Punchin Intl. & The Walman Report By Nancy Walman

Sea Grill

Sun, 29 Jun 2008 18:07:44 +0000

New York’s Most Rewarding Seafood Restaurant

ORIGINAL OPENING 1984
RE-OPENING 2000

LOCATION Rockefeller Center
19 West 49th Street between Fifth & Sixth Avenues New York, NY 10020

RESERVATIONS 212-332-7610

WEBSITE: www.theseagrillnyc.com

INFORMATION www.patinagroup.com

OWNER Patina Restaurant Group

EXEC. CHEF DE CUISINE Jawn Chasteen

PASTRY CHEF Michael Gabriel

MENU Inventive seafood

SEATING CAPACITY Main Room: 154
Bar Area: 20
Outdoor: 65
Total: 240

HOURS Lunch: Monday through Friday: 11:30 am to 2:30 pm
Dinner: Monday through Saturday: 5:00 pm to 10:00 pm

_________________________________________________________

THE SEA GRILL SAILS TO NEW HEIGHTS WITH CHEF JAWN CHASTEEN’S LOCAL, SUSTAINABLE TASTING MENU

Review By Nancy Walman

The Sea Grill started the trend in Manhattan of fresh seafood, prepared with care and flair in an upmarket atmosphere. When executive chef Ed Brown took hold of the kitchen, the restaurant evolved into one of Manhattan’s best in the fish field and inspired infinite spawns (not always calling themselves fish restaurants).

When Brown parted ways to open his own restaurant, the future of The Sea Grill was never in doubt, thanks to a history of savvy management by the Patina Group, but one wondered what direction the new chef might take. Well, CHEF DE CUISINE Jawn (pronounced John) Chasteen chose not to throw the turbot out with the sea water on the one hand and refuse to be a copycat on the other. Chef Chasteen has introduced a new tasting menu, featuring four courses of the restaurant’s favorite local fish. These fish are all-natural and sustainable: wild, plentiful and line-caught. Chef Jawn Chasteen sources from local day boat fishermen and purveyors to get the freshest fish available - from sea to table in a matter of days. None of these fish has been transported by airplane.

Chasteen built a menu around these fish, including produce from local farms, giving diners a chance to enjoy the depth of flavor and rich textures of natural foods. The restaurant’s favorite local wines are paired with the dishes to add another dimension of regional flavor. He also chose to do an a la carte menu that is refreshingly simple, yet inspired. No fish is sacrificed in vain at The Sea Grill and all sauces are superb, minimalist and bursting with flavor. Presentations are lovely, without getting in the way of the main star. June and July are the ideal time to enjoy local fish; as the water warms up, bait fish run closer to shore, bringing the larger ones along with them. Certain species such as striped bass migrate up from the South, heading towards Maine.

“I love the flavors and freshness of local fish, and I also feel that it is important to support my community’s farmers and fishermen,” said Chasteen. “Buying locally doesn’t stop at the vegetables on your plate. Fish is something that can be sourced close to home as well, so I try to buy from the closest ports to The Sea Grill.” The restaurant uses sustainable, natural products whenever possible, but this new tasting menu will put a spotlight on them exclusively. Sustainable fish are grown or caught in ways that do not harm the environment and take no more fish out of the ocean that are born each year.

Currently Chasteen shops at the Union Square Greenmarket for much of his produce, but once the Rockefeller Center Farmers Market opens in July, he’ll be able to shop right in The Sea Grill’s backyard.

“The most natural fish and produce have a flavor that can’t be mistaken,” said Chef Chasteen. “I like to think that sustainable practices leave a good taste on your conscience.”

The Adam Tahani decor offers a multitude of blue hues found throughout this space, conjuring memories of the many seas of the world, from the light aqua green of the Gulf Coast to the deep royal blues of the Mediterranean, providing Sea Grill with a calming, comfortable atmosphere. A transparent floor, beige in color and speckled with white circles in a variety of sizes, is reminiscent of the ocean as it strikes the shore, while a free-form communal table suspended by stainless steel cables sits next to the rectangular bar. Windows on the north side of the space look out onto the world famous Rockefeller Center Ice Rink. When the curtains are drawn open on the south side, guests can catch a glimpse as to the goings-on in the belly of Rockefeller Center itself.

