Grand Central Oyster Bar’s Dutch Herring Festival Finally Here THURSDAY, June 18, After Delay

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Lovers of nieuwe maatjes herring imported from the Netherlands can finally celebrate the arrival of the delicacy this Thursday (June 18). The Grand Central Oyster Bar‘s annual Holland Herring Festival was delayed a week, and will finally get underway on Thursday. The first-tasting ceremony, now in its 35th year, will begin at 12:00 noon. This year’s arrival of the Dutch Herring at New York City’s Oyster Bar was originally scheduled for June 10. Three reasons cited for the delay were very low fat content in the herring; the absence of adequate sunlight to produce the plankton that the herring feed on; and stormy North Sea waters, where the herring are fetched, according to executive chef Sandy Ingber.‎

The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season.  The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 18th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring fanciers will enjoy the season for less than a month.   The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/ .

Sandy Sails High Seas Saturday: chowder, oysters and search for shipwrecks

Sandy Ingber, the seasoned skipper (executive chef) of the famed Grand Central Oyster Bar, is heading onto high seas, and joining the editors of True.Ink , the new experience-based magazine, for an amazing summer night of chowder, oysters, wine, and other culinary delights for a select group on a fishing boat off the coast of New York on Saturday, June 20 from 4:00 to 8:00 PM.  Along with serving up the famed chowder, a recipe that dates back to the birth of the historic restaurant in 1913, Ingber (a.k.a. Bishop of Bivalves) and the Oyster Bar’s  champion Luis Iglesias will be shucking oysters, on the voyage departing from Pier I on Emmons Avenue in Sheepshead Bay, Brooklyn, promptly at 4pm. Tickets are priced at$135 per person.  To receive a $40 discount, sign up at  True.Ink and use the discount code found on the site. For information on the event and travel arrangements to the pier, please email  yes@true.ink .

Copyright 2015 By Punchin International. All Rights Reserved.

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Chef-Owner Eric Miller NYC’s Bay Kitchen Bar Outpost Lays Claim to Being The Best Seafood Restaurant on the Upper East Side

 

clip_image002[4]Reserve Online By Clicking Here & Go To Reservations.BKB - New York, NY

THE HAMPTONS’ HOTTEST Sea-to-Table

BKB 321 East 73rd Street, New York, NY 10021, 212-861-1038, www.bkbrestaurant.com

Hours of Operation: Dinner: Sunday-Thursday: 5-10pm, Friday-Saturday: 5-11pm

Oyster & Wine Happy Hour: 5-7pm daily in bar & lounge

Cuisine: Sea-to-Table & Farm-to-Table

Raw Bar

Social Media: Facebook: bkbrestaurant

Twitter: bkbrestaurant

Instagram: bkbrestaurant

BKB - New York, NY

Hamptonites and those who long for the flavors of summer by the sea rejoice! Dynamic father-and-son team and co-owners Eric and Adam Miller transported their popular seasonal sea-to-table concept Bay Kitchen Bar from East Hampton to Manhattan’s Upper East Side with Partner Richard Silver. Located in the space that formerly housed Hospoda, the new outpost gives New Yorkers a chance to experience Miller’s cuisine year round.

BKB is the latest project from the Millers, who couldn’t wait for the Hamptons to come back to life this spring. “We were lucky to be embraced by the local community our first season. When an opportunity to take over the restaurant space at Bohemian National Hall came along, we couldn’t resist the temptation to see our guests again, plus introduce our cuisine to a whole new audience here in the city,” says Chef-Owner Eric Miller. Like the East Hampton original, this restaurant will serve inspired cocktails and the best seafood and meats that local East Coast suppliers have to offer. For a Long Island native like Eric Miller, sea and farm-to-table is not a new trend, but a way of life, having built relationships with local sources over the past 30 years as a chef. With an emphasis on high quality ingredients and clean Mediterranean preparations, everything is expertly chosen to provide the freshest and best selection for his guests.

BKB - New York, NY

Crafting menu that blends favorites from Bay Kitchen Bar with some new seasonal additions, BKB’s crave-worthy Snacks like Fresh Jumbo Lump Crab Cake; Slow Cooked Short Ribs; seasonal Poached Asparagus with Seasonal Vegetables and crispy Montauk Pearl Oysters, are all great new options , for a light bite alongside drinks. Plentiful Raw Bar selections like fresh and fabulous Eastern Oysters; Little Neck Clams; and marinated fresh fish salads made with Scallops, Harbor Fluke or Yellowfin Tuna are also offered to whet the appetite. First Course options ooze with comfort, from Miller’s signature Fisherman’s Soup; to Chickpea Crusted Fritto Misto that is the best I’ve had since Italy; and Braised and Seared Octopus with tomato-vegetable ragout, couscous and herbs that would do any Greek mama proud.

