or LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES was better than any pasta we sampled at  many venues that received accolades from the media.

There are other unusual pasta options including two we didn’t sample: CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI, TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI and SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI, RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO .

Italian restaurants to us mean antipasti, pasta or risotto, entree and cheese and/or dessert, so you can’t miss such main courses as the much abused  POLLO ASSUT ASSUT: CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE. Normally dubbed Chicken Scarpiello (perhaps he was the brother-in-law of Sr. Rossini), and prepared incorrectly (off the bone and bludgeoned with sauce),  chef Orsini gets it right. His LOMBATINA AL VINCOTTO or GILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH is elegant, while ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA  is a deliciously healthy alternative.

Seafood lovers will enjoy both DENTICE AL CARTOCCIO, RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES and  CIOPPINO, a creation whose roots lie closer to San Francisco than Italy, but is fresh and delicious just the same with its mélange of RED SNAPPER, STRIPED BASS, MONK FISH,SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN AN AROMATIC FISH BROTH.

Finish with the best Tiramisu in town, each layer distinct and light, an outstanding Tartufo Gelato, Italian Cheese cake with strawberries culis, the luscious Miniature Cannolis  or the fabulous home-made ice creams.

Service is guiding and solicitous and the wine list is user-friendly and well priced.with inexpensive carafes countered by such winners as Cerreto’s sprightly Albarino (priced in the mid-$40s). Don’t expect an empty restaurant.  Il Punto, has a loyal local clientele peppered with knowledgeable out-of-towners,in search of a good deal near the theater and Madison Square Garden.(There is a “$30+”  Pre and Post Theater Dinner Menu.) Il Punto also happens to be one of Manhattan’s most gratifying Italian restaurants! 

The Succulent Veal Chop

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

  CIOPPINO

STUZZICHINO  13

COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA, SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS

SFIZI ALL’ ITALIANA 15  

PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA, SOPRESSATA, ROASTED PEPPERS AND OLIVES

MELANZANE SOTT’OLIO 10

EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL

CALAMARI FRITTI  12

FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT

CARPACCIO DI MANZO 14

PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA, SHAVED PARMIGIANO AND LEMON DRESSING

TORTINE DI GRANCHIO 14

MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED PEPPERS AND SPICY SAUSE

POLIPO SU BRUSCHETTA 13

PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES, OLIVES, RED ONIONS AND CRUTONS

SEPPIOLINE AL FORNO 14

BABY SEPPIA (TENDER SQUID) HERB CRUSTED AND BAKED

CRUDO DI TONNO  14

SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE

CARCIOFINI RIPIENI 12

STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE

AFFETTATO DI CINGHIALE  12

PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION

CRUDO DI POLIPO   13

SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE AND MARINATED EGGPLANT

CRUDO DI SEPPIA  13

SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING

MINESTRE

MINESTRONE 10

THE ORIGINAL VEGETABLE SOUP

PASTA E FAGIOLI  10

PASTA AND BEANS

PISELLI CON SEPPIE 11

FRESH GREEN PEA SOUP WITH SQUID

CONTORNI

BIETOLE STUFATE 6

STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND PARMIGIANO CHEESE

RAPETTE E FAGIOLI 8

BABY BROCCOLI RABE WITH BAKED WHITE BEANS

CICORIE E FAVE 6

BITTER GREENS WITH FAVA BEANS PUREE

PATATE E ZUCCA 6

BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL

PATATINE FRITTE E INSALATA 7

FRIED POTATOES AND BABY GREENS

INSALATE

CETRIOLI E POMODORI 9

CUCUMBERS, TOMATOES AND BALSAMIC DRESSING

MORE DI GELSI  10

BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED WALNUTS AND BALSAMIC DRESSING

PERA 9

PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING

INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10

ORANGE, FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING

INSALATA GRECA IL PUNTO 11

GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING

PRIMI

FUSILLI LUCANI CON SEPPIOLINE RIPIENE 15

WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE

TORTELLONI NERI CON CODA DI ROSPO 16

LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE

PIZZOCCHERI AI FRUTTI DI BOSCO 15

SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE

SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI 15

RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO

PACCHERI AL SUGO DI GUANCIALE 15

LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES

PAPPARDELLE DELLA SELVA NERA 16

WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF

TIMBALLO 18

LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO

CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI 15

TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI

STRASCINATE AL SUGO 15

EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU

RISOTTO AI FRUTTI DI MARE 18

RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS)

LUNE D’ARAGOSTA 16

LOBSTER RAVIOLI IN A PINK COGNAC SAUCE

STROZZAPRETI AL SUGO DI CINGHIALE 15

PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU

ZITI MELANZANE AL FORNO 15

PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE

SECONDI

ORATA ALLA BOSCAIOLA 25

ROASTED FILLET OF SEA BREAM, RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES

CONIGLIO ALLA CACCIATORA 24

STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE

CIOPPINO 27

RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH

BISTECCA DI MANZO ARROSTITA 32

CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES

POLLO ASSUT ASSUT 20

CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE

SPIGOLA IN TEGAMINO 24

FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE

SARAGO OREGANATO 24

OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES

LOMBATINA AL VINCOTTO 35

GRILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH

CODA DI ROSPO 21

ROASTED MONK FISH, CAPER BERRIES IN A WHITE WINE AND LEMON SAUCE

BRACIOLETTINE AL SUGO 20

BEEF ROLLATINI, FLAVORED GARLIC, PARMIGIANO, PARSLEY, COOKED IN A TOMATOE SAUCE, SERVED WITH HOMEMADE GARGANELLI PASTA

COSTOLETTE DI AGNELLO AI FERRI ( RACK) 35

GRILLED TENDER RIB LAMB CHOPS, GRILLED SCALLIONS AND POTATOES

OSSOBUCO DI TACCHINO 24

ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA

TRIPPA DELL’ OSTE 18

SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS

SALMONE ALLA BRACE 24

GRILLED ATLANTIC SALMON SERVED IN A NEST OF JULIENNE VEGETABLES AND ROASTED POTATO

DENTICE AL CARTOCCIO 25

RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES

WE SERVE LUNCH & DINER MONDAY THROUGH FRIDAY

11:30AM TO 3:30PM. SATURDAY BRUNCH 12:00 TO 4:00PM

SUNDAY BRUNCH 1:00 TO 4:00PM. INQUIRE ABOUT OUR Private and semi private ROOMs FOR banquets, special events & CORPORATE EVENTS

