Megu Midtown

Megu Midtown

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MEGU NEW YORKmegu=dining- length

Cuisine

Modern Japanese Cuisine

Philosophy

Sophisticated elegant dining. A celebration of the world’s best ingredients

MEGU MIDTOWN

Cuisine

Modern Japanese Cuisine

Philosophy

Sophisticated elegant dining. A celebration of the world’s best ingredients

Location

845 UN Plaza, New York City

47th Street at 1st Avenue

Open Date

April, 2006

Designer

Yasumichi Morita, Glamorous

Chef (s)

A team

General Manager

Koichi Yokoyama

Features

Sakura Room – 26 guests (dinner)

Mezzanine – 40 guests (dinner) 50 (cocktails)

Main Dining Room – 125 guests (dinner)

200 guests (appetizers)

Surface area

8,400 sq. feet

Price Range (as of 04/09)

Tasting Menu — $125

A la Carte Appetizer — $6 -$35

A la Carte Entrée — $24 – $180

Sushi & Sashimi $5 – $75

Hours of operations

Dinner:

Sunday — Wednesday: 5:30 -10:30pm

Thursday — Saturday: 5:30 – 11:00pm

Lunch:

Monday — Friday: 11:30am – 2:30pm

Telephone:

212-964-7777

Reservations:  212-964-7777 / Fax:  212-964-7776

Internet Reservations: Open Table; http://www.opentable.com

Credit cards

All major credit cards accepted

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Cuisine

Modern Japanese Cuisinemegu-steak2

(A Megu Signature Steak To Die For)

Philosophy

Sophisticated organic dining. A celebration of the world’s best ingredients

Location

845 UN Plaza, New York City

47th Street at 1st Avenue

Open Date

April 20th, 2006

President, Food Scope America, Inc

Hiro Nishida

Designer

Yasumichi Morita, Glamorous

Chef (s)

A team

Features

Waiting Bar – 20 guests (cocktails)

Upper Dining Room – 25 guests (dinner)

Lower Dining Room – 90 guests (dinner)

Restaurant Capacity – 200 total (cocktail reception)

Surface area

8,000 square feet

Price Range (Subject To Change)

Midtown Tasting Menu — $70

A la Carte Appetizer — $6 -$28

A la Carte Entrée — $19- $150

Sushi & Sashimi $4 – $20

Desserts: $9-$13

Hours of operations

Monday — Wednesday: 5:30 -10:30pm

Thursday – Saturday: 5:30 – 11:00pm

* Lunch to be announced

Telephone: 212-964-7777

Reservations:  212-964-7777 / Fax:  212-964-7776

Excellent 12 Page International Wine List (Arranged by Character): 10 Wines By The Glass: $8-$24. Bottle Range: $44-$15,00. Outstanding Sake List.

Credit cards

All major credit cards accepted

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One Of New York’s Top Luxury Restaurants

By Nancy Walman

megu=Tigers


The Remarkable Tigers (Above)

megu-1

A Typical Megu Creation (Above)

Megu, which means blessing in Japanese, presents modern Japanese cuisine, sushi, and sumibi aburiyakia grilling technique using bincho-tan, a special charcoal found only near Kyoto and prized for its superior purifying properties. Megu is a brand and an image of high quality environment that delivers the quality of exceptional things: outstanding food, a brilliant design and first class service. Megu is not particularly about the food as it is the harmony of all the elements above.

The project pairs the conception of sophisticated organic diningin which the producer and customer are brought together in celebrationwith the best in service and cutting-edge yet serene aesthetics. This profound respect for the ritual of dining is the driving force behind the unwavering pursuit of the finest available ingredients, which is the basis upon which all his properties are built. In Japan, he works directly with an expansive network of over 200 different farmers and fisherman, and has established parallel relationships with local producers in the U.S. Megu Midtown has no star chef. Instead, it has a collection of chefs who work as a team---the ingredients are the stars.Maguro_02 copy

The Rhapsodic Maguro (Above)

While most restaurants expand and open with the same name, they usually share the same menu as the original restaurant. Megu Midtown not only presents a novel menu but a different angle of the Megu concept as well. Although Megu Midtown does not serve the same exact menu as Megu Tribeca, it most certainly serves the Megu quality. There is a fifty to sixty percent tasting menu and forty to fifty percent a la carte menu. The entrees are presented with all fresh ingredients that have been flown in from all over the world including Japan. The customer is able to choose his fresh ingredients, thus being shown the power of the ingredient through the final dish. Sake expert John Gaunter of Kanagawa’s Kamakura has been enlisted to create Megu Midtown’s sake and shochu lists. .

