Last Minute Easter & Passover Dining Guide 2015

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Elevate your Easter celebration with an upscale prix fixe dining experience at the city’s venerate French bistro, Artisanal Fromagerie, Bistro and Wine Bar. Proprietor Sarid Drory has curated a three-course menu that starts with Cornish Hen Consommé with homemade grit dumpling; Foie Gras with black cherry compote and butter brioche; or Truffled Asparagus and Crispy Eggs with hollandaise sauce. Main course options include Slow Cooked Halibut, served with warm asparagus, fennel salad and sesame crisp; Bourbon Glazed Ham with mashed potatoes and baby spring vegetables; or Seven Hour Lamb Shank with goat cheese polenta and ratatouille. Complete your dining experience with an exquisite dessert such as the Caramelina Candy Bar—Caramelina Cream, Grand Cru Ganache, and Flourless Chocolate Cake; or the Saffron and Orange Macaroon, an irresistible combination of passion fruit mousse, papaya salad and yogurt saffron sorbet. The three-course prix fixe is available for $88 per person; a three-course wine flight pairing is also available for an additional $45. Artisanal will also be serving an a la carte menu. 



2 Park Avenue, NY, NY 10016



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Make your family’s Easter outing an annual tradition at the Upper East Side mainstay, Swifty’s. A New York City institution, Swifty’s Chef Stephen Attoe has crafted a can’t miss Easter menu that hits on all the seasonal classics, but offers an epicurean twist to sate even the most discerning gourmand. This year’s Easter menu features such mouthwatering first courses as Chilled Fresh Pea Soup or Roasted Plum Tomato Basil Soup before transitioning into standout entrees such as Roasted Leg of Colorado Lamb with Flagelets and Boulangere potatoes; Grilled Lamb Chops with roasted tomatoes and shoestring potatoes; or Blackened Swordfish with green rice and heirloom tomato sauce.



1007 Lexington Avenue, New York, NY 10021

(212) 535-6000



Start your Easter celebration early with a lunch/brunch menu that hits all the right notes. This cozy Upper East Side hotspot is offering a Sunday special that includes holiday favorites such as Roasted Lamb and Grilled Whole Dover Sole. However, Amaranth will also be serving such favorites as baked-on-site Foccacia Robiola, prepared tableside Steak Tartare, and homemade pastas including Four Cheese Raviollini with Butter and Sage or Risotto with Wild Mushroom. It’s no wonder that this East 62nd Street icon, which just celebrated its 15th anniversary this past winter, has attracted such notables as Miranda Kerr and Carla Bruni-Sarkozy.



21 East 62nd Street, New York, NY

(212) 980-6700


Village Prime

Start a new holiday tradition with this popular addition to the West Village. Under the direction of Chef Owner Paul Singh, Executive Chef Rory O’Farrell, this traditional American eatery offers such hearty fare as Colorado Lamb Chops or tender steaks ranging from a petite 8-ounce Queen & 10-ounce King filet mignon up to a filling 20-ounce Cowboy Rib-Eye & Porter house for two or four. Start your meal with such popular menu dishes as the Lobster Bisque, Fried Calamari with a flavorful smoked pepper aioli, or Maryland Lump Crab Cake with micro green salad with a citrus aioli, but be sure to save room for Village Prime’s irresistible dessert menu. The Crème Brulée is a feast for both the eyes and the tastebuds while the Warm Chocolate Lava Cake & Bread Pudding with vanilla ice cream and raspberry coulis is melt-in-your-mouth richness.


302 Bleecker St, NY, NY 10014



Philippe Chow

Give your family’s Easter celebration a non-traditional twist with the upscale Chinese dining options available at Philippe Chow on Manhattan’s Upper East Side. Start your holiday feast with a variety of Spring Rolls, famous Satays with peanut sauce, or not-to-be-missed steamed dumplings. Next, sample the menu’s stellar main courses, like Chef Chow’s prepared Peking Duck with housemade pancakes, American Black Bass with black beans and garlic, or Velvet Chicken with chopped vegetables in spicy sauce. Pair your selections with delectable offerings from the restaurant’s Wine and Champagne menus.




