Entries from October 2008 ↓

Inside Park at St. Barts

Opening Date: September 23, 2008

Address: 109 East 50th Street (entrance on Park Avenue)
New York, NY 10022
Phone: (212) 593-3333
Website: www.insideparknyc.com

Location: Located in one of New York’s most treasured landmark churches -
St. Bartholomew’s Church. Just a few steps up from the sidewalk along stately Park Avenue, guests are seemingly miles from the hustle and bustle in one of the world’s greatest cities.

Operator: Sodexo

Executive Chef: Matthew Weingarten

Pastry Chef: Miran Shim

Cuisine: Contemporary American

Concept: The restaurant is housed in the former Great Hall of the Community House at St. Bartholomew’s Church, a New York City landmark building. Its design, food and service pay tribute to the idea of “a sense of place and time”, while welcoming diners to a comfortable venue in which to “escape”, break bread and share a fine dining experience
with their friends, family and business associates.

Menu Highlights: Chef Weingarten’s menus reflect his longtime allegiance to a respect for responsibly-sourced ingredients, seasonality, sustainable practices and lost culinary arts. Selections from the Autumn Dinner Menu include:
Simple Plates: Air Dried Beef; House Smoked Black Cod; Chiogga Beets; Sage and Hooligan Taxis; Sizzled Rouget
Appetizers: East Coast Oyster Pan Roast; Smoked Country Sausage; Braised Octopus; Autumn Squash and Roasted Apple Chowder
Entrees: Heritage Breed Pork Chop with Mushroom Fricassee and Caraway Dumpling; Black Sea Bass with Preserved Cherry, Mustard Greens and Rutabaga; Pastured Chicken with Roasted Artichoke and Farro; Hand Cut Pappardelle, Mountain Style Rabbit Ragu; Black Sea Bass, Preserved Cherry, Mustard Greens and Rutabaga.

Desserts: Autumn Tarts; Hand Stretched Strudel with Heirloom Apples, Walnuts and Cultured Cream; Mulberry and Pecan Bread Pudding; Lavender Goat Cheese Soufflé; Artisanal Cheese Selection

Price Range: Simple Plates, $4.50-$9 (three for $18); Appetizers, $10-$16; Entrees, $24-$32; Featured Dish for Two, $62-$70; Sides, $7; Desserts, $9-$12

Wine/Beverages: The carefully chosen “One Hundred Wines” List includes New World and Old World selections with 20 to 25 wines by the glass. Specialty cocktails are served from the Full Bar, as well as artisan beers, D.O. Jerez-Xeres sherries and dessert wines.

Design/Décor: Designed by Conant Architects, New York City, the 3,100-square-foot dining room, with its soaring 30-foot ceiling, was designed to be a contemporary space while respecting the majesty of the original Great Hall where it is located.

The intricate Byzantine-like stenciling appearing on the ceiling, pilasters and balcony beam has been painstakingly renovated true to its original colors and motifs by master Old World craftsman, Charles Wilkinson of Antico Effetto. The original floor has been renovated and stained a rich, dark brown. Salvaged from St. Bart’s Community House are a gothic refectory table and a buffet.

New to the space is the seating and tables, most of the lighting, a staircase leading to the brand new modern kitchen, a bake shop, a 20-foot screen with projected images of old and modern New York City parks on the wall of the 600-square-foot raised gallery, and air-conditioning and heating.

Kitchen Design: The immaculate, white-tiled 2,400-square-foot kitchen, designed by Pascoe-Jacobs Associates in collaboration with Chef Weingarten, is located under the Terrace of the church. It is completely new and its highlights include: a customized butcher table; all stainless surfaces; a meat walk-in with a 2,000-pound load rail to accommodate the chef’s whole animal approach to cooking; and a large Cookshop smoker to finish the process. In addition, a new 250-square-foot annex bake shop has been built where an existing kitchen was off of the dining room.

Seating: 140 including the raised gallery, which also functions as a semi-private dining area. Bar seats 12.

Inside Park Terrace: Open mid-April through mid-October (weather permitting), the Terrace is a very popular Manhattan retreat for casual dining. Festooned with umbrellas and sporting a large round bar area that seats up to 20, the Terrace seats up to 200 people and is an ideal alfresco spot to enjoy specialty cocktails or a glass of wine at the end of a busy day.

Special Events: A unique midtown venue for meetings, receptions, weddings and other special events for large and small groups. Additional meeting space is also available. For more information, please contact Catering Manager Amy Szyarto at 212-593-3333, Ext. 202 or catering@stbarts.org.

