TULSI Is Divine In Any Language

Tulsi_Exterior0U7G4988 

ADDRESS: 211 East 46th Street

Between 2nd & 3rd Avenues

New York, NY 10017

Reservations: 212-888-0820

www.tulsinyc.com

OVERVIEW: Tulsi is a high-end Indian dining destination in midtown Manhattan, serving lunch and dinner as well as innovative bar bites in a relaxed, modern setting. The 55-seat restaurant and bar showcases authentic regional Indian cuisine prepared by chef/co-owner Hemant Mathur and his culinary team. “Tulsi” means divine basil and is pronounced TOOL-see.

CUISINE: Regional Indian

EXECUTIVE CHEF: tulsi chefChef and tandoor master Hemant Mathur has been internationally recognized as one of the leading Indian chefs in New York and beyond. In 2004, he and Suvir Saran opened Dévi, located in the city’s Flatiron District, where Mathur reigned in the kitchen for six years. Prior to Dévi, he was the opening co-chef at Amma in 2003, the executive chef at Diwan Grill in 2002, and worked under the late Raji Jallepalli to open Tamarind in 2000.

CHEF DE CUISINE: Dhandu Ram, formerly the chef at Yuva, who first worked with Chef Mathur at the famed Bukhara Restaurant in New Delhi. He was also the chef at Bukhara Grill in New York.

PASTRY CHEF: Surbhi Sahni, who created the ethereal Mango Cheesecake and other Indian-inspired desserts at Dévi. She was the pastry chef at Amma; developed the concept and menu for the Tea Room at Tamarind; and worked in the pastry kitchens at davidburke&donatella, Picholine and Between the Bread.

GENERAL MANAGER: Sandeep Solomon, formerly the general manager at Dévi, who has over 15 years of front-of-the-house experience at such New York restaurants as Geoffrey Zakarian’s Town; Jean-Georges Vongerichten’s Spice Market and Mercer Kitchen; and Terrance Brennan’s Artisanal.

Consulting Mixologist: & Beverage Manager: Nirupama Srivastava

Architect: Kamal Patel & Associates

Photos by Melissa Hom

Hours:

Dinner: Monday to Saturday, 5:30 to 10:30 pm; Sunday, 5:00 to 10:00 pm
Lunch: Monday to Saturday, Noon to 3 pm
Bar: Nightly, from 5 pm

Reservations can be made by calling 212-888-0820, or on OpenTable

Parking:

$12 during lunch and dinner hours (maximum of 4 hours)
Parking lots at 127 East 46th Street and 135 East 47th Street
(both between 3rd and Lexington Aves.)

Contact:

Tel: 212-888-0820 | Fax: 212-888-0827
info@tulsinyc.com

www.tulsinyc.com.

THE LOOK IS A KNOCKOUT, Combining Subtle Colors and Clean Lines:

Tulsi int

This 2,000-square-foot venue, with a bar/lounge area that seats 14 and a dining arena that seats 55 people, is modern yet gives a cultural nod to traditional Indian motifs – designed for comfort, relaxation and the enjoyment of food, drinks and conversation. Hues of green based on its basil namesake, beige and brown are part of the subtle but striking interior created by a balance of art and artifacts, lighting and the use of wood, stainless steel, glass and porcelain tiles. Extra allure is created by a Fosted Glass Picture Window Etched with Sanskrit Sloka Sayings.There is Shamiana Seating Designed with Modern Touches and a Tableside Chaat Trolley.No other Indian restaurant in New York offers such elegance and refinement in which to enjoy superlative cuisine.Tulsi_Dining Room_Shamiana-horizontal-lowerres

Tulsi features distinctive regional Indian cuisine created by Chef Hemant Mathur, critically acclaimed for his clean, distinct flavors and a master of tandoor cooking – from savory street food and breads to tantalizing vegetable specialties and fragrant curries, to signature tandoor-grilled meats and seafood.

Guests may also enjoy a seven-course Chef’s Tasting Menu (also a Chef’s Vegetarian Tasting Menu) and bar snacks, as well as a thoughtful list of spice-friendly wines and handcrafted cocktails.

