Entries from May 2008 ↓

Vino

Location 1268 2nd Avenue (bet 66th & 67th)
New York, NY 10065

Phone Number 212-744-5370

Cuisine Tuscan

Owner / Executive Chef Massimo Stocchi
Massimiliano Caldini- wine director
Vito Mezzatesta- chef

Seating Capacity Main Dining Room: 50
Sidewalk Seating: 20

Dining Room/Bar Hours Sunday – Thursday
12:00pm – 1:00am
Friday – Saturday
12:00pm – 2:00am

Signature Dishes Guazetto- baby octopus Viareggio style, Lasagnette Di Carne with Béchamel, Gnudi- naked ravioli with spinach ricotta, Focaccine, Affetati, Marcellino Pano e Vino, Pesche di Nonno, Tiramisu

Signature Wines Chianti, Pomizzi Vernaccia di S. Gimigniano, Terruzzi e Puthod Terre di Tufi, Sassalloro Supertoscan, Lambrusco, Rossa di Maremma,Terre di Chieti

Price Range Small Plates: $3- $9
Main Courses: N/A
Wine by the glass: $4-$20

Credit Cards AMEX, Mastercard & Visa

Reservations Recommended

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Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Vino, a charming new Tuscan wine bar, captures the culture of Italy. The partners Massimo Stocchi and Vito Mezzatesta, owners of the hugely popular Mediterraneo, joined with likeminded wine director Massimiliano Caldini, also from Florence. Together, the Italian trio, have created a casual yet sophisticated wine bar.

Fiascoes (authentic Italian wine bottles wrapped in rope) decorate the walls, creating an intimate, casual setting. Vino’s inviting space is full of personality and European charm with antique touches such as vintage chandeliers with Alabaster stone, ornate frames and lavish lamps that exude a seductive glow. A rustic bar, warm mahogany colored leather banquettes and floor to ceiling windows that open to sidewalk seating, evoke an authentic, lively Tuscan experience. Modern Italian music sets the scene and famous soccer matches and classic Italian films are showcased on a flat screen TV framed by the white Carrara marble walls.

The wine list, sourced exclusively from Italy, features familiar classics, as well as rare and more hard-to-find blends, inviting guests to awaken their palate and experience a variety of tastes widely unknown in America. The accessible list, with over 60 selections, showcases reasonably priced varietals such as Pomizzi Vernaccia di S. Gimigniano ($37), Terruzzi e Puthod Terre di Tufi ($49) and Sassalloro Supertuscan ($60). There is a diverse offering of 20 wines by the glass, starting at $4.

The menu of traditional ‘Tuscan’ bites, to linger over and savor, includes their signature Guazzetto melt in your mouth, while tender baby octopus Viareggio style that are sautéed and simmered in white wine and tomato sauce and served with toasted bread is one of the authentic regional specialties on the tegamini caldi (entrée) menu. The Lasagnette Di Carne offers the simple classic taste of lasagna Bolognese style complemented with a Béchamel sauce. In addition to the main courses, Vino offers stuzzichini (little plates) that include items such as the Crostoni Burro E Alici, marinated Italian anchovies with butter and toasted bread and Frittatine, a Florentine-style omelet with zucchini and red onions. Shareable assortments of warmed specialty focaccine and classic affettati options like Cacciatorini Toscani, Mortadella di Bologna and Finocchiona Toscana that pair beautifully with formaggi selections such as Pecorino Toscano, Latour and Brunette, are also available. The dessert menu offers such tempting choices as bread with red wine, Tiramisu Fatto In Casa (home made) and sugar or crisp peaches drawn in red wine.

Vino, 1268 2nd avenue, (between 66th & 67th Streets) is a delightful addition to the New York dining scene and rates A Minor on the Walman Report.

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The Park Room

The Helmsley Park Lane Hotel

36 Central Park South

New York, NY 10019

Phone: 212-371-4000

Hours: 7 Days a Week, Breakfast, Lunch (Mon-Sat) & Dinner. Sunday Brunch Buffet: $55 ($30, Children Under 12)

Dinner Price Range: Appetizers, $9-$18, Entrees, $21-$40, Desserts, $9-$12.

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Review by Nancy Walman

The Park Room, the main dining room of The Helmsley Park Lane Hotel, is a feast for body and soul. After a highly successful renovation, the grand atmosphere features extravagant brass chandeliers, arched high ceilings covered with velour to provide a civilized sound level, mirrored columns, seating, giving a new meaning to the word spacious, including horseshoe booths and a color scheme reflecting the changing seasons, viewed through floor to ceiling windows revealing sensational views of Central Park. Indulge in the exceptional cuisine of Executive Chef, Michael Hill and exquisite service, orchestrated by restaurant manager Rido Doves.

