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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Amor Cubano

Amor Cubanoamor-interior

 

Opening Date: December 2007

Location: 2018 Third Avenue (At 111th St.)
New York, NY 10029

Telephone: 212-996-1220
Fax: 212-996-7110

Website: www.amorcubanorestaurant.com
Email: info@amorcubanorestaurant.com

Owner: Mario Zarate
General Manager: Julio Quevedo
Chef: Vivian Baquero and Maricela Calcines Naranjo (Las Mamas Cubanas)

Capacity: 80

Opening Hours: Monday-Saturday 12pm-12am
Sunday 11am (Brunch)-12am

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Amor Cubano: A Cuban Delight

By Nancy Walman

amor-camarones al ajillo

Escape to a world of Cuban delicacies at Amor Cubano. In an authentic 1950’s Havana setting combines the classic golden age of Cuba with a young, hip and sexy atmosphere. The air is filled with dancing, singing and performance art while you dine on delicious Cuban cuisine at this truly unique restaurant. You don’t have to go to downtown to enjoy authentic home cooked Cuban delicacies and a slice of Havana anymore.

Now you can sample authentic home style Cuban cuisine against a A tropical Cuban setting like Havana that brings together both the classic golden age of Cuba with a younger, hip and sexy atmosphere full of music, dancing, singing and performance art. Even the help get into the act and you will too.

The food is terrific. Specialties include Ropa Vieja – Shredded skirt steak braised in a garlic sauce of fresh tomatoes sliced onions and peppers. Picadillo a la Habanera – Ground beef, green olives, raisins, onions and peppers. Fricase de Pollo – Chicken slowly cooked in a light tomato sauce with potatoes, vegetables. and some of the best appetizers in town (take a group and sample them all . . the menu follows). Specialty Cocktails include Traditional Mojitos, Ginger Mojitos, and the fabulous Amor Mojito – Made with the 23 year old Zacapa Rum.
Other libations offer El Manicero – Frangelico, chambord and butterscotch schnapps. Cojito-Coconut rum, muddle limes, macerated mint leaves topped with champagne. Mulata – Malta with Baileys.
Vampisol – Vodka, black raspberry liquor and cranberry juice.

There is a Live Band for Dinner and Brunch. The staff dances and sings for the guests throughout their dining experience. About every 45 minutes servers and bartenders break away from their tables to perform for the guests, bringing to life shows that are reminiscent of the Tropical and famous Cuban legends such as La Lupe, Rita Montaner, Desi Arnes and Beny More.

Amor Cubano is more fun than a barrel of monkeys and eminently affordable. Don’t miss the Tres Leches sponge cake soaked in three tantalizing milks for dessert.
www.amocubanorestaurant.com

Copyright 2008 by Punchin International. All Rights Reserved.

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OCHO: VINTAGE TEQUILA FOR CONNOISSEURS MADE BY AFICIONADOS

OCHO: VINTAGE TEQUILA FOR CONNOISSEURS MADE BY AFICIONADOS

ULTRA PREMIUM SINGLE ESTATE TEQUILA OCHO SOON TO ENTER THE US MARKETPLACE

Altamar Brands, LLC announced today its partnership with Tequila Ocho, the first ultra premium single estate tequila to be introduced into the United States Market in vintages. Ocho is the third luxury spirit to join Altamar Brands’ exclusive portfolio, and they will act is its sole

importer for the United States with responsibility to build its marketing and sales platform. Ocho is the product of collaboration between third generation Tequilero Felipe Camarena and Thomas Estes, Ambassador of Tequila to Europe. What differentiates Ocho from other tequilas and makes it unique in its category is its rarity. Because of the time it takes an agave to mature, each estate’s fields cannot be replenished for almost ten years after each harvest, thus, making each vintage of Ocho an extremely limited and collectable tequila.

Ocho’s agaves will be sourced from “single estates” meaning a single piece of land with its own microclimate. Access to multiple estates, at highly varying altitudes will allow Ocho to showcase different nose and flavour characteristics through each vintage.