33 East 60th Street, NY, NY 10065




This modern Upper East Side steakhouse offers an array of menu items perfect for a familial Easter celebration. Start with a sampling of Chef Ben Zwicker’s innovative first courses, such as Foie Gras and Chicken Liver Parfait with cranberry compote and toasted bread or Seared Spanish Octopus with potatoes, olives and celery. Then, move into a mouthwatering range of entrees from holiday favorite lamb served in a unique style—Colorado Lamb Burger with cucumber, yogurt, and mint—as well as Steak Au Poivre with peppercorn, cognac, and fries or Vegetarian Mushroom Risotto with butternut squash, truffle oil, and Parmesan. Guests also rave about Tbar’s dessert options including the “amazing” Banana Parfait.



1278 Third Avenue, NY, NY 10021



Villagio on the Park

Toast the holiday Italian style at this impeccable Midtown eatery. Dine on an array of Mediterranean dishes like Mozzarella Burrata (mozzarella, sliced tomato, balsamic vinaigrette, and Parma prosciutto) or the perfectly paired Cheese Platter—duck prosciutto with hand-dipped ricotta; an array of pecorino including fresh, walnut, and truffle; and tangerine honey. Then sample all the best flavors of Italy with a vast selection of carpaccio, risottos, and pastas as well as Easter holiday favorites like Lamb Shank, slow cooked in a red wine sauce served with sautéed vegetables and potato.



40 Central Park South, NY, NY 10019


Stanton Street Kitchen Proves To Be The New Must Go Destination

ssk interior1

Stanton Street Kitchen is a restaurant, wine bar and beer cellar, curtsey of renowned master chef ,(formally of the fabled “21” restaurant,) Erik Blauberg, SSK features a unique beer cellar offering more than 100 different varieties of bottled beers from around the world,. There are also 24 rotating seasonal drafts and an extensive wine list with reasonably priced selections.

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Chef Blauberg created a menu of small plates designed to pair with the beer and wine offerings, allowing guests to create their own tasting menus. There is also a “chef’s feast” tasting menu featuring seasonally inspired dishes, available to guests who are seated at the 14-seat bar.The menu which changes regularly, features an assortment of “beer bites” served on toast such as spicy prawns with cracked corn, jicama, and cilantro; figs with goat cheese and 50 year-old sherry; a delicious braised pork belly with red cabbage and toasted peanut slaw. Small plates such as sugar pea risotto with cepes and squash; feather-weight tagliatelle with hen of the woods mushrooms and wild boar sausage; and port-braised oxtail with foie gras and fava bean ravioli. The beer cellar also highlights a private chef’s table with seating for up to 30 guests.

ssk steak

The sparse, clean design offer lots of candles, wood and oodles of romance. The service is warm, friendly and knowledgeable.

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Beyond fabulous, Stanton Street Kitchen is located at 178 Stanton Street and is truly one of NY’s best small restaurants and rates A Major on The Walman Report.

178 Stanton Street
New York, New York 10002
get directions

For reservations, call

Copyright 2015 By Punchin International. All Rights Reserved.


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Germany In New York, Paulaner Offer Great Food, Great Beer and More Fun Than . . . .

pauloner table

Paulaner is located at 265 Bowery just south of Houston Street in Manhattan (easily accessible by subway, F 6 B M D trains 2 blocks away; N R in Soho),,212-780-0300, and is open Sun-Wed 11 am-midnight; Thurs-Sat 11-1 am. The space (including a private downstairs party room that accommodates 65 people) is available for private parties, beer classes, brewery tours, corporate team building and other corporate meetings. For more information on special events, please contact Maria Cocchiara-Klein at 212-780-0300.

With Edi & the Wolf, Wolfgang Ban helped reinvent the experience of a Heuriger, a rustic wine-tavern serving straightforward, simple cuisine. With Paulaner, Ban (also of Michelin-starred Seäsonal) takes reinvention a step further, situating his latest contemporary Bavarian restaurant directly inside an active microbrewery.

Paulaner is a modern take on the traditional beer hall with great food. It’s a hip and lively meeting place where large groups of friends can settle in at long communal tables, where reclaimed wood provides a warm contrast to the industrial chic of imposing copper and steel fermentation tanks; a place where everything from the beer to the bread, the sausage to theschnitzel, the pretzels to the stollen, is made in-house with locally sourced ingredients. Downstairs, there’s a private room for more exclusive or intimate parties.

