Lair Restaurant & Lounge is Hip, Hot, User Friendly and Yes Mom, You’ll Like The Food:)

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Restaurant | Lounge

Established: October 2010

Location: 201 Lafayette Street | Btwn Broome & Kenmare Streets (Nolita)

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New York City

Telephone: (212) 334-5247

Fax: (212) 334-5248

Email: info@lairnyc.com

Website: www.lairnyc.com

Managing Partners/

Owners: Michael Levin

Illarion Parmit

Executive Chef: Chris Cheung

Venue Size: 2000 sq. – ft

Capacity: Den – 50

Bar/Standing – 100

VIP – 100

Total – 250

Opening Hours: Monday – Wednesday

5:00PM to 2:00AM

Thursday – Saturday

5:00PM to 4:00AM

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Specialty Drinks: Mamma Mule Feel Good

Absolut vodka, cinnamon five spice syrup, apricot & ginger beer

Flame de Milo

Saffron infused Bombay dry gin, liquor 43, cava, flamed orange peel

Pass the Grapes

Barsol pisco/Appleton reserve, agave, red bell pepper puree, mescal ringe, red wine float

Mr Hot Pants

Herradura reposado, mescal, campari, passionfruit, thai chilli pepper agave

Maid in the Cave

Hibiki 12 year Japanese Whiskey, ginger infused agave, cucumbers muddled, club soda

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Specialty Dishes: lair chips

Chicken ‘Pillows,’ Crispy Chicken Skin,

Johnny Blue Sauce

v Roasted Bone Marrow, x/o Marmalade,

Scallion Pancakes

lair oysters use

v Oysters On The Half Shell, Seared Scallop, Truffle Essence (Above)

v Lobster, Bacon, Avocado Salad in Crispy

Wonton Rolls

v Eggplant and Mushroom Sui Mai

lair chicken

v 28 Dry Aged Black Angus Beef Dumplings

Sweet Plate Menu:

v Shanghai Walnut Crusted Marshmallows

v Scoop Caramel Apples, ‘Crispy Plum’

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               lair bar

                 Lair Restaurant & Lounge

Safari meets urban glamour at this nighttime haunt where a chicly rustic interior of exposed brick, distressed wood, hand-painted ethic art work are accented by the earth tone color palette and lavish throw pillows. With a collective mix of music and a hip downtown crowd, Lair has all the settings for any night out. Located in New York City’s Soho/Nolita area, Lair is a bar, lounge, restaurant and private event space, all in one! With plush banquettes and the glow of glittering chandeliers and candlelight, this stylish venue features low table tops, an extensive bar, delicious modern Dim Sum plates and cozy seating arrangements. Lair is the ideal location for an after-work drink and appetizer or post-drink and small bite recap!

Conveniently located downtown in the Soho/Nolita area this dynamic newcomer embodies a chic lounge, restaurant and private event space, all in one. Lair is intentionally designed to be just that. The distinct rustic metal work is innovatively crafted, resembling to some a Paris train station and to others a private chamber. Socialize with fashionistas, models, celebs and the corporate clientele in front of the cleverly designed and ever-changing lighting that exudes from the 30 foot bar or burrow into a dimly lit corner under the hand drawn ancient cave murals for an intimate encounter. lair flowers

We are always surprised by the excellence of the cuisine in clubs and Lair is no exception. Experience the succulent dishes created by the renowned Chef Chris Cheung (a veteran of Nobu, Ruby Foos and Monkey Bar), while sipping on specialty cocktails. Our favorite libations being Mr Hot Pants, a sexy blend of Herradura reposado, mescal, campari, passionfruit, thai chilli pepper  and agave. For something more potent and with a bit more kick, go for Maid in the Cave, where Hibiki 12 year Japanese Whiskey, ginger infused agave, and cucumbers are muddled,in club soda.. Average price is $15.

While there is an expensive bottle list, wine by the glass ranges from $8 to $11 and  The Stella is always dependable and just $7. We appreciated the friendly service and lack of attitude, making Lair a perfect spot for first dates and corporate or holiday parties, product launches, cocktail or fashion events, dinner parties, birthdays and more. The staff is professional and knowledgeable to facilitate your event needs. Lair provides a quality of visual, edible and audible sensory appeal that makes you want to come back again and again. The music is not too loud and if you hit it right, there may be live entertainment as well.

