Masq Offers A Serious Kitchen And A Fun Experience

masq party room

Masq  Party Room

306 East 49th Street (Between First & Second Avenues) New York, NY 10017

WEB SITE: www.masqny.com

TELEPHONE: (212) 644-8294

HOURS: Lunch: 11:30 AM – 4:00 PM, Mon.-Fri.

Dinner: 4:00 PM – 10:00 PM, Mon.-Wed.

4:00 PM – 1:00 AM, Thurs.Sat.

(Closed Sunday)

Happy Hour: 4:00 AM – 8:00 PM, Mon.-Sat.

(1/2-price on specialty cocktails and select global wines

by the glass.)

masq Asiago-Cheese-Wedge

Asiago Cheese Wedge Above

Live Music Night: 8:00 PM – 11:00 PM, Thurs.

(Acoustic Blues, Jazz, Zydeco, Rock)

CUISINE: New American with New Orleans flair

(Executive Chef Marc Getzelman crafts a menu

featuring an eclectic selection of innovative

New American dishes and New Orleans

inspired classics.)masq Fresh-Mozzarella-Flatbread

Flatbread Above

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $10.00 – $14.00

2-Course Prix Fixe Lunch

(with wine or beer): $10.95

Dinner (entrees): $12.00 – $26.00

Late-Night Dinner Menu:

(10:00 PM – 12:00 Midnight, Thurs.-Sat.)

DRESS: Smart Casual

RESERVATIONS: Recommendedmasq roast-beef-sandwich1

The Roast Beef Sandwich Above

Masq is a New Orleans inspired restaurant with some very appealing food, and a convivial

feeling of the Big Easy.. The stylish, sophisticated dining room is enhanced by vintage

custom-made tables and chairs, an exotic New Orleans wall mural, wood floors, hand-painted

porcelain masks, and mood lighting to create a private home in New Orleans.  A New Orleans

inspired Private Party Room (THE Red Room) is  located in the back of the restaurant and

separated from the Dining Room by a red velvet curtain, features vintage red fabric-

upholstered chairs, red velvet divans, antique mirrors and Mardi Gras masks.

masq Strawberry-Fields1

Strawberry Salad Above

After hours, the venue transforms from an eatery into a lounge featuring "Live" Acoustic acts

performing Blues, Jazz, Zydeco, Rock, Country and more chefs have created an imaginative

New American Cuisine Menu with a New Orleans flair. From spicy Jambalaya to Flat Iron Steak

with Avocado & Pico de Gallo, to the best Crabcakes this side of Maryland, the cuisine is

extraordinary! Alongside Flatbreads, Toasty Grilled Panini and MASQ Mini Burgers on Sweet

Hawaiian Bread, the menu includes Artisanal Cheese Plates ideal for sharing and crisp, fresh

Salads.Daily Lunch and Dinner Specials offer large portions for affordable prices, and the daily

Happy Hour features Draft Beer and Cocktail Specials from 4-8pm, and all night Saturday. 

There is good quality here and friendly service. Masq, 306 East 49th Street, (Between First &

Second Avenues).

masq crabcakes

The Amazing Crabcakes Above

The cuisine is New American with a New Orleans flair and the theme is Mardi Gras.

It opened a few months ago and it is really unique.  It has charming small rooms filled

with antique furnishings,big comfortable easy chairs and plush sofas.  The dining area

has large, expansive tables.  The bar specializes in New Orleans drinks like a Mint Julip, and a

terrific Sazirac and Absinthe.  They also have a large wine list. On the menu are such favorites

as Jambalaya, Crab Cakes, Macaroni and Cheese, Bananas Foster and many more. Look for

promotions such as the current Mardi Gras Menu, featuring Mardi Gras Food Specials!

Etoufee, Muffaletta (A traditional style muffuletta sandwich consists of a sesame muffuletta

loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami,

mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the

provolone), Louisiana Crabcakes, Jambalaya and the chef’s rendition of Bananas Foster, here

tucked inside of fried dumplings and flamed in the kitchen.

