Grand Central Oyster Bar’s Dutch Herring Festival Finally Here THURSDAY, June 18, After Delay

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Lovers of nieuwe maatjes herring imported from the Netherlands can finally celebrate the arrival of the delicacy this Thursday (June 18). The Grand Central Oyster Bar‘s annual Holland Herring Festival was delayed a week, and will finally get underway on Thursday. The first-tasting ceremony, now in its 35th year, will begin at 12:00 noon. This year’s arrival of the Dutch Herring at New York City’s Oyster Bar was originally scheduled for June 10. Three reasons cited for the delay were very low fat content in the herring; the absence of adequate sunlight to produce the plankton that the herring feed on; and stormy North Sea waters, where the herring are fetched, according to executive chef Sandy Ingber.‎

The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season.  The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 18th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring fanciers will enjoy the season for less than a month.   The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/ .

Sandy Sails High Seas Saturday: chowder, oysters and search for shipwrecks

Sandy Ingber, the seasoned skipper (executive chef) of the famed Grand Central Oyster Bar, is heading onto high seas, and joining the editors of True.Ink , the new experience-based magazine, for an amazing summer night of chowder, oysters, wine, and other culinary delights for a select group on a fishing boat off the coast of New York on Saturday, June 20 from 4:00 to 8:00 PM.  Along with serving up the famed chowder, a recipe that dates back to the birth of the historic restaurant in 1913, Ingber (a.k.a. Bishop of Bivalves) and the Oyster Bar’s  champion Luis Iglesias will be shucking oysters, on the voyage departing from Pier I on Emmons Avenue in Sheepshead Bay, Brooklyn, promptly at 4pm. Tickets are priced at$135 per person.  To receive a $40 discount, sign up at  True.Ink and use the discount code found on the site. For information on the event and travel arrangements to the pier, please email  yes@true.ink .

Copyright 2015 By Punchin International. All Rights Reserved.

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THE SEA FIRE GRILL, Supreme New Midtown Seafood

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158 East 48th Street, NYC, (btw 3rd & Lexington Avenues)

Phone: 212-935-3785

Capacity: Main Dining Room: 75 First Dining Room: 45 Bar: 30 / Lounge: 15 Wine Cellar/Basement Private Dining Room: 30 Private Dining Room: 18 Hours: Lunch: Monday – Friday, 11:30am – 3:30pm Dinner: Daily, 4:30pm – 10:45pm Credit Cards: American Express, Visa, MasterCard, Discover, Diners Club Website: www. theseafiregrill.com Social Media: www.facebook.com/TheSeaFireGrill www.twitter.com/ TheSeaFireGrill

Click Here To Visit The Website

Click Here To Make Online Reservations

 

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Here is the best luxury seafood restaurant to open in Manhattan in ages.

Owned/Operated: Benjamin Steakhouse Chef: Ted Pryor produces Contemporary American Seafood Signature Dishes with flair, like an elegant Lobster Bisque, Jumbo Lump Crab Cakes, Pan Roasted Scallops, Organic Scottish Salmon, Alaskan King Crab Legs, and the famous SFG Surf & Turf, that will make you a convert. The chef has a solid hand and keeps the cuisine contemporary, but not silly or pretentious.

Signature Cocktail include: Fleur Garnis (gin, lavender elixir, lemon and Champagne), Thyme Will Tell (bourbon, thyme, Vermont maple syrup and lemon), Angel’s Sip (rye, sweet vermouth, and a 10-­‐year aged balsamic vinegar).

The Interior Design offers a Sleek interior with ivory tile floors, shimmering blue recessed lighting and mirrored accents throughout give the space a modern edge while the main dining room takes cues from the classic steakhouse with dark wood floors, wainscoting and a roaring marble fireplace, which is a signature décor feature in all Benjamin Steakhouse Group venues. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc.


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Having conquered the classic American steakhouse with Benjamin Steakhouse on East 41st Street and a second location in White Plains, NY, the Benjamin Steakhouse Group (BSG), owned by Benjamin Prelvukaj and Ben Sinanaj, has moved beyond beef with the opening of The Sea Fire Grill ). At the kitchen’s helm is newly appointed chef Ted Pryor formerly of Opia Restaurant, Les Halles and Orsay. The Sea Fire Grill offers an approachable, contemporary American seafood menu that takes clean, straightforward presentation cues from the group’s steakhouse background offering guests an elegant, classic dining experience. Having opened for dinner during the holiday season, the restaurant is now open for lunch service Monday – Friday and is launching a special “Oyster Happy Hour” Monday – Friday, 4 – 7pm where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced.

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When entering The Sea Fire Grill (SFG), diners are greeted by a sleek bar area with recessed lighting and ivory colored tile floors. Mirrored features begin and continue from the bar through the lounge area complete with dark hardwood high-­‐top tables that are accented by a shimmering blue wall. A  sweeping cream-­‐colored banquette lines the wall of the first dining room and windows above give a glimpse into the courtyard of the Buchanan building with which SFG shares its residence. Moving into the main dining room, diners will find dark wood floors, elegant chandeliers and flowing sheer curtains that dress the windows. At the far end of the room, a roaring marble fireplace, a signature décor feature in all BSG venues, is surrounded by floor to ceiling customized dark wood wine racks. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc. The back room is our favorite  . . .  really comfortable and elegant.

