Orsay

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1057 Lexington Avenue, at 75th Street

and is open for lunch Monday-Saturday from 12-3:30pm

(212) 517-6400

ORSAY IS OPEN 7 DAYS A WEEK

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Lunch

Mon-Sat

12:00 p.m. – 3:30 p.m.

  Cafe/Bar Menu

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Mon-Sat
Sunday

11:30 a.m. – 11:30 p.m.
11:00 a.m. – 10:00 p.m.

  Dinner

Mon-Sat

Sunday

5:30 p.m. – 11:00 p.m.

5:30 p.m. – 10:00 p.m.

  Sunday Brunch

11:00 a.m. – 3:30 p.m.

Banquets & Events

212.517.0015  212.517.0015

Click Here For Reservations

212.517.6400  212.517.6400

  Fax
212.517.3896  212.517.3896

Website, Click Here

Designed by Jean Denoyer, 

By Nancy Walman

orsay-main05_main_dining Designed by Jean Denoyer, Orsay strikes that difficult balance of sophistication and warmth. Dark mahogany paneled walls meet buttery Art Nouveau arches. Waves of hand-laid Italian mosaic tiles fan in beautiful patterns across the floor. Banquettes topped with frosted glass provide privacy, and soft lighting emanates from Art Nouveau chandeliers custom designed from one Denoyer found in a Paris antiques shop. A 20-foot zinc-topped bar and French doors spill onto a sidewalk terrace, completing this elegant Parisian-style brasserie. 
The Dazzling Shellfish  Plateauorsay-plateau

Orsay marries modern French and classic brasserie fare with an award-winning wine list including 225 predominantly French and American varietals.

Besides Orsay’s celebrated Cheese Soufflé (see below), dinner offers a fabulous fresh shellfish plateau  (including fresh oysters, clams, crab claws, shrimp and more), a classic hors d’ oeuvres carousel and out of this world appetizers like inventive tartars, superb foie gras, and an eggplant and goat cheese terrine (a special) that should become a regular.

There are wonderful plats du jour and daily specials (so inquire) and all the French classics you love like a juicy hanger steak with crispy Fries, fresh Dover sole, duck a l’orange, and a knockout braised beef short ribs in red wine with celery-root puree and melted baby brussel sprouts.Currently, the fixed price dinner is $35 or a la carte. A la carte is equally affordable.

There’s a good selection of wines by the bottle, 1/2 bottle or glass (best values include Perrier Jouet NV at $19 a glass, Heidsieck & Co Monopole Champagne Blue Top Rose, under $60, by the 1/2 bottle,  and Guigal Gigondas 2005 rhone wine, under $40 by the 1/2 bottle.

Leave room for terrific bread and desserts like daily baked tarts (lemon and apricot were lovely) delicious cookies and wonderful coffee at Orsay. Service is friendly and sans snoot.  Without question one of Manhattan’s most consistently authentic Brasseries.

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The Soufflé Returns 

A favorite entrée of ladies who lunch (and served only at lunch) – La Goulue’s cheese soufflé – is back on the menu due to popular demand. It is served daily at Orsay, La Goulue’s sister restaurant, and prepared by the same chef, Antoine Camin.

Orsay receives nearly 100 calls per week from people asking about La Goulue’s reopening. While that remains to be determined, they invariably ask about the cheese soufflé. This is the first week of Orsay’s new winter menu and the cheese soufflé is a welcome lunchtime feature.

The dish is especially popular with women (including society ladies), who order it as an entrée. It is only available during lunchtime as it takes 25 minutes to prepare. Made with two cheeses, eggs, butter and other “secret” ingredients (the complete recipe has never been revealed), the dish must be timed exactly right or it won’t rise properly. It has been hugely popular since it was originally introduced in 1972.

Absolutely the best cheese soufflé in New York!

Copyright 2009 By Punchin International. All Rights Reserved.

