cityhouse is open from 6:30am to 10pm and located at 870 Seventh Avenue at the corner of 56^th Street. For reservations please call 212-707-5500.

Website: http://www.parkcentralny.com/dining/dining.cfm

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Manhattan’s sleek new contemporary steakhouse, cityhouse, has opened its doors at the Park Central Hotel, offering a diverse menu of modern American classics and the best cuts of USDA prime beef.

The spacious room is attractive with its minimalist black color scheme, including sleek tables and banquettes, sans cloths, set with eye-catching glassware and small vases sprouting calla lilies. The floor to ceiling windows offer sweeping views of Seventh Avenue and a colorful cast of tourists, local characters and all the Theater District activity.

• Executive Chef, Fabio Capparelli, a budding culinary talent, formerly of the acclaimed BLT Steak at the Ritz-Carlton in Westchester, has crafted innovative signature plates for his latest venture.
• Melon Salad (Above)

Dishes include a sublime lobstertini, succulent slow braised tomahawk short ribs (below) and enchanting pistachio crusted diver scallops. Flawlessly prepared steak entrees from the cowboy rib-eye to the first rate veal chop are accompanied by a vast choice of outstanding sides from Capparelli’s  mac n’ 5 cheeses and  peerless truffle fries to the hen of the woods mushrooms and creamed spinach.

Seared Scallop with Purple Cauliflower Espresso (Above)

 Chilean Sea Bass (below)

Service is very helpful and seamless and with a few tweaks, cityhouse could prove to be one of midtown’s more pleasant dining options. Lighting is muted and the soundtrack in kept low (but a less obtrusive selection of music would be more fitting than the hip-hot tracks played on our visit). Also, a tad of communication between the kitchen, waitstaff and menu would avoid, some minor disappointments, such as avocado, which was described as a component of the lobstertini and cobb salad, but , alas was conspicuous by its absence. The cobb salad was delicious, but purists be forewarned: it is a deconstructed version.

Rack of Lamb with Summer Grits (above) 

The grilling is an absolute high point and meats were properly aged 28 days, thus avoiding the all-to-often encountered gamey flavor so many steak houses are proselytizing these days.

There is a terrific Mint Julep here and the always dependable Pommery NV Champagne offers the best choice at $16 the glass on a mostly American wine list that is fairly priced.

Desserts like the Key Lime Cheesecake and Lemon Blossom Vanilla cake are stylish and delicious, as is the iced Cappuccino.

Chocolate Lava Cake (Above)

Conveniently located near Central Park and just steps away from Carnegie Hall, cityhouse is the ideal spot not only for power business lunches and chic dinners but also pre-theater dining with generous prix fixe menus for both lunch and dinner. cityhouse is the perfect place to enjoy weekend brunches and signature cocktails such as the refreshing bellatini, made from a unique blend of premium tropical juices, fine French cognac and a touch of ultra premium vodka shaken to a chill and garnished with fresh squeezed key limes. 

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure

Chef, Fabio Capparelli, a budding new culinary talent poised to make his mark on the Manhattan scene. Formally trained at the Culinary Institute of America, Capparelli brings a diverse portfolio of flavors to cityhouse from his experience with Roy Yamaguchi founder of Roy’s Restaurants and most recently at the acclaimed BLT Steak at the Ritz Carlton in Westchester.

Born in the Bronx and raised in Rockland County, Capparelli’s passion for food grew from a young age, admiring his father, a long time local chef, perfect his native Italian cuisine. Capparelli, an avid soccer player, translated his competitive spirit on the field to the kitchen and continues to pursue his career as an aspiring culinary star at cityhouse.

