T-Bar Steak and Lounge is A classically-chic Upper East Side eatery, With Some of the Best Food In Town

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T-Bar Steak & Lounge

 

Established:                          September, 2007               

Location:                               1278 Third Avenue,

                  New York, New York 10021

                  (Between 73rd St & 74th St in Upper East Side)

Telephone: (212) 772-0404

Email:     tony@tbarnyc.com  or manager@tbarnyc.com

Website: http://www.tbarnyc.com/

Facebook:                              www.facebook.com/TBarNYC/

Owners:                        Tony Fortuna

General Manager:               Sarah Ruiz

Executive Chef:                    Ben Zwicker

Cuisine:                       Nuevo American         Steakhouse                   Seafood

TBAR INT2

A classically-chic Upper East Side eatery, T-Bar Steak and Lounge offers outstanding cuisine in a casual yet elegant space. Under the watchful eye of restaurateur Tony Fortuna and Executive Chef Ben Zwicker, T-Bar is a new spin on the classic upscale steak house. The menu features a wide range of dishes, ranging from well-cooked renditions of classics, to refined and inventive plates, providing the ultimate dining experience. Romantic, late nights, special occasion, vibrant bar scene, notable wine list, neighborhood gemTBAR Sides

Open for lunch Monday through Friday, brunch Saturday and Sunday, and every night for dinner, T-Bar serves prime beef steaks, as well as a mélange of grilled fish, chopped salads, burgers and pastas. A long list of perfectly-prepared side dishes, like the Sautéed Haricot Verts with garlic, or the Roasted Brussel Sprouts with shallots, complement each entrée on the menu. Chef Zwicker, who has worked at other prestigious kitchens including Four Seasons, Aureole, and Petrossian, has crafted a decadent desert menu, including the popular Banana Parfait Mille Feuilles with coconut and caramel sauce.  The specialty cocktails, made quickly and consistently, are expertly crafted and presented, and the wine list is both extensive and thoughtful.TBAR STEAK

T-Bar’s enchanting charm is brought to life by a stylish, dark-wood accented dining room, frosted glass details and orange back lighting.  The sophisticated dining room, adjacent to a smaller bar area and with a soft candlelit glow, leads through to an elevated and more intimate dining area.TBAR RAW BAR

T-Bar steak & lounge is Tony Fortuna’s new spin on the classic steak house. Chef Ben Zwicker’s menu consists of raw bar that includes tartares; steak bar that includes prime cuts and as well as tuna and salmon steaks; appetizers are divided in classic and market driven; sauces are global and diverse; entrees, too, present a roster of classics and new world items; and a long, long list of sides complements every dish on the menu. T-bar & lounge speaks to many tastes, from cocktail & wine lovers, to grazers and full on steak aficionados..favorite dishes include foie gras & chicken liver parfait; tiger shrimp cocktail; crispy oysters; or Vietnamese shrimp roll for starters. The black angus prime porterhouse for two or three can’t be beat. And for dessert, don’t miss the decadent chocolate sundae; Soltners chocolate mousse; or the fabulous assorted cookies. The great cocktails, excellent wine list and attentive service add to the experience. T bar is located at 1278 third Ave,

tbar kale salad

Popular Dishes include a knockout Kale Salad, with apple, sesame, and chili-lime vinaigrette,  Crusted Tuna with soy, wasabi remoulade, and seaweed salad, Seared Spanish Octopus with potatoes and olives , Fantastic fresh oysters and a new addition, a parfait of foie gras and chicken liver, presented in a large Mason Jar, topped with crème fraiche and served with delicious homemade bread and crispy salad.

The T-Bar Steak Bar – Certified Black Angus, seasoned with Kosher salt & black pepper (Options of Filet Mignon, Aged NY Strip, Aged Bone in Rib Eye, Black Angus Porterhouse for two) Served with Steak Sauce, Béarnaise Sauce or Poivre Sauce.tbar cut steak

Decadent Desserts: Banana Parfait Mille Feuilles with coconut and caramel sauce

                  tbar sundae

Hours of Operation:            Lunch – Monday through Friday 11:30am – 2:30pm
Brunch – Saturday & Sunday 11:30am – 2:30pm
Dinner – Monday through Saturday 5:00pm – 10:30pm
Sunday – 5:00pm – 9:30 pm

