WHITE & CHURCH is Deliciously Different

WHITE_&_CHURCH_--_DINING_ROOM_PHOTO1 White & Church Main Dining Room (Above)

ADDRESS: 281 Church Street (at White Street)

New York, NY 10013

WEB SITE: Click Here www.whiteandchurch.com

TELEPHONE: (212) 226-1607

FAX: (212) 226-1634

HOURS: (Valid in mid-September) Inquire.

Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri.

Dinner: 5:00 PM – 1:00 AM, Sun.-Thurs.

5:00 PM – 2:00 AM, Fri.-Sat.

Brunch: 11:00 AM – 4:00 PM, Sun.

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

CUISINE: Italian with global influences

CREDIT CARDS: All major cards accepted

PRICE RANGE: Dinner: $11 – $15




Bar: 15

2  Elevated Lounges: 12 & 16


PARTY FACILITIES: Available upon request

DESIGNER: Vincent Mora

Design & Build: Enko Construction Corporation

EXECUTIVE CHEF: Matteo Boglione


MIXOLOGIST: Cristina Bini


OWNERS: Angelo Perugini

Gian Perugini

Matteo Boglione

OPENING DATE: June, 2011



Just when you think New York will never get it right, in the contemporary-Italian- restaurant arena, you discover a gem like White and Church, Acclaimed Restaurateur/Chef Matteo Boglione’s second release (remember the two star Il Matto) has lowered prices, created a warm and welcoming atmosphere and, mercifully, has not thrown the pasta out with the bath water. At White and Church,Sr. Boglione prepares an eclectic combination of classic and innovative Italian small and large plates with global influences.

Of course, that definition says nothing of the excellence of his cooking, the creativity of his dishes and the amazing bar that is a show stopper in its own right. The Full-service sit-down bar is an impressive15-foot long custom-made rectangular stone and mahogany affair, Located in the front of the restaurant, it  features a fine selection of regional Italian wines. A variety of wines are available by the glass. In addition, a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported and draft beers, and the celebrity of Cristina Bini is justified and evidenced in such specialty cocktails such as the Maltese (Ginger Infused Vodka, Red Bell Pepper, Ginger, Martini Rose), the White Stone Martini (Ligurian White Stone Infused in Dry Vermouth), and the Buffalo 66 (Vodka Infused with Rosemary, Lemon Juice, Worcester Sauce, Celery Salt, Red Beet andHot Pepper).The cocktail list features 60 classic and innovative variations.

They are cleverly organized by taste (salty,) style, (innovative, Classic or anytime) and even devote a section to libations garnished with Edible Insects. Don’t laugh, a tequila number (The” Why Not?”)  blends Tequila with Cointreau, sugar, lime, and avocado and is topped with dried spicy Mexican worms. It is potent and devilishly delicious.

And despite the superb bar scene, there is a serious kitchen here and we didn’t experience a clinker in a multi-course-dinner that was brimming with the “wow” factor from appetizers to desserts, or in the case of White and Church, Fried, Cold, Hot and Sweet, (The Dinner Menu is available at the bar, too and there is an amazing Tasting Menu of 10 courses for $ 50.00, sans alcohol.).

Before getting into food specifics, let us discuss the airy, attractive space (formally home to Il Matto by way of  Arqua) with its romantic, veranda-style Lounges, located in the front of the restaurant, which are enhanced by multi-colored stone banquettes with plush pillows, modern stone tables, and mood lighting to create a spacious and romantic setting overlooking the bar and dining room, and a picturesque corner of Tribeca.

The main dining room features a contemporary, ambiance,.which is stylish, sophisticated  with its 16-foot high ceiling, custom-made organic wood tables and chairs, cast-iron Italian chandeliers, and sage and terra di sienna-colored walls. There are 2 hand-made communal stone and organic wood dining tables in the front and rear of the restaurant, and many floor-to-ceiling windows with orange linen curtains.One  corner of the room offers a large screen where, on our visit, Italian Art films with subtitles kept the crowd amused, while a fabulous eclectic soundtrack provided provocative ear candy.

