Entries Tagged 'Good Value' ↓

Tarabia

ADDRESS: 1071 First Avenue
(Between 58th and 59th Streets)
New York, NY 10022

WEB SITE: www.tarabianyc.com

TELEPHONE: (212) 888-0809

FAX: (212) 888-0209

HOURS: Lunch: 11:00 AM – 4:00 PM, Mon.-Sun. Dinner: 4:00 PM – 11:00 PM, Mon.-Sun.

CUISINE: Turkish

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Executive chef was formerly at Turkish Kitchen (Manhattan’s first great Turkish restaurant). At Tarabia, he prepares classic Istanbul dishes dating back to the Ottoman Empire.

A wide variety of daily Turkish appetizers are offered on a cart in the traditional style of Istanbul. They are all excellent, if a trifle too cold. The elegant dining room is enhanced by candlelit tables with handmade Turkish table-cloths and napkin holders, handsome mahogany and leather chairs and fabric-upholstered banquettes. Cream-colored walls support Turkish chandeliers. Lovely fresh flowers enhance the effect that care was given to every detail.

Outstanding starters include octopus or calamari salad and lightly pan fried phyllo, rolls, filled with feta cheese or pan fried zucchini pancakes served with garlic yoghurt sauce. Of entrees, go for lamb or chicken shish kebob, stuffed vine leaves, grilled lamb chops or whole fish. They are all prepared with care and finesse. Leave room for rich desserts baklava or almond pudding. There is also a selection of Turkish wines, from a shot wine list that should contain more options under $30. There is an excellent Turkish beer for $6. Service is warm and accommodating at Tarabia, 1071 First Avenue, which is the best Turkish restaurant to open this year and rates “B Major” on the Walman Report.

Continue reading →

KAMPUCHEA RESTAURANT
Opened: November 2006
Chef-Owner: Ratha Chau
Web Address: www.KampucheaNYC.com
Address: 78 Rivington Street (Corner of Allen Street)
New York, NY 10002
Phone: (212) 529-3901

Price: (Inexpensive-to-Moderate) $10-$18
Hours: Mon – Tue 5:30 pm – 12:00 am
Wed – Fri 5:00 pm – 1:00 am
Sat 12:00 pm – 1:00 am
Sun 12:00 pm – 12:00 am
Reservations: Not Accepted
Cash Only
12 Wines By The Glass ($8-$11). Bottles From $35. Cocktails: $11

I Know This Great CAMBODIAN RESTAURANT

Chef-Owner Ratha Chau of KAMPUCHEA RESTAURANT

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

Despite its reputation as a world-class restaurant city, New York’s, like London’s real contribution to gastronomy is its variety of affordable small, charming ethnic restaurants. Over the years the trend has continued, although they are not so inexpensive as the old days and some have evolved into hot destination restaurants.

Kampuchea Restaurant is a tribute to Cambodian street food, redefined by Chef-Owner, Ratha Chau. Kampuchea provides a communal dining experience and schoolroom accents (like a notebook-inspired wine and cocktail list), evoking a playful atmosphere. But the food totally serious and there wasn’t one clinker in an elaborate dinner, starting with a sassy Pickle Plate, marvelous Baguettes, brimming with Sweet-Pulled-Oxtail, terrific House Cured Bacon and unique home made Headcheese. While the Ribs are fabulous, the Catfish Crepe is to die for and substantial bowls of Noodle/Soup/Stews, like one boasting Okra, Brisket, Oxtail and Papaya are soul satisfying.

In addition to exceptional service by lovely young women, there is a fine selection of wine, beer and knockout cocktails such as one based on Cachaça, Brown Sugar, Lime and Thai Chili Sauce that is guaranteed to send you home with a warm glow. The beautiful wooden tables were designed by the chef at Kampuchea Restaurant, (78 Rivington Street at Allen), which rates a not to be missed A Major on the Walman Report.

.

Succulent P.E.I. Mussels

Continue reading →

NAME: Solace

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 38)

NUMBER OF ROOMS: 2
(Seasonal Garden seats 38)

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 (Soul-us) features two dining rooms and French doors o ening 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. Food and service are miles above your average neighborhood restaurant and price points are surprisingly modest. Chef Regueiro loves Provençal flavors in appetizers like Eggplant, Goat Cheese and Tomato Terrine. But seasonal appetizers such as Roasted Butternut Squash Soup with Maple and Spice Crème Fraiche are delightful, and nowhere will you sample a better Charred Yellowfin Tuna, here done with pickle relish, herb oil and peppercress.