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

________________________________________________________

Pre Theatre Menu

Choice of one

Pasta e Fagioli

pasta and beans

Calamari Fritti

fried calamari tomato sauce with a hint of heat

Cetrioli e Pomodori

cucumbers, tomatoes and balsamic dressing

More di Gelsi

baby greens, cherry tomatoes, berries and honey, toasted

walnuts and balsamic dressing

Choice of one

Sarago Oreganato

oven roasted porgie, crusted with herb bread crumbs,

roasted potatoes and vegetables

Pollo Assut Assut

chicken pieces on the bone sautéed with garlic, rosemary,

lemon juice and a splash of white wine

Paccheri al Sugo di Guanciale

large rigatoni with beef cheeks, fresh ground

tomato and spices

Coniglio alla Cacciatora

stewed rabbit with mushrooms in a white wine sauce

Dolce e Café

$30.00 ++

WE SERVE LUNCH

MONDAY THROUGH FRIDAY 11:30AM TO 3:00PM

SATURDAY & SUNDAY BRUNCH 11:30 TO 4:00PM

INQUIRE ABOUT OUR ROOM FOR CORPORATE AND PRIVATE EVENTS

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com

_________________________________________________________

Post Theatre Menu

Choice of one

Minestrone

the original vegetable soup

Pera

pear poached in red wine, with cinnamon sticks, served with arugula,

gorgonzola cheese, bacon and walnuts, lemon dressing

Choice of one

Spigola in Tegamino

fillet of striped bass with scallions, olives, cherry tomatoes, fresh herbs

in a white wine sauce

Salmone alla Brace

grilled atlantic served in a nest of julienne vegetables and roasted potato

Strascinate al Sugo

earlobe shaped pasta with a traditional mediterranean ragu

Dolce e Café

$30.00 ++

One of The Terrific Pastas, Pictured Below

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com

____________________________________________________

DESSERTS:

1. Pera Al Barolo

Pear w Barolo red wine, cinnamon and ponna cotta

2. Crostata Di Frutta di Bosco

Tart w/ Mixed Berries

3. Tiramisu

The classic pick me UP

4. Arance il Punto

Marinated Orange w/ Caramelized orange zest w/ Grand Marnier sauce

5. Napoleone Al Cioccolato

Chocoloate Napoleon w/ wild cherries

6. Torta Al Formaggio

Italian Cheese cake w/ strawberries culis

7. Tortino di Cioccolato con lamponi grattinate

Chocolate cake w/ raspberries, gratine

8. Crema Bruciata

Crème Brule

9. Crostata di Mela

Apple tart w/ caramelized mixed berries and vanilla ice cream

10. Tartufo Gelato

Ice cream truffles

11. Gelato Vinilia

Vanila Ice cream

12. Gelato al cioccolato

Chocolate Ice cream

13. Sorbetto Al limone

Lemon Sorbet

14. Sorbetto Al Mango

Mango sorbet

507 9^th Avenue (corner of 38^th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com

Take a moment to enjoy the good life in 2010. Peruse Cartier jewelry from Liz and Princess Grace at Taj Campton Place, sit fireside for the big game in Taj Boston tailgate suites, celebrate the high-art lifestyle of Beijing at the Opposite House, and venture behind the Golden Door for Naples Grande’s Spa Til Dawn. Read on…

CARTIER AND CAMPTON PLACE

Celebrating Cartier’s 100 years in the U.S., the Fine Arts Museums of San Francisco has on display over 200 Cartier objects including jewelry from celebrities such as Elizabeth Taylor and Princess Grace of Monaco. Taj Campton Place San Francisco, the official hotel of the Cartier and America exhibit, is offering its JEWELS AND THE CROWN PACKAGE which includes two nights in a deluxe room, breakfast and comp tickets for two starting at $498. The exhibit runs from now through April 18, 2010, at the Legion of Honor, Lincoln Park, SF. To book call 415-781-5555 or email reservations.campton@tajhotels.com.

 HIGH-END TAILGATING FOR THE SPORTS-LOVING JET-SET

Taj Boston’s Fireside Tailgate offer is perfect for a Superbowl weekend tailgating experience, minus the wind-chill and car exhaust. In fact, it comes with your own fireplace butler, luxury suite, tailgate cuisine and 42-Inch flat screen. Watch all your favorite teams by the fire (choice of Birch, Cherry, Oak, Maple or Taj blend) until April 1 with chef-prepared New England faves like clam chowder, crab cakes, chicken pot pie, Kobe beef burger with house-fries, Taj Boston Cream Pie and full bar. A Fireside Dining event planner can custom arrange large fireside events in a residential-style townhouse-inspired space. Rates for a Fireside Tailgate Suite begin at $480. Call Taj Boston at 617-536-5700 or 877-482-5267 (877-4-TAJ BOS).

