Upstairs at ’21’ Offers, Elegance, Privacy and Outstanding Cuisine

Club, 21 West 52nd Street, New York, New York 10019
Restaurant Reservations: (212) 582 7200  Private Dining: (212) 582 1400

Restaurant Hours:
Tuesday – Saturday: 5.30 pm to 10 pm

Dress code: Jackets are necessary for gentlemen. Jeans and sneakers are not permitted

This Upstairs Room is also available for private events. (Call 212.582.1400 for private event pricing and details).

21 Club - Upstairs 1

Upstairs at ’21’ is an elegant 32-seat restaurant located one flight up from the world-famous Bar Room.

Available for private events or an intimate dinner, you’ll find inspired cuisine in an exquisite salon-like setting framed by vivid murals of four New York landmarks set in the mid-1930s. Brooklyn-based artist Wynne Evans created the murals especially for Upstairs at ’21’.

This intimate room envelops diners in a warm glow as detailed, attentive service pairs with creative dishes and outstanding wine to create an enchanting and memorable evening to be savored for years to come.

The charming Captain, Christopher Smith, is warm, knowledgeable and adept . He will guide you through the Upstairs menu, which at $75 for three courses, with few supplements, vies for the best value is luxury dining in Manhattan.

21 Club, New York

Offering a choice of some 10 appetizers, 14 entrees and 9 delectable desserts, dinner starter highlights include a light Cornmeal Crusted Crab Cake with pickled corn relish, impeccably Crispy  and Tender Veal Sweet Breads and white asparagus, a composite of Deviled Egg with Lobster, diced lobster, American caviar, Imberico ham, shaved asparagus and garlic aioli and perfectly Grilled Spanish Octopus, artichoke barigoule, fingerling potatoes and basil purée.

A selection of well chosen entrees, ranging from classic to contemporary follow. Purists will love the  Creamy Chicken Hash, the elite ‘21’ Burger or arguably the best dish on the menu: Chef Greeley’s Signature Mixed Grill of Game, green tea-rubbed wild boar chop, smoked homemade Mangalitsa sausage, venison loin bacon-wrapped rabbit saddle, red rice, green beans and a focused blackberry sauce. We can never resist the remarkably prepared Dover Sole*, grilled or sautéed (which we prefer), with asparagus and a delicate brown butter sauce ($18 Addition). Although excellent vegetables garnish most plates gratis, don’t miss the lovely Buttered Peas and Fava Beans ● Creamed Spinach ● Asparagus with Hollandaise
Japanese Eggplant with Tomato • or Creamy Potato Purée with Ramps (all $10 additional).

The wine list with some 1,300 selections spread over 15 countries,offers something for everyone and despite its encyclopedic scope, proposes attractive selections under $40.  Desserts and beautiful, but delightfully unfussy. The feathery Grand Marnier or chocolate Soufflés are exemplary, while the decadent Peanut Butter and Banana Sundae, blending peanut butter ice cream, banana ice cream, candied peanuts and chocolate sauce or Toasted Coconut Cake, passion fruit custard, coconut Anglaise and pineapple sorbet would turn grandpa into a twelve year old.

The orchestration as a whole is beautifully overseen by restaurant manager Michael Jenkins.  Coupled with silky service and some of the best Martinis in town,  Upstairs at 21, 21 W. 52nd. St., is one of the most romantic places to enjoy a superb dinner in New York City and 21 remains one of America’s finest restaurants and rates A Major on THE WALMAN REPORT.

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

 

The ’21’ Club features 10 unique rooms throughout the 4 floors of this iconic New York property. Standout rooms include the historical Prohibition-era wine cellar and the true heart of ’21’, the legendary Bar Room.

The 81-year old ’21’ Club underwent a bit of a makeover this past Fall with the opening of Bar ’21’, a bar and lounge on the ground floor serving approachable yet refined bar food by Executive Chef John Greeley. Bar ’21’ features a brand new 10-seat bar that opens up unto the current lounge area, blending an already popular watering hole with a more approachable vibe, inviting in the new generation of ’21’ customers.

