Entries Tagged 'Fusion Cuisine' ↓

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.

Continue reading →

Miracle on 50th Street: ISLERO

Location 247 East 50th Street
New York, NY 10022

Phone Number 212-752-1414

Web site www.isleronyc.com

Cuisine Modern Spanish

Executive Chef Jessica Floyd

Owner Christopher Bianchi and Joe DelVecchio

General Manager David Chiong

Designer Tatco

Seating Capacity Main Dining Room: 60 Guests

Dining Room Hours Dinner: 5 p.m. – 12 a.m.
Seven Days a Week

Signature Dishes Sherry Marinated Hangar Steak
Chistora Flecked Chatham Cod
Braised Lamb Saddle

Price Range Appetizers $6 – $ 10
Entr̩es $17 Р$25

Credit Cards Amex, Visa, Mastercard

Reservations Recommended

Rising Star Jessica Floyd is Our Most Exciting Chef-Discovery In Years

Owner Chris Bianchi, also the co-owner of Crave Ceviche Bar, has a keen eye for new talent and he immediately recognized that twenty-four year old Jessica Floyd has the flair and creativity to bring his Spanish bistro to life.

Guests will immediately appreciate the complexity and sophistication of Floyd’s cuisine with appetizers like Huevo, a Pimenton Crusted Soft Cooked Hen’s Egg, served with Wild Mushrooms and Serrano Ham, (a dish worthy of a visit on its own merit) or the Cochinita, a Crispy Pork Belly with Olive Oil Poached Apple and Fino Vinegar Jus, topped with Candied Pinollas. A selection of refined main courses tempt the appetite with items such as Carne, Sherry Marinated Hanger Steak with Chimichurri and Crispy Chickpea Hash, or Mariscos, Prawns, Mussels, Scallops, and Cockles served in a Sugarcane Broth with Pan Verde, or Bacolao, Chistora Flecked Chatham Cod with Curly Mashed Potato, Pencil Asparagus and Fennel-Infused Olive Oil. Best of all, Braised Lamb Saddle, Lamb Chop, Sweet Rice torta, Smokey onions,
Farofa Crumble andMolasses Rubbed Duck Breast, Crispy Leg, Black Bean Cassoulet, Duck Bacon.

Floyd further surprises guests with a dessert selection (All made by Floyd) that unites a myriad of unexpected ingredients, among them, the remarkable Pumpkin Churros served with Spicy Hot Cocoa and Smoked Vanilla Salt and Chocolate Fudge with Brown Sugar Ice Cream and Fig-filled Sopapillas (Spanish Fried Dough). Also memorable are PEANUT BUTTER SPOONS: Frozen PB Mousse · with Shaved White Chocolate, PB filled Chocolate Cupcakes · Peanut Butter & Nutella filled Chocolate Molten Cake and PB S’mores, Layered Chocolate Ganache Graham Crust, Creamy PB topped with Marshmallow (as good as it reads)

Floyd, Executive Chef of Islero, draws inspiration from her time spent in Spain and France to create a menu that incorporates sophisticated and complex flavor profiles into traditional Spanish dishes. After graduating from the French Culinary Institute, she became a stagiere at Daniel Boulud’s DB Bistro Moderne and later took positions at Daniel, and Café Boulud in Palm Beach. Impressed by Floyd’s talent and determination, Boulud sent her to France to study under his own mentors-acclaimed 3-Star Michelin chefs Georges Blanc, Michel Troisgros and Pierre Gagnaire. Upon returning to the United States, Floyd sought opportunities to broaden her culinary repertoire, and worked most recently as Sous chef at Brasserie 8 & ½ before becoming the Executive Chef at Islero.

Entering Islero is a surprise. The long narrow space has been beautifully designed, with an upscale and modern bent, but is still like stepping into the welcoming home of a friend for a relaxed feast. The design is as warm and inviting as the food with deep chocolate banquets accented by rustic dark wood, mica and marble. Images of Spain and soft global sounds blend seamlessly into the elegant décor, setting the stage for the main attraction at Islero-the cuisine.

There is a short and well selected wine list and superb cocktails, including such “Bully” choices as the Cachaca-blueberry based “El Toro” a superb pineapple margarita and terrific flights of Tequila (the bartender is a fine mixologist and can make a shot of “Sangrita” on request). Service is guiding and professional.

The Glorious Huevo

Floyd incorporates her classical French training, her passion for food, and her vibrant persona into each dish at Islero, giving New Yorkers a special glimpse of Spain through her own eyes.

In the process, the kitchen delivers food that is just a notch below New York’s top-rated restaurants at a fraction of the price. Islero is not to be missed and rates A Major on The Walman Report.

Pumpkin Churros Displays the Fresh Spirit and Talent of Chef Floyd
at this Inspired Spanish Bistro

Continue reading →

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.

Continue reading →

L’Absinthe Brasserie-Restaurant
227 E 67th St
New York, NY 10021-6002
Phone: (212) 794-4950
Fax: (212) 794-1589
http://www.labsinthe.com

Hours
Lunch & Dinner daily, Brunch Sat.-Sun.

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. L’Absinthe Brasserie-Restaurant is as authentic as it gets, says Walman.

Named after the famous aperitif, the ambiance is straight from Paris with its crystal-tulip chandeliers, captivating zinc bar, quaint lace curtains, polished brass rails, grand wood-rimmed mirrors, and posters celebrating the famed liqueur.

Chef-owner Jean-Michel Bergougnoux recreates the classics with a deft hand, while offering foodies a complete menu of some of the most modern and inventive creations in town. Witness such masterpieces as home made sausage wit pistachios and black truffles, black codfish with a subtle orange glaze, succulent rabbit with artichokes, lobster with peas and Spanish ham and a classic Tete de Veau with warm leek salad.

The house Champagne is a bargain at $12 the glass and desserts, whether chocolate-cream cigars or a dynamite crème brûlée end the perfect dinner at L’Absinthe, 227 E 67th St., NY’s best Brasserie, which rates A Major on the Walman Report.

Continue reading →

Gilt

212-891-8100
Location The Villard Mansion of The New York Palace Hotel
455 Madison Avenue @ 50th Street
New York, New York 10022

Phone 212-891-8100

Website http://www.giltnewyork.com/

Opening date December 2005

Interior Design Patrick Jouin

Executive Chef Christopher Lee

Restaurant Director Christopher Day

Director of Jason Ferris
Wine & Spirits

Pastry Chef Nick Morgenstern

Cuisine Modern American

Signature Dish The Tuna Wellington

Capacity Dining Room: Seating for 52
Bar: Seating for 40
Private Dining in The Madison Room: Seating for 100

Hours Gilt Bar: Opens at 5pm everyday.
Gilt Restaurant: Open Tuesday to Saturday starting at 5:30pm

Reservations Strongly Suggested

Dress Code No official dress code.

Gilt is located just beyond the wrought iron gates of The Palace Courtyard, in the premises that once housed the celebrated Le Cirque 2000. Defined by Webster’s as a thin layer of gold, the name Gilt pays tribute to The Gilded Age of the late nineteenth century, a period of time in American history in which many great fortunes were born. One such fortune, that of Pennsylvania railroad magnate Henry Villard, resulted in the creation of The Villard Mansion in 1882.

Gilt, spelled G-I-L-T, is an opulent temple of gastronomy located in The New York Palace Hotel in the premises that once housed the celebrated Le Cirque. Executive-chef Christopher Lee offers a $135 tasting dinner that will bring you to your knees.

Continue reading →