Petrossian

Petrossian

petrossian-exterior

182 West 58th Street at 7th Ave., ?New York, NY 10019 ? Phone : 212-245-2214 ?Fax : 212-245-2812 Email : restaurant@petrossian.com

Website: www.petrossian.com

Location:
182 West 58th Street
(58th St. at 7th Ave.)
New York, NY 10019

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Phone : 212-245-2214
Fax : 212-245-2812
Email : restaurant@petrossian.com; mdcpetrossian@aol.com

Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

_______________________________________________________ Petrossian (NY) Interior

The Elegant Main Dining Room

By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Petrossian NY was founded in 1984. The restaurant, housed in the historic Alwyn Court Building, one block from Carnegie Hall and four blocks from Lincoln Center, serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is famous, but also sports a superb kitchen. Lunch, dinner, & brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. The décor features Lalique crystal wall sconces, bronze sculptures from the 1930’s, etched Erté mirrors and Limoges china.

The $35 Prix fixe dinner (served all evening through Labor-day) is one of Manhattan’s best buys in luxury dining. Recommended dishes include blini, airy puffs of heaven, which a waiter dabs with crème fraiche and then adds caviar. An assortment of Petrossian’s Zakouskis (a variety of hors d’oeuvres) is another choice starter, as is the silky smoked salmon. There is a remarkable lobster risotto and the cold salmon with dilled potato salad from the prix fixe is delicious. All desserts are marvelous. Russian cheesecake with dried fruits and candied brittle (a special) and the gianduja chocolate cake (for two) steal the show. Drink iced Petrossian vodka (very smooth) or one of the excellent Champagnes. Service is as good as it gets and Petrossian, 182 West 58th Street, is one of NY’s best “Fine Dining” restaurants and rates A Major on the Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved.

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PETROSSIAN BOUTIQUE & CAFÉ is kicking off this fourth of July with an affordable summer picnic basket filled with Petrossian’s incomparable selection of delicacies wrapped and ready to go for $20.00.

Choose the Petrossian smoked salmon baguette alongside organic greens and a white wine vinaigrette or a ham, lettuce, and tomato Swiss cheese baguette with a homemade mayonnaise and tangy mustard sauce, both packed with an assortment of six homemade buttery shortbread cookies and a thirst quenching 250ml bottle of San Pellegrino — all wrapped air-tight in a reusable wire basket (think plants or other picnic forays) with utensils and a napkin on which to spread the spread.

Other selections are also available for the same price or design your own picnic basket. Snack on the caviar picnic basket for $20 dollars which offers homemade savory croutons, a 30g tin of American salmon roe, your choice of a freshly baked fruit tart or dark chocolate gateau, and a bottle of San Pellegrino.

These scrumptious summer picnic baskets will be offered through Labor Day and can be picked up at the Petrossian cafe and boutique, 911 Seventh Avenue between 57th and 58th Streets, located just half a block from the Petrossian restaurant. Call ahead at 212.245.2217 to make sure a basket is freshly packed for you and ready when you arrive, or come in and create your own basket with Nia, the boutique manager. The boutique also offers hostess gift baskets and other delicacies, or visit http://www.petrossian.com.

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The Upper House in Hong Kong

A Journey of Upward Discovery at The Upper House in Hong Kong

hong-kong

A sense of arrival awaits guests at The Upper House, Swire Hotels’ new small intimate hotel in Hong Kong. Rising above Pacific Place in Admiralty, the hotel’s Asian influenced and timeless design reveals an understated calmness throughout the hotel above the bustling city.

Andre Fu of AFSO, hailed by Vogue UK as “Design Wunderkind” and Conde Nast Traveler US as an “Asian Design Sensation,” is behind the design of The Upper House. Andre’s previous notable projects include Piacere Italian Restaurant and Nadaman Japanese Restaurant for Shangri-la Hotel Tokyo, Cassia Chinese Restaurant at Singapore’s Capella Resort, Agnes b. La Loggia Flagship Store in Hong Kong, JIA Shanghai’s eclectic lobby as well as the private residence of international actress Michelle Yeoh.