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At the center of the action, Master Brewer Andreas Heidenreich creates his own versions of the traditional Paulaner-style beers with recipes of his own invention, while following the Purity Law of 1516; he uses only four ingredients—water, wheat, hops and yeast. No spices, fruits or other enhancements are used to create Hefeweizen, lightly hoppy with subtle bitterness balanced with fruity character, Munich Lager, a classic bright amber beer, and Munich Dark, rich dark amber with a malty flavor.  Heidenreich has also createdMunich Pale Ale exclusively for New York City, a top-fermented IPA-style beer with three varieties of hops, including Amarillo from Washington State, and a changing roster ofseasonal beers.  This season it’s the Winter Bock, a strong dark beer with smoky, roasted aromas and malty caramel flavor. There is no fresher beer than the unfiltered, unpasteurized “Tank to Table” brew, which is also available for takeaway in growlers and mini-kegs.

Meanwhile, in the kitchen, Executive Chef Daniel Kill creates simple, yet sophisticated fare that tastes even better when matched with Paulaner’s beers and wines. Both his background and his training contribute to his culinary style.  A native of Bavaria who grew up on beer and brats, he rose to the top of his profession at Munich’s Michelin-starredTantris and as Executive Chef of Wallsé, Café Kristall, Café Sabarsky and Blaue Gans. The food is outstanding.

pauloner stew

A great, traditional starter that will be new to many is Obazda, a blend of creamy Camembert, butter, beer and spicy red pepper served with a freshly baked pretzel, still warm from the oven. (the pretzel warrants a trip to the restaurant on it own)  Try it with a Hefeweizen, the most popular Paulaner beer. Then, move on to Chef Daniel’s authentic house-made sausages: Weisswürste, delicate tasting veal and pork sausage; snappy Bratwurst (our favorite), a blend of pork and beef; lightly gamey Lamb Sausages; and the Paulaner, a smoky, dry-aged beef sausage made with beer and local cheddar cheese. Or order the Sausage Sampler (ideal for two or more) along with a flight of beers and discover your favorite combination. The Wiener Schnitzel here is an iconic expression of the classic: pounded slices of tender veal, breaded and fried until golden brown and perfectly crisp balanced with sweet-tart lingonberries. The irresistibly crisp-skinned, juicy Pork Knuckle with roasted potatoes is amazing and the Whole Roasted Duck with pretzel dumplings are sized for sharing.


pauloner longg There’s no more convincing reason to save room for dessert than the qualities associated with freshly baked goods (warm, fresh, aromatic). Selections include a perfect Sachertorte, chocolate cake with whipped cream, Warm Pear Strudel with caramel brittle ice cream, hot Apple Fritters with vanilla ice cream and Sweet Buns with apricot jam and vanilla sauce.

Weekend brunch is another special experience—a Bavarian spin on conventional New York brunch. It’s hard to choose between savory options such as crispy and tender PorkSchnitzel or Rösti, a crispy potato pancake paired with house-cured salmon and crème fraîche. Sweet selections include Kaiserschmarrn, a fluffy pancake meets bread pudding with raisins and fruit compote. Every table is also treated to a complimentary basket of freshly baked breakfast breads, including croissants, muffins and brioche served with jam and butter, as well as a choice of a free brunch cocktail—Mimosa, Bloody Mary or your choice of beer.

Beyond just beer, Paulaner is also distinguished by its excellent wine list—featuring German, Austrian and local wines by the glass and by the bottle including a selection of Rieslings, and a variety of reds like Blaufränkisch Reserve Moric Burgenland. The cocktail menu incorporates beers, local craft bourbons and whiskies (also available in tasting flights), wine and other spirits. One favorite cocktail is the RyeZirBaska, rye, stone fruit liqueur, snaps and bitters. An aged, dark beer snaps, produced in collaboration with a Westchester, New York-based spirits maker, is currently under development.

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For the holiday season, Paulaner has set up a retail bakery near the entrance, featuring house-baked goodies, including hearty Rye Bread. Sweets include melt-in-your-mouth sugar-dusted crescent-shaped butter cookies called Vanillekipferl, fudgy Rum Balls and jam-filled almond flour cookies. There’s also Christmas Stollen, the delicious fruitcake studded with dried fruit and nuts and topped with a light coating of icing.

Copyright 2015 By Punchin International. All Rights Reserved.


