Aegean Cove

Aegean Covecove-bar

Address 20-01 Steinway Street, Astoria, NY 11105

e-mail admin@aegeancove.com Web: www aegeancove.com

Phone 718-274-9800

Specialty Fine Greek Cuisine

Schedule Open seven days; Mon-Wed: 4:30-10:00 pm, Thurs-Sat:

4:30-11:00 pm, Sun 4:30-10-:30 pm

Chef cove-chef

Christos Christou, one of the chefs during the opening of Milos and Avra, former owner of Athina (Astoria) who recently was the chef for Gus’ Place (Manhattan.)

Capacity 80 on 1st fl, 65 on 2nd, 60 in terrace-third fl not ready.

Opened April 29 2008

Plastic All Major cards accepted.

Parking Valet Parking Thurs (when music avlbl,) Fri & Sat from 4 pm.

Price range $10.00-$36.00, (whole fish charged per market price.)

Ownership Constantine Blafas (formerly of Titan) & George Neofytides

Former owner of the Aegean Breeze in the Berkshires.

Features Live music & singing Thursdays during the winter months. Lunch will be featured starting September.

_________________________________________________________

Review by Nancy Walman

Aegean Cove is the new breed of Astoria Greek restaurants. While the food focuses on traditional Greek specialties with a contemporary bent, the atmosphere looks to Manhattan’s burgeoning upmarket Greek restaurants. The French designer who created the space, which encompasses three floors of dining rooms as well as a terrace on the second floor, has a flair for subtle colors, mixing contemporary hues with classic ornaments for doors and walls.

Peripatetic executive chef Christos Christou, one of the chefs during the opening of Milos and Avra, former owner of Athina (Astoria) who recently was the chef for Gus’ Place (Manhattan), knows his way around the stove. You can count on excellent quality, coupled with care in cooking and a creative touch, without destroying the authenticity.

What’s Greek food without spreads and chef Christou’s are the best. So is the warm pita that arrives with gratis Hummus to spread it on. Octopus has never had it so good, fork tender and brimming with flavor. Traditional Greek Salad could be an afterthought, but Aegean Cove’s the best you’ll ever taste. Simple. Let’s repeat that. SIMPLE. Ya can’t cheat when it’s simple!

Fresh cod & shrimp croquettes are served with skordalia (potato garlic dip) & luscious red beets, while specials like stuffed peppers are mind blowing. By all means, sample the Loup de Mere, done whole on the bone, it is lovely. But the evening’s masterpiece was another special: A whole lamb shank, cooked for six hours with salt, pepper and love. Never will you taste one so succulent.

The wine list is short, well selected (many fine Greek choices) and inexpensive, as is the food. The helpful manager recommended a California organic red. It was stellar. The chef makes his baklava with olive oil and not butter, but we won’t tell if you don’t. It’s delicious. Don’t leave without checking out the excellent Greek cheese.

Aegean Cove has a classy look and feel thanks to the warm service and hands on, friendly family attention of the two owners (George Neophytides and son Peter and Kostas Blafas and daughter Despina Synodinos). Aegean Cove offers world class Greek dining in Astoria. Now that’s the real accomplishment.

Copyright 2008 by Punchin International. All Rights Reserved.

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ST. REGIS® MAKES THE NEXT STOP ON ITS GLOBAL EXPEDITION WITH THE DEBUT OF THE ST. REGIS DUBAI

ST. REGIS® MAKES THE NEXT STOP ON ITS GLOBAL EXPEDITION WITH THE DEBUT OF THE ST. REGIS DUBAI

Opening in 2012, The St. Regis Dubai and The Residences at The St. Regis Dubai Will Offer Guests Superior Design and Unparalleled Service in One of the Middle East’s Most Exciting Metropolises

Starwood Hotels & Resorts Worldwide, Inc. (NYSE:HOT) today announced the introduction of its renowned St. Regis brand to the rapidly growing city of Dubai. Scheduled to open in 2012, The St. Regis Dubai and The Residences at The St. Regis Dubai will feature 220 luxuriously appointed guest rooms, including 44 Junior Suites, and 80 branded residences as well as three world-class restaurants, two bars, a fitness center, swimming pool, shops and more than 4,500 square feet of meeting and banquet space. Reaching new heights of modern luxury, The St. Regis Dubai will introduce an unrivaled dimension of luxury and bespoke service at one of the world’s best addresses.

