Entries Tagged 'restaurant reviews' ↓

  Il Valentino

330 E. 56th St. St., Off 1^st Ave.

(212) 355-0001

Website: http://www.ilvalentinony.com/

Serves:

Lunch, Dinner 7 Days a Week. (Piano Music Friday & Saturday Nights).

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Il Valentino is an elegant Italian restaurant, tucked away in the Sutton Hotel. There is an intimate antique studded bar, a romantic main dining room with well-spaced tables and crisp white cloths, an enclosed garden and an eye-catching antipasto display, as one enters. Live piano music  by the charming Barrett Taylor creates a clubby-feel on Friday & Saturday evenings.

There are marvelous cocktails to sip with antipasti. And pastas shine. You’ll like the black tagliolini  prepared with shrimps, asparagus, and fresh tomatoes as well as the large tubular pasta sauced with eggplant and ricotta cheese. Ravioli, stuffed with
Veal & spinach, in a wild mushroom sauce is outstanding.

Memorable entrees include a perfect Sautéed Calf’s Liver with caramelized onions, balsamic vinegar and grilled polenta, Entrecote Robespiere (New York steak) served with broccoli rabe and oil, Caciucco Toscano (tuscan style fish stew)  fresh seafood  and daily specials such as lamb osso bucco. Fresh berries make an ideal dessert. Well chosen wines wines, warm service by host Mirso Lekic and the excellent restaurant manager, Michael Groll, and great cappuccino complete the picture of Il Valentino, 330 E. 56th St.

Copyright 2010 By Nancy Walman

Disclosure

Sample Dinner Menu

Hot Appetizers

Funghi Misti Al Parfumo Di Erbe shitake, oyster, and champignon mushrooms sautéed with herbs
10.95

Asparagi Gratinati Alla Parmigiana asparagus gratinee with ptarmigan cheese
9.95

Calamari Fra Diavolo calamari with garlic, tomatoes, and spices
13.95

Vongole Al Forno Oreganata baked clams with seasoned breadcrumbs
12.95

Minestra Del Giorno soup of the day
9.95

Cold Appetizers

Carpaccio Di Manzzo beef carpaccio with arugola and parmesan
14.95

Bresaola Della Veltellina dried cured beef with spinach and parmesan cheese
12.95

Olive Della Casa selection of Mediterranean olives
5.95

Fresh Clam Half Shell fresh clams with cocktail sauce
13.95

Antipasto Alla Italiana prosciutto, salami, and vegetables
14.95

Insalata

Insalata Del Fattore red and green leaf lettuce, extra virgin olive oil, and Chianti vinegar
8.95

Insalata Di Cesare hearts of romaine with a dressing of mustard, boiled organic eggs, croutons, and parmesan cheese
9.95

with chicken add
4.00

Insalata Di Caprese mozzarella served with artichoke, olive oil, and garlic
12.95

Insalata Di Spinach Con Gorgonzola E Noci spinach salad served with gorgonzola cheese and walnuts, and tossed in vinaigrette.
9.95

Fresh Home Made Pasta

Cavatelli Al Profumo Di Pomodoro pasta shells tossed with tomatoes, and basil
16.95

Oriecchiette Con Salsicce ear shaped pasta with veal sausages, broccoli di rape and pepperoncini
17.95

Pasta Nera Con Gamberoni black tagliolini prepared with shrimps, asparagus, and fresh tomatoes
17.95

Tortellini Alla Panna tortellini pasta stuffed with cheese prepared with prosciutto, sweet peas and cream
16.95

Fettuccine Bolognese homemade fettuccine with a classic Italian bolognese sauce
16.95

Imported Dry Pasta

Linguini Alla Vongole long pasta ribbons with manila clams, garlic, white wine sauce, and virgin olive oil
16.95

Spaghettini Mare E Monti thin spaghetti, shellfish, white wine sauce
17.95

Bucatini Alla Amatricina long pierced pasta prepared with pancetta, onions, and tomato sauce
16.95

Rigatoni Con Melanzzane E Ricotta large tubular pasta prepared with eggplant and ricotta cheese
16.95

Penne All Arrabbiata short pasta in a spicy tomato sauce and marinated onions
15.95

