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

 

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182 West 58th Street at 7th Ave., ?New York, NY 10019 ? Phone : 212-245-2214 ?Fax : 212-245-2812 Email : restaurant@petrossian.com

Website: www.petrossian.com

Location:
182 West 58th Street
(58th St. at 7th Ave.)
New York, NY 10019

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Phone : 212-245-2214
Fax : 212-245-2812
Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

petrossian bar

It was in the 1920’s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates’ lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

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The Spacious Main Dining Room  (Above)

Founded in 1984, New York’s Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930’s, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

petrossian flowers  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d’hôtel Rene Scarzeroa, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

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Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot – Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

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For entrée stars, look no further than, sumptuous Seared Diver Scallops with Sweet English Peas, Baby Fennel, Crispy Turnips, Morel Mushrooms, Round Carrots, Bottarga in a
Parmesan Nage. Seared Chilean Sea Bass and Tarama, Fennel Purée, Steamed Spinach, White Asparagus  in Cardamom Carrot Sauce is also lovely and the signature Pan Roasted West Coast Sturgeon, Ratte Potatoes, Tender Vegetable Succotash, in a Caviar Beurre Blanc is still a standout. Dover Sole Meuniere with Braised Asparagus, Steamed, Dilled Potatoes, in a dressing of Capers, Lime, and Hazelnuts is one of the best seafood creations I’ve had this year, 

If seafood is not your thing, you’ll love Pan Roasted Long Island Duck, Turnips Variation, Poached Asian Pear, Compressed Duck Leg, Coco Bean Purée cinnamon Duck Reduction or a beautifully tender Roasted New Zealand Lamb Rack. There is also a fine Petite Filet Mignon, Sauteed Wild Mushrooms, Truffle Scented Fingerling Potatoes, Asparagus, in Cabernet Sauce

All desserts, are stylish and delicious. Our favorite was The best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced affordably. The Prix fixe dinner (currently $48) is Manhattan’s best buy in any luxury restaurant. Petrossian, 182 West 58th Street, is one of NY’s five best restaurants

 

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Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

petrossian sturgeon rest_dish_6_thSeared White Sturgeon petrissian 2 ChickenAlfredo

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Caviar Tasting For Two – or More!

Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

 

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CASIMIR EXPANDS TO UPPER EAST

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Casimir    &     Co  (1022a Lexington    Avenue,     corner     of     73rd Street,   
212-879-6190,    Click Here For Website

Casimir    &    Co    Uptown   is open    7    Days    a    week    for    lunch   
11am-4pm and     dinner    4pm-Midnight. The     trendy  wine     bar  is also  open    late night and   offers     take     out    and     delivery.   

 

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With     a     built in     neighborhood    clientele    and    a    recent    spotlight    on    the    73rd Street    block    thanks    to    the    opening    of    Arlington    Club    last    year,   the  team   of     Mario     Carta  and fellow     French    restaurateur    Patrick    Laurent have turned    the     space     formerly     occupied     by Le     Magnifique     on   
Lexington    Avenue into    Casimir    &     Co.

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Similar    to    the    original    conceptin    the    East    Village,the    uptown    location    of Casimir    &    Co    offers     patrons     a     two     story     French     bistro dining     experience     with     a     relaxed,     hip     vibe     and    traditional     menu     offerings.    In     order     to     convey the     authentic     French     experience,     the    duo   
pulled     together     memories     from     their     time     in France,     having     both     grown     up     in    Lorraine, which    contributed    to    the    menu and    décor. As    diners    walk into Casimir     &     Co they    are welcomed     by a    (full     service)    wine     bar     and    an    open     kitchen     with    a     charcuterie     counter.   

Rustic    wood     finishing    and    long    communal    high-top    tables      occupy the    main     floor    with    25    seats,    a    perfect    option    for    family-style    dining.    The    quaint    L-shaped    upstairs    dining    room  seats     55 with     large     windows     overlooking     Lexington     Avenue,     and     their 28-seat     outside    dining     offering    is     not     to    missed,   and   a     perfect     option     for     warm     summer     dinners     and     relaxed    weekend    brunch. Casimir    &    Co  boasts   a    wine and    mixology bar on    the    main    floor    also    serving    wine    à     la    ficelle,     giving     guests     the     option     to     sample     wines     ‘by     the     glass’     list     and     pay     based     on   
consumption     by     the     restaurant’s     standard     measurements.          An     ancient practice     on     the    streets    of    France,    but    something    Casimir    &     Co is    debuting    in    New    York    City- a    smart    and    cost    effective    way    to    taste a variety of wines. The list is well chosen and affordably priced.