Perfectly positioned in midtown Manhattan, ’21’ is in the center of it all, this iconic Orient-Express property offers superb American cuisine, a Grand Award-winning wine list, and attentive service in a setting that is sophisticated yet fun.

Bar ’21’ and Lounge
Perfect for a light lunch or cocktails before dinner and pre-theatre, Bar ’21’ offers an array of light lunch fare and gourmet snacks, artisanal beers on tap, signature cocktails, 21 wines by the glass, and a wide selection of single malt scotches, cognacs and ports.
Ideal for people watching and rubbing elbows with some of Gotham’s most famous faces, the lounge features a wood-burning fireplace, relaxed lighting, comfortable high-back wing chairs, plush couches and banquettes.
Bar ’21’ Hours:
Lunch
Monday – Friday: 12:00 P.M. to 4:00 P.M.
Bar Bites & Cocktails
Monday – Friday: 4:00 P.M. to close
Saturday: 5:00 P.M. to close
Dress code: Business casual. Jeans and sneakers are not permitted.

Bar Room
The heart of ’21’ is its legendary Bar Room. The watering hole of celebrities, captains of industry, world leaders and dignitaries of every order, the Bar Room is also renowned for its "toy" collection of colorful sports memorabilia and corporate logo items presented as gifts to the restaurant. Discover the favorite tables of some of our celebrity "regulars."
Under the culinary direction of Chef John Greeley, the Bar Room’s menu features both classic and contemporary American cuisine accented by quality regional ingredients. A la carte and prix fixe menus are served.
Service is attentive but discreet. A Grand Award winning wine list is available to complement any meal. The Bar Room may also be used for dine-arounds and large receptions in combination with the entire house to accommodate up to 800.
Lunch 
Tuesday – Friday: Noon to 2.30 pm
Dinner
Monday – Thursday: 5.30 pm to 10 pm
Friday & Saturday: 5.30 pm to 11 pm
Dress code: Jackets are necessary for gentlemen. Jeans and sneakers are not permitted. 

Upstairs at ’21’
Upstairs at ’21’ is an elegant 32-seat restaurant located one flight up from our world-famous Bar Room. This room is also available for private events. (Please call 212.582.1400 for private event pricing and details).
You’ll find inspired cuisine in an exquisite salon-like setting framed by vivid murals of four New York landmarks set in the mid-1930s.  Brooklyn-based artist Wynne Evans created the murals especially for Upstairs at ’21’.
This intimate room envelops diners in a warm glow as detailed, attentive service pairs with creative dishes and outstanding wine to create an enchanting and memorable evening to be savored for years to come.
Upstairs has been welcomed by critics and diners alike being voted Best New Restaurant in 2003 and acclaimed as one of the most romantic places to enjoy dinner in New York City.
Restaurant Hours:
Tuesday – Saturday: 5.30 pm to 10 pm
Dress code: Jackets are necessary for gentlemen. Jeans and sneakers are not permitted.


Prix Fixe Menus

Prix Fixe Luncheon | Pre-Theatre Dinner | Upstairs at ’21’ Dinner
$5 parking available with dinner reservations
Three Courses – $75.00 per person
(beverages, taxes and gratuity are not included)
Appetizers 
Assorted Caviars
(market price addition)
Green Oak Salad, herbed goat cheese, red bell peppers, artichokes, Chardonnay vinaigrette
Chilled Asparagus Salad, jumbo asparagus, red bell peppers, quinoa, lemon-caper vinaigrette

Peekytoe Crab Salad,
hearts of palm, avocado, sea beans, radishes, citrus dressing

Beefsteak Tomatoes,
layered with smoked bacon, blue cheese,  green leaf lettuce, croutons, aged sherry dressing

