Lair Restaurant & Lounge is Hip, Hot, User Friendly and Yes Mom, You’ll Like The Food:)

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Restaurant | Lounge

Established: October 2010

Location: 201 Lafayette Street | Btwn Broome & Kenmare Streets (Nolita)

lair room 1

lair room 2

New York City

Telephone: (212) 334-5247

Fax: (212) 334-5248

Email: info@lairnyc.com

Website: www.lairnyc.com

Managing Partners/

Owners: Michael Levin

Illarion Parmit

Executive Chef: Chris Cheung

Venue Size: 2000 sq. – ft

Capacity: Den – 50

Bar/Standing – 100

VIP – 100

Total – 250

Opening Hours: Monday – Wednesday

5:00PM to 2:00AM

Thursday – Saturday

5:00PM to 4:00AM

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Specialty Drinks: Mamma Mule Feel Good

Absolut vodka, cinnamon five spice syrup, apricot & ginger beer

Flame de Milo

Saffron infused Bombay dry gin, liquor 43, cava, flamed orange peel

Pass the Grapes

Barsol pisco/Appleton reserve, agave, red bell pepper puree, mescal ringe, red wine float

Mr Hot Pants

Herradura reposado, mescal, campari, passionfruit, thai chilli pepper agave

Maid in the Cave

Hibiki 12 year Japanese Whiskey, ginger infused agave, cucumbers muddled, club soda

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Specialty Dishes: lair chips

Chicken ‘Pillows,’ Crispy Chicken Skin,

Johnny Blue Sauce

v Roasted Bone Marrow, x/o Marmalade,

Scallion Pancakes

lair oysters use

v Oysters On The Half Shell, Seared Scallop, Truffle Essence (Above)

v Lobster, Bacon, Avocado Salad in Crispy

Wonton Rolls

v Eggplant and Mushroom Sui Mai

lair chicken

v 28 Dry Aged Black Angus Beef Dumplings

Sweet Plate Menu:

v Shanghai Walnut Crusted Marshmallows

v Scoop Caramel Apples, ‘Crispy Plum’

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               lair bar

                 Lair Restaurant & Lounge

Safari meets urban glamour at this nighttime haunt where a chicly rustic interior of exposed brick, distressed wood, hand-painted ethic art work are accented by the earth tone color palette and lavish throw pillows. With a collective mix of music and a hip downtown crowd, Lair has all the settings for any night out. Located in New York City’s Soho/Nolita area, Lair is a bar, lounge, restaurant and private event space, all in one! With plush banquettes and the glow of glittering chandeliers and candlelight, this stylish venue features low table tops, an extensive bar, delicious modern Dim Sum plates and cozy seating arrangements. Lair is the ideal location for an after-work drink and appetizer or post-drink and small bite recap!

Conveniently located downtown in the Soho/Nolita area this dynamic newcomer embodies a chic lounge, restaurant and private event space, all in one. Lair is intentionally designed to be just that. The distinct rustic metal work is innovatively crafted, resembling to some a Paris train station and to others a private chamber. Socialize with fashionistas, models, celebs and the corporate clientele in front of the cleverly designed and ever-changing lighting that exudes from the 30 foot bar or burrow into a dimly lit corner under the hand drawn ancient cave murals for an intimate encounter. lair flowers

We are always surprised by the excellence of the cuisine in clubs and Lair is no exception. Experience the succulent dishes created by the renowned Chef Chris Cheung (a veteran of Nobu, Ruby Foos and Monkey Bar), while sipping on specialty cocktails. Our favorite libations being Mr Hot Pants, a sexy blend of Herradura reposado, mescal, campari, passionfruit, thai chilli pepper  and agave. For something more potent and with a bit more kick, go for Maid in the Cave, where Hibiki 12 year Japanese Whiskey, ginger infused agave, and cucumbers are muddled,in club soda.. Average price is $15.

While there is an expensive bottle list, wine by the glass ranges from $8 to $11 and  The Stella is always dependable and just $7. We appreciated the friendly service and lack of attitude, making Lair a perfect spot for first dates and corporate or holiday parties, product launches, cocktail or fashion events, dinner parties, birthdays and more. The staff is professional and knowledgeable to facilitate your event needs. Lair provides a quality of visual, edible and audible sensory appeal that makes you want to come back again and again. The music is not too loud and if you hit it right, there may be live entertainment as well.

