Entries from May 2009 ↓

Benjamin Steak House

52 East 41st Street, (212) 297-9177

Benjamin Steak House is open seven days a week serving breakfast, lunch and dinner. The restaurant features full bars on two levels, and offers private room and party menus. For complete menus, photo gallery and more, visit www.benjaminsteakhouse.com

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REVIEW

By Nancy Walman

After more than 20 years at that venerable institution, Peter Luger’s Steakhouse in Brooklyn, chef Arturo McLeod joined forces with fellow Luger alumna, Benjamin Prelvukaj to launch Benjamin Steak House. Benjamin has 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 Chemist Club building, which is now home to the Dylan Hotel.

General Manager Victor Dedushaj

A great dining experience begins with the front of the house and Benjamin Steak House is fortunate to have enlisted the services of Victor Dedushaj, who is as warm, knowledgeable and professional as it gets.

In addition to the elegant and spacious main dining room and superb service, the big draw is the steaks: Six cuts of dry-aged beef are available: from 16-ounce porterhouses to top sirloins to juicy and tender rib eyes to succulent filet mignon. Every steak is grilled to perfection, using the best USDA prime beef. Any cut can be served family style for two to four people. The restaurant also offers steak for 10, which includes every cut on the menu as well as chateaubriand, costs $1,111. Lobsters are also spectacular as is lump crab and succulent sliced tomatoes & onion salad.

Don’t miss the German-style potatoes, cream-less creamed spinach and an over-the-top hot fudge sundae with loads of whip cream. Benjamin has an extensive wine list, with selections from Italy, France, California, Australia, New Zealand, Spain, Chile and Argentina as well as a fine selection by the glass and 1/2 bottle. 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. 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. 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 gets “The Walman Award” as the city’s most dependably excellent steak house and rates A Major on the Walman Report.

The Fabulous Signature Porterhouse

Copyright 2009 By Punch In International. All Rights Reserved.

(From Left to Right) Benjamin Prelvukaj & chef Arturo McLeod

Background

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 alumna, 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 reworked 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 16-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 every 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 baked. 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 to 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 and rates A Major on The Walman Report.

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 reworked 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 every 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 baked. 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 to 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 STEAKHOUSE IN THE HEART OF MIDTOWN
The Dylan Hotel is a Beef-Lovers Paradise

Benjamin Steak House, located at the Dylan Hotel in the heart of Midtown, creates a Manhattan Mecca for steak-connoisseurs. The elegant restaurant boasts an expansive a la carte menu, a wide array of fine international pairing wines, and a stylish decor that sets it apart from all other steak houses.

Chef Arturo McLeod, partner of Benjamin’s, has spent more than 30 years in the meat preparation business. The former 20-year veteran of Peter Luger’s brings his experience with a new flare to Midtown.

Benjamin offers what steakhouse lovers come to expect — the porterhouse (for 2- 4 guests), New York sirloin, veal chops, filet mignon, creamed spinach, fresh jumbo-sized lobster and the like. Chef Arturo has also introduced signature dishes including German soup (comprised of potatoes, tomatoes, and meat); crab cakes; sizzling Canadian bacon; grilled yellow fin tuna and more. The extensive breakfast menu offers everything from organic, whole wheat pancakes and waffles to a classic NY strip steak and eggs.

Chef McLeod personally patrons New York’s top wholesale meat markets to carefully select prime USDA meat to ensure the highest standards. Everything is taken into consideration – the right shade of color, balance of texture and the amount of marbling. More importantly, the meat is then brought back to the restaurant where it is dry-aged in their custom aging box.

Benjamin defines modern elegance with its 5,000 square foot multi-level space designed by M. Castedo Architects that can accommodate 175 patrons. The main dining room provides a comfortable setting for business meetings, romantic meals and family outings alike. It features a beautiful working fireplace, rich chocolate-brown leather seating, oak wood paneling, vaulted decorative ceiling, and modern brass amber-toned chandeliers.

To complete the full dining experience, Benjamin offers an extensive selection of fine wines to fit any budget – from modest California reds to rare and celebratory bottles including a 1946 bottle of Chateau Latour, Pauillac. Rounding off the meal is a sweet tooth’s dream – a heaping bowl of fresh homemade whipped shlag nicely accompanies the chocolate mousse cake, pecan pie or apple strudle.

Benjamin Steak House is open seven days a week serving breakfast, lunch and dinner. The restaurant features full bars on two levels, and offers private room and party menus. For complete menus, photo gallery and more, visit www.benjaminsteakhouse.com

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Sample Dinner Menu

Appetizers

JUMBO SHRIMP COCKTAIL (4) $18.95
JUMBO SHRIMP COCKTAIL, EXTRA LARGE PORTION (6) $23.95
JUMBO LUMP CRABMEAT COCKTAIL $19.95
LITTLE NECK CLAMS ON THE HALF SHELL $12.95
FRESH OYSTER ON THE HALF SHELL $16.95
BAKED CLAMS $14.95
LUMP CRAB CAKE $19.95
SEAFOOD PLATTER (PER PERSON) MP
LOBSTER COCKTAIL MP
SIZZLING CANADIAN BACON, EXTRA THICK, BY SLICE $3.00

Soups

ONION SOUP $9.95
GERMAN SOUP $10.95
LOBSTER BISQUE $13.95

Salads

WEDGE SALAD WITH BLUE CHEESE DRESSING $9.95
ORGANIC MESCALINE SALAD $10.95
CAESAR SALAD $11.95
BENJAMIN’S SALAD (FOR TWO) $15.95
SLICED TOMATO & ONIONS, WITH BENJAMIN’S OWN SAUCE (FOR TWO) $12.95
FRESH MOZZARELLA & BEEFSTEAK TOMATOES (FOR TWO) $15.95
CHOPPED TOMATOES, ONIONS AND CANADIAN BACON $13.95

CHOICE OF DRESSING:
BLUE CHEESE, CREAMY GARLIC, HOUSE VINAIGRETTE, RUSSIAN

STEAK&CHOPS

USDA PRIME CHEF SELECTED,DRY AGED IN OUR OWN AGING BOX

STEAK FOR TWO $82.95
STEAK FOR THREE $122.85
STEAK FOR FOUR $165.80
NEW YORK SIRLOIN STEAK $41.95
RIB EYE STEAK $40.95
FILET MIGNON $41.95
LAMB CHOPS, 2 DOUBLE THICK LOIN CHOPS, EXTRA HEAVY CUT $39.95
VEAL CHOPS, DOUBLE THICK, EXTRA HEAVY CUT $39.95

SEAFOODS

CHILEAN SEA BASS $32.95
GRILLED NORWEGIAN SALMON $32.95
GRILLED YELLOW FIN TUNA $33.95
4 LB. JUMBO LOBSTER (BROILED OR STEAMED) MP
SURF AND TURF (PER PERSON) MP
LOBSTER TAILS MP

POTATOES

GERMAN POTATO $11.95
MASHED POTATO $9.95
COTTAGE FRIES $8.95
STEAK FRIES $8.95
JUMBO BAKED POTATO $5.95
COTTAGE FRIES & ONION RINGS (COMBINATION) $10.95
ONION RINGS $8.95

VEGETABLES

CREAMED SPINACH $8.95
ASPARAGUS $11.95
BROCCOLI $9.95
ONIONS $8.95
PEAS AND ONIONS $8.95
MUSHROOM $10.95
CHOICE OF VEGETABLES SAUTEED OR STEAMED

These items are, or may be served raw or undercooked. Consuming raw or undercooked meats, seafood or shellfish may
increase your risk of food borne illness, especially if you have certain medical conditions.

Consumer Information: There is a certain level of risk associated with eating raw oysters. If you are afflicted by a chronic
illness of liver, stomach or blood or have immune disorders, you are at a greater risk of serious illness from consumption
or raw oysters, and should eat oysters fully cooked. If unsure of your risk, then please consult your physician.

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Chef Arturo McLeod Biography

Chef Arturo McLeod of Benjamin Steak House is an outstanding Panamanian chef who has successfully become a frontrunner in an industry where Latinos usually remain in the background. Arturo has spent the past 33 years working in steakhouses, 20 of those at the famous Peter Luger’s in Brooklyn. Since Benjamin’s opening, it has established itself as one of NYC’s premier steakhouses, attracting business professionals and celebrities alike.

