La Silhouette: The Right Shape For A Sparkling Dining Experience

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La Silhouette (362 West 53^rd Street, New York, NY 10019, 212-581-2400)

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As you may have heard, Hell's Kitchen jewel-box of a French restaurant, La Silhouette, has brought on a new star in the kitchen.  Matthew Tropeano, who has spent the last 6 years running the kitchen at La Grenouille. has been appointed the new executive chef by owners ( Le Bernardin alums) Sally Chironis and Tito Rahman. 

The decor consists of several intimate rooms exploiting a clean, minimalist style with muted colors of gray with bursts of orange, There is a small, cunning bar as you enter and a rather formal space for quiet conversation, leading to a connecting room  with banquettes and tables. Further back is a service bar and a more lively sunken main dining room where walls are hung with colorful striped art-work. Bare wood tables are set with mats and upstairs, there is a fourth space with an attached patio that would be perfect for private parties.

If you get the idea La Silhouette has the look/feel of an elegant bistro in  Paris or London, you get the picture. Sally and Tito greet customers like old friends and orchestrate a level of caring service seldom seen in New York.

Olive Oil Poached Halibut with a crispy shallot crust, summer succotash and piquillo pepper nage

A recent dinner began with expertly made cocktails accompanied by an amuse buche of truffled potato-leek foam with parsley oil and pickled shitake mushrooms. There is a well selected wine list that is being updated to include more global selections and a range from $60 to $200. Currently, there are good selections in the $60 and under range and about 22 wines by the glass. We took it easy with a white Domaine du Pere Caboche Chateauneuf du Pape Blanc (40% Bourboulenc, 25% Clairette, 25% Grenache Blanc and 10% Rousanne/Picpoul). It was sturdy, well balanced and worked  throughout  a complex array of exquisitely prepared dishes. Although chef Tropeano offers an ever-changing tasting menu, we went the a la carte route.

We particularly admired such arousing appetizers as delicate VEAL SWEETBREADS with BUTTERNUT SQUASH AGNOLOTTI, PUMPKIN SEEDS and a touch of SAGE and  a simple-but-precise play on POACHED FARM EGGS with "TRUFFLED" MASCARPONE POLENTA, OYSTER MUSHROOMS in a rich PORCINI COULIS. Every course in a dinner has its star and our table was unanimous in its raves for a remarkable FOIE GRAS "A LA PLANCHA" paired with CARAMELIZED PEARS, TOASTED HAZELNUTS and a sprinkling of SPAGHETTI SQUASH

.

Poulet Roti “Avellino,” with braised cannellini beans and kale, tomato confit, lardons and vin cotto jus

Bread is excellent and gives a a needed moment’s rest. before such impeccable entrees as an ethereal BUTTER POACHED LOBSTER & BASS combo surrounded by CELERY ROOT-APPLE "SLAW" & LEEK FONDUE and kissed by an amazing SAUCE AMÉRICAINE. If meat is your partner of the evening, go for the LAMB CHOP & LAMB SHANK CRÉPINETTE (sort of a sausage. encased in fat), BROCCOLI RABE, SWEET POTATOES, FENNEL-LAMB SAUSAGE and ROSEMARY JUS: a wow of a preparation.

Jeff Sytsma’s desserts are as outstanding as the preceding. We adored such really fun plays as POPCORN “CRÈME BRÛLÉE” and CANDIED HONEY CRISP APPLES, CARAMEL POPCORN on SALTY CARAMEL ICE CREAM. Other options include a dense WARM CHOCOLATE TOURTE with CONCORD GRAPE GEL, PEANUT BUTTER POWDER and VANILLA ICE CREAM or a beautiful ARTISANAL CHEESE PLATE with HOUSE MADE BREAD AND JAM. Linger with an after dinner drink and enjoy terrific cookies, candies and closing goodies.

Tourte Caprese

La Silhouette is a restaurant to savor, treasure and enjoy. A little bit of France off 9th Avenue,  with a lot of heart and Yes Virginia  . . . civilized dining is alive and well. Santé!

Charming Owners: Sally Chironis and Tito Rahman.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure.

WHITE & CHURCH is Deliciously Different

 White & Church Main Dining Room (Above)

ADDRESS: 281 Church Street (at White Street)

New York, NY 10013

WEB SITE: Click Here www.whiteandchurch.com

TELEPHONE: (212) 226-1607

FAX: (212) 226-1634

HOURS: (Valid in mid-September) Inquire.

Lunch: 12:00 Noon - 3:00 PM, Mon.-Fri.

Dinner: 5:00 PM - 1:00 AM, Sun.-Thurs.

5:00 PM - 2:00 AM, Fri.-Sat.

Brunch: 11:00 AM - 4:00 PM, Sun.

Happy Hour: 5:00 PM - 7:00 PM, Mon.-Fri.

