Entries Tagged 'Flatiron District' ↓

The Elegant Main Dining Room at Olana

Location/Phone/Web Site: 72 Madison Avenue (b/w 27 – 28 Sts.) NY NY 10016,
212-725-4900 www.olananyc.com
Date Established: February 2008

Owners: William Resk, Patrick Resk, Albert DiMeglio

Executive Chef: Albert DiMeglio
Pastry Chef: Katie Rosenhouse
Cuisine: Modern American with French and Italian influences
Price Range:$14-$38

Wine Director: Patrick Resk
Beverage Program: International wine list with an emphasis on American cabernet, meritage, and pinot noirs. Burgundy, Tuscany, regional whites and Rieslings well represented.
Bar Manager/Mixologist: Thomas Lavin

20 Wines By The Glass: $9-$24. Bottles start at $30. Good Selection under $60.
Designer/Architect: Jorge Patero
The Space: Bar/lounge: 35 seats
Dining room: Total of 120 seats; center dining room 80 seats; back dining room a/k/a state of the art private room with working fireplace 40 seats

Hours: Dinner: Monday – Saturday 5:30 – 11:00pm
Lunch: 11:45am – 2:30pm
Bar: Monday – Saturday 5:30pm – 12:00am
Closed Sunday, available for private events

Policies: Credit Cards: American Express, Visa, MasterCard and Diner’s Club
Reservations: Recommended.
Wheelchair Access: completely wheelchair accessible

A Restaurant of Distinction

Olana was named for a fortress treasure-house in ancient Persia, and now it is a treasure-house of stylish food and wine in New York presided over by brothers and co-partners William and Patrick Resk. The attractive Resk brothers work the room, moving from table to table seamlessly. They create a feeling of real care. Service from busboys to waiters and captains is a joy in these days of ill-trained plate carriers.

Olana’s interior design was created by Jorge Portero and Josemario Zayas of Artistic Design Associates with the architectural detailing by David Leavitt. It is a knockout, but a classy one. Warm cherry wood paneling is blended with crystal chandeliers, sconces and mirrors. Plush red mohair chairs and upholstered banquettes create comfort throughout the 120 seat room which is divided into a bar/lounge with a 20 stool circular bar, main dining room, defined by a hanging trellised canopy that reflects the casual country elegance found in many Hudson River mansions. The wine/private dining room complete with a fireplace and state of the art A/V equipment, separated by large cherry wood sliding panels insure complete privacy. Artscope NY provided the artwork mostly inspired by the Hudson River Valley and spans from illuminated light boxes depicting the four seasons to a reproduction of an antique Hudson River map.

The music track is terrific, just the right volume, and bridges the gap from classical to jazz. The amazingly generous seating with lush tables set with lovely china and exquisite stemware, high back chairs and thoughtful flowers makes Olana feel grand, but not stuffy. It manages to retain a modern today feel.

The opening menu begins with such diverse selections as Roasted Lobster with ravioli filled with rouille, wild mushrooms and braised leeks. It continues through pastas with Burnt Orange and Goose Ravioli with Braised Leeks and Rosemary or Chestnut Crespelle with ricotta, mushrooms, pine nuts and sage brown butter sauce. For something decadent, go for the Risotto, sea urchin, king crab and “last of the season” Burgundy black truffles.

From the fish section, Armagnac and Blood Orange Poached Flounder, olive oil crushed potato with fennel is a highlight and amongst the meats: Roasted Rabbit stuffed with dried apricots and foie gras, cranberry beans with fresh herbs stands out. A “dishes for two” section gives certain diners a chance to experience their flavors together, Salt Crusted Florida Red Snapper with toasted almond brown rice and grilled abalone keeps things simple, making it the kitchen’s best effort.

Martinis are some of the best in town and one’s single malt scotch, never lacks for replaced glasses of ice cubes. The selection of wines by the glass is remarkable in its choices as well as its friendly prices. Our captain did a pairing with such joys as Cru Chardonnay from Long Island 2003; Paul Kubler Sylvaner “Z” from Alsace; Isabele Vigneitti Veneto Rose form Italy; Bernard Machado Pinot Noir from Oregon and the always-luscious Suduiraut from France 2001 is foie gras’ best friend.

Olana is refined, civilized and a welcome addition to our burgeoning restaurant scene.