Offering sweeping views of the Dubai Creek, The St Regis Dubai will be just a short walk from the city’s bustling commercial center and main shopping districts. The magnificent new property will be a featured component of the Starhill Towers & Gallery, a high-rise, mixed-use development owned and developed by ETA Star Property Developers.

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Oak Grove Steals the Show

Oak Grove Steals the Show

Part 1 of 2

2007 Oak Grove Reserve Pinot Grigio

Oak Grove believes that the best wines are made in the vineyard. Since 1999 their winemaking staff has taken great pride in searching out the finest grapes from California’s cool appellations.

Oak Grove is a line of California Reserve wines, made with grapes grown in the Monterey, Arroyo Seco and Paso Robles appellations. Produced in a rich, fruit forward style, Oak Grove consistently over delivers on quality.

We tried four and liked them all, but this one (the 2007 Oak Grove Reserve Pinot Grigio) won our hearts. If you agree with us that the overpriced Santa M. sets the standard for mediocrity, try this one for a fraction of the price. Delightful!

Tech Data

Appellation 100% California
Alcohol 13.2%
pH 3.49
T.A. 0.61
R.S. 0.5%
Case production 4,000 cases
Suggested retail $7.99

 

Winemaker’s Notes

One of the more popular wines in Italy, the Oak Grove Reserve Pinot Grigio is the perfect wine for entertaining with family and friends. Its flavors are light and lively on the palate with lemony citrus notes, and has a refreshing, very clean finish.

Food & Wine Pairings

Lighter bodied yet full of flavor, try as a first course with chilled prawns, or serve along side antipasti in a festive setting.

Suggested Retail

$7.99 per 750ml bottle

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SEASIDE ESTATE L’AUBERGE DEL MAR

delmar

NEWLY OPENED SEASIDE ESTATE L’AUBERGE DEL MAR PRESENTS

SPECIAL MID-WEEK OFFER
Sensational Stay Rates at Premier SoCal Coastal Retreat

Following an extensive $26 million renovation, the luxurious new L’Auberge Del Mar opened its doors on June 6, 2008. In honor of this monumental transformation, the seaside estate is presenting travelers with an enticing promotional offer to visit the property and see the incredible makeover for themselves.

The coastal retreat has long been the premier boutique hideaway for celebrities and discerning business and leisure travelers in the San Diego area and the new Sensational Stay rates will surely solidify that standing. From now until December 31, 2008, L’Auberge Del Mar is offering Sensational Stay room rates starting at $265 per night for a Sunday through Thursday stay, plus tax and resort fees.

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Scarpetta

Scarpetta Chef/Owner Scott Conant Location 355 West 14th Street (at 9th Avenue) Designer S. Russell Groves Name Scarpetta means “little shoe” — or the shape bread takes when used to soak up a dish. Signature Dishes Creamy polenta with fricassee of truffled mushrooms Spaghetti with tomato & basil Scarpetta’s boneless braised veal shank with saffron-parmigiano […]

VENETIAN RESORT-HOTEL-CASINO IN LAS VEGAS

venit-logo

THE VENETIAN RESORT-HOTEL-CASINO IN LAS VEGAS

TO SET A NEW STANDARD IN ENTERTAINMENT WITH THE REAL DEAL!

