Sea Grill

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New York’s Most Rewarding Seafood Restaurant

Sea Grill Table View

ORIGINAL OPENING 1984
RE-OPENING 2000

LOCATION Rockefeller Center
19 West 49th Street between Fifth & Sixth Avenues New York, NY 10020

RESERVATIONS 212-332-7610

WEBSITE: www.theseagrillnyc.com

INFORMATION www.patinagroup.com

OWNER Patina Restaurant Group

EXEC. CHEF DE CUISINE Jawn ChasteenSea GrillJawn Chasteen,

PASTRY CHEF Michael Gabriel

MENU Inventive seafood

SEATING CAPACITY Main Room: 154
Bar Area: 20
Outdoor: 65
Total: 240

HOURS Lunch: Monday through Friday: 11:30 am to 2:30 pm
Dinner: Monday through Saturday: 5:00 pm to 10:00 pm

_________________________________________________________

THE SEA GRILL SAILS TO NEW HEIGHTS WITH CHEF JAWN CHASTEEN’S LOCAL, SUSTAINABLE TASTING MENU

Review By Nancy Walman

Sea Grill Interior wDiners

 

The Sea Grill started the trend in Manhattan of fresh seafood, prepared with care and flair in an upmarket atmosphere. When executive chef Ed Brown took hold of the kitchen, the restaurant evolved into one of Manhattan’s best in the fish field and inspired infinite spawns (not always calling themselves fish restaurants).

When Brown parted ways to open his own restaurant, the future of The Sea Grill was never in doubt, thanks to a history of savvy management by the Patina Group, but one wondered what direction the new chef might take. Well, CHEF DE CUISINE Jawn (pronounced John) Chasteen chose not to throw the turbot out with the sea water on the one hand and refuse to be a copycat on the other. Chef Chasteen has introduced a new tasting menu, featuring four courses of the restaurant’s favorite local fish. These fish are all-natural and sustainable: wild, plentiful and line-caught. Chef Jawn Chasteen sources from local day boat fishermen and purveyors to get the freshest fish available – from sea to table in a matter of days. None of these fish has been transported by airplane.

Chasteen built a menu around these fish, including produce from local farms, giving diners a chance to enjoy the depth of flavor and rich textures of natural foods. The restaurant’s favorite local wines are paired with the dishes to add another dimension of regional flavor. He also chose to do an a la carte menu that is refreshingly simple, yet inspired. No fish is sacrificed in vain at The Sea Grill and all sauces are superb, minimalist and bursting with flavor. Presentations are lovely, without getting in the way of the main star. June and July are the ideal time to enjoy local fish; as the water warms up, bait fish run closer to shore, bringing the larger ones along with them. Certain species such as striped bass migrate up from the South, heading towards Maine.

“I love the flavors and freshness of local fish, and I also feel that it is important to support my community’s farmers and fishermen,” said Chasteen. “Buying locally doesn’t stop at the vegetables on your plate. Fish is something that can be sourced close to home as well, so I try to buy from the closest ports to The Sea Grill.” The restaurant uses sustainable, natural products whenever possible, but this new tasting menu will put a spotlight on them exclusively. Sustainable fish are grown or caught in ways that do not harm the environment and take no more fish out of the ocean that are born each year.

Currently Chasteen shops at the Union Square Greenmarket for much of his produce, but once the Rockefeller Center Farmers Market opens in July, he’ll be able to shop right in The Sea Grill’s backyard.

“The most natural fish and produce have a flavor that can’t be mistaken,” said Chef Chasteen. “I like to think that sustainable practices leave a good taste on your conscience.”

The Adam Tahani decor offers a multitude of blue hues found throughout this space, conjuring memories of the many seas of the world, from the light aqua green of the Gulf Coast to the deep royal blues of the Mediterranean, providing Sea Grill with a calming, comfortable atmosphere. A transparent floor, beige in color and speckled with white circles in a variety of sizes, is reminiscent of the ocean as it strikes the shore, while a free-form communal table suspended by stainless steel cables sits next to the rectangular bar. Windows on the north side of the space look out onto the world famous Rockefeller Center Ice Rink. When the curtains are drawn open on the south side, guests can catch a glimpse as to the goings-on in the belly of Rockefeller Center itself.

We tested the kitchen to its limits by requesting the tasting menu for me and asking our server to suggest complementary courses of the same number for my husband. First courses set the stage for the magic to follow:(Alternately, tasting menu — versus a la carte) Delaware striped bass with miso, apple and warm ginger vinaigrette was ethereal in its simplicity; cherry gazpacho with aged balsamic and jonah crab was elegant, never cloying and a total original. Second courses: Tempura of Barnegat Light soft shell crabs with pickled vegetables and aïoli. And who taught chef Chasteen that soft shell crab, whatever the preparation, must be crisp (in my book) or forget it. Ceviche of “Caribbean Laughing” shrimp with passion fruit was nothing to laugh at. Most every restaurant is doing ceviche wrong. Right? Well, at The Sea Grill, you could find (and taste) the fish. The marinade was subtle, yet at the same time assertive.