 CELEBRATE NUVEAU BEIJING AT THE OPPOSITE HOUSE

Beijing’s newest darling is The Opposite House, a designer hotel from Swire Hotels and architect Kengo Kuma. It features the city’s largest rooms in the cosmo Sanlitun district and provocative architecture. The new mystique of the Orient awaits with Celebrate at The House, a weekend getaway complete with chilled bottle of bubbly on arrival, round trip Maserati transfers, and a limited edition oppositehouse vol 1 CD, a collection of soundtracks by some of China’s most prolific young musicians. Rates start at $335 USD per night (RMB 2,288) for a Studio 45 room. Includes breakfast, comp mini-bar and wifi, workout, pool and guided walks through Old Beijing. Offer valid through February 28, 2010. For more information: www.theoppositehouse.com

SPA TIL DAWN BEHIND THE GOLDEN DOOR AT NAPLES GRANDE

Naples Grande Beach Resort’s ‘Spa Til Dawn’ package at Golden Door is an unprecedented overnight stay in a private Spa Villa with custom couples treatments, chef’s tasting dinner, exclusive after-hours spa access and more. Experience the ultimate romantic getaway at this Southwest Florida, eco-smart beach retreat on 23 waterfront acres. The Golden Door, an indoor/outdoor spa village with Zen-inspired treatment pavilions, harbors the Spa Villa within its garden. This glass and teak pavilion with Asian platform bed, generous soaking tub, indoor treatment and lounge areas and outdoor sundeck and patio is now available on a limited basis. Stay includes custom spa services at sunset, dinner by moonlight adjoining candy cane waterfalls and exclusive after-hours access to the spa’s outdoor whirlpools, sauna, steam chambers and signature meditation labyrinth. Priced at $3,999. Visit www.naplesgranderesort.com/golden-door-spa/

The Jets may be out of the Super Bowl, but that wont stop New Yorkers from watching the big game.  As you eagerly prepare for the big game, Marfa NYC is preparing to keep you fed with a feast to enjoy right in your living room!  Available Sunday February 7^th (Super Bowl Sunday), Marfa is offering its “Take Home a West Texas BBQ” to go special.  This titanic special is complete with mounds of chef Tony Cruz’s West Texas BBQ options, including:

Smoked Shrimp

Wings

Ribs

Pulled Pork

2 sides of homemade BBQ sauce

Mac and Cheese

Baked Beans

Slaw

$60 feeds 5 people

$100 feeds 10 people

$130 feeds 15 people

Stop in or call Marfa NYC to place your order!  This deal is the Super Bowl of take-out specials!

Marfa NYC

101 East 2^nd Street

212-673-8908

Marfa’s BBQ Renaissance

            In an effort to bring together all things West Texas, East Village hotspot Marfa is reinvigorating their menu with innovative flavors and fresh faces, namely that of their new Executive Chef, Tony Cruz. Most recently helming the kitchen at BR Guest’s Dos Caminos, Cruz is delivering a new twist on Marfa’s down home menu, including home-smoked meats and seasonal varieties of house BBQ sauce.

            A Mexican native and CIA-trained chef, Cruz began his career at Union Square’s Metropolis Café, where determination landed him the position of Sous Chef. His big break came after meeting famed chef Henry Meer and taking up residence at the prestigious City Hall Restaurant, where he worked as Executive Sous Chef, in charge of dozens of employees.  Since then, he has served as Executive Chef of Radio Perfecto Restaurant where he remained for about three years, before heading to B.R. Guest – Dos Caminos Park as Executive Sous Chef.  His cuisine reflects all his experiences and training, combining flavors from French, Mexican, Texan, and other such backgrounds to achieve a highly personal style.

            Among his ambitious goals for Marfa’s West Texan fare are his signature mesquite-smoked meats, which will appear throughout various sections of the menu and are made in house each day. All are marinated for 24 hours before smoking, which results in ultra-tender and wildly flavorful meats.

Try them first with the Pulled Pork tostadas, which pile tender, saucy pulled pork with a jalapeno-speckled pico de gallo, avocado crema, and a thin drizzle of sour cream all atop homemade chips. Though not smoked, the Baha Fish Tacos are a real must-try, beautifully presented ready-wrapped in still-warm corn tortillas. Inside is lightly battered and fried *** fish and a cruciferous and mayo-free cilantro slaw, all paired with an addicting Serrano pepper salsa that’s bound to become a house favorite in its own right.

            Heartier appetites can still opt for Big Bend Bites, larger entrees such as Marfa’s World Famous Mac & Cheese, creamy and melty with a hint of nutmeg and crunchy, toasty bread crumbs. It may be up for debate whether “World Famous” is a true statement or eventual goal, but it’s a guaranteed crowd pleaser that deserves its (hypothetical) hype.  There’s also a selection of Southern specialties: mouthwatering chicken fried steak, or fried fish of the day, each with a perfectly crispy coating that gives way to a tender and juicy cut. New to the lineup are also Marfa’s house-smoked Big Texas Burgers, which come laden with jack cheese, onions, bacon, baked beans and slaw.

            Chef Cruz’s new BBQ menu is served dry-rub style in true Texas fashion, and includes options like a half chicken or rack of ribs that fall right off the bone as you pull them apart. The portions are hearty on their own, but there’s no forgetting the accoutrements: in this case, a quartet of sauces that showcase Cruz’s ability to mix and match flavors from around the globe. Aside from a neutral choice, diners can use Mango or Serrano BBQ sauces, all served alongside a squeeze bottle of sriracha for extra heat. As the seasons change, Cruz will introduce other sauces to complement his rotating menu, with additions like Passion Fruit and Pineapple BBQ sauces in the summer or Chipotle BBQ in the winter. All play with a careful balance of sweet and spicy, and diners can even blend sauces to create one-of-a-kind dining experiences to suit their preference.

