Inside Park at St. Barts

Inside Park at St. Bartsst-barts

Opening Date: September 23, 2008

Address: 109 East 50th Street (entrance on Park Avenue)
New York, NY 10022
Phone: (212) 593-3333

Location: Located in one of New York’s most treasured landmark churches –
St. Bartholomew’s Church. Just a few steps up from the sidewalk along stately Park Avenue, guests are seemingly miles from the hustle and bustle in one of the world’s greatest cities.

Operator: Sodexo

Executive Chef: Matthew Weingarten

Pastry Chef: Miran Shim

Cuisine: Contemporary American

Concept: The restaurant is housed in the former Great Hall of the Community House at St. Bartholomew’s Church, a New York City landmark building. Its design, food and service pay tribute to the idea of “a sense of place and time”, while welcoming diners to a comfortable venue in which to “escape”, break bread and share a fine dining experience
with their friends, family and business associates.

Menu Highlights: Chef Weingarten’s menus reflect his longtime allegiance to a respect for responsibly-sourced ingredients, seasonality, sustainable practices and lost culinary arts. Selections from the Autumn Dinner Menu include:
Simple Plates: Air Dried Beef; House Smoked Black Cod; Chiogga Beets; Sage and Hooligan Taxis; Sizzled Rouget
Appetizers: East Coast Oyster Pan Roast; Smoked Country Sausage; Braised Octopus; Autumn Squash and Roasted Apple Chowder
Entrees: Heritage Breed Pork Chop with Mushroom Fricassee and Caraway Dumpling; Black Sea Bass with Preserved Cherry, Mustard Greens and Rutabaga; Pastured Chicken with Roasted Artichoke and Farro; Hand Cut Pappardelle, Mountain Style Rabbit Ragu; Black Sea Bass, Preserved Cherry, Mustard Greens and Rutabaga.

Desserts: Autumn Tarts; Hand Stretched Strudel with Heirloom Apples, Walnuts and Cultured Cream; Mulberry and Pecan Bread Pudding; Lavender Goat Cheese Soufflé; Artisanal Cheese Selection

Price Range: Simple Plates, $4.50-$9 (three for $18); Appetizers, $10-$16; Entrees, $24-$32; Featured Dish for Two, $62-$70; Sides, $7; Desserts, $9-$12

Wine/Beverages: The carefully chosen “One Hundred Wines” List includes New World and Old World selections with 20 to 25 wines by the glass. Specialty cocktails are served from the Full Bar, as well as artisan beers, D.O. Jerez-Xeres sherries and dessert wines.

Design/Décor: Designed by Conant Architects, New York City, the 3,100-square-foot dining room, with its soaring 30-foot ceiling, was designed to be a contemporary space while respecting the majesty of the original Great Hall where it is located.

The intricate Byzantine-like stenciling appearing on the ceiling, pilasters and balcony beam has been painstakingly renovated true to its original colors and motifs by master Old World craftsman, Charles Wilkinson of Antico Effetto. The original floor has been renovated and stained a rich, dark brown. Salvaged from St. Bart’s Community House are a gothic refectory table and a buffet.

New to the space is the seating and tables, most of the lighting, a staircase leading to the brand new modern kitchen, a bake shop, a 20-foot screen with projected images of old and modern New York City parks on the wall of the 600-square-foot raised gallery, and air-conditioning and heating.

Kitchen Design: The immaculate, white-tiled 2,400-square-foot kitchen, designed by Pascoe-Jacobs Associates in collaboration with Chef Weingarten, is located under the Terrace of the church. It is completely new and its highlights include: a customized butcher table; all stainless surfaces; a meat walk-in with a 2,000-pound load rail to accommodate the chef’s whole animal approach to cooking; and a large Cookshop smoker to finish the process. In addition, a new 250-square-foot annex bake shop has been built where an existing kitchen was off of the dining room.

Seating: 140 including the raised gallery, which also functions as a semi-private dining area. Bar seats 12.

Inside Park Terrace: Open mid-April through mid-October (weather permitting), the Terrace is a very popular Manhattan retreat for casual dining. Festooned with umbrellas and sporting a large round bar area that seats up to 20, the Terrace seats up to 200 people and is an ideal alfresco spot to enjoy specialty cocktails or a glass of wine at the end of a busy day.

