Onegin: New York City’s Latest Russian Hotspot.

onegin room use

Open : October, 2011

Location: 391 Sixth Avenue

New York NY 10014

Telephone: 212.924.8001





Owner: Alex Shapiro

General Manager: Jacob Ryvkin

Manager: Noelle Birk

Executive Chef: Lovely Sandou

Cuisine: Russian Fusion


Onegin Bar

Onegin - Food Shot (Blinis)

Located in the heart of Greenwich Village, Onegin has become New York City’s latest hotspot to enjoy fine Russian cuisine. Inspired by famed Russian novelist Alexander Pushkin’s remarkable tale of Eugene Onegin. This Russian eatery invites guests to enjoy a unique dining experience reminiscent of 19th century St. Petersburg at the height of the Russian czar’s. With its lavish menus, elegant décor, and daily events and specials, Onegin maintains a balance between traditional Russian opulence and contemporary New York City charm.

The décor features a Retro-Eclectic concept. So it’s smoked sturgeon accompanied by  crystal-chandelier light. House-infused honey-pepper vodka from a bar made of 200-year-old Ukrainian birch and … well you get the idea.

Walk past 19th-century carriage seats and into the brocade dining room. The drink of choice is vodka. It is available in a glass and accompanied by baby sour pickles or by the bottle, carafe, or cocktail. Besides the copious list, there are assorted flavored options: the horseradish-version is delightful. The wine list is short and fairly priced.

The kitchen also sports New York City’s only operational Russian pechka, a wood-burning furnace, traditionally used to heat a czar’s castle. Tributes to Pushkin, have been etched around the restaurant’s ceiling and walls.  And you will adore the gorgeous portraits on the ceiling.

Order with care, and you can have some good food at Onegin.  Specialties include House Smoked Charcuterie (House-made lamb sausage, house kielbasa, roasted pork loin & rosemary-dijon roast sirloin served with home-made horseradish, mustard and marinated garlic sprouts; Salad “Olivier,” the infamous Russian Potato Salad dressed with dijion aioli; Bite Size Cabbage or Meat Pierogi, Hot from Onega’s signature brick over, these miniature pies are the ultimate Russian comfort food.

onegin Bite-Size Cabbage or Meet Pierogi

Blini with Red Caviar Sour Cream and Chives arrive as light, thin crepes to be filled and rolled around salmon roe, chopped egg and sour cream. Bread is delicious and if you sample but one dish, let it be the best Siberian Pork and Veal Pelmeni imaginable, tossed in melted butter and garnished with sour cream.

Entrees include the fabled Chicken Kiev: Boneless chicken breast pounded and rolled around cold herbed butter, then breaded and fried. Served with mashed potatoes, grilled scallions and sautéed cherry tomatoes and of course, Beef Stroganoff, as well grilled lamb chops and seafood..

For dessert, go with the Halva Parfait and you will be delighted. Don’t miss the terrific tea sampler, served from a pot, in tall glasses with cherry preserves.

Onegin is private-party-friendly and, as a restaurant/cum/club, offers other treats, such as Romantic Karaoke Night,  Every Tuesday at 10:00pm and Burlesque Fridays, Every Friday night starting at 9:00pm. Enjoy your dinner, drinks and beats with resident DJ Lilia Moon. There is Happy Hour Weekdays from 4:00pm to 7:00pm ($5 beer, wine, and house cocktails along with other bar specials).

Onegin - Cocktail (1)


Onegin Bar

onegin Dining Room - Front

Copyright 2012 By Punchin International. All Rights Reserved.


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Vina Robles Sets The Right Price Point For California Class-Act Petite Sirah


vina robles VR_BtlShot_09_PetitSirah_Estate_size_1

The Wine

$26 suggested retail, here is a wine that drinks like “over $50” and (with some breathing) is ready to enjoy with meats, game, chicken, cheese and fancy meals, as well as a hearty pasta or meatloaf.

The grapes for this vintage were hand picked and sorted for quality in the vineyard. The fruit was fermented in small stainless steel tanks and bins. Over four days, the must was allowed to “cold soak” to extract color and flavor prior to the start of fermentation. Pumpovers and punch-downs took place frequently over a ten-day period before the juice was pressed off and transferred to French oak barrels (40% new) to complete malolactic fermentation.

The final blend was chosen after numerous tasting sessions. The Jardine Petite Sirah contributes dense, dark fruit with great tannin structure. The Creston Valley Vineyard adds touches of minerality, while Huerhuero adds dark color, fresh berry aromas and spicy characteristics. A percentage of Syrah from Cammatta Hills brings flesh and body to the blend. Together, they create a wine displaying complexity, structure and balance.
Enjoy now through 2016.

