Entries from July 2009 ↓

BAR & LOUNGE

Location/Phone/Web Site: 227 East 56 Street, NYC 212-207-8777/ www.bistrolesteak.com

Date Established: July 15^th 2009

Owner/Team/About: Nicki Jakupi

Cuisine and Menu/About: Parisian Steakhouse

Price Range: Appetizers: $6.50- $12.95, Sandwiches: $11.00-$17.95, Lunch $12.00- $31.95, Dinner $13.95- $32.95

What you should know: This is the second location for Bistro Le Steak with the first being on 1309 Third ave. (Corner of 75th St.)

Space: Bistro Le Steak is perfect for group dining with round tables able to accommodate large parties, and a private area to accommodate groups of up to 20. The low lit lounge and bar area are perfect for canoodling, and with doors that open on to the street it is one of the loveliest spots in midtown.

Hours: Monday – Friday 11:30am – 11pm

Saurday – 1pm – 11pm

Sunday – 1pm – 10pm

Lounge: Tuesday – Saturday Open Late

Served: Lunch and Dinner

Policies: Credit Cards: Visa, MasterCard and Amex.

Reservations: Recommended

____________________________________________________________

BAR & LOUNGE

By Nancy Walman

The Second Cut

For 14 years Bistro Le Steak has satisfied the tastes of the steak lovers of the Upper East Side but when owner Nicki Jakupi decided to open his second restaurant he chose to leave his corner bistro and venture into the throngs of midtown. Where once there was Bistro Deseret, there is now Bistro Le Steak Bar & Lounge (227 East 56 Street, NYC 212-207-8777.)

With an apropos opening on Bastille Day 2009 Bistro Le Steak Bar & Lounge offers the same great reasonably priced steaks and other specialty items that diners have come to love and trust at the original location. But this menu does not just stop and start at meat, there’s a bevy of items to choose from that allows diners many options, and different from its sister restaurant this location offers cocktails and a bar menu to attract the many midtown workers who definitely need to drink and flirt after work.

Start with the fabulous frog’s legs or shrimp cocktail,. Main courses offer a first rate calves’ liver and oh those steaks, fries and elegant desserts, especially the lemon tart.  Don’t miss the iced cappuccino. There’s an excellent wine list (at remarkably affordable prices) and smooth service as executed by the charming manager Frank, Idrizi.

Situated on a rare quiet midtown block the restaurant is a respite from other eateries in the neighborhood. The high ceilinged room is quite spacious and tables are spaced generously. This Bistro Le Steak is perfect for group dining with round tables able to accommodate large parties, and a private area to accommodate groups of up to 20. The low lit lounge and bar area are perfect for canoodling, and with doors

that open on to the street it is one of the loveliest spots in midtown.

Everyone loves a great steak, and Nicki Jakupi knows that better than anyone. If the successor is anything like the predecessor New York diners will have Bistro Le Steak Bar & Lounge for many years to come. Bistro Le Steak, 227 East 56 Street near 3rd Ave., rates A Minor on the Walman Report.

Appetizers

Onion Soup Gratinée traditional french onion soup w/ gruyère cheese and bread. . . . . . . . 7.50

Wild Organic Mushroom Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

Warm Goat Cheese Tartlet oven roasted tomatoes, mesclun greens and basil vinaigrette . . 8.95

Frog’s Legs Provençale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95

Escargots imported snails presented in shell w/ parsley and garlic. . . . . . . . . . . . . . . . . . . . . . 9.95

Fried Calamari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

Shrimp St. Tropez sautéed with garlic, tomatoes and hearts of artichokes. . . . . . . . . . . . . . 12.95

PEI Mussels (marinière, pernod cream sauce or marinara) . . . . . . . . . . . . . . . . . . . . 8.50

Shrimp Cocktail tender gulf jumbo shrimp w/ tangy cocktail sauce and fresh Lemon. . . . . . 11.95

Crab Cake braised leeks, corn and cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95

Salads

House Salad crisp romaine and escarole tossed in a homemade vinaigrette dressing . . . . . . . 6.50

Roquefort Salad w/ hearts of romaine, sliced tomatoes, roquefort cheese . . . . . . . . . . . . . . . . . 8.95

and our famous homemade dressing

North Fork Organic Green Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95

mesclun greens, red pepper, carrots, cherry tomatoes w/ sherry shallot vinaigrette

Ceasar Salad . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.50

crisp romaine tossed with our own dressing, parmesan cheese and seasoned croutons

Add Chicken . . . . . . . . 5.00

Arugula and Pear Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

w/ goat cheese, roasted walnuts and balsamic vinaigrette

Chopped Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95

w/ chopped Romaine, Cucumber, Tomato, Egg, Red Onion, Green Olives and Honey Dijon Vinaigrette

