WATER’S EDGE RESTAURANT

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Originally Opened: 1981 

 

Re-Opening Date: 2009

 

Location: The East River at 44th Drive

Long Island City, NY 11101

Telephone: (718) 482-0033

 

Fax: (718) 937-8817

 

Email: info@WatersEdgeNYC.com

 

Website: www.WatersEdgeNYC.com

www.andremaier.com 212.388.2272

 

Owner: Singh Hospitality Group 

 

Managing Director: Jay Jadeja 

 

Director of Sales & Marketing: Raquel Wolf-Jadeja 

 

Executive Chef: Rory O’Farrell

 

Corporate Chef: David Salony

Sommelier: Halim A. 

 

Wine Director: Jay Jadeja

 

Cuisine: Eclectic American

Click Here For Reservations on Open Table

 

Specialty Dishes: Lunch

Crispy Calamari Salad

Frisee, Wontons Chips, Roasted Pepper- Lemon Vinaigrette

 

Grilled Chicken and Pear Sandwich

With Goat Cheese & Pomegranate Vinaigrette

Prime 12oz NY Strip Steak

Au Poivre, Béarnaise Sauce, or Cabernet Demi Glace

 

Dinner

 

www.andremaier.com 212.388.2272

Mushroom-Miso Crusted Rack of Lamb (Above)

 

Panko Crusted Oysters

Guacamole, Red Pepper Reduction

 

Kung Pao Calamari

Chillis, Peanuts, Hoisin Glaze

 

Autumn Salad

Pears, Gorgonzola, Candied Walnuts, Cinder Vinaigrette

 

Mushroom-Miso Crusted Rack of Lamb

Braised Bok Choy, Whipped Potatoes

 

Kurobuta Pork Chop

Sweet Potato Hash, Sun Dried Cranberry Apricot Compote

 

Specialty Drinks: Water’s Edge Sunset  

Grey Goose, Grand Marnier, Orange Juice, Cranberry Juice, Sour

Mix & Grenadine

 

Royal Cosmo

Grey Goose, Champagne, Splash of Cranberry, Mint, Lime

 

Seating: Total (582)

Dining Room (110)

Bar (12)

Private Event Space (400)

Outdoor Patio (60)

 

Opening Hours: Lunch

Monday thru Friday: 12:00 PM to 3:00 PM 

 

Dinner

Monday thru Saturday: 5:00 PM to 10:30 PM

*All Major Credit Cards Accepted *

www.andremaier.com 212.388.2272

By Nancy Walman

Rating: A Major

Contemporary design meets tradition under a warm, inviting atmosphere at Water’s Edge. Featuring panoramic views of the majestic New York City skyline, Queensborough Bridge and Roosevelt Island, the bar and dining room possess a clean, classic aesthetic, as white-linen covered tables are complemented by chic, modern-designed chairs. The lounge, which holds a baby grand piano, plush banquettes and flickering fireplace, is the ideal site for a quiet evening.

www.andremaier.com 212.388.2272

The Water’s Edge dining experience begins at the start of the evening— departing from Manhattan’s East 23rd Street Pier/Skyport Marina, Water’s Edge diners are invited to step aboard the Water’s Edge Ferry for a thirty-minute sail across the East River, sure to be a unique and memorable experience. The Water’s Edge Ferry departs from Manhattan Wednesdays through Saturdays, every hour on the hour, from 6:00PM to 10:00PM. The Ferry makes return trips on the half hour, from 6:30PM to 10:30PM.

Executive Chef: Rory O’Farrell has a deft hand and the food is not second to the view. There is a “Chef’s Seven Course Tasting Menu” for $70 per person offering an intense Lobster Bisque, crispy Duck Confit Spring Roll, a light handed Hand Made Goat Cheese Ravioli,
a palate cleanser of Sorbet, Asian influenced Pan Seared Ahi Tuna, a lovely Mushroom- Miso Crusted Rack of Lamb and (leave room)
The Dessert Sampler, a selection of the pastry chef’s specialties.

www.andremaier.com 212.388.2272

Some of the Luscious Desserts

www.andremaier.com 212.388.2272

Other memorable dishes include such knockout appetizers as Kung Pao Calamari. A welcome relief from the ubiquitous fried calamari, here it is sauced Asian style, with loads of taste and tenderness. The addition of Chillis, Peanuts and Hoisin Glaze are the secret ingredients. Panko Crusted Oysters are another minor miracle. The oysters are crisp but not dry, the shell-filled with Guacamole is a player in its own right while a pleasant Red Pepper Reduction garnish holds the whole thing together.

All entrees are recommended: favorites include a huge Short Bone Prime Rib Steak (22oz) and  a Kurobuta Pork Chop  with Sweet Potato Hash and Sundried Cranberry Apricot Compote. The creamed spinach may not be classic, but it is perfectly cooked and delicious, as are the roasted wild mushrooms.

