Best of New York: Dining Guide for Mother’s Day 2016 MAMO Restaurant Treat Mom to the best of SoHo dining at MAMO Restaurant. This French/Italian Provencal menu from Michelin-starred Executive Chef Massimo Sola hits all the right notes. Mother’s Day Specials include Salmon Carpaccio with Asparagus Salad and Burrata, Risotto Primavera with Diced Vegetables, […]
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Only 4 thing to say about Eric & Adam Miller’s Masterpiece, BKB, 313 E. 73rd St. 212 861-1038: GO, while you can. pic.twitter.com/yLbplKmwcO
— Walman Report (@foodytweet) May 2, 2015
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
Social Media: Facebook: bkbrestaurant
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.
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.
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.
The 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.
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 firstname.lastname@example.org.
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.
Sample Dinner Menu
Copyright 2015 By Punchin International. All Rights Reserved.
Mint Restaurant & Lounge
1 Ring Rd W
Garden City, NY 11530
About 1/2 hour to 45 minutes by car.
At the incredibly beautiful Mint restaurant in garden city, owner/chef Gary Sikka has created an impressive regional Indian menu, featuring an eclectic selection of classic, regional Indian dishes, refined and updated with a modern flair.
In addition, his menu showcases a variety of regional Indian seafood and vegetarian specialty dishes.
This Indian/cum/Asia/European fusion restaurant offers a clubby Bollywood atmosphere and an exotic escape from the rush of Manhattan. It is located near the Roosevelt Field shopping mall. Downstairs, one enters through large glass doors and view of a grand staircase and waterfall. To the right of the entrance, the the inviting bar with lounges and club chars awaits you. The main dining room is a burst of colors on a palate of red and affords comfortable and spacious seating. The rooftop must be seen to be believed and on our visit was closed for one of its many private parties.
An offspring of one of New York’s finest Indian restaurants, Mint in Manhattan, one has high expectations for the kitchen’s prowess and Mint Garden City delivers, albeit in a different mode than it Manhattan sibling.
For appetizers, don’t miss the fabulous fresh corn soup; perfectly prepared, mango grilled scallops, Jhinga Balchao, a Goan Specialty, Shrimps in a spicy pickled sauce, outstanding Cauliflower prepared in a flavorful tomato-garlic sauce and delicious Chicken Malai Kabab, Cubes of chicken marinated with herbs and spices and ideally grilled. Of course there are traditional Samosa, Crispy turnovers filled with seasoned ground chicken and numerous selections from Thailand and Asia.
All breads are excellent, especially rosemary and garlic nan, and one of the fine rice creations is mandatory, as well as a variety of chutney, Suggested main courses arrive traditionally to be shared or contemporarily plated. Favorites include tender lamb in coconut and mint, elegant Lamb Chop, Rack of lamb served with mashed potatoes, mix greens and mint chutney , Or try Goan fish curry, Goat Rogan Josh, Goat meat marinated with yogurt and cooked in a onion sauce Seafood, including lobster, and just about anything on the extensive menu. Desserts range from the Indian kulfi (homemade ice cream) to refreshing plays on Western classics.
There is a short wine and beer list and a page of excellent cocktails: the honey, mint Jack Daniels Mohito is fantastic. Service is attentive and efficient.
Mint Garden City features different dining options and is perfect for private parties. With its gorgeous roof top, a mezzanine level, colorful dining room, lounge, and an lovely outdoor patio. you will experience the same incredible gourmet dining and fine wine whatever venue you choose at Mint, 1 Ring Road, Garden City, one of New York’s true Indian gems.
Copyright 2012 By Punchin International. All Rights Reserved.
Cuisine New Southern Comfort
Owner Michael Carpinillo
General Manager Walter Roeder
Seating Capacity Total Seats: 46
Bar: 10 bar stools
Hours Sunday – Wednesday; 11am – 2am
Thursday – Saturday; 11am – 4am
Credit Cards All Major
Accessibility Wheelchair accessible
Reservations Highly recommended
THE SOUTH IS ON THE RISE IN NYC; SOUTH HOUSTON IS NOW OPEN
Bringing Southern comfort up North to SoHo, South Houston showcases regional Southern cuisine with a modern twist. After countless hours of testing recipes and experimenting with ideas, Owner Michael Carpiniello (owned the now closed Lusso) and Executive Chef Omar Drammeh (Amy Ruth’s, Le Bernardin) have put their own spin on Southern cuisine. Like they say, beauty is in the eye of the beholder and in this case, beauty is three mini corndogs with jalapeno and cheddar dipping sauce (Above), popcorn doused with butter, brown sugar, bourbon and bacon (you must taste it); and fried chicken and waffles with peach Amaretto syrup.