Yasumichi Morita from Japan’s Glamorous Co. has designed a unique and amazing interior for Megu Midtown. Megu Midtown and Megu Tribeca are his only stateside locations. The rich fabrics, the highest grade wood materials, and the artistic integrity were upheld in the construction of Megu Midtown.  It is pure luxury to match the standard of Trump World Tower. Unlike Megu Tribeca, Megu Midtown is more intimate and to express the rich design of Megu, they made the design rise vertically. Almost everything about the design in the main dining room points from the ceiling to the floor. The lamp pillars, the family crests that cascade from top to bottom, and the 27-foot long hand drawn picture of tigers. When the guests arrive they walk up the stairs to the mezzanine and then descend to the main dining room when their reservation is ready. In the waiting bar there is illuminated photographic art conveying the “heart of Japan,” on 7-foot Kimono fabric pedestals. The visual delights at Megu Midtown in terms of design are, the lamp pillars, the family crest emblems, the open sushi and Teppan-yaki kitchens, and the 500 pound Crystal Chandelier.  Using the high ceilings and the wall-to-wall windows they have created another distinct and wonderful space in which to enjoy such outstanding creations as: Nine Varieties of impeccably fresh and exquisitely cut tuna. The presentation, as all presentation, is breathtaking, garnished with fresh flowers and a joy to the eyes. Several amuses, which change daily, might include parchment crisp soft shell baby crab and a plate of fined cubed toro, layered with chunks of avocado. The best dishes are the purest, least complicated and unadulterated, as evidenced in simply grilled King and Snow crab, sweet as sugar and needing no more than a squirt of lemon to intensify the flavor. Another minor miracle is spicy skillet fried rice with oysters and Kimchee “irigoku.” Absolutely the most delicious fried rice dish we’ve had here or in Japan. Other delights offer grilled imported Japanese asparagus, needing no sauce and hand-made Zaru tofu, imported from Karatsu, Japan daily. The gossamer texture is reminiscent of a delicate country cheese course in France and a perfect precuser to dessert (go for the Japanese selection, rather than the Western).

Who knew MEGU had Desserts?

Well, they do now and they are genuinely proud of them!  Here’s a taste to excite your senses!

They have plenty of new menu items as well as a brand new dessert menu, thanks to our new Executive Pastry Chef, Takaho Mori. Here are a few images to get you excited. megu green tea cake ro;;ed with seasonal fruit Green Tea Cake, rolled in Seasonal Fruits

megu swan de choux Megu Swan de Choux

megu tira misu 

megu-moca ice cream roll Megu Moca Ice Cream Roll

The wine and sake lists are a joy and service can only be compared to Jean-Georges, hence, some of the finest on the planet. Taku Terramoto, the Sake Sommelier is an artist and the whole is beautifully run by GM Koichi Yokoyama.

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Radio Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. To realize how far NY has grown in the luxury restaurant scene, where any restaurant that was pretentious, expensive and French or Italian was choice du jour, is to look at the upmarket products of other ethnicities. A case in point is Megu Midtown, the second branch of the original downtown Megu NY and for my money, the best Japanese restaurant in America. Despite it’s rapturous atmosphere, silky service and exquisite food and presentations. One can enjoy a Megu experience for as little as $35 until Labor Day, order a la carte or let the chef do an elaborate tasting dinner for $125 (more is you want to paired it with wine or sake).

MEGU SIGNATURE DISHES include Sliced Seared Scallops, Fuji Apple & Yuzu Citrus Sauce, Yellowtail Carpaccio,MEGU Style Sashimi, Pink grapefruits & White Truffle Oil, Crispy Soft-shell Crab, Ponzu Sauce, Kobe Beef Chateaubriand grilled on Stone, Wasabi Soy Reduction and a bevy of the best looking desserts in town Megu Midtown, 845 1st Ave., is an absolute must and rates A major on the Walman Report.

