21 W. 52nd Street (Between 5th & 6th Avenues). (212) 582-7200.
Website: http://www.21club.com/web/onyc/onyc_a2a_home.jsp
Price Range: Bar Room. Pre-Fixe Dinner, Three courses – $40,. A La Carte: Appetizers: $16-$28. Entrees: $35-$46. (Specials and Shellfish More). Tasting Menu: $90. (Wines included – $150) (Monday through Saturday). Secret Wine Cellar for private dining parties only from 14 to 22 guests. Open For Lunch, Mon.-Fri. Dinner: Mon.-Sat. Closed Sunday. ‘21′ Features One of the World’s Finest Selection of Wines (1,300 selections over 125 wines are priced under $60. ) There are many Wines-By-The-Glass and a Fine Selection of Half Bottles at a remarkably low mark up over full bottles.
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A True New York Legend, ‘21′ is Better Than Ever
By Nancy Walman
Once a glamorous speakeasy, today ‘21′ is one of the most celebrated restaurants in New York City.
The Coveted Bar Room
In addition to its fabled Bar Room, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar (which can be reserved for private parties). The world’s most glamorous saloon, is better than ever since Orient Express Hotels took it over and restored it to its past glory. The clientele is a mix of celebrities, tycoons, mature-regulars and an attractive new young set. The aforementioned "Bar Room," with its red-checkered-cloth-to-cloth tables, and whimsical toys on the ceiling is blessed with a warm greeting by Roger Rice and some of the most professional service and best food in town. (Robert is the most benevolent of captains).
Chef, John Greeley
While prices are not inexpensive (although no more than many less impressive restaurants around town), a $40 pre-fixe dinner ($35 pre-fixe lunch) is a bargain.
An expanded wine list offers oodles of terrific selections for $60 and under. If you go a la carte, favored appetizers include a sparkling Chilled Seafood Platter with lobster, shrimp, oysters, clams, crab and a zesty Meyer lemon-mustard sauce, a silky Purée of Cauliflower Soup, lobster knuckles, diced green apples, black trumpet mushrooms, and toasted hazelnut oil, a chunky Ahi Tuna Tartare, marinated Japanese cucumbers, seaweed, taro root chips, Meyer lemon purée
or a fantastic East Coast Oyster Pan-Roast, bacon, baby leeks, corn, tarragon cream and cornbread croutons that may be the best I’ve ever tasted.
All entrees excellent. Many of the “Classics” are no longer on the menu (a wise decision). Regulars can still request them, but we suggest to go with the more contemporary dishes, which are carefully executed. Options include a decadent Smoked Berkshire Pork Belly, butter beans, Tuscan kale, baked honey crisp apples, spiced cider jus or just a about any daily special.
The chef has a way with seafood, so whether you select the divine Pan Seared Dorade on a bed of celery-root puree (a special), Grilled Wild King Salmon, creamer potatoes, braised mustard greens, corn, capers, prosecco butter, Baked Chatham Cod, baby Maine shrimp, olive and potato purée, broccoli rabe, Champagne sauce, or Butter-Poached Nova Scotia Lobster, butternut squash gnocchi, Bloomsdale spinach, gingerbread, lemon emulsion, you will be delighted.
For meat lovers the 21 classic: the world’s best burger, and Pommes Frites that rival the best in Paris and we adored Mixed Grill of Game, grilled elk chop, venison loin, grilled wild boar sausage, acorn squash purée, cauliflower, hazelnuts, blackberry and a wonderful "Speakeasy" Steak Tartare, mixed greens with Champagne vinaigrette, rye toast (order a side of Pommes Soufflées).
Desserts are lush. Vanilla Bean Crème Brûlée with espresso biscotti is perfect and German-Style Apple Pie, toasted streusel topping, vanilla ice cream, caramel sauce is to die for. Other choices included Valencia Rice Pudding, sun-dried cherries, apricots, whipped cream or a classic soufflé.
