Entries from November 2008 ↓

Trio Bar & Restaurant

ADDRESS: 167 East 33rd Street
(Between Lexington and 3rd Avenues)
New York, NY 10016

WEB SITE: www.trionyc.com

TELEPHONE: (212) 685-1001

FAX: (212) 685-1017

HOURS: Lunch: 11:30 AM – 3:30 PM, Mon.-Fri.
Dinner: 4:00 PM – 11:00 PM, Mon.-Sat.
4:00 PM – 10:00 PM, Sun.
Brunch: 11:00 AM – 4:00 PM, Sat.-Sun.
($22.00 Three-Course Prix Fixe with wine or beer)

CUISINE: New American (with Mediterranean influences)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $ 8.00 – $15.00
Dinner (entrees): $15.00 – $35.00
Prix Fixe Brunch Menu: $22.00
(Three-Course with wine or beer)

DRESS: Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Upstairs Dining Room: 60
Downstairs Dining Room: 45
(”Club Room”/Private Party Room)

NUMBER OF ROOMS: 2
(Private Party room seats 45)

PARTY FACILITIES: Available upon request
(Private Party room seats 45)

EXECUTIVE CHEF: John Ramos
(Formerly at Milos and Harbour Lights)

PASTRY CHEF: Rosa Ramos

WINE DIRECTOR: Sid Sidqui

GENERAL MANAGER: Joanna Mulcahy

OWNERS: Brian Carter
Mark McAvoy

OPENING DATE: March, 2007

________________________________________________________

Reveiw By Nancy Walman

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

The charming Trio Bar and Restaurant offers a full-service sit-down bar. The 30-foot long custom-made cherry wood bar features an extensive selection of global wines with a particular emphasis on California wines. An impressive number of wines are available by the glass. In addition, a premier selection of Single Malt Scotch, ports, cognacs, spirits, liquors, after-dinner drinks, dessert wines,
and imported beers are also available.

The Lunch, Dinner, and Brunch Menus are available at the bar. The Intimate main dining room offers a romantic ambiance. The stylish, sophisticated upstairs dining room, raised over the bar area by a lovely staircase, is enhanced by a 10-foot high ceiling, handsome fabric-upholstered banquettes, leather chairs, antique beveled mirrors, recessed lighting, modern art, elegant carpeting, and a classic 100-year old piano to create an Old New York setting with a contemporary flavor.

Recommended appetizers include Shrimp Martini Trio Style grilled, which are shrimp, bacon and avocado in a spicy salsa; Crispy Calamari marinated olives, basil & shaved parmesan in an “angry” sauce; Filet Mignon Carpaccio cracked black pepper, lemon, capers & shaved parmesan and a delicious Smoked Bacon Wrapped Shrimp with Mediterranean orange salad. Entree standouts offer Grilled Double Cut Pork Chops, cheese tortellini in a chive pesto sauce with sun dried tomatoes & spinach, a juicy Rib Eye Steak asparagus, chorizos & roasted fingerling potatoes or Grilled Filet Mignon in a chianti wine reduction and french beans. Filet Medallions Of Beef With Risotto portabella mushrooms & grape tomatoes and Sauteed Shrimp & Mango hearts of romaine, marinated anchovy with shaved parmesan or Shrimp & Cavatelli Pasta chorizo, tomatoes, broccoli rabe, lemon & garlic are other options. Desserts are lovely: Especially all homemade ice creams.

Every night (except Sunday), famed pianist Tommy Mandel (Bryan Adams, Dire Straits, Ian Hunter, Bon Jovi, John Waite, and Cyndi Lauper, among many others), plays classical and popular music from 7:30 PM until 10:30 PM. Trio Bar & Restaurant, 167 East 33rd Street,Between Lexington and 3rd Avenues), is a charmer.

Copyright 2008 By Punch In International. All Rights Reserved.

Sample Dinner Menu

First Course
Shrimp Martini Trio Style grilled shrimp, bacon and avocado in a spicy salsa sauce 11.95
Crispy Calamari marinated olives, basil & shaved parmesan in an angry sauce 10.95
Filet Mignon Carpaccio cracked black pepper, lemon, capers & shaved parmesan 13.95
Smoked Bacon Wrapped Shrimp mediterranean orange salad 10.95
Grilled Croatian Sausage grilled red onions, avjar & pita 11.95
Classic Caesar hearts of romaine, marinated anchovy with shaved parmesan 8.95
Macadamia Crusted Goat Cheese & Beet Salad baby arugula in pomegranate vinaigrette 9.95
Antipasti For Two artisanal cheeses, grilled eggplant, portabella mushrooms, roasted red pepper, artichoke hearts 14.95

Main Course
Grilled Chicken Fettuccini roasted tomato sauce, spinach & goat cheese gratin 19.95
Crispy Apple Wood Roasted Chicken roasted lemon & garlic, rosemary whipped potatoes, sauteed spinach 19.95
Black Peppered Chicken Breast fingerling potatoes, asparagus, french beans in a light cream sauce 19.95
Trio Penne prosciutto, radicchio, capers, shaved parmesan – choice of alfredo or marinara sauce 17.95
add chicken 19.95
add shrimp 21.95
Grilled Double Cut Pork Chops cheese tortellini in a chive pesto sauce with sun dried tomatoes & spinach 23.95
Rib Eye Steak asparagus, chorizos & roasted fingerling potatoes 29.95
Grilled Filet Mignon chianti wine reduction and french beans 31.95
Filet Medallions Of Beef With Risotto portabella mushrooms & grape tomatoes 29.95
Sauteed Shrimp & Mango hearts of romaine, marinated anchovy with shaved parmesan 20.95
Shrimp & Cavatelli Pasta chorizo, tomatoes, broccoli rabe, lemon & garlic 20.95
Black Ravioli lobster, scallops & shrimp in a trio sauce 21.95
Grilled Salmon hearts of romaine, marinated anchovy with shaved parmesan 22.95
Pan Roasted Monkfish wild mushroom, lemon risotto & sauteed spinach 23.95
Seared Diver Sea Scallops garlic & basil polenta, crisp pancetta, balsamic reduction 25.95
Piano Salad grilled shrimp, scallops & vegetables in a roasted garlic vinaigrette 19.95
Mediterranean Mixed Seafood shrimp, scallops & catch of the day over a bed of seasoned broccoli rabe in a roasted tomato sauce 25.95

Brunch
Croatian Breakfast grilled sausage, two eggs any style, home fries & ajvar dip 12.95
Trio Omelette jumbo crab meat & asparagus with french creme served with home fries or salad 11.95
Mediterranean Omelette roasted red peppers, ricotta salata & olives 8.95
Spanish Omelette chorizo, manchego cheese & avocado 8.95
Eggs Copenhagen smoked salmon on an english muffin in hollandaise sauce 12.95
Steak & Eggs grilled steak, two eggs any style & a side of home fries 15.95
French Toast & Bacon soaked in our cinnamon batter 11.95

USHER IN THE NEW YEAR AT CAMPTON PLACE

Celebrate the end of 2008 in style, with Campton Place’s New Year, New You package. Upon arrival to the hotel, enjoy a glass of Champagne in the privacy of your spacious deluxe room, where a special Molton Brown gift will also be waiting for you. Get ready for the big night with a complimentary make-up consultation at Saks Fifth Avenue (by appointment), just steps away from the hotel in Union Square.

After that, it’s time to welcome 2009: Campton Place Restaurant is offering a fabulous New Year’s Eve extravaganza with 5- or 8-course dinner options that include

a special gift. After the ball drops, take the elevator home to the comfort and warmth of your freshly prepared room, and make a return trip to Campton Place one of your New Year’s resolutions. Rates for Campton Place’s New Year, New You package start at $375 a night (single/double occupancy) and are valid 12/28/08-1/2/09. For reservations, please call (415) 781-5555 or visit www.camptonplace.com.

It’s the time of year again for hot chocolate!

Starting December 1, Blue Fin (W Hotel Times Square) will be offering a special hot chocolate ($6) for guests in the mood to sip on a cozy drink before or after a warm meal. Made with a combination of 40% Valrhona milk chocolate and 64% Cocoa Barry chocolate, the hot chocolate will be served with Ginger Snap Mallow Mars, developed by Executive Pastry Chef for B.R. Guest, Elizabeth Katz.

For those New York nights you choose to stay in – and stay warm – Elizabeth Katz offers the following twists on hot chocolate for any occasion (recipes available upon request):

§ Bittersweet Hot Chocolate with Peppermint Stick Marshmallows

§ Eggnog White Hot Chocolate served with Gingersnap cookies

§ Orange Scented Hot chocolate with Cried Cherry Biscotti

§ S’more Hot Chocolate, topped with toasted marshmallows, served with homemade graham crackers

§ Salted Caramel Hot Chocolate

§ Triple Chocolate Chestnut Rum Hot Chocolate

Blue Fin is located at W Hotel Times Square (1567 Broadway at 47th Street) and can be reached at 212.918.1400.

FEINSTEIN’S AT LOEWS REGENCY

WINTER 2009 SCHEDULE

TONY MARTIN

Back by popular demand

after sold-out runs in 2007 and 2008

January 13 – 17

JANE MONHEIT

Feinstein’s Debut

January 20 – February 7

BETTY BUCKLEY

“Broadway By Request”

February 10 – March 7

JACKIE MASON

“NOT on Broadway”

March 10 – 21

MARIN MAZZIE AND JASON DANIELEY

“Opposite You”

March 24 – April 4

MORE TO COME!