            Marfa’s emphasis on carnivorous eating shouldn’t discourage vegetarians, who can also find plenty to sate their Texan cravings without worry. Guacamole and Pico de Gallo are inspired versions of their run-of-the-mill siblings, with a balance of flavors and textures that keeps you coming back for more. Vegetarian Quesadillas are gooey and smooth on the inside, crunchy and toasty on the outside. Salads like the Taco Salad are meat-optional, with cheese, avocado, corn, tostada chips, and tequila lime vinaigrette to brighten up the plate, while Red Kidney Bean Chili is hearty and comforting—a meaty dish that somehow has no meat in it.

            Hip, urbane, but decidedly West Texas, the vast, rustic loft-like space hosts rotating art exhibits, inaugurated with paintings by Marfa stalwart, Boyd Elder, designer of Eagles album covers (the original artwork for one hangs on the wall at Marfa). Since its kickoff, the Marfa gallery has been hosting Marfa, Texas and local artists alike, with new pieces shuffling in and out on a weekly basis.

            With its adjacent gallery and minimalist décor, Marfa can literally transform into any kind of event space, as MAC Cosmetics recently did to great success for the launch of their lipstick line featuring Lady Gaga and Cindy Lauper as guests of honor. Marfa is the creation of Hayne Suthon, the spirited New Orleans businesswoman-cum-cougar behind such successes as Lucky Cheng’s and Waikiki Wally, and is a great restaurant for groups and functions of all sizes.          

            Marfa is located in the East Village at 101 East 2^nd Street, and is open for dinner Monday-Friday from 6-11PM and on weekends from 6-11:30, with the bar staying open late. Marfa also offers takeout service for those in their neighborhood. For more information please visit www.marfanyc.com

A Sweeter Valentine’s Day

Consistently Sweet and Delicious Wines -

Without the Guesswork

Along with chocolates and flowers, the upcoming Valentine’s Day is worthy of something special – perhaps a delicious dessert, perhaps delicious, sweet wines to go with that dessert.

Quady Winery (www.quadywinery.com) has been making delightful, very creative, award-winning sweet wines in Madera, CA since 1975, shipping their wines to connoisseurs in the U.S. and worldwide.

Quady wines are available at retail in all major markets in the U.S. In addition, Quady ships direct to many states; see www.quadywinery.com for more details.

Something Different – and Predictable – for a Change

And, unlike the uncertainly and guesswork we have all experienced opening a bottle of wine – only to find it has gone bad – these wines are consistently delicious and predictable.

Sweetness comes in many forms, perhaps as an aperitif before a great meal, wonderful as a sweet wine pairing with many desserts – and many people have not tasted excellent sweet wines.

There is Essensia, made from delicious Orange Muscat grapes (known in Italy as Orange Blossom Muscat), a delicious accompaniment to desserts, especially chocolate and those containing almonds, peaches, apples or apricots. With sparkling water, Essensia makes a refreshing spritzer; with sparking wine you have an Essensia Royale. Delicious.

Suggested retail price: $12 – $14 (375 ml), $24 (750 ml).

Disclosure

Elysium – Made from the Black Muscat grape with a rose and litchi scent and especially appropriate for Valentine’s with the heart on the label. Elysium is perhaps the best accompaniment for dark chocolate dessert. A Holiday celebration made simple? A bottle of Elysium, a red ribbon and the finest chocolate dessert you can find.

Suggested retail price: $12 – $14 (375 ml), $24 (750 ml).

Quady’s Batch 88 Starboard, is, yes, Port. But, of course, it can’t be "Port" because that comes from a place in Portugal, the Douro River Valley. Since "starboard" (right) is the opposite nautical direction to port (left) that’s how it got its name. The grapes in this world-class port are primarily Tinta Roriz from the Madera, CA area, a blend of several vintages, 190 proof neutral grape spirits (instead of the usual 140 proof fortifying brandy) and then aged, on average, five years. Superb for those who love a great, after-dinner Port.

Suggested retail price: $25 (750 ml).

Red Electra is a yummy wine with only 5% alcohol. It has a pretty red color, tastes grapy and sweet, and has a tangy sparkly feel. It’s a good wine for angels to drink when they party because with only 5% alcohol, they can party longer.

Suggested retail price: $12 – $14 (375 ml)

TREASURES FOR RESTAURANT WEEK

For Limited Time, Iconic New York Restaurant Will

Offer Guided Tours of Storied Facility

The Russian Tea Room, one of New York City’s most iconic and storied eating establishments, today announced that, for the first time ever, it will be offering exclusive guided tours of its celebrated four-story facility for dining guests and visitors during New York City Restaurant Week.

The floors on display will include the whimsical second-floor "Bear Lounge", which offers guests an enchanting visual experience, featuring a spectacular tree of Fabergé-inspired Venetian glass eggs and a 15-foot revolving bear aquarium replete with large, glimmering goldfish; the third floor "Bear Ballroom" with a stunning 25-ft ceiling decorated with etched mirrors of frolicking bears and three imperial bronze chandeliers adorned by playful brass bears; and on the top floor, "The Hearth Room" which features walls of inlaid decorative wood paneling, a fireplace and an active diorama of the Kremlin in every season.

The top three floors of the Russian Tea Room are not typically open to the general public. The free tours will begin at 11:30 AM and 5:30 PM daily, from January 25^th-February 7^th and will last approximately 30 minutes each.

The Russian Tea Room will offer a specially created three-course prix-fixe lunch and dinner menus for $24.07 and $35 respectively during Restaurant Week (Saturday’s excluded).

"So many New Yorkers and visitors to this city know of the Russian Tea Room’s mystique, but they haven’t had a chance to experience it personally," said Ken Biberaj, Vice President of The Russian Tea Room. "Restaurant Week will give them the opportunity to see the most unique dining spaces in New York and the Russian Tea Room treasures that have attracted international luminaries to our tables for generations. The Russian Tea Room is special place; it is where New York City history meets the modern day and we love to show it off."

Reservations can be made by calling 212-581-7100. For more information please visit www.russiantearoomnyc.com.

