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.

Disclosure

 

Chef, Fabio Capparelli, a budding new culinary talent poised to make his mark on the Manhattan scene. Formally trained at the Culinary Institute of America, Capparelli brings a diverse portfolio of flavors to cityhouse from his experience with Roy Yamaguchi founder of Roy’s Restaurants and most recently at the acclaimed BLT Steak at the Ritz Carlton in Westchester.

Born in the Bronx and raised in Rockland County, Capparelli’s passion for food grew from a young age, admiring his father, a long time local chef, perfect his native Italian cuisine. Capparelli, an avid soccer player, translated his competitive spirit on the field to the kitchen and continues to pursue his career as an aspiring culinary star at cityhouse.

 

c i t y h o u s e
Sample dinner *Subject to Change)
appetizers
shrimp cocktail jumbo tiger shrimp with brandy cocktail sauce 11
lobstertini ripe avocado, mung bean sprouts and wasabi aioli 13
fried calamari baby mix greens tossed with sweet thai chili sauce 10
heirloom tomato stack fried buffalo mozzarella, mache, strawberry
balsamic glaze glaze 10
jumbo lump crab cakes jicama slaw and spicy aioli 12
pan seared ahi tuna wasabi caviar and spicy ginger vinaigrette 12
tempura rock shrimp tossed with wasabi aioli, sriracha aioli, blue cheese 13
soups
cityhouse lobster bisque with butter poached lobster meat 10
french onion soup caramelized maui onions, baked brioche croutons
and swiss cheese 9
salads
cityhouse chopped salad iceberg lettuce, radicchio, black olives, crumbled
gorgonzola, fresh corn and ranch dressing 10
steakhouse salad mixed greens, chevre goat cheese crumbles
with balsamic vinaigrette 10
hibachi bbq chicken salad candied walnuts, nappa cabbage, sesame soy
dressing 13
7th cobb salad, hard-boiled eggs, smoked bacon, avocado, tomatoes and
blue cheese crumbles and blue cheese dressing 13
caesar salad hearts of romaine, shaved parmesan cheese
with caesar dressing and brioche croutons 11
add the following to any salad
grilled chicken 4 grilled salmon 4 sliced filet 7
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more
c i t y h o u s e
dinner
from our signature wood smoker
USDA corn-fed, 28-day aged certified prime steaks & chops, flame
seared on our signature wood fire grill and rotisserie
cowboy rib-eye 20oz 42 filet mignon 8oz 35
new york strip 12oz 33 veal chop 16oz 35
churrasco 16oz 31 hanger steak 10oz 30
surf for any entrée, shrimp or lobster tails 10
all steaks includes choice of one sauce and one side
sauces
classic béarnaise peppercorn mushroom reduction
horseradish cream red wine reduction blue cheese
sides for two
potato puree truffled fries grilled asparagus
steamed broccoli mac n’ 5 cheese sauté wild mushrooms
creamed spinach onion rings baked potato (4)
a la carte 7
entrees
pan seared french chicken breast garlic whipped potato,
spring vegetable ratatouille and chardonnay demi 20
wild coho salmon steak with asparagus, fingerling potatoes lemon
buerre blanc 24
new zealand lamb rack smoked gouda polenta cake
wilted spinach and shiraz demi 29
penne pasta pesto cherry tomatoes, asparagus
and garlic rubbed baguette 18
sweet potato gnocchi sage butter, fresh morels, english peas 20
slow braised tomahawk short ribs tri-color swiss chard grilled roma
tomato, celery root puree 29
goat cheese and chive crusted halibut asparagus and mushroom medley,
truffle corn chowder sauce 29
steamed chilean sea bass mussels, clams, shrimp fingerling
potato tum yum broth 27
pistachio crusted diver scallops english peas, fiddle head ferns purple
potato, saffron broth 29
catch of the day please inquire 29
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more

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c i t y h o u s e
dessert
brownie a la mode with chocolate
fudge sauce and vanilla ice-cream 9
chocolate explosion chocolate soufflé
with liquid ganache 10
new york cheesecake strawberry
compote 8
pecan pie bourbon style with a berry
glaze 8
Seasonal mixed fruit tart with vanilla
custard 9
fruit sorbet trio raspberry, lemon &
mango with fresh berries 8