There are also outstanding specials like a perfect wild salmon, cooked in Asian spices and

served on fresh salad greens with sweet tomatoes.

The draught beer selection is excellent, offering Stella and Blue Moon, with a slice of fresh

orange.

Masq is a fine addition to the neighborhood and will soon be offering takeout

through Seamless. Highly Recommended.

Click Here To Make a Reservation On Open Table

 

masq Flourless-Chocolate-Cake

Flourless Chocolate Cake Above

Copyright 2014 By Punchin International. All Rights Reserved.

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Dopo East Ristorante Italiano Introduces Executive Chef Patrizio D’Andrea & Some Remarkable Food

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Dopo East is located at 345 East 62nd Street, (Betw. 1st & 2nd Aves.) Click Here For Website & To Reserve, 646-484-6548, and is open for dinner Tues-Thurs from 5-10pm, Fri-Sat from 5-11pm, closed Sun and Mon.

From the creators of the popular theater district Trattoria Dopo Teatro comes a modern Italian restaurant created and designed to suit its home—a gracious, contemporary townhouse on the Upper East Side—with a creative new Italian menu from the young and talented Executive Chef Patrizio D’Andrea.

Owner Emilio Barletta, an architect and restaurateur, also known for Zanzibar and Cascina, and partner Pino Manica, together with Director of Operations Gianni Onofri head the rest of the team at this elegant and intimate space. For the dining room, they have selected soothing, warm neutrals with detailed crown moldings and crystal Venetian sconce. Through a partnership with gallery Artioli Findlay (www.artiolifindlay.com/events), the walls are adorned with carefully curated paintings and lithographs.There is a cunning bar in the front room and guests will also be delighted by the outdoor space, enclosed and heated in winter, an open garden in warm weather; as well as live piano music and a private dining room downstairs.

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Chef Patrizio D’Andrea, in turn, designed the menu to reflect the space and the owners’ vision. He traces his passion for cooking first to his mother’s farm kitchen in Italy. The family business was agro-tourism, catering to guests who were fed direct from the land; chickens, pigs, produce, all sourced just steps away. But he formalized his training with a degree from the highly respected Aurelio Saffi Culinary School, Firenze Italy, graduating with honors. After a stint as Chef de Partie at Excelsior in his hometown, D’Andrea spent a year each cooking in Spain and Switzerland, before signing on with Cipriani’s, a tour of duty that took him from Harry’s Bar in Venice as chef de cuisine, to Hong Kong, and then to New York to Cipriani’s Rainbow Room and Cipriani Downtown. Now at Dopo East, he combines the best of his experiences, creating a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables (frequently baby vegetables because they are more tender and have more flavor), hormone-free meats, and fresh seafood.

The difference is apparent on the plate from the first course, not only because everything is fresh and light, but also because of the way the food is presented. His caprese is prepared with peeled, organic tomatoes, basil sprouts, with fresh Buffalo mozzarella, that is kept warm to bring out the complex flavors and then re-shaped; piovra all griglia is an artistic presentation of tender grilled octopus, baby artichokes, cherry tomatoes, new potatoes, and a lemon-garlic emulsion. A beautiful selection of farm vegetables with roasted garlic and an infusion of basil and olive oil, verdure alla griglia, is always a bit different everyday, as is the chef’s crudo del giorno, inspired by the season and the market. We adored impeccable raw and thinly sliced scallops, kissed by extra virgin olive oil and garnished with pomegranates and fresh beet sprouts. Truly a standout. Grilled octopus, baby artichokes, cherry tomatoes, new potatoes, in a lemon garlic vinaigrette is also delectable.

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Primi include house made fresh pastas, whole wheat and gluten-free options, and a daily risotto. It’s hard to choose among them, but some favorites include an unusual gnocchi al sugo di agnello, homemade ricotta gnocchi with baby lamb ragout, is the best I’ve ever tasted and the kitchen turns out a terrific version of tagliatelle paglia e fieno, with spinach and egg hand-mixed into the dough by the chef), and served with a black trumpet and chanterelle mushroom ragout that tastes rich, yet feels light; and the very simple, yet elegant spaghetti alla Checca, with fresh tomatoes, roasted garlic, basil and shaved Parmigiano. Best of all, a special of thin housemade noodles, sauced in an intense truffle reduction and served with a raw egg that the waiter whisks in at the table. The memory still makes my mouth water. It should become the house signature.