New Show To Feature Poker Superstars Interacting With Audience Members

In A Live, Daily, High-Tech, Fun-Filled Extravaganza

The Real Deal!, the first ever live, interactive poker-themed stage show, will debut in The Venetian Showroom at The Venetian Resort-Hotel-Casino in Las Vegas this fall, according to a joint announcement by entertainment industry icon Merv Adelson (no relation to Sheldon Adelson, chairman and chief executive officer of The Venetian’s parent company Las Vegas Sands Corp.) and the resort. Working in partnership with the world’s most renowned poker professionals, the show will introduce a new paradigm in entertainment, establishing a completely original live show format that combines humor, the latest in wireless technology, and abundant prizes in wildly-fun, fast-paced action that will entertain poker enthusiasts and non-players alike.

venitan

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AMMOS NEW YORK

AMMOS NEW YORKamosinter

Address: Ammos New York
52 Vanderbilt Avenue
New York, NY 10017
(212) 922-9999
www.ammosnewyork.com

Seating: Dining Room-120
Upstairs Mezzanine- 25
Bar Area- 35

Menu Sample: New-age Greek cuisine infused with Mediterranean influences.

Mezedes (Small Plates):
Kavourokeftes- Jumbo Lump Crab Cakes, Herb Salad, Beet, Horseradish, and Capers
Halloumi- Grilled Cypriot Cheese, Arugula, Culatello, and Lemon
Sikoti- Cast Iron Seared Foie Gras, Indian Spices, Popcorn, Pistachio, and Sweet Cherries.

Kiria Piata (Main Plates):
Htenia- Jumbo Scallops, Roasted Cauliflower & Brussel Sprouts, Sultanans, Capers, Olives and Pancetta
Paidakia- Lamb Rack, Indian Spices, Braised Lamb Leg Moussaka, Tomato, Garlic, and Feta
Rizo- Greek Risotto, Spring Peas, Feta, and Mint
Olokliro Psio Psairi- Whole Grilled Fish with Lemon, Olive Oil, and Oregano

Glyka (Dessert):
Trio of Baklava- Chocolate-Hazelnut, Pistachio- Dried Fruit, Walnut-Almond Spiced Syrup, and Mastic Ice Cream
Loukoumades- Rosewater Beignets, Fruit, Honey Yiaourti Me Meli- Goats Milk, Greek Yogurt, Pistachios, Cherries, Cretan Honey.

Executive Chef: David Ogrenamoschef

 

Director of Operations: John Thomas McKee

Owners: Jack Trantides, George Trantides, Charlie Trantides and Nick Neocleous

Décor: Ammos is the Greek word for “sand” and the restaurant’s airy, open design, light woods and leathered stones conjure the sun-drenched atmosphere of the Greek Islands. Sandstone pillars, sweeping ceilings and suspended umbrellas create drama at this Greek refuge. The entryway is lined with tiles made of Thassos, a Greek white marble, as is the handsome bar that lies directly ahead. Leather banquette seating in shades of sand and wood blend organically with the room. A two-story wall of wine stretches to the mezzanine, while an oversized image of a boat drifting on a turquoise sea decorated with ammos transports diners to the isles.

Public Transit: 4,5,6,7 Subway and Metro North to Grand Central Station Shuttle from Times Square.

Music: Live Greek Music every Saturday night from 10pm to 2:00am.

Hours: Lunch: Monday thru Friday 11:30am to 4:00pm
Dinner: Monday thru Saturday 5:00pm to 10:30pm.

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Review By Nancy Walman

AMMOS NEW YORK BRINGS UPSCALE GREEK FUSION CUISINE TO MID-TOWN MANHATTAN

Ammos New York brings the delicacies of Greece to New York City, serving fresh fish, grilled meats and other regional favorites fused with a decidedly Mediterranean flavor. With its flagship location in Midtown Manhattan, near Grand Central Station, Ammos Estiatorio offers diners high quality new-age Greek cuisine with distinct Italian, North African, and Spanish influences.