c i t y h o u s e
Sample dinner *Subject to Change)
appetizers
shrimp cocktail jumbo tiger shrimp with brandy cocktail sauce 11
lobstertini ripe avocado, mung bean sprouts and wasabi aioli 13
fried calamari baby mix greens tossed with sweet thai chili sauce 10
heirloom tomato stack fried buffalo mozzarella, mache, strawberry
balsamic glaze glaze 10
jumbo lump crab cakes jicama slaw and spicy aioli 12
pan seared ahi tuna wasabi caviar and spicy ginger vinaigrette 12
tempura rock shrimp tossed with wasabi aioli, sriracha aioli, blue cheese 13
soups
cityhouse lobster bisque with butter poached lobster meat 10
french onion soup caramelized maui onions, baked brioche croutons
and swiss cheese 9
salads
cityhouse chopped salad iceberg lettuce, radicchio, black olives, crumbled
gorgonzola, fresh corn and ranch dressing 10
steakhouse salad mixed greens, chevre goat cheese crumbles
with balsamic vinaigrette 10
hibachi bbq chicken salad candied walnuts, nappa cabbage, sesame soy
dressing 13
7th cobb salad, hard-boiled eggs, smoked bacon, avocado, tomatoes and
blue cheese crumbles and blue cheese dressing 13
caesar salad hearts of romaine, shaved parmesan cheese
with caesar dressing and brioche croutons 11
add the following to any salad
grilled chicken 4 grilled salmon 4 sliced filet 7
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more
c i t y h o u s e
dinner
from our signature wood smoker
USDA corn-fed, 28-day aged certified prime steaks & chops, flame
seared on our signature wood fire grill and rotisserie
cowboy rib-eye 20oz 42 filet mignon 8oz 35
new york strip 12oz 33 veal chop 16oz 35
churrasco 16oz 31 hanger steak 10oz 30
surf for any entrée, shrimp or lobster tails 10
all steaks includes choice of one sauce and one side
sauces
classic béarnaise peppercorn mushroom reduction
horseradish cream red wine reduction blue cheese
sides for two
potato puree truffled fries grilled asparagus
steamed broccoli mac n’ 5 cheese sauté wild mushrooms
creamed spinach onion rings baked potato (4)
a la carte 7
entrees
pan seared french chicken breast garlic whipped potato,
spring vegetable ratatouille and chardonnay demi 20
wild coho salmon steak with asparagus, fingerling potatoes lemon
buerre blanc 24
new zealand lamb rack smoked gouda polenta cake
wilted spinach and shiraz demi 29
penne pasta pesto cherry tomatoes, asparagus
and garlic rubbed baguette 18
sweet potato gnocchi sage butter, fresh morels, english peas 20
slow braised tomahawk short ribs tri-color swiss chard grilled roma
tomato, celery root puree 29
goat cheese and chive crusted halibut asparagus and mushroom medley,
truffle corn chowder sauce 29
steamed chilean sea bass mussels, clams, shrimp fingerling
potato tum yum broth 27
pistachio crusted diver scallops english peas, fiddle head ferns purple
potato, saffron broth 29
catch of the day please inquire 29
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more

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c i t y h o u s e
dessert
brownie a la mode with chocolate
fudge sauce and vanilla ice-cream 9
chocolate explosion chocolate soufflé
with liquid ganache 10
new york cheesecake strawberry
compote 8
pecan pie bourbon style with a berry
glaze 8
Seasonal mixed fruit tart with vanilla
custard 9
fruit sorbet trio raspberry, lemon &
mango with fresh berries 8

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c i t y h o u s e
champagne & sparkling wines
glass bottle
prosecco, mionetto, italy 13 50
california sparkling, chandon, california 15 65
champagne, pommery brut nv, france 16 80
champagne, veuve cliqout demi-sec nv, france (split) 60 115
rose
glass bottle
syrah rose, simi, california 13 50
full-bodied with lingering aromas, it is soft, balanced with sapid finish.
dry on the palate with the versatility to match well with lighter or more substantial fare
grenache rose, chateaux d’esclans whispering angel, france 49
a blend of grenache and rolle, this easy-drinking rose features peach and cantaloupe
aromas, simple ripe strawberry and grapefruit flavors and a fruit-driven finish character
zinfandel rose, kim Crawford, new zealand 54
beautiful fruit aromas and flavors of strawberry, raspberry and subtle spice notes.
the fruity aroma and the acidity of this rose combine to render a medium
body a perceived slight tannic structure
whites
glass bottle
pinot grigio, mezzacorona, italy 13 50
pale yellow color, fragrant and fresh bouquet. dry and crisp
chardonnay, mumm, california 13 50
rich flavors of pineapple, vanilla & tropical fruit freshness with a
sweet lemon impression
sauvignon blanc, matua, new zealand 14 56
Bursting with intense lively fruit aromas of pineapples and mangoes.
Mouthwatering finish that keeps you coming back for more
fume blanc, ferrari carrano, california 15 62
zesty flavors and aromas of orange blossom, grapefruit and lemon mingle
with a subtle mineral note
fume blanc, robert mondavi to kalon reserve , california 70
white peach, toasty oak and orange rind ending in an exceptionally long finish.
rich and zesty, the wine is mouth-filling yet light on the palate
chardonnay , franciscan, california 60
floral notes of honeysuckle and tree fruit aromas of white nectarine, macintosh apple and d’anjou pear
chardonnay, au bon climat, california 75
light yellow, pungent, leesy aromas of pear, melon and white peach, with a note of lemon pith adding
vivacity. tangy citrus flavors give way to deeper orchard fruits in the middle palate
chardonnay, far niente, california 110
elegant and approachable, this chardonnay has appealing lemon
and lime flavors, with hints of vanilla
c i t y h o u s e
reds
glass bottle
pinot noir, rodney strong sonoma, californi 16 62
offers aromas of sweet cherry fruit and fresh blackberry
with coffee, cocoa, black pepper and vanilla
pinot noir, acacia, california 70
aromas of violets, spice and black cherry with hints of vanilla.
the medium-bodied palate includes rich flavors of dark fruits
pinot noir, rodney strong reserve, california 90
tight and compact, with dark, potent, concentrated fruit that fleshes out, with mineral,
dried dark berry fruit, spice and tobacco notes, gaining body and complexity
syrah, edna valley, california 14 52
ruby red color and notes of cherry, prune, pepper and chocolate
merlot, napa cellars, california 14 52
delicious and supple displaying a bright bouquet of red fruit
aromas with hints of sweet blackberries and tea
merlot, charles krug napa valley, california 57
medium-bodied wine with just a hint of oak but bursts with
flavors of cherries and plums
zinfandel, rancho zabaco, california 55
exhibits deep ruby-purple color in addition to notes of licorice, black cherries,
currants, earth, and spice box. richly fruity and medium to full-bodied
malbec, tierra secreta, argentina 14 52
deep ruby red color with dark purple hues. intense aromas of black fruit are
accompanied by hints of mint and spice
petite sirah, parducci, california 56
dry and robust, yet smooth, it has complex flavors of wild
blueberries, molasses, chocolate, bacon and peppery spices
zinfandel, sledgehammer, california 60
aromatics of black fruits and spice with intense yet silky
flavors of blackberries
cabernet, excelsior, south africa 14 52
blackish plum in color. a medium-to-full bodied wine. aromas of ripe blackcurrant and
plummy fruit with a hint of mint
cabernet sauvignon, esser, california 14 52
soft and dry with rich flavors of black cherries, dark chocolate
and raspberry. delightful with hearty meat dishes
cabernet sauvignon, grgich hills, california 87
savory herb and ripe currant, berry and plum aromas are firm and
intense. full-bodied and well-structured, with the tannins gaining
traction on the finish
cabernet sauvignon, jordan, california 110
vibrant garnet hue. fresh aromas of strawberry, black cherry,
new leather and mint. balanced, four-square flavors of cherry, oak, cedar
and a note of chalkiness