Entree

Caciucco Toscano tuscan style fish stew
26.00

Salmone Alla Griglia grilled wild salmon with white wine, lemon, and oregano
26.00

Red Snapper Alla Livornesse red snapper sautéed with onions, tomatoes, capers, olives and wine
26.00

Pesce Del Giorno Ai Vapore fresh fish filet steamed with lemon leaves, and vegetables fish selection cheese daily
23.00

Petto Di Pollo Alla Bolognese breaded breast of chicken topped with prosciutto buffalo mozzarella, and artichoke sauce
22.00

Scallopini Di Vitello A Piacere veal scaloppini piccata lemon and white wine or marsala wine and mushrooms
27.00

Entrecote Robespiere new york steak served with broccoli rabe and oil
28.00

Contorni $7.95

Rustic Potato

Creamed Spinach choice of broth or cream

Steamed Spinach

Sautee Onion

Broccoli Di Rape

Mushroom Cups

Here is an elegant wine, an exceptional terroir In the Bordeaux region, the vines are not the only things that are cultivated; a whole “art de vivre” has been established here. When Jean-Philippe Caille took over the Château l’Arrosée estate in 2002, he chose to stand by this very French philosophy.

Today, Château l’Arrosée, a Saint-Emilion grand cru classé listed in the famous
Féret guide of 1868, figures among the best wines in the region.

The 2007 vintage is a fine blend of 60% Merlot, 20% Cabernet
Sauvignon and 20% Cabernet Franc and is a classic example of the
uncommon nature portrayed by Château l’Arrosée wines.
Rich and intense, deep purple in color.

Thanks to the weather conditions, the 2007 is a noteworthy vintage
with an aromatic, fresh quality. It has a fine nose; slightly toasty
with notes of red fruit and spice. Smooth and sumptuous on the palate with a long finish in the presence of fine tannins.

A unique location
Château l’Arrosée is situated on the southern side of Saint-
Emilion: its 9.5 hectares of vines benefit from maximum exposure
to the sun, helping make this terroir one of the most illustrious in
the appellation.

The estate comprises two different but complementary types of soil
which typify Château l’Arrosée’s complexity and characteristics:
on the hillside, in full sunlight, a clay and chalk based soil which
allows the harvest to mature to its full potential. A sand and silt
based soil forms the foundations at the foot of the hill.

Facilities that measure up to the terroir
When Jean-Philippe took over the estate in 2002, he undertook
some major renovations in order to develop production, taking
care not to disturb the vines. The wine production buildings were
in fact totally rebuilt without having to dig up a single vine. The
new facility deals with everything associated with the handling
of the grape: a fermenting room that allows for parcel-by-parcel
wine-making, two barrel storehouses where the wine can be stored
for up to 18 months and a general wine warehouse, all of which
are fully air-conditioned. The vines themselves have also been
subject to improvements. Some 500m3 of earth has been placed at
the top of the hill to prevent against erosion; an age-old practice
for vines set high up on the hillside. Major «complantation» (the
cultivation of different grape varieties on one single plot of land)
and drainage work has been carried out. The terroir has been given
every opportunity to express its full potential.
Perfection, down to the finest detail

At Château l’Arrosée the terroir and the fruit it produces are highly valued,
hence the creation of a revolutionary sorting table. This l’Arrosée patented
circular sorting table, developed by the team at the estate, enables only the best
of each bunch to be selected. The grapes continually circulate on the round
tabletop under the watchful eye of the sorter who then decides their fate.
If the bunch is deemed “suitable” it rejoins the “erafloir” (the machine that
separates the stalk from the grape) via the central urn. “Thanks to this sorting
table, the first of its kind in the world, we are sure that the harvest is effectively
sorted; there is no room for imperfection or waste. The sorters have become like
goldsmiths!” explains Jean-Philippe Caille. “

It is also this attention to detail that helps make Château l’Arrosée an exceptional wine that is esteemed by both professionals and amateurs as the rising star of Saint-Emilion.