Seafood entrées of pan roasted fish and lobster rolls star on the Second Course menu alongside turf from the rotisserie and grill.  Highlights include Bay Kitchen Bar’s signature Day Boat Sea Scallops, accompanied by a new spring blend of farro piccolo-grain salad and refreshing Champagne vinaigrette; and Mustard & Herb Crusted North Atlantic Tuna with a new basil potato & roasted peach cipollini glaze finish; while East Hampton Harbor Fluke with Sicilian capers, herbs, orzo and rainbow chard is a welcome new addition rounding out the offerings and is destined to become the signature dish.  Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Organic Chicken; and Slow-Turned Long Island Duck with wilted greens & dried cherries. The BKB Burger with aged cheddar, caramelized onions and special sauce; and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun. Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Chicken; and Slow-Turned Long Island Duck with roasted golden potato, wilted greens & dried cherries. The Black Angus Sirloin Cheeseburger and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun.

BKB - New York, NY

Finishing on a sweet note, desserts are prepared by Pastry Chef Lukas Pohl.  Czech-born Lukas is a decorated pastry chef hailing from Prague’s Michelin-starred restaurant La Degustation Bohême Bourgeoisie, and most recently Hospoda.  A student of the Culinary Institute of America, Lukas was also a pastry instructor at prestigious Czech cooking institutes for years.  BKB’s dessert offerings include a Crème Brûlée Trio that mashes up flavor pairings from espresso & cookie to matcha & raspberries; the signature Dark Chocolate Black Forest Bombe presented with a sidecar of warm salted caramel that is ceremoniously poured over to melt the bombe open and reveal sweet cherry jelly inside; to a comforting Czech dish of Warm Strudel; and seasonal Summer Berry Rhubarb Crumble, all accompanied by house made ice cream and sorbets.  A selection of dessert wines, Toby Estate coffees and teas by In Pursuit of Tea are offered to pair with dessert.

Partner and General Manager Adam Miller, a graduate of the wine program at the International Culinary Center, reprises his role overseeing operations and the dining room. Having worked alongside his father as Director of Operations at Madison and Main in 2013, he came along for the ride at Bay Kitchen Bar last year as a full-fledged partner. There, Adam put his creative talents to work co-designing the space and overseeing the dining room. He developed a reputation for showering guests with his unique brand of irresistible charm, welcoming them with a smile and making sure service hums. With a natural eye for design, Adam studied fashion and interior design at Pratt Institute, after which he founded home goods brand Waverly & Irving. Adam’s passion for fine spirits and wine lead him to curate an extensive list of spirits, which will delight connoisseurs of whiskey, rum and tequila alike. He also assembled an all-star team to collaborate on BKB’s beverage program, offering inventive cocktails and carefully curated wine & beer lists to accompany Eric Miller’s cuisine.

clip_image011The Millers are thrilled to welcome mixologist Maura McGuigan as their Beverage Director for this new venture. Maura comes with an impressive résumé under her belt, having been the first female Head Bartender at Chicago’s The Violet Hour, as well as Chef de Bar at Daniel Boulud’s Bar Pleiades and General Manager at Booker and Dax here in New York. She was also the “woman on the ground” for Death & Co. founders David Kaplan and Alex Day at The Rose in Jackson Hole. The cocktails at BKB meld all the techniques and tools Maura has been acquiring in her arsenal over the past eight years. “Expect to have elegantly crafted vintage and modern classics as well as a seasonally changing menu of creative originals that will take cues from the cuisine,” says McGuigan. Signature cocktails range from the Dime-Store Diplomat, made with Four Roses Bourbon, muddled clementine & lemon, Assam tea and aromatic bitters, to the Beaumont Club, Prairie Organic vodka, Angostura bitters, orgeat, lime and egg whites. A wide and sophisticated selection of beers by the bottle and draft are also prominently featured, including Cricket Hill Brewery’s East Coast Lager.

Reappearing from Bay Kitchen Bar is Eric Heine, serving as Wine Director at BKB. He is on hand to help guests navigate through the restaurant’s wine offerings and perfectly complement their meal. Certified by the Court of Master Sommeliers, Eric has an extensive knowledge of wine, beer, and liquor. He has traveled through winemaking regions in South America, Canada and the west coast of the US, where he explored the wines of Washington, Oregon and California. He is passionate about European-style winemaking, which mandates tighter control over the soil, grapes and consistency of the wines, and is gaining popularity outside of Europe. The cherry-picked wine list at BKB is focused on small producer wines that are characteristic of their regional terroir. It includes a variety of bottles under $100 as well as a global selection by the glass to pair with the menu. In true Hamptons fashion, each night kicks off with $1 Oyster Happy Hour from 5-7pm in the bar, including $5 Muscadet by the glass. We loved the wine list with lots of options under $50 and Mr. Heine’s expert advice, sans attitude.

