Entries from May 2007 ↓

Wild Salmon

Location 622 Third Avenue (at 40th Street)
New York, NY 10017

Phone Number 212-404-1700

Cuisine Pacific Northwest Seafood

Owner Jeffrey Chodorow – China Grill Management

Executive Chef/Partner Charles Ramseyer

Designer New World Design Builders and Jeffrey Beers International

Square Footage 11,400 square feet

Seating Capacity 310 (including lower floor lounge)

Dining Room Hours Brunch: 11:30 AM – 5:30 PM; Sunday

Lunch: 11:30 AM – 2:00 PM; Monday – Friday

Dinner: 5:30 PM – 10:00 PM; Monday – Wednesday
5:00 PM – 11:00 PM; Thursday – Saturday
5:00 PM – 9:00 PM; Sunday

Price Range Raw Bar — $12 – $36 (excluding set platters)
Appetizers — $11 – $26
Entrees — $21 – $38 (excluding Wagyu Beef/Alaskan King Crab)

Credit Cards Visa, American Express, Master Card, Diners Club

Reservations Highly recommended

Jeffrey Chodorow Celebrates the Cuisine of the Pacific Northwest

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Amidst the busy dining and drinking row of Second Avenue sits this establishment that draws the more fashionable yuppies. The ambience of Mantra 986 is hip and chic blending an eclectic style of modern and classic.
The interior consists of black and white wallpaper with bold patterns, modern furniture
with sleek finishes and wood accents that add warmth to the coolness of the space. Art
Deco fixtures add the fun factor to this hotspot.

Since it’s opening, Mantra 986 has become the headquarters for the stylish crowd to enjoy hip Modern American and Asian Fusion cuisine. This ultra-chic place will expand horizons and make the destination to Sutton Place a memorable voyage. Talented interior designer, Peter Sibilia, blends all the bells and whistles of minimalist décor into the spacious 3,500 square foot restaurant. The sexy private upstairs lounge and screening room complete with plasma screen televisions, a DJ booth, and beautiful glass balcony is an ideal destination for exclusive entertaining. Owners Erica Maurer and Mario Stewart believe true dining is more than just the experience, it is about superb cuisine. Guests will continue to adore Mantra not only for its stunningly fresh design and sophisticated bar scene, but delectable menu.

Specialties include Slow Smoked Short Rib-WithSambal Mashed Potatoes, baby bok
choy and Asian Slaw, Sauteed Crab Cake-Made with Maryland Blue Lump crab meat,
served with ginger and garlic with a wasabi garlic and mushroom dip, Double Soy
Grilled Flank Steak-With crunch mashed potatoes, porcini mushrooms and Asian
chimi churi. Appetizers, like Spicy Chicken Wings and Calamari, not only offer the best
value, but are some of the best offerings.

Don’t miss the Specialty Cocktails: Kiwi Caipiroska-42 Below Kiwi Vodka, simple
syrup and fresh lime juice, an excellent Classic Mint Julep-Jack Daniel’s Single Barrel,
dash of lemon, simple syrup, handful of mint and an orange twist and a Red Apple
Martini-Hendrick’s Gin, Drambuie, Berentzens and simple syrup, with a cinnamon
stick and cinnamon sugar rim.

Mantra offers its guests the chance to dine or celebrate a special night at their upstairs
private lounge complete with plasma screen TV’s, a DJ booth and a beautiful glass
balcony where guest can view 2nd Avenue.

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MANHATTAN THEATRE CLUB

ANNOUNCES

KENNETH LONERGAN’S

THE STARRY MESSENGER

STARRING TWO-TIME TONY AWARD WINNER

MATTHEW BRODERICK

WORLD PREMIERE PRODUCTION

TO PLAY NEW YORK CITY CENTER

DURING 2007-2008 SEASON

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Gilt

Location The Villard Mansion of The New York Palace Hotel 455 Madison Avenue @ 50th Street New York, New York 10022 Phone

212-891-8100 Website http://www.giltnewyork.com/

Opening date December 2005 Interior Design Patrick Jouin Executive Chef Christopher Lee Restaurant Director Christopher Day

Director of Jason Ferris Wine & Spirits

Pastry Chef David Carmichael Cuisine Modern American Signature Dish The Tuna Wellington Capacity Dining

Room: Seating for 52 Bar:

Seating for 40 Private Dining in The Madison Room: Seating for 100 Hours Gilt Bar: Opens at 5pm everyday.

Gilt Restaurant: Dinner Prix Fixe: $78, $105, $135

Open Tuesday to Saturday starting at 5:30pm Reservations Strongly Suggested Dress Code No official dress code.

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NISH
405 East 58th Street, New York, NY 10022, 212-754-6272.
The restaurant is open 7 days a week from 5:30 PM- 11:30 PM
Appetizers:$12-$22. Entrees:$22-$38. Cheese:3 to 5 for $22. Dessert: $12. 4 Course Tasting Menu: $59.

A March By Any Other Name Would Still Taste Nish

Working with the restaurant’s inherent charm, NISH retains its appeal while updating the rooms with a changing display of modern art. Partnering with emerging artists from Europe and the United States, NISH incorporates a rotating collection of art that will establish the restaurant not only as an esteemed dining destination but also a hub of emerging painters, photographers and sculptors. An enormous Martina Schumacher triptych was brought in by Curators Without Borders, a gallery in Berlin, and pieces by New York-based Ayse Yidez, Charles Lutz, Verna Valencia and Manuel Geerinck are among the first artists displayed.

And that’s not the only change at Nish-formally-March. Since 1991, March became synonymous with New York’s image of a small, elegant venue, serving exquisitely imaginative food and introducing such user-friendly options as dual tasting menus. Growing into a world-class restaurant, one could expect the best that money could buy, whether it be caviar-filled “Beggars Purses,” fresh foie gras, and truffles.

But as times and tastes change, x-March may have a new name, look, and casual-feeling (the jackets and ties are gone) and prices that are eminently affordable (even the always excellent wine list is bargain priced), the food, thanks to chef Nish and his chef de cuisine Peter Hudson, is better than ever.

Tasting nearly every dish on the menu is a challenge. But at Nish, it’s also a pleasure. The menu showcases Mr. Nish’s knowledge and passion for fusion cuisine and introduces an extensive raw milk cheese program that is awesome. Focusing on wildly divergent ingredients to accomplish artfully conceived, but simply delicious dishes. Nish integrates proteins, starches and vegetables in such a way that the sum becomes greater than its parts. Offerings include appetizers like the unlikely combination of Littleneck Clam Ravioli with lop ch’ueng sausage and salted black beans, Calf’s Sweetbreads with za’atar, basturma and wild mushrooms, and Maine Red Shrimp and New Zealand Cockles with fregola in ichiban dashi.

Entrees range from a luscious marinated Quail with tamarind, cumin and apricot pilaf to the most delicious salmon dish I’ve tasted in years. Here, slow-roasted, so that it becomes indecently tender, yet manages to retain a rare center. It is companioned by trahana, tomato and eggplant. Scallops are seared in sweet cream and wine emulsion with cumin. If any of this sounds unfamiliar, fret not-Nish offers an extensive glossary designed to guide diners through the restaurant’s roster of exotic ingredients.

Among NISH’s most defining characteristics is its raw milk cheese program, designed in tandem with Marc Refabert, owner of http://www.fromages.com/ and one of France’s leading cheese purveyors. All of the cheeses at NISH are still “live” in that their maturation process continues well after purchasing. The list of cheeses-ranging from Epoisses de Bourgogne and Couronne Lochoise to Tomme Crayeuse and Echouargnac-are handpicked by Refabert each week.

The menu is a la carte but Nish encourages diners to embrace his flexible tasting menu for $59. This four-course tasting menu allows diners to create their own meal, including dessert, where dishes like a Salted Mixed Nut Tart with bananas foster mousse and brandy ice cream and a Sheep’s Milk Mahalabia with pistachios, candied ginger and pomegranate syrup, await selection. The Sheep’s Milk Mahalabia, a play on the Indian “Firni,” is so good it warrents a visit to Nish on its own merit

As at March, co-owner Joseph Scalice continues to direct the wine program with signature panache. His ability to find affordable wines of exceptional quality from around the globe resonates through the collection, yielding the seamless marriage of food, wine and service.

With a popular price point, a new modern décor and a menu that references Wayne Nish’s role as one of the first masters of fusion cooking, NISH promises to draw a new generation of faithful clientele.

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