Photo credit: al Bustans
Al Bustan
319 East 53rd Street (Between 2nd & 3rd Avenues)
New York, NY 10022;
212-759-5933
Hours: Lunch & Dinner 7 Days a Week
http://www.albustanny.com/
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By Nancy Walman
Popular Lebanese Main Stay Takes Up New Residence in Bigger and Brighter Location
Al Bustan means "The Orchard" in Arabic and for roughly 20 years, the name Al Bustan went hand in hand with authentic Lebanese food and warm Lebanese hospitality to anyone living in or passing through New York City. With a quaint location on 3rd Avenue between 50th and 51st Streets,
Al Bustan became THE place to find the most elegant Lebanese cuisine. While the original closed last December it was due to Owner and Executive Chef Elias Ghafary wanting to expand his brand into an even larger and more beautiful space.
Thankfully for neighbors who have grown accustomed to their presence in the area, Ghafary found a gorgeous two-level space nearby and has reestablished the Al Bustan name back into Manhattan’s culinary landscape.
The clean inviting space is undeniably attractive with its THREE gorgeous fireplaces. With the temperatures continuing to fall and the wind continuing to whirl, perhaps it’s a good time to explore some of the restaurants around town that offer a cozy and warm solution to this nasty winter weather. One fireplace is in the lounge so diners can quickly warm up as they come in from the cold and the other two are located in the dining room so you can eat your Lebanese fare fireside at spacious tables, covered with sparkling white cloths,.
Giant wood ceiling beams, brick walls of red, white and stucco and pillars covered in white organdy (lit internally) add to the romantic setting, with its three chandeliers (one massive one leading down to a party room) and shiny hard wood-floors.
The Elegant Main Dining Room. Photo credit: al Bustans
Aromatic non-alcoholic drinks are a perfect way to start off any meal and will add tranquility to your experience. The Tamarind is a simple concoction of Tamarind syrup and water, while the Jellab is a perfumed drink scented by rose water, incense, carob molasses and floated with pine nuts. The wine list consists mainly of bottles from France, Spain and of course Lebanon, home to the first Middle Eastern winery, Ksara, which was built in 1857 (the red, a Bordeaux blend, is a delight at just $35 the bottle). There is also a full bar offering generous cocktails, poured in lovely glassware.
The stars of any Lebanese restaurant , Meze, wonderful hot and cold appetizers, designed to be shared, including smoky whipped eggplant or chickpeas, divine stuffed grape-leafs, a choice of three tartars, including lamb with pine nuts and light as air falafel, elevated to new levels, and far from the street food you may have sampled in lesser kitchens. Four people can order a choice of 18 of these luscious treats, and yummy Lebanese desserts (even the ubiquitous baklava is exceptional) for about $45 a person.
Before ordering, take note of the delicious house-made turnips, coarsely-julienned, marinated 48 hours in in vinegar, salt, garlic and beet juice, which imparts a lovely pink color.
The Mouth watering Meze Photo Credit Zandy Mangold
Ghafary has been with Al Bustan since the beginning and can actually take credit for introducing New York City to high end Lebanese food a couple of decades ago. With a pedigree from France and having been #1 in his class at the Culinary School of Beirut, Ghafary is an expert on this bountiful cuisine and loves inviting people in to his “home” every night for some traditional Lebanese food such as Mouhamara, walnut, red pepper, garlic, chili pepper and pomegranate molasses (a personal favorite); Tabbouleh, parsley, tomato, onion and cracked wheat; and Moussakaa, eggplant simmered with tomato, garlic, onion and olive oil, as well as some unique dishes he has brought to this new location including Kibbeh Lakteen bill Saniya, baked pumpkin and cracked wheat stuffed with spinach and chickpea; Zaatar Salad, fresh wild oregano, onion, lemon juice and olive oil; and an updated take: Kibbeh Samak Nayeh, tuna tartare blended with jalapeno and onion.
Other outstanding offerings include classic Lamb Shawarma (paper thin slices of grilled lamb) to grilled Kafta. Labmeh, Foul Medamas, as well as elegant entrees such as Halibut.
