The Boat House Central Park Restaurant
East 72nd St. & Park Drive North
Telephone: (212) 517-2233
Website: http://www.thecentralparkboathouse.com/sections/home.htm
Restaurant Hours: Mon thru Friday. Lunch: 12:00-4:00. Dinner (April-November): 5:30-9:30. Saturday and Sunday: Brunch,
9:30 am-4:00 pm. Dinner (April-November), 6:00 PM- 9:30.
Dinner Prices: Appetizers: $10-$15. Entrees: $21-$31. Sides: $6 Desserts: $8-$16
Wine List: International List: $28-$280.
All Major Credit Cards Accepted
Getting to The Boathouse.
The Boathouse is located in the center of Central Park, just a short stroll from Fifth Avenue and 72nd Street.
Weekdays from 3pm to 7pm when vehicles are permitted in the park, you can use our parking lot. At all other times, we recommend using the Metropolitan Museum garage at 80th Street and Fifth Avenue and taking the free Boathouse Trolley to and from the restaurant. The garage is open 24 hours.
A mini-bus transports you gratis from 72nd street and 5th Avenue to Boat House (from 5:30 PM).
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. The incredibly delightful Boat House Central Park Restaurant offers one of Manhattan’s most spectacular views. A mini-bus takes you gratis from 72nd street and 5th Avenue to the restaurant, where your elegant table overlooks the water and happy couples ride in authentic gondolas imported from Italy. Thanks to executive chef, Anthony Walton, the kitchen produces stylish food that is pretty as a picture and equal to some of Manhattan’s best restaurants. Appetizer favorites offer a fabulous house salad with lovely tomatoes, imported feta cheese and black olive vinaigrette. Filler-free Jumbo Lump Crab Cakes will make you swoon. Generous entrees include Grilled Atlantic Swordfish, sautéed with yellow wax beans in a shallot pan sauce and one of the best Dover Soles imaginable. The standout dessert is a gossamer Lavender Pannacotta). Boat House Central Park Restaurant is one of NY’s joys and rates A Major on the Walman Report. For a free subscription, visit www dot Punchin dot com on the net.
It was my birthday and I craved romance, a sense of escape and casual luxury. But I didn’t want to sacrifice excellent food and service. No I didn’t fall for the seduction of such name brands as Gotham, Gramercy Tavern or The Four Seasons. I chose the incredibly delightful restaurant in Central Park. Not Tavern, but its diminutive neighbor, The Boat House Central Park Restaurant, where one can enjoy some of Manhattan’s most spectacular views. A table overlooking the water and a ride in an authentic gondola (poled by a man in a striped T-shirt, humming arias), brought over from Italy, is as refreshing as one’s first trip to Venice.
It had been exactly one year, since our last visit and we were no less impressed with the large bar and cushy lounge area in the inside room, where excellent cocktails and snacks can be enjoyed. The real show offers tables that are formalized with crisp white linen and an elegant setting with striped awnings. The area can be enclosed should it rain, but we were blessed with abundant sunlight and clement weather. Beside the million-dollar view, there is excellent service, an approachable wine list, which lots of good bottles in the $30 range, and an international clientele, peppered with locals and celebrities from the neighborhood.
Thanks to executive chef, Anthony Walton, who honed his skills at the celebrated Oceana, and was co-ownership of Veruka, the kitchen produces stylish food that is pretty as a picture, carefully constructed and fairly priced. Appetizer favorites offered an unusual and delicious Salmon and Oyster Tartar with Caviar, Crème Fraiche and Gaufrette Potatoes; light and filler-free Jumbo Lump Crab Cake with delicious Marinated Cucumbers and Caper Remoulade and lovely Porcini Dusted Sea Scallops with Pomegranate Nectar and Watercress Oil.
Entrees are extremely generous and equal to some of Manhattan’s best restaurants. Grilled Filet of Halibut with Sweet Red Cabbage and Pear Sauerkraut was the kind of simple preparation that tests a kitchen. The fish was fresh; the cooking was careful and well timed; the side was complementing but not cloying or distracting. As an opposite choice, we went for a complex preparation: Grilled Yellowfin Tuna with Seared Foie Gras, Lentils, Roasted Pearl Onions and a tangy Sherry Vinegar sauce. It arrived black-and-blue as request and was impressive.
