Best Upper East Side Pub? Bloom’s Takes The Prize




The Dublin City adventures and encounters of one of James Joyce’s most memorable characters,
Leopold Bloom, were made legend in the Irish writer’s literary classic, ‘Ulysses’.
Bloom’s exploits were to become so renowned, that almost 100 years after his fictional feats were made known to the world, his name lives on, not only in literary circles, but with the establishment of Bloom’s Tavern, an Irish bar/restaurant, on Manhattan’s 58th Street.
Bloom, the Dublin-born son of a Hungarian Jew and an Irish Protestant, famously mused in Ulysses how a good puzzle would be to cross Dublin City without passing a single pub.
A century later, scholars, drinkers, tourists and writers are still attempting,
and failing, to solve the conundrum.

Bloom’s Tavern, the brainchild of Irish entrepreneurs Noel Donovan, Eugene Wilson and John Mahon, is a lasting tribute to Joyce (one of Ireland’s four winners of the Nobel Prize for Literature), his literary creation Leopold Bloom, and the former’s extensive works. Tastefully decorated throughout with discreet mementoes to the iconic writer’s life and career, Bloom’s Tavern, situated on 58th Street between 2nd and 3rd Avenue, in New York City, is a thriving location, frequented by office workers from the nearby financial, media and technology giants, construction crews from the ongoing building projects in the neighborhood, tourists from all over the world and local residents, who delight in the accents of the staff, the Celtic-fused literary theme throughout, the extensive beer and wine lists and the ever expanding and developing menu (as well as the $1 oysters all day every day of course).
Available for private and not so private parties, Bloom’s Tavern, is also noted for being
one of New York’s few taverns with a working (and welcoming) fireplace.

So, if you’re in Dublin, attempt Mr. Bloom’s puzzle, try to cross the city, without passing a single drinking establishment, just don’t try it on Manhattan’s East 58th Street, as it may prove to be quite impossible to avoid the temptation of Bloom’s Tavern. – Michael Fitzpatrick.

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208 E 58th St  New York  NY 10022



Weekends Until 4pm



All Brunch Entrees & Sandwiches Served with 1 Complimentary Mimosa, Bloody Mary, Screwdriver, Prosecco, Soda, Tea & Coffee


Full Irish Breakfast 16
Eggs any style, Irish Bacon, Irish Sausage, Black & White Pudding, Heinz Beans, Grilled Tomato & Toast

Buttermilk Pancakes 14
Plain, Blueberry &/or Chocolate Chip with Maple Syrup Add Irish Sausage or Bacon 1.50

Challah Bread French Toast 12
Fresh Berries & Maple Syrup
Add Irish Sausage or Bacon 1.50

3 Egg Omelet 15
Choose One of the Following

All Served with Home Fries 
Ham & Swiss
Spinach & Goat Cheese Mushroom,
Onion & Peppers Bacon & Cheddar

Blooms Breakfast Wrap Burrito 15
Scrambled Eggs, Swiss Cheese & Bacon
in a Flour Tortilla

2 Eggs Any Style 12
Sausage, Bacon or Ham with Toast & Home Fries

Huevos Rancheros 15
Fried Eggs, Sour Cream, Black Beans, Salsa & Guacamole on a Corn Tortilla with Home Fries


Mashed Potatoes
Steak Fries
Sweet Potato Fries
Steamed Mixed Vegetables
Onion Rings


New York Style Vanilla Cheesecake 7
Homemade Apple Pie 7
Chocolate Truffle Cake 7



Blooms Bloody Mary, Mimosa, Moscow Mule & Screwdrivers
*2 Hour Brunch Cocktails Only


Mixed Mesclun Green Salad 9
Mixed Greens, Tomatoes, Shredded Carrots, & Cucumber, In a Sherry Vinaigrette Dressing

Blooms Cobb Salad 14
Bacon, Avocado, Boiled Egg, Tomatoes, Crumbled Bleu Cheese, Cucumber & Seasonal Greens in a Blue Cheese Dressing

Classic Romaine Caesar Salad 14
Tossed in our Caesar Dressing, Sprinkled with Parmesan & Croutons
Add Chicken 5 Salmon 7 Steak 8 Shrimp 8


