Entries from January 2010 ↓
Great Jazz at Brasserie Ruhlmann
January 30th, 2010 — Blogroll, Cabaret, Feed Syndications, New York, Wine
Consistently Sweet and Delicious Wines From Quady
January 30th, 2010 — Argentina, Beaujolais, Blogroll, California, Chile, Feed Syndications, French, Italian, Uncategorized, Wine, Wine Reviews, syndicated columns
A Sweeter Valentine’s Day
Consistently Sweet and Delicious Wines -
Without the Guesswork
Along with chocolates and flowers, the upcoming Valentine’s Day is worthy of something special – perhaps a delicious dessert, perhaps delicious, sweet wines to go with that dessert.
Quady Winery (www.quadywinery.com) has been making delightful, very creative, award-winning sweet wines in Madera, CA since 1975, shipping their wines to connoisseurs in the U.S. and worldwide.
Quady wines are available at retail in all major markets in the U.S. In addition, Quady ships direct to many states; see www.quadywinery.com for more details.
Something Different – and Predictable – for a Change
And, unlike the uncertainly and guesswork we have all experienced opening a bottle of wine – only to find it has gone bad – these wines are consistently delicious and predictable.
Sweetness comes in many forms, perhaps as an aperitif before a great meal, wonderful as a sweet wine pairing with many desserts – and many people have not tasted excellent sweet wines.
There is Essensia, made from delicious Orange Muscat grapes (known in Italy as Orange Blossom Muscat), a delicious accompaniment to desserts, especially chocolate and those containing almonds, peaches, apples or apricots. With sparkling water, Essensia makes a refreshing spritzer; with sparking wine you have an Essensia Royale. Delicious.
Suggested retail price: $12 – $14 (375 ml), $24 (750 ml).
Elysium – Made from the Black Muscat grape with a rose and litchi scent and especially appropriate for Valentine’s with the heart on the label. Elysium is perhaps the best accompaniment for dark chocolate dessert. A Holiday celebration made simple? A bottle of Elysium, a red ribbon and the finest chocolate dessert you can find.
Suggested retail price: $12 – $14 (375 ml), $24 (750 ml).
Quady’s Batch 88 Starboard, is, yes, Port. But, of course, it can’t be "Port" because that comes from a place in Portugal, the Douro River Valley. Since "starboard" (right) is the opposite nautical direction to port (left) that’s how it got its name. The grapes in this world-class port are primarily Tinta Roriz from the Madera, CA area, a blend of several vintages, 190 proof neutral grape spirits (instead of the usual 140 proof fortifying brandy) and then aged, on average, five years. Superb for those who love a great, after-dinner Port.
Suggested retail price: $25 (750 ml).
Red Electra is a yummy wine with only 5% alcohol. It has a pretty red color, tastes grapy and sweet, and has a tangy sparkly feel. It’s a good wine for angels to drink when they party because with only 5% alcohol, they can party longer.
Suggested retail price: $12 – $14 (375 ml)
Il Punto
January 30th, 2010 — Entertainment, Feed Syndications, Italian, Resorts, Restaurants, Reviews, Travel, Wine
507 9th Ave
212-244-0088
http://www.ilpuntoristorante.com/
_____________________________________________________________
By Nancy Walman
RED SNAPPER FILET IN PARCHMENT PAPER As Presented at Il Punto
Il Punto is a very high-end Italian restaurant on a very “happening” strip of Ninth Avenue at West 38th Street. Owned by Tony Pecora who has many businesses in the city, the executive chef is Michaela Orsini. Orsini is one of the most exciting Italian chefs in New York. He makes everything in-house from the puffy focaccia to his glorious desserts for which he is known.
Tuna Crudo with Ginger-Mustard Sauce
The name means “destination” and a destination it should be. You might walk by the unassuming facade, but in good weather, the restaurant’s French doors open to sidewalk dining. Inside await three cozy, attractive rooms with terracotta floors, a burgundy color scheme and walls flanked with wine racks and hung with colorful pictures. The rooms are cleverly separated by silk-strands of curtains and the lighting is warm and inviting.