His passion for classic cuisine is demonstrated in Bourbon and Honey Lacquered Duck Breast with Savory Date Puree. The Butter Braised Lobster may be the best in town. A special, Sauteed Monkfish with Truffle Butter and Cauliflower Puree, was indeed special and sides like creamed spinach, with a touch of Star Anis, are terrific.

There is a fine wine list (assembled by Mary, the chef’s wife, a former sommelier and wine consultant), with an emphasis on American wines and small producers. The list by the glass is also beautifully chosen and fairly priced. The meal completes with delicious desserts: Warm Glazed Corn Cake, the best Key Lime Tart I’ve ever tasted, and a Chocolate Terrene with Milk Chocolate Chantilly and Vanilla Bean Ice Cream that reminds one of the old Cafe Chauveron’s (are you old enough to remember) signature dessert.

Soon, you can come on Saturday and sample Chef Roemer’s Roast Suckling Pig, served in the garden, as a special, for $26. It pays homage to his Cuban heritage and is noteworthy. Solace 406 East 64th Street, is among the best small restaurants to open in 2008 and rates "A Major" on the Walman Report

Continue reading →

NIZZA
630 Ninth Avenue ( Bet 44th & 45th Street)

NYC

Phone: 212-956-1800

Executive Chef Andy D’Amico

East of Nice

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Nizza (that’s what the Italians call Nice) features the foods of the Italian Riviera and Liguria. Chef Andy D’Amico continues his quest for excellence and succeeds with brilliance with a menu sporting 9 sections.

Its up to the diner- to create his or her own prefect experience. And perfect it is from “small Antipasti,” to baked specialties, fantastic mixed Mediterranean Cold Cuts or Salumi, Cheeses, Panini, Soups, Salads and Desserts. Wherever your meal starts, you’ll wind up in a fantastic place, that is eminently affordable with plates starting at $6 or (or a buck more for fabulous fried ravioli with creamy cheese), and topping out at $15 for the whimsically named “Terror Stricken Beef.”

Other fond memories include Socca with sage, onion and pecorino (Socca is a southern version of the North Italian Farinata, made of chickpea flour and olive oil. After being formed into a flat cake and baked in an oven, the socca is seasoned generously and eaten with the fingers while hot.), Pumpkin and Leek Soup Gratinee, Tomaxelle (stuffed veal rolls with arugula and meat sauce), all homemade breads and the wine list, which is a joy and filled with affordable surprises.

Don’t miss the delectable pine-nut semifreddo affogato for dessert. Nizza is a casual bôite “modishly” designed and a “bargain rated” A Major on the Walman Report.

WINE ON LINE

Restaurant Wine of the Week

Sagrantino Di Montefalco Dionigi, Umbria 2002: $74 at Nizza. An elegant blend of Sangiovese and Cabernet. This wine displays a lovely balance of acid and fruit. Comparing favorably with its more pricey Tuscan neighbors, its pairs beautifully with pizza, pasta, meats, assertively seasoned seafood and cheese.

Click Here To Visit Their Website
http://www.cantinadionigi.it/

Continue reading →

MICHELINE-STARRED CHEF & RESTAURANTEUR YIANNI BAXEVANIS RETURNS TO ASTORIA’S ATHENS TAVERN TO OFFER

“A TASTE OF GREECE” WITH EXCLUSIVE 5-COURSE TASTING MENU

Friday, November 23rd through Monday, November 26th

Photo credit Athens Tavern: Kyle Erin Schmitz.

After recently opening Contemporary Cretan eatery Athens Tavern (23-01 31st Street Astoria, NY 11105, Phone: (718) 267-0800) in late September in Astoria, Michelin-Starred Chef and globetrotting restaurateur Yianni Baxevanis is gearing up to return to New York after opening yet another restaurant in Dubai to offer patrons that might have missed out on his last visit a one-of-a-kind herb infused contemporary “Taste of Greece”. This unique 5-Course tasting menu will begin on Friday, November 23rd and will run through Monday, November 26th. Dishes will include Carob bread (gluten free!) – a staple that replaced traditional bread in Greece during wartime, which is served with a variety of decadent homemade Greek spreads, baked Mediterranean Snapper stuffed with exotic aromatic wild Greek greens, and a grilled dry aged black angus steak marinated in fruits and arrack, just to name a few. Each course will be paired with a unique Greek wine and the cost per person is $40.00. The tasting menu is available during regular dinner hours and all diners are encouraged to participate in the tasting menu although it is not required. Baxevanis is also looking forward to stopping by guest’s tables to answer any questions they might have about his unique take on contemporary Greek cuisine.

Photo credit Yianni Baxevanis: Kyle Erin Schmitz.

Continue reading →