Dopo-East-meat

For the secondi, there’s poletto al forno, roasted Cornish hen with black mission figs, colorful bell peppers and Port wine reduction is sweet, savory and inventive, and gamberoni alla primavera, jumbo head-on grilled shrimp, infused with the surprising flavor of smoked butter and served with perfectly diced vegetables. Both are delectable. Meat lovers will adore 28 days dry aged rib-eye steak, green scallion puree, porcini mushrooms, rosemary potatoes, aged balsamic vinegar and a special of rack of lamb that is first class in every way.

Dopo-East-pasta jpg

Like the rest of the menu, dolci are light, fresh and hard to stop eating. Tiramisu is shot through with dark chocolate powder, just the right amount of bitter to offset the sweet and semifreddo contrasts the semi-frozen cream with the crunch of almonds.

Dopo-East-dessert

Wine, of course, is a very important part of the dining experience at Dopo East. Under the direction of Gianni Onofri, the list is expected to grow to a selection of 600 bottles, predominantly Italian, but with a strong selection of wines from around the world. By the glass, Dopo East offers 6 whites including Prosecco Abati Regali and Domodimonti Deja V Passerina and 9 reds including a Super Tuscan Integolo and Cicarello’s Nero D’Avola. Stay tuned for more information about a wine bar to come and special wine dinners.There is also a full bar and excellent cocktails. We enjoyed 2 excellent wines by the glass: Kuddia Gialla – Sicily 201: Zibibbo or Muscat d’Alexandria takes on a unique persona in this Sicilian wine. Fermented in barrels and casks and aged longer than most young whites. I loved the delightful spritz. Also an intriguing, Saola Intelogo 2011, was rather like a baby Supper Tuscan. Deep and complex.Both fine values and served in lovely glasses.

A welcome addition to the neighborhood, Dopo East  brings fine dining, fun and great food to the upper east side, coupled with attentive service and elegant atmosphere and is a worthy destination. Let’s hope Chef D’Andrea gains the audience he truly deserves. This could become one of the best Italian restaurants on the east side.

Copyright 2013 By Punchin International. All Rights Reserved.

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Kokum: A tribute to the Cuisine and Culture of Kerala

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Kokum is located at 106 Lexington Avenue, 212-684-6842, www.kokumny.com.

Officially opening on October 9, 2013.  Kokum is open for lunch every day from 11:30 a.m. to 3:00 p.m., with Lunch Box specials available daily. Dinner Sun.-Thurs. 5 to 10 p.m., Fri & Sat. 5-10:30 p.m.


A South Indian Thrill Spices Up Curry Hill

Ask any well-seasoned New Yorker where to go for the best bite of any regional cuisine and she is likely to steer you away from any of the city’s popular “food districts.” For it would be a foodie offense of the highest order to venture to Chinatown, Indian Row or Little Italy for their respective fare (or, God forbid, a slice of NYC pizza!)  Despite having once been considered “safe bets” for visitors, locals have often regarded these areas as unsavory, offering diners sub-standard cuisine lacking in authenticity.

The one exception to the rule is the ever-evolving Curry Hill, due largely in part to the trendsetting palate revelations of restaurateur Shiva Natarajan (of Chote Nawab, Malai Marke, Dhaba, and Chola fame). Natarajan has repeatedly reinvented Indian cuisine with a simple yet effective formula: keep it authentic. And while it may seem to purists that tradition and creativity can be at odds when it comes to food preparation, he has consistently debunked this theory by combining unrelenting authenticity with enough inventive flair to excite the most sophisticated palate. His latest creation, Kokum, is a solid testament to that precision. Unlike the standard fare of dosas and daals found in many of the area’s other restaurants, Kokum is a tribute to the genuine, enchanting offerings of exclusively South Indian cuisine, with a menu unlike any other.

