CITYHOUSE DEBUTS AS MANHATTAN’S NEW DINING EXPERIENCE AT THE PARK CENTRAL HOTEL

cityhouse logo int_din clip_image002cityhouse interior shot 

cityhouse is open from 6:30am to 10pm and located at 870 Seventh Avenue at the corner of 56th Street. For reservations please call 212-707-5500.

Website: http://www.parkcentralny.com/dining/dining.cfm

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Manhattan’s sleek new contemporary steakhouse, cityhouse, has opened its doors at the Park Central Hotel, offering a diverse menu of modern American classics and the best cuts of USDA prime beef.

The spacious room is attractive with its minimalist black color scheme, including sleek tables and banquettes, sans cloths, set with eye-catching glassware and small vases sprouting calla lilies. The floor to ceiling windows offer sweeping views of Seventh Avenue and a colorful cast of tourists, local characters and all the Theater District activity.cityhouse interior shot compressed

  • Executive Chef, Fabio Capparelli, a budding culinary talent, formerly of the acclaimed BLT Steak at the Ritz-Carlton in Westchester, has crafted innovative signature plates for his latest venture. cityhouse's tri-color melon salad
  • Melon Salad (Above)

Dishes include a sublime lobstertini, succulent slow braised tomahawk short ribs (below)cityhouse's thai influenced braised short rib with crispy summer mushroms, potato au gratin and enchanting pistachio crusted diver scallops. Flawlessly prepared steak entrees from the cowboy rib-eye to the first rate veal chop are accompanied by a vast choice of outstanding sides from Capparelli’s  mac n’ 5 cheeses and  peerless truffle fries to the hen of the woods mushrooms and creamed spinach. cityhouse's Togorashi seared scallop with purple cauliflower espresso

Seared Scallop with Purple Cauliflower Espresso (Above)

 

 Chilean Sea Bass (below)

cityhouse's misoyaki chilean sea bass with english peas, white asparagus, purple tip asparagus, morels, kaffir lime cream

Service is very helpful and seamless and with a few tweaks, cityhouse could prove to be one of midtown’s more pleasant dining options. Lighting is muted and the soundtrack in kept low (but a less obtrusive selection of music would be more fitting than the hip-hot tracks played on our visit). Also, a tad of communication between the kitchen, waitstaff and menu would avoid, some minor disappointments, such as avocado, which was described as a component of the lobstertini and cobb salad, but , alas was conspicuous by its absence. The cobb salad was delicious, but purists be forewarned: it is a deconstructed version.cityhouse's colorado rack of lamb summer grits, fava beans, shriaz demi

Rack of Lamb with Summer Grits (above) 

The grilling is an absolute high point and meats were properly aged 28 days, thus avoiding the all-to-often encountered gamey flavor so many steak houses are proselytizing these days.

There is a terrific Mint Julep here and the always dependable Pommery NV Champagne offers the best choice at $16 the glass on a mostly American wine list that is fairly priced.cityhouse photo_sm_ps_new3n

Desserts like the Key Lime Cheesecake and Lemon Blossom Vanilla cake are stylish and delicious, as is the iced Cappuccino.cityhouse's warm chocolate lava cake

Chocolate Lava Cake (Above)

Conveniently located near Central Park and just steps away from Carnegie Hall, cityhouse is the ideal spot not only for power business lunches and chic dinners but also pre-theater dining with generous prix fixe menus for both lunch and dinner. cityhouse is the perfect place to enjoy weekend brunches and signature cocktails such as the refreshing bellatini, made from a unique blend of premium tropical juices, fine French cognac and a touch of ultra premium vodka shaken to a chill and garnished with fresh squeezed key limes. 

Copyright 2010 by Punch In International. All Rights Reserved.