Special Events: A unique midtown venue for meetings, receptions, weddings and other special events for large and small groups. Additional meeting space is also available. For more information, please contact Catering Manager Amy Szyarto at 212-593-3333, Ext. 202 or

Credit Cards: All major

Dress: Casual business

Hours: Inside Park at St. Bart’s
Lunch: Monday to Friday, 11:30 am to 3:00 pm
Dinner: Monday to Saturday, 5:30 to 10:00 pm
Bar: Monday to Friday, 11:30 am to 3:00 pm
Monday to Saturday, 5:00 to 10:00 pm

Inside Park Terrace
Open mid-April through mid-October (weather permitting)
Lunch: Monday to Friday, 11:30 am to 3:00 pm
Saturday, 11:30 am to 5:00 pm
Dinner: Monday to Friday, 5:30 pm to 9:00 pm

Reservations: (212) 593-3333
Recommended for Inside Park at St. Bart’s.
Inside Park Terrace seating is first come, first served (weather permitting), unless group is 6 people or larger.


Review By Nancy Walman


New Fine Dining – Stunning, Majestic Venue


Eight steps up from the sidewalk on Park Avenue at 50th Street, across the famous Terrace at St. Bartholomew’s Church, through the doors into what was the Great Hall of the church’s Community House, and now you’re inside a transformed, brand new space that includes a raised semi-private gallery dining area.

Intricate Byzantine-like decorative stenciling, true to the immense room’s original colors, motifs, and craftsmanship, have been painstakingly replicated on the soaring 30-foot ceiling, as well as on the walls, overhanging balcony, and border around the raised dining gallery that is lit by original Great Hall hanging fixtures. Simple, but elegant, 15-foot-high yellow and white stained glass windows remain as beautiful elements of the 86-year old room.
Inside Park at St. Bart’s is a gathering place that invites guests to come enjoy themselves and share dining experiences in a very special, unique New York City setting. The restaurant’s design pays a deep respect to the look and details of the Great Hall that it has replaced, as well as to the comforts and pleasures of contemporary diners.

Executive Chef Matthew Weingartenst-barts-chef

A longtime supporter of local farmlands, sustainable culinary practices, and responsibly sourced ingredients, Matthew Weingarten always strives to create menus that reflect a sense of place and time. At Inside Park at St. Bart’s, Weingarten’s artisanal approach to cooking is highlighted by his passion for culinary traditions and the lost culinary arts of curing, pickling, preserving and “whole animal cooking” – all of which help to better sustain our culinary and cultural knowledge for future generations.

He was previously the chef de cuisine at Peter Hoffman’s celebrated Savoy restaurant in New York City, working under the tutelage of one of the country’s forerunners of “locavorism”. Prior to Savoy, he was chef at the highly touted, but short-lived Porcupine. Weingarten’s first job after graduating with a Blue Ribbon from the Institute of Culinary Education was at An American Place with legendary Chef Larry Forgione. He also worked as chef de cuisine at Quilty’s, cooking alongside Executive Chef Katy Sparks, and was executive chef at Tuscan.

Pastry Chef Miran Shim along with Executive Chef Matthew Weingarten share an avid interest in Old World classics and strive to update these specialties to appeal to modern day palates. She oversees the baking of fresh breads and all housemade desserts from her own kitchen baking annex. Shim’s Hand-Stretched Strudel with Heirloom Apples, Lavender and Goat Cheese Soufflé and Chocolate Dacquoise garner yums, ooohs and ahhhs! on a nightly basis. Her complimentary, old-fashioned handmade caramels in various flavors are the perfect touch to the end of any meal.

Prior to joining the culinary team at Inside Park at St. Bart’s, Shim owned her own bake shop, Sweet Potion, in Hackettstown, NJ. She was a pastry assistant at Strip House and an extern at Café Boulud, both in New York City. Shim is a graduate of The French Culinary Institute. Before pursuing her love for pastry arts, Shim’s first career was in the design industry as an award-winning computer animator.

With such culinary Joys as appetizers like a delicious and light East Coast Oyster Pan Roast with Bacon and Cream or Crispy Breast of Lamb on Black Walnut Chutney and soaring entrees such as Grass fed Beef Ribeye, Market Shell Beans, and Squash Fries; Steamed Montauk Swordfish, with Pink Peppercorn and Porcini Broth; and a stunning rendition of the classic Limousin Veal Roast with Chanterelle Preserves and Potato Puree, the veal de-boned and rolled around fresh herbs and kidneys and desserts like Hand-Stretched Strudel with Heirloom Apples and Lavender, as well as a fine list of 100 wines, with a huge selection by the glass and excellent service, Inside Park at St. Bart’s, 109 East 50th St. on Park Avenue, is an undiscovered joy and rates A Major on The Walman Report.