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Le Colonial

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Le Colonial is located at 149 East 57th Street, between Lexington and 3rd Avenues.
Phone:  212.752.0808  212.752.0808 | Fax: 212.752.7534
Hours Of Operation
Lunch is served in the main dining room Monday through Friday from 12:00 p.m. to 2:30 p.m.
Dinner is served in the main dining room seven nights per week:
5:30 – 11:00 Sunday- Monday
5:30 – 11:30 Tuesday – Thursday
5:30 – midnight Friday – Saturday
The 2nd floor bar and lounge is open at 4:30 daily.
Guests can enjoy the lounge menu Tuesday – Saturday until 1:00 a.m., and Sunday-Monday until midnight. 

Executive Chef Extrodinaire: Xuan Pham (Below)colonial-chef2

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Beverage Director: David Merida (Above)

Visit
Le Colonial
Chicago
Le Colonial
San Francisco

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The Queen of Asian Cuisine Reigns at Le Colonial

By Nancy Walman

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Designed by Greg Jordan, of Greg Jordan, Inc., Le Colonial transports guests to another milieu from a bygone era, to the enchanting tropical Southeast Asia from the 1920s. To re-create the mood and experience of this magnificent time and place in all its splendor, Mr. Jordan says, "I chose to design with unique tiled floors, crudely painted walls and antique mercury panels to keep the interior as simple, yet as elegant as possible."

The ecru walls of the first-floor Dining Room are lined with handsome, louvered shutters. Comfortable, tightly-woven rattan chairs surround amply-spaced tables that provide seating for as many as 95 guests. The 12ft ceilings feature delicate fans to gently cool the room, which is filled with lush, potted palms and graceful banana trees. Nostalgic photographs of life in Saigon during the 1920s cover the walls and lead guests up to a lively second floor Lounge.

Upstairs, there is a large mahogany Bar that serves cocktails for up to 25 guests. Sensual music fills the spacious room. colonial-lounge Guests can sit at the Bar or in the 50-person Lounge, a comfortable, romantic oasis adorned with sofas, Oriental rugs, low tables and antique furnishings.

Enhancing the restaurant’s exquisite ambiance and feel is the exceptional menu of authentic Vietnamese cuisine. Among the Appetizer and Petite Salad choices arecolonial-egg roll Cha Gio, crispy spring rolls with shrimp, pork, crab, shitake mushrooms and nuoc cham dipping sauce; Chao Tom, grilled shrimp mousse wrapped on sugar cane, with angel hair noodles with lettuce wraps and peanut dipping sauce; and Goi Ca, seared rare tuna with black pepper crust, atop a mesclun salad tossed with a spicy soy dressing. A tasting of 5 appetizers is a perfect way to begin. Also sample the crabmeat and avocado martini.

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Signature entrees include Ca Chien Saigon, Vietnamese crisp-seared whole red snapper with a light, spicy and sour; Bo La Lot, grilled lemongrass filet mignon wrapped in la lot leaves served with peanuts and pineapple mesclun salad; Ca Chien Gung, pan seared salmon with ginger crust with basil, leeks and bell peppers, served with lemongrass sauce; and Bo Sate, sautéed filet mignon with sate spice, yams and long beans. STEAMED CHILEAN SEA BASS WRAPPED IN BANANA LEAVES, WITH GLASS NOODLES, ROMA TOMATOES, SHIITAKE & OYSTER MUSHROOMS & GINGER SOY SAUCE is one of the best seafood creations we tasted this year. colonial-fish

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An expertly trained waitstaff assists guests in understanding the truly unique menu, and is always available to offer suggestions on complimenting dishes. There is an excellent mixologist and a good selection of wine and beer, thanks to Beverage Director,  David Merida . Even the desserts, often an afterthought in Asian restaurants, are memorable. I especially liked the green tea, layered crepe-pie. And don’t miss the terrific Vietnamese coffee (like a café filtre with evaporated milk).colonial-dumplingh

Le Colonial is a world class Vietnamese restaurant (and one of our personal favorites of any genre in New York). Thanks to the efforts of executive chef Xuan Pham, dishes are pure, clean,  and traditional with a bow to a healthy, contemporary life style. A former pharmacist (with an MBA as well), her style is unique. New York’s premiere Vietnamese restaurant is a gem and is not to be missed.