Burgers / Sandwich

Hamburger w/ lettuce, tomato, sautéed onion and fries . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95

Le Steak Burger, (House Favored) w/ lettuce, tomato, sautéed onion and fries. . . . . . . . . . . 13.95

(red pepper, scallion and mushrooms mixed with ground Le Steak beef)

“Kobe” Beef Burger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95

w/ sautéed mushrooms, smoked bacon, lettuce, tomato, sautéed onions and fries

Croque-Monsieur . . . . . . . . . . . . . . . . . . . 11.95 Croque-Madame . . . . . . . . . . . 12.95

Steak Sandwich shaved beef w/sautéed onions, gruyère cheese and fries . . . . . . . . . . . . . 14.95

Omelette Provençale traditional french omelette w/ herbs, cheese and fries. . . . . . . . . . . . 12.95

Entrées

Try our "Magnifique" Provençale Steak Sauce

All Steaks served with your choice of: Pommes Frites, Mashed Potato or Non fat Mashed Potato

Pan Seared Brook Trout w/ julienne vegetables and lemon – caper sauce . . . . . . . . 17.95

Almond Crusted Filet of Sole w/ spinach, julienne carrots and rosemary beurre blanc . . . . 19.95

Atlantic Salmon w/ pink peppercorn sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95

Potato Crusted Halibut, wild from Alaska . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.95

Pacific Jumbo Shrimp Brochette w/ saffron rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.95

Sea Scallops w/ wild mushroom ragout in port wine . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.95

PEI Mussels (marinière, pernod cream sauce or marinara) w/ Fries . . . . . . . . . . . . 16.95

Naturally Raised Pan Roasted Breast of Chicken w/ port wine sauce . . . . . . . . . . . 17.95

Chicken Provençale w/ vegetables and garlic sauce . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

Calf’s Liver w/ roasted garlic mashed potatoes, sautéed onions and red wine vinegar sauce . . . . . 17.95

Breast of Duck w/ wild rice, mixed vegetables and five spice orange sauce . . . . . . 22.95

Naturally Raised Pork Chop w/ mango-cognac sauce . . . . . . . . . . . . . . . . . . . . . . . 19.95

Naturally Raised Loin Lamb Chops w/ rosemary and garlic . . . . . . . . . . . . . . . . . . . 21.95

Naturally Raised Sirloin Steak 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.95

Sirloin Steak 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95

Filet Mignon 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.95

Filet Mignon Au Poivre 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27.95

New York Cut Ribeye 16oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.95

New York Cut Sirloin Steak 16oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32.95

PASTA

Linguini w/ Rock Shrimp in a light tomato broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95

Fettuccini Carbonara . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95

Penne w/ Grilled Chicken in a sun dried tomatoes-cream sauce. . . . . . . . . . . . . . . . 15.95

Sides:

French Fries or Mashed Potatoes (Non Fat or Reg.) 2.95

Crispy Onion Rings 5.50

Saffron or Wild Rice 5.50

String Beans or Broccoli 6.50

Creamed Spinach or Steamed Spinach 7.50

_______________________________________________________

THE BEST PINOT NOIR COMES FROM THE BEST PLACES

Wine On Line Rating: A Major

The Russian River Valley, is home to MacMurray Ranch, and is one of the most celebrated places to grow world-class Pinot Noir. The region is blessed with strong maritime influences, creating a cool climate defined by the fog that comes up the valley to blanket the vines. Warm days and cool nights encourage distinct varietal characters in the ripening grapes. Early winegrowers planted Zinfandel, Petite Sirah, and Carignane to make simple, hearty wines. Since the 1960s, however, the Russian River Valley has been home to the pioneers of New World Pinot Noir.

The Sonoma Coast viticulture area covers 750 square miles from the Mendocino County line in the north to San Pablo Bay to the south. Portions of the Sonoma Coast adjacent to the Russian River Valley sit in a unique climate zone – the coolest part of Sonoma County. Cool, moist wind and fog from the Pacific Ocean pour through the Coastal Range in the Petaluma Wind Gap, creating ideal conditions for growing Pinot Noir. As a result of these unique characteristics, the Sonoma Coast is recognized as a premier source exceptional Pinot Noir and Pinot Gris wines.

The Central Coast winegrowing region runs along nearly 250 miles of stunning California coastline from San Francisco to Santa Barbara. The Central Coast is planted with more than 100,000 acres of vineyards and includes 27 distinct appellations, such as Sta. Rita Hills, Monterey, Santa Lucia Highlands, Santa Barbara County, and San Luis Obispo County. The cooling influence of the Pacific Ocean and the diversity of soil types found in the Central Coast produce site-specific Pinot Noir grapes that lend themselves to blending harmonious wines.