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Multifaceted, the process of creating Megu has involved great care and singularity.

· Megu’s team of chefs searched for more than a year and visited over 50 farmers —from as far away as Oregon, Texas, and California to Japan, Europe and Canada —in the process of finding the finest and rarest seasonal ingredients – including Kobe Beef, Japanese Blue Fin Tuna, Smelts, Tofu and a variety of Japanese condiments.

· The art of Megu’s avant-garde creations are in their unique style of modernization of authentic Japanese cuisine while holding strong to its rich heritage.

· Megu dishes are presented in specially designed handcrafted plates or bowls, each inspired by the item.

· Megu’s 20 chefs were culled from over 200 applicants who ‘auditioned’ in a search process that took more than a year.

· There is no ‘star chef’ at Megu – all of the chefs work on one of three teams: sushi, grill and kitchen.

· Megu carefully selected over 60 sake brands to form our world-renowned sake list.

· Megu New York won the Wine Spectator award two years in a row (2006, 2007) and Megu Midtown won the same award in 2007. Megu’s wine list is very unique for a Japanese restaurant, offering over 600 selections from around the world that are great for pairing with the exquisite cuisine more than any other Japanese restaurant.

· The central architectural columns are constructed from over 5000 rice bowls, sake pitchers and soup bowls.

· A laboriously lacquered wood called, urushi, created in Nara, Japan, line the walls of the VIP room.

· Kobe Beef is cooked ishiyaki style. The meat is seared on a “super hot stone” from the Nakagawa River in Japan.

· The two special brands of Japanese beef that Megu’s Chef team uses are Ozaki and Satsuma

· Bolts of brightly colored antique kimono fabrics of over 450 rolls cover the Kimono Lounge.

· Suspended in the main dining room is a traditional Japanese bronze temple bell called a bonsho bell. It is an exact replica of the largest bells in Japan, which hangs in the Todaiji temple in Nara. The replica at Megu impressively weighs just over 800 lbs.

· The distinctive uniforms which combine traditional and modern elements, were designed by the Japan-based team of Joutaro Saito and Yumiko Ohzeki and complement Yasumichi Morita’s interior.

· Reflecting the latest in Japanese technology, 120 strategically placed speakers provide a high degree of variable listening among tables.

· Megu New York and Megu Midtown both share a very unique ambiance, but differ in atmosphere: Megu New York is extravagant, sexy, chic, and contains very high energy. Megu Midtown is elegant, intimate, and comfortable.

· Megu uses Bincho-Tan, a charcoal discovered 1300 years ago from the Ubamegashi tree of Southern Japan, which contains purifying minerals and imparts a unique flavor to grilled food.

The painstaking creation of Megu has been documented by a video-crew that has followed the process from its inception, all of which is available on DVD. Footage includes: visitations with organic suppliers, auditions, creation of interior spaces, interviews with designers, and more.

Megu Midtown is without question the finest Japanese restaurant in America. Let us hope that the inevitable success it is certain to receive will not mare its spectacular approach to fine dining. That’s A Major on The Walman Report.


Background

megudessert1 “Blessing” in Japanese, MEGU presents modern Japanese cuisine, sushi, and sumibi aburiyaki—a grilling technique using bincho-tan, a special charcoal found only near Kyoto and prized for its superior purifying properties.  MEGU is a brand and an image of high quality environment that delivers the quality of exceptional things:  outstanding food, brilliant design and first class service.  MEGU is a harmony of all the finest and rarest ingredients found from around the world.  Both MEGU’s menu and design concept are a blend of traditional and modern Japanese times.  Authentic and avant-garde Japanese ingredients are combined to suit every palate.  The overall décor is filled with customary Japanese interior accents, complimented with a contemporary ambiance.

MEGU unveiled its first restaurant in 2004. MEGU’s quick rise to popularity amongst the toughest critics allowed the brand to quickly expand.  A second MEGU, MEGU Midtown – then followed in April 20, 2006 at 845 UN Plaza at the lavish Trump World Tower. The brand continues to strongly flourish with MEGU Hong Kong, opening October 2007, the third location to round off their impressive portfolio. MEGU Moscow & MEGU Qatar are currently in the works. Other future target markets include Miami, London and Las Vegas, Los Angeles, Middle East, Mexico, Brazil and India.