After immigrating to Brooklyn at the humble age of 13, Chef Arturo’s journey in the restaurant business started at Gega Tolner, a steakhouse in Brooklyn even older than the venerable Peter Luger. It was at the latter, however, that Arturo spent the majority of his career, perfecting his unique grilling techniques and becoming one of the foremost steakhouse chefs in the country. Two and a half years ago, Arturo decided to leave Peter Luger and open a new steakhouse with fellow Luger employee Benjamin Prelvukaj.

The result of this partnership is the elegant Benjamin Steak House, located one block from Grand Central Station at the Dylan Hotel. In addition to serving the finest quality prime cuts, the steaks are cooked to absolute perfection and arrive tableside on a piping hot plate, so hot that as the meat is sliced, it sizzles.

Sahara’s Turkish Cuisine

In Murray Hill at 513 2nd Avenue at 28th Street.

Open on weekdays from 12:00 PM – 10:30 PM, and on weekends from 12:00 PM to 11:00 PM.

For reservations and private parties, call 212-532-7589 or visit Sahara Turkish Cuisine on the web at http://www.saharasturkish.com.

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Turkish Delights at Murray Hill’s Sahara

By Nancy Walman

With a recently remodeled space featuring French doors, restored brick, and select Turkish pin-dot tables, the atmosphere at Sahara is eclectically European and chic. But considering the popularity of their catering program throughout hospitals and doctors’ offices in the tri-state area (ranging from Cornell to Hackensack to the Bronx), it is evident that the flavors and health benefits of Sahara’s food shine with or without the pleasant surroundings.

Countless books and studies have proved that eating a “Mediterranean Diet” is a healthy approach to cutting calories, maintaining heart health, and increasing vitality. That’s why Chef Sinan Ön of Sahara’s Turkish Cuisine places emphasis on the vibrant flavors, modern presentations, and affordable prices that make the Mediterranean Diet more accessible and enjoyable than ever.

This healthful approach begins with owner Michael Kocak, whose extensive experience with Turkish cooking has helped him create a refined and wholesome vision for Sahara. From a small doner kebab take-out spot to Midtown lunch hotspot, Kocak has owned and run various kinds of Turkish restaurants over the years-and frequented many more. With this experience under his belt, he acknowledges that most Turkish restaurants boil down to the same menu. What changes, he says, is the style of the chef and the signature touches he can put on those traditional items.

At Sahara, this translates to high nutritional value, largely thanks to Chef Ön and his innovative, modern style. With his formative training in the prestigious culinary city of Bolu, Turkey, and early exposure to the industry from his father (a successful chef himself), Chef Ön worked at many of Turkey’s most acclaimed restaurants before making his move to New York 11 years ago. Upon his arrival he took up post at the famed Turkish Kitchen, where he fine-tuned his flair for modern Turkish cuisine and learned to cater to New York’s refined palette.

The menu at Sahara is straightforward and easy to navigate, and its dishes deliver one pleasant surprise after another. Traditional cold appetizers like Yaprak Sarma (Stuffed Grape Leaves) take refreshing spins-the leaves are purchased fresh and cured in-house, replacing the usual acidic slimy quality of the wrapping with a subtly sweet flavor that’s far more enjoyable. Lebni, or thick homemade yogurt, is freckled with garlic, dill, and the slight crunch of crushed walnuts, creating a mélange of flavors that’s as nutritionally beneficial as it is satisfying. Salads at Sahara (salatasi, in Turkish) are large and delightful, replacing calorie-loaded dressings with lemon juice, olive oil, and the optional (but irresistible) hint of shredded feta.

Hot appetizers provide a bit of indulgence. Icli Kofte, a standard Turkish dish, is taken to the next level: the ground lamb mixture is accented with currants and crushed walnuts before being stuffed into a perfectly crispy crust of lightly fried bulgur wheat. Mucver, or Zucchini Pancakes, are airy and served piping hot with cool yogurt sauce, a beautiful blend of earthy vegetable flavors and vibrant punches of paprika.

Chef Ön’s talents are best revealed with the signature marinades he uses for his Kebabs. In particular, his Shish Kebab and Tavuk Sis (Chicken Kebab) are popular for the unique blend of secret spices that Chef Ön uses to achieve a perfect flavor and texture. Ezmeli Kebab, a dish of chopped lamb atop a bed of spicy, smoked eggplant, presents familiar but elegantly layered flavors. Kebabs are supplemented with a variety of seafood dishes such as Karides Guvec, an oven-baked shrimp casserole with mushrooms, peppers and tomatoes, all topped with Tukish Kashar cheese. All meat and fish dishes are char grilled without a single drop of butter, and even the “rice”-actually a creamy blend of bulgur wheat, minced vegetables and dill-sheds its unhealthy reputation.

A highly affordable wine list makes it possible to enjoy the meal with a heart-healthy glass of red wine without breaking the bank. Bottles begin at just $24 and a rotating selection of about ten wines (both red and white) are always available at $7-8 per glass.

To accommodate his loyal regulars and Turkish food aficionados, Chef Ön is happy to take requests off the menu. Regular requests include “finger meatballs,” a playfully named dish of oblong meatballs in a Turkish variation of marinara sauce, and spicy shrimp and peppers with olive oil and garlic. Rotating specials like boneless Cornish hen stuffed with cinnamon-scented rice, currants and pine nuts keep the menu constantly changing and brimming with surprises. Always keen to continue evolving his food to meet higher and higher standards, he welcomes the opportunity to step outside of his comfort zone, experimenting with new desserts and sending them to patrons complimentary for their honest evaluations.

Among the most successful desserts are Chef Ön’s baklava, deeply sweet but flaky and airy rather than dense and brick-like. Similarly, Kazandibi, akin to a Turkish crème brulee, is a truly unique milk custard that is caramelized to achieve a melt-in-your-mouth texture. Enjoyed with Turkish tea or a raki cordial, these make a wonderful ending to the meal.

Copyright 2009 By Punchin International. All Rights Reserved.

http://www.saharasturkish.com/menu01.html

Rouge Tomate
Opening Date: October 28, 2008
Owner: Emmanuel Verstraeten
Director of Operations:Erin Bellard
Executive Chef:Jeremy Bearman
General Manager:Oscar Henquet
Culinary Nutritionist:Natalia Rusin, R.D.
Executive Pastry Chef:James Distefano
Sommelier:Pascaline Lepeltier
Cuisine:Contemporary American, With a Bow to Health
Address:10 East 60th Street
(between Madison Avenue
and Fifth Avenue)
New York, NY 10022
Phone:646.237.8977

Hours of Operation:
Lunch: 12:00 p.m. – 3:00 p.m.
Dinner: 5:30 p.m. – 10:30 p.m.,
Monday-Saturday
Special Events:: Chris Crocco 646-237-8963
American Express, Discover,
MasterCard, Visa, Diners Club
N, R & W trains to Fifth Avenue;
4, 5 & 6 to 59th Street
www.rougetomatenyc.com
reservations@rougetomate.com
www.rougetomatenyc.com

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Review By Nancy Walman

Something Different. Something Healthy. Something Delicious.

Rouge Tomate (in the former premises of New York’s fabled Copa Cabana) offers a casually elegant dining experience, with a 15-seat curved walnut and oak bar serving fresh juices and hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas, tonics and mixers. A wide selection of wines and spirits, including bottles from top organic and biodynamic producers, rounds out the beverage program.

Under the direction of sommelier Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list of over 200 domestic and international bins, including a handful of wines from New York estates. Divided by country and then region, Rouge Tomate’s wine list offers several biodynamic and sustainable wines. Approximately 15 wines are poured by the glass, ranging from $9 to $18, and another 15 half bottles start at $20. A generous selection of dessert wines, organic tea and coffee, after-dinner liquors and cocktails are also available. Let’s not neglect some of New York’s most inventive (and potent) cocktails, as well as the best martini imaginable, with olives, so fresh, they tasted just plucked.