# # #

About The Russian Tea Room:

For over eighty years, New York’s defining cultural moments have taken place at Russian Tea Room. Ever since members of the Russian Imperial Ballet founded the restaurant in 1927, it has been a second home for boldface names and the intellectual elite-an exclusive enclave where actors, writers, politicians, and businessmen planned their next deals and feted their friends’ latest Carnegie Hall performances. The lively tradition and legacy of the Russian Tea Room is alive and well!

AWARD-WINNING AUTHOR JOANNA PRUESS AT EMPIRE CITY CASINO AT YONKERS RACEWAY FOR A TASTE OF MARDI GRAS ON THURSDAY, FEBRUARY 11, AT 7:00 PM; “CARNIVAL IN THE KITCHEN” FEATURES CHEF DEMONSTRATION, TASTING AND BOOK SIGNING FOR ELITE CLUB MEMBERS

RECIPES FROM “CAST IRON COOKING: DELICIOUS AND SIMPLE COMFORT FOOD” WILL BE DELIVERED IN EMPIRE CITY’S GOOD TIME ROOM; PRUESS WILL BE JOINED BY HER HUSBAND, FOOD COMMENTATOR BOB LAPE

Call  February 11^th “Fat Thursday” at Empire City Casino at Yonkers Raceway. As a prelude to the Mardi Gras celebration and “Fat Tuesday,” Joanna Pruess, the award-winning author of nine cookbooks, will prepare a Mardi Gras smorgasbord with recipes from her latest publication “Cast Iron Cooking: Delicious and Simple Comfort Food” and deliver a chef demonstration exclusively for Elite Empire Club Members. “Carnival in the Kitchen” gets underway at 7:00 pm in Empire City’s “Good Time Room.”

Pruess, whose popular books also include Mod Mex and Seduced by Bacon, has had articles and recipes published in the New York Times Sunday Magazine, the Washington Post, Saveur, Food & Wine, and the Associated Press syndicate. A former Westchester County resident in Katonah and Mt. Kisco, Pruess now lives in the Bronx, New York with her husband, restaurant critic Bob Lape, who will join her for the 7:00 pm dinner, demo and book-signing.

Here is the sumptuous menu that Pruess will demonstrate preparations from her Cast Iron Cooking which will be served to Elite Club Members: Appetizer: Zucchini Pancakes with Red Pepper-Yogurt Sauce; Entrees/main courses: All-American Short Ribs served over Cheesy Grits; Mom’s Mac and Cheese with Andouille Sausage, Southern Fried Chicken, Crawfish and Shrimp Etouffee; all accompanied by cast-iron Cornbread; Dessert: Raspberry-Blackberry Crisp with Vanilla Ice Cream or Whipped Cream.

The ­first 100 Elite members will receive a complimentary copy of the “Cast Iron Cookbook: Delicious and Simple Comfort Food”. All attendees will receive a free bamboo cutting board, while supplies last. Empire City requests that Elite Empire Club members, who are allowed one guest each, to RSVP by February 8, 2010 by calling 914.457.2612.

Elite Empire Club Members need to accumulate at least 35,000 points in a year to achieve this level of benefits, which include: Free cruise certificates, golf discounts at Westchester County public golf courses including Dunwoodie and Hudson Hills, no waiting in line at Empire City’s dining facilities, premium seating at all of the dining facilities, elite events at least once a month, V.I.P Coupon book for Woodbury Commons and free play bonuses.

Empire City Casino at Yonkers Raceway features: 5,300 slot machines, dining in the Tavern 1899 Steak House, the Empire Terrace Restaurant, which overlooks the track for live harness racing, and the Lillian Russell Café, as well as a quick bite at the International Food Court and its wide-ranging menu. The multi-faceted Good Time Room is available for parties, benefits, weddings, and major events for up to 500.

Empire City Casino at Yonkers Raceway is located at 810 Yonkers Avenue (at Central Avenue) in Yonkers, New York, Westchester County, (I-87 to Exit 2). Empire City Casino is open seven days a week from 10:00 AM to 2:00 AM. For more information call 914.968.4200 or log onto www.empirecitygaming.com

Photo credit: al Bustans

Al Bustan

319 East 53^rd Street (Between 2nd & 3rd Avenues)

New York, NY 10022;

212-759-5933

Hours: Lunch & Dinner 7 Days a Week

http://www.albustanny.com/

                  ________________________

By Nancy Walman

Popular Lebanese Main Stay Takes Up New Residence in Bigger and Brighter Location

Al Bustan means "The Orchard" in Arabic and for roughly 20 years, the name Al Bustan went hand in hand with authentic Lebanese food and warm Lebanese hospitality to anyone living in or passing through New York City. With a quaint location on 3^rd Avenue between 50^th and 51^st Streets,

Al Bustan became THE place to find the most elegant Lebanese cuisine. While the original closed last December it was due to Owner and Executive Chef Elias Ghafary wanting to expand his brand into an even larger and more beautiful space.

Thankfully for neighbors who have grown accustomed to their presence in the area, Ghafary found a gorgeous two-level space nearby and has reestablished the Al Bustan name back into Manhattan’s culinary landscape.

The clean inviting space is undeniably attractive with its THREE gorgeous fireplaces. With the temperatures continuing to fall and the wind continuing to whirl, perhaps it’s a good time to explore some of the restaurants around town that offer a cozy and warm solution to this nasty winter weather.  One fireplace is in the lounge so diners can quickly warm up as they come in from the cold and the other two are located in  the dining room so you can eat your Lebanese fare fireside at spacious tables, covered with sparkling white cloths,.

Giant wood ceiling beams, brick walls of red, white and stucco and pillars covered in white organdy (lit internally) add to the romantic setting, with its three chandeliers (one massive one leading down to a party room)  and shiny hard wood-floors.