Natural materials, original sculpture installations and seamlessly proportioned spaces are integrated to create a sophisticated and modern Asian-influenced residence. “With an intention to create a small intimate hotel reminiscent of a private residence, I have purposely conjured a sense of tranquility throughout the design and ambience of the hotel,” says Andre Fu.

hog-kong-bed

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Unprecedented Savings from Abercrombie & Kent

A GIFT THEY WILL ALWAYS REMEMBER

Start a New Holiday Tradition and Share Memories for a Lifetime

Tired of gifts that disappear into the closet after just a few hours? This year celebrate with the people most important in your life and share unprecedented savings on year-end travel from Abercrombie & Kent. Follow in the footsteps of Lawrence of Arabia in Jordan. Spend Christmas in the picture postcard alpine setting of Bariloche. Set off into the wilds of Botswana on a safari adventure. Photograph your own “March of the Penguins” in Antarctica. Inaugurate a new tradition in your family and save up to 30% on select holiday season departures.

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Wallis Estate DIAMOND MOUNTAIN DISTRICT 2006 CABERNET SAUVIGNON

W W W . W A L L I S E S T A T E . C O M

1 ( 8 7 7 ) 4 6 3 – 8 0 0 8
2006 CABERNET SAUVIGNON,

DIAMOND MOUNTAIN DISTRICT
VINEYARD

wallis-clark

Josh Clark

Clark Vineyard Management
The Wallis vineyard is comprised of three main soil types: Aiken Loam, Boomer-Forward-Felta complex and the Forward-Kidd complex. These soils are classic well drained soils which make the vines work hard for moisture and nutrients. This is the typical soils that make Diamond Mountain District a world class growing environment for varietals selected.

A mix of rootstocks and clones were chosen to give the wine great complexity and structure and to express the uniqueness of this site. These soils coupled with an excellent vineyard orientation and design lend themselves to exceptionally long hang time and really leave the wine making team many options during harvest. With very accurate control of irrigation, canopy and crop levels we are able to maximize the potential of this vineyard sight.

In 1997 we planted about 13 acres of vineyards. The vineyard is planted in eight distinct blocks on a spacing of 4 X 7. We are in the heart of The Diamond Mountain District at an elevation 600 to 800 feet.

The varietal selections are Cabernet (five clones), Cab Franc, Merlot, and Petit Verdot. Our plan is to harvest this fruit each year and keep the best for The Wallis Family Estate Cabernet. Each year the percentages will slightly change but it will always be over 75 percent Cabernet.

The vineyard is immaculately farmed, and the fruit quality, and finished wine, is superior because of this attention to detail.
______________________________________________________

Just 300 Cases of this Heavenly Cab Were Made

Wine On Line Rating: A Major

The Wallis vineyard is comprised of three
main soil types: Aiken Loam, Boomer-
Forward-Felta complex and the Forward-
Kidd complex. These soils are classic well
drained soils which make the vines work
hard for moisture and nutrients. This is the
typical soils that make Diamond Mountain
District a world class growing environment
for varietals selected.

A mix of rootstocks and clones were
chosen to give the wine great complexity
and structure and to express the
uniqueness of this site. These soils coupled
with an excellent vineyard orientation and
design lend themselves to exceptionally
long hang time and really leave the wine
making team many options during harvest.
With very accurate control of irrigation,
canopy and crop levels we are able to
maximize the potential of this vineyard
sight.

In 1997 they planted about 13 acres of
vineyards. The vineyard is planted in eight
distinct blocks on a spacing of 4 X 7. We
are in the heart of The Diamond Mountain
District at an elevation 600 to 800 feet.
The varietal selections are Cabernet (five
clones), Cab Franc, Merlot, and Petit
Verdot.