The helpful sommelier, Philip W. Pratt, can find you a glass of terrific Champagne or wine that will accommodate any budget. (Two 1/2 bottles we suggest, if available, are the lively Laurent-Perrier “Brut” N.V. $42 and a surprisingly complex Gevery-Chambertin “Vieilles Vignes” Fourrier 2006 $60).
“21” at 21 West 52nd Street, is a warmer more gentle place these days and remains one of America’s great restaurants that truly RATES its reputation as well as an A Major on the Walman Report.
(Philip W. Pratt), one of New York’s most user friendly sommeliers
Pastry Chef Kimberly Bugler
Celebrate the Holidays at ‘21′
Welcome your family and friends home to ‘21’ for the holidays and experience the traditional good cheer and warm hospitality we have been dishing up for nearly 80 years.
Holiday Parties
With 10 private party rooms, including our legendary wine cellar, beautifully decorated for the holidays, ‘21’ is the ideal spot for your seasonal celebration. Families and corporations alike enjoy our sumptuous cuisine, Grand Award-winning wine list and discreetly attentive service. Traditional holiday menus are available upon request. Inclusive packages from $150.
To learn more, please call 212.582.1400.
Salvation Army Performances
For more than 70 years, friends and families have come together at ‘21’ to celebrate this festive season with the Salvation Army Band. Join us this year and sing along to your favorite Christmas carols and Holiday tunes with the Salvation Army Chorale while savoring a menu of ‘21’ classics and seasonal fare.
2009 Performance Schedule:
Lunch Seatings: 11:30am and 2:15pm
$70 three-course prix fixe (Sample menu)
December 12, 18, 19, 21, 22, 23 and 24
Dinner Seatings: 5:30pm and 8:30pm
$95 three-course prix fixe (Sample menu)
December 23
Reservations go quickly (212.582.7200) and must be secured with a credit card.
Traditional Holiday Recipes
Recreate the ‘21’ holiday spirit at home with these sumptuous recipes by Executive Chef John Greeley. Click on Links Below.
• Christmas Goose
• Cornbread Stuffing
• Eggnog Soufflé
.Copyright 2010 By Punch In International. All Rights Reserved.
History, Menus, Wine List and More
The incomparable Bar Room, with its ceiling of suspended toy airplanes, trucks, basketballs and the like is the ultimate club. Framed by walls filled with cartoons created by artists such as Peter Arno and Whitney Darrow, Jr., the first "toy" to don the ceiling of ’21’s famed Bar Room in the early 30s was a model of British Airways "Flying Boat". Not to be outdone, Howard Hughes promptly donated one of his new TWA planes. Soon, the ceiling was awash with model planes from other airlines: American, Eastern, PanAm, United and South African. There are red leather banquettes, a huge wood bar, wood floors, bar chairs and walls covered in mahogany. A charming clubby waiting area, where cocktails can be enjoyed precedes this. According to ‘21′ Manager Roger Rice, Chef John Greeley completed an education in art and design. He then returned to New York City and began working at the ‘21′ Club, and was quickly promoted to sous-chef. In 2002, he became opening sous-chef of the Upstairs at ‘21′, and is currently chef. Mr…. Greeley’s style is direct and straightforward, blending elements from American, French and Italian cuisines, while avoiding the overworked fusion confusion. Orient Express is a collage of words that transcends the au currant buzz “branding.” It is a name synonymous with quality and “21” is a jewel in its crown.
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A La Carte Dinner Menu (See Website for Updates)
À La Carte Menus
Complimentary Parking available for evening dining
American Hackleback Caviar 60.00 oz. North Star Caviar 90.00 oz.
Royal Sterling Caviar 125.00 oz.