The Inventive Cuisine: is Modern, Kosher and might be described as global Dim Sum. Two appetizers per person provide a copious meal and range from about $9 to $13. Favorites include delicious Chicken ‘pillows’, with crispy chicken skin, Johnny Blue sauce; and unusually delicious Roasted bone marrow with X/O Marmalade; a classy rendition of Oysters on the half shell, seared scallop and truffle essence;
Mango ‘noodles’ salad, rock shrimp, chili lime; Coconut bao bread, 5 spice local honey hoisin butter; and Lobster, bacon, avocado salad in crispy wonton rolls. Don’t miss the Dry aged black angus beef dumplings or the light Chicken and foie gras san jin dumplings. We loved the Eggplant and mushroom sui mai. For dessert nut crusted marshmallows arrive beautifully scorched with a delightful brittle and real chantilly cream (worth a visit on its own).

Lair is the go-to for hosting and catering any event! and will help plan any soirée including: corporate and holiday events, fashion shows, dinner parties and luncheons, birthdays, meetings, product launches, wedding receptions, album release events, film/photo shoots and more! They will even design and accent the event with decorations and entertainment including: balloons, flowers, banners, logo branding, customized themes, DJs, comedians, dancers, live bands, drummers, video games, casino tables, Tarot card readers, Champagne Ice or Martini Bar, flat screen TVs and more! and the Celebrity Clientele include Adam Lambert Ally Hilfiger Craig Robinson, Richard Branson, Tika Sumpter and Tommy London.

But you needn’t be a celeb to get behind the velvet ropes and enjoy one of the most pleasant club experiences around, a local feel of being wanted and some really good vittles.

Copyright 2011 By Punch In International. All Rights Reserved \

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Casabe Bistro Latino

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Casabe Bistro Latino

ADDRESS: 208 E 58 St.

PHONE: (212) 750-7766

LOCATION HISTORY: Previously Nino’s 208

OPENED FOR DINNER: October 19, 2010

Manager: Richard Huguenot

Sous Chef  Lenis Gonzalez

OWNER: Nino Selimaj nino

BACKGROUND: Known primarily by his first name, which lends itself to Nino’s family of popular Italian restaurants, Selimaj makes his first venture into Latin American cuisine with Casabe Bistro Latino, marking a new partnership with notable Latin chef Ricardo Cardona. His career started upon his arrival to New York City as a young boy, whereupon he took a job as a dishwasher at a restaurant on East 58th, the same street he returns to with this new concept. After working his way up the ladder and opening the first Nino’s on First Avenue, he has developed expertise as a seasoned restaurateur, his portfolio now boasts such successes as Nino’s Positano, Osso Buco, 208 and Nino’s Tuscany.

CONCEPT: A Latin Bistro, Casabe (pronounced ca-sah-beh) is named for a traditional yucca-based bread commonly eaten in Colombia, the Caribbean,South America. and the Dominican Republic. The restaurant will use the bread as a base for many of its signature dishes, and the menu as a whole will emphasize refined Latin American comforts. Rather than focusing on any one geographic lens, the menu will blend the flavors and traditions of all Latin American countries with modern and unique presentations. Ambiance will be lively, with salsa music, a Mojito lounge on the second floor, and live entertainment one night a week.

This Spanish, Caribbean and South American Menu features Nouveau Latin cuisine with dishes like Churrascos, Ceviches, Arepas, Paella and Tacos. The Mojito Bar Lounge offers live latin music and a selection of specialty drinks

CONSULTING CHEF: Ricardo Cardona

BACKGROUND: Chef Ricardo Cardona is a self-trained chef with over twenty five years experience in creating cutting edge Nuevo Latino cuisine. He is most well known for his use of unique ingredients that dig deep into the heart of the Latin culture while making surprising, unexpected choices that are delivered with gourmet flair. Chef Cardona has helmed such popular restaurants as New York’s Hudson Terrace, Mama Juana NY, Sofrito, 809, Tabaco y Ron and Sazon, as well as his own recent project, Gabbana.  His cuisine regularly serves such luminaries as singer Marc Anthony and wife, Jennifer Lopez; the members of the New York Yankees baseball team and New York Knicks basketball team; actor Andy Garcia; boxer Oscar de la Hoya; designer Oscar de la Renta; singer Julio Iglesias; and guests at the Premo Nuestro Awards, among many others.

PRICE POINT: Under $25

SIGNATURE DISHES: Cazuelita de Bacalao Guizado with Sweet Plantain Fufu, Salmon con Casabe (Casabe crusted salmon), Free Form Chipotle Ravioli with Rioja Braised Short Ribs, Arroz con Pollo.