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As the Andy Williams classic goes, the Holiday Season is “the most wonderful time of the year.” That will ring true at the historic Grand Central Oyster Bar (Lower Level, Grand Central Terminal), where executive chef Sandy Ingber will put forth seafood bounty on the Feast of the Seven Fishes (Wednesday, December 24) and New Year’s Eve(Wednesday, December 31) with carefully planned a la carte menus. Adding to the festivities will be the Oyster Bar’s annual New Year’s Eve dessert treats prepared by Ingber in tandem with pastry chef Januz Noka.

The trio of menus will be served for both lunch and dinner, beginning at 11:30 AM, with the final reservation for dinner at 10:00 PM. For reservations call 212-490-6650, and for more information visit

Among the Feast of the Seven Fishes “frutte de mare” highlights are the Insalata di Natale Italian Seafood Salad and Grilled Jumbo Shrimp with Puttanesca Sauce over Spaghettini, two Italian-style mainstays, not to mention the exotic Sea Urchin Gelato, an oft-asked-for dessert. New Year’s Eve entrees include sumptuous seafood specials such as Maine Lobster and Jumbo Shrimp Newburg and Oyster Bar Surf & Turf featuring petite filet mignon and shrimp scampi. The dancing sugarplums on the New Year’s Eve dessert menu include these culinary confections making the Oyster Bar a sugary stop: Espresso Sambuca Crème Brulee, Decadent White & Dark Chocolate Cake with Marinated Mixed Berries, and Jack Daniels Gelato with Spiced Nuts.

The three menus, as well as Sandy Ingber’s recipes for Lobster & Shrimp Newberg and Pasta Fagiole with seared Sea Scallops, are below:

Copyright 2014 By Punchin International. All Rights Reserved.


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Dopo East Ristorante Italian Provides Charm, Music and Delicious Italian Dining

Dopo East-85 garden

Dopo East is located at 345 East 62nd Street,, 646-­‐484-­‐6548, and  is open  for dinner Tues-­‐Thurs from 5-­‐10pm, Fri-­‐Sat from 5-­‐11pm, Sun from 5-­‐10pm, and for lunch from Tues-­‐Sun, noon-­‐4:00pm, and for brunch Sat-­‐Sun from noon-­‐4pm. Closed Monday.

Dopo East,  the elegant  Italian  restaurant  located  in  a gracious contemporary  townhouse on  the Upper East Side, prepares for fall with a new wine room, new chef, new brunch menu, price-­‐ fixed lunch menu, and a beautiful all-­‐weather enclosed outdoor garden. The dining room is ready for leisurely fall dining, too, with new seating including plush toffee-­‐colored banquets with violet piping and deeply comfortable cushioned chairs.

Dopo East-30int main

Owner-­‐architect Emilio Barletta and partner Pino Manica, the creators of the popular theater district Trattoria Dopo Teatro, together with Director of Operations Gianni Onofri, have brought this intimate restaurant featuring traditional, regional cuisine from Italy and an award-­‐ winning wine list to the Upper East Side.

Gianni  Onofri, a certified sommelier  (who has been with  the  team since 2001 and has managed restaurants in New York and Italy since the mid-­‐1980s), has spearheaded the creation of the new private wine room with its own separate entrance and a wine cellar. With the new temperature-­‐controlled space, the list has grown to a selection of 700 unique labels, predominantly Italian, but with an impressive collection from around the world. The cellar— complete with special spot lighting and wine-­‐themed décor—is used  for wine  tastings, presentations of new wines by producers, wine pairings and special wine dinners. Because of their state-­‐of-­‐the-­‐art Enomatic wine system  that preserves the quality of opened bottles of wine, Dopo East is able offer premium and super premium wines by the glass.

clip_image001Dopo East-27 piano

Onofri has consistently won accolades for his wine lists including the Wine Spectator Award of Excellence and the Wine Enthusiast Award of Unique Distinction. Drawn from small, independent growers and worldwide distributors,  the wines are distinctive and  individual.

For example, on a recent trip to Italy, he discovered the wines of Societa Agricola Marabino, and was impressed by their focus on the care of the land and their use of biodynamic agricultural methods. In particular, he recommends their Chardonnay Eureka, straw yellow  in color, fresh and soft with fruit and flower notes, paired with branzino in sea salt crust. He also recommends  their Nero DAvola Archimede. With its intense ruby red color and notes of ripe red fruits, full body and velvety  tannins, it is perfect  for pairing with  roasted meats such as  the grilled aged rib eye.