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The    kitchen    aims     for dishes    rooted    in simple, yet    heart    warming    French    bistro fare.     The     approachable     menu     consists     of     classic     French     cuisine     with     all     the    trappings     of     an     authentic     bistro.    Menu offerings,     depicted     on     personal     chalkboards,    rotate    daily for    lunch    and    dinner,    including    chef    inspired    specials    as    well.   

For    lunch,    diners    can    begin    with    a    rustic Charcuterie Board ($16     for    choice    of    3,    $6    per    additional    choice)    with     selections     ranging     from delicious Saucisson     Sec to     homemade     duck     rillettes     and    succulent    pâtés. A     steamed    Whole     Artichoke ($8) with    a    meaty     heart is    most     enjoyable   when    dipped    into     the     flavorful    Dijon    and    lemon     thyme     vinaigrette, as    well    as    a     bountiful    Crudité ($16) basket big    enough    for    the    table, blooming    with    market    fresh    vegetables    and    a    light     dill     yogurt     dipping     sauce or     classic     French     anchoïade.     Lunch     entrée     options    include    a    perfectly       crusty    Croque    Monsieur  or    Madame,    and    a    juicy    Le    French    Burger  served    with    frites.    (All sandwiches   are available    with    the    option     of     gluten     free     bread).     Briny and     meaty     Les     Moules     Marinières     are     a    delectable option    served    in    a    classic    and    aromatic    broth    of    shallots,    garlic    and    white    wine,    served    classically    with    pommes    frites    for    lapping    up    the    irresistible    broth.

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While     many     of     the     lunch     items     carry     over     come     nightfall,     other       options     for    dinner    include the     traditional    French     delicacy  Escargots     au     Beurre     d’Ail     Persillé ($11),    imported     Burgundy     snails    swimming in     a     rich     roasted     garlic     butter     and    lightly     sprinkled    with    parsley,    as    well    as    a refreshing    and    delicate    Pacific Salmon    Carpaccio     whose    flavors    are brightened    with    a    drizzle    of    lemon, olive    oil    and     fresh    dill.        A    signature    house    entrée    will    be    L’Entrecote done    the    “Casimir    &    Co    way.” A    grass    fed    New    York    strip    steak    is     grilled     to     your    liking     and    served     on     a     wooden     board    accompanied     by their bold    secret sauce and    homemade    frites.    Other    rotating    dinner entrées  range    from a    flavorful    and    moist    Half Roasted Organic    Chicken    served    with    a    side    of    buttery    homemade mashed     potatoes,     to     a     moist     Whole     Branzino     Roasted     in     Sea     Salt     Crust    with    haricots     vert,     reminiscent     of     outdoor    dinners    in     the     South     of     France.    Diners    will     revel    in  Duck     Leg     Confit    accompanied     by     crispy     oven     roasted     potatoes     and     a     refreshing    frisée    salad,    and    the restaurant’s    guilt     free    indulgence    is     the    uniquely    prepared    signature “fettuccine” dish    made    wholly    from fresh    Hearts    of    Palm  served    with    a    sauce    choice    of    fresh    tomato    basil    or    creamy    carbonara.   

Skipping     dessert     would     be     a     crime.    Sweet    tooth    charmers   include plump Profiteroles,    light     as     air     choux     pastry filled     with     whipped     cream; delicious    Îles Flottantes,     or     floating     island     of     fluffy    meringue    and    vanilla    custard; a    classic Crème    Caramel,    as    well    as a    seasonal selection    of ice    Creams and Sorbets,   and    classic    French    Cheeses.   

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For an instant trip to France, without having to leave the city, Casimir     &     Co is the perfect choice. A real charmer.

Click Here To Reserve Online
 
Copyright 2013 By Punchin International. All Rights Reserved.

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BRASSERIE COGNAC EAST: A Quintessentially French Brasserie on Manhattan’s Upper East Side

 

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Brasserie Cognac East

(963 Lexington Avenue, at 70th Street, New York, NY 10021;

212.249.5100;

www.CognacEast.com

 

Situated on a quaint corner, Brasserie Cognac East’s stunning two-story space is as inviting and charming, as it is elegant and sophisticated. The main level is divided by a central winding stair case that  leads to the upstairs dining room, which can serve as a private dining room.

