Swifty’s can make it easy for you.

As Thanksgiving approaches, you might be looking for options.
Swifty’s can make it easy for you.
Have us cater your Thanksgiving at home, or reserve a table at the restaurant.

Either way, our menu is traditional and delicious!
HAPPY THANKSGIVING MENU
PRIX FIXE $65 at Swifty’s from 12pm-9 pm

First Course:
Wild Mushroom Barley Soup
Smoked Irish Salmon,
Crème Fraiche, Capers, Brioche
Steamed Artichoke,
Mustard Vinaigrette or Hollandaise
Selection of East Coast Oysters
Corn Chowder, Maryland Crabmeat
~~~
Salad of Field Greens Interlude

CHEZ JOSEPHINE Thanksgiving

This Thanksgiving, leave the cooking and entertaining to CHEZ JOSEPHINE and its ever-gracious host, Jean-Claude Baker. Families and friends will have more to be thankful for when they enjoy their Thanksgiving meal along with live music at this charming Theater District jewel – clad with red velvet walls, blue-tin ceiling and a cavalcade of chandeliers that light up the vintage portraits of icon Josephine Baker.

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TWO-WEEK TOUR TO PATAGONIA TAKES TRAVELERS TO THE SOUTHERNMOST REACHES OF THE GLOBE

The "Bottom of the World" Cost is Around $300 a Day
BUENOS AIRES, ARGENTINA – This fall, winter and spring, inquisitive travelers can take advantage of a new two-week tour that visits Ushuaia, the world’s southernmost city, spectacularly located on the island of Tierra del Fuego at the very tip of the South American continent.   Beyond this remote port lies the legendary Beagle Channel and then the open waters of The Drake Passage, where the deep rich waters of the Atlantic and Pacific Oceans converge amidst some of the most challenging seas on earth.

Because it designs adventurous trips to such far-flung northern destinations as Iceland, Greenland and the archipelagos of Orkney and Shetland, The Great Canadian Travel Company has built a reputation for travel to the "Top of the World."  Its expertise, however, also helps clients explore intriguing destinations at the "Bottom of the World."

Back by Popular Demand, The Ritz-Carlton, Westchester Again Offers “Thanksgiving-to-Go

Hotel’s Unique “To-Go” Program Lets You Enjoy the Holiday with No Hassle

For the second year in a row, The Ritz-Carlton, Westchester is offering local residents the perfect way to enjoy a stress-free Thanksgiving with it’s unique “Thanksgiving-to-Go” Program.  “Last year’s introductory program was so successful, that we decided to bring back the offer again this year,” said Executive Chef James Dangler.

Created by Chef Dangler and his staff, the “Thanksgiving-to-Go” is a full dinner for four, six or more people, featuring traditional Holiday foods enhanced with Ritz-Carlton flair. All you need to do is place your order and then arrive at The Ritz-Carlton, Westchester between 11 a.m. and 3 p.m. on Thanksgiving Day, Thursday, November 26, to pick up your boxed dinner.

The festive meal will begin with harvest squash bisque, followed by an array of refreshing salads including traditional Caesar, mixed baby potato salad garnished with sweet apple and mint, and a roasted beet salad with goat cheese and micro arugula. For the main course, select either a 14-16 pound whole roasted Turkey with sage cornbread stuffing or a honey glazed ham.

Frei Brothers Reserve wines

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Always Outstanding & Better Than Ever

 

Perfect For Thanksgiving

Thanks to

Jim Collins, Chief Viticulturist

By Nancy Walman

The 2006 Alexander Valley Cabernet Sauvignon (53,800 9L Cases; $24) is maturing nicely, and 2006 was a year when a wet winter and spring gave us surprising depth along with elegance in the final wines. Should be balanced right on point now, with clear structure and plenty of fruit.

The 2007’s  are the  Russian River Valley Chardonnay (84,600 9L Cases; $20), the Russian River Valley Syrah (10,300 9L Cases; $24), and the Dry Creek Valley Merlot (41,400 9L Cases; $20). The 2007 vintage was a real bull’s eye for us: a relatively dry winter, long spells of warm, sunny weather. Beautiful varietal typicity in all of them, and that Frei Brothers sense of place. A great year to be a grape.

You get a feel for the maritime influence in the Russian River wines, especially in the cool-climate Syrah, and over in the Dry Creek, you get nothing but sun in the Merlot.  The Syrah is like a well-upholstered chair, plush, but with a strong frame. The Merlot has everything you want in a red wine: voluptuous fruit, friendly tannins, long finish.

The Russian River Chardonnay is a Burgundy transplant that is right at home here and come from vines in what used to be an apple orchard. It is a Russian River classic with a fine entry, a mouth filling middle and nice oak balance on the exit.

From 2008,the Russian River Valley Sauvignon Blanc (6,000 9L Cases; $20), a charming, clearly defined wine from a weather-challenged vintage. 2008 was a tough year: drought, late frost, and heat spikes before it all settled down for a nice, stable ripening period. A smaller crop gave  tremendous intensity in the wine. 

