ROUNDABOUT THEATRE COMPANY presents SONDHEIM ON SONDHEIM

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Photo: Barbara Cook, Vanessa Williams and Tom Wopat in "SONDHEIM ON SONDHEIM"; Directed by James Lapine; presented by Roundabout Theatre Comapany ; Performance photographed: Wednesday, April 14, 2010;  2:00 PM at  the Roundabout Theatre Company's Studio 54 Theatre, New York;  Photograph: © 2010 Richard Termine. PHOTO CREDIT - Richard Termine

Barbara Cook Vanessa Williams  Tom Wopat       In the new original Broadway musical

             SONDHEIM ON SONDHEIM

                               with

Leslie Kritzer     Norm Lewis        Euan Morton ErinMackey                               Matthew Scott

                     Music & Lyrics

                  Stephen Sondheim

                Conceived & Directed

                        James Lapine

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                       “Rating A Major”

                                               Punch In International

_______________________________________________________________

 

As long as there is a ROUNDABOUT THEATRE COMPANY, there will be a vibrant and meaningful Broadway. Sondheim’s lyrics and music soar, as a world class ensemble cast lights up the stage. A brilliant conception, this production is strikingly staged by James Lapine.  The Great White way is alive and well at Studio 54. Not to be missed!

N. Walman

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Roundabout Theatre Company’s Broadway production of Sondheim on Sondheim stars Barbara Cook, Vanessa Williams, Tom Wopat, Leslie Kritzer, Norm Lewis, Euan Morton, Erin Mackey & Matthew Scott. Music & lyrics are by Stephen Sondheim and the production is conceived & directed by James Lapine.

Sondheim brought us Into The Woods, Company, Sweeney Todd, A Little Night Music, Sunday in the Park with George, A Funny Thing Happened On The Way To The Forum, West Side Story and Gypsy (to name a few). By writing songs that reflect the complexity of his characters, he has changed the way we define a great musical. But even though millions of fans know his songs by heart, few know much about Stephen Sondheim himself. Until now. Roundabout presents Sondheim On Sondheim, an intimate portrait of the famed composer in his own words… and music. Through the use of exclusive interview footage, you’ll get an inside look at Sondheim’s personal life and artistic process. An world-class ensemble cast performs sparkling-new arrangements of over two dozen Sondheim tunes, ranging from the celebrated to the obscure. Brilliantly directed by frequent Sondheim collaborator James Lapine, Sondheim on Sondheim  is a unique theatrical experience that will carry you to emotional highs and leave you with a sense of fulfillment rarely experienced in today’s theatrical universe.   Rating:A Major

The Sondheim on Sondheim creative team includes David Loud (Music Direction & Arrangements) and Dan Knechtges (Musical Staging). The design team includes Beowulf Boritt (Sets), Susan Hilferty (Costumes), Ken Billington (Lights), Dan Moses Schreier (Sound) and Peter Flaherty (Projections).

Copyright 2010 By Punch In International. All rights reserved.

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TICKET INFORMATION:

Tickets will be available exclusively to American Express® Cardmembers beginning Monday, January 4th at http://www.roundabouttheatre.org, by phone at (212) 719-1300, or at the Studio 54 Box Office (254 West 54th Street). http://www.roundabouttheatre.org 
blic on-sale begins Sunday, January 10th, by calling Roundabout Ticket Services at (212)719-1300, online at http://www.roundabouttheatre.org or at the Studio 54 Box Office (254 West 54th Street).  To become a Roundabout subscriber visit http://www.roundabouttheatre.org or call Roundabout Ticket Services (212)719-1300.  Ticket prices range from $36.50-$126.50.

PERFORMANCE SCHEDULE:

Sondheim on Sondheim will play Tuesday through Saturday evenings at 8:00PM with a Wednesday, Saturday and Sunday matinee at 2:00PM. 
Photo: Barbara Cook, Vanessa Williams and Tom Wopat in "SONDHEIM ON SONDHEIM"; Directed by James Lapine; presented by Roundabout Theatre Comapany ; Performance photographed: Wednesday, April 14, 2010;  2:00 PM at  the Roundabout Theatre Company's Studio 54 Theatre, New York;  Photograph: © 2010 Richard Termine. PHOTO CREDIT - Richard Termine

Copyright 2010 By Punch In International. All Rights Reserved.