Start with an excellent house cocktail or cool glass of wine at the welcoming bar with its large urn of flowers guarding one end and a Sicilian wine card guarding the other. Food is authentically Italian. Many of the ingredients are imported from Italy But what’s unique about this amazing ristorante is the chef’s range of culinary execution .
Orsini may have a strong presence in the restaurant, but you’ll know his heart is in the kitchen when he dazzles you with three versions of the most delicious Crudo the (Italian version of Sashimi} in town: Tuna with Ginger-Mustard Sauce, Raw Baby Squid with Frisse and Lemon Dressing and the star, Sliced Baby Octopus with Roasted Peppers and Marinated Eggplant.
Setting the tome with such a trendy beginning, chef Orsini then bows to a staple of Italian home cooking: SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS, a dish so pure that only a gentle sprinkling of Peperoncini (Italian peppers) is needed to bring you as close to Italian-heaven as you’ll get in a Manhattan Italian restaurant. 
Pasta Perfect
Of course, what’s an Italian restaurant without pasta. You won’t be disappointed with TIMBALLO, LAYERS OF WIDE RIBBONS PASTA, BECHAMEL SAUCE, MEAT RAGU, AND PARMIGIANO REGGIANO. A sort of fancy Lasagna, our table couldn’t get enough. Also marvelous, with one caveat (request it to the right of al dent, ours was a tad undercooked), PACCHERI AL SUGO DI GUANCIALE or LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES was better than any pasta we sampled at three recent venues that received accolades from the media.
There are many other unusual pasta options including two we didn’t: sample: CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI, TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI and SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI, RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO .
Italian restaurants to us mean antipasti, pasta or risotto, entree and cheese and/or dessert, so you can’t miss such main courses as the much abused POLLO ASSUT ASSUT: CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE. Normally dubbed Chicken Scarpiello, and prepared incorrectly, chef Orsini gets it right. His LOMBATINA AL VINCOTTO or GILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH is elegant, while ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA is a deliciously healthy option.
Seafood lovers will enjoy both DENTICE AL CARTOCCIO, RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES and
CIOPPINO, a creation whose roots lie closer to San Francisco than Italy, but is fresh and delicious just the same with its mélange of RED SNAPPER, STRIPED BASS, MONK FISH,SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN AN AROMATIC FISH BROTH.
Finish with the best Tiramisu in town, each layer distinct and light, an outstanding Tartufo Gelato, Italian Cheese cake with strawberries culis, the luscious Miniature Cannolis or the fabulous home-made ice creams.
Service is guiding a solicitous and the wine list is user-friendly and well priced.with inexpensive carafes countered by such winners as Cerreto’s sprightly Albarino( priced in the mid-$40s).Don’t expect an empty restaurant. Il Punto, has a loyal local clientele peppered with knowledgeable out-of-towners,in search of a good deal near the theater and Madison Square Garden.(There is a “$30+” Pre and Post Theater Dinner Menu.) Il Punto also happens to be one of Manhattan’s finest small Italian restaurants!