We tested the kitchen to its limits by requesting the tasting menu for me and asking our server to suggest complementary courses of the same number for my husband. First courses set the stage for the magic to follow:(Alternately, tasting menu — versus a la carte) Delaware striped bass with miso, apple and warm ginger vinaigrette was ethereal in its simplicity; cherry gazpacho with aged balsamic and jonah crab was elegant, never cloying and a total original. Second courses: Tempura of Barnegat Light soft shell crabs with pickled vegetables and aïoli. And who taught chef Chasteen that soft shell crab, whatever the preparation, must be crisp (in my book) or forget it. Ceviche of “Caribbean Laughing” shrimp with passion fruit was nothing to laugh at. Most every restaurant is doing ceviche wrong. Right? Well, at The Sea Grill, you could find (and taste) the fish. The marinade was subtle, yet at the same time assertive.

Long Island sole with roasted green asparagus, Catskill ramps and saffron hollandaise had its culinary roots in Barcelona. No over-the-top foams, but dabs of a heady saffron hollandaise. The asparagus may have been broiled, but it was blanched first, taking it out of the under-cooked category we encounter so often. Chef Brown may have invented the all-crab jumbo lump crab cake, breaded with corn flakes but Chasteen has a new/improved version that shatters as you poke your fork into the parchment crust. It’s soooooo crabby and the grainy mustard sauce is terrific.

Final courses, Grilled Rhode Island bluefish, lightly smoked
with warm fingerling potatoes and crème fraîche and grilled Mediterranean branzino with wilted escarole, orange segments and taiiasca olive tapenade were both as good as they sound. I love bluefish and served with fingerling potatoes, well that’s a marriage made in The Sea Grill.

The wine list is full of affordable surprises and it is worth asking the sommelier for suggestions, as we did. He turned up with a delightful Alsatian blend (unusual for Alsace): Paul Kubler - Alsace Kintet, 2004 Grape variety: Pinot Blanc, Sylvaner, Riesling, Pinot Gris and Muscat. It displayed subtle fruit, good acid and worked perfectly with every plate.

While traditional American fish restaurants aren’t strong on desserts, The Sea Grill’s pastry chef, Michael Gabriel, creates classy and breezy summer fantasies that are not only delicious, but pretty as a picture. We tasted about five, and our memories dance around images of fresh peach granita, mint panna cotta with local blueberries and Vidal Blanc granité, a Guanaja chocolate praline bar with raspberry gelée and milk chocolate-praline glaze and a superlative after-gift of perhaps a half dozen mini-cones filled with intense sorbets and pistachio Madelines.

Service is some of the smoothest in the city: Never stuffy, pushy or pretentious, but allways efficient and guiding. The local, sustainable menu will run through the end of July. So run to The Sea Grill ASAP. Manhattan can boast two world class seafood restaurants and The Sea Grill is the most accessible.

Chef’s Tasting Menu

Delaware striped bass with miso, apple and warm ginger vinaigrette
Dr. Konstantin Frank, Semi-Dry Riesling, Finger Lakes, 2006
*
Tempura of Barnegat Light soft shell crabs with pickled vegetables and aïoli
Shinn Estate, Sauvignon Blanc-Semillon, North Fork Long Island
*
Long Island sole with roasted green asparagus,
Catskill ramps and saffron hollandaise
Channing Daughters, Rosato, Long Island 2007
*
Grilled Rhode Island bluefish, lightly smoked
with warm fingerling potatoes and crème fraîche
Raphael, Cabernet Franc, “La Fontana,” North Fork, 2004
*
Vanilla panna cotta with local berries and Wölffer Estate granité
*
The ingredients on this menu are local, wild and sustainable
$75 per person/$100 with wine pairings

The Sea Grill is located at: 19 West 49th Street at Rockefeller Center, New York, NY 10020.

Lunch Menu (Subject to Change)

SUSHI AND SASHIMI
INDIVIDUAL PIECES
Shrimp 4.50 per piece
Striped bass, fluke 4.75 per piece
King salmon 5. per piece
Bigeye tuna 5.25 per piece
Kona kanpachi 5.75 per piece
SUSHI ROLLS
Vegetarian 11.
Spicy tuna 11.
Shrimp avocado 11.
Crab avocado 12.