WINES AND COCKTAILS: The wine list will focus on American, South American, and Spanish bottles at an affordable price point; cocktails will be designed by Mamjuana mixologist Roger Gonzeles, whose focus will be on balancing the sweetness of tropical Latin fruits with traditional South American spirits and wines. A Mojito bar on the second floor will feature a Mojito bar inspired by seasonal flavors.

AVAILABILITY FOR PRIVATE PARTIES: The second floor will be available for private events, as well as off- and in-premise catering.

TAKEOUT AND DELIVERY: Both will be available

HOURS: Lunch 11:45 AM – 3PM 7 days a week; Dinner 5 – 12PM Monday through Thursday, 5PM – 1AM Friday through Saturday, and 5 – 10PM on Sunday. Brunch will be introduced shortly after opening.

TOTAL CAPACITY:  70 seats downstairs, and another 50 on the 2nd floor, including seats at the Mojito bar.

CREDIT CARDS ACCEPTED: All major Credit Cards

It’s no surprise that, in an effort to unite the myriad flavors of South America and the Caribbean, chef Ricardo Cardona and owner Nino Selimaj chose cassava as their fugue—an ingredient to come back to over and over again, to reveal its multifaceted permutations, and even inspire the very name of their first joint venture: Casabe Bistro Latino. After all, it’s the cornerstone of nary every Latin comfort food—an under-glorified ingredient due its star turn in the increasingly chic world of Nuevo Latino flavors. Named for the traditional yucca-based breads commonly eaten in Colombia and the Dominican Republic, Casabe is Cardona and Selimaj’s ode to refined Latin comforts and traditions—a lively spot where the food and the music exude a festive environment worth coming back to. casaba int main

            Housed in the same space that once held Nino’s 208, Casabe is very proudly the sum of its esteemed parts. A prominent fixture of the Manhattan restaurant scene, owner Nino Selimaj humbly started his career as a dishwasher in a small eatery on East 58th Street—it’s the same street he fatefully finds himself returning to today, after developing a successful portfolio of much-cherished Italian gems like Nino’s Positano, Osso Buco, and Nino’s Tuscany. Assisting him with his first foray into Latin American cuisine is Chef Ricardo Cardona (Sazon, Sofrito, Mama Juana NY), whose twenty-five years of experience developing Manhattan’s Nuevo Latino scene have led him to this, his latest venture. Together, the duo bring their personality into each aspect of the restaurant’s execution, from food to ambiance to décor.casabe int2

           

The bi-level interior by Nick Grande offers an elegant bistro feel with a Latino flair, the space features a vibrant color palette with green and yellow hues, a tiled floor, and chic banquettes. Overall, the atmosphere can be best described as “modern with a tropical kiss.” There is a wonderful working fireplace, an elevated level by the window with a view of passersby and comfortable booths and tables.

It only takes a few steps into the restaurant to understand you’re in for a fun ride: from the salsa and bossa nova overhead to the warm Latin reception, the tone is set for an evening filled with sabor. Open your appetite with an artfully concocted drink at the Mojito bar upstairs—the Coco New York (Ciroc coco, Godiva white and crème de cacao) or the Yerbabuena (Red Peach Bacardi, Strawberry-kumquat puree, mint and lime) have proven to be early favorites. Then make your way towards the main dining room—where the show really begins.casabe drink1

            The menu revolves around refined Latin comforts, incorporating the diverse flavors of Latin America: the Caribbean, Colombia, Argentina, Peru and Mexico all play major roles. Riffing off dishes that he’s custom created for the likes of Marc Anthony, Jennifer Lopez, the Yankees, and Oscar de la Renta, Cardona bridges authentic flavors with a modern sensibility.

            Start with an upscale twist on tacquitos, or veer towards the Argentinean inspired empanadas, with fusion flavors like pork and sweet plantain or eggplant and goat cheese. Cuban Tamales get a similar haute treatment as the Tamalito con Langosta, served here with a lobster enchilado filling and topped with garlic and lime crema, sweet pepper, sofrito, and truffle oil. Call it umami or dub it delicioso—it’s a must-try no matter the language.

Equally successful are the Arepas, or sweet corn cakes, which bridge distinct Colombian and Jewish flavors (surprising to many, the two do overlap in many communities) when topped with smoked salmon, goat cheese, caramelized onions and fresh caper berries. And for its grand appearance towards the start of the meal, cassava makes a thick, sweet crust for the Camarones en Yuca: tall, towering tails of wrapped-up shrimp set atop a smooth passionfruit chili sauce.