Credit Cards: All major

Dress: Casual business

Hours: Inside Park at St. Bart’s
Lunch: Monday to Friday, 11:30 am to 3:00 pm
Dinner: Monday to Saturday, 5:30 to 10:00 pm
Bar: Monday to Friday, 11:30 am to 3:00 pm
Monday to Saturday, 5:00 to 10:00 pm

Inside Park Terrace
Open mid-April through mid-October (weather permitting)
Lunch: Monday to Friday, 11:30 am to 3:00 pm
Saturday, 11:30 am to 5:00 pm
Dinner: Monday to Friday, 5:30 pm to 9:00 pm

Reservations: (212) 593-3333
Recommended for Inside Park at St. Bart’s.
Inside Park Terrace seating is first come, first served (weather permitting), unless group is 6 people or larger.

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Review By Nancy Walman

New Fine Dining – Stunning, Majestic Venue

Eight steps up from the sidewalk on Park Avenue at 50th Street, across the famous Terrace at St. Bartholomew’s Church, through the doors into what was the Great Hall of the church’s Community House, and now you’re inside a transformed, brand new space that includes a raised semi-private gallery dining area.

Intricate Byzantine-like decorative stenciling, true to the immense room’s original colors, motifs, and craftsmanship, have been painstakingly replicated on the soaring 30-foot ceiling, as well as on the walls, overhanging balcony, and border around the raised dining gallery that is lit by original Great Hall hanging fixtures. Simple, but elegant, 15-foot-high yellow and white stained glass windows remain as beautiful elements of the 86-year old room.
Inside Park at St. Bart’s is a gathering place that invites guests to come enjoy themselves and share dining experiences in a very special, unique New York City setting. The restaurant’s design pays a deep respect to the look and details of the Great Hall that it has replaced, as well as to the comforts and pleasures of contemporary diners.

Executive Chef Matthew Weingarten

A longtime supporter of local farmlands, sustainable culinary practices, and responsibly sourced ingredients, Matthew Weingarten always strives to create menus that reflect a sense of place and time. At Inside Park at St. Bart’s, Weingarten’s artisanal approach to cooking is highlighted by his passion for culinary traditions and the lost culinary arts of curing, pickling, preserving and “whole animal cooking” – all of which help to better sustain our culinary and cultural knowledge for future generations.

He was previously the chef de cuisine at Peter Hoffman’s celebrated Savoy restaurant in New York City, working under the tutelage of one of the country’s forerunners of “locavorism”. Prior to Savoy, he was chef at the highly touted, but short-lived Porcupine. Weingarten’s first job after graduating with a Blue Ribbon from the Institute of Culinary Education was at An American Place with legendary Chef Larry Forgione. He also worked as chef de cuisine at Quilty’s, cooking alongside Executive Chef Katy Sparks, and was executive chef at Tuscan.

Pastry Chef Miran Shim along with Executive Chef Matthew Weingarten share an avid interest in Old World classics and strive to update these specialties to appeal to modern day palates. She oversees the baking of fresh breads and all housemade desserts from her own kitchen baking annex. Shim’s Hand-Stretched Strudel with Heirloom Apples, Lavender and Goat Cheese Soufflé and Chocolate Dacquoise garner yums, ooohs and ahhhs! on a nightly basis. Her complimentary, old-fashioned handmade caramels in various flavors are the perfect touch to the end of any meal.

Prior to joining the culinary team at Inside Park at St. Bart’s, Shim owned her own bake shop, Sweet Potion, in Hackettstown, NJ. She was a pastry assistant at Strip House and an extern at Café Boulud, both in New York City. Shim is a graduate of The French Culinary Institute. Before pursuing her love for pastry arts, Shim’s first career was in the design industry as an award-winning computer animator.

With such culinary Joys as appetizers like a delicious and light East Coast Oyster Pan Roast with Bacon and Cream or Crispy Breast of Lamb on Black Walnut Chutney and soaring entrees such as Grass fed Beef Ribeye, Market Shell Beans, and Squash Fries; Steamed Montauk Swordfish, with Pink Peppercorn and Porcini Broth; and a stunning rendition of the classic Limousin Veal Roast with Chanterelle Preserves and Potato Puree, the veal de-boned and rolled around fresh herbs and kidneys and desserts like Hand-Stretched Strudel with Heirloom Apples and Lavender, as well as a fine list of 100 wines, with a huge selection by the glass and excellent service, Inside Park at St. Bart’s, 109 East 50th St. on Park Avenue, is an undiscovered joy and rates A Major on The Walman Report.