KITANO NEW YORK’S HAKUBAI RESTAURANT INVITES PATRONS TO EXPERIENCE THE JAPANESE NEW YEAR’S CULINARY TRADITION OF OSECHI TO ENSURE GOOD HEALTH, FERTILITY AND HARVEST FOR THE YEAR TO COME

Technorati Tags: hotels,holidays,new york,japanese

-The distinctive meal served in a traditional format celebrates 2010’s arrival on January 1-2 at one of the country’s most authentic Japanese restaurants-

As 2010 approaches, many cultures will celebrate the New Year with age-old culinary traditions. From pickled herring in Poland and pork and sauerkraut in Germany to black-eyed peas and cornbread in the Southern U.S., many cultures believe that a prosperous New Year starts with special dining customs. The Japanese also strive to achieve a well-balanced way of living in the New Year by obtaining good health, fertility, a good harvest and a long life. To ensure these blessings in the coming year the Japanese partake in a special New Year’s Day meal called, Osechi. On January 1-2, 2010, New York City’s first and only Japanese hotel, The Kitano New York, will offer a traditional Osechi meal for lunch and dinner at its Michelin-rated Hakubai Restaurant. The lunch selection is available for $90 per person and the dinner menu is available for $115 per person. Reservations will be accepted from December 1-31, 2009 and can be made by calling (212) 885-7111.

The Opposite House Receives Top Honors in Beijing

Adding to the string of international and local Beijing publication awards won since its opening a year ago, The Opposite House was named one of the country’s best in Robb Report China’s Best of the Best 2009 issue. The hotel was also awarded the "Best Urban Hotel" and "Best Design Hotel" from The Bund, one of China’s most well received publications.

Restaurants Bei and Sureño also received the "Best Taste" creation award from Surface magazine.
"It’s great to get this recognition. It really is a tribute to our fantastic designers Kengo Kuma + Associates and Neri + Hu Design and Research Office and our passionate team of young people delivering the service everyday," says Anthony Ross, general manager of The Opposite House.

DOVETAIL RESTAURANT SOARS ANEW: RENOVATIONS GROW SPACE AND REINFORCE STYLE

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Renovations debut tonight at Dovetail, the three-star restaurant (The New York Times) on the Upper West Side, enriching every aspect of Chef/Owner John Fraser’s modern American dining experience.  Architectural expansions have created a roomy bar area of 16 seats – with a new bar menu and new cocktail list – and added 20 seats to the main dining room through a seamless extension of the modern-rustic design from celebrated architect Richard Bloch.  The wine list has grown by 500 bottles, reflecting a significant expansion of the wine cellar.  And to celebrate the realization of Dovetail’s original vision (the restaurant was always intended for these dimensions), cheese cart and Armagnac cart services now complete the refined offerings.

The spacious new dining room was designed by Bloch as an interplay between the building’s 110-year old historic be

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auty and a modern, streamlined sensibility.  Renovations have extended this design scheme into a more spacious dining atmosphere with additional seating (90 total), creating an even higher level of comfort for Dovetail’s guests.  New floor treatments in deep grays and blues tie the space together while softer lighting now exists throughout the restaurant adding gentle definition to new wall photography from artist Vincent Versace. The new design elements compliment and enhance Dovetail’s brick columns and walls, refined maple wood panels, sheer drapery, and striking floor-to-ceiling windows.

WATER’S EDGE RESTAURANT

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Originally Opened: 1981 

 

Re-Opening Date: 2009

 

Location: The East River at 44^th Drive

Long Island City, NY 11101

Telephone: (718) 482-0033

 

Fax: (718) 937-8817

 

Email: info@WatersEdgeNYC.com

 

Website: www.WatersEdgeNYC.com

 

Owner: Singh Hospitality Group 

 

Managing Director: Jay Jadeja 

 

Director of Sales & Marketing: Raquel Wolf-Jadeja 

 

Executive Chef: Rory O’Farrell

 

Corporate Chef: David Salony

Sommelier: Halim A. 