Visitors to South Houston step into a casual, friendly, comfortable atmosphere. There is a cheerful bar-room with windows overlooking the West Broadway scene. The focal point of the dining room is a large cast iron map of the area from 1968, which pays homage to the history of the neighborhood. There is also a full wall chalk board that local artists are leaving their mark on with graffiti style words along with pigs, cows and chickens all with a little extra personality.
Keeping the meats smoking and the food sizzling is Executive Chef Omar Drammeh. He creates delectable appetizers like Grilled Chicken Wings covered in a delicious peach and apricot bbq sauce (or try it the traditional Buffalo style) Below.
Crusted Calamari tomato jalapeno relish and chipotle crema, which showcase his dual skills in Southern cuisine and international accents. Salmon Tacos with jalapeno remoulade, tomato salsa and pickled onions could be a star at any first rate Mexican restaurant and the Hushpuppies are worth a visit on their own.(The best we ever tasted). The terrific Bacon Pecan Brittle would make a fine dessert.
The Chicken Pot Pie (Above) with its juicy, tender chicken and crispy, flakey crust is sure to satisfy any comfort food fix (it’s made to order and takes a worthy 14 minutes,wait). Smoky Bacon, Wrapped Individual Meatloaf with molasses bbq sauce, imparts a haunting flavor that is simultaneously sweet and savory. The BBQ Pulled Pork Sandwich and the Grilled Cheese with Tomato and Bacon are two must haves, but almost everything on the menu at South Houston is a must have. For something unique, checkout The Hot Brown, inspired by Louisville’s fabled hotel, it combines turkey, prosciutto, fried egg and mornay sauce on an elegant brioche base.
Other signature dishes include the amazing Chicken With Waffles (Above) and the housemade Hotdog (beef or pork), pictured below. (The fried onion rings are amazing). There are some good entrees if you still have room. Try the Steak, Pork Chops or BBQ. Desserts are fun and what’s more fun than a South Houston Sundae with belgian waffle, vanilla, strawberry and chocolate, ice cream, banana, caramel and chocolate fudge toppings, whipped cream and, of course, a cherry.
While the cocktails are not to be missed, including stand outs like the Huckleberry Fizz (44 North Huckleberry infused vodka, blueberries, raspberries, lemon) and the Sarsaparilla Root Mojitio (Bacardi Limon, Lime, Mint, Maine Root Sarsaparilla Organic Soda), the beer program is sure to be a major neighborhood draw. South Houston features 8 weekly rotating taps, showcasing both local breweries and international finds. To kick things off, they filling the taps with Heavy Seas Loose Cannon IPA (Baltimore, MD), Nectar Ales Red Nectar (Paso Robles, CA), Gaffel Kolsch (Cologne, Germany), Delirium Tremens (Melle, Belgium), Kelso Pilsner (Brooklyn, NY), Ithica Apricot Wheat (Ithica, NY), Gogue Hazelnut Brown Nectar (Newport, Or), and Atwater Michigan Lager (Detroit, MI). And to make the beer lovers out there even more elated, South Houston offers growlers, filled to the brim, with these delectable brews to take home and enjoy.
The service staff, from General Manager Walter Roeder to waitpersons, bartenders and busboys are helpful and warm. South Houston is a restaurant for the 2010 expectations of low price points, delicious food and drinks and casual, comfortable atmosphere. It’s New York Downtown at its best. Don’t miss it!
Copyright 2010 By Punchin International. All Rights Reserved.
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 email@example.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.
DECEMBER IS A HOLIDAY CELEBRATION IN SOUND
AT JAZZ STANDARD
· BENNIE WALLACE & DISORDER AT THE BORDER
(A TRIBUTE TO COLEMAN HAWKINS)
· DAVID SANCHEZ QUARTET
· ALL-STAR SESSION with DR. LONNIE SMITH, NICHOLAS PAYTON,
DONALD HARRISON & PETER BERNSTEIN
· NEW YEAR’S EVE with TRIO DA PAZ & KENNY BARRON
Jazz Standard, New York City’s “Best Jazz Club” (New York Magazine) serving “NYC’s Best Barbecue” (Time Out New York) from Blue Smoke with its signature style of warm hospitality, presents another month of great jazz in December.