Inn by the Sea’s Package

Inn by the Sea’s Twin Lobster Package

The Ultimate Maine Experience

At coastal Maine’s Inn by the Sea, set on a mile-long stretch of sandy Crescent Beach, nothing says "Maine" more than lobster. The Inn, located on scenic Cape Elizabeth just minutes from Portland, has created the Twin Lobster Package, which includes a lobster tasting dinner and a hands-on experience in a lobster boat.

Donning lobsterman’s overalls, guests set sail on the 37-foot Lucky Catch lobster boat into the heart of the calm waters of Casco Bay. Amidst the islands and the colonies of harbor seals, they get to haul lobster traps in the shadow of Maine’s most famous lighthouse, Portland Headlight. They’ll also learn about lobster habits, conservation efforts and the difference between hardshells, shedders, shorts, culls and keepers.

The day ends with a return to Inn by the Sea for a lobster tasting menu for two from Chef Mitchell Kaldrovich at Sea Glass restaurant. This five-course dinner includes Chef Mitchell’s signature mini lobster roll, his poached lobster & gnocchi as well as grilled lobster risotto and much more.

The Twin Lobster Package includes: 

  • Two nights in a one bedroom garden suite, spa suite, beach suite or traditional guest room accommodation
  • Dishing Up Maine cookbook featuring classic Maine lobster recipes
  • Gourmet breakfast for two daily
  • Lucky Catch lobster cruise for two
  • Lobster Tasting menu for two in Sea Glass Restaurant
  • Rates from $498.26 per night, with a two-night minimum
  • Twin Lobster package is available 5/23/13-10/14/13

 

Copyright 2013 By Punchin International. All Rights Reserved.

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Casabe Bistro Latino

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Casabe Bistro Latino

ADDRESS: 208 E 58 St.

PHONE: (212) 750-7766

LOCATION HISTORY: Previously Nino’s 208

OPENED FOR DINNER: October 19, 2010

Manager: Richard Huguenot

Sous Chef  Lenis Gonzalez

OWNER: Nino Selimaj nino

BACKGROUND: Known primarily by his first name, which lends itself to Nino’s family of popular Italian restaurants, Selimaj makes his first venture into Latin American cuisine with Casabe Bistro Latino, marking a new partnership with notable Latin chef Ricardo Cardona. His career started upon his arrival to New York City as a young boy, whereupon he took a job as a dishwasher at a restaurant on East 58th, the same street he returns to with this new concept. After working his way up the ladder and opening the first Nino’s on First Avenue, he has developed expertise as a seasoned restaurateur, his portfolio now boasts such successes as Nino’s Positano, Osso Buco, 208 and Nino’s Tuscany.

CONCEPT: A Latin Bistro, Casabe (pronounced ca-sah-beh) is named for a traditional yucca-based bread commonly eaten in Colombia, the Caribbean,South America. and the Dominican Republic. The restaurant will use the bread as a base for many of its signature dishes, and the menu as a whole will emphasize refined Latin American comforts. Rather than focusing on any one geographic lens, the menu will blend the flavors and traditions of all Latin American countries with modern and unique presentations. Ambiance will be lively, with salsa music, a Mojito lounge on the second floor, and live entertainment one night a week.

This Spanish, Caribbean and South American Menu features Nouveau Latin cuisine with dishes like Churrascos, Ceviches, Arepas, Paella and Tacos. The Mojito Bar Lounge offers live latin music and a selection of specialty drinks

CONSULTING CHEF: Ricardo Cardona

BACKGROUND: Chef Ricardo Cardona is a self-trained chef with over twenty five years experience in creating cutting edge Nuevo Latino cuisine. He is most well known for his use of unique ingredients that dig deep into the heart of the Latin culture while making surprising, unexpected choices that are delivered with gourmet flair. Chef Cardona has helmed such popular restaurants as New York’s Hudson Terrace, Mama Juana NY, Sofrito, 809, Tabaco y Ron and Sazon, as well as his own recent project, Gabbana.  His cuisine regularly serves such luminaries as singer Marc Anthony and wife, Jennifer Lopez; the members of the New York Yankees baseball team and New York Knicks basketball team; actor Andy Garcia; boxer Oscar de la Hoya; designer Oscar de la Renta; singer Julio Iglesias; and guests at the Premo Nuestro Awards, among many others.