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CONVIVIO

CONVIVIO
Translating the Soul of Southern Italy

Restaurateur Chris Cannon and acclaimed Chef-Partner Michael White are thrilled to introduce Convivio, a restaurant that exudes the soul and spirit of Southern Italy. Inspired by warm memories of Italian kitchens and the country’s unforgettable flavors—tomatoes, pancetta, sea urchin, and pesto—White crafts a menu that travels through the country’s Southern towns and creatively interprets revered recipes. Located in Manhattan’s charming Tudor City neighborhood, in the space of their former award-winning L’Impero, Convivio offers guests an irresistible opportunity to dine leisurely, sensuously and with gusto.

Cannon and White are unique figures in the hospitality industry—while affiliated with some of the most legendary restaurants in New York, they still exude the enthusiasm of hosts entertaining their most beloved friends. Cannon, creator of the James Beard award-winning L’Impero and three-star Alto, melds his love for creating enchanting, personal dining experiences with White’s culinary brilliance in Convivio.

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costa rica’s TABacóN GRAND SPA thermal RESORT

costa rica’s TABacóN GRAND SPA thermal RESORT TO OFFER

ITS FIRST-EVER YOGA RETREAT

 

In staging its first yoga retreat, Tabacón Grand Spa Thermal Resort turned to acclaimed spiritual yoga instructor, MeShall of Mystical Sojourn Retreats, who balances a career as an Environmental Specialist with teaching yoga and wellness consulting for the Ritz-Carlton, to launch her signature Mystical Sojourn Retreats at Tabacón’s magical, mineral-rich thermal springs setting. Scheduled October 19 – 23, 2008, the Mystical Sojourn Yoga Retreat pairs Tabacón’s rainforest setting at the base of the Arenal Volcano with a spirituality-based wellness program. Highlights of the five-day program include:

Temazcal rituals with Tonatiuh, the Grand Spa’s Shaman (Tabacón’s trio of traditional Mexican sweat lodges are the only ones in the world embedded in the empowering energy of an active volcano)
Guided meditation and meditative walks with MeShall and exploration of the volcanic springs Immersive instruction in Angel Yoga and The Five Tibetan Rites including yoga and meditation.Therapeutic outdoor and introspective indoor activities All meals, accommodations, special farewell dinner, unlimited use of the hot springs

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FOOD & WINE TRAILS RELEASES 2009 WINE-CRUISE SERIES WITH OCEANIA CRUISES, REGENT, SILVERSEAS AND PRINCESS CRUISES.

FOOD & WINE TRAILS RELEASES 2009 WINE-CRUISE SERIES WITH OCEANIA CRUISES, REGENT, SILVERSEAS AND PRINCESS CRUISES.

Food & Wine Trails is known for their wine-focused cruises, and in 2009 they are offering more departures than ever, many including free airfare. This brings the total cost of a European wine-trip to as low as $350 per day per person far less than a comparable land-based wine tour.

A Food & Wine Trails wine-cruise not only includes the normal trappings of a deluxe cruise – such as gourmet meals, accommodations, nightly entertainment and prepaid gratuities, but also includes private wine seminars, tastings and a wine-makers dinner, all hosted by nationally recognized wine personalities. In addition, at many of the ships ports-of-call, optional wine tours and lunches at top wine estates are offered.

“Given skyrocketing airline costs, and the devaluation of the dollar to the Euro, a wine-cruise by far offers the wine-lover the best value for their money,” states Larry Martin, President of Food & Wine Trails. “A wine-cruise will also appeal to both the hard-core wine-lover and to their spouse, as each can choose how much time to devote to wine and how much time for relaxing around the pool, sightseeing and shopping.”

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Patina Restaurant Group’s Nationwide Peach and Plum Festival

STONE FRUIT THE SWEET STARS OF SUMMER FESTIVAL

Patina Restaurant Group’s Nationwide Peach and Plum Festival Announced

Patina Restaurant Group announced that they will host its first national Peach and Plum Festival this year from August 4th through September 14th, the height of the season for the ripe fruit. Special menus featuring a range of peach and plum varieties will be available in both sweet and savory forms, as well as in beverages. A longtime favorite of chefs and gourmets, these fruits, tree-ripened and fresh, are an idyllic complement to any dish on a hot summer’s day.

