Entries from October 2007 ↓

Newly Opened Bistro Desaret Captures the Flavor of Paris

Restaurateur Nicki Jakupi has just opened Bistro Desaret, a traditional French bistro, at 227 East 56th Street, between 2nd and 3rd Avenues.Bistro Desaret has a special luncheon menu and is open for lunch and dinner Monday through Saturday from 11:30 a.m.

Bistro Desaret, a traditional French bistro, at 227 East 56th Street, is classic bistro with a warm and convivial atmosphere. Its long wooden bar, tin ceilings and antique mirrors are evocative of brasseries of Paris. Recommended dishes include classic appetizers like an outstanding onion soup gratinéed, frogs’ legs Provençale and escargot and a standout warm goat-cheese tart.

Delicious entrées offer wild salmon with pink peppercorn sauce, a mammoth naturally raised pork chop and a special steak menu, featuring sirloins, filet mignons, and for two hardy appetites, long bone ribeyes and prime porterhouses. There is a well-crafted wine list, many available by the glass. Of particular note are many outstanding discoveries-and values-from less well-know wineries from the French countryside.

Classic French desserts, friendly service and good value rate Bistro Desaret, 227 East 56th Street, between 2nd and 3rd Avenues B Major on the Walman Report

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Sneak Peek:

An Intimate Lifestyle Hotel To Open Its Doors in Manhattan’s Landmarked Tribeca Neighborhood

Known for its cobblestone streets, historic warehouse buildings, art galleries and award-winning restaurants, Tribeca is one of New York’s most stylish neighborhoods. With the opening of the Duane Street Hotel (130 Duane Street at Church Street; 212-964-4600) in early November, Manhattan’s visitors can be in the heart of the neighborhood while experiencing all the upscale comforts of a metropolitan home.

With 45 rooms, the six-story hotel evokes the unique style of Manhattan’s fashionable loft living, complete with high ceilings, tall windows filling rooms with natural light, hardwood floors and clean modern décor. Designed by noted architectural firm Gene Kaufman Associates and renowned interior designer Paul Vega, the Hersha Hospitality Management property integrates the unique character of Tribeca with the needs of sophisticated travelers.

“Our mission at the Duane Street Hotel is to provide timeless comfort, superior service and incomparable courtesy to create an unforgettable guest experience,” says Jeffrey M. Stegman, general manager of the hotel. “We have a designed a neighborhood-scale hotel – concise, service-oriented, intimate and relaxed – making each guest feel at home in one of the chicest areas of the City.”

Understated Elegance & High-Tech Amenities
Each of the 45 rooms feature custom-designed residential furniture, natural wood, slate bathrooms with chrome and marble fixtures. Amenities include a work desk, high-speed and WiFi Internet access, 32-inch plasma TV with premium cable, and a CD player/clock-radio with MP3 hook-up. Both queen and king-size guest beds are outfitted with European cotton linens, luxurious duvet comforters and a state-of-the-art pillow-top mattress with washable hygienic liner. Three room sizes – Superior, Deluxe and Executive – are soothingly appointed in shades of pale yellow and blonde wood (Superior) and gentle lilac and cherry wood (Executive and Deluxe).

Additional amenities will highlight the splendors of the Tribeca neighborhood – including in-room spa services from Euphoria Spa, floral arrangements from Flora-tech in all 45 rooms, complimentary chocolates from Jacques Torres, and access to award-winning cuisine for in-room dining from top-rated local restaurants. In addition, the Duane Street Hotel will be home to ’beca Restaurant, where guests will find an array of culinary comforts, as well as fine Italian coffee and both European and Japanese tea service. The restaurant will also provide room service for the hotel.

Room rates at the Duane Street Hotel begin at $300. For more information, please visit www.duanestreethotel.com, email info@duanestreethotel.com or call 212-964-4600.