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Brasserie 1605

    

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LOCATION: In the heart of New York’s famed Theater District on Broadway between 48th and 49th, in the “Crossroads of the World” as Times Square is known and at the epicenter of the newly coined “Chocolate Corner,” where two American candy icons – Hershey’s and M&M – converge. Brasserie 1605 is ideally situated for Times Square explorers and the Broadway show bound.

ADDRESS: 1605 Broadway

New York, NY 10019

PHONE: 212-977-4000 ext. 6000

WEB SITE: http://www.manhattan.crowneplaza.com/brasserie-1605.html

 

CHEF: Christopher Smith

MANAGER: Rosa Abreu

HOURS: Open daily

Breakfast 6:30 a.m. – 11:30 a.m.

Lunch 11:30 a.m. – 2:30 p.m.

Dinner 4:00 p.m. – 10:30 p.m.

 

PRICES: Dinner Appetizers $9 to $14

Salads $10 to $17, side and entree portions

Entrees $14 to $32

Sides $6

Desserts $9.50

Lunch Appetizers $9 to $14

 Salads $10 to $17, side and entrée portions

 Sandwiches $14 to $19

Pizzas $12

Entrees $18 to $32

Sides $6

Desserts $9.50

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Sleekly spacious high backed, white upholstered booths lined up and down the center of the room lend a retro element, while providing privacy for social or business tête à têtes at

                          Brasserie 1605

101 Worldwide

Overlooking Times Square from the lobby level of the Crowne Plaza, the only hotel in the city with a front door actually on Broadway, Brasserie 1605 offers the best seats on the Great White Way. A result of the hotel’s recent $85 million renovation, the restaurant blends retro diner chic with New York style to create an engaging, casually comfortable setting for diners seeking reasonably priced and familiar, yet intriguing, soul-gratifying food intended to satisfy a range of appetites.

 

Neo-classic American – familiar dishes re-imagined with sophisticated tweaks, some incorporating traces of the Caribbean and Hawaiian influences that are part of Chef Smith’s background. Much of the menu meets the comfort food criteria, of being robust renditions of American regional favorites that tend to make an emotional connection with diners, but have been elevated to address current culinary trends. Witness chicken pot pie made current with organic vegetables, grilled meat loaf dressed up with portobello mushroom sauce and onion rings and chicken and waffles distinguished by maple syrup infused chicken jus.

SIGNATURE DISHES: Appetizers include Braised short rib sliders, fried onions, au jus, toasted brioche bun; absolutely delicious “Firecracker” popcorn shrimp, rice noodles, scallions, chili lime sauce (we could have enjoyed them as a main course) ; steamed vegetables, red coconut curry sauce, bok choy, snow peas, shiitake mushrooms, Napa cabbage, haricots vert, white and green asparagus; Homemade 3 bean chili, cilantro jalapeno cream, brioche croutons.

Our other appetizer favorites were an outstandingly light Spring Pea Soup with lemon zest, crème fraiche and crispy lardons. Spicy Ahi Poke Tartar ahi tuna, sriracha aioli, seaweed, toasted sesame seeds, sweet soy vinaigrette and wonton crisps was also delicious..     .

If your mood turns to Salads, try the CP salad, chef’s salad with romaine, fresh turkey, smoked ham, slow roasted tomatoes, marinated artichokes, chick peas, deviled eggs, gruyere cheese, Applewood bacon, Dijon dressing; Duck confit salad, butternut squash, roasted pecans, roasted fig relish, pomegranate vinaigrette.Or if you like your greens as an entree, OLYMPUS DIGITAL CAMERA         you’ll enjoy Asian Chicken Salad (Pictured Above), marinated chicken breast, baby tomatoes, cucumbers, shredded carrots, red cabbage, Napa cabbage, snow peas, red peppers, soy sesame vinaigrette, and candied pecans.

 

While a table of appetizers, soups and salads may be the ideal way to go at Brasserie 1605, Entrees are well executed and choices include Spiced Maine scallops, back bean hummus, roasted sunchoke, lemon-tahini butter sauce; Skirt steak, grilled asparagus, rainbow chard, scallions, poblana jasmine rice, adobe sauce Lump crab cakes (Pictured Below),OLYMPUS DIGITAL CAMERA         parsnip and pepper slaw, lobster cream sauce and Braised short ribs, jalapeno-cheddar grits apricot-apple chutney.