Neutral gray walls, burgundy banquettes and vintage mirrors create a relaxed, upscale brasserie feel, enhanced by a long brass bar, perfect for sipping wines and aperitifs. Upstairs, a shimmery ceiling and vibrant purple walls give life to the intimate room lined with windows and decorated with vintage chandeliers. Two working
fireplaces (one on each level) are added bonuses. Brasserie Cognac East also provides a delightful outdoor café for fantastic alfresco dining, weather permitting.

New York’s most rewarding restaurants have always been the small, charming finds and Cognac East avoids clichés, overly-trendy  shockers and global-molecular fusion, instead presenting contemporary  plays on classics at affordable prices with friendly service, looked over by the charming GM Bernard DuPont. There is also an outstanding wine list that extends to great cocktails and wines by the glass, such as the delicious VILLA BEL AIR, JM Cazes (FROM Lynch Bages)..

Here is an authentic French brasserie from Executive Chef/Partner Florian V. Hugo (Brasserie Cognac, Theater District NYC), an Alain Ducasse veteran and direct descendant of Victor Hugo; and Serafina Restaurant Group owners Vittorio Assaf and Fabio Granato.

cognac tartar

Chef Hugo listened to the loyal Upper East Side residing patrons of his five-year old Midtown West Brasserie Cognac (www.cognacrestaurant.com), by bringing a taste of France to their uptown neighborhood. Hugo, a native of Provence, is known for his traditional French fare with a sophisticated,contemporary twist.

Hugo’s culinary versatility shows in his modern creations, such as Goat Cheese and Tomato Tart on a warm puff pastry, and an amazing Tuna Tart, a thin tart flambé crust with wasabi cream and pickled ginger. Honoring the timeless classics, Hugo offers the best renditions of Cheese Soufflé, Niçoise Salad, an aromatic Lobster Bisque, classic Blanquette de Veau and daily special like a homey pot au feu.Guests can enjoy his signature Filet au Poivre, flambéed tableside with – of course – Cognac, or a singular roast chicken preparation as well as the outstanding COTE DE BOEUF, PRIME RIB COOKED ON THE GRILL,WITH GRATIN DAUPHINOIS, CREAMED SPINACH AND TRUFFLE BEEF JUS (for 1 or 2Pers).

Desserts range from: wonderful housemade cookies, a light and delicate FLOATING ISLAND (POACHED MERINGUE WITH CARAMEL AND VANILLA CRÈME ANGLAISE)  and lovely rendition of PROFITEROLES,  to a formidable Chocolate Soufflé, to name but a few.

Brasserie Cognac East, also named for the region in France known for its Cognac production, has an extensive Cognac selection with up to 50 labels, as well as three distinctive French beers on draft, as any reputable brasserie is known to offer. The restaurant also presents an interesting, predominantly French wine list, offering a combination of renowned labels and delicious affordable finds from little-known regions. Hugo personally curates the beverage program. Click Here For The List

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At Brasserie Cognac East, guests can begin their day with house-made Mini-Croissants, Fresh Ricotta & Raspberry Pancakes, and Orange & Espresso French Toast. Hugo offers popular ‘Œufs’ selections, such as Eggs in Brioche and ethereal Egg White Vegetable Frittata.

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Unique to Brasserie Cognac East is “Le Goûter”- refined French afternoon snack including tea service  (2:30pm-5pm), available every day with a fine selection of tea sandwiches, scones and house-made pastries, sure to please grown-ups as well as children.

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Brasserie Cognac East is open every day for breakfast, brunch, lunch, Le Goûter (afternoon tea/snacks) and dinner

Absolutely one of the five best upscale bistros in New York, BCE is packed with happy customers, so reserve.  For more information, go to Click Here for Website.

or here to make RESERVATIONS Click Here.

But by all means go. You’re going to like this one.

 

Copyright 2013 By Punchin International. All Rights Reserved.