Guests can relax and dine while seated on custom-made leather
chairs and sofas in neutral shades of cream and tan, in two
cantilevered booths suspended over the dining room below or
four semi-private booths, or café chairs and tables while
overlooking a floor-to-ceiling “wood tower,” wall-mounted oak
trellis and photographic art installations by Norwegian artist Per
Fronth.

The essence of the Rouge Tomate lifestyle is further enhanced in the serene spirit and atmosphere of the space. Bentel & Bentel created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials colorful foliage to strengthen the connection to nature. The restaurant’s dramatic design includes a natural color palette, back-lit oak wood walls, walnut hard-wood floors and an open kitchen designed according to the Golden Ratio, which symbolizes perfect harmony in architecture.
Rouge Tomate is dedicated to proactively addressing social and environmental issues, from the design of the restaurant to the development of the menu. A member of the Green Restaurant Association, Rouge Tomate reduces its carbon imprint by choosing ecological materials made from recycled or recyclable elements; using Forest Stewardship Council (FSC) certified wood for floor and furniture whenever possible; using energy-efficient equipment such as ovens, refrigerators and lighting systems; giving preference to local and seasonal products; buying meats and poultry from farmers who feed animals with local plants; and selecting some wines by viticulturists who follow organic and biodynamic principles.

Signature dishes from executive chef Jeremy Bearman’s appetizer menu includes luscious Warm Asparagus and Farm Egg with White Asparagus Purée, Black Trumpets, and Shallot-Banyuls Vinaigrette; a superlative Duck and Pistachio Pâté with Rhubarb, Pickles, and Sourdough Toast and Heirloom Beet and Carrot Salad.

Entrees proffer Whole Brook Trout a la Plancha with Ramps, Broccolini, Market Shelling Beans and the best Vegetarian Fettuccine with spring vegetables we’ve ever tasted. The homemade chickpea pasta is sauced with a devastating melange of Morels, Fava Beans, Parsley Mint Pesto, Toasted Almonds and Golden Pineapple.

To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances: Soy Milk Panna Cotta with caramelized banana and maple gelee; Poached Autumn Fruits with stone ground oat crumble and rum raisin gelato; and Seasonal Fruit and Sorbet Plate. Assorted cookies are lovely but all desserts are wonderful, as is service and a $45 pre-theater dinner is a real bargain.

Downstairs, Rouge Tomate offers an eye catching space that wil feature a hot lounge, starting May 11.

And what other NY restaurant has a registered dietician on staff! Rouge Tomate is a delight from start to finish and rates A Major on The Walman Report.

ROUGE TOMATE TEAM

Emmanuel Verstraeten, Founder and CEO
A born entrepreneur, Emmanuel Verstraeten has been creating
opportunities since he was a teenager. He worked a variety of jobs
early on that helped him develop a keen business acumen, including
insights about how to build constructive relationships and negotiate
profitable deals. After fast-tracking himself at the European
Commission at age 24, Emmanuel longed for the sense of ownership
and entrepreneurial freedom that opening his own company would
bring.

In 1999, Emmanuel created the Rouge Tomate concept based on his
passion for hospitality, desire to build a creative and professional work
environment, and belief in creating a socially responsible company. In
2001, Emmanuel opened Rouge Tomate in his native Brussels, in a
lovingly restored townhouse on Avenue Louise.
With Rouge Tomate New York’s fall 2008 launch, Emmanuel looks
forward to embracing the energy of New York and introducing the
Rouge Tomate concept to what he describes as an “innovative and
open-minded city.”

Growing up as a “food junkie,” Nil Sönmez enjoyed opportunities to
splurge once a year on a three-star Michelin dinner while on vacations
with her family. She may not have realized it at the time, but these
dinners sparked a passion for restaurants, resulting in Nil fulfilling her
dream of opening a restaurant and playing an integral role the industry she fell in love with as a child.

First a seasoned corporate lawyer at Cleary Gottlieb Steen & Hamilton
LLP and later a strategic consultant for McKinsey & Company, Nil found
her niche in 2006 after a fortuitous client dinner when she met
Emmanuel Verstraeten and learned about his Rouge Tomate concept.
For Nil, the transition from corporate consultancy to working with an
emerging restaurant company enabled her to see a project from
implementation to completion, affecting change while building from
the ground up.
Nil holds a J.D. and a LL.M. in European law from the Université Libre
de Bruxelles (Brussels University), a LL.M. from New York University
School of Law, and is a member of the New York and Brussels Bar.
www.rougetomatenyc.comNil Sönmez,Vice President and General Counsel

Jeremy Bearman, Executive Chef

As a self-taught chef who traded an Ivy League diploma for chef whites, Jeremy Bearman brings his experience running some of the most prestigious kitchens in the U.S. to the position as executive chef at Rouge Tomate. As executive sous chef at both db bistro moderne in
New York City and L’Atelier de Joel Robuchon in Las Vegas, he
acquired the experience necessary to execute a world-class dining
experience. Jeremy has also been the executive chef at the Ritz
Carlton’s Medici Café and Terrace in Lake Las Vegas and the opening
chef for Lark Creek Steak in San Francisco, which was recognized as
one of Esquire’s Best New Restaurants of 2007.

A tireless proponent of using local and sustainable ingredients
whenever possible, Jeremy’s seasonal menu will feature signature dishes such as Cannelloni of Beets and Beet Leaves, with sheep’s milk yogurt, blood oranges, pistachios and ice wine vinegar;Arctic Char with
Smoked Sea Salt, trout roe and daikon radish; and Long Island Duck
with fregola, quince and Medjool dates.

A born-and-bred New Yorker, Jeremy grew up in a food-oriented
household, where he often dreamt up recipe ideas for the next meal
before his family had finished the current one. While studying
hospitality management at Cornell University, Jeremy ran the dining
program at his fraternity house in exchange for free meals while
building the foundation he would ultimately need to operate an
organized a professional kitchen. During this time, he also took a job at
a local restaurant; from the first day, he was hooked by the kitchen’s
“controlled chaos” and upon graduation four years later, he pursued
a culinary career in earnest and has never looked back.

At Rouge Tomate, Jeremy works in collaboration with culinary
nutritionist Natalia Rusin to adhere to the principles of S.P.E.®, a
nutritional charter that offers a balanced approach to sourcing,
preparing and enhancing food.

James Distefano, Executive Pastry Chef

James Distefano’s ability to create and execute desserts is aptly
reflected in his menu at Rouge Tomate, a modern American restaurant
located in the heart of midtown Manhattan. Distefano’s desserts blend
seasonal ingredients with skillful combinations of textures, flavors and
savory-sweet balances. As executive pastry chef, James Distefano plays up the purity of flavors inherent in each dish like Soy Milk Panna Cotta
with caramelized banana and maple gelee; Hudson Valley Apple Soup
with buttermilk parsnip gelato and freshly baked oatmeal cookies;
Chocolate & Banana tasting, including caramelized banana napoleon,
roasted banana sorbet, and hot cocoa; and Hawthorne Valley Yogurt
and Huckleberry Parfait with star thistle honey, chamomile and candied lemon.

Distefano discovered his culinary ambitions as a teenager growing up in Northvale, New Jersey, where he was surrounded by family that was
always cooking on weekends. He enrolled in the Hudson County
Community College Culinary Arts Program where he discovered a
natural chemistry with the pastry program. After a few jobs at local
restaurants in New Jersey, Distefano got his big break when he was
tapped by a friend to work at Park Avenue Café in New York. He
assisted pastry great Richard Leach and was introduced to chef David
Burke. In December 2003, Burke asked Distefano to join him as
executive pastry chef at his restaurant, david burke & donatella. There,
Distefano exhibited a remarkable ability to conceptualize and execute
desserts that have since become signature items on the David Burke
menu. In 2008, Distefano was hired as executive pastry chef at Rouge
Tomate where he executes an ingredient- and technique-driven menu
that adheres to S.P.E.®, a nutritional charter that offers a balanced
approach to sourcing, preparing and enhancing food.