See Menu, Chef’s Bio and more Images.

Copyright 2009 By Punch In International. All Rights Reserved

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Champagne Announces Forecast for 2009 Harvest

 

The 2009 harvest has commenced in Champagne, France as the region predicted another high quality season.

“The recent warm and dry weather is just what the Champagne winegrowers ordered for the grapes to ripen and eventually be blended to become the wines of Champagne known the world over,” said Champagne Bureau Director Sam Heitner. “As we embark on this promising harvest season, the unique region where true Champagne comes from is well poised to continue their tradition of producing quality wines that are versatile enough to be enjoyed for a special occasion or every day.”

The rules of the harvest are strictly set in the more than 300 villages in the Champagne appellation. The harvest began with the hand-picking of Chardonnay, Pinot Noir and Pinot Meunier grapes, according to the schedule released by the Comité Interprofessionnel du Vin de Champagne (CIVC). While the majority of the grapes are set to begin being picked this week, some regions began picking their first grapes early last week. The precise picking schedule for each of the three grape varieties is based on the location, soil conditions and the date of the spring flowering in each village.

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TOP 10 FREE THINGS TO DO IN BEVERLY HILLS

 

LUXE HOTEL RODEO DRIVE’S
TOP 10 FREE THINGS TO DO IN BEVERLY HILLS




Yes, Beverly Hills is home to high-end boutiques and multi-million dollar real estate, but that doesn’t mean everything here has to come with a high price tag. In fact, Beverly Hills offers some great things to do that are free.
Luxe Hotel Rodeo Drive, the only hotel on Beverly Hills’ most famous shopping street, shares its list of Top 10 Free Things To Do In And Near Beverly Hills. Add a stay at the hotel, with special rates starting at $199 per night, and explore Beverly Hills without breaking the bank.

Less than six square miles, Beverly Hills is truly a “walking” city within greater Los Angeles. It offers a vast collection of public art, extraordinary architecture, beautiful parks and gardens, and many community events. Whether it’s a self-guided tour along Rodeo Drive, a museum visit, or a movie screening, Beverly Hills CAN be explored without spending a dime. And of course window shopping doesn’t cost a thing.

Top 10 Things To Do For Free In Beverly Hills:

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Two-Year Trial Memberships in the Abercrombie & Kent Residence Club

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An Affordable and Maintenance-Free Alternative to a Second Home

Experience the extraordinary as a member of the Abercrombie & Kent Residence Club with a limited-time offer of unprecedented access and flexibility. Each spacious residence – typically 4,000 square feet with four bedrooms and at least four bathrooms – is a comfortable home away from home for family and friends, and the perfect place for life’s most cherished memories.

“This two-year trial offer is designed for those considering a second home or who simply want an extended opportunity to experience club life before making a long-term commitment,” says Abercrombie & Kent Residence Club President Scott Wiseman. “Families can enjoy the privacy of a spacious home in their choice of popular resort destinations for much less than the cost of comparable hotel suites. Club membership is an affordable, maintenance-free alternative for those thinking about buying a second home.”

This limited time offer will enable qualified individuals to experience the benefits of Abercrombie & Kent Residence Club membership for up to two years with no up-front capital contribution required. Two-year trial members will pay normal Club dues with a 10% premium — a premium that will be credited to their capital contribution should they later join the Club as a permanent equity member. Trial members can choose from a 15-night, 30-night or 45-night annual plan, and they can immediately reserve and enjoy residences owned by the Abercrombie & Kent Residence Club, complete with A&K’s world-renowned service from start to finish.

