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

William Hill Estate: Napa Valley Bench Blend Chardonnay. Wine On Line Rating: A Major

William Hill Estate : Napa Valley

Wine On Line Rating: A Major

 

 

 

 

 

2007 Bench Blend Chardonnay

Astounding example of what California CAN do with this so often maligned grape. Exquisite elegance, finesse, balance, subtle fruit and what a finish. Lovely with anything, from Pea Soup to Sausage to Salmon to Triple Crème Cheese or solo. A Personal favorite.

 

Varietal Origin: Napa Valley: 100% Weimer Clone from Carneros
Titratable Acidity: 0.56 g/100ml
pH: 3.35
Residual Sugar: 0.55 g/100ml
Alcohol Level: 14.2%
Harvest Dates: September 12, 2008

Wine Tasting Notes

The 2007 Reserve Chardonnay is creamy and complex displaying intense fruit aromas and flavors of white peach and ripe pear. The stone fruit combine with toasty oak, vanilla and coconut notes that extend through the rich, lingering finish.

Viticulture Notes

A dry winter and warm, dry spring initiated an early start to the 2007 growing season. The weather remained fairly mild through the harvest months with the only heat spike occurring in early September. Temperatures cooled throughout the remainder of September which slowed the ripening of certain varietals and set a good pace for the rest of harvest. This allowed winemakers to focus on bringing in and crushing one variety at a time. Many wineries waited until the very end of harvest to pick some of the later-ripening varieties, and were rewarded with a very high quality crop. Overall, the 2007 crop was much smaller and produced lower alcohol levels in the wines than in 2005 and 2006, but quality is exceptional.

Winemaker Notes

The Chardonnay grapes were hand harvested at night and then gently pressed as whole clusters prior to fermentation to maintain varietal aromas and flavors. The must was inoculated with the QA 23 yeast strain to initiate primary fermentation. Grape solids were left in the fermenting juice to add complexity and style. After primary fermentation was complete, the wine underwent malolactic fermentation in barrel in order to enrich the mouthfeel and further add complexity to the finished wine. The Chardonnay wine was aged in new and one-year old French oak barrels. The wine was filtered and fined and bottle aged 6 months prior to release

            Wine On Line Rating: A Major

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Copyright 2011http://www.culinarygourmet.com/disclosure By Nancy Walman Copyright 2010 By Punch In International. All Rights Reserved Disclosure By Punch In International. All Rights Reserved Disclosure

KELLARI PAREA BISTRO

Location: 36th East 20th Street, New York NY 10003 (between Park Avenue & Broadway)
Phone: 212.777.8448 Fax: 212.777.3251
General Information : info@kellari-parea.com
Events: events@kellari-parea.com
Hours of Operation: Lunch: Monday - Friday: 11:30am - 3:00pm
Dinner: Monday - Thursday: 5:00pm - 11:00am - Friday - Saturday: 5:00pm - 12:00 Midnight
Sunday Dinner: 5:00pm - 11:00pm
Brunch - Friday-Saturday: 11:00am - 3:00pm
Seating Capacity: 135, with a private rooms for up to 50 people, including A/V capabilities.
Cuisine: Traditional Rustic Greek food
Signature Dishes: Yesterday's Lamb
Appetizers: Variety of Savory traditional Mezedes (small plates or starters)
Neighborhood: New York City - Gramercy / Flatiron
Owner: Stavros Aktipis
Director of Operations : Stathis Antonakopoulos
Corporate Executive Chef: Gregory Zapantis
Restaurant Interior Design: Kellari Design Group
Graphic Design and Web Design: GiellaDesign
SUBWAY DIRECTIONS

LINE STATION 6
23rd Street 4 & 5
14th Street N & R
23rd ST -Broadway

Parking Directions: Street after 7:00 pm
In door parking: 21st street between park and broadway

http://www.kellari-parea.com/index.php

Reserve Online

Kellari means cellar and is a gathering place where the ancient Greeks experimented and aged their wines and their precious foods. Parea is a gathering of friends and strangers.

Kellari Parea Greek Bistro, located at 36 East 20th Street between Park Avenue South and Broadway is a traditional Greek restaurant, a Greek bistro that extends the restaurant group’s reputation for hospitality in a warm, welcoming and relaxed setting. As the name suggests (parea means group of friends in Greek),Kellari Parea Greek Bistro is an ideal place for friends to gather for a casual meal, to share mezedes (small plates) Greek appetizers along with an excellent selection of Greek wines, all in a homey neighborhood place.

In addition,Kellari Parea Greek Bistro is a green restaurant. The interior design makes use of recycled and reclaimed wood, recycled paper is used for the menus and business cards, and the cooking oil is repurposed into biodiesel. Everything in the restaurant, from the physical environment to the food, is natural and organic.

The Greek Pizza (Above) 

The design pays subtle tribute to the Kellari name  and wine cellar theme with American oak wine barrels, displays of wine, and wood-beamed ceilings. The rustic design replicates the feeling of a country house on an Ionian island, warm with earth tones of beige and brown, cozy, comfortable, yet still elegant. The honey-toned floors and terracotta red ceiling wrap guests in a warm embrace

The Killer Lamb Shank, Roasted 24 Hours (Above)

Kellari Parea Bistro, located in Downtown Manhattan, is a little sister restaurant with a big personality. The second Greek Mediterranean concept from the Kellari Hospitality Group, the first being the wildly successful, upscale Kellari Taverna in Manhattan’s theater district, has become a favorite of New York locals since it’s opening in November of 2007.