Natalia Rusin, R.D. Culinary Nutritionist

At Rouge Tomate, Natalia Rusin shares her extensive knowledge in
nutrition and culinary arts. She works closely with executive chef
Jeremy Bearman to create, develop, and serve seasonal, well-balanced
cuisine. Natalia received her AS Culinary Arts degree from Johnson &
Wales University in 1999 and earned a BS in Culinary Nutrition in 2001
as a member of the first graduating class in this new program, which is accredited by the American Dietetic Association (ADA). Throughout
her education, she held various positions in the areas of culinary arts
and nutrition at Savory Solutions, Smart Mouth Technologies and
Hasbro Children’s Hospital. She was then selected to attended New
York Presbyterian Hospital’s dietetic internship program where she
experienced a wide range of clinical nutrition in a hospital setting,
assessed the nutrition status of patients and performed nutrient
analyses. During this time she also worked as a personal chef, cooking
for clients with specific nutritional needs.

Natalia spent several years splitting her time between hospitals and
kitchens, working as a clinical dietician at Kingsbrook Jewish Medical
Center and continuing as a personal chef in the evenings. In 2006,
Natalia realized that she could utilize both skill sets and joined CulinArt
Incorporated, a boutique dining service company as their nutrition
specialist in the culinary development department. At this position, she was able to create and implement healthy food programs in a wide
range of food service operations and train chefs on nutrition and
healthy cooking.

Natalia’s experience as a chef and dietician enables her to train and
work with the kitchen staff at Rouge Tomate to prepare seasonal
menus compliant with the principles of S.P.E.®, a nutritional charter
developed by chefs and dieticians that offer a balanced approach to sourcing, preparing and enhancing food.

Erin Bellard, Director of Operations

As Director of Operations for Rouge Tomate, Erin Bellard brings
over ten years of experience in the food and beverage industry to
her position.

Erin got her start at New York City’s well-respected B.R. Guest
restaurant group, where she spent six years as one of the company’s
most valuable members. From 1998-2004, she served in various
capacities for the company, including Director of Service Board for
more than 500 employees at eleven properties, opening General
Manager for Vento Trattoria and General Manager of Ocean Grill,
which enjoyed a gain both in Zagat ratings and revenue during her
tenure there. Erin exhibited strong leadership skills while taking a
lead role as strategic planner for the many properties she oversaw.
While at B.R. Guest, Erin contributed to the company’s growth,
which exceeded the $100 million dollar benchmark.

In 2004, Erin expanded her expertise to include the hotel industry,
becoming Food and Beverage Director for Soho House New York
and overseeing annual revenue of $18 million. Seeking additional
challenges and professional growth, Erin formed E.B.C. Group Inc.
in 2006, serving as a consultant and headhunter to the restaurant,
hotel and resort industries.

At Rouge Tomate, Erin brings her reputation as one of the most
respected and dynamic young experts in the industry. As Director
of Operations, she streamlines operations, oversees training, creates
and maintains service standards and develops concepts that aid in
the restaurant’s overall growth to fortify the Rouge Tomate brand.

Oscar Henquet, General Manager

Oscar Henquet brings over twenty years in the hospitality industry

to his position as General Manager of Rouge Tomate New York, where
his passion for personalized service is evident through his energetic
presence on the floor and his diverse and experienced team.

After graduating with a degree in Hotel Management from the
Maastricht School of Hotel Management, which was founded by his
grandfather and mentor, Oscar traveled to broaden his experience
and worked in esteemed properties throughout Belgium, France, Israel
and China before falling in love with New York City during his first visit.
His first job in Manhattan was as Maître d’Etage, managing an entire
floor of guests, at the Five Star, Five-Diamond St. Regis Hotel in
Manhattan, which eventually resulted in a promotion to Food &
Beverage Supervisor overseeing Lespinasse, King Cole Bar and Astor
Court. Oscar then moved to the Four Season Hotel, where he was
the Assistant Restaurant Manager and later the Room Service Manager,
playing an integral role in creating and facilitating private events.

In 2003, Oscar became Director of Operations at Nicole Farhi USA,
where he managed the daily food and beverage operations for five
years in the space that would later house Rouge Tomate New York.
In 2008, Oscar became General Manager at Rouge Tomate New York,
where he marries the organization and structure of a corporate
background with the character and magnetism he insists from each
member of his front-of-house staff.

Sample Dinner Menu

Market Soup
Duck and Pistachio Pâté
Rhubarb, Pickles, Sourdough Toast
Tombo Tuna Poke
Sugar Snap Peas, Honshimeji Mushrooms, Jicama, Sesame
Warm Asparagus and Farm Egg
White Asparagus Purée, Black Trumpets, Shallot-Banyuls Vinaigrette
Market Oysters
Pineapple Vinegar, Crispy Ginger, Mint
Local Seafood Ceviche
Cucumber, Avocado, Kumquat, Cilantro
Heirloom Beet and Carrot Salad
Horseradish Yogurt, Parmesan, Sugar Snaps

FIRST COURSE
Executive Chef Jeremy Bearman, Pastry Chef James Distefano.
An 18% gratuity will be added for parties of six or more

Whole Brook Trout a la Plancha
Ramps, Broccolini, Market Shelling Beans
English Pea Risotto
Carrot, Radish, Parmesan, Lavendar
Hazelnut Crusted Atlantic Hake
Cucumber, Jicama, Radish, Soba Noodle
Poussin with Whole Grain Salad
Fennel, Olive, Medjool Date, Marcona Almond
Grass Fed New York Strip
Potato Fleischnacke, Pickled Ramps, Mâche, Warm Mushroom Vinaigrette
Pappardelle with Rabbit Ragoût
Olive, Artichoke, Watercress, Slow Roasted Tomato
Fettuccine with Spring Vegetables
Morel, Fava Bean, Parsley Mint Pesto, Toasted Almond
Golden Pineapple
Carpaccio, Coconut Tapioca, Shiso, Consommé
Meyer Lemon
Frozen Yogurt Parfait, Olive Oil Cake, Blood Orange
Chocolate & Banana
Caramelized Banana Napoleon, Roasted Banana Sorbet, Hot Cocoa
Farm Stead Goat Cheese & Dried Fruit Chutney
Semolina-Raisin Pain Perdue, Fuji Apple, Toasted Hazelnut
Warm Almond Crepes
Marzipan, Grapefruit, Pomelo, Toasted Almond Milk Sherbet
Winter Fruit & Sorbet Plate
Assorted Cookie Plate
Serves one, two or four

Rouge Tomate is proud to apply the principles of SPE. SPE is based on a genuine respect of ingredients and the crafting of balanced
dishes that naturally marries extraordinary cuisine and authentic nutrition. Rouge Tomate is committed to support local farms, fisheries, and producers who employ sustainable practices : Farm@Miller
Crossing, Sheldon Farms, Denison Farms, Crandals Farm,, Honey Dog,

Prospect Hill Orchards, Roy Towsey Farm

SECOND COURSE THIRD COURSE

Pastry Chef James Distefano
Mango & Pineapple Carpaccio
Macadamia Cake, Coconut Tapioca, Mango & Pineapple Sorbet
Meyer Lemon
Frozen Yogurt Parfait, Olive Oil Cake, Blood Orange
Chocolate & Banana
Caramelized Banana Napoleon, Roasted Banana Sorbet, Hot Cocoa
Local Blue Cheese & Dried Fruit Chutney
Semolina-Raisin Pain Perdue, Fuji Apple, Toasted Hazelnut
Warm Almond Crepes
Marzipan, Grapefruit, Kumquat, Toasted Almond Milk Sherbet
Spring Fruit & Sorbet Plate
Assorted Cookie Plate
Serves one, two or four
TEA AND HERBAL – In Pursuit of Tea
Green
Genmaicha (Japanese green with roasted and puffed rice, comforting and nutty)

Jasmine Pearls (Intense aromas of Jasmine flowers hand-rolled into perfect pearls in Fujian province, China)

Black Assam (Robust and malty breakfast tea from the plains of Northeastern India)

Earl Grey (Single estate Ceylon with 100% bergamot oil)

Lapsang Souchong (Aromatic and robust with rich smoked flavors and pine hints)

Cardamom Chai (Wonderfully spiced… an Autumn favorite)

Herbal Chamomile (This classic soothing infusion is a favorite for those who want to relax)

Lemon Verbana (This European favorite has a refreshing lemon and floral flavor)

Mint (Surprisingly smooth, refreshing herbal caffeine-free)

COFFEE – La Colombe
Single Espresso
Double Espresso
Cappuccino
Latte
French Press “Brazalian Bourbon”, Rainforest Alliance
French Press Decaffeinated, “Monte-Carlo”
CHOCOLATE
Valrhona – 70 % cocoa
Valrhona – 61% cocoa

Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday Through Saturday. Rouge Tomate offers a la carte lunch and dinner menus in the Main Dining Room. Lunch is served noon to 3:00 p.m. and dinner is served between 5:30 p.m. and 10:30 p.m., Monday through Saturday. For reservations or more information, please call 646.237.8977 or visitwww.rougetomatenyc.com .