 

 

Do leave room for Dessert: Ginger and lychee crème bruleé, whipped cream topping, biscotti and a terrific Rum And Mango Bread Pudding warm croissant, rum, mango and vanilla bean bread pudding slathered with bourbon sauce, white chocolate gelato will all please.The WINE PROGRAM: Generous selection of wines-by-the-glass, 20 choices, including five sparkling iterations, representing the most popular varietals. The compact 50-bottle wine list is an ode to American viticulture, with an occasional nod to France, Italy and Spain. Oddly, the best value (listed a the solo blend) is the ever dependable Villa Antinori, 2005. At $49 the bottle, it was soft, approachable and a fine value. Service is accommodating and helpful. 

A sign outside the restaurant aptly states: “The only thing you won’t find on the menu at  Brasserie 1605 is “hotel food.”

Hint To Martini Drinkers: Don’t miss one of the 10 Best In Town.

Steak Au Poivre (Pictured Below)

 

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Copyright 2010 By Punch In International. All Rights Reserved.

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2 major events at Thalassa,

Thalassa, the upscale contemporary Greek seafood restaurant in Tribeca (179 Franklin Street – between Hudson & Greenwich Streets.

1) Cakebread Cellars Wine Dinner:
On May 17, 6:30PM, Thalassa will hold a special 4-course Wine Dinner hosted by Dennis Cakebread, the co-owner of the acclaimed Cakebread Cellars in Napa Valley.  Cakebread Cellars has developed a reputation for producing world-class wines.  Its success is built on quality, consistency, and continuity; characteristics which apply equally to the grapes, the wines, the people, and the operation of the winery.  Cost: $125 (including tax and gratuity).  Reservations: (212) 941-7661.

2) Summer Cooking Classes:
Back by popular demand, Thalassa will be hosting a 3rd seasonal cooking class series.  This series will celebrate the summer cocktail party.  For 2 Mondays in June, 6:00 PM – 7PM, Executive Chef Ralpheal Abrahante will teach Greek summer cocktail classics in the restaurant’s open kitchen:

June 7: Mini Hors D’oeuvres:
     Tuna tartare with caviar mousse
     Zucchini fritters with yogurt cucumber dip
     Horse radish-crusted filet mignon crostini
     Cherry tomatoes stuffed with kasseri cheese and mushrooms
     Veal kefte in puff pastry

June 14: Mini Desserts:
     Mini halva tarts with fresh fruit
     Mini baklava rolls
Cost: $75 per class.  Reservations: (212) 941-7661.

THE PALMER HOUSE HILTON OFFERS VALUE-DRIVEN PACKAGES AND SUMMERTIME FUN IN THE WINDY CITY

Palmer House Hilton

The centrally-located hotel offers a true taste of Chicago with personalized service,
top-notch amenities and value-driven packages

Visitors to the Windy City can look forward to a host of new and exciting ways to spend their springtime and summer getaway in Chicago. The Palmer House Hilton, the country’s longest continuously operating hotel, is pleased to offer a diverse set of warm-weather packages this season. Conveniently located in Chicago’s Loop neighborhood, the hotel is within walking distance to Chicago’s famed cultural, business and shopping destinations.

With its $170 million restoration complete, the 1.7 million-square-foot Palmer House Hilton remains an icon, with its roots dating back to 1871. Combining modern amenities and old-world grandeur, the hotel features 1,639 beautifully appointed guest rooms, 44 deluxe suites, 10 hospitality suites and one lavish 3,700-square-foot penthouse. With something for everyone-girlfriends, families and couples -spring and summer package offerings include:    

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William Hill Estate Winery: Blending the Best Vineyard Lots from Napa Valley

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Blending the Best Vineyard Lots from Napa Valley

william hill BrandImage-Family_Shot_WHE_-_New The best wines are crafted by winemakers who are intimately connected to their wines. Winemakers who are close to the vineyard, who select their grapes by hand at the perfect moment of ripeness. Winemakers who taste their barrel selections and blend the individual lots together to create an exquisitely balanced wine.

This is how wine is made at William Hill Estate Winery.

Our best wines, our collection of Bench Blend and Meritage wines, embody the quintessential characteristics of Napa Valley: lush, expressive fruit. “These wines are a testament to the extraordinary vineyards of southern Napa,” says winemaker Ralf Holdenried.

Bench Blends

A complement to our range of acclaimed Napa Valley wines, our Bench Blends are soft, elegant and beautifully integrated. They meld grapes from hand selected vineyard blocks that deliver intense flavor characteristics.

Chardonnay

To craft our Bench Blend Chardonnay, Ralf selects the grapes from specific lots on a handful of vineyards in Southern Napa. He chooses vines with stressed soils and lower yields to showcase the incredible flavor concentration of Chardonnay from this region. The result is a complex, creamy wine with intense ripe fruit aromas and flavors. “We look for balanced vines that will ripen consistently and give us a refined, elegant character in our Bench Blend Chardonnay,” explains Ralf.

Cabernet Sauvignon

Our Bench Blend Cabernet Sauvignon is an intense, expressive wine with opulent aromas and a plush mouthfeel. An artful interpretation of our home vineyard, this Cabernet comes from the best vineyard blocks on our Silverado Bench estate. “Our Bench Blend Cabernet is the boldest expression of the William Hill property,” says Ralf. “We pick one or two of the best vineyard blocks to make a Cabernet that really speaks to the unique characteristics of this special place.”

Meritage

William Hill Meritage is the culmination of our extraordinary estate vineyard. Ralf carves out the best vineyard blocks for each red Bordeaux varietal – Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot – and harvests each varietal at its optimal ripeness. “By fermenting each varietal separately, we can express them individually and evaluate their contributions to the final wine before blending,” explains Ralf.

The result is a multi-dimensional blend with integrated layers of rich flavor. Cabernet Sauvignon gives the wine a framework of soft tannins and chocolate spice notes. Merlot contributes a refined character to the blend, offering lighter tannins and raspberry jam flavors. At the opposite end of the spectrum, Petit Verdot is a bolder component, with more tannins and a rich, dark color. Cabernet Franc adds a green, herbal character to the wine, while Malbec offers delicate flavors to soften the palate.

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Mercadito’s Family-Style Brunch is the Perfect Place to Celebrate Your Mamacita

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Mercadito Restaurants

Mercadito Avenue B -212.529.6490

Mercadito Grove – 212.647.0830

Mercadito Cantina – 212.388.1750

Facebook.com/Mercadito.Restaurants

Twitter: @mercadito

MAMACITAS & MARGARITAS

Mother’s Day is around the corner, and let’s face it, every year we wait until the last minute to make our brunch reservations for the most important lady in our lives. Mercadito Restaurants are offering a special family-style Mamacita Brunch complete with the famed guacamole trio and choice of four entrée items including Manchego Cheese Pancakes, Chilaquiles, and the best fish tacos and margaritas in New York. Also included in the Mamacita Brunch at Mercadito is one cocktail or nonalcoholic drink per person, plus two sides and one dessert, served family style. Get on it early this year, it’s the one day all year that’s just about her, and we must show our moms that they are extraordinary.

What:                                      Mercadito’s Signature Mother’s Day Bruch

                                                Mama or not, she’ll always be a Mamasita!

When:                                     May 9, 2010

Mercadito Avenue B                        12:00 p.m. – 4:00 p.m.

$28.00 per person

$20.00 per person for children under 12

Mercadito Grove                   12:00 p.m. – 4:00 p.m.

$28.00 per person

$20.00 per person for children under 12

Mercadito Cantina                12:00 p.m. – 4:00 p.m.

$25.00 per person

$18.00 per person for children under 12

Highlights:                             Guavacava cocktail – raise a sparking glass of tequila blanco, cava, guava and spiced simple syrup

Pancakes – the rich, fluffy, and delicious batter is made with manchego cheese and served with banana, cinnamon butter and maple syrup

Chilaquiles al Chipotle – crispy corn tortilla served with creamy chipotle sauce, a fried egg, cojita-manchego cheeses, and crema fresco

Estilo Baja – beer battered mahi mahi tacos, mexican style coleslaw, and chipotle aioli

For more information, or to make your Mamacita Brunch reservation, visit www.mercaditorestaurants.com.

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Take Mom Out for a Mother’s Day Meal She Won’t Forget!

Once a year, you get the opportunity to celebrate the most important woman in your life: your mother. So this Mother’s Day (May 9th – don’t say we didn’t remind you!), why not treat your favorite lady to a meal that is sure to match her tastes… because after all, every mother is unique! Read on for great places to take your mom and what’s going to be on the menu once you get there!

 

For the Music-Loving, Soulful Mama:

If your mom used to sing you lullabies as an infant or took you to your first concert, why not treat her to brunch or dinner at Smoke Jazz & Supper Club (2751 Broadway, 212.864.6662, www.smokejazz.com). Not only will delicious food fill her belly, but jazz music from distinguished artists will fill her ears! While enjoying some soulful tunes, select from their special Mother’s Day three-course brunch or dinner menu ($24.95 and $29.95, respectively), featuring dishes such as Coq au Vin, Seared Atlantic Salmon, and Housemade Semolina Fettuccine.

Starters

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Favela Cubana

favela-spaceball favela- interior NAME: Favela Cubana

ADDRESS: 543 LaGuardia Place

(Between Bleecker and West 3rd Streets)

New York, NY 10012

WEB SITE: www.favelacubana.com

TELEPHONE: (212) 777-6500

FAX: (212) 777-6501

HOURS: Lunch: 11:30 AM – 4:30 PM, Mon.-Fri.

($8.50 Prix Fixe or A La Carte)

Dinner: 4:30 PM – 12:00 Midnight, Sun.-Thurs.

4:30 PM – 1:00 AM, Fri.-Sat.

Brunch: 11:30 AM – 4:30 PM, Sat.-Sun.

Happy Hour: 5:00 PM – 7:00 PM, Mon.-Fri.

CUISINE: Brazilian/Cuban

(Executive chef Oscar Santana, formerly at

Soho Steak, Cercle Rouge, Provence, prepares

traditional Brazilian and Cuban dishes with a

contemporary, updated flair.)

PRICE RANGE: Lunch (entrees): $14.00 – $24.00

Dinner (entrees): $14.00 – $24.00

DRESS: Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Dining Room: 65

Outdoor Cafe: 20

NUMBER OF ROOMS: 1

(Outdoor Cafe seats 20)

PARTY FACILITIES: Available upon request

(Entire dining room is frequently used for

private parties and special events.)

DESIGNER: Marco Britti

EXECUTIVE CHEF: Oscar Santana

OWNER: Marco Britti

OPENING DATE: May, 2009

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The Outstanding Ropa Vieja, Pictured Below

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FAVELA CUBANA: GREENWICH VILLAGE RESTAURANT CELEBRATES BRAZILIAN AND CUBAN CUISINE SIDE BY SIDE

Favela Cubana, the colorful, tropical Greenwich Village Brazilian/Cuban restaurant, showcases the classic dishes of Brazil and Cuba side by side (not fusion), the only such establishment in New York City. The restaurant, which opened in May 2009, is owned by restaurateur/musician Marco Britti.

Favela Cubana’s colorful, festive atmosphere recreates the ambiance of a Brazilian and Cuban themed setting. The restaurant features rustic mahogany tables and chairs, a long mahogany banquette, natural wood floors, Cuban fans, pink, yellow, and blue stucco walls, palm trees, mood lighting, and conga drums cleverly doubling as bar stools alongside a mahogany Cuban-inspired bar.

A charming outdoor café, enclosed by a bamboo fence, seats 20 people. It features banana trees, mahogany tables, and bamboo chairs to create a relaxing, tropical setting. It is open April through November.

Executive chef Oscar Santana’s seasonal menus showcase the traditional dishes of Brazil and Cuba refined and updated with a contemporary flair. The dishes are sophisticated yet simple and earthy. Chef Oscar Santana’s menu represents authentic Brazilian and Cuban cooking with his own personal imprint. Oscar focuses on the simple preparation of classics. It features Brazilian specialties such as a zesty Bacalhau (Sautéed Cod Fish with Black Olives, Mashed Potatoes, and Tomato Seed Vinaigrette), Camarao a Baiana (Sautéed Shrimp with Roasted Peppers, Onions, Tomatoes, Yellow Rice, and Coconut Milk Sauce), and a fabulous Frango Ipanema (Brazilian-Style Half Chicken with Passion Fruit Juice, Mashed Potatoes, Onions, and Herbs). It also features such Cuban classics as Ropa Vieja (Braised Beef with Olives, Onions, Peppers, Rice, and Beans), Arroz con Pollo (Cuban-Style Half Chicken with Rice and Beans), and the best Picadillo Habana (Ground Turkey, Onions, Peppers, Garlic, Cumin, Paprika, Olives, Rice, and Beans).imaginable. Oscar integrates traditional, cooking styles and traditions of Brazil and Cuba with contemporary ones. Personal favorites include all Ceviches, Empanadas (special of the day) and Filetillo del Che: NY’s best hanger steak. Desserts are surprisingly light and elegant. _MG_0201 His menu is enhanced by a unique, creative selection of fresh seasonal ingredients and a wide selection of fresh seafood and meat dishes. His use of fresh fruits, seasonal vegetables as well as a variety of global flavors is the foundation of Favela Cubana’s culinary style.