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c i t y h o u s e
dinner prix-fixe
monday through friday 5-7pm
3 courses $35
choice of 1 appetizer
fried calamari baby mix greens tossed with sweet thai chili sauce
jumbo lump crab cake jicama slaw and spicy aioli
spring vegetable quiche roasted vegetables, mache, chevre , lemon oil
cityhouse lobster bisque with butter poached lobster meat
choice of 1 entrée
pan seared french chicken breast garlic whipped potato,
spring vegetable ratatouille and chardonnay demi
wild coho salmon steak with asparagus, fingerling potatoes lemon buerre
blanc
penne pasta pesto cherry tomatoes, asparagus and garlic rubbed baguette
sweet potato gnocchi sage butter, fresh morels, english peas
8oz filet mignon potato puree, peppercorn sauce
choice of 1 dessert
chocolate souffle moist chocolate cake with rich chocolate heart
berry tartlet pastry shell filled with almond cream and topped with
red currants, blueberries and raspberries
sorbet trio lemon, mango and raspberry sorbet
choice of 1 glass of wine
malbec, diseno, argentina
sauvignon blanc, napa cellars, california
rose, kim crawford, new zealand
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more

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c i t y h o u s e
lunch prix-fixe
monday through friday 1130am-300pm
one plate, three courses, $15
choose 1 combination
farmers market
vine ripe tomato stack buffalo mozzarella, basil, balsamic reduction
spring vegetable quiche roasted vegetables, mache, chevre , lemon oil
blood orange mascarpone mousse blood orange marmalade,
mascarpone and light sponge cake
surfah
tempura rock shrimp tossed with wasabi aioli, sriracha aioli, blue cheese
b.s.t grilled shrimp, applewood smoked bacon, tomato,
lettuce and mayonnaise
berry tartlet pastry shell filled with almond cream and topped with
red currants, blueberries and raspberries
soup n’ sandwich
lobster bisque
turkey panini pesto mayonnaise, provolone cheese on sourdough
chocolate truffle tart painted raspberry jam, orange infused
chocolate ganache, dusted cocoa powder
smoked
smoked gouda steak sandwich caramelized onions, crispy wild mushrooms
and smoked gouda cheese
chopped salad iceberg lettuce, radicchio, black olives, crumbled gorgonzola,
fresh corn and ranch dressing
chocolate lava cake moist chocolate cake with rich chocolate heart
add a glass of wine $5
mezzacorona pinot grigio
esser cabernet sauvignon
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more