The hotel looks better than ever thanks to Manager Zack Zahran, whose extensive background includes the food and beverage arena, which explains the affordable and beautifully matched wine dinners, which are worth investigating. The Park Room restaurant’s a la carte dinner menu is easy to negotiate and offers classy, modern cuisine, tempered with offerings from the grill for those who take to a more simple approach. Whichever way you go, the kitchen does a fine job.

Favored appetizers include a lovely presentation of Tanqueray Cured Center Cut Smoked Salmon crème fraiche trio, with lemon dill, caviar and Dijon; a terrific Grilled Octopus Salad with artichoke hearts and coriander; light and lovely Jumbo Lump Crabcake, with saffron aioli, herb salad and caper vinaigrette and delicious Honey Glazed Quail with crispy mushrooms and a touch of wildflower honey.

While all entrees pleased (perfect Organic Lamb Chops, roasted eggplant and quinoa stuffed zucchini and goat cheese fritter and a juicy panko crusted Grilled Veal Loin Chop, sauced with spring morels and garlic aioli), seafood reined: Halibut Poached in Lemongrass Ginger Broth with sugar snap peas, Thai red curry and coconut jasmine rice and (my favorite) a beautifully butterflied Broiled Whole Brook Trout, accompanied by fingerling potato and herb salad scented with a light sherry vinaigrette. Desserts too were very good: Mrs. Helmsley’s Key Lime Pie and NY Cheesecake were exemplary. The star was a refreshing Lychee Watermelon Granita with the crunch of a hauntingly fresh Yellow Watermelon, Bacardi Lemon and Fresh Mint.

The wine list is user friendly and well chosen (strong on California) with Italian, French and New World selections. Especially recommended are the complex Ferrari Carano Chardonnay Reserve, 2005 and the lush Chateau Faugeres, St. Emilion, Bordeaux 2003, well priced at $100. For a night on the town and a NY experience, The Park Room in the The Helmsley Park Lane Hotel rates A Major on The Walman Report.

Copyright 2008 By Punchin International. All Rights Reserved.

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Alto

11 East 53rd St

212.308.1099

Alto offers a four-course prix fixe dinner ($85) menu Monday through Thursday, from 5:30 p.m. to 10:30 p.m., and Fridays and Saturdays from 5:00 p.m. to 11:00 p.m. A seven-course chef’s tasting menu is available for $130. Lunch is served Monday through Friday from 12:00 p.m. to 2:30 p.m. and features a three-course prix fixe menu ($38). Diners can also order a la carte for lunch and dinner. Alto is located at 11 East 53rd Street, between Fifth and Madison Avenues in Midtown Manhattan. For reservations, contact Alto at 212.308.1099.

This Alto Gives an Unfortunate Performance

Alto (a reference to "alta cucina," the term for highly refined Italian cuisine) was designed by partner Vicente Wolf. Alto features a dramatic interior. Decorative, glass-enclosed wine cabinets showcasing thousands of bottles rising to the ceiling flank the restaurant’s western wall; Alto’s extensive wine list is housed beneath the restaurant in a one thousand square foot temperature-controlled cellar. Alto’s rich visual and textural palette is sophisticated, yet accessible, including modern lime-green Italian chairs, muted gray banquettes, titanium bar, frosted glass wall panels, polished steel I-Beams, upholstered silk and finished concrete walls, and both cordovan leather and sheer curtains. Split-level dining consists of an intimate 80-seat main dining room downstairs and a mezzanine above accommodating versatile private dining for parties of eight to twenty-four guests.

In the dining room, sommelier Eric Zillier, formerly of Veritas, offers a wine program that pays fitting tribute to Northern Italian white and red wines as well as a remarkable selection of fairly priced vintage Bordeaux and Burgundy. By working closely with private wine collectors, Zillier develops and oversees Alto’s extensive list of over 2,500 selections, which draws upon the rich variety and unique characteristics of notable wine regions around the world. Zillier’s wine program affords a broad and deep range of red, white and sparkling wines. Rounding out the program is an ambitious selection of specialty cocktails, drawing inspiration from northern Italian ingredients and the flavor combinations of authentic dishes. Featuring fresh-squeezed juices, house-made spirits and seasonal fruits, selections include the Limoncello Cosmo, a twist on the classic made with house-made limoncello and infused lemon vodka; JB Combine, a refreshing blend of gin and fresh basil; Flashlight Cocktail, pairing aperol and aqua di cedro with lime juice; and Amaro Montenegro and Grapefruit. If you scan the list carefully, as we did, you may find a hidden gem, such as a lovely Spanish Priorat for under $60.

Service is benevolent and professional. But at a recent dinner, the kitchen’s performance was less than bravura .

Executive Chef and partner Michael White was a visible presence during our visit.

Yet he was not concerned (or didn’t notice) that two orders of different pastas were returned to the kitchen, because they were unbearably salty. (Our waiter tasted them and agreed). The excuse given was that the cooking water was over salted. But that couldn’t explain why the play on "Uovo In Raviolo Al Burro Nocciola Tartufato" (Homemade soft egg-yolk filled raviolo with truffled butter), San Domenico’s glorious egg-filled giant raviolo, morphed to "Uovo Di "Bergese" (truffled egg yolk filled raviolo with ricotta and baby spinach green asparagus ragu and parmigiano), was carelessly executed. The egg arrived almost hard boiled, embedded in gummy ricotta cheese.

I’m not sure Osso Buco lends itself to a scaled down portion and a Soft Shell Crab special was leaden: All presentation with no concession to taste. On the other side of the water, a Salmon preparation was quite good.

For a sweet end to the meal, diners can choose from pastry chef Deborah Snyder’s dolci, including Malted Chocolate Tartaletta with malt custard and crème fraîche sorbert; Panna Cotta with rhubarb streusel cake and rhubarb sorbet; Lemon Mouse Semifreddo with Sicilian pistachios and white chocolate cream; Budino, carrot caramel cake with ginger-spice gelato and candied kumquats; and house-made Sorbetti and Gelati with biscotti. Whatever your choice, it will be a high point of the Alto experience.

Alto opened with moments of greatness, despite spottiness. Today, Alto offers more disappointments than pleasures and rates B Minor on the Walman Report.

Copyright 2008 By Punchin International. All Rights Reserved .

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Monkey Barcredit Photo Credit: Frank Oudeman

Cuisine Evolutionary Chinese

Address 60 East 54th Street, NYC 10022
between Park and Madison

Telephone 212.838.2600 Fax 212.838.4595

Date Established June 2007

Owners The Glazier Group

Press Contact: http://whodoespr.com
Executive Chef Chris Cheung

Hours Lunch: Monday-Friday 12pm-2pm
Dinner: Monday-Saturday 5pm-11pm
Bar: Monday-Friday 12pm-1am; Saturday 5pm-1am; Sunday 5pm-10pm
Menu Dim Sum and Cold Dishes: $9-$18
Barbeque: $16-$23
Wok: $7-$28
Dessert: $9

Cocktail Program A unique selection of tea-infused beverages. Highlights include Lemon Howler (Mint Tea Vodka, Lemon, Ice Tea) and Simian Sling (Apple Cinnamon Infused Gin, Sweet and Sour)

The Space Designed by Stephanie Goto
Dining Room: 125 seats; Bar: 50 seats

Private Events Contact Cheryl Kahn Brocco at 212.608.7400

House Policies Dress is business casual, corkage fee, all major credit cards accepted, wheelchair accessible, reservations accepted

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Monkey Bar Goes Asian With The Arrival of Chef Chris Cheung

By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Peter, Penny, and Mathew Glazier of The Glazier Group have brought chef Chris Cheung to the Monkey Bar and with him, a new spin on the old standard.

Cheung worked in a number of New York’s top kitchens including Nobu and Jean-Georges, so his “Evolutionary Chinese Cuisine” showcases traditional dishes and flavors updated with a light touch and modern techniques and ingredients. Highlights include Mini Short Rib Spring Rolls with with Truffled Sriracha; Ho Fun Noodles, Short Ribs, House-Made Abalone in Oyster Sauce, and the “Leading Players” Sweet Barbeque

Glazed Black Cod, Shanghai Bok Choy (above) and Crispy Duck Breast with Lychee, Mandarin Oranges, Sriracha Hoisin. The cod is a three star dish and the duck is almost as good.

Creations like

Steamed Chinese Buns with a Liquid Foie Gras Filling (above), look and read great, but don’t quite work. A sip of one of Monkey Bar’s liquid refreshments, like Mint tea-infused vodka, Lemon, and Ice Tea (many of the libations are tea-based) and a look at the vibrant red mural with monkeys set in a landscape of shadowed trees will make you a happy camper, as will the marvelous take on “Giant Fortune Cookies” that end the meal.

Designed by Stephanie Goto, who previously lent her skills to the design teams behind New York City’s Morimoto and Buddakan, Monkey Bar’s interior was recently reenergized and modernized. Goto left the iconic murals and Parisian-cast monkey sconces in place and updated the space with luxurious materials that call to mind the boite’s glamorous heyday.

Photo credit: Frank Oudeman

Copyright 2008 by Punchin Intnl. All Rights Reserved

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New York’s first gourmet Baked and Stuffed Potato Bar is slated to open its doors on Monday, March 31st. totally baked (8 W. 18th St., just west of Fifth Ave., (646) 336-6118, Open 11 a.m. – 6 pm, Mon-Sat, closed Sundays, seating for 14 guests) is the brain child of 38 year old, food/business entrepreneur, Jason Apfelbaum, CEO of Chef & Company, the multi-million dollar catering/event planning company he started just eight years ago. “I’ve wanted to bring this concept to life for some time, said Apfelbaum, and with the United Nations citing 2008 as the International Year of the Potato, I knew the time had come to make this happen! The time of the baked potato is now!”

Calling on the expertise of two of Apfelbaum’s Executive Chefs, Jeffrey Crawford (formerly of Tentation and Great Performances and currently Executive Chef of Fuel Restaurant & Bar located within Grand Prix New York, in Mt. Kisco, another of Apfelbaum’s new ventures) and Miguel Urrego (Executive Chef of Chef & Company), the team has worked for a year refining the perfect selection of stuffed spuds. Using top of the line ingredients and featuring a broad sweep of menu options, this is meant to be delicious, upscale fast food.

totally baked will offer potatoes stuffed with a variety of mixtures and each will be served using custom-designed, recyclable packaging. Each natural brown cardboard box houses the spud and in the case of “Favorites”, their accompanying side salad. All knives, forks and spoons are biodegradable and are composed of 80% potato and 20% soy or vegetable oil!

Designed entirely in shades of beige and deep browns (of course), this contemporary spot offers counter seating for 14 and will rely heavily on take-away. Approaching the main counter, diners read the menu from wall signage, and give their order to a waitperson who will custom-create each spud a la minute. A large three-dimensional spud is mounted on the wall.

And, for those fortunate enough to score a stool at the counter, they can enjoy gazing at a gallery of original animation production layout drawings made for the 1970’s television commercial for Hasbro Toy’s best seller, Mr. Potato Head.

About The Menu

Everyday a selection of 13 “Favorites” will be offered. Baked on-site, the 14-16 oz. Yukon Gold Chef’s Potatoes are slightly scooped out and then stuffed to overflowing with a variety of ingredients and choices ranging from “The Classic” (chive, sour cream, applewood smoked bacon and cheddar, $7) to “The Truffle” (a spud stuffed with imported Italian truffle compound butter, truffle oil, truffle salt and topped with fresh black truffle shavings, $55). Others like “The Nacho” (black bean & salsa salad, guacamole, sour cream and tortilla strips, $9.) and “The Brisket” (tender braised beef brisket, parsley, and a marsala reduction, $10.) are surely headed for fame.
Each of the “Favorites” will be served with a small green side salad.

The menu’s “Fresh” section starts with 1 ½ lb. Idaho potatoes (40 count). The spuds are sliced in half, and some potato is removed to make room for the salad ingredients that fill these boats. Selections include the “Spinach Salad” (baby spinach, red wine shallot vinaigrette, walnuts and dried cranberries, $9), “Seared Ahi Tuna” (sushi grade tuna, romaine, seaweed salad, sesame seeds and ginger vinaigrette, $11). and the “Nova” (smoked salmon, pickled red onion, capers, crème fraiche and mesculin, $11).

The “Sweets” section takes the sweet potato as a base and stuffs it with cottage cheese, maple syrup, crunchy praline and banana caramel to create the “Sweet Spa Potato” ($7.). Or in the case of the “Sweet Potato Pie” ($7.), it is filled with melted marshmallows, topped with candied pecans, nutmeg, and finished off with a maple syrup drizzle.

There is a selection of hot soups, “Hot” section, and a selection of gelati, “Cool” section, made exclusively for totally baked by the New England (Berkshire-based) ice cream manufacturer, SoCo Creamery. These totally original gelati are made from sweet potatoes and come in flavors like Sweet Potato Heath Bar Crunch and Sweet Potato Pecan Pie. Cold drinks will also be served.

Prices range from $7-11. for the stuffed potatoes except “The Truffle” at $55. Soups are $4.50 and gelati $4.50. One can also build his own potato choosing up to three fillings from a large selection of ingredients for $7. Add $3 more to include roasted turkey or grilled chicken, and $4. more for grilled steak.

Plans are already underway to open more of these units in New York City and to go national. “These potatoes are out of control,” says Apfelbaum. “I want to help New Yorkers discover what a delicious and exciting meal option my stuffed potatoes are. Move over pizza, cause we have “totally” arrived!”

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