Adam also brings Designer Scott Rominger to the team, a Pratt Institute friend with a degree in Architecture. A talented designer with a modern aesthetic, Rominger served as project manager for Rafael de Cárdenas’ firm Architecture at Large and worked on projects for Leong Leong before designing the original Bay Kitchen Bar interiors. He was called on again to reimagine the new space, as well as the restaurant’s visual elements from graphic design to social media. The Millers tasked Scott with transforming the mood of the room in just one month’s time. BKB’s ambiance echos the easy elegance and tranquility of the East Hampton original, but incorporates more upscale and modern muted tones with urban stainless steel touches.

BKB - New York, NY

The space has been thoughtfully renovated to retain some of the existing elements such as the walnut herringbone flooring, custom made furniture and see-through glass bar. The dining room has been cleared of communal picnic tables and filled with more intimate two and four tops. To provide guests with a comfortable dining experience, Thonet-style bentwood chairs upholstered in rich cobalt blue fabric hint at the maritime-focused menu, while the walls have been covered with textured fabric panels to both add warmth and reduce sound from New York’s noisy streets. A new low partition was added, creating a separate bar & lounge area as well as providing a central service station for efficiency. The overall atmosphere provides a modern yet comfortable experience that is on par with the cuisine.

The 1,430 sq. ft. space seats 44 for dinner and to accommodate walk-ins, a more casual 12-seat bar & lounge area with a prime view of the bartender in action shaking up signature concoctions. There is also a private dining space for up to 8 guests tucked away, and an open kitchen on the lower level.

BKB is open for dinner seven days a week, from 5-10pm weeknights and 5-11pm on weekends. The restaurant and Bohemian National Hall are both perfect venues for special occasions and private events of all sizes. For event inquiries, please call 212-861-1038 or contact Jacqueline Le Borne jaci@foodandco.com.

Let’s hope NYC will begin to offer more restaurants like BKB wonderful food, bar, wine, service and gentle prices. What more can you ask for. Well . . . I wish it were in my neighborhood.

BKB - New York, NY

 

 

BKB - New York, NY

 

 

BKB - New York, NY

 

bkb events

 

Sample Dinner Menu

MENUS _ FINAL 2

Copyright 2015 By Punchin International. All Rights Reserved.

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THE SEA FIRE GRILL, Supreme New Midtown Seafood

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158 East 48th Street, NYC, (btw 3rd & Lexington Avenues)

Phone: 212-935-3785

Capacity: Main Dining Room: 75 First Dining Room: 45 Bar: 30 / Lounge: 15 Wine Cellar/Basement Private Dining Room: 30 Private Dining Room: 18 Hours: Lunch: Monday – Friday, 11:30am – 3:30pm Dinner: Daily, 4:30pm – 10:45pm Credit Cards: American Express, Visa, MasterCard, Discover, Diners Club Website: www. theseafiregrill.com Social Media: www.facebook.com/TheSeaFireGrill www.twitter.com/ TheSeaFireGrill

Click Here To Visit The Website

Click Here To Make Online Reservations

 

sea fire grill

Here is the best luxury seafood restaurant to open in Manhattan in ages.

Owned/Operated: Benjamin Steakhouse Chef: Ted Pryor produces Contemporary American Seafood Signature Dishes with flair, like an elegant Lobster Bisque, Jumbo Lump Crab Cakes, Pan Roasted Scallops, Organic Scottish Salmon, Alaskan King Crab Legs, and the famous SFG Surf & Turf, that will make you a convert. The chef has a solid hand and keeps the cuisine contemporary, but not silly or pretentious.

Signature Cocktail include: Fleur Garnis (gin, lavender elixir, lemon and Champagne), Thyme Will Tell (bourbon, thyme, Vermont maple syrup and lemon), Angel’s Sip (rye, sweet vermouth, and a 10-­‐year aged balsamic vinegar).

The Interior Design offers a Sleek interior with ivory tile floors, shimmering blue recessed lighting and mirrored accents throughout give the space a modern edge while the main dining room takes cues from the classic steakhouse with dark wood floors, wainscoting and a roaring marble fireplace, which is a signature décor feature in all Benjamin Steakhouse Group venues. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc.