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Photo Credit Zandy Mangold
While Lebanese cuisine had made successful crossovers to cities including London and Paris, it wasn’t until Ghafary came to the US in 1988 and established himself as a restaurateur that this city finally came to know what true refined Lebanese cuisine meant. Service is not only efficient, but benevolent.
For a welcome change from the more familiar French or Italian cuisine, Al Bustan is a lovely restaurant and in the up-market Lebanese league, as good as it gets.
Copyright 2010 By Punch In International. All Rights Reserved
Disclosure
NORMAN HOBEIKA
Partner, Al Bustan
Born and raised in Lebanon, Norman Hobeika has been in the food business for quite some time, as the founder and owner of a handful of Lebanese fast food operations across New York and New Jersey. While in Lebanon, Hobeika worked at his brother’s ski resort on the restaurant and catering side where he grew his love for the food world as well as his passion for skiing. Hobeika graduated with a Bachelors of Science in Business and Marketing from Fairley Dickinson, having spent part of his undergrad career at the American College of Switzerland as well, where his palette for fine dining and delicacies continued to expand.
His career in the US began in 1990 when he opened up his first fast food Lebanese restaurant, Amir’s Falafel & Gyros in the Manhattan Mall. Located on the seventh floor food court, Amir’s was the first Lebanese food option in this mall and one of the first successful Lebanese spots to come to New York City. In the midst of Amir’s successful 11-year tenure, Hobeika expanded his business to the Newport Center Mall in New Jersey where he opened Jenna’s Falefel & Gyros. In 1996, the expansion continued with Pita Market in the Jefferson Valley Mall in Westchester, which is still in operation to this day, though he has since sold his stake, and another Pita Market in the Bergen Market in Paramus, NJ in 1998.
After nearly 20 years in the fast food business, and having the fortune of good timing, Hobeika was able to realize his desire to be a part of the fine dining element in New York City. Having known Elias Ghafary for many years himself, it was actually Hobeika’s uncle, Paul Hobeika, also a partner, that suggested this collaboration. As a partner in the new Al Bustan, Hobeika helps manage and run the front of house operation.
In between working and being with his wife and three young children, Hobeika is an avid skier, always hitting the slopes when he returns home to Lebanon, as well as here in the States.
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ELIAS GHAFARY
Owner/Executive Chef, Al Bustan
Over the course of nearly two decades, Elias Ghafary has elegantly demonstrated to New York City what true Lebanese hospitality means. Nearly two decades ago at the original Al Bustan, which opened in 1991, Ghafary introduced an extensive menu of Lebanese favorites, such as Mouhamara, Tabbouleh, Kibbeh and Shawarma, in a more sophisticated setting than New Yorkers had seen before in relation to this type of cuisine. He has lived and breathed Lebanese tradition his whole life, establishing himself as one of New York’s most prominent Lebanese chefs and restaurateurs and looks forward to carrying on this tradition with the new Al Bustan.
A native of Lebanon, Ghafary knew from an early age that he wanted to be a chef and one day own his own restaurant, even though he was the only one of his 7 siblings to venture into the food industry. He attended the Culinary School of Beirut and was #1 in class for three out of his four years in attendance. After learning his craft, Ghafary then moved to France and began waiting tables and cooking at Hotel de la Poste Vezley in Burgundy, before moving to Paris to take a management position of one of their most popular Lebanese restaurants, Yeldizlar. Here he matched his passion for Lebanese cuisine with the refinery of French technique and service. After a 5-year stint, he moved on to found and operate Alamir, another popular Lebanese spot and it was here he stayed before he moved to New York City in 1988 to open up his own Alamir on 2nd Avenue between 74th and 75th Streets.
The New York version of Alamir gave Ghafary a taste of what he longed for, to introduce New Yorkers, tourists and the like to real, sophisticated Lebanese food, not the more casual, sometimes grease ridden fare some were accustomed to. After a few short years, Ghafary put together his own menu and found an ideal location on 3rd Avenue between 50th and 51st Streets where he opened up the original Al Bustan. The public clamored and the reviews piled in, making Al Bustan a new must visit dining destination in Manhattan. Nearly 17 years later after an extremely successful run as Manhattan’s leading Lebanese restaurant, Ghafary, taking advantage of the down economy, managed to find an spacious two-story spot just blocks away and closed the original in order to make room for this gorgeous expansion.