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ENCHANTMENT RESORT ANNOUNCES ENHANCED FAMILY PROGRAMS

INSPIRED BY MII AMO AND THE RESORT & SPA’S STUNNING LOCATION
AMIDST BOYNTON CANYON

New offerings at the Sedona resort and spa include activities and sessions
focused on Health & Nutrition, Nature & Creativity, and Stress Relief & Spirituality


Enchantment Resort in Sedona, Arizona.

Enchantment Resort recently released 20 new programs for individual guests, couples and families to take part in ranging from red rock hikes and nutrition, to photography and astrology. The new offerings at the Sedona resort include a variety of outdoor activities and creative sessions in the following categories: Health & Nutrition, Nature & Creativity, and Stress Relief & Spirituality.

"Enchantment Resort is well known as the leading family resort in Sedona. We wanted to build on our offerings and create guided activities for families and guests to explore the region, learn about their surroundings and reconnect with one another," said Annika Jackson, Enchantment Resort Vice President & Managing Director. "Many of the new programs are inspired by treatments and sessions at our destination spa, Mii amo, with expert staff members contributing to the design and components of the new activities."

Sedona is often acclaimed as the best destination for seeking stress relief and connecting with your spirit. Our Mii amo experts can now offer guided sessions for families and groups in "Meditation." Guests can discover how meditation can help in relaxation and learn the skills to develop better focus and concentration, become more comfortable with emotions, improve relationships and heighten self esteem.
All of the new, private activities can be booked individually or as shared group or family sessions. Some age restrictions may apply; and prices and group size vary depending on the activity. A full listing of the new programs offered can be found at www.enchantmentresort.com/activities/family-programs.

Continue reading “ENCHANTMENT RESORT ANNOUNCES ENHANCED FAMILY PROGRAMS”

Salumè Brings Real Italian Panini to Soho

The Wall Street Journal called it the "Ferrari of sandwiches." The New York Times says their paninis are "exquisite and distinct." So if the prices and portions are the only thing holding you back from Salume, you’ll Technorati Tags: Sandwich,SoHo,New York,Italian be happy to hear that the same distinguished Milanese paninis–sliced to order on Berkel […]

MAZEL TOV, WITH A MEXICAN TWIST!

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TAKOSHER, THE NATION’S FIRST CERTIFIED GLATT KOSHER TACO TRUCK,

ROLLS ON THE STREETS OF LOS ANGELES

Three guys, a rabbi and a taco truck meet on the street. Sounds like the start of a joke, but it’s actually a new wave in culinary fusion, fondly known as TAKOSHER. TAKOSHER is the nation’s first certified glatt kosher taco truck, and it’s about to hit the streets of Los Angeles, putting the lifelong dream of Lowell Bernstein into high gear.

Growing up in Los Angeles, Bernstein always had a great appreciation for Latino culture, but it was not something in which he could regularly partake gastronomically, since his kosher regimen meant his food restrictions outside of the home were rather limiting. “When I lived in Mexico City from 1994 to 1998, that cultural experience solidified my fascination with tacos,” he explains. This passion has carried through to the present, when the planets—or rather, the tortillas—finally aligned so that Bernstein could open TAKOSHER to share this passion with the public.

Bernstein enters into this culinary road show as one of three caballeros, teaming with longtime amigos Chris Martin and Moises Baqueiro. Over the years, their friendship has produced a number of unique catering events that integrate food, music, and multi-cultural appreciation.

TAKOSHER is considered “The Chosen Taco” for several reasons. First and foremost, being certified as glatt kosher requires that both the contents and preparation of the tacos are kept at the highest level of quality: natural, preservative-free ingredients are cooked, assembled and served in a highly sanitary, strictly supervised environment. TAKOSHER also stands out as “The Chosen Taco” in the colloquial sense: the entire mindset of being “kosher” or “proper, genuine and ethical” applies to the way TAKOSHER handles the treatment of its employees, the disposal of waste, and its manner of doing business in general. “TAKOSHER is a catalyst for celebrating diversity and simply eating great food with one another,” says Bernstein. “All this thoughtful set-up in creating ‘The Chosen Taco’ is for naught if the overall experience itself isn’t ‘kosher’ in every sense of the word.”