Oysters and Clams 3.00 each
Blue Points Malpeque Chicotegue Island Creek Beau Soleil
Cherrystones Littlenecks
Jumbo Poached Shrimp 3.75 each Seasonal Crab Claw 11.00 each
Chilled Seafood Platter, lobster, shrimp, oysters, clams, crab, Meyer lemon-mustard sauce
56.00
APPETIZERS
Purée of Cauliflower Soup, lobster knuckles, diced green apples, black trumpet mushrooms, toasted hazelnut oil
17.00
Mixed Greenhouse Greens, herbed goat cheese, roasted marinated beets, fig-balsamic vinaigrette
16.00
Frisée and Radicchio Salad, radishes, celery, oven-dried tomatoes, red bell pepper emulsion, aged sherry vinaigrette
16.00
‘21’ Caesar Salad, romaine, sundried tomato purée, aged Parmesan, garlic croutons
17.00
?
Jumbo Lump Crab Salad, Clayton’s crab meat, Belgian endives, honey crisped apples, lily bulbs, mild curry dressing 28.00
Ahi Tuna Tartare, marinated Japanese cucumbers, seaweed, taro root chips, Meyer lemon purée
22.00
Citrus-Cured King Salmon, baby fennel salad, pink grapefruit, avocado, daikon radishes, white poppy seeds
19.00
Panko-Crusted Crab Cake, roasted sweet corn purée, chipotle sauce, pickled fennel, violet tatsoi
24.00
East Coast Oyster Pan-Roast, bacon, baby leeks, corn, tarragon cream, cornbread croutons
19.00
Grilled Octopus, warm butter beans, watercress, cucumbers, black garlic, bread crisps
18.00
Charcuterie Plate, Tennessee ham, wild boar sausage, bresaola, game terrine, grilled country bread
22.00
Seared Foie Gras, warm polenta cake, smoked chanterelles, figs, walnuts, Concorde grape reduction
25.00
Chef’s Daily Tasting Menu
seven courses 90.00, with specially selected wines 150.00
MAIN COURSES
House-Made Tagliatelle with New England Seafood, shrimp, clams, mussels, sepia, plum tomatoes, basil, toasted garlic, light tomato sauce
36.00
Grilled Wild King Salmon, creamer potatoes, braised mustard greens, corn, capers, prosecco butter
36.00
Baked Chatham Cod, baby Maine shrimp, olive and potato purée, broccoli rabe, Champagne sauce
39.00
Butter-Poached Nova Scotia Lobster, butternut squash gnocchi, Bloomsdale spinach, gingerbread, lemon emulsion 44.00
Dover Sole, grilled or sautéed, broccoli florets, fines herbes, lemon-brown butter
market price
Florida Pink Snapper, Manila clams, truffled celery root purée, baby bok choy, shaved fennel, aromatic tomato broth 42.00
Vegetable Tasting, grilled portobello mushrooms with pine nut and truffle sauce, stuffed piquillo pepper,
zucchini and eggplant ratatouille
35.00
?
Porcini-Crusted Duck, smoked leg, braised red wheat berries, hibiscus glazed carrots, duck jus reduction
39.00
Roasted Organic Chicken, butternut squash and sage stuffing, glazed Tokyo turnips, pan sauce
36.00
Creamy Chicken Hash, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
36.00
Mixed Grill of Game, grilled elk chop, venison loin, grilled wild boar sausage, acorn squash purée, cauliflower, hazelnuts, blackberry
44.00
‘21’ Burger, toasted brioche bun, frisée, preserved tomatoes, sautéed onions, haricots verts, choice of potato
30.00
Smoked Berkshire Pork Belly, butter beans, Tuscan kale, baked honey crisp apples, spiced cider jus
36.00
"Speakeasy" Steak Tartare, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
38.00
Grilled Dry Aged Sirloin, Filet Mignon, or Piedmontese Rib Eye
roasted fingerling potatoes, baby vegetables, hen-of-the-woods mushrooms, bordelaise sauce
46.00
SIDE ORDERS
Roasted Brussels Sprouts with Bacon ? Creamed Spinach ? Baby Root Vegetables?
