Entries from March 2008 ↓

Mia Dona

Cuisine New Italian

Address 206 East 58th St., NYC 10022
between 2nd and 3rd Avenues

Telephone 212-750-8170
Fax 212-750-8175

Date Established February 12, 2008

Owners Donatella Arpaia and Michael Psilakis

Executive Chef Michael Psilakis

Hours Lunch: Mon-Fri 12-2:30 p.m.
Dinner: Mon-Thurs 5-10:30 p.m.
Fri-Sat 5-11:00 p.m.
Sunday 5-9:00 p.m.
Brunch: Sat & Sun 11-2:30 p.m.

Menu Appetizers $8-12
Entrees $ 18-24
Pastas $15-17
Dessert $ 8
Brunch $

Wine Program: Italian, American, French
$30 – $150

The Space Designed by Matthew Sudock of M Design
Dining Rooms: 87 seats
Bar: 14

Private Events Matthew Gardiner
Approx. 30 ppl, $

House Policies Corkage Fee, Delivery, Pre-Fixe Lunch, Casual, All Major Credit Cards are Accepted, Full Bar

Donatella Arpaia and Michael Psilakis bring casual chic Italian to UES

The story of Mia Dona began just a few blocks away on 52nd street where Dona once stood. Dona was the first restaurant created by dynamic restaurateur Arpaia and the celebrated chef Psilakis. There, the pair cultivated "First Generation Cuisine" that paid homage to their respective Italian and Greek heritages. Dona was forced to shutter due to a real estate deal less than a year after its opening.

Teaming again with Matthew Sudock who designed the original Dona and Anthos,Mia Dona unfolds with a palette of natural woods and white-washed brick with gilded details. With its residential design elements and three-room layout, Mia Dona is modeled after a chic apartment where Donatella could entertain.

The three rooms, lounge, den and library-all with a distinct ambiance-make dining at Mia Dona a cozy experience that changes according to the seat. The lounge has a bubbling energy and is adjacent to the expansive stone-topped bar which features stylized brass taps and 15 wooden stools. The full menu is available at the bar at all times. Black and white Fornasetti plates, a memorable tabletop item from the original Dona, have been cleverly reinvented as wall decorations in the lounge.

The den, which houses six tables, is nestled in the middle and given a cozy glow by homey light fixtures and black and white floral textured wall paper. The zebra print carpet, a stand-out signature from Dona, is back and ties the den to the library. The shelved walls of the library hold homey trinkets and books stylishly covered in white paper. A large mirror on the back wall reflects the entire length of the three rooms, creating an airy center piece for the back room.

Though Psilakis is best known for his quest to put Greek cuisine on the modern culinary map, his career in the kitchen began at an Italian restaurant, so they chose to present an Italian theme. The expertly executed menu items include balanced dishes like Arugula and Chicory mixed with grilled onions, oven-dried tomatoes, aged provolone and pepperoncini with a Chianti vinaigrette; Burrata for two with blood orange, red onion, fennel and balsamic and Crispy Baccala with ricotta, potato, and garlic gremolata.

The two standout appetizers are Warm Calf’s Tongue with a Poached Egg, Mushrooms and Pecorino Romano and an outrageously delicious Crispy Rabbit with salt & vinegar fingerling chips and cucumber remoulade (worth a visit in itself).

In a section devoted to pasta, Psilakis tempts with firm, thick chitarra with manila clams, bay scallops, zucchini and pepperoncini, and an oven-baked clay pot of paccheri with plum tomato, basil, smoked mozzarella and fresh ricotta spooned on tableside. Psilakis’ signature gnudi-which earned the title of "Dish of the Year" from Bon Appetit when it was served at the original Dona-makes a comeback on the Mia Dona menu. But the Pasta Sleeper is al dente Pappardelle with White (pork) Bolognese, Toasted Hazelnuts and Pecorino.

Traditional Italian fare is offered along with some innovative dishes like Meatloaf encasing an eight-minute egg and the Best Braised Veal Breast with Escarole and Cannellini Beans imaginable. The best value of the entrees is a fabulous mixed grill, featuring Lamb Chops, Ribs, Cotechino (sausage) and Bone Marrow with Green Sauce, Currently just $24 (can they hold that price for a dish that would be 40% at most other restaurants?).

