Entries from March 2008 ↓

BAR BEAT

THE WORLD BAR

The Trump World Tower
845 United Nations Plaza
New York, NY 10017

http://www.hospitalityholdings.com
THE WORLD BAR IN THE TRUMP WORLD TOWER IS NEW YORK CITY’S PREMIER INTERNATIONAL COCKTAIL LOUNGE

New York Nightlife Destination Provides Unique and Upscale
Venue for Corporate and Social Functions

The World Bar, the classically contemporary cocktail lounge located in The Trump World Tower on Manhattan’s East Side, is one of the highly successful group’s upscale cocktail lounges and one-of-a-kind corporate and social meeting spaces owned by hospitality and marketing trailblazer, Mark C. Grossich.

Located on the ground floor of the north side of the 90-story Trump World Tower condominium at the northeast corner of 48th Street and First Avenue, The World Bar (capacity: 150) reflects the diversity of its neighborhood, anchored by the United Nations. Offering an array of the most popular drinks from around the globe as well as an extensive selection of vintage wines, champagnes and liquors; The World Bar features soaring 30-foot ceilings, glass walls and a “floating” interior mezzanine that overlook the United Nations and its beautiful gardens.

Featuring “cocktails and culture, ” The World Bar’s clientele includes business executives from New York and around the globe as well as building and neighborhood residents, visitors from the surrounding metropolitan area and from across the country, and an international presence with foreign ambassadors, diplomats, and worldwide political figures.

“Providing a terrific setting for corporate affairs amid one of the most luxurious and sophisticated ambiances in the city, The World Bar can be the perfect location for special events of varying sizes and themes, ” commented Mark Grossich. “In addition, our bar staff has the ability to create tailor-made, custom cocktails for individual gatherings and has already done so for a number of high-profile corporate and special events.

The excellent service is orchestrated by G.M. Kenneth McClure and besides great cocktails like a ginger Margarita and terrific take on the Mai Tai (this one white), the drinks are fairly priced (about $12) and the gratis, curried mixed-munches are wonderful. There is also an excellent flat bread pizza and perfect shrimp cocktail for those that want to graze.

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Miracle on 50th Street: ISLERO

Location 247 East 50th Street
New York, NY 10022

Phone Number 212-752-1414

Web site www.isleronyc.com

Cuisine Modern Spanish

Executive Chef Jessica Floyd

Owner Christopher Bianchi and Joe DelVecchio

General Manager David Chiong

Designer Tatco

Seating Capacity Main Dining Room: 60 Guests

Dining Room Hours Dinner: 5 p.m. – 12 a.m.
Seven Days a Week

Signature Dishes Sherry Marinated Hangar Steak
Chistora Flecked Chatham Cod
Braised Lamb Saddle

Price Range Appetizers $6 – $ 10
Entr̩es $17 Р$25

Credit Cards Amex, Visa, Mastercard

Reservations Recommended

Rising Star Jessica Floyd is Our Most Exciting Chef-Discovery In Years

Owner Chris Bianchi, also the co-owner of Crave Ceviche Bar, has a keen eye for new talent and he immediately recognized that twenty-four year old Jessica Floyd has the flair and creativity to bring his Spanish bistro to life.

Guests will immediately appreciate the complexity and sophistication of Floyd’s cuisine with appetizers like Huevo, a Pimenton Crusted Soft Cooked Hen’s Egg, served with Wild Mushrooms and Serrano Ham, (a dish worthy of a visit on its own merit) or the Cochinita, a Crispy Pork Belly with Olive Oil Poached Apple and Fino Vinegar Jus, topped with Candied Pinollas. A selection of refined main courses tempt the appetite with items such as Carne, Sherry Marinated Hanger Steak with Chimichurri and Crispy Chickpea Hash, or Mariscos, Prawns, Mussels, Scallops, and Cockles served in a Sugarcane Broth with Pan Verde, or Bacolao, Chistora Flecked Chatham Cod with Curly Mashed Potato, Pencil Asparagus and Fennel-Infused Olive Oil. Best of all, Braised Lamb Saddle, Lamb Chop, Sweet Rice torta, Smokey onions,
Farofa Crumble andMolasses Rubbed Duck Breast, Crispy Leg, Black Bean Cassoulet, Duck Bacon.