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OCEANA SUCCESSFULLY SAILS INTO NEW WATERS

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Address
1221 Avenue of the Americas @ 49th Street
New York, NY 10020
(49th Street between 6th & 7th Avenues)
Phone // 212 759 5941
Fax // 212 759 6076

Mailing Address:
120 West 49th Street
New York, NY 10020
 

Hours of Operation
Lunch
Monday through Sunday 11:00 am until 3:00 pm
Brunch
Saturday and Sunday 11:00 am until 3:00 pm
Dinner
Monday – Thursday // 5:00 pm until 11:00 pm
Friday and Saturday // 5:00 pm until Midnight
Sunday // 4:00 pm until 10:00 pm

Raw Bar & Lighter Fare menus available throughout the day

West of Rockefeller Center, in the McGraw Hill Building, at 1221 Avenue of the Americas at 49th Street, (212) 759-5941

Menus and other information can be found at www.oceanarestaurant.com .  

Reservations, Click Here

Oceana serves lunch Monday through Friday, 11am to 3pm, continuous service at the raw bar and bar with a bar menu until 5pm.  Dinner Monday through Thursday 5pm to 11pm, Friday and Saturday, 5pm to midnight, Brunch Saturday and Sunday 11am to 3pm, Sunday dinner 4pm to 10pm.  Outdoor dining slated for 2010. 

Private parties and reservations arranged by phoning 212-759-5941.&#12288

Owners // Livanos Family
Managing Partner // Paul McLaughlin
Executive Chef // Ben Pollinger
Pastry Chef // Jansen Chan
Wine Director // Roy Mahan

Design: Trinity Building and Construction Management Corp.

 

OCEANA ENTERS NEW ERA and Remains NY’s Premier Seafood Restaurant

By Nancy Walman

Rating: A Major

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The Elegant and Luxurious Main Dining Room (Above)

 

The Livanos Family and Paul McLaughlin have transported their flagship restaurant, Oceana, to its new home just west of Rockefeller Center, in the McGraw Hill Building. Serving lunch and dinner daily, brunch on weekends, and offering continuous service throughout the day, this is a new day for Oceana, a beloved American seafood restaurant at the top of the ratings for eighteen years in New York.

The new Oceana offers a diversity of options for cocktails and dining, chief among them a raw bar, a full-service bar, and three unique settings for private dining, in addition to the main dining room. There is now also a Chef’s Table in the kitchen where guests have an intimate view of Executive Chef Ben Pollinger at work, along with critically acclaimed Pastry Chef Jansen Chan. Starting in 2010, Oceana will take advantage of its new location to offer outdoor dining for sixty more guests, weather permitting.

The space manages to be graceful and intimate, avoiding any hint of garishness. There are spacious banquettes (even some for the often neglected two-tops) and a feeling of luxury, coupled with a casual hi-dining experience.

Trinity Building and Construction Management Corp.provided Oceana with a modernized and less formal version of its signature nautical atmosphere. While Oceana’s 54th Street location resembled the cosseted dining room of a luxury yacht, the new 49th Street location seats 180 diners, and its floor-to-ceiling windows overlook 49th Street. Both outdoor seating and a bar offer a more casual experience, as lunch and dinner are served inside the restaurant’s more formal dining room.

Oceana’s high-end features include custom fabric booths and banquettes with walnut details, and a large, contemporary canopy over the revolving door entryway. Other striking details include sliding glass doors that separate the private and main dining areas, a custom-built lobster tank that sits in the entrance to the kitchen, tiered decorative chandeliers, and a tremendous amount of stone. There is a private Chef’s room located within the state of the art kitchen for special functions, and there are Brazilian cherry floors, custom woven carpets, and large flowing hand made draperies. Glorious oversized glass vases of floating plants complete the  picture.

