Entries from June 2009 ↓

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

________________________________________________________

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

Seäsonal

Opening: December 2008

Location: 132 West 58th Street
Bet. 7th Avenue & 6th Avenue
New York, NY 11002

Telephone: 212.957.5550

Website: www.seasonalnyc.com

Email: eat@seasonalnyc.com

Partners: Wolfgang Ban, Eduard Frauneder & Walter Dostmann (leading a small group of German Investors)

Executive Chefs: Wolfgang Ban & Eduard Frauneder

Cuisine: Contemporary Austrian/German Restaurant & Weinbar

Seating: Total (65)
Main Dining (40), Wine Bar (9), Semi-Private Dining (16)

Opening Hours: Monday thru Friday: 11:30 AM to Midnight
Saturday: 11:30 AM to Midnight
Sunday: Closed

*All Major Credit Cards Accepted * _________________________________________________________

Review By Nancy Walman

Seäsonal has elegant décor with a modern European touch. The clean, brilliant white walls set the stage for a revolving collection of contemporary Austrian and German art. Diners luxuriate within leather clad cubby seating and wall to wall natural wood floors. The dining room is illuminated by a celestial ceiling with lights in the shape of branches, creating a glowing canopy over Seäsonal’s signature elliptical wine bar. Seäsonal is designed to be a truly innovative departure from your typical dining experience.

Seäsonal offers New Yorkers a fresh, new perspective on “traditional” Austrian & German cuisine, challenging the long standing expectations that many believe are true. Consistent with its name, Seäsonal uses the freshest ingredients from the time of year and locally sourced products when preparing their dishes, ensuring the finest in their Austrian & German fare. Not only does Seäsonal pride itself in maintaining the utmost quality in their cuisine, they ensure the presentation matches by designing each plate with an artistic elegance.

Specialty Dishes include Schweinebauch, Pork Belly Confit with Braised Baby Leeks and a Riesling Caraway Jus, a dish so wonderful, it could be a main event and worthy of a visit in itself. Jakobsmuschel Rote Beete,
Diver Boat Sea Scallops with Red Beet Tagliatelle, Black Trumpet Mushrooms and Fresh Horseradish is an amalgamation of flavors and textures that must be tasted at least once in everyone’s lifetime and even the much abused Wiener Schnitzel (Breaded Veal Cutlet) arrives with a knockout Crescent Potato-Cucumber Salad and homemade Lingonberrie Compote.

Fish lovers are also well served at Seäsonal with such lovely creations as Kurbis Barsch, Pumpkin Seed Crusted Black Sea Bass with Butternut Squash Sauce and Black Truffles and Eierschwammerl Gulasch, Line Caught Grouper with Chanterelle Stew, Bell Peppers, Pearl Onions and Fresh Marjoram, which was not on the menu the night of our visit, but sounds delicious. What was masterful: Slowly Braised Milk Fed Veal Cheeks with Quark Chive Spatzle.

Seäsonal’s owners personally select distinct and outstanding Austrian and German wines from renowned and emerging young winemakers. The wine list will boast exclusive offerings to introduce new and exciting wines that perfectly pair with Seäsonal’s dishes. Seäsonal focuses on indigenous and typical varietals like Riesling, Rivaner, Grüner Veltliner, Blaufränkisch (known as Lemberger in the United States), Spätburgunder (Pinot Noir), Zweigelt, Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc) and yes, Chardonnay. Cocktails are also creative (Spiced Bourbon) and terrific (martinis). Desserts are inventive and challenging as in a Goat-Cheese Vanilla Cream with Port-Fig Sauce and Fleur de Sel.

Seäsonal offers wine pairing menu suggestions in the main dining area, bar, and semi-private dining room to enhance the full flavors of specific dishes. There is also a good list of wines by the glass and a sprightly French Champagne (is there any other) for just $17 a flute.

A great option for theater district dining, Seäsonal offers a welcome respite from New Yorkers’ standard French/Italian/Asian venues and is highly recommended for delightful dining experience at a surprisingly affordable price. That’s A Major on The Walman Report

Dinner Menu

appetizers

BLattsaLat Mixed Fall Greens, Bosc pears, spiced pecans in an austrian pumpkin seed Oil sherry Dressing 9
zieGeNKÄse saLat Goat Cheese salad with salt Baked Baby Beets in an elderflower Dressing 11
MariNierter LaCHs Wild King salmon Carpaccio with poached Quail egg and Honey Mustard Cream 13
GÄNseLeBer terriNe Hudson Valley Foie Gras terrine with Lingonberry-Mandarin Confit and Brioche 18
KÃœrBissUppe Hearty styrian pumpkin soup With pumpkin seed Oil 9
JaKOBsMUsCHeL rOte Beete Diver Boat sea scallops with red Beet tagliatelle, Black trumpet Mushrooms and Fresh Horseradish 15
KÄrNtNer sCHLUtzKrapFeN austrian High altitude Cheese ravioli with smoked Chanterelle Mushrooms, Baby spinach and Harvest Corn sauce 12
sCHWeiNeBaUCH pork Belly Confit with Braised Baby Leeks and a riesling Caraway Jus 14
WOLFsBarsCH Branzino Fillet with savoy Cabbage, Bacon Leaf and Brussels sprouts 14
18% gratuity will be added to parties of 6 or more