While you can do just fine drinking and grazing, it would be a shame to miss Matteo Boglione’s extraordinary interpretations  of such standouts as impeccably FRIED ZUCCHINI BLOSSOMS with TOMATO SAUCE and BLACK ROCK SALT. Now I know why they are generally soggy and boring in most restaurants. At White and Church,they are given a tempura-like coating and a quick fry and arrive crisp and delicious. LESS is DEFINITELY MORE!  STUFFED BREADED GREEN OLIVES are delivered in a martini glass (all the tableware is lovely, by the way) and are little wonders, stuffed with pork, veal, pistachios and mortadella. HOME CUT FRENCH FRIES with KETCHUP and MAYO may read like nothing, but they are pan-fried in clarified butter and divine. These were all listed in the “Fried” section of the menu.

From the “Cold” section, look no further than the incredible PECORINO CHEESE CREME BRULE’ with RED ONION MARMELADE and BALSAMIC REDUCTION, Its crackling crust gives way to Le Cirque style smoothie with the haunting Pecorino flavor. WHITE_&_CHURCH_--_OCTOPUS_AND_FOIE-GRAS_PHOTO


If you like it “Hot,”  that department offers an unusually tender steamed OCTOPUS, with sautéed FOIE-GRAS, roasted POTATOES,BASIL PESTO, and caramelized  BLACK OLIVES, whose touch of sweetness impart the final kicker. Also lovely, was a perfectly rare TUNA FILET, floating in EGGPLANT CREAM and garnished with FRIED ARTICHOKES,BLACK OLIVES and BASIL OIL.

And what’s an Italian restaurant without pasta? You won’t be disappointed at White and Church. BURRATA CHEESE RAVIOLI with black truffle sauce is light and elegant, but we really loved CARBONARA PASTA TWO WAYS, old fashioned spaghetti paired with contemporary ravioli. While many restaurants cheat and use cream, Boglione sticks with the classic preparation, but uses far less eggs than normally encountered, resulting in a today rendition that is full of taste, but avoids heaviness.

For a unique treat, go for the WHITE & CHURCH BURGER, with its surprise stuffing of MACARONI and CHEESE, VINE TOMATOES and BEEF JUS. It’s as good as it sounds.

Don’t miss dessert, and if have but one, we adored EGGPLANT MILLEFOGLIE, which will make you rethink a vegetable’s role in the order of things, when that order refers to its arrival in the course of a meal. Delicious!!!

Service is knowledgeable  and discrete. Our server, Maggie, has been there since the previous incarnation  and was flawless.

I think you get the point that we liked White and Church a lot. And so will you!


Copyright 2011 By Punch In International. All Rights Reserved



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New Tang Dynasty (NTD) Television – a non-profit Chinese and multi-language TV network headquartered in New York City. NTD broadcasts to over 200 million potential viewers via satellite, cable and the Internet.

The Emperor’s Banquet Benefit Gala, preceded by a unique two day Chinese Culinary Competition in Times Square presented by New Tang Dynasty Television. This banquet celebrates a decade of championing press freedom and the promotion and sharing of traditional Chinese culture. Transforming Times Square into the kitchen arena of ancient China, the competition is designed to showcase the skills and artistry of over 50 Master Chefs from around the world. Celebrities and renowned chefs will participate in the closing “Lightning Wok Challenge.” The winners of the International Chinese Culinary Competition will then prepare a sumptuous 10 course feast in celebration of NTD’s tenth anniversary.

Fierce competition for the Gold Medals. A major donation to CITYMEALS when these Chinese chefs from around the world will donate huge meals to the homebound and Senior Center in a China-US touching hands celebration

Thursday, September 22, 2011 and Friday September 23, 2011 –
NTD’s Fourth International Chinese Culinary Competition

9:00 a.m: Commencement of the Culinary Competition (Eight rounds
lasting between 45 minutes to an hour)
7:00 p.m: 15 minute Kung Pao Chicken Dish “Lightning Wok Challenge”

Sunday, September 25, 2011 – NTD’s 10 Year Anniversary Benefit Gala
5:00-7:00 p.m: Reception and Silent Auction
7:00-9:30 p.m: The Emperor’s Banquet 10 Course Haute Cuisine Dinner
Includes Han Couture Fashion show and Live Auction

International Chinese Culinary Competition – Times Square

The Emperor’s Banquet – Pier 60, Chelsea Piers, New Yorkimage


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Smith & Wollensky Restaurant Group Celebrates The 49th National Wine Week September 12-16



National Director of Wine and Spirits, Stuart Roy, announces an all-star lineup of labels, as well as opportunities for patrons to win exciting wine-related prizes

As thoughts of wine enthusiasts turn to the fall harvest, Smith & Wollensky Restaurant Group announces The Forty-Ninth National Wine WeekTM , September 12-16. During this week, eight iconic restaurant locations, under the guidance of Stuart Roy, national director of wine and spirits, will offer a variety of super-premium wines carefully selected to complement the Smith & Wollensky award-winning menu. Roy expects more than 25,000 glasses of more than 200 different wines to be served over the course of 5 days in the 8 locations nationwide.


