Swifty’s Will Make Your Feel Rich, But The Food is Light, Modern and Better Than Ever.

Swifty Back Dining Room

Combines East Side Swank, With Surprisingly Good Food

The Charming Back Dining Room (Above)

Swifty’s

1007 Lexington Ave., New York, NY; (212) 535-6000

Hours of Operation: Open for Lunch & Dinner.

Location: Upper East SideSwiftys interior (1)

Swiftys interior (34)


Philippe Chow New York is Our World-class Chinese Restaurant

philippe chow backroom

Philippe Chow New York

 

Location: 33 East 60th Street

New York City

Telephone: (212) 664-8885

Email: reservations@philippechow.com

Website: www.philippechow.com

Book A Reservation Online

Steve Boxer, Chief Operating Officer

Cuisine: Classic Chinese Cuisine with an Haute Flair

philippe chow long room

Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event, at your home, boat or on the beach.

philippe chow bar1

Capacity: Dining Room (250) | Private Wine Cellar (26)

Hours of Operation: Lunch

Monday through Saturday: 12:00PM – 4:00PM

Dinner

Monday through Saturday: 6:00PM – 12:00AM

Sunday:

 

Philippe Chow Interior


Since opening in December 2005, Philippe Chow New York City continues to attract the who’s-who of Hollywood and social set – frequented by such names as Anne Hathaway, Anna Wintour, Beyoncé, Robert De Niro, Oprah, and  Lady Gaga – headed by Executive Chef Philippe Chow.

The Chic modern design meets with a signature color palette of black, white and red in the dining room and bar; for a more intimate setting, the private cellar and two private rooms are an ideal setting for any fête. Plush banquettes and intimate booths lend an air of opulence, as the glow from flickering candles and overhead skylights set the tone for a luxe dining experience.

Service is surprisingly warm,efficient and guiding, and has improved since Steve Boxer entered the scene. The menu offers a selection of main dishes meant to be shared by two people (many of them can be ordered in1/2 portions, but not the superlative Peking duck with its light-as-a-feather handkerchief-pancakes or a whole steamed fish of the day.

Creative noodles and dumplings are a specialty at Philippe. Each night at about 9 p.m. in the restaurant’s dining room, Noodle and Pastry Chef conducts a live demonstration for making hand-pulled noodles. Philippe’s menu features no less than eight variations of either steamed or stir-fried dumplings and Cheng’s specialty, hand-made noodles with pork or veal bean sauce (like a Bolognaise).

A haute flair on classic Chinese cuisine, Chef Philippe has crafted a menu complete with signature-favorites. We enjoyed an assortment of steamed dumplings, including Jade dumplings with shrimp and water chestnuts, crabmeat soup dumplings, sieu mai of pork and black mushrooms and vegetable dumplings. All were paragons of freshness and avoided the all too common NY Chinese trait of gumminess. PORK/SHRIMP FRIED RICE was creatively presented in a tall urn and was another standout, as were terrific sautéed green beans.

Entrees range from nine seasons spicy prawns, drunken sea bass served in white wine, the aforementioned Peking duck, crispy beef that is to die for and a delightful combination of green prawns with cashew nuts, water chestnuts, peppers and black mushrooms. Best of all and obligatory are RED KING CRABS (2.5 – 3lbs)  in garlic/butter sauce. They can be shared by 3 or 4 people and are so good that you will never want lobster again.

Other Signature Dishes include Chicken Satay, skewers prepared in Chef Philippe’s famous cream sauce, crispy Peking Chicken, fresh and juicy Maine Lobster and Spring Rolls. Philippe also offers a multi-course tasting menu at dinner that must be ordered by a minimum of six persons. The best dessert is without doubt the fine house-made sorbets and fresh fruit.

Specialty Drinks are outstanding. This is a real bar so expect such delights as the sweetly-refreshing taste of The Philipptini (Absolut vodka, lychee and fresh squeezed pineapple juice, triple sec, splash of Chambord), a lovely Lychee Martini (Absolut vodka, lychee juice, coconut cream, fresh squeezed lime juice, and Cointreau), the Shanghai Philippe (Stoli Strawberry, Elderflower syrup, muddled fresh strawberries, champagne) and our personal favorite, The MIDNIGHT MOJITO, an intoxicating blend of Stoli Blueberry, fresh mint, muddled fresh blueberries, simple syrup, splash of fresh squeezed lime juice, and a splash of soda. (Purists will love the beautiful classic Martini  and the best Old Fashioned” in town.)