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Having conquered the classic American steakhouse with Benjamin Steakhouse on East 41st Street and a second location in White Plains, NY, the Benjamin Steakhouse Group (BSG), owned by Benjamin Prelvukaj and Ben Sinanaj, has moved beyond beef with the opening of The Sea Fire Grill ). At the kitchen’s helm is newly appointed chef Ted Pryor formerly of Opia Restaurant, Les Halles and Orsay. The Sea Fire Grill offers an approachable, contemporary American seafood menu that takes clean, straightforward presentation cues from the group’s steakhouse background offering guests an elegant, classic dining experience. Having opened for dinner during the holiday season, the restaurant is now open for lunch service Monday – Friday and is launching a special “Oyster Happy Hour” Monday – Friday, 4 – 7pm where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced.

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When entering The Sea Fire Grill (SFG), diners are greeted by a sleek bar area with recessed lighting and ivory colored tile floors. Mirrored features begin and continue from the bar through the lounge area complete with dark hardwood high-­‐top tables that are accented by a shimmering blue wall. A  sweeping cream-­‐colored banquette lines the wall of the first dining room and windows above give a glimpse into the courtyard of the Buchanan building with which SFG shares its residence. Moving into the main dining room, diners will find dark wood floors, elegant chandeliers and flowing sheer curtains that dress the windows. At the far end of the room, a roaring marble fireplace, a signature décor feature in all BSG venues, is surrounded by floor to ceiling customized dark wood wine racks. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc. The back room is our favorite  . . .  really comfortable and elegant.

Upon being seated guests are greeted with Sea Fire Grill’s signature dish for the table, Whitefish Spread served with toasted rosemary focaccia and seeded flatbreads. Anyone weary of whitefish will surely sing a different tune after tasting this salty, creamy, flavorful spread – the perfect way to whet your appetite while perusing the menu.

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Those wanting to start with the raw bar will find favorites such as East & West Coast Oysters ($MP) (perfect with the excellent  cocktails and wines) and Colossal Shrimp Cocktail ($4.75/pc). To get a little taste of it all order the Seafood Sampler ($32 as pictured above), which has all the favorites – fresh clams, shrimp, oysters, and ½ lobster. Appetizers include a creamy Lobster Bisque ($15) with a generous helping of both claw and tail meat that surprise the palate in almost every bite; Pan Roasted Scallops ($20) accompanied by a celery root puree and luscious caviar beurre blanc; and always a classic, Jumbo Lump Crab Cakes ($20) are the same as at sister restaurant Benjamin Steakhouse – fried and crispy on the outside with melt in your mouth crab meat on the inside with red pepper coulis for a kick. But leave room. Entrees thrill..

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The Remarkable Lobster (Above); Luscious Crab (Below)

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Seafood lovers will marvel in the fish and shellfish entrées: Yellowfin Tuna ($40) has a flavorful crust of fennel, coriander and cumin, is served over bok choy and finished with an umami rich sauce of sesame and soy; and Whole Maine Lobsters ($26/lb) are broiled or steamed or stuffed with succulent crabmeat for $31 lb. While fresh, seasonal seafood is certainly the focal point at Sea Fire Grill, the owners have also borrowed their expertise of steaks and their signature dry-­‐ aging process perfected at Benjamin Steakhouse for meat hungry diners as evidenced by Sea Fire Grill’s Surf & Turf ($MP), a must have for aficionados seeking the best of both worlds indulging in tender bone-­‐in filet mignon and one-­‐and-­‐a-­‐half pounds of buttery steamed lobster.

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Pair these main dishes (among many others) with any side offering such as velvety Whipped Yukon Gold Potatoes ($9), Brussels Sprouts with Smoked Bacon ($9), or decadent Lobster Mac & Cheese ($15).

Guests looking for a quick bite or a drink at the bar can order from the expansive bar menu with favorites such as a buttery, succulent Lobster Sliders ($25), light and crispy Calamari ($14), and very tasty Long Island Littleneck Clams ($2/pc).

sea-fire SAlmon Burger 3

The Distinguished Salmon Burger

Monday through Friday, guests are encouraged to get out of work early to take advantage of Sea Fire Grill’s Oyster Happy Hour where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced. Specialty cocktails were developed to appeal to both men and women. The Fleur Garnis combines gin, lavender elixir, lemon and Champagne for a bubbly, light drink to complement several seafood dishes, while the Thyme Will Tell, made with bourbon, thyme, Vermont maple syrup and lemon is a perfect pairing for heartier meat dishes.