kokum Eggplant Chennai Curry

Credit Protech NYC All photos.  Eggplant Curry Above

Kokum (which is a souring agent native to South India, similar to Tamarind) is a tribute to the cuisine and culture of Kerala, a state in Southern India known for its lush vegetation, crustaceans, coconuts and exotic spices; all of which account for it’s coveted cuisine. The simple, casual yet stylish décor is modeled after the interior of the “Snake Boats” used in the boat races that are also popular in the region. A prominent spice exporter since as early as 3000 BCE, Kerala is also famous for its Ayurvedic practices, and so it would follow that an outstanding feature of the Kokum menu is a distinct attention to spice and flavor-combinations that manages to both soothe and excite, but not overwhelm, the palate.

For instance, the Veg Upma appetizer (steamed cream of wheat implanted with tender veggies) is almost a comfort food—until the exotic flavors kick in to excite. The Kumily Chicken, tender chunks of perfectly (but not overly) spiced chicken with green chilies and curry leaves, is a divine starter for those who may want to venture into the taste sensations gradually, while the Lamb Oolarthiyathu—succulent pieces of meat sautéed with coconut peppercorns and shallots—will satisfy even the most demanding spice aficionados. For a dose of the proprietary spice, try the Shrimp Kokum which is marinated and sautéed with shallots.

Kokum - Meen Pollichathu

The entrees feature a variety of mains from every category, from poultry dishes to seafood to the lamb and goat delicacies more traditional throughout the country.  The Kerala Chicken Stew is a creamy concoction of coconut, veggies, and whole masalas. The Meen Pollichathu (Above), flaky fragrant fish roasted in a plantain leaf and gorgeously presented, is almost a holistic experience—pleasurable to four of the five senses; or the absolutely trance-inducing Crab Ullarthu, cooked in coconut, garlic, and coriander, and whose texture satisfies almost as much as its flavor.  The Soft Shell Crab roast, cooked to medium-spicy perfection black pepper and shallots, is also sure to wow the taste buds.

There’s an extensive selection of vegetarian entrees on the menu, most of which are also vegan. Quite a few are prepared with healthy root vegetables, and some with veggies that are delightfully unexpected, such as the Jackfruit Thoran, which features the exotic and tender Jackfruit, stir-fried in coconut and has a consistency and flavor similar to chicken. The Avial Malabar is an eclectic mixed vegetable dish with yogurt, coconut, and curry leaves, and the Erissery is a delicious combination of red pumpkin and black-eyed beans with southern spices. Pair any of these a side of the several specialty rices (tamarind, coconut, and lemon infusions, among others) and you have a meal that would satisfy even a stout religious carnivore. 

Kokum - Dosa

One notable feature of the Kokum menu is the substantial dosa and Indian “street food” selection that includes a Dosa Stall (Above), Uttapam (Indian pancake) Stall, andMuniyandi Dosa Villas featuring the most addictive, gigantic dosas this side of the Ganges served with six dipping sauces ranging in flavors from sweet and spicy to tangy and thick.  The dosas come with a variety of fillings, like spiced potatoes and onions in the Masala Dosa or spicy Chettinad pepper chicken in the Pepper Chicken Dosa.  Or there’s the Onion Chili Uttapam, studded with onions and green chilies.

Just when you think the meal can’t get any more exciting, there’s an otherworldly cocktail list that truly takes Kokum’s fabulous flavor-combinations to level next. TheTadi Fling mixes light and dark rum with sweet vermouth, lime, and pineapple juices, and the Tropical Kerala is a surprisingly light concoction with gin, Saint Germain, lemon juice, triple sec, and mint. The Kokum, featuring its namesake along with cardamom-infused vodka, lime juice, honey, green tea, and a splash of tamarind water, should probably not be missed.  There is also an extensive beer and wine menu, with offerings by the bottle or by the glass and outstanding cocktails. Service is warm, efficient and helpful.

Copyright 2013 By Punchin International. All Rights Reserved.