Philippe offers 10 to 12 wines by the glass each night, as well as a good if pricey wine list.

Philippe Chow New York is the perfect night-out-on-the town and rates A MAJOR on The Walman Report.

 Philippe Chow Food1

  (Hosting your own soiree? Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event).

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Stanton Street Kitchen Proves To Be The New Must Go Destination

ssk interior1

Stanton Street Kitchen is a restaurant, wine bar and beer cellar, curtsey of renowned master chef ,(formally of the fabled “21” restaurant,) Erik Blauberg, SSK features a unique beer cellar offering more than 100 different varieties of bottled beers from around the world,. There are also 24 rotating seasonal drafts and an extensive wine list with reasonably priced selections.

ssk entree 2

Chef Blauberg created a menu of small plates designed to pair with the beer and wine offerings, allowing guests to create their own tasting menus. There is also a “chef’s feast” tasting menu featuring seasonally inspired dishes, available to guests who are seated at the 14-seat bar.The menu which changes regularly, features an assortment of “beer bites” served on toast such as spicy prawns with cracked corn, jicama, and cilantro; figs with goat cheese and 50 year-old sherry; a delicious braised pork belly with red cabbage and toasted peanut slaw. Small plates such as sugar pea risotto with cepes and squash; feather-weight tagliatelle with hen of the woods mushrooms and wild boar sausage; and port-braised oxtail with foie gras and fava bean ravioli. The beer cellar also highlights a private chef’s table with seating for up to 30 guests.

ssk steak

The sparse, clean design offer lots of candles, wood and oodles of romance. The service is warm, friendly and knowledgeable.

ssk dessert1

Beyond fabulous, Stanton Street Kitchen is located at 178 Stanton Street and is truly one of NY’s best small restaurants and rates A Major on The Walman Report.

178 Stanton Street
New York, New York 10002
get directions

For reservations, call
917.963.6000

Copyright 2015 By Punchin International. All Rights Reserved.

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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.

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ULTIMATE LUXURY NEW YEAR’S EVE EXPERIENCE IN TIMES SQUARE AT THE NEW YORK MARRIOTT MARQUIS

MarquisPresSuiteLivingLR

OVER-THE-TOP NEW YEAR’S EVE PACKAGE INCLUDES A GLAMOROUS STAY IN A PRESIDENTIAL SUITE AND FRONT ROW SEATS TO THE BALL DROP AT GALA PARTY IN BROADWAY LOUNGE

NEW YORK (November 3, 2014) – It’s the most iconic location in the world to celebrate New Year’s Eve — Times Square in New York City, where the famous ball drop has taken place for over 100 years to herald in the new year. This year the New York Marriott Marquis makes it even more exciting.

Guests who book the Ultimate Luxury New Year’s Eve package will arrive via private limousine to the sounds of a baby grand piano in a sumptuous presidential suite as they get ready to usher in the new year. Their private attendant will greet them with Piper Heidsieck champagne and the chef’s selection of festive hors d’oeuvres, as they explore this spacious two-bedroom suite, decorated in celebratory style. Then it’s time to primp with a personal stylist from PRIMP Salon & Spa Services for the gala party below in Broadway Lounge, where they’ll be seated in the prime ball drop-view seats, overlooking the thousands of people gathered for the big countdown at midnight. And, as a warm-up to the countdown, earlier in the evening they’ll enjoy a surprise visit outdoors to Times Square, surrounded by the crowds. In Broadway Lounge, they’ll enjoy a full evening of entertainment, special buffet dinner menus, premium bars and dancing, as midnight approaches. Then it’s countdown time, when the air is filled with a storm of confetti throughout Times Square, as the famous Waterford crystal ball descends. The new year starts off in the morning with breakfast at Crossroads; the perfect ending to the celebration and the perfect beginning to 2015.