‘21’ Caesar Salad*,
romaine, aged Parmesan, garlic croutons
Ahi Tuna Tartare*, mizuna, watermelon radishes,  yuzu vinaigrette,  taro root chips

Grass Fed Beef Carpaccio,
dandelion greens, hard cooked quail egg, Parmesan, white anchovies, pickled ramps

Deviled Egg with Lobster,
diced lobster, American caviar, Imberico ham, shaved asparagus, garlic aioli
Grilled Spanish Octopus, artichoke barigoule, fingerling potatoes, basil purée

Cornmeal Crusted Crab Cake*,
pickled corn relish, pea shoot salad, spicy rémoulade

Crispy Veal Sweet Breads,
morel mushrooms, white asparagus, mushroom jus

MAIN COURSES
Vegetable Tasting, portobello tower with truffled cauliflower purée, piquillo pepper stuffed with caponata,
beefsteak tomato with quinoa and asparagus, peas, and tarragon

Flax Seed-Crusted Steelhead Salmon,
crushed potatoes with horseradish, asparagus, lemon vinaigrette
Pan-Roasted Maine Lobster, ruby carrots, baby bok choy, enoki mushrooms, red curry sauce, plantain chips
Sautéed Black Grouper, stewed okra with tomato, gulf shrimp, bamboo rice, basil
Dover Sole*,
grilled or sautéed, asparagus, brown butter sauce
($18 Addition)
Organic Chicken ala Plancha, whipped potatoes, lamb’s quarters, smoked bacon, natural jus
Creamy Chicken Hash*, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
‘21’ Burger*, toasted Parker house bun, frisée, preserved tomatoes, sautéed onions, haricots verts, French fries
Chef Greeley’s Signature Mixed Grill of Game, green tea-rubbed wild boar chop, smoked homemade
Mangalitsa sausage, venison loin bacon-wrapped rabbit saddle, red rice, green beans, blackberry sauce
“Speakeasy” Steak Tartare*, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
Off the Grill:
Mixed Seafood,
jumbo shrimp, sea scallops, grouper, lemon-chervil sauce
Kurobuta Pork Chop, habanero-peach BBQ sauce
28 Day Dry Aged USDA Prime Bone-in Sirloin, cabernet shallot sauce ($15 Addition)
Vermont Spring Lamb, Tuscan spices, rosemary jus
Filet Mignon, morel mushrooms, green peppercorn sauce
*All Grill items are garnished with asparagus and pickled beets.

SIDE ORDERS

Buttered Peas and Fava ● Creamed Spinach ● Asparagus with Hollandaise
Japanese Eggplant with Tomato • Potato Purée with Ramps • Fingerling Potatoes ● French Fries
($10 Addition)
Fricassée of Wild Mushrooms ● Pommes Soufflées
($15 Addition)
Desserts
Peanut Butter and Banana Sundae, peanut butter ice cream, banana ice cream, candied peanuts, chocolate sauce

Toasted Coconut Cake,
passion fruit custard, coconut Anglaise, pineapple sorbet

Chocolate Griottine Torte,
brandied cherry compote, sour cream ice cream
New York Cheesecake,
blueberry compote, Meyer lemon cream, graham crust
Vanilla Ice Cream Profiteroles, dark chocolate sauce
Apple Crumb Pie, walnut streusel topping, vanilla ice cream, caramel sauce
Valencia Rice Pudding, golden raisins, apricots, whipped cream
Classic Crème Brûlée, almond biscotti

Grand Marnier Soufflé, chantilly cream, mixed berries
Valrhona Chocolate Soufflé, anise grapefruit,  malt ice cream

Sorbets and Ice Creams

Three Courses – $75.00 per person
(beverages, taxes and gratuity are not included)