SUSHI & SASHIMI PLATTER 39.
Kona kanpachi, bigeye tuna, king salmon, striped bass, fluke,
crab avocado roll and spicy tuna roll
SUSHI PLATTER 39.
Kona kanpachi, bigeye tuna, fluke, king salmon,
striped bass, shrimp, crab avocado roll and spicy tuna roll
SASHIMI PLATTER 42.
Kona kanpachi, bigeye tuna, king salmon, striped bass and fluke

SEAFOOD BAR
OYSTERS/ CLAMS
Kumamoto oysters, Washington 3.75 ea
Pemaquid oysters, Maine 3.75 ea
Blue Island Clams 2.75 ea
SEAFOOD
Jumbo Mexican Gulf shrimp 5. ea
Jumbo lump crab meat 19. per order
Gulf of Maine mussels 8. per order
Chilled 1/2 Nova Scotia lobster 22. per order
PLATEAU
Appetizer 32. Grand 68. Royale 85.

TABLE SHARES
Snow peas and snap peas with peanut and soy-lime dressing 9.
‘Pad Thai’ noodles with spicy peanut sauce 12.
Portobello fries with ponzu dipping sauce 16.
Green asparagus with truffle butter 17.
_______________________________________________________

Dinner Menu (Subject to Change)

FIRST COURSES
Cherry Gazpacho soup 12.
Sea Grill chowder with lobster, shrimp and clams 14.
Jones Farm baby lettuce
with fresh herbs and crème fraîche emulsion 14.
Roasted and marinated beets with endive,
toasted pumpkin seeds and petite greens 15.
Steamed Gulf of Maine mussels
with Thai red curry bullion and toasted olive bread 14.
Crispy tuna roll with edamame, miso and wasabi vinaigrette 17.
Asian salmon tartare with sesame seaweed salad 15.
Nova Scotia lobster salad with Cognac aïoli,
asparagus and roasted tomato vinaigrette 24.
Grilled calamari with mizuna, red pepper relish
and walnut tapenade 18.
Ceviche of “Caribbean Laughing” shrimp with passion fruit 17.
Sashimi of Delaware striped bass with organic miso
and warm ginger viniagrette 15.

MAIN COURSES
Jumbo lump crab cakes with grainy mustard
and Yukon Gold potato chips 38.
Grilled Scottish salmon with wilted arugula, watercress,
orange segments and tagiasca olive tapenade 35.
Arborio risotto with porcinis, morels,
English peas and fine herbs 36.
Black sea bass with roasted jumbo asparagus,
cherries, morel mushrooms and aged balsamic vinegar 35.
Curry crusted skate wing with English peas, fava beans,
carrots, braised romaine and saffron hollandaise 36.
Seared bluefin tuna lightly smoked
with warm fingerling potato salad and crème fraîche 45.
Organic chicken breast with creamy polenta,
braised swiss chard, wild mushrooms and poached egg 34.
Seared twenty eight day dry aged prime New York strip steak
with grilled asparagus and roasted garlic-spinach purée 45.

PLANCHA SPECIALTIES
Prepared a la Plancha and served
with wilted spinach and extra virgin lemon-caper oil
Hamptons Bay line caught bluefish 30.
Wild ocean striped bass 32.
East coast halibut 34.

TABLE SHARES
Snow peas and snap peas with peanut and soy-lime dressing 9.
Roasted haricot vert with preserved lemons and fennel 12.
Portobello fries with ponzu dipping sauce 16.

SEAFOOD BAR
OYSTERS / CLAMS
Malpeque oysters, Prince Edward Island 3.75 ea
Kumamoto oysters, Washington 3.75 ea
Pemaquid oysters, Maine 3.75 ea
Blue Island Clams 2.75 ea
SEAFOOD
Jumbo Mexican Gulf shrimp 5. ea
Gulf of Maine mussels 8. per order
Chilled 1/2 Maine lobster 22. per order
Jumbo lump crab meat 19. per order
PLATEAU
Appetizer 32. Grand 68. Royale 85.

