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 firstname.lastname@example.org.
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.
182 West 58th Street at 7th Ave., New York, NY 10019
Phone : 212-245-2214 Fax : 212-245-2812
Email : email@example.com
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 on the last Sunday of every month in 2010. For more information, Click Here
Petrossian New York’s Exquisite Bar (Below)
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.
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.
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, 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 .
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.
For entrée stars, look no further than, sumptuous Seared Diver Scallops with Potato-Chive Mousseline, Creamy Spinach, and Black Truffles in a Squash Juice reduction With Caviar Transmontanus.Pan Roasted Chilean Sea Bass with Braised Carrots, Black Olives, Sautéed Broccoli Rabe is also lovely and the signature Seared West Coast Sturgeon with White Asparagus and Herb Gnocchi in a subtle Caviar Beurre Blanc sauce is still a standout.
If seafood is not your thing, you’ll love Honey and Orange Glazed Long Island Duck Breast on Wild and Basmati Pilaf, garnished with Diced Foie Gras and Wild Cherries in Apple Cider Espresso Bean Sauce and Seared Rosemary New Zealand Lamb Chops, Eggplant Caponata, Truffled Goat Cheese, and Cherry-Vidalia Onion Relish in
Curried Lamb Sauce. There is also a fine Roasted Filet of Black Angus with Seared Foie Gras, Squash Puree, and Broccoli Rabe in Madeira Date Sauce.
All desserts, by pastry chef Antoine Luchene, 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 under $40. The Prix fixe dinner (currently $35) is Manhattan’s best buy in any luxury restaurant. Petrossian is one of NY’s five best fine-dining restaurant experiences.
Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)
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.
New York Tastings: New York Tastings are on the last Sunday of every month and cost $150. Please call 212-245-2214 or e-mail firstname.lastname@example.org for reservations. (Appointment Only).
Copyright 2010 by Punch In International. All Rights Reserved.