Sta. Rita Hills is a relatively small AVA established in 2001 along the Santa Ynez River in the south end of the Central Coast. Although grapes have been growing here since the 1970s, it has recently become known as a hotbed for Pinot Noir. MacMurray Ranch crafts a Pinot Noir from Sta. Rita Hills that has elegance, finesse, and a sense of place true to the terroir of the region.

_________________________________________________________

Pinot Gris Bridges the Gap from Aperitif to Food Pairings

Pinot Gris, the lively little sister of Pinot Noir, has quietly climbed the ladder of consumer preference over the last few years and is now one of the top selling white wines in America.

For many years Pinot Gris from Alsace was a “best kept secret” among connoisseurs, who admired the vibrancy and complexity of the French wine. Then Chardonnay overwhelmed the white wine market for a few decades, but a few dedicated enthusiasts in Oregon and California kept the faith and kept planting and making Pinot Gris.

The rise of the light Italian version of the wine, Pinot Grigio, waged a dramatic crusade against the tide of Chardonnay and created a hugely popular, easy sipping, “quaffable” alternative on the mental menu of America’s white wine drinkersconsumers. But the true enthusiasts of the grape continued to search for something more: more body, more layers of flavor, more depth and breadth on the palate. When they searched, they found MacMurray Ranch® Sonoma Coast Pinot Gris.

The MacMurray Ranch entry, now approaching its 10^th vintage, is made in the fuller Alsatian style, with what Winemaker Susan Doyle calls, “an additional layer of abundant California sunshine and a slightly stylish hint of mystery in the finish.”

“Our Sonoma Coast vineyards are cool, windy, and sometimes even as foggy as in the Russian River,” Doyle says. “The grapes are smaller, thicker skinned in self-defense, and that’s one reason why so many flavors and highlights come through on the palate. “

We ferment most of the wine in stainless steel to preserve the brightness of the fruit, but we also put a portion in oak to build character and heft. I assemble the final blends with the goal of creating a wine that stands by itself as an aperitif and also has enough going on to complement substantial foods.”

Pinot Gris is believed to be a natural mutation of Pinot Noir, one that appeared in French vineyards hundreds of years ago. Pinot Gris made in the style of MacMurray Ranch has more substance, color, and subtlety than most white wines, perfumed and luscious.

“We have learned a tremendous amount about Pinot Gris in the last few years,” Doyle says, “we have a range of clonal selections planted in different spots that

suit them. We keep the yields low, and the winemaking is really pretty sophisticated now. We are exploring the full range of the grape, and we are happy to see that consumers are doing the same thing.”

________________________________________________

MacMurray Ranch 2007 Sonoma Coast Pinot Noir

The Sonoma Coast covers 750 square miles, from the Mendocino County line in the north to San Pablo Bay in the south. Adjacent to the Russian River Valley, portions of the Sonoma Coast offer a unique climate zone – the coolest area in Sonoma County. Cool, moist air from the Pacific Ocean and cooling winds and fog pour in through the Petaluma Wind Gap, creating ideal conditions for growing Pinot Noir.

Wine Description

This Pinot Noir has elegant varietal fruit character expressing rich aromas and flavors of red fruits and fresh, earthy notes. Restrained when young, it will evolve into a smooth, complex wine with time in the bottle.

Viticulture Notes

The 2007 Sonoma harvest was smaller than usual and produced excellent quality wine grapes. The low winter rainfall and mild spring resulted in early bud break and flowering and also allowed the grapes to ripen evenly. The warm weather in mid-August initiated harvest and many varieties were being picked at the same time. When the tanks were filling up quickly, fog and cool weather arrived in early September, and harvest slowed. The mild and even growing season, combined with the cooler weather toward the end of harvest, assisted the grapevines in producing small berries to deliver exceptionally concentrated fruit flavors.

Winemaking Notes

Winemaker: Susan Doyle

The grapes were harvested throughout the early morning to ensure the fruit was kept cool for fermentation, and were picked at the peak of ripeness during September through mid-October. The grapes were de-stemmed and cold soaked prior to fermentation for optimal extraction of color and flavor. A portion of the must underwent natural fermentation, and the remainder was inoculated with a mixture of Burgundian yeast strains for complexity, mouthfeel and depth of flavor. The wine completed malolactic fermentation in the barrel. The wine was oak aged in new and used French, American and European oak barrels for approximately six months.