MEGU’s concept is well-defined as sophisticated organic dining—in which the producer and customer are brought together in celebration—with the best in service and cutting-edge yet serene aesthetics.  The MEGU team has carefully selected the best American Kobe Beef available in the U.S, as well as the best Japanese Satsuma Beef from Kyushu. In addition to the Kobe Beef, Megu specializes in highly refined selections of hand-made Tofu, fresh organic edamame and authentic smelts, flown in from all parts of Japan. Other Japanese condiments such as salt, soy sauce and 6 varieties of miso are also carefully selected, special for MEGU cuisine.

MEGU does not employ the idea of one star chef. Instead, it has a collection of chefs who work as a team—the ingredients are the stars.

Some of MEGU’s signature dishes include: MEGU Original Crispy Asparagus, MEGU Oriental Salad, Crispy “Kanzuri” Shrimp, Salmon Tartare, Kobe Beef Carpaccio with Basil, Foie Gras in Crispy Kobe Beef Croquettes, MEGU Kobe Beef Slices “Ishiyaki” and Tajima Kobe Beef Skewers.

MEGU offers an extensive wine list with over 600 offerings of wine that perfectly compliment the cuisine – a rare and unique offering for a Japanese restaurant.  MEGU New York has won the Wine Spectator award two years in a row in 2006 and 2007, and MEGU Midtown recently won the same award in 2007.  Megu also offers 60 varieties of sake from Japan, each available by either glass or bottle.

Yasumichi Morita from Japan’s Glamorous Co. has designed a unique and amazing interior for all three locations – MEGU New York, MEGU Midtown and MEGU Hong Kong.  In his first United States project, Morita was commissioned to design the two-tiered, 13,000 square-foot MEGU New York space.  Blending ultra-modern design with ancient Japanese details, the end result is truly astonishing: white porcelain columns—made of over 5000 interlocking rice bowls and sake vases—greet guests upon entry and line the upper walls overlooking the main dining room.  In the upstairs Kimono lounge, stacked bolts of over 450 rolls of antique kimono fabric cover the walls, while white leather banquets with soaring eleven-foot backs provide an intimate setting for pre-dinner cocktails.  The Kimono lounge also features floor to ceiling glass walls overlooking the dining room. Below, a giant temple bell, or bonsho, weighing over 800 lbs. is suspended from the ceiling and provides the centerpiece in the soaring main dining area. The centerpiece also features a signature ice Buddha sculpture, elevated over a pool of water that is rebuild every night to ensure the customers of a spiritual and purifying experience.

The rich fabrics, the highest grade wood materials, and the artistic integrity were upheld in the construction of MEGU Midtown.  It is pure luxury to match the standard of Trump World Tower.  Unlike MEGU New York, MEGU Midtown is more intimate and to express the rich design of Megu, they made the design rise vertically.  Almost everything about the design in the main dining room points from the ceiling to the floor.  The lamp pillars, the family crests that cascade from top to bottom, and the 27 foot long hand drawn mural of tigers.  When the guests arrive they walk up the stairs to the mezzanine and then descend to the main dining room when their reservation is ready.  In the waiting bar there is illuminated photographic art conveying the “heart of Japan,” on 7 foot Kimono fabric pedestals.  The visual delights at MEGU Midtown in terms of design are, the lamp pillars, the family crest emblems, the open sushi and Teppan-yaki kitchens, and the 500 pound Crystal Chandelier.  Using the high ceilings and the wall-to-wall windows they have created another distinct and wonderful space.

We welcome you to experience the many “blessings” of MEGU!

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Hayne Suthon, the Diva of the Downtown Restaurant Scene, Introduces Marfa,

A Texas-Inspired East Village Hangout

When they made Hayne Suthon, they broke the mold. A rare combination of savvy entrepreneur and party girl, the former tax attorney brought the spirit of her native New Orleans to New York’s downtown in the 1980s. Recently featured in the New York Post as one of New York City’s 10 Hottest Cougars (a successful worldly woman who is extremely attractive to decidedly sexy younger men), she has a head for business, a spirit for fun, and a supreme knack for creating a rollicking good time wherever she goes.

