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.
MENU
Cauliflower Soup with cheddar flan, spiced almonds
and mushrooms
11 Monkfish Ossobuco, braised endive, lardons,
parsnip puree and herb jus
26
Octopus Salad with crispy chickpea, celery,
Nicoise olives and oregano vinaigrette
16 Striped Bass with kale, fingerling potatoes,
Vidalia onions and Ver Jus reduction
29
Roasted Lobster with rouille ravioli, wild mushroom
and braised leeks
22 Armagnac and Blood Orange Poached Flounder,
Thai basil, olive oil crushed potato and Swiss chard
27
Mache and Beet Salad with crispy sheep brie,
candied hazelnuts, pancetta, tarragon vinaigrette
14 Atlantic Seafood Brodetto with couscous, clams,
mussels, shrimp, baby octopus, and bass
29
Hamachi Crudo with pickled Fresno peppers,
cucumber, borage cress and cilantro aioli
17
MEAT
Organic salad with herbs, dried persimmons
and maple syrup vinaigrette
10 Organic Chicken “roasted and braisedâ€
sweet potato puree, escarole and cippolini onions
25
PASTA
Licorice Lacquered Duck with braised red cabbage
juniper spätzle, and chestnuts
29
Black Pepper Pappardelle, grilled and braised rabbit,
turnip-apple puree
14/23 Grilled Berkshire Pork Loin Hedgehogs, herbed new
potatoes, cider glazed bulb onions and rose-apple puree
28
WINTER MENU
Tasting menus
$62 / $75 / $88
4/5/6 Courses
Wine Pairing
25 / 30 / 35
4/5/6 Courses
Supplemental
We ask kindly that the entire table participate
Spaghetti alla Chitarra with scallops, mussels,
clams and sweet Maine shrimp
16/25 Roasted Rabbit stuffed with almonds, apricots and foie gras,
Cannellini beans with baby turnip greens
32
Risotto with sea urchin, king crab and
Burgundy black truffles
19/29
FOR TWO
Filet of Beef with bone marrow dumplings, braised root
vegetables, celery root puree and baby spinach
38
Chestnut Crespelle with ricotta, mushrooms,
pine nuts and sage brown butter sauce
14/23 Grilled Whole Turbot with braised Provencal vegetables,
cranberry beans, clams
79
SIDES 7
Burnt Orange and Duck Ravioli with braised leeks,
rosemary and pecorino di Fossa
15/24 38 oz Dry Aged Cote d’ Boeuf with crispy onions, semolina
and parmesan gnocchi, Brussels sprouts
95 Parsnip Puree
Brussels Sprouts
Sauteed Spinach
Shoestring Potatoes
Seasonal Mushrooms
Semolina Gnocchi
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BIOS
AL DI MEGLIO, Executive Chef, Olana
Food and art…are big part of Chef Al DiMeglio, the chef and the artist. At Olana (72 Madison Avenue b/w 27 – 28 Sts., NYC 212-725-4900) these worlds collide…beautifully. Olana, named for the home of Frederic Edwin Church, is a New York State Historic Site, a National Historic Landmark, and one of the most popular tourist destinations in the Hudson Valley. His Olana is a blank canvass where he plies the principals of layering textures and colors he learned as an art student to create a very personal and individual cuisine.
Having grown up (in Staten Island, where he still resides with his wife and their two young sons) one of many kids in an “off the boat” Italian family, DiMeglio gained a “special” appreciation for food. If he couldn’t win at the table, he made it himself: Family photos document him making dough for pizza at age two with his grandmother, lasagna with his father at age five, and broccoli rolls with his mother at age eight. Food equals happiness.
At the same time, drawing captured this talented young man, when not helping at the stove. Like many chefs it was the dose of reality from his mother that decided his path. “Get a job” were the words, and at 16 he began working at a local pizzeria. Behind his back, his then girlfriend (now wife) contacted the New York Restaurant School. She knew before he did that chefdom was his calling. He graduated with high honors; his career was off to a magnificent start : Windows on the World with Michael Lomonaco, Cellar in the Sky with Marc Murphy (Landmarc). At 19, DiMeglio was appointed to sous chef.
A stage at Daniel convinced Al that he was ready to move on, and with his connections from Windows firmly in tow, he walked into Chef Sottha Khunn’s kitchen at Le Cirque 2000 and asked for a job. All that was available was a menial position, but the ambitious young man jumped at the opportunity and within a year was promoted to sous chef. This led to Al heading his own kitchen at the Maccioni owned Osteria del Circo where at the age of 24 he became executive chef.
