My Tweets

Mar 192015




Iconic Upper East Side restaurant Amaranth continues to thrive – even after 15 years in the business. Owners Paola Pedrignani and Francois Marchand, who recently marked the Mediterranean Bistro’s Anniversary with a glamorous celebration for over 500 of their most loyal customers, attribute its long-running success to “staying true to their Mediterranean roots and never compromising on quality.”

Located just off Madison Avenue on 62nd Street, between Fifth Avenue and Madison Avenue, Amaranth offers a fusion of original Italian food and French food, with a large portion of specialty items imported directly from Italy and France. “We’re renowned for our classics, like our famous Focaccia Robiola, baked in our brick oven and served with Robiola cheese – there would be an outcry if we took this off the menu! But we also constantly evolve,” says owner Francois Marchand. Other fixtures on the menu include the Steak Tartare, which is prepared in front of customers to ensure freshness and the right balance of spices, and the Octopus Carpaccio – fresh, quality seafood from the Mediterranean served on a bed of greens.

There are also a number of healthy, light choices served with the highest quality ingredients – like the Whole Maine Lobster Salad, served with radicchio, endive, arugula, cremini mushrooms and citrus vinaigrette. The Pan Seared Nantucket Sea Scallops with mushrooms, braised leeks and lemon white wine sauce always impresses. Amaranth’s pastas are homemade and are available whole wheat and gluten free. The dessert menu is hard to resist – from the Mille Feuille Napolean with mixed berries and crème anglaise to the Cantucci al Vin Santo – a homemade biscotti served with Vin Santo Wine for dipping.

Amaranth is named after the deep red-rose colored flowers of the Amaranth plant, owner Paola Pedrignani says. “The deep, wine red color is warm and welcoming – we thought it represents the way our restaurant feels brilliantly.” Customers come to Amaranth for the full dining experience – excellent service, elegant décor, and the casual, home-away-from-home feel.

The restaurant’s charm has attracted a dedicated fan base of New Yorkers, Europeans, and celebrity clientele including the late Joan Rivers, Miranda Kerr, Orlando Bloom, former president of France Nicolas Sarkozy, and many more. Regular visitors, Kevin O’Sullivan and partner Jim, who held the first New York State same-sex marriage at Amaranth on October 6, 2011, say they hold Amaranth in very high regard for “terrific service and wonderful food”. “It holds a very special place in our hearts – our wedding was one of the happiest days of our lives and the restaurant always reminds of that day,” says O’Sullivan.

The restaurant has a charming terrace in the warmer months, perfect for cocktails and small tasting plates, and an ambient, glowing dining room for the colder months. Amaranth boasts an excellent cocktail list, including the famous Frozen Cosmo, and a well-balanced wine list featuring French, Italian and American wines to suit any price range.

Amaranth is also the perfect place to hold private parties and special celebrations. The team can organize private sit-down dinners and cocktail parties, with a special menu personalized by the chef. Amaranth staff love celebrating birthdays with customers. With sparkler candles and delicious Valona Chocolate Cake, a birthday celebration at Amaranth will always be an unforgettable one.

Affordable and fabulous. Oh the Focaccia Robiola. Good Service. Great bar.


For more information visit

Open 7 days per week from 12pm to Midnight. Delivery available daily from 12pm to 10pm.

Copyright 2015 By Punchin International. All Rights Reserved.


Amaranth is located just off Madison Avenue on 62nd Street , between Fifth Avenue and Madison Avenue, in the heart of the most famous shopping strip of the Upper East Side of Manhattan and few steps from Central Park.
We credit our success to a very honest approach to Mediterranean cuisine:
a fusion of original Italian food and French food, great hospitality and the highest quality of ingredients that we use in our recipes.
A large portion of specialty items that we serve are imported from Italy and France.
Our famous Focaccia Robiola, our super fresh and tasty Seafood, creative Pasta and perfectly al dente Risotto, have attracted a dedicated fan base of New Yorkers, Europeans and celebrities, who are looking for a home away from home.
Our Mediterranean Bistro has a really charming terrace during the warm season, where you can taste our delicious food or enjoy a cocktail (try our famous Frozen Cosmo!) before dinner.
Amaranth, with its well balanced wine list, is the perfect choice for a fine dining experience as well as for a casual meal with the entire family, or a special celebration
We are open 7 days a week from noon to midnight.
Price range
Appetizer $7 to $13
Main Course $15 to $27
Dessert $7 to $9
Wheelchair accessible
All major credit cards accepted

ur Specialties

Try our Focaccia Robiola, baked in our brick oven, filled with fresh Robiola cheese, marinated tomato and drizzled with white truffle oil; our sushi quality Seafood such as Octopus Carpaccio or the Grilled Whole Fish of the Day, or try one of our Main Course Salads, perfect for a light, healthy and satisfying lunch, like the Amaranth Salad, with Chicken Breast, Romaine, Roasted Tomato, Organic Hard Boiled Eggs, Feta Cheese and Olives.
Our Steak Tartare has lots of fans. It is prepared right in front of you to guarantee the freshness and the right quantity of spices.
Most of our Pastas are homemade and prepared daily.
If it is possible, our chef tries to find organic and always the freshest ingredients.
Our Prosciutto di Parma is imported with the bone, to ensure the full flavor of this Italian delicacy. our Buffalo Mozzarella comes from Naples fresh every week.
We constantly try to give you the best we can find on the market.

Sample Dinner Menu

Soup of the Day


Lentil Salad


Tomato a la Provencale

Vine Ripe Tomato, Kalamata Olives, Red Onion, Basil, Oregano, Lemon Juice and Extra Virgin Olive Oil


Tuna Tartare

Extra Virgin Olive Oil, Sesame and Soy Sauce Dressing


Endives with a Roquefort Cheese


Napoleon of Eggplant

Buffalo Mozzarella and Roasted Tomato


Baby Artichokes with Avocado and Parmigiano


Organic Arugula Salad

Shaved Pecorino Toscano di Pienza


Fritto Mediterraneo

Fried Tiger Shrimp, Calamari and Zucchini


Grilled Squid

Frisee’, Cucumber and Cherry Tomato and Basil


Prosciutto di Parma


Lobster Salad

Radicchio, Watercress, Endive, Cremini Mushrooms and Citrus Vinaigrette


Straccetti di Vitello

Super-Thin Pounded Sliced Veal, Served with Arugula and shaved Parmigiano


Chicken Paillard

Served with Tricolore Salad and Lemon Wedge


Steak Tartare

Prepared to your taste and served with French Fries


Braised Short Ribs with Mashed Potato


Roasted Baby Chicken

Served with Mashed Potato, Spinach and Mustard Seed Sauce


Grilled Dry Aged Sirloin Steak

Served with Organic Mixed Greens or Fries and Peppercorn Sauce


Mille Feuille Napoleon with Mixed Berries

Served with Créme Anglaise
The Chef suggests it with a glass of Port


Fresh Fruit Salad

Drizzled with Grand Marnier and Mint



With Valona Chocolate Hot Fudge and Vanilla Bean Ice Cream
The Chef suggests it with a glass of Grappa


Tarte Tatin

Perfectly Caramelized Apple Tarte Served with Vanilla Ice Cream
The Chef suggests it with a glass of Calvados


Mixed Berries

The Chef suggests it with a glass of Limoncello


Warm Flourless Chocolate Cake

Served with Whipped Cream
The Chef suggests it with a glass of Cognac VSOP


Cantucci al Vin Santo

Homemade Biscotti served with Vin Santo Wine for dipping


Selection of Ice Creams and Sorbets

Vanilla and Chocolate Ice Cream
Lemon, Passion Fruit, Raspberry, Coconut and Blood Orange Sorbets


Amaranth Specials

Lemon Sorbet with Absolut Vodka and Mint
Blood Orange Sorbet with Champagne


Filed under: Mediterannean, Restaurants Tagged: Mediterannean, restaurant. New York
Mar 152015

philippe chow backroom

Philippe Chow New York


Location: 33 East 60th Street

New York City

Telephone: (212) 664-8885



Book A Reservation Online

Steve Boxer, Chief Operating Officer

Cuisine: Classic Chinese Cuisine with an Haute Flair

philippe chow long room

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.

philippe chow bar1

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

Hours of Operation: Lunch

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


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



Philippe Chow Interior

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, and has improved since Steve Boxer entered the scene. 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. (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.

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

 Philippe Chow Food1

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



Copyright 2015 By Punch In International. All Rights Reserved

About Chef Philippe: Philippe Chow was born in China in 1958 and went to Hong Kong when he was 16 years old. Philippe spent 5 years learning all the Chinese basic cooking skills and worked in various kitchens in Hong Kong. Philippe came to the United States in 1979 and started working in the kitchen of Mr. Chow (no relation) located in Manhattan, New York in 1980.

Despite the lengthy working hours at Mr. Chow (no relation) for 25 years, Philippe was fortunate to have the opportunity to learn and work with some of the best chefs including: Mr. Steven Yim, one of the well recognized ‘Dim Sum’ chefs who had worked for Mr. Chow (no relation) for 20 years and retired in 1995. Mr. Lam Shak Chug who was also the head chef and kitchen manager for Mr. Chow (no relation) for 38 years and retired in 2002. Philippe became one of the prominent chefs in 2002 and contributed great success to Mr. Chow (no relation) as one of the best eateries in Manhattan. Philippe demonstrated his ‘hand pulled’ noodle skills on one of the network cooking shows in 1999 and was well received by the audience. Philippe left Mr. Chow (no relation) restaurant in September, 2005 after 25 years.