About Hersha Hospitality Management
Hersha Hospitality Management currently provides asset management services at 14 properties and hotel management services at over 50 upscale and mid-scale hotels in the most valuable markets in the nation, including Boston, Hartford, New York City, New Jersey, Philadelphia, metro Washington D.C., the Southeastern US, California and Arizona. Hersha Hospitality Management provides turnkey hotel management and asset management for properties with leading brand affiliations through Marriott, Starwood, Hilton and Intercontinental. Our highly experienced team is accustomed to serving as a fiduciary to publicly traded companies, joint ventures, institutional real estate owners and private investors.

White Truffles and Mionetto Wines at Accademia di Vino October 30

New York, October 22 – On October 30, Italy’s celebrated white truffles will be flown in for a special six-course menu created by Chef Kevin Garcia at Accademia di Vino, 1081 Third Avenue at 64th Street. Italian winemaker Cesare Barbero from Pertinace Winery will be on-hand to serve his wines from the Piemonte region as well as sparkling wines from Mionetto. The prix-fixe price of $270 includes food, beverage, tax and service. The white truffle dinner will be offered at one seating at 7 p.m. For reservations call 212-888- 6333.

Chef Kevin Garcia’s White Truffle Menu:

Grilled pizza with fresh white truffle, pecorino tartufo and black truffle pate

Mionetto Sergio Rosé NV

Truffled parmesan and prosciutto fritters

Poached egg with shaved white truffles and chives

Pertinace Roero Arneis, 2006

White truffle risotto

Pertinace Dolcetto D’ Alba, 2005,

Veal chop saltimboca with porcini vin cotto and truffled smashed potatoes

or

Seared scallops with caramelized cauliflower and crispy tuna prosciutto

Pertinace “Marcarini” Barbaresco, 2003

Apple crostata with truffle ice cream,

Mionetto Sergio NV

UNION SQUARE CAFE ANNOUNCES EXCITING NEW BEVERAGE PROGRAM FOR FALL, SHOWCASING THE RESTAURANT’S PASSION FOR ALL THINGS ITALIAN

First-Ever, All-Italian Cocktail Menu; Unique Vertical Offering of Giovanni Manetti’s Fontodi Flaccianello della Pieve; Wine and Food Dinner Showcasing Rare Wines of Giuseppe Quintarelli

October 22, 2007, New York – Union Square Cafe (USC) proudly announces an exciting new Fall beverage program. Just as the restaurant’s cuisine has always embraced its Italian soul, Italy shines as the focus of its new beverage program. Wine & Spirits Director Stephen Mancini is thrilled to unveil the restaurant’s first cocktail program in 22 years, featuring all-Italian spirits; a spotlight on the acclaimed wines of Giovanni Manetti, owner of the Fontodi estate in Tuscany; and the Autumn Wine and Food Dinner on November 18, showcasing the treasured, rare wines of Giuseppe Quintarelli. Here’s more:

· USC’S ALL ITALIAN COCKTAIL MENU – FIRST-EVER COCKTAIL MENU IN 22 YEARS!
USC celebrates its Italian roots in its first-ever cocktail program, created by Stephen Mancini. Stephen explains, “On our list, every cocktail has an Italian element. Whether it’s ingredients like Sicilian blood orange juice picked from the finest blood orange trees in Sicily or Strega Liquor from Benevento in Campania, Italy runs through all of the drinks in an inspirational way.” Showcasing the various Italian regions inspiring each drink, the menu presents the drinks regionally from north to south, just as on USC’s wine list. Among the many tasty libations, the list includes:

o Mutu: named after the star of Florence’s soccer team, Adrian Mutu—a blend of Vernaccia (a Tuscan white wine), St. Germain Elderflower Liqueur, limoncello and soda.

o Benevento: made of Strega—an Italian liqueur made from 70 different herbs, including mint and fennel—mixed with pineapple juice, lime juice, and vodka.

· GIOVANNI MANETTI’S FLACCIANELLO DELLA PIEVE FROM FONTODI VINEYARDS
Reflecting its Italian inspired menu, Italy is the backbone of USC’s wine cellar. This fall, the focus is on Giovanni Manetti’s celebrated flagship wine from Fontodi Vineyards, the Flaccianello della Pieve. The restaurant will be offering a vertical of this special wine. Comprised of 100% Sangiovese grapes, from a single vineyard of the same name, the Flaccianello della Pieve will be offered in 1995, 1996, 1997, 1998, 1999 and 2000 vintages.

