Southampton Inn Offers a Passport To The Best of The Hamptons this 2015

southampton inn

Located in the heart of Southampton, the Southampton Inn’s envious location offers guests a gateway to the best the Hamptons summer season has to offer this 2015. With 90 newly renovated guest rooms, on-site dining, outdoor recreation, and connections to all the most popular activities on the East End, the Southampton Inn is the ultimate destination for a weekend getaway or longer vacation stay.

At the resort, guests can partake of the Southampton Inn’s acres of lawn space that offers nooks to appeal to many interests. Private gardens are ideal for reading or quiet contemplation, while the all-weather tennis courts, heated 50-foot swimming pool, shuffleboard court, Ping Pong table or green spaces for croquet, volleyball, or badminton will appeal to athletes of all ability levels.

For dining options, visitors can enjoy a meal al fresco in one of the new outdoor lounge chairs in the pool area, or unwind over breakfast, lunch or dinner at the award-winning, on-site Café Oso that offers both patio seating as well as indoor dining options.

At the end of the day, guests can retire to their well-appointed guestrooms that include Tempur-Pedic mattresses, upscale linens, Gilchrist & Soames toiletries, complimentary Wi-Fi internet access, and flat-screen televisions with more than 100 channels, to rest up and prepare to experience new adventures tomorrow.

With an on-site, well-stocked game room, the Southampton Inn is welcoming to families and guests of all ages. Pets are also welcome (for an additional fee) in one of the Inn’s 18 specially designated pet-friendly guest rooms. AAA discounts plus mid-week specials make a stay at Southampton Inn both convenient and cost effective.

The property’s 6,000 square feet of flexible indoor meeting space, includes a newly renovated conference room and ballroom, on-site restaurant, and proximity to transportation to and from New York City also make the Southampton Inn an ideal location for corporate meetings, retreats and conferences as well as social gatherings. Day passes to the pool and tennis courts are also available for $100 which includes a $20 voucher to the Inn’s on-site Café Oso.

Copyright 2015 By Punchin International. All Rights Reserved.

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Grand Central Oyster Bar’s Dutch Herring Festival Finally Here THURSDAY, June 18, After Delay

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Lovers of nieuwe maatjes herring imported from the Netherlands can finally celebrate the arrival of the delicacy this Thursday (June 18). The Grand Central Oyster Bar‘s annual Holland Herring Festival was delayed a week, and will finally get underway on Thursday. The first-tasting ceremony, now in its 35th year, will begin at 12:00 noon. This year’s arrival of the Dutch Herring at New York City’s Oyster Bar was originally scheduled for June 10. Three reasons cited for the delay were very low fat content in the herring; the absence of adequate sunlight to produce the plankton that the herring feed on; and stormy North Sea waters, where the herring are fetched, according to executive chef Sandy Ingber.‎

The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season.  The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 18th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring fanciers will enjoy the season for less than a month.   The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/ .

Sandy Sails High Seas Saturday: chowder, oysters and search for shipwrecks

Sandy Ingber, the seasoned skipper (executive chef) of the famed Grand Central Oyster Bar, is heading onto high seas, and joining the editors of True.Ink , the new experience-based magazine, for an amazing summer night of chowder, oysters, wine, and other culinary delights for a select group on a fishing boat off the coast of New York on Saturday, June 20 from 4:00 to 8:00 PM.  Along with serving up the famed chowder, a recipe that dates back to the birth of the historic restaurant in 1913, Ingber (a.k.a. Bishop of Bivalves) and the Oyster Bar’s  champion Luis Iglesias will be shucking oysters, on the voyage departing from Pier I on Emmons Avenue in Sheepshead Bay, Brooklyn, promptly at 4pm. Tickets are priced at$135 per person.  To receive a $40 discount, sign up at  True.Ink and use the discount code found on the site. For information on the event and travel arrangements to the pier, please email  yes@true.ink .

Copyright 2015 By Punchin International. All Rights Reserved.

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Chef-Owner Eric Miller NYC’s Bay Kitchen Bar Outpost Lays Claim to Being The Best Seafood Restaurant on the Upper East Side

 

clip_image002[4]Reserve Online By Clicking Here & Go To Reservations.BKB - New York, NY

THE HAMPTONS’ HOTTEST Sea-to-Table

BKB 321 East 73rd Street, New York, NY 10021, 212-861-1038, www.bkbrestaurant.com

Hours of Operation: Dinner: Sunday-Thursday: 5-10pm, Friday-Saturday: 5-11pm

Oyster & Wine Happy Hour: 5-7pm daily in bar & lounge

Cuisine: Sea-to-Table & Farm-to-Table

Raw Bar

Social Media: Facebook: bkbrestaurant

Twitter: bkbrestaurant

Instagram: bkbrestaurant

BKB - New York, NY

Hamptonites and those who long for the flavors of summer by the sea rejoice! Dynamic father-and-son team and co-owners Eric and Adam Miller transported their popular seasonal sea-to-table concept Bay Kitchen Bar from East Hampton to Manhattan’s Upper East Side with Partner Richard Silver. Located in the space that formerly housed Hospoda, the new outpost gives New Yorkers a chance to experience Miller’s cuisine year round.

BKB is the latest project from the Millers, who couldn’t wait for the Hamptons to come back to life this spring. “We were lucky to be embraced by the local community our first season. When an opportunity to take over the restaurant space at Bohemian National Hall came along, we couldn’t resist the temptation to see our guests again, plus introduce our cuisine to a whole new audience here in the city,” says Chef-Owner Eric Miller. Like the East Hampton original, this restaurant will serve inspired cocktails and the best seafood and meats that local East Coast suppliers have to offer. For a Long Island native like Eric Miller, sea and farm-to-table is not a new trend, but a way of life, having built relationships with local sources over the past 30 years as a chef. With an emphasis on high quality ingredients and clean Mediterranean preparations, everything is expertly chosen to provide the freshest and best selection for his guests.

BKB - New York, NY

Crafting menu that blends favorites from Bay Kitchen Bar with some new seasonal additions, BKB’s crave-worthy Snacks like Fresh Jumbo Lump Crab Cake; Slow Cooked Short Ribs; seasonal Poached Asparagus with Seasonal Vegetables and crispy Montauk Pearl Oysters, are all great new options , for a light bite alongside drinks. Plentiful Raw Bar selections like fresh and fabulous Eastern Oysters; Little Neck Clams; and marinated fresh fish salads made with Scallops, Harbor Fluke or Yellowfin Tuna are also offered to whet the appetite. First Course options ooze with comfort, from Miller’s signature Fisherman’s Soup; to Chickpea Crusted Fritto Misto that is the best I’ve had since Italy; and Braised and Seared Octopus with tomato-vegetable ragout, couscous and herbs that would do any Greek mama proud.

Seafood entrées of pan roasted fish and lobster rolls star on the Second Course menu alongside turf from the rotisserie and grill.  Highlights include Bay Kitchen Bar’s signature Day Boat Sea Scallops, accompanied by a new spring blend of farro piccolo-grain salad and refreshing Champagne vinaigrette; and Mustard & Herb Crusted North Atlantic Tuna with a new basil potato & roasted peach cipollini glaze finish; while East Hampton Harbor Fluke with Sicilian capers, herbs, orzo and rainbow chard is a welcome new addition rounding out the offerings and is destined to become the signature dish.  Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Organic Chicken; and Slow-Turned Long Island Duck with wilted greens & dried cherries. The BKB Burger with aged cheddar, caramelized onions and special sauce; and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun. Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Chicken; and Slow-Turned Long Island Duck with roasted golden potato, wilted greens & dried cherries. The Black Angus Sirloin Cheeseburger and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun.

BKB - New York, NY

Finishing on a sweet note, desserts are prepared by Pastry Chef Lukas Pohl.  Czech-born Lukas is a decorated pastry chef hailing from Prague’s Michelin-starred restaurant La Degustation Bohême Bourgeoisie, and most recently Hospoda.  A student of the Culinary Institute of America, Lukas was also a pastry instructor at prestigious Czech cooking institutes for years.  BKB’s dessert offerings include a Crème Brûlée Trio that mashes up flavor pairings from espresso & cookie to matcha & raspberries; the signature Dark Chocolate Black Forest Bombe presented with a sidecar of warm salted caramel that is ceremoniously poured over to melt the bombe open and reveal sweet cherry jelly inside; to a comforting Czech dish of Warm Strudel; and seasonal Summer Berry Rhubarb Crumble, all accompanied by house made ice cream and sorbets.  A selection of dessert wines, Toby Estate coffees and teas by In Pursuit of Tea are offered to pair with dessert.

Partner and General Manager Adam Miller, a graduate of the wine program at the International Culinary Center, reprises his role overseeing operations and the dining room. Having worked alongside his father as Director of Operations at Madison and Main in 2013, he came along for the ride at Bay Kitchen Bar last year as a full-fledged partner. There, Adam put his creative talents to work co-designing the space and overseeing the dining room. He developed a reputation for showering guests with his unique brand of irresistible charm, welcoming them with a smile and making sure service hums. With a natural eye for design, Adam studied fashion and interior design at Pratt Institute, after which he founded home goods brand Waverly & Irving. Adam’s passion for fine spirits and wine lead him to curate an extensive list of spirits, which will delight connoisseurs of whiskey, rum and tequila alike. He also assembled an all-star team to collaborate on BKB’s beverage program, offering inventive cocktails and carefully curated wine & beer lists to accompany Eric Miller’s cuisine.

clip_image011The Millers are thrilled to welcome mixologist Maura McGuigan as their Beverage Director for this new venture. Maura comes with an impressive résumé under her belt, having been the first female Head Bartender at Chicago’s The Violet Hour, as well as Chef de Bar at Daniel Boulud’s Bar Pleiades and General Manager at Booker and Dax here in New York. She was also the “woman on the ground” for Death & Co. founders David Kaplan and Alex Day at The Rose in Jackson Hole. The cocktails at BKB meld all the techniques and tools Maura has been acquiring in her arsenal over the past eight years. “Expect to have elegantly crafted vintage and modern classics as well as a seasonally changing menu of creative originals that will take cues from the cuisine,” says McGuigan. Signature cocktails range from the Dime-Store Diplomat, made with Four Roses Bourbon, muddled clementine & lemon, Assam tea and aromatic bitters, to the Beaumont Club, Prairie Organic vodka, Angostura bitters, orgeat, lime and egg whites. A wide and sophisticated selection of beers by the bottle and draft are also prominently featured, including Cricket Hill Brewery’s East Coast Lager.

Reappearing from Bay Kitchen Bar is Eric Heine, serving as Wine Director at BKB. He is on hand to help guests navigate through the restaurant’s wine offerings and perfectly complement their meal. Certified by the Court of Master Sommeliers, Eric has an extensive knowledge of wine, beer, and liquor. He has traveled through winemaking regions in South America, Canada and the west coast of the US, where he explored the wines of Washington, Oregon and California. He is passionate about European-style winemaking, which mandates tighter control over the soil, grapes and consistency of the wines, and is gaining popularity outside of Europe. The cherry-picked wine list at BKB is focused on small producer wines that are characteristic of their regional terroir. It includes a variety of bottles under $100 as well as a global selection by the glass to pair with the menu. In true Hamptons fashion, each night kicks off with $1 Oyster Happy Hour from 5-7pm in the bar, including $5 Muscadet by the glass. We loved the wine list with lots of options under $50 and Mr. Heine’s expert advice, sans attitude.

Adam also brings Designer Scott Rominger to the team, a Pratt Institute friend with a degree in Architecture. A talented designer with a modern aesthetic, Rominger served as project manager for Rafael de Cárdenas’ firm Architecture at Large and worked on projects for Leong Leong before designing the original Bay Kitchen Bar interiors. He was called on again to reimagine the new space, as well as the restaurant’s visual elements from graphic design to social media. The Millers tasked Scott with transforming the mood of the room in just one month’s time. BKB’s ambiance echos the easy elegance and tranquility of the East Hampton original, but incorporates more upscale and modern muted tones with urban stainless steel touches.

BKB - New York, NY

The space has been thoughtfully renovated to retain some of the existing elements such as the walnut herringbone flooring, custom made furniture and see-through glass bar. The dining room has been cleared of communal picnic tables and filled with more intimate two and four tops. To provide guests with a comfortable dining experience, Thonet-style bentwood chairs upholstered in rich cobalt blue fabric hint at the maritime-focused menu, while the walls have been covered with textured fabric panels to both add warmth and reduce sound from New York’s noisy streets. A new low partition was added, creating a separate bar & lounge area as well as providing a central service station for efficiency. The overall atmosphere provides a modern yet comfortable experience that is on par with the cuisine.

The 1,430 sq. ft. space seats 44 for dinner and to accommodate walk-ins, a more casual 12-seat bar & lounge area with a prime view of the bartender in action shaking up signature concoctions. There is also a private dining space for up to 8 guests tucked away, and an open kitchen on the lower level.

BKB is open for dinner seven days a week, from 5-10pm weeknights and 5-11pm on weekends. The restaurant and Bohemian National Hall are both perfect venues for special occasions and private events of all sizes. For event inquiries, please call 212-861-1038 or contact Jacqueline Le Borne jaci@foodandco.com.

Let’s hope NYC will begin to offer more restaurants like BKB wonderful food, bar, wine, service and gentle prices. What more can you ask for. Well . . . I wish it were in my neighborhood.

BKB - New York, NY

 

 

BKB - New York, NY

 

 

BKB - New York, NY

 

bkb events

 

Sample Dinner Menu

MENUS _ FINAL 2

Copyright 2015 By Punchin International. All Rights Reserved.

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Swifty’s Will Make Your Feel Rich, But The Food is Light, Modern and Better Than Ever.

Swifty Back Dining Room

Combines East Side Swank, With Surprisingly Good Food

The Charming Back Dining Room (Above)

Swifty’s

1007 Lexington Ave., New York, NY; (212) 535-6000

Hours of Operation: Open for Lunch & Dinner.

Location: Upper East SideSwiftys interior (1)

Swiftys interior (34)


Last Minute Easter & Passover Dining Guide 2015

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Artisanal

Elevate your Easter celebration with an upscale prix fixe dining experience at the city’s venerate French bistro, Artisanal Fromagerie, Bistro and Wine Bar. Proprietor Sarid Drory has curated a three-course menu that starts with Cornish Hen Consommé with homemade grit dumpling; Foie Gras with black cherry compote and butter brioche; or Truffled Asparagus and Crispy Eggs with hollandaise sauce. Main course options include Slow Cooked Halibut, served with warm asparagus, fennel salad and sesame crisp; Bourbon Glazed Ham with mashed potatoes and baby spring vegetables; or Seven Hour Lamb Shank with goat cheese polenta and ratatouille. Complete your dining experience with an exquisite dessert such as the Caramelina Candy Bar—Caramelina Cream, Grand Cru Ganache, and Flourless Chocolate Cake; or the Saffron and Orange Macaroon, an irresistible combination of passion fruit mousse, papaya salad and yogurt saffron sorbet. The three-course prix fixe is available for $88 per person; a three-course wine flight pairing is also available for an additional $45. Artisanal will also be serving an a la carte menu. 

 

 

2 Park Avenue, NY, NY 10016

212-725-8585

www.artisanalbistro.com

 


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Swifty’s

Make your family’s Easter outing an annual tradition at the Upper East Side mainstay, Swifty’s. A New York City institution, Swifty’s Chef Stephen Attoe has crafted a can’t miss Easter menu that hits on all the seasonal classics, but offers an epicurean twist to sate even the most discerning gourmand. This year’s Easter menu features such mouthwatering first courses as Chilled Fresh Pea Soup or Roasted Plum Tomato Basil Soup before transitioning into standout entrees such as Roasted Leg of Colorado Lamb with Flagelets and Boulangere potatoes; Grilled Lamb Chops with roasted tomatoes and shoestring potatoes; or Blackened Swordfish with green rice and heirloom tomato sauce.

 

 

1007 Lexington Avenue, New York, NY 10021

(212) 535-6000

www.swiftysnyc.com

 

Amaranth

Start your Easter celebration early with a lunch/brunch menu that hits all the right notes. This cozy Upper East Side hotspot is offering a Sunday special that includes holiday favorites such as Roasted Lamb and Grilled Whole Dover Sole. However, Amaranth will also be serving such favorites as baked-on-site Foccacia Robiola, prepared tableside Steak Tartare, and homemade pastas including Four Cheese Raviollini with Butter and Sage or Risotto with Wild Mushroom. It’s no wonder that this East 62nd Street icon, which just celebrated its 15th anniversary this past winter, has attracted such notables as Miranda Kerr and Carla Bruni-Sarkozy.

 

 

21 East 62nd Street, New York, NY

(212) 980-6700

www.amaranthrestaurant.com

 

Village Prime

Start a new holiday tradition with this popular addition to the West Village. Under the direction of Chef Owner Paul Singh, Executive Chef Rory O’Farrell, this traditional American eatery offers such hearty fare as Colorado Lamb Chops or tender steaks ranging from a petite 8-ounce Queen & 10-ounce King filet mignon up to a filling 20-ounce Cowboy Rib-Eye & Porter house for two or four. Start your meal with such popular menu dishes as the Lobster Bisque, Fried Calamari with a flavorful smoked pepper aioli, or Maryland Lump Crab Cake with micro green salad with a citrus aioli, but be sure to save room for Village Prime’s irresistible dessert menu. The Crème Brulée is a feast for both the eyes and the tastebuds while the Warm Chocolate Lava Cake & Bread Pudding with vanilla ice cream and raspberry coulis is melt-in-your-mouth richness.

 

302 Bleecker St, NY, NY 10014

212-727-7463

www.villageprimenyc.com

 

Philippe Chow

Give your family’s Easter celebration a non-traditional twist with the upscale Chinese dining options available at Philippe Chow on Manhattan’s Upper East Side. Start your holiday feast with a variety of Spring Rolls, famous Satays with peanut sauce, or not-to-be-missed steamed dumplings. Next, sample the menu’s stellar main courses, like Chef Chow’s prepared Peking Duck with housemade pancakes, American Black Bass with black beans and garlic, or Velvet Chicken with chopped vegetables in spicy sauce. Pair your selections with delectable offerings from the restaurant’s Wine and Champagne menus.

 

 

 

33 East 60th Street, NY, NY 10065

212-644-8885

www.philippechow.com

 

Tbar

This modern Upper East Side steakhouse offers an array of menu items perfect for a familial Easter celebration. Start with a sampling of Chef Ben Zwicker’s innovative first courses, such as Foie Gras and Chicken Liver Parfait with cranberry compote and toasted bread or Seared Spanish Octopus with potatoes, olives and celery. Then, move into a mouthwatering range of entrees from holiday favorite lamb served in a unique style—Colorado Lamb Burger with cucumber, yogurt, and mint—as well as Steak Au Poivre with peppercorn, cognac, and fries or Vegetarian Mushroom Risotto with butternut squash, truffle oil, and Parmesan. Guests also rave about Tbar’s dessert options including the “amazing” Banana Parfait.

 

 

1278 Third Avenue, NY, NY 10021

212-772-0404

www.tbarnyc.com

 

Villagio on the Park

Toast the holiday Italian style at this impeccable Midtown eatery. Dine on an array of Mediterranean dishes like Mozzarella Burrata (mozzarella, sliced tomato, balsamic vinaigrette, and Parma prosciutto) or the perfectly paired Cheese Platter—duck prosciutto with hand-dipped ricotta; an array of pecorino including fresh, walnut, and truffle; and tangerine honey. Then sample all the best flavors of Italy with a vast selection of carpaccio, risottos, and pastas as well as Easter holiday favorites like Lamb Shank, slow cooked in a red wine sauce served with sautéed vegetables and potato.

 

 

40 Central Park South, NY, NY 10019

212-369-4000

www.villagiorestaurants.com

From the Mediterranean to Madison Avenue: Amaranth Restaurant at 15 , Is AS Seductive As Ever

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Iconic Upper East Side restaurant Amaranth continues to thrive – even after 15 years in the business. Owners Paola Pedrignani and Francois Marchand, who recently marked the Mediterranean Bistro’s Anniversary with a glamorous celebration for over 500 of their most loyal customers, attribute its long-running success to “staying true to their Mediterranean roots and never compromising on quality.”

Located just off Madison Avenue on 62nd Street, between Fifth Avenue and Madison Avenue, Amaranth offers a fusion of original Italian food and French food, with a large portion of specialty items imported directly from Italy and France. “We’re renowned for our classics, like our famous Focaccia Robiola, baked in our brick oven and served with Robiola cheese – there would be an outcry if we took this off the menu! But we also constantly evolve,” says owner Francois Marchand. Other fixtures on the menu include the Steak Tartare, which is prepared in front of customers to ensure freshness and the right balance of spices, and the Octopus Carpaccio – fresh, quality seafood from the Mediterranean served on a bed of greens.

There are also a number of healthy, light choices served with the highest quality ingredients – like the Whole Maine Lobster Salad, served with radicchio, endive, arugula, cremini mushrooms and citrus vinaigrette. The Pan Seared Nantucket Sea Scallops with mushrooms, braised leeks and lemon white wine sauce always impresses. Amaranth’s pastas are homemade and are available whole wheat and gluten free. The dessert menu is hard to resist – from the Mille Feuille Napolean with mixed berries and crème anglaise to the Cantucci al Vin Santo – a homemade biscotti served with Vin Santo Wine for dipping.

Amaranth is named after the deep red-rose colored flowers of the Amaranth plant, owner Paola Pedrignani says. “The deep, wine red color is warm and welcoming – we thought it represents the way our restaurant feels brilliantly.” Customers come to Amaranth for the full dining experience – excellent service, elegant décor, and the casual, home-away-from-home feel.

The restaurant’s charm has attracted a dedicated fan base of New Yorkers, Europeans, and celebrity clientele including the late Joan Rivers, Miranda Kerr, Orlando Bloom, former president of France Nicolas Sarkozy, and many more. Regular visitors, Kevin O’Sullivan and partner Jim, who held the first New York State same-sex marriage at Amaranth on October 6, 2011, say they hold Amaranth in very high regard for “terrific service and wonderful food”. “It holds a very special place in our hearts – our wedding was one of the happiest days of our lives and the restaurant always reminds of that day,” says O’Sullivan.

The restaurant has a charming terrace in the warmer months, perfect for cocktails and small tasting plates, and an ambient, glowing dining room for the colder months. Amaranth boasts an excellent cocktail list, including the famous Frozen Cosmo, and a well-balanced wine list featuring French, Italian and American wines to suit any price range.

Amaranth is also the perfect place to hold private parties and special celebrations. The team can organize private sit-down dinners and cocktail parties, with a special menu personalized by the chef. Amaranth staff love celebrating birthdays with customers. With sparkler candles and delicious Valona Chocolate Cake, a birthday celebration at Amaranth will always be an unforgettable one.

Affordable and fabulous. Oh the Focaccia Robiola. Good Service. Great bar.

Amaranth2

 

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Philippe Chow New York is Our World-class Chinese Restaurant

philippe chow backroom

Philippe Chow New York

 

Location: 33 East 60th Street

New York City

Telephone: (212) 664-8885

Email: reservations@philippechow.com

Website: www.philippechow.com

Book A Reservation Online

Steve Boxer, Chief Operating Officer

Cuisine: Classic Chinese Cuisine with an Haute Flair

philippe chow long room

Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event, at your home, boat or on the beach.

philippe chow bar1

Capacity: Dining Room (250) | Private Wine Cellar (26)

Hours of Operation: Lunch

Monday through Saturday: 12:00PM – 4:00PM

Dinner

Monday through Saturday: 6:00PM – 12:00AM

Sunday:

 

Philippe Chow Interior


Since opening in December 2005, Philippe Chow New York City continues to attract the who’s-who of Hollywood and social set – frequented by such names as Anne Hathaway, Anna Wintour, Beyoncé, Robert De Niro, Oprah, and  Lady Gaga – headed by Executive Chef Philippe Chow.

The Chic modern design meets with a signature color palette of black, white and red in the dining room and bar; for a more intimate setting, the private cellar and two private rooms are an ideal setting for any fête. Plush banquettes and intimate booths lend an air of opulence, as the glow from flickering candles and overhead skylights set the tone for a luxe dining experience.

Service is surprisingly warm,efficient and guiding, and has improved since Steve Boxer entered the scene. The menu offers a selection of main dishes meant to be shared by two people (many of them can be ordered in1/2 portions, but not the superlative Peking duck with its light-as-a-feather handkerchief-pancakes or a whole steamed fish of the day.

Creative noodles and dumplings are a specialty at Philippe. Each night at about 9 p.m. in the restaurant’s dining room, Noodle and Pastry Chef conducts a live demonstration for making hand-pulled noodles. Philippe’s menu features no less than eight variations of either steamed or stir-fried dumplings and Cheng’s specialty, hand-made noodles with pork or veal bean sauce (like a Bolognaise).

A haute flair on classic Chinese cuisine, Chef Philippe has crafted a menu complete with signature-favorites. We enjoyed an assortment of steamed dumplings, including Jade dumplings with shrimp and water chestnuts, crabmeat soup dumplings, sieu mai of pork and black mushrooms and vegetable dumplings. All were paragons of freshness and avoided the all too common NY Chinese trait of gumminess. PORK/SHRIMP FRIED RICE was creatively presented in a tall urn and was another standout, as were terrific sautéed green beans.

Entrees range from nine seasons spicy prawns, drunken sea bass served in white wine, the aforementioned Peking duck, crispy beef that is to die for and a delightful combination of green prawns with cashew nuts, water chestnuts, peppers and black mushrooms. Best of all and obligatory are RED KING CRABS (2.5 – 3lbs)  in garlic/butter sauce. They can be shared by 3 or 4 people and are so good that you will never want lobster again.

Other Signature Dishes include Chicken Satay, skewers prepared in Chef Philippe’s famous cream sauce, crispy Peking Chicken, fresh and juicy Maine Lobster and Spring Rolls. Philippe also offers a multi-course tasting menu at dinner that must be ordered by a minimum of six persons. The best dessert is without doubt the fine house-made sorbets and fresh fruit.

Specialty Drinks are outstanding. This is a real bar so expect such delights as the sweetly-refreshing taste of The Philipptini (Absolut vodka, lychee and fresh squeezed pineapple juice, triple sec, splash of Chambord), a lovely Lychee Martini (Absolut vodka, lychee juice, coconut cream, fresh squeezed lime juice, and Cointreau), the Shanghai Philippe (Stoli Strawberry, Elderflower syrup, muddled fresh strawberries, champagne) and our personal favorite, The MIDNIGHT MOJITO, an intoxicating blend of Stoli Blueberry, fresh mint, muddled fresh blueberries, simple syrup, splash of fresh squeezed lime juice, and a splash of soda. (Purists will love the beautiful classic Martini  and the best Old Fashioned” in town.)

Philippe offers 10 to 12 wines by the glass each night, as well as a good if pricey wine list.

Philippe Chow New York is the perfect night-out-on-the town and rates A MAJOR on The Walman Report.

 Philippe Chow Food1

  (Hosting your own soiree? Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event).

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