Hayne got the party started in 1986 with Cave Canem, a Roman-themed restaurant in a restored bathhouse—one of the first places to combine drinking, eating and partying in a single locale. In 1993, she opened Lucky Cheng’s, the world famous Asian restaurant where drag queens not only serve the food, but also offer up nightly cabarets. Like all her concepts, it’s a place where it’s impossible not to have fun. Ms. Suthon is a master at catering to large parties, groups of eight or more, a rarity in the cramped confines of most New York restaurants and bars.

Located in the space that until recently housed her ode to Hawaii, Waikiki Wally’s, her latest innovation, Marfa NYC is inspired by a West Texas artists’ community. To give the feeling of West Texas, noted chef Harun Shah (Raga, Death & Company) offers patrons a selection of Texas-inspired Tapas, all of which you can eat with your fingers.

The selection of small bites ranges from traditional, hearty dry rub barbecued baby back ribs that drip with Marfa’s special barbecue sauce to mini corndogs, a daintier and more adult-like version of the kid-friendly classic. You’ll also find piquant chipotle chicken wings small in size, but packing a powerhouse of flavor and fish tacos accompanied by homemade guacamole, various salsas, and a citrus-laden slaw that adds freshness and zing. “Shells on” spicy shrimp are a special treat, large and lusciously sweet on the inside, yet charged with a perfectly tempered finger-licking heat on the outside. Diners can order a la carte or select a Texas tapas platter designed for groups to share. Marfa appetizer platters are priced per person and range from El Cheapo (featuring four different appetizers) for $9 per person to the Big Texas Platter (featuring eight appetizers and a shot of house-infused flavored tequila!), which, at $18 per person, is quite the deal.

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THE ROAD TO MANDALAY RETURNS TO CRUISE THE AYEYARWADY RIVER FOR THE ULTIMATE VOYAGE OF DISCOVERY

roadtomandalayAfter an absence of more than 12 months, Orient-Express’ Road To Mandalay river cruiser will once again take to Myanmar’s Ayeyarwady River on August 26, 2009, plying the scenic waters between Bagan and Mandalay.

The re-launch follows a complete remodeling and refurbishment, led by French-born and Laos-based architect Francois Greck and carried out by teams of local craftsman, after damage suffered in the aftermath of Cyclone Nargis. The "new" ship now f

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eatures larger cabins and a capacity of just 82 passengers, down from 108, making for an even more indulgent and roomy onboard experience.

As before, the Road To Mandalay will offer a range of itineraries

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ROCKWELL, THE EASTSIDE’S NEWEST RESTAURANT & BAR, SET TO OPEN EARLY SEPTEMBER 2009

ROCKWELL, THE EASTSIDE’S NEWEST RESTAURANT & BAR, SET TO OPEN EARLY SEPTEMBER 2009

Rockwell Offers Guests A New Experience Of Food, Cocktails And More With A Courtyard Vibe And Stunning 360 Degree Views Of Los Angles

Set to launch early this September is Los Feliz’s newest neighborhood hang out, ROCKWELL, a sprawling 6,000-square-foot restaurant, bar and outdoor lounge. Discretely tucked away behind Vermont Restaurant, Rockwell seamlessly blends indoor and outdoor space and features multiple levels all designed around a 30’ foot Coral Tree and offers unparalleled sweeping 360 degree views of Los Angeles from the upper levels.

Rockwell promises to be a spectacle to please all appetites. With so much of the 6,000 sq. ft. being outdoors, nature obviously plays a key role in the design of Rockwell with the help of design

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firms Rhetroactive & The Goddard Group. At the center, stands a stunning 30-foot-coral tree with intimate lounging, dining and drinking spaces spiraling around and up the strikingly modern staircase to the terrace above. The space offers a courtyard feel to guests and features classic colonial and shaker furniture along with basket weave and distressed leathers. The custom solid wood stools join bar-height granite tables to create a space that lends itself to socializing.

"More than a year after construction started on this project, my business partner Chris Diamond and I are thrilled to be taking over the reigns and finally bringing Rockwell to life," says visionary owner Wayne Elias whose other property, Vermont Restaurant & Bar, has been a long-standing success for over ten years. “The space is really unlike anything I’ve seen in Los Angeles. Whether you are meeting your neighbors for drinks or coming to party with friends, Rockwell will have a little of something for everyone.”