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Paname Brings Paris To The Upper East Side, With Style and Affordability

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Paname’s, Delightful Tartar

Address: 1068 Second Ave
Midtown East
New York
10022
Cross Street: between 56th and 57th Sts
Venue phone: 212-207-3737
Venue website: Click Here For Website
Opening hours: Daily 11am–11pm
Transport: Subway: N, Q, R to Lexington Ave–59th St; E, M to Lexington Ave–53rd St

Manhattan’s most pleasant new restaurant find is this  45-seat restaurant, *Paname, named after a nickname for Paris. The executive chef/owner Bernard Ros—had closed the popular *Meli Melo following a fire in 2011. He makes his return to Midtown East with this casual and upscale French bistro.  The kitchen turns out first rate Gallic classics such as plump escargots de Bourgogne, terrific mussels à la Marinière and a Provençal seafood bouillabaisse drizzled with garlic aioli that will make you think you are in France.

The veal chop is deliciously tender and beautifully sauced and all seafood is fresh and as good as it gets. Good European wines are available by the glass as well as the bottle, and beer choices include standards like Stella Artois and Heineken.  There are white-clothed banquet, topped with butcher paper and comfortable tables. The walls are hang with Art Deco mirrors and large Erté-inspired paintings done by Parisian Beaux Arts students And oh what lovely vases of flowers..Don’t fail to sample the excellent desserts, such as crepes, doused with Grand Marnier liqueur. Paname would be a welcome addition to any neighborhood and If Mr. Ros can hold the prices.
it may be the best value in upscale French cuisine on the east Side.

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Le Périgord Reins as NY’s Grand Dame of Luxury French Restaurants

Le Périgord

405 East  52nd Street

(212) 755-6244

Website: Click Here

Reserve Now: http://www.opentable.com/le-perigord

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Le Périgord , the unpretentiously pedigreed Sutton Place dining institution,may be over 45 years old, but a spiffy refurbishing and the always wonderful food keeps celebrities, U.N. delegates and loyal regulars returning year in and year out, to make this Grand Dame NY’s most satisfying luxury French restaurant.

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A recent dinner starting with a dozen sparkling East Coast oysters, followed by a fresh ramp Vichyssoise, then miraculous baby soft shell crabs in butter almond sauce and airy soufflés, not to forget the grand dessert carte, breads and superb wine selection, all at affordable prices, keeps Le Perigord the reigning star of NY luxury French restaurants. If there could be just one host in this town, George Briguet would be the king. Our personal favorite!

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Chez Josephine Is Alive and Well, With Glamour, Music and Great Food

Chez Josephene Mural by Mireille Miller

Chez Josephine
414 West 42nd Street
New York, NY 10036

212-594-1925

Neighborhood:
Theater District / Times Square

Click Here For Reservations

CHEZ JOSEPHINE and its ever-gracious host, Jean-Claude Baker offers live piano every evening starting at 6 p.m., and Saturdays are extra special with pianist Joseph Douglas, as well as Sarah McLawler (piano/vocals) performing with Jean Davis on trumpet starting at 8 p.m.  It is outstanding, as is this ever delightful restaurant.

This charming Theater District jewel with is sidewalk café, convivial bar, and captivating main dining room, clad with red velvet walls, blue-tin ceiling and a cavalcade of chandeliers that light up the vintage portraits of icon Josephine Baker is better than ever,  thanks to the culinary efforts of executive chef Frank Diaz and attentive service as executed by. the charming manager Fernando.

A  recent dinner began with such appetizer specialties as Chinese Ravioli with Fresh Goat Cheese and Roasted Pine Nuts, flavorful Country Pâté, zesty Maryland Crab Cake and Stone-Ground  Mustard Sauce, Steak Tartare, Quail Egg, Potato Gaufrettes and Crispy tempura battered  Blue Point Oyster and Braised Fennel in a tangy Mustard Beurre Blanc for starters.

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Entrees followed and not only copious, but beautifully executed. Favorites included Roasted Breast of Long Island Duck, Grilled Berkshire Pork Chop, delicious Pork Knuckles, with Champagne-Braised Sauerkraut  a perfect Rack of Lamb with Potato Purée and Provençal Vegetables, a succulent Black Angus Filet Mignon au Poivre with crispy Pommes Frites and the surprise of the evening, absolutely the best Choucroute Royale, (Smoked Pork Loin, Veal Sausage, Frankfurter, Double-Smoked Bacon, Pork Knuckles, Boiled Potatoes and Champagne-Braised Sauerkraut) in New York City.

You’ll love desserts like Black and White Chocolate Mousse, Lemon Tarte Brûlée, Apple Rhubarb Crêpe Cake, Le Délice Josephine: Chocolate Heaven and an exemplary  Crème Brûlée. 

Wines and cocktails and general feeling of fun and glamour add to the experience at CHEZ JOSEPHINE.  Not only one of the theater district’s best options, but one of Manhattan’s top five bistros. Walman Report Rating: A Major.

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Copyright 2012 By Punchin International. All Rights Reserved.

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Sample Pre Fixe Dinner

Appetizers
Soup du Jour
F
Baby Watercress, Golden Beets
Roquefort Société, Candied Walnuts
Entrées
Trout Almondine
Wilted Spinach, Whipped Potatoes
F
Amish Chicken “Grand-Mère”
Roasted Potatoes, Brussels Sprout Leaves, Bacon
F
Braised Short Ribs
Creamy Polenta, Onion Rings, Horseradish Cream
Desserts
Baked Apple in Cider-Cinnamon Syrup
Caramel Ice Cream
Warm Chocolate Bread Pudding
Valrhona Chocolate Sauce
Executive Chef Frank Diaz
Dinner Prix Fixe $35
Not available Saturdays


Sample Dinner Menu

Organic Baby Greens, Fines Herbes, Lemon Dressing 9.00
Belgian Endive, Roquefort and Roasted Walnuts 10.00
Chilled Green Asparagus, French Prosciutto 12.00
Steak Tartare, Quail Egg, Potato Gaufrettes 14.00
Jumbo Shrimp, Slivered Lemon, Horseradish Cocktail Sauce 16.00
Chinese Ravioli, Fresh Goat Cheese, Roasted Pine Nuts 12.00
Country Pâté, Tangy Celery Rémoulade, Cornichons 10.00
Maryland Crab Cake, Stone-Ground Mustard Sauce 16.00
Crispy Blue Point Oyster, Braised Fennel, Mustard Beurre Blanc 16.00
Escargots à la Bourguignonne, Herbs and Garlic 12.00
Soup du Jour 10.00
French Onion Soup 10.00
Maine Lobster Bisque 12.00
Spaghetti Bolognese (Josephine’s Favorite) 21.00
Artisanal Pasta, Wild Mushrooms, Black Truffle Oil 21.00
Blackened Atlantic Salmon, Julienne of Vegetables, Herb Coulis 26.00
Maryland Crab Cakes, Tartar Sauce and Field Greens 32.00
Lobster Cassoulet with Scallops, Shrimp, Seafood Sausage,
Black Beans in a Light Shellfish Bouillon 34.00
Black Tiger Shrimp, Sweet-Pea Risotto, Pea Tendrils 32.00
Boudin Noir, Olive-Oil Crushed Potatoes, Apple Compote 22.00
Elvira’s Down-Home Fried Chicken, Sweet-Potato Fries, Blueberry Corn Bread 22.00
Slow-Roasted Amish Chicken Breast, Crushed Zucchini,
Goat Cheese, Natural Garlic Jus 22.00
Roasted Breast of Long Island Duck, Wild Rice, Corn Emulsion 27.00
Pan-Seared Calf ’s Liver, Wilted Mustard Greens, Potato Croquettes 23.00
Grilled Berkshire Pork Chop, Grilled Asparagus, Potato Gratin 28.00
Choucroute Royale, Smoked Pork Loin, Veal Sausage, Frankfurter, Double-Smoked Bacon,
Pork Knuckles, Boiled Potatoes, Champagne-Braised Sauerkraut 34.00
Black Angus Filet Mignon au Poivre, Pommes Frites 36.00
Rack of Lamb, Potato Purée, Provençal Vegetables 36.00
Side Dishes 8.00
Sautéed Haricots Verts Truffled Mashed Potatoes
Garlic-Chili Spinach Sweet-Potato Fries
Steamed Green Asparagus Pommes Frites
Executive Chef Frank Diaz

Desserts

Desserts
10.00
Le Délice Josephine: Chocolate Heaven
Crème Brûlée
Black and White Chocolate Mousse
Lemon Tarte Brûlée
Apple Rhubarb Crêpe Cake
Frozen Cappuccino Parfait
Seasonal Fruits & Berries
Assorted Sorbets
Our Daily Selection of Cheeses
(Market Price)


Sample Wine List

FRENCH WHITE
  
110. Bordeaux Blanc, Château Lamothe de Haux 2011 10.00 38.00
111. Sauvignon Blanc, Domaine Francois Cartier, Loire 2011  42.00
112. Riesling, Trimbach, Alsace 2009  12.00 46.00
113. Sancerre, René Carroi, Loire 2010 15.00 58.00
114. Chablis, Domaine de la Cornasse, Burgundy 2010 68.00
115. Meursault, Pierre Matrot, Burgundy 2009  72.00
  
AMERICAN WHITE
119. Chardonnay, Rutz Cellars, Sonoma Cuvée 2009  12.00 46.00
120. Chenin Blanc, Paumanok Vineyards, North Fork Long Island 2011 52.00
  
ITALIAN WHITE
130. Pinot Grigio, Terrenobili, Friuli 2011  10.00 38.00
BLUSH – ROSE
210. White Zinfandel, Buehler, Napa Valley 2010  8.00 30.00
211. Domaine Ott, Les Domainers, Côtes de Provence 2011  14.00 52.00
  
FRENCH RED
310. Côtes-du-Rhône Villages Seguret, Domaine de I’Amandine, Rhône 2009  10.00      38.00
311. Cabernet Franc, Anjou, Domaine Matignon, Loire 2009 40.00
312. Julienas, Château du Bois de la Salle, Cru Beaujolais 2010  42.00
313. Château Bélingard, Bergerac 2010 12.00 46.00
314. Château Coucheroy, Pessac-Léognan, Graves 2007 50.00
315 Mercurey, Domaine Naudin Tiercin, Burgundy 2009  54.00
316. Saint Aubin, Premier Cru, Patrick Miolane, Burgundy 2006 58.00
317. Château Simard, Saint-Emilion 2001  62.00
318. Margaux, Confidences de Prieuré-Lichine, Bordeaux 2008 72.00
319. Châteauneuf-du-Pape, Domaine Comte de Lauze 2008 19.00 78.00
320. Château La Tour Carnet, Haut-Medoc 2008 98.00
321. Château Talbot, Saint-Julien 2004 108.00
322. Château Petit-Village, Pomerol 2006 139.00
323. Pauillac du Château Latour, Pauillac 2007 145.00
AMERICAN RED
330. Merlot, Chateau Ste. Michelle, Columbia Valley 2009  10.00      38.00
331. Pinot Noir, Erath, Oregon 2010 12.00 46.00
332. Petite Sirah, Perry Creek Altitude:2401, Fair Play 2007 56.00 
333. Cabernet Sauvignon, Two Iron, Napa Valley 2008 16.00 58.00
334. Cabernet Sauvignon, Real McCoy, Napa Valley 2008 68.00
335. Cabernet Sauvignon, Arbios, Alexander Valley 2006 76.00
336. Pinot Noir, Elk Horn Ridge 777, Oregon 2008 78.00
  
OTHER REGIONS
351. Malbec, Makia, Mendoza, Argentina 2010 10.00 38.00
352. Pinotage, Diemersfontein, South Africa 2011  44.00
CHAMPAGNE
410. Bouvet Ladubay, Brut 10.00 42.00
411. Domaine Chandon, California, Brut Classic or Rosé [Split] 16.00 54.00
412. La Caravelle, Blanc de Blancs, Brut  80.00
413. Piper-Heidsieck, Brut [Split]  20.00 88.00
414. Billecart-Salmon, Brut Réserve 90.00
415. Paul Goerg, Premier Cru, Brut Rosé  96.00
416. Cuvée Dom Pérignon 2003   290.00
417. Louis Roederer, Cristal 2002 375.00

Boulud Sud, Chef Daniel Boulud’s Ode to Stylish Mediterranean Dining

bolud sud int1

Boulud Sud

20 W. 64th St., between Broadway & Central Park West

212-595-1313

Boulud Sud is Chef Daniel Boulud’s vibrant Mediterranean restaurant. The menu travels the entire region of the Mediterranean, offering flavors from France’s Côte d’Azur, Spain, Italy, Greece, North Africa and Turkey. There is an emphasis on grilled fish and meats as well as an abundance of fresh vegetables on menu sections entitled "De La Mer", "Du Jardin" and "De La Ferme". With an entrance on West 64th Street, Boulud Sud is just steps from Manhattan’s Lincoln Center and is adjacent to Bar Boulud and Épicerie Boulud. Boulud Sud offers a $28.00 three course lunch in addition to a la carte Monday-Friday. Saturday and Sunday brunch is served from 12:00-3:00pm with two prix fixe options, a $32 two course and a $39 three course menus.

Executive chef: Aaron Chambers
Dining Style: Casual Elegant
Cross Street: on 64th street between Broadway & Central Park West

 

boulud sud food1

Copyright 2012 By Punchin International. All Rights Reserved.

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Jeanne & Gaston, Contemporary French Cuisine In The West Village

JEANNE & GASTON -- LOGO

Jeanne & Gaston

212 West 14th Street

(Between Seventh Avenue & Eighth Avenue)

New York, NY 10011

WEB SITE:

http://www.jeanneandgaston.com

TELEPHONE: (212) 675-3773

FAX:(212) 675-3775

HOURS: Lunch:                  11:45 AM -    4:00 PM, Mon.-Fri.

Dinner:               4:00 PM  -  10:30 PM, Sun.-Thurs.

4:00 PM -   11:00 PM, Fri.-Sat.

Brunch:                  11:00 AM -     3:30 PM, Sat.-Sun.

Happy Hour:            4:00 PM -     7:00 PM, Mon.-Fri.

CUISINE:Contemporary French

(Restaurateur/Chef Claude Godard crafts a

menu featuring an eclectic selection of

classic French dishes, refining and updating

them with a modern flair. In addition,

he showcases a selection of Burgundy

specialty dishes from original family

recipes.)

CREDIT CARDS:All major

Click Here To Make a Reservation

JEANNE & GASTON -- GARDEN PHOTO

The Enchanting Garden

Eureka!  It is still possible to discover a terrific restaurant at an affordable price. This delightful French spot, close to the Meatpacking District, is just such a discovery. The handsome 16-foot long custom-made, L-shaped mahogany and porcelain tiled bar features an impressive selection of global wines with a particular emphasis on French wines.  A variety of wines are available by the glass and carafe and there are lots of choices for well under $50 a bottle. In addition,The Lunch, Dinner, and Brunch Menus are available at the bar.

 

JEANNE & GASTON -- DINING ROOM PHOTO1

The Cozy Main Dining Room

The dining room is enhanced by a 17-foot high original pressed tin ceiling, handsome mahogany chairs, custom-made  imported French leather taupe banquettes, exposed brick walls ,an Indonesian antique wood armoire converted into a wine cabinet, and French windows overlooking a lively street.

Best of all,  a lovely seasonal landscaped garden seats 40 people. It features potted plants, red dogwood trees, wooden fence, wrought iron and faux rattan tables and chairs, lanterns, and an antique sculptured limestone fountain.It is open April through October.

Prices are soothing: all dinner appetizers are $13 and entrees are $26 (with a few $2 or $3 surcharges) and  there is a three course fixed price dinner for $40, Restaurateur/Chef Claude Godard is a serious, hands on, first-rate chef. The kitchen turns out classy and delicious offerings, worthy of a two star restaurant. Go easy on the lovely, warm dinner rolls and sweet butter. We loved such appetizers as a perfectly cooked Veal Sweetbread Tarte with Spinach Salad,  an elegant Duck Foie-Gras & Petit Pols Parfait, with the fluff of foie gras resting atop a puree of sweet peas, and  a delicious Tuna "Tartare" & Tomato Duo, with Cucumber Cream.

jean and gaston salmon

Recommended entrees include succulent "Prince Edward" Island Mussels Mariniere, a moist Berkshire Pork Chop Charcutiere  with Red Potatoes and baby sour  pickles, and tender Grilled Leg Of Lamb,Eggplant And White Bean Salsa.

jean and gaston lamb

Presentations are pretty but not overdone and service is attentive and personal.

jean and gaston dessert

Don’t miss the beautiful desserts. We would be hesitant to test a soufflé in most restaurants that are not of the luxury class, but a Souffle Grand Marnier ( also available in chocolate, praline or raspberry) was masterful and worth the 15 minute wait (and $3 supplement). Housemade French Donuts (a special)  were also excellent.

 

JEANNE & GASTON -- OWNER-CHEF CLAUDE GODARD PHOTO

Restaurateur/Chef Claude Godard At Work

Owner and Maître Cuisinier de France (France Master Chef), Claude Godard, third generation of chefs, is continuing and keeping a generation’s long tradition of Bourguignon style of cooking. The restaurant is named after his grandparents, Jeanne, his grandmother and Gaston, his grandfather.

They would be proud.


Copyright 2012 By Punchin International. All Rights Reserved.

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