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Lucy of Gramercy

Address: 35 East 18th Street
New York, NY 10003
(Between Broadway and Park Ave. South)

Telephone: (212) 475 – LUCY(5829)
Fascimile: (212) 598 – 3020
Website: www.lucyofgramercy.com

Hours: Dinner:
Sunday – Thursday, 6PM-11PM Friday & Saturday, 6PM -11:30PM

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. New American Cuisine Gets a Puerto Rican Accent at “Lucy of Gramercy.” Celebrated restaurateur Phil Suarez of Jean George has enlisted acclaimed chef Carmen Gonzalez, of Carmen the Restaurant in Coral Gables, FL, to lead the kitchen at Lucy of Gramercy, bringing the soulful flavors of Puerto Rico into the fine dining context.

A meal at Lucy’s begins in typical Puerto Rican fashion with a sampling of Picadera, a nod to the island’s tradition of street food. From grated yuca stuffed with stewed chicken to succulent Pork Bites with 35 East 18th Streetsauce, selections are perfect for sharing. Gonzalez’s signature Puerto Rican touches are showcased in First Plate selections such as Peekytoe Crabmeat and Avocado Terrine with Key Lime Mayonnaise and Arañitas, Seared Yellowfin Tuna with Malanga Mash and Coconut Gastrique, and Key West Shrimp and Sweet Plantain Pionono with Sofrito Sauce.

Main Plates run the gamut-from deep, robust meats paired with tropically minded trimmings to fresh seafood brightened by citrus-based sauces and flavorful broths. Choose from a juicy Pork Tenderloin served atop Gandules Guisados with Sweet Plantain Fufú; an elegant dish of Slow Braised Boneless Wagyu Beef Short Ribs with Funché is dressed with an Island Mojito sauce; and a delicately cooked Pan Seared Red Snapper is served with White Water Clams, Leeks and Chorizo. A selection of sides-Yuca and Roasted Garlic Mofongo, Crispy Tostones de Platano with Mojo Dipping Sauce, and Warm Wilted Baby Spinach with Toasted Garlic and Fresh Lemon Juice-are also available.

Gonzalez completes the meal with her selection of desserts, which focus on the interplay of seasonal flavors and traditional tastes. Specialties include Warm Mango Bread Pudding with Passion Fruit-Mint Sorbet, Warm Coconut Rice Pudding Tamale with Cajeta Sauce, Rum Raisins and Salted Cashews, and her signature dessert, Chef Carmen’s Flan with Caramel Sauce.

Like the menu, Lucy of Gramercy’s cocktail list reinterprets the traditional, offering guests libations such as the Pisco B with Pisco, thyme syrup, lemon juice and agave nectar; the Spanish Harlem with Maker’s Mark, Angostura Bitters, Garvey Pedro Xímenez Sherry; and the Cavalina with cactus pear puree, lime juice, Cava and a hint of Milagro tequila. The wine list is international in scope, presenting selections from diverse regions with an emphasis on Latin American producers.

Reminiscent of an inviting hacienda with its airy space, terra cotta ceiling tiles and rough-hewn wood beams, Lucy of Gramercy’s new design reflects Suarez and Gonzalez’s distinct personal styles. The whitewashed walls and blonde wood floors enliven both the main dining room and the lounge area. Chairs are natural wood with loose vanilla linens and large-scale still-life paintings depicting vibrant tropical fruit are peppered throughout the space. The bar is flanked by a lively grid of orange, yellow and red tiles and surrounded by plush seating strewn with richly hued pillows-an ideal space to settle in for an intimate cocktail with friends.

Lucy of Gramercy provides an ideal dining experience that is both authentic and memorable and rates “A Major” on the Walman Report.

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ilili

236 5th Avenue (27th St.)
New York, NY 10001

Phone Number 212-683-2929

Web site www.ililinyc.com

Cuisine Contemporary Lebanese

The Best of Old Lebanon and Modern Mediterranean
Come to Life in New York City with the Opening of ilili

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Old Lebanon and new Mediterranean meet on 5th Avenue with the opening of ilili, a stunning contemporary Lebanese restaurant offering inspired modern cuisine. Not even in Beirut can you get food this inventive. New York’s most exciting new restaurants offer Global, upmarket less familiar (to Americans) ethnic cuisines, packaged for a hip and knowledgeable clientel.

Served within a glamorous ocher dining room, Owner / Executive Chef Philippe Massoud’s menu offers appetizers like a mélange of Eggplant, Garlic, Tahini, Olive Oil and Pomegranate and the famed Manti dumplings, filled with Spiced Lamb, Tomatoes, Mint and Yogurt Foam. Progressive dishes include Mussels with licorice-liqueur, Garlic and Peppers and Kashkawan Cheese, baked with Duck Egg and Desert Truffle, served in a black skillet.

Not to be missed masterpieces include Brussels sprouts, fried w/grapes, fig puree, walnuts & mint (the best version of this mistreated vegetable ever encountered); Amber Jack Raw thin sliced tuna w/wasabi-spiced baba ghannouj;Parchment Filets of Rouget
w/ pita chips, Tahini, and lemon kibbeh Naya and buger-of-burgers: Spiced Beef Kafta, stuffed with flecks of buttery Foie Gras.

There is wonderful seafood as well as kebabs made with tender Kobe beef. For a no-brainer, go for the Lebanese Tasting menu. Complementing the international cuisine, there’s an impressive wine list featuring favorites from Lebanon and the Mediterranean, with a terrific selection by the glass and an interesting Cava Rose, as well as superb cocktails, whether they be a classic martini or the house margarita (an intoxicating mélange of Patron Silver, Grand Marnier, Cointreau, Fresh Pomegranate, Lime and Sumac). Phoenician Lemonade is the runner up. For dessert, stick with the classic Essmalieh. a Napoleon of shredded philo and Achta (like clotted cream) and you’ll swoon. Service is wonderful.

Our first restaurant to review in the new year, ilili, 236 5th Avenue, is uniquely upscale, offbeat, and is not to be missed. That rates "A Major" on the Walman Report.

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Prime the Bull Makes His NYC Debut at
Primehouse New York

Primehouse New York is located at 381 Park
Avenue South (at 27th Street) and can accommodate up to 252 guests inside and 48
outside for breakfast, lunch and dinner. visit brguestrestaurants.com for additional information.

Primehouse NY’s Intoxicating Bar

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Stephen Hanson, founder of B.R. Guest Restaurant Group, has opened Primehouse NY and in the process, set a new standard against which all upmarket steak restaurants will be judged.

The geometric-space is a drop-dead knockout with its three distinct environments emerging through the main dining room with black upholstered chairs and antique Mirrors. Hanson has integrated every detail from the exquisite place settings and dramatic tableside presentations to such nuances as putting a numbered tag by each guest’s “doggie bag” as they leave, so that customers never err in taking home the correct one.

Some of the amazing dishes offered include sparkling stone crab, the best steak tartar and Caesar salad in NY and homemade bread that puts the commercial refuse that traditional steak houses palm off to shame.

Cocktails are inventive and beautifully constructed, and there is a world class wine list (check out the Spanish reds). Lets not neglect house-aged steaks, with a range of 28 to 65 days, cooked to the point and melting in your mouth, terrific chops and seafood, remarkable sides such as a trio of cauliflower and desserts like a seven layer chocolate cake that will bring you to your knees.

Service is impeccable and Primehouse NY, 381 Park Avenue South (at 27th St.), rates A Major on the Walman Report.

Elizabeth Katz’s Slice of Prime (Best Chocolate Dessert in NY)

Read Details By Clicking Below

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BOROUGH FOOD & DRINKS
Location 12 East 22nd St.
New York, NY 10014

Phone Number 212-260-0103

Web Site www.chinagrillmgt.com

Cuisine Artisanal Marketplace

Owner Jeffrey Chodorow, China Grill Management

Consulting Chef Zak Pelaccio

Executive Chef Paul Williams

Designer Mark Zeff

Seating Capacity 164 Indoors & 28 Outdoors

Dining Room/Bar Hours Borough Food & Drink is open seven days a week
Dinner: Monday – Wednesday: 5:00 pm – 11:00 pm
Thursday – Saturday: 5:00 pm – 12:00 am,
Sunday: 5:00 pm – 10:00 pm
Lunch and Sunday Brunch: coming soon

Price Range Appetizers — $9 – $17
Entrees — $11 – $22
Dessert — $6 – $9

Credit Cards Visa, Mastercard, American Express, Discover, Diner’s Club

Reservations Call-ahead reservations accepted and reservations for groups of five or more
Bf&d, located at 12 East 22nd Street between Park Avenue South and Broadway, is open for lunch (coming soon) from 11:30 am – 3:30 pm and dinner from 5:00 pm – 11:00 pm (Mon – Wed) and 12 a.m. (Thurs – Sat) seven-days-a-week. Please call 212-260-0103 for convenient, same-day "call ahead reservations," as well as standard reservations for parties of five or more. Complimentary Wi-fi service available on premises. Eat, drink and be merry!

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