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Image by James McDonald, Courtesy of Martin Brudnizki Design Studio”. At The Pierre, New York City

Address: 795 Fifth Avenue, New York NY 10065

Telephone number: + 1 212 940 8195

Location: Upper East Side (Central Park at Fifth Avenue). Le Caprice’s entrance is on Fifth Avenue opposite Central Park (Fifth Avenue and 61^st Street)

The Pierre: Part of the Taj Hotel Group, owned by Indian company TATA and has just undergone a $100 million renovation. The hotel re-opened to the public on 1 June 2009

Covers: 90 (ie 74 seated and 16 at the bar on bar stools)

Services: Breakfast, lunch and dinner / 7 days a week

Opening times: Breakfast: 7am to 10.30am

Lunch: 12 noon to 3pm

Dinner: 5.30pm to 11:30pm

Sunday brunch: 11.30am to 4pm

Opening date: 26 October 2009 (Reservations open 15 October 2009)

Designer: Martin Brudnizki / www.mbds.net (previous work includes Wentworth Grill, The Club at The Ivy, Rivington Dubai, J Sheekey Oyster Bar)

Senior Restaurant Director: Marco Fazzina (previously General Manager at Daphne’s London)

Executive Restaurant Chef: Michael Hartnell (previously Head Chef at Daphne’s London)

Maitre d’: Allan Basaran

Art work: David Bailey series of Jean Shrimpton photos / www.davidbaileyphotography.com

Menu: Similar to the London alma mater, but reflective of the NY market. It will include classics like Thai-baked sea bass, dressed Dorset crab with celeriac rémoulade, Scandinavian iced berries with hot white chocolate sauce…

Caprice London: Originally opened in London in 1947 by Mario Gallati a former Maitre d’ of The Ivy and was reopened in 1981 in its modern day guise

Le Caprice New York brings the classic London brasserie to the heart of Manhattan.

Le Caprice New York is open for breakfast, lunch and dinner, seven days a week with bar dining available from midday. Sunday brunch is a specialty.

At The Pierre, New York City

Image by James McDonald, Courtesy of Martin Brudnizki Design Studio”. At The Pierre, New York City

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Over the course of the past 62 years, Le Caprice has established itself as a social institution in London with its effortless style, coveted cuisine and well-heeled crowd. Generations of diners have enjoyed the unique atmosphere and unsurpassed service of the avant-garde eatery, making it a firm favorite among a discerning international clientele. Le Caprice is delighted to announce the opening of its first New York restaurant in October 2009, in a prime location at The Pierre, one of the City’s landmark hotels.

Of all the captivating cities in the world, New York was the natural choice for Le Caprice’s first foray outside London due to the City’s classic style, charisma and distinguishing taste. The opening is also in homage to the many New Yorkers who have become regular visitors of the London restaurant over the past 30 years.

Located at the iconic Pierre Hotel with an entrance on Fifth Avenue, overlooking Central Park, Le Caprice New York captures the simple elegance of the London original, serving long-standing modern European favorites within a specially designed New York menu.

The dining room captures the monochromatic spirit of the original, with a series of photographs of iconic sixties model Jean Shrimpton by legendary British photographer, David Bailey. The seating is spacious, with crisp white napkins and tables set with glorious flowers. Le Caprice New York is open for breakfast, lunch and dinner, seven days a week with bar dining available from midday. Sunday brunch is a specialty, but we’ll have to report on that next time.

Over the course of the past 62 years, Le Caprice has established itself as a social institution in London with its effortless style, coveted cuisine and well-heeled crowd. Long-standing favorites from the London restaurant such as Thai-baked sea bass, salmon fishcake with buttered spinach and sorrel sauce, dressed Dorset crab and

Scandinavian iced berries with hot white chocolate sauce (Pictured Above) appear beside the newly designed New York menu which offers remarkable Nantucket Bay scallops, served in the shell on a bed of sunchoke puree and trompettes (one of the best dishes I’ve had in New York in recent memory), a lovely Smoked haddock and poached quail egg tart would have been perfect if it were a tad less salty, (both appetizers). Salad lovers will enjoy a composed salad of mixed beets with goat’s cheese and walnuts. (Below).

Recommended entrees include juicy steak house quality prime NY strip steak that melts in your mouth. Aged 28 days, the flavor was extraordinary. And let’s not neglect the best fish and chips in the world, here beer battered cod,on an amazing chunky puree of fresh peas and mint..

Rice pudding with a dollop of berry jam in the center is delightful finish. The macaroons are noteworthy as are the excellent service and well chosen wine list. (carafes offer especially good value) and superb cappuccino.