Adding to the concept of dining at Daniela’s, the whimsical wine list features a section of Daniela’s Picks including "Wines I Order When I’m Celebrating" and "Wines I Learned from My Father" and "Wines I Drink when I don’t have to pay the Check." The list also features a selection of wines by the glass and carafe as well as a section of personal one-liter glass pitchers of beer. And the bar turns out terrific martinis. The best dessert in the house is definitely the Gianduja Semifreddo.

With its cozy, bright interior and accessible and inventive Italian fare, Mia Dona is both a neighborhood hangout and dining destination and rates A Major on The Walman Report.

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Brasserie 8 and ½’s Dramatic Entrance

OPENED 2000

LOCATION 9 West 57th Street
Between Fifth & Sixth Avenues
New York, NY 10019

RESERVATIONS 212-829-0812

INFORMATION www.patinagroup.com

EXECUTIVE CHEF Julian Alonzo

PASTRY CHEF Martin Howard

CUISINE Brasserie 8 ½ achieves a delicate fusion of creativity and comfort, featuring a world class art collection, adventurous haute French cuisine and a plush atmosphere. A luscious raw bar, Latin and Asian influenced dishes, succulent meats, and renowned dessert selection, artfully complement this glamorous setting.

ARCHITECTS Hardy Holzman Pfeiffer Associates LLP

SIGNAGE Ivan Chermayeff

LIGHTING DESIGN Paul Marantz, Fisher Marantz Stone

CAPACITY Main Dining Room – 230
Lounge – 40
Private Dining – 70

HOURS Monday – Friday: Lunch 11:30 a.m. to 3:00 p.m.
Dinner 5:30 p.m. to 10:00 p.m.
Saturday: Dinner: 5:30 p.m. to 11:00 p.m. Sunday Brunch:11:00 a.m. to 3:30 p.m.
Dinner: 5:00 p.m. to 9:00 p.m.

BRASSERIE 8 and ½ REVIEW

Executive Chef Julian Alonzo: One of New York’s 5 Best

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Brasserie 8 and ½, located in the classic Gordon Bunshaft building, achieves this delicate fusion of creativity and comfort through a combination of modern design, world-class cuisine and a relaxed, plush atmosphere.

Fresh takes on the familiar is a trademark of Executive Chef Julian Alonzo’s culinary style. The menu is chic, comfortable and always fresh, since Alonzo works closely with local farmers and markets to bring in the best seasonal produce available. Alonzo, who studied under luminaries David Bouley in New York and Guy Savoy in Paris, never disappoints.

Go for the extraordinary Tasting Dinner, a real value at $65 for five Courses (Seven Courses $85, Nine Courses $95, Wine Pairing $30 Additional). You’ll adore such creations as a fascinating Amuse Bouche Venison Tartar and a lush Bernaise Croquette. Poached Hen Eggs are in, but Alonzo does an Asian take in a 4 compartment plate with Brioche, Unagi (Eel) Marmalade, and Bone Marrow. Grilled Baby Squid with Cucumber Spaghetti and Lemon Butter is very ritzy followed by Grilled Sweetbread and Apple Kebabs with Porcini Mushroom Ragout and Smoked Dr.Pepper.

Rabbit Trio with Celery Root Fettuccini, Mushrooms, Rabbit Jus is the final meat course. But wait: Desserts include Frozen Key Lime Soufflé, Roasted Strawberry Meringue and “Mignardises.”

Executive Pastry Chef Martin Howard is well-known for his decadent and whimsical desserts. His dessert menu includes several flights on a theme, including assorted cupcakes, cannolis, mini ice cream cones and tartlets.

Cocktails are generous and well constructed and there is a grand International wine list with affordable prices. The Hugel Gentil 2005 Riesling and an Austrian Forstreiter Gruner Veltiner 2006 are superb buys in the white department and Chateau des Annereaux 2003 from Lalande de Pomerol is red knockout

The restaurant’s sweeping stairway leads down to its bar and lounge, where guests often linger over cocktails and appetizers. Numerous works by Henri Matisse line the circular walls of the lounge, which opens into the main dining room. A rare, floor-to-ceiling glass mural by renowned French artist Fernand Léger is the centerpiece separating the dining area from the kitchen.