The Inventive Cuisine: is Modern, Kosher and might be described as global Dim Sum. Two appetizers per person provide a copious meal and range from about $9 to $13. Favorites include delicious Chicken ‘pillows’, with crispy chicken skin, Johnny Blue sauce; and unusually delicious Roasted bone marrow with X/O Marmalade; a classy rendition of Oysters on the half shell, seared scallop and truffle essence;
Mango ‘noodles’ salad, rock shrimp, chili lime; Coconut bao bread, 5 spice local honey hoisin butter; and Lobster, bacon, avocado salad in crispy wonton rolls. Don’t miss the Dry aged black angus beef dumplings or the light Chicken and foie gras san jin dumplings. We loved the Eggplant and mushroom sui mai. For dessert nut crusted marshmallows arrive beautifully scorched with a delightful brittle and real chantilly cream (worth a visit on its own).

Lair is the go-to for hosting and catering any event! and will help plan any soirée including: corporate and holiday events, fashion shows, dinner parties and luncheons, birthdays, meetings, product launches, wedding receptions, album release events, film/photo shoots and more! They will even design and accent the event with decorations and entertainment including: balloons, flowers, banners, logo branding, customized themes, DJs, comedians, dancers, live bands, drummers, video games, casino tables, Tarot card readers, Champagne Ice or Martini Bar, flat screen TVs and more! and the Celebrity Clientele include Adam Lambert Ally Hilfiger Craig Robinson, Richard Branson, Tika Sumpter and Tommy London.

But you needn’t be a celeb to get behind the velvet ropes and enjoy one of the most pleasant club experiences around, a local feel of being wanted and some really good vittles.

Copyright 2011 By Punch In International. All Rights Reserved \

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Cupra Ramato

Cupra Ramato continues a tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 36 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors. Spalla-Cupra-ramato-2010

It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif .

We loved the appealing color, sexy nose and balance fruit with hints of wild strawberry and sour cherry. Perfect for summer or anytime a food-friendly and delightful bottle of wine is the play of the day. Good value for around $19 the bottle.

A second tasting in September 2011 proved this to be a phenomenal wine and great value. Loved it with beef in wine with olives and carrots and a dessert of cheese and cookies.

UPRA RAMATO 2009
DENOMINATION: Venezia Giulia IGT Pinot Grigio
GENERAL  INFORMATION: Cupra  Ramato  continues  a  tradition  of  the  Republic  of  Venice,  since  “ramato,”  or  coppery,  was  the  term  that  referred  to  Pinot  Grigio  in  contracts.  A  special  vinification  practice  led  to  the  use  of  this  term:  the  must  remains  in  contact  with  the  skins  for  36  hours  and  this  practice  gives  the  wine  a  very  distinctive  coppery  hue.  Attems  Cupra  Ramato  boasts  a  rich,  fruity  bouquet,  and  opens  full  and  weighty  on  the  palate,  with  multi-faceted flavors.

VINTAGE  REPORT   The  first  months  of  2009  were  marked  by  successive  rainstorms  and  by  moderate  temperatures  over  the  final  months.  Fruit  set,  the  growth  stage  that  occurs  just  following  flowering,  and  a  very  important  precursor  for  the  quality  of  the  future  harvest,  resulted  in  well-balanced  clusters.  This  equilibrium  continued  through  veraison,  with  small-sized  berries,  rich  in  aromatic  components  and  with  good  acid  levels.  Day-night
temperature  ranges  brought  concentrated,  sweet  aromas.  The  year  was  an  excellent  one  overall;  the  grapes  brought  into  the  cellar  displayed  very  high  quality  and  are  yielding  wines with significant aromatic intensity and range.

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TASTING NOTES
YIELD/HECTARE: 75 quintals
HARVEST PERIOD: Third decade of September
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Classical Stainless steel vats
FERMENTATION  TEMPERATURE: Controlled,  not  exceeding
18-20°C
LENGTH OF FERMENTATION: 7 days
LENGTH OF MACERATION ON THE SKINS: 12 hours
MALOLACTIC FERMENTATION: None
MATURATION METHOD: Stainless steel and barriques
LENGTH  OF  MATURATION: 4  months  in  barriques,  2  months  in
steel, and one month in bottles

Terroir

ESTATE  AND  VINEYARD  LOCATION: The  vineyards  are  located  in  the  Giasbana  area  of  the
Collio and in the alluvial plains of the Isonzo river (Mossa and Lucinico).
ALTITUDE: Vary between 50 and 130 metres sea level
EXPOSURE: South, Southeast
SOIL  TYPE: In  the  Collio,  Eocene  marls  and  sandstones  created  by  seabed  uplifting  50
million  years  ago.  The  Isonzo  displays  soils  rich  in  pebble  and  gravel  in  various  sizes,
down to silt.
5.000/6.250 vines per hectare
TRAINING SYSTEM: Vertically-trellised Guyot
VINEYARD AVERAGE AGE: on average 15 years

Ramato  offers  its  classic  coppery  hue  and  appealing
limpidity.  The  multi-layered  nose  is  impressively  rich,
with  floral  scents  of  lime  blossom  nicely  enriching  fruitier
notes  of  wild  strawberry  and  sour  cherry,  then  tapering  off
at  the  end  into  hints  of  fresh-picked  almond.  Although
firmly-structured,  the  palate  is  remarkably  smooth  and
rounded,  with  a  lengthy  progression  that  concludes  in  a
leisurely, well-fruited finale.