Upon being seated guests are greeted with Sea Fire Grill’s signature dish for the table, Whitefish Spread served with toasted rosemary focaccia and seeded flatbreads. Anyone weary of whitefish will surely sing a different tune after tasting this salty, creamy, flavorful spread – the perfect way to whet your appetite while perusing the menu.

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Those wanting to start with the raw bar will find favorites such as East & West Coast Oysters ($MP) (perfect with the excellent  cocktails and wines) and Colossal Shrimp Cocktail ($4.75/pc). To get a little taste of it all order the Seafood Sampler ($32 as pictured above), which has all the favorites – fresh clams, shrimp, oysters, and ½ lobster. Appetizers include a creamy Lobster Bisque ($15) with a generous helping of both claw and tail meat that surprise the palate in almost every bite; Pan Roasted Scallops ($20) accompanied by a celery root puree and luscious caviar beurre blanc; and always a classic, Jumbo Lump Crab Cakes ($20) are the same as at sister restaurant Benjamin Steakhouse – fried and crispy on the outside with melt in your mouth crab meat on the inside with red pepper coulis for a kick. But leave room. Entrees thrill..

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The Remarkable Lobster (Above); Luscious Crab (Below)

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Seafood lovers will marvel in the fish and shellfish entrées: Yellowfin Tuna ($40) has a flavorful crust of fennel, coriander and cumin, is served over bok choy and finished with an umami rich sauce of sesame and soy; and Whole Maine Lobsters ($26/lb) are broiled or steamed or stuffed with succulent crabmeat for $31 lb. While fresh, seasonal seafood is certainly the focal point at Sea Fire Grill, the owners have also borrowed their expertise of steaks and their signature dry-­‐ aging process perfected at Benjamin Steakhouse for meat hungry diners as evidenced by Sea Fire Grill’s Surf & Turf ($MP), a must have for aficionados seeking the best of both worlds indulging in tender bone-­‐in filet mignon and one-­‐and-­‐a-­‐half pounds of buttery steamed lobster.

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Pair these main dishes (among many others) with any side offering such as velvety Whipped Yukon Gold Potatoes ($9), Brussels Sprouts with Smoked Bacon ($9), or decadent Lobster Mac & Cheese ($15).

Guests looking for a quick bite or a drink at the bar can order from the expansive bar menu with favorites such as a buttery, succulent Lobster Sliders ($25), light and crispy Calamari ($14), and very tasty Long Island Littleneck Clams ($2/pc).

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The Distinguished Salmon Burger

Monday through Friday, guests are encouraged to get out of work early to take advantage of Sea Fire Grill’s Oyster Happy Hour where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced. Specialty cocktails were developed to appeal to both men and women. The Fleur Garnis combines gin, lavender elixir, lemon and Champagne for a bubbly, light drink to complement several seafood dishes, while the Thyme Will Tell, made with bourbon, thyme, Vermont maple syrup and lemon is a perfect pairing for heartier meat dishes.

The menu also boasts an impressive listing of classic cocktails like the Sazerac, Sidecar and Old Fashioned. The wine list at SFG has been carefully curated by outstanding Beverage Director/Sommelier and Manager: Jason Ferris who is known for shaping the wine programs of restaurants nationwide, including SD26 and Gilt here in NYC and at Philadelphia’s Striped Bass where his work was recognized by Food & Wine Magazine as one of “2005’s Top Ten New Wine Lists.” Ferris’ keen palate also recently made him a “Top Taster” winner in a blind tasting at this year’s New York City Wine & Food Festival.

Delicious desserts, as well as expert service conclude an exhilarating experience. and The Sea Fire Grill boasts not one but two private dining rooms, one located at the immediate entrance that includes a lavish wine closet and can accommodate 18 people, and one in the basement, only accessible via the kitchen, which can hold 30 and will offer exclusive chef tasting menus.


Our duel tasting dinner started with the DAILY SELECTION OF EAST AND WEST COAST OYSTERS. They were fresh as the sea and served with PINK PEPPERCORN MIGNONETTE / COCKTAIL SAUCE. Next, we paired traditional STEAK TARTAR with  TOAST POINTS against a creative YELLOWFIN TUNA TARTAR “NIÇOISE” with BLACK OLIVE / FRISEE / and TOMATO JAM. Both were lovely and refreshing. A PAN ROASTED SCALLOPS dish set on CELERY ROOT  with a  CAVIAR BURRE BLANC followed, while my partner enjoyed huge MADAGASCAR GARLIC PRAWNS with TOASTED GARLIC  and  LEMON. A CHILLED LOBSTER SALAD with AVOCADO / GREENS and a zesty SHALLOT VINAIGRETTE and a magnificent HALIBUT ON A BED OF ASPARAGUS that was pure and perfect, as were the accompanying sides of LOBSTER MAC & CHEESE and CREAMED SPINACH.

Jason Ferris selected a sequence of fresh, delightful and affordable wines from the excellent list to accompany dinner. The Vouvray provided an amazing value, offering good fruit, acid and balance with a gentle fade-out finish.  The big surprise was a Barboursville, Reserve, Monticello, Virginia  2010 VIOGNIER. If it’s still available, go for it. Desserts are elegant and delicious. Don’t miss the terrific desserts: CRÈME BRULEE and the KEY LIME TART are a welcome relief from standard seafood finales.

One of Manhattan’s top seafood restaurants, The Sea Fire Grill is not to be missed and rates A+ on The Walman Report.

Copyright 2013 By Punchin International. All Rights Reserved.

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