The Elegant Main Dining Room. Photo credit: al Bustans

Aromatic non-alcoholic drinks are a perfect way to start off any meal and will add tranquility to your experience. The Tamarind is a simple concoction of Tamarind syrup and water, while the Jellab is a perfumed drink scented by rose water, incense, carob molasses and floated with pine nuts. The wine list consists mainly of bottles from France, Spain and of course Lebanon, home to the first Middle Eastern winery, Ksara, which was built in 1857 (the red, a Bordeaux blend, is a delight at just $35 the bottle). There is also a full bar offering generous cocktails, poured in lovely glassware.

The stars of any Lebanese restaurant , Meze, wonderful hot and cold appetizers, designed to be shared, including smoky whipped eggplant or chickpeas, divine stuffed grape-leafs,  a choice of three tartars, including lamb with pine nuts and light as air falafel, elevated to new levels, and far from the street food you may have sampled  in lesser kitchens. Four people can order a choice of 18 of these luscious treats, and yummy Lebanese desserts (even the ubiquitous baklava is exceptional) for about $45 a person.

Before ordering, take note of the delicious house-made turnips, coarsely-julienned, marinated  48 hours in in vinegar, salt, garlic and beet juice, which imparts a lovely pink color.

The Mouth watering Meze  Photo Credit Zandy Mangold

Ghafary has been with Al Bustan since the beginning and can actually take credit for introducing New York City to high end Lebanese food a couple of decades ago.  With a pedigree from France and having been #1 in his class at the Culinary School of Beirut, Ghafary is an expert on this bountiful cuisine and loves inviting people in to his “home” every night for some traditional Lebanese food such as Mouhamara, walnut, red pepper, garlic, chili pepper and pomegranate molasses (a personal favorite); Tabbouleh, parsley, tomato, onion and cracked wheat; and Moussakaa, eggplant simmered with tomato, garlic, onion and olive oil, as well as some unique dishes he has brought to this new location including Kibbeh Lakteen bill Saniya, baked pumpkin and cracked wheat stuffed with spinach and chickpea; Zaatar Salad, fresh wild oregano, onion, lemon juice and olive oil; and an updated take: Kibbeh Samak Nayeh, tuna tartare blended with jalapeno and onion.

Other outstanding offerings include classic Lamb Shawarma (paper thin slices of grilled lamb) to grilled Kafta. Labmeh,  Foul Medamas, as well as elegant entrees such as Halibut.

__________________________________________________________________

 
Photo Credit Zandy Mangold

While Lebanese cuisine had made successful crossovers to cities including London and Paris, it wasn’t until Ghafary came to the US in 1988 and established himself as a restaurateur that this city finally came to know what true refined Lebanese cuisine meant. Service is not only efficient, but benevolent.

For a welcome change from the more familiar French or Italian cuisine, Al Bustan is a lovely restaurant and in the up-market Lebanese league, as good as it gets.

Copyright 2010 By Punch In International. All Rights Reserved

Disclosure

NORMAN HOBEIKA

Partner, Al Bustan

Born and raised in Lebanon, Norman Hobeika has been in the food business for quite some time, as the founder and owner of a handful of Lebanese fast food operations across New York and New Jersey. While in Lebanon, Hobeika worked at his brother’s ski resort on the restaurant and catering side where he grew his love for the food world as well as his passion for skiing. Hobeika graduated with a Bachelors of Science in Business and Marketing from Fairley Dickinson, having spent part of his undergrad career at the American College of Switzerland as well, where his palette for fine dining and delicacies continued to expand.

His career in the US began in 1990 when he opened up his first fast food Lebanese restaurant, Amir’s Falafel & Gyros in the Manhattan Mall. Located on the seventh floor food court, Amir’s was the first Lebanese food option in this mall and one of the first successful Lebanese spots to come to New York City. In the midst of Amir’s successful 11-year tenure, Hobeika expanded his business to the Newport Center Mall in New Jersey where he opened Jenna’s Falefel & Gyros. In 1996, the expansion continued with Pita Market in the Jefferson Valley Mall in Westchester, which is still in operation to this day, though he has since sold his stake, and another Pita Market in the Bergen Market in Paramus, NJ in 1998.

After nearly 20 years in the fast food business, and having the fortune of good timing, Hobeika was able to realize his desire to be a part of the fine dining element in New York City. Having known Elias Ghafary for many years himself, it was actually Hobeika’s uncle, Paul Hobeika, also a partner, that suggested this collaboration. As a partner in the new Al Bustan, Hobeika helps manage and run the front of house operation.

In between working and being with his wife and three young children, Hobeika is an avid skier, always hitting the slopes when he returns home to Lebanon, as well as here in the States.

_________________________________________________________________

ELIAS GHAFARY

Owner/Executive Chef, Al Bustan

Over the course of nearly two decades, Elias Ghafary has elegantly demonstrated to New York City what true Lebanese hospitality means. Nearly two decades ago at the original Al Bustan, which opened in 1991, Ghafary introduced an extensive menu of Lebanese favorites, such as Mouhamara, Tabbouleh, Kibbeh and Shawarma, in a more sophisticated setting than New Yorkers had seen before in relation to this type of cuisine. He has lived and breathed Lebanese tradition his whole life, establishing himself as one of New York’s most prominent Lebanese chefs and restaurateurs and looks forward to carrying on this tradition with the new Al Bustan.

A native of Lebanon, Ghafary knew from an early age that he wanted to be a chef and one day own his own restaurant, even though he was the only one of his 7 siblings to venture into the food industry. He attended the Culinary School of Beirut and was #1 in class for three out of his four years in attendance. After learning his craft, Ghafary then moved to France and began waiting tables and cooking at Hotel de la Poste Vezley in Burgundy, before moving to Paris to take a management position of one of their most popular Lebanese restaurants, Yeldizlar. Here he matched his passion for Lebanese cuisine with the refinery of French technique and service. After a 5-year stint, he moved on to found and operate Alamir, another popular Lebanese spot and it was here he stayed before he moved to New York City in 1988 to open up his own Alamir on 2^nd Avenue between 74^th and 75^th Streets.