Pastry Chef Mark Sopchak (Quince, Zoë, Lure, and Aquavit) produces lovely deconstructed desserts that manage to retain integrity and burst with flavor. Standouts included a terrific Lemon Curd Tart with Macadamia Nuts and Vanilla Ice cream. There is also a nice cheese plate and a pleasant bread assortment.
You needn’t wait for a special occasion to dine at The Boat House Central Park Restaurant. Just make sure you go before November, when it goes into hibernation until the following April. Or, better yet, go often and do what the couple at the next table did: He ordered an entrée; she chose a gorgeous looking salad. They shared a bottle of wine. With such a modest bill and memorable experience, it was small wonder they left with a smile.
Side Dish
New York’s Quintessential Destination
Certain New York City spots have become icons in their own right, and The Central Park Boathouse is one of them. Sally Albright lunched there with friends in When Harry Met Sally, and Carrie Bradshaw and Mr. Big accidentally fell in the lake while attempting to meet for drinks on Sex and the City. On a summer evening the waterfront tables are a hot property, and during the cooler months, when the restaurant is open only in the afternoons, the quiet of a snow covered Central Park makes the Boathouse perfect for lingering over lunch.
This New York classic received a breath of fresh several years ago, when it was taken over by Dean Poll, who hired chef Anthony Walton to head the extensive kitchen. The menu is now more seasonally driven, with the focus on the freshest seafood, specially selected by their very own fish market buyer. Certain classics remain on the menu, such as the Boathouse Salad and the Jumbo Lump Crab Cakes, which are perennially popular items. Due to the indoor/outdoor nature of the Boathouse, Walton keeps the cuisine balanced but subtle, eschewing heavy sauces and overwhelming spices. Dishes such as Oven Roasted Chive Crusted Halibut Filet (with sautéed brussels sprouts and alliums with apple jus) and House made Gnocchi (slow roasted cauliflower, toasted pignoli nuts, broccoli pesto) are characteristic of the light touch Walton employs at the Boathouse. In keeping with its contemporary American cuisine, the wine list focuses on American selections, with international wines also available.
The Boathouse is also one of New York’s great event spaces, one that transports you and your guests to a tranquil oasis within this hectic city. The wide verandah (which is enclosed for lunch during the winter,) that runs along the edge of the lake is sheltered by Central Park, and can almost make you forget that you’re surrounded by a busy metropolis. The Lake Room is a welcoming space with timbered ceilings, surrounded on two sides by French doors, which open onto an English garden and to the Central Park Lake. With all of these spaces available, any affair is sure to be a huge success. An event at the Boathouse can be as elegant or informal and fun as desired, with everything from weddings and bar mitzvahs to trade shows accommodated.
To experience the magic of New York, there is no place better than the Central Park Boathouse.
East 72nd Street & Park Drive North
NYC
Phone: 212-517-2233
Anthony Walton
Executive Chef
Anthony Walton certainly has his hands full at the Central Park Boathouse. This classic New York destination is busier than ever, and with two kitchens, a calendar full of events, and year-round dining, Walton’s proverbial plate is always full.
A native New Yorker, Walton attended Newbury College Culinary School in Boston, and his career has taken him to such award winning restaurants as Occidental in Washington, DC and 21 Federal in Nantucket. Back in his native New York, Walton continued to hone his skills at Oceana before becoming co-owner of Veruka, a lounge that featured a variety of assorted cultural fare. In 2000, when Dean Poll took over the Boathouse, Walton was persuaded to join and has been there ever since.
Walton’s approach to the menu at the Boathouse is influenced by the outdoor nature of the venue. From April through November, dinner is on the open air veranda, and temperatures that can climb quite high have inspired him to keep the food light, with subtle yet distinct flavors. The contemporary American menu primarily focuses on seafood and seasonally driven ingredients, with dishes such as the Jumbo Lump Crabcakes (with marinated cucumbers and caper remoulade) and Roasted Alaskan Salmon (with local corn, butter lettuce, and pickled potatoes) making the most of the specially selected fish and produce sought out by Walton.
When not busy manning the helm at the Boathouse, Walton spends time with his growing family. His busy schedule leaves little time to enjoy the occasional good scotch, so Walton is most likely to be found at the Boathouse, planning menus, running events, and preparing his signature cuisine.
Dean Poll, Owner
Dean Poll is no stranger to the restaurant business. Born and raised in Manhasset, Long Island, Dean’s father bought the popular Pappas restaurant in Sheepshead Bay, Brooklyn, in 1962 when Dean was just a little boy. Pappas became a family affair, with everyone taking an active role in running the 250-seat restaurant. When other kids were playing sports, Dean looked forward to working alongside his father, doing everything from sweeping floors and resetting tables to cleaning shrimp and prepping vegetables. At Pappas, the foundation was laid for Dean’s knowledge of every aspect of the restaurant business. His father instilled in him the importance of purchasing only the best ingredients and to never compromise on preparation in order to give customers the opportunity to enjoy both value and quality.
After high school, Dean wanted to pursue a career in the restaurant business, and his father reluctantly allowed him to forgo college to fulfill his dream. He took a position at one of the family’s New York City restaurants, as a steward for a 300-seat 16,000 square foot multi-concept facility in Rockefeller Center. Dean was sure he had made the right decision and began making plans to expand the business. With his father and brother, the decision was soon made to venture into the off-premise catering business, and the ample size of the restaurant’s facilities allowed them to maximize the catering potential. In no time, they were catering a diverse range of affairs, from corporate accounts to weddings and christenings.
In 1979, with his brother Gillis, Dean took over a defunct 25-seat restaurant in Williston Park, Long Island. Dean took charge of the back of the house, and Gillis oversaw the front. The duo worked wonders together, and the restaurant, Riverbay Seafood Bar & Grill, has continually led the seafood category in Zagat’s Long Island Survey, as well as receiving many other accolades. When Dean’s youngest brother, George, graduated from college, the three brothers seized the opportunity to acquire Manero’s Steak House in Roslyn, Long Island, which they invested in and re-opened as Bryant & Cooper, which has been among Long Island’s preeminent steakhouses ever since. The brothers then created the two Major’s steak houses within an 18-month period, both of which continue to enjoy great popularity and success.
In 1999, Dean divested himself of his interests in Bryant & Cooper and Major’s and became the sole owner of Riverbay Seafood Bar & Grill. It was in that year that the Request For Proposal was issued for the Loeb Memorial Boathouse. Recognizing the tremendous potential and unique location of the Boathouse, Dean set his sights on it for his next project. After being awarded the Boathouse and taking over operations in 2000, Dean began a 7.5 million dollar renovation. Today the Boathouse sales are approximately double the 8.1 million dollars that it was doing prior to Dean’s ownership. He attributes his success to the principles he learned alongside his father at Pappas, which continue to create results.
When not in one of his restaurants, you can find Dean at home on Long Island with his wife, Linda, and young son James. He is currently a trustee of the Boys Club of New York and is on the Board of Governors of the New York Athletic Club. In his very occasional spare time, Dean enjoys skiing and golfing.
LAKESIDE DINNER MENU
2007
APPETIZERS
Boathouse Salad $12
Vine ripened tomatoes, cucumber, shallots, imported feta and black olive vinaigrette
Soup of the Day $10
Chef’s seasonal preparations
New Zealand Mussels $12
Wine, shallots and fresh herbs
Lump Crab Cake $15
Marinated cucumbers caper remoulade
Field Green Salad $10
Endive, fines herbs, shallots, white balsamic vinaigrette
Savory goat cheese cake $12
Baby arugula and a drizzle of honey
Shrimp Cocktail $16
Marinated vegetables and cocktail sauce
Country Pate $14
Poached pluots, cornichons and toast
ENTREES
Sautéed Red Snapper $26
Heirloom tomato salad and grilled lemon
Moroccan Spiced Chatham Codfish $26
Littleneck clams, smoked bacon, preserved garlic
Grilled Atlantic Swordfish $28
Sautéed yellow wax beans, shallot pan sauce
Grilled Shrimp Provencal $26
Creamy polenta, capers, olives, tomatoes, parsley
Simply Salmon $25
Sauteed Dover Sole $42
Whole Grilled Bronzini $32
Broiled Veal Rib Chop $38
Pan Seared Colorado Lamb Chops $38
Grilled Filet of Beef $42
POTATOES $7.00
Mashed Potatoes
Hand Cut Steak Fries
Warm New Potatoes
Au Gratin
Wine On Line® Nancy Walman, Editor
Copyright 2006 by Wine On Line® News Syndicate
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