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DANIEL BOULUD’S TOP TOQUES CELEBRATE THEIR MENTOR AT BEARD HOUSE DINNER

Monday, September 14th, 2009 at 7 PM

Daniel Boulud will host an exceptional evening when four of his top toques, Jean François Bruel (Executive Chef, DANIEL, named James Beard Rising Star Chef 2002), Wesley Holton (Executive Chef, Daniel Boulud Brasserie at Wynn Las Vegas), Gavin Kaysen (Executive Chef, Café Boulud, named James Beard Rising Star Chef 2008), and Dominique Ansel (Executive Pastry Chef, DANIEL) gather at the James Beard House to prepare a special dinner on Monday, September 14th.

"It is a rare privilege to have so many of my finest chefs cooking under one roof. I get to spend time with each one individually, but never all together as a single team," says Daniel Boulud, chef-owner of ten award-winning restaurants and the Feast & Fêtes catering company. "We form sort of a cooking family that has spread out, and now we’re coming together for a reunion. It will make for a lot of talent gathered from my New York and Las Vegas restaurants all on this one night."

The chefs have planned their menu for the evening as a celebration of their mentor, with a delicious homage to his signature combination of French technique and the best American ingredients. The six course tasting menu will be:

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Escape the Hustle and Bustle of Daily Life and ‘Unwind on Island Time’

 

At the Sheraton Nassau Beach Resort

The Sheraton Nassau Beach Resort, located in Nassau, The Bahamas, offers the setting – and savings – for travelers seeking a getaway to escape the stresses and routines of every day life. With the resort’s ‘Unwind on Island Time’ Package, which starts at $269 per night (including taxes and resort fees), guests will receive a $100 dining credit per day to use in any of the resort’s restaurants, while kids twelve and under stay and eat free. The package is available to guests who book a minimum three-night stay by October 31, and is good for travel through December 23, 2009.

Upon arrival, guests will be welcomed by the resort’s warm and friendly Bahamian atmosphere. Decorated in soothing tones, the Sheraton Nassau Beach Resort features 694 guestrooms and suites that offer a large private balcony or patio with breathtaking views of the ocean, lush gardens or its spectacular poolside waterscape. Rooms are adorned to exude a contemporary look while providing a comfortable oasis to relax, and feature the signature Sheraton Sweet Sleeper™ Bed – a multi-layered creation adorned with voluptuous down pillows, sensuous cotton sheets and a signature blanket and duvet – as well as an LCD flat-screen television and high-speed internet.

At the Sheraton Nassau Beach Resort, guests have an array of

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My (Breakfast, Lunch and) Dinner with André…

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Handsome, Debonair and Robust,

New Dining Destination André Set to Wine & Dine the Upper East Side

 André full room good

Designed by Jordan Mozer and nestled into the newly branded Renaissance Hotel, André will be open for breakfast Monday – Friday 7am – 11am and Saturday – Sunday from 8am – 11am; Brunch on Saturday & Sunday from 11:30am – 4pm; Lunch Monday – Friday from 11:30am – 3:30pm and Dinner Monday – Saturday from 5:30pm –11pm, closed for dinner on Sundays. For

reservations call 212-688-3939 or visit www.opiarestaurant.com.

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By Nancy Walman

The setting, a cozy and intimate restaurant on the corner of 57th Street and Lexington Avenue. The menu, Contemporary-French with American accents, directed by new Executive Chef Ted Pryor. Your host, a new, yet seasoned, kid on the block called André.

Longtime restaurateurs Frederick Lesort andantoinebleck2_small Antoine Blech (above) have conjured up a new neighborhood staple that will wine and dine locals, tourists and the like for any occasion. Whether you are meeting business associates for a power breakfast over Baked Eggs with truffled shallot cream or Apple Brioche French Toast…have breakfast with André. After a much needed break between Bloomingdale’s and Bergdorf’s on a hot summer day, indulge in a cold, crisp glass of Chardonnay and a lovely salad of smokey Grilled Prawns, Avocado and Mango… have lunch with André. Looking to cozy up with a bottle of Pinot Noir and tasty Hangar Steak Frites with sauce Bordelaise to match … have dinner with André.