The New York version of Alamir gave Ghafary a taste of what he longed for, to introduce New Yorkers, tourists and the like to real, sophisticated Lebanese food, not the more casual, sometimes grease ridden fare some were accustomed to. After a few short years, Ghafary put together his own menu and found an ideal location on 3^rd Avenue between 50^th and 51^st Streets where he opened up the original Al Bustan. The public clamored and the reviews piled in, making Al Bustan a new must visit dining destination in Manhattan. Nearly 17 years later after an extremely successful run as Manhattan’s leading Lebanese restaurant, Ghafary, taking advantage of the down economy, managed to find an spacious two-story spot just blocks away and closed the original in order to make room for this gorgeous expansion.

Now with the new and even bigger version on 53^rd Street between 2^nd and 1^st Avenues, Ghafary continues to welcome diners to his Al Bustan and treat them in kind.

 Sample Menu

______________________________________________________________

Cold Appetizers
Hummus
Chickpea dip with lemon juice and tahini $6.50
Warak Inab
Grape leaves stuffed with rice, tomato
and parsley $7.00
Baba Ghannouj
Smoked eggplant blended with tahini $7.00
Moudardarah
Green lentils and rice pilaf $6.50
Salatat el Raheb
Smoked eggplant salad $7.00
Loubieh bil Zeit
French beans, tomato and onion $6.50
Hindbeh bil Zeit
Simmered dandelion with olive oil $6.50
Moussakaa
Eggplant simmered in tomato,
garlic, onion and olive oil $6.50
Mouhamara
Walnut, red pepper, garlic and chili pepper $6.50
Laban bi Khiar
Mint, yogurt, garlic and cucumber $6.50
Labneh
Yogurt cream $7.00
Tabbouleh
Parsley, tomato, onion and cracked wheat $8.00
Fattoush
Romaine, tomato, curby, scallion,
radish and toasted pita $8.00
Lebanese Salad
Curby, tomato and romaine $6.00
Zaatar Salad
Wild green oregano, onion, lemon juice,
olive oil $8.00
Salatat Malfoof
Lebanese coleslaw, tomato, dried mint,
olive oil, lemon Juice $6.00
Bastermah
Spicy sun-dried beef $8.00
Chankleesh
Spicy cheese, onion and tomato $7.00
Harra Kizzaba
Simmered tomato, onion, jalapeno,
cilantro and garlic $6.00
Salatat Jarjeer
Arugula salad $8.00
Zahra bil Tahini
Cauliflower, tahini, garlic and pomegranate $6.00
Silek Mahshi
Swiss chard leave stuffed with rice
tomato, chickpea and lemon $8.00
Hot Appetizers
Makanek
Sauteed lamb sausages $7.00
Sujuk
Sauteed spicy beef sausages $7.00
Arayess bil Jibneh $8.00
Toasted pita filled with halloumi cheese
Arayess bil Lahme $8.00
Toasted pita filled with minced lamb
Jawaneh
Chicken wings sauteed with garlic,
cilantro and lemon juice $7.00
Safiha
Baked pastry topped with minced meat,
tomatoes and pignoli $7.00
Sawdat Dajaj
Chicken liver sauteed with pomegranate
molasses and garlic $7.00
Falafel
Crushed chickpeas, cumin and
coriander, deep fried $6.00
Foul Medamas
Baby fava bean, garlic, lemon juice
and olive oil $6.00
Kibbeh Lakteen Maklieh
Ovals of pumpkin and cracked wheat
stuffed with spinach and chickpea $7.00
Kibbeh bil Lahme Maklieh
Ovals of ground beef and cracked wheat
stuffed with lamb, onion and pignoli $7.00
Kibbeh Samak Maklieh
Ovals of ground fish and cracked wheat
stuffed with onion and pignoli $7.00
Fatayer
Pastry stuffed with spinach and walnut $7.00
Hummus bi Lahmeh
Chickpea dip topped with sauteed lamb
and pignoli $10.00
Halloumi Cheese
Sheeps cheese, grilled or fried $10.00
Samboussek Lahme
Dumpling stuffed with minced meat $7.00
Samboussek Jibneh
Dumpling stuffed with feta cheese $7.00
Rakakat
Philo cigar filled with feta cheese
or minced lamb $7.00
Soups
Adas Bihamod
Lentil soup with swiss chard and lemon $7.00
Chawrabat Dajaj
Chicken soup with vegetable $7.00
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food born illnesses
___________________________________________________________________

Prix Fixe Dinner Suggestions
Extra Meze
(For 4 persons) $50.00 per person
Choice of ten cold & hot appetizers
Mixed grill
Lebanese desserts

Royal Meze
(For 4 persons) $45.00 per person
Choice of eighteen cold & hot appetizers
and tartare delicacy
Lebanese desserts