Varietal Content: Pinot Noir

Varietal Origin: Sonoma Coast

Alcohol Level: 13.95%

Titratable Acidity: 0.54 g/100ml

pH: 3.67

Residual Sugar: 0.05 g/100ml

_________________________________________________________

MacMurray Ranch 2008 Sonoma Coast Pinot Gris

The Sonoma Coast covers 750 square miles, from the Mendocino County line in the north to San Pablo Bay in the south. Adjacent to the Russian River Valley, portions of the Sonoma Coast offer a unique climate zone – the coolest area in Sonoma County. Cooling winds and fog pour in through the Petaluma Wind Gap, creating ideal conditions for growing Pinot Noir and Pinot Gris.

Wine Description

MacMurray Ranch Sonoma Coast Pinot Gris possesses an expressive fruit-forward character, exhibiting rich aromas of fig, white peach, and pear. The bright aromas and complex varietal characters of citrus and elements of spice add both weight and interest to the wine. The flavors of peach, spicy pear and citrus meld together in a rich core, resulting in a round mouthfeel which complements its crisp, clean finish.

Viticulture Notes

The 2008 Sonoma Coast harvest encountered many early challenges, including frost, heat, drought, and wind. But we overcame all and were rewarded with a crop which, although smaller than usual, was well balanced and of very high quality. The summer months were fairly moderate and warm, with an early harvest beginning in August. Cooler weather came in September, and slowed down the harvest for us. We were fortunate to avoid rain until late October, just as the harvest was winding down.

Winemaking Notes

Winemaker : Susan Doyle

The grapes were gently whole-cluster pressed, and the juice was cold-settled to give the wine elegance and balance in the mouthfeel. The Pinot Gris juice was primarily stainless steel tank fermented for 14-21 days, with temperatures not exceeding 62? F. Some of the wine underwent malolactic fermentation, and then was racked for settling and blending. The wine was allowed to rest in the bottle for two months prior to release.

Varietal Content: Pinot Gris

Varietal Origin: Sonoma Coast

Alcohol Level: 13.9%

Titratable Acidity: 0.60g/100ml

pH: 3.31

Residual Sugar: 0.41g/100ml

______________________________________________________________________

MacMurray Ranch 2007 Central Coast Pinot Noir

The Central Coast winegrowing region runs along nearly 250 miles of stunning California coastline. The region extends from San Francisco in the north all the way down to Santa Barbara in the south. The Central Coast region includes 27 distinct appellations such as Santa Rita Hills, Monterey, and Santa Lucia Highlands. The cooling influence of the Pacific Ocean and the diversity of soil types produce site-specific Pinot Noir grapes that lend themselves to blending harmonious wines.

Wine Description

Grapes from premier Central Coast vineyards, including Olson Ranch in the Santa Lucia Highlands, contributed to the final blend of this wine. A Pinot with classic aromas from the cool micro- climates of the Central Coast, this wine showcases flavors of red cherry, cola, and briar complimented by nuances of sweet vanilla.

Viticulture Notes

The 2007 growing season in the Central Coast was of extremely high quality and small yields. An unusually cool, dry winter led to harvest beginning several weeks later than normal and resulted in small berries and berry sets. Spring arrived late and was relatively mild, allowing for exceptional flavor development without excessive sugars. A heat spell in August accelerated the ripening briefly, but the mild temperatures continued through a late harvest that lasted until late October. The long growing season and small berries resulted in exceptionally complex, concentrated flavors and aromas.

Winemaking Notes

Winemaker: Susan Doyle

Grapes from premier Central Coast vineyards including Olson Ranch in the Santa Lucia Highlands contributed to the final blend of this wine. The grapes were harvested in the early morning to ensure the fruit was kept cool for fermentation. The grapes were de-stemmed and cold soaked prior to fermentation for optimal extraction of color and flavor. A percentage of the must underwent natural fermentation, and the remainder was inoculated with a mixture of Burgundian yeast strains for complexity, mouthfeel and depth of flavor.

Varietal Content: Pinot Noir

Varietal Origin: Central Coast

Alcohol Level: 13.7%

Titratable Acidity: 0.62g/100ml

pH: 3.55

Residual Sugar: 0.23g/100ml

THE BEST PINOT NOIR COMES FROM THE BEST PLACES

Wine On Line Rating: A Major

The Russian River Valley, is home to MacMurray Ranch, and is one of the most celebrated places to grow world-class Pinot Noir. The region is blessed with strong maritime influences, creating a cool climate defined by the fog that comes up the valley to blanket the vines. Warm days and cool nights encourage distinct varietal characters in the ripening grapes. Early winegrowers planted Zinfandel, Petite Sirah, and Carignane to make simple, hearty wines. Since the 1960s, however, the Russian River Valley has been home to the pioneers of New World Pinot Noir.