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SAN DOMENICO NY ANNOUNCES

WHITE TRUFFLE GALA DINNER AND AUCTION

ON NOVEMBER 19, 2007

Auction to Benefit Gruppo Ristoratori Italiani (GRI)

Giacomo Bologna Scholarship Fund

NEW YORK, September 13, 2007—SAN DOMENICO NY, New York’s preeminent Italian dining establishment, today announced its annual White Truffle Gala Dinner and Auction to celebrate this prized autumn delicacy from Italy’s Piedmont region. The event will be held on Monday, November 19, 2007 at SAN DOMENICO NY with a reception at 7:00 p.m. in collaboration with the Italian Culinary Institute for Foreign Professionals (ICIF), Enoteca Regional del Barolo and Regione Piemonte.

Five white truffles ranging from 180 grams to 300 grams and custom diamond jewelry from Brilliant Stars will be auctioned off to the highest bidder. Proceeds of the auction will benefit the Gruppo Ristoratori Italiani (GRI) Giacomo Bologna Scholarship Fund, which each year awards six young culinarians a one-week trip to Italy.

The gala dinner will consist of 10 dishes that incorporate white truffles prepared by Executive Chef Odette Fada. The cost of the dinner is $300, inclusive of wines and tips. Tax is additional. Reservations can be made by calling (212) 265-5959 or by email at sandomny@aol.com.

The white truffle gala dinner menu, which is subject to change, is as follows:

APERITIVO

CROSTINO DI FUNGHI CON FONDUTA

Mushroom toast with cheese fondue

CESTINO CROCCANTE CON UOVO DI QUAGLIA E PORRI

Quail egg-yolk and leek cream in parfait

POLENTA MORBIDA CON FEGATO D’OCA
Soft polenta with goose liver

ANTICA TARTRA

Ancient Piedmontese savory custard

Barolo 2003

MENU

CARNE ALL’ALBESE
Tartar of beef filet with extra virgin olive oil

Barolo 2001, Le Ginestre

*

UOVO IN RAVIOLO DI BERGESE
Soft-egg filled ravioli with butter and parmigiano

Barolo 2000, Cavallotto

*

RISOTTO CON FONDUTA DI ROBIOLA

Risotto with Robiola Fondue

Barolo 1999, Ceretto

*

CAPASANTA DORATA AL SUGO DARROSTO

Seared scallops braised endive in lemon parsley veal sauce

Barolo 1999 Riserva, Oddero

*

CONIGLIO AL BAROLO
Saddle of rabbit braised in Barolo
Barolo 1997, Viberti

*

CASTELMAGNO CON CUGNA

Castelmagno with a preserve of queens apple and dried fruit

Barolo 1990, Sandrone

*

TORTINO AL CIOCCOLATO FONDENTE

Hot extra bitter chocolate cake

Barolo Chinato, Machesi di Barolo

*

PICCOLA PASTICCERIA

Homemade cookies

CAFFÉ
Coffee

Note: SAN DOMENICO NY serves a special White Truffle menu everyday until Christmas, and charges $6.00 per gram. A tradition upheld since 1988.

About SAN DOMENICO NY Restaurant

When Tony May first opened San Domenico NY in June 1988, he pledged to bring the best in modern Italian dining and service to New York City, in a refined and comfortable setting. Restaurant reviewer Bryan Miller agreed, and six weeks later awarded San Domenico NY three stars in the New York Times. Since that first stunning review, the restaurant has received countless accolades, as diners and critics alike revel in Executive Chef Odette Fada’s elegant, ingredient-driven menu. Now in its eighteenth year, May’s commitment to providing diners with an unparalleled level of fine Italian cuisine continues to grow.

###

FOR IMMEDIATE RELEASE

The Celebrated White Truffle of Piedmont Has Arrived at

SAN DOMENICO NY Restaurant

A Daily White Truffle Menu to Be Served from October 15, 2007

Until the First Week of December 2007

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