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“André offers what we believe to be a much needed and welcoming addition to this neighborhood,” says partner Antoine Blech. “In today’s tough climate with iconic restaurants being forced to shut and diners looking for an affordable, inviting and comfortable spot to call their own, André is stepping up to the plate. Between our restaurant know-how from years of service in the community, our ideal location on a busy corner on the Upper East Side and our new chef’s culinary flair, a new restaurant for today’s diner, is born.”

 opia 1photo_newbar The Inviting bar of André’s sister: Opia.

Chef Pryor has created a very current, elegant and approachable menu for André, named for the middle name both Lesort and Blech share. Each dish presented is neither too large nor too minimal answering the need for sensible portions. Each plate has been designed to offer just the right amount of ingredients, color, texture and satisfaction.

For dinner, guests will enjoy seasonal appetizers such as  a fresh and outstanding  Jonas Crab Salad with pea puree, zucchini blossom’s and a mango vinaigrette; André, Jambon de Bayonne & Melon Trio

Jambon de Bayonne and Melon Trio with poppy seed vinaigrette (a dish so pretty it’s almost a shame to eat…almost); and tender Lobster Ravioli with summer squash, baby basil and lobster bisque. 

Main courses feature several seafood options, including a superb André, Warm Poached Lobster Salad Warm Poached Lobster Salad with baby golden beets and osetra caviar; Poached Atlantic Salmon with new potatoes, Jersey asparagus and sauce vierge that is the best rendition of this over visited fish-fellow in town; as well as dishes such as andre steakphoto_menu_4 Herb-Encrusted Rack of Lamb with haricot vert and pomme sarladaise. Pasta lovers will appreciate Lightly Braised Maya Shrimp with fresh Tagliatelle and Fresh Pappardelle with morels and Jersey asparagus.

Desserts are outstanding and not to be missed. The floating island, molten chocolate cake and cookie plate are memorable.

For a casual lunch a must-have Smoked Salmon Club Sandwich on grilled bread with avocado, red onion, tomato and lemon vinaigrette, is offered along with entrée-sized salads in addition to the full dinner menu. For breakfast, which can be enjoyed on any of the three newly expanded balconies, guests can choose from a variety of egg dishes as well as Homemade Buttermilk Pancakes with apple butter and spiced apple compote, Rise & Shine Shake with yogurt and fresh fruit and Stone Ground Oatmeal with cinnamon, bananas and raisins.  A delightful Jazz Brunch is also served on both Saturdays and Sundays.

 

By day, guests can have breakfast and lunch from the new André menu throughout the entire space and at night the intimate and cozy 36-seat corner dining room overlooking Lexington Avenue serves up André’s top-notch cuisine, while the newly refurbished front area serves as the well-known Opia Lounge. Opia Lounge features a lively crowd for international sporting events, live entertainment on Mondays and a tasty lounge menu which includes a variety of sliders, flatbreads, fresh made sushi and refreshing cocktails.

andre antoinephoto_cd

Let’s not forget the music and if you are lucky, you may catch the movie star handsome and talented M. Bleck. We’ll do a special feature on that soon. IN the mean time go to André’s  while you can still get it. Undiscovered and wonderful, it rates A Major on The Walman Report.

Copyright 2009 By Punchin International. All rights reserved.

 

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EMBASSY SUITES HOTEL MEXICO CITY-REFORMA

 


EMBASSY SUITES HOTEL MEXICO CITY-REFORMA NAMED AN EXPEDIA INSIDERS’ SELECT HOTEL 2009
Chosen as one of the world’s top 1% of hotels

Embassy Suites Hotel Mexico City-Reforma has been chosen as an Expedia Insiders’ Select hotel, an annual recognition of the world’s best hotels, as judged by the experiences of Expedia’s customers. The property was recognized for consistently delivering superior services, exceptional guest experiences and notable value. Now in its third year, the Expedia Insiders’ Select program includes just one percent of all hotels offered on Expedia.

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About Embassy Suites Hotel Mexico City-Reforma
Recently awarded the AAA Four Diamond rating for 2009, the centrally-located Embassy Suites Hotel Mexico City – Reforma has 160 stylish, spacious and comfortable suites, combined with high level personalized service and state-of-the-art technology. For reservations and information: http://www.embassysuitesmexicocity.com or 1-800-EMBASSY.