The new Oceana is more generous in both space, and menu offerings, making the innovative seafood cuisine of Chef Pollinger available to the broadest possible audience.  “The way our menu is constructed, with composed dishes as the heart and soul, and simply prepared daily offerings and whole fish to round it out, I can buy the freshest seafood on a whim, or I can shop the Farmer’s markets, and then create dishes for the menu spontaneously, or feature great ingredients on their own.  This combination of menu offerings is the goal, the dream, of every chef.”

Lunch and dinner menus offered in every seat of the house, from bar to main dining room, are simply stellar.

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A daily selection of fresh, whole fish make an excellent dining option, displayed center stage on the raw bar (above) at the new Oceana for all to enjoy.Oceana-Branzino39426

The Oceana Branzino (Above)

Wine and cocktails at Oceana’s new home follow the same generous trend.  With a full bar, and a raw bar, for both cocktails and dining, Oceana’s wine director, Roy Mahan, is eager to develop business destined solely for this purpose.  “We’re creating cocktails with the same pure, natural ethos that Chef Pollinger is using to build his recipes,” says Mr. Mahan.  “We squeeze fruit juices fresh, and use them along with an exciting new line of sparkling fruit juices, and we make our own syrups and natural seasonings, like bitters, and ginger beer.”  Signature cocktails are complemented by a well-composed wine list, made up of about 500 selections featuring 37 varietals that are deep in whites and seafood-friendly reds.

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The Definitive Fluke-Tartar (Above)

Dinner started with lovely cocktails accompanied by the freshest of briny oysters and preceded by a grand giveaway of  heady vegetable-seafood bisque, spiked with tender bits of lobster. A half bottle of Gaston Chiquet, “Dizy,” a lesser know Champagne that was not only a bargain at $68, but full of lively, tiny bubbles and fruity fragrance, was chosen to drink throughout the meal.

Appetizers were, to use the cliché, amazing: From the “Contemporary”, section, a trio of hand-chopped tuna, hamachi and wild salmon stole the show. Beautifully seasoned, this dish was served at the proper temperature, not to frigid as so often encountered, even at some of the town’s most touted restaurants. If ever less is more, it is in these beautiful quenelles, dubbed “Poke Trio.”

From the “Composed Appetizer” section, snapper ceviche with roasted corn, hearts of palm and cilantro was also terrific. The menu is easy to negotiate. Although we saw the magnificent roast, stuffed branzino, we had already over indulged in the fabulous homemade rolls (especially one made with cabernet flour),  we wanted to sample two different selections.

The justifiably celebrated halibut saltimbocca, wrapped in prosciutto and garnished with a confit of tomato and ricotta (a composed dish) was crispy on the exterior and filled with juice within. A special, fresh steamed King crab claws, flown in From Alaska that day, were marvels of gentle execution and filled with loads of luscious crabmeat, just kissed by the steam. Prime meats and naturally raised fowl round out a most inviting savory menu selection.

For dessert, Pastry Chef Jansen Chan brings along Oceana favorites, like the doughnut platter, along with newly conceived creations, each artfully presented thanks to his degree in architecture. There are marvelous cookies and a  chocolate chip, pecan frozen bar with buttermilk ice cream that gets our vote for the best dessert we tasted in 2009. Petit fours and first rate coffee are the finale.

While some service glitches are still being fine tuned (the restaurant is opened less than two months), Oceana’s team continues its strategy of serving three-star American seafood cuisine with the same intuitive, approachable yet professional service diners have come to expect for almost two decades thanks to the TLC of owner, John Livanos and the remarkably professional Managing Partner, Paul McLaughlin. New York’s finest seafood restaurant is alive and well.