THE SEA GRILL TASTING MENU
FEATURING SUSTAINABLE INGREDIENTS
FROM LOCAL FARMS AND WATERS

Delaware striped bass with organic miso
and warm ginger vinaigrette
Riesling, Dr. Konstantin Frank, Finger Lakes, 2006

Tempura of Barnegat Light soft-shell crabs
with pickled vegetables and aïoli
Sauvignon Blanc/Semillon, Shinn Estate,
North Fork, Long Island, 2007

Line caught Long Island summer fluke
with roasted green asparagus and saffron hollandaise
Rosato, Channing Daughters, North Fork, Long Island, 2007

Grilled Hamptons Bay line caught bluefish lightly smoked
with warm fingerling potato salad and crème fraîche
“La Fontana”, Raphael, North Fork, Long Island, 2002

Mint panna cotta with local blueberries
and Vidal Blanc granité

75. per person
100. with wine pairings

Sea Grill Dinner Menu - June 19th, 2008
Chef de Cuisine Jawn Chasteen

_________________________________________________________

COFFEE AND TEA

FRENCH PRESS COFFEE SELECTION 6.
Kenya AA
Clou de Mont (Puerto Rico)
Costa Rican decaf French roast
Cappuccino 5.25
Espresso 4.50
Tea selection - Formosa Oolong, Genmaicha Green, Earl Grey,
Ceylon & India, Peppermint, Chamomile and French Verveine 5.25

DESSERT WINE AND PORT
1999 Chateau Pajzos, Tokaji, Hungary 32.
2006 Kracher Beerenauslese, Burgenland, Austria 16.
2006 Mt. Horrock’s ‘Cordon Cut’ Riesling, Clare Valley, Australia 14.
2002 Inniskillin Vidal Ice Wine, Niagara, Canada 25.
2004 King Estate Vin Glacé, Pinot Gris, Oregon 17.
2001 Constantia, Vin de Constance, South Africa 14.
2003 Cockburns Quinta Dos Canais Port 16.
1992 Smith Woodhouse Vintage Port 12.
1980 Smith & Woodhouse Vintage Port 32.
1980 Ferreira Vintage Port 38.
Cockburns 20 Year Tawny Port 15.
Churchhill’s 10 Year Tawny Port 13.

DINNER DESSERT 13.
Strawberry crêpe cake
with whipped white chocolate cream and rhubarb confit
Tahitian vanilla “crème brûlée” parfait with almond streusel,
cherries and cherry sorbet
Warm chocolate steamed pudding
with Valrhona chocolate sauce and pistachio ice cream
Hazelnut tort with red plums,
candied Filbert mascarpone and Mirabelle caramel
Guanaja chocolate praline bar
with raspberry gelée and milk chocolate-praline glaze
Mint panna cotta with local strawberries and Vidal Blanc granité
The Sea Grill key lime pie
with Angostura bitters glaze and fresh cream
Selection of ice cream or sorbets
SELECTION OF ARTISAN CHEESES
Selection of three 13. Selection of five 18.
Pastry Chef Michael Gabriel

_________________________________________________________

About Patina Restaurant Group

Patina Restaurant Group (www.patinagroup.com) is the nation’s leading multi-concept operator in the premium segments of the restaurant and food service industry. On the East Coast its portfolio features New York City’s world-famous Rockefeller Center Ice Rink, Rock Center Café, The Sea Grill, Brasserie, Brasserie 8 1/2, Naples 45 and The Grand Tier Restaurant at the Metropolitan Opera. Other East Coast properties include Tutto Italia Ristorante at the Epcot World Showcase in Orlando, FLA and Tanglewood Music Center in Lenox, MA.

On the West Coast the portfolio includes the renowned Patina Restaurant in Walt Disney Concert Hall, Paperfish in Beverly Hills, Nick & Stef’s Steakhouse, Café Pinot at the Maguire Gardens, Zucca Ristorante, Catal and three other restaurants in Anaheim’s Downtown Disney DistrictÂÂ®, Leatherby’s Cafe Rouge at the Orange County Performing Artscenter, Pinot Brasserie in Las Vegas and catering and food service in museums and cultural centers throughout Southern California.

_________________________________________________________

Radio Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. The Sea Grill has introduced a new tasting menu, featuring four courses of the restaurant’s favorite local fish. These fish are all-natural and sustainable: wild, plentiful and line-caught.

Chef Jawn Chasteen sources from local day boat fishermen and purveyors to get the freshest fish available. None of these fish has been transported by airplane. Chasteen, who may be the most creative seafood chef in NY, built a menu that allows the restaurant’s favorite local wines to be paired with the dishes to add another dimension of regional flavor.

Some favorites include a remarkable Delaware striped bass with miso, apple and warm ginger vinaigrette; truly-crispy Tempura of Light soft shell crabs with pickled vegetables and aioli; Long Island sole with roasted green asparagus, Catskill ramps and saffron hollandaise; Grilled Rhode Island bluefish, lightly smoked, with warm fingerling potatoes and crème fraîche and Vanilla panna cotta with local berries. $75 per person/$100 with wine pairings.

The local, sustainable menu will run through the end of July. So run to The Sea Grill, 19 West 49th Street at Rockefeller Center, ASAP, which rates “A Major” on the Walman Report.

Bookmark to:

Solace BBQ Pig

Sun, 29 Jun 2008 15:07:31 +0000

NAME: Solace

SATURDAY SPECIAL: BBQ Pig in the Garden

ADDRESS: 406 East 64th Street
(Between First Avenue and York Avenue)
New York, NY 10021

WEB SITE: www.solacenyc.com

TELEPHONE: (212) 750-0434

FAX: (212) 750-0438

HOURS: Lunch: 12:00 Noon - 3:00 PM, Mon.-Fri. Dinner: 5:00 PM - 11:00 PM, Mon.-Sat.
5:00 PM - 9:00 PM, Sun.
Brunch: 11:30 AM - 3:00 PM, Sun.

CUISINE: New American

(Famed chef David Regueiro, formerly at
Aureole, Bouley, The Water Club, prepares
classic seasonal dishes combined with
market-driven, innovative new global ones.)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $14.00 - $21.00
Dinner (entrees): $21.00 - $29.00

DRESS: Casual Elegant

RESERVATIONS: Recommended

SEATING CAPACITY: Front Dining Room: 30
Rear Dining Room: 40
(Seasonal Garden seats 3

NUMBER OF ROOMS: 2
(Seasonal Garden seats 3

PARTY FACILITIES: Available upon request
(Rear dining room is frequently used for
private parties and special events.)

Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Solace features two dining rooms and French doors opening onto a charming seasonal garden.

The rear dining room is enhanced by cream-colored leather banquettes and golden hued backlit walls. Chef/Owner David Regueiro is formerly of such esteemed restaurants as Bouley. Chef Regueiro’s elegant appetizers include Eggplant, Goat Cheese and Tomato Terrine. His Butter Braised Lobster melts in your mouth. There is a fine wine list, with an emphasis on American wines and delicious desserts like carrot cake, banana mousse and key lime pie.

But here’s the real-deal. Come on Saturday in the next weeks and sample chef Regueiro’s roast suckling pig, barbecued in the garden, and costing just $27. It pays homage to his Cuban heritage and is noteworthy. The chef slow-cooks a 60-pounder from Hemlock Hill farm in Westchester. Accompanied by delicious pan-roasted fingerling potatoes, sautéed spinach, and a reduction of pan drippings, it is divine. Solace, 406 East 64th Street, offers the best roast pig in town and rates “A Major” on the Walman Report.

BAR: Full-service sit-down bar. The 20-foot long
custom-made octagonal oak bar, located in the
front dining room, features a superior global wine
list with a particular emphasis on American wines.
The elegant curved barstools are oak. A variety of
wines are available by the glass. In addition, a
premier selection of spirits, liquors, digestifs,
dessert wines, imported beers, and specialty cocktails
such as Ice Wine Martinis, are also available.
The Lunch, Dinner, and Brunch Menus are available at the
bar.

ATMOSPHERE: Contemporary, romantic ambiance. The stylish front dining room is enhanced by an 8-foot high ceiling, candlelit tables,
cream-colored leather banquettes, handsome maple chairs
upholstered with fabric backs, exposed brick and cream-
colored walls with backlit glass panels, wood floors, mood lighting
and French windows opening onto a quiet tree-lined street.
The intimate rear dining room is enhanced by an 8-foot
high backlit beamed ceiling, cream-colored leather banquettes,
golden hued backlit walls, wood floors, mood lighting,
and French doors opening onto a charming seasonal
garden to create a contemporary setting.