Celebrity Clientele: Al Gore

Anna Wintour

Anne Hathaway


Carlos Beltran (New York Mets)

CC Sabathia (New York Yankees)

Darryl Strawberry

David Bowie

Denzel Washington

Dustin Hoffman

Forrest Whitaker

George Clooney

Janet Jackson


Kevin Garnett (Boston Celtics)

Kobe Bryant (LA Lakers)

Lady Gaga

Lamar Odom (LA Lakers)

LeBron James

Magic Johnson

Matt Damon

Mick Jagger

Mike Tyson

Oliver Stone


Patrick Ewing

Paul McCartney


Robert De Niro

Rupert Murdoch

Sean ‘P Diddy’ Combs

Star Jones

U.S. President Barack Obama



Dinner Menu ( Prices & Items Subject To Change)

S O U P S & S A L A D S Hot & Sour Soup 10 Won Ton Soup 10 chicken or pork Philippe’s House Salad 12 Spinach Salad 12 sesame/soy vinaigrette plum & lime juice vinaigrette Crunchy Duck Salad 16 Chicken Salad 14 sesame/soy vinaigrette sesame/soy vinaigrette

APPETIZERS Scallion Pancake 12 Crispy Seaweed (Gambei) 15 Peking Duck Spring Rolls (3) 16 Vegetable Spring Rolls (3) 14 Salt & Pepper Calamari 14 Shrimp Toast 16 Wok Fried Mayonnaise Prawns 22 Glazed Spare Ribs 18 Vegetarian Flat Noodle 12 Chicken Flat Noodle 14 Maine Lobster Spring Rolls (2) 29 Shrimp Spring Rolls (3) 22 3

COURSE LUNCH SPECIAL (Mon-Sat 12p-3:30p) 23.95 POWER LUNCH WITH A MARTINI 32.95 SATAYS prepared on a skewer with Chef Chow’s famous peanut sauce Chicken (3) 18 Shrimp (3) 32 Beef (3) 19 LETTUCE WRAPS Chicken 18 Shrimp 22 Beef 19 Vegetarian 16 NOODLES & DUMPLINGS By Chef Wei Ming Cheng MR. Cheng’s Noodles 16 Pork Soup Dumplings (6) 12 hand-pulled noodles in pork or veal bean sauce Vegetable Dumplings (6) 12 Chicken Sieu MaiI (6) 12 assorted Chinese vegetables & mushrooms chicken & black mushrooms Sieu Mai (6) 12 Jade Dumplings (6) 18 pork & black mushrooms shrimp & bamboo shoots Wok Fried Pork or Beef Dumplings (6) 12 Steamed Chicken Dumplings (6) 12

CHEF CHOW IS PERSONALLY AVAILABLE FOR PRIVATE EVENTS * PRIVATE ROOMS AVAILABLE FROM 20 TO 350 PERSONS * STEAMED OPTIONS Dumpling Sampler 15 Steamed Whole Fish of the Day MP (2) chicken sieu mai, (2) jade, (2) vegetable light sweet soy w/scallion & ginger Chicken & Broccoli 22 Live Maine Lobster MP brown rice fresh ginger, scallions & cracked pepper American Black Bass 30 Seasonal Veggie Platter 15 one side garlic & one side black bean with or without tofu PEKING STYLE specially prepared by Chef Chow w/house made pancakes please allow 45 minutes for preparation 7 Lbs Peking Duck 75 4 Lbs Peking Chicken 55 All Entrees Served Family Style; Half Portions Available Green Prawns 32(for 1) / 64(for 2) Pink Prawns 32(for 1) / 64(for 2) cashew nuts, water chestnuts, peppers ginger w/sweet & sour sauce & black mushrooms Black Prawn 32(for 1) / 64(for 2) White Prawns 32(for 1) / 64(for 2) black bean sauce egg white sauce Nine Seasons Spicy Prawns 2(for 1) / 64(for 2) King Prawns Jo Lau 32(for 1) / 64(for 2) spicy sweet & sour sauce garlic sauce Special Prawns 32(for 1) / 64(for 2) Prawns & Broccoli 32(for 2) / 64(for 2) sweet & sour sauce white sauce Three Within 28(for 1) / 56(for 2) American Black Bass 30(for 1) / 60(for 2) shrimp, chicken & scallops in white sauce one side black bean & one side garlic Crispy Alaskan Halibut 29(for 1) / 58(for 2) Drunken Sea Bass 30(for 1) / 60(for 2) sweet & sour sauce white wine sauce Whole Fish of the Day MP(for 2) Crispy Alaskan Salmon 29(for 1) / 58(for 2) light sweet soy w/scallion & ginger sweet & sour sauce Salt & Pepper Lobster MP(for 2) Red King Crabs 47(for 1) / 95(for 2) (5- 5 ½lbs) (2 – 2 ½ lbs) Maine Lobster (5 – 5 ½lbs of lobster) MP(for 2) Philippe’s Surf & Turf 135(for 2) ginger, scallions & cracked black pepper house mignon, South African lobster tails (2) Salt & Pepper Sea Bass 30(for 1) / 60(for 2) POULTRY Beijing Chicken 22(for 1) / 44(for 2) Velvet Chicken 22(for 1) / 44(for 2) walnuts in sweet brown sauce chopped vegetables in spicy sauce Chicken Jo Lau 22(for 1) / 44(for 2) Kung Pao 22(for 1) / 44(for 2) garlic sauce spicy brown sauce Chicken & Broccoli 22(for 1) / 44(for 2) Sweet & Sour Chicken 22(for ) / 44(for 2) white sauce red sauce Crispy Duck 30(for 1) /60(for 2) house made pancakes MEAT Filet Mignon w/broccoli 32(for 1) / 64(for 2) Crispy Beef 28(for 1) / 56(for 2) Filet Mignon w/oyster sauce 32(for 1) / 64(for 2) Sweet & Sour Pork 28(for ) / 56(for 2) House Mignon w/brown garlic sauce 37(for 1) / 75(for 2) RICE & VEGETABLES Pork or Shrimp Fried Rice 12 Chicken Fried Rice 10 Brown Rice 8 Vegetable Fried Rice 9 Mixed Vegetables 11 String Beans 10 Lobster Fried Rice 23 Broccoli 10 Bok Choy 10 above entrees served with white rice; 20% gratuity added for parties of 6 or more

View On Website

Filed under: Chinese, New York, Restaurants Tagged: Chinese restaurants, New York
Feb 052015

ssk interior1

Stanton Street Kitchen is a restaurant, wine bar and beer cellar, curtsey of renowned master chef ,(formally of the fabled "21" restaurant,) Erik Blauberg, SSK features a unique beer cellar offering more than 100 different varieties of bottled beers from around the world,. There are also 24 rotating seasonal drafts and an extensive wine list with reasonably priced selections.

ssk salad

ssk entree 2

Chef Blauberg created a menu of small plates designed to pair with the beer and wine offerings, allowing guests to create their own tasting menus. There is also a "chef’s feast" tasting menu featuring seasonally inspired dishes, available to guests who are seated at the 14-seat bar.The menu which changes regularly, features an assortment of "beer bites" served on toast such as spicy prawns with cracked corn, jicama, and cilantro; figs with goat cheese and 50 year-old sherry; a delicious braised pork belly with red cabbage and toasted peanut slaw. Small plates such as sugar pea risotto with cepes and squash; feather-weight tagliatelle with hen of the woods mushrooms and wild boar sausage; and port-braised oxtail with foie gras and fava bean ravioli. The beer cellar also highlights a private chef’s table with seating for up to 30 guests.

ssk steak

The sparse, clean design offer lots of candles, wood and oodles of romance. The service is warm, friendly and knowledgeable.

ssk dessert1

Beyond fabulous, Stanton Street Kitchen is located at 178 Stanton Street and is truly one of NY’s best small restaurants and rates A Major on The Walman Report.

178 Stanton Street
New York, New York 10002
get directions

For reservations, call 

Copyright 2015 By Punchin International. All Rights Reserved.


Sample Menu.{

ON GRILLED SOUR DOUGH BREAD} Piperade of Stewed Beans| Quail Egg| Ham 8 Spicy Prawns|Cracked Corn| Jicama| Cilantro 9 Black Figs| Warm Goat Cheese| Spanish Sherry 9 Pulled Duck | Delicata Squash | Maple Walnuts 10 Avocado | Apple | Cous Cous | Manchego 8 Grilled Sourdough Bread 2 { BAR & TABLE BITES } Candied Pecans & Almonds 6 Truffle Buttered Popcorn 7 Risotto and Fontina Cheese Spheres 8 Assorted California Olives 6 { VEGGIE SIDES } Saut ed Forest Mushrooms| Shallots | Thyme 9 Today s Greens, Simply Saut ed 6 Cracked Organic White Corn (Grits) 9 Creamy Yukon Gold Potato Puree 6 Pan Roasted Cauliflower 7 Buttered Sugar Peas 7 Truffle Fried Potato | Lemon Aioli 8 {SMALL & LARGE PLATES} GrilledHeart of Romaine| Black Figs| Aged Cheddar, | Citrus Vinaigrette 12 12 hr. Cured Pork Belly | Frisee | Honey Crisp Apple Salad 13 Grilled Baby Finger Carrots | Ginger Coriander Yogurt Dressing 14 Sugar Pea Risotto | Cepes | Delicata Squash | Pear Tomato 14 / 26 Pan Seared Prawns | Creamy Cracked White Corn 16 / 30 Truffle Crusted Wild Salmon| Kabocha Squash| Petite Peas| Truffle Vinaigrette 19 / 36 Hand -Made Tagliatelle Pasta & Wild Boar Sausage | Hen of the Woods Mushrooms 16 / 28 Pappardelle Pasta Florio |Braised Oxtail | Wilted Spinach | Fava Beans 16/28 Pan Roasted Nantucket Bay Scallops |Yukon Gold Potato | Zucchini Confit 16 / 30 Spicy Pork Belly Sandwich |Red Cabbage Toasted Peanut Slaw| Sour Dough Roll 14 Lamb “Blauburger” | Picked Vegies | Spicy Steak Sauce |Hand Cut Potato 12 / 22 {OFF THE GRILL & OUT OF THE OVEN} 38 oz Dry Aged Bone on Prime Rib Eye Steak 47 42 oz Dry Aged Prime Porterhouse Steak for two 78 16 oz New York Strip Steak 54 Roasted Organic Chicken | Organic Grains | Mire-Poix | Natural Jus 29 Sous Vide Kaffir Infused Lamb Shank | Root Veggies | Creamy Potato 32 Chef s Feast of the Evening for Two (Limited Availability) PA Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food borne illnesses Vegan Menu Upon Request.

Filed under: Lower East Side, New York, Restaurants, Wine Bar Tagged: Beer, lower east side, New York, Restaurant, winebar
Feb 022015

Estate Sauvignon Blanc

RODNEY STRONG northern Sonoma Place Matters. SONOMA COUNTY, CALIFORNIA 2013 SAUVIGNON BLANC ESTATE VINEYARDS WWW.RODNEY STRONG.COM © 2014 Rodney Strong Vineyards, Healdsburg, CA #RS4000071

THE STORY At Rodney Strong Vineyards is that they focus on modern artisan winemaking, exclusively from Sonoma County, California. Our family-owned winery is committed to quality wines and to protecting  resources for the future. They practice sustainable and Fish Friendly Farming and  are Sonoma County’s first carbon neutral winery. HISTORY Rod Strong established their heritage Sauvignon Blanc vineyard in 1971, naming it Charlotte’s Home in honor of his wife.

Today that vineyard remains the core of Charlotte’s Home Sauvignon Blanc, along with other select estate vineyards in the Alexander Valley as well as the Russian River Valley. THE VINEYARDS 2013 was the kind of growing season that most would wish they could have every year: a dry, frost-free spring, a warm summer without heat spikes, and a warm rain free autumn that allows for picking all varieties in their turn when they are perfectly mature.