Tasting Notes
  • Color: Opaque garnet
  • Aroma: Spicy, black fruit with notes of nutmeg
  • Taste: A full-bodied, balanced wine with notes of fresh plum and firm tannins

Check out the website here

Copyright 2012 By Punchin International. All Rights Reserved.



2 Petite Sirahs For Under $20 That Will Please the Pocket and the Tongue

Pedroncelli 2009 Petite Sirah, SRP: $16

This richly flavored grape, long known for its intense characteristics, has been grown
side by side with Zinfandel in Dry Creek Valley for over 100 years. Petite Sirah has been planted on this vineyard since the early 1900s and used in their Zinfandel production as an important part of the blend. The "Family Vineyard" connection is with Carol Bushnell who is John and Jim Pedroncelli’s niece; her vineyard has been a source of fruit since the 1940s. John blended this wine with half the fruit from estate vineyards and half from the Bushnell vineyard.

Harvested in late September, after a cool growing season, the slow ripening achieved great acidity, a high concentration of aromas and varietal flavors. The fruit was crushed into stainless steel tanks where frequent pumping-over of the juice during fermentation al-lowed the young wine a substantial increase in flavor. The color extracted from the skins turns the wine a very deep purple color. The wine was aged for seventeen months in American and French oak barrels, one third new oak balanced with seasoned barrels.

The result is opaque and deep purple in the glass. This  Petite Sirah offers rich aromas of ripe cherry, white pepper and chocolate. It contains very deep and complex flavors of red plum and warm spice with a lasting finish braced by full tannins. It has the structure to age well over many years. Decant if desired .

Here is the perfect house wine or enjoy it for special occasions..

APPELLATION Dry Creek Valley     ALCOHOL 14.3 
BARREL AGING 17 Months in French and American Oak     pH 3.67


Crusher P.S. 2011, SRP: $18

Crusher Petite Sirah 2011


For more than 115 years, the Sebastiani name has been synonymous with
quality winemaking in Sonoma County. likewise, the Wilson family has been
growing grapes in the Clarksburg region south of Sacramento since 1922.
Created in tribute to the multi-generational partnership these two well-
regarded wine families have enjoyed, The Crusher is fittingly named for the point
where the fruit of one family’s labors literally gives way to those of the other.

Copyright 2012 By Punchin International. All Rights Reserved.


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India’s Diwali comes to NYC at Moti Mahal Delux



India’s most recognized holiday, Diwali, also known as the “Festival of Lights,” celebrates the victory of good over evil, with lights representing the spirit within, food and sweets, which symbolizes the counteractions of bitterness and renewing of friendships.

If you’d like the partake in Diwali’s rich culture, both visually and in taste, we invite you to the renowned Moti Mahal Delux’s New York City location, the next best place to be to celebrate this colorful event, if you can’t be in India.

To commemorate the holiday, Moti Mahal Delux will be decorated with traditional oil lamps, fresh flowers, colorful lanterns, and fairy lights.  Chef Gaurav Anand will feature a Diwali tasting menu, available at dinner only, for two weeks beginning Sunday, November 4th 2012 through Sunday, November 18th 2012. Below is Chef Anand’s menu for this celebration.

Moti Mahal Delux is located at 1149 1st Avenue at 63rd Street, 212-371-3535,


Copyright 2012 By Punchin International. All Rights Reserved.


DeBragga Has Japanese Wagyu for Sale

After an almost two and a half year absence from any global market, authentic Japanese Wagyu is once again available for sale here in the United States, through the national fine meat distributor, DeBragga, New York’s Butcher®.  DeBragga deals exclusively in Japanese Wagyu designated A5, the highest possible quality designation for Wagyu in Japan.  DeBragga is selling their Japanese Wagyu to restaurants and hospitality industry businesses through its wholesale business, and to consumers across the country through its online retail store,

The Japanese Wagyu at comes directly from Japan.  This is not "Kobe-style," it is the REAL thing.  Premium Wagyu A-5 is a designation accorded only the highest quality 100% Japanese Kuroge Wagyu, raised in Japan by the experts, then shipped fresh to DeBragga.  DeBragga works with their colleagues in Japan to maintain strict inventory controls to guarantee a top quality, authentic beef product every time. This 100% Wagyu beef comes to DeBragga complete with traceability certificates that begin at inception (certificates on file at DeBragga). This Wagyu beef averages 30 months of age, raised with care, naturally, which produces superior tenderness, richer flavor, and above all, superior marbling.  This is the best beef your money can buy.


Copyright 2012 By Punchin International. All Rights Reserved.