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c i t y h o u s e
lunch
appetizers
shrimp cocktail jumbo tiger shrimp with brandy cocktail sauce 11
lobstertini lobster tail, ripe avocado, mango and wasabi aioli 13
fried calamari baby mix greens tossed with sweet thai chili sauce 10
heirloom tomato stack fried buffalo mozzarella, mache, strawberry
balsamic glaze glaze 10
jumbo lump crab cakes jicama slaw and spicy aioli 12
pan seared ahi tuna wasabi caviar and spicy ginger vinaigrette 12
tempura rock shrimp tossed with wasabi aioli, sriracha aioli, blue cheese 13
spring vegetable quiche roasted vegetables, mache, chevre , lemon oil 9
soups
cityhouse lobster bisque with butter poached lobster meat 10
french onion soup caramelized maui onions, baked brioche croutons
and swiss cheese 9
salads
cityhouse chopped salad iceberg lettuce, radicchio, black olives, crumbled
gorgonzola, fresh corn and ranch dressing 10
steakhouse salad mixed greens, chevre goat cheese crumbles
with balsamic vinaigrette 10
hibachi bbq chicken salad candied walnuts, nappa cabbage, sesame soy
dressing 13
7th cobb salad, hard-boiled eggs, smoked bacon, avocado, tomatoes and
blue cheese crumbles and blue cheese dressing 13
caesar salad hearts of romaine, shaved parmesan cheese
with caesar dressing and brioche croutons 11
add the following to any salad
grilled chicken 4 grilled salmon 4 sliced filet 7
c i t y h o u s e
lunch
entrees
grilled american 8oz kobe burger gorgonzola cheese, whole-grain
mustard and balsamic red onions 15
lobster pizza roasted lobster tail, baby arugola , pita, buffalo
mozzarella 16
pizza pomadoro oven roasted roma tomatoes, basil, sheep’s milk
mozzarella 13
tuna pizza sashimi tuna, flat bread, anchovy aioli, jalapenos, cilantro 16
lamb keftedas ground lamb kebobs, tazaki sauce, mixed greens 16
turkey panini pesto mayonnaise, provolone cheese on sourdough 13
grilled vegetable pita pockets bell peppers, artichoke hearts,
hummus, asian mixed greens, tomatoes 11
muffuletta grilled sicilian bread, provolone, salami, mortadella, capocolla
pickled vegetables and pesto 14
b.s.t. grilled shrimp, applewood smoked bacon, tomato,
lettuce and mayonnaise 14
steak sandwich caramelized onions, crispy wild mushrooms
and smoked gouda cheese 15
focaccia club sun-dried tomatoes, spicy aioli, double cut bacon herbed
grilled chicken breast 14
penne pasta pesto cherry tomatoes, asparagus, pesto sauce 18
sweet potato gnocchi sage butter, fresh morels, english peas 20
fusilli pasta english peas, mint, pea shoots, prosciutto, pecorino cream 18
*please inquire with your server regarding special request or any dietary restrictions*
18% gratuity added to all parties of 6 or more

New offerings at the Sedona resort and spa include activities and sessions
focused on Health & Nutrition, Nature & Creativity, and Stress Relief & Spirituality

Enchantment Resort in Sedona, Arizona.

Enchantment Resort recently released 20 new programs for individual guests, couples and families to take part in ranging from red rock hikes and nutrition, to photography and astrology. The new offerings at the Sedona resort include a variety of outdoor activities and creative sessions in the following categories: Health & Nutrition, Nature & Creativity, and Stress Relief & Spirituality.

"Enchantment Resort is well known as the leading family resort in Sedona. We wanted to build on our offerings and create guided activities for families and guests to explore the region, learn about their surroundings and reconnect with one another," said Annika Jackson, Enchantment Resort Vice President & Managing Director. "Many of the new programs are inspired by treatments and sessions at our destination spa, Mii amo, with expert staff members contributing to the design and components of the new activities."

Sedona is often acclaimed as the best destination for seeking stress relief and connecting with your spirit. Our Mii amo experts can now offer guided sessions for families and groups in "Meditation." Guests can discover how meditation can help in relaxation and learn the skills to develop better focus and concentration, become more comfortable with emotions, improve relationships and heighten self esteem.
All of the new, private activities can be booked individually or as shared group or family sessions. Some age restrictions may apply; and prices and group size vary depending on the activity. A full listing of the new programs offered can be found at www.enchantmentresort.com/activities/family-programs.

Health & Nutrition guided activities include "Hike the Red Rocks," where groups or families of up to five people can explore Sedona’s finest hiking trails and take in breathtaking views and vistas. On this guided hike, guests will discover the allure of the red rocks and the beautiful plants and wildlife that live in Northern Arizona.
Because each phase of life presents different challenges and nutritional concerns, Enchantment Resort will now also offer its Mii amo "Nutrition" session to younger guests and their families. Nutritional needs change over time as our bodies continue to evolve and in this session, a nutritionist will offer powerful tools to maximize health and offer tips for everyone based on their age and individual health needs.
Enchantment Resort’s location in the powerful red rocks of Boynton Canyon is the ideal place to explore and find inspiration. The Nature & Creativity sessions include "Photography," led by the resort and spa’s skilled photographer, who will review principles of lighting and how to capture the perfect shot in Sedona’s spectacular surroundings.

Another new class is "Organic Gardening & Composting" at our chef’s garden and composting center adjacent to the spa. Organic gardening is a natural, sustainable way to produce food using elements and processes found in nature that meet plants’ needs and support its cultivation. Following the idea that better soil produces stronger plants which yield more healthy food, guests can learn gardening tips and advice including possible plant lists, soil management practices, and all-natural techniques that focus on prevention rather than correction.

ABOUT ENCHANTMENT RESORT
The 70-acre Enchantment Resort, set in Boynton Canyon and noted for combining the rugged grandeur of the Southwest landscape with equal parts luxury and Native American culture, is designed to honor this special setting and evoke the ancient cliff dwellings that were once home to the canyon’s indigenous people. A centrally located clubhouse contains two of Sedona’s best restaurants, a gift shop and concierge desk, and a rooftop deck provides an ideal vantage point for viewing the countless stars in Arizona’s clear night sky. To pay tribute to the area’s rich heritage of Native American culture, a thoughtful and diverse program of guest experiences take place at the resort. Guests may explore drumming, dance and musical performances, storytelling, talking circles, arts and crafts demonstrations, guided medicine walks and more. In addition, the resort offers a wealth of outdoor recreation, including Sedona hiking, mountain biking, tennis, swimming, pitch ‘n putt golf, championship croquet and bocce ball. Mii amo, a destination spa at Enchantment named for a Yuman word for "passage" or "journey," promotes healing through mind, body and spiritual therapies, and provides spa services to Enchantment guests that range from massage and body treatments to Native American treatments and spiritual exploration. For reservations, please call 1-800-826-4180, or visit www.enchantmentresort.com.

The Wall Street Journal called it the "Ferrari of sandwiches." The New York Times says their paninis are "exquisite and distinct."

So if the prices and portions are the only thing holding you back from Salume, you’ll

be happy to hear that the same distinguished Milanese paninis–sliced to order on Berkel slicers, never pressed but lightly toasted, with the perfect ratio of the best ingredients–are getting a value makeover.

After listening to his customers, owner Michele Colombo, NYC’s unofficial panini mastermind, is launching a new menu with new, more affordable prices and larger rolls almost twice the size of their original counterparts.

The only downside? It’ll become a whole lot harder to fend off a major panini addiction!

Salume is located at 330 West Broadway in the heart of Soho.

To see the new menu, visit http://www.salumenewyork.com

Salumè is located at 330 West Broadway in the heart of Soho, and is open daily from 8 AM to 8PM. For more information, visit www.salumenewyork.com or follow @salumenewyork on Twitter.

TAKOSHER, THE NATION’S FIRST CERTIFIED GLATT KOSHER TACO TRUCK,

ROLLS ON THE STREETS OF LOS ANGELES

Three guys, a rabbi and a taco truck meet on the street. Sounds like the start of a joke, but it’s actually a new wave in culinary fusion, fondly known as TAKOSHER. TAKOSHER is the nation’s first certified glatt kosher taco truck, and it’s about to hit the streets of Los Angeles, putting the lifelong dream of Lowell Bernstein into high gear.

Growing up in Los Angeles, Bernstein always had a great appreciation for Latino culture, but it was not something in which he could regularly partake gastronomically, since his kosher regimen meant his food restrictions outside of the home were rather limiting. “When I lived in Mexico City from 1994 to 1998, that cultural experience solidified my fascination with tacos,” he explains. This passion has carried through to the present, when the planets—or rather, the tortillas—finally aligned so that Bernstein could open TAKOSHER to share this passion with the public.

Bernstein enters into this culinary road show as one of three caballeros, teaming with longtime amigos Chris Martin and Moises Baqueiro. Over the years, their friendship has produced a number of unique catering events that integrate food, music, and multi-cultural appreciation.

TAKOSHER is considered “The Chosen Taco” for several reasons. First and foremost, being certified as glatt kosher requires that both the contents and preparation of the tacos are kept at the highest level of quality: natural, preservative-free ingredients are cooked, assembled and served in a highly sanitary, strictly supervised environment. TAKOSHER also stands out as “The Chosen Taco” in the colloquial sense: the entire mindset of being “kosher” or “proper, genuine and ethical” applies to the way TAKOSHER handles the treatment of its employees, the disposal of waste, and its manner of doing business in general. “TAKOSHER is a catalyst for celebrating diversity and simply eating great food with one another,” says Bernstein. “All this thoughtful set-up in creating ‘The Chosen Taco’ is for naught if the overall experience itself isn’t ‘kosher’ in every sense of the word.”

TAKOSHER’s debut menu consists of:

“The Original Brisketaco” — a long-loved family recipe; braised and slow-cooked with a chili sauce, sauerkraut, raisins, a touch of sweet, and a little spicy kick in the end.

“Carne La Beef” — marinated in a rich blend of spices and sauces; Worcestershire sauce, various vinegars, red chili, garlic, cumin, coriander, and other secret spices create a mouth-watering combination of smoky roasted deliciousness.