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’21′ Reins as One of America’s Great Restaurant Classics

21-logo

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21 W. 52nd Street (Between 5th & 6th Avenues). (212) 582-7200. Website: http://www.21club.com Secret Wine Cellar for private dining parties only from 14 to 22 guests. Open For Lunch, Mon.-Fri. Dinner: Mon.-Sat. Closed Sunday. ’21′ Features One of the World’s Finest Selection of Wines (1,300 selections over 125 wines are priced under $60. ) There are many Wines-By-The-Glass and a Fine Selection of Half Bottles at a remarkably low mark up over full bottles. _________________________________________________________

A True New York Legend, ’21′ is Better Than Ever

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Once a glamorous speakeasy, today ’21′ is one of the most celebrated restaurants in New York City.

21-bar

The Coveted Bar Room (Above))

In addition to its fabled Bar Room, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar (which can be reserved for private parties). The world’s most glamorous saloon, is better than ever since Orient Express Hotels took it over and restored it to its past glory. The clientele is a mix of celebrities, tycoons, regulars and an attractive new young set.

The aforementioned "Bar Room," with its red-checkered-cloth-to-cloth tables, and whimsical toys on the ceiling is blessed with a warm greeting by ‘21’s Restaurant Manager, the amazing Christopher Smith, and some of the most professional service and best food in town.

21-chef

Executive Chef, John Greeley (Above)

While prices are not inexpensive (although no more than many less impressive restaurants around town), a $42 pre-fixe dinner ($37 pre-fixe lunch) qualifies as a bargain. An expanded wine list offers oodles of terrific selections for $60 and under. If you go a la carte, favored appetizers include a sparkling Chilled Seafood with  shrimp, oysters, clams, crab and an assortment of excellent sauces (or go for a selection of divinely  fresh oysters). Other choices include a chunky Ahi Tuna Tartare, pickled cucumbers, yuzu, ginger, miso dressing, taro chips or a succulent Sautéed Pork Belly, with sweet potato purée, pickled cabbage and cider reduction.

21 club dinner

All entrees are excellent.and carefully executed. The chef has a way with seafood, so whether you select a classic Dover Sole, grilled or sautéed to perfection, with perfect white asparagus and an elegant Champagne sauce, or Sautéed Arctic Char, with roasted potatoes, Bloomsdale spinach, crispy capers, in a light mustard sauce, you will be delighted.

For meat lovers the ‘21’ Burger on toasted Parker House bun, frisée, preserved tomatoes, sautéed onions, haricots verts and French fries; Chef Greeley’s Signature Mixed Grill, of wild boar chop, elk, Millbrook venison, rabbit sausage, with Brussels sprouts and huckleberry jus or the renown Speakeasy Steak Tartare with mixed greens,Champagne vinaigrette and rye toast are all superb.

One of the best dishes on the menu is also the value-oriented Roasted Organic Chicken with Tuscan spices, chanterelles and Tokyo turnips. Plump, moist and crispy, it is sheer perfection. Don’t mill the only interpretation of  the venerable Pommes Soufflées  that  ever made the grade in our book. A puff of air with a parchment exterior, they are absolute heaven.

21 club dessert

Desserts, by  are lush. I loved the the feathery Grand Marnier and Chocolate Soufflés, all Housemade Ice Creams, and  Apple Crumb Pie, with walnut streusel topping, vanilla ice cream and caramel sauce.

And the helpful and knowledgeable  sommelier 21-somillier Philip W. Pratt, who has has been aboard for years, can find you a glass of terrific Champagne or wine that will accommodate any budget. One Champagne we suggest, if available, is the surprisingly affordable Champagne Aubry Brut Rose Jouy-les-Reims Premier Cru: This grower-Champagne from brothers Pierre and Philippe Aubry is a clear peach color, with a frothy mousse that falls back fairly fast, leaving a persistent bubble stream. 60% Chardonnay, 25% Pinot Noir and 15% Assemblage Pinot Meunier. A fabulous find! The rest of the encyclopedic list is a joy and other discoveries abound.