Now with the new and even bigger version on 53rd Street between 2nd and 1st Avenues, Ghafary continues to welcome diners to his Al Bustan and treat them in kind.
Sample Menu
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Cold Appetizers
Hummus
Chickpea dip with lemon juice and tahini $6.50
Warak Inab
Grape leaves stuffed with rice, tomato
and parsley $7.00
Baba Ghannouj
Smoked eggplant blended with tahini $7.00
Moudardarah
Green lentils and rice pilaf $6.50
Salatat el Raheb
Smoked eggplant salad $7.00
Loubieh bil Zeit
French beans, tomato and onion $6.50
Hindbeh bil Zeit
Simmered dandelion with olive oil $6.50
Moussakaa
Eggplant simmered in tomato,
garlic, onion and olive oil $6.50
Mouhamara
Walnut, red pepper, garlic and chili pepper $6.50
Laban bi Khiar
Mint, yogurt, garlic and cucumber $6.50
Labneh
Yogurt cream $7.00
Tabbouleh
Parsley, tomato, onion and cracked wheat $8.00
Fattoush
Romaine, tomato, curby, scallion,
radish and toasted pita $8.00
Lebanese Salad
Curby, tomato and romaine $6.00
Zaatar Salad
Wild green oregano, onion, lemon juice,
olive oil $8.00
Salatat Malfoof
Lebanese coleslaw, tomato, dried mint,
olive oil, lemon Juice $6.00
Bastermah
Spicy sun-dried beef $8.00
Chankleesh
Spicy cheese, onion and tomato $7.00
Harra Kizzaba
Simmered tomato, onion, jalapeno,
cilantro and garlic $6.00
Salatat Jarjeer
Arugula salad $8.00
Zahra bil Tahini
Cauliflower, tahini, garlic and pomegranate $6.00
Silek Mahshi
Swiss chard leave stuffed with rice
tomato, chickpea and lemon $8.00
Hot Appetizers
Makanek
Sauteed lamb sausages $7.00
Sujuk
Sauteed spicy beef sausages $7.00
Arayess bil Jibneh $8.00
Toasted pita filled with halloumi cheese
Arayess bil Lahme $8.00
Toasted pita filled with minced lamb
Jawaneh
Chicken wings sauteed with garlic,
cilantro and lemon juice $7.00
Safiha
Baked pastry topped with minced meat,
tomatoes and pignoli $7.00
Sawdat Dajaj
Chicken liver sauteed with pomegranate
molasses and garlic $7.00
Falafel
Crushed chickpeas, cumin and
coriander, deep fried $6.00
Foul Medamas
Baby fava bean, garlic, lemon juice
and olive oil $6.00
Kibbeh Lakteen Maklieh
Ovals of pumpkin and cracked wheat
stuffed with spinach and chickpea $7.00
Kibbeh bil Lahme Maklieh
Ovals of ground beef and cracked wheat
stuffed with lamb, onion and pignoli $7.00
Kibbeh Samak Maklieh
Ovals of ground fish and cracked wheat
stuffed with onion and pignoli $7.00
Fatayer
Pastry stuffed with spinach and walnut $7.00
Hummus bi Lahmeh
Chickpea dip topped with sauteed lamb
and pignoli $10.00
Halloumi Cheese
Sheeps cheese, grilled or fried $10.00
Samboussek Lahme
Dumpling stuffed with minced meat $7.00
Samboussek Jibneh
Dumpling stuffed with feta cheese $7.00
Rakakat
Philo cigar filled with feta cheese
or minced lamb $7.00
Soups
Adas Bihamod
Lentil soup with swiss chard and lemon $7.00
Chawrabat Dajaj
Chicken soup with vegetable $7.00
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food born illnesses
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Prix Fixe Dinner Suggestions
Extra Meze
(For 4 persons) $50.00 per person
Choice of ten cold & hot appetizers
Mixed grill
Lebanese desserts
Royal Meze
(For 4 persons) $45.00 per person
Choice of eighteen cold & hot appetizers
and tartare delicacy
Lebanese desserts
Entrees
Shawarma Lahme
Sliced beef marinated in
red vinegar and spices $19.00
Shawarma Dajaj
Sliced chicken marinated in
white vinegar, ginger and spice $19.00
LahmE Meshwi
Grilled lamb cubes $19.00
Kastalatah Ghanam