All Sandwiches Served with Steak Fries, Home Fries or Mixed Salad

8oz. Sirloin Burger 14
Add American, Cheddar, Swiss Cheese, Sautéed Onions Add Bacon 1.50

Blooms Brunch Burger 15
8oz. Sirloin Burger on English Muffin Topped with Fried Egg

Croque Monsieur 14
Grilled Ham & Swiss Cheese Served on Country White Bread
Add Croque Madame – 1 Extra

Chicken & Waffle Sandwich 15
Fried Chicken, Buttermilk Waffle, Scrambled Eggs,
American Cheese, Avocado & Maple Syrup

Avocado Toast 14
Smashed Avocado, Fried Eggs over Easy
& Crispy Bacon Over Open Faced Country Bread

Consuming raw or undercooked foods may increase your risk of food-borne illness.
Gratuity of 18% will be added to parties of 6 or more

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A known favorite of the late Mr. Joyce.
The JJ blends Jameson Irish Whiskey, Sweet Vermouth, Cointreau, Fresh Lime Juice & Garnished with a Cherry served in a chilled Cocktail Glass

Enjoyed by Poets, Priest, Politician’s & Prostitutes Worldwide the Bloomtini Combines Absolut Rasberri, Grapefruit Juice, Lemon Juice, A Dash of Pomegranate A Splash of Champagne & Blooming Love. Served in an Ice Cold Martini Glass

Bailey Irish Cream, Kahlua & Heavy Cream.
Mixed together and served with Chocolate Sprinkles

Malibu Coconut Rum, Bacardi Orange & Designer Juices,
Shaken Together & Garnished with Tropical Fruits


Tasty like Joyce’s Home Town & Famous Book. The Dubliner has combined Jameson Black Barrel Irish Whiskey, Sweet Vermouth, Grand Mariner & a small dash of Orange Bitters


Brooklyn Lager
Bud Light
Stella Artois
Goose Island IPA
Sam Adams
Coney Island Pilsner
Six Point Sweet Action

Angry Orchard

Magner’s Cider
Bud Light
Coors Light
Heineken Light
Amstel Light
Becks N/A
Laginitas IPA
Matilda Belgian Ale
Dales Pale Ale Cans



J. Roget – Splits, California 12
Moet-Champagne, France 190
Enza Prosecco, Italy 9/36
Veuve Yellow Label, France 190
Dom Perignon, France 390


Principato Pinot Grigio, Italy 9/38
Santa Rita, Sauvignon Blanc, California 10/39
Talus Chardonnay, California 9/35
Kenwood, Chardonnay, California 10/39
Cht. Ste Michelle, Riesling, Washington State, 9/34


Hob Nob Pinot Noir, France 9/36
Concannon, California Merlot 9/36
Handcraft, Cabernet Sauvignon, California 11/44
Finca “la Linda” Malbec, Argentina 9/38
Coppola Diamond, Calret, California 12/48


Mozzarella & Vino

Mozzarella & Vino is located at the former Il Gattopardo space, at 33 west 54th Street.

Patrons are very excited with its rustic interior and the amazing ingredients. Chef Vito Gnazzo is responsible for the mouthwatering menu that reflects the simplicity of authentic Italian ingredients, with a heavy emphasis on the Mozzarella di bufala Campana, Italian cheeses and affettati. Based mostly on classic Italian antipasti, such asarancini, panzarotti, and mozzarella rolls, Mozzarella & Vino also serves a wonderful selection ofpanini, soups, salads, and of course mozzarella in all shapes and combinations… even on desserts. 

The enoteca style bar focuses on showcasing rather smaller family estates and independent Italian winemakers.

Mozzarella & Vino proudly share wines they love, definitely not mainstream, wines that translates history,

quality and good value. A variety of by the glass is offered, as well as by the bottle.

Their selection greatly varies due to constant new discoveries.




Valdo Rose Brut Is An Affordable Charmer

Just tasted the current version. Just delightful!

The Walman Report

Nerello Mascalese Hi-Res

Valdo’s Philosophy: “Prosecco” is the distinguishing factor on the regional level- refined aromas, balance and overall quality are the key features Valdo
focuses on to produce unique and unrivalled products.