“Ripe peaches and plums are incredibly juicy, and such a simple pleasure to eat,” said Patina Chef & Founder Joachim Splichal. “This festival is a celebration of these versatile, flavorful stone fruits – something we are holding in our restaurants on both coasts this summer.”

“From Sugar Crisp, O’Henry and Crimson Queen variety peaches to Emerald Beauty and Angeleno plums, we source our favorites from local farms and greenmarkets,” said Corporate Chef Franck Deletrain. “We make them into cocktails, tarts, gazpacho, sorbets, chutney, salads, compotes, glazes for the grill – the possibilities are endless, and always a pleasant surprise.”

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Gourmet-to-Go

gourmet foods-to-go cater

from our kitchen to yours
GLEN COVE 516.676.8500 /· GRAMERCY PARK 212.991.0078

http://www.elegantaffairscaterers.com/

ELEGANTAFFAIRSCATERERS.COM
who thought entertaining
could be so easy and affordable?

After a decade of catering the most high-profile events in Manhattan, Long Island, and the Hamptons, Elegant Affairs, the full service catering and event planning firm with a clientele including Donald, Ivana, and Ivanka Trump, Andy Roddick, Russell Simmons, Billy Joel and Hillary Clinton, offers Gourmet-To-Go. Their same tasty treats are now available for pick-up or drop off through this new division, making entertaining easy and offering beautifully prepared, heat-n-serve foods to suit any budget and taste.

For holiday dinners, intimate gatherings, casual pool parties and even office lunches, Elegant Affairs’ Gourmet-To-Go has a team of award winning chefs to make you look like a star and to help you enjoy the party you are planning. Now that summer is here, it’s too hot to stay in the kitchen, so invite some friends over, turn up the AC and order up some Colossal Shrimp Cocktail; Ancho Chili Cheddar and Salsa Tortas served with guacamole and crispy tortilla chips; and Mini-Grilled Cheese with wild mushrooms, Asiago cheese and sliced gherkin. For an elegant summer dinner, there’s Amaganset Lobster Rolls, Veal Saltimbocca topped with fresh spinach, prosciutto and Fontina in a sage white wine sauce, and fresh Blueberry Crisp. cater-veg

Whatever the occasion, Gourmet-to-Go is the ultimate service for elegant entertaining with ease!

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Elegant Affairs, the premiere catering and event design firm, has been on the culinary cutting-edge, creating fabulous fare with exquisite flair for parties big and small. They now offer their tasty treats for pick-up or dropoff through a new division called Gourmet Foods–To–Go. This service makes entertaining easy offering beautifully prepared, heat-n-serve foods to suit any budget and taste. anytime, any place.

For Holiday dinners, intimate gatherings, casual pool parties, even office lunches that have suffered from deli sandwiches for just too long. Elegant Affairs’ Gourmet Foods-To-Go has a team of award winning chefs to make you look like a star and help you enjoy the party you are planning. Tasteful and tasty.cater-salad

From one-of-a-kind entrees like Parmesan Crusted Chicken With Red
Pepper Compote to Grilled Pacific Island Marinated Skirt Steak to Amaganset Lobster Rolls, you will wow your guests and impress even the most sophisticated palates.

And for simpler gatherings, they also offer great sandwiches such as Peppercorn Crusted Roast Beef Sandwiches and salads including Baby Arugula Salad with prosciutto, red grapes, Manchego and truffle vinaigrette. cater-roll

And don’t forget dessert! Try creamy fudge brownies, or bourbon
bread pudding with crème Anglaise or just a great selection of fruits and berries. Whatever your taste, Elegant Affairs’ Gourmet Foods-To-Go has a menu that is ready to go from their kitchen to yours. Call them at 516.676.8500 or 212.991.0078, so that they can help you create a perfect gathering for you and your guests.

cater-dessert

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