THE FOOD HAS THE WOW FACTOR

The a la carte Menu Includes:

Bar Snacks – Tulsi Tandoori Aloo; Shrimp Kati Roll; Crispy Cod Bites

Starters – Street Cart Chaats, served tableside; Walnut Chicken Roti Roll; Trio of Momos

Seafood Entrees – Tandoori Prawns; Parsi Fish of the Day; Semolina Crusted Monkfish

Meat Entrees – Goat Rogan Josh; Duck Moilee; Tandoori Wild Boar Chops; 12-Spice Chicken Curry

Vegetable Entrees – Stuffed Baby Eggplant; Roasted Pesto Portobello Mushroom

Sides – Tulsi’s Dal, Butter Paneer, Kulcha, Parantha, Family Naan

Desserts – Ginger Panna Cotta; Eggless Pistachio Cake; Banana Pitha

Shrimp & Crab Stuffed Pappadum (Below)

TULSI_Shrimp-Crab-Stuffed Pappadum_lowres

Seven-Course Vegetarian and Non-Vegetarian Chef’s Tasting Menus

Chef Hemant Mathur’s seven-course tasting menus (omnivore and vegetarian options). The Chef’s Tasting Menus are available at dinner nightly. Price is $65 per person; $95 with wine pairings. For reservations, please call 212-888-0820 or book online at OpenTable.com.

Tulsi_Dum Biryani-vertical_0U7G1199-lowres The remarkable Dum Biryani (Above)

Our table of four chose two tasting dinners (one omnivore and one vegetarian). Each allows a choice of entree and dessert, but the entire table is obliged to do the tasting, for purposes of pacing. This technique is highly suggested so that  guests can sample the full range of the kitchen’s prowress.

While every morsel was sheer perfection we urge you not to miss Gobi Takatin | Sautéed cauliflower, bell peppers, tomatoes, cilantro from the a la cart menu, a    cauliflower creation bound together with the secret ingredient of catsup that is worthy of a visit to Tulsi  on its own merit. Other must-haves from the main menu include Parsi Fish of the Day | Steamed in banana leaves, with coconut, cilantro & sesame paste, a succulent Duck Moilee | Coconut-curry leaf sauce, South Indian potatoes, and okra chips and the lovely Street Cart Chaats | Savory regional snacks.

Tasting menu standouts included a remarkable Pumpkin Ginger Soup with Fenugreek and Onion Seeds; Calamari Chaat with red onion, tomato, cilantro and chaat masala and the subtle Hyderabadi Fish Murtabak, a casserole, layered with seafood, cilantro, green chilies and parmesan.

Roasted Pesto Portobello Mushroom, stuffed with Paneer-cheese in tomato-fenugreek sauce and Achari Tofu, marinated in mustard pickle and tandoor-grilled were balanced winners from the vegetarian options.

While Tandoori Wild Boar Chops were outstanding, Goat Dum Biryani, baked with rice, ginger, garlic, cardamom, mace and saffron and encased in Indian bread that is broken open tableside is as dramatic as it is delicious..

 

Wild Boar Chops (Below)Tulsi_Wild Boar Chops_0U7G4771

All desserts are the best you will sample in any NY Indian restaurant: Favorites include BLACK CARDAMOM CHOCOLATE TORTE,  PISTACHIO CAKE (Pictured Below) and  BANANA PITHA Banana fritters, caramel sauce, salty pecans, and butter-crunch ice cream.Tulsi_PistachioCake0U7G4679

There is a beautifully selected wine list, as well as a terrific paring by the glass, thanks to Beverage Manager: Nirupama Srivastava. Price points are fair and there are bargains to be found. If you ever though Indian food required sweet wines, think again. The house has a fine mixologist, if you want a perfect martini or some inventive house crafted cocktails.Service is smooth and attentive and the room is impeccably managed by General Manager: Sonny Solomon.

If you are seeking out fine dining that is affordable. glamorous and exotic, you needn’t be an Indian food aficionado to appreciate Tulsi. Here is global Indian cuisine at its finest. The experience is elegant; prices are affordable and to repeat a point:Tulsi is divine in any language. It is already stealing the show from its competitors and Chef Hemant Mathur is a master of his craft. Make your reservations soon. You won’t be sorry.

The Walman Report Award: One of New York’s Great Restaurants: A Major

  tulsi

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Rodney Strong Alexander Valley Single Vineyard Cabernets Rule

2007 Rockaway Cabernet Sauvignon, Alexander Valley The First in a trio of single vineyard wines, from Rodney Strong Alexander Valley Single Vineyards, the 2007 Rockaway Cabernet Sauvignon is priced at $75 and worth every cent. We found it equal to top growth Bordeaux and comparable to the best Cabernets that California produces. Give them a […]

IN HER OAK ROOM RETURN FEBRUARY 15-MARCH 12 MAUDE MAGGART DECLARES “EVERYBODY’S DOIN’ IT”

maud maggot

Beautiful and beguiling, sultry with a touch of coyish kink, young vocalist Maude Maggart, who first captivated Oak Room audiences six years ago with her “transformative interpretations” of the Great American Songbook, returns with a new show exploring varieties of romantic experience.