Executive Chef David Ogren, formerly of Level Bistro in Cape Cod, takes pride in using only the freshest of ingredients to produce foods with clean and exciting flavors. He imports many fine ingredients directly from Greece, such as sea salt, dried oregano from Mount Paygetos, capers and caperberries. In addition, many of the staples used in Ammos dishes — like olive oil, honey and the halloumi cheese are produced on a family farm in Cyprus.

The well-thought out menu designed by chef David Ogren and John Thomas McKee, Director of Operations, features a wide array of Mezedes (Small Plates) which include Kavourokeftes Jumbo Lump Crab Cakes served with Herb Salad, Beets, Horseradish, and Capers; exceptional Halloumi Grilled Cypriot Cheese, Arugula, Culatello, and Lemon; an awesome Sikoti Cast Iron Seared Foie Gras, Indian Spices, Popcorn, Pistachio, and Sweet Cherries.

Kiria Piata (Main Plates) include outstanding Htenia Jumbo Scallops, Roasted Cauliflower & Brussels Sprouts, Sultanans, Capers, Olives and Pancetta; Paidakia Lamb Rack, Indian Spices, Braised Lamb Leg Moussaka, Tomato, Garlic, and Feta; Rizo Braised Beef Oxtail, Greek Risotto, Spring Peas, Feta, and Mint; andamosfish

Olokliro Psio Psairi Whole Grilled Fish with Lemon, Olive Oil, and Oregano. Ammos Estiatorio also offers a daily selection of impeccably fresh Fish Crudo served with Greek Olive Oil, Hand Harvested Salt, Citrus, Capers, Lemon, and Chillies.amosdessert

The Glyka (Dessert) menu (all home-made by the chef) blends tradition with innovation offering a Trio of Baklava Chocolate-Hazelnut, Pistachio-Dried Fruit, Walnut-Almond Spiced Syrup, and Mastic Ice Cream; Loukoumades Rosewater Beignets, Fruit, Honey and Yiaourti Me Meli Goats Milk, Greek Yogurt, Pistachios, Cherries, Cretan Honey.

The restaurant’s extensive wine list features 90 bottles of wine and 24 wines by the glass representing vineyards of Greece, Spain, Portugal, and Italy (the Italian selection by the glass are noteworthy). Specialty regional, domestic and imported bottled beers along with boutique domestic and European spirits and liquors are also offered. Ammos Estiatorio showcases innovative signature cocktails such as the McKopolis, made with Stoli Blueberry, Lime, Lemon, Berries, Cranberry, Sweet Yogurt, Rocks and the Greek Bubbles composed of Sparking Moschofilero Wine, Pear St. Germain, and Elderflower Liqueur.

Ammos is the Greek word for “sand” and the restaurant’s airy, open design, light woods and leathered stones conjure the sun-drenched atmosphere of the Greek Islands. Sandstone pillars, sweeping ceilings and suspended umbrellas create drama at this Greek refuge. The entryway is lined with tiles made of Thassos, a Greek white marble, as is the handsome bar that lies directly ahead. Leather banquette seating in shades of sand and wood blend organically with the room. A two-story wall of wine stretches to the mezzanine, while an oversized image of a boat drifting on a turquoise sea decorated with ammos transports diners to the isles.amosfood-3

Whether looking for a satisfying lunch, three-course dinner, or a late night snack, Ammos New York, located at 52 Vanderbilt Avenue near Grand Central Station, provides customers with the highest quality cuisine in an aesthetically stunning atmosphere. The menu, created by Executive Chef David Ogren and Director of Operations John Thomas McKee, includes an eclectic mix of refined Greek cuisine with distinct Mediterranean influences. Ammos New York is open for lunch Monday thru Friday 11:30am to 4:00pm and dinner Monday thru Saturday from 5:00pm to 10:30pm. Ammos Estiatorio features live music every Saturday and has evolved into one of Manhattan’s top Greek restaurants. Truly food for the Gods.

Copyright 2008 By Punchin International. All Rights Reserved.

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