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Chez Josephine Is Alive and Well, With Glamour, Music and Great Food

Chez Josephene Mural by Mireille Miller

Chez Josephine
414 West 42nd Street
New York, NY 10036


Theater District / Times Square

Click Here For Reservations

CHEZ JOSEPHINE and its ever-gracious host, Jean-Claude Baker offers live piano every evening starting at 6 p.m., and Saturdays are extra special with pianist Joseph Douglas, as well as Sarah McLawler (piano/vocals) performing with Jean Davis on trumpet starting at 8 p.m.  It is outstanding, as is this ever delightful restaurant.

This charming Theater District jewel with is sidewalk café, convivial bar, and captivating main dining room, clad with red velvet walls, blue-tin ceiling and a cavalcade of chandeliers that light up the vintage portraits of icon Josephine Baker is better than ever,  thanks to the culinary efforts of executive chef Frank Diaz and attentive service as executed by. the charming manager Fernando.

A  recent dinner began with such appetizer specialties as Chinese Ravioli with Fresh Goat Cheese and Roasted Pine Nuts, flavorful Country Pâté, zesty Maryland Crab Cake and Stone-Ground  Mustard Sauce, Steak Tartare, Quail Egg, Potato Gaufrettes and Crispy tempura battered  Blue Point Oyster and Braised Fennel in a tangy Mustard Beurre Blanc for starters.

chez josephine Casino de Paris Paris Qui RemueJPG

Entrees followed and not only copious, but beautifully executed. Favorites included Roasted Breast of Long Island Duck, Grilled Berkshire Pork Chop, delicious Pork Knuckles, with Champagne-Braised Sauerkraut  a perfect Rack of Lamb with Potato Purée and Provençal Vegetables, a succulent Black Angus Filet Mignon au Poivre with crispy Pommes Frites and the surprise of the evening, absolutely the best Choucroute Royale, (Smoked Pork Loin, Veal Sausage, Frankfurter, Double-Smoked Bacon, Pork Knuckles, Boiled Potatoes and Champagne-Braised Sauerkraut) in New York City.

You’ll love desserts like Black and White Chocolate Mousse, Lemon Tarte Brûlée, Apple Rhubarb Crêpe Cake, Le Délice Josephine: Chocolate Heaven and an exemplary  Crème Brûlée. 

Wines and cocktails and general feeling of fun and glamour add to the experience at CHEZ JOSEPHINE.  Not only one of the theater district’s best options, but one of Manhattan’s top five bistros. Walman Report Rating: A Major.

Chez Joephine Baker_Banana

chez josephine Painting Table 23


chez josephine


Copyright 2012 By Punchin International. All Rights Reserved.


Sample Pre Fixe Dinner

Soup du Jour
Baby Watercress, Golden Beets
Roquefort Société, Candied Walnuts
Trout Almondine
Wilted Spinach, Whipped Potatoes
Amish Chicken “Grand-Mère”
Roasted Potatoes, Brussels Sprout Leaves, Bacon
Braised Short Ribs
Creamy Polenta, Onion Rings, Horseradish Cream
Baked Apple in Cider-Cinnamon Syrup
Caramel Ice Cream
Warm Chocolate Bread Pudding
Valrhona Chocolate Sauce
Executive Chef Frank Diaz
Dinner Prix Fixe $35
Not available Saturdays

Sample Dinner Menu

Organic Baby Greens, Fines Herbes, Lemon Dressing 9.00
Belgian Endive, Roquefort and Roasted Walnuts 10.00
Chilled Green Asparagus, French Prosciutto 12.00
Steak Tartare, Quail Egg, Potato Gaufrettes 14.00
Jumbo Shrimp, Slivered Lemon, Horseradish Cocktail Sauce 16.00
Chinese Ravioli, Fresh Goat Cheese, Roasted Pine Nuts 12.00
Country Pâté, Tangy Celery Rémoulade, Cornichons 10.00
Maryland Crab Cake, Stone-Ground Mustard Sauce 16.00
Crispy Blue Point Oyster, Braised Fennel, Mustard Beurre Blanc 16.00
Escargots à la Bourguignonne, Herbs and Garlic 12.00
Soup du Jour 10.00
French Onion Soup 10.00
Maine Lobster Bisque 12.00
Spaghetti Bolognese (Josephine’s Favorite) 21.00
Artisanal Pasta, Wild Mushrooms, Black Truffle Oil 21.00
Blackened Atlantic Salmon, Julienne of Vegetables, Herb Coulis 26.00
Maryland Crab Cakes, Tartar Sauce and Field Greens 32.00
Lobster Cassoulet with Scallops, Shrimp, Seafood Sausage,
Black Beans in a Light Shellfish Bouillon 34.00
Black Tiger Shrimp, Sweet-Pea Risotto, Pea Tendrils 32.00
Boudin Noir, Olive-Oil Crushed Potatoes, Apple Compote 22.00
Elvira’s Down-Home Fried Chicken, Sweet-Potato Fries, Blueberry Corn Bread 22.00
Slow-Roasted Amish Chicken Breast, Crushed Zucchini,
Goat Cheese, Natural Garlic Jus 22.00
Roasted Breast of Long Island Duck, Wild Rice, Corn Emulsion 27.00
Pan-Seared Calf ’s Liver, Wilted Mustard Greens, Potato Croquettes 23.00
Grilled Berkshire Pork Chop, Grilled Asparagus, Potato Gratin 28.00
Choucroute Royale, Smoked Pork Loin, Veal Sausage, Frankfurter, Double-Smoked Bacon,
Pork Knuckles, Boiled Potatoes, Champagne-Braised Sauerkraut 34.00
Black Angus Filet Mignon au Poivre, Pommes Frites 36.00
Rack of Lamb, Potato Purée, Provençal Vegetables 36.00
Side Dishes 8.00
Sautéed Haricots Verts Truffled Mashed Potatoes
Garlic-Chili Spinach Sweet-Potato Fries
Steamed Green Asparagus Pommes Frites
Executive Chef Frank Diaz