Credit Cards:                        All major credit cards accepted

http://www.tbarnyc.com/
Make a Reservation Now Online
Chef Ben Zwicker’s menu consists of raw bar that includes tartares; steak
bar that includes prime cuts and as well as tuna and salmon steaks;
appetizers are divided in classic and market driven; sauces are global and
diverse; entrees, too, present a roster of classics and new world items; and a long, long list of sides complements every dish on the menu. tbar Tuna tartare

T-Bar never fails to impress; whether it’s for brunch, lunch or dinner. Executive chef Ben Zwicker has undeniably taken the dinner menu to new heights. He has formulated sauces such as the béarnaise and au poivre that will give any steak an extra kick. Signature appetizers include Seared Spanish Octopus and the Vietnamese Shrimp Roll, and popular entrees include the Crusted Tuna, served with Wasabi Remoulade and Seaweed Salad, and the Seared Seabass, with shitake and ginger soy glaze. Then there’s the always satisfying Banana Parfait Mille Feuilles or Strawberry Sundae for dessert. Each item on the menu features T-Bar’s own modern touch.

About T-Bar Steak and Loungetbar int tablle

A classically-chic eatery, T-Bar Steak and Lounge offers outstanding cuisine in a casual yet elegant space. Under the watchful eye of restaurateur Tony Fortuna, previously of the Lenox Room, and Executive Chef Ben Zwicker, T-Bar is a new spin on the classic upscale steak house.

T-Bar’s enchanting charm is brought to life by a stylish, dark-wood accented dining room, frosted glass details and orange back lighting.  The sophisticated dining room, adjacent to a smaller bar area and with a soft candlelit glow, leads through to an elevated and more intimate dining area. The menu features a wide range of dishes, ranging from well-cooked renditions of classics, to refined and inventive plates, providing the ultimate dining experience.

Absolutely the best double porterhouse in NYC, cooked to perfection; fabulous cocktails, housemade breads and that magical chocolate sundae. All accompanied by terrific service, comfortable seating and the dean of restaurateurs, Tony Fortuna add up to A MAJOR on The Walman Report. Not to be missed!!!

For more information on T-Bar Steak & Lounge, visit www.tbarnyc.com/

Like T-Bar on Facebook here

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

 

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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

 

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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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Bait & Hook Seafood Bar Offers Designer Food & loads of Fun at Bargain Prices

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Photos By: nycfoodphoto.com

Bait & Hook Seafood Bar
Cuisine: Seafood
Dining Style: Casual
Location: 231 Second Avenue, at 14th Street, New York, NY 10003
Phone: 212.260.8015
Website: www.baitandhooknyc.com
Facebook: http://www.facebook.com/baitandhookseafood
Twitter/Instagram: @baithook
Consulting Chef: Dave Martin (www.chefdavemartin.com)
Chef de Cuisine: Angela Dimino
Seating Capacity: 49 total, including 10 bar stools; plus, 49 sidewalk seats, weather permitting
Reservations: Yes, OpenTable.com and by phone
Delivery/Take Out: No/Yes
Credit Cards: American Express, Discover, MasterCard, Visa b&hcrowd
Hours of Service:
Monday – Wednesday, 3pm – 11pm
Thursday, 3pm – 12am
Friday – Sunday, 12pm – 12am
Daily Happy Hour, 3pm – 7pm
Price Range:
Raw Bar/Starters: $2.50 – 13
Chowda’ & Greens: $8 – 11
Sandwiches & Burgers: $15 – 22
Larger Plates: $16 – 18 (Average $17)
Sides: $5 – 6
Dessert: $5 – 6
Signature Cocktails: $12
Beer: $6
Wine: $8 – 12/glass; $33 – 36/bottle
Specialties:
Kung Pao Calamari $9
New England Style Clam Chowda’ $8
B&H Fish Sandwich or Fish & Chips $15
Dave’s Lobster Mac $18
La Pera Bros Free Range Chicken $16

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If you are craving serious seafood without the fuss, look no further than Bait & Hook Seafood Bar, a newly revamped, casual bar/restaurant where seafood is the star. After two years of providing the neighborhood with an accessible seafood shack, the owners of this busy corner space reached out to Chef and Consultant Dave Martin to kick-up the concept. Dave, a Top Chef Alum, who has his own product line, Dave’s Homemade, and works on food and retail projects nationwide, enthusiastically accepted the challenge to bring Bait & Hook’s menu to a new level. The everyday seafood bar now offers the complete package – a relaxed vibe for a quick, satisfying bite, affordable date or group gathering at friendly prices.