__________________________________________________

Entrees, Click the link below.

http://www.seasonalnyc.com/mpdf/entree.pdf

NAME: York Grill

ADDRESS: 1690 York Avenue
(Between 88th & 89th Streets)
New York, NY 10128

WEB SITES: www.citysearch.com, www.zagat.com, www.menupages.com (http://www.menupages.com/restaurantdetails?restaurantid=4535)

TELEPHONE: (212) 772-0261

FAX: (212) 772-0291

HOURS: Dinner: 4:30 AM – 10:30 PM, Sun.-Thurs.
4:30 PM – 11:30 PM, Fri.-Sat.
Brunch: 11:30 PM – 3:00 PM, Sun.
($19.95 Prix Fixe with Champagne,
Mimosa, or Bloody Mary)

CUISINE: New American Fusion
(New American dishes with global influences,
spices, and ingredients.)

CREDIT CARDS: All major

PRICE RANGE: Dinner (entrees): $18.95 – $33.95
Lobster Mondays: $27.95
(Stuffed Lobster in Fall/Winter;
Lobster Clam Bake in Spring/Summer)
Winter Comfort Prix Fixe Dinner: Starting at $19.95
(Monday-Thursday)
Prix Fixe Brunch Menu: $19.95
(With Champagne, Mimosa, or
Bloody Mary)

DRESS: Manhattan Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Bi-Level Dining Room: 66
Bar/Lounge: 36

NUMBER OF ROOMS: Bi-Level Dining Room
(Bar/Lounge)

PARTY FACILITIES: Available upon request

DESIGNER: Susan Calabria (Noli Design Interiors)

EXECUTIVE CHEF: Matt Creeson
(Formerly at Jane Restaurant)

WINE DIRECTORS: Tony Greco
Charlie Greco

OWNERS: Tony Greco
Charlie Greco

OPENING DATE: October, 1995

_______________________________________________________

Review By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, Wine and theater. This Upper East Side gathering place is one of the city’s best-kept secrets. York Grill was recently renovated and is owned by 2 entrepreneurial brothers — Tony & Charlie Greco. You know this is a warm, professional operation from the moment the charming hostess greets you and escorts you to your spacious table. The Greco brothers know the hospitality business and service is attentive and guiding.

Executive chef Tony Greco’s menus showcases classy New American dishes with global influences like fabulous Pan Roasted Georgia Quail with Blackberries and Pistachios, lovely Virginia Crab Cakes with Slaw and Preserved Lemons, and a knockout Puree of Black Bean (special) that should make the menu.

Entrees include Slow Cooked Amber Jack Fish over Wild Mushrooms, a three star dish that beats swordfish any day. There’s a fine Rack of Lamb and don’t miss the best Skirt Stake in Town and terrific desserts like warm Pecan Tart, Apple Pound Cake and a fluffy Cheesecake Parfait. York Grill has a handsome, romantic ambiance. The recently renovated stylish, sophisticated bi-level Bar/Lounge and Dining Room are enhanced by brick and Venetian fresco walls with Modigliani-inspired paintings, chic fabric-upholstered banquettes and chairs, mood lighting, and floor-to-ceiling windows to create a comfortable New York setting with a contemporary flair.

In addition, York Grill recently launched its Winter Comfort Prix Fixe Dinner (starting at $19.95) alongside its Lobster Mondays (Stuffed Lobster in Fall/Winter; Lobster Clam Bake in Spring/Summer).
Martinis are masterful and York Grill, 1690 York Avenue, would be a welcome addition to any neighborhood and rates A Major on the Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved.

BAR: Full-service sit-down bar. The 40-foot long curved custom-made oak 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 spirits, liquors, after-dinner drinks, dessert wines,
imported beers, and specialty cocktails such as White
Cosmopolitan (Cranberry Infused “Aquavit” Vodka, Triple Sec,
and White Cranberry Juice with Dried Cranberry Garnish),
Pear Martini (Absolut Pears Vodka with a Dash of Sour
Apple Chilled and Served Martini Style), and Pomegranate
Martini (Pama Pomegranate Liqueur and Orange Infused Vodka
Chilled and Served Straight Up) are also available. The Dinner
and Brunch Menus are available at the bar.

BAR/LOUNGE: Cozy, intimate Bar/Lounge. The handsome, recently
renovated bi-level Bar/Lounge, located in the front
of the restaurant and over the bar area, is enhanced by a
40-foot long custom-made oak bar, oak and fabric-upholstered
bar stools, chic fabric-upholstered sofas, Modigliani-inspired paintings, Venetian fresco walls, and mood lighting to create a romantic Bar/Lounge.

DINING ROOM: Handsome, romantic ambiance. The recently renovated stylish, sophisticated bi-level dining room is enhanced by
a 12-foot high ceiling, chic fabric-upholstered banquettes
and chairs, brick and Venetian fresco walls with Modigliani-
inspired paintings, antique wall sconces, natural wood floors,
textured drapes, mood lighting, and floor-to-ceiling windows
to create a comfortable New York setting with a contemporary flair.