The reception at “21” by Mark "Shaker" Naini (another fixture), is warm and welcoming and  “21”  remains one of America’s great restaurants that truly RATES its reputation as well as an A Major on the Walman Report.

 

Copyright 2013 By Punch In International. All Rights Reserved.

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Giano, Superlative Italian in the East Village

GIANO_--_BAR_PHOTO

GIANO_--_DINING_ROOM_PHOTO1

Giano (Janus: Dual-faced Roman god looking to the future and to the past)

ADDRESS:   126 East 7th Street

(Between First Avenue & Avenue A)

New York, NY 10009

WEB SITE:   www.gianonyc.com

TELEPHONE:  (212) 673-7200

GIANO_--_DINING_ROOM_PHOTO2

HOURS:   Dinner:                   5:30 PM  -   11:00 PM, Tues.-Thurs. & Sun.

            5:30 PM -    12:00 Midnight, Fri.-Sat.

  (Closed Monday)

Happy Hour:           5:30 PM  -      7:00 PM, Tues.-Thurs. & Sun.

(2-Course $21.95 Prix Fixe Dinner and ½-price on select wines

by the glass.)                                          

CUISINE:   Contemporary Italian

(Restaurateur/Chef Matteo Niccoli crafts a

menu featuring an eclectic selection of

classic, traditional Italian dishes, refining

and updating them with a modern flair.)

CREDIT CARDS:  All major

PRICE RANGE:  Dinner (entrees):                     $12.95 – $22.95

2-Course Prix Fixe Dinner:      $21.95

(5:30 PM – 7 :00 PM, Tues.-Thurs. & Sun.)        

DRESS:   Casual 

RESERVATIONS:  Recommended

SEATING CAPACITY: Dining Room:                      55

Seasonal Garden:              20

NUMBER OF ROOMS: 1

(Seasonal Garden seats 20)

PARTY FACILITIES: Available upon request

DESIGNERS:  Paolo Rossi

Matteo Niccoli

EXECUTIVE CHEF:  Matteo Niccoli

PASTRY CHEF:  Matteo Niccoli

WINE DIRECTOR:  Paolo Rossi

OWNERS:   Paolo Rossi

Matteo Niccoli

OPENING DATE:  January, 2008


GIANO_--_GARDEN_PHOTO1

Romanic, bargain-priced and excellent are the words to describe this charming Italian find in New York’s trendy East Village. There is a  sit-down bar that is custom-made and seductively curved, featuring an impressive selection of global wines with a particular emphasis on regional Italian wines.  A variety of  wines are available by the glass.  In addition, a selection of Italian beers is also available. The Dinner Menu is also available at the bar (great for single diners).

The dining room is contemporary and rustic,  reflecting the dual symbol of the Roman deity, Janus. It is enhanced by a 12-foot high ceiling,  contemporary Italian tables and chairs, wooden bench, stylish crystal chandeliers, and French doors opening onto a lively street.In addition, the rustic, romantic dining room in the middle and the rear of the restaurant, is separated from the front by hanging painted rope. there are custom-made walnut tables and chairs, exposed brick walls with openings for votive candles, a country fireplace, rustic sunflower panel on canvas, natural wood floors, and wood doors opening onto the lovely, seasonal garden to create the feel of a Tuscan-style villa.

Paolo Rossi is a welcoming host and will guide you through the short and sensible menu with its updated classics, interlaced with chef Matteo Niccoli’s original creations. We enjoyed appetizers like simple Fried calamari, tender and light with the addition of  Italian tartar sauce, rather than the overused marinara. Crocchette di ricotta e tonno are the chef’s invention and arrive as Creamy and crunchy tuna and ricotta croquettes with a stylish arugula salad and balsamic reduction. We like to eat Italian style, so while pastas are worthy of main courses, we prefer them as an in between course. Especially inventive and delicious was Bigoli al ragu d’agnello e noci tostate: Homemade Medieval thick spaghetti with slow cooked braised lamb ragout and toasted walnut powder. Ask about specials as well.