PRICE POINT: Under $25

SIGNATURE DISHES: Cazuelita de Bacalao Guizado with Sweet Plantain Fufu, Salmon con Casabe (Casabe crusted salmon), Free Form Chipotle Ravioli with Rioja Braised Short Ribs, Arroz con Pollo.

WINES AND COCKTAILS: The wine list will focus on American, South American, and Spanish bottles at an affordable price point; cocktails will be designed by Mamjuana mixologist Roger Gonzeles, whose focus will be on balancing the sweetness of tropical Latin fruits with traditional South American spirits and wines. A Mojito bar on the second floor will feature a Mojito bar inspired by seasonal flavors.

AVAILABILITY FOR PRIVATE PARTIES: The second floor will be available for private events, as well as off- and in-premise catering.

TAKEOUT AND DELIVERY: Both will be available

HOURS: Lunch 11:45 AM – 3PM 7 days a week; Dinner 5 – 12PM Monday through Thursday, 5PM – 1AM Friday through Saturday, and 5 – 10PM on Sunday. Brunch will be introduced shortly after opening.

TOTAL CAPACITY:  70 seats downstairs, and another 50 on the 2nd floor, including seats at the Mojito bar.

CREDIT CARDS ACCEPTED: All major Credit Cards

It’s no surprise that, in an effort to unite the myriad flavors of South America and the Caribbean, chef Ricardo Cardona and owner Nino Selimaj chose cassava as their fugue—an ingredient to come back to over and over again, to reveal its multifaceted permutations, and even inspire the very name of their first joint venture: Casabe Bistro Latino. After all, it’s the cornerstone of nary every Latin comfort food—an under-glorified ingredient due its star turn in the increasingly chic world of Nuevo Latino flavors. Named for the traditional yucca-based breads commonly eaten in Colombia and the Dominican Republic, Casabe is Cardona and Selimaj’s ode to refined Latin comforts and traditions—a lively spot where the food and the music exude a festive environment worth coming back to. casaba int main

            Housed in the same space that once held Nino’s 208, Casabe is very proudly the sum of its esteemed parts. A prominent fixture of the Manhattan restaurant scene, owner Nino Selimaj humbly started his career as a dishwasher in a small eatery on East 58th Street—it’s the same street he fatefully finds himself returning to today, after developing a successful portfolio of much-cherished Italian gems like Nino’s Positano, Osso Buco, and Nino’s Tuscany. Assisting him with his first foray into Latin American cuisine is Chef Ricardo Cardona (Sazon, Sofrito, Mama Juana NY), whose twenty-five years of experience developing Manhattan’s Nuevo Latino scene have led him to this, his latest venture. Together, the duo bring their personality into each aspect of the restaurant’s execution, from food to ambiance to décor.casabe int2

           

The bi-level interior by Nick Grande offers an elegant bistro feel with a Latino flair, the space features a vibrant color palette with green and yellow hues, a tiled floor, and chic banquettes. Overall, the atmosphere can be best described as “modern with a tropical kiss.” There is a wonderful working fireplace, an elevated level by the window with a view of passersby and comfortable booths and tables.

It only takes a few steps into the restaurant to understand you’re in for a fun ride: from the salsa and bossa nova overhead to the warm Latin reception, the tone is set for an evening filled with sabor. Open your appetite with an artfully concocted drink at the Mojito bar upstairs—the Coco New York (Ciroc coco, Godiva white and crème de cacao) or the Yerbabuena (Red Peach Bacardi, Strawberry-kumquat puree, mint and lime) have proven to be early favorites. Then make your way towards the main dining room—where the show really begins.casabe drink1

            The menu revolves around refined Latin comforts, incorporating the diverse flavors of Latin America: the Caribbean, Colombia, Argentina, Peru and Mexico all play major roles. Riffing off dishes that he’s custom created for the likes of Marc Anthony, Jennifer Lopez, the Yankees, and Oscar de la Renta, Cardona bridges authentic flavors with a modern sensibility.

            Start with an upscale twist on tacquitos, or veer towards the Argentinean inspired empanadas, with fusion flavors like pork and sweet plantain or eggplant and goat cheese. Cuban Tamales get a similar haute treatment as the Tamalito con Langosta, served here with a lobster enchilado filling and topped with garlic and lime crema, sweet pepper, sofrito, and truffle oil. Call it umami or dub it delicioso—it’s a must-try no matter the language.

Equally successful are the Arepas, or sweet corn cakes, which bridge distinct Colombian and Jewish flavors (surprising to many, the two do overlap in many communities) when topped with smoked salmon, goat cheese, caramelized onions and fresh caper berries. And for its grand appearance towards the start of the meal, cassava makes a thick, sweet crust for the Camarones en Yuca: tall, towering tails of wrapped-up shrimp set atop a smooth passionfruit chili sauce.

Ceviches carry a singular ability to drive away the winter woes, especially with the tropical fruit flavors they incorporate. Tuna, for instance, gets “cooked” up in a Chipotle Pineapple Mojo, while Salmon is marinated in Aguachile, a reduction made with boiled serranos and jalapenos. Shrimp ceviche is made Ecuadorian style, with spicy fire roasted tomatoes and a shout of orange. Across the board, Cardona says, traditional flavors are “New Yorkified”—a process that both tames down excessive heat and plays up the sophistication quotient.

Cazuelitas are the perfect foray into the kitchen’s most substantial flavors—in Latin tradition, the cast iron skillets are both the cooking and serving vessel. Here, they’re filled with Filet Mignon cooked with red wine and cabrales, a strong Spanish blue cheese, or more casually, crab and spinach queso fundido, to be scooped up with an array of homemade malanga, yuca and plantain chips.casabe steak2

             But of course, it’s the entrees that drive home the joy and comfort of good Latin cooking. Bistec Latino, a beef paillard topped with balsamic and onion escabeche, will strike any Spanish speaker as reminiscent of home—kicked up a notch. With its accompaniments of sweet plantains, avocado, rice and beans, it’s the perfect example of Latin food done right. Salmon gets encrusted in yuca—and served atop a yuca manchego mash. With a dash of Coconut Creole sauce to invigorate familiar flavors, it’s a surprise twist to keep returning to. Perhaps the chef’s favorite dish, Cordero, yields a criss-crossed quartet of Frenched lamb chops, perfectly seared and served atop a colorful bean stew: a balance of indulgence and comfort.casabe steak

             A word to the wise: Save room for dessert. Turning savory ingredients into sweet superstars is a talent of the Casabe kitchen, where plantains become spongy bread pudding with caramelized chunks of freshly braised fruit, all topped with vanilla ice cream and a syrupy plantain sauce. It’s not unlike the more familiar banana variety—a pleasant surprise that makes sense, after all. Traditionalists may prefer the chocolate molten cake, enhanced here with cajeta—a condensed milk syrup—and chipotle. And for its final chorus, close the meal with just a little more cassava—this time in its sweet, ground form, so much more commonly known as tapioca. A Pina Colada inspired treat, the pearls are layered with fresh pineapple and shaved coconut like a bubble-based martini.

Casabe Bistro Latino is located at 208 E 58 Street in Midtown East, and is open for dinner Monday through Thursday from 5PM to 11PM, Friday and Saturday from 5PM to 12AM, and Sunday from 5PM to 10PM.  Casabe is also open on weekdays for lunch from 12PM to 3PM. Brunch will launch in December. For reservations, please call (212) 750-7766 or visit www.casabeny.com

Copyright 2010 By PunchIn International. All Rights Reserved.

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South Houston: Downtown at it’s Best

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sh interior-longbarshot 331 West Broadway at Grand Street

 

Phone 212-431-0131

 

Cuisine New Southern Comfort

 

Owner Michael Carpinillo

Executive Chef Omar Drammeh sh chef2

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

Website www.SouthHoustonNYC.com

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THE SOUTH IS ON THE RISE IN NYC; SOUTH HOUSTON IS NOW OPEN

sh interiorshot2 Fun New Southern Comfort Flavors Pair Up With An Extensive Beer Offering in the Heart of SoHo

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 saucesh Corn Dog 4 (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.  south hous mac

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.shdm-wings

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. south houston chicken pie!cid_9BF5DA94-C730-4706-88DD-E6CF86C9786D

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.  shdm-chickenwaffles

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.

shdm-hotdog

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.  sh bathroom

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.

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Petrossian . . . The Ultimate (Affordable) Indulgence

petrossian entrance

182 West 58th Street at 7th Ave., New York, NY 10019 

Phone : 212-245-2214 Fax : 212-245-2812

Email : restaurant@petrossian.com

Website: www.petrossian.com

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings on the last Sunday of every month in 2010. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

petrossian bar

It was in the 1920’s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates’ lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

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The Spacious Main Dining Room  (Above)

Founded in 1984, New York’s Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930’s, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

petrossian flowers  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d’hôtel Rene, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

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Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot – Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Potato-Chive Mousseline, Creamy Spinach, and Black Truffles in a Squash Juice reduction With Caviar Transmontanus.Pan Roasted Chilean Sea Bass with Braised Carrots, Black Olives, Sautéed Broccoli Rabe is also lovely and the signature Seared West Coast Sturgeon with White Asparagus and Herb Gnocchi in a subtle Caviar Beurre Blanc sauce is still a standout.

If seafood is not your thing, you’ll love Honey and Orange Glazed Long Island Duck Breast on Wild and Basmati Pilaf, garnished with Diced Foie Gras and Wild Cherries in Apple Cider Espresso Bean Sauce and Seared Rosemary New Zealand Lamb Chops, Eggplant Caponata, Truffled Goat Cheese, and Cherry-Vidalia Onion Relish in
Curried Lamb Sauce. There is also a fine Roasted Filet of Black Angus with Seared Foie Gras, Squash Puree,  and Broccoli Rabe in Madeira Date Sauce.

All desserts, by pastry chef Antoine Luchene, are stylish and delicious. Our favorite was the best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced under $40. The Prix fixe dinner (currently $35) is Manhattan’s best buy in any luxury restaurant. Petrossian is one of NY’s five best fine-dining restaurant experiences.

 

Petrossian caviar steak tartar rest_dish_11_th  petrossian sea scallops rest_dish_12_th

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

petrossian sturgeon rest_dish_6_thSeared White Sturgeon

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Caviar Tasting For Two – or More!

Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

New York Tastings: New York Tastings are on the last Sunday of every month and cost $150. Please call 212-245-2214 or e-mail restaurant@petrossian.com for reservations. (Appointment Only).

 

Copyright 2010 by Punch In International. All Rights Reserved.

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KAREN AKERS HOSTS AN EVENING WITH RODGERS & HART IN HER NEW OAK ROOM SHOW SEPTEMBER 14-OCTOBER 23

kare aikers Having eclipsed recent Oak Room records with her acclaimed Cole Porter show

In A Nutshell:

Elegance personified in a clinging blue gown, accented by a knotted strand of pearls, her Iconic hair style and striking bone structure, this is perhaps the finest Akers performance in recent memory.

Highlights include a haunting rendition of “Where or When,” a provocative rendering of “Isn’t It Romantic,” a poignant "It Never Entered My Mind" (saving the familiar lyric for the reprise) and a playful version of “Dancing on the Ceiling” “The Lady is a Tramp,” while well executed, didn’t require the updates in the lyrics (but what Hart lyric does?) 

Less familiar songs such as “This Funny World” and “A Lady Must Live” were a welcome addition. A striking take on "I Wish I Were In Love" was a show-within-a-show  while  “I Could Write a Book”, "Bewitched, Bothered, and Bewildered" and  a glorious interpretation of"My Funny Valentine" were give simple treatments and proved that less is indeed more.

intelligently  directed by Eric Michael Gillett with Don Rebic’s brilliant musical direction and the remarkable Dick Sarpola on bass, “Dancing on the Ceiling” is a must see!

Rating: A Major

last year, beautiful Karen Akers turns her attention and her beguiling voice to the songs of supreme melodist Richard Rodgers and bittersweet lyricist Lorenz Hart in her new show, “Dancing on the Ceiling.” From September 14th through October 23rd, Karen will offer her vivid interpretations of the songs of a pair of native New Yorkers who found astonishing success on Broadway, London’s West End and Hollywood.

“Dancing on the Ceiling” will play Tuesday thru Thursday at 8:30 and Friday and Saturday at 8:30 and 11. There is a $60 cover per person weeknights and late shows and $65 for the early weekend shows, plus either a $30 food and beverage minimum or $60 prix fixe dinner. Reservations: 212 419 9331 or bmcgurn@algonquinhotel.com

Copyright 2010 By Punchin International All Rights Reserved

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