Brasserie 8 and ½’s Dramatic Entrance 
OPENED 2000
LOCATION 9 West 57th Street
Between Fifth & Sixth Avenues
New York, NY 10019
RESERVATIONS 212-829-0812
INFORMATION www.patinagroup.com
EXECUTIVE CHEF Julian Alonzo
PASTRY CHEF Martin Howard
CUISINE Brasserie 8 and 1/2 achieves a delicate fusion of creativity and comfort, featuring a world class art collection, adventurous haute French cuisine and a plush atmosphere. A luscious raw bar, Latin and Asian influenced dishes, succulent meats, and renowned dessert selection, artfully complement this glamorous setting.
ARCHITECTS Hardy Holzman Pfeiffer Associates LLP
SIGNAGE Ivan Chermayeff
LIGHTING DESIGN Paul Marantz, Fisher Marantz Stone
CAPACITY Main Dining Room - 230
Lounge - 40
Private Dining - 70
HOURS Monday - Friday: Lunch 11:30 a.m. to 3:00 p.m.
Dinner 5:30 p.m. to 10:00 p.m.
Saturday: Dinner: 5:30 p.m. to 11:00 p.m. Sunday Brunch:11:00 a.m. to 3:30 p.m.
Dinner: 5:00 p.m. to 9:00 p.m.
BRASSERIE 8 and ½ REVIEW
By Nancy Walman
Executive Chef Julian Alonzo: One of New York’s 5 Best
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Brasserie 8 and ½, located in the classic Gordon Bunshaft building, achieves this delicate fusion of creativity and comfort through a combination of modern design, world-class cuisine and a relaxed, plush atmosphere.
Fresh takes on the familiar is a trademark of Executive Chef Julian Alonzo’s culinary style. The menu is chic, comfortable and always fresh, since Alonzo works closely with local farmers and markets to bring in the best seasonal produce available. Alonzo, who studied under luminaries David Bouley in New York and Guy Savoy in Paris, never disappoints.
Go for the extraordinary Tasting Dinner, a real value at $65 for five Courses (Seven Courses $85, Nine Courses $95, Wine Pairing $30 Additional). You’ll adore such creations as a fascinating Amuse Bouche Venison Tartar and a lush Bernaise Croquette. Poached Hen Eggs are in, but Alonzo does an Asian take in a 4 compartment plate with Brioche, Unagi (Eel) Marmalade, and Bone Marrow. Grilled Baby Squid with Cucumber Spaghetti and Lemon Butter is very ritzy followed by Grilled Sweetbread and Apple Kebabs with Porcini Mushroom Ragout and smoked Dr. Pepper.
Above: Alonzo’s take on Poached Hen Eggs in a 4 compartment plate
Rabbit Trio with Celery Root Fettuccini, Mushrooms, Rabbit Jus is the final meat course. But wait: Desserts include Frozen Key Lime Soufflé, Roasted Strawberry Meringue and “Mignardises.”
Executive Pastry Chef Martin Howard is well-known for his decadent and whimsical desserts. His dessert menu includes several flights on a theme, including assorted cupcakes, cannolis, mini ice cream cones and tartlets.
Cocktails are generous and well constructed and there is a grand International wine list with affordable prices. The Hugel Gentil 2005 Riesling and an Austrian Forstreiter Gruner Veltiner 2006 are superb buys in the white department and Chateau des Annereaux 2003 from Lalande de Pomerol is red knockout
The restaurant’s sweeping stairway leads down to its bar and lounge, where guests often linger over cocktails and appetizers. Numerous works by Henri Matisse line the circular walls of the lounge, which opens into the main dining room. A rare, floor-to-ceiling glass mural by renowned French artist Fernand Léger is the centerpiece separating the dining area from the kitchen.
Brasserie 8 and ½ also offers a private dining room adjacent to the lounge for exclusive gatherings of up to 40 guests. It is divisible into two separate areas with the use of a sliding opaque screen.
Managed by Patina Restaurant Group, the industry leader in innovative restaurant management for over 50 years, Brasserie 8 and ½, 9 West 57th Street, is beautifully run, thanks to Jim Toal and Michel Boyer and rates A Major” on the Walman Report.
Brasserie 8 and 1/2 is open seven days a week. For reservations, call 212-829-0812. For more information, visit http://www.patinagroup.com
The Fabulous Cupcake Trio
The Lovely Carpaccio 
CHEF’S BIO
JULIAN ALONZO
Executive Chef
Chef Julian Alonzo was pursuing his life’s passion at an age when most young men are happy to get their driver’s license. At 16 years old, the Greenwich Village native began honing his skills at the renowned three-star restaurant, Montrachet. Enrolled at the unique City-As-School, he was allowed to work for his credits instead of attending class.
“Going into such a serious kitchen at an early age had a profound impact on me,” says Julian. “I was amazed at the discipline, how everything operated like clockwork.”
This level of focus was key in the development of his light, modernist style, which is exemplified in Brasserie 8 ½’s menu of updated classics and new innovations. “All of the elements here are superlative, from the décor to the state of the art kitchen, and the cooking maintains that same level of excellence,” he states.
Upon finishing high school, Julian enrolled in the French Culinary Institute. He attended classes by day and by night he worked at La Caravelle. When he graduated in 1991, Julian followed his then mentor to Maxim’s, and shortly after set off on an extended period of globetrotting.
Always searching for the crème de la crème of the culinary world, from new concepts in cooking down to fine china, Julian’s first stop was famed Paris eatery Guy Savoy, owner of two highly-coveted Michelin stars, then on to cook at various Club Med locations around the world: Martinique, Turquoise, Sandpiper (Florida), Cancun, and Ixtapa. Missing his hometown of New York City, Julian returned to Manhattan after his extensive four year culinary tour.
“Experiencing different dishes in their native lands was an eye-opening experience, but nowhere beats Manhattan where you can find a different cuisine on every block,” remarks Julian.
Upon his return to the city, Julian was hired as sous chef of The Sea Grill by Executive Chef Ed Brown. During this tenure, he discovered a penchant for seafood, one that is evident in Brasserie 8 ½’s menu. He quickly rose to executive sous chef, then chef de cuisine, which provided him the license to creatively influence the restaurant’s menu.
This led to Julian’s hiring as executive chef at Patina Restaurant Group’s Café Centro, located in the famed MetLife Building. His light, contemporary approach won him critical acclaim and a three-star rating from Bob Lape of Crain’s New York Business. A rarity on the upscale culinary scene, Julian has continued to receive critical acclaim at Brasserie 8 ½, as he is a chef with both the energy of youth and the wisdom of experience.
The birth of Julian’s son has lent a vibrant quality to his culinary undertakings and his most cherished moments in the kitchen are when he and his son, now three years old, spend quality time cooking at- home classics such as pizza and chocolate chip cookies.
Sample Dinner Menu
Fall Tasting Menu $65
Served for The Entire Table Seven Course Tasting Menu $75/ Nine Course Tasting Menu $95
Amuse Bouche Venison Tartar, Bernaise Croquette
Poached Hen Eggs, Brioche, Unagi Marmalade, Bone Marrow Grilled Baby Squid with Cucumber Spaghetti and Lemon Butter Grilled Sweetbread and Apple Kebabs, Porcicn Mushroom Ragout, Smoked Dr. Pepper Rabbit Trio, Celery Root Fettuccini, Mushrooms, Rabit Jus Frozen Key Lime Souffle, Roasted Strawberry Meringue “Mignardises”
In The Raw
Big Eye Tuna Tartare passion fruit and wasabi cream 15.00
Japanese Yellowtail yuzu, duck cracklings, charred scallions 18.00
Prime Steak Tartare foie gras spring rolls, oxtail gelée 15.00 27.00
Scallop Ceviche lemon verbena, pineapple-jalapeno sorbet 16.00
Seafood Bar
” Fruits De Mer” Sampler shrimp, oysters, clams, crabmeat 36.00
Chilled Oysters a daily offering each 3.50
Little Neck Clams (6 pieces) 9.00
Jumbo Gulf Shrimp each 3.50
Appetizers
Pumpkin Risotto toasted pepitas, chorizo 15.00
Crunchy Baby Lettuces sheep milk yogurt and sumac vinaigrette 9.00
Potato Wrapped Mediterranean Rouget fingerling potatoes, warm bacon vinaigrette 12.00
Zucchini Blossom Stuffed with Lobster roasted corn relish, avocado 15.00
Portobello Mushroom and Goat Cheese Tart honey comb, aged balsamic 12.00
Maryland Jumbo Blue Crab Cake artichoke and sea bean salad, grainy mustard sauce 16.00 32.00
Grilled Octopus fried chick peas, apple, radishes, manni olive oil 12.00
Crispy Tuna ” Rolls” edamame and nashi pear salad 16.00
Charred Lamb Carpaccio arugula, shaved parmesan, apple vinegar glaze 16.00
Hot Foie Gras duck consommé, crispy shallots 18.00
Main Courses - Fish
Pan Roasted Salmon cucumber fettuccini, citrus butter sauce 25.00
Tasmanian Sea Trout Porcini Mushroom Ragout, Poached GrapesLine Caught Chatham Cod en Papillote goats herb butter, braised fennel, salsify 32.00
Roasted Skate Stuffed with Maine Lobster braised endive, tarragon coulis 27.00
Sautéed Diver Sea Scallops ” Benidict” apple braised pork belly, pumpkin flan 29.00
Main Courses - Meat
Slow Braised Beef Short Rib truffle-dijon polenta, bone marrow 27.00
Buttermilk Giannone Chicken house cured bacon, baby carrots 24.00
Confit of Sucking Pig rutabaga sauerkraut, preserved lemon 29.00
Roasted Pheasant Breast ” Kiev” pearl barley, crispy brussel sprouts 32.00
Bacon Wrapped Magret of Duck butternut squash puree, huckleberries 26.00
Main Courses - Steaks
Grilled Rib Eye Steak Pommes Frites choice of au poivre, béarnaise or herb butter 35.00
Filet Mignon Au Poivre Pommes Frites 37.00
Cote De Boeuf for Two wild mushrooms, pommes souffle (per person) 32.00
Black Angus Sirloin Steak buttermilk onion rings, bone marrow 37.00
Sides
Pommes Frites 6.00
Goat Cheese Croquettes 6.00
Macaroni & Cheese with ham and truffle butter 11.00
Crispy Duck Spring Rolls with pomegranate dipping sauce 10.00
Sautéed Spinach 7.00
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Sunday Brunch Buffet $27
Copyright 2008 By Punch In INternational. All Rights Reserved
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