The Succulent Veal Chop
CIOPPINO
STUZZICHINO 13
COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA, SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS
SFIZI ALL’ ITALIANA 15
PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA, SOPRESSATA, ROASTED PEPPERS AND OLIVES
MELANZANE SOTT’OLIO 10
EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL
CALAMARI FRITTI 12
FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT
CARPACCIO DI MANZO 14
PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA, SHAVED PARMIGIANO AND LEMON DRESSING
TORTINE DI GRANCHIO 14
MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED PEPPERS AND SPICY SAUSE
POLIPO SU BRUSCHETTA 13
PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES, OLIVES, RED ONIONS AND CRUTONS
SEPPIOLINE AL FORNO 14
BABY SEPPIA (TENDER SQUID) HERB CRUSTED AND BAKED
CRUDO DI TONNO 14
SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE
CARCIOFINI RIPIENI 12
STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE
AFFETTATO DI CINGHIALE 12
PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION
CRUDO DI POLIPO 13
SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE AND MARINATED EGGPLANT
CRUDO DI SEPPIA 13
SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING
MINESTRE
MINESTRONE 10
THE ORIGINAL VEGETABLE SOUP
PASTA E FAGIOLI 10
PASTA AND BEANS
PISELLI CON SEPPIE 11
FRESH GREEN PEA SOUP WITH SQUID
CONTORNI
BIETOLE STUFATE 6
STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND PARMIGIANO CHEESE
RAPETTE E FAGIOLI 8
BABY BROCCOLI RABE WITH BAKED WHITE BEANS
CICORIE E FAVE 6
BITTER GREENS WITH FAVA BEANS PUREE
PATATE E ZUCCA 6
BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL
PATATINE FRITTE E INSALATA 7
FRIED POTATOES AND BABY GREENS
INSALATE
CETRIOLI E POMODORI 9
CUCUMBERS, TOMATOES AND BALSAMIC DRESSING
MORE DI GELSI 10
BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED WALNUTS AND BALSAMIC DRESSING
PERA 9
PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING
INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10
ORANGE, FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING
INSALATA GRECA IL PUNTO 11
GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING
PRIMI
FUSILLI LUCANI CON SEPPIOLINE RIPIENE 15
WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE
TORTELLONI NERI CON CODA DI ROSPO 16
LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE
PIZZOCCHERI AI FRUTTI DI BOSCO 15
SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE
SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI 15
RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO
PACCHERI AL SUGO DI GUANCIALE 15
LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES
PAPPARDELLE DELLA SELVA NERA 16
WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF
TIMBALLO 18
LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO
CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI 15
TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI
STRASCINATE AL SUGO 15
EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU
RISOTTO AI FRUTTI DI MARE 18
RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS)
LUNE D’ARAGOSTA 16
LOBSTER RAVIOLI IN A PINK COGNAC SAUCE
STROZZAPRETI AL SUGO DI CINGHIALE 15
PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU
ZITI MELANZANE AL FORNO 15
PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE
SECONDI
ORATA ALLA BOSCAIOLA 25
ROASTED FILLET OF SEA BREAM, RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES
CONIGLIO ALLA CACCIATORA 24
STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE
CIOPPINO 27
RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH
BISTECCA DI MANZO ARROSTITA 32
CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES
POLLO ASSUT ASSUT 20
CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE
SPIGOLA IN TEGAMINO 24
FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE
SARAGO OREGANATO 24
OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES
LOMBATINA AL VINCOTTO 35
GRILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH
CODA DI ROSPO 21
ROASTED MONK FISH, CAPER BERRIES IN A WHITE WINE AND LEMON SAUCE
BRACIOLETTINE AL SUGO 20
BEEF ROLLATINI, FLAVORED GARLIC, PARMIGIANO, PARSLEY, COOKED IN A TOMATOE SAUCE, SERVED WITH HOMEMADE GARGANELLI PASTA
COSTOLETTE DI AGNELLO AI FERRI ( RACK) 35
GRILLED TENDER RIB LAMB CHOPS, GRILLED SCALLIONS AND POTATOES