Ceviches carry a singular ability to drive away the winter woes, especially with the tropical fruit flavors they incorporate. Tuna, for instance, gets “cooked” up in a Chipotle Pineapple Mojo, while Salmon is marinated in Aguachile, a reduction made with boiled serranos and jalapenos. Shrimp ceviche is made Ecuadorian style, with spicy fire roasted tomatoes and a shout of orange. Across the board, Cardona says, traditional flavors are “New Yorkified”—a process that both tames down excessive heat and plays up the sophistication quotient.

Cazuelitas are the perfect foray into the kitchen’s most substantial flavors—in Latin tradition, the cast iron skillets are both the cooking and serving vessel. Here, they’re filled with Filet Mignon cooked with red wine and cabrales, a strong Spanish blue cheese, or more casually, crab and spinach queso fundido, to be scooped up with an array of homemade malanga, yuca and plantain chips.casabe steak2

             But of course, it’s the entrees that drive home the joy and comfort of good Latin cooking. Bistec Latino, a beef paillard topped with balsamic and onion escabeche, will strike any Spanish speaker as reminiscent of home—kicked up a notch. With its accompaniments of sweet plantains, avocado, rice and beans, it’s the perfect example of Latin food done right. Salmon gets encrusted in yuca—and served atop a yuca manchego mash. With a dash of Coconut Creole sauce to invigorate familiar flavors, it’s a surprise twist to keep returning to. Perhaps the chef’s favorite dish, Cordero, yields a criss-crossed quartet of Frenched lamb chops, perfectly seared and served atop a colorful bean stew: a balance of indulgence and comfort.casabe steak

             A word to the wise: Save room for dessert. Turning savory ingredients into sweet superstars is a talent of the Casabe kitchen, where plantains become spongy bread pudding with caramelized chunks of freshly braised fruit, all topped with vanilla ice cream and a syrupy plantain sauce. It’s not unlike the more familiar banana variety—a pleasant surprise that makes sense, after all. Traditionalists may prefer the chocolate molten cake, enhanced here with cajeta—a condensed milk syrup—and chipotle. And for its final chorus, close the meal with just a little more cassava—this time in its sweet, ground form, so much more commonly known as tapioca. A Pina Colada inspired treat, the pearls are layered with fresh pineapple and shaved coconut like a bubble-based martini.

Casabe Bistro Latino is located at 208 E 58 Street in Midtown East, and is open for dinner Monday through Thursday from 5PM to 11PM, Friday and Saturday from 5PM to 12AM, and Sunday from 5PM to 10PM.  Casabe is also open on weekdays for lunch from 12PM to 3PM. Brunch will launch in December. For reservations, please call (212) 750-7766 or visit www.casabeny.com

Copyright 2010 By PunchIn International. All Rights Reserved.

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ANDREA MARCOVICCI GREETS THE HOLIDAY SEASON

Andrea_1813RT ANDREA MARCOVICCI GREETS THE HOLIDAY SEASON WITH A“BLUE CHAMPAGNE” TOAST

NOVEMBER 16-DECEMBER 30

OAK ROOM PRESENTS

ANDREA MARCOVICCI GREETS THE HOLIDAY SEASON WITH A

“BLUE CHAMPAGNE” TOAST

Blue Champagne Cocktail $20.00

1 OZ Blue Curacao

Top with Veuve Clicquot

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For her record-breaking 24th year at the famed Oak Room Supper Club of the

legendary Algonquin Hotel, the “Queen of Cabaret,” Andrea Marcovicci, returns to her first love—the torch song! “Blue Champagne: The History of the Torch Song” runs November 16th -December 30th, with Shelly Markham on piano and Jered Egan on bass. To honor the occasion, the Algonquin has created the “Blue Champagne Cocktail,” its newest signature drink (combining Blue Curacao and Veuve Clicquot Champagne).

“Blue Champagne: The History of the Torch Song” not only revels in the heartbreak inherent in this most vulnerable genre of music, but the show is carefully balanced with zany numbers in a quest for comic relief from unrequited love songs, as well as wonderful stories of the legendary ladies of torch…Helen Morgan, Ruth Etting and Libby Holman, among others. With her latest show, Andrea brings her unique insight to this tale of longing, losing and gunplay!