Brasserie 8 and ½ also offers a private dining room adjacent to the lounge for exclusive gatherings of up to 40 guests. It is divisible into two separate areas with the use of a sliding opaque screen.

Managed by Patina Restaurant Group, the industry leader in innovative restaurant management for over 50 years, Brasserie 8 and ½, 9 West 57th Street, is beautifully run, thanks to Jim Toal and Michel Boyer and rates A Major” on the Walman Report.

Brasserie 8 and 1/2 is open seven days a week. For reservations, call 212-829-0812. For more information, visit http://www.patinagroup.com

The Fabulous Cupcake Trio

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The Elegant Main Dining Room at Olana

Location/Phone/Web Site: 72 Madison Avenue (b/w 27 – 28 Sts.) NY NY 10016,
212-725-4900 www.olananyc.com
Date Established: February 2008

Owners: William Resk, Patrick Resk, Albert DiMeglio

Executive Chef: Albert DiMeglio
Pastry Chef: Katie Rosenhouse
Cuisine: Modern American with French and Italian influences
Price Range:$14-$38

Wine Director: Patrick Resk
Beverage Program: International wine list with an emphasis on American cabernet, meritage, and pinot noirs. Burgundy, Tuscany, regional whites and Rieslings well represented.
Bar Manager/Mixologist: Thomas Lavin

20 Wines By The Glass: $9-$24. Bottles start at $30. Good Selection under $60.
Designer/Architect: Jorge Patero
The Space: Bar/lounge: 35 seats
Dining room: Total of 120 seats; center dining room 80 seats; back dining room a/k/a state of the art private room with working fireplace 40 seats

Hours: Dinner: Monday – Saturday 5:30 – 11:00pm
Lunch: 11:45am – 2:30pm
Bar: Monday – Saturday 5:30pm – 12:00am
Closed Sunday, available for private events

Policies: Credit Cards: American Express, Visa, MasterCard and Diner’s Club
Reservations: Recommended.
Wheelchair Access: completely wheelchair accessible

A Restaurant of Distinction

Olana was named for a fortress treasure-house in ancient Persia, and now it is a treasure-house of stylish food and wine in New York presided over by brothers and co-partners William and Patrick Resk. The attractive Resk brothers work the room, moving from table to table seamlessly. They create a feeling of real care. Service from busboys to waiters and captains is a joy in these days of ill-trained plate carriers.

Olana’s interior design was created by Jorge Portero and Josemario Zayas of Artistic Design Associates with the architectural detailing by David Leavitt. It is a knockout, but a classy one. Warm cherry wood paneling is blended with crystal chandeliers, sconces and mirrors. Plush red mohair chairs and upholstered banquettes create comfort throughout the 120 seat room which is divided into a bar/lounge with a 20 stool circular bar, main dining room, defined by a hanging trellised canopy that reflects the casual country elegance found in many Hudson River mansions. The wine/private dining room complete with a fireplace and state of the art A/V equipment, separated by large cherry wood sliding panels insure complete privacy. Artscope NY provided the artwork mostly inspired by the Hudson River Valley and spans from illuminated light boxes depicting the four seasons to a reproduction of an antique Hudson River map.

The music track is terrific, just the right volume, and bridges the gap from classical to jazz. The amazingly generous seating with lush tables set with lovely china and exquisite stemware, high back chairs and thoughtful flowers makes Olana feel grand, but not stuffy. It manages to retain a modern today feel.

The opening menu begins with such diverse selections as Roasted Lobster with ravioli filled with rouille, wild mushrooms and braised leeks. It continues through pastas with Burnt Orange and Goose Ravioli with Braised Leeks and Rosemary or Chestnut Crespelle with ricotta, mushrooms, pine nuts and sage brown butter sauce. For something decadent, go for the Risotto, sea urchin, king crab and “last of the season” Burgundy black truffles.

From the fish section, Armagnac and Blood Orange Poached Flounder, olive oil crushed potato with fennel is a highlight and amongst the meats: Roasted Rabbit stuffed with dried apricots and foie gras, cranberry beans with fresh herbs stands out. A “dishes for two” section gives certain diners a chance to experience their flavors together, Salt Crusted Florida Red Snapper with toasted almond brown rice and grilled abalone keeps things simple, making it the kitchen’s best effort.