The more casual, yet cozy Kellari offers the same high-quality, whole-grilled Mediterranean fish as its predecessor, such as the signature Lavraki, a sensational White Snapper, whole Gigantic Shrimp, grilled in their shell and the most tender octopus this side of the Adriatic. There are some slightly more American dishes, like the Maryland Blue Crab cake burger with herbed fries, in an intimate setting that is idyllic for dates and close conversation. Don’t neglect perusing the fresh seafood display before ordering. That’s half the fun and the fish is priced by the pound.

We can’t resist enjoying the beautifully made cocktails (great Martinis and a house Mint Julep) with traditional Greek dips. The combination of our including a light yogurt-cucumber spread, taramasalata (salted and cured roe of cod or carp,dip), smoky eggplant puree and a spicy cheese concoction. The house-made pita bread is exceptional, as is the gratis bread assortment and accoutrements. Other not-to-be-missed starters include the best Spanakopita or Phyllo pies with spinach, leeks & feta we’ve ever tasted and a lovely  Zucchini Kefte (Squash, sage & mint fritters).

With our entrees, the exquisite White Snapper, which was perfectly filleted and served in a delicate lemon-butter-caper sauce and a  meat entree, whimsically called  Yesterdays Lamb, which was Roasted and marinated over 24 hours and served with oven oregano lemon potatoes, we enjoyed the perfect Greek Salad, a melange of tomatoes, cucumber, onions, feta (never lettuce).

A sturdy white, 2009 Domaine Tselepos Mantinia Moschofilero, was a bargain at $42. It came across with a slight petulance and viognier like fruit and worked beautifully throughout the meal.

Desserts are another surprise. A far cry from the soggy, overly sweet renditions seen around town, I have never had better Baklava, the traditional phyllo and walnut pastry with honey and rose-water syrup; Galaktoboureko, vanilla bean semolina custard with a phyllo crust and apple syrup and a terrific Yiaourti me meli or sheep’s milk yogurt with wild thyme honey and toasted walnuts. There is also a chocolate cake that is worth the short wait.

Kellari Parea Bistro doesn’t rest on its unique cuisine and décor alone. The restaurant delivers spectacular entertainment to its guests every Saturday night with Jazz performances in their underground Cava Room. This private space emulates the intimate feel of the main dining room with cabernet colored walls, plenty of wine on display and limited seating for around forty-five people.

The Bistro maintains its air of authentic Greek hospitality by celebrating guests’ most cherished events with complimentary champagne. The Kellari Friends and Family program provides a free bottle of champagne to registered members on their anniversary, birthday and Greek name day, every year. Guests simply provide their email and, like clockwork, two weeks before the big day, Kellari sends a reminder to let them know their champagne awaits them.

Seafood Entrees (Above)

In addition to free-flowing champagne, Kellari Parea Bistro and Kellari Taverna boast the largest Greek Wine lists in New York City and is a proud recipient of the prestigious Wine Spectator Award of Excellence for a well-balanced list that compliments the food and the Mediterranean region effortlessly.

Add to this warm, hospitable service and the feeling that you are really wanted as a customer and the commendable democratic practice of giving deuces the larger tables, until the restaurant gets too packed as it inevitably by 8 PM, because it is one of the best Greek restaurants in America. No mean feat.

 No Dinner Is Complete Without a Great Dessert (Above)

Copyright 2010 Punchin International. All Rights Reserved.

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CRUCEROS AUSTRALIS UNVEILS NEW SHIP

Adventure cruise specialist Cruceros Australis announces the unveiling of its new ship, the Stella Australis. Set to launch in December 2010, the Stella was commissioned in celebration of Cruceros Australis’ 20^th anniversary.

The Stella will have a capacity of 210 passengers luxuriating in 100 cabins, each 177 square feet. Guests can choose between cabins with a large double bed or two twin beds. For those seeking roomier accommodations and larger beds, superior cabins are available. Cabin highlights include picture windows, independent climate controls, private bathrooms and a satellite phone.

Travelers will enjoy five decks featuring three lounges, an exercise room and a dining room, as well as a spacious deck allowing for unobstructed views of the spectacular scenery.

The Patagonia Deck, the first deck, includes a galley and the Patagonia Dining Room, which has a number of tables that can accommodate groups of four, six and eight people.

The Magallanes Deck, the second deck, includes a reception area and a gift shop where guests can purchase a variety of equipment for expeditions. The cabins on this deck feature large picture windows that are more than three feet wide and four feet tall.

The Tierra del Fuego Deck, third deck, includes the Yamana Lounge that will have a bar and a game room. The cabins on this deck feature slightly larger picture windows that are nearly five feet wide and five feet tall.

The Cabo de Hornos Deck, fourth deck, includes the Sky Lounge. The cabins on this deck feature even larger picture windows that are more than five feet wide and nearly six feet tall.

The Darwin Deck, fifth deck, includes the Darwin Lounge, bar and fully-equipped gym. The gym has glass panels so that guests can enjoy incredible views while working up a sweat. The three lounges- the Sky Lounge, the Darwin Lounge and the Yamana Lounge- are equipped with modern audiovisual equipment for educational presentations throughout the voyage.