OSSOBUCO DI TACCHINO 24
ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA
TRIPPA DELL’ OSTE 18
SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS
SALMONE ALLA BRACE 24
GRILLED ATLANTIC SALMON SERVED IN A NEST OF JULIENNE VEGETABLES AND ROASTED POTATO
DENTICE AL CARTOCCIO 25
RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES
WE SERVE LUNCH & DINER MONDAY THROUGH FRIDAY
11:30AM TO 3:30PM. SATURDAY BRUNCH 12:00 TO 4:00PM
SUNDAY BRUNCH 1:00 TO 4:00PM. INQUIRE ABOUT OUR Private and semi private ROOMs FOR banquets, special events & CORPORATE EVENTS
507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com
________________________________________________________
Pre Theatre Menu
Choice of one
Pasta e Fagioli
pasta and beans
Calamari Fritti
fried calamari tomato sauce with a hint of heat
Cetrioli e Pomodori
cucumbers, tomatoes and balsamic dressing
More di Gelsi
baby greens, cherry tomatoes, berries and honey, toasted
walnuts and balsamic dressing
Choice of one
Sarago Oreganato
oven roasted porgie, crusted with herb bread crumbs,
roasted potatoes and vegetables
Pollo Assut Assut
chicken pieces on the bone sautéed with garlic, rosemary,
lemon juice and a splash of white wine
Paccheri al Sugo di Guanciale
large rigatoni with beef cheeks, fresh ground
tomato and spices
Coniglio alla Cacciatora
stewed rabbit with mushrooms in a white wine sauce
Dolce e Café
$30.00 ++
WE SERVE LUNCH
MONDAY THROUGH FRIDAY 11:30AM TO 3:00PM
SATURDAY & SUNDAY BRUNCH 11:30 TO 4:00PM
INQUIRE ABOUT OUR ROOM FOR CORPORATE AND PRIVATE EVENTS
507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com
_________________________________________________________
Post Theatre Menu
Choice of one
Minestrone
the original vegetable soup
Pera
pear poached in red wine, with cinnamon sticks, served with arugula,
gorgonzola cheese, bacon and walnuts, lemon dressing
Choice of one
Spigola in Tegamino
fillet of striped bass with scallions, olives, cherry tomatoes, fresh herbs
in a white wine sauce
Salmone alla Brace
grilled atlantic served in a nest of julienne vegetables and roasted potato
Strascinate al Sugo
earlobe shaped pasta with a traditional mediterranean ragu
Dolce e Café
$30.00 ++
One of The Terrific Pastas, Pictured Below
507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com
____________________________________________________
DESSERTS:
1. Pera Al Barolo
Pear w Barolo red wine, cinnamon and ponna cotta
2. Crostata Di Frutta di Bosco
Tart w/ Mixed Berries
3. Tiramisu
The classic pick me UP
4. Arance il Punto
Marinated Orange w/ Caramelized orange zest w/ Grand Marnier sauce
5. Napoleone Al Cioccolato
Chocoloate Napoleon w/ wild cherries
6. Torta Al Formaggio
Italian Cheese cake w/ strawberries culis
7. Tortino di Cioccolato con lamponi grattinate
Chocolate cake w/ raspberries, gratine
8. Crema Bruciata
Crème Brule
9. Crostata di Mela
Apple tart w/ caramelized mixed berries and vanilla ice cream
10. Tartufo Gelato
Ice cream truffles
11. Gelato Vinilia
Vanila Ice cream
12. Gelato al cioccolato
Chocolate Ice cream
13. Sorbetto Al limone
Lemon Sorbet
14. Sorbetto Al Mango
Mango sorbet
507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com
Il Punto
January 30th, 2010 — Entertainment, Feed Syndications, Italian, Resorts, Restaurants, Reviews, Travel, Wine
507 9th Ave (at W. 38th Street)
212-244-0088
http://www.ilpuntoristorante.com/
_____________________________________________________________
By Nancy Walman
RED SNAPPER FILET IN PARCHMENT PAPER As Presented at Il Punto
Il Punto is a very high-end Italian restaurant on a very “happening” strip of Ninth Avenue at West 38th Street. Owned by Tony Pecora who has many businesses in the city, the executive chef is Michaela Orsini. Orsini is one of the most versatile Italian chefs in New York. He makes everything in-house from the puffy focaccia to his glorious desserts for which he is known.
Tuna Crudo with Ginger-Mustard Sauce
The name means “destination” and a destination it should be. You might walk by the unassuming facade, but in good weather, the restaurant’s French doors open to sidewalk dining. Inside await three cozy, attractive rooms with terracotta floors, a burgundy color scheme and walls flanked with wine racks and hung with colorful pictures. The rooms are cleverly separated by silk-strands of curtains and the lighting is warm and inviting.