Not keen on the idea of being outside in the cold weather in Times Square with family or friends for the countdown to midnight? For the first time ever, the New York Marriott Marquis will sell “Ball Drop View to New Year’s Eve in Times Square” guest rooms on marriott.com. Guests can pass up the outdoor experience, staying cozy inside, in their comfortably appointed guest room to watch the festivities, without having to bundle up. This is a 3-night stay with arrival on December 29 or December 30. The entire 3-night stay is just under $6,000 and is inclusive of tax ($5,745.70 total).

To complement our New Year’s Eve offerings, we have launched the New York Marriott Marquis Best of 2014 Promotion. Entrants share a photo of their best moment of 2014 on our Facebook promotion app or on Twitter or Instagram with @MHMarquisNYC and #WINMarquisNYE to enter for a chance to win a two-night stay in a ball-drop view guest room during New Year’s Eve. The entry period for the promotion ends on November 17. Promotion details: http://bit.ly/MarquisBestof2014

For guests who are looking forward to a celebration, individual tickets are still available to the gala party in Broadway Lounge, described above. Individual tickets range from $1,000 per person for communal seating, to $3,500 per person for prime view ball drop seating. Please note these tickets do not include a hotel guest room or overnight stay.

Details:

Ultimate Luxury New Year’s Eve Experience Package – $50,000

• 3 nights in a presidential suite, arrival 29 or 30 December

• Limousine transportation from and to the airport (LaGuardia, JFK or Newark)

• Welcome champagne and Chef’s hors d’oeuvres

• A personal musical welcome from a live performer, at the baby grand piano in the suite

• A private room attendant for in-room service

• In-room personal stylist for hair and make-up on 31 December, before the party, by PRIMP Salon & Spa Services

• Up to 4 seats at the New Year’s Eve gala in Broadway Lounge, with Ball-Drop Views

• An early evening surprise visit outdoors to Times Square

• New Year’s Day breakfast at Crossroads

• Maximum 4 guests

To book any of these experiences, please contact Mariette at (212) 704-8864 during business hours, email: NYMMSpecialEvents@marriott.com OR visitwww.marquisNYE.com/package

The New York Marriott Marquis is located on Broadway between West 45th and West 46th Streets, in the heart of Times Square.

Copyright 2014 By Punchin International. All Rights Reserved.

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

Sachi int1

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

                                                    sachi chefs

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.

sachi  jap food

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.

sachi chicken use

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.

sachi dessert1

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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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.

 Petrossian main int

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.

 

petrissian 2  Screen Shot 2014-05-10 at 11.28.31 PM

Copyright 2014 by Punch In International. All Rights Reserved.

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The Landmark Building “Pavilion Restaurant” Opens in Union Square Park, with a Menu that Showcases the Bounty of the Greenmarket, Dazzling Décor and a Stellar Kitchen

Pavion

20 Union Square West
New York, New York  — 10003
212-677-7818

Located at the North End of Union Square Park at 17th Street, Across From Barns and Noble.

BRUNCH 11:30-5PM

LUNCH- 10:30AM-5PM

DINNER- 5PM- Closing at Midnight

Click Here To Visit the Website or Make a Reservation

Some things are truly worth the wait. This spring New Yorkers were thrilled to see that the iconic colonnaded pavilion in Union Square once again features an exciting new indoor-outdoor restaurant. The Pavilion, whose menu showcases the bounty of the Union Square Greenmarket, welcomed the public.

For nearly 170 years Union Square has been a gathering place for commerce, for entertainment, for labor and political events, and for recreation. The 1928 Greek revival structure at the north end of the park has featured a restaurant since 1994. Today, The Pavilion, run under the direction of the hospitality group Chef Driven Market continues the over 150-year-old tradition of having restaurants and food concessions in New York City parks. The name Pavilion is a simple, classic one that respects the building’s rich history. Open seasonally from April until late October, The Pavilion seats 90 people indoor and 90 outside and serves breakfast, lunch and dinner and weekend brunch. It is also the best restaurant in any NY City park, but regardless of location, its is generally excellent with a first rate kitchen, well selected wines and beer, a serious mixologist and attentive service.

pavioion crudo

At the helm are three rising stars on the city’s culinary scene: Executive Chef Mario Urgiles, previously at NYC French eatery Maison delights diners with an innovative market-driven menu – his pantry is the Greenmarket, just steps away. Pastry chef Terri Dreisbach who worked for Bobby Flay and Philippe Chow delivers her signature creative confections incorporating fresh ingredients while master mixologist Joel Cruz shakes up cocktails also inspired by the nearby market. All three are known for their tasty dishes that are always home made from scratch.pavion soup