It also offers one of the best martinis in Manhattan: 10 ounces of liquid heaven, served in a beautiful glass at $12 for Grey Goose Vodka,

Located on the north edge of the East Village, Bait & Hook (49 seats, including 10 at the bar) is the ideal destination for tasty seafood in a cozy environment. Whether you’re chilling with a cool cocktail or wine at the bar, you’ll always feel welcome in the laid-back atmosphere. Hang out and enjoy an ice-cold brew while watching your favorite game on one of the big screens, or enjoy full table service along the windowed street side. Sidewalk seating (49 seats) will be available weather permitting.

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The chef has created a fun menu at Bait & Hook that will reel in diners and keep them as regulars. There is no compromising when it comes to ingredients; the menu has been created using quality fixings, such as chicken from La Pera Bros, sustainable seafood from Bronx Fish, and American Wagyu from DeBragga. All of Bait & Hook’s sauces are made in-house, and the menu offers several gluten-free options, as well as organic ingredients in the selections.

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The Old School Lobster Roll, above, ($22) combines Fresh Lobster with your choice of Roasted Garlic Aioli or Drawn Butter in New England Style Hot Dog Bun with simplicity and perfection. Never had better in Manhattan.

 

The seafood driven menu begins with crave-able starters, like the signature Kung Pao Calamari, pictured below, ($9) with Spicy Sauce, Peanuts & Dried Chillis. If you like it hot, your name is written on this dish (don’t miss it). His unique New England Style Clam Chowda’ ($8) is made with Lobster Stock and Zero Flour. From the Sandwiches & Burgers, guests will love his B&H Fish Sandwich or Fish & Chips ($15) – Line Caught Cod, Served Pan Roasted or Fried on a Brioche Bun; as well as B&H Wagyu Burger ($15) with Irish White Cheddar. Larger Plates include Dave’s Lobster Mac ($18) – Fresh Lobster, Fontina, Romano, Shallots, Sherry & Slow Cooked Cream. A must order! Other larger options, such as Ginger Organic Salmon ($18) with Apple, Shallot & Brandy Glaze could hold court in a restaurant with far higher prices (truly elegant); and La Pera Bros Free Range Chicken ($16) – Buttermilk Marinated Fried Chicken with Spicy Hot Sauce (fried to order; the chickens come from Local Farms and are Free Range and Veggie Fed) are served with a choice of two tasty sides, such as Creamy Parmesan Grits ($5) and Garlicky Spinach ($6), making it a complete meal.

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For those seeking a lighter bite, fresh East Coast Oysters ($2.50 each) with Pomegranate Mignonette and House Made Cocktail Sauce are as fresh and briny as it gets ; and Jumbo Shrimp Cocktail ($13) are excellent Raw Bar options. Bait & Hook’s Street Tacos are also crowd pleasers, coming three to an order with either Roasted Shrimp ($10), Baja Style Fish ($9), or Free Range Chicken (9). The fish tacos are our recommendation. Awesome Finger Food, such as Fried Free Range Chicken Thighs ($10) with choice of Kung Pao or Spicy Hot Sauce served with Groovy Gorgonzola for dipping, offer ultimate comfort on a plate. Finish up with The Sweet Stuff, including Memma’s Triple Chocolate Brownie ($6). 

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Bait & Hook’s bar program features Signature Cocktails, such as Cabin Boy ($12) – Patron Silver, Cointreau, Fresh Lemon& Lime Juice with Prickly Pear Puree. Select bottled and draft beer ($6 each), including its own private house brew, Bait &Hook Lager, are available, plus a small, approachable international wine list ($8-12/glass; $33-36/bottle). Daily Happy Hour offers $1 oysters, $3 fish tacos, $5 beer, $6 mixed drinks and more!

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Bait and Hook is open daily for lunch and dinner. Whenever you check it out, you’re in for a good time, no phony attitude and gratifying food. A real NY experience and especially recommended to our out of town and foreign readers.

Copyright 2014 By Punchin International. All Rights Reserved.