A subtle blend for a prestigious wine

With its vines that are more than 40 years old and its three grape varieties (Merlot,
Cabernet Franc and Cabernet Sauvignon), the Château l’Arrosée vineyard is
something special. But the Cabernet Sauvignon vine, rarely planted in clay based
soil, really comes into its own thanks to its geographical location, making the estate
all the more unique.

It is the blend that makes Cabernet wines great and the perfectly blended wines
produced at Château l’Arrosée replicate fully the character of this exceptional
terroir: fleshy and powerful, they are also full-bodied and perfumed. With a deep
purple robe, they offer a dense, rich nose that opens up to reveal notes of red fruit.
On the palate, the red fruit is highlighted by minerals, harmonizing the aromas,
supported by an acidity that is both fresh and stimulating. Subtle and balanced,
l’Arrosée is the very example of a great Saint-Emilion.

Château l’Arrosée 2007
Recommended Retail Price : from 32 € including VAT
Retail outlets: Lavinia Paris – 3 boulevard Madeleine – 75001 Paris or www.chateaunet.com
Château l’Arrosée 33330 Saint-Émilion – Tel. +33 (0)4 78 92 42 93
www.chateau-larrosee.com

Bookmark to:

"Who Dat" Cooking at the Kahala Hotel & Resort Again? It’s Emeril’s Kitchen for the Weekend Featuring Signature Dinners, Cooking Demos, Wine Tastings and Cigars

Fresh off of last June’s Kahala Food & Wine Classic, chef Emeril Lagasse returns this spring for another soon-to-be-sold-out Kahala foodie extravaganza. The Kahala Hotel & Resort welcomes back the beloved star-chef of New Orleans cuisine, and will also feature wine selections from the award winning Schrader Cellars and cigars from Davidoff.

Chef Lagasse is the chef/proprietor of thirteen award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico). He is a national TV personality and best-selling author of 14 cookbooks, including Emeril’s New New Orleans Cooking, which introduced the world to his creative take on Creole cuisine, and his latest book, Emeril 20-40-60: Fresh Food Fast. His new, hour-long primetime television series "The Emeril Lagasse Show" will debut on March 28 on ION Television. He was the featured chef at the last Kahala Food & Wine Classic in June 2009.

The Kahala Food & Wine Classic featuring the Best of Emeril’s Kitchen includes these events:

E Komo Mai, New Orleans Opening Night Dinner
Friday, April 9, $150 per person
6 p.m. – 7 p.m. – Registration and Reception
7 p.m. – 10 p.m. – Outdoor dinner, Kahala o Ke Kai Lawn
By the shores of The Kahala, Chef Emeril, paired with the majestic red wines of Schrader Cellars, will present Spring’s freshest local ingredients and flavors of the Pacific. A night influenced by Hawaii, yet inspired by New Orleans. Cigars from 10 p.m. to midnight.
Cooking Demo: Emeril Live
Saturday, April 10, $100 per person
11 a.m. – 12 p.m. Maile Ballroom
The stage is set for a culinary showcase; up close and personal with Emeril Live, just like the TV show. Be entertained by Chef Emeril, the heart and soul of New Orleans cuisine, as he highlights the magic of the Pacific. Emeril will be available to answer questions from the audience following the demonstration.
Wine-ology Wine Tasting
Saturday, April 10, $50 per person
2 p.m. – 3:30 p.m. Waialae Ballroom
Wine tasting with Napa Valley vintner Fred Schrader and winemaker Thomas Brown of Schrader Cellars. The tasting will also feature paired tapas.
The Art of Blending and Tasting: A Cigar Lesson with Michael Herklots
Saturday, April 10, $30 per person
1 p.m. – 2.30 p.m. Kainoa Terrace
Dissect the science of cigars with the finest tobacco blends. Join Davidoff’s Michael Herklots for a lesson where all the secrets of the cigar are divulged, from plant to puff.
Emeril’s Kama’aina Affair: Final Night Dinner
Saturday, April 10, $150 per person
6 p.m. – 7 p.m. Registration/Reception
7 p.m. – 10 p.m. Plumeria Beach House
Come feel the love of New Orleans, highlighted with the flavors and produce of Hawaii. Prepared by Chef Emeril, and paired with the award winning wines of Schrader Cellars. The food, wine and celeb-appeal of Chef Emeril offer a truly unique Big Easy experience.
Mississippi Smokin’ (After Hours)
Saturday, April 10, $50 per person
10 p.m. – 12.30 a.m. Koko Head Lawn
Guests can enjoy the elegance and pleasure of Davidoff Cigars with "stickman" Michael Herklots and a glass of liquid gold.
Event prices listed above do not include tax and gratuity. Special room packages are available. For more information on packages, call The Kahala at (808) 739-8888 or toll-free (800) 367-2525; visit www.kahalaresort.com; or contact your travel agent.
The Kahala Food & Wine Classic is a regular themed culinary weekend featuring globally renowned chefs and winemakers in intimate settings. The two-day celebration includes gala dinners, dynamic cooking classes, wine tastings and cigar seminars. Past Classic events took guests on culinary journeys through Miami, Australia and Japan. The Kahala also hosts monthly themed menus at Hoku’s and Plumeria Beach House, focusing on unique ingredients. For more information on the Kahala Food & Wine Classic or to reserve your space at Emeril’s Kitchen, call the Kahala Hotel & Resort at 808-739-8760.