Breakfast is Served!

The elegant Benjamin Steak House, located in The Dylan Hotel,
introduces its new breakfast menu this week.

A few standout choices from the new menu include, Eggs Florentine, poached eggs with
baby spinach and Hollandaise sauce on an English muffin or the indulgent Dulce de Leche Crepes, lightly caramelized and served with a touch of whipped cream on the side. The Eggs Benjamin, poached eggs with USDA Prime Steak and Hollandaise sauce on an English muffin, is the choice if you want to try the restaurant’s specialty – Benjamin Steak House’s chef, Arturo McLeod,
really understands how to grill a steak, spending 33 years working in steakhouses, 20 of those
at the famous Peter Luger in Brooklyn. If you’re in a rush, a Continental or Light & Healthy Breakfast will get you in and out and on your way with a good start to the day!

Conveniently located a block from Grand Central, the restaurant is the perfect location

for a business meeting, for tourists looking to start their full day of events off right
or simply for those looking for flavor and value in their breakfast.

Also this week, Benjamin Steak House inaugurates its 10-foot fireplace for the winter season, creating the perfect setting for the Holidays and a cozy breakfast.

52 East 41st Street
212.297.9177

Breakfast Menu

Served 7 am – 10:30 am, 7 days a week

Fruits and Grains

Fresh Fruit and Yogurt Smoothie $4.95
Platter of Fresh Fruit $7.50
Grapefruit Half, pre-cut and served with brown sugar $4.95
House-made Granola with Yogurt and Dried Fruit $6.50
Steel-cut Oatmeal with fruit compote and brown sugar $6.50
Continental, basket of mini pastries served with dulce de leche, preserves and sweet butter $7.95

Egg Dishes

Two eggs any style $11.50
Choice of Ham, Sausage or Bacon

Classic Omelet $13.50
Choice of 2 mixers:
Ham, Bacon, Sausage, Broccoli, Mushroom, Onion, Potatoes, Tomato, Swiss, American or Cheddar

Spanish Omelet $13.95
Three egg omelet with ham, sausage, peppers, onions and tomatoes

Caprese Omelet $14.95
Three egg omelet with Mozzarella, Tomato and Basil

Smoked Salmon Omelet $16.95
Three egg omelet with Smoked Salmon, Cream Cheese and Dill

Two poached eggs served with Roast beef hash $12.95

< b r />Eggs Benedict $12.95
Choice of Bacon, Ham or Sausage

Eggs Florentine $12.95
Poached eggs with Baby Spinach and Hollandaise Sauce on an English Muffin

Eggs Norwegian $15.95
Poached eggs with Smoked Salmon and Hollandaise Sauce on an English Muffin

Eggs Benjamin $22.95
Poached Eggs with USDA Prime Steak and Hollandaise Sauce on an English Muffin

Eggs in a Basket $13.95
Two eggs, fried within sliced bread

* The above dishes are served with Home fries and toast

Crepes

Fruit- filled Crepes $11.95
Choice of Strawberry, Blueberry, Raspberry, or Banana

Dulce de Leche Crepes* $13.95

Warm apple, cinnamon and brown sugar crepes $12.95

Breakfast Specials

Fresh Fruit Pancakes $11.50
Choice of Strawberry, Raspberry, Blueberry, or Banana

100% Whole Wheat Organic Pancakes $11.95
Choice of Strawberry, Raspberry, Blueberry, or Banana

Banana Stuffed French Toast ; $12.95
Served with Fresh-Cut Strawberries

Belgian Waffles $11.50
Served with Banana Cream and Freshly-Sliced Bananas

100% Organic Whole Wheat Belgian Waffles $11.95
Served with Banana Cream and Freshly-Sliced Bananas

Grilled Cheese Sandwich $11.95
Add Tomato, $2.00
Add Bacon, $2.00
Add Smoked Salmon, $4.00

Smoked Salmon on a Bagel $14.95
Served with Tomato, Cream Cheese, Onions and Capers

Two single Lamb Chops with Eggs and German potatoes $21.95

Benjamin Style USDA Prime NY Strip Steak, Eggs and German Potatoes $26.95

Grilled Tomatoes and Mozzarella with Roasted Red Pepper $12.95
Served on a bed of fresh Spinach with Toast

Breakfast Express

Continental $9.95
Orange or grapefruit juice; a basket of mini pastries served with dulce de leche,
Preserves and sweet butter; choice of coffee or tea

Light & Healthy $11.95
Orange or grapefruit juice; choice of Steel-cut Oatmeal with fresh fruit or
House-made Granola wit h yogurt and dried fruit; choice of coffee or tea

Benjamin Breakfast $15.95
Orange or grapefruit juice; 2 eggs any style, Canadian Bacon “Steaks” and
Home Fries; choice of coffee or tea