“The Original Latketaco” — a combination of three types of potato, combined with chipotle chiles, onion and cilantro, and seasoned with salt and pepper; battered, breaded with panko, then deep-fried and topped with a sweet and spicy jalapeño apple chutney.

“El Fujitas” — baked tofu marinated in mesquite and garlic; sautéed “fajita style” with grilled peppers and onions and a squeeze of lime.

“The Chosen Chicken” — infused with tangy citrus, spicy smoked chipotle and tropical juices that are blended and marinated to perfection; topped with a deep, rich tomato chile salsa infused with toasted pumpkin seeds, and a generous helping of onion and cilantro.

TAKOSHER will regularly begin cruising the streets of Los Angeles during lunch and dinner five days of the week starting September 12, but it has been spotted daily making special appearances around town already and plans to continue until then. TAKOSHER can be easily located via Twitter updates, its Facebook fan page, www.roadstoves.com, and its own virtual parking space at www.takosher.com.

TAKOSHER also welcomes the opportunity to park at private events, serving as a fun and functional catering option for Bar/Bat Mitzvahs, weddings, school lunches, camps, community centers, cultural events, company parties and such.

For more information on TAKOSHER, please visit www.takosher.com.

Consumers looking to experience a bottle of ultra-premium, authentic rye vodka will now be able to stay within a single-digit budget. Wódka vodka, which was recently ranked as one of the top-value vodkas, is now available throughout the country for as low as $8.99 per 750-ml bottle. Wódka is a clear, triple-filtered, Lux-grade spirit that displays subtle flavors of rye with a touch of minerality.

It adds a unique twist to vodka cocktails by complementing the added ingredients instead of masking them, or vice versa. Below are signature Wódka cocktail recipes in this spirit…

Wódka South Side
The Southside was ‘born’ in Chicago during Prohibition and was the drink of choice among gangsters. This version calls for equal parts vodka and lime juice, about half that much soda water and topped off with Triple Sec or Cointreau.  Shake in 5 or 10 mint leaves or a little mint liqueur or mint essence.
2 oz Wódka vodka
2 oz lime juice 
1 oz soda water
1/2 oz Triple Sec or Cointreau
5-10 Mint leaves (or mint liqueur or mint essence)
Ice
Shake Wódka, lime juice, soda water, Triple Sec, mint and ice and strain into a Collins glass, and serve.

Wódka Greyhound
2 oz. Wodka vodka
4 oz. Grapefruit juice
Ice

Just plain cool. Cocktail junkies equate this to "spiked juice;" urban legend traces its origin back to the American Bar in London in the 1930′s.  Shake Wódka, grapefruit juice and ice and strain into a collins glass, and serve.

You can also salt the rim to create a "Salty Dog" and easily add another option to your personal drink menu.

The Celestial

2 oz. Wodka vodka
1 oz. water
Juice from 2 lemons
Juice from 1 lime
Ice

Shake Wódka, water, lemon juice, lime juice and ice and strain into a rocks glass, and serve.

Headquartered in Houston, Riazul is a silky smooth premium sipping tequila made from 100 percent agave harvested in the mountains of Jalisco, Mexico. The land of Riazul has been passed down from generation to generation for more than 200 years since the Mexican War of Independence. Riazul offers three brands, an Añejo, a Blanco, and a Reposado. For more information, visit www.riazul.com. Riazul also is active in social media circles, on Facebook and Twitter.

Tequila stands as North America’s first distilled drink. Its origins date back hundreds of years to when the Aztecs took the sap from maguey plants and fermented it into a drink first known as "Octli" — which means the Nectar of Gods.

Octli would eventually evolve into true tequila in the 1500s, shortly after the Spaniards arrived in Mexico and ran out of Spanish brandy. The Spaniards distilled agave to create Mezcal wine, the spirit which eventually came to be known as tequila — named for a small town in Jalisco, Mexico.

Tequila later became a source of pride for the country and first was exported to the United States in the late 1800s. Tequila started gaining traction in the United States as its precursor, Octli, fell into steep decline.

However, the Octli (also referred to as “pulque”) has seen a revival in recent months, with specialty importers now licensed to sell the product in nearly half of the U.S.

Riazul Premium Tequila, harvested in centuries-old fields in the highlands of Jalisco, where tequila was born, pays tribute to its heritage with the Octli (Nectar of Gods) Cocktail, made from Riazul Silver, pulque, agave nectar and hibiscus. Vaya con dios!

Riazul Octli (Nectar of Gods)

Ingredients:

• 1 1/2 oz Riazul Silver Tequila

• 1 1/2 oz Pulque

• ½ oz Agave Nectar

• 1 oz Lime Juice

• 1 oz Wild Hibiscus Flowers in Syrup

Shake tequila, pulque, agave nectar, lime juice and hibiscus syrup with ice. Strain into a cocktail glass and serve.