SEASONAL GARDEN: A lovely seasonal garden seats 38 people.
It features potted plants, 15-foot high wooden fence,
wrought-iron tables and chairs, and antique lanterns
to create a relaxing, rustic setting. During the fall
and winter months, the garden is heated. During the
spring and summer months, the entire garden is open air.

DESIGNER: Hashimoto Partners

EXECUTIVE CHEF: David Regueiro

PASTRY CHEF: Cesar Ramirez

OWNER: David Regueiro

OPENING DATE: June, 2007

Bookmark to:

Kröl Vodka

Sun, 29 Jun 2008 14:07:27 +0000

Los Angeles International Wine & Spirits Competition awarded Kröl the Best Vodka Award at this year’s ceremony.

The unflavored recipe Kröl came out on top of 120 other spirits in this year’s competition. This has been an amazing year for Kröl with being attached to many Hollywood movie premieres, festival celebrations, and celebrities.

The history of Kröl Vodka begins when Marie Kröl was only a small child when the Nazi rolled through her small town during their occupation of Poland in World War II. Like so many other occupations, this one left the town decimated. Along with the town, the Nazi razed Jan’s family home and the vodka distillery that had been owned and operated by five previous generations of the Kröl clan. When the Nazi killed

(more…)

Bookmark to:

Kröl Vodka

Sun, 29 Jun 2008 14:07:26 +0000

Los Angeles International Wine & Spirits Competition awarded Kröl the Best Vodka Award at this year’s ceremony.

Anthony Kröl, Marie’s father, not only was Jan left an orphan but the vodka crafted by family would cease to exist. Marie was able to save a few pieces of her family’s heritage when a Polish woman that looked out for children orphaned by war rescued her. Fortunately for the vodka drinking world, Marie saved the recipe that was near and dear to the family.

Marie’s grandson, Philip, was seven years old when he first visited his grandmother in Poland. From that early age, Philip remembers the stories of his ancestors and their love and diligence of their craft of making vodka. Marie would often tell Philip of her father and her father’s father before him what the vodka meant to the family and the pride they took in creating a drink that was second to none. Philip, with his cousins in tow, would often spend hours playing in the rye fields and among the ruins of the old distillery once in full operation.

As Philip became of drinking age, he began to notice a large difference in the quality of vodka sold here in America versus what was made and served in the homeland of his family. With the origins of vodka being from Poland, Philip realized that to find a truly great vodka one only had to look as far as the country that perfected the drink. Listening to the wisdom of his mother “Don’t give up, have a dream”, Philip left his job at a movie studio to pursue the resurrection of the family business and Kröl vodka. Armed with the stories of his grandmother and a family recipe that dated back over 100 years, Philip set out to Poland to learn what there is to learn about making vodka. Much of 2002 and 2003 was spent in research and development, tweaking history with modern techniques to deliver a vodka second to none in its smoothness. Spending four to five months at a time in fields of his childhood, Philip and his team would make a new batch throughout each day and night; often sampling in the wee hours of the morning until the right blend of late harvest rye was discovered.

In 2005 using grains from Philip’s father’s family’s field, the recipe that had traveled through time and a distillery in Warsaw dating back to 1897, perfection was crafted as the first bottle of the new generation of Kröl vodka rolled off the line. The purest vodka on the market today, Kröl demands that the late harvest rye remains untreated and as pristine as the pure Polish mountain spring water with which they are distilled. Kröl is distilled four times to eliminate all impurities and to capture nuances of flavor unique to the spirit. Kröl is then filtered six times until it is sheer, smooth perfection on the palate.