Side Bar

If you sample all of the 13 “Simple Plates” with bites of such remarkable offerings as House Smoked Black Cod, Whole Hog Rillette and crispy frog’s legs served with a devastatingly luscious potato pancake, filled with local cheese, you can put together a terrific tasting dinner. Too unique to be called Tapas; too classy to be called Bar Food, here is something truly unique on the New York restaurant-food scene.

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2004 La Storia Petite Sirah, AV Estate


2004 La Storia Petite Sirah, AV Estate

$100 Value And A JOY

SRP: $28.00


The 2004 P. Sirah is the second vintage bottled under the La Storia Line designation.

The Vintage started with very wet winter and spring time. The rain during the bloom of the vines reduced the crop level in some varieties including P. Sirah and ultimately led to spectacular and concentrated high quality wines.

As usual the grapes were picket at optimum ripeness between 25 and 27 Brix. About half of the grapes were fermented in small open top fermentors with punch down technique for gentle tannin extraction and increased flavor and color. The rest were fermented in stainless steel tanks. The primary yeast were L2226 and Syrah and the mallolactic fermentation was completed in barrels. The wine was aged in a mixture of French, European and American oak for sixteen months prior bottling.

This is a big, powerful wine with predominant aromas of ripe plums, blackberry and the typical, for the variety, blueberry. The second layer brings out graphite and smoky-tarry nuances of coffee and molasses. The mouth feel is definitely of a full bodied wine with massive but surprisingly civilized tannins leading to a long and unforgettable finish. Longevity is guaranteed with this variety for the next 10-15 years…or more!

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The Big Screen’s Pat Cohan’s Bar
Opens Its Doors to Patrons for the First Time
Cong, Ireland, October 15, 2008 – Movie lovers will finally have the chance to drink at the legendary Pat Cohan’s Bar, immortalized in the 1952 Academy Award nominated film The Quiet Man.

Directed by John Ford and starring Maureen O’Hara and John Wayne, The Quiet Man is considered the most authentic depiction of rural Ireland in the 1930’s. Pat Cohan’s Bar served as the local watering-hole for John Wayne in the film. Today, after a two-year restoration, guests can enjoy a cold pint of “black beer” standing exactly where John Wayne stood 57 years ago. After the filming, the space existed as a supermarket and, in 2003, became a souvenir shop. The bar restoration began in 2006 and was completed by using still shots taken from a DVD of the movie and matching each detail to perfection, down to the wall hangings, pint glasses and even the antique wine cork.

Two of the film’s most memorable scenes were shot on the famous Ashford Castle Estate, a five minute walk from Pat Cohan’s Bar. The Quiet Man’s fight scene in which John Wayne punches Victor McLaglen into the river was shot on the Ashford Castle grounds and the climactic scene in which John Wayne drags his wife back from the Castletown train station to be reunited with her family was shot on the Ashford Castle Golf Course.


Plenty of Dough to go Around

Restaurants Nationwide are Proving there’s Plenty of Dough to go Around Coast to Coast, Fresh Baked Bread is on the Rise

Placing homemade quality at the forefront of every dining experience, many restaurants across the country are preparing handmade, seasonal breads, ranging from biscuits to baguettes, pretzels to popovers. The simple [and free!] luxury of homemade bread before a meal is a treat we can all afford to savor year round.


Allen & Delancey
Pastry Chef Tiffany MacIsaac
115 Allen St., NYC
212- 253- 5400
Allen & Delancey offers delicious array of homemade breads for brunch service as well as dinner. For brunch, selections include a basket of orange-cranberry scones, brioche, banana bread, carrot-zucchini muffins, sticky buns and housemade jams. For dinner, Pastry Chef Tiffany MacIsaac prepares every batch for the table in varieties such as bacon-sage and classic baguettes.

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FEINSTEIN’S AT LOEWS REGENCY, the nightclub proclaimed “Best of New York” by New York Magazine and “an invaluable New York institution” by The New York Post, will continue their 10th Anniversary season with the debut engagement of Grammy Award winner Crystal Gayle and Tony Award nominee Laura Bell Bundy, appearing together for the first time. “Kentucky Girlfriends” – which celebrates their home state and their southern heritage – will make its world premiere at the club from October 28 to November 1. All shows are at the Regency Hotel (540 Park Avenue at 61st Street).

In “Kentucky Girlfriends,” Ms. Gayle (hailing from Paintsville, KY) and Ms. Bundy (raised in Lexington, KY), pay tribute to their roots with songs ranging from “Blue Moon of Kentucky” to “That’s What I Love About the South” to “My Old Kentucky Home.” They will also salute The Everly Brothers, their fellow Kentucky-born performers. The show will also feature Ms. Gayle singing her signature hits including “Don’t it Make My Brown Eyes Blue?” and Ms. Bundy performing original music from her recent CD debut, “Longing for a Place Already Gone.”