Long Island sole with roasted green asparagus, Catskill ramps and saffron hollandaise had its culinary roots in Barcelona. No over-the-top foams, but dabs of a heady saffron hollandaise. The asparagus may have been broiled, but it was blanched first, taking it out of the under-cooked category we encounter so often. The all-crab jumbo lump crab cake is breaded with corn flakes and shatters as you poke your fork into the parchment crust. It’s soooooo crabby and the grainy mustard sauce is terrific.

Final courses, Grilled Rhode Island bluefish, lightly smoked
with warm fingerling potatoes and crème fraîche and grilled Mediterranean branzino with wilted escarole, orange segments and taiiasca olive tapenade were both as good as they sound. I love bluefish and served with fingerling potatoes, well that’s a marriage made in The Sea Grill.

The wine list is full of affordable surprises and it is worth asking the sommelier for suggestions, as we did. He turned up with a delightful Alsatian blend (unusual for Alsace): Paul Kubler – Alsace Kintet, 2004 Grape variety: Pinot Blanc, Sylvaner, Riesling, Pinot Gris and Muscat. It displayed subtle fruit, good acid and worked perfectly with every plate.

While traditional American fish restaurants aren’t strong on desserts, The Sea Grill’s pastry chef, Michael Gabriel, creates classy and breezy summer fantasies that are not only delicious, but pretty as a picture. We tasted about five, and our memories dance around images of fresh peach granita, mint panna cotta with local blueberries and Vidal Blanc granité, a Guanaja chocolate praline bar with raspberry gelée and milk chocolate-praline glaze and a superlative after-gift of perhaps a half dozen mini-cones filled with intense sorbets and pistachio Madelines.

Service is some of the smoothest in the city: Never stuffy, pushy or pretentious, but allways efficient and guiding. The local, sustainable menu will run through the end of July. So run to The Sea Grill ASAP. Manhattan can boast two world class seafood restaurants and The Sea Grill is the most accessible.

Chef’s Tasting MenuSea Grill Sustainable

Delaware striped bass with miso, apple and warm ginger vinaigrette
Dr. Konstantin Frank, Semi-Dry Riesling, Finger Lakes, 2006
*
Tempura of Barnegat Light soft shell crabs with pickled vegetables and aïoli
Shinn Estate, Sauvignon Blanc-Semillon, North Fork Long Island
*
Long Island sole with roasted green asparagus,
Catskill ramps and saffron hollandaise
Channing Daughters, Rosato, Long Island 2007
*
Grilled Rhode Island bluefish, lightly smoked
with warm fingerling potatoes and crème fraîche
Raphael, Cabernet Franc, “La Fontana,” North Fork, 2004
*
Vanilla panna cotta with local berries and Wölffer Estate granité
*
The ingredients on this menu are local, wild and sustainable
$75 per person/$100 with wine pairings

The Sea Grill is located at: 19 West 49th Street at Rockefeller Center, New York, NY 10020.

Copyright 2008 By Punchin International. All Rights Reserved.

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Solace BBQ Pig

solace

NAME: Solace

SATURDAY SPECIAL: BBQ Pig in the Garden

ADDRESS: 406 East 64th Street
(Between First Avenue and York Avenue)
New York, NY 10021

WEB SITE: www.solacenyc.com

TELEPHONE: (212) 750-0434

FAX: (212) 750-0438

HOURS: Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri. Dinner: 5:00 PM – 11:00 PM, Mon.-Sat.
5:00 PM – 9:00 PM, Sun.
Brunch: 11:30 AM – 3:00 PM, Sun.

CUISINE: New American

(Famed chef David Regueiro, formerly at
Aureole, Bouley, The Water Club, prepares
classic seasonal dishes combined with
market-driven, innovative new global ones.)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $14.00 – $21.00
Dinner (entrees): $21.00 – $29.00

DRESS: Casual Elegant

RESERVATIONS: Recommended

SEATING CAPACITY: Front Dining Room: 30
Rear Dining Room: 40
(Seasonal Garden seats 38)

NUMBER OF ROOMS: 2
(Seasonal Garden seats 38)

PARTY FACILITIES: Available upon request
(Rear dining room is frequently used for
private parties and special events.)

Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Solace features two dining rooms and French doors opening onto a charming seasonal garden.

The rear dining room is enhanced by cream-colored leather banquettes and golden hued backlit walls. Chef/Owner David Regueiro is formerly of such esteemed restaurants as Bouley. Chef Regueiro’s elegant appetizers include Eggplant, Goat Cheese and Tomato Terrine. His Butter Braised Lobster melts in your mouth. There is a fine wine list, with an emphasis on American wines and delicious desserts like carrot cake, banana mousse and key lime pie.

But here’s the real-deal. Come on Saturday in the next weeks and sample chef Regueiro’s roast suckling pig, barbecued in the garden, and costing just $27. It pays homage to his Cuban heritage and is noteworthy. The chef slow-cooks a 60-pounder from Hemlock Hill farm in Westchester. Accompanied by delicious pan-roasted fingerling potatoes, sautéed spinach, and a reduction of pan drippings, it is divine. Solace, 406 East 64th Street, offers the best roast pig in town and rates “A Major” on the Walman Report.