The menu also boasts an impressive listing of classic cocktails like the Sazerac, Sidecar and Old Fashioned. The wine list at SFG has been carefully curated by outstanding Beverage Director/Sommelier and Manager: Jason Ferris who is known for shaping the wine programs of restaurants nationwide, including SD26 and Gilt here in NYC and at Philadelphia’s Striped Bass where his work was recognized by Food & Wine Magazine as one of “2005’s Top Ten New Wine Lists.” Ferris’ keen palate also recently made him a “Top Taster” winner in a blind tasting at this year’s New York City Wine & Food Festival.

Delicious desserts, as well as expert service conclude an exhilarating experience. and The Sea Fire Grill boasts not one but two private dining rooms, one located at the immediate entrance that includes a lavish wine closet and can accommodate 18 people, and one in the basement, only accessible via the kitchen, which can hold 30 and will offer exclusive chef tasting menus.


Our duel tasting dinner started with the DAILY SELECTION OF EAST AND WEST COAST OYSTERS. They were fresh as the sea and served with PINK PEPPERCORN MIGNONETTE / COCKTAIL SAUCE. Next, we paired traditional STEAK TARTAR with  TOAST POINTS against a creative YELLOWFIN TUNA TARTAR “NIÇOISE” with BLACK OLIVE / FRISEE / and TOMATO JAM. Both were lovely and refreshing. A PAN ROASTED SCALLOPS dish set on CELERY ROOT  with a  CAVIAR BURRE BLANC followed, while my partner enjoyed huge MADAGASCAR GARLIC PRAWNS with TOASTED GARLIC  and  LEMON. A CHILLED LOBSTER SALAD with AVOCADO / GREENS and a zesty SHALLOT VINAIGRETTE and a magnificent HALIBUT ON A BED OF ASPARAGUS that was pure and perfect, as were the accompanying sides of LOBSTER MAC & CHEESE and CREAMED SPINACH.

Jason Ferris selected a sequence of fresh, delightful and affordable wines from the excellent list to accompany dinner. The Vouvray provided an amazing value, offering good fruit, acid and balance with a gentle fade-out finish.  The big surprise was a Barboursville, Reserve, Monticello, Virginia  2010 VIOGNIER. If it’s still available, go for it. Desserts are elegant and delicious. Don’t miss the terrific desserts: CRÈME BRULEE and the KEY LIME TART are a welcome relief from standard seafood finales.

One of Manhattan’s top seafood restaurants, The Sea Fire Grill is not to be missed and rates A+ on The Walman Report.

Copyright 2013 By Punchin International. All Rights Reserved.

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FLEX MUSSELS FLEXY NEW YEAR

Ring in the New Year with The Flex Crew

at Either of Our Locations

154 West 13th Street, NYC * Reservations 212.229.0222

or 174 East 82nd Street, NYC * Reservations 212.717.7772

December 31st, 2010

11 PM – 1 AM

THE FLEX PARTY

Open "Top Shelf" Bar

Flex Finger Foods

Mini-Sweets by Our Star Pastry Chef, Zac Young

Champagne Toast

Noisemakers, Hats and All that Good Stuff…

$68 per person (includes tax)

$58 per person (includes tax), if you joined us for dinner prior to The Flex Party

www.flexmusselsny.com

GRAND CENTRAL OYSTER FRENZY AT HISTORIC OYTSTER BAR ON SATURDAY, SEPTEMBER 25, FEATURES CHEF DEMONSTRATIONS BY AARON BASHY OF PERSHING SQUARE AND PAUL RANDAZZO OF RANDAZZO’S CLAM BAR

oyster-bar-interior-3 Aaron Bashy, executive chef at Pershing Square in New York City, and Paul Randazzo, owner of the famous Randazzo’s Clam Bar in Sheepshead Bay, will create culinary concoctions and share their gourmet wizardry with the public at the Grand Central Oyster Frenzy on Saturday, September 25, at the historic Grand Central Oyster Bar.

Mr. Randazzo will concoct “Baked Oysters on the Half Shell Italian Style” at 12:40 pm, while Mr. Bashy will serve up “Oyster Po Boys” at 1:20 PM at chef demonstrations, which include tastings for those in attendance.

The Professional Shucking Championships, first round at 1:00 pm, the annual ”Slurp Off” eating contest open to the public, and a “beer shucking” showdown will also highlight the Frenzy at the iconic seafood restaurant located “below sea level” at Grand Central Terminal.