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  The Remarkable Doughnut Platter (Above)

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Trump SoHo™ New York Will Bring a New Perspective on Luxury Hotels To Downtown New York Beginning Feb. 1, 2010

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Newest Trump® Hotel Collection Property Will Have the Most Two-Bedroom Penthouses in New York;
Will Feature Quattro Gastronomia Italiana Restaurant, The Spa at Trump
®, Bazaar Cocktail Lounge

Trump® Hotel Collection, the next generation of luxury hospitality, today announced that Trump SoHo New York, its first hotel in Downtown New York, will open its doors on Feb. 1, 2010. Located at 246 Spring Street in the fashionable SoHo (South of Houston) district, the dramatic, 46-story, 391-room glass tower designed by Handel Architects neighbors numerous art galleries and chic boutiques. In addition to unrivaled views of the city’s spectacular skyline, the Hudson River, Statue of Liberty and Empire State Building, cutting-edge design by Rockwell Group, and spacious suites, Trump SoHo will offer such Trump Hotel Collection hallmarks as world-class dining at Quattro Gastronomia Italiana, The Spa at Trump® with New York’s only luxury hammam, and the signature services of the Trump Attaché.

Trump Hotel Collection, which embodies the vision of Donald J. Trump and his three grown children – Donald Jr., Ivanka and Eric – has been raising the bar on the top-end travel experience with a style of customized service unmatched in the market. Trump SoHo New York will join the flagship Trump International Hotel & Tower® New York and sister Trump Hotel Collection properties Trump International Hotel & Tower® Chicago and Trump International Hotel Las Vegas, both of which opened in 2008, as well as Trump International Hotel Waikiki Beach Walk®, opening Nov. 16, 2009.

“The opening of Trump SoHo New York will mark a number of firsts not only for Trump Hotel Collection, but for Downtown New York as well,” explained Ivanka Trump, executive vice president of development and acquisitions, The Trump Organization. “Aside from bringing generously sized rooms and top-notch amenities to SoHo, Trump SoHo will be home to the first outpost of the renowned Quattro restaurant in South Beach. We will have more two-bedroom penthouses and more two-bedroom suites than any other hotel in New York. We will have the largest meeting and event space of any hotel in SoHo, including our dazzling top-floor venue, SoHi. And you’ll find there’s nothing like The Spa at Trump anywhere in the city.”

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PAULA WEST SWINGS FROM PORTER TO DYLAN IN HER NEW OAK ROOM SHOW OCTOBER 27-NOVEMBER 14

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The incomparable Paula West’s annual fall sojourn in the Algonquin’s Oak Room is always an occasion of happy anticipation. From October 27th through November 14th–. accompanied by the superb George Mesterhazy Quartet, with Barak Mori on bass, Ed Cherry on guitar and Jerome Jennings on drums–Paula will help celebrate the landmark Oak Room’s 30th anniversary as the city’s “best cabaret.” Her brilliant and varied set includes “the good old ones” Louis Armstrong) with the best of the new. Among her offerings are Bob Dylan’s “All I Really Want to Do” and “Maggie’s Farm,” Cole Porter’s “Nobody’s Chasing Me” and “You’ve Got That Thing,” “The 59th Street Bridge Song” [“Feelin’ Groovy”] by Paul Simon; “Drink To Me Only With Thine Eyes,” by Ben Jonson from a Greek original; “Where Flamingos Fly” (Harold Courlander/El Thea/John B. Brooks) and “Romance In the Dark” (Lil Green), among others. Shows are Tuesday through Thursday at 8:30 and Friday and Saturday at 8:30 and 11:00, with a $50 cover charge plus a $60 prix fixe dinner or $30 food and beverage minimum, all per person. Reservations: 212 419 9331 or bmcgurn@algonquinhotel.com

In Paula West’s hands the Great American Songbook has never sounded so captivating. Her affinity for Dylan and McCartney and other contemporary balladeers demonstrates her “refusal to be bound by categories,” according to The New York Times. In 2005 and 2006 Paula won the New York Nightlife Award for “Outstanding Female Jazz Vocalist,” having shared the award with Dianne Reeves in 2004. She has performed abroad in France, Italy, Switzerland and Turkey. Recent appearances include Jazz at Lincoln Center, Jazz Aspen and the White House in a salute to American writers. Paula’ critically acclaimed CDs include Temptation, Restless and Come What May, which won the California Music Award for Outstanding Jazz Album.