Start with an excellent house cocktail or cool glass of wine at the welcoming bar with its large urn of flowers guarding one end and a Sicilian wine cart guarding the other. Food is authentically Italian. Many of the ingredients are imported from Italy. But what’s unique about this amazing ristorante is the chef’s range of culinary execution .
Orsini may have a strong presence in the restaurant, but you’ll know his heart is in the kitchen when he dazzles you with three versions of the incredibly delicious Crudo (the Italian version of Sashimi}: Tuna with Ginger-Mustard Sauce, Raw Baby Squid with Frisse and Lemon Dressing and the star, Sliced Baby Octopus with Roasted Peppers and Marinated Eggplant.
Setting the tone with such a trendy beginning, chef Orsini then bows to a staple of Italian home cooking: SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, simmered in CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS, a dish so pure that only a gentle sprinkling of Peperoncini (Italian peppers) is needed to bring you as close to Italian-heaven as you’ll get in a Manhattan Italian restaurant.
Pasta Perfect
Of course, what’s an Italian restaurant without pasta. You won’t be disappointed with TIMBALLO, LAYERS OF WIDE RIBBONS PASTA, BECHAMEL SAUCE, MEAT RAGU, AND PARMIGIANO REGGIANO. A sort of fancy Lasagna, our table couldn’t get enough. Also marvelous, with one caveat (request it to the right of al dente, ours was a tad undercooked), PACCHERI AL SUGO DI GUANCIALE or LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES was better than any pasta we sampled at many venues that received accolades from the media.
There are other unusual pasta options including two we didn’t sample: CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI, TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI and SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI, RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO .
Italian restaurants to us mean antipasti, pasta or risotto, entree and cheese and/or dessert, so you can’t miss such main courses as the much abused POLLO ASSUT ASSUT: CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE. Normally dubbed Chicken Scarpiello (perhaps he was the brother-in-law of Sr. Rossini), and prepared incorrectly (off the bone and bludgeoned with sauce), chef Orsini gets it right. His LOMBATINA AL VINCOTTO or GILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH is elegant, while ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA is a deliciously healthy alternative.
Seafood lovers will enjoy both DENTICE AL CARTOCCIO, RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES and CIOPPINO, a creation whose roots lie closer to San Francisco than Italy, but is fresh and delicious just the same with its mélange of RED SNAPPER, STRIPED BASS, MONK FISH,SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN AN AROMATIC FISH BROTH.
Finish with the best Tiramisu in town, each layer distinct and light, an outstanding Tartufo Gelato, Italian Cheese cake with strawberries culis, the luscious Miniature Cannolis or the fabulous home-made ice creams.
Service is guiding and solicitous and the wine list is user-friendly and well priced.with inexpensive carafes countered by such winners as Cerreto’s sprightly Albarino (priced in the mid-$40s). Don’t expect an empty restaurant. Il Punto, has a loyal local clientele peppered with knowledgeable out-of-towners,in search of a good deal near the theater and Madison Square Garden.(There is a “$30+” Pre and Post Theater Dinner Menu.) Il Punto also happens to be one of Manhattan’s most gratifying Italian restaurants!
The Succulent Veal Chop
Copyright 2010 By Punch In International. All Rights Reserved.