-“Silky, smooth, sweet” are not terms commonly used to describe tequila, but newcomer Riazul has quickly gained a reputation for appealing to tequila aficionados and novices alike. The local Texan label recently earned the top ranking according to Tequila.net,* which awarded the Riazul Tequila Añejo with a 94 rating.

* Riazul Tequila Añejo is currently rated as the top product in the listing page of the top rated Añejo Tequilas by both TEQUILA.net and the members, with a score of 94 out of 100.

The highlands of western Mexico, where Riazul harvests and processes its agave, are defined by their high elevation, cool climate, and red volcanic soil, or “tierra roja,” rich in mineral content. Riazul’s agave fields sit on 250 acres that were handed down from generation to generation for nearly 200 years following the Mexican War of Independence until Iñaki Orozco decided to introduce his own brand of tequila.

“Increasingly, people are giving up the tequila shots and slammers, instead savoring artisan tequilas and their unique aromas and flavors,” said Orozco. “We love helping people replace their bad tequila stories – and everyone has one – with new, pleasant experiences that they share with all their friends.”

While more than 80 percent of tequila consumption is in mixed drinks, Riazul is carving out its niche as an authentic sipping delicacy, the way tequila was enjoyed when it was first introduced in the 16^th century.

Riazul currently offers three types of tequilas, all made from 100 percent blue agave:

Añejo – A unique sipping experience

Aged in French white oak barrels formerly holding cognac or brandy, the Añejo is aged for two years, longer than any other tequila in its class. The editor of Tequila.net gave the Añejo 94 points out of 100, ranking it the number one tequila in a blind tasting of 164 Añejos and the third best out of 900 total tequilas. He described it as “A pleasant surprise” with “Caramel, agave, mild clove, almond, butter, vanilla, and cinnamon” influences and “Full of excellent aromas and flavors, and not overoaked.”

Blanco (or Silver) – An authentic agave experience

The long maturing agave achieves the highest quality fructose and reveals the unique aromas and flavors indigenous to the Jalisco highlands. The editor of Tequila.net ranked the Blanco in the top 10 out of 177 Blanco tequilas with 91.4 points out of 100. He said “This traditional tequila is bold in flavor…the ultimate Blanco experience” and that it has an “Interesting and unique profile,” describing it as “Earthy and herbal, buttery, agave, hints of vanilla, floral with mild chocolate aftertaste.”

Reposado – A barrel-oaked agave experience

The newest addition to the Riazul portfolio, the Reposado is aged in American oak barrels for nine months before bottling. It is smooth, bright, and approachable, featuring a slight oak base with citrus fruit notes.

ENTRIES FOR MARTINI STYLE COCKTAIL FEATURING RAW OYSTER ACCEPTED THROUGH SEPTEMBER 16, AND FINALS AT OYSTER FRENZY ON SEPTEMBER 25

Attention bartenders and mixologists, both professional and amateur, chefs and authors! The historic Grand Central Oyster Bar in New York City is searching for the best “Oyster Shooter” recipe, and is accepting entries from now through Thursday, September 16, in the first annual “Great Oyster Shooter Face Off.”

Recipes must be “martini style” cocktails, iced and served in a martini glass, that feature a raw oyster to compliment the drink.

The Finals of the “Great Oyster Shooter Face Off” will be conducted at the Grand Central Oyster Frenzy on Saturday, September 25, at the iconic seafood restaurant “below sea level” at Grand Central Station. The five finalists – one amateur and four professionals – selected must be in attendance at the Frenzy to square off in mixing their concoction for a panel of judges.

The prizes to the winner will include dinner for two at the Grand Central Oyster Bar, and the winner’s recipe featured on the bar menu.

Entries will be accepted by email at info@oysterbarny.com, with the subject: “Great Oyster Shooter Face Off.” Please designate whether you are an amateur or professional, and at which establishment(s) you are a mixologist or chef.

Heavy coastal fog and low clouds shrouded the region in June, July, and most of August, pushing the annual grape harvest back about three weeks.  Temperatures, however, began to spike warmer this week, pushing the coastal clouds offshore and helping grapes destined for sparkling wine to mature to their desired ripeness and bright acidity.  The varietal wine harvest throughout J’s ten Russian River Valley estate vineyards is expected to begin by mid-September.

"We finally hit our optimum sugar levels for sparkling wine," said J Viticulturalist John Erbe. "We will continue concentrating on sparkling wine for the next three weeks, and then follow up with a three-week harvest of our grapes bound for varietal wines."

With the harvest delayed due to the unusually cool weather, both Pinot Noir and Chardonnay appear to be ripening on a parallel path. Such a compressed, rigorous harvest can push a winery to its limits. At J Vineyards & Winery, a complex "battle plan" has been put in place by winemaker George Bursick to make both the sparkling wine and varietal wine harvest transition smoothly.

"J’s ‘two wineries under one roof’ production concept comes naturally to our team," said George Bursick, Vice President of Winemaking.  "Everyone has a key role — whether making sparkling wine or varietal wines — to ensure that the grapes John Erbe has nurtured are turned into extraordinary wines." 