The experience was undeniable. Taking the position at Circo had opened the door for him to travel through all of Tuscany. While in Italy, Al was able to work in 2 and 3 star Michelin restaurants and saw first hand that the beauty of Italian cuisine was the simplicity and perfection of the ingredients. He also had the opportunity to travel to Thailand and found another cuisine that he fell in love with. The excitement he found in Thai food is the complex balance of opposite flavors, and to this day Al uses those two cuisine principles for the basis of his cooking. After three years he decided again to expand his knowledge so he took his career in a different direction and applied at The Ritz Carlton. He was hired as executive sous chef at The Ritz Carlton in Battery Park. Here, Al had the chance to help run an 18 million dollar food and beverage business. The intensity and level of management was priceless and what he learned in 2 1/2 years he would never had learned in the free-standing restaurant business.
With Olana, Al now has the chance to truly express himself as a chef and an artist. He believes that food, like art, can generate memories of good times. It can be a reason to learn, gather and just enjoy. That’s exactly what diners will be doing at Olana.
PATRICK RESK, Partner
Patrick and Bill Resk are brothers, recently Patrick was an executive vice president of Euro RSCG Worldwide PR North America division. Patrick has held several executive positions for entertainment and marketing companies over the past 10 years. During that time, Patrick has always stayed close to the restaurant industry through his family’s restaurant investments (with brief stints as a part time Sommelier). While he has been fortunate enough to entertain his clients at top restaurants and sample the best of regional and international fine dining, his true love has always been and remains wine. He has been collecting wine for over 15 years and has regularly hosted wine tastings, both formal and informal throughout that time. Additionally, he makes wine every year with his brother-in-law using equipment they purchased. Together, they have made wines using the grapes Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Tempranillo, and Montepulciano to name a few. All wines have been made the traditional way starting with purchasing and crushing the grapes.
Patrick has continued to build on his knowledge of wine through completion of several intensive certification programs, most recently through the American Sommelier Association’s highly respected Certificate Course Series.
WILLIAM RESK, Partner
William Resk’s passion for the restaurant industry began after college working for his uncle, Managing Partner and Owner, Peter Higgins at the Hudson River Club with Executive Chef Waldy Malouf and downstairs at his more profitable Wall Street business model, the Edward Moran’s Bar & Grill. After attracting a rather impressive following down in the World Financial Center and learning how to manage and run the busiest bar in the country in the mid to late nineties he began a modest experimentation with American and French inspired cuisine inviting large groups of friends in his later twenties to participate in five course meals methodically prepared in an upper-east-side bachelor pad.
After 9/11 his uncle surrendered both leases and ventured into consulting and William joined up with NYBG as a GM/Investor to open a Midtown Steakhouse for Managing Partner, John L. Sullivan called, Savannah Steak. Serving up succulent prime beef and generous portions of large fish to a deluge of hungry businessmen and women with a female friendly focus seemed to be an interesting angle at first. Yet, with the nearby powerhouses of Bobby Van’s, Del Frisco’s, and Maloney & Porcelli, the market for steakhouses in the East forties was not a poorly orchestrated plan but an inevitable case of over saturation.
The pursuit for other alternatives and the desire to branch off onto his own after working for two restauranteurs began to become William’s primary focus. After spending two years searching for the right location, it soon became clear France and America would not meet on New York soil. Instead he found American, NYC born classically trained French and Italian chef, Albert Di Meglio with a distinctly formed palate for Hudson Valley cuisine. Of course he seemed the perfect choice and the brothers had met their match.
Other
The chef as artist takes on its true meaning with the opening of Olana (72 Madison Avenue b/w 27 & 28 Sts., 212-725-4900) where Chef Al Di Meglio resides in a restaurant named for the home of Frederic Edwin Church (1826-1900), one of America’s most important artists, which is now a New York State Historic Site, a National Historic Landmark, and one of the most popular tourist destinations in the Hudson Valley.
This is a restaurant where diners will sit back, relax, and let the artistic visions of Olana and the chef inspire them.
For a chef the connection between New York City and the Hudson River Valley is no coincidence; certainly many farms producing cheese, fruit and vegetables as well as those raising poultry and cattle are in the area, and can be seen weekly selling their wares at Union Square’s Greenmarket. Church called his Olana “the Center of the World,” and as a chef Di Meglio’s Olana is the center of his. In this case it is a perfect match because Di Meglio actually studied painting as a teenager. To this day he explores his cuisine with the eye of an artist: Start with one flavor and explore how to give it texture and add more flavor. To Di Meglio food is art, just take all the inspirations around you and in life and put them on a plate. Combining the trained eye of an artist with over 12 years of varied culinary experiences from Cellar in the Sky with Marc Murphy, Windows on the World with George Maserof and Michael Lomonaco, Le Cirque 2000 with Chef Sottha Khunn and finally to his own 3-year chefdom at Osteria Del Circo owned by the legendary Maccioni family, Di Meglio’s certainly has an array of inspirations to draw from.