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Sofrito

sofrito-interior

Sofrito

400 E 57 St. at First Avenue

Open for dinner from 5:00 PM – 12:00 AM on weeknights and from 4:00 PM – 2:00 AM on weekends, with late night music on Thursdays, Fridays and Saturday. For more information on private parties and reservations, call 212-754-5999 or visit www.sofritony.com.

Sofrito: The Secret Spice of the Upper East Side, Done With Authenticity and Class.

Sutton Place Will Never Be The Same

By Nancy Walman

sofrito1

Tucked away in a quiet neighborhood just south of the Queensboro Bridge is Sofrito—one of the best-kept secrets and favorite hangouts on the East Side. Named for the Latin spice blend whose bright orange color heavily inspired the restaurant’s décor, Sofrito’s refined Puerto Rican food is authentic, affordable, and still decidedly hip—a recipe for success in any culture.

Sofrito is the brainchild of former detective JR Morales, whose endless supply of energy made it impossible for him to truly retire. Instead, he turned to his native culture to inspire a new chapter in his life, and thus Sofrito was born. Designed by Stephane Dupoux (also of Buddha Bar, the Gansevoort Beach Club, and Cielo), Sofrito is a sophisticated space which evokes the natural beauty of Puerto Rico with its grasscloth wallpaper, neutral color palette, and sculptural wood artwork. The restaurant has a uniquely hip feeling, with its sleek and almost futurist bar (the longest bar in the city, measuring up at 100 feet long) and De La Vega-tagged columns, each conveying cheeky truisms illustrated with funky designs. The flexibility of the space makes it easy to spend a whole night there—from dinner and drinks to dancing and music, Sofrito does it all.

Despite the detailed attention that went into crafting a perfect ambiance, Morales’ first priority for Sofrito was always executing great food. For that, he paired up consulting chef Ricardo Cardona (also of Mama Juana and Hudson River) with the young and talented Andres Ortega, whose perfect touch with spices and seasoning is what truly sets Sofrito’s food apart from its competitors.

A meal can begin with any of Sofrito’s signature Aperitivos and Pastelitos, which include flaky, crunchy Empanadas filled with ground beef or braised creole chicken; or Tostones Montaditos, fried savory plantains topped with shrimp, codfish, or octopus. Lighter appetites will delight in the Sofrito Chopped Salad, which comes laden with fresh mint, cilantro, queso blanco, and avocado, while Carne y Mariscos Fritos, or crispy fried pork, shrimp, and calamari are perfectly suited for those who really want to indulge.

Though a meal can certainly be made of Sofrito’s large array of appetizers, the Classic Dishes of Puerto Rico are the restaurant’s strongest suit, and are not to be missed. Pernil con Arroz, a large portion of moist chicken thigh seasoned for two whole days and served with rice, is as authentic as it gets. Mofongo, a dish made from yuca, bacon, and your choice of meat, is seasoned generously with garlic and olive oil and perfectly represents the Caribbean classic. Seafood, which plays a large role in Puerto Rican cuisine, makes its presence felt on the menu with a signature Puerto Rican style Sofrito Paella and Whole Red Snapper stuffed with Coconut Rice, evoking the comforts of flavors usually enjoyed exclusively while on vacation. It with the miraculous pork (see below) are the two best entrees, both priced at an amazing under $20.

sofrito-Pork

The Best (and Largest Portion) Pork You Will Ever Taste

Still, Sofrito appeals to the masses, widening the scope of its menu to include even the pickiest eaters. A free-range organic filet mignon and juicy Churrasco topped with chimicurri are both sensibly priced under $25, making them sensible options that feel like a real splurge. NOTE:

For some reason, the potato salad (more like a salad Russe) is the best in town.