Grilled baby lamb chops $29.00
Sharhat Ghanam
Lamb tenderloin marinated and sauteed $29.00
Grilled Kafta
Minced lamb, mixed with chopped onion,
spices and parsley $19.00
Kafta Khashkhash
Minced lamb on a bed of diced tomato,
pomegranate molasses and garlic $19.00
Kafta Yoghurtlieh
Minced lamb topped with
sour yogurt and garlic $19.00
Kafta Dajaj
Minced chicken with garlic
and bell pepper $19.00
Shish Taouk
Grilled marinated chicken cubes $19.00
Dajaj bil Hamod
Chicken tenderloin sauteed in
lemon and spices $19.00
Farrouj Msahhab
Grilled boneless cornish hen $19.00
Farrouj Baladi
Grilled organic boneless
cornish hen $29.00
Quails
Grilled or sauteed $21.00
Mashawi
Mixed grill $25.00
Boneless Ribeye
16oz dry aged black angus ribeye
steak with french fries $28.00
Seafood and Fish (Subject to availability)
Grilled Prawns $30.00
Grilled Seabass (filet) $30.00
Grilled Red Snapper (filet) $30.00
Grilled Salmon (filet) $20.00
Sultan Ibrahim (barbounia) $18.00
Fried red mullet served with pita chips
Shish Samak $25.00
Seared yellow fin tuna skewered
Al Bustan Home Specials
Kibbeh bill Saniyah
Baked ground beef and cracked wheat stuffed
with minced meat and pignoli $20.00
Kibbeh bill Laban
Steamed kibbeh ovals in sour yogurt sauce $20.00
Kibbet Samak bill Saniyah
Baked blended fish and cracked wheat
stuffed with onion and pignoli $20.00
Kibbet Lakteen bill Saniyah
Baked pumpkin and cracked wheat stuffed
with spinach and chickpea $20.00
Samak Tajine
Baked red snapper, topped with a lightly
spiced tahini sauce $28.00
Samakeh Harra
Broiled filet of red snapper served
with a spicy sauce $28.00
Sayadieh
Filet of halibut steamed in fish bouillon,
served on a bed of brown rice $28.00
Bamia
Simmered okra and tomato in a lamb stew $20.00
Mahashi
Gray squash, grape leaves or eggplant
stuffed with minced lamb and rice $20.00
Mouloukhia
Chopped malow leaves cooked in
cilantro, garlic and chicken $20.00
Kouzy
Homemade philo dough stuffed
with basmati rice, peas, carrots and
minced lamb $22.00
Tartare Delicacies
Kibbeh Nayeh
Lamb tartare blended with
cracked wheat and spices $18.00
Kibbet Samak Nayeh
Tuna tartare blended with
jalepeno and onion $18.00
Habra Nayeh
Lamb filet tartare with
spices and garlic paste $18.00
Jat Nayeh
Combination of 3 tartare $38.00
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food born illnesses
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ECONOMY CLASS FARES
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Reykjavik from $499*
Glasgow from $569*
Manchester from $549*
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Oslo from from $609*
Stockholm from $669*
Valid for outbound travel Aug. 18, 2009 – Sep. 12, 2009, except Glasgow valid Sep. 2 – 12, 2009. Slightly higher fares available Jul. 12, 2009 – Aug, 17, 2009.
Travel from New York-JFK to:
Glasgow from $549*
Valid for outbound travel Aug. 26, 2009 – Sep. 09, 2009. Higher fares available to other destinations Jul. 15, 2009 – Aug, 25, 2009.
Fares are valid for new purchases only, are determined by departure date, and are based on round-trip purchase per person.
SUNBELIEVABLE ICELAND GETAWAY
With almost 24 hours of daylight and a mild climate, Iceland’s summer provides more than enough time to seek out an adventure or two… or three!
Packages from $889* pp dbl
ENTER TO WIN A TRIP OF EPIC PROPORTIONS!
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Please visit contest website for official terms and conditions.
Visit www.icelandair.us/seattle to enter!
INCREASED SERVICE TO MANCHESTER & GLASGOW
Icelandair is pleased to announce the addition of regular scheduled service from Keflavik International Airport to Manchester, England, and Glasgow, Scotland.
Service will begin on September 25, 2009, and will offer flights to Glasgow and Manchester on Mondays, Wednesdays, Fridays, and Saturdays through May 31, 2010. Morning flights will depart Keflavik International and connect through Manchester en route to Glasgow, returning to Keflavik in the early afternoon in time for connections to North America.
ICELAND IS HOT
The following article is based out of Minnesota, but we just want you to know that Iceland is hot for a long weekend getaway… from anywhere!
INFORMATION
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*Prices quoted are exclusive of applicable taxes and official charges by destination of approximately $100-$210, per person, including the Sept. 11th Security Fee of $2.50 per U.S. enplanement. Please click here to read about our excess baggage policy.
Soleá, the latest venture from noted Miami-based restaurant group KNR Food Concepts, opens today in the highly-anticipated W South Beach. Soleá’s inspired menu of fresh Mediterranean flavors and casual ambiance is the perfect mix of W style and South Beach’s social attitude. The menu is influenced by a variety of cuisines that touch the Mediterranean Sea with a focus on Spanish and Greek flavors. Local Miami talents Executive Chef Michael Gilligan and Chef de Cuisine Arturo Artiles have collaborated on the menus.
“Following our local and national success with Quattro and Sosta on Lincoln Road, KNR is excited to bring our unique European style of cuisine and service to the beach," said Partner Karim Masri of KNR Food Concepts. “W South Beach will raise the bar for hospitality in Miami Beach; we are extremely proud and honored to be involved in such a fantastic project.â€
“Chef Artiles and I are both excited by the simple preparations and clean but bold flavors of the Mediterranean," said Gilligan. “Soleá’s small plates are meant for sharing – ideal to taste a variety of dishes and linger over a convivial meal with friends.â€
Signature hot and cold appetizers and salads include crispy salt-cod Croquettes served with garlic-saffron aioli; traditional Greek Salad of cucumber, tomatoes, feta, red onions and Kalamata olives; warm Foie Gras & Goat Cheese Empanadas with house-made cilantro potato chips and salsa verde; and Garlic Shrimp á la Plancha with spicy fume and garlic chips. Crudo selections like Lobster with tomato, roasted peppers and lemon zest is the perfect counterpoint to crisp warm flatbreads with toppings like Olives, Piquillo Peppers, Rosemary and Goat Cheese or Chorizo, Mushrooms and Fried Egg from the restaurant’s brick oven.
In addition to a small selection of pastas and a signature Paella for Two, Soleá serves the best local seafood and Mediterranean fresh fish flown in daily. Whole fish are prepared simply with sea salt, olive oil, garlic and lemon, and cooked a la plancha. The chefs also use the dining room’s handsome brick oven to cook meat and poultry such as the Brick Oven Roasted Veal Chop and Roasted Colorado Rack of Lamb. Sauces and vegetable sides are available to accompany any dish or share with the table.
Desserts by Pastry Chef Antonio Bachour are not to be missed. Offerings like Frozen Hazelnut Chocolate Mousse with banana beignets, roasted banana sorbet and gianduja sauce; Traditional Spanish Flan with cava “gelee†and strawberries and cream capture; and Pistachio Semifreddo with amaretto cake, citrus salad and extra virgin olive oil ice cream capture the flavors of the Mediterranean. Cool Coconut Panna Cotta with guava soup, caramelized pineapple and coconut sorbet incorporates local tropical flavors, and a tangy Goat Cheese Cheesecake is accompanied by seasonal summer fruits like roasted peaches, cherry compote and white peach sorbet.
The modern yet relaxed design by Anna Busta of Studio B Design integrates the restaurant with the W Living Room (W’s twist on the traditional hotel lobby) and Grove, a whimsical outdoor space landscaped by Paula Hayes. The 180-seat restaurant features indoor and al fresco seating in a warm color palette of cream, black and brown. Walnut floors, two extravagant wine walls, and glowing glass light fixtures create an intimate dining atmosphere, enhanced by inviting chocolate brown leather seating. The restaurant also features a semi-private dining area for 12 and communal tables crafted from single slabs of fallen maple trees perfect for sharing, socializing and large groups. Shaded patio seating is adjacent to Grove.