Continue reading “Smith & Wollensky Restaurant Group Celebrates The 49th National Wine Week September 12-16”

Donatella Arpaia, celebrated her new venture with iconic Italian winemaker, MARTINI

Celebrity chef and culinary personality, Donatella Arpaia, celebrated her new venture with iconic Italian winemaker, MARTINI, in New York City last night with a chic soiree at her Chelsea lounge, DBar. The 8-months-pregnant Italian-American beauty showed up to the event in a bright yellow Lamborghini with her husband, Dr. Allan Stewart, in tow. Dressed in […]

William Hill Estate Winery: Modern Mastery of Napa Classics Like a Fetching 2009 Napa Valley Chardonnay


bottle BrandImage-Beauty_Shot_Wm_Hill_NV_CC_Chardonnay_-_New

2009 Napa Valley Chardonnay

William Hill Estate is renowned for crafting elegant Chardonnay, Cabernet Sauvignon, and Merlot wines due to its exceptional location between Napa Valley’s Silverado Trail and Atlas Peak Road on the prestigious Silverado Bench.  Once classic in style, contemporary winemaker Ralf Holdenried has successfully transitioned our wines to a more refined and sophisticated style with fruit intensity and layers of complexity.  Ralf’s innovative and progressive approach to grape growing and winemaking enhances the unique style of our Napa Valley wines. 

The  2009 Napa Valley Chardonnay reflects a transition to a new contemporary style. The wine reveals elegant ripe tree fruit flavors and some toasty oak, brown spice and butter. The wine has a moderate mouthfeel and sweetness backed up by refined acidity. Impressive is the word for this smooth, beautifully balanced and refined wine.

Those of us ISO a Chardonnay to sip with dinner and find many California winemakers have lost contact with the grape and the game of dining, need look no further than William Hill Estate Winery. Loved it with chicken pot pie, steamed lobster, steak tartar,subtle cheeses and, of course, almonds. At a suggested retail price of $25, we can all go there. Bravo William Hill!

Viticulture Notes:

Spring of 2009 was warm and dry with an early bud break.  We had a moderate growing season causing slow ripening which led to the development of full flavors.   Although harvest was slow to start in the Napa Valley, warmer temperatures in August accelerated the last days of the maturation process.        

Winemaker Notes:

The Chardonnay grapes were hand harvested, and gently pressed as whole clusters. After the juice settled overnight, it was racked, and inoculated, and fermented in a combination of new and used oak barrels at approximately 65 degrees Fahrenheit. All wine lots underwent malolactic fermentation. Aging occurred in a combination of new and used oak. Some of the wine was racked off the lees after primary fermentation, while other lots were allowed lees contact during aging. Final blending occurred after the individual evaluation of each wine lot.

Varietal Origin: Napa Valley

Varietal Content: 100% Chardonnay

Alcohol Level: 14.75%

Titratable Acidity: 0.48 g/100ml

Residual Sugar: 0.67 g/100ml

pH: 3.58

Copyright 2011 By Punch In International. All Rights Reserved


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La Marca Prosecco


Keeping Tradition Alive with Modern Winemaking

Founded more than 40 years ago, La Marca® is a winery cooperative representing over 5,000 winegrowers who farm over 17,000 acres in the area of Treviso, in the Veneto region of northern Italy. The name “La Marca” refers to the zone of La Marca Trevigiana, source for the winery’s finest grapes. The winery’s headquarters are in the city of Oderzo, in the heart of Prosecco country. Consulting winemaker for La Marca® Prosecco is Fabrizo Gatto.

Tradition at La Marca® runs hand in hand with modern winemaking techniques, all with an eye to the changing demands of the international market for wine.

clip_image004La Marca® is particularly proud of its fully sparkling Prosecco Spumante. Prosecco has been taking the international wine drinking public by storm. La Marca®’s Prosecco is a delicious, fragrant and fruity wine that is winning hearts and palates wherever sparkling wines are consumed.

Though relatively new to the international market, Prosecco production reflects a long history of painstaking grape growing and winemaking in its unique region.