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UBK is 1 Month Old and a Roaring Success

 

UBK-painting

UNION BAR & KITCHEN

Cuisine: New American with Global Influences
Location: 300 Spring Street, near Hudson Street, New York, NY 10013
Phone: 646.755.9034
Website: www.ubknyc.com
Facebook: http://www.facebook.com/ubknyc
Twitter/Instagram: @ubknyc
Owner/Executive Chef/GM: Jonathan Renert
Chef de Cuisine: Gavin Citron (Arizona 206; Aja; Aleutia; Petrossian, NYC)
Manager: Brandon T. Jenson
Design: Jonathan Renert
Artwork: Clifford Bailey (www.cliffordbailey.com)
Seating Capacity: 64 total, including 10 at the bar
Reservations: Yes, OpenTable.com, CLICK HERE and by phone
Delivery/Take Out: Yes/Yes (in the near future)
Credit Cards: American Express, Discover, MasterCard, Visa
Hours of Service:
Monday – Thursday, 11:30am – 1am
Friday – Saturday, 11:30am – 2am
Sunday, 11:30am – 1am
Price Range:
Raw Bar/Appetizers: $7 – 17
Sandwiches/Salads: $10 – 18
Mains: $14 – 32 (Average $26)
Sides: $7
Dessert: $7 – 10 ubk-int-1
Lunch Special: $24
Kid’s Menu: $10 with choice of side
Cocktails: $12
Beer/Wine: $TBD/glass; $TBD/bottle
Specialties:
Hamachi Tartare $14
Panko Fried Oyster 3/$9
Rotisserie Chicken $24/half; $42/whole (with 2 sides)
Three Little Pigs $16
UBK Sirloin Burger $14
Branding:
Andrew Tupper, Kern + Lead
www.kernandlead.com

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UBK offers 64 seats, including 10 at the bar, and features a lively, yet relaxed ambience with industrial accents, including refurbished woods and Edison light bulbs.  Large windows that open to the street bring in natural light, and three fantastic original paintings by Clifford Bailey, which evoke the era of the roaring twenties, enhance the warm setting.  Whether one is sitting at the bar, or at the industrial chic reclaimed wood communal table in the center of the room, they will be transported to a home away from home – a neighborhood place where they can relax over fine cooking.

For some reason, good downtown restaurants just don’t travel and UBK the perfect example of what to seek out for a fun, affordable and delectable night out or (if you live or work in the neighborhood a local haunt). There’s certainly nothing not to like about the unaffectedly stylish food, prepared with care and panache. Chef Renert along with his Chef de Cuisine Gavin Citron offers a menu that pleases all palates.

Guests may start with an excellent raw bar selection, such as a daily selection of Oysters  with kimchee mignonette, horseradish cocktail sauce & red wine vinegar mignonette. Original appetizers include Hamachi Tartare with citrus soy dressing; delicious  baked Cherrystone Clams with bacon and Chipotle Bernaise and amazing Panko Fried Oysters  with chili infused Tonkatsu sauce, house made tartar and chives (absolutely the best in town); and lighter options include refreshing salads, such as traditional Caesar with baked wheat sourdough baguette; and Field Greens  with aged Sherry and citrus vinaigrette. We also enjoyed a play on the traditional Greek chopped salad with the touch of fresh cilantro.

 

ubk oysters

For the main course, UBK’s tantalizing dishes range from West Coast Cioppino in smokey tomato broth; to Hangar Steak in 24-hour house marinade; and Rotisserie Chicken ( available whole + 2 sides/$42), which may also be taken to go.  UBK’s sides  include Smoked Trout Deviled Eggs; and Cauliflower Gratin, pair nicely with the mains. Be sure to try the addictive ROSEMARY FRIES.

 

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ukb stew

 

A separate bar menu features tasty items, such as Three Little Pigs, three unique preparations of pork belly sliders – a must order!  For drinks, UBK offers signature cocktails such as the UBK Julep (Applejack, Antica Carpano Formula, cane sugar, mint); plus, excellent beers (especially an outstanding Belgium available on draught: “Delirium Tremens Pale Ale”) and an International wine list  
Cocktails are expertly constructed and service is delightfully seamless and accommodating.

For those with a sweet tooth, Renert’s desserts include Ancho Chili Brownies and one-of-a-kind Peanut Crunch Chimichangas with Vanilla Bean Ice Cream and are not to be missed. Nor is the superb cappuccino.

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ubk dessert

Wanna check out the newest hit in town? Here it is. You’re gonna like Union Bar & Kitchen!

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Beacon Bar at Hotel Beacon

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Cuisine: American
Location: 2130 Broadway, at 75th Street

New York, NY 10023

Phone: 212.787.1100
Fax: 212.724.0839
Website: http://www.beaconhotel.com/beaconbar.htm
Facebook: www.facebook.com/HotelBeacon
Twitter: @BeaconHotelNYC
Instagram: HotelBeacon
Date Established: April 2013
Director of Beverage Operations: Joshua Wallin
General Manager: Thomas J. Travers
Design: Schefer Design LLC
Hours of Service: Monday – Wednesday, 11:30am – 12am
Thursday – Saturday, 11:30am – 1am
Sunday, 12pm – 12am
Happy Hour: Monday – Sunday, 3pm – 7pm ($8 drink specials)

Capacity: 62 seats, 10 at the bar
Price Range: Lite Bites: $9-25
Cocktails: $12-14
Beer: $6-16
Wine: $10-20 glass; $38-450 bottle
Coffee & Tea: $5-7

Specialties: Jumbo Lump Crabcake $15


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New New York City, specifically the Upper West Side, just got a little better with the opening of Beacon Bar at Hotel Beacon NYC, the official hotel of the Beacon Theatre. A sophisticated bar and lounge adjacent to the legendary Beacon Theater.  Local residents, as well as enthusiastic theatergoers, now have a neighborhood place to enjoy tasty eats and well-crafted libations in an unpretentious, yet stylish ambience.

Designed by Schefer Design LLC with the intention of creating a chic and relaxed ambience, Beacon Bar comfortably seats 62, including 10 at its expansive bar.  The setting is as luxurious as it is casual, providing spacious accommodations for guests on cozy banquets and lounge chairs.  Cobalt blue leather, and brown and beige circular patterned seats, mahogany wood floors and paneling, and mirrors create a cool vibe.  In addition, large street side windows provide great people watching on well-trafficked Broadway.  Whether one is meeting friends for drinks and snacks, interested in enjoying a crafted draft beer while watching a ball game, or simply desiring a fresh cup of high-quality tea, Beacon Bar is the ideal destination.

Open from afternoon to late evening, Beacon Bar is the perfect escape for any occasion, including pre-and post-concert. The kitchen prepares its fine-tuned selection with care. Its menu features delectable “lite bites,” such as a light and luscious, (non filler) Jumbo Lump Crabcake ($15) with a terrific wasabi mayo and fennel citrus salad; The Pulled Pork Sandwich ($15) on a sesame bun is served with spicy slaw is is a delicious tribute to this regional dish. Roasted Portabella Burger ($13) with sautéed onions and peppers and Fontina cheese offers a chance to be naughty and guilt-free (and you needn’t be vegetarian to fall in love with it),  while another excellent vegetable option is Beacon Bar’s Seasonal Chilled Vegetable Plate ($18),a lovely mélange of asparagus, shitake, avocado, edamame and mung bean sprouts with spicy sesame dressing. One of the best choices may be the Mexican Shrimp Cocktail ($14), with Citrus Tomato Sauce, Avocado, and a ton of Tortilla Chips. Made in a ceviche style, the spicing is perfect and the shrimp are fresh.  

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Also, easy-to-share plates, available for two, three or more, include an impressive Charcuterie Plank ($18/$25) and Cheese Board ($16/$23) with a nice variety of meats and cheeses, served attractively with fresh fruit and crackers.  Accompanying its light and seasonal menu, Beacon Bar offers a fine selection of Harney and Sons Teas and La Colombe coffees. The cappuccino is exceptional.

Beacon Bar takes cocktails seriously and to a new level with its specialty handcrafted drinks, including the Parisian Sling ($14), gin, cherry heering Benedictine, pineapple juice, sparkling wine; Beacon Big Apple ($12), whiskey, apple juice, house-made strawberry/cucumber shrub; and “Classic” Dark & Stormy ($13), rum, fresh muddled ginger, lime juice.  It also delivers a thoughtful list of notable wines ($10-20 glass; $38-450 bottle) and unique beers ($8-16) that will please even the most discerning palates, with labels such as Speakeasy Prohibition Ale ($9) and Stone Arrogant Bastard 22 oz. Ale ($16). There is a real mixologist here: We especially liked the best Mint Julep in Manhattan and a wonderful Margarita.

Service is exceptionally helpful and the clientele is  a great mix of people staying in the hotel, locals and trendy Europeans.

Beacon Bar is open every day of the week.  For more information, go to beaconhotel.com/beaconbar or better yet, check it out. Inquire about nights with live music. Beacon Bar is real discovery.

Copyright 2013 By Punchin International. All Rights Reserved.

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ANDREA MARCOVICCI CELEBRATES HER 25THANNIVERSARY

OAK ROOM SEASON NOVEMBER 15-DECEMBER 30

The Queen of Cabaret holds the record for the longest continuous run at the famed Algonquin Oak Room.  Our most sophisticated performer is the only female entertainer ever to reach such a milestone in the history of cabaret.  The New York Times dubbed her “the high priestess of the American Songbook,” falling “under her spell,” while the Wall Street Journal called an evening with Andrea “the most immersive experience you will ever have.”

Everyone looks forward to getting away from it all.  To celebrate Andrea’s unprecedented achievement, her latest show, “No Strings,” does just that!  Andrea takes the audience on a wonderful trip around the world.  It’s a journey about life on the road—a warm, funny, heartfelt and candid tale of Andrea’s travels from city to city and what that bittersweet journey has meant for her as a singer, an actress, a wife and mother.

Marcovicci looks especially dazzling and her voice is more in control than usual. The big this, as always is her sensational acting ability and impeccable timing.  Highlights include “Sunday in New York,” “Two For the Road,” “How Are Things in Glocca Morra?,” “Under Paris Skies” and “A Foggy Day.”  In addition, Andrea recreates her celebrated rendition of “These Foolish Things.”  It’s an odyssey that flows from the romance of Andrea’s favorite places to unexpected bumps in the road producing some pretty wacky and wonderful stories…a fun, sweet and romantic saga as only Andrea can tell it!  A nostalgic look at a quarter century of a singer’s life.   Andrea is skillfully accompanied on piano by Shelly Markham with Jered Egan on bass.

“No Strings” will run November 15 through December 30, with shows Tuesday through Thursday at 8:30 and Friday and Saturday at 8:30 and 11:00.  Holiday shows are Thanksgiving at 7:30, Christmas Eve at 7:30 and Monday December 26 (Boxing Day) at 7:30.  There is a $60 cover charge per person Tuesday-Thursday and late Friday-Saturday, and $65 for the 8:30 shows Friday and Saturday, plus either a $30 food and beverage minimum or a $60 prix fixe dinner.

Note: The Algonquin  will close Jan. 1 for a four-month, $15 million renovation.

Let us hope the The Oak Room will remain virtually unscathed and that the powers that be will have come to their senses and allowed the fabled hotel to  re-install the latest feline (Matilda lll),  in a beloved chain of ten mascots, dating back to 1933. New York has survived street fairs, bicycles monopolizing our sidewalks and a demoralized Times Square. Let the pussy cats work in peace.

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KAREN AKERS EMBRACES “SONDHEIM” IN THE ALGONQUIN HOTEL’S OAK ROOM SEPTEMBER 27-OCTOBER 29

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Having triumphed these past two years in her Oak Room celebrations of Cole Porter and Rodgers & Hart, beautiful and beguiling Karen Akers now sets her sights on the leading musical theater composer-lyricist of the last half century.

Among her selections from the Stephen Sondheim Songbook are some less familiar offerings such as “More” (Dick Tracy) with its multiplicity of George Gershwin references and “Live, Laugh, Love” (Follies). More to the point,“Send in the Clowns” (A Little Night Music), “Broadway Baby” (Follies), “You Could Drive a Person Crazy (Company), “The Story of Lucy & Jessie” (Follies) and “Moments in the Woods” (Into the Woods) are not just old friends, but warmly welcomed ones. . The show is subtly directed by Eric Michael Gillett with the admirable Don Rebic as Musical Director.

From September 27th through October 29th, “Live, Laugh, Love—Akers Sings Sondheim” plays Tuesdays through Thursdays at 8:30 and Fridays and Saturdays at 8:30 and 11 pm. There is a $60 cover charge for all shows except the dinner shows Friday and Saturday, when the cover is $65, plus either a $30 minimum or $60 prix fixe dinner.

Karen Akers, Stephen Sondheim, the incredible Don Rebic all embraced by the magical Oak Room at the world fabled Algonquin Hotel: Need we say more? (Other than to book now).This is a hot ticket.

Reservations: 212-419-9331 or bmcgurn@algonquinhotel.com

Copyright 2011 By Punch In International. All Rights Reserved

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