Entrees are where Giano really shines. Perfectly cooked plates that seem unexpectedly classy for their reasonable prices include a wonderful Baccala’ alla livornese con polenta
or Pan sired cod fillet with fresh tomatoes, black olives and capers served with the best crispy polenta we have tasted in NY. Also terrific, was Stinco d’agnello brasato e pure di patate or Brased lamb shank seved with creamy mashed potato.

The restaurant serves no hard liquor, but the short wine list has good choices for under $50. Service is attentive and guiding and don’t mist some very good desserts such as Tiramisu the classic Italian dessert and an outstanding Creme Brulee vanilla custard base topped with a layer of hard caramel. The cappuccino is superb.

Giano is definitely one of the East Village’s more pleasant and affordable options.

Copyright 2013 By Punchin International. All Rights Reserved.

 

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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.   

 

casimir int use

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.   

casimir ext use

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
 
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Delmonico’s Kitchen

Delmonico's K Int1

Delmonico’s Kitchen The Main Dining Room

207 West 36th Street
New York, NY 10018

Reservations
212.695.5220

Hours

Mon-Fri lunch:
12-3

Mon-Thurs dinner:
5-10

Fri & Sat dinner:
5-11

Sun dinner:
5-9

Private Events & Catering
Carin Sarafian
Sales and Marketing Director
(212) 509-9464
(212) 509-3130 (fax)
carin@delmonicosny.com


Delmonico’s, the country’s first fine dining restaurant, has expanded its premier location at 56 Beaver Street to Midtown Manhattan. But be warned, this is not your father’s Delmonico’s! Prepare to be dazzled with its chic, modern interior and casual vibe. Just steps from Madison Square Garden, Shopping, and Broadway Theater, this contemporary spin-off boasts a sleek marble bar, deep red leather banquettes, and candlelit tables. Perfect for a drink after work or dinner before the big game! The décor is clean and comfortable with well spaced tables. There are shiny wood floors and warm, flattering lighting. Service is attentive, without push and food equals the best steak houses in New York.

Delmonico’s Kitchen brings a globally inspired, seasonal approach to dining, using organic and local ingredients to create savory twists to some of the legendary dishes, such as the Delmonico Steak, Eggs Benedict and Baked Alaska. Separating itself from other traditional steakhouses, the new Delmonico’s Kitchen will surely entice guests to sample its modern take on legendary classics as well as tempt  with numerous new creations.

As the sequel to the Original Delmonico’s, Delmonico’s Kitchen emerges as the new kid on the block in the heart of Midtown for special events and private dining. The banquet rooms, sleek bar, and Main Dining room are just steps from Broadway Theater, Penn Station and Madison Square Garden, making it the ideal location for corporate gatherings or special celebrations.

 

Delmonico's K Bar

The Comfortable Bar Area

Delmonico's K starter1

Classic Dishes

Delmonico's K Starter2

Perfect starters for the table include a sparkling, fresh Citadel Tower (½ lobster, 2 west coast oysters, 2 east coast oysters, 2 shrimp, crab, tuna tartar) or for a larger party, Delmonico’s Tower (1 lobster, 4 shrimp, 4 west coast oysters, 4 east coast oysters, crab, tuna tartar),  Absolutely delicious.

While the Delmonico Steak, Vintage All Natural Angus Boneless Rib Eye, (below) is nonpareil with its accompanying fried onion rings, there may be an off-the-menu-T-bone or “Butcher’s Pick” that is terrific and the Veal Chop is as good as it gets. For something a bit more traditional, try the Lobster Newburg 1837 sauce a la wenberg and caviar crème (which can also be ordered as a starter).  All sides are standouts, include a crackling round of Hash Browns and an out of the ordinary Creamed Spinach, with the unexpected addition of cheese. An order of Wild Mushroom Risotto was wonderful.

The award winning wine list offers an international selection of some 22 pages,, organized by country and region and fairly priced. There are many by the glass, ranging from $11 to $18. Look to California and Italy for some good values by the bottle.