The wine list is a winner and deserves careful study. If you’re feeling lazy, there’s good Roederer Champagne by the glass. And let’s not neglect the pleasant, attentive service.www.andremaier.com 212.388.2272

The private event space boasts pristine, white walls, accented by rich wood detailing. Glittering crystal chandeliers hang overhead, producing a soft glow within the room, as floor-to-ceiling windows and private balcony offer a breathtaking view of New York City.

An iconic dining experience, spanning three decades, has been recently re-awakened under the leadership of the Singh Hospitality Group, introducing a newly-transformed New York City landmark— Water’s Edge Restaurant. Sitting alongside the East River, the venue offers awe-inspiring views of New York’s impressive cityscape, second only to the exceptional personalized service, delectable cuisine and warm, welcoming atmosphere that surrounds the venue.

A popular venue for weddings, as well as private social and corporate events, Water’s Edge offers fine dishes and drinks in the romantically-lit dining room, at the bar, on the outdoor veranda or within the private event space, complemented by a number of on-site amenities, including a bride’s room.

Arrive to the iconic eatery in style, aboard the Water’s Edge Ferry. Additionally, a selection of party boats is also available for private cocktail hours, after-hours parties and other private events.

Each month, Water’s Edge hosts a special wine dinner, which features a hand-picked selection of wines, paired with a carefully-crafted five-course meal. Also, on Mondays and Tuesdays, guests are invited to indulge in a five-course wine dinner for only $50 (price subject to availability and gratuity).

With a rich history that spans twenty-eight years, Water’s Edge has become a landmark establishment, producing private events and serving Lunch, Dinner and Cocktails to New York City and its visitors.

A really unique New York dining experience, the only thing Water’s Edge overlooks is Manhattan.

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Copyright 2009 by Punch In International. All rights Reserved.

Sample Dinner Menu

Small Plates
Dumplings of the Day
Yuzu Soy Dip and Cucumber Salad – 11.
Red Thai Curry Mussels
Coconut Milk, Cilantro, Tomatoes – 12.
Kung Pao Calamari
Chillis, Peanuts, Hoisin Glaze – 14.
Panko Crusted Oysters
Guacamole, Red Pepper Reduction – 16.
Cold Poached Shrimp
Raw Bar Flavors – 17.
Lobster Bisque
Tempura Lobster – 14.
Duck Confit Spring Roll
Green Onion Crepe, Asian Pear Salad – 13.
Salads
Caesar Salad
Hearts of Romaine, Parmesan- Peppercorn Dressing, Shaved Reggiano – 10.
Heirloom Tomato Salad
Buffalo Mozzarella, Basil Sorbet, Balsamic Syrup – 14.
Autumn Salad
Pears, Gorgonzola, Candied Walnuts, Cider Vinaigrette – 10.
Mixed Green Salad
Grape Tomatoes, Carrots, White Balsamic Vinaigrette – 8.
Steaks

Prime Filet Mignon 10 oz
-45.
Prime NY Strip Steak 12oz
– 38.
Short Bone Prime Rib Steak 22oz
-46 .
Sauces
Au Poivre, Béarnaise Sauce, Cabernet Demi Glace
Sides – 9. each
Creamed Spinach, Caramelized Cipollini, Roasted wild Mushrooms,
Herbed Frites, Whipped Potatoes, Whipped Sweet Potatoes

Mains
Hand Made Goat Cheese Ravioli
Shrimp, Shaved Asparagus, Roasted Tomatoes, EVO, Reggiano – 25.
Slow Roasted Chicken
Toasted Gnocchi, Braised Escarole, Thyme Infused Chicken Demi – 24.
Mushroom- Miso Crusted Rack of Lamb
Braised Bok Choy, Whipped Potatoes – 36.
Roasted Duck Breast
Asian Style Duck Confit, Whipped Sweet Potato Mash, Asparagus – 30.
Pan Seared Ahi Tuna
Soba Noodles, Seaweed Salad, Sesame Vinaigrette – 29.
Lime Garlic Shrimp
Vegetable Fried Rice, Stir Fried Bok Choy, Yuzu Soy Emulsion – 28.
Baby Artichoke Crusted Salmon
Turnip Puree, Spaghetti Squash, Saffron Broth – 27.
Pan Seared Halibut
Roasted Fingerling Potatoes, Spinach, Intense Lobster Foie Gras Glace – 32.
Kurobuta Pork Chop
Sweet Potato Hash, Sundried Cranberry Apricot Compote – 32.
Chef’s Seven Course Tasting Menu

$70 per person
First
Lobster Bisque
Second
Duck Confit Spring Roll
Third
Hand Made Goat Cheese Ravioli
Fourth
Sorbet
Fifth
Pan Seared Ahi Tuna
Sixth
Mushroom- Miso Crusted Rack of Lamb
Seventh
The Dessert Sampler

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