Trio Bar & Restaurant


Trio Bar & Restaurant

ADDRESS: 167 East 33rd Street
(Between Lexington and 3rd Avenues)
New York, NY 10016


TELEPHONE: (212) 685-1001

FAX: (212) 685-1017

HOURS: Lunch: 11:30 AM – 3:30 PM, Mon.-Fri.
Dinner: 4:00 PM – 11:00 PM, Mon.-Sat.
4:00 PM – 10:00 PM, Sun.
Brunch: 11:00 AM – 4:00 PM, Sat.-Sun.
($22.00 Three-Course Prix Fixe with wine or beer)

CUISINE: New American (with Mediterranean influences)


PRICE RANGE: Lunch (entrees): $ 8.00 – $15.00
Dinner (entrees): $15.00 – $35.00
Prix Fixe Brunch Menu: $22.00
(Three-Course with wine or beer)

DRESS: Casual


SEATING CAPACITY: Upstairs Dining Room: 60
Downstairs Dining Room: 45
(“Club Room”/Private Party Room)

(Private Party room seats 45)

PARTY FACILITIES: Available upon request
(Private Party room seats 45)

(Formerly at Milos and Harbour Lights)




OWNERS: Brian Carter
Mark McAvoy

OPENING DATE: March, 2007


Reveiw By Nancy Walmantrio-piano



Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

The charming Trio Bar and Restaurant offers a full-service sit-down bar. The 30-foot long custom-made cherry wood bar features an extensive selection of global wines with a particular emphasis on California wines. An impressive number of wines are available by the glass. In addition, a premier selection of Single Malt Scotch, ports, cognacs, spirits, liquors, after-dinner drinks, dessert wines,
and imported beers are also available.

The Lunch, Dinner, and Brunch Menus are available at the bar. The Intimate main dining room offers a romantic ambiance. The stylish, sophisticated upstairs dining room, raised over the bar area by a lovely staircase, is enhanced by a 10-foot high ceiling, handsome fabric-upholstered banquettes, leather chairs, antique beveled mirrors, recessed lighting, modern art, elegant carpeting, and a classic 100-year old piano to create an Old New York setting with a contemporary flavor.

Recommended appetizers include Shrimp Martini Trio Style grilled, which are shrimp, bacon and avocado in a spicy salsa; Crispy Calamari marinated olives, basil & shaved parmesan in an “angry” sauce; Filet Mignon Carpaccio cracked black pepper, lemon, capers & shaved parmesan and a delicious Smoked Bacon Wrapped Shrimp with Mediterranean orange salad. Entree standouts offer Grilled Double Cut Pork Chops, cheese tortellini in a chive pesto sauce with sun dried tomatoes & spinach, a juicy Rib Eye Steak asparagus, chorizos & roasted fingerling potatoes or Grilled Filet Mignon in a chianti wine reduction and french beans. Filet Medallions Of Beef With Risotto portabella mushrooms & grape tomatoes and Sauteed Shrimp & Mango hearts of romaine, marinated anchovy with shaved parmesan or Shrimp & Cavatelli Pasta chorizo, tomatoes, broccoli rabe, lemon & garlic are other options. Desserts are lovely: Especially all homemade ice creams.

Every night (except Sunday), famed pianist Tommy Mandel (Bryan Adams, Dire Straits, Ian Hunter, Bon Jovi, John Waite, and Cyndi Lauper, among many others), plays classical and popular music from 7:30 PM until 10:30 PM. Trio Bar & Restaurant, 167 East 33rd Street,Between Lexington and 3rd Avenues), is a charmer.

Copyright 2008 By Punch In International. All Rights Reserved.

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Celebrate the end of 2008 in style, with Campton Place’s New Year, New You package. Upon arrival to the hotel, enjoy a glass of Champagne in the privacy of your spacious deluxe room, where a special Molton Brown gift will also be waiting for you. Get ready for the big night with a complimentary make-up consultation at Saks Fifth Avenue (by appointment), just steps away from the hotel in Union Square.

After that, it’s time to welcome 2009: Campton Place Restaurant is offering a fabulous New Year’s Eve extravaganza with 5- or 8-course dinner options that include

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Blue Fin (W Hotel Times Square) & Hot Chocolate

It’s the time of year again for hot chocolate!

Starting December 1, Blue Fin (W Hotel Times Square) will be offering a special hot chocolate ($6) for guests in the mood to sip on a cozy drink before or after a warm meal. Made with a combination of 40% Valrhona milk chocolate and 64% Cocoa Barry chocolate, the hot chocolate will be served with Ginger Snap Mallow Mars, developed by Executive Pastry Chef for B.R. Guest, Elizabeth Katz.


For those New York nights you choose to stay in – and stay warm – Elizabeth Katz offers the following twists on hot chocolate for any occasion (recipes available upon request):


§ Bittersweet Hot Chocolate with Peppermint Stick Marshmallows

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Breakfast is Served!

Breakfast is Served!

The elegant Benjamin Steak House, located in The Dylan Hotel,
introduces its new breakfast menu this week.

A few standout choices from the new menu include, Eggs Florentine, poached eggs with
baby spinach and Hollandaise sauce on an English muffin or the indulgent Dulce de Leche Crepes, lightly caramelized and served with a touch of whipped cream on the side. The Eggs Benjamin, poached eggs with USDA Prime Steak and Hollandaise sauce on an English muffin, is the choice if you want to try the restaurant’s specialty – Benjamin Steak House’s chef, Arturo McLeod,
really understands how to grill a steak, spending 33 years working in steakhouses, 20 of those
at the famous Peter Luger in Brooklyn. If you’re in a rush, a Continental or Light & Healthy Breakfast will get you in and out and on your way with a good start to the day!