This Sauvignon Blanc was harvested from vineyards in Russian River Valley and Alexander Valley between August 21st and September 17th. TASTING NOTES Light, crisp, and highly aromatic, the warmer climate Alexander Valley fruit gives this wine ripe peach, tangerine, and pineapple character, while the ocean cooled Russian River Valley fruit offers citrus, lemon grass, and slightly herbaceous qualities. Together, the two valleys make a classic Sonoma County Sauvignon Blanc that is fresh, lively, and will drink beautifully over the next 1 to 2 years. Delicious to quaff, it supports seafood, chicken, creamy cheeses and nuts to perfection.


Copyright 2015 By Punchin International. All Rights Reserved.




45 Acres | Established 1971 | Replanted 1991 and 1994

Tucked between Alexander’s Crown and a bend in the winding Russian River that flows through Alexander Valley, Charlotte’s Home was named for Rod Strong’s wife Charlotte. Here, the deep soils and gravel pockets favor Sauvignon Blanc. Charlotte’s Home vineyard must be harvested in several passes: the gravel areas ripen first, giving ripe pear and melon character. Later-ripening vines on deeper soils provide lively crisp citrus flavors to the blend. Charlotte’s Home continues to provide the heart of the perennial favorite Charlotte’s Home Sauvignon Blanc.

Varietals: Sauvignon Blanc

Filed under: Wine Tagged: California, sauvignon blanc, Wine
Jan 152015

pauloner table

Paulaner is located at 265 Bowery just south of Houston Street in Manhattan (easily accessible by subway, F 6 B M D trains 2 blocks away; N R in Soho),,212-780-0300, and is open Sun-Wed 11 am-midnight; Thurs-Sat 11-1 am. The space (including a private downstairs party room that accommodates 65 people) is available for private parties, beer classes, brewery tours, corporate team building and other corporate meetings. For more information on special events, please contact Maria Cocchiara-Klein at 212-780-0300.

With Edi & the Wolf, Wolfgang Ban helped reinvent the experience of a Heuriger, a rustic wine-tavern serving straightforward, simple cuisine. With Paulaner, Ban (also of Michelin-starred Seäsonal) takes reinvention a step further, situating his latest contemporary Bavarian restaurant directly inside an active microbrewery.

Paulaner is a modern take on the traditional beer hall with great food. It’s a hip and lively meeting place where large groups of friends can settle in at long communal tables, where reclaimed wood provides a warm contrast to the industrial chic of imposing copper and steel fermentation tanks; a place where everything from the beer to the bread, the sausage to theschnitzel, the pretzels to the stollen, is made in-house with locally sourced ingredients. Downstairs, there’s a private room for more exclusive or intimate parties.

pauloner table 2

At the center of the action, Master Brewer Andreas Heidenreich creates his own versions of the traditional Paulaner-style beers with recipes of his own invention, while following the Purity Law of 1516; he uses only four ingredients—water, wheat, hops and yeast. No spices, fruits or other enhancements are used to create Hefeweizen, lightly hoppy with subtle bitterness balanced with fruity character, Munich Lager, a classic bright amber beer, and Munich Dark, rich dark amber with a malty flavor.  Heidenreich has also createdMunich Pale Ale exclusively for New York City, a top-fermented IPA-style beer with three varieties of hops, including Amarillo from Washington State, and a changing roster ofseasonal beers.  This season it’s the Winter Bock, a strong dark beer with smoky, roasted aromas and malty caramel flavor. There is no fresher beer than the unfiltered, unpasteurized “Tank to Table” brew, which is also available for takeaway in growlers and mini-kegs.

Meanwhile, in the kitchen, Executive Chef Daniel Kill creates simple, yet sophisticated fare that tastes even better when matched with Paulaner’s beers and wines. Both his background and his training contribute to his culinary style.  A native of Bavaria who grew up on beer and brats, he rose to the top of his profession at Munich’s Michelin-starredTantris and as Executive Chef of Wallsé, Café Kristall, Café Sabarsky and Blaue Gans. The food is outstanding.

pauloner stew

A great, traditional starter that will be new to many is Obazda, a blend of creamy Camembert, butter, beer and spicy red pepper served with a freshly baked pretzel, still warm from the oven. (the pretzel warrants a trip to the restaurant on it own)  Try it with a Hefeweizen, the most popular Paulaner beer. Then, move on to Chef Daniel’s authentic house-made sausages: Weisswürste, delicate tasting veal and pork sausage; snappy Bratwurst (our favorite), a blend of pork and beef; lightly gamey Lamb Sausages; and the Paulaner, a smoky, dry-aged beef sausage made with beer and local cheddar cheese. Or order the Sausage Sampler (ideal for two or more) along with a flight of beers and discover your favorite combination. The Wiener Schnitzel here is an iconic expression of the classic: pounded slices of tender veal, breaded and fried until golden brown and perfectly crisp balanced with sweet-tart lingonberries. The irresistibly crisp-skinned, juicy Pork Knuckle with roasted potatoes is amazing and the Whole Roasted Duck with pretzel dumplings are sized for sharing.


pauloner longg There’s no more convincing reason to save room for dessert than the qualities associated with freshly baked goods (warm, fresh, aromatic). Selections include a perfect Sachertorte, chocolate cake with whipped cream, Warm Pear Strudel with caramel brittle ice cream, hot Apple Fritters with vanilla ice cream and Sweet Buns with apricot jam and vanilla sauce.

Weekend brunch is another special experience—a Bavarian spin on conventional New York brunch. It’s hard to choose between savory options such as crispy and tender PorkSchnitzel or Rösti, a crispy potato pancake paired with house-cured salmon and crème fraîche. Sweet selections include Kaiserschmarrn, a fluffy pancake meets bread pudding with raisins and fruit compote. Every table is also treated to a complimentary basket of freshly baked breakfast breads, including croissants, muffins and brioche served with jam and butter, as well as a choice of a free brunch cocktail—Mimosa, Bloody Mary or your choice of beer.

Beyond just beer, Paulaner is also distinguished by its excellent wine list—featuring German, Austrian and local wines by the glass and by the bottle including a selection of Rieslings, and a variety of reds like Blaufränkisch Reserve Moric Burgenland. The cocktail menu incorporates beers, local craft bourbons and whiskies (also available in tasting flights), wine and other spirits. One favorite cocktail is the RyeZirBaska, rye, stone fruit liqueur, snaps and bitters. An aged, dark beer snaps, produced in collaboration with a Westchester, New York-based spirits maker, is currently under development.

pauloner dessert1

For the holiday season, Paulaner has set up a retail bakery near the entrance, featuring house-baked goodies, including hearty Rye Bread. Sweets include melt-in-your-mouth sugar-dusted crescent-shaped butter cookies called Vanillekipferl, fudgy Rum Balls and jam-filled almond flour cookies. There’s also Christmas Stollen, the delicious fruitcake studded with dried fruit and nuts and topped with a light coating of icing.

Copyright 2015 By Punchin International. All Rights Reserved.


pauloner menu

pauloner beer

Filed under: German, New York, Restaurants Tagged: German, New York, Restaurant
Jan 122015

pasta rustica

Copyright 2015 By Punchin International. All Rights Reserved.

Pizza Italia is located at 307 W 17th Street, between 8th and 9th avenues,, 212-242-4242, is open Sunday noon to midnight, Mon 11am-midnight, Tues-Thurs 11am-2am, Fri-Sat 11am-5am. Delivery and catering are available.

pasta rustica owner

It all began with Grandma’s sauce. Prepared only with fresh, raw peeled plum tomatoes, simmered for hours with carrots, celery, onions, garlic, herbs and spices, Anthony Sorisi’s grandmother’s marinara recipe has been passed down from generation to generation. It became the inspiration for the unconventional round Grandma pie he invented at Pizza Italia on Stone Street in NYC’s Financial District, as well as the basis for signature dishes such as Rigatoni Vodka and Seafood Fra DIavolo.

pasta rustica int2

Sorisi, born in Borgetto, Sicily, learned to cook at his father’s side at Sorisi Pizza in Forest Hills. He followed in his father’s footsteps, opening Pizza Italia in 1992. When Sorisi decided to relocate to Chelsea, he asked his nephew Giuseppe Gambino, who trained at the Culinary Academy of Long Island to be his partner in Pizza Italia. Eventually, Sorisi’s eldest son will take his father’s place.

The new location quickly became popular, serving the vibrant neighborhood from school kids to club kids, parents to office workers, from morning to late night. Gambino keeps the restaurant open until after the bars and clubs close to meet the demand of customers who literally knock on the door, begging to be let in, at 4:30 in the morning.

pasta rustica lasagna

Behind the marble counter that dominates the white tiled space, you’ll see the massive brick oven that takes two hours to heat, and a variety of pies ranging from the classic Margherita to the vegetarian Eggplant and Ricotta; to the untraditional but very popular Chicken Bacon Ranch; and many others. In addition to the list of gourmet pizzas, any variation can be made to order from any combination of toppings—pepperoni, broccoli, Italian sausage, sliced ham, meatballs, bacon, spinach, olives, anchovies and so on—as an 18” round, or 12” personal pie with regular or whole-wheat crust.

But what makes Pizza Italia really stand out is what you can’t see. Behind the scenes, Anthony and Giuseppe prepare an extensive menu of restaurant quality meals. The price and the setting may be casual, but the execution is fresh and made to order using the finest ingredients. It takes a little longer, but guests will find that it’s worth it. For example, The Gotz Panini begins with a chicken breast that isn’t grilled until the order is in place, then lightly charred, until juicy and layered with broccoli rabe, fresh mozzarella from a local supplier and housemade garlic aioli on a toasty-crispy roll. Heroes are substantial too—potato and egg, meatball, peppers and egg, and a choice of parmigiana—veal, eggplant, chicken or shrimp.

But for the full restaurant experience—whether in the restaurant, your office, or home—we recommend you begin with the baked clams. Based on Giuseppe’s grandfather’s recipe and passed down by his father, Giuseppe prepares them with just a touch of seasoned breadcrumbs so the flavor of the sweet, fresh tender littleneck clams shines. Housemade soups such as Tortellini en Brodo, Pasta Fagiolli and an outstanding Minestrone are also a great beginning.

Then, it’s on to the pasta dishes, all prepared a la minute. Some favorites include Spaghetti Carbonara with peas and Italian bacon, Homemade Gnocchi Sorrentino, made in house daily and served with tomato, fresh basil and prosciutto, and Cavatelli Godfather, red sauce, broccoli rabe, sausage and shrimp, as well as Seafood Fra Diavolo, clams, shrimp, calamari and scallops with spicy marinara served over linguini. Pasta dishes can also be customized—with the addition of chicken or shrimp, or whole-wheat penne. There are also baked pastas such as a classic Lasagna layered with meat sauce, ricotta and fresh mozzarella and a selection of risotto—the Classic, Arborio rice prepared with shallots, white wine and butter, 17th Street, with chicken and mushrooms, and Seafood, with shrimp, clams, and calamari.