À La Carte Menus

Dinner | Luncheon | Desserts | Cheese Service

$5 parking available with dinner reservations 
CAVIAR
American Hackleback Caviar
  60/oz      North Lights Caviar 90/oz
Royal Sterling Caviar
125/oz
SHELLFISH
Oysters and Clams 3.50/each
Blue Points          Malpeque            Saint Simon          Watch Hill          Kusshi 
Cherrystones                    Littlenecks 

Jumbo Poached Shrimp
3.75/each
Daily Ceviche 18 

Clayton’s Jumbo Lump Crabmeat*  28
Chilled Seafood, lobster, shrimp, oysters, clams, marinated octopus, assorted garnishes   56

APPETIZERS

Green Oak Salad, herbed goat cheese, red bell peppers, artichokes, Chardonnay vinaigrette
15
Chilled Asparagus Salad, jumbo asparagus, red bell peppers, quinoa, lemon-caper vinaigrette
17
Peekytoe Crab Salad, hearts of palm, avocado, sea beans, radishes, citrus dressing
21
Beefsteak Tomatoes, layered with smoked bacon, blue cheese,  green leaf lettuce, croutons, aged sherry dressing
19
‘21’ Caesar Salad *,
romaine, aged Parmesan, garlic croutons
18
Ahi Tuna Tartare *, mizuna, watermelon radishes,  yuzu vinaigrette,  taro root chips
19
Grass Fed Beef Carpaccio, dandelion greens, hard cooked quail egg, Parmesan, white anchovies, pickled ramps
17
Deviled Egg with Lobster,
diced lobster, American caviar, Ibérico ham, shaved asparagus, garlic aioli
19
Grilled Spanish Octopus, artichoke barigoule, fingerling potatoes, basil purée
17
Cornmeal Crusted Crab Cake *,
pickled corn relish, pea shoot salad, spicy rémoulade
24
Crispy Veal Sweet Breads, morel mushrooms, white asparagus, mushroom jus
22
MAIN COURSES
Vegetable Tasting, portobello tower with truffled cauliflower purée, piquillo pepper stuffed with caponata,
beefsteak tomato with quinoa and asparagus, peas, and tarragon
34
Flax Seed-Crusted Steelhead Salmon,
crushed potatoes with horseradish, asparagus, lemon vinaigrette
39
Pan-Roasted Maine Lobster, ruby carrots, baby bok choy, enoki mushrooms, red curry sauce, plantain chips
45
Sautéed Black Grouper, stewed okra with tomato, gulf shrimp, bamboo rice, basil
41
Dover Sole *, grilled or sautéed, asparagus, brown butter sauce
market price
Organic Chicken ala Plancha, whipped potatoes, lamb’s quarters, smoked bacon, natural jus
35
Creamy Chicken Hash *, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
37
‘21’ Burger *, toasted Parker house bun, frisée, preserved tomatoes, sautéed onions, haricots verts, French fries
32
Chef Greeley’s Signature Mixed Grill of Game, green tea-rubbed wild boar chop, smoked homemade Mangalitsa sausage, venison loin bacon-wrapped rabbit saddle, red rice, green beans,  blackberry sauce
46
“Speakeasy” Steak Tartare *, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
38
Off the Grill:
Mixed Seafood,
jumbo shrimp, sea scallops, grouper, lemon-chervil sauce    42
Kurobuta Pork Chop, habanero-peach BBQ sauce    44
28 Day Dry Aged USDA Prime Bone-in Sirloin, cabernet shallot sauce   59
Vermont Spring Lamb, Tuscan spices, rosemary jus   46
Filet Mignon,
morel mushrooms, green peppercorn sauce   48
*
All Grill items are garnished with asparagus and pickled beets.

SIDE ORDERS

Buttered Peas and Fava ● Creamed Spinach ● Asparagus with Hollandaise
Japanese Eggplant with Tomato • Potato Purée with Ramps • Fingerling Potatoes ● French Fries
10
Fricassée of Wild Mushrooms ● Pommes Soufflées
15
Executive Chef John Greeley
* Denotes ‘21’ Classics

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