The Oyster Frenzy begins at 12:00 noon,

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“GREAT OYSTER SHOOTER FACE OFF” AT THE GRAND CENTRAL OYSTER BAR

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ENTRIES FOR MARTINI STYLE COCKTAIL FEATURING RAW OYSTER ACCEPTED THROUGH SEPTEMBER 16, AND FINALS AT OYSTER FRENZY ON SEPTEMBER 25

Attention bartenders and mixologists, both professional and amateur, chefs and authors! The historic Grand Central Oyster Bar in New York City is searching for the best “Oyster Shooter” recipe, and is accepting entries from now through Thursday, September 16, in the first annual “Great Oyster Shooter Face Off.”

Recipes must be “martini style” cocktails, iced and served in a martini glass, that feature a raw oyster to compliment the drink.

The Finals of the “Great Oyster Shooter Face Off” will be conducted at the Grand Central Oyster Frenzy on Saturday, September 25, at the iconic seafood restaurant “below sea level” at Grand Central Station. The five finalists – one amateur and four professionals – selected must be in attendance at the Frenzy to square off in mixing their concoction for a panel of judges.

The prizes to the winner will include dinner for two at the Grand Central Oyster Bar, and the winner’s recipe featured on the bar menu.

Entries will be accepted by email at info@oysterbarny.com, with the subject: “Great Oyster Shooter Face Off.” Please designate whether you are an amateur or professional, and at which establishment(s) you are a mixologist or chef.

LE PESCADEUX BRINGS THE FRENCH CANADIAN CULINARY MIGRATION TO SOHO

 

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Le Pescadeux’s Refined Seafood Is Some Of NY’s Best . . . And It’s a Bargain

On a quaint block on Thompson Street, nestled between Prince and Spring, sits a small restaurant with a big purpose. Le Pescadeux  is the only restaurant in New York City that focuses on the French Canadian culinary migration experience from the Maritimes through Quebec and down to Louisiana. Owner Chuck Perley, a native of Montreal, Quebec and known for his previous success Le Pescadou, the city’s first French seafood bistro, is committed to demonstrating the incredible culinary history Canada possesses and how their prowess has trickled down the East Coast and thankfully onto our plates.The results are memorable.Pescadeux%20interior%202

The Charming Dining Room

Throughout Le Pescadeux’s lunch, dinner, early “birdy” and brunch menus, fish sourced both from Canada and down through its East Coast culinary trail are the stars. To begin, Selected East Coast OYSTERS (we sampled four varieties) were so perfect they only needed a squirt of lemon. Succulent LITTLE NECK CLAMS were their equal.pescadoux-oystersexended

That the chef knows his thing is proved in such appetizers as Roasted Calamari with Picante Piri Piri Sauce, a nod to the Portuguese settlement in Canada and the spicy chili used throughout Portuguese cuisine; Tender Octopus in a light tomato sauce (a special); Cajun Glazed Rock Shrimp with Blue Cheese Sauce, demonstrating the Acadian movement of French speaking settlers from the Maritime Provinces to Louisiana, the land of Cajun cuisine had an addictive crunch, yet remained remarkably moist; and Sautéed P.E.I. Mussels with Chorizo  and Tomato, a twist on the traditional mussels harvested from Prince Edward Island’s coastal community, were absolutely delicious.. Pescadeux%20Calamari

The Signature Roasted Calamari with Piri Piri Sauce

Besides the unique French Canadian concept, probably one of the most unusual aspects of Le Pescadeux’s menu is their “Fish Duets,” where diners can choose two, half orders of the signature seafood options for only $22. It is an incredible deal but more over a wonderful way to continue your palate’s tour de Canada. Popular choices are the Grand Bank Flounder with a Fried Oyster Hat in a Béarnaise; the Walleye Pike “Gnocchi,” with Organic Baby Turnips and Lardons, so fluffy and light but hand made with no potato in sight; and the Crisped Atlantic Dorado with Cauliflower Puree. Soft Shell Crabs with Spicy Mayonnaise (a special) were crispy delights.Pescadeux%20Fish%20Duet,%20Bass%20&%20Cod

Fish Duet of Bass and Cod Above

While seafood may be the star, a wide variety of meats provide a brilliant supporting cast performance. The Braised Pork with Bone Marrow Butter under appetizers gets the award for most succulent; the Picci Pasta with Duck Ragout wins for most hearty; the Hanger Steak aux ‘Deux’ Poivres with Jack’s Fries is a stand out for taste and tenderness in a city overflowing with steak options; and the Lamb Porterhouse with Madeira Glaze and Mushroom Polenta has just enough sweet and savory. Inquire about specials. We adored the Bouillabaisse Quebecoise, (Quebec-Style) Fish Soup that puts French Bouillabaisse to shame.