SERVING  SUGGESTIONS It  is  perfect  when  paired  with
fatty  fish,  with  delicate  or  vegetable-based  antipasti,  the
ideal  companion  to  summer  dishes,  and  is  delicious  as
well as an aperitif.

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Dry Creek 2010 FUMÉ BLANC and 2010 DRY CHENIN BLANC – CLARKSBURG Excel

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Here is the ideal Fume style wine for summer drinking. Only $12, it has a real Loire character and just the right balance of acid and fruit. Seafood of course is made for its companion, as is cold meat, hard cheese and a cozy terrace and good friends.

HISTORY
Since 1972, we have produced Fumé Blanc – a wine at the heart and soul of our family winery.Modeled after the classic wines from the Loire Valley in France, our stainless steel fermented, no oak style Fumé Blanc is crisp, balanced and immediately drinkable. Winery founder David Stare was the first vintner to plant Sauvignon Blanc in the Dry Creek Valley, and we are proud to carry his legacy forward in producing this classic, dry white wine.

GROWING SEASON
The 2010 vintage may go down as one of the more difficult, challenging vintages of the last decade. With varied growing conditions, it was incredibly important to stay on top of the vineyard ensuring that the canopy was well managed. Late spring rains, a cool summer and then several heat spikes before and during harvest added to the challenge. However, our winemaking and vineyard team really came through, keeping a cool head and bringing in fruit that achieved full ripeness, flavor and balance.

WINEMAKER COMMENTS
This new vintage harkens back to the early days of Fumé Blanc at Dry Creek Vineyard. At first swirl, pungent grassy aromas framed by keffir limes leap from the glass. On the palate, the wine displays racy citrus characters along with granny smith apples, Meyer lemon and orange zest. The grassy elements repeat on the finish with acidity that is both refreshing and brisk.Dave Stare pioneered this style back in 1972 and this wine certainly carries forward all of those old school elements. Simply delicious!
2010 FUMÉ BLANC – SONOMA COUNTY
DRY CREEK VINEYARD 3770 LAMBERT BRIDGE RD HEALDSBURG, CA 95448 707.433.1000 FX 707.433.5329 DRYCREEKVINEYARD.COM
SUGGESTED CALIFORNIA $12/bottle
RETAIL PRICE : $12
PRODUCTION 28,000 cases
RELEASE DATE June 2011
BLEND 100% Sauvignon Blanc
APPELLATION Sonoma County
HARVEST DATES October 4, 2010
ALCOHOL 13.5%
BRIX 22.5
FERMENTATION Stainless steel fermented at an average of 52˚F for about 30 days.
pH 3.36
TA .64g/100mL
SOILS A combination of sand and clay soils, mostly valley floor vineyards
VINE AGE 15 years on average
YIELDS About 5 tons per acre
RESIDUAL SUGAR Dry

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HISTORY

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Don’t be narrow minded. This 2010 Chenin Blanc from the Clarksburg appellation is vinified dry, crispy with subtle fruit and a charming (but gentle) spritz at the finish. It is adorable and a steal for just $12 retail. Perfect for summer dining and great with cold chicken, poached salmon, Asian cuisine and a zesty manchego cheese.

Since the mid-1980’s, we have sourced fruit from the Clarksburg appellation in the Sacramento delta. The Wilson Ranch has provided us with delicious Chenin Blanc grapes that express our Loire Valley roots. For us, Chenin Blanc is a passion – one we take seriously. Most California vintners have given up on Chenin Blanc. We believe that Chenin Blanc has a rightful place at the table. It is the perfect aperitif wine, extremely versatile and food friendly, making it one of our most well loved wines.

GROWING SEASON
The 2010 vintage may go down as one of the more difficult, challenging vintages of the last decade. With varied growing conditions, it was incredibly important to stay on top of the vineyard ensuring that the canopy was well managed. Late spring rains, a cool summer and then several heat spikes before and during harvest added to the challenge. However, our winemaking and vineyard team really came through, keeping a cool head and bringing in fruit that achieved full ripeness, flavor and balance.

