Entries from August 2007 ↓

CRAVE CEVICHE BAR

A Fresh Take on Ceviche comes to life at Crave Ceviche Bar, where Executive Chef Todd Mitgang introduces a vibrant, playful menu based entirely on ceviche. Inspired by sushi, tapas and noodle bars, Crave breaks the mold, offering such luscious choices as Traditional Shrimp Ceviche with Charred Corn and Hearts of Palm and Calamari Salad with Shanghai Shoots. Sandwich offerings range from the Maine Lobster Roll, with Fresh Avocado Mayo and Brown Butter to the Yellow Fin Tuna BLT with Pancetta, Heirloom Tomatoes and Basil Aioli. True seafood fans will gravitate towards dishes such as Artic Char with Truffles, Strawberries and Caviar and Caper Crusted Wild King Salmon with Oyster Mushrooms and Chorizo. Beer is served with lime juice, salt and Tabasco and there is terrific, fruity sangria.

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The kitchen is open 7 days a week, Sun-Thurs 11:30 am – 11:00 pm, Fri-Sat 11 am – Midnight. Thai Select is located at 472 Ninth Avenue between 36th and 37th Streets, 212-695-9920. Takeout and delivery available.

Restaurateurs Parkpoom Watanasuparp and Pisit Charoonsriswad, Thai natives and longtime partners, oversee a successful mini-empire of critically acclaimed Thai restaurants along 9th Avenue in Manhattan, including the excellent Q2 Thai, Aura Thai and Aceluck. But their new restaurant, Thai Select, is different. All their restaurants are known for their high-quality fresh ingredients and mastery of the complex and satisfying flavors of Thai cuisine, but Thai Select offers an alternative: modern Thai cuisine inspired by international cuisines. The food is elegant and ethereal, but the prices are down to earth.

The interior is different, too, feeling more like outdoors than indoors. Designed by Annie Chan, an interior designer from Bangkok, and inspired by the owners’ native Thailand, the light, bright, colorful setting is evocative of a backyard in Thailand, with a blue sky and puffy clouds artfully portrayed above and a backlit banana-leaf motif in the sky-lighted “Banana Leaf Garden” back room. There’s even a fountain peopled with authentic Thai statues. Sparkling mosaics at the entrance and along the open kitchen, catch the light, changing from green to blue to copper. In the front dining room, geometric wooden cutout panels hang from the ceiling, creating a sense of separation between the grass-green banquets, providing privacy and space for each dining party, without blocking the light or view (you can still see your neighbors if you want to).

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Inspired by an international team of restaurateurs, whose successes include La Goulue, Le Relais, and Le Colonial, FIZZ had an eye to emulating the private clubs of Europe. The interiors were the creation of famed interior designer Jacques Garcia whose work can be seen at the Hôtel Costes, L’Avenue, La Grande Armée, Le Cabaret, the Hôtel des Beaux-Arts, and Le Rivoli-Notre Dame. M. Garcia is also responsible for the elegant restoration of one of Paris’ most stunning buildings: The Hôtel de Mansart on the rue des Tournelles. The result was reminiscent of a mid-Twentieth Century Parisian salon. Picture Klimt-inspired murals, giant rich red tasseled lampshades, and ornate pillars framing private rooms and alcoves where one could draw the drapes for even more seclusion.

So much for Fizz. (It fizzled out). But some 6 months ago, there was a change of owners; a new name and theme. Charming Djamal Zoughbi has reinvented the venue with Moroccan enthusiasm (although he is a Parisian of Algerian descent).

Re-christened as Azza, the new restaurant is a grand space as exotic as it is glamorous. The burgundy and gilt remain, but are softened with wonderful; Moroccan lanterns, which cast a soft glow, new carpets and wall-to-wall pillows. The Moroccan-inspired menu has been translated to the tastes of diners living north of Union Square, and at its best (which is more often the case than not) is delicious. Executive-chef Stephen Ferdinand honed his craft at Aquavit and Le Zoo. Born in Pennsylvania, he uses organic ingredients and a light hand.

The short menu consists of mezze (appetizers, couscous (the national cereal-stew staple of North Africa and tagines (both the name of the vessel in which it is served and the simmered creation within). Many of the results are deconstructed and New-York-ized, but come out with flying colors.

We didn’t sample the most westernized dish, an appetizer portion of seared yellowfin tuna rubbed with harissa (the traditional hot condiment) and other spices. But we couldn’t resist the charred octopus with crunchy chickpeas and mint. Fried cigars, rolled in a phyllo dough then stuffed with spinach and goat cheese was the weakest appetizer, having no particular character, although it was a paragon of greaslessness. The giveaway bread was far better, as was a shared portion of the fabled Bystelya, a sort of pigeon pie in filo crust, dusted with sugar.

Of the tagines, go for the lamb version and don’t miss the seafood couscous, colored black with squid ink. For action head for the club downstairs, but not before a cup (or three) of the delicious mint tea and a taste of the Moroccan fritters. Service is terrific and the wine list is acceptable. A flute of Champagne is the best marriage with the food.

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 Azza [1:25m]: Play Now | Play in Popup | Download

Tori Tori Shin (Photo Credit: Kyle Erin Schmitz)
1193 First Avenue (between 64th & 65th Streets)
New York, NY 10011
212-988-8408

The ubiquitous grilled chicken of Japan is taken to new heights in this cozy 30 seat restaurant, which “The Walman Report” describes as the most exciting Japanese restaurant in Manhattan. Tori Shin, literally translated as true chicken, specializes in Yakitori, a vibrant cuisine often enjoyed by legions of Japan’s infamous late-night office workers stopping by the stalls on their way home. Yakitori has become the new go-to spot, with Americans saddling up to friendly locals at the counter and enjoying the familiar chicken skewers in unfamiliar styles and settings. Aside from chilled beers, yakitori is also often paired with Japanese shochu, a vodka-like spirit, mixed with tonic or tea. Pull a seat up to Tori Shin’s chef, Mr. Inoue’s, counter and take a journey in rediscovering your favorite white meat, all over again. Tori Shin, 1193 First Ave., is the most unique and rewarding Japanese restaurant to open in years and a MUST-VISIT.

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Vibrant Estilo Libre Latino (Freestyle Latino)
Weekend Brunch Begins at Rayuela

Rayuela, (Spanish for “hopscotch�), the new Latin American restaurant on Manhattan’s Lower East Side, today announced that its new Estilo Libre Latino (Freestyle Latino) brunch will be served Saturdays and Sundays from 11 a.m. until 4 p.m., beginning on August 12. The brunch is Chef Máximo Tejada’s innovative take on Latin American and Spanish classics. It features a special $16 two-course prix fixe menu that includes a choice of any one item from the menu and a brunch cocktail. An Estilo Libre Latino band will play live salsa music in the lounge of this new hotspot on Sundays.

Chef Tejada’s new concept, Estilo Libre Latino cuisine, resonates throughout the new brunch menu and is reflected in his playful versions of signature dishes. Benedict à LaMaga tops a yellow corn arepa with smoked salmon, poached eggs and saffron lemon aioli; Brazilian-inspired Churrasco con Huevo pairs grilled skirt steak with a white corn arepa, fried egg and chimichurri; and, Churros Rayuelanos coat the classic Spanish crispy pastries with crystal sugar and are served with Mayan chocolate. Accompanying signature brunch cocktails include the Spanish Sun-Dried Bloody Maria, the Cuban Guanabana Mimosa and the Dominican Morir Soñando.

“Rayuela is a festive, stylish spot to enjoy brunch with friends and family,� said Rayuela co-owner Héctor Sanz. “With our new interpretation of classic dishes, great cocktails and fabulous live salsa music, brunch will never be the same! The brunch menu is a conceptual extension of the dinner menu, which draws from traditional Latin and Spanish dishes, but uses unconventional ingredients that may come from many different countries across the Hispanic world.�

About Rayuela

Rayuela (Spanish for “hopscotch� and the title of the experimental novel by South American writer Julio Cortázar) introduces Estilo Libre Latino (Freestyle Latino) cuisine, which respects yet redefines traditional Latin American and Spanish dishes including ceviche and tapas. Located on the Lower East Side at 165 Allen Street, it is owned by Executive Chef Máximo Tejada, up-and-coming restaurateur Héctor Sanz and Paul Fernandez. Rayuela is open seven days a week for dinner, with brunch served on weekends. For reservations, please call (212) 253-8840. For more information, visit www.rayuelanyc.com.

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