Proving once again that when it comes to voice, size doesn’t matter. Maggart’s vocal instrument makes up for low decibels with a unique vocal quality, filled with unexpected emotional nuances an an uncanny rapport with her audience.
Sporting a new hairdo and an eye-catching red gown, cut low in the back, the evening begins with a playful riff on Irving Berlin’s “Everybody’s Doin It.” Ms.Maggart continues with such Sinatra classics as “The Lady Is A Tramp,” “The Best is Yet To Come” and “I Wished On The Moon” (recorded by Sinatra with lyrics by Algonquin Round Table doyenne Dorothy Parker). Two by Stephen Sondheim, “More” and “Everybody Says Don’t,”come off with a contrast of humor and humility. But neither can match the poignancy of an exquisite rendition of Sondheim’s “Anyone Can Whistle” which is withheld till much later in the program.

The mood shifts to the 20s, an iconic era for Maude, “A New Kind of Man with a New Kind of Love for Me” and shuttles to the most subtle rendition of Cole Porter’s “Down In The Depths” we’ve encounted in many years.

Maude is beautifully accompanied on piano by John Boswell. The Oak Room does it again. Great value, ever improving food and service, and an array of acts that never disappoint. Maude Maggart is a delight. Don’t miss her.

Shows—from February 15th to March 12th–are Tuesday through Thursday at 8:30 and Friday and Saturday at 8:30 and 11, with dinner seating at 7 and drinks seating at 8. There is a $50 cover charge per person plus either a $30 food and beverage minimum or a $60 prix fixe dinner. Reservations: 212 419 9331 or bmcgurn@algonquinhotel.com

Copyright 2011 By Punch In International. All Rights Reserved

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Veritas Reopens With Chef Sam Hazen’s World Class Cooking to Complement A World-Class Wine Cellar

In vino veritas is a Latin phrase that translates, “in wine [there is the] truth.” In today’s New York City, Veritas, is an esteemed Manhattan wine-restaurant, that has reopened, with a fresh new approach, under the watchful eye of new owner and Executive Chef Sam Hazen, (Below)veritas ChefSamHazen

All Photo Credits: Mr.. Geert Teuwen

Address: 43 E. 20th St., between Broadway and Park Ave. S.
New York, NY, 10003
Telephone: (212) 353-3700
Website:  http://www.veritas-nyc.com
Email: info@veritas-nyc.com
Cuisine: Contemporary American
Executive Chef & Owner: Sam Hazen
Chef de Cuisine: Alexander Williamson (Compass, Morimoto, Gramercy Tavern) 
Pastry Chef: Emily Wallendjack
General Manager: Aaron Zebrook
Head Sommelier: Rubén Sanz Ramiro
Sommelier: Alexandria Cubbage
Partners: Park B. Smith (Founding Partner), Arthur Aidala, Esq.
Hours: 5 PM – 12 AM Monday – Saturday
Closed on Sunday
Number of Seats: Dining Room: 50
Bar: 10 bar stools – Communal table of 10
Wine List: Over 3,000 selections
Number of Bottles: 75,000
Design Firm: crème design (2010)

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 The Warm, Inviting Dining Room, Below.

veritas int2 

After an 11 year run, Veritas the Faberge-dining spot with its wine-centered menu closed. Recently reopened and reinvented by owner and Executive Chef Sam Hazen, Veritas serves classy, contemporary American fare, with just enough bells and whistles to wow the most jaded foodie and has replaced the expensive prix fixe format with an affordable à la carte and bar menu. Veritas’ unparalleled wine cellar, boasting more than 3,000 selections (and 75,000 bottles), is accompanied by a rotating market selection of wines under $100.

With Veritas, Chef Hazen is returning to his roots and doing the kind of cooking he enjoys, in an intimate, elegant setting. Chef Hazen’s background includes such iconic restaurants as La Côte Basque and London’s Michelin three-star Le Gavroche, as well as critically acclaimed Cascabel and The Quilted Giraffe, among others. Hazen is more recently known for two of the biggest restaurant successes in the country: Tao New York and Tao Las Vegas.

Redesigned by crème design (Garces Trading Company, Rayuela, Komegashi), Veritas has been reconceived as a warm, elegant and inviting space. The restaurant features off-white brick and chalkboard-black walls accented with cork patchwork created by Julien Gardair A hallway connecting the lively front bar and the intimate dining room is framed with walls of wine bottles, giving guests the impression of entering a cellar. Other elements include a communal table in the bar area, espresso-colored wood tables and softly lit pendant lights. Park B. Smith, the restaurant’s founder and partner will continue to make his extraordinary
wine collection available for Veritas’ reserve list.

veritas int1

 

Veritas offers beautifully prepared, accessible food incorporating such top notch, quality ingredients as Vermont Creamery butter, tea from Serendipitea (including a Veritas blend), coffee from Kobricks, and bread from Sullivan Bakery. In the kitchen are local produce from Union Square Greenmarket, meat from Debragga & Spitler and Niman Ranch.

