Sachi, A Completely New Kind of Asian Bistro Is Easy On The Eyes, Delicious on the Tongue and Wow What Service

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Sachi is located at 713 Second Avenue at 38th Street, 212-297-1883, www.sachinyc.com and is open seven days a week, Mon-Fri, 12-3pm (lunch), 5-11:30pm (dinner), Sat, 12-11:30pm and Sun 12-11pm. Takeout, delivery and weekend traditional dim sum brunch with pushcarts are coming soon. Sachi is available for private parties and special events. For more information, contact David Chan.

From the Creative Minds of Chefs Pichet Ong and Andy Yang

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Sachi is a completely new kind of Asian bistro, offering fun and inventive interpretations of authentic Asian cuisine with a menu created by Pichet Ong, a multiple James Beard Award nominee and culinary consultant specializing in menu development, and Andy Yang, creator of Rhong-Tiam, the first Thai restaurant in the U.S. to receive a Michelin star. Sachi’s menu features familiar street food and classic dishes that have been elevated with the finest ingredients and re-imagined with personal twists that surprise, ranging from dim sum to noodles, Grade-A sushi and sashimi, to entrees with influences and inspirations from China, Japan, Korea, Vietnam, Thailand and Singapore—all designed to be shared.sachi chicken

Inspired by the Southeast Asian cooking they grew up on and their travels around the world, Yang and Ong bring us healthy, inspired versions of authentic Asian foods, using high heat and little oil. Yang, known for his spicy, multi-layered Thai food, comes up with an idea for a dish, and then Ong twists it around, adding unusual accents or a surprising dipping sauce, always ensuring that it all works together. The result is power food—clean and light—that gives you energy and nourishment, but is always delicious and deeply satisfying, accessible and affordable.

Management powerhouse David Chan of the Amber Group, who has opened 15 successful restaurants, heads the team as General Manager. Thoroughly knowledgeable about all aspects of food, beverage, and service, his greatest strength is building strong teams and empowering them through leadership, example, and inspiring service and hospitality. One of the strengths of this team is that many of the members have worked well and closely together in the past.

To design the interior, Chan brought in Phakkapol Pasuthip, a trained architect and interior designer from Thailand, who also designed Yang’s Rhong-Tiam. Using existing elements from the restaurant that formerly occupied the space, he completely reimagined it. Reflecting the logo of the restaurant, the design embodies the number 8, a symbol of good luck. From the front of the restaurant, the eye is drawn from the miniature Tibetan twin pixiu statues at the entrance to the life-size twin forms (also symbols of good luck) set against the stone waterfall wall in back, creating a sense of perspective. Strong vertical lines in dark-stained pine wood panels extend across the space, producing a clean, sophisticated and calming atmosphere, while also dividing the space to create a sense of intimacy for each group of diners, seated on red banquettes. The zinc-topped bar with a golden patina, is lined with green-beige stone.

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Guests will be familiar with each dish by name, but pleasantly “wowed” by how it tastes. For an example from the dim sum menu: shrimp toast, a far cry from the pallid pu-pu platter, is firmly packed with delicious, flavorful sweet fresh shrimp and crunchy water chestnuts. Char Siu Duck Buns give stiff competition to even the best steamed pork bun. Filled with duck meat, they are delicately seasoned with lightly sweet barbecue marmalade and shallots. Stuffed eggplant, served piping hot and crispy on the outside, filled with pork, shrimp, mushrooms and scallions, is tender on the inside. (All dim sum are served with a choice of three sauces, sophisticated flavor-packed, super fresh versions of the familiar—suca, soy vinaigrette; rau ram Vietnamese coriander-ginger scallion oil; and gochujang sambal, an Asian sweet-hot sauce.)

Inventive starters borrow from different cultures: Eel tacos turn the familiar eel avocado roll on its side, filling a soft taco wrapper with barbecued eel, cucumber, sesame and soy barbecue sauce. Uni Chawanmushi is a beautiful rendition of delicate silky egg custard, served warm and embedded with sea urchin, crab and mushroom. While Teriyaki Octopus changes your perception of both teriyaki and octopus, with tender tentacles flavored with orange and kaffir lime, accompanied by spiced sweet potatoes. Even simple Tomato Egg Drop Soup is transformed: the tomatoes are slow-roasted, the base broth is made from organic chicken bones for much more intense flavors.

sachi tacos

Meat and fish entrees shake up your taste buds. A classic Vietnamese beef stir-fry, Bo Luc Lac, is prepared with the classic sauce but substitutes the finest rib eye and blistered shishito peppers. Lemongrass Poussin is brined, slow-cooked with circulated air in the combi oven for evenly cooked juicy meat, and finished with a blast of heat to make the skin crisp, and served with Asian greens and black rice. And the Lobster Roll is an Asian-influenced reinvention of the classic American, with miso brown butter, crispy bacon and yucca fries.

Noodle and rice dishes are mind-blowing in both their simplicity and in the amazing flavor profiles: Chicken Lo Mein is prepared with house-made hand-pulled noodles, high quality soy sauce and house made tofu; Dan Dan Duck Ramen is prepared with a spicy duck ragu, Sichuan peppercorn, tofu and duck crackling over toothsome noodles; and Oink Oink Oink Fried Rice has the flavor of wok hay (the breath of the wok) infusing the rice and the three kinds of pork—pork belly, Chinese sausage, and bacon.

Entrée stars include SHAKING BEEF, Wok charred beef, tomato, red onion, shishito, celery, roasted salt & pepper and BRAISED SHORT RIB MASSAMAN CURRY, with Coconut, peanut, toasted brioche (the real star of the dish).

Creative sushi and sashimi rounds out the menu with inventive sushi rolls such as breakfast futomaki, inspired by a New York favorite (bagels and lox) with salmon, tamagoyaki, cream cheese and red onion in a soy paper wrapper; scallop and crisp bacon rolled together with pineapple and vanilla caramel; and eel and buffalo mozzarella with radish greens and heirloom tomatoes. But you’ll also find classic sushi and sashimi by the piece or by the platter.

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The desserts are all Pichet Ong with wonderful Asian accents. Notably famous for his desserts at Spice Market, Rick Moonen’s RM and Jean Georges, named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and Chocolatier, and was selected as a “Pastry Provocateur” by Food & Wine, Ong has come up with completely original creations for Sachi. They include: caramelized ginger custard with brown sugar, orange and graham cracker; sesame and milk chocolate ice box cake; and yuzu meringue pie with condensed milk and coconut cookie crumbs.

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Sachi’s cocktails are designed by veteran mixologist Jason Walsh, alum of several of New York City’s most acclaimed bars and restaurants including Monkey Bar, Bistro La Promenade, Bouley and Bea, who has been published in several leading publications, including the Wall Street Journal. Walsh has developed a unique cocktail list with a culinary perspective to match that of Sachi: Cocktails represent twists on classics, which will be recognizable but designed with a slightly new dimension. Specialty cocktails include Gun Powder Bramble, smoky with
Lapsang souchong tea-infused bourbon, blackberry liqueur, fresh pressed lemon juice, served over crushed ice, and the Mehkong Martinez, complex with Thai sugar cane rum, Noilly Prat sweet vermouth, Luxardo Maraschino liqueur, Regan’s orange bitters, served up, and The Jade Lantern, bright green and bracing with vodka, Matcha green tea, lemon juice and mint leaves, shaken and served over ice.

sachi drink

The wine list focuses on wines that pair well with Asian flavors, sparkling wines such as Prosecco and Cloud Chaser rosé, as well as several other options by the glass: whites such as Marlborough Estate Reserve Sauvignon Blanc and Urban Nik Weis Riesling, and reds like J. Lohr’s Falcon Perch Pinot Noir and Firestone’s Merlot, as well as a selection of bottles. There’s also a selection of sakes such as Osakaya Chobei Daiginjo, and Ozeki Nigori Junmai, plum wine and beers on draft such as Sapporo, Angry Orchard Cider, Southampton Double White, as well as a selection of Asian, domestic and European bottled beers.

Service is outstanding: knowledgeable, attentive and caring. And Here is the place to enjoy creative cocktails. They are what most are not: delicious and potent.

 

Copyright 2014 By Punchin International. All Rights Reserved.

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Parnell’s Gastropub Brings Fun, Food and Gentle Prices To the Upper East Side

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Located in the heart of Sutton Place . 350 E 53rd Street (corner of 1st Ave) New York, NY 10022, . A neighborhood landmark where Irish hospitality is a priority.

Fox Sports World Every Day

All Major Credit Cards Accepted

Kitchen Hours 11:30 AM ‘til Midnight – Everyday
Bar Hours: 11:30 AM ’til 4AM – Everyday

Call at 212-753-1761 with reservations and inquiries.

Click Here For The Website

Wednesday Night
music with Steven Lowenthal

Saturday Night
Saturday Night Music is back again,
starts on Oct 18th With Bobby Peco

Please make reservations ahead of time.
$25 minimum in music room.

(Parnell’s Piano Sessions – Starts at 7:30pm)

 

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Set in a rustic mood of dark wood floors, Tiffany lamps and red brick walls, where mid-priced homemade regional comfort food is a trademark, along with  the new chef’s daily specials with emphasis on International Cuisine.

Experience the true warmth and charm of Irish hospitality, with friendly service and great music and singing on Wednesday and Saturday nights.  The homey food will please you. We Loved some daily specials of corned beef and cabbage soup; French-style onion soup that was full of flavor but not heavy and a terrific Caesar salad. Pork Schnitzel was crispy and delicious with fried potato pancakes and perfect brussel sprouts. A perfectly rare hunk of good quality roast beef on the bone was accompanied by mashed potatoes and was a satisfier as well.

Desserts are simple and well prepared. We liked a fruit cobbler and a bread pudding any mama would be proud of. Good drinks, and well priced wines by the glass, as well as a nice selection of draught beer and don’t neglect the Irish coffee and homemade Irish Soda Bread.

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Copyright 2014 By Punchin International. All Rights Reserved.

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Petrossian . . . NY’s Most Parisian Restaurant is also One Of its Best

 

petrossian entrance

182 West 58th Street at 7th Ave., ?New York, NY 10019 ? Phone : 212-245-2214 ?Fax : 212-245-2812 Email : restaurant@petrossian.com

Website: www.petrossian.com

Location:
182 West 58th Street
(58th St. at 7th Ave.)
New York, NY 10019

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Phone : 212-245-2214
Fax : 212-245-2812
Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

petrossian bar

It was in the 1920’s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates’ lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

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The Spacious Main Dining Room  (Above)

Founded in 1984, New York’s Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930’s, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

petrossian flowers  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d’hôtel Rene Scarzeroa, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

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Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot – Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

petrossian smoked salmon use

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Sweet English Peas, Baby Fennel, Crispy Turnips, Morel Mushrooms, Round Carrots, Bottarga in a
Parmesan Nage. Seared Chilean Sea Bass and Tarama, Fennel Purée, Steamed Spinach, White Asparagus  in Cardamom Carrot Sauce is also lovely and the signature Pan Roasted West Coast Sturgeon, Ratte Potatoes, Tender Vegetable Succotash, in a Caviar Beurre Blanc is still a standout. Dover Sole Meuniere with Braised Asparagus, Steamed, Dilled Potatoes, in a dressing of Capers, Lime, and Hazelnuts is one of the best seafood creations I’ve had this year, 

If seafood is not your thing, you’ll love Pan Roasted Long Island Duck, Turnips Variation, Poached Asian Pear, Compressed Duck Leg, Coco Bean Purée cinnamon Duck Reduction or a beautifully tender Roasted New Zealand Lamb Rack. There is also a fine Petite Filet Mignon, Sauteed Wild Mushrooms, Truffle Scented Fingerling Potatoes, Asparagus, in Cabernet Sauce

All desserts, are stylish and delicious. Our favorite was The best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced affordably. The Prix fixe dinner (currently $48) is Manhattan’s best buy in any luxury restaurant. Petrossian, 182 West 58th Street, is one of NY’s five best restaurants

 

Petrossian caviar steak tartar rest_dish_11_th  petrossian sea scallops rest_dish_12_th

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

petrossian sturgeon rest_dish_6_thSeared White Sturgeon petrissian 2 ChickenAlfredo

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Caviar Tasting For Two – or More!

Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

 

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Copyright 2014 by Punch In International. All Rights Reserved.

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Desi Galli Reinvents Indian Street Eats

Desi Galli is located at 101 Lexington Avenue at 27th Street, 212-683-2292, www.desi-galli.com  and is open for lunch and dinner from noon to 11 PM. Takeout, delivery, eat-in and offsite catering are all available. The dining room is also available for meetings with comfortable seating, free wifi, cellphone chargers, high-resolution flat-screen televisions

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Already known for its exciting versions of hand-held Indian street foods, Desi Galli now offers healthier, enlightened versions of their popular kathi roll, including the first and only gluten-free paratha, developed in-house and made with chickpea and rice flour, as well as an expanded menu including other new vegan and gluten-free options.

Owner PriaVanda Chouhan and her husband created their restaurant to satisfy the Desi (Indian sub-continent diaspora) hankering for Indian soul food. Though her father warned her husband-to-be that she couldn’t cook, PriaVanda soon taught herself to make not only her mother’s recipes but also her husband’s family favorites. Inspired by Rachael Ray’s fast and easy methods for putting dinner on the table in under 30 minutes, she turned her home kitchen into a test kitchen, mastering a multitude of Indian recipes every day, and also developing her own personal style of lighter, healthier, vegan and gluten-fee cooking without sacrificing flavor or authenticity.

Now she runs the day-to-day operations of this popular fast casual restaurant, as well as overseeing the menu. She also designed the chic subterranean dining room: following the brick staircase (a nod to London’s Brick Lane) to the basement galli (Indian alley) that is decorated with bright red walls and new artwork. Perhaps the most important element of the design is the open kitchen, where guests can see all their favorite comfort foods being prepared to order and where the highest priority is the fresh, high-quality ingredients—including fresh vegetables, herbs, spices, paneer (cheese), chicken and Halal meats including Australian lamb, all ground in house. Nothing is microwaved or comes out of a box.

The Birth of the Kathi Roll

Desi Galli has distinguished itself with its fresh and healthy kathi rolls and sliders, selected as the Best Indian Sandwich in New York by Time Out and praised repeatedly by Serious Eats. One aspect that makes Desi Galli’s kathi rolls special is that there is no clarified butter (ghee) in any of the wraps. Made to order from a choice of paratha, the quintessential north Indian flat bread, the chewier stretchy roomali roti from central India, whole-wheat vegan paratha, created especially by Desi Galli with no dairy or egg, and now, the first gluten-free paratha, made with chickpea and rice flour and yogurt, a delicious wheat-free alternative. Any kathi roll can be ordered with your choice of bread, and the addition of spinach or an egg. The Desi Galli kathi roll leaves you satisfied, without a heavy feeling.

desi plate

Thirteen varieties of kathi roll can be ordered gluten-free with fillings that include chicken korma, delicately spiced chicken with tomatoes, lamb bhuna, slow-cooked, moist and tender Australian lamb and the galli omelette, a warming combination of eggs, bell peppers, onions and tomatoes with a distinctive India twist. One of the newest gluten-free options is the vegan 7 vegetable, that combines lightly spiced curried carrots, bell peppers, onions, tomatoes, green peas, broccoli and cauliflower in a delicious mélange. Other vegan fillings include channa, spiced chickpea, aloo, spiced potato and aloo piyaaz, a combination of chickpea and potato with cilantro. There are hundreds of options—depending on how you choose to customize your kathi rolls. Equally popular are the sliders: Mumbai pav, traditional Indian buns served slider style with Indian-spiced fillings such as aloo paneer tikki pav, cumin-flavored potatoes and grated Indian cheese or the vada pav, a vegetarian potato fritter with tamarind chutney.

In addition to these favorites, the menu now includes biryani, another favorite Indian comfort food—that is also gluten-free. At Desi Galli, the fragrant, delicate rice dish is made to order in the open kitchen and served with a side of raita (yogurt sauce). Flavors include vegetable and paneer tikka (both vegetarian) and chicken, lamb or shrimp.

The chaat menu includes new dishes, too. These traditional crunchy, spicy, tangy, savory, vegetarian dishes appease every snack craving. In particular, the newly added vegan pani puri, pays homage to the owners’ Gujarati heritage, reflecting the preference for strong spice in Northern India: The bite-sized puri (puffy bread) are filled with spiced potatoes and a dose of tamarind water. Another new Gujarati chaat is shev puri with spiced potatoes, tamarind chutney, mint cilantro chutney, yogurt, showered with shev, crispy bits of chickpea flour noodles. Not to be missed is palak patte ki chaat, which won a shout out from Serious Eats, chickpea-flour dipped fried spinach leaves, layered with spiced chickpeas, red onion and diced tomato, drizzled with yogurt, mint chutney, and tangy tamarind sauce.

Also new on the menu is a selection of pav dishes—traditional curries served with the same pav (rolls) used in the sliders served with a side of chopped red onions, fresh cilantro and lemon. The wonderfully spiced Gujarati vegetable mash characterized by the cauliflower and eggplant in addition to potatoes, tomatoes, onions, bell peppers and peas—made to be soaked up with the fluffy white bread. Other varieties include spiced chickpea, Indian cheese with tomatoes and peas, chicken korma, slow-cooked lamb and minced lamb.

In keeping with the figure-friendly menu, the menu now includes a selection of salads (also all gluten free)—mixed greens, cucumbers, carrots, tomatoes and onions with a choice of mint or tamarind dressing, featuring either marinated paneer, chicken tikka (marinated chicken breast) or seehk kebab, spiced Australian lamb strips.

To go with these snacks, Desi Galli offers a selection of beverages, including custom-blended masala chai served hot or iced, house made mango lassi and imported Indian soft drinks such as Thums Up and Limca. There are also desserts for a special treat: Rasmalai, cottage cheese dumplings soaked in sweet saffron flavored milk or Galli Ki Kulfi, creamy, yet light, housemade saffron or mango-flavored iced cream on a stick.

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Good idea. Good food. Good price. I’ve enjoyed Indian snacks in India, but seldom in NY Luxury restaurants. which sometimes offer them as a gimmick. Here’s the real thing. Very nice indeed.

Copyright 2014 By Punchin International. All Rights Reserved.

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Australian Bistro Experience & Classy Food at Burke & Wills on the Upper West Side

Manhattan Cricket Club - New York, NY

Burke & Wills is located at 226 W 79th Street, 646-823-9251, http://www.burkeandwillsny.com and is open seven days a week for cocktails, bar snacks, dinner, late night and weekend brunch: Mon-Wed 4pm-midnight; Thurs-Fri 4pm-2am; Sat 11am-2am, Sun noon-midnight. For more information, on private parties and special events, please contact Matilda Boland at matilda@burkeandwillsny.com.

Exploration is at the heart of Burke & Wills. Named for the pioneering adventurers who made an expedition across Australia in 1860, both the cuisine and the atmosphere at this neighborhood gem are shaped by the influences of the 1850s Gold Rush, post WWI immigration from Greece and Italy, and 20th Century Southeast Asia.

Owner Tim Harris and partner Matilda Boland (both formerly of Bondi Road, Sunburnt Cow and Sunburnt Calf) offer a complete experience not typically found on the Upper West Side, combining inspired modern Australian cuisine, world-class wines from the Southern hemisphere, craft beers and innovative artisanal cocktails. Offering three experiences in one, Burke & Wills contains a casual bar, a fine dining room, and The Manhattan Cricket Club, an exclusive cocktail lounge on the second floor. In each area, guests experience top-notch service and a spirit of fun, in a setting that is casual enough for guests to relax, but formal enough for quality service.

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Harris, the very hands-on Director of Operations, who grew up in the restaurant business in Australia, can be found in the front of the house, behind the bar, on the floor, and helping guests to select wine. He worked closely with Executive Chef Rodrigo Nogueira (a graduate of the French Culinary Institute, who previously cooked at Montmartre, the Monkey Bar, Colicchio and Sons and Resto, and is of Brazilian descent) to create a menu that is seasonal, produce-driven, fresh and approachable with Mediterranean and Southeast Asian influences, and also features Australian ingredients such as kangaroo and barramundi.

Guests have a choice of experiences: In the front room, you can belly up to the long bar with plenty of seating and cozy two tops, a DJ booth, and reclaimed wood ceiling for a daily changing raw bar selections—oysters, little neck clams, shrimp cocktail or Jonah crab claws. Or choose from a selection of bar snacks such as toasts topped with chicken liver mousse with pickled onions, beef tartare with smoked egg and capers, and crispy pork belly with blue cheese and dates, in addition to flavor-packed bites such as crispy crab beignet accompanied by Japanese mayo and bonito flakes, creamy textured salt cod croquettes with a piquant h, pep h arissa for dipping or vegetarian risotto fritters with tomato jam.

aussi dining room

The innovative yet creative cocktails are the invention of renowned mixologist and partner Greg Seider (Summit Bar, La Bernardin, The Mercer Kitchen and author of Alchemy in a Glass). Inspired by what’s coming out of the kitchen, Seider creates innovative yet accessible cocktails such as the Bushfire Margarita (Del Maguey Vida Mezcal, fresh lime, orange bitters and agave) and the Sydney Sour (Temptation bourbon, peach bitters, fresh lemon and agave).

Manhattan Cricket Club - New York, NY

In the more formal, yet still approachable dining room, you’ll find slate gray banquets and distressed stained wood floors under a sky-lit atrium. Harris scoured library archives for the photographs and paintings of flora and fauna, and maps of Australia. There the menu is more expansive. In addition to the raw bar, small plates include fork-tender, mouth-watering lamb crépinette with roasted cauliflower, capers and a deeply flavored lamb jus as well as very lean, nicely gamey kangeroo loin with roasted mushrooms and fingerling potatoes, cooked sous vide and then pan-seared to order. Best of all starters is a superb Foie Gras Torchon with seared scallop, confit lady apple, honey, brioche. As good as any 3 star restaurant in the city. Also wonderful were the 1/2 Dozen East or West Coast oysters with a cucumber mignonette and a lovely Jonah Crab Claw.

aussi soup

One special feature of the kitchen is the rotisserie used to create daily specials such as whole roasted joints of lamb or beef. A regular and popular menu item is rotisserie chicken brined with aromatics, and served with roasted patty pan squash in brown butter sauce, but the rotisserie is also inventively used with vegetables—for example, in the rotisserie carrot salad, with dates, oranges and pistachio vinaigrette and in the side dish of rotisserie beets.

Another classic signature large plate is spiced duck breast served with farrotto (a risotto-like side made with farro), roasted turnips and honey-turnip puree. Absolutely the best duck breast we’ve ever tasted.  The pan-roasted scallops, mussels and clams show Asian influences with fennel and ginger broth. Meanwhile, the ‘roo burger, makes excellent use of Australia’s distinctive protein, blending the lean meat with pork, and topping it with a housemade tomato jam based on Tim’s mom’s recipe, and pickled onions. The burger comes with a side of irresistible triple-fried potatoes, as thick as streak fries, t, tthat should find their way onto every table.

aussi salad

Desserts are delicious and include a deconstructed interpretation of the whipped cream, passion fruit curd and fruit-layered Pavlova, an affogato (Kahlua ice cream from Il Laboratorio del Gelato doused with Kobrick’s dark-roasted espresso doused atop an icebox brownie), bomboloni filled with dulce de leche, and off-the-menu treats available by request.

For those desiring assistance with the wine list, Tim Harris is happy to guide them—and to offer a brief history of wines of the Southern hemisphere, a history that began in 1788 when Cpt. Arthur Phillip landed in Sydney with The First Fleet of settlers to the colony of New South Wales, and bringing with him the first grape vines from Brazil and The Cape of Good Hope and continued with phylloxera-resistant vines, leaving Australia as the home to some of the oldest vines in the world—and along with its neighbors New Zealand and South Africa, with an enviable reputation for innovative winemaking techniques. In addition to the impressive bottle list, diners can choose a selection of sparkling, white, rose and reds by the glass or carafe.We enjoyed an amazing white Bordeaux style Sauvignon, Semillon blend for just $56. ( Blend: 72% Sauvignon Blanc, 24% Semillon and 4% Vermentino. 2013 Route du Van Sauvignon Blanc – Semillon, Yarra Valley, Australia),  and a sexy sparkling rose, served by the glass upstairs. For updates on wine dinners, tasting and events at Burke & Wills, follow the folks on Facebook and on Twitter @burkeandwillsny.

Brunch is served on Saturdays and Sundays and includes the special offer of four brunch cocktails for $15 with any entrée. Other specials features include $1 oysters at happy hour, live jazz, and DJs playing music on Thurs-Sat to set the mood in the bar and for the late-night dining scene, which includes a menu of featured bar snacks.

A third type of experience can be found at the Manhattan Cricket Club, an escapist throwback to the Colonial Era, the British Empire at the turn of the 20th Century, an homage to the classic cricket clubs in Australia complete with cricket paraphernalia and photographs of players.

Housed in an apartment restored to its original layout and aesthetic, it is located on the second floor, accessed through a stairway behind an upholstered door (hidden in plain sight), the Manhattan Cricket Club is a place where guests can experience the full range of Greg Seider’s classic and bespoke cocktails, including his special tea cocktails, as well as boutique champagnes, exotic aperitifs, top shelf spirits and wines in a luxurious setting. The décor includes a wood paneled living room and library (with real books) with an oriental rug, gold brocade wallpaper, leather sofas, and all the comforts of home. The marble bar is filled with everything you can imagine and more—handcrafted tinctures, syrups and bitters, garnishes, imported teas, and the proper style of ice for each drink.

Manhattan Cricket Club - New York, NY

Here drinks designed exclusively by Greg Seider for the club are built with care: The Rolling Stones-inspired Just A Kiss Away is composed with a house infusion of lemongrass and black pepper, Plymouth gin, lemon juice, and topped with cava. The Bonfire Of The Calamities has the fresh flavor of Southeast Asia, with kaffir lime-infused Russian Standard vodka, fresh lemon, agave, and smoky bonfire spritz. Paying special tribute to the traditional test cricket match tea break and colonial India, I’ll Have Another features Santa Teresa 1796 rum, garam masala spiced syrup, fresh Lime, club soda and shaved ginger. A selection of small plates including cheese platters, salmon rillettes, assorted housemade pickles and mixed olives are offered to accompany the drinks.

A private club that is open to the public, the Manhattan Cricket Club offers exclusivity without snobbery. When space permits, all are welcome. It is a gentleman’s club where women are equally welcome. But membership does have its privileges: priority seating with guests on a walk-in basis, reservations, access to member only events, gatherings and tastings, private liquor lockers, the opportunity to book a room or the entire apartment for private functions, and private menus with advanced ordering. Membership is your reward. For more information on how to join, visit the website at http://www.mccnewyork.com. Certainly one of the best restaurant options on the West Side! Here is the other website.

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