For Le Pescadeux, Perley combined forces with French born Bruno Soubirous, a long time employee of Le Pescadou, and an incredibly well seasoned restaurant professional, probably best known for his time as Restaurant Manager and Maitre d’ in the BLT Empire. In addition to his duties as co-owner, Soubirous also put together Le Pescadeux’s impressive wine list, covering many regions in France, Italy, New Zealand, Austria, the USA, Germany, Argentina, Australia and of course Canada for their incredible Riesling and Ice Wine. We enjoyed an outstanding 2007 Graves for $58 from Chateau Ferrande and a complex Ice Wine from  Peller Estate. There are also some excellent values in wines by the glass, especially Champagnes.

Manning the kitchen is Executive Chef Adriano Ricco, a super star chef, born in Brazil but with experience across a variety of cuisines. He was most recently cooking alongside Floyd Cardoz at Tabla but spent an incredible 4 years with Laurent Tourondel at a variety of his BLT establishments and started his career at D.O.M. Restaurant in Sao Paolo, Brazil. His versatility and timing are as amazing as his eye-catching tattoos.Pescadeux,%20Duck%20Duet

Besides the excellent bread from Sullivan Street Bakery, desserts are surprising excellent. Don’t miss the Quebec City Sugar Pie and Tapioca, Cranberry, Walnut Fritters with White Choco Crème Anglaise. There is also a terrific Cheese selection, all in prime condition and served at room temperature.

Le Pescadeux is open Tuesday – Sunday, serving lunch, dinner and weekend brunch. Le Pescadeux also offers a great happy hour from 4:30-7pm on weekdays offering beer and cocktail specials along with half price oysters.

Don’t Miss It! An Absolute Must!!!

__________________________________________________________________

Le Pescadeux (90 Thompson Street, New York, NY 10012,

212-966-0021,

wwwlepescadeux.com

Copyright 2010 By Punch In International. All Rights Reserved.

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OCEANA SUCCESSFULLY SAILS INTO NEW WATERS

oceana=use 

Address
1221 Avenue of the Americas @ 49th Street
New York, NY 10020
(49th Street between 6th & 7th Avenues)
Phone // 212 759 5941
Fax // 212 759 6076

Mailing Address:
120 West 49th Street
New York, NY 10020
 

Hours of Operation
Lunch
Monday through Sunday 11:00 am until 3:00 pm
Brunch
Saturday and Sunday 11:00 am until 3:00 pm
Dinner
Monday – Thursday // 5:00 pm until 11:00 pm
Friday and Saturday // 5:00 pm until Midnight
Sunday // 4:00 pm until 10:00 pm

Raw Bar & Lighter Fare menus available throughout the day

West of Rockefeller Center, in the McGraw Hill Building, at 1221 Avenue of the Americas at 49th Street, (212) 759-5941

Menus and other information can be found at www.oceanarestaurant.com .  

Reservations, Click Here

Oceana serves lunch Monday through Friday, 11am to 3pm, continuous service at the raw bar and bar with a bar menu until 5pm.  Dinner Monday through Thursday 5pm to 11pm, Friday and Saturday, 5pm to midnight, Brunch Saturday and Sunday 11am to 3pm, Sunday dinner 4pm to 10pm.  Outdoor dining slated for 2010. 

Private parties and reservations arranged by phoning 212-759-5941.&#12288

Owners // Livanos Family
Managing Partner // Paul McLaughlin
Executive Chef // Ben Pollinger
Pastry Chef // Jansen Chan
Wine Director // Roy Mahan

Design: Trinity Building and Construction Management Corp.

 

OCEANA ENTERS NEW ERA and Remains NY’s Premier Seafood Restaurant

By Nancy Walman

Rating: A Major

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The Elegant and Luxurious Main Dining Room (Above)

 

The Livanos Family and Paul McLaughlin have transported their flagship restaurant, Oceana, to its new home just west of Rockefeller Center, in the McGraw Hill Building. Serving lunch and dinner daily, brunch on weekends, and offering continuous service throughout the day, this is a new day for Oceana, a beloved American seafood restaurant at the top of the ratings for eighteen years in New York.

The new Oceana offers a diversity of options for cocktails and dining, chief among them a raw bar, a full-service bar, and three unique settings for private dining, in addition to the main dining room. There is now also a Chef’s Table in the kitchen where guests have an intimate view of Executive Chef Ben Pollinger at work, along with critically acclaimed Pastry Chef Jansen Chan. Starting in 2010, Oceana will take advantage of its new location to offer outdoor dining for sixty more guests, weather permitting.

The space manages to be graceful and intimate, avoiding any hint of garishness. There are spacious banquettes (even some for the often neglected two-tops) and a feeling of luxury, coupled with a casual hi-dining experience.