CUISINE: Italian with global influences

CREDIT CARDS: All major cards accepted

PRICE RANGE: Dinner: $11 - $15

DRESS: CASUAL

RESERVATIONS: Recommended

SEATING CAPACITY: Dining Room: 35

Bar: 15

2  Elevated Lounges: 12 & 16

NUMBER OF ROOMS: 1

PARTY FACILITIES: Available upon request

DESIGNER: Vincent Mora

Design & Build: Enko Construction Corporation

EXECUTIVE CHEF: Matteo Boglione

BAR MANAGER/

MIXOLOGIST: Cristina Bini

GENERAL MANAGER: Athos Fiori

OWNERS: Angelo Perugini

Gian Perugini

Matteo Boglione

OPENING DATE: June, 2011

 

Just when you think New York will never get it right, in the contemporary-Italian- restaurant arena, you discover a gem like White and Church, Acclaimed Restaurateur/Chef Matteo Boglione’s second release (remember the two star Il Matto) has lowered prices, created a warm and welcoming atmosphere and, mercifully, has not thrown the pasta out with the bath water. At White and Church,Sr. Boglione prepares an eclectic combination of classic and innovative Italian small and large plates with global influences.

Of course, that definition says nothing of the excellence of his cooking, the creativity of his dishes and the amazing bar that is a show stopper in its own right. The Full-service sit-down bar is an impressive15-foot long custom-made rectangular stone and mahogany affair, Located in the front of the restaurant, it  features a fine selection of regional Italian wines. A variety of wines are available by the glass. In addition, a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported and draft beers, and the celebrity of Cristina Bini is justified and evidenced in such specialty cocktails such as the Maltese (Ginger Infused Vodka, Red Bell Pepper, Ginger, Martini Rose), the White Stone Martini (Ligurian White Stone Infused in Dry Vermouth), and the Buffalo 66 (Vodka Infused with Rosemary, Lemon Juice, Worcester Sauce, Celery Salt, Red Beet andHot Pepper).The cocktail list features 60 classic and innovative variations.

They are cleverly organized by taste (salty,) style, (innovative, Classic or anytime) and even devote a section to libations garnished with Edible Insects. Don’t laugh, a tequila number (The” Why Not?”)  blends Tequila with Cointreau, sugar, lime, and avocado and is topped with dried spicy Mexican worms. It is potent and devilishly delicious.

And despite the superb bar scene, there is a serious kitchen here and we didn’t experience a clinker in a multi-course-dinner that was brimming with the “wow” factor from appetizers to desserts, or in the case of White and Church, Fried, Cold, Hot and Sweet, (The Dinner Menu is available at the bar, too and there is an amazing Tasting Menu of 10 courses for $ 50.00, sans alcohol.).

Before getting into food specifics, let us discuss the airy, attractive space (formally home to Il Matto by way of  Arqua) with its romantic, veranda-style Lounges, located in the front of the restaurant, which are enhanced by multi-colored stone banquettes with plush pillows, modern stone tables, and mood lighting to create a spacious and romantic setting overlooking the bar and dining room, and a picturesque corner of Tribeca.

The main dining room features a contemporary, ambiance,.which is stylish, sophisticated  with its 16-foot high ceiling, custom-made organic wood tables and chairs, cast-iron Italian chandeliers, and sage and terra di sienna-colored walls. There are 2 hand-made communal stone and organic wood dining tables in the front and rear of the restaurant, and many floor-to-ceiling windows with orange linen curtains.One  corner of the room offers a large screen where, on our visit, Italian Art films with subtitles kept the crowd amused, while a fabulous eclectic soundtrack provided provocative ear candy.

While you can do just fine drinking and grazing, it would be a shame to miss Matteo Boglione’s extraordinary interpretations  of such standouts as impeccably FRIED ZUCCHINI BLOSSOMS with TOMATO SAUCE and BLACK ROCK SALT. Now I know why they are generally soggy and boring in most restaurants. At White and Church,they are given a tempura-like coating and a quick fry and arrive crisp and delicious. LESS is DEFINITELY MORE!  STUFFED BREADED GREEN OLIVES are delivered in a martini glass (all the tableware is lovely, by the way) and are little wonders, stuffed with pork, veal, pistachios and mortadella. HOME CUT FRENCH FRIES with KETCHUP and MAYO may read like nothing, but they are pan-fried in clarified butter and divine. These were all listed in the “Fried” section of the menu.

From the “Cold” section, look no further than the incredible PECORINO CHEESE CREME BRULE' with RED ONION MARMELADE and BALSAMIC REDUCTION, Its crackling crust gives way to Le Cirque style smoothie with the haunting Pecorino flavor.

OCTOPUS & FOIE-GRAS Companions

If you like it “Hot,”  that department offers an unusually tender steamed OCTOPUS, with sautéed FOIE-GRAS, roasted POTATOES,BASIL PESTO, and caramelized  BLACK OLIVES, whose touch of sweetness impart the final kicker. Also lovely, was a perfectly rare TUNA FILET, floating in EGGPLANT CREAM and garnished with FRIED ARTICHOKES,BLACK OLIVES and BASIL OIL.

And what’s an Italian restaurant without pasta? You won’t be disappointed at White and Church. BURRATA CHEESE RAVIOLI with black truffle sauce is light and elegant, but we really loved CARBONARA PASTA TWO WAYS, old fashioned spaghetti paired with contemporary ravioli. While many restaurants cheat and use cream, Boglione sticks with the classic preparation, but uses far less eggs than normally encountered, resulting in a today rendition that is full of taste, but avoids heaviness.