The Sonoma Coast viticulture area covers 750 square miles from the Mendocino County line in the north to San Pablo Bay to the south. Portions of the Sonoma Coast adjacent to the Russian River Valley sit in a unique climate zone – the coolest part of Sonoma County. Cool, moist wind and fog from the Pacific Ocean pour through the Coastal Range in the Petaluma Wind Gap, creating ideal conditions for growing Pinot Noir. As a result of these unique characteristics, the Sonoma Coast is recognized as a premier source exceptional Pinot Noir and Pinot Gris wines.

The Central Coast winegrowing region runs along nearly 250 miles of stunning California coastline from San Francisco to Santa Barbara. The Central Coast is planted with more than 100,000 acres of vineyards and includes 27 distinct appellations, such as Sta. Rita Hills, Monterey, Santa Lucia Highlands, Santa Barbara County, and San Luis Obispo County. The cooling influence of the Pacific Ocean and the diversity of soil types found in the Central Coast produce site-specific Pinot Noir grapes that lend themselves to blending harmonious wines.

Sta. Rita Hills is a relatively small AVA established in 2001 along the Santa Ynez River in the south end of the Central Coast. Although grapes have been growing here since the 1970s, it has recently become known as a hotbed for Pinot Noir. MacMurray Ranch crafts a Pinot Noir from Sta. Rita Hills that has elegance, finesse, and a sense of place true to the terroir of the region.

_________________________________________________________

Pinot Gris Bridges the Gap from Aperitif to Food Pairings

Pinot Gris, the lively little sister of Pinot Noir, has quietly climbed the ladder of consumer preference over the last few years and is now one of the top selling white wines in America.

For many years Pinot Gris from Alsace was a “best kept secret” among connoisseurs, who admired the vibrancy and complexity of the French wine. Then Chardonnay overwhelmed the white wine market for a few decades, but a few dedicated enthusiasts in Oregon and California kept the faith and kept planting and making Pinot Gris.

The rise of the light Italian version of the wine, Pinot Grigio, waged a dramatic crusade against the tide of Chardonnay and created a hugely popular, easy sipping, “quaffable” alternative on the mental menu of America’s white wine drinkersconsumers. But the true enthusiasts of the grape continued to search for something more: more body, more layers of flavor, more depth and breadth on the palate. When they searched, they found MacMurray Ranch® Sonoma Coast Pinot Gris.

The MacMurray Ranch entry, now approaching its 10^th vintage, is made in the fuller Alsatian style, with what Winemaker Susan Doyle calls, “an additional layer of abundant California sunshine and a slightly stylish hint of mystery in the finish.”

“Our Sonoma Coast vineyards are cool, windy, and sometimes even as foggy as in the Russian River,” Doyle says. “The grapes are smaller, thicker skinned in self-defense, and that’s one reason why so many flavors and highlights come through on the palate. “

We ferment most of the wine in stainless steel to preserve the brightness of the fruit, but we also put a portion in oak to build character and heft. I assemble the final blends with the goal of creating a wine that stands by itself as an aperitif and also has enough going on to complement substantial foods.”

Pinot Gris is believed to be a natural mutation of Pinot Noir, one that appeared in French vineyards hundreds of years ago. Pinot Gris made in the style of MacMurray Ranch has more substance, color, and subtlety than most white wines, perfumed and luscious.

“We have learned a tremendous amount about Pinot Gris in the last few years,” Doyle says, “we have a range of clonal selections planted in different spots that

suit them. We keep the yields low, and the winemaking is really pretty sophisticated now. We are exploring the full range of the grape, and we are happy to see that consumers are doing the same thing.”

________________________________________________

MacMurray Ranch 2007 Sonoma Coast Pinot Noir

The Sonoma Coast covers 750 square miles, from the Mendocino County line in the north to San Pablo Bay in the south. Adjacent to the Russian River Valley, portions of the Sonoma Coast offer a unique climate zone – the coolest area in Sonoma County. Cool, moist air from the Pacific Ocean and cooling winds and fog pour in through the Petaluma Wind Gap, creating ideal conditions for growing Pinot Noir.

Wine Description

This Pinot Noir has elegant varietal fruit character expressing rich aromas and flavors of red fruits and fresh, earthy notes. Restrained when young, it will evolve into a smooth, complex wine with time in the bottle.

Viticulture Notes

The 2007 Sonoma harvest was smaller than usual and produced excellent quality wine grapes. The low winter rainfall and mild spring resulted in early bud break and flowering and also allowed the grapes to ripen evenly. The warm weather in mid-August initiated harvest and many varieties were being picked at the same time. When the tanks were filling up quickly, fog and cool weather arrived in early September, and harvest slowed. The mild and even growing season, combined with the cooler weather toward the end of harvest, assisted the grapevines in producing small berries to deliver exceptionally concentrated fruit flavors.