CIOPPINO
STUZZICHINO 13
COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA, SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS
SFIZI ALL’ ITALIANA 15
PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA, SOPRESSATA, ROASTED PEPPERS AND OLIVES
MELANZANE SOTT’OLIO 10
EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL
CALAMARI FRITTI 12
FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT
CARPACCIO DI MANZO 14
PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA, SHAVED PARMIGIANO AND LEMON DRESSING
TORTINE DI GRANCHIO 14
MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED PEPPERS AND SPICY SAUSE
POLIPO SU BRUSCHETTA 13
PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES, OLIVES, RED ONIONS AND CRUTONS
SEPPIOLINE AL FORNO 14
BABY SEPPIA (TENDER SQUID) HERB CRUSTED AND BAKED
CRUDO DI TONNO 14
SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE
CARCIOFINI RIPIENI 12
STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE
AFFETTATO DI CINGHIALE 12
PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION
CRUDO DI POLIPO 13
SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE AND MARINATED EGGPLANT
CRUDO DI SEPPIA 13
SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING
MINESTRE
MINESTRONE 10
THE ORIGINAL VEGETABLE SOUP
PASTA E FAGIOLI 10
PASTA AND BEANS
PISELLI CON SEPPIE 11
FRESH GREEN PEA SOUP WITH SQUID
CONTORNI
BIETOLE STUFATE 6
STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND PARMIGIANO CHEESE
RAPETTE E FAGIOLI 8
BABY BROCCOLI RABE WITH BAKED WHITE BEANS
CICORIE E FAVE 6
BITTER GREENS WITH FAVA BEANS PUREE
PATATE E ZUCCA 6
BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL
PATATINE FRITTE E INSALATA 7
FRIED POTATOES AND BABY GREENS
INSALATE
CETRIOLI E POMODORI 9
CUCUMBERS, TOMATOES AND BALSAMIC DRESSING
MORE DI GELSI 10
BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED WALNUTS AND BALSAMIC DRESSING
PERA 9
PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING
INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10
ORANGE, FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING
INSALATA GRECA IL PUNTO 11
GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING
PRIMI
FUSILLI LUCANI CON SEPPIOLINE RIPIENE 15
WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE
TORTELLONI NERI CON CODA DI ROSPO 16
LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE
PIZZOCCHERI AI FRUTTI DI BOSCO 15
SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE
SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI 15
RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO
PACCHERI AL SUGO DI GUANCIALE 15
LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES
PAPPARDELLE DELLA SELVA NERA 16
WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF
TIMBALLO 18
LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO
CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI 15
TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI
STRASCINATE AL SUGO 15
EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU
RISOTTO AI FRUTTI DI MARE 18
RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS)
LUNE D’ARAGOSTA 16
LOBSTER RAVIOLI IN A PINK COGNAC SAUCE
STROZZAPRETI AL SUGO DI CINGHIALE 15
PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU
ZITI MELANZANE AL FORNO 15
PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE
SECONDI
ORATA ALLA BOSCAIOLA 25
ROASTED FILLET OF SEA BREAM, RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES
CONIGLIO ALLA CACCIATORA 24
STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE
CIOPPINO 27
RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH
BISTECCA DI MANZO ARROSTITA 32
CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES
POLLO ASSUT ASSUT 20
CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE
SPIGOLA IN TEGAMINO 24
FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE
SARAGO OREGANATO 24
OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES
LOMBATINA AL VINCOTTO 35
GRILLED TENDER RIB VEAL CHOP, RED WINE REDUCTION, DRIZZELED WITH VINCOTTO, SPINKLED BLACK TRUFFLES, MASHED POTATOES AND SPINACH
CODA DI ROSPO 21
ROASTED MONK FISH, CAPER BERRIES IN A WHITE WINE AND LEMON SAUCE
BRACIOLETTINE AL SUGO 20
BEEF ROLLATINI, FLAVORED GARLIC, PARMIGIANO, PARSLEY, COOKED IN A TOMATOE SAUCE, SERVED WITH HOMEMADE GARGANELLI PASTA
COSTOLETTE DI AGNELLO AI FERRI ( RACK) 35
GRILLED TENDER RIB LAMB CHOPS, GRILLED SCALLIONS AND POTATOES
OSSOBUCO DI TACCHINO 24
ORGANIC FED TURKEY OSSOBUCO, BRAISED IN FRESH TOMATOES, WHITE WINE AND HERBS SERVED WITH OLIVE LEAF SHAPED PASTA
TRIPPA DELL’ OSTE 18
SPONGY AND TENDER STRIPS OF HONEY COMB TRIPE, CARROTS, CELERY, ROSEMARY, SAGE, ONION, DICED TOMATO AND FRESH GREEN PEAS
SALMONE ALLA BRACE 24
GRILLED ATLANTIC SALMON SERVED IN A NEST OF JULIENNE VEGETABLES AND ROASTED POTATO
DENTICE AL CARTOCCIO 25
RED SNAPPER FILET IN PARCHMENT PAPER WITH FRESH HERBS, SNOW PEAS, ZUCCHINI, ROSEMARY, MUSHROOMS AND CHERRY TOMATOES
WE SERVE LUNCH & DINER MONDAY THROUGH FRIDAY
11:30AM TO 3:30PM. SATURDAY BRUNCH 12:00 TO 4:00PM
SUNDAY BRUNCH 1:00 TO 4:00PM. INQUIRE ABOUT OUR Private and semi private ROOMs FOR banquets, special events & CORPORATE EVENTS
507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com
________________________________________________________
Pre Theatre Menu
Choice of one
Pasta e Fagioli
pasta and beans
Calamari Fritti
fried calamari tomato sauce with a hint of heat
Cetrioli e Pomodori
cucumbers, tomatoes and balsamic dressing
More di Gelsi
baby greens, cherry tomatoes, berries and honey, toasted
walnuts and balsamic dressing
Choice of one
Sarago Oreganato
oven roasted porgie, crusted with herb bread crumbs,
roasted potatoes and vegetables
Pollo Assut Assut
chicken pieces on the bone sautéed with garlic, rosemary,
lemon juice and a splash of white wine
Paccheri al Sugo di Guanciale
large rigatoni with beef cheeks, fresh ground
tomato and spices
Coniglio alla Cacciatora
stewed rabbit with mushrooms in a white wine sauce
Dolce e Café
$30.00 ++
WE SERVE LUNCH
MONDAY THROUGH FRIDAY 11:30AM TO 3:00PM
SATURDAY & SUNDAY BRUNCH 11:30 TO 4:00PM
INQUIRE ABOUT OUR ROOM FOR CORPORATE AND PRIVATE EVENTS
507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com
_________________________________________________________
Post Theatre Menu
Choice of one
Minestrone
the original vegetable soup
Pera
pear poached in red wine, with cinnamon sticks, served with arugula,
gorgonzola cheese, bacon and walnuts, lemon dressing
Choice of one
Spigola in Tegamino
fillet of striped bass with scallions, olives, cherry tomatoes, fresh herbs
in a white wine sauce
Salmone alla Brace
grilled atlantic served in a nest of julienne vegetables and roasted potato
Strascinate al Sugo
earlobe shaped pasta with a traditional mediterranean ragu
Dolce e Café
$30.00 ++
One of The Terrific Pastas, Pictured Below
507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * www.ilpuntoristorante.com
____________________________________________________
DESSERTS:
1. Pera Al Barolo
Pear w Barolo red wine, cinnamon and ponna cotta
2. Crostata Di Frutta di Bosco
Tart w/ Mixed Berries
3. Tiramisu
The classic pick me UP
4. Arance il Punto
Marinated Orange w/ Caramelized orange zest w/ Grand Marnier sauce
5. Napoleone Al Cioccolato
Chocoloate Napoleon w/ wild cherries
6. Torta Al Formaggio
Italian Cheese cake w/ strawberries culis
7. Tortino di Cioccolato con lamponi grattinate
Chocolate cake w/ raspberries, gratine
8. Crema Bruciata
Crème Brule
9. Crostata di Mela
Apple tart w/ caramelized mixed berries and vanilla ice cream
10. Tartufo Gelato
Ice cream truffles
11. Gelato Vinilia
Vanila Ice cream
12. Gelato al cioccolato
Chocolate Ice cream
13. Sorbetto Al limone
Lemon Sorbet
14. Sorbetto Al Mango
Mango sorbet
507 9th Avenue (corner of 38th Street) * New York , NY 10018 * 212-244-0088 * ilpuntoristorante.com
New Year’s Travel Briefs
January 30th, 2010 — Entertainment, Feed Syndications, Resorts, Reviews, Travel, Wine, hotels
Take a moment to enjoy the good life in 2010. Peruse Cartier jewelry from Liz and Princess Grace at Taj Campton Place, sit fireside for the big game in Taj Boston tailgate suites, celebrate the high-art lifestyle of Beijing at the Opposite House, and venture behind the Golden Door for Naples Grande’s Spa Til Dawn. Read on…
CARTIER AND CAMPTON PLACE
Celebrating Cartier’s 100 years in the U.S., the Fine Arts Museums of San Francisco has on display over 200 Cartier objects including jewelry from celebrities such as Elizabeth Taylor and Princess Grace of Monaco. Taj Campton Place San Francisco, the official hotel of the Cartier and America exhibit, is offering its JEWELS AND THE CROWN PACKAGE which includes two nights in a deluxe room, breakfast and comp tickets for two starting at $498. The exhibit runs from now through April 18, 2010, at the Legion of Honor, Lincoln Park, SF. To book call 415-781-5555 or email reservations.campton@tajhotels.com.
HIGH-END TAILGATING FOR THE SPORTS-LOVING JET-SET
Taj Boston’s Fireside Tailgate offer is perfect for a Superbowl weekend tailgating experience, minus the wind-chill and car exhaust. In fact, it comes with your own fireplace butler, luxury suite, tailgate cuisine and 42-Inch flat screen. Watch all your favorite teams by the fire (choice of Birch, Cherry, Oak, Maple or Taj blend) until April 1 with chef-prepared New England faves like clam chowder, crab cakes, chicken pot pie, Kobe beef burger with house-fries, Taj Boston Cream Pie and full bar. A Fireside Dining event planner can custom arrange large fireside events in a residential-style townhouse-inspired space. Rates for a Fireside Tailgate Suite begin at $480. Call Taj Boston at 617-536-5700 or 877-482-5267 (877-4-TAJ BOS).
CELEBRATE NUVEAU BEIJING AT THE OPPOSITE HOUSE
Beijing’s newest darling is The Opposite House, a designer hotel from Swire Hotels and architect Kengo Kuma. It features the city’s largest rooms in the cosmo Sanlitun district and provocative architecture. The new mystique of the Orient awaits with Celebrate at The House, a weekend getaway complete with chilled bottle of bubbly on arrival, round trip Maserati transfers, and a limited edition oppositehouse vol 1 CD, a collection of soundtracks by some of China’s most prolific young musicians. Rates start at $335 USD per night (RMB 2,288) for a Studio 45 room. Includes breakfast, comp mini-bar and wifi, workout, pool and guided walks through Old Beijing. Offer valid through February 28, 2010. For more information: www.theoppositehouse.com
SPA TIL DAWN BEHIND THE GOLDEN DOOR AT NAPLES GRANDE
Naples Grande Beach Resort’s ‘Spa Til Dawn’ package at Golden Door is an unprecedented overnight stay in a private Spa Villa with custom couples treatments, chef’s tasting dinner, exclusive after-hours spa access and more. Experience the ultimate romantic getaway at this Southwest Florida, eco-smart beach retreat on 23 waterfront acres. The Golden Door, an indoor/outdoor spa village with Zen-inspired treatment pavilions, harbors the Spa Villa within its garden. This glass and teak pavilion with Asian platform bed, generous soaking tub, indoor treatment and lounge areas and outdoor sundeck and patio is now available on a limited basis. Stay includes custom spa services at sunset, dinner by moonlight adjoining candy cane waterfalls and exclusive after-hours access to the spa’s outdoor whirlpools, sauna, steam chambers and signature meditation labyrinth. Priced at $3,999. Visit www.naplesgranderesort.com/golden-door-spa/