Sweet Potato Purée • French Fries
10.00
Fricassee of Mushrooms ? Pommes Soufflées
14.00
Executive Chef John Greeley
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Dessert Menu
Vanilla Bean Crème Brûlée with espresso biscotti
Apple Pie, toasted streusel topping, vanilla ice cream, caramel sauce
Valen
cia Rice Pudding, sun-dried cherries, apricots, whipped cream
Vanilla Ice Cream Profiteroles, dark chocolate sauce
Chocolate Opera Torte, white chocolate and coffee cream, blood orange reduction
New York Cheesecake, red grape and cassis conserve, black pepper tuile
Chai-Poached Pear, cinnamon ice cream, pain perdu
Selection of Sorbets and Ice Creams
Assorted Cookies & Petit Fours
$10.50
Grand Marnier Soufflé, crème chantilly, fresh berries
Valrhona Chocolate Soufflé, port stewed figs
13.50
Selection of Artisanal Cheeses
3 for 16.00
5 for 22.00
Executive Pastry Chef – Kimberly Bugler
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Pre Fixe Dinner
Monday through Saturday
Complimentary Parking available for evening dining
Prix Fixe Luncheon | Pre-Theatre Dinner | Bar Room Tasting | Upstairs at ‘21′ Dinner
Luncheon Menus Rotate Weekly
Prix Fixe Luncheon Menu #2 | Prix Fixe Luncheon Menu #3
Prix Fixe Dinner
Appetizers
Main Courses
Seasonal Soup
a selection of ‘21’ classics
Wild Mushroom Risotto
butternut squash, fines herbs,
aged Parmesan
Red and Green Oak Leaf Lettuces
marinated beets, oven-dried tomatoes,
fig-balsamic vinaigrette
Sautéed Market Fish
cauliflower purée, carrots,
Meyer lemon butter
Wild Game Terrine
green apple chutney, toasted country bread,
whole grain mustard
Chili-Spiced Organic Chicken Breast
goat cheese polenta, black mission figs,
honey vinegar sauce
Grilled Calamari
shaved fennel, cucumbers,
warm white beans, chili oil
Coffee-Rubbed Pork Chop
sweet potato purée, braised mustard
greens, caramelized onions
Desserts
Crème Brûlée with espresso biscotti
Granny Smith Apple Mousse, graham crust, spiced apples
Flourless Chocolate Cake, blood orange-vanilla sauce
$40
Beverages, tax and gratuity not included
Menu subject to change
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(Bar Room Tasting Menu )
Tasting Dinner
American Caviar Canapé, herbed blini, crème fraiche
Jumbo Lump Crab, lemon and jalapeño aioli
Perrier Jouët, “Grand Brut” N.V.
Marinated Heirloom Tomato Salad, dandelion greens, sherry vinaigrette
Sauvignon Blanc, Patianna, Mendocino, 2003
Sautéed Codfish, Shrimp and Clams, shellfish basil broth, artichokes, potato
Gevrey Chambertin, ‘Clos de Meixvelle’ P. Gelin, 2001
Fennel-Crusted Lamb Loin, Spring peas and eggplant purée
Cabernet Sauvignon, ‘Affinity’ Robert Craig, Napa, 2002
Chilled Strawberry Soup, with lychee sorbet
Warm Whiskey Scented Chocolate Cake, caramel ice cream
Port, “20 Year Old Tawny”, Taylor
Petits Fours
$150 per person
Seven courses, Wine included
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‘21’ is proud to be one of only 7 New York City recipients of Wine Spectator’s Grand Award.
Our Grand Award winning wine list features over 125 selections under $60.
Beverages, tax and gratuity not included
Menu subject to change.
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Wine Director Phil Pratt has a few suggestions available by the glass to complement your meal.
Click Here For Complete Wine List
Of 1,300 selections over 125 wines are priced under $60.
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Click Image Above Foe Entire Wine List
Click Below for website & additional information
21 Website or
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