Winemaking Notes

Winemaker: Susan Doyle

The grapes were harvested throughout the early morning to ensure the fruit was kept cool for fermentation, and were picked at the peak of ripeness during September through mid-October. The grapes were de-stemmed and cold soaked prior to fermentation for optimal extraction of color and flavor. A portion of the must underwent natural fermentation, and the remainder was inoculated with a mixture of Burgundian yeast strains for complexity, mouthfeel and depth of flavor. The wine completed malolactic fermentation in the barrel. The wine was oak aged in new and used French, American and European oak barrels for approximately six months.

Varietal Content: Pinot Noir

Varietal Origin: Sonoma Coast

Alcohol Level: 13.95%

Titratable Acidity: 0.54 g/100ml

pH: 3.67

Residual Sugar: 0.05 g/100ml

_________________________________________________________

MacMurray Ranch 2008 Sonoma Coast Pinot Gris

The Sonoma Coast covers 750 square miles, from the Mendocino County line in the north to San Pablo Bay in the south. Adjacent to the Russian River Valley, portions of the Sonoma Coast offer a unique climate zone – the coolest area in Sonoma County. Cooling winds and fog pour in through the Petaluma Wind Gap, creating ideal conditions for growing Pinot Noir and Pinot Gris.

Wine Description

MacMurray Ranch Sonoma Coast Pinot Gris possesses an expressive fruit-forward character, exhibiting rich aromas of fig, white peach, and pear. The bright aromas and complex varietal characters of citrus and elements of spice add both weight and interest to the wine. The flavors of peach, spicy pear and citrus meld together in a rich core, resulting in a round mouthfeel which complements its crisp, clean finish.

Viticulture Notes

The 2008 Sonoma Coast harvest encountered many early challenges, including frost, heat, drought, and wind. But we overcame all and were rewarded with a crop which, although smaller than usual, was well balanced and of very high quality. The summer months were fairly moderate and warm, with an early harvest beginning in August. Cooler weather came in September, and slowed down the harvest for us. We were fortunate to avoid rain until late October, just as the harvest was winding down.

Winemaking Notes

Winemaker : Susan Doyle

The grapes were gently whole-cluster pressed, and the juice was cold-settled to give the wine elegance and balance in the mouthfeel. The Pinot Gris juice was primarily stainless steel tank fermented for 14-21 days, with temperatures not exceeding 62? F. Some of the wine underwent malolactic fermentation, and then was racked for settling and blending. The wine was allowed to rest in the bottle for two months prior to release.

Varietal Content: Pinot Gris

Varietal Origin: Sonoma Coast

Alcohol Level: 13.9%

Titratable Acidity: 0.60g/100ml

pH: 3.31

Residual Sugar: 0.41g/100ml

______________________________________________________________________

MacMurray Ranch 2007 Central Coast Pinot Noir

The Central Coast winegrowing region runs along nearly 250 miles of stunning California coastline. The region extends from San Francisco in the north all the way down to Santa Barbara in the south. The Central Coast region includes 27 distinct appellations such as Santa Rita Hills, Monterey, and Santa Lucia Highlands. The cooling influence of the Pacific Ocean and the diversity of soil types produce site-specific Pinot Noir grapes that lend themselves to blending harmonious wines.

Wine Description

Grapes from premier Central Coast vineyards, including Olson Ranch in the Santa Lucia Highlands, contributed to the final blend of this wine. A Pinot with classic aromas from the cool micro- climates of the Central Coast, this wine showcases flavors of red cherry, cola, and briar complimented by nuances of sweet vanilla.

Viticulture Notes

The 2007 growing season in the Central Coast was of extremely high quality and small yields. An unusually cool, dry winter led to harvest beginning several weeks later than normal and resulted in small berries and berry sets. Spring arrived late and was relatively mild, allowing for exceptional flavor development without excessive sugars. A heat spell in August accelerated the ripening briefly, but the mild temperatures continued through a late harvest that lasted until late October. The long growing season and small berries resulted in exceptionally complex, concentrated flavors and aromas.

Winemaking Notes

Winemaker: Susan Doyle

Grapes from premier Central Coast vineyards including Olson Ranch in the Santa Lucia Highlands contributed to the final blend of this wine. The grapes were harvested in the early morning to ensure the fruit was kept cool for fermentation. The grapes were de-stemmed and cold soaked prior to fermentation for optimal extraction of color and flavor. A percentage of the must underwent natural fermentation, and the remainder was inoculated with a mixture of Burgundian yeast strains for complexity, mouthfeel and depth of flavor.