La Fonds Del Sol

LOCATION 200 Park Avenue (at 44th Street and Vanderbilt Avenue) MetLife Building, New York, NY 10166

OPENED January 19, 2009

RESERVATIONS (212) 867-6767, additional: (212) 867-6867

WEBSITE http://www.patinagroup.com/east/lafondadelsol/

OWNER/OPERATOR Patina Restaurant Group
Nick Valenti, Restaurateur and CEO

EXECUTIVE CHEF Josh DeChellis

GENERAL MANAGER Santiago Pesantez

WINE DIRECTOR Nicholas Nahigian

MENU Modern Spanish Cuisine, with Latin influences and a focus on tapas.
Separate menus for the bar room and the dining room.

LAYOUT The split-level area consists of a bar room on the ground floor and a dining room on the upper level, separated by an illuminated glass wall behind the bar with an etched pattern.

INTERIOR DESIGNER Adam D. Tihany

DESIGN A sophisticated color palette mixes vibrant and neutral shades to revitalize the restaurant for the 21st century while still honoring its abstract, iconic design roots by Alexander Girard. Banquettes are upholstered in a vivid striped Paul Smith fabric; café floor is made up of black and white checkerboard terrazzo complemented by the geometric square ceiling pattern; bright red chairs and bar stools provide a pop of color. The dining room has an intimate atmosphere with dark brown limed oak panels and up-lighting, as well as a wine room. A three-dimensional oculus in the ceiling creates depth.

GRAPHIC DESIGNER: Mirko Ilic

SQUARE FEET 8,000

CAPACITY 80 seats in lounge, 24 stools at tapas bar
106 in main dining room
_______________________________________________________

Review By Nancy Walman

LA FONDA DEL SOL

A Classic: Even Better The Second Time Around

Patina Restaurant Group opened La Fonda del Sol on January 19, 2009, with Josh DeChellis as Executive Chef – 47 years after its inception. The restaurant provides an unprecedented stage for modern Spanish cuisine in New York. The menu includes an expansive selection of dishes from across Spain, with a focus on tapas.

“I was inspired not to duplicate our iconic property from the 1960’s, but rather to reinterpret its culinary ambition, high style and design,” said Patina Restaurant Group’s renowned restaurateur Nick Valenti. “La Fonda del Sol was ahead of its time and had a fresh, exotic appeal that I wanted to bring back.”

Chef Josh DeChellis’ extended stays in Spain, working at Martín Berasategui in Lasarte, Adolfo in Toledo and Arzak in San Sebastián, have allowed him to not only research but also to experience the unparalleled variety and nuances of the country’s cuisine and culture. Born in Bogota, Colombia, his background lends a Latin overlay to the menu at La Fonda del Sol, as does his creativity and clean, authentic style honed during his years as chef at some of New York’s most interesting restaurants including Sumile and Bar Fry.

La Fonda is bound to establish DeChellis as one of America’s most talented young chefs. Of a multi-course dinner, there wasn’t one clinker. Exquisite baby scallops were served raw in their shell with a squeeze of Meyer’s lemon as a teaser. This was followed by sushi grade Tuna Tacos with avocado and jalapeño pickled onion and the traditional Salt Cod Croquetas (like a Brandade) with romesco sauce. The next appetizer course consisted of Potted Duckling and Pork
with Oloroso Sherry wine on toasted bread, dramatically mixed tableside, the subtle flavor, a devastating and clever play on “Rillettes.” Equally wonderful, were melt in your mouth Braised Pork Cheeks with
judiones beans, sausage and parsnips and fresh asparagus with hand carved acorn fed Iberian ham and breaded Quail Egg on Micro Greens proved that less is definitely more and simple is always better.

For entrees we chose the not to be missed Cochinillo/Suckling Pig, with smoked dates and almonds. The parchment crisp skin and moist meat arrived in an aesthetic and contemporary presentation. Wild Halibut with shaved Hearts of Palm was lovely and Potatoes Brava, a side, should win the award as the best potato dish of the year.

You must precede desserts with Artisan Cheeses: Idiazabal, Valdeon Blue, Caña de Cabra, and Manchego or slices of “Pata Negra,” a remarkable ham, previously unavailable in America, with a glass of the unique dark dessert wine from Uruguay. But save room for a truly “Wicked” Chocolate Cake with Manjari Chocolate, Guajillo Chile, Cinnamon and Milk Ice Cream and the best Bunyols/Cinnamon Fritters we’ve ever tasted, here, served with Salty Caramel, Maracuya, Peppercorn Rose, and Orange Chocolate sauces.

The wine list is beautifully chosen and very reasonably priced (check out the two Cavas), as is the food. There is a fine selection by the glass. Signature cocktails are generous, wonderful and creative with the Margarita and Pisco Sour stealing the show. Service is rewarding, benevolent and professional.

The original La Fonda Del Sol was one of the first theme restaurants, created by Joe Baum and designed by Alexander Girard in the early sixties. Abstract and iconic, Girard’s design was reverent in its use of cultural references and folk art, and incorporated graphics, signs, menus, and matchboxes, in addition to tableware and uniforms.

This time around, The Patina Group commissioned Tihany Design to conceive the new space. Tihany utilized a sophisticated color palette mixing vibrant and neutral shades and sunburst graphics throughout – even extending to the china – to revitalize the restaurant for the 21st century, while still honoring its historical design roots. Tihany’s innovative design has breathed an inspired second wind into the original concept for a modern and lively result.

The split-level area consists of a café bar on the ground floor, and a dining room on the upper level. The two spaces are separated by an illuminated glass wall behind the bar with an etched sunburst pattern in order to enable guests in the café to see the action in the dining room. The café floor is made up of black and white checkerboard terrazzo reminiscent of the original La Fonda Del Sol, which is complemented by the geometric square ceiling pattern. Classic limed oak panels cover the walls while bright red chairs and bar stools, both with metal bases, provide a pop of color.

From the café bar, a softly lit stairwell leads guests up a short distance to the dining room. A carpet with sunburst patterns in hues of violet, mulberry, and cream atop dark brown covers the floor, harmonizing with a three-dimensional oculus ceiling feature to create depth. Gold leaf coats the highest point of the oculus. Dark brown limed oak panels with up-lighting at the top edge cover walls creating an intimate atmosphere. With a sophisticated color palette throughout, the back banquette is upholstered in brown, burgundy, and mulberry striped fabric, with custom dining room chairs in similar plum shades; all evocative of vibrant Latin American colors. Bursts of breathtaking flowers accentuate the whole. A wine room offering a premium selection of wine is visible in the back of the dining room. A photographic installation of abstract images representing matadors continues the vivid color story.

The Fabulous Tuna Tacos

La Fonda del Sol is located at 200 Park Avenue (enter on 44th Street and Vanderbilt Avenue) in the MetLife Building.Guests can make reservation by calling (212) 867-6767.

New York has finally received the luxury Spanish restaurant it has been waiting for. La Fonda del Sol is a dream come true and the finest Spanish restaurant in Manhattan. It is absolutely on a par with the city’s best French and Italian restaurants and rates A Major on the Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved

(Menus Subject to Change)

T A P A S
______________________

Garbanzo and Chorizo Soup, escarole, olive oil 8.50

S e a f o o d

Sea Scallops a la Plancha
potato, spicy salsa verde, lime 8.50

Tuna Tacos, avocado, jalapeño pickled onion 9.50

Salt Cod Croquetas, romesco sauce 8.