Valdo was started in 1926 by the Societa Anonima Vini Superiori & purchased by The Bolla Family in the 1940’s. Over 80 years of continuous
innovation with an ongoing quest for quality and devotion to respecting the vineyards & wine-making traditions of the region.

The Spumante Rosé is created from the perfect blend of two typical Italian vines, the Sicilian black berry Nerello Mascalese, from Sambuca Sicily in the province of Argiento which is 300 meters above sea level, and Glera, the fruity grapes from the Veneto region in the province of Treviso at 80 meters above sea level. The vineyard that grows the Nerello Mascalese has clay and limestone soil and the Glera vineyard is alluvial clay.

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Dry Creek Vineyard Signature Wines Old Vines Zinfandel

A terrific red with a real Bordeaux character. Lovely fruit and balance.

First coined by winery founder David Stare in 1986, the term “Old Vine” has special
meaning to our family.  We define an old vine vineyard as being more than 50 years in
age. In the case of our Old Vine Zinfandel, the vines for this bottling are an average of 90
years of age and in some cases, more than 110 years old! Old Vine vineyards remain the
most prized and historic of all plantings in the Dry Creek Valley.
2009 was almost a perfect growing season, with the only blip a minor shortage of
water from light winter rains. Growing conditions were ideal with bud break and
bloom happening normally. Summer temperatures were moderate with minimal
heat spikes. Harvest conditions were superb and by the time the rains came in early
October most of our fruit was already harvested.
At first swirl, this prized wine presents a special aromatic profile that is distinctive and
nuanced. From the beginning, one realizes that this wine is going to be a cherished
experience. Layers of briary blackberry, raspberry, exotic spice and black and white
pepper come forward. On the palate, the wine is precise and expressive, building
layers of flavor with elements of bittersweet chocolate and roasted coffee. Several
more minutes reveal a bright earthy quality that is truly unique. This beautiful wine
is a seamless experience from start to finish. 
89 Points
Wine Spectator Magazine
2008 Vintage
Wine Enthusiast Magazine
89 Points – BEST BUY
Wine & Spirits Magazine
BLEND 86% Zinfandel, 14% Petite Sirah
APPELLATION Dry Creek Valley
HARVEST DATES September 28-29, 2009
BRIX Average 26.3
FERMENTATION  Average of 20 days, pumped over twice daily.
BARREL AGING 18 months in French, American and Hungarian oak
PH 3.79
TA 0.56g/100mL
Hillside vineyards, mixed gravelly soil. Decomposed granite
in certain areas
VINE AGE Average age is 90 years
YIELDS Less than 2 tons per acre
Scan here for more information:
DRY CREEK VINEYARD     3770 LAMBERT BRIDGE RD     HEALDSBURG, CA 95448     707.433.1000     FX 707.433.5329     DRY


Copyright 2012 By Punchin International. All Rights Reserved.


5 Tips for Booking a Private Jet Flight for Your European Vacation


              Private travel expert outlines important differences from commercial travel

Where will your vacation take you this summer? London? Paris?The French Riviera? If you want to fly by private jet, it’s not too early to start planning. Booking a private jet flight to Europe requires very special expertise. There are dozens of fees, permits and other considerations that you or your travel consultant need to know about to ensure a successful trip.

The XOJET Blog spoke with Clayton Smith, senior charter sales representative, to compile a list of five tips to ensure a smooth flight experience and a great vacation.

1.      Plan in advance. The more advance planning you do, the more choices you’ll have. “For example, if you plan 6 months out, you could have twice the aircraft options available to you,” says Clayton. “A good rule of thumb is that the longer the flight, the further out you should plan.” Foreign-flagged aircraft typically need several permits to enter other countries, which can take time to obtain, especially if you’re travelling to multiple destinations. Try to book at least eight to 12 weeks in advance.