Tripling their production and sales in the short two years that the vodka has been available, Kröl is poised to take the discriminating vodka world by storm. Awards and accolades for the vodka are abundant with its most recent Gold and Silver medal wins at the San Francisco World Spirits Competition 2007 for the Original and Lemon-Raspberry versions respectively. In addition to the awards, Kröl has become popular with the Hollywood crowd. The brand made its debut at the 2006 Sundance Film Festival, where it was sipped in specialty cocktails by festival-goers including Terrence Howard, Jessica Biel, and Adrien Grenier. Just this past January Kröl once again had a presence at the Sundance Film Festival where the brand hosted a dinner for the cast of the film Smart People, attendees included Sarah Jessica Parker and Dennis Quaid. Since then it has been the vodka of choice at huge events such as US Weekly/Rolling Stones 2006 Oscars party and at hot parties such as JC Chasez’ birthday hosted by Justin Timberlake. Kröl Vodka is also a strong supporter of charities and world organizations, most recently donating all of the product for MySpace’s Rock For Darfur Launch Event, which benefited Oxfam America’s Sudan Relief Fund. Kröl will also be take part in the Global Green event hosted which Salma Hayek debuted her post baby body. And during the year’s Gay Pride Festivities, Kröl was vodka of choice.

On the verge of national distribution by the later of this year, Kröl is destined to be the vodka to watch!

Bookmark to:

Nation’s BEST KEY LIME PIE

Sun, 29 Jun 2008 14:07:25 +0000

Nation’s BEST KEY LIME PIE TO BE SOLD EXCLUSIVELY AT

cUCINA & cO.

Macy’s Cellar at Herald Square To Carry Key West Key Lime Pie Co. Pies & Pie Bars™

Cucina & Co., the gourmet marketplace in The Cellar at Macy’s Herald Square, announces it will be the exclusive retailer of Key West Key Lime Pie Co.’s pies and The Original Key Lime Pie Bars™. Voted “Best Key Lime Pie in the Country” by the American Pie Council, Key West Key Lime Pie Co. has partnered with Cucina & Co. to bring a slice of the Florida Keys to New York City, beginning July 1st.

Key West Key Lime Pie Co., located in Big Pine Key, FL, uses

a 100 year-old family recipe with only the finest ingredients. Its pies are unique and made of 100% key lime juice and sweetened condensed milk, ladled into a graham cracker crust, then finished with a non-dairy whipped topping around the edge. Unlike some key lime pies, these pies are eggless, which reduces cholesterol, they contain no trans fat and can be thawed and refrozen multiple times. The company also produces The Original Key Lime Pie Bars™, a slice of handmade key lime pie dipped in rich, creamy chocolate served on a stick.

“We’re absolutely thrilled to be a part of Cucina & Co. at Macy’s,” said Jim Brush and Alison Sloat, owners of Key West Key Lime Pie Co., both former New Yorkers.

“These light and tangy pies are a natural fit for our diners and are perfect for summer,” said Michael Salmon, General Manager of Cucina & Co. at Macy’s. “Once I tasted them, I knew we had to bring them to New York.”

Cucina & Co. guests can buy entire pies for $21.95, pie by the slice $4.95 and chocolate dipped pie bars $3.95. Guests looking to have pies and bars shipped can order items from Cucina & Co. as well.

Cucina & Co. was designed to reflect the comfortable environment and mood of an old-style European kitchen. The marketplace offers a selection of Mediterranean specialty foods including a 75-foot salad bar, signature Cucina chopped salad, rotisserie chicken, beefsteak burgers and more. Wine and beer are also available.

Cucina & Co. is located in the Cellar of Macy’s at 151 W. 34th Street, New York, NY 10001. For more information about Cucina & Co. visit www.patinagroup.com.

About Patina Restaurant Group

Patina Restaurant Group (www.patinagroup.com) is the nation’s leading multi-concept operator in the premium segments of the restaurant and food service industry. On the East Coast its portfolio features New York City’s world-famous Rockefeller Center Ice Rink, Rock Center Café, The Sea Grill, Brasserie, Brasserie 8 ½, Naples 45 and The Grand Tier Restaurant at the Metropolitan Opera. Other East Coast properties include Tutto Italia Ristorante at the Epcot World Showcase in Orlando, FLA and Tanglewood Music Center in Lenox, MA.

On the West Coast the portfolio includes the renowned Patina Restaurant in Walt Disney Concert Hall, Paperfish in Beverly Hills, Nick & Stef’s Steakhouse, Café Pinot at the Maguire Gardens, Zucca Ristorante, Catal and three other restaurants in Anaheim’s Downtown Disney District®, Leatherby’s Cafe Rouge at the Orange County Performing Artscenter, Pinot Brasserie in Las Vegas and catering and food

service in museums and cultural centers throughout Southern California.

Bookmark to: