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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Stanton Street Kitchen Proves To Be The New Must Go Destination

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Stanton Street Kitchen is a restaurant, wine bar and beer cellar, curtsey of renowned master chef ,(formally of the fabled “21” restaurant,) Erik Blauberg, SSK features a unique beer cellar offering more than 100 different varieties of bottled beers from around the world,. There are also 24 rotating seasonal drafts and an extensive wine list with reasonably priced selections.

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Chef Blauberg created a menu of small plates designed to pair with the beer and wine offerings, allowing guests to create their own tasting menus. There is also a “chef’s feast” tasting menu featuring seasonally inspired dishes, available to guests who are seated at the 14-seat bar.The menu which changes regularly, features an assortment of “beer bites” served on toast such as spicy prawns with cracked corn, jicama, and cilantro; figs with goat cheese and 50 year-old sherry; a delicious braised pork belly with red cabbage and toasted peanut slaw. Small plates such as sugar pea risotto with cepes and squash; feather-weight tagliatelle with hen of the woods mushrooms and wild boar sausage; and port-braised oxtail with foie gras and fava bean ravioli. The beer cellar also highlights a private chef’s table with seating for up to 30 guests.

ssk steak

The sparse, clean design offer lots of candles, wood and oodles of romance. The service is warm, friendly and knowledgeable.

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Beyond fabulous, Stanton Street Kitchen is located at 178 Stanton Street and is truly one of NY’s best small restaurants and rates A Major on The Walman Report.

178 Stanton Street
New York, New York 10002
get directions

For reservations, call
917.963.6000

Copyright 2015 By Punchin International. All Rights Reserved.

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RODNEY STRONG Charlotte’s Home Sauvignon Blanc Proves California Can Make Great Wines For Under $20

Estate Sauvignon Blanc

RODNEY STRONG northern Sonoma Place Matters. SONOMA COUNTY, CALIFORNIA 2013 SAUVIGNON BLANC ESTATE VINEYARDS WWW.RODNEY STRONG.COM © 2014 Rodney Strong Vineyards, Healdsburg, CA #RS4000071

THE STORY At Rodney Strong Vineyards is that they focus on modern artisan winemaking, exclusively from Sonoma County, California. Our family-owned winery is committed to quality wines and to protecting  resources for the future. They practice sustainable and Fish Friendly Farming and  are Sonoma County’s first carbon neutral winery. HISTORY Rod Strong established their heritage Sauvignon Blanc vineyard in 1971, naming it Charlotte’s Home in honor of his wife.

Today that vineyard remains the core of Charlotte’s Home Sauvignon Blanc, along with other select estate vineyards in the Alexander Valley as well as the Russian River Valley. THE VINEYARDS 2013 was the kind of growing season that most would wish they could have every year: a dry, frost-free spring, a warm summer without heat spikes, and a warm rain free autumn that allows for picking all varieties in their turn when they are perfectly mature.

This Sauvignon Blanc was harvested from vineyards in Russian River Valley and Alexander Valley between August 21st and September 17th. TASTING NOTES Light, crisp, and highly aromatic, the warmer climate Alexander Valley fruit gives this wine ripe peach, tangerine, and pineapple character, while the ocean cooled Russian River Valley fruit offers citrus, lemon grass, and slightly herbaceous qualities. Together, the two valleys make a classic Sonoma County Sauvignon Blanc that is fresh, lively, and will drink beautifully over the next 1 to 2 years. Delicious to quaff, it supports seafood, chicken, creamy cheeses and nuts to perfection.

 

Copyright 2015 By Punchin International. All Rights Reserved.

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Germany In New York, Paulaner Offer Great Food, Great Beer and More Fun Than . . . .

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Paulaner is located at 265 Bowery just south of Houston Street in Manhattan (easily accessible by subway, F 6 B M D trains 2 blocks away; N R in Soho), www.paulanernyc.com,212-780-0300, and is open Sun-Wed 11 am-midnight; Thurs-Sat 11-1 am. The space (including a private downstairs party room that accommodates 65 people) is available for private parties, beer classes, brewery tours, corporate team building and other corporate meetings. For more information on special events, please contact Maria Cocchiara-Klein at 212-780-0300.

With Edi & the Wolf, Wolfgang Ban helped reinvent the experience of a Heuriger, a rustic wine-tavern serving straightforward, simple cuisine. With Paulaner, Ban (also of Michelin-starred Seäsonal) takes reinvention a step further, situating his latest contemporary Bavarian restaurant directly inside an active microbrewery.

Paulaner is a modern take on the traditional beer hall with great food. It’s a hip and lively meeting place where large groups of friends can settle in at long communal tables, where reclaimed wood provides a warm contrast to the industrial chic of imposing copper and steel fermentation tanks; a place where everything from the beer to the bread, the sausage to theschnitzel, the pretzels to the stollen, is made in-house with locally sourced ingredients. Downstairs, there’s a private room for more exclusive or intimate parties.

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At the center of the action, Master Brewer Andreas Heidenreich creates his own versions of the traditional Paulaner-style beers with recipes of his own invention, while following the Purity Law of 1516; he uses only four ingredients—water, wheat, hops and yeast. No spices, fruits or other enhancements are used to create Hefeweizen, lightly hoppy with subtle bitterness balanced with fruity character, Munich Lager, a classic bright amber beer, and Munich Dark, rich dark amber with a malty flavor.  Heidenreich has also createdMunich Pale Ale exclusively for New York City, a top-fermented IPA-style beer with three varieties of hops, including Amarillo from Washington State, and a changing roster ofseasonal beers.  This season it’s the Winter Bock, a strong dark beer with smoky, roasted aromas and malty caramel flavor. There is no fresher beer than the unfiltered, unpasteurized “Tank to Table” brew, which is also available for takeaway in growlers and mini-kegs.

Meanwhile, in the kitchen, Executive Chef Daniel Kill creates simple, yet sophisticated fare that tastes even better when matched with Paulaner’s beers and wines. Both his background and his training contribute to his culinary style.  A native of Bavaria who grew up on beer and brats, he rose to the top of his profession at Munich’s Michelin-starredTantris and as Executive Chef of Wallsé, Café Kristall, Café Sabarsky and Blaue Gans. The food is outstanding.

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A great, traditional starter that will be new to many is Obazda, a blend of creamy Camembert, butter, beer and spicy red pepper served with a freshly baked pretzel, still warm from the oven. (the pretzel warrants a trip to the restaurant on it own)  Try it with a Hefeweizen, the most popular Paulaner beer. Then, move on to Chef Daniel’s authentic house-made sausages: Weisswürste, delicate tasting veal and pork sausage; snappy Bratwurst (our favorite), a blend of pork and beef; lightly gamey Lamb Sausages; and the Paulaner, a smoky, dry-aged beef sausage made with beer and local cheddar cheese. Or order the Sausage Sampler (ideal for two or more) along with a flight of beers and discover your favorite combination. The Wiener Schnitzel here is an iconic expression of the classic: pounded slices of tender veal, breaded and fried until golden brown and perfectly crisp balanced with sweet-tart lingonberries. The irresistibly crisp-skinned, juicy Pork Knuckle with roasted potatoes is amazing and the Whole Roasted Duck with pretzel dumplings are sized for sharing.

 

pauloner longg There’s no more convincing reason to save room for dessert than the qualities associated with freshly baked goods (warm, fresh, aromatic). Selections include a perfect Sachertorte, chocolate cake with whipped cream, Warm Pear Strudel with caramel brittle ice cream, hot Apple Fritters with vanilla ice cream and Sweet Buns with apricot jam and vanilla sauce.

Weekend brunch is another special experience—a Bavarian spin on conventional New York brunch. It’s hard to choose between savory options such as crispy and tender PorkSchnitzel or Rösti, a crispy potato pancake paired with house-cured salmon and crème fraîche. Sweet selections include Kaiserschmarrn, a fluffy pancake meets bread pudding with raisins and fruit compote. Every table is also treated to a complimentary basket of freshly baked breakfast breads, including croissants, muffins and brioche served with jam and butter, as well as a choice of a free brunch cocktail—Mimosa, Bloody Mary or your choice of beer.

Beyond just beer, Paulaner is also distinguished by its excellent wine list—featuring German, Austrian and local wines by the glass and by the bottle including a selection of Rieslings, and a variety of reds like Blaufränkisch Reserve Moric Burgenland. The cocktail menu incorporates beers, local craft bourbons and whiskies (also available in tasting flights), wine and other spirits. One favorite cocktail is the RyeZirBaska, rye, stone fruit liqueur, snaps and bitters. An aged, dark beer snaps, produced in collaboration with a Westchester, New York-based spirits maker, is currently under development.

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For the holiday season, Paulaner has set up a retail bakery near the entrance, featuring house-baked goodies, including hearty Rye Bread. Sweets include melt-in-your-mouth sugar-dusted crescent-shaped butter cookies called Vanillekipferl, fudgy Rum Balls and jam-filled almond flour cookies. There’s also Christmas Stollen, the delicious fruitcake studded with dried fruit and nuts and topped with a light coating of icing.

Copyright 2015 By Punchin International. All Rights Reserved.

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