Floyd further surprises guests with a dessert selection (All made by Floyd) that unites a myriad of unexpected ingredients, among them, the remarkable Pumpkin Churros served with Spicy Hot Cocoa and Smoked Vanilla Salt and Chocolate Fudge with Brown Sugar Ice Cream and Fig-filled Sopapillas (Spanish Fried Dough). Also memorable are PEANUT BUTTER SPOONS: Frozen PB Mousse · with Shaved White Chocolate, PB filled Chocolate Cupcakes · Peanut Butter & Nutella filled Chocolate Molten Cake and PB S’mores, Layered Chocolate Ganache Graham Crust, Creamy PB topped with Marshmallow (as good as it reads)

Floyd, Executive Chef of Islero, draws inspiration from her time spent in Spain and France to create a menu that incorporates sophisticated and complex flavor profiles into traditional Spanish dishes. After graduating from the French Culinary Institute, she became a stagiere at Daniel Boulud’s DB Bistro Moderne and later took positions at Daniel, and Café Boulud in Palm Beach. Impressed by Floyd’s talent and determination, Boulud sent her to France to study under his own mentors-acclaimed 3-Star Michelin chefs Georges Blanc, Michel Troisgros and Pierre Gagnaire. Upon returning to the United States, Floyd sought opportunities to broaden her culinary repertoire, and worked most recently as Sous chef at Brasserie 8 & ½ before becoming the Executive Chef at Islero.

Entering Islero is a surprise. The long narrow space has been beautifully designed, with an upscale and modern bent, but is still like stepping into the welcoming home of a friend for a relaxed feast. The design is as warm and inviting as the food with deep chocolate banquets accented by rustic dark wood, mica and marble. Images of Spain and soft global sounds blend seamlessly into the elegant décor, setting the stage for the main attraction at Islero-the cuisine.

There is a short and well selected wine list and superb cocktails, including such “Bully” choices as the Cachaca-blueberry based “El Toro” a superb pineapple margarita and terrific flights of Tequila (the bartender is a fine mixologist and can make a shot of “Sangrita” on request). Service is guiding and professional.

The Glorious Huevo

Floyd incorporates her classical French training, her passion for food, and her vibrant persona into each dish at Islero, giving New Yorkers a special glimpse of Spain through her own eyes.

In the process, the kitchen delivers food that is just a notch below New York’s top-rated restaurants at a fraction of the price. Islero is not to be missed and rates A Major on The Walman Report.

Pumpkin Churros Displays the Fresh Spirit and Talent of Chef Floyd
at this Inspired Spanish Bistro

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PADRE FIGLIO
A NEW FAMILY ESTABLISHED ITALIAN STEAKHOUSE IN MIDTOWN EAST

Cuisine: Italian Steakhouse
Location: 310 East 44th Street (between 1st and 2nd Avenues)
New York, NY 10017
212.286.4310; www.padrefiglio.com
Owners: Antonio and Mario Cerra
Executive Chef: Alberto Argudo
Design: Peter Sibilia and Damian Vizuete, ScieFly Design
Hours of Service: Lunch: Monday – Sunday, 11:30 AM – 3 PM
Dinner: Monday – Sunday, 5 PM – 11 PM
Capacity: 150 seats, plus 35 seats in the bar/lounge
Price Range: Bar Menu: $6 – 14
Appetizers: $9 – 24
Entrees: $16- 48
Prix Fixe Lunch: $27

Specialties: Carpaccio of Smoked Salmon ($14)
Pappardelle ai Quattro Funghi ($28)
Chilean Sea Bass in Cartoccio ($30)
Rib Eye of Piemontese Beef ($38)
Rack of Canadian Wild Boar (M/P)
Credit Cards: American Express, Diners Club, Mastercard, Visa
Reservations: Yes
Delivery/Take Out/Catering: Yes

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Putting a new spin on the classic and often impersonal steakhouse model, father and son team, Antonio and Mario Cerra, have opened PADRE FIGLIO. The menu is designed to please all palates with its vast selection of quality Italian meats, in addition to traditional Neapolitan fare.

To start, guests can choose from fresh seafood appetizers, including home smoked salmon, with baby arugula with capers, onions and tomato; littleneck clams and New Zealand green mussels in white or red sauce or Sea Scallops Toscana. Recommended pasta dishes, include Pappardelle in pureed white truffle sauce; and Homemade Lobster Agnolotti in tomato and cream sauce.

Piemontese Beef

For the main course, from fish, to veal and chicken, to of course, meats such as N.Y. Strip of Piemontese Beef, T-Bone cut and Rib Eye all fly. The Veal Chop is outstanding. More exotic Rack of Canadian Wild Boar and Filet Mignon of Ostrich will please, as will desserts like Tiramisu, Ricotta Cheesecake and Panna Cotta.

PADRE FIGLIO is open everyday for lunch and dinner. For more information, logon to www.padrefiglio.com or call 212.286.4310.

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