Whereas most restaurants design their wine lists to pair with the food, Chef Hazen was inspired by Veritas’ cellar when he created the new menu.

A gift from the kitchen, barely sautéed foie gras on house-made brioche French toast in a delicate pickled ligonberrie sauce was worthy of New York’s finest restaurant kitchens, With it we enjoyed a clever play on the classic :French 75,” here incorporating gin, rather than brandy.

Starters portions are generous and exceptional. You may want to order two, followed by a main plate (if your hungry), as we did, accompanied by wines, from the excellent wine-by-the-glass list, and selected by the terrific  Sommelier Rubén Sanz. By all means start with Chilled Oyster Escabeche with Candied Lemon, Tomato and Cilantro . Served on thick rounds of fresh lemon, each oyster is pristinely fresh and the sauce is light and accommodating. A Spanish white was clean and delicious as its companion. (Benito Santos, Albariño,‘Igrexario de Saiar’).

Another must is a blend of Jonah crab and Venezuela blue crabmeat, in a magical mix of lemon jam, black olives and peppadew peppers. This dish shows chef Hazen’s deft hand in seasoning, an art so many newer chefs have yet to master. A Craggy Range, Sauvignon Blanc, ‘Te Muna’  New Zealand Sauvignon Blanc was a perfect friend.

 veritas Ocean and Land The Ocean & Land, (Shown Above), features a brioche-crusted lobster draped over roasted bone marrow and has a richness that pairs exceptionally well with a medium-bodied Burgundy: (A marriage made in wine/food  heaven). We were impressed with a Bernard Morey, Chassagne-Montrachet: focused and well balanced, it’s buttery finish was a perfect companion to the lobster/marrow union.

Beef In Transition showcases three different cuts, textures and cooking techniques: classic beef tartar, peppered sirloin with Cognac mustard, and short rib sliders. It is a splendid trio of mouthwatering  tidbits, lovely to look at and exhibits chef Hazen’s contemporary style at its best. It lends itself to a full-bodied Châteauneuf-du-Pape. If available, we also loved a delightful blend from Tuscany of 50% Sangiovese and 50% Cabernet Sauvignon.

veritas beef in transition
Beef In Transition (Above)

IF Stuffed Squid is a special, you’ll enjoy the balance of sweet and tart that perfectly match an aromatic, dry Riesling, The deceptively simple and decidedly delectable Belle Rouge Chicken with Potato Leek Cake proves that less is more and works beautifully with a sturdy white, medium red, rose or sparkler. We adored an elegant Priorat Vall Llach ‘Embruix’  from the house’s excellent collection.

veritas Belle Rouge ChickenThe Amazing Belle Rouge Chicken, Above,

Our favorite main course was the incredible  Maple-Brined Wooly Pig, with Charred Tomato, and Wilted Butter Lettuce, where rare pork contrasted crispy neck meat , A fine Chateau de Pez Saint-Estephe was a perfect fit.

veritas market
Farmers’ Market Tasting / Inspired by Union Square Greenmarket For Vegetable Lovers

At the bar, a selection of wine-friendly small plates and bar snacks are on hand, such as Duck Fat Fries, Chicken Livers, a decadent pâté made with Belle Rouge chicken livers and served with pickled Cipollini onions, and a Veritas Steak Tartare.
. veritas cheese

Veritas cheese selection & Honeycomb, Marcona Almonds, Nut Fruit Bread, Accompanied By Dessert Wines
By The Glass or Bottle

Pastry Chef Emily Wallendjack (Nougatine, Pierre Hermé, Cookshop) prepares seasonal desserts that mirror Chef Hazen’s comforting classics including an Heirloom Apple Crisp with cinnamon and crème fraîche ice cream, and a Goat’s Milk Panna Cotta with Port-glazed figs and local honey. Cookies & Hot Chocolate with House Made Marshmallows are the best in town.

veritas apple crumbleHeirloom Apple Crisp  (Above)

 

Working with Veritas’ world-famous wine cellar, Head Sommelier Rubén Sanz Ramiro (The Monday Room, Public, The Fat Duck, )  organizes special wine dinners with producers, centered around vertical tastings, or as an opportunity to open outstanding magnums.
veritas somiller

Head Sommelier Rubén Sanz  (Above)

To complement the wine list,  a cocktail menu of classic libations and a small selection of local beers, amaros, cognacs and grappas are also available.

veritas int

Veritas accommodates 10 guests at the bar (and 10 more at the bar’s communal table); 50 in the dining room.

Always one of New York’s most unique restaurants, thanks to Mr.Hazen’s noteworthy kitchen, an awesome wine selection and some of the most benevolent and polished service in town, Veritas is better than ever and receives The Walman Report’s highest award for fine dining: A Major.

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