Crisp Fried Shrimp, chili salt, lemon 9.50

Octopus, potatoes, vinagreta 8.

Garlic Shrimp “Cazuelita”
olive oil, chile pods, garlic chips 12.

Piquillo Peppers, bacalao, truffle oil 8.

vegETABLES

Blistered Baby Green Peppers 6.

Shaved Vegetables, salad greens, pear juice dressing 8.

Spicy Potatoes “Bravas” 4.50
Bravas with a fried duck egg, additional 2.

Marcona Almonds and Arbequina Olives 4.

Pa Amb Tomàquet 3. per person
toasted bread, tomato, fruity olive oil, sea salt

______________________

L a f o n d a d e l s o l 2009
T A P A S
______________________

M e a t

Boneless Chicken Wings, manzanilla olives 9.

Short Ribs of Beef
pomegranate celery root, Tempranillo 9.50

Veal Terrine Croquetas 9.

Beef Empanadas, caramelized onions, cinnamon 8.50

Salchichón de Vic
cured pork loin, chorizo, Catalonian fuet 11.

Potted Duckling and Pork
oloroso sherry wine, toasted bread 11.

Iberian Serrano Ham, cured 18 months 12.

“Albondiguillas” Meat Ball Skewers
tomato, pimentón 8.

Potatoes with Chorizo “Riojano” 4.50

Potato Tortilla “Española”, bacon, aioli 4.50

C h e e s e

Queso Iberico Croquetas, membrillo 8.

Artisan Cheeses
Idiazabal, Valdeon Blue, Caña de Cabra, Manchego 14.

_______________________________________________________

DINNER
_____________________

S T A R T E R S

Calamari a la Plancha
salad greens, migas, lemon 13.

Octopus, potatoes, pimentón, olive oil 14.

Jumbo Prawn a la Plancha, spicy sofrito 16.

Sea Scallops Tiradito
chiles, citrus, tomato, cilantro 12.

Kampachi Tiradito
pickled golden pineapple, avocado, jícama 14.

_________

Braised Pork Cheeks
judiones beans, sausage, parsnips 13.

Jamón de Bellota
hand carved acorn fed Iberian ham 18.

Shaved Vegetables
winter salad greens, pear vinagreta 12.

“Cogollos”
bib lettuce, almond dressing 12.

Oxtail “Sopa Seca”
winter greens, white beans,
bread and ewes milk cheese 13.

L a f o n d a d e l s o l 2009
G r I l l
C H U L E T O N
P R I M E R I B S T E A K
“with garlic confit, lemon-olive oil,
chile pepper salt and steak red mojo”
Serves two 48. pp

New York Sirloin Steak 39.

Filet Mignon 39.

M A I N C O U R S E S
Atlantic Cod
tiny clams, parsley sauce, smoked potato 28.

Rodaballo/Turbot a la Plancha
red peppers del Piquillo, saffron 34.

Organic Salmon Fillet, carrot essence, salsify 28.

Cochinillo/Suckling Pig, smoked dates, almonds 28.

Loin of Lamb
pumpkin seed crust, lemon-honey glaze 38.

Organic Breast of Chicken
Pedro Ximenez sherry, bay leaf 24.

S I d e d I s h e s
Garbanzo Beans, spinach leaf pimentón 7.

Setas/Mushrooms, oloroso sherry wine 11.

Potatoes “Al Tenedor”, beef marrow, chives 9.

Caramelized Brussels Sprouts 7.

Spicy Potatoes “Bravas” 8.

L a f o n d a d e l s o l 2009
T A P A S
__________________________________________________

Tuna Tacos, avocado, jalapeño pickled onion 9.50

Surf Clam Ceviche, cilantro, lime, jalapeño 8.

Salt Cod Croquetas, romesco sauce 8.

Garlic Shrimp “Cazuelita”
olive oil, chile pods, garlic chips 12.

Potted Duckling and Pork
oloroso sherry wine, toasted bread 11.

Salchichón de Vic
cured pork loin, chorizo, fuet Catalán 12.

Empanadas, beef, caramelized onions, cinnamon 8.50

Veal Terrine Croquetas 11.

“Albondiguillas” Meat Balls Skewers
tomato, pimentón 8.50

Short Ribs of Beef
pomegranate celery root, Tempranillo 9.50

Queso Iberico Croquetas, membrillo 8.

Pa Amb Tomàquet 3. per person
toasted bread, tomato, fruity olive oil, sea salt

L A F O N D A D E L S O L 2009
_______________________________________________________

S W E E T S
9.
Wicked Chocolate Cake
Manjari Chocolate, Guajillo Chile, Cinnamon, Milk Ice Cream

Tarta de Manzana Deliciosa
Apple Tart, Almond Cream, Apricot Ice Cream

Crema Catalana
Burnt Valencia Orange, Cinnamon Custard

Bunyols/Cinnamon Fritters
Salty Caramel, Maracuya, Peppercorn Rose, Orange Chocolate

Fresh Mango Salad
Lemon-Basil Sorbet

Helados de Fruta / Sorbets
Guava, Passion fruit “Maracuya”, Lemon-Basil

Helados con Nata / Ice Creams
Mexican Chocolate-Coffee, Vanilla Bean, Horchata de Chufa/Tiger Nuts

Assortment of Cookies

Artisan Cheese from Spain
Valdeon Blue, Smoked Idiazabal, Caña de Cabra, Manchego

Espresso 3.50 Tea 3.50
Coffee 3.50 Cappuccino 3.50
Dessert Wines
Tannat, Familia Deicas “Tannat” Juanico, Uruguay, 2004 12.
Garnatxa, Emporda “Airam” Espelt, Spain, 2001 9.
Zinfandel/Petite Sirah, T-Vine, Psycadelic Rooster “Stickey” Napa Valley 14.
Verduzzo, Ramandolo, Veneto, Italy, 2006 12.
Moscato, Michele Chiarlo “Nivole” Moscato d’Asti, Piemonte, Italy, 2007 9.
Vin Santo, Monticelli Brothers, Napa Valley, 2003 13.
Ports
Ruby, Graham, Six Grapes, Portugal 8.
NV, White Port, Dow, Portugal 8.
Late Bottle Vintage 2000, Sandeman, Portugal 9.
10yr Tawney, Casa de Santa Eufemia, Portugal 11.
20yr Tawney, Sandeman, Portugal 15.
1994, Dow, Portugal 16.
1991, Graham, Portugal 22.
1985, Warres, Portugal 28.
Generosos (Sweet)
Cream, Alvear, Montilla-Moriles, S.A. 6.
Palo Cortado, Emilio Lustau “1/50″ Jerez 9.
Amontillado, El Maestro “12 Año” Jerez 8.
Moscatel, Emilio Lustau “Emil” Jerez 10.
Moscatel, Jorge Ordonez, “Selection 1″ Malaga, 2006 12.
Pedro Ximenez de Añada, Montilla-Moriles, Alvear SA, 2004 13.
Tintilla de Rota, Emilio Lustau, Solera Riserva, Jerez 16.
______________________________
L a f o n d a d e l s o l 2009
_______________________________________________________

La Fonda del Sol translates to “inn of the sun” and was first open from 1960 to the early 1970’s, on 51st Street near Rockefeller Center. The visionary “theme” restaurant was hailed as ahead of its time by many critics, with a menu that brought Latin and Spanish cuisine to New York for the first time in a fine dining setting. It was a concept by the late Joseph Baum, Restaurant Associates’ famed impresario.

“As a successor company to Restaurant Associates, Patina Restaurant Group is excited to bring a great new restaurant to New York’s dining scene,” said Nick Valenti. “With high-profile flavors and menus at different price points, La Fonda del Sol will be a modern take on Spanish cuisine, a reflection of the way that people eat today.”

About Patina Restaurant Group
Patina Restaurant Group (www.patinagroup.com) is the nation’s leading multi-concept operator in the premium segments of the restaurant and food service industry. On the East Coast its portfolio features New York City’s world-famous Rockefeller Center Ice Rink, Rock Center Café, The Sea Grill, Brasserie, Brasserie 8 ½, Naples 45 and The Grand Tier Restaurant at the Metropolitan Opera. Other East Coast properties include Tutto Italia Ristorante at the Epcot World Showcase in Orlando, FLA and Tanglewood Music Center in Lenox, MA.