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Working in concert with the recently appointed Executive Chef Giuseppe Moschiano, Onofri and his team can recommend wine pairings for any meal. Moschiano, who is originally from Naples and cooked since 2009 at Palazzo Mastroddi in LAquila, Italy carries on  the  restaurant’s mission of offering a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables, hormone-­‐free meats, and fresh seafood, with an emphasis on traditional, regional fare. He also creates his own house-­‐baked breads—a staple on every table—including  focaccia and ciabbata and fresh pastas from scratch.

Dopo East-242 multi dishes

His new menu for fall includes appetizers such as salsiccia e rapini, spicy  Italian sausages, roasted to perfection and served over sautéed broccoli  rabe; polentina valtellinese con fonduta di formaggio e tartufo,  rich and creamy  soft polenta melting with cheese and  infused with black truffles; zuppetta del golfo e velette di pane tostato,  a  light  stew of mussels, shrimp and Manila clams in a piquant tomato broth with thinly sliced garlic toast.

Dopo East-216 fish

For the pasta course this season, there’s pappardelle al sugo di manzo, wide  ribbons of pasta presented with a generous portion of fork-­‐tender braised beef short ribs in a red wine demiglace; ravioli di zucca e ricotta, pumpkin and  ricotta cheese-­‐filled ravioli with butter and sage; and fettuccine ai funghi,  fresh  fettuccine with an abundance of wild mushrooms with garlic and extra virgin olive oil.

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Entrees include meat dishes  that will warm you  from  the  inside out such as an outstanding ossobuco alla Milanese, succulent braised veal  shank with aromatic saffron  risotto; and involtini  di pollo  in salsa di noci e verdure grigliate, thin breast of chicken rolled with speck and fontina cheese in a special walnut sauce with grilled vegetables. On the lighter, but still deeply satisfying side, seafood dishes include rana pescatrice alle erbe e caponatine di verdure,  tender, pan-­‐seared monkfish medallions in a delicate sauce of white wine and fresh herbs; and spiedino di gamberoni e capesante,  large,  juicy  shrimp grilled on  a  skewer and baked  scallops with  lemon and olive oil dressing, accompanied by grilled polenta and baked tomato.

Desserts include such classics as tiramisu,  traditional  ricotta cheesecake and a selection of assorted Italian cheeses. As a way of introducing guests to one of his favorite dessert wine, Onofri offers complementary moscato,  a  sweet, crisp wine, also  from Marabino, with  the dessert course.


Brunch is a perfect occasion to enjoy dining in the glass-­‐enclosed plant-­‐filled backyard garden, temperature controlled for year-­‐round enjoyment with  a  retractable glass  roof. Offered weekend from noon-­‐4pm, the menu features decidedly Italian egg dishes including frittata di cipolle,  a  traditional onion  frittata, and uova al tegamino, oven baked eggs in tomato sauce, and uovo strapazzate e pancetta, scrambled eggs with pancetta, house-­‐baked breads, home fries and salads. Guests can also choose pastas (lasagna, penne al pomodoro  e basilica, spaghetti all carbonara) and main dishes such as grilled chicken with arugula and tomato. Brunch is also a great time to try some refreshing cocktails including the Bellini, Rossini, or the Aperol spritz  (a refreshing blend of the bittersweet aperitif and sparkling wine with a compelling flurescent tangerine colored tint) and the signature mimosas (fruit juice and Prosecco) in blood orange, passion  fruit, mango and kiwi.

Dopo East is also now open for lunch. Guests can select  from with  the new price-­‐fixed menu (choice of soup or salad, choice of main course, and a glass of house wine) for a gentle price, or order from the regular menu.

Through a partnership with gallery Artioli Findlay (,  the walls of the soothing, Venetian-­‐sconce lit dining room are adorned with paintings and lithographs from the gallery. There is also live piano music Friday and Saturday evenings. The space is available for private parties and business meetings and is equipped with video screen and audio capabilities.

DopoEast-37 wine cellar

A great addition to the neighborhood, Dopo East is one of the most charming Italian restaurants on the East Side and worthy of a destination.

Copyright 2014 By Punchin International. All Rights Reserved.