WINEMAKER COMMENTS
Our winery is widely considered the North American expert of this wonderfully expressive grape. The 2010 Chenin Blanc is summertime in the bottle with whispers of honeysuckle, pineapple, white peach and honeydew melon. On the palate, the wine expresses soft apple notes, cantaloupe, and pineapple, happily mingling with underlying chalky minerality and freshly grated lemon zest that keeps this wine fresh and crisp. Completely delicious, the 2010 Chenin Blanc is just begging to be your summertime favorite!

2010 DRY CHENIN BLANC – CLARKSBURG
DRY CREEK VINEYARD 3770 LAMBERT BRIDGE RD HEALDSBURG, CA 95448 707.433.1000 FX 707.433.5329 DRYCREEKVINEYARD.COM
SUGGESTED CALIFORNIA $12/bottle
RETAIL PRICE  $12
PRODUCTION 9.259 cases
RELEASE DATE June 2011
BLEND 100% Chenin Blanc
APPELLATION Clarksburg
HARVEST DATES September 18 – October 2, 2010
ALCOHOL 13.2%
RESIDUAL SUGAR 0.65% (Dry)
FERMENTATION Stainless steel fermented at an average of 55˚F for
approximately 35 days
pH 3.57
TA .68g/100mL
SOILS Flat, sandy delta soil
VINE AGE 20 years on average
YIELDS 6-7 tons per acre

CEIBA DEL MAR: “ REST & RELAX” FOR THE HOLIDAYS WITH 4TH NIGHT FREE”




Ring In the New Year Refreshed—Offers Includes Two 50-minute Massages, Breakfast Daily, and a Private Dinner for Two

Ceiba del Mar Beachfront Resort & Wellness Spa, a boutique, award-winning Riviera Maya outpost situated on half-mile of a private beach at the edge of sleepy village, is gifting wintertime travelers who book a five-day, four-night stay during the holidays with a one extra night of indulgent accommodation at no extra cost with the Rest & Relax With 4th Night Free package.
Amenities of this exclusive offer includes:

– 5 days and 4 nights in luxury Ocean-View accommodations, with the 4th night free;
– A welcome champagne cocktail;
– Two 50-minute Relaxing Massages with a 10% discount on all other spa therapies at the holistic aromatherapy Spa at Ceiba del Mar;
– Daily ala carte breakfast featuring freshly cooked Mexican cuisine, fresh juices, baked sweets breads and other savories; and
– One three-course private candlelight dinner for two amid a romantic backdrop with one bottle of wine and personal butler service.

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LAST CHANCE TO BOOK YOUR CLIENTS! HOTELS SELLING OUT FOR CURAÇAO NORTH SEA JAZZ FESTIVAL, FEATURING STING, STEVIE WONDER Branford Marsalis Quartet Added to Star-Studded Line-Up of Performers, September 2-3

Time is running outfor your clients to reserve a spot at the hottest concert serious of the season, the highly-anticipated second annual Curaçao North Sea Jazz Festival, September 2-3, 2011!This year, the star-studded line-up already has many hotels across the island almost completely booked, but some limited rooms and packages are still available at hotels, including the Plaza Hotel Curaçao & Casino, Atlantis Diving & Apartments, Royal Sea Aquarium Resort and Breezes Curaçao Resort, Spa & Casino.

Acclaimed Jazz musician Branford Marsalis and his quartet have been added to the A-list line-up of musicians performing this year. Marsalis will join16-time Grammy award-winner Sting and 25-time Grammy award-winner Stevie Wonder, who are headlining the sizzling, soulful event.

Copyright 2011 By Punch In International. All Rights Reserved

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Summertime and the Livin’ is Easy … J Style

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Try the  New Terrace Service or Refrigerated Shipping Solution
Summer Shipping Offer: Complimentary Shipping on All Orders of $500 or more!

J Vineyards & Winery has teamed-up with Fed-Ex to offer our customers in select zip codes a refrigerated summer shipping solution that guarantees your wine will arrive in pristine condition no matter the weather. Contact for all the details on summer shipping or take advantage now by responding to our special summer shipping offer below.

For a limited time, you will receive complimentary refrigerated shipping on all orders of $500 or more. Simply give us a call at (707) 431-5479, email or visit their secure web site and enter the coupon code Summer11 at checkout. Beat the heat with our refrigerated summer shipping solution and stock up on our all your favorite J wines!


Celebrate Summer on the J Terrace

The J Terrace in Summer

This summer, enjoy the creekside Terrace for a plate of delicacies and a glass of J’s award winning varietal or sparkling wines.