For the main course, favorites include Shrimp Francese, parmesan-crusted and sauteed with lemon-butter sauce, Chicken Bellamore, grilled chicken with prosciutto, roasted peppers and mozzarella, and Sausage and Peppers Parmigiana. Beer and wine selections are coming soon. For now, there’s a selection of Pellegrino Italian sodas—or you can create your own pairing in the comfort of your home.

pasta rustica interior

Pizza Italia Menu


Cheese Pie 18”

(8 slices)


Personal Cheese 12”

(8 slices)



(8 slices)


Whole Wheat Bar Pie 12”

(6 slices)


Regular Slice


Sicilian Slice



XXXPepperoni – Onions – Broccoli – XXXItalian Sausage – Extra Cheese – Tomatoes – Sliced Ham – XXMeatball – Anchovies – Olives – Mushrooms – Prosciutto – Peppers – Crumbled Bacon – Spinach – Eggplant – Garlic

Slice Toppings

$0.75 each

Personal 12” Toppings:

1 Topping…$1.50 2 Toppings…$3.00 3 Toppings…$4.00

Regular 18” & Sicilian Toppings:

1 Topping…$3.00 2 Toppings…$6.00 3 Toppings…$8.00

Gourmet Pizza

Grandma (Round or Square)

Slice $3.25 …. Personal $8.25 …. 18" $21.00

Chicken & Tomato

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Vodka Sauce (Round or Square)

Slice $3.00 …. Personal $7.50 …. 18" $20.00

Buffalo Chicken

Slice $4.00 …. Personal $11.50 …. 18" $28.00


Slice $3.00 …. Personal $7.50 …. 18" $23.00

White Pie

Slice $3.00 …. Personal $8.75 .XXXXXXXXXXX… 18" $24.00

Chicken & Broccoli

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Margherita Pizza

Slice $3.75 …. Personal $9.00 …. 18" $26.00

Broccoli Rabe & Sausage

Slice $4.00 …. Personal $10.50 …. 18" $25.00

Mesculin Salad Pie

Slice $3.50 …. Personal NA …. 18" $23.00

Spinach & Ricotta

Slice $3.50 …. Personal $9.00 …. 18" $22.00

Eggplant & Ricotta

Slice $4.00 …. Personal $9.50 …. 18" $24.00

Pizza Italia Special

Slice NA …. Personal $11.50 …. 18" $28.00


Slice $3.75 …. Personal $9.00 …. 18" $26.00

Fresh Tomato

Slice $3.50 …. Personal $8.75 …. 18" $24.00

Chicken & Ricotta

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Chicken Bacon Ranch

Slice $4.00 …. Personal $11.50 …. 18" $28.00

Chicken Marsala

Slice $1.00 …. Personal NA …. 18" $28.00


Add Grilled Chicken For $3.00, Add Shrimp $1.50 each

Tossed Salad


Greek Salad

Small $6.75 …Large $7.25

Cold Antipasto

Small $8.50 …Large $9.50

Tomato & Fresh Mozzarella

Small $9.50 …Large $10.50

Caesar Salad

Small $7.50 …Large $8.25

Mesculin Salad

Small $8.75 …Large $9.75

Homemade Soups

Tortellini En Brodo


Pasta Fagioli




Minestrone X


Soup Of The Day X


Calzones, Rolls, etc.

Cheese Calzone

Any additional item Add $2.00


Pepperoni Pinwheel


Rice Ball


Garlic Knots(6)


Spinach Roll


Chicken Roll


Stromboli Roll


Sausage Roll





Fried Calamari


Mozzarella Sticks (6)


Stuffed Mushrooms (5)


Shrimp Cocktail (6)


Garlic Bread

with mozzarella $5.95



(red or white)


Eggplant Rollatini (2)


Hot Antipasto

(Clams, Eggplant Rollatine, Shrimp & Stuffed Mushroom)


Pasta Dishes

Add Chicken for $3.00 Add Shrimp $1.50 each Add Whole Wheat Penne for $2.00

Penne With Broccoli

Penne pasta with sauteed broccoli, garlic & oil & grated cheese


Linguini Garlic & Oil

Imported extra virgin olive oil, garlic, parsley & grated cheese


Rigatoni Vodka

Our signature vodka sauce has prosciutto in a creamy pink sauce


Tortellini Alfredo

A velvety cream sauce, rich in taste with grated cheese


Pasta Primavera

Fresh assorted vegetables , sauteed in garlic & oil in a white wine sauce


Penne with chicken & Broccoli

Pan seared chicken strips with sautéed broccoli in a white wine butter sauce


Ravoli Vodka

Six raviolis topped with our signature vodka sauce


Spaghetti Carbonara

Cream sauce with peas & Italian bacon tossed with spaghetti


Pasta With Meatsauce

Crumbled chop meat sautéed with onion & garlic with tomato sauce


Linguini Clam Sauce (Red or White)

Ocean fresh clams chopped sautéed with olive oil & garlic topped little neck whole clams with marinara for (red) white wine for (white)


Pasta with Marinara

An authentic recipe consisting of crushed plum tomatoes & Italian spices


Penne Bolognese

Carrots, peas, mushrooms & ground beef in a cream pink sauce


Rigatoni Alla Mamma

Strips of chicken, mushroom & sun dried tomatoes in a light pink sauce


Homemade Gnocchi Sorrentino

Daily made gnocchi with tomato, fresh basil & prosciutto


Rigatoni Alla Bella Vita

Sausage, mushroom, fresh basil mixed with ricotta


Penne Paisano

Black olives, mushrooms & artichoke


Rigatoni Alla Capri

Sausage, peppers, mushrooms with brandy in a chunk tomato sauce


Linguini Pescatore

Sauteed clams, mussels, scallops, shrimp & calamari with garlic in a marinara sauce


Tortellini Alla Nonna

Cheese filled tortellini with peas, chunks of tomato in a cream sauce


Seafood Fra Diavolo over Linguini

Clams, shrimps, calamari, scallops in a spicy marinara sauce


Fettuccini Alla Funghi

Sauteed mushrooms, plum tomatoes in a brandy sauce


Cavatelli Pesto

Cavatelli pasta Tossed with our “pesto di basilico” sauce in garlic & olive oil


Fettuccini Alla Panna

Sauteed shallots, peas & prosciutto in a cream sauce


Cavatelli Godfather

Sauteed broccoli rabe with sausage & shrimp in a light marinara sauce


Panini’s & Wraps

Ask About Our Whole Wheat Wraps

Italia Panini

Prociutto di parma, arugula , thin sliced breaded eggplant, homemade fresh mozzarella & extra virgin olive oil


Meatpacking Panini

Ham, Salami, Prosciutto & Fresh Mozzarella topped with our homemade spicy mayo


The GoTz Panini

Grilled Chicken with Broccoli Rabe, Fresh Mozzarella & Homemade Garlic Aioli Spread


Uncle T Panini

Italian Sausage & Peppers, Caramelized Onions with Fresh Mozzarella


Veggie Panini

Roasted red peppers, Zucchini, Eggplant, Mushrooms, Fresh Mozzarella topped with Extra virgin olive oil


Caesar Wrap

Grilled Chicken, Crisp Romaine Lettuce, Shaved Parmigiana cheese & our Caesar dressing


Greek Wrap

Grilled Chicken, Lettuce, Tomato, Olives, Cucumber & Crumbled Feta cheese


Joeys Wrap

Grilled Chicken, Grilled Shrimp, Lettuce, Roasted Peppers, mushrooms & Mozzarella


Sorisi Wrap

Salami, Ham, Pepperoni, Mozzarella, Lettuce, Tomato & Onion


Baked Dishes



Baked Ziti




Stuffed Shells


Baked Ravioli



Classic Risotto

Arborio rice, shallots, with white wine & butter


17st Risotto

Arborio rice, chicken, mushrooms, shallots, white wine & butter


Seafood Risotto

Arborio rice, Shrimp, Clams, Calamari, shallots white wine & butter



Meatballs (2)


Sausage (3)


Sauteed Spinach Or Broccoli


Sauteed Broccoli Rabe


Pasta with Tomato Sauce



All entrees come with your choice of pasta or salad Add Baked Ziti for $1.00 Add Whole Wheat Penne for $2.00

Veal Parmigiana


Chicken Cutlet Parmigiana


Eggplant Parmigiana


Sausage & Peppers Parmigiana


Shrimp Parmigiana


Chicken Marsala

Chicken with mushrooms sauteed in a brown marsala sauce.


Shrimp Scampi

Pan seared shrimp in a lemon, white wine butter sauce.


Chicken Piccata

Chicken breasts sauteed with capers and lemon butter.


Shrimp Marinara

Shrimp in our homemade marinara sauce.


Sausage & Peppers

Shrimp in our homemade marinara sauce.


Chicken Francese

Parmesan-crusted chicken breasts, sautéed, served with lemon butter sauce.


Shrimp Francese

Parmesan-crusted shrimp, sautéed, served with lemon butter sauce.


Chicken Sorrentino

Medallions of chicken layered with sliced prosciutto, battered eggplant and mozzarella.


Chicken Bellamore

Grilled chicken with prosciutto roasted peppers and mozzarella.


Hot Heros

Add Extra cheese to any hero for $1.50

Potato & Egg




Meatball Parmigiana


Chicken Parmigiana


Eggplant Parmigiana


Veal Parmigiana


Shrimp Parmigiana


Sausage & Peppers


Peppers & Egg


Cheese Steak




Filed under: Italian, pizza, Restaurants Tagged: Italian, NYC, Pizza, Restaurants
Dec 222014

oyster-bar-interior-3 (1)

As the Andy Williams classic goes, the Holiday Season is “the most wonderful time of the year.” That will ring true at the historic Grand Central Oyster Bar (Lower Level, Grand Central Terminal), where executive chef Sandy Ingber will put forth seafood bounty on the Feast of the Seven Fishes (Wednesday, December 24) and New Year’s Eve(Wednesday, December 31) with carefully planned a la carte menus. Adding to the festivities will be the Oyster Bar’s annual New Year’s Eve dessert treats prepared by Ingber in tandem with pastry chef Januz Noka.

The trio of menus will be served for both lunch and dinner, beginning at 11:30 AM, with the final reservation for dinner at 10:00 PM. For reservations call 212-490-6650, and for more information visit

Among the Feast of the Seven Fishes “frutte de mare” highlights are the Insalata di Natale Italian Seafood Salad and Grilled Jumbo Shrimp with Puttanesca Sauce over Spaghettini, two Italian-style mainstays, not to mention the exotic Sea Urchin Gelato, an oft-asked-for dessert. New Year’s Eve entrees include sumptuous seafood specials such as Maine Lobster and Jumbo Shrimp Newburg and Oyster Bar Surf & Turf featuring petite filet mignon and shrimp scampi. The dancing sugarplums on the New Year’s Eve dessert menu include these culinary confections making the Oyster Bar a sugary stop: Espresso Sambuca Crème Brulee, Decadent White & Dark Chocolate Cake with Marinated Mixed Berries, and Jack Daniels Gelato with Spiced Nuts.

The three menus, as well as Sandy Ingber’s recipes for Lobster & Shrimp Newberg and Pasta Fagiole with seared Sea Scallops, are below:

Copyright 2014 By Punchin International. All Rights Reserved.




     LARGE SEA SCALLOP and BASIL OIL .         .       $7.25



     SHRIMP .      .      .       .      .                  $28.95


     over SPAGHETTINI .         .          .            .      $29.95


     STEAK with LEMON HERB OIL and ARUGULA      $31.95


SALT CODFISH CAKES with SPICY AMALFI TOMATO SAUCE and RISOTTO MILANESE.         .          .            .      $27.95









MAINE LOBSTER and JUMBO SHRIMP NEWBERG over DOMINO RICE with WILF MUSHROOMS and ASPARAGUS.      .      .       .      .      31.95



         Espresso Sambuca Crème Brulee…………………………………………………………………………….… $8.50     

         Decadent White & Dark Chocolate Cake with Marinated Mixed Berries………………………….$8.50

         Sauvignon Blanc Poached Quince & Oven Roasted Calvados Apple Pie……………………….…$7.50

         French Caramel Tiramisu……………………………………………………………………………………………$8.50

         Chocolate Mousse………………………………………………………………………………………………………$6.75

         Rice Pudding………………………………………………………………………………………………………………$5.00

         Creme Caramel…………………………………………………………………………………………………………..$6.95

         Very Fresh Fruit Salad………………………………………………………………………………………………..$5.95

         Florida Key Lime Pie………………………………………………………………………………..…………….…..$7.25

         New York Cheesecake……………………………………………….……………………………..…………………$6.95 

         Strawberry Champagne Sorbet……………………………..……………………………….……………………$6.50

         Jack Daniels Gelato with Spiced Nuts.………………………………………………………….………………$6.75

         Chocolate or Vanilla Ice Cream…………………………………………………………………………………  $5.75

         Hot Fudge Sundae ……………………………………………………………………………………………………… $7.50
(any Dessert A La Mode….Add $2.00)

Maine Lobster and Jumbo Shrimp Newberg over Domino Rice

with Wild Mushrooms and Asparagus from the Oyster Bar’s Sandy Ingber

Ingredients: yield 4 servings

  • 2 egg yolks, beaten
  • ½ cup heavy cream
  • ¼ cup butter or margarine
  • 2 tablespoons dry sherry
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • 1 teaspoon Spanish paprika
  • ½# cooked and diced fresh lobster meat (shrimp or mixed seafood can be used also)
  • 12 pieces large or jumbo shrimp, peeled and deveined, tails on
  • 4 4oz. servings of domino rice (1/2 cooked rice pilaf and ½ cooked wild rice, mixed together)
  • 1# shiitake mushrooms, sliced (or any other wild mushrooms you like)
  • 1 tablespoon salted butter
  • 1 tablespoon pure olive oil
  • 1 tablespoon minced shallots
  • 8 jumbo or large spears Asparagus, cut thin on bias


- In a small bowl, whisk together yolks, and cream until well blended, set aside.

- Melt butter in large sauté pan and add olive oil, when hot, but not burnt, add wild mushrooms and cook until caramelized, about 5 minutes, add shallots and cook 2 more minutes, remove from heat.

- Remove mushrooms from pan, scraping all out, add 1 tablespoon olive oil, heat high and add shrimp, stirring gently, cook until done about 3 minutes, remove from pan.

- Blanch asparagus in boiling salted water for 1 minute and shock in ice water.

- Have Domino rice hot and ready to serve.

- Melt butter in saucepan over low heat.

- Stir in the egg mixture, paprika and sherry.

- Cook, stirring constantly until the mixture thickens, do not boil.

- Remove from heat, season with salt, cayenne and nutmeg.

- Add lobster, shrimp, asparagus and wild mushrooms, return pan to low heat and cook gently until heated through.

- Serve over a bed of domino rice, and sprinkle with chopped parsley and paprika.

- You can also serve over buttered toast points (classical presentation) instead of the rice or both.

Pasta e Fagiole with Extra-Large Sea Scallops and Basil Oil from the Oyster Bar’s Sandy Ingber

- Paul Lorenzoni, who was a manager here in the 1990s, gave us his mother’s recipe for this hearty soup, and we’ve been making it ever since. If you’re serving this as a first course, garnish each bowl with a single scallop. For a main course, it’s 6 scallops per serving.

Serves 4

For the soup

- 1/4 cup olive oil

- 1 cup medium-diced onion

- 2 tablespoons minced garlic

- 1 (28-ounce) can diced tomatoes

- 2 cups chicken stock

- 1/4 cup grated Parmesan cheese

- 2 tablespoons chopped parsley

- 1/4 teaspoon coarse ground black pepper

- 1 cup canned cannellini beans (with their juice)

- 1 cup tubettini pasta (or elbow macaroni)

For the basil oil

- 1/2 packed cup fresh basil leaves

- 1/2 teaspoon minced shallot

- 1/4 teaspoon minced garlic

- Pinch of kosher salt

- Pinch of coarse ground black pepper

- 1/2 cup olive oil

For the scallops

- Soybean oil

- 4 or 24 extra-large (U-10s) sea scallops (see above)

- Wondra


- To make the soup: Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion is starting to soften, about 5 minutes. Add the tomatoes, chicken stock, Parmesan, parsley, and pepper and bring to a simmer. Reduce the heat to low and simmer gently for 1 1/2 hours. Stir regularly.


- Turn the heat back to medium-high. Add the beans and tubettini and bring to a simmer. Again, lower the heat and simmer until the pasta is tender, about 15 minutes. Stir often, scraping the bottom of the pan. You can make the soup ahead. It will thicken as it sits, so add a little water when you reheat it.


- To make the basil oil: Put the basil, shallot, garlic, salt, and pepper in a food processor or blender. Turn on the machine and add the oil in a slow, steady stream. Process until the basil is finely chopped. Transfer to a squeeze bottle or a bowl.

- To make the scallops: Heat a slick of oil in two large nonstick skillets over high heat. When the skillets are hot, dust the scallops in the Wondra, pat off the excess, and divide them between the skillets. Sear them until golden brown, about 3 minutes. Turn and sear the other side, until cooked through, about 2 1/2 minutes.

To serve, divide the soup among 4 soup dishes. Top each serving with 6 scallops and drizzle with basil

Filed under: Holidays, Restaurants Tagged: 7 Fish, Christmas, Holiday, New York, Restaurant
Dec 212014

chapter one int

Chapter One is located at 33 Greenwich Avenue, click here for the website, 212-842-9146, and is open for dinner, Mon-Thu from 4pm-midnight, Fri-Sat, 4pm-1am, Sun 4pm-midnight, for brunch Sat-Sun from 10am-4pm. Lunch coming soon.

Chapter One is a classic example of what an American tavern should be. Straightforward, unpretentious, friendly and comfortable, it’s a place that proves that fine food and drink doesn’t have to be fussy, and casual doesn’t have to mean ordinary. It’s a place designed to appeal to its West Village neighbors. Chapter One is direct and uncomplicated with a focus on quality and substance, rather than pomp and circumstance. Guests are equally welcome whether they come looking for a complete dining experience, an evening of cocktails and snacks with friends, or a couple of beers or glass of wine at the bar.

Chef Warren Baird’s kitchen is professional and fine-tuned. He has worked at some of the finest kitchens in Europe and is blessed with the good looks of a movie star,

Partner Ann Marie Delaney, who manages day-to-day operations, grew up in the restaurant business, learning from her father Austin Delaney, one of the creators of the successful Rosie O’Grady Irish restaurants and bars. Her experience includes managing three top restaurants in Boston and working with two James Beard award-winning chefs, Lydia Shire and Michael Schlow. Back in New York, she worked alongside her father as General Manager and Wine Director at his Harbour Lights restaurant at the South Street Seaport. Sadly, after 25 years in business, Ann Marie was forced to close the doors after Hurricane Sandy. But now a new story has begun with Chapter One in the West Village.

Ann Marie chose a historic location on Greenwich Avenue as the perfect place to celebrate American food and drink. The decor honors Old New York with archival photographs of the old neighborhood, a classic bar with plush barstools, and a sleek, elegant design accented with Oxblood banquets and pewter-topped dining tables, and great views of the street from any seat in the house.chapter one egg

Chef Warren Baird heads the kitchen as Executive Chef. Trained at Johnson & Wales in Charleston, SC, Baird worked for many years in Charlotte before landing in New York at Esca, where he served as sous chef. At Chapter One, he is combining hard work and raw talent to produce an enticing menu of his own invention; rooted in the classics and distinctly American. The ingredients are prime: Hereford Beef, Long Island Duck, Berkshire Pork, and fresh local seafood and vegetables, and the menu changes with the seasons.

Everything is made from scratch, beginning with the bar snacks—crispy spiced chickpeas, house-made pork rinds, and smoked almonds. Starters for fall include cast-iron cornbread baked to order and served hot out of the oven in its skillet with a dab of melting maple butter. Whipped salt cod will convert the hesitant—it’s comfort in a dish, blended with smooth, smoked-potato puree with caramelized onion, perfect for sharing. And for those who look for comfort in a bowl, cauliflower soup is heavenly: smooth, creamy and savory, with the light sweet touch of caramelized brown butter apples, garnished with the complementary flavors of crisp sunchoke chips. Another new menu item is grilled quail beautifully prepared and served on a soft bed of mushroom barley with bright-red beet-raisin chutney.chapter one group

The mains have been updated for fall too: Herb-crusted cod, moist, tender and delicious, is served with brilliant bacon-braised endive and roasted Brussels spouts. Brick chicken is the Platonic ideal of a classic: crispy skin, matched by equally crisp leaves of kale and highlighted with delectable delicata squash, cooked until meltingly tender with hazelnut butter. Seared scallops are paired with celery root puree and a sweet-tart-crunchy apple and fennel salad. 12-hour pork belly shows off Baird’s Southern roots with a side of chorizo-apple pudding and beer-braised collards. Perfectly rendered duck confit (the best dish in the house) is matched with perfect companions—red cabbage, maple-flavored rutabaga and crispy sweet potato. In addition, there’s a spectacular new side dish, mac n cheese with house-made bacon and thyme, baked and served in a cast-iron skillet.chapter one drinks

For dessert, Chef Baird dips into his pastry experience with a bit of savory influence—smoked chocolate pudding is enriched with cocoa nibs and capped with creamy buttermilk mousse. Salty, sweet and bitter (beer) come together in the apple-IPA fritters, served with salted caramel ice cream and walnut streusel. The warm carrot cake is uncommonly good, yet still homey, drizzled with vanilla goat-cheese fondue and showered with candied kumquat on top.

Weekend brunch includes egg dishes such as an elevated version of the bodega standard egg sandwich, with house bacon (12-hour pork belly sliced, confited, pressed and deep fried), avocado and jalapeño mayo. Local duck has a starring role on the brunch menu as well: from a sunny side up local duck egg (richer and more satisfying than chicken eggs), alongside with chorizo-apple pudding and Brussels sprouts, to duck confit hash with poached egg and smoky hollandaise. There’s also an amazing breakfast burger piled with white cheddar, onion jam, house bacon and an egg on an Orwasher’s potato roll with toasty hash browns. Baird also makes “other than egg” dishes his own: For example, he does a 3-day cure and a 2-hour cold smoke on Scottish salmon before presenting it with cucumber, crème fraiche, pickled onion and black bread. For his ricotta pancakes, even the ricotta is made in house and served with luscious thick lemon curd and blueberry syrup.chapter one entre1

The beverage program represents the same philosophy as the food—high quality, but accessible and uncomplicated with a comprehensive list of American spirits, including 80 bourbons, including rare and highly desirable expressions of Pappy Van Winkle, and 53 ryes. Guests will be glad to learn of the introduction of three different levels of bourbon flights ranging in price from $15-$35—a great way to dip into the extensive offerings. The cocktails are classic and well built: The Old-Fashioned is prepared with 12-year-old bourbon, and the Sweet Manhattan is mixed with rye. The beers on draft include Old Speckled Hen, Sam Stout and selections from local brewery Captain Lawrence. Delaney, who completed a wine certification at the CIA at Greystone in Napa Valley, also oversees the wine list including wines by the glass sourced from City Winery, and a changing bottle selection. Ann Marie’s future plans include wine dinners featuring winemakers that she has met from around the world, who will come and pair their wines with Chef Baird’s creative cooking.

Celebrating the origins of authentic, regional American cooking is what Chapter One is all about.  To highlight this mission, Chef Warren Baird has introduced The Heritage Dinner Series, the first Sunday of every month.  The goal is for guests to enjoy the pleasures of American food and drink, presented in a straightforward, honest and authentic way.  The first was a Southern Dinner based on Baird’s experience as a chef in the American south, featuring real southern sweet tea and bourbon punch, fried chicken and banana pudding. To prepare for the upcoming dinners, Baird has delved into American history, researching archival menus and paying homage to the time period and region featured at each dinner. A recent Colonial Harvest Dinner focused on the influence of Native Americans on our culture and cuisine, while a future dinner will highlight the NYC Prohibition era.  For more information on the Heritage Dinner Series, visit

Really nice people and a nice easy-to-take place.

Copyright 2014 By Punchin International. All Rights Reserved.



crispy chickpeas

smoked almonds

house pork rinds



cast iron corn bread

cooked to order, topped w/ maple butter


fall salad

radicchio, kale, squash, cider, spiced pumpkin seed


baby beets

yogurt, watercress, blood orange


meat ‘n cheese

VA ham, NY cheese, quince jelly, pickles, crostini


beef tartare

black garlic, pickled mustard seed, cress, baguette


cauliflower soup

apple, brown butter, crispy sunchoke


lentil fritters

cucumber-lime yogurt


whipped salt cod

smoked potato, sweet onion, grilled bread



confit potato, dried tomato, meyer lemon, mustard oil


lamb dip

stewed lamb, white beans, pickled chili gremolata, toast



root vegetable tart

seasonal roots, herbed goat cheese, crispy brussel sprouts



celery root puree, fennel-apple slaw



herb crust, bacon-braised endive, roasted brussel sprouts


brick chicken

delicata squash, crispy kale, parsnip, hazelnut butter


pork belly

beer-braised collards, apple-chorizo bread pudding


duck confit

red cabbage, maple rutabaga, crispy sweet potato


grilled sirloin

horseradish fingerlings, onion rings, steak sauce


venison stew

squash dumplings, mushroom, turnip, cippolini



white cheddar, onion jam, house bacon, potato roll, fries


braised collards

beer, ham hock

smashed fingerling


delicata squash

hazelnut butter

mac n cheese



smoked chocolate pudding

buttermilk mousse, cocoa nib


apple-IPA fritters

salted caramel ice cream, walnut streusel


spiced parsnip cake

vanilla-goat cheese fondue, candied citrus

Filed under: American, Restaurants Tagged: American, Restaurants
Dec 132014


T-Bar Steak & Lounge


Established:                          September, 2007               

Location:                               1278 Third Avenue,

                  New York, New York 10021

                  (Between 73rd St & 74th St in Upper East Side)

Telephone: (212) 772-0404

Email:  or



Owners:                        Tony Fortuna

General Manager:               Sarah Ruiz

Executive Chef:                    Ben Zwicker

Cuisine:                       Nuevo American         Steakhouse                   Seafood


A classically-chic Upper East Side eatery, T-Bar Steak and Lounge offers outstanding cuisine in a casual yet elegant space. Under the watchful eye of restaurateur Tony Fortuna and Executive Chef Ben Zwicker, T-Bar is a new spin on the classic upscale steak house. The menu features a wide range of dishes, ranging from well-cooked renditions of classics, to refined and inventive plates, providing the ultimate dining experience. Romantic, late nights, special occasion, vibrant bar scene, notable wine list, neighborhood gemTBAR Sides

Open for lunch Monday through Friday, brunch Saturday and Sunday, and every night for dinner, T-Bar serves prime beef steaks, as well as a mélange of grilled fish, chopped salads, burgers and pastas. A long list of perfectly-prepared side dishes, like the Sautéed Haricot Verts with garlic, or the Roasted Brussel Sprouts with shallots, complement each entrée on the menu. Chef Zwicker, who has worked at other prestigious kitchens including Four Seasons, Aureole, and Petrossian, has crafted a decadent desert menu, including the popular Banana Parfait Mille Feuilles with coconut and caramel sauce.  The specialty cocktails, made quickly and consistently, are expertly crafted and presented, and the wine list is both extensive and thoughtful.TBAR STEAK

T-Bar’s enchanting charm is brought to life by a stylish, dark-wood accented dining room, frosted glass details and orange back lighting.  The sophisticated dining room, adjacent to a smaller bar area and with a soft candlelit glow, leads through to an elevated and more intimate dining area.TBAR RAW BAR

T-Bar steak & lounge is Tony Fortuna’s new spin on the classic steak house. Chef Ben Zwicker’s menu consists of raw bar that includes tartares; steak bar that includes prime cuts and as well as tuna and salmon steaks; appetizers are divided in classic and market driven; sauces are global and diverse; entrees, too, present a roster of classics and new world items; and a long, long list of sides complements every dish on the menu. T-bar & lounge speaks to many tastes, from cocktail & wine lovers, to grazers and full on steak aficionados..favorite dishes include foie gras & chicken liver parfait; tiger shrimp cocktail; crispy oysters; or Vietnamese shrimp roll for starters. The black angus prime porterhouse for two or three can’t be beat. And for dessert, don’t miss the decadent chocolate sundae; Soltners chocolate mousse; or the fabulous assorted cookies. The great cocktails, excellent wine list and attentive service add to the experience. T bar is located at 1278 third Ave,

tbar kale salad

Popular Dishes include a knockout Kale Salad, with apple, sesame, and chili-lime vinaigrette,  Crusted Tuna with soy, wasabi remoulade, and seaweed salad, Seared Spanish Octopus with potatoes and olives , Fantastic fresh oysters and a new addition, a parfait of foie gras and chicken liver, presented in a large Mason Jar, topped with crème fraiche and served with delicious homemade bread and crispy salad.

The T-Bar Steak Bar – Certified Black Angus, seasoned with Kosher salt & black pepper (Options of Filet Mignon, Aged NY Strip, Aged Bone in Rib Eye, Black Angus Porterhouse for two) Served with Steak Sauce, Béarnaise Sauce or Poivre Sauce.tbar cut steak

Decadent Desserts: Banana Parfait Mille Feuilles with coconut and caramel sauce

                  Chocolate Sundae with brownie, chocolate sauce and cream

Specialty Drinks: T-Bar Cosmopolitan – Stoli Citrus Blood Orange Juice, Lime

Downtown Manhattan – Whistle Pig Straight Rye Whiskey, Brandied Cherries, Antica Vermouth, Cherry Herring

               Grand Royal – Tanqueray Gin, St Germain Cucumber, Lemon, Lime Juice

tbar sundae

Hours of Operation:            Lunch – Monday through Friday 11:30am – 2:30pm
Brunch – Saturday & Sunday 11:30am – 2:30pm
Dinner – Monday through Saturday 5:00pm – 10:30pm
Sunday – 5:00pm – 9:30 pm

Credit Cards:                        All major credit cards accepted
Make a Reservation Now Online
Chef Ben Zwicker’s menu consists of raw bar that includes tartares; steak
bar that includes prime cuts and as well as tuna and salmon steaks;
appetizers are divided in classic and market driven; sauces are global and
diverse; entrees, too, present a roster of classics and new world items; and a long, long list of sides complements every dish on the menu. tbar Tuna tartare

T-Bar never fails to impress; whether it’s for brunch, lunch or dinner. Executive chef Ben Zwicker has undeniably taken the dinner menu to new heights. He has formulated sauces such as the béarnaise and au poivre that will give any steak an extra kick. Signature appetizers include Seared Spanish Octopus and the Vietnamese Shrimp Roll, and popular entrees include the Crusted Tuna, served with Wasabi Remoulade and Seaweed Salad, and the Seared Seabass, with shitake and ginger soy glaze. Then there’s the always satisfying Banana Parfait Mille Feuilles or Strawberry Sundae for dessert. Each item on the menu features T-Bar’s own modern touch.

About T-Bar Steak and Loungetbar int tablle

A classically-chic eatery, T-Bar Steak and Lounge offers outstanding cuisine in a casual yet elegant space. Under the watchful eye of restaurateur Tony Fortuna, previously of the Lenox Room, and Executive Chef Ben Zwicker, T-Bar is a new spin on the classic upscale steak house.

T-Bar’s enchanting charm is brought to life by a stylish, dark-wood accented dining room, frosted glass details and orange back lighting.  The sophisticated dining room, adjacent to a smaller bar area and with a soft candlelit glow, leads through to an elevated and more intimate dining area. The menu features a wide range of dishes, ranging from well-cooked renditions of classics, to refined and inventive plates, providing the ultimate dining experience.

Absolutely the best double porterhouse in NYC, cooked to perfection; fabulous cocktails, housemade breads and that magical chocolate sundae. All accompanied by terrific service, comfortable seating and the dean of restaurateurs, Tony Fortuna add up to A MAJOR on The Walman Report. Not to be missed!!!

For more information on T-Bar Steak & Lounge, visit

Like T-Bar on Facebook here

Copyright 2014 By Punchin International. All Rights Reserved.


Iconic Upper East Side Neighborhood Restaurant T-Bar Steak & Lounge Introduces Delicious New Brunch Menu

T-Bar Steak & Lounge, the Upper East Side Restaurant known for its superbly-cooked cuts of meat and delicious array of appetizers, is now offering what is likely to become one of New York’s favorite brunch menus. Every Saturday and Sunday, from 11:30a.m. through to 2:30p.m., T-Bar offers an exciting morning twist to its classic steakhouse offerings.

The new brunch menu serves as yet another excuse to visit T-Bar, which has become a neighborhood go-to since restaurateur Tony Fortuna, previously of the Lenox Room, established it in October 2007. T-Bar draws in a consistent crowd of loyal followers, who enjoy discovering new dishes on the extensive and intelligent menu every visit. With its fun and vibrant atmosphere, T-Bar serves as an updated take on the classic American steakhouse. Casual yet elegant; understated, yet boasting old-world glamor.

The weekend brunch menu, expertly crafted by T-Bar’s talented Executive Chef Ben Zwicker, includes the Egg White Frittata, with asparagus peppers, kale and zucchini and the Huevos Rancheros with avocado, salsa, beans and tortilla.   Guests can also order from the traditional salad menu, including the delicious Kale Salad with apple, sesame, and chili-lime vinaigrette, and the Beet, Endive & Pear Salad with Cabra cheese and pumpkin seeds; plus choose from a selection of detectable T-Bar burgers and entrees. For those guests who can’t resist Black Angus Steak even at brunch, the popular T-Bar Steak Bar will also be open.

Sample Dinner Menu

T-Bar & Lounge speaks to many tastes, from cocktail & wine lovers, to grazers and full on steak aficionados.
24.00Market Oysters
Half dz./ champagne mignonette
20.00Tiger Shrimp Cocktail
Cocktail sauce, lemon | four pieces
18.00Seared Spanish Octopus
Potatoes,​ olives, celery
22.00Yellowfin Tuna Tartar
Soy, ginger, Sesame Seeds
14.00Crisp Artichoke
Parmesan Aioli, Lemon
14.00Vietnamese Shrimp Roll
Carrots, Mint, Cucumber, Hoisin Lime
16.00Black Angus Steak Tartare
Hand Cut Tenderloin, Toasted Bread
19.00Pizza Margarita l for the Table
Tomato, cheese
18.00Angel Chicken Wings I for the Table
Tamarind Glaze
22.00Guacamole l for the Table
Vegetable​ Crudités add: $5
T-Bar Salads​
12.00Classic Chopped Caesar
Parmesan crouton dressing
14.00Beet, Endive and Pear Salad
Cabra​ Cheese, Pumpkin Seeds.
17.00Iceberg Salad
Blue Cheese, bacon, Tomato, Onions
14.00Kale Salad
Apple, Sesame, Chili-Lime Vinaigrette
17.00T-Bar Chopped Salad
Lettuce, hearts of palm, green beans, tomato, cucumber
Steak Bar​
38.00Filet Mignon
8 oz.
51.00Aged Ny Strip
14 oz.
56.00Aged Bone in Rib Eye
24 oz.
105.00Black Angus Prime Porterhouse for Two
40 oz.
Steak​ sauce béarnaise sauce | poivre sauce
29.00Grilled Irish salmon
Zucchini, grainy mustard
36.00Seared Seabass
Snow peas, Shitake, Ginger Soy glaze
36.00Spice Crusted Tuna
Soy, wasabi remoulade, seaweed salad
33.00Roasted Mediterranean Branzino
Tomato, olives, capers, lemon
27.00Roasted Free Range Chicken
Mashed Potatoes, Carrots,  Jus
24.00Chicken Milanese
Chopped salad, lemon
22.00Vegetarian Risotto
Zucchini, corn, basil
24.00Cavatelli "Antonucci"
Veal Ragout
27.00Niman Ranch Grilled Pork Chop
Lentils, Cider Reduction
25.00Prime Aged Angus Burger
Lettuce, Tomato, Pickles
25.00Natural Amish Turkey Burger
Spinach, cheese, caramelized onion
25.00Colorado Lamb Burger
Cucumber, yogurt, mint
22.00 – 31.00Tbar Chopped Salad
Hearts of Palm, Green Beans, Tomato, Cucumber
Sides  10​
Mashed Potatoes
Butter, Cream
French fries
Hand Cut
Baked Potato
Cream, Chives, Bacon
Sauteed or Creamed Spinach
Garlic, Oil
Sauteed Haricot Verts
Roasted Brussel Sprouts
Maccaroni and Cheese
For the Table​
19.00Pizza Margarita
Tomato, cheese
Vegetable Crudités add: $5
Salads – Appetizers​
14.00Kale Salad
Apple,​ Sesame, Chili Lime Vinaigrette
12.00Classic Chopped Caesar
Caesar dressing, parmesan crouton
14.00Beet, Endive and Pear Salad
Cabra Cheese, Pumpkin Seeds
17.00T Bar Chopped Salad
Hearts of palm, green beans, cucumber, tomatoes
24.00Tiger Shrimp Cocktail
Cocktail sauce, lemon (4 shrimp)
22.00Yellowfin Tuna Tartar
Soy, ginger, sesame seeds
18.00Chef Omelette
Mesclun salad
29.00Grilled Irish salmon
Zucchini,​ mustard, horseradish
36.00Crusted Tuna
Soy, Wasabi Remoulade, Seaweed
33.00Mediterranean Branzino
Olives,​ Tomatoes, Capers
20.00Savannas Italian Tuna Salad
Romaine, Carrots, Celery, Radish, Apples, Italian Tuna
24.00Chicken Milanese
Copped salad, lemon
24.00Cobb Salad
Chicken, blue cheese, avocado, tomato, bacon, eggs
18.00Seared Spanish Octopus
Celery, Potatoes, Olives
51.00Ny Strip 14 Oz.
14 oz.
56.00Prime Rib Eye
24 oz.
38.00Filet Mignon 8 Oz.
8 oz.
105.00Black Angus Porterhouse for Two
40​ oz.
22.00 – 31.00T-Bar Chopped Salad
Chopped lettuces, hearts of palm, tomato, cucumber, green beans
T Burgers – Sandwich​
Choice of French fries or salad
20.00Prime Aged Angus Burger
Lettuce, tomato, pickles
20.00Colorado Lamb Burger
Cucumber, yogurt, mint
20.00Natural Amish Turkey Burger
Spinach, caramelized onion
15.00Turkey Club Sandwich
Bacon, mayonnaise, tomato
For The Table​
18.00Pizza Margherita
Tomato, Cheese
20.00Angel Chicken Wings
Tamarind Glaze
Vegetable​ Crudités Add: 5
12.00Kale Salad
Apple, Sesame, Chili-lime Vinaigrette
14.00Beet Endive and Pear Salad
Pumpkin seed, Cabra Cheese
10.00Classic Chopped Caesar
Parmesan Crouton, Caesar Dressing
16.00T-Bar Chopped Salad
Heart of Palm, Green Beans, Tomato, cucumber
20.00Tiger Shrimp Cocktail
Cocktail Sauce, Lemon
22.00Yellowfin Tuna Tartar
Soy, Ginger, Sesame Seed
12.00Matzoh Ball Soup
Chicken,​ Vegetables
16.00Black Angus Steak Tartar
Hand-Cut Tenderloin, Toasted Bread
14.00Eggs Any Style
Toast,​ Bacon, Potatoes
14.00Brioche French Toast
Maple Syrup
14.00Egg White Frittata
Asparagus, Peppers, Kale, Zucchini
14.00Eggs Benedict
Brioche, Salad or Fries
14.003 Egg Omelette
Salad or Fries
14.00Huevos Rancheros
Avocado, Salsa, Beans, Tortilla
T- Burgers​
20.00Prime Aged Angus Burger
Lettuce, Tomato, Pickles
19.00Natural Amish Turkish Burger
Spinach, Cheese, Caramelized Onions
20.00Colorado Lamb Burger
Cucumber,​ Yogurt, Mint
15.00Turkey Club Sandwich
Bacon, mayonnaise, Tomato
34.00Crusted Tuna
Soy, Wasabi Remoulade, Seaweed
20.00Cavatelli "Antonucci"
Veal Ragout
T-Bar Chopped Salad
Heart of Palm, Tomato, Cucumber, green bean
29.00Grilled Irish Salmon
Zucchini, Mustard, Horseradish
24.00Chicken Milanese
Chopped Salad, Lemon
20.00Cobb Salad
Chicken, Blue Cheese, Avocado, Tomato, Bacon, Eggs
Steak Bar​: Certified Black Angus, Seasoned with Kosher Salt & Black Pepper
34.00Filet Mignon
8 oz.
51.00Aged NY Strip
14 oz.
56.00Aged Bone in Rib Eye
24 oz.
105.00Black Angus Porterhouse
For Two 40 oz.
Sides  9​
French Fries
Hand Cut
Sautéed or Creamed
Sautéed Haricot Verts
Macaroni & Cheese
Cheddar, Parmesan, gruyere
13.00T-Bar Cosmo
Skyy citrus, triple sec blood orange, cranberry brittle
13.00Skinny Girl Margarita
Silver Tequila, Triple Sec, Lime
13.00Grand Royal
Bulldog​ Gin, St. Germain, Cucumber, Lemon, Lime Juice
13.00Manhattan 73
Bulleit Rye Whiskey, Cherries, Antica Formula, Cherry Herring
13.00Cucumber Sake Tini
Peeled cucumber, sake, Montecarlo vodka, simple syrup
13.00Ginger Martini
French ginger liqueur, vodka, grand mariner
13.00Tanteo Jalapeno Margherita
Fresh lime juice, tequila, triple sec, sliced jalapeno peppers and sprite
12.00Strawberry Sundae
Shortcake / meringue / cream
12.00Banana Parfait Mille Feuilles
Coconut / caramel sauce
12.00Chocolate Sundae
Molten​ cake/ ice cream /chocolate
10.00Soltner’s Chocolate Mousse
Rhum / coffee
8.00Ice Cream and Sorbet
8.00Assorted Cookies
Thanksgiving Day
Pumpkin Soup
Toasted Pumpkin Seed
T-Bar Chopped Salad
Chopped Lettuces, Hearts of Palms, Beans, Tomatoes, Cucumber
Yellowfin Tuna Tartare
Soy,​ Ginger, Sesame Seeds
Grilled Tiger Prawns
Indian Corn, Tomato Relish
Crispy Artichokes
Parmesan Aioli, Lemon
Oven Roasted Turkey
Sage Gravy, Stuffing, Sweet Potatoes, Cranberry
Chilean Sea Bass
Snowpeas, Shitake, Ginger Soy Glaze
Lobster Risotto
Parmesan, Parsley
Niman Ranch
Lentils, Cider Reduction
Grilled Filet Mignon 10oz.
Mashed​ Potatoes, Carrots, 3 sauces
Traditional Pumpkin Pie
Fresh Whipped Cream
Warm Apple Crisp
Vanilla​ Ice Cream
Strawberry Sundae
Shortcake, Meringue, Cream
"Soltners" Chocolate Mousse
Rum, Coffee
Banana Parfait Mille Feuilles
Coconut, Caramel Sauce

T-Bar Salads​
Steak Bar​
Sides  10​

For the Table​
Salads – Appetizers​
T Burgers – Sandwich​

For The Table​
T- Burgers​
Steak Bar​: Certified Black Angus, Seasoned with Kosher Salt & Black Pepper
Sides  9​

Filed under: bar, Restaurants Tagged: bar, New York, reatsuarnt
Nov 232014

Dopo East-85 garden

Dopo East is located at 345 East 62nd Street,, 646-­‐484-­‐6548, and  is open  for dinner Tues-­‐Thurs from 5-­‐10pm, Fri-­‐Sat from 5-­‐11pm, Sun from 5-­‐10pm, and for lunch from Tues-­‐Sun, noon-­‐4:00pm, and for brunch Sat-­‐Sun from noon-­‐4pm. Closed Monday.

Dopo East,  the elegant  Italian  restaurant  located  in  a gracious contemporary  townhouse on  the Upper East Side, prepares for fall with a new wine room, new chef, new brunch menu, price-­‐ fixed lunch menu, and a beautiful all-­‐weather enclosed outdoor garden. The dining room is ready for leisurely fall dining, too, with new seating including plush toffee-­‐colored banquets with violet piping and deeply comfortable cushioned chairs.

Dopo East-30int main

Owner-­‐architect Emilio Barletta and partner Pino Manica, the creators of the popular theater district Trattoria Dopo Teatro, together with Director of Operations Gianni Onofri, have brought this intimate restaurant featuring traditional, regional cuisine from Italy and an award-­‐ winning wine list to the Upper East Side.

Gianni  Onofri, a certified sommelier  (who has been with  the  team since 2001 and has managed restaurants in New York and Italy since the mid-­‐1980s), has spearheaded the creation of the new private wine room with its own separate entrance and a wine cellar. With the new temperature-­‐controlled space, the list has grown to a selection of 700 unique labels, predominantly Italian, but with an impressive collection from around the world. The cellar— complete with special spot lighting and wine-­‐themed décor—is used  for wine  tastings, presentations of new wines by producers, wine pairings and special wine dinners. Because of their state-­‐of-­‐the-­‐art Enomatic wine system  that preserves the quality of opened bottles of wine, Dopo East is able offer premium and super premium wines by the glass.

clip_image001Dopo East-27 piano

Onofri has consistently won accolades for his wine lists including the Wine Spectator Award of Excellence and the Wine Enthusiast Award of Unique Distinction. Drawn from small, independent growers and worldwide distributors,  the wines are distinctive and  individual.

For example, on a recent trip to Italy, he discovered the wines of Societa Agricola Marabino, and was impressed by their focus on the care of the land and their use of biodynamic agricultural methods. In particular, he recommends their Chardonnay Eureka, straw yellow  in color, fresh and soft with fruit and flower notes, paired with branzino in sea salt crust. He also recommends  their Nero DAvola Archimede. With its intense ruby red color and notes of ripe red fruits, full body and velvety  tannins, it is perfect  for pairing with  roasted meats such as  the grilled aged rib eye.

Dopo East-204 mussels

Working in concert with the recently appointed Executive Chef Giuseppe Moschiano, Onofri and his team can recommend wine pairings for any meal. Moschiano, who is originally from Naples and cooked since 2009 at Palazzo Mastroddi in LAquila, Italy carries on  the  restaurant’s mission of offering a healthy, Italian menu that is locally inspired with produce from the Union Square market, and a selection of organically grown vegetables, hormone-­‐free meats, and fresh seafood, with an emphasis on traditional, regional fare. He also creates his own house-­‐baked breads—a staple on every table—including  focaccia and ciabbata and fresh pastas from scratch.

Dopo East-242 multi dishes

His new menu for fall includes appetizers such as salsiccia e rapini, spicy  Italian sausages, roasted to perfection and served over sautéed broccoli  rabe; polentina valtellinese con fonduta di formaggio e tartufo,  rich and creamy  soft polenta melting with cheese and  infused with black truffles; zuppetta del golfo e velette di pane tostato,  a  light  stew of mussels, shrimp and Manila clams in a piquant tomato broth with thinly sliced garlic toast.

Dopo East-216 fish

For the pasta course this season, there’s pappardelle al sugo di manzo, wide  ribbons of pasta presented with a generous portion of fork-­‐tender braised beef short ribs in a red wine demiglace; ravioli di zucca e ricotta, pumpkin and  ricotta cheese-­‐filled ravioli with butter and sage; and fettuccine ai funghi,  fresh  fettuccine with an abundance of wild mushrooms with garlic and extra virgin olive oil.

Dopo-East-pasta jpg

Entrees include meat dishes  that will warm you  from  the  inside out such as an outstanding ossobuco alla Milanese, succulent braised veal  shank with aromatic saffron  risotto; and involtini  di pollo  in salsa di noci e verdure grigliate, thin breast of chicken rolled with speck and fontina cheese in a special walnut sauce with grilled vegetables. On the lighter, but still deeply satisfying side, seafood dishes include rana pescatrice alle erbe e caponatine di verdure,  tender, pan-­‐seared monkfish medallions in a delicate sauce of white wine and fresh herbs; and spiedino di gamberoni e capesante,  large,  juicy  shrimp grilled on  a  skewer and baked  scallops with  lemon and olive oil dressing, accompanied by grilled polenta and baked tomato.

Desserts include such classics as tiramisu,  traditional  ricotta cheesecake and a selection of assorted Italian cheeses. As a way of introducing guests to one of his favorite dessert wine, Onofri offers complementary moscato,  a  sweet, crisp wine, also  from Marabino, with  the dessert course.


Brunch is a perfect occasion to enjoy dining in the glass-­‐enclosed plant-­‐filled backyard garden, temperature controlled for year-­‐round enjoyment with  a  retractable glass  roof. Offered weekend from noon-­‐4pm, the menu features decidedly Italian egg dishes including frittata di cipolle,  a  traditional onion  frittata, and uova al tegamino, oven baked eggs in tomato sauce, and uovo strapazzate e pancetta, scrambled eggs with pancetta, house-­‐baked breads, home fries and salads. Guests can also choose pastas (lasagna, penne al pomodoro  e basilica, spaghetti all carbonara) and main dishes such as grilled chicken with arugula and tomato. Brunch is also a great time to try some refreshing cocktails including the Bellini, Rossini, or the Aperol spritz  (a refreshing blend of the bittersweet aperitif and sparkling wine with a compelling flurescent tangerine colored tint) and the signature mimosas (fruit juice and Prosecco) in blood orange, passion  fruit, mango and kiwi.

Dopo East is also now open for lunch. Guests can select  from with  the new price-­‐fixed menu (choice of soup or salad, choice of main course, and a glass of house wine) for a gentle price, or order from the regular menu.

Through a partnership with gallery Artioli Findlay (,  the walls of the soothing, Venetian-­‐sconce lit dining room are adorned with paintings and lithographs from the gallery. There is also live piano music Friday and Saturday evenings. The space is available for private parties and business meetings and is equipped with video screen and audio capabilities.

DopoEast-37 wine cellar

A great addition to the neighborhood, Dopo East is one of the most charming Italian restaurants on the East Side and worthy of a destination.

Copyright 2014 By Punchin International. All Rights Reserved.





    Arugula, sliced pears, walnuts, shaved Parmigiano, olive oil and lemon



    Green salad, champignons, carrots, olives, cherry tomatoes, extra virgin olive oil



    Lettuce, tomatoes, imported Italian tuna, string beans, hard boiled eggs, Steamed potatoes



    Baby spinach, sweet gorgonzola, pears and walnuts in a balsamic dressing



    Classic Caesar salad , focaccia croutons, Caesar dressing



    Grilled calamari, smelts and shrimp



    Prosciutto di Parma, chunks of Parmigiano and golden fried bread



    Deep fried calamari and seasonal vegetables, little spicy tomato sauce



    Soft polenta, cheese foudue, black truffles



    Sautéed octopus with boiled fingerling potatoes, baby spinach, lemon oil dressing



    Imported burrata cheese in Grana basket over Portobello carpaccio, tomato coulis



    Stew of mussels, clams, shrimp, in a light spicy tomato broth served with thin sliced toasted garlic bread



    Layers of imported buffalo mozzarella, ripe tomatoes, basil and extra virgin olive oil



      Spaghetti with shrimp, calamari, mussels, clams, octopus, baked in parchment paper



      Large ribbons pasta with braised beef short ribs and porcini mushrooms, in a Red wine-demiglace sauce



      Home made potato gnocchi, lamb ragout, shaved aged ricotta



      Baked cannelloni with spinach, crab meat in lobster-cherry tomato bisque sauce



      Ravioli filled with pumpkin and ricotta cheese, butter and sage



      Artisanal large tube pasta, fresh cherry tomato and basil sauce



      Traditional baked lasagna with veal ragout and béchamel



      Home made fettuccine, wild mushrooms, garlic, extra virgin olive oil



        Braised veal shank served with saffron risotto



        Grilled aged rib-eye on the bone with herbs, and served with spinach sautéed and roasted rosemary potatoes



        Grilled lamb chops, rosemary, served with broccoli rabe and roasted potatoes



        Veal scaloppine in white wine and lemon sauce, served with roasted potatoes and Brussels sprouts



        Chicken rollatini with speck and fontina cheese, walnuts sauce, grilled vegetables



        Mediterranean Branzino filet, white wine, sauted cauliflowers and broccoli



        Pan-seard monk fish medallion, white wine, fresh herbs, served with caponatina



        Grilled shrimp skewered and scallops, lemon oil dressing, plenta, baked tomatoes


Filed under: Art, Italian, Music, Restaurants Tagged: Art, Italian, Music, Restaurant