TAKOSHER’s debut menu consists of:

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WODKA VODKA COCKTAILS

Technorati Tags: Vodka,Spirits,Cocktails,Recipes   Consumers looking to experience a bottle of ultra-premium, authentic rye vodka will now be able to stay within a single-digit budget. Wódka vodka, which was recently ranked as one of the top-value vodkas, is now available throughout the country for as low as $8.99 per 750-ml bottle. Wódka is a clear, […]

Riazul Tequila

Riazul Premium Tequila Reviving Original Spirit of Sipping

tequila riazul cocktail image Headquartered in Houston, Riazul is a silky smooth premium sipping tequila made from 100 percent agave harvested in the mountains of Jalisco, Mexico. The land of Riazul has been passed down from generation to generation for more than 200 years since the Mexican War of Independence. Riazul offers three brands, an Añejo, a Blanco, and a Reposado. For more information, visit www.riazul.com. Riazul also is active in social media circles, on Facebook and Twitter.

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Tequila stands as North America’s first distilled drink. Its origins date back hundreds of years to when the Aztecs took the sap from maguey plants and fermented it into a drink first known as "Octli" — which means the Nectar of Gods.

Octli would eventually evolve into true tequila in the 1500s, shortly after the Spaniards arrived in Mexico and ran out of Spanish brandy. The Spaniards distilled agave to create Mezcal wine, the spirit which eventually came to be known as tequila — named for a small town in Jalisco, Mexico.

Tequila later became a source of pride for the country and first was exported to the United States in the late 1800s. Tequila started gaining traction in the United States as its precursor, Octli, fell into steep decline.

However, the Octli (also referred to as “pulque”) has seen a revival in recent months, with specialty importers now licensed to sell the product in nearly half of the U.S.

Riazul Premium Tequila, harvested in centuries-old fields in the highlands of Jalisco, where tequila was born, pays tribute to its heritage with the Octli (Nectar of Gods) Cocktail, made from Riazul Silver, pulque, agave nectar and hibiscus. Vaya con dios!

Riazul Octli (Nectar of Gods)

Ingredients:

1 1/2 oz Riazul Silver Tequila

1 1/2 oz Pulque

½ oz Agave Nectar

1 oz Lime Juice

1 oz Wild Hibiscus Flowers in Syrup

Shake tequila, pulque, agave nectar, lime juice and hibiscus syrup with ice. Strain into a cocktail glass and serve.

“Silky, smooth, sweet” are not terms commonly used to describe tequila, but newcomer Riazul has quickly gained a reputation for appealing to tequila aficionados and novices alike. The local Texan label recently earned the top ranking according to Tequila.net,* which awarded the Riazul Tequila Añejo with a 94 rating.

* Riazul Tequila Añejo is currently rated as the top product in the listing page of the top rated Añejo Tequilas by both TEQUILA.net and the members, with a score of 94 out of 100.

The highlands of western Mexico, where Riazul harvests and processes its agave, are defined by their high elevation, cool climate, and red volcanic soil, or “tierra roja,” rich in mineral content. Riazul’s agave fields sit on 250 acres that were handed down from generation to generation for nearly 200 years following the Mexican War of Independence until Iñaki Orozco decided to introduce his own brand of tequila.

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“GREAT OYSTER SHOOTER FACE OFF” AT THE GRAND CENTRAL OYSTER BAR

ENTRIES FOR MARTINI STYLE COCKTAIL FEATURING RAW OYSTER ACCEPTED THROUGH SEPTEMBER 16, AND FINALS AT OYSTER FRENZY ON SEPTEMBER 25 Attention bartenders and mixologists, both professional and amateur, chefs and authors! The historic Grand Central Oyster Bar in New York City is searching for the best “Oyster Shooter” recipe, and is accepting entries from now […]