Entrees
Shawarma Lahme
Sliced beef marinated in
red vinegar and spices $19.00
Shawarma Dajaj
Sliced chicken marinated in
white vinegar, ginger and spice $19.00
LahmE Meshwi
Grilled lamb cubes $19.00
Kastalatah Ghanam
Grilled baby lamb chops $29.00
Sharhat Ghanam
Lamb tenderloin marinated and sauteed $29.00
Grilled Kafta
Minced lamb, mixed with chopped onion,
spices and parsley $19.00
Kafta Khashkhash
Minced lamb on a bed of diced tomato,
pomegranate molasses and garlic $19.00
Kafta Yoghurtlieh
Minced lamb topped with
sour yogurt and garlic $19.00
Kafta Dajaj
Minced chicken with garlic
and bell pepper $19.00
Shish Taouk
Grilled marinated chicken cubes $19.00
Dajaj bil Hamod
Chicken tenderloin sauteed in
lemon and spices $19.00
Farrouj Msahhab
Grilled boneless cornish hen $19.00
Farrouj Baladi
Grilled organic boneless
cornish hen $29.00
Quails
Grilled or sauteed $21.00
Mashawi
Mixed grill $25.00
Boneless Ribeye
16oz dry aged black angus ribeye
steak with french fries $28.00
Seafood and Fish (Subject to availability)
Grilled Prawns $30.00
Grilled Seabass (filet) $30.00
Grilled Red Snapper (filet) $30.00
Grilled Salmon (filet) $20.00
Sultan Ibrahim (barbounia) $18.00
Fried red mullet served with pita chips
Shish Samak $25.00
Seared yellow fin tuna skewered
Al Bustan Home Specials
Kibbeh bill Saniyah
Baked ground beef and cracked wheat stuffed
with minced meat and pignoli $20.00
Kibbeh bill Laban
Steamed kibbeh ovals in sour yogurt sauce $20.00
Kibbet Samak bill Saniyah
Baked blended fish and cracked wheat
stuffed with onion and pignoli $20.00
Kibbet Lakteen bill Saniyah
Baked pumpkin and cracked wheat stuffed
with spinach and chickpea $20.00
Samak Tajine
Baked red snapper, topped with a lightly
spiced tahini sauce $28.00
Samakeh Harra
Broiled filet of red snapper served
with a spicy sauce $28.00
Sayadieh
Filet of halibut steamed in fish bouillon,
served on a bed of brown rice $28.00
Bamia
Simmered okra and tomato in a lamb stew $20.00
Mahashi
Gray squash, grape leaves or eggplant
stuffed with minced lamb and rice $20.00
Mouloukhia
Chopped malow leaves cooked in
cilantro, garlic and chicken $20.00
Kouzy
Homemade philo dough stuffed
with basmati rice, peas, carrots and
minced lamb $22.00
Tartare Delicacies
Kibbeh Nayeh
Lamb tartare blended with
cracked wheat and spices $18.00
Kibbet Samak Nayeh
Tuna tartare blended with
jalepeno and onion $18.00
Habra Nayeh
Lamb filet tartare with
spices and garlic paste $18.00
Jat Nayeh
Combination of 3 tartare $38.00
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food born illnesses

___________________________________________________________________

Le Richemond
Jardin Brunswick
1201 Geneva
Switzerland
Téléphone +41 22 715 7000
Fax +41 22 715 7001
events.lerichemond@roccofortecollection.com

Disclosure
www.roccofortecollection.com

La carte du restaurant Le Jardin est le
fruit de la collaboration de Fulvio
Pierangelini, meilleur Chef d’Italie
avec deux étoiles Michelin et consultant
pour la Rocco Forte Collection
ainsi que le nouveau Chef du
Richemond, Roberto Benvegnù.
Fulvio Pierangelini, romain d’origine
est connu dans le monde entier.
Réputé pour son amour des produits
du terroir, Fulvio est inventif tout en
respectant scrupuleusement les
produits.

Roberto Benvegnù, nouveau Chef du
Richemond est originaire de Padua.
Le jeune italien de 28 ans a débuté sa
carrière au Richemond en 1999 par un
stage et s’est illustré en qualité de
Sous-Chef au Dorchester Hotel à
Londres. Il a rejoint à nouveau
l’équipe du Richemond lors de la
réouverture en septembre 2007. D’un
tempérament dynamique et créatif,
Roberto travaille en tandem avec
Fulvio Pierangelini et s’inspire de la
cuisine épurée de son mentor.

The menu of Le Jadin restaurant is
the result of a collaboration between
Fulvio Pierangelini, voted best chef in
Italy with two Michelin stars who
consults for the Rocco Forte
Collection, and the new Executive
Chef of Le Richemond, Roberto
Benvegnù.
Fulvio Pierangelini, who traces his
origins to Rome is renowned all over
the world. Known for his use of local
produce, Fulvio is as inventive as he is
respecting the origins of his
ingredients.
Roberto Benvegnù, who takes the
helm as the new Executive Chef of Le
Richemond is a native of the Eastern
Italian town of Padua. The young
Italian of 28 years old began his
career at the old Richemond and also
worked as a Sous-Chef in the world
famous Dorchester Hotel in London.
He rejoined the kitchen brigade at Le
Richemond during the reopening in
Septembre 2007. Dynamic and
creative, Roberto will work in tandem
with Fulvio Pierangelini and gains
inspiration from his mentor.

The Meatpacking’s chic and trendy Bagatelle (409 West 13th Street, NY, NY 212-675-2400) will host a live art performance on Friday, January 29, 2010 from 5:30pm to 8:30pm.

French artist Zaza Noah, sister of French tennis pro and pop-soul singer Yannick Noah, was first inspired by African paintings. By using exquisite color, her work is vividly soulful. Noah’s exhibitions have appeared in St. Barth, Paris and New York showcasing her four main series: “Kamasutra,” “Music Hands,” “Portraits,” and “Birds.”

Guests will have the opportunity to admire Zaza Noah’s work, as well as watch her paint live at Bagatelle next Friday.

During the course of the art performance, guests are welcome to enjoy a plateau de fromages or a charcuterie board paired with a glass of wine or one of Bagatelle’s signature cocktails, such as La Poire Royale or La Martini du Gipsy. After the performance, viewers are encouraged to stay and indulge in the classic, comforting Parisian fare that Bagatelle has to offer. From tartares of beef, salmon and tuna, to homemade foie gras, guests are sure to be inspired by Zaza Noah’s artwork and the delicious cuisine.

Disclosure