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Highlights: After a striking opening of “The Red Dress,” a Dorothy Parker poem, the glamorous Marcovicci combines  “Someone to Watch Over Me,” with the lesser known “Mr. Right,” by Alan Jay Lerner and Kurt Weill. From that instant the audience is under her spell, While her voice was never her strongest asset, it has mellowed with the years and she has gained control over her range and has softened the rough edges. It does what it is meant to do . . . serve as a vehicle for her superb acting and indestructible delivery.

Other poignant moments include a spellbinding interpretation of “Love Me or Leave Me,”  and a laid back version of “Smoke Gets in Your Eyes,” which acts as a foil to Irving Berlin’s “Say It Isn’t So,” which is arguably the high point of the evening. “Body and Soul,” “Just Like A Man” and “Shakin’ the Blues Away” round out the 19 song beautifully researched act.

If you are an Andrea Marcovicci fan, you will be delighted with her Oak Room flight, which will add special holiday matinees, so inquire. A legend in her own time, don’t miss one of the world’s three finest cabaret performers.

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Shows are Tuesdays through Thursdays at 8:30 and Friday and Saturday at 8:30 and 11, with a $60 cover charge weeknights and late weekend shows and $65 for early weekend shows, plus either a $30 minimum or $60 prix fixe dinner. Reservations: (212) 419 9331 or bmgurn@algonquinhotel.com

There will be special holiday shows Thanksgiving, Christmas Eve and Christmas at 7:30 pm, matinees at 2:00 pm December 22nd and 29th, and Monday December 27th at 7:30 pm. The Algonquin is inaugurating “New Year’s Eve Eve” December 30th at 8:30, an end of the year annual festive evening featuring camaraderie, great food and matchless entertainment, with Andrea hosting another Algonquin First.

Dubbed “a heartbreaker” by PEOPLE magazine, while the San Francisco Chronicle was “seduced by a temptress.” The New York Times stated, “She has a masterly balance between poignancy and wit,” and to the New Orleans Times-Picayune “she sings so beautifully that you find tears stinging your eyes.” Andrea Marcovicci has sold out Carnegie Hall and appeared in concert with numerous orchestras and at the White House. She has acted in films, television and theatre. Costars include Danny DeVito, Woody Allen, Sir Michael Caine, Sir John Gielgud and Sam Waterston. Her latest film, Irene in Time, has recently been released on DVD, and she has created more than 30 nightclub acts.

http://www.andreamarcovicci.com/

Special Holiday Menu

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All Aboard The Orient Express in the West Village

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Orient Express launches its full menu with its official opening on October 1, and is located at 325 West 11th Street, between Greenwich and Washington Streets in the West Village. It is open from 4PM – 1AM on Sun & Mon, 4PM – 2AM on Tues – Thurs and 4PM – 4AM on Fri & Sat, with afternoon tea service to be introduced in addition. The forthcoming website can be found at www.orientexpressnyc.com. Call 212-691-8845.

The Orient Express may have inspired iconic novels and films like Dracula and From Russia with Love, served as the setting for bravado characters like James Bond, and been featured as the backdrop of Agatha Christie’s most famous works, but the famed vintage train continues to ride through modern culture with its latest stop in NYC’s West Village, where Turks and Frogs owner Osman Cakir has re-conceptualized its famous voyages into a posh, time-reversing cocktail bar with a flair for the spirits of yesteryear

Its look reflects the nostalgia of train travel: Amid the sexy amber glow, warm vintage-tinted beech wood panels, faux windows and bronzed luggage racks, the bar—a handcrafted Caesar Stone beauty—is the clear focal point. Above it, the ceiling curves to each side, and behind, bartenders bedecked in old-school vests and neckties shake and pour cocktails designed by Cory Mason, whose mixology career has seen him through the Standard’s Boom Boom Room and the swanky Beatrice.

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Though the space was a rickety laundromat only a year ago, it has a deep sense of permanence, as if it dates back as far as the Orient Express 1880’s timetables whose replicas dot the walls. It’s largely due to the detailed work of antique collector-cum-restaurateur Cakir, whose fascination with the storied train traces back to his childhood in Istanbul, the final destination for the Express’ Paris line. Indeed, it’s a subject that Cakir has taken to throughout much of his life, and a passion he knew he’d transform into a sophisticated watering hole at some point in his career. Thus, when a slice of the West Village opened up just two doors down from his buzzy, bohemian wine bar, Turks and Frogs, Cakir understood it as a call from fate.