2.      Be flexible. “Flying privately to Europe is quite different from flying on a commercial airline,” explains Clayton. “Some airports have customs offices, some don’t. We have to take this into account when we plan, especially with customers who want non-stop travel.” The more specific you are about your trip, the fewer cost-saving options will be available to you. However, if you can also be flexible on things like jet type, aircraft year of manufacture, date and time of travel, and airport, we can find the best price and options available. For example, flying into a general aviation airport like Paris’s Le Bourget could be much less expensive than flying into Charles DeGaulle.

3.      Tell us everything. When you call to book your flight, we’ll start by asking you not only for the dates and times of your trip but also your requirements and preferences. The more you let us know up front, the more options we can deliver. When we have complete information such as the size of your party (including pets!), aircraft preferences (if any), if you are willing to consider options that require a fuel stop, dietary restrictions and the like, we can deliver options to meet your exact needs—and a customized flight experience in the air. Again, being flexible your requirements can dramatically impact the options and prices available.

4.      Remember Customs. You’re no doubt aware that when you travel internationally, you’ll need to go through Customs when returning home. But where you clear customs depends on whether you are on the aircraft operator’s Border Overflight Exemption (BOE) program. Getting you an operator’s BOE could take as long as two to three weeks, and you’ll need to provide passport information for every passenger—so allow enough time. “The BOE is particularly important for non-stop flights,” adds Clayton. “Check to see if your provider offers a BOE program. Otherwise you’ll have to stop to clear customs at the first point of entry into a country, possibly delaying your return home.”

On a related note, if a minor child is traveling with just one parent, the other parent will need to provide a notarized letter authorizing the child to leave the country. This can be important if your spouse and kids are planning to join you in, say, Paris, after you finish your business trip.

5.      Pick the right aircraft for your flight. If you want to fly non-stop, consider a large-cabin heavy jet. For flights from the East Coast, the Gulfstream G-IV series is the smallest heavy jet that flies nonstop to and from Europe in either direction; other options include the Bombardier Challenger 600 series or the Dassault Falcon 2000 series. All of these jets can typically fly from the northeast United States to most destinations in Western Europe nonstop. However, for the return flight to the United States, these aircraft will likely require a fuel stop.

For flights from the West Coast, you’ll need to upgrade to ultra-long-range aircraft like the Gulfstream V or G550, the Falcon 7X or the Bombardier Global Express/5000. Super-mid-size jets like the XOJET Citation X and XOJET Challenger 300 will need to make a fuel stop (usually in Iceland, Canada or Maine) when flying to and from Europe. Watch this blog for an upcoming in-depth comparison of these aircraft.

At XOJET, we can arrange any of these aircraft for you through our own fleet and through the XOJET Preferred Partner Network, a carefully vetted list of the best operators.

Bottom line: it’s the little details that can affect your flight experience. Work with a private aviation consultant who has booked international travel before and can handle all the details. Make sure your consultant has the trip management capabilities to handle a European trip and can give you an all-inclusive price, including fuel (measured by the liter, fuel is much more expensive in Europe).

The XOJET team has extensive experience arranging for private jet trips to Europe and the rest of the world. They know what airports have the tougher permits and the most traffic, and which have customs offices. They also know the airports that charge less for fuel and landing fees. For example, flying into London Luton can possibly save you thousands in fuel costs, permits, and landing fees over flying into a high-volume airport like Heathrow or one that requires special permits, like London City.

A good aviation consultant will give you those options, make suggestions, and handle all of the details for you. Bon voyage!

Copyright 2012 By Punchin International. All Rights Reserved.





NYC 10019



Fine Wines and Giant Lobster Special

Mondays and Tuesdays Only

$129 per couple

Share a 4-41/2 lb Lobster along with a bottle of wine from the following selection:

Chateau Montelena (Cabernet)

Joseph Phelps (Cabernet)

Jordan (Cabernet)

Shafer (Merlot)

“J” Wines Reserve (Pinot Noir)

Chateau Simard (Bordeaux)

Ruffino, Reserve Ducale Gold Label (Chianti)

Santa Margherita (Pinot Grigio)

Far Niente (Chardonnay)

Tax and Tip In Addition.

This should run for a minimum of 3 months

The restaurant is very upscale, service is excellent and the food ranks with New York’s best Steak restaurants.

And What A Deal!

Copyright 2012 By Punchin International. All Rights Reserved.