Martinis are some of the best in town and one’s single malt scotch, never lacks for replaced glasses of ice cubes. The selection of wines by the glass is remarkable in its choices as well as its friendly prices. Our captain did a pairing with such joys as Cru Chardonnay from Long Island 2003; Paul Kubler Sylvaner “Z” from Alsace; Isabele Vigneitti Veneto Rose form Italy; Bernard Machado Pinot Noir from Oregon and the always-luscious Suduiraut from France 2001 is foie gras’ best friend.

Olana is refined, civilized and a welcome addition to our burgeoning restaurant scene.

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Brasserie 8 and ½’s Dramatic Entrance

OPENED 2000

LOCATION 9 West 57th Street
Between Fifth & Sixth Avenues
New York, NY 10019

RESERVATIONS 212-829-0812

INFORMATION www.patinagroup.com

EXECUTIVE CHEF Julian Alonzo

PASTRY CHEF Martin Howard

CUISINE Brasserie 8 and 1/2 achieves a delicate fusion of creativity and comfort, featuring a world class art collection, adventurous haute French cuisine and a plush atmosphere. A luscious raw bar, Latin and Asian influenced dishes, succulent meats, and renowned dessert selection, artfully complement this glamorous setting.

ARCHITECTS Hardy Holzman Pfeiffer Associates LLP

SIGNAGE Ivan Chermayeff

LIGHTING DESIGN Paul Marantz, Fisher Marantz Stone

CAPACITY Main Dining Room – 230
Lounge – 40
Private Dining – 70

HOURS Monday – Friday: Lunch 11:30 a.m. to 3:00 p.m.
Dinner 5:30 p.m. to 10:00 p.m.
Saturday: Dinner: 5:30 p.m. to 11:00 p.m. Sunday Brunch:11:00 a.m. to 3:30 p.m.
Dinner: 5:00 p.m. to 9:00 p.m.

BRASSERIE 8 and ½ REVIEW

By Nancy Walman

Executive Chef Julian Alonzo: One of New York’s 5 Best

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Brasserie 8 and ½, located in the classic Gordon Bunshaft building, achieves this delicate fusion of creativity and comfort through a combination of modern design, world-class cuisine and a relaxed, plush atmosphere.

Fresh takes on the familiar is a trademark of Executive Chef Julian Alonzo’s culinary style. The menu is chic, comfortable and always fresh, since Alonzo works closely with local farmers and markets to bring in the best seasonal produce available. Alonzo, who studied under luminaries David Bouley in New York and Guy Savoy in Paris, never disappoints.

Go for the extraordinary Tasting Dinner, a real value at $65 for five Courses (Seven Courses $85, Nine Courses $95, Wine Pairing $30 Additional). You’ll adore such creations as a fascinating Amuse Bouche Venison Tartar and a lush Bernaise Croquette. Poached Hen Eggs are in, but Alonzo does an Asian take in a 4 compartment plate with Brioche, Unagi (Eel) Marmalade, and Bone Marrow. Grilled Baby Squid with Cucumber Spaghetti and Lemon Butter is very ritzy followed by Grilled Sweetbread and Apple Kebabs with Porcini Mushroom Ragout and smoked Dr. Pepper.

Above: Alonzo’s take on Poached Hen Eggs in a 4 compartment plate

Rabbit Trio with Celery Root Fettuccini, Mushrooms, Rabbit Jus is the final meat course. But wait: Desserts include Frozen Key Lime Soufflé, Roasted Strawberry Meringue and “Mignardises.”

Executive Pastry Chef Martin Howard is well-known for his decadent and whimsical desserts. His dessert menu includes several flights on a theme, including assorted cupcakes, cannolis, mini ice cream cones and tartlets.

Cocktails are generous and well constructed and there is a grand International wine list with affordable prices. The Hugel Gentil 2005 Riesling and an Austrian Forstreiter Gruner Veltiner 2006 are superb buys in the white department and Chateau des Annereaux 2003 from Lalande de Pomerol is red knockout

The restaurant’s sweeping stairway leads down to its bar and lounge, where guests often linger over cocktails and appetizers. Numerous works by Henri Matisse line the circular walls of the lounge, which opens into the main dining room. A rare, floor-to-ceiling glass mural by renowned French artist Fernand Léger is the centerpiece separating the dining area from the kitchen.