Le Délice Josephine: Chocolate Heaven
Crème Brûlée
Black and White Chocolate Mousse
Lemon Tarte Brûlée
Apple Rhubarb Crêpe Cake
Frozen Cappuccino Parfait
Seasonal Fruits & Berries
Assorted Sorbets
Our Daily Selection of Cheeses
(Market Price)

Sample Wine List

110. Bordeaux Blanc, Château Lamothe de Haux 2011 10.00 38.00
111. Sauvignon Blanc, Domaine Francois Cartier, Loire 2011  42.00
112. Riesling, Trimbach, Alsace 2009  12.00 46.00
113. Sancerre, René Carroi, Loire 2010 15.00 58.00
114. Chablis, Domaine de la Cornasse, Burgundy 2010 68.00
115. Meursault, Pierre Matrot, Burgundy 2009  72.00
119. Chardonnay, Rutz Cellars, Sonoma Cuvée 2009  12.00 46.00
120. Chenin Blanc, Paumanok Vineyards, North Fork Long Island 2011 52.00
130. Pinot Grigio, Terrenobili, Friuli 2011  10.00 38.00
210. White Zinfandel, Buehler, Napa Valley 2010  8.00 30.00
211. Domaine Ott, Les Domainers, Côtes de Provence 2011  14.00 52.00
310. Côtes-du-Rhône Villages Seguret, Domaine de I’Amandine, Rhône 2009  10.00      38.00
311. Cabernet Franc, Anjou, Domaine Matignon, Loire 2009 40.00
312. Julienas, Château du Bois de la Salle, Cru Beaujolais 2010  42.00
313. Château Bélingard, Bergerac 2010 12.00 46.00
314. Château Coucheroy, Pessac-Léognan, Graves 2007 50.00
315 Mercurey, Domaine Naudin Tiercin, Burgundy 2009  54.00
316. Saint Aubin, Premier Cru, Patrick Miolane, Burgundy 2006 58.00
317. Château Simard, Saint-Emilion 2001  62.00
318. Margaux, Confidences de Prieuré-Lichine, Bordeaux 2008 72.00
319. Châteauneuf-du-Pape, Domaine Comte de Lauze 2008 19.00 78.00
320. Château La Tour Carnet, Haut-Medoc 2008 98.00
321. Château Talbot, Saint-Julien 2004 108.00
322. Château Petit-Village, Pomerol 2006 139.00
323. Pauillac du Château Latour, Pauillac 2007 145.00
330. Merlot, Chateau Ste. Michelle, Columbia Valley 2009  10.00      38.00
331. Pinot Noir, Erath, Oregon 2010 12.00 46.00
332. Petite Sirah, Perry Creek Altitude:2401, Fair Play 2007 56.00 
333. Cabernet Sauvignon, Two Iron, Napa Valley 2008 16.00 58.00
334. Cabernet Sauvignon, Real McCoy, Napa Valley 2008 68.00
335. Cabernet Sauvignon, Arbios, Alexander Valley 2006 76.00
336. Pinot Noir, Elk Horn Ridge 777, Oregon 2008 78.00
351. Malbec, Makia, Mendoza, Argentina 2010 10.00 38.00
352. Pinotage, Diemersfontein, South Africa 2011  44.00
410. Bouvet Ladubay, Brut 10.00 42.00
411. Domaine Chandon, California, Brut Classic or Rosé [Split] 16.00 54.00
412. La Caravelle, Blanc de Blancs, Brut  80.00
413. Piper-Heidsieck, Brut [Split]  20.00 88.00
414. Billecart-Salmon, Brut Réserve 90.00
415. Paul Goerg, Premier Cru, Brut Rosé  96.00
416. Cuvée Dom Pérignon 2003   290.00
417. Louis Roederer, Cristal 2002 375.00