Breads and Side Dishes

Croissant $4.00
Add Ham and Cheese, $3.00
Add Smoked Salmon, Scrambled Eggs and Cream Cheese, $6.00

Bagel $4.00
Toast $3.00
Muffins $3.00
Sausage, Ham, or Bacon $4.00

Drinks

Freshly-Brewed Coffee $2.50
Tea $2.75
Orange Juice $3.00
Grape fruit Juice $3.00

FOR IMMEDIATE RELEASE
(New York, NY- November 24, 2008)

Press contact:
Maria Benvenuti, Telma Benvenuti
& Megan Warner
Benvenuti Public Relations
2 1 2-696-9883
mwarner@benvenutipr.com

Benjamin Steak House in the Dylan Hotel harks back to a bygone era

Peter Luger’s Steakhouse has lured meat lovers to Brooklyn for more than a century. After more than 20 years at that venerable institution, chef Arturo McLeod joined forces with fellow Luger alumni, Benjamin Prelvukaj, to launch Benjamin Steak House. It’s sure to become a landmark in its own right.

Located one block from historic Grand Central terminal, Benjamin Steak House mirrors the opulence and grandeur of that magnificent station. Housed on the main floor of the century-old, 10-story Chemist Club building, which is now home to the Dylan Hotel, the restaurant evokes a bygone era. One could picture Frank Sinatra and Sammy Davis Jr. enjoying a steak and Martini in the elegant dining room as the always solicitous wait staff catered to their every culinary whim.

M. Castedo Architects rework ed the interior of the historic building without sacrificing classic fixtures or the landmark structure. High ceilings, large white columns, brass chandeliers, a 10-foot fireplace and dark wood paneling dominate the 5,000-square-foot, bi-level dining space. The main dining room, with its rich leather banquettes and large bar, seats 120; the upstairs lounge, which is available for private parties, seats 46.

Chef McLeod prepares an amazing array of dishes sure to delight gourmands everywhere. The main draw is the steaks and McLeod is a master at cooking juicy cuts of meat. Six cuts of dry-aged beef are available: from 36-ounce porterhouses to top sirloins to juicy and tender rib eyes to succulent filet mignon. Every steak is grilled to perfection according to a diner’s specifications. Only the best USDA prime beef is used and the steak is still sizzling when it’s served. Any cut can be served family style for two to four people. The restaurant also offers steak for 10, which includes eve r y cut on the menu as well as chateaubriand. This dish is exclusive to Benjamin Steak House and costs $1,111.

Benjamin is the first steakhouse in the city to offer a cut specifically for women. Cleverly named the Adam’s Rib Eye, the dish is a summer special it has less fat than a usual cut of rib eye and is served boneless. Even the most skeptical of female diners will surely enjoy it, as it is a particularly flavorful cut.

The menu also features delectable non-red meat dishes. Rich and buttery Chilean sea bass is a popular choice as is the grilled Norwegian salmon, with its mild and delicate flavor. Diners are also passionate about the extravagant seafood platter, which consists of fresh oysters on the half shell, jumbo shrimp, half-lobsters and juicy lump crabmeat.

Potatoes are served in a myriad of interesting ways, with crispy, golden-brown German-style being the most unique. The potatoes are diced, then onions, salt and pepper are added, and the dish is bak ed. More traditional varieties are also available including ultra-creamy mashed potatoes and hearty cottage and steak fries. Other choice sides include rich, creamed spinach (which incidentally doesn’t contain any cream), steamed green asparagus and sautéed mushrooms infused with red wine and garlic.

A bustling lunch crowd dines on lightly breaded crab cakes, potato- and beef-laden German soup, grilled Canadian bacon, baked organic chicken with herbs and rare yellowfin tuna or savory chicken sandwiches.

Desserts are new takes on old standards. Instead of the usual apple pie, there’s flaky apple strudel, tart key lime pie and an over-the-top hot fudge sundae with loads of whip cream and chocolate.

Benjamin has an extensive wine list, with selections from Italy, France, California, Australia, New Zealand, Spain, Chile and Argentina. Each wine has been carefully chosen to compliment steak and there is something for every budget, from first-growth Bordeaux t o affordable New World wines. The two bars (one on the main floor and one on the mezzanine) serve high-end cocktails featuring top-shelf liquors. The wooden bar on the second floor is the centerpiece to the section and a great place to watch the action below. Set back from the balustrade, the bar, with its low lighting, is also the perfect spot for a private drink with your date.

Whether it’s a business lunch, a romantic rendezvous or a boisterous family dinner, Benjamin Steak House is sure to please even the most jaded food connoisseur.

Benjamin Steak House is located at 52 East 41st Street, (212) 297-9177 and is open seven days a week, Monday-Friday, 6:30 a.m.-Close, Saturday and Sunday 9:00 a.m.-Close.