On the West Coast the portfolio includes the renowned Patina Restaurant in Walt Disney Concert Hall, Nick & Stef’s Steakhouse, Café Pinot at the Maguire Gardens, Zucca Ristorante, Catal and three other restaurants in Anaheim’s Downtown Disney District®, Leatherby’s Cafe Rouge at the Orange County Performing Artscenter, Pinot Brasserie in Las Vegas and catering and food service in museums and cultural centers throughout Southern California.

About Tihany Design
Tihany Design (www.tihanydesign.com) is a design firm that addresses every aspect of design, from architecture to interiors, furniture, product design, exhibitions, and graphics, and has distinguished itself by its cutting-edge approach to hospitality design. Tihany has conceived interiors for over 300 of the most innovative and highly acclaimed restaurant and hotel projects in the world. His design concepts and discerning eye for detail have elevated the dining experience to an art form, catapulting raw architectural space to its extraordinary visual and emotional potential. Widely regarded as the preeminent hospitality designer in the world today, Tihany’s sophisticated, often groundbreaking, designs are the result, in part, of his unique global perspective. He was born in Transylvania in 1948, raised in Israel, and earned his architectural degree from the Politecnico di Milano (School of Architecture & Design) in Italy. He moved to New York City in 1976 and established Tihany Design in 1978.

Ali Baba’s Terrace

862 2nd Avenue at 46th Street.

Open on weekdays from 11:30 AM – 11:00 PM, and on weekends from 11:30 AM to 11:30 PM. Starting in April, a late night bar menu will be introduced on the rooftop terrace.

For more information of reservations and private parties, call 212-888-8622 or visit Ali Baba’s Terrace on the web at http://www.alibabasterrace.com

___________________________________________________

Ali Baba’s Terrace Shines

Review By Nancy Walman

If the fabled story of Ali Baba brings to mind a little-known space filled with endless riches, there is no doubt that the restaurant that shares its name should do the same. Though it’s location in Midtown East is hardly a secret, the wide array of authentic Turkish dishes it offers is a less-known treasure trove—until now, that is.

However, the restaurant’s name does not so much intend a comparison to the golden loot as it does to a much more humble story: that of owner Ali Dogan and his “baba,” or father, who joined forces to move their family from Turkey to America and pursue their own version of the American Dream.

New to the States in 1986, Ali decided to help his father by taking a position as a dishwasher where he would unknowingly begin an education to last a lifetime. Within two years, he’d cycled through all the kitchen’s stations and was ready to open his own place with his baba—a pizza shop on Manhattan’s East Side.

Blessed with equal parts love, talent, and luck, Ali embarked upon his path to success when members of the Turkish Mission stumbled upon his shop. Ali began offering them Turkish Stuffed Pita by special order, and his special talent—a seemingly magical sensibility to cooking that Ali says could only be God-given—was suddenly revealed. Before long, Ali could no longer keep up with the increase in demand.

Twelve years after opening his first Turkish restaurant, Ali finally found his own treasure trove when a friend told him a space was available near the UN, complete with an ample rooftop terrace. In August 2008, Ali Baba’s Terrace opened in that space with an expanded menu and Chef Senol Bakir at its helm.

Hailing from Bolu, Turkey, a city midway between Ankara and Istanbul known for its culinary talent, Chef Bakir boasts an internationally renowned culinary education from Bolu’s prestigious Anatolian Culinary School. Together, Ali and Chef Bakir devised a sophisticated menu, renovated the space, and created an additional floor to support the extensive cooking that would no doubt propel the restaurant.

Indeed, this space allows Ali Baba’s Terrace to deliver a variety of delicacies that logistically cannot be delivered otherwise. These include a signature sesame flatbread that’s baked on premises and delivered to the table at the start of each meal, so soft and chewy that patrons may think it’s stuffed with cheese. The bread is best enjoyed dipped into a combination of traditional spreads, like Soslu Patilcan, a chunky eggplant salad with fresh tomatoes, peppers, onions, and garlic; or Acili Ezme, a spicy spread of finely minced vegetables with walnuts, spices, and lemon juice.

Hot appetizers are generous in both flavor and size. Icli Kofte, a traditional dish of wheat bulgur stuffed with seasoned ground lamb and pine nuts comes artfully presented with yogurt sauce and scallions. An order of Pacanga Boregi is akin to a Turkish boreca that pairs crunchy filo dough with salty pastrami and sweet, oozing kashar cheese—an explosion of flavor and texture. Liver-lovers take note cubes of calf’s liver, potatoes and shallots is a terrific starter.

No Turkish meal would be complete without an assortment of grilled meats, and it is in this category that Ali Baba’s Terrace truly distinguishes itself. Though grilled meats are perhaps the most commonly found element of Turkish cuisine, Ali and Chef Bakir are quick to point out that they’re also the most commonly ruined. Whereas many vendors buy their meats pre-chopped and frozen, the kitchen staff at Ali Baba’s Terrace dedicates itself to the tedious process of hand chopping all meats freshly every day—any leftovers are donated to food banks rather than re-used to preserve quality, freshness, and flavor. The love and work that go into the meats shows through best with the Doner Kebab, thinly sliced lamb and beef marinated with the chef’s secret blend of spices and cooked on a rotating spit that gives the dish it’s name, which means “turning kebab”.

Still, the vast menu goes beyond grilled meats to include specialty poultry, seafood, and meat dishes as well. The Teras Tavuk, or Terrace Chicken, is a house special made with a unique Kashar cheese and cream sauce—the purely original dish marries some of Turkey’s most famous flavors and is exclusive to Ali Baba’s Terrace. Levrek, or sea bass, is grilled whole with just a bare rub of olive oil and salt, preserving the fish’s natural flavor. Ali Nazik, perhaps the restaurant’s most popular dish, consists of chopped kebab with smoked eggplant puree, garlic yogurt, and tomato sauce—it is a time-intensive dish bursting with freshness and vibrant flavors.

Diners would be wise to save room for dessert. Those who enjoy a well-crafted pastry will no doubt be more than content with the Kazandibi, a milk custard enveloped by a ball of sweet dough. Baklava and Rice Pudding are familiar favorites, but the real showstopper is the Kunefe, a round cake of shredded filo dough stuffed with naturally fat-free, sweet goat cheese that stretches with each forkful and melts in the mouth (Fabulous! Don’t miss it).

All Turkish food is best enjoyed with Turkish wine, Ali says, and the wine list at Ali Baba’s is both diverse and affordable. With half the wines hailing from Turkey and no bottle exceeding $63, it’s easy to indulge. There is also a fine selection by the glass and good Turkish beer.

Ali also points out that traditional Turkish meals can be extensive and often take several hours to consume—something he certainly doesn’t see as reason to complain. To aid in the lengthy process, he shares that many stimulate their appetite with Raki, a grape and anise liqueur that’s traditionally enjoyed diluted with water. Though at least three premium varieties of Raki are available at Ali Baba’s Terrace, a full cocktail menu (including the best $11 martini in town) ensures that anyone looking to “stimulate their appetite” will be pleased. Favorites like the Terrace Cosmo (Absolut Citron, Cointreau, Lime and Cranberry) or Nuts and Berries (Chambord and Frangelico) can also be enjoyed on Ali Baba’s namesake rooftop terrace, which seats 60 and boasts a glowing atmosphere with soft gold lighting that emits from the terrace lights and buildings nearby.

Downstairs, a clean, minimalist look offers terra cotta walls, hung with colorful pictures and an equally enjoyable atmosphere in which to enjoy some of New York’s best Turkish cuisine. A group of 4 or more offers the ideal way to pass and taste. Let one of the helpful staff members guide you and you are sure to be delighted at Ali Baba’s Terrace, which rates A Major on the Walman Report.