- About The Kahala -

With 338 guestrooms, The Kahala Hotel & Resort is an exclusive oceanfront destination resort known for its impeccable service and hospitality. Just minutes from Waikiki, yet offering the peace and serenity of a neighbor island experience, The Kahala has been Honolulu’s social address for weddings and gatherings since its opening in 1964. Captains of industry and celebrity guests continue to call The Kahala their home-away-from-home in Hawai’i.
The Kahala has five restaurants including the award-winning Hoku’s, a spa, and a lagoon that is home to playful Atlantic bottlenose dolphins. The resort is a member of The Leading Hotels of the World and Preferred Hotels & Resorts, and is long recognized internationally as an icon among legendary resorts. In 2009, The Kahala celebrated 45 years as one of Hawaii’s top resort destinations.
For more information, please contact The Kahala Hotel & Resort at (808) 739-8888 or toll-free at (800) 367-2525; or visit their website at www.kahalaresort.com

Disclosure

Bookmark to:

Barbetta is offering a 10% discount on entire dining check for lunch or dinner, with any Broadway, or off-Broadway theater tickets. Tickets must be for same day performance as reservation; Excludes promotional menus and events, including Restaurant Week Menus. Offer valid for  Prix-fixe and Ala-Carte menus. For more details contact Barbetta. Please mention 10%Theater Deal when making reservations, and present valid theater tickets to waiter.

321 West 46th Street New York City

Phone (212)246-9171

201 W 79th St.

New York, New York

212-873-6423

www.nicematinnyc.com

Simon Oren is proud to announce that his and Chef Andy d’Amico’s wine-centric restaurant Nice Matin (201 West 79 Street, 212-873-NICE) has purchased the Chanterelle wine cellar, putting Nice Matin at an impressive 1,550 labels/selections.

Over 700 bottles were purchased, and highlights include 1970s and 1980s bordeaux’s: Latour 1970, a Jeroboam (4.5 liter) Pape Clement 1982, Chateau Yquem 1976, Pavie 1970, Pichon Comtesse 1982, Lynch-Bages 1978, as well as Burgundies from producers like Domaine Leflaive, Lalou Bize-Leroy and Domaine de la Romanee Conti. The list also features selections from the rest of Europe, new world cult wines, California cabernets such as Bryant Family, Harlan and Bond, and Quilceda Creek from Washington State.  Tete de Cuvee Champagnes including Dom Perignon Oenotheque 1976 is also on the list.

The purchase of this remarkable wine list continues the tradition of mature wines at Nice Matin that started with the J.F. Kennedy wines purchased by auction, says sommelier and Tour de France beverage director Aviram Turgeman.

Nice Matin is truly an oenophile’s delight and is in the ranks of the handful of other great restaurants known for their wine lists.  The Nice Matin formula is unique in the fact that the casual nature of the restaurant allows wine lovers to let their hair down and novices to feel comfortable experimenting and learning.  Paired with Chef Andy D’Amico’s Nice inspired menu offerings, an evening at Nice Matin is filled with many flavors.

Bookmark to: