Germany In New York, Paulaner Offer Great Food, Great Beer and More Fun Than . . . .

pauloner table

Paulaner is located at 265 Bowery just south of Houston Street in Manhattan (easily accessible by subway, F 6 B M D trains 2 blocks away; N R in Soho), www.paulanernyc.com,212-780-0300, and is open Sun-Wed 11 am-midnight; Thurs-Sat 11-1 am. The space (including a private downstairs party room that accommodates 65 people) is available for private parties, beer classes, brewery tours, corporate team building and other corporate meetings. For more information on special events, please contact Maria Cocchiara-Klein at 212-780-0300.

With Edi & the Wolf, Wolfgang Ban helped reinvent the experience of a Heuriger, a rustic wine-tavern serving straightforward, simple cuisine. With Paulaner, Ban (also of Michelin-starred Seäsonal) takes reinvention a step further, situating his latest contemporary Bavarian restaurant directly inside an active microbrewery.

Paulaner is a modern take on the traditional beer hall with great food. It’s a hip and lively meeting place where large groups of friends can settle in at long communal tables, where reclaimed wood provides a warm contrast to the industrial chic of imposing copper and steel fermentation tanks; a place where everything from the beer to the bread, the sausage to theschnitzel, the pretzels to the stollen, is made in-house with locally sourced ingredients. Downstairs, there’s a private room for more exclusive or intimate parties.

pauloner table 2

At the center of the action, Master Brewer Andreas Heidenreich creates his own versions of the traditional Paulaner-style beers with recipes of his own invention, while following the Purity Law of 1516; he uses only four ingredients—water, wheat, hops and yeast. No spices, fruits or other enhancements are used to create Hefeweizen, lightly hoppy with subtle bitterness balanced with fruity character, Munich Lager, a classic bright amber beer, and Munich Dark, rich dark amber with a malty flavor.  Heidenreich has also createdMunich Pale Ale exclusively for New York City, a top-fermented IPA-style beer with three varieties of hops, including Amarillo from Washington State, and a changing roster ofseasonal beers.  This season it’s the Winter Bock, a strong dark beer with smoky, roasted aromas and malty caramel flavor. There is no fresher beer than the unfiltered, unpasteurized “Tank to Table” brew, which is also available for takeaway in growlers and mini-kegs.

Meanwhile, in the kitchen, Executive Chef Daniel Kill creates simple, yet sophisticated fare that tastes even better when matched with Paulaner’s beers and wines. Both his background and his training contribute to his culinary style.  A native of Bavaria who grew up on beer and brats, he rose to the top of his profession at Munich’s Michelin-starredTantris and as Executive Chef of Wallsé, Café Kristall, Café Sabarsky and Blaue Gans. The food is outstanding.

pauloner stew

A great, traditional starter that will be new to many is Obazda, a blend of creamy Camembert, butter, beer and spicy red pepper served with a freshly baked pretzel, still warm from the oven. (the pretzel warrants a trip to the restaurant on it own)  Try it with a Hefeweizen, the most popular Paulaner beer. Then, move on to Chef Daniel’s authentic house-made sausages: Weisswürste, delicate tasting veal and pork sausage; snappy Bratwurst (our favorite), a blend of pork and beef; lightly gamey Lamb Sausages; and the Paulaner, a smoky, dry-aged beef sausage made with beer and local cheddar cheese. Or order the Sausage Sampler (ideal for two or more) along with a flight of beers and discover your favorite combination. The Wiener Schnitzel here is an iconic expression of the classic: pounded slices of tender veal, breaded and fried until golden brown and perfectly crisp balanced with sweet-tart lingonberries. The irresistibly crisp-skinned, juicy Pork Knuckle with roasted potatoes is amazing and the Whole Roasted Duck with pretzel dumplings are sized for sharing.

 

pauloner longg There’s no more convincing reason to save room for dessert than the qualities associated with freshly baked goods (warm, fresh, aromatic). Selections include a perfect Sachertorte, chocolate cake with whipped cream, Warm Pear Strudel with caramel brittle ice cream, hot Apple Fritters with vanilla ice cream and Sweet Buns with apricot jam and vanilla sauce.

Weekend brunch is another special experience—a Bavarian spin on conventional New York brunch. It’s hard to choose between savory options such as crispy and tender PorkSchnitzel or Rösti, a crispy potato pancake paired with house-cured salmon and crème fraîche. Sweet selections include Kaiserschmarrn, a fluffy pancake meets bread pudding with raisins and fruit compote. Every table is also treated to a complimentary basket of freshly baked breakfast breads, including croissants, muffins and brioche served with jam and butter, as well as a choice of a free brunch cocktail—Mimosa, Bloody Mary or your choice of beer.

Beyond just beer, Paulaner is also distinguished by its excellent wine list—featuring German, Austrian and local wines by the glass and by the bottle including a selection of Rieslings, and a variety of reds like Blaufränkisch Reserve Moric Burgenland. The cocktail menu incorporates beers, local craft bourbons and whiskies (also available in tasting flights), wine and other spirits. One favorite cocktail is the RyeZirBaska, rye, stone fruit liqueur, snaps and bitters. An aged, dark beer snaps, produced in collaboration with a Westchester, New York-based spirits maker, is currently under development.

pauloner dessert1

For the holiday season, Paulaner has set up a retail bakery near the entrance, featuring house-baked goodies, including hearty Rye Bread. Sweets include melt-in-your-mouth sugar-dusted crescent-shaped butter cookies called Vanillekipferl, fudgy Rum Balls and jam-filled almond flour cookies. There’s also Christmas Stollen, the delicious fruitcake studded with dried fruit and nuts and topped with a light coating of icing.

Copyright 2015 By Punchin International. All Rights Reserved.

Disclosure

Continue reading

Advertisements

The Historic Home of the Triangle Grandma Slice, Pizza Italia Re-Opens in Chelsea

pasta rustica

Copyright 2015 By Punchin International. All Rights Reserved.
Disclosure

Pizza Italia is located at 307 W 17th Street, between 8th and 9th avenues, www.pizzaitalianyc.com, 212-242-4242, is open Sunday noon to midnight, Mon 11am-midnight, Tues-Thurs 11am-2am, Fri-Sat 11am-5am. Delivery and catering are available.

pasta rustica owner

It all began with Grandma’s sauce. Prepared only with fresh, raw peeled plum tomatoes, simmered for hours with carrots, celery, onions, garlic, herbs and spices, Anthony Sorisi’s grandmother’s marinara recipe has been passed down from generation to generation. It became the inspiration for the unconventional round Grandma pie he invented at Pizza Italia on Stone Street in NYC’s Financial District, as well as the basis for signature dishes such as Rigatoni Vodka and Seafood Fra DIavolo.

pasta rustica int2

Sorisi, born in Borgetto, Sicily, learned to cook at his father’s side at Sorisi Pizza in Forest Hills. He followed in his father’s footsteps, opening Pizza Italia in 1992. When Sorisi decided to relocate to Chelsea, he asked his nephew Giuseppe Gambino, who trained at the Culinary Academy of Long Island to be his partner in Pizza Italia. Eventually, Sorisi’s eldest son will take his father’s place.

The new location quickly became popular, serving the vibrant neighborhood from school kids to club kids, parents to office workers, from morning to late night. Gambino keeps the restaurant open until after the bars and clubs close to meet the demand of customers who literally knock on the door, begging to be let in, at 4:30 in the morning.

pasta rustica lasagna

Behind the marble counter that dominates the white tiled space, you’ll see the massive brick oven that takes two hours to heat, and a variety of pies ranging from the classic Margherita to the vegetarian Eggplant and Ricotta; to the untraditional but very popular Chicken Bacon Ranch; and many others. In addition to the list of gourmet pizzas, any variation can be made to order from any combination of toppings—pepperoni, broccoli, Italian sausage, sliced ham, meatballs, bacon, spinach, olives, anchovies and so on—as an 18” round, or 12” personal pie with regular or whole-wheat crust.

But what makes Pizza Italia really stand out is what you can’t see. Behind the scenes, Anthony and Giuseppe prepare an extensive menu of restaurant quality meals. The price and the setting may be casual, but the execution is fresh and made to order using the finest ingredients. It takes a little longer, but guests will find that it’s worth it. For example, The Gotz Panini begins with a chicken breast that isn’t grilled until the order is in place, then lightly charred, until juicy and layered with broccoli rabe, fresh mozzarella from a local supplier and housemade garlic aioli on a toasty-crispy roll. Heroes are substantial too—potato and egg, meatball, peppers and egg, and a choice of parmigiana—veal, eggplant, chicken or shrimp.

But for the full restaurant experience—whether in the restaurant, your office, or home—we recommend you begin with the baked clams. Based on Giuseppe’s grandfather’s recipe and passed down by his father, Giuseppe prepares them with just a touch of seasoned breadcrumbs so the flavor of the sweet, fresh tender littleneck clams shines. Housemade soups such as Tortellini en Brodo, Pasta Fagiolli and an outstanding Minestrone are also a great beginning.

Then, it’s on to the pasta dishes, all prepared a la minute. Some favorites include Spaghetti Carbonara with peas and Italian bacon, Homemade Gnocchi Sorrentino, made in house daily and served with tomato, fresh basil and prosciutto, and Cavatelli Godfather, red sauce, broccoli rabe, sausage and shrimp, as well as Seafood Fra Diavolo, clams, shrimp, calamari and scallops with spicy marinara served over linguini. Pasta dishes can also be customized—with the addition of chicken or shrimp, or whole-wheat penne. There are also baked pastas such as a classic Lasagna layered with meat sauce, ricotta and fresh mozzarella and a selection of risotto—the Classic, Arborio rice prepared with shallots, white wine and butter, 17th Street, with chicken and mushrooms, and Seafood, with shrimp, clams, and calamari.

For the main course, favorites include Shrimp Francese, parmesan-crusted and sauteed with lemon-butter sauce, Chicken Bellamore, grilled chicken with prosciutto, roasted peppers and mozzarella, and Sausage and Peppers Parmigiana. Beer and wine selections are coming soon. For now, there’s a selection of Pellegrino Italian sodas—or you can create your own pairing in the comfort of your home.

pasta rustica interior

Continue reading