There is a story for each nook and cranny at Orient Express, as is true, of course, for the menu as well. The Nagelmackers, a blend of port, dark rum and rye served with orange and Angostura bitters in an Absinthe rinsed cocktail glass is Cakir’s ode to the man who financed the train in its infancy; the Zaharoff (tequila, lime and honey topped with house-made grapefruit soda and floated Campari) refers to a writer and banker whose stingy history on the Express garnered him the nickname “Mr. 10%.” One of a handful of champagne cocktails, the B2C2, may be the most intriguing story of all: the recipe dates back to WWII, when a brigade of German soldiers who deserted the army found themselves stuck in France’s champagne caves with nothing more than a bottle of Benedictine to mix it with.

In addition to recreating these storied, lost recipes—drinks The New York Times praises as being uniquely “swellegant”—Mason’s beverage menu also pays homage to forgotten spirits such as Kummel, St. Germaine and Cocchi Americano. The latter, for instance, is a little-known predecessor to Lillet and the star of the Le Voyage, where it’s combined with rhubarb vanilla syrup, drunken fruit, Prosecco, rum and rhubarb bitters. By making all syrups and flavors in house, and even squeezing all juices to order, Mason recreates bygone flavors to pair with these rarified spirits: Falernum (a cousin of orgeat with cloves and lime), green chartreuse, ginger syrup, anisette, and even house-cured onions (to be combined with dry and blanc Vermouths for the classic Gibson).

orient Pastirma

To complement, Cakir has introduced a menu of small plates inspired by the Orient Express and its stops, with Istanbul—the culminating destination—taking a heavy hand. Cold dishes like baby artichoke hearts, pastirma (Above), and tarama take a cue from the Turkish endpoint and are inspired, while a carefully chosen cheese plate sourced from nearby Murray’s voyages through Italy and France.

orient Mediterranean_Vegetable_Stew

Orient Vegetable Stew

More substantial eats are served in skillets. A far cry from bar food, we enjoyed such satisfying offerings as jumbo shrimp in a fin bois sauce and a presentation of cabbage with ultra-thin apple slices and spiced beef sausage—a nod to Eastern Europe. For dessert, crème brulee (Below) is spiked with Turkish coffee, a nice touch befitting the concept. During the day, Cakir plans to introduce afternoon tea service, with a range of artisan loose leaf teas and nibbles.

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As much care is given to the ambiance, from the soft glowy lighting to the music that plays overhead, a compilation of retro tunes to the likes of Etta James. It’s enough to make anyone feel as if they’ve stumbled into a period piece—a time capsule of sorts—far removed from the fashion-filled boutiques and bustle of the village just outside. Sip and stay, and sip some more—this destination is unlike any other. We loved it. A real discovery!

Copyright 2010 Punchin International

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JACK JONES RETURNS TO THE OAK ROOM OCTOBER 26TH FROM WORLDWIDE “GREATEST HITS” TOUR

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The legendary Algonquin welcomes back double Grammy Award winner Jack Jones for his annual exclusive three-week Oak Room engagement. From October 26th through November 13th, Jones offers classic renditions of the timeless standards that have made him an international superstar in an age of rock and hip-hop.

His voice has matured over the years and displays a vast range and impeccable breath control. Mr. Jones uses an appealing huskiness in the lower register that soars to a clear head voice, whether in full throttle or in falsetto. His stage presence and acting shine through clearly in such renderings as the easy opening (and closing reprise), “Friends”“  and “I Am A Singer.” “Love Makes the Changes,” an obscure Michel Legrand and Alan and Marilyn Bergman song, that with an understated rendition of “The Impossible Dream” are theatrical highlights, and a striking interplay and riffing with the incredible Musical director/pianist Mike Renzi  and the agile Chris Colangelo on bass. Kendall Kay on drums adds the perfect musical balance.

With 52 years in show business going for him, Jack Jones presents a youthful demeanor and at 72 and is without question the best act in town.

Shows are Tuesday through Saturday at 8:30 with no late shows. There is a $75 cover charge per person Tuesday through Thursday and $100 Friday and Saturday, plus either a $30 food and beverage minimum or $60 prix fixe dinner, with dinner seating at 7 pm. Reservations: 212 419 9331 or bmcgurn@algonquinhotel.com.

The Algonquin Oak Room reigns as the best cabaret venue in New York with its inspired roster of  entertainers, ever improving restaurant, benevolent service and aura of bygone civility.

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