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Eat, Drink & Be Merry New York Restaurants giving you a Reason to be Thankful


T-Bar Steak & Lounge

Classically-chic Upper East Side eatery, T-Bar Steak & Lounge, is offering a Thanksgiving dinner prix fixe menu for $75.00 per person. Features appetizers like Pumpkin Soup, T-Bar’s popular Yellow fin Tuna Tartar, and Grilled Tiger Prawns, the menu is hard-to-resist. Choose between entrees like Oven Roasted Turkey, Lobster Risotto or Grilled Filet Mignon 10 oz. T-Bar’s famous desserts – like the Banana Parfaix Mille Feuilles – feature on the menu, alongside Traditional Pumpkin Pie& Warm Apple Crisp.

Open on Thanksgiving Day: 1:30pm – 7:00pm

For more information

swifty int


Upper East Side Institution, Swifty’s, is an attractive option to enjoy a warm and cozy Thanksgiving with friends and family. The $72.00 prix fixe dinner features First Course festive treats such as Baked French Onion Soup, Corn Chowder and Smoked Irish Salmon. Entrees include Roasted Murray’s Natural Turkey, Scottish Salmon, or Risotto Milanese. There is a large selection of deserts including Bourbon Pecan Pie, Steamed Ginger Pudding, and Double Rich Chocolate Mousse.

Open on Thanksgiving Day: 12:00pm – 9:00pm

For more information

amaranth int

Amaranth Restaurant

Mediterranean restaurant Amaranth is offering traditional Thanksgiving specials alongside its regular lunch and dinner menu. Feast on Roasted Turkey with Italian chestnut stuffing, cranberry sauce and sweet potato puree or homemade Pumpkin Ravioli with butter and sage. The dessert menu is hard to resist – from the Mille Feuille Napolean with mixed berries and crème anglaise to the Cantucci al Vin Santo – a homemade biscotti served with Vin Santo Wine for dipping.

Open on Thanksgiving day: 12:00pm – 10:00pm


ivy int

Ivy Bar & Grill

Ivy Bar & Grill is kicking off the Holiday Season with a special celebration on Wednesday night. Come and toast to Thanksgiving with Happy Hour specials from 4:00pm – 7:00pm – featuring $5 beers, $5 wines and Prosecco, and $6 cocktails, including the White Pomegranate Cosmopolitan with Germaine Elderflower, the Ivy Martini, and the Bohemian Rhapsody with fresh cucumber & lemon.  A DJ will be spinning tunes all night, giving guests plenty of reason to get into the holiday spirit. Ivy also has an After Dark Menu from12:00am – 2am.

Open Wednesday: 11:30am – 4:00am

For more information

Copyright 2014 By Punchin International. All Rights Reserved.


Parnell’s Gastropub Brings Fun, Food and Gentle Prices To the Upper East Side

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Located in the heart of Sutton Place . 350 E 53rd Street (corner of 1st Ave) New York, NY 10022, . A neighborhood landmark where Irish hospitality is a priority.

Fox Sports World Every Day

All Major Credit Cards Accepted

Kitchen Hours 11:30 AM ‘til Midnight – Everyday
Bar Hours: 11:30 AM ’til 4AM – Everyday

Call at 212-753-1761 with reservations and inquiries.

Click Here For The Website

Wednesday Night
music with Steven Lowenthal

Saturday Night
Saturday Night Music is back again,
starts on Oct 18th With Bobby Peco

Please make reservations ahead of time.
$25 minimum in music room.

(Parnell’s Piano Sessions – Starts at 7:30pm)


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Set in a rustic mood of dark wood floors, Tiffany lamps and red brick walls, where mid-priced homemade regional comfort food is a trademark, along with  the new chef’s daily specials with emphasis on International Cuisine.

Experience the true warmth and charm of Irish hospitality, with friendly service and great music and singing on Wednesday and Saturday nights.  The homey food will please you. We Loved some daily specials of corned beef and cabbage soup; French-style onion soup that was full of flavor but not heavy and a terrific Caesar salad. Pork Schnitzel was crispy and delicious with fried potato pancakes and perfect brussel sprouts. A perfectly rare hunk of good quality roast beef on the bone was accompanied by mashed potatoes and was a satisfier as well.

Desserts are simple and well prepared. We liked a fruit cobbler and a bread pudding any mama would be proud of. Good drinks, and well priced wines by the glass, as well as a nice selection of draught beer and don’t neglect the Irish coffee and homemade Irish Soda Bread.

Parnels food1

Copyright 2014 By Punchin International. All Rights Reserved.