KNR Food Concepts is also involved in the development and operation of food and beverage for the W Living Room and WET pool service at W South Beach as well as the property’s nightlife destination Wall. The menu in the Living Room and at WET will include light bites featuring the flavors of Soleá as well as a number of inventive and refreshing hand-crafted cocktails.
Soleá is located in the W South Beach (2201 Collins Avenue, Miami Beach, FL 33139). For reservations, please call 305-938-3111. Soleá serves breakfast, lunch and dinner daily, and is open from 6:30 AM – 11:30 PM Wednesday – Sunday, and 6:30 AM – 12 AM Thursday – Saturday.
About KNR Food Concepts
KNR Restaurant Group is owned by Karim Masri, Nicola Siervo and Rony Seikaly, and comprised of Quattro Gastronomia Italiana (2006), Sosta Pizzeria (2009) and Soleá at the W Hotel South Beach (2009) in Miami. Upcoming projects include Quattro Gastronomia Italiana, scheduled to open at The Trump SoHo Hotel Condominium in New York City in late 2009.
About W South Beach
W South Beach and The Residences at W South Beach opened their doors July 2009. This 408-unit condo hotel features magnificent views of the Atlantic Ocean from every room and unique amenities such as Wall ultra-lounge, Living Room and Grove make W South Beach the crown jewel of Miami’s cultural renaissance. With Bliss Spa and an impressive list of restaurant partners including celebrity-magnet Mr. Chow and Soleá, W South Beach solidifies its spot as the choice destination hotel for both W’s jet set guests and Miami’s most fashionable locals. With secluded water sanctuaries and full-service, poolside bungalows, the expansive property offers a contemporary and vibrant lifestyle experience set against the stunning shores of South Florida’s most fashionable beach. The property teamed with some of the most innovative designers and artists including Anna Busta of Studio B Design, conceptual landscape designer Paula Hayes, legendary photographer Danny Clinch and architectural firms Costas Kondylis and NBWW & Associates. For more information, please visit www.whotels.com/southbeach.
About W Hotels Worldwide®
W Hotels is an innovative contemporary lifestyle brand and the hotel category buster with 30 properties in the most vibrant destinations around the world. Inspiring, iconic, innovative and influential, W Hotels provides the ultimate in insider access to a world of “Wow.†Each hotel offers a unique mix of innovative design and passions around fashion, music, entertainment, design, architecture, pop culture, and everything in between. W Hotels are unique and individual expressions of modern living, reflected in the brand’s sensibility to a holistic lifestyle experience with cutting-edge design, contemporary restaurant concepts, glamorous nightlife experiences, and signature spas. With 10 years of proven success, W Hotels will more than double its footprint by 2011. In North America and Latin America, W Hotels have been announced in Austin, Boston, Hollywood, Huntington Beach, Downtown New York, Santiago, South Beach, and Washington, D.C. In Europe, W Hotels have been announced in Athens, Barcelona, London, Manchester, Milan, Paris and St. Petersburg. In Asia, W has announced properties in Bangkok, Guangzhou, and Shanghai. In Africa and the Middle East, W has announced properties in Marrakech, Amman, and Dubai. W has plans to open W Retreats in Bali, Koh Samui, Vieques Island and Verbier, the latter of which will serve as W Hotels’ first ski retreat. For more information, visit www.whotels.com.
WATER’S EDGE RESORT & SPA, CONNECTICUT’S ONLY PRIVATE BEACH RESORT, ANNOUNCES COMEDY NIGHT PACKAGE
–Comedians Vincent McElhone, Perry Gardner and Rick Roberts will headline The Comedy Dinner Show Saturday, July 18, 2009 –
In the tradition of the late entertainment impresario, Bill Hahn, Water’s Edge Resort & Spa continues its comedy night events with performances by three comedic geniuses on Saturday, July 18, 2009. Headlining the performances are Vincent McElhone, Perry Gardner and Rick Roberts. Water’s Edge Resort & Spa will offer an all-inclusive package of standard accommodations for two, dinner buffet and entrance to the comedy show at a rate of $229.00 per couple. For guests desiring to attend only the show, tickets are $17.50 per person, and $32.00 per person for dinner buffet and comedy show.
Water’s Edge Resort & Spa’s storied past was established by entertainment impresario Bill Hahn and headlined such luminaries as: Woody Allen, Barbara Streisand and Art Carney to name a few. The tradition has continued under the direction of owner/operator Michael Dattilo with live entertainment in the resort’s main dining room with spectacular views of the Long Island Sound.
Water’s Edge Resort & Spa Comedy Night – $229 per couple
Accommodations – standard guestroom (one night for two)
Dinner buffet for two
Two tickets to comedy show
Complimentary access to resort amenities – pools and sandy beach
The resort and spa rests at the bank of the Long Island Sound in the quaint town of Westbrook, Connecticut, just two hours from New York City. Water’s Edge Resort & Spa is comprised of 170 guestrooms and suites, three restaurants including the award-winning Restaurant at Water’s Edge, 12 spacious meeting and function rooms, outdoor garden terraces, full-service spa with ten treatment rooms, indoor and outdoor pool and onsite retail shopping outlets: Salon Massimo, Southern Exposure, Azul, Medical Ethics, Michele A Bridal Boutique.
* * * *
For information or to make reservations contact Water’s Edge Resort & Spa at 1-800-222-5901, 860-399-5901 or visit us at http://www.watersedgeresortandspa.com. Offer based upon availability, exclusive of tax and service charges and subject to change.
* * * *
Built in 1946 by entertainment impresario, Bill Hahn, Water’s Edge Resort is located in Westbrook, Connecticut just two hours from New York and Boston, Water’s Edge Resort & Spa is Connecticut’s only waterfront private beach resort. It is owned by entrepreneur and local resident Michael Dattillo, who purchased the resort in 1981 painstakingly restoring it to its original stately New England structure and expanding the property to 170 guestrooms, suites, two-bedroom lofts, one-bedroom garden villas and summer cottages. Sixty-eight of the resort’s garden villas and summer cottages are members of the RCI vacation property exchange with the resort designated as a Silver Crown Resort by the global leader in vacation properties. Water’s Edge Resort & Spa is set on 25-acres of manicured lawns that front a private white sand beach, features three restaurants including one award-winning restaurant, lounges, full-service spa with ten treatment rooms, indoor and outdoor pools, twelve meeting and social function rooms, onsite full service audio-visual, onsite meeting planners, wireless high-speed Internet service, walking distance to high-end outlets and a host of complimentary water sports. The resort and spa is open year round. Visit the website at www.watersedgeresortandspa.com.
A Journey of Upward Discovery at The Upper House in Hong Kong
A sense of arrival awaits guests at The Upper House, Swire Hotels’ new small intimate hotel in Hong Kong. Rising above Pacific Place in Admiralty, the hotel’s Asian influenced and timeless design reveals an understated calmness throughout the hotel above the bustling city.
Andre Fu of AFSO, hailed by Vogue UK as “Design Wunderkind” and Conde Nast Traveler US as an “Asian Design Sensation,” is behind the design of The Upper House. Andre’s previous notable projects include Piacere Italian Restaurant and Nadaman Japanese Restaurant for Shangri-la Hotel Tokyo, Cassia Chinese Restaurant at Singapore’s Capella Resort, Agnes b. La Loggia Flagship Store in Hong Kong, JIA Shanghai’s eclectic lobby as well as the private residence of international actress Michelle Yeoh.
Natural materials, original sculpture installations and seamlessly proportioned spaces are integrated to create a sophisticated and modern Asian-influenced residence. “With an intention to create a small intimate hotel reminiscent of a private residence, I have purposely conjured a sense of tranquility throughout the design and ambience of the hotel,” says Andre Fu.
Dean Winter, general manager of The Upper House, adds: “Our hotel was created to provide a retreat removed from the hustle and bustle of Hong Kong. We’ve certainly achieved that by appointing Andre Fu as the designer for The Upper House.”
Entry through a Bedonia stone doorway façade by Thomas Heatherwick evokes the image of a curtain being opened to welcome guests to a private residence. A subtly-lit driveway then leads to a dramatic 13 feet high textured nickel front door, enveloped by floor-to-ceiling glass walls that appear to sit on top of pools of water.