Brasserie 8 and ½ also offers a private dining room adjacent to the lounge for exclusive gatherings of up to 40 guests. It is divisible into two separate areas with the use of a sliding opaque screen.

Managed by Patina Restaurant Group, the industry leader in innovative restaurant management for over 50 years, Brasserie 8 and ½, 9 West 57th Street, is beautifully run, thanks to Jim Toal and Michel Boyer and rates A Major” on the Walman Report.

Brasserie 8 and 1/2 is open seven days a week. For reservations, call 212-829-0812. For more information, visit http://www.patinagroup.com

The Fabulous Cupcake Trio

Continue reading →

CULINARY CONCEPTS BY JEAN-GEORGES
TO OPEN DINING DESTINATIONS
IN ATLANTA, ISTANBUL AND DOHA IN 2008

International chef Jean-Georges Vongerichten announces three new restaurant properties to open within Starwood Hotels around the world as part of his new restaurant development company Culinary Concepts by Jean-Georges. Three new Spice Market restaurants, specializing in the flavorful street food of Southeast Asia, are confirmed to open inside three new W Hotel developments: W Atlanta-Midtown (Atlanta, Georgia, USA), W Istanbul (Turkey) and W Doha (Qatar) in 2008. W Doha will also include a Market by Jean-Georges restaurant.

“Starwood Hotels fly their flags at some of the most prestigious addresses around the world,” says Vongerichten. “I am excited to announce the first three restaurants as part of my new ‘Culinary Concepts’ venture. Each opening will be unique and a fresh opportunity to bring my favorite dishes to new communities of diners.”

“At W, delightful culinary encounters are a passion of our brand, so we are thrilled to partner with Chef Jean-Georges as we unveil three new W Hotels in Istanbul, Doha and Midtown Atlanta,” said Ross Klein, President, Starwood’s Luxury Brands Group. “Chef Jean-Georges’ culinary vision and creative ingenuity makes him a terrific match for the W brand and we look forward to working together as we continue to re-imagine “Yum” experiences for our global W guests and local W loyalists.”

Inspired by the vibrant street life of Southeast Asia, Spice Market enchants guests with fun and adventurous flavors served in a casual, sexy atmosphere. Vongerichten has traveled and worked throughout Asia for over 20 years, and he recreates some of his favorite street food experiences at Spice Market. Dishes display complex blends of spices and layers of flavor, and are presented to the table family-style; courses arrive continuously throughout the meal and are placed in the center of table for all to share. Curries and spices are tweaked to tantalizing effect in bold dishes that include Spiced Chicken Samosas with cilantro yogurt; Crispy Sesame Crab with sweet soy, pink grapefruit and ginger salad; Striped Bass with wok-fried Napa cabbage, water chestnut and cucumber; Char Grilled Chicken with kumquat lemongrass dressing; and Onion and Chili Crusted Short Ribs with egg noodles and pea shoots.

Menus in different cities will feature dishes tailored to local tastes and incorporating local ingredients. “As a part of the historic spice trail, the Middle East has a number of exotic flavors and ingredients that I am eager to explore,” says Vongerichten. “I plan to feature some of these local delicacies on menus in Istanbul and Doha.”

In addition to Spice Market, W Doha will also debut Market by Jean-Georges, an amalgamation of Vongerichten’s celebrated restaurants Market in Paris and Mercer Kitchen in New York City. Market by Jean-Georges is a compilation of the chef’s culinary repertoire, featuring a menu with enough depth and variety to satisfy any mood or palate.

The cuisine at Market by Jean-Georges is international in spirit, with strong influences from France, Italy and Asia. Inventive appetizers and entrées are supplemented by offerings from the raw bar and pizza ovens. Signature dishes include Crab Cake with avocado, cucumber, lime and crystallized ginger; Raw Tuna Pizza with wasabi; Roasted Lobster with artichokes, garlic and potatoes; Grilled Lamb Chops with butter beans, melted leeks and lemon confit; Caramelized Pear with pear sorbet and banana pain perdu; and Warm Valrhona Chocolate Cake with nutmeg ice cream and brown butter caramel.

For these initial locations, Culinary Concepts has chosen world class design firms United Designers Ltd. based in London and AvroKO based in New York City, to interpret, localize and update the visual language of the restaurants.

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