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Australian Bistro Experience & Classy Food at Burke & Wills on the Upper West Side

Manhattan Cricket Club - New York, NY

Burke & Wills is located at 226 W 79th Street, 646-823-9251, and is open seven days a week for cocktails, bar snacks, dinner, late night and weekend brunch: Mon-Wed 4pm-midnight; Thurs-Fri 4pm-2am; Sat 11am-2am, Sun noon-midnight. For more information, on private parties and special events, please contact Matilda Boland at

Exploration is at the heart of Burke & Wills. Named for the pioneering adventurers who made an expedition across Australia in 1860, both the cuisine and the atmosphere at this neighborhood gem are shaped by the influences of the 1850s Gold Rush, post WWI immigration from Greece and Italy, and 20th Century Southeast Asia.

Owner Tim Harris and partner Matilda Boland (both formerly of Bondi Road, Sunburnt Cow and Sunburnt Calf) offer a complete experience not typically found on the Upper West Side, combining inspired modern Australian cuisine, world-class wines from the Southern hemisphere, craft beers and innovative artisanal cocktails. Offering three experiences in one, Burke & Wills contains a casual bar, a fine dining room, and The Manhattan Cricket Club, an exclusive cocktail lounge on the second floor. In each area, guests experience top-notch service and a spirit of fun, in a setting that is casual enough for guests to relax, but formal enough for quality service.

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Harris, the very hands-on Director of Operations, who grew up in the restaurant business in Australia, can be found in the front of the house, behind the bar, on the floor, and helping guests to select wine. He worked closely with Executive Chef Rodrigo Nogueira (a graduate of the French Culinary Institute, who previously cooked at Montmartre, the Monkey Bar, Colicchio and Sons and Resto, and is of Brazilian descent) to create a menu that is seasonal, produce-driven, fresh and approachable with Mediterranean and Southeast Asian influences, and also features Australian ingredients such as kangaroo and barramundi.

Guests have a choice of experiences: In the front room, you can belly up to the long bar with plenty of seating and cozy two tops, a DJ booth, and reclaimed wood ceiling for a daily changing raw bar selections—oysters, little neck clams, shrimp cocktail or Jonah crab claws. Or choose from a selection of bar snacks such as toasts topped with chicken liver mousse with pickled onions, beef tartare with smoked egg and capers, and crispy pork belly with blue cheese and dates, in addition to flavor-packed bites such as crispy crab beignet accompanied by Japanese mayo and bonito flakes, creamy textured salt cod croquettes with a piquant h, pep h arissa for dipping or vegetarian risotto fritters with tomato jam.

aussi dining room

The innovative yet creative cocktails are the invention of renowned mixologist and partner Greg Seider (Summit Bar, La Bernardin, The Mercer Kitchen and author of Alchemy in a Glass). Inspired by what’s coming out of the kitchen, Seider creates innovative yet accessible cocktails such as the Bushfire Margarita (Del Maguey Vida Mezcal, fresh lime, orange bitters and agave) and the Sydney Sour (Temptation bourbon, peach bitters, fresh lemon and agave).

Manhattan Cricket Club - New York, NY

In the more formal, yet still approachable dining room, you’ll find slate gray banquets and distressed stained wood floors under a sky-lit atrium. Harris scoured library archives for the photographs and paintings of flora and fauna, and maps of Australia. There the menu is more expansive. In addition to the raw bar, small plates include fork-tender, mouth-watering lamb crépinette with roasted cauliflower, capers and a deeply flavored lamb jus as well as very lean, nicely gamey kangeroo loin with roasted mushrooms and fingerling potatoes, cooked sous vide and then pan-seared to order. Best of all starters is a superb Foie Gras Torchon with seared scallop, confit lady apple, honey, brioche. As good as any 3 star restaurant in the city. Also wonderful were the 1/2 Dozen East or West Coast oysters with a cucumber mignonette and a lovely Jonah Crab Claw.

aussi soup

One special feature of the kitchen is the rotisserie used to create daily specials such as whole roasted joints of lamb or beef. A regular and popular menu item is rotisserie chicken brined with aromatics, and served with roasted patty pan squash in brown butter sauce, but the rotisserie is also inventively used with vegetables—for example, in the rotisserie carrot salad, with dates, oranges and pistachio vinaigrette and in the side dish of rotisserie beets.