Inside the entrance, a circular bamboo enclosure called the Lantern, marks the beginning of the upward journey along a dimly-lit escalator with walls lined with bespoke lamps leading guests into Level 6, flooded with natural daylight. Located at Level 6 is The Lawn, a lush grassed area for relaxing with cocktails and bean bags for lounging under the sun.
Each of the hotel’s 117 spacious guest rooms is designed to provide a sense of understated luxury. The contemporary monochromatic design features natural timber, shoji glass, limestone and lacquered paper panels. All rooms including 21 suites and 2 penthouses are presented in two color schemes: Bamboo, with solid ash flooring, bamboo timber and lilac upholstery, and Celadon, featuring green tea upholstery, limed oak flooring and creme oak timber.
The room layouts offer abundant space, including 300 square feet bathrooms with walk-in rain showers, dressing areas and free-standing bathtubs with breathtaking panoramic harbor or island views. Lined with Italian Perlato Svevo natural limestone floors and Beige Turkish Terre d’Oriente limestone walls, the bathrooms are simple and uncluttered.
The highlight of the “upward journey” is Level 49, which showcases the architecturally intriguing Sky Bridge. Infused with a skylight above a 131 feet high atrium, the Sky Bridge leads to the Sky Lounge and signature restaurant & bar, Café Gray Deluxe.
With a centerpiece fireplace and intimate sofa seating in soft hues of green tea and mineral blue, the warm and inviting Lounge serves drinks and cocktails throughout the day.
Café Gray Deluxe, a 21st century grand café overlooking Victoria Harbor, marks the return of celebrated Chef Gray Kunz to Hong Kong. The vibrant restaurant is highlighted by a 46 feet long open kitchen and equally long bar, serving “everyday dishes” with an accent on local organic produce and relaxed service.
The main dining room seating approximately 100 offers spectacular panoramic views. Semi-private dining areas are designed with full view of the open kitchen stations. A private room for 12 is available for exclusive harbor view dining. The bar and lounge, seating 88, is contemporary and vibrant.
Displayed around the entire hotel are fascinating contemporary artworks and sculptures in sandstone, ceramics, marble and bronze, perfectly complementing Andre Fu’s over-riding concept of serenity.
Opening in October 2009, The Upper House, sister hotel of the award winning The Opposite House, is the second hotel to be opened by new hotel group, Swire Hotels. The Upper House was named to symbolize an “upward journey” to a retreat above the bustling city.
Swire Hotels
Swire Hotels has been created to manage intriguing urban hotels in Hong Kong, Mainland China and the United Kingdom, providing a luxury experience for travelers who seek individuality, style and personalized service.
The Opposite House, Beijing, opened in 2008 and will be followed by the opening of a 117-room small intimate hotel, The Upper House, in Pacific Place, Hong Kong, in the autumn of 2009 and in the future a 90-room hotel at TaiKoo Hui in Guangzhou. Swire Hotels will open a 345-room lifestyle business hotel called EAST in Taikoo Shing, Hong Kong, in 2010.
In the United Kingdom, Swire Hotels is developing a collection of stylish boutique hotels in interesting English towns and cities to be launched in 2010.
About Pacific Place
One of the largest commercial and retail centers, Pacific Place is spread over 5,000,000 square feet of prime real estate in the heart of Hong Kong’s business district with direct access to Admiralty MTR station. Since its inception in 1989, the four-level mall has become home to over 130 shops and boutiques and two major department stores, collectively offering a dazzling array of contemporary fashion and internationally renowned and luxurious brand names.
This comprehensive shopping destination is also the location of three five-star hotels, a conference centre, three Grade-A office towers and a luxury serviced apartment. Under the leadership of Swire Properties, Pacific Place remains Hong Kong’s premier shopping destination.
About Pacific Place Design Improvement Project
The Pacific Place Design Improvement Project is part of the on-going regeneration of Pacific Place to meet the ever-changing needs of shoppers. The project – led by famed English architect Thomas Heatherwick of Heatherwick Studio and themed “A New Frame of Mind” – involves a fluid approach to interior, exterior and architectural refinement of Pacific Place to a new era of style and luxury.