LAURA BELL BUNDY has been performing lead and feature roles in New York and in Regional Theater since the age of nine. She is most familiar to Broadway audiences for originating the roles of Elle Woods in Legally Blonde: The Musical, and Amber Von Tussle in the Tony Award winning musical, Hairspray, as well as a stint as Glinda in the smash hit, Wicked. In addition to her work in the theater, Ms. Bundy has also appeared as Marah Lewis in “Guiding Light” from 1999-2001 as well as guest appearances on “Cold Case,” “Veronica Mars,” and Comedy Central’s “Strangers With Candy.” She can also be found in such films as Dreamgirls, Life With Mickey and Jumanji. She covers everything from rockabilly to Dixie-flavored pop on her debut CD, Longing for a Place Already Gone, which she co-wrote and co-produced. She is performing with the New York Pops at Carnegie Hall on November 7.


Michael Mina and SBE Open XIV on Sunset Boulevard

Michael Mina and SBE Open XIV on Sunset Boulevard
Celebrated Chef Partners with Hospitality Leader to Create
Innovative Restaurant Concept and Dining Experience

One of the country’s preeminent chefs, Michael Mina, has collaborated with SBE to debut the restaurant XIV, an innovative experience in dining that promises to add an exciting new dimension to the Los Angeles culinary landscape. Located on Sunset Boulevard and designed by Philippe Starck to evoke a European chateau, XIV will feature Mina’s modern American cuisine with a fluid, convivial atmosphere and unique menu structure.

“Michel Mina is an amazing chef as well as a longtime friend,” said SBE CEO Sam Nazarian. “The stars have truly aligned to integrate Michael’s culinary concept with the stunning design of Philippe Starck at this incredible location on Sunset Boulevard. XIV will offer Angelenos the chance to experience Mina’s masterful craft right here in LA.”

The collaboration marks Michael Mina’s return to Los Angeles after a 20-year absence: he began his career as a pastry chef at the Hotel Bel Air. Known for his modern approach to American cuisine, Mina has received numerous honors including the coveted Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the James Beard Foundation Best California Chef in 2002 and Rising Star Chef in 1997. Beloved for his eponymous restaurant in San Francisco, which received two stars from the Michelin Guide in 2007, Mina has opened 14 concept restaurants throughout the country including Stonehill Tavern at Monarch Beach, which received a three-star review from the Los Angeles Times and was voted one of the Top 10 Best New Restaurants by Zagat in 2008.

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8 ½ Day Anniversary Planned for November 10-17th



Brasserie 8½ will celebrate its 8½ year anniversary this November, a unique milestone for the chic, creative French restaurant, which opened in 2000. For 8½ days, starting at lunch on November 10th through dinner on November 17th, the restaurant invites guests to toast the occasion with exclusive specials.

To celebrate this event, Executive Chef Julian Alonzo has prepared a special menu of his modern interpretations on brasserie classics, There will be a tasting of 8½ dishes, served in courses of two plates at a time, for $28.50 per person. Dishes include pork belly croque madame, short rib pot au feu, escargots with lamb sausage and garlic butter.




The ‘Name’ in Spain Falls Mainly On… A New Restaurant at International House


No passport required: Make your way to the most European boutique hotel in the heart of the most European city in America – New Orleans. The gorgeously idiosyncratic International House has been anointed with an opulent redesign at the hands of designer LM Pagano, whose private clients include Johnny Depp and Nicolas Cage. She has created a sanctuary for forward-thinking urbanites by matching lustrous, jewel-tone furnishings and seductive accents that embrace the city’s European, African, and Caribbean heritage. An enticing new addition to the hotel is the Basque-influenced restaurant, Rambla, headed up by acclaimed New Orleans restaurateur Kenneth LaCour of Restaurants Cuvée and Dakota, which promises to be the perfect lagniappe to an already exemplary destination.

Rambla, with its alluring French and Spanish menu, was inspired by the charming tapas bars that decorate the streets of the legendary eponymous corner of Barcelona, in the heart of Catalonia. An appropriately bohemian-contemporary backdrop sequesters several communal tables flanked by private gathering spots that provide a setting for a compelling mix of personalities, professions, pedigrees, and nationalities. What’s most interesting about LaCour’s new venture is that it’s not quite a wine bar [no specific bar area;] it’s not quite a restaurant [seating just 90 and serving mostly small plates;] and despite its comfortable seating it is not quite a club. What is certain is that Rambla will set a new trend in casual dining for New Orleans with its extensive wine offerings, inventive cuisine, and conversational setting.

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