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Three new wines… perfect for any special summer occasion

The Other Wine & Spirits Goes Rosé!

Three new wines… perfect for any special summer occasion –

 

The Other Wine and Spirits Company (OWS) introduces its rosé wine line suitable for any special occasion or celebration. OWS high quality rosé wines are a charming and exciting alternative to traditional champagnes or reds. In addition to being festive, OWS wines stimulate the palate and create a sense of lightness that is welcomed anytime throughout the day.

“Rosé wines have become widely popular in today’s market and are accessible for everyday enjoyment,” added Hubert Surville, President of OWS. The OWS rosé wine line consists of Chamarré Selection Grenache- Shiraz, Veuve Moisans Rosé, and Gancia’s P. Rosé Oltrepó Pavese. Each of these wines has their own distinct individual character, offering a refreshing and pleasant taste to be enjoyed with the people you love.

Chamarré’s rosé wine is a blend of Grenache and Shiraz from Corsica, the “Isle of Beauty” in the South of France. Each brings its own

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Kröl Vodka

Los Angeles International Wine & Spirits Competition awarded Kröl the Best Vodka Award at this year’s ceremony.

The unflavored recipe Kröl came out on top of 120 other spirits in this year’s competition. This has been an amazing year for Kröl with being attached to many Hollywood movie premieres, festival celebrations, and celebrities.

The history of Kröl Vodka begins when Marie Kröl was only a small child when the Nazi rolled through her small town during their occupation of Poland in World War II. Like so many other occupations, this one left the town decimated. Along with the town, the Nazi razed Jan’s family home and the vodka distillery that had been owned and operated by five previous generations of the Kröl clan. When the Nazi killed

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Nation’s BEST KEY LIME PIE

Nation’s BEST KEY LIME PIE TO BE SOLD EXCLUSIVELY AT

cUCINA & cO.keylime

 

Macy’s Cellar at Herald Square To Carry Key West Key Lime Pie Co. Pies & Pie Bars™

Cucina & Co., the gourmet marketplace in The Cellar at Macy’s Herald Square, announces it will be the exclusive retailer of Key West Key Lime Pie Co.’s pies and The Original Key Lime Pie Bars™. Voted “Best Key Lime Pie in the Country” by the American Pie Council, Key West Key Lime Pie Co. has partnered with Cucina & Co. to bring a slice of the Florida Keys to New York City, beginning July 1st.

Key West Key Lime Pie Co., located in Big Pine Key, FL, uses

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Italian Culinary Academy

Be an Italian Chef or Just Cook Like One

The Italian Culinary Academy at the International Culinary Center

Offers a Summer Special

The Italian Culinary Academy, sister school of the world-class French Culinary Institute in New York, has announced a $2,000 reduction in the tuition for its Italian Culinary Experience course that begins August 12, 2008.

The 29-week Italian Culinary Experience is a one-of-a-kind culinary program that combines hands-on study at the Italian Culinary Academy at the International Culinary Center in New York and The International School of Italian Cuisine at ALMA University in Parma, Italy, followed by an optional nine-week stage at a top-rated restaurant in Italy.

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SENSE OF THE CAPE”PACKAGE

THE STEENBERG INTRODUCES A “SENSE OF THE CAPE”PACKAGE

Experience the Best of South Africa in Five Fabulous Nights!

 

With so much going for it—vast winelands, gourmet dining, rich history, magnificent scenery, great golfing, shopping, and more—it’s no wonder the Western Cape of South Africa is becoming one of the world’s premier tourist destinations. The Steenberg Hotel & Winery’s “Sense of the Cape” package is designed to give visitors a true taste of the region while providing five-star luxury at one of South Africa’s most elegant properties.

The package, which consists of five nights in a Standard Luxury Room and breakfast daily, includes an afternoon cooking class with award-winning Chef Garth Almazan, who will demonstrate how to prepare a contemporary South African dinner, and a private wine tasting with a wine steward in the hotel’s new tasting room, where guests will savor a variety of excellent Steenberg wines and be given tips on how to coordinate wines with food. In addition, they will be treated to a rejuvenating Vinotherapy body treatment in the Spa, a round of golf for two on the Steenberg’s award-winning championship course, considered one of the finest in South Africa, as well as be privy to spectacular sightseeing, including

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Marcus Samuelsson Opens C-House

C-House from Chef Marcus Samuelsson Opens
Marcus Samuelsson Opens C-House, His American Seafood and
Chop House at the Affinia Chicago

 

Together with Townhouse Restaurant Group, acclaimed Chef Marcus Samuelsson brings an exciting new seafood restaurant, C-House, to the Affinia Chicago opening today for breakfast, lunch and dinner. With his characteristic emphasis on fresh, local ingredients, Samuelsson steps outside of the Scandinavian style he is so well known for and offers up a new model for the American seafood and chop house. The restaurant is located on the ground floor of the 215-room Affinia Chicago hotel at 166 East Superior Street
[Tel 312-523-0923].

C-House represents Samuelsson’s first foray into the Windy City and it is defined by equal parts adventure and tradition. The space is

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