Copyright 2009 by Punch In International. All Rights Reserved

Typical Menu (Subject to Change)

Ali Baba’s Terrace
Address: 862 Second Avenue New York
NY 10017
Tel: 212-888-8622

COLD APPETIZERS
Cacik
Homemade yogurt mixed with chopped cucumber, mint and dill $5.95
Acili Ezme (Spicy Mashed Vegetables)
A mixture of minced tomatoes, peppers, garlic, onions, walnut, hot spices, olive oil and lemon juice $6.50
Pilaki
Red beans , potatoes, carrots in tomato base sauce $6.50
Soslu Patlican (Eggplant with Tomato Sauce)
Small pieces of eggplant in mederately spicy sauce of fresh tomatoes, green peppers, onions and garlic $6.50
Ispanak Tarator (Spinach Tarator)
Homemade dry yogurt with sautéed fresh spinach and garlic $6.50
Tarama (Red Caviar Spread)
Red caviar spread with olive oil and lemon juice $6.50
Patlican Salatasi (Eggplant Salad)
Smoked eggplant with grilled peppers, grilled tomatoes, olive oil, lemon juice and seasonings $6.50
Cerkez Tavuk (Cerkez Chicken)
Shredded chicken breast, mixed with walnuts, bread crumbs and seasonings $7.50
Humus
Mashed chick peas blended with fresh garlic, tahini and herbs $6.50
Babaganush
Smoked eggplant puree, olive oil, tahini souce, herbs and spices $6.50
Karisik Tursu (Mix Pickles) $6.50
Feta Cheese
A generouse portion of fresh Feta Cheese $7.50
ZEYTINYAGLILAR (OLIVE OIL SPECIALS)
Taze Fasulye (String Beans)
Baby string beans cooked with tomatoes, onion, olive oil and, lemon juice $7.95
Yaprak Sarma (Stuffed Grape Leaves)
Grape leaves stuffed with special seasoned rice, topped with olive oil $7.95
Zeytinyagli Pirasa (Leeks)
Fresh leeks in olive oil with carrots and rice $7.95
Imam Bayildi (Stuffed Eggplant)
Whole baby eggplant stuffed with tomatoes, onions and herbs, cooked with olive oil $8.50
Karisik Dolma
Baby eggplant and zucchini stuffed with rice, onion, pine nuts, black cumin and herbs $8.50
For the parties above 6 gratuity will be included
Ask your server for our daily specials

SOUPS
Mercimek- Lentil Soup $4.95
Soup of the Day $5.50
SALADS
Gavurdagi Salatasi
Tomatoes, cucumbers, onion, parsley and walnuts, served with pomegranate sauce $10.95
Akdeniz Salatasi (Mediterranean Salad)
Lettuce, carrots, red cabbage, cucumber, tomato, with Feta Cheese Sm $10.95 Lg $12.95
Mevsim Salatasi (Seasonal Salad)
Mesculine greens, tomato, cucumber, carrots, red cabbage, beet roots and corn with house dressing $9.95
Coban Salatasi (Shepherd Salad)
Fresh tomatoes, cucumbers, green peppers, parsley and onion mixed with lemon and olive oil sauce Sm $10.95 Lg $12.95
Ahtopot Salatasi (Octopus Salad)
Grilled octopus, tomato, onion, olive oil with lemon juice $12.95
Tavuk Salatasi (Chicken Salad)
Your choice of Mediterranean or Shepherd Salad topped with chicken shish $18.95
HOT APPETIZERS
Icli Kofte
Wheat bulgur stuffed with seasoned ground lamb and pine nuts $9.95
Pastrami Deniz Tara (Scallops with Turkish Pastrami)
Scallops wrapped with Turkish pastrami $9.95
Kalamar Izgara (Grilled Calamari)
Tender pieces of char grilled calamari seasoned with garlic, parsley and white wine $10.50
Kalamar Tava (Fried Calamari)
Fried calamari with our special sauce $9.95
Pastirmali Humus (Pastrami Humus)
Humus with pastrami $9.95
Arnavut Cigeri (Fried Calf’s Liver)
Pan fried calf’s liver cubes and potatoes with shallots $9.95
Pacanga Boregi $7.95

GRILLED MEAT
Mantarli Biftek (Steak with Mushrooms)
Sirloin steak grilled to perfection served with our delicate mushroom sauce and with homemade Terrace potatoes $24.95
Biberli Biftek (Pepper Steak)
Sirloin steak grilled to perfection served with hot pepper, fresh tomatoes, garlic and seasonings with mix vegetables $24.95
Chef’s Mix
Chicken Shish, Lamb Shish, Kofte Kebab, Lamb Chop served with rice $24.95
Kuzu Pirzola (Lamb Chops)
Lamb chops with Chef’s special herbs served with rice $21.95
Kuzu Sis (Lamb Shish)
Special marinated cubes of baby lamb grilled to delight on skewers served with rice $19.95
Iskender Kebab
Doner kebab served over bread topped with a fresh tomato sauce and a healthy portion of fresh yogurt $18.95
Adana Kebab
Slightly seasoned handchopped lamb flavored with red bell peppers, grilled on skewers served with rice $17.95
Inegol Kofte
Ground beef and lamb mixed with special turkish spices served with rice $17.95
Kasap Kofte
Mixture of ground beef and lamb seasoned with spicy peppers, tomatoes and special herbs served with rice and french fries $17.95
Doner (Gyro Kebab)
Thinly sliced lamb and beef marinated with chef’s own secret blend of seasoning, cooked on rotating spit, served with rice $16.95
Beyti Kebab
Slightly seasoned handchopped lamb flavored with red bell peppers, spices & garlic, grilled on skewers $18.95
POULTRY
Teras Tavuk (Terrace Chicken)
Cubes of chicken breast, sautéed with broccoli and walnut served with Kashari Cheese and cream sauce $18.95
Limonlu Chicken (Chicken with lemon sauce)
Breast of chicken with white wine sauce and lemon juice with Chef’s seasonings $18.95
Tavuk Sis (Chicken Shish)
Tender chunks of chicken, marinated with Chef’s own blend of herbs and spices $17.95
Tavuk Adana (Chicken Adana)
Hand chopped chicken flavored with red bell peppers, parsley seasoned with paprika $16.95

SEAFOOD
Cupra (Dorado)$22.95
Whole grilled Mediterranean Dorado, served with vegetables $22.95
Sis Kilic Baligi (Sword Fish Shish)
Whole grilled Mediterranean Sea Bass served with vegetables $22.95
St Peter
Fillet, St. Peter with Chef’s fish herbs served with vegetables $20.95
Somon Izgara (Grilled Salmon)
Steak cut Salmon, grilled, served over a bed of sautéed spinach $20.95
Karides Guvec (Shrimp Casserole)
Shrimp sautéed with onion, garlic, peppers and tomatoes, topped with kashar cheese $19.95
CHEF’S SPECIALS
Filet Mignon
Grilled filet mignon served with fresh mushroom sauce and mixed vegetables $24.95
Coban Kavurma
Chunks of lamb sautéed with shallots, mushrooms, green peppers, tomatoes and special Turkish spices $19.95
Terrace Sauté
Tender slices of lamb, sautéed with fresh onion, green peppers and mushrooms served over homemade potatoes and yogurt $18.95
Hunkar Begendi (Eggplant Puree with Lamb)
Cubes of baby lamb cooked with tomato sauce served over charcoal roasted eggplant puree with Kasar Cheese $18.95
Ali Nazik
Chopped kebabs served over smoked eggplant puree mixed with garlic yogurt and tomato sauce $18.95
Bamya (Vegetable Dish)
Baby okra baked with fresh tomatoes and carrots, served with rice $15.95

Add lamb $3.00 Extra
Türlü (Mixed Vegetables) (Vegetable Dish)
A fine mixture of potatoes, carrots, zucchini, eggplant, white onion, red/green peppers, and garlic sauteed with our light tomato sauce Served with rice $16.95

Add lamb $3.00 Extra

SIDE ORDERS
Rice $4.95
French Fries $5.00
Spinach $6.50
Mushroom, onions $6.50
Terrace Potatoes $5.95
Steamed Mixed Vegetables $6.95
For the parties above 6 gratuity will be included
Ask your server for wine list
Designed by Bekir Ergisi