Side Bar

If you sample all of the 13 “Simple Plates” with bites of such remarkable offerings as House Smoked Black Cod, Whole Hog Rillette and crispy frog’s legs served with a devastatingly luscious potato pancake, filled with local cheese, you can put together a terrific tasting dinner. Too unique to be called Tapas; too classy to be called Bar Food, here is something truly unique on the New York restaurant-food scene.

Radio Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

Eight steps up from the sidewalk on Park Avenue at 50th Street, across the famous Terrace at St. Bartholomew’s Church, through the doors into what was the Great Hall of the church’s Community House, and you’re inside a transformed, brand new space that includes a raised semi-private gallery dining area with intricate Byzantine-like decorative stenciling, and a soaring 30-foot ceiling.

“Inside Park at St. Bart’s” features the creations of chef Matthew Weingarten. Joys include appetizers like East Coast Oyster Pan Roast with Black Pepper Popover and Crispy Breast of Lamb on Black Walnut Chutney. Entrees soar with Grass fed Beef Ribeye, Market Shell Beans, and Squash Fries or Day Boat Scallops and Vegetables Provencal. Desserts like Hand-Stretched Strudel with Heirloom Apples and Lavender are terrific. Inside Park at St. Bart’s, 109 East 50th St. on Park Avenue, is a joy and rates A Major on The Walman Report.

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Dinner Menu

Executive Chef: Matthew Weingarten
18% service charge will be added to parties of 6 or more
Inside Park at
St. Bart’s

Autumn Dinner Menu

Appetizers
East Coast Oyster Pan Roast, Black Pepper Popover
16
Smoked Country Sausage, Heirloom Apples and Cabbage
12
Green Salad, Farmer’s Cheese, Barrel Vinegar and Herbs
10
Autumn Squash and Roasted Apple Chowder
12
Roasted Maitake Mushrooms, Polenta and Golden Raisins
14
Crispy Breast of Lamb, Black Walnut Chutney, Bronze
Fennel
16
Braised Octopus, Black Skillet Peppers and Saffron
Potatoes
15

Entrees

Pastured Chicken, Roasted Artichoke, Farro and Marjoram
26
Day Boat Scallops, Green Wheat and Vegetables Provencal
28
Hand Cut Pappardelle, Mountain Style Rabbit Ragu
24
Heritage Breed Pork Chop, Mushroom Fricassee and Caraway Dumpling
28
Steamed Montauk Swordfish, Pink Peppercorn and Porcini Broth
32
Grass fed Beef Ribeye, Market Shell Beans, and Delicata Squash Fries
32
Wild Striped Bass, Plum Compote, Mustard Greens and Celery Knob
29
For Two
Limousin Veal Roast
Chanterelle Preserves, Potato Puree
62

Simple Plates
Selection of 3 for 18

Chiogga Beets, Poppy Cream 4.5
Leeks Vinaigrette, Smashed Anchovy 5
Sage and Hooligan Taxis 6.5
Whole Hog Rillette 7
Queen Bologna, Buttered Brioche 5
Edwards of Surrey Ham, Milled Chestnuts
5.5
Country Pate, Jug Wine Mustard 7
Bits, Jumbles, and Jelly 6.5
Yellowtail, Sweet Grenada Pepper 8
Sizzled Rouget, Corn Cream 6.5
House Smoked Black Cod 5
Sides
7 each
Corn, Leek and Goat Cheese
Fondue
Autumn Roots, Gremolata and Sea
Salt
Black Kale, Red Onions

Dessert Menu

Jerez
D.O. Jerez-Xeres-Sherries

Bodegas Tradicion Amontillado VORS 25
Dry Sack 15 Yr Oloroso ‘Solera Especial’, Williams & Humbert 18
Venerable Pedro Ximenez VORS, Domecq 24
East India Solera, Lustau 16

Dessert Wine

Muscat, Yalumba, Eden Valley, Australia n/v 11
Muscato D’ Asti, La Spinetta, Piedmont, Italy 2006 8
Sauterne, Chateau Padouen, Bordeaux, France 2005 11
“Les Vol Des Anges”, Bonny Doon, Monterey, California 2006 11