Conveniently located a block from Grand Central, the restaurant is the perfect location

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Executive chef Sandy Ingber and General Manager Jonathan Young hosted a celebration of the famed Grand Central Oyster Bar’s 95th Birthday with a sold-out benefit for Yankees manager Joe Girardi’s Catch 25 Foundation and Alzheimer’s Research on November 19.
The Yankees skipper and Ingber joined YES Network Yankees voice/1050 ESPN Radio host Michael Kay, CBS Sports voice Jim Nantz, Cirillo World president John Cirillo and James J. Houlihan, partner Houlihan-Parnes/iCap Realty Advisors as dinner co-chairman to give a big assist to Alzheimer’s Research. All six honorees has had a parent or in-law afflicted with Alzheimer’s.

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Domaine de Châteauvieux

Domaine de Châteauvieux-exterior

Domaine de Châteauvieux
Chemin de Châteauvieux 16
CH-1242 Satigny – Genève
Tél : +41 22 753 15 11
Fax : +41 22 753 19 24


Three things make a beautiful dinner between friends: location, delicious dishes and perfect service”

( After the book Le Livre du Trois
anonyme du XIV siècle. )

The Domaine de Châteauvieux is located in Peney-Dessus, in the heart of the Geneva vineyards on a spur planted with grapes. It is in fact the farm of the former Château de Peney destroyed by the Genevans of the 16th century.

Today, Châteauvieux is the flagship of Philippe Chevrier. In these historical surroundings, he develops his creative and inspired cuisine, highlighting the most exclusive roducts of the gastronomic tradition.

It is completely natural for the Genevans – less belligerent than their ancestors, other Swiss and visitors to occupy this magnificent place for an unforgettable stay.

The restaurant is closed on Sunday and Mondays.Domaine de Châteauvieux-inter

Our dinner was stupendous, from amuse bouche to desserts. Memorable moments include: Le tartare de noix de coquilles Saint-Jacques mariné au citron vert, gelée d’huîtres ” Belon ” aux herbettes,
pain au beurre d’algues (tartar of scallops and oysters);
L’escalope de foie gras de canard poêlée, chutney de coing, caramel d’épices et baies de sureau (duck foie gras with caramel and spices)
Les jambonnettes de grenouilles sautées, mousseline de pommes de terre ” ratte “, émulsion à la truffe blanche d’Alba ( a superb frog’s leg preparation). A lush pumpkin soup was glorious,, as were Les filets de rouget de roche poêlés, (red mullet).

Le biscuit coulant au chocolat chaud, glace à la vanille de Tahaa 44.-
Le croustillant au miel et figue noire de Turquie poêlée aux épices,
glace au poivre de Tasmanie and L’arlette aux pommes ” Granny Smith ” et safran,glace au caramel et crème à la vanille de ” Bora Bora were ideal conclusions. The sommelier’s selection of Swiss wines (see next section) was idea and service was attentive and personal. One of the great Swiss restaurants in the Geneva area and rates A Major on the Walman Report.

Domaine de Châteauvieux-table

From the moment you arrive in the Domaine de Châteauvieux , your eye will irresistibly be attracted to the bay window opening onto the kitchen. The latter tiled in blue colored lava stone, contrasting with the polished stainless steel of the cupboards. In the centre of this jewel-case, a “piano” (ie. stove) made to measure with an incomparable heating capacity. 4.50 m long, it allows the chefs to give free rein to their creativity. It was conceived by Philippe Chevrier and designed and built to ultra-modern standards.

Between the “Pâtisserie” , the “Chocolaterie” and the main kitchen is located the “Chef’s Table” at the crossroad of temptation between the sweet and the salted

If you have dreamed to sail alongside the skipper of an America’s Cup boat or to attend “Don Giovanni” from the orchestra pit, you must try this unique experience to eat at the “Chef’s Table”.

A reservation is absolutely necessary due to the success of this table.

Click Below To Reserve:

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Petrossian’s weekend BRUNCH




There are all different types of burgers being served these days, but none quite as unique as the PETROSSIAN STURGEON BURGER with CAVIAR CRÈME FRAICHE, which makes its return engagement this Sunday, November 16th on the restaurant’s prix fixe Brunch Menu.

On the same day, this coming Sunday, German Calle, Petrossian’s executive chef will demonstrate his recipe for this scrumptious burger at WILLIAMS-SONOMA at The Shops at Columbus Circle from 2:00-4:00 p.m.

Petrossian’s weekend BRUNCH, served from 11:30 am to 3:30 pm on Saturdays and Sundays, offers one of the best prix fixe prices in town — $31.00 includes appetizer, entrée, dessert and coffee or tea.

In addition to the Sturgeon Burger with Caviar Crème Fraiche, served with cornichon and fried zucchini, other entrees include Petrossian Signature Cobb Salad featuring Petrossiani’s specialty smoked fish with tomatoes, avocado, fresh chevre, eggs, & crumbled apple-wood smoked bacon with herbed vinaigrette; Eggs Benedict with smoked salmon with sautéed baby spinach; Vanilla Orange French Toast served with fresh berry salad, mascarpone cream and Grand Marnier orange sauce; Seared Wild Salmon with roasted butternut and smoked sturgeon hash; Grilled Hanger Steak with fried egg & crushed herbed potatoes, port wine reduction, and finally Caviar Transmontanus USA Omelette with crème fraiche & fingerling potatoes (8.00 supplement).

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