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c i t y h o u s e
champagne & sparkling wines
glass bottle
prosecco, mionetto, italy 13 50
california sparkling, chandon, california 15 65
champagne, pommery brut nv, france 16 80
champagne, veuve cliqout demi-sec nv, france (split) 60 115
rose
glass bottle
syrah rose, simi, california 13 50
full-bodied with lingering aromas, it is soft, balanced with sapid finish.
dry on the palate with the versatility to match well with lighter or more substantial fare
grenache rose, chateaux d’esclans whispering angel, france 49
a blend of grenache and rolle, this easy-drinking rose features peach and cantaloupe
aromas, simple ripe strawberry and grapefruit flavors and a fruit-driven finish character
zinfandel rose, kim Crawford, new zealand 54
beautiful fruit aromas and flavors of strawberry, raspberry and subtle spice notes.
the fruity aroma and the acidity of this rose combine to render a medium
body a perceived slight tannic structure
whites
glass bottle
pinot grigio, mezzacorona, italy 13 50
pale yellow color, fragrant and fresh bouquet. dry and crisp
chardonnay, mumm, california 13 50
rich flavors of pineapple, vanilla & tropical fruit freshness with a
sweet lemon impression
sauvignon blanc, matua, new zealand 14 56
Bursting with intense lively fruit aromas of pineapples and mangoes.
Mouthwatering finish that keeps you coming back for more
fume blanc, ferrari carrano, california 15 62
zesty flavors and aromas of orange blossom, grapefruit and lemon mingle
with a subtle mineral note
fume blanc, robert mondavi to kalon reserve , california 70
white peach, toasty oak and orange rind ending in an exceptionally long finish.
rich and zesty, the wine is mouth-filling yet light on the palate
chardonnay , franciscan, california 60
floral notes of honeysuckle and tree fruit aromas of white nectarine, macintosh apple and d’anjou pear
chardonnay, au bon climat, california 75
light yellow, pungent, leesy aromas of pear, melon and white peach, with a note of lemon pith adding
vivacity. tangy citrus flavors give way to deeper orchard fruits in the middle palate
chardonnay, far niente, california 110
elegant and approachable, this chardonnay has appealing lemon
and lime flavors, with hints of vanilla
c i t y h o u s e
reds
glass bottle
pinot noir, rodney strong sonoma, californi 16 62
offers aromas of sweet cherry fruit and fresh blackberry
with coffee, cocoa, black pepper and vanilla
pinot noir, acacia, california 70
aromas of violets, spice and black cherry with hints of vanilla.
the medium-bodied palate includes rich flavors of dark fruits
pinot noir, rodney strong reserve, california 90
tight and compact, with dark, potent, concentrated fruit that fleshes out, with mineral,
dried dark berry fruit, spice and tobacco notes, gaining body and complexity
syrah, edna valley, california 14 52
ruby red color and notes of cherry, prune, pepper and chocolate
merlot, napa cellars, california 14 52
delicious and supple displaying a bright bouquet of red fruit
aromas with hints of sweet blackberries and tea
merlot, charles krug napa valley, california 57
medium-bodied wine with just a hint of oak but bursts with
flavors of cherries and plums
zinfandel, rancho zabaco, california 55
exhibits deep ruby-purple color in addition to notes of licorice, black cherries,
currants, earth, and spice box. richly fruity and medium to full-bodied
malbec, tierra secreta, argentina 14 52
deep ruby red color with dark purple hues. intense aromas of black fruit are
accompanied by hints of mint and spice
petite sirah, parducci, california 56
dry and robust, yet smooth, it has complex flavors of wild
blueberries, molasses, chocolate, bacon and peppery spices
zinfandel, sledgehammer, california 60
aromatics of black fruits and spice with intense yet silky
flavors of blackberries
cabernet, excelsior, south africa 14 52
blackish plum in color. a medium-to-full bodied wine. aromas of ripe blackcurrant and
plummy fruit with a hint of mint
cabernet sauvignon, esser, california 14 52
soft and dry with rich flavors of black cherries, dark chocolate
and raspberry. delightful with hearty meat dishes
cabernet sauvignon, grgich hills, california 87
savory herb and ripe currant, berry and plum aromas are firm and
intense. full-bodied and well-structured, with the tannins gaining
traction on the finish
cabernet sauvignon, jordan, california 110
vibrant garnet hue. fresh aromas of strawberry, black cherry,
new leather and mint. balanced, four-square flavors of cherry, oak, cedar
and a note of chalkiness

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c i t y h o u s e
dinner prix-fixe
monday through friday 5-7pm
3 courses $35
choice of 1 appetizer
fried calamari baby mix greens tossed with sweet thai chili sauce
jumbo lump crab cake jicama slaw and spicy aioli
spring vegetable quiche roasted vegetables, mache, chevre , lemon oil
cityhouse lobster bisque with butter poached lobster meat
choice of 1 entrée
pan seared french chicken breast garlic whipped potato,
spring vegetable ratatouille and chardonnay demi
wild coho salmon steak with asparagus, fingerling potatoes lemon buerre
blanc
penne pasta pesto cherry tomatoes, asparagus and garlic rubbed baguette
sweet potato gnocchi sage butter, fresh morels, english peas
8oz filet mignon potato puree, peppercorn sauce
choice of 1 dessert
chocolate souffle moist chocolate cake with rich chocolate heart
berry tartlet pastry shell filled with almond cream and topped with
red currants, blueberries and raspberries
sorbet trio lemon, mango and raspberry sorbet
choice of 1 glass of wine
malbec, diseno, argentina
sauvignon blanc, napa cellars, california
rose, kim crawford, new zealand
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more