Port

Churchill’s 2003 Vintage 25
Churchill’s 10 Year Tawny 20
Churchill’s 2001 Late Bottle Vintage 15
Smith and Woodhouse 1995 Late Bottle Vintage 12
Dow’s 20 Year Old Tawny 10
Dow’s 1985Vintage 15
Graham’s 20 Year Tawny 18
Graham’s 6 Grapes 8

Cognac

Courvoisier VS 13
Hennesey VSOP 14
Remy Martin XO 40
Delamain Pale & Dry 14

Dessert
___

Mulberry and Pecan Bread Pudding
Custard and Caramel 10

Hand Stretched Strudel
Heirloom Apples, Almonds and Cider Cream 10

Old Fashioned Trifle
Almond Bavarian, Poached Quince and Chocolate Sponge 10

Pears in Lace Frocks
Mascarpone Cream & Port Wine Syrup 10

Lavender Goat Cheese Soufflé, Concord Grapes 14

Old World Cookie Plate
French Macaroon, Pistachio Biscotte, Chocolate-Orange Pillow,
Grandma’s Rugula, Benne Wafer
10

Chocolate Dacquoise,
Toasted Hazelnut, Fresh Cream 12
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Five/Two Cheese Plate

Selection of Five Great American Cheeses and Two Seasonal Best
Accompanied by House Made Preserves, Chutneys and Jams

Selection of Three 9, Five 14, Seven 18

Pastry Chef: Miran Shim

2004 La Storia Petite Sirah, AV Estate

$100 Value And A JOY

SRP: $28.00

TASTING NOTES

The 2004 P. Sirah is the second vintage bottled under the La Storia Line designation.

The Vintage started with very wet winter and spring time. The rain during the bloom of the vines reduced the crop level in some varieties including P. Sirah and ultimately led to spectacular and concentrated high quality wines.

As usual the grapes were picket at optimum ripeness between 25 and 27 Brix. About half of the grapes were fermented in small open top fermentors with punch down technique for gentle tannin extraction and increased flavor and color. The rest were fermented in stainless steel tanks. The primary yeast were L2226 and Syrah and the mallolactic fermentation was completed in barrels. The wine was aged in a mixture of French, European and American oak for sixteen months prior bottling.

This is a big, powerful wine with predominant aromas of ripe plums, blackberry and the typical, for the variety, blueberry. The second layer brings out graphite and smoky-tarry nuances of coffee and molasses. The mouth feel is definitely of a full bodied wine with massive but surprisingly civilized tannins leading to a long and unforgettable finish. Longevity is guaranteed with this variety for the next 10-15 years…or more!

ACCOLADES
GOLD – 2007 Los Angeles International Wine Competition
SILVER – 2007 Florida State Fair Wine Competition
SILVER – 2007 San Diego Wine Competition
SILVER – 2007 Orange County Fair Wine Competition
SILVER – 2007 California State Fair
SILVER – 2007 North of The Gate Wine Competition
BRONZE – 2007 West Coast Wine Competition
BRONZE – 2007 San Francisco International Wine Competition

TECHNICAL NOTES
Varietal: 90% Petite Sirah, 10% Syrah

Production: 1196 cases

Alcohol: 15.0%

Residual Sugar: 0.04%

Total Acid: 0.60 g/100ml

pH:ml: 3.71

Fermentation: A combination of closed-top/pumpover and punch down/open-top fermenters

Barrel Aging: 16 months in 20% new European and French oak; the rest in 2 and 3-year-old mixed American and European oak

A Glory!

THE WORLD’S MOST FAMOUS BAR NEVER TO SERVE ALCOHOL - UNTIL NOW

The Big Screen’s Pat Cohan’s Bar
Opens Its Doors to Patrons for the First Time
Cong, Ireland, October 15, 2008 – Movie lovers will finally have the chance to drink at the legendary Pat Cohan’s Bar, immortalized in the 1952 Academy Award nominated film The Quiet Man.

Directed by John Ford and starring Maureen O’Hara and John Wayne, The Quiet Man is considered the most authentic depiction of rural Ireland in the 1930’s. Pat Cohan’s Bar served as the local watering-hole for John Wayne in the film. Today, after a two-year restoration, guests can enjoy a cold pint of “black beer” standing exactly where John Wayne stood 57 years ago. After the filming, the space existed as a supermarket and, in 2003, became a souvenir shop. The bar restoration began in 2006 and was completed by using still shots taken from a DVD of the movie and matching each detail to perfection, down to the wall hangings, pint glasses and even the antique wine cork.