Highlights from Chef Urgiles’ menu that underline his market-driven approach include: Tomato Soup with sourdough crouton & herb crème fraiche; Farm Goat Cheese and Tomato Tart with baby dandelion salad; Organic Salmon Green Pot Au Feu with fennel pearl onion, baby carrots, shitakes, tomato and Roasted Organic Chicken with fingerling and purple potatoes, broccoli rabe. Even the steak is a fine piece of meat, beautifully seared, with a lovely garnish of fresh vegetables. But the entrée winner is the restaurant impossibility: a stuffed fish with barely wilted vegetables and a light sauce. Perfectly prepared.

PAVILLION  chicken use best

Pastry Chef Terri Dreisbach is known for both her clever recipes and her artistic presentation. Some of the desserts she offers include: Raspberry Ginger Beer Float with coconut ice cream, raspberry sorbet, vanilla whipped cream and a ginger cookie; Devil’s Food Cake with pistachio mousse, raspberry and pistachio gelato; her signature Summer Berry Verrine with buttermilk panna cotta, summer berries, almond crumble and pistachio gelato (a must) and a Chocolate Beet Cake with blackberry-beet meringue, creme fraiche, cassis, blackberries and beet sorbet.

pavilion chicken use

At the bar Head Mixologist Joel Cruz makes his own magic with classic and contemporary cocktail creations many featuring fruit and herbs he sources from the market for syrups and garnishes. At brunch for example the Bloody Mary mix is highlighted by Holy Schmitt’s horseradish direct from the Greenmarket. Cruz is also bringing back frozen cocktails like everyone’s favorite pina colada made with fresh coconut milk, pineapple juice and dark rum.

pavioion coup dessert

Some of Cruz’s other signature cocktails include: Pavilion ‘75’ with New Amsterdam Gin, honey direct from the Greenmarket, thyme syrup, and sparkling wine; the Metronome featuring New Amsterdam Orange Vodka, vanilla, white Vermouth and Aztec chocolate bitters; the Park Side including light and dark rum, fresh mint, lime, guava “foam,” and local pollen; and The Rialto made with Gosling’s Black Seal Rum, InfiniTEA Syrup, pineapple and Peychaud’s Bitters. The olives in the martini are worth a visit.

The Pavilion also serves rosé sangria, the perfect warm-weather beverage as well as a number of craft beers and cider from NY area breweries. The wine program offers a list of 40 wines by the bottle and 12 by the glass predominantly from New York State wineries who focus on sustainable and biodynamic techniques.

The Pavilion’s décor seamlessly blends the lush greenery of the park with a chic yet casual dining experience. The result is a beautiful restaurant  that could feel as home in the South of France or an exotic island. Hanging gardens adorn the walls, palm trees add to the bucolic setting and overhead round glass orb lighting harkens back to open-air restaurants of the past. Modern touches like subtle lighting under the floor and unobtrusive ceiling heaters insure diners are always comfortable and there is a wonderful feeling of professional informality.

Furthermore, as an integral part of the New York City community, The Pavilion, in collaboration with KMNY Consulting and the Union Square Partnership, will add family-friendly programming to the Union Square Partnership’s already popular Summer in the Square series with “Tuesdays @ThePavilionNYC,” a weekly drop-in series. Programming will take place on the main level inside The Pavilion. A great idea!

“We are proud to be a part of the Union Square community,” says Simon Oren, CEO of Chef Driven Group and owner Marseille, Nice Matin and  Barbounia. “We look forward to welcoming the community to this new public amenity in the park.”

Some of these programs include weekly children’s book readings, musical performances, and cooking instruction. Chef Driven Market will also provide internships, partner with local food charities, host fundraising events, and partner with GrowNYC, which oversees the Greenmarket program citywide, on numerous nutrition and wellness initiatives, as well as source products used in their daily menu offerings from participating Greenmarket farms.

For an out-of-the-ordinary dining experience, The Pavilion brings a new twist on fine dining to New York and is already a roaring success. Walman Report Rating: A+

Copyright 2014 By Punchin International. All Rights Reserved.

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