Varietal Content: Pinot Noir

Varietal Origin: Central Coast

Alcohol Level: 13.7%

Titratable Acidity: 0.62g/100ml

pH: 3.55

Residual Sugar: 0.23g/100ml

BAR & LOUNGE

Location/Phone/Web Site: 227 East 56 Street, NYC 212-207-8777/ www.bistrolesteak.com

Date Established: July 15^th 2009

Owner/Team/About: Nicki Jakupi

Cuisine and Menu/About: Parisian Steakhouse

Price Range: Appetizers: $6.50- $12.95, Sandwiches: $11.00-$17.95, Lunch $12.00- $31.95, Dinner $13.95- $32.95

What you should know: This is the second location for Bistro Le Steak with the first being on 1309 Third ave. (Corner of 75th St.)

Space: Bistro Le Steak is perfect for group dining with round tables able to accommodate large parties, and a private area to accommodate groups of up to 20. The low lit lounge and bar area are perfect for canoodling, and with doors that open on to the street it is one of the loveliest spots in midtown.

Hours: Monday – Friday 11:30am – 11pm

Saurday – 1pm – 11pm

Sunday – 1pm – 10pm

Lounge: Tuesday – Saturday Open Late

Served: Lunch and Dinner

Policies: Credit Cards: Visa, MasterCard and Amex.

Reservations: Recommended

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BAR & LOUNGE

By Nancy Walman

 The Second Cut

For 14 years Bistro Le Steak has satisfied the tastes of the steak lovers of the Upper East Side but when owner Nicki Jakupi decided to open his second restaurant he chose to leave his corner bistro and venture into the throngs of midtown. Where once there was Bistro Deseret, there is now Bistro Le Steak Bar & Lounge (227 East 56 Street, NYC 212-207-8777.)

With an apropos opening on Bastille Day 2009 Bistro Le Steak Bar & Lounge offers the same great reasonably priced steaks and other specialty items that diners have come to love and trust at the original location. But this menu does not just stop and start at meat, there’s a bevy of items to choose from that allows diners many options, and different from its sister restaurant this location offers cocktails and a bar menu to attract the many midtown workers who definitely need to drink and flirt after work.

Start with the fabulous frog’s legs or shrimp cocktail,. Main courses offer a first rate calves’ liver and oh those steaks, fries and elegant desserts, especially the lemon tart.  Don’t miss the iced cappuccino. There’s an excellent wine list (at remarkably affordable prices) and smooth service as executed by the charming manager Frank, Idrizi.

Situated on a rare quiet midtown block the restaurant is a respite from other eateries in the neighborhood. The high ceilinged room is quite spacious and tables are spaced generously. This Bistro Le Steak is perfect for group dining with round tables able to accommodate large parties, and a private area to accommodate groups of up to 20. The low lit lounge and bar area are perfect for canoodling, and with doors

that open on to the street it is one of the loveliest spots in midtown.

Everyone loves a great steak, and Nicki Jakupi knows that better than anyone. If the successor is anything like the predecessor New York diners will have Bistro Le Steak Bar & Lounge for many years to come. Bistro Le Steak, 227 East 56 Street near 3rd Ave., rates A Minor on the Walman Report.

Appetizers

Onion Soup Gratinée traditional french onion soup w/ gruyère cheese and bread. . . . . . . . 7.50

Wild Organic Mushroom Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

Warm Goat Cheese Tartlet oven roasted tomatoes, mesclun greens and basil vinaigrette . . 8.95

Frog’s Legs Provençale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95

Escargots imported snails presented in shell w/ parsley and garlic. . . . . . . . . . . . . . . . . . . . . . 9.95

Fried Calamari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

Shrimp St. Tropez sautéed with garlic, tomatoes and hearts of artichokes. . . . . . . . . . . . . . 12.95

PEI Mussels (marinière, pernod cream sauce or marinara) . . . . . . . . . . . . . . . . . . . . 8.50

Shrimp Cocktail tender gulf jumbo shrimp w/ tangy cocktail sauce and fresh Lemon. . . . . . 11.95

Crab Cake braised leeks, corn and cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95

Salads

House Salad crisp romaine and escarole tossed in a homemade vinaigrette dressing . . . . . . . 6.50

Roquefort Salad w/ hearts of romaine, sliced tomatoes, roquefort cheese . . . . . . . . . . . . . . . . . 8.95

and our famous homemade dressing

North Fork Organic Green Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95

mesclun greens, red pepper, carrots, cherry tomatoes w/ sherry shallot vinaigrette

Ceasar Salad . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.50

crisp romaine tossed with our own dressing, parmesan cheese and seasoned croutons

Add Chicken . . . . . . . . 5.00

Arugula and Pear Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

w/ goat cheese, roasted walnuts and balsamic vinaigrette

Chopped Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95

w/ chopped Romaine, Cucumber, Tomato, Egg, Red Onion, Green Olives and Honey Dijon Vinaigrette