Le Caprice, 795 Fifth Avenue at 61^st Street offers one of NY’s most civilized dining experiences and the ideal melding of well executed London and Manhattan contemporary cuisine.

Disclosure

Notes

Technorati Tags: resaurants,London,New York,Pierre,Hotel,Bar,hotel

Le Caprice was originally opened in London in 1947 by Mario Gallati, a former Maitre d’ of The Ivy. It was then reopened in 1981 in its modern-day guise. With its contemporary black and white décor, David Bailey photographs and long bar, the style was deliberately fashioned to break the mold of established restaurants and offer flexibility in the menu, but with a high level of quality and service. "For nearly two decades a table at Le Caprice has been the stock exchange for the arts”… AA Gill (Sunday Times Restaurant Critic).

Le Caprice, now part of Richard Caring’s Group (including The Ivy, Annabel’s and Wentworth Club, among others), and The Pierre, which has just undergone extensive renovations, have joined forces to recreate the restaurant within this iconic hotel, capturing the atmosphere and setting made famous by Le Caprice over the past decades.

The Pierre, on Fifth Avenue overlooking New York’s Central Park, was acquired by Taj Hotels Resorts & Palaces as the luxury chain’s U.S flagship in 2005. With its distinctive design, superb location and outstanding service, The Pierre is regarded as one of the world’s finest luxury hotels. Located just steps away from the famous Fifth and Madison Avenues, the hotel is a stroll from the most fabled attractions of New York. The Pierre offers exceptional personal service, accompanied with the charm and comfort of a European residence.

Martin Brudnizki, who can list Scott’s, Wentworth Grill, J Sheekey Oyster Bar and The Club at The Ivy among his considerable achievements, has been brought in to design the restaurant. Brudnizki has exhibited a special talent for giving a contemporary perspective to a traditional model, while at the same time reflecting a feeling of luxury. The main body of the dining room will stretch along 61st Street and will hold 80 guests; a long bar, specifically designed for up to 14 diners, will run down the side of the restaurant. Mirroring the London restaurant and maintaining its deep-seated commitment to the art world, Le Caprice New York will house a series of photographs of iconic sixties model Jean Shrimpton by legendary British photographer, David Bailey.

he restaurant’s philosophy will always be to focus on the customer’s needs. The chef is continuously striving to reinvent classics with interesting new combinations that both delight and excite the guests. Long-standing favorites from the London restaurant such as Thai-baked sea bass, salmon fishcake with buttered spinach and sorrel sauce, dressed Dorset crab with celeriac rémoulade and Scandinavian iced berries with hot white chocolate sauce will continue to appear within the newly designed New York menu.

Dinner Menu

Appetizers

Watercress soup with Cheddar straw

15.00 Endive salad with fennel, pear and Stilton

16.00 Smoked haddock and poached quail egg tart

17.00 Mixed beets with goat’s cheese and walnuts

19.00 Crispy duck and watercress salad

24.00 Nantucket Bay scallops, sunchoke puree and trompettes

19.00 Dressed crab

with celeriac

Sautéed foie gras with caramelised apples

9.00 / 14.00 Eggs Benedict

12.00 / 18.00 Risotto nero

16.00 / 24.00 Steak tartare

17.00 / 26.00 Pappardelle with wild boar ragù

18.00 / 27.00 Grilled tiger prawns with lemon, chili and garlic

Entrees

Caprice burger

with tomato relish and fries

21.00 Char-grilled onglet steak

with Bluefoot mushrooms and Tuscan kale

25.00 Grilled octopus

with chorizo, peppers and fingerling potatoes

26.00Chicken alla Milanese

with parsley, lemon and garlic

28.00 Fish and chips

with minted pea puree and tartare sauce

28.00 Fillet of steelhead trout

with roasted radiccio and balsamic

32.00 Thai-baked sea bass

with fragrant rice

40.00Rack of lamb

with Welsh onion cake and buttered greens

44.00 Prime New York strip

28 day aged, with fries

45.00Grilled veal chop

with sautéed chanterelles and cipollini

Desserts

Cheeseboard:

Shropshire Blue, Mrs Kirkham’s Lancashire, Ticklemore

14.00 American Cheeseboard:

Penterman Farm Gouda, Bon Bouche, Old Chatham Blue

10.00 Rice pudding

with blood orange jam

10.00 Treacle tart

10.00 Brooklyn ricotta cheesecake with citrus compote

10.00 Bakewell pudding

10.00Honeycomb ice cream with hot chocolate

Apple pie with vanilla ice cream

12.00 Chocolate fondant

with pistachio ice cream

14.00Scandinavian iced berries with white chocolate

Technorati Tags: wine,Malbec,Argentina

UNVEILING NEW LINE OF HIGH QUALITY 100% SINGLE VARIETAL WINES

IN ADDITION TO NEW VINTAGES FROM ITS EXISTING LINE

Urraca Malbec 2008 and Urraca Cabernet Sauvignon 2008 Set for Debut at Retail Later this Month

Along with Urraca Familia Langley 2007 Bordeaux Blend and Urraca Chardonnay 2008

Urraca Vineyards is expanding its Argentinean portfolio by adding a new line of high quality wines at accessible price points starting with its first two 100% single varietal red wines — Urraca Malbec and Urraca Cabernet Sauvignon from the 2008 vintage. The announcement was made today by John Langley, co-owner and co-founder, and Jean-Pierre Bieri, general manager of Urraca Vineyards, who also disclosed the winery’s next vintages of Urraca Familia Langley and Urraca Chardonnay will be released concurrently along with the new wines.

The Urraca Malbec 2008 consists of 100% single vineyard Malbec from the winery’s own holdings in the Agrelo area of Argentina’s famed Mendoza wine grape growing region. Urraca has produced 12,900 bottles of this new Malbec that have been aged for 9 months in a blend of new French and American oak barrels. With just the right amount of fruit on the nose and palate the wine at this stage is well-balanced offering nice depth and elegance. Suggest retail price: $24.99.

The other new red varietal is the Urraca Cabernet Sauvignon 2008. Produced from grapes grown at the winery’s the Cabernet is also a single vineyard product. Using a blend of predominantly new French as well as American oak barrels, some 12,600 bottles of this initial vintage have been produced. Well-rounded and balanced with incredible fruit and already integrated tannins, this wine is accessible now, but is also anticipated to have the structure to age gracefully for another 9-10 years providing quality long-term pleasure for those who can wait. Suggested retail price: $24.99.

Urraca Vineyards is also readying the release of the second vintage from its terroir-driven premium line. A highly awarded (the 2005 vintage received 91-points in from many leading critics) and regarded traditional Bordeaux blend that is also true to its Argentinean roots is the Urraca Familia Langley 2007. Partially produced from locally sourced grapes this is a Bordeaux blend of 36% Cabernet Sauvignon, 36% Malbec, 17% Cab Franc and 11% Merlot. Made exclusively from premium grapes, this special blend was aged for 18 months in French oak and 7,980 bottles were produced. Suggested retail price: $57.99.

Urraca Chardonnay 2008 provides discerning palates with the best of both worlds — new world style chardonnay coupled with pronounced Burgundian notes. Only lightly oaked by Urraca’s Mr. Bressia, this chardonnay is now delivering a crisp, clean and refreshing Meursault-like experience. The wine is produced from 100% Chardonnay grapes exclusively from the winery’s Agrelo vineyard and was aged six months in new French Oak Limited production at 4,895 bottles. Suggested retail price: $33.99.

Remarked Mr. Langley, “Jean-Pierre and I were very pleased with the quality of the first terroir-driven vintages released last year as well as the reception by the industry and the consumer at both the retail and restaurant level.” He added, “While Urraca, under the unwavering guidance of winemaker Walter Bressia, will continue to produce some of the best handcrafted premium wines available today from Argentina, it was always part of our broader strategy to produce a broad spectrum of wines in a variety of styles.”

Added Mr. Bieri, “In every business, it is important to listen carefully to the response of the marketplace. Following the release of our first vintages we heard a resounding approval for our wines, but we also heard a call for wines do not compromise on quality yet are in tune with today’s realities at a very accessible price point. Hence the upcoming release of the new single-vineyard Malbec and Cabernet Sauvignon bottling.”

Distribution for all of the wines in the Urraca line-up is being handled by Agrelo Imports of Manhasset, New York (www.agreloimports.com). Inquiries can also be made directly to Jean-Pierre Bieri, the winery’s general manager, at: (310)-397-0341.

About Urraca Vineyards

John Langley, reality television pioneer and executive producer of the long-running and critically acclaimed COPS (to begin its 22^nd season this fall on the FOX Network), along with his sons Morgan and Zak formed the winery in 2008. Urraca Vineyard is situated at an elevation of 2,900 feet above sea level in the Mendoza and thus benefits from the cooling air provided by the nearby snow-capped Andes Mountain range.