For a unique treat, go for the WHITE & CHURCH BURGER, with its surprise stuffing of MACARONI and CHEESE, VINE TOMATOES and BEEF JUS. It’s as good as it sounds.

Don’t miss dessert, and if have but one, we adored EGGPLANT MILLEFOGLIE, which will make you rethink a vegetable's role in the order of things, when that order refers to its arrival in the course of a meal. Delicious!!!

Service is knowledgeable  and discrete. Our server, Maggie, has been there since the previous incarnation  and was flawless.

I think you get the point that we liked White and Church a lot. And so will you!

 

Copyright 2011 By Punch In International. All Rights Reserved

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Mr. K's NYC Is The Emperor Of Manhattan’s Chinese Restaurants

Mr. K's NYC

570 Lexington Ave, New York 10022

(At 51st St)

(212) 583-1668

 

Website:

www.mrksny.com

Notes:

DeliveryTake-OutVisa, MC, AmEx, DC, Carte Blanche

Hours:

Mon-Fri: 11:30am-11pmSat-Sun: 12pm-11pm

Serves:

Lunch, Dinner

Features:

Prix Fixe, Romantic, Delivery, Accepts Credit Cards, Take Out

Johnny Kao: Owner

Edward Cheung: General Managing Partner

John Fong: General Managing Partner

Cheng-Hua Yang: Executive Chef

Greg Olving: Concept Architect

 

Contact The Restaurant

Make A Reservation on Open Table

Mr. K's is situated in the landmark old GE building. The restaurant's architecture is art deco in keeping with the entire building's design. The dining room has high ceilings and plush carpeting and is adorned with museum-quality art pieces. The wood work, fabrics, and etched glass are magnificent. Mr. K's is easily the most elegant and spectacular Chinese restaurant in New York City.

The Art Deco decor with its dusty-rose color-theme, huge scalloped banquettes, cherry wood covered columns and etched glass has the aura of opulence. The well trained wait-staff spoil you with personal and benevolent service and owner, Johnny T. Kao, is as charming and elegant as he is a perfectionist, as are General Managing Partners Edward Cheung and John Fong.

With such drama, food is not a subordinate player. After one bite of any appetizer such as the delightfully crispy and light Shanghai-style spring rolls or marvelous Vegetarian’s Purses, a medley of mushrooms and vegetables wrapped in tofu sheets, fried and then softened in a soy-sherry sauce with a touch of garlic, you know this is a serious kitchen. Best of all, try the scrumptious Sesame Shrimp Toast with ground shrimp on bread triangles and sesame seeds, fried to golden brown, and an elegant Seafood Imperial, consisting of minced lobster meat, shrimp, fish and scallops sautéed and served in a refreshing lettuce cup.

Entrees are no less admirable. Peking Duck is superlative here and the incredibly accessible $48 prix fixe dinner ($28 at lunch)  includes some of the best dishes. Miniature thimbles of sorbets are offered as palate cleansers and scented towels are served after courses that require them.

Other memorable dishes include a special of Chilean Sea Bass, quickly seared and snowy fleshed within, Lobster in or out of the shell with a choice of preparations and “Firecracker” filet of fish simmered in a tangy Szechwan sauce with onions and a touch of tomato.

Desserts,are a welcomed concession to western taste, since that is one area of Chinese food least appreciated by Americans. We loved the Green Tea and Pistachio Ice Cream and chocolate lovers should try the Tri Chocolate Mousse Dome. There is a short and well priced wine list starting at $28 with plenty of bottles under $40, glorious private rooms and an air of "money’s no object" at Mr. K’s, with its mix of upscale Asians, downtown Wall Street types and lovers out for a night on the town. Perhaps that explains the lovely gesture of giving the fairer sex a corsage when they are seated. Mr. K’s is not the most expensive luxury Chinese restaurant in Manhattan, just one of the  most civilized and gracious and thus retains its A Major rating.

Copyright 2011 By Punch In International. All Rights Reserved

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Copyright 2011 By Punch In International. All Rights Reserved

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World-class Chinese at Philippe Chow New York

Philippe Chow New York

 

Established: December 2005

Location: 33 East 60^th Street

New York City

Telephone: (212) 664-8885

Email: reservations@philippechow.com

Website: www.philippechow.com

Co-Owner& Executive Chef: Philippe Chow

Cuisine: Classic Chinese Cuisine with an Haute Flair

Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event, at your home, boat or on the beach.

Capacity: Dining Room (250) | Private Wine Cellar (26)

Hours of Operation: Lunch

Monday through Saturday: 12:00PM – 4:00PM

Dinner

Monday through Saturday: 6:00PM – 12:00AM

Sunday:

 

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Since opening in December 2005, Philippe Chow New York City continues to attract the who’s-who of Hollywood and social set – frequented by such names as Anne Hathaway, Anna Wintour, Beyoncé, Robert De Niro, Oprah, and  Lady Gaga – headed by Executive Chef Philippe Chow.

The Chic modern design meets with a signature color palette of black, white and red in the dining room and bar; for a more intimate setting, the private cellar and two private rooms are an ideal setting for any fête. Plush banquettes and intimate booths lend an air of opulence, as the glow from flickering candles and overhead skylights set the tone for a luxe dining experience.

Service is surprisingly warm,efficient and guiding. The menu offers a selection of main dishes meant to be shared by two people (many of them can be ordered in1/2 portions, but not the superlative Peking duck with its light-as-a-feather handkerchief-pancakes or a whole steamed fish of the day.

Creative noodles and dumplings are a specialty at Philippe. Each night at about 9 p.m. in the restaurant’s dining room, Noodle and Pastry Chef conducts a live demonstration for making hand-pulled noodles. Philippe’s menu features no less than eight variations of either steamed or stir-fried dumplings and Cheng’s specialty, hand-made noodles with pork or veal bean sauce (like a Bolognaise).

A haute flair on classic Chinese cuisine, Chef Philippe has crafted a menu complete with signature-favorites. We enjoyed an assortment of steamed dumplings, including Jade dumplings with shrimp and water chestnuts, crabmeat soup dumplings, sieu mai of pork and black mushrooms and vegetable dumplings. All were paragons of freshness and avoided the all too common NY Chinese trait of gumminess. PORK/SHRIMP FRIED RICE was creatively presented in a tall urn and was another standout, as were terrific sautéed green beans.

Entrees range from nine seasons spicy prawns, drunken sea bass served in white wine, the aforementioned Peking duck, crispy beef that is to die for and a delightful combination of green prawns with cashew nuts, water chestnuts, peppers and black mushrooms. Best of all and obligatory are RED KING CRABS (2.5 - 3lbs)  in garlic/butter sauce. They can be shared by 3 or 4 people and are so good that you will never want lobster again.

Other Signature Dishes include Chicken Satay, skewers prepared in Chef Philippe’s famous cream sauce, crispy Peking Chicken, fresh and juicy Maine Lobster and Spring Rolls. Philippe also offers a multi-course tasting menu at dinner that must be ordered by a minimum of six persons. The best dessert is without doubt the fine house-made sorbets and fresh fruit.

Specialty Drinks are outstanding. This is a real bar so expect such delights as the sweetly-refreshing taste of The Philipptini (Absolut vodka, lychee and fresh squeezed pineapple juice, triple sec, splash of Chambord), a lovely Lychee Martini (Absolut vodka, lychee juice, coconut cream, fresh squeezed lime juice, and Cointreau), the Shanghai Philippe (Stoli Strawberry, Elderflower syrup, muddled fresh strawberries, champagne) and our personal favorite, The MIDNIGHT MOJITO, an intoxicating blend of Stoli Blueberry, fresh mint, muddled fresh blueberries, simple syrup, splash of fresh squeezed lime juice, and a splash of soda, a terrific value at $15. (Purists will love the beautiful classic Martini  and the best Old Fashioned” in town.)

Philippe offers 10 to 12 wines by the glass each night, as well as a good if pricey wine list (there are some terrific bottles for under $70). A special page offers “Highly Rated Wines” (mostly by THe Wine Spectator). Our waiter suggested the 2009 August Kesseler Lorcher Schlossberg Riesling Spätlese trocken. At $70 a bottle, it was full of fruit, medium dry and excellent.

Philippe Chow New York is the perfect night-out-on-the town and rates A MAJOR on The Walman Report..

 

(Hosting your own soiree? Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event).

________________________________________________________________

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Copyright 2011 By Punch In International. All Rights Reserved

A Taste of Panama With a Barcelona Accent:

Dining at Trump Ocean Club^® International Hotel & Tower^® Panama

Executive Chef Daniel Bausà Peris brings the flavors of his native Barcelona to the dining experiences at Trump Ocean Club® International Hotel & Tower® Panama,

opening July 6, 2011. Iberian-inspired dishes will mingle with local Panamanian and international specialties on menus at the hotel’s signature Tejas Restaurant & Bar, casual BARcelona Tapas Restaurant & Bar and al fresco Azul Pool Bar & Grill. Complementing these exceptional dining venues will be the fine wines and small plates of Cava 15 Wine Bar.

True to Trump Ocean Club’s waterfront setting, seafood will take center stage during dinner at Tejas Restaurant & Bar. Here, Chef Bausà concentrates on beautifully plated, deceptively simple dishes that allow the true flavors of the seafood to shine through. In the same spirit of “transparency,” a window from the dining room to the kitchen will allow guests to watch the chef and his team at work.

Chef Bausà has infused the cuisine of Tejas with a Mediterranean accent cultivated through his years of experience in the top kitchens of Spain and Italy. Asian, Latin American and other European flavors will also be highlighted in a true fusion menu. Enticing appetizers will range from a watermelon and feta cheese salad with Greek olives and lemon almond oil to an octopus terrine with ñame root purée, arugula and light, spicy chorizo oil. The freshest catch of the day will be served in a choice of preparations: crusted in sea salt, roasted Mediterranean, Caribbean or local Tikin-xic style. Each of these preparations can be paired with the patron’s choice of sauce, from a garlic mojo to a fresh herb pistou. Meat lovers will enjoy inspired choices such as beef tenderloin with onion compote and gorgonzola ravioli, and a grilled pork chop with smoked cheese and red cabbage strudel. Key lime pie, warm apple tart, and a traditional Latin American three-milk cake are among the tempting dessert selections. Tejas will also feature a lively outdoor raw bar, where Mexican and Panamanian ceviches share the menu with the traditional shellfish.

For small bites in an inviting, casual setting, BARcelona Tapas Restaurant & Bar will draw heavily on Chef Bausà’s Barcelona roots, and several time-honored family recipes are showcased on the menu. The lunch and dinner menus at this restaurant, which promises to be a favorite of locals and hotel guests alike, are designed around a small-plate concept in the tapas tradition, to encourage sharing and plenty of socializing. Panamanian fare is also featured, including a local Sancocho soup that shares the menu with the traditional Salmorejo gazpacho topped with quail egg and Spanish ham. Newcomers to the tapas concept will appreciate Chef Bausà’s “Tapas Walk Through,” a four-course tasting menu hand-selected by the chef and served family-style. Each course will include multiple plates for plenty of culinary variety. Among them are oven-roasted vegetables with pickled anchovies “Montadito,” spicy crispy “Brava’s” potatoes (a BARcelona signature), baby lamb chops with sundried tomato marmalade and aioli, and a coconut rice pudding Panamanian style.

At breakfast, cooking stations outside BARcelona’s doors will draw diners in with the tantalizing aroma of waffles, pancakes and French toast prepared before their eyes. A counter display including pastries, fresh fruits, cold cuts and cheeses will also be stationed outside, while within the restaurant, guests can choose from a wide array of omelettes and other inspired egg and meat dishes.

For poolside guests, the al fresco Azul Pool Bar & Grill will deliver refreshing treats against a spectacular Pacific Ocean backdrop. Among the light delights on the menu are Caesar salad, guacamole served with totopos and salsa, a selection of quesadillas and a shrimp, coconut, banana and avocado ceviche. Angus beef burgers come with a choice of five toppings, from mozzarella basil pesto to sundried tomato and goat cheese. Sandwiches and market-fresh grilled items, from lamb chops to shrimp, will also be featured, topped off by a selection of desserts that include a tropical fruit salad, country bread served with chocolate and sea salt, and a choice of three ice cream cups: Caribbean (tropical sorbets with red fruit sauce and blackberry whipped cream), Panamanian (chocolate, vanilla and cinnamon roll ice cream with caramel sauce, whipped cream and banana) and Azul’s own signature (coffee, chocolate and vanilla ice cream with chocolate sauce, whipped cream, Bailey’s and Oreo cookie).

About Trump^® Ocean Club^® International Hotel & Tower^® Panama

Opening July 6, 2011, Trump Ocean Club International Hotel & Tower Panama, perched above Panama Bay in Punta Pacifica, will be the first international venture for Trump Hotel Collection. It is destined to be the largest hotel in Latin America, designed by architect Arias Serna Saravia and developed by Newland International Properties Corp. Its 369 handsomely appointed hotel rooms, including 47 suites, will be a home-away-from-home for travelers, and amenities will include a floor of elite boutiques and shops, multiple restaurants reflective of the region’s best fare, a phenomenal pool deck overlooking the Pacific Ocean, 10,000 square feet devoted to wellness at The Spa at Trump, over 46,000 square feet of indoor and outdoor meeting space, a casino and a private beach club on nearby Isla Viveros. Signature services of the Trump Hotel Collection, including The Trump Attaché, will also be a part of the Trump Ocean Club experience. For more information, please visit www.TrumpPanamaHotel.com. Reservations can be made by calling (877)898-7867. Connect with Trump Ocean Club on Facebook and Twitter.

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Copyright 2011 By Punch In International. All Rights Reserved

NICOLE RUBI’S FAMED NIÇOIS RESTAURANT LA PETITE MAISON Brings Fun, Fantasy and Fine Food to Midtown

La Petite Maison

13-15 West 54th Street, NY, NY,

212-616-9931,

Website: www.lapetitemaisonnyc.com

Open for dinner Sunday – Thursday, 5pm – 11pm and Friday – Saturday, 5pm – 12am. Lunch is served Monday – Friday, 11:30am – 4pm. Brunch is served Saturday – Sunday, 11:30am – 5pm Breakfast service will begin shortly. For reservations call 212.616.9931.

For the past 21 years La Petite Maison (11 Rue Saint-Francois de Paule, Nice France) has been the most beloved restaurant in Nice, France, tucked away between Place Massena and Old Nice. Celebrated Nice owner and creator Nicole Rubi has introduced the New York City location, which opened to the public on December 8^th, 2010 in the former Acquavit space.with owner David Barokas who also owns La Guerite restaurant on Le Iles de Reins and several other properties in Cannes

Known as the doyenne of the Nice restaurant scene due to her unique style of service as much as her signature Niçoise cuisine, Rubi welcomes a global celebrity clientele, including leading heads of state such as French president Nicolas Sarkozy and most recently Chinese president Hu Jintao.

The 142 seat, two floor restaurant has been designed by award-winning French architect, Cyril Durand Behar (Lancome Institute, The Grand Hotel in Cannes and Dolce & Gabbana boutiques), with the intention of capturing the spirit and conviviality of the celebrated restaurant while embracing a contemporary style fitting of New York City. Located behind the Museum of Modern Art, La Petite Maison is set in an old town house that previously belonged to the Rockefeller family. Private dining rooms and an eye catching market table filled with seasonal flavors of Nice, including extra virgin olive oil, vegetables and regional salts, can all be enjoyed on the main floor. A large bar surrounded by several tables ideal for a quick bite or casual tasting is also on this level.

Downstairs patrons will walk through an intimate lounge with accented furniture designed by artist Yves Klein, whose work is currently on display across the street at the MoMa. Beyod the lounge, the impressive main dining area unfolds under a vast atrium showcasing an open courtyard flanked by wooden shutters, reminiscent of the historic and charming passageways of Nice. The walls are covered with contemporary art from celebrated international artists, just as they are in Nice. Leading the charge is Jean-Daniel Lorieux, one the most famous photographers of his generation, with many more talented artists to follow. For the true experience of the restaurants, request to be seated in this area.

 

In order to capture the signature culinary elements of the renowned La Petite Maison cuisine, Barokas and Rubi appointed Nice native Alain Allegretti (Allegretti restaurant; Atelier and Le Cirque) as consulting Chef and Arno Busquet (chef at the famed La Guerite in Cannes), as chef de cuisine. Previously Busquet was highly lauded for his work at Les Ombres at the Musée du Quai Branly in Paris, before which he spent almost ten years working with Joël Robuchon.

 

Consulting Chef Alain Allegretti

The tone is set when waiters bring guests small brown, paper bags filled with warm baguettes to dip in olive oil to enjoy with their cocktails. Long time fans of La Petite Maison will relish in the familiar signature dishes that Rubi intended for sharing. Her menu begins with The Flavors of Nice where she offers a tasting of her signature Provençale staples including: Petits Farçis Niçois (Stuffed baby vegetables Niçoise style); light and crispy Zucchini Blossom Beignets and the classic  Pissaladière (an onion/olive tart reminiscent of pizza, served in squares), Rubi’s famed Artichoke Salad; and Warm Poached Shrimp and Basil Salad.

The menu also features their traditional Provençale Soupe de Poisson (fish soup with rouille).  With its intense flavor, it is is a beautiful rendition. Other offerings include an unusual and highly recommended Roasted Bone Marrow with confit tomatoes, grainy mustard and toasted country baguette as well as Rubi’s decadent Black Truffle offerings, which include French style scrambled eggs; a lush Macaroni with fresh cream; and black truffle risotto among others.

Signature zucchini blossom beignets Tapenade

We especially enjoyed all the above as starters but recommend going easy: portions  are large The kitchen’s real strong points are the well executed entrees. When in doubt, order any preparation for two and you won’t be disappointed. We loved the miraculous Roasted farmer’s chicken for two (preparation is 45 min.). At  $55, it is a bargain and definitely in the race for the best roast chicken in town,

Also excellent, is  Dover Sole cooked in butter (600g price for two persons) MP. Floured and quickly sautéed, it is beautifully filleted tableside and  is crisp at the skin level and moist within. The accompanying mashed potatoes and green salad are paragons of perfection. For dessert, go for Lemon Sorbet, doused in Vodka or request a coupe, made with smooth chocolate ice cream and Chantilly Cream. Finish with excellent Cappuccino  and you will be inordinately pleased.

There is a short and well chosen wine list  that, with a little searching, offers some nice bottles under $100 and wines by the glass starting at $12. We loved the "Veuve Clicquot, Brut Rose‚, N/V" $25. It was full of bubbles and delectable fruit.

Service at La Petite Maison is casual, attentive and benevolent and for an offbeat experience that can be expensive or affordable, depending on your selection, La Petite Maison is a pleasant surprise, a welcome addition to the New York dining scene and one of the most interesting restaurants to open this year. And remember . . . that chicken requires 45 minutes advance notice. It’s definitely worth the wait!

Toast with bone marrow

 

Wild Striped bass with artichokes, seasonal mushrooms, tomato and basil

Warm shrimp with lemon dressing and basil

 

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Copyright 2011 By Punch In International. All Rights Reserved

Alma 33 Offers NY’s Most Creative Example of Argentina’s Exciting Cuisine

Alma 33 is located at 33 West 8 Street in Manhattan’s Greenwich Village.

They are open for dinner and late night on Sun-Tues from 5:30 PM – 1 AM, Wed-Sat from 5:30 PM – 2 AM, and for brunch Sat/Sun from 10 AM – 4 PM.

Lunch is coming soon. For more information, call 212-380-8794 or visit www.almanyc33.com.

Exterior and Interior Photos: Zandy Mangold

Diverse Culture Comes to Life at Alma 33

What a joy to discover a fresh, affordable and fabulous restaurant such as Alma 33. Not only does it feel far more upscale than prices would suggest, but management, from reception at the door to waitstaff and buss-persons are incredibly nice.

You know something is special when your table receives a bottle of filtered water (filtered 5 times as a matter of fact) gratis. (A recent visit to a 4 star restaurant offered the same but at a hefty charge). When it come to food, you won’t be disappointed.

If a generous serving of Entraña—Argentinean grilled skirt steak, served with an assertive kiss of rosemary smoke under an ultra-chic glass dome—with a bold glass of Malbec doesn’t sound like an accessibly-priced meal, meet the dynamic, handsome young talent and recent Italian transplant, Enrico Primarti  who mans Alma’s stoves, Having spent time at Falai and the East Side Social Club since moving from Florence. His energy and passionare immediately apparent.

The other force at work is Richard Lusardi, a New Yorker of Argentinean descent, is bridging his deep understanding of the restaurant industry—he’s spent years on the managing teams at such big names as Craft, The Beacon, and Windows on the World—with his equally extensive experience as a consumer. The result? A budget-friendly experience that doesn’t skimp on quality, innovation, or fun. 

Both Richard and chef Enrico laugh about the all-too-common migration of Italians to Argentina. It’s with this in mind that they’ve devised a menu that is more inspired from the South American country and its myriad cultural influences than paying strict authentic tribute to it. And though they don’t share native tongues, Primarti and Lusardi speak about their craft with a mutual sense of soul—hence the name, Alma. (which means “soul” in Spanish).

 

Meet Alma 33, the new West Village eatery that’s serving Argentinean-inspired dishes with a heaping side of value-consciousness. (Below)

The dining room—which housed former favorite Elettaria and was once one of Jimi Hendrix’s favorite places to jam—is recessed behind a vibrant bar area, with wide street exposures that offer views towards Washington Square Park and allow a sultry lighting to enter the space once the sun has set. Inside, restored barnwood beams from upstate New York adorn the ceiling and add instant warmth, while natural colors and fabrics in bronze, amber and gold add comforting touches, such as comfortable booths and tables and rustic burlap drapes. And unlike many other restaurants, the distinct dining room and bar spaces represent two completely unique experiences. The goal, says Lusardi, is to offer value and variety—a combo that he knows has won him over as a customer before and that he knows too few others offer in the city’s current restaurant scene.

Picadas, or appetizer-style Argentinean treats, are the name of the game in the bar area, where an ample list of highly affordable by-the-glass wines can compliment such delicacies as polenta lollipops with fontina fonduta. Here, perfect rounds of fried polenta—each playfully skewered onto a lollipop stick—come served with a dipping sauce of oozing fontina cheese, a play between the airy rounds and indulgent formaggio. A portion of sardinas is ideal to share, with freshly seared sardines and goat cheese layered onto Argentinean miga bread. It’s all drizzled with a pistachio and basil pesto, whose vegetal and earthy notes add depth and balances the sardine’s fishiness for extra refinement. Even if you are not a sardine fan, you will adore these babies.

Skirt steak skewers with chimichurri fulfill any typical Argentinean craving, but the Hojaldre offers a twist on the expected. Here, a lesser-known regional specialty that resembles the Italian gnocco pairs a typical Argentinean riff of puff pastry with mascarpone cream, jamon Serrano, and a balsamic glaze. Other wonders include crunchy sweetbreads with fennel puree and oranges and delicious  empanadas filled with red wine-braised short ribs and green olives or slow roasted chicken, bechamel, green peas and corn . We also adored the unusual mini sweet and hot peppers filled with pork, beef and herbs. For foodies, the appetizer star may be Tartara De Salmon salmon tartar with avocado, green apple and shaved fennel , which arrives under a glass dome, which when lifted, releases the subtle aroma of the house-smoked salmon. Superb!

Do as the Argentineans do and pair these picadas with a selection of international beers—five on tap and more than 15 by the bottle from South America to Spain and beyond. It’s a perfect pairing, whether enjoyed among large parties at high tables, a few friends in front of the sweeping windows watching passersby, or in any of the intimate nooks and crannies scattered throughout the restaurant’s front area.

For the signature Entraña—Argentina’s most well known dish, here seared on the grill and then smoked with the essences of apple wood and rosemary—take a seat in the main dining room. There, a menu of composed pastas and entrees is available, representing some Argentinean classics and many more innovative twists on the country’s flavors.

For one such adventure, try the Ravioles Morcilla, described by chef Primarti as “Argentinean ingredients inside an Italian folder.” The pasta shells are stuffed with a combo of morcilla (Argentina’s take on boudin noir) and goat cheese, making for a more delicate introduction into the bold flavors the sausage presents. Risotta alla Parmigiana, too, works with the country’s bounty, offering thin ribbons of tender malbec-braised short ribs atop a classic risotto. A surprise twist: reggianito crunches and a finish of mascarpone add crunch and richness for a harmonious marriage of Italian and Argentinean tastes.

Ravioles Morcilla 

After a few pastas, it’s natural to turn your attention to the heartier entrees. The Parrillada offers an obligatory opportunity to indulge the inner carnivore, with a variety of grilled cuts—Entraña, Sweetbreads, Morcilla and Chorizo—to share between two.

For something a little lighter, the Ostiones (Pictured Above) are an inventive creation consisting of pan seared shrimp-crusted scallops that are set atop a delicate celeriac puree and drizzled with white truffle oil. There’s no greater temptation than to supplement any of these entrees with Alma’s sides—specifically, the Chauchas (sautéed haricot vert with garlic, almonds and raisins) and Papas Ala Provenzal (home-cut fries with a parsley and garlic gremolada).

In addition to a generous wine list with ample choices, red and white, at unbeatably accessible prices,(from $7 to $8, and each glass is available by the bottle). Alma 33 also offers an impressive selection of house-made cocktails designed by Lusardi himself. Inspired from his own days behind the bar, they include the Manquito—Tanqueray Gin, fresh lemon juice, Cassis as a splash of soda—and Las Uvas de la Ira, with muddled grapes and raw sugar as the sweet stars paired with Bushmills, apple juice and lime. 

For dessert, a rotating menu of specials offers numerous must-try options. Argentinean classics that Lusardi sourced from his childhood memories and family recipes include Panqueques de Dulce de Leche—flambeed crepes stuffed with the country’s caramel-like signature sweet—and a sponge-cake like treat called Pionono. Each pairs swiftly with a cup of fabulous coffee or shot of espresso, and in true Latin American style, Alma 33 has enlisted only the best—though many of New York’s top kitchens share their choice of Queens-based roaster Dallis Coffee, Alma is rare in employing their most high-end, Brazilian farmed Octavio Coffee line. Only have room for one sweet treat? Don’t miss the saffron panna cotta, a deeply fragrant custard that bears ample evidence of the kitchen’s attention towards sourcing the best ingredients, topped with a house-made mango chutney and dulce de leche drizzle.

The Attractive Bar Room Below

Alma 33, with its $8 appetizers and  $15 entrees, puts so  many cookie-cutter, trendy restaurants to shame that it would be a real shame to not make a reservation ASAP.  Alma 33 . .  What’s Not To Like?

 

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Copyright 2011 By Punch In International. All Rights Reserved .

Delmonico's: A Classic Forever

The Original Delmonico's Steakhouse Restaurant

56 Beaver St, NYC

Reservations 212.509.1144

Book A Table Here

Delmonico's, opened in 1837 as America's first fine dining restaurant, continues to serve the connoisseur of fine American food in its premier location at 56 Beaver Street, the heart of Manhattan's financial district. Birthplace of the Delmonico Steak, Delmonico Potatoes, Eggs Benedict, Lobster Newburg, and Baked Alaska, the original Delmonico's offered unheard of luxury - the availability of private dining rooms, an extensive wine cellar, innovative cuisine, and, above all, warm, personal service.

Today,Delmonico’s continues to honor its heritage with the same warm hospitality and fine cuisine. The menu features many of the traditional dishes as well as a prime Delmonico steak, aged to perfection in their aging room. The decor remains eye-catching. High gilded ceilings, marble portals from Pompeii, over-sized oil paintings, period chandeliers and a spacious dining room,with mahogany wood accents and tables set with crisp white cloths.

 The Legendary Bar (Below) turns out some of the best classic cocktails in New York City

The award winning wine list offers an international selection of some 29 pages, beautifully organized by country and region and fairly priced. There are 14 wines by the glass, ranging from $12 to $16. Look to Spain and Italy for some excellent values. We loved the complex and beautifully balanced 2006 Tolaini Valdisanti ($65). A Super Tuscan, it was perfect with grilled meats and had a long, lingering finish.

Wine List Rating: Wine On Line A Major

Perfect starters for the table include a sparkling, fresh Shellfish Chateau (priced per person) including lovely Oysters, Lobster, King Crab, Blue Crab and Jumbo Shrimp. Another option is Oysters "Diamond Jim Brady" with Blue Point Oyster, Smoked Bacon Lardon, Champagne, Creme, and Crucolo Cheese. Absolutely delicious.

While the Delmonico Steak, Vintage All Natural Angus Boneless Rib Eye, (Above) is nonpareil with its accompanying fried onion rings, there is an off-the-menu-T-bone that is terrific and the Veal Chop (Broiled Quebecois with All Natural Veal) may be the best in town. For something a bit more creative, try the double cut lamb chops, with their yogurt-topped vegetable and a hint of the Middle East.. All sides are recommended. Standouts include a crackling round of Hash Browns and an out of the ordinary Creamed Spinach.

Delmonico's may be the only steak house in Manhattan where desserts are mandatory. Each one was a masterpiece. Favorites include Classic Baked Alaska , marrying Walnut Cake, Apricot Jam, Banana Gelato, and perfect Meringue ; New York Style Cheesecake, Cranberry and Orange Glaze, Chocolate Cookie Crust  and
Chocolate, Peanut Butter Mousse Cake with Salted Caramel Ice Cream. Managing Partner Dennis Turcinovic oversees service that is prompt, efficient and never overbearing. If I were pressed to pick I New York steak house to impress an out of town guest or business associate, Delmonico's would be it. Outstanding!

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Copyright 2011 By Punch In International. All Rights Reserved