The Terrace Platter is offered at $35 per couple ($25 per couple for Club J members) and reservations are required. Please contact Jackie Friend per email or at (707) 431-5430. Visit the website for all the details and to see the current menu.

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Seven Artisans Petite Sirah

 

 

The 2007 Seven Artisans Petite Sirah was meticulously crafted by winemaking partner Jeffrey A. Miller and winemaker Chris Markell. Chris is an advisor to wineries and brings over 30 years of winemaking experience to the Sly Dog team. In 2005, Jeff Miller of Napa, California, became a wine grape grower. Along with his wife Beryl, they have a 34-acre vineyard under cultivation in adjacent Suisun Valley. As with many growers before him, it didn’t take very long before the desire to taste the pure expression of what he was growing, and how it would perform as a wine under his watchful eye, took over. By 2006, as a budding winemaker, Jeff Miller and his partner Richard Burnley released a 2006 Artisan Meritage under this label, and now the 2007 Seven Artisans Petite Sirah is their second release.
Partner Richard Burnley has been in sales and marketing all of his business life. The wines that Richard has marketed and brought to market from case #1 have combined sales of over one million cases.

Technical Information:

Variety:
100% Petite Sirah

AVA
Suisun Valley

Alcohol:

14.9%

pH:

3.80

T.A.:

5.7 g/l

Production:
475 cases

Released

May 17, 2009

Winemaker Notes:
The 2007 Petite Sirah is a well structured wine with good acidity, smooth tannins, and it exhibits rich, dark fruit that pairs well with full flavored foods. The Petite Sirah farmed for this vintage comes directly from winemaker Jeff Miller’s Clayton Road Ranches in Suisun Valley, just a stone’s throw away from the Napa County line. It’s a Napa County wine without the Napa Valley pricing. With Jeff growing the grapes himself, he has fashioned in his vineyard exactly what he wanted to have for high quality wine that would go into a bottle. Seven Artisans crafted this world-class wine, from beginning to end.

Food & Wine Pairing:
Pair Grilled Tri Tips with a rub of paprika, cayenne, oregano, thyme, and freshly minced garlic, or Portobello Mushrooms with olive oil, bits of red pepper, garlic, and onion powder, all grilled to perfection.

Suggested Retail: $17.99

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Other Wines

2005 Sly Dog Cellars Cabernet Sauvignon ~ 2007 Red Côte Rosé ~ 2006 Seven Artisans Meritage

Note: This wine was received as a sample

D’Alessandro Wines of Sicily Offer Value and Quality

2009 d’Alessandro Catarratto-Inzolia Sicilia IGT (Italy, Sicily, Sicilia IGT)

Inzoliainzolia

A natural expression of the Agrigento region, d’Alessandro’s Inzolia is a white wine full of elegance and pleasure. Hints of citrus combine with fragrances of white flower to create a fine, balanced taste with just the right amount of acidity. Suitable for both winter and summer, its full character can be best enjoyed accompanied by fine food.

 

Best with Fish appetizers and main courses, raw fish, grilled fish and sushi, this delightful wine with a suggested retail price of $15 is ready to enjoy now or through 2012.

  • Region
    • Agrigento
  • Grape variety
    • Inzolia 100%
  • Classification
    • Sicilia IGT
  • Soil composition
    • A medium texture of sand and silt with a slight alkaline reaction due to the presence of calcium.
  • Exposure
    • South/south-west
  • Altitude
    • 250/500 m
  • Average vineyard age
    • 12-14 years
  • Average planting density
    • 4000-5000
  • Planting system
    • Counter espalier
  • Harvest period
    • Mid September
  • Harvest method
    • Manual
  • Malolactic fermentation
    • Not activated
  • Maturation and ageing
    • 4 months in stainless steel tank followed by 2 months in bottle before release on market
  • Alcohol level
    • 12%
  • Serving temperature
    • 8-10 °C

Agrigento: the most beautiful city amongst mortals

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Founded in 2006 by Giacomo d’Alessandro, the d’Alessandro Winery is located just a few miles outside of the city of Agrigento on the southwestern coast of Sicily (near the famed Temples of Agrigento) on historic property that has been in the d’Alessandro family since 1820. D’Alessandro is a unique winery that blends the deep traditions of the land with modern ecological technologies. This alliance of new and old was formulated by Giacomo d’Alessandro with oenologist Tonino Guzzo. The wines currently available in America are Inzolia, Nero d’Avola and Nero d’Avola/Syrah. Most recently, d’Alessandro was the recipient of Gambero Rosso’s 2011 Best Label Award. For more information, please visit www.dalessandrowine.com.

    Copyright 2011 By Punch In International.

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