 

Wine Director: Jay Jadeja

 

Cuisine: Eclectic American

Click Here For Reservations on Open Table

 

Specialty Dishes: Lunch

Crispy Calamari Salad

Frisee, Wontons Chips, Roasted Pepper- Lemon Vinaigrette

 

Grilled Chicken and Pear Sandwich

With Goat Cheese & Pomegranate Vinaigrette

Prime 12oz NY Strip Steak

Au Poivre, Béarnaise Sauce, or Cabernet Demi Glace

 

Dinner

 

Mushroom-Miso Crusted Rack of Lamb (Above)

 

Panko Crusted Oysters

Guacamole, Red Pepper Reduction

 

Kung Pao Calamari

Chillis, Peanuts, Hoisin Glaze

 

Autumn Salad

Pears, Gorgonzola, Candied Walnuts, Cinder Vinaigrette

 

Mushroom-Miso Crusted Rack of Lamb

Braised Bok Choy, Whipped Potatoes

 

Kurobuta Pork Chop

Sweet Potato Hash, Sun Dried Cranberry Apricot Compote

 

Specialty Drinks: Water’s Edge Sunset  

Grey Goose, Grand Marnier, Orange Juice, Cranberry Juice, Sour

Mix & Grenadine

 

Royal Cosmo

Grey Goose, Champagne, Splash of Cranberry, Mint, Lime

 

Seating: Total (582)

Dining Room (110)

Bar (12)

Private Event Space (400)

Outdoor Patio (60)

 

Opening Hours: Lunch

Monday thru Friday: 12:00 PM to 3:00 PM 

 

Dinner

Monday thru Saturday: 5:00 PM to 10:30 PM

*All Major Credit Cards Accepted *

By Nancy Walman

Rating: A Major

Contemporary design meets tradition under a warm, inviting atmosphere at Water’s Edge. Featuring panoramic views of the majestic New York City skyline, Queensborough Bridge and Roosevelt Island, the bar and dining room possess a clean, classic aesthetic, as white-linen covered tables are complemented by chic, modern-designed chairs. The lounge, which holds a baby grand piano, plush banquettes and flickering fireplace, is the ideal site for a quiet evening.

The Water’s Edge dining experience begins at the start of the evening— departing from Manhattan’s East 23^rd Street Pier/Skyport Marina, Water’s Edge diners are invited to step aboard the Water’s Edge Ferry for a thirty-minute sail across the East River, sure to be a unique and memorable experience. The Water’s Edge Ferry departs from Manhattan Wednesdays through Saturdays, every hour on the hour, from 6:00PM to 10:00PM. The Ferry makes return trips on the half hour, from 6:30PM to 10:30PM.

Executive Chef: Rory O’Farrell has a deft hand and the food is not second to the view. There is a “Chef’s Seven Course Tasting Menu” for $70 per person offering an intense Lobster Bisque, crispy Duck Confit Spring Roll, a light handed Hand Made Goat Cheese Ravioli,
a palate cleanser of Sorbet, Asian influenced Pan Seared Ahi Tuna, a lovely Mushroom- Miso Crusted Rack of Lamb and (leave room)
The Dessert Sampler, a selection of the pastry chef’s specialties.

Some of the Luscious Desserts

Other memorable dishes include such knockout appetizers as Kung Pao Calamari. A welcome relief from the ubiquitous fried calamari, here it is sauced Asian style, with loads of taste and tenderness. The addition of Chillis, Peanuts and Hoisin Glaze are the secret ingredients. Panko Crusted Oysters are another minor miracle. The oysters are crisp but not dry, the shell-filled with Guacamole is a player in its own right while a pleasant Red Pepper Reduction garnish holds the whole thing together.

All entrees are recommended: favorites include a huge Short Bone Prime Rib Steak (22oz) and  a Kurobuta Pork Chop  with Sweet Potato Hash and Sundried Cranberry Apricot Compote. The creamed spinach may not be classic, but it is perfectly cooked and delicious, as are the roasted wild mushrooms.

The wine list is a winner and deserves careful study. If you’re feeling lazy, there’s good Roederer Champagne by the glass. And let’s not neglect the pleasant, attentive service.

The private event space boasts pristine, white walls, accented by rich wood detailing. Glittering crystal chandeliers hang overhead, producing a soft glow within the room, as floor-to-ceiling windows and private balcony offer a breathtaking view of New York City.

An iconic dining experience, spanning three decades, has been recently re-awakened under the leadership of the Singh Hospitality Group, introducing a newly-transformed New York City landmark— Water’s Edge Restaurant. Sitting alongside the East River, the venue offers awe-inspiring views of New York’s impressive cityscape, second only to the exceptional personalized service, delectable cuisine and warm, welcoming atmosphere that surrounds the venue.

A popular venue for weddings, as well as private social and corporate events, Water’s Edge offers fine dishes and drinks in the romantically-lit dining room, at the bar, on the outdoor veranda or within the private event space, complemented by a number of on-site amenities, including a bride’s room.

Arrive to the iconic eatery in style, aboard the Water’s Edge Ferry. Additionally, a selection of party boats is also available for private cocktail hours, after-hours parties and other private events.

Each month, Water’s Edge hosts a special wine dinner, which features a hand-picked selection of wines, paired with a carefully-crafted five-course meal. Also, on Mondays and Tuesdays, guests are invited to indulge in a five-course wine dinner for only $50 (price subject to availability and gratuity).

With a rich history that spans twenty-eight years, Water’s Edge has become a landmark establishment, producing private events and serving Lunch, Dinner and Cocktails to New York City and its visitors.

A really unique New York dining experience, the only thing Water’s Edge overlooks is Manhattan.

Copyright 2009 by Punch In International. All rights Reserved.