Burgers / Sandwich

Hamburger w/ lettuce, tomato, sautéed onion and fries . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95

Le Steak Burger, (House Favored) w/ lettuce, tomato, sautéed onion and fries. . . . . . . . . . . 13.95

(red pepper, scallion and mushrooms mixed with ground Le Steak beef)

“Kobe” Beef Burger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95

w/ sautéed mushrooms, smoked bacon, lettuce, tomato, sautéed onions and fries

Croque-Monsieur . . . . . . . . . . . . . . . . . . . 11.95 Croque-Madame . . . . . . . . . . . 12.95

Steak Sandwich shaved beef w/sautéed onions, gruyère cheese and fries . . . . . . . . . . . . . 14.95

Omelette Provençale traditional french omelette w/ herbs, cheese and fries. . . . . . . . . . . . 12.95

Entrées

Try our "Magnifique" Provençale Steak Sauce

All Steaks served with your choice of: Pommes Frites, Mashed Potato or Non fat Mashed Potato

Pan Seared Brook Trout w/ julienne vegetables and lemon – caper sauce . . . . . . . . 17.95

Almond Crusted Filet of Sole w/ spinach, julienne carrots and rosemary beurre blanc . . . . 19.95

Atlantic Salmon w/ pink peppercorn sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95

Potato Crusted Halibut, wild from Alaska . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.95

Pacific Jumbo Shrimp Brochette w/ saffron rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.95

Sea Scallops w/ wild mushroom ragout in port wine . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.95

PEI Mussels (marinière, pernod cream sauce or marinara) w/ Fries . . . . . . . . . . . . 16.95

Naturally Raised Pan Roasted Breast of Chicken w/ port wine sauce . . . . . . . . . . . 17.95

Chicken Provençale w/ vegetables and garlic sauce . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

Calf’s Liver w/ roasted garlic mashed potatoes, sautéed onions and red wine vinegar sauce . . . . . 17.95

Breast of Duck w/ wild rice, mixed vegetables and five spice orange sauce . . . . . . 22.95

Naturally Raised Pork Chop w/ mango-cognac sauce . . . . . . . . . . . . . . . . . . . . . . . 19.95

Naturally Raised Loin Lamb Chops w/ rosemary and garlic . . . . . . . . . . . . . . . . . . . 21.95

Naturally Raised Sirloin Steak 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.95

Sirloin Steak 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95

Filet Mignon 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.95

Filet Mignon Au Poivre 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27.95

New York Cut Ribeye 16oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.95

New York Cut Sirloin Steak 16oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32.95

PASTA

Linguini w/ Rock Shrimp in a light tomato broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95

Fettuccini Carbonara . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95

Penne w/ Grilled Chicken in a sun dried tomatoes-cream sauce. . . . . . . . . . . . . . . . 15.95

Sides:

French Fries or Mashed Potatoes (Non Fat or Reg.) 2.95

Crispy Onion Rings 5.50

Saffron or Wild Rice 5.50

String Beans or Broccoli 6.50

Creamed Spinach or Steamed Spinach 7.50

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Fine Italian Wines Inspired By Hit HBO Series Paired with Traditional Cuisine Are a “Hit” Dining Experience

The Sopranos Wines, the line of fine Italian wines inspired by the hit HBO series were introduced at a special Sopranos Summer Wine Tasting and Dinner at Brooklyn’s own The Pearl Room on Wednesday, July 22^nd.  The Sopranos Wines will continue to be featured at The Pearl Room located at 8201 Third Avenue (corner of 82^nd St. & 3^rd Avenue) in Bay Ridge.  

The special menu featured a six-course dinner expertly paired with The Sopranos Wines with the added attraction of live musical entertainment courtesy of Steven Maglio. 

The attached photo depicts (at left) Mark Gonsalves, Managing Partner for The Sopranos Wines and Anthony Rinaldi, Executive Chef at The Pearl Room.

Commented Gonsalves, “As we all know, Brooklyn is filled with some of the finest Italian food available, not only in New York City but in the entire country, if not the world and the cuisine that The Pearl Room has created will be the perfect compliment to our wines.”

About The Sopranos Wines

Introduced in the New York City metro area and select markets around the country in late 2008, The Sopranos Wines is expanding its reach throughout the U.S. during 2009. The Sopranos Wines are under a licensing agreement between HBO and Vesuvio Import Company (named after the fictional restaurant from the TV show), and distributed by Duggan’s Distillers Products Corporation.

The Vesuvio Import Company, named after the famed fictional restaurant depicted in the series, was created to develop and import this brand of fine Italian wine.  Duggan’s Distillers, the distributor for The Sopranos Wines has been importing and distributing fine wines and spirits since 1946.