Another classic signature large plate is spiced duck breast served with farrotto (a risotto-like side made with farro), roasted turnips and honey-turnip puree. Absolutely the best duck breast we’ve ever tasted.  The pan-roasted scallops, mussels and clams show Asian influences with fennel and ginger broth. Meanwhile, the ‘roo burger, makes excellent use of Australia’s distinctive protein, blending the lean meat with pork, and topping it with a housemade tomato jam based on Tim’s mom’s recipe, and pickled onions. The burger comes with a side of irresistible triple-fried potatoes, as thick as streak fries, t, tthat should find their way onto every table.

aussi salad

Desserts are delicious and include a deconstructed interpretation of the whipped cream, passion fruit curd and fruit-layered Pavlova, an affogato (Kahlua ice cream from Il Laboratorio del Gelato doused with Kobrick’s dark-roasted espresso doused atop an icebox brownie), bomboloni filled with dulce de leche, and off-the-menu treats available by request.

For those desiring assistance with the wine list, Tim Harris is happy to guide them—and to offer a brief history of wines of the Southern hemisphere, a history that began in 1788 when Cpt. Arthur Phillip landed in Sydney with The First Fleet of settlers to the colony of New South Wales, and bringing with him the first grape vines from Brazil and The Cape of Good Hope and continued with phylloxera-resistant vines, leaving Australia as the home to some of the oldest vines in the world—and along with its neighbors New Zealand and South Africa, with an enviable reputation for innovative winemaking techniques. In addition to the impressive bottle list, diners can choose a selection of sparkling, white, rose and reds by the glass or carafe.We enjoyed an amazing white Bordeaux style Sauvignon, Semillon blend for just $56. ( Blend: 72% Sauvignon Blanc, 24% Semillon and 4% Vermentino. 2013 Route du Van Sauvignon Blanc – Semillon, Yarra Valley, Australia),  and a sexy sparkling rose, served by the glass upstairs. For updates on wine dinners, tasting and events at Burke & Wills, follow the folks on Facebook and on Twitter @burkeandwillsny.

Brunch is served on Saturdays and Sundays and includes the special offer of four brunch cocktails for $15 with any entrée. Other specials features include $1 oysters at happy hour, live jazz, and DJs playing music on Thurs-Sat to set the mood in the bar and for the late-night dining scene, which includes a menu of featured bar snacks.

A third type of experience can be found at the Manhattan Cricket Club, an escapist throwback to the Colonial Era, the British Empire at the turn of the 20th Century, an homage to the classic cricket clubs in Australia complete with cricket paraphernalia and photographs of players.

Housed in an apartment restored to its original layout and aesthetic, it is located on the second floor, accessed through a stairway behind an upholstered door (hidden in plain sight), the Manhattan Cricket Club is a place where guests can experience the full range of Greg Seider’s classic and bespoke cocktails, including his special tea cocktails, as well as boutique champagnes, exotic aperitifs, top shelf spirits and wines in a luxurious setting. The décor includes a wood paneled living room and library (with real books) with an oriental rug, gold brocade wallpaper, leather sofas, and all the comforts of home. The marble bar is filled with everything you can imagine and more—handcrafted tinctures, syrups and bitters, garnishes, imported teas, and the proper style of ice for each drink.

Manhattan Cricket Club - New York, NY

Here drinks designed exclusively by Greg Seider for the club are built with care: The Rolling Stones-inspired Just A Kiss Away is composed with a house infusion of lemongrass and black pepper, Plymouth gin, lemon juice, and topped with cava. The Bonfire Of The Calamities has the fresh flavor of Southeast Asia, with kaffir lime-infused Russian Standard vodka, fresh lemon, agave, and smoky bonfire spritz. Paying special tribute to the traditional test cricket match tea break and colonial India, I’ll Have Another features Santa Teresa 1796 rum, garam masala spiced syrup, fresh Lime, club soda and shaved ginger. A selection of small plates including cheese platters, salmon rillettes, assorted housemade pickles and mixed olives are offered to accompany the drinks.

A private club that is open to the public, the Manhattan Cricket Club offers exclusivity without snobbery. When space permits, all are welcome. It is a gentleman’s club where women are equally welcome. But membership does have its privileges: priority seating with guests on a walk-in basis, reservations, access to member only events, gatherings and tastings, private liquor lockers, the opportunity to book a room or the entire apartment for private functions, and private menus with advanced ordering. Membership is your reward. For more information on how to join, visit the website at Certainly one of the best restaurant options on the West Side! Here is the other website.

aussi drink

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