Delmonico’s may be the only steak house in Manhattan where desserts are mandatory. Favorites include delicious Boston Creme Beignets vanilla custard and hot fudge; Banana Cake Sundae with cinnamon toffee brown butter and pecan ice cream;Chocolate-Hazelnut Mousse  with salted caramel and, coconut sherbet
ad an adorable take on Baked Alaska, using miniature Ice Cream Cones.

Managing Partner Dennis Turcinovic oversees service that is prompt, efficient and never overbearing. Delmonico’s Kitchen is discovered, so reserve.

One of New York’s best steak houses. Walman Report Rating: A Major

 

delmonicos=steak (1)

Now That’s a Steak

Click Here To Make Your Reservation Online Now.

 

The Entire Restaurant

Seated 150 Reception 200
Planning a Holiday Party, Broadway Opening or Pre-theater Dinner? Dine in the classic meets contemporary dining room, lounge and Kitchen and experience a modern spin on a legendary tradition

 

Main Dining Room

Seated 80 Reception 100
Guests will enjoy the buzz and excitement of being in the middle of it all in this semi-private space. Overlook the hustle and bustle of NY’s fashion district! 

 

Citadel Room

Seated 30 Reception 35
Plan an event for up to 30 in the beautifully designed Citadel Room named after the downtown original. Styled in a classic manner with wood paneling, fabric inserts, and wide screen television, the Citadel is an intimate room perfect for corporate gatherings or special celebrations.

The Kitchen

Seated 40 Reception 40
Parties of up to 40 will enjoy the  lively Kitchen room featuring sumptuous American cuisine in this fun, playful setting.

 

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Taverna di Bacco

Taverna Garden

Click Here For A Reservation

175 Ludlow Street, near East Houston. 212.477.0077

Dinner Sun-Thu: 5pm-12am – Fri-Sat: 5pm-1am – Brunch Sat-Sun: 11am-4pm  Accepts Credit Cards, Take Out Delivery Area:Within walking distancetavern bar


Taverna di Bacco is an Italian restaurant specializing mostly in the food of Southern Italy.  It is rustic and modern with an indoor garden in the back, a spacious bar up front. Brick walls, wood floors, chalk board listing specials and friendly service help create the quintessential neighborhood restaurant. Add to that some very good food, since  Maurizio Crescenzo is both owner and executive chef.  He comes from the Campania region of Italy and attended Culinary Institute in Naples.  He’s worked in Venice, Germany,, Cortina d’Ambezzo, a resort in Italy. He opened Taverna di Bacco in August 2011.  His food philosophy is to keep food simple and good. He’s appeared at the James Beard House and food has never been far from the center of Maurizio Crescenzo’s life. His East Village trattoria that on Italy’s many regional cuisines, and Maurizio is passionate both about cooking and about sharing the bounty of his kitchen.

Recommended appetizers include perfectly crisp and tender Calamari fritti (Fried Calamari), with a zesty dipping sauce and a delicious Melanzane alla parmigiana (Eggplant alla parmigiana). For pastas, look no further than light-as-a-feather  Lasagna con spinaci e ricotta (
Homemade lasagna with ricotta & spinach) or Lasagna alla Bolognese (Homemade lasagna with classic bolognese sauce). The menu lists many other choices of pasta as well.

Entrees are especially good: we enjoyed Porchetta al rosmarino con patate al forno (Oven roasted pork belly with rosemary, sage & garlic), Pollo arrosto alla diavola con scarola (Half roasted chicken with spicy sauce & sautéed escarole) and an unusual Braciola di agnello alla pizzaiola con patate al forno (Braised lamb braciola with aromatic herbs & roasted potatoes).

The wine list is short and affordable with lots of bottles under $40. And leave room for such desserts as Tiramisu, a dense Chocolate Cake and an excellent Panna Cotta. Don’t miss the  terrific cappuccino.

Taverna Di Bacco is the perfect place to host your special celebration.
Whether you are planning a brunch, cocktail party or sit-down dinner,  chef, Maurizio Crescenzo, will work with you to create a customized menu sure to delight you and your guests. They also offer catering at your location for up to 300. Call or email  to begin planning your special event.

taverna tables

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