Interestingly, Executive Chef Santana is a native of Mexico City, he learned to cook from his mother. Upon arrival in New York City in 1990, he became Executive Chef at Provence, the famed French bistro in Soho. He left in 1996 to become Executive Chef at Soho Steak, a French restaurant owned by Marco Britti’s cousin, Jean Claude Iacovelli. Later immigrating to Executive Chef position at Banania Café, a charming French bistro in Park Slope, Brooklyn.In 2006, he left to become Executive Chef at Cercle Rouge, a French brasserie in Manhattan. His style is pure, professional and laudable.

Restaurateur Marco Birtti is a native of Naples, Italy. He arrived in New York City in 1996 to study music and to work with his cousin at Soho Steak, a popular French restaurant in Manhattan. For eight years, he worked back and forth as a prominent drummer, touring with Marc Anthony and recording with Jennifer Lopez, while working all areas of Soho Steak. In 1999, he moved to Cuba for a year, where he continued to pursue his musical passion. In 2000, he moved to Brazil to further his musical interests. While living in both countries, he discovered a common philosophy. He found them to be festive and have similar approaches to their music, lifestyle, and cooking. In 2003, he opened Cubana Café, an intimate Cuban restaurant. Due to its success, Marco finally realized his dream to have a Brazilian/Cuban restaurant when he opened Favela Cubana in the Village in 2009, his first solo venture. He has succeeded.  Favela Cubana is filled with fun, as well as great food and music._MG_0287

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Favela Cubana features a superior selection of Spanish and South American wines. The Spanish and South American wine list, created by Marco Britti, changes seasonally and is continually evolving. A select number of wines are available by the glass. In addition, there is a premier selection of aged rums, spirits, liquors, digestifs, dessert wines, imported beers, and a wide selection of specialty cocktails such as Orange Basil Mojito (Rum, Fresh-Squeezed Orange Juice, and Basil), Flavored Caipirinha (Kiwi, Passion Fruit, Strawberry, Blueberry (our favorite)), Rio de Janeiro (Cachaca, Malimu, Orange Juice, and a Splash of Grenadine), Mosquito (Grey Goose Pear Flavored, Lime Juice, and Mint), Strawberry Daiquiri, and Ginger Blush (Cabana Cachaca, Pineapple Juice, Fresh Giner, Simple Syrup, and Fresh Lime Juice)._MG_6003

Marco explains his philosophy of this Spanish and South American wine list: “Favela Cubana’s Spanish and South American wine list offers a select choice of regional Spanish and South American wines. I work closely with both small and large-estate vineyards to create a unique selection of wines to complement the menus. It is my belief that by removing an intimidating edge to the presentation, selection, and service of wine, my guests can relax, have fun, and become more familiar with an exciting choice of Spanish and South American wines. However, it’s equally important to have a unique selection of tropical cocktails.” Don’t miss the excellent selection of Latino beers, especially the ones from Peru. (Palma Louca and Xingu).

At Favela Cubana, the prices remain moderate. Lunch and Dinner entrees range from $10.00 for the Cubano (Roasted Pork, Sliced Ham, Swiss Cheese, Pickle, Chipotle Mayonnaise) up to $24.00 for Picanha na Chapa (Grilled Black Angus Dried Aged Sirloin Steak, Served with Mashed Potatoes and String Beans). The restaurant is open 5 days a week for lunch, seven nights a week for dinner, and weekend brunch.

Favela Cubana, with its Brazilian/Cuban menus created by Executive Chef Oscar Santana, superior Spanish and South American wine list created by Marco Britti, first-class cocktail list, casual tropical setting, personalized service, and family-style proprietorship, offers a unique dining experience for all to enjoy.

Favela Cubana is one of the most rewarding restaurants we have visited this year.

Note: Make sure you sample the delightfully complex hot Murupi pepper sauce (www.cladaservas.com.br). It is available only at Favela Cubana,

Copyright 2010 by Punch In International. All Rights Reserved

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