The hills of Treviso provide unique soils and microclimates that are perfect for the Prosecco grape (the grape and the wine have the same name). La Marca® adds to that perfection by expertly creating the base wines for their Prosecco and then gently adding effervescence through the Charmat process, the ideal way to protect the wine’s delicate aromatics and delightfully light texture. La Marca® Prosecco is a versatile sparkler, a delight on its own as an aperitif, and for any (and every) special occasion. The wine has the substance and energetic acidity to match a wide range of foods and cuisines: Italian of course, but try it with Thai cuisine, a solid American barbecue, or light appetizers.Bottle-La_Marca_Prosecco_750ml

Although sold under a single brand, La Marca® Prosecco represents the work, the skill, and the traditions of literally thousands of Italian winegrowers and wine workers who remain dedicated to upholding the traditions and quality standards of their region’s own unique wine.


Light, lively and lovely, all that bubbles need not be Champagne and here is a perfect alternative. Paired with Asian, Indian, meat, fish or solo, we liked La Marca Prosecco a lot. And at $17.00 SRP, the value is there.

La Marca Prosecco NV = $17.00

Copyright 2011 By Punch In International. All Rights Reserved disclosure

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Mr. K’s NYC Is The Emperor Of Manhattan’s Chinese Restaurants

Mr. K’s NYC

Mr. K's exterior

570 Lexington Ave, New York 10022

(At 51st St)

(212) 583-1668

DeliveryTake-OutVisa, MC, AmEx, DC, Carte Blanche
Mon-Fri: 11:30am-11pmSat-Sun: 12pm-11pm
Lunch, Dinner
Prix Fixe, Romantic, Delivery, Accepts Credit Cards, Take Out

Johnny Kao: Owner

Edward Cheung: General Managing Partner

John Fong: General Managing Partner

Cheng-Hua Yang: Executive Chef

Greg Olving: Concept Architect


Contact The Restaurant
Make A Reservation on Open Table
Mr. K's Interior

Mr. K’s is situated in the landmark old GE building. The restaurant’s architecture is art deco in keeping with the entire building’s design. The dining room has high ceilings and plush carpeting and is adorned with museum-quality art pieces. The wood work, fabrics, and etched glass are magnificent. Mr. K’s is easily the most elegant and spectacular Chinese restaurant in New York City.

The Art Deco decor with its dusty-rose color-theme, huge scalloped banquettes, cherry wood covered columns and etched glass has the aura of opulence. The well trained wait-staff spoil you with personal and benevolent service and owner, Johnny T. Kao, is as charming and elegant as he is a perfectionist, as are General Managing Partners Edward Cheung and John Fong.

With such drama, food is not a subordinate player. After one bite of any appetizer such as the delightfully crispy and light Shanghai-style spring rolls or marvelous Vegetarian’s Purses, a medley of mushrooms and vegetables wrapped in tofu sheets, fried and then softened in a soy-sherry sauce with a touch of garlic, you know this is a serious kitchen. Best of all, try the scrumptious Sesame Shrimp Toast with ground shrimp on bread triangles and sesame seeds, fried to golden brown, and an elegant Seafood Imperial, consisting of minced lobster meat, shrimp, fish and scallops sautéed and served in a refreshing lettuce cup.

Entrees are no less admirable. Peking Duck is superlative here and the incredibly accessible $48 prix fixe dinner ($28 at lunch)  includes some of the best dishes. Miniature thimbles of sorbets are offered as palate cleansers and scented towels are served after courses that require them.

Other memorable dishes include a special of Chilean Sea Bass, quickly seared and snowy fleshed within, Lobster in or out of the shell with a choice of preparations and “Firecracker” filet of fish simmered in a tangy Szechwan sauce with onions and a touch of tomato.

Desserts,are a welcomed concession to western taste, since that is one area of Chinese food least appreciated by Americans. We loved the Green Tea and Pistachio Ice Cream and chocolate lovers should try the Tri Chocolate Mousse Dome. There is a short and well priced wine list starting at $28 with plenty of bottles under $40, glorious private rooms and an air of "money’s no object" at Mr. K’s, with its mix of upscale Asians, downtown Wall Street types and lovers out for a night on the town. Perhaps that explains the lovely gesture of giving the fairer sex a corsage when they are seated. Mr. K’s is not the most expensive luxury Chinese restaurant in Manhattan, just one of the  most civilized and gracious and thus retains its A Major rating.

Mr. K's Interior 2

Copyright 2011 By Punch In International. All Rights Reserved



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