Trinity Building and Construction Management Corp.provided Oceana with a modernized and less formal version of its signature nautical atmosphere. While Oceana’s 54th Street location resembled the cosseted dining room of a luxury yacht, the new 49th Street location seats 180 diners, and its floor-to-ceiling windows overlook 49th Street. Both outdoor seating and a bar offer a more casual experience, as lunch and dinner are served inside the restaurant’s more formal dining room.

Oceana’s high-end features include custom fabric booths and banquettes with walnut details, and a large, contemporary canopy over the revolving door entryway. Other striking details include sliding glass doors that separate the private and main dining areas, a custom-built lobster tank that sits in the entrance to the kitchen, tiered decorative chandeliers, and a tremendous amount of stone. There is a private Chef’s room located within the state of the art kitchen for special functions, and there are Brazilian cherry floors, custom woven carpets, and large flowing hand made draperies. Glorious oversized glass vases of floating plants complete the  picture.

The new Oceana is more generous in both space, and menu offerings, making the innovative seafood cuisine of Chef Pollinger available to the broadest possible audience.  “The way our menu is constructed, with composed dishes as the heart and soul, and simply prepared daily offerings and whole fish to round it out, I can buy the freshest seafood on a whim, or I can shop the Farmer’s markets, and then create dishes for the menu spontaneously, or feature great ingredients on their own.  This combination of menu offerings is the goal, the dream, of every chef.”

Lunch and dinner menus offered in every seat of the house, from bar to main dining room, are simply stellar.

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A daily selection of fresh, whole fish make an excellent dining option, displayed center stage on the raw bar (above) at the new Oceana for all to enjoy.Oceana-Branzino39426

The Oceana Branzino (Above)

Wine and cocktails at Oceana’s new home follow the same generous trend.  With a full bar, and a raw bar, for both cocktails and dining, Oceana’s wine director, Roy Mahan, is eager to develop business destined solely for this purpose.  “We’re creating cocktails with the same pure, natural ethos that Chef Pollinger is using to build his recipes,” says Mr. Mahan.  “We squeeze fruit juices fresh, and use them along with an exciting new line of sparkling fruit juices, and we make our own syrups and natural seasonings, like bitters, and ginger beer.”  Signature cocktails are complemented by a well-composed wine list, made up of about 500 selections featuring 37 varietals that are deep in whites and seafood-friendly reds.

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The Definitive Fluke-Tartar (Above)

Dinner started with lovely cocktails accompanied by the freshest of briny oysters and preceded by a grand giveaway of  heady vegetable-seafood bisque, spiked with tender bits of lobster. A half bottle of Gaston Chiquet, “Dizy,” a lesser know Champagne that was not only a bargain at $68, but full of lively, tiny bubbles and fruity fragrance, was chosen to drink throughout the meal.

Appetizers were, to use the cliché, amazing: From the “Contemporary”, section, a trio of hand-chopped tuna, hamachi and wild salmon stole the show. Beautifully seasoned, this dish was served at the proper temperature, not to frigid as so often encountered, even at some of the town’s most touted restaurants. If ever less is more, it is in these beautiful quenelles, dubbed “Poke Trio.”

From the “Composed Appetizer” section, snapper ceviche with roasted corn, hearts of palm and cilantro was also terrific. The menu is easy to negotiate. Although we saw the magnificent roast, stuffed branzino, we had already over indulged in the fabulous homemade rolls (especially one made with cabernet flour),  we wanted to sample two different selections.

The justifiably celebrated halibut saltimbocca, wrapped in prosciutto and garnished with a confit of tomato and ricotta (a composed dish) was crispy on the exterior and filled with juice within. A special, fresh steamed King crab claws, flown in From Alaska that day, were marvels of gentle execution and filled with loads of luscious crabmeat, just kissed by the steam. Prime meats and naturally raised fowl round out a most inviting savory menu selection.

For dessert, Pastry Chef Jansen Chan brings along Oceana favorites, like the doughnut platter, along with newly conceived creations, each artfully presented thanks to his degree in architecture. There are marvelous cookies and a  chocolate chip, pecan frozen bar with buttermilk ice cream that gets our vote for the best dessert we tasted in 2009. Petit fours and first rate coffee are the finale.

While some service glitches are still being fine tuned (the restaurant is opened less than two months), Oceana’s team continues its strategy of serving three-star American seafood cuisine with the same intuitive, approachable yet professional service diners have come to expect for almost two decades thanks to the TLC of owner, John Livanos and the remarkably professional Managing Partner, Paul McLaughlin. New York’s finest seafood restaurant is alive and well.

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  The Remarkable Doughnut Platter (Above)

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