"Mother Nature definitely threw us a curve ball this year; however, the extended grape hang-time has allowed for some stunning flavors to develop.  Everyone at the winery is excited about vintage 2010′s quality," Bursick added.

The winery, located on Old Redwood Highway south of Healdsburg, focuses on Brut and Brut Rose sparkling wines, as well as Pinot Noir, Chardonnay, and Pinot Gris varietal wines, produced from grapes farmed primarily within Sonoma County’s Russian River Valley appellation.

The winery, founded by Judy Jordan in 1986, will be celebrating its 25th Anniversary next year.

To learn more about the winery, or to join the J Wine Club, please call (707) 431-3646, or go to www.jwine.com.

wines that pair well with the flavors of the season.  Arnaldo Caprai produces wonderful white and red wines that will make you forget all about the end of the summer and look forward to the cool weather.

Arnaldo Caprai, one of the most beloved winemakers in the Umbria region, produces Grecante Grechetto 2008 DOC ($19.99), a delicious and complex wine that makes a fantastic pairing with fish, cheese and white meat-based dishes. The wine is made from 100% Grechetto grapes, which offers a beautiful and well balanced mix of floral and intense fruit aromas, followed by fresh and crisp flavors of citrus and tart pineapple. The combination of fruit and floral notes will remind you of the best days of summer. 

Arnaldo Caprai also produces Montefalco Rosso DOC 2007 ($23.00), a stunning, full-bodied red wine that’s delicious paired with stews, steaks, and  hearty autumn dishes.  This wine is best enjoyed when the weather begins to cool and enjoyed with all of the season’s goodies.. The complexity of the Montefalco Rosso is obtained by the blend of 70% Sangiovese, 15% Sagrantino, and 15% Merlot. This combination of varietals offers notes of ripe red fruits with delicate hints of vanilla, and a long elegant finish.

Summer officially ends on September 23, but the joy of warm weather continues at The Betsy in South Beach.  Not only can you hit the beach to work on retaining your golden glow as we move into the Fall season, you can take the time to “Spice Up Your Life” with a veritable feast of dining options throughout the city.  “Miami Spice” is a mouth-watering summer restaurant city-wide promotion that showcases the very best of Miami gastronomy created by world renowned chefs.  So pack your bags, and enjoy a two night stay that includes one three-course dinner for two from BLT Steak’s Miami Spice menu, continental breakfast daily, an umbrella, beach chairs and plush towels, New York Times delivered daily, Wi-Fi access, and taxes.

The award winning BLT Steak offers a delicious three-course dinner menu for two as part of the Miami Spice special promotion.  The delicious selections satisfy meat and fish lovers as well as vegetarians.  Dinner always starts with the delivery of Laurent Tourondel’s freshly baked popovers and a jar of warm pate.  Your first course may consist of the refreshing Heirloom Tomato-Watermelon Salad or the perfectly Charred Portuguese Octopus.  Considering your selection of entrée, you might choose the 5 Pepper Crusted Black Angus Steak or the Grilled Red Snapper. Round out your meal with either a side of Jalapeno Mash or Spicy BBQ Corn and further tantalize those taste buds.  And, for dessert, the local mango cheesecake and the Pina Colada Sundae are options for a melt in your mouth food finale.  Afterward, to enjoy the star filled sky, visit The Deck at The Betsy offering sweeping views of The Atlantic.  Is it the end of summer?  Maybe, but it is the beginning to a perfect evening.

Rates start $569 with your arrival from Sunday through Wednesday.  If you arrive from Thursday through Saturday upgraded take advantage of the BLT Blackboard Special at a rate of $729.  Rates include all taxes, resort fee, and high speed internet access.  Extend your stay with additional nights, available at prevailing rates.  For reservations dial toll-free 866-792-3879 or 305.531.6100, or make your booking at www.thebetsyhotel.com and use special access code SPICE.  This offer is valid based on availability and is valid from now through September 30.

About The Betsy

Dramatically poised alongside its Art Deco neighbors, The Betsy is a distinguished landmark hotel on Ocean Drive. The Betsy’s 61 rooms and suites are private, beachside havens where sensory details, imaginative amenities, and inspirational design coalesce to produce an unparalleled experience in South Beach. Elegant, but relaxed tropical interiors and an intimate courtyard pool, maintain an aura that is passionately low-key. The Deck at The Betsy, an expansive rooftop with sweeping views of the Atlantic, offers a Wellness Garden with a range of spa treatments, therapies, and yoga. Specialty cocktails and light fare are offered at the exquisite lobby bar, or one may prefer fine dining at Laurent Tourondel’s new take of modern American steakhouse – BLT Steak. B Bar, designed with a hint of vintage glamour unveils an exclusive and discreet venue catering to Miami nightlife.  The Betsy is truly South Beach… Refined