Two of the film’s most memorable scenes were shot on the famous Ashford Castle Estate, a five minute walk from Pat Cohan’s Bar. The Quiet Man’s fight scene in which John Wayne punches Victor McLaglen into the river was shot on the Ashford Castle grounds and the climactic scene in which John Wayne drags his wife back from the Castletown train station to be reunited with her family was shot on the Ashford Castle Golf Course.

For the past 70 years, the 13th century Ashford Castle has been welcoming guests from all over the world. The cast and crew of The Quiet Man stayed at the castle while the movie was being filmed in 1951.

About Ashford Castle:
With its long list of diversions, Ashford Castle is sublimely remote and relatively undiscovered, adding to its appeal as a vacation destination. The centuries-old castle is set on 350 acres of County Mayo, on the shores of Lough Corrib and the River Cong, with a spectacular backdrop of woodlands, lake, river, and mountains. It features 83 guestrooms and is renowned for a range of country sports including an equestrian center, fly fishing, an exclusive nine-hole golf course, Ireland’s first school of falconry and sporting clay shooting. Several dining rooms and bars, along with a gracious afternoon tea service, round out the amenities. For more information, please visit www.ashford.ie.

Holland America Line goes multi-lingual

Language options for Web site in German, Spanish and Dutch

While Holland America Line’s Web site – www.hollandamerica.com – has always enjoyed a global audience, the 135-year-old company announced today the addition of a translation feature that allows visitors to select the language of their choice to the Web site’s highest traffic areas. Now, visitors to www.hollandamerica.com can display destination information, fares, online e-brochures, news articles, special offers, Mariner Society information and more in German, Spanish and Dutch.

“As a global company, we recognize the value of offering our Web site in a variety of languages,” said Richard D. Meadows, CTC, executive vice president, marketing, sales and guest programs, Holland America Line. “It is our goal to make our Web site user experience as clear, convenient and as welcoming as possible.”

Translation Access

Once on the Web site, visitors are able to switch between languages at any time simply by choosing a different language from the “Select a Language” drop-down menu in the upper right-hand corner of each applicable Web page. If a visitor does not choose a language, the site will automatically default to English.

For more information about Holland America Line, visit www.hollandamerica.com.

— www.hollandamerica.com —

About Holland America Line [a division of Carnival Corporation and plc (NYSE: CCL and CUK)]

Holland America Line’s fleet of 14 ships offers nearly 500 cruises to 320 ports in more than 100 countries, territories or dependencies. Two- to 108-day itineraries visit all seven continents, and highlights include Antarctica, South America, Australia/New Zealand and Asia voyages; a Grand World Voyage; and popular sailings to ports in the Caribbean, Alaska, Mexico, Canada/New England, Europe and Panama Canal. A 15th ship, ms Nieuw Amsterdam, is scheduled to join the fleet in 2010.

Fleetwide, the company features Signature of Excellence enhancements, a commitment totaling more than $525 million, that showcase the Culinary Arts Center presented by Food & Wine magazine — a state-of-the-art onboard show kitchen where more than 60 celebrated guest chefs and culinary experts provide cooking demonstrations and classes — Explorations Café powered by The New York Times, teens-only activity areas and all new stateroom amenities highlighted by flat-panel TVs and plush Euro-top Mariner’s Dream Beds.

FEINSTEIN’S AT LOEWS REGENCY

PRESENTS CRYSTAL GAYLE AND LAURA BELL BUNDY

TOGETHER FOR THE FIRST TIME IN

“KENTUCKY GIRLFRIENDS”

OCTOBER 28 – NOVEMBER 1

FEINSTEIN’S AT LOEWS REGENCY, the nightclub proclaimed “Best of New York” by New York Magazine and “an invaluable New York institution” by The New York Post, will continue their 10th Anniversary season with the debut engagement of Grammy Award winner Crystal Gayle and Tony Award nominee Laura Bell Bundy, appearing together for the first time. “Kentucky Girlfriends” – which celebrates their home state and their southern heritage – will make its world premiere at the club from October 28 to November 1. All shows are at the Regency Hotel (540 Park Avenue at 61st Street).

In “Kentucky Girlfriends,” Ms. Gayle (hailing from Paintsville, KY) and Ms. Bundy (raised in Lexington, KY), pay tribute to their roots with songs ranging from “Blue Moon of Kentucky” to “That’s What I Love About the South” to “My Old Kentucky Home.” They will also salute The Everly Brothers, their fellow Kentucky-born performers. The show will also feature Ms. Gayle singing her signature hits including “Don’t it Make My Brown Eyes Blue?” and Ms. Bundy performing original music from her recent CD debut, “Longing for a Place Already Gone.”

LAURA BELL BUNDY has been performing lead and feature roles in New York and in Regional Theater since the age of nine. She is most familiar to Broadway audiences for originating the roles of Elle Woods in Legally Blonde: The Musical, and Amber Von Tussle in the Tony Award winning musical, Hairspray, as well as a stint as Glinda in the smash hit, Wicked. In addition to her work in the theater, Ms. Bundy has also appeared as Marah Lewis in “Guiding Light” from 1999-2001 as well as guest appearances on “Cold Case,” “Veronica Mars,” and Comedy Central’s “Strangers With Candy.” She can also be found in such films as Dreamgirls, Life With Mickey and Jumanji. She covers everything from rockabilly to Dixie-flavored pop on her debut CD, Longing for a Place Already Gone, which she co-wrote and co-produced. She is performing with the New York Pops at Carnegie Hall on November 7.

CRYSTAL GAYLE first made history in 1970 with her hit single “I Cried (the Blue Right out of My Eyes),” which began an incredible career in both Country and Pop music. Crystal had several big hits including “Wrong Road Again,” “Beyond You,” “Somebody Loves You,” followed by her first number 1 Country single “I’ll Get Over You.” In 1977 Gayle’s legendary “Don’t It Make My Brown Eyes Blue,” went to #2 on the US pop charts and won Grammy Awards for Best Female Country Vocal Performance and Best Country Song. It appeared on the album We Must Believe In Magic, which became the first album by a female artist to sell over a million copies.

Crystal ventured into the film and television arenas where she recorded the soundtrack for Francis Ford Coppola’s acclaimed film, One From the Heart with Tom Waits and a duet album with Gary Morris which included the theme song from the soap opera “Another World”, on which Gayle made several guest appearances. She had two highly acclaimed CBS prime time TV specials, “The Crystal Gayle Special” and “Crystal” followed by an HBO concert special. She appeared on Bob Hope’s historic TV special, “On the Road to China,” and has hosted the “American Music Awards,” “Academy of Country Music Awards” and “A Crystal Christmas from Sweden”. Crystal continued recording with a tribute album to the great composer Hoagy Carmichael, entitled Crystal Gayle Sings the Heart & Soul of Hoagy Carmichael.

Crystal is the recipient of many awards including Most Promising Female Vocalist from the Academy of Country Music, Country Music’s Female Vocalist of the Year three times by the Academy of Country Music, twice by the Country Music Association, and three times at the American Music Awards.

FEINSTEIN’S AT LOEWS REGENCY will play the following schedule: Tuesday through Thursday at 8:30 PM. The new weekend schedule will present shows on Friday and Saturday evenings at 8:00 PM and 10:00 PM. Shows have a $60.00 cover with $75.00 premium seats, except for the 10:00 PM shows, which have a $40.00 cover with $60.00 premium seats. All shows have a $40.00 food and beverage minimum. Jackets are suggested but not required. FEINSTEIN’S AT LOEWS REGENCY is located at 540 Park Avenue at 61st Street in New York City. For ticket reservations and club information, please call (212) 339-4095 or visit us online at feinsteinsatloewsregency.com and TicketWeb.com.

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FEINSTEIN’S AT LOEWS REGENCY

UPCOMING HIGHLIGHTS

MARY CLEERE HARAN

“Mad For Manhattan”

October 7 – 18

LYNDA CARTER

October 21 – 25

BRIAN STOKES MITCHELL

“Songs… I Like To Sing”

November 11 – 15

MICHAEL FEINSTEIN

Annual Holiday Show

December 2 – 31

GARRISON KEILLOR

“Man In Tux with Red Shoes and Piano”

Sunday Nights, December 7 – 28

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FEINSTEIN’S AT LOEWS REGENCY

SUNDAY-MONDAY SERIES

MAGICAL NIGHTS AT FEINSTEIN’S

October 12, 19, November 2, 9, 16, 23 and 30

GIANNI RUSSO

“An Evening You Can’t Refuse”

October 20

ADAM PASCAL

“Broadway State of Mind”

October 26 – 27

GEORGE S. IRVING

November 3

GIADA VALENTI

November 10

MILES PHILLIPS

November 17

BRANDON CUTRELL

“Feelin’ Frosty”

December 1

KATHRYN CROSBY

“Christmas with Bing and Kathryn Crosby”

December 15