Postres, or desserts, range from tropical to decadent. Empanaditas de Guayaba y Queso de Crema consist of guava paste and cream cheese stuffed inside piping hot crescents of sweet dough—a heaping portion seems big enough to share (and it is, though you likely won’t want to). Tres Leches (pictured below) is only mildly sweet but heavenly in its soft, spongy texture (the kind of dessert you have room for no matter how stuffed you already are) while a Pudin de Pan de Chocolate, or Chocolate Bread Pudding, is rich, gooey, and irresistibly topped with caramel and vanilla

ice cream.sofritoCAKE

Though Sofrito’s wine list is comprehensive and affordable, with many bottles under $40, it is their cocktails that truly make a splash. Morales claims that his sangria is the “best you’ve ever tasted,” thanks to some punchy additions, which include brandy, peach schnapps, melon liqueur, rum, and triple sec. It’s no wonder that it is listed on the cocktails menu rather than the wine list, alongside other drinks such as the Cocotini, a Puerto Rican favorite that blends Malibu Rum, Coconut Milk, and Pineapple Juice. Mojitos, such as the signature Sofrito Mojito (a blend of Rum, Malibu Passion, Passion Fruit Juice, Lime and Mint) are dangerously tasty, camouflaging the spirits with delicious tropical flavors—consider yourself warned.

The bar scene, which carries on late into the night, is accompanied by live Latin music five days a week. The Sofrito House Band, a five-piece group that plays musica sabrosa—merengue, salsa, bachata—plays live every Friday and Saturday, while Mondays, Tuesdays, and Wednesdays see a rotating cast of characters. Regulars are known to break into improvisational performance—and sometimes these impromptu performances feature the likes of Jaime Foxx, Marc Anothy, and Jennifer Lopez, who are all known to frequent Sofrito when in town.

HIGHLY RECOMMENDED: Rating A Major

The Menus Might Include

Copyright 2009 By Punchin International. All Rights Reserved.

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Oak Knoll Does It Again

oak-knoww-winery

Oak Knoll

Words are a poor substitute for describing a full blown senual experience, whether that be great jazz, one’s favorite opera, movie, food preparation, or . . . wine. It’s so easy to take the easy route and use labels, especially with a wine like the 2006 Oregon Pinot Noir from Oak Knoll’s Red Hill Vineyard. But it is an entity unto itself, for which its makers can be proud: Very Burundian, with those lush velours and elegance one expects from a good Burgundy. The Terroir may spell out California, but despite all the terra-hype, it’s all in the making and all those little variables like weather, barrels, aging etc.

Well, long story short, This is a lovely wine that is a joy to sip and perfect to enjoy with food. This wine exhibits a dark garnet color and aromas of cherry, clove, and leather. On the palate the wine is supple and round with integrated flavors of berry and cinnamon spice, framed by subtle notes of vanilla and a hint of oak. The wine possesses a fruity fruit forward style ready to drink. Try it with grilled chicken, roast lamb, rare tuna and goat or triple crème cheese.

Red Hill Vineyard is a highly maintained vineyard operation, totaling 172 acres of hillside vineyard, situated on Red Hill in Northern Douglas County, Oregon. A seven acre vineyard was originally established in 1970 with plantings of Pinot Noir. Additional plantings were started in 1990.

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THE ROOSEVELT NEW ORLEANS

THE ROOSEVELT NEW ORLEANS RETURNS WITH SPECIAL SUMMER OFFERS

Just in time for summer, The Roosevelt New Orleans is offering special packages designed to introduce guests to the grand hotel, which has undergone a $145-million historic restoration and now is a member of the Waldorf Astoria Collection®.

The Roosevelt Returns Package includes a stay at the luxurious Roosevelt New Orleans from $139 per night, or a suite from $199, along with a welcome drink for two at the Sazerac Bar, known around the world as a destination for fine cocktails.

For the ultimate getaway, the hotel also offers its Summer Escape Package. This special deal offers savings up to $400 and includes a third night free when guests book two nights from $139 per night, or a suite from $199. Guests also receive 15% off retail purchases at The Roosevelt Emporium gift shop and free breakfast for up to two children, age 10 years and younger, at the Sazerac Restaurant with each paying adult. To top it off, guests will receive a complimentary one-night certificate for a future stay at participating Hilton family hotels.

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