 

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c i t y h o u s e
lunch prix-fixe
monday through friday 1130am-300pm
one plate, three courses, $15
choose 1 combination
farmers market
vine ripe tomato stack buffalo mozzarella, basil, balsamic reduction
spring vegetable quiche roasted vegetables, mache, chevre , lemon oil
blood orange mascarpone mousse blood orange marmalade,
mascarpone and light sponge cake
surfah
tempura rock shrimp tossed with wasabi aioli, sriracha aioli, blue cheese
b.s.t grilled shrimp, applewood smoked bacon, tomato,
lettuce and mayonnaise
berry tartlet pastry shell filled with almond cream and topped with
red currants, blueberries and raspberries
soup n’ sandwich
lobster bisque
turkey panini pesto mayonnaise, provolone cheese on sourdough
chocolate truffle tart painted raspberry jam, orange infused
chocolate ganache, dusted cocoa powder
smoked
smoked gouda steak sandwich caramelized onions, crispy wild mushrooms
and smoked gouda cheese
chopped salad iceberg lettuce, radicchio, black olives, crumbled gorgonzola,
fresh corn and ranch dressing
chocolate lava cake moist chocolate cake with rich chocolate heart
add a glass of wine $5
mezzacorona pinot grigio
esser cabernet sauvignon
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more

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c i t y h o u s e
lunch
appetizers
shrimp cocktail jumbo tiger shrimp with brandy cocktail sauce 11
lobstertini lobster tail, ripe avocado, mango and wasabi aioli 13
fried calamari baby mix greens tossed with sweet thai chili sauce 10
heirloom tomato stack fried buffalo mozzarella, mache, strawberry
balsamic glaze glaze 10
jumbo lump crab cakes jicama slaw and spicy aioli 12
pan seared ahi tuna wasabi caviar and spicy ginger vinaigrette 12
tempura rock shrimp tossed with wasabi aioli, sriracha aioli, blue cheese 13
spring vegetable quiche roasted vegetables, mache, chevre , lemon oil 9
soups
cityhouse lobster bisque with butter poached lobster meat 10
french onion soup caramelized maui onions, baked brioche croutons
and swiss cheese 9
salads
cityhouse chopped salad iceberg lettuce, radicchio, black olives, crumbled
gorgonzola, fresh corn and ranch dressing 10
steakhouse salad mixed greens, chevre goat cheese crumbles
with balsamic vinaigrette 10
hibachi bbq chicken salad candied walnuts, nappa cabbage, sesame soy
dressing 13
7th cobb salad, hard-boiled eggs, smoked bacon, avocado, tomatoes and
blue cheese crumbles and blue cheese dressing 13
caesar salad hearts of romaine, shaved parmesan cheese
with caesar dressing and brioche croutons 11
add the following to any salad
grilled chicken 4 grilled salmon 4 sliced filet 7
c i t y h o u s e
lunch
entrees
grilled american 8oz kobe burger gorgonzola cheese, whole-grain
mustard and balsamic red onions 15
lobster pizza roasted lobster tail, baby arugola , pita, buffalo
mozzarella 16
pizza pomadoro oven roasted roma tomatoes, basil, sheep’s milk
mozzarella 13
tuna pizza sashimi tuna, flat bread, anchovy aioli, jalapenos, cilantro 16
lamb keftedas ground lamb kebobs, tazaki sauce, mixed greens 16
turkey panini pesto mayonnaise, provolone cheese on sourdough 13
grilled vegetable pita pockets bell peppers, artichoke hearts,
hummus, asian mixed greens, tomatoes 11
muffuletta grilled sicilian bread, provolone, salami, mortadella, capocolla
pickled vegetables and pesto 14
b.s.t. grilled shrimp, applewood smoked bacon, tomato,
lettuce and mayonnaise 14
steak sandwich caramelized onions, crispy wild mushrooms
and smoked gouda cheese 15
focaccia club sun-dried tomatoes, spicy aioli, double cut bacon herbed
grilled chicken breast 14
penne pasta pesto cherry tomatoes, asparagus, pesto sauce 18
sweet potato gnocchi sage butter, fresh morels, english peas 20
fusilli pasta english peas, mint, pea shoots, prosciutto, pecorino cream 18
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more

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