The Park Room

The Helmsley Park Lane Hotel

36 Central Park South

New York, NY 10019

Phone: 212-371-4000

Hours: 7 Days a Week, Breakfast, Lunch (Mon-Sat) & Dinner. Sunday Brunch Buffet: $55 ($30, Children Under 12)

Dinner Price Range: Appetizers, $9-$18, Entrees, $21-$40, Desserts, $9-$12.

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Review by Nancy Walman

The Park Room, the main dining room of The Helmsley Park Lane Hotel, is a feast for body and soul. After a highly successful renovation, the grand atmosphere features extravagant brass chandeliers, arched high ceilings covered with velour to provide a civilized sound level, mirrored columns, seating, giving a new meaning to the word spacious, including horseshoe booths and a color scheme reflecting the changing seasons, viewed through floor to ceiling windows revealing sensational views of Central Park. Indulge in the exceptional cuisine of Executive Chef, Michael Hill and exquisite service, orchestrated by restaurant manager Rido Doves.

The hotel looks better than ever thanks to Manager Zack Zahran, whose extensive background includes the food and beverage arena, which explains the affordable and beautifully matched wine dinners, which are worth investigating. The Park Room restaurant’s a la carte dinner menu is easy to negotiate and offers classy, modern cuisine, tempered with offerings from the grill for those who take to a more simple approach. Whichever way you go, the kitchen does a fine job.

Favored appetizers include a lovely presentation of Tanqueray Cured Center Cut Smoked Salmon crème fraiche trio, with lemon dill, caviar and Dijon; a terrific Grilled Octopus Salad with artichoke hearts and coriander; light and lovely Jumbo Lump Crabcake, with saffron aioli, herb salad and caper vinaigrette and delicious Honey Glazed Quail with crispy mushrooms and a touch of wildflower honey.

While all entrees pleased (perfect Organic Lamb Chops, roasted eggplant and quinoa stuffed zucchini and goat cheese fritter and a juicy panko crusted Grilled Veal Loin Chop, sauced with spring morels and garlic aioli), seafood reined: Halibut Poached in Lemongrass Ginger Broth with sugar snap peas, Thai red curry and coconut jasmine rice and (my favorite) a beautifully butterflied Broiled Whole Brook Trout, accompanied by fingerling potato and herb salad scented with a light sherry vinaigrette. Desserts too were very good: Mrs. Helmsley’s Key Lime Pie and NY Cheesecake were exemplary. The star was a refreshing Lychee Watermelon Granita with the crunch of a hauntingly fresh Yellow Watermelon, Bacardi Lemon and Fresh Mint.

The wine list is user friendly and well chosen (strong on California) with Italian, French and New World selections. Especially recommended are the complex Ferrari Carano Chardonnay Reserve, 2005 and the lush Chateau Faugeres, St. Emilion, Bordeaux 2003, well priced at $100. For a night on the town and a NY experience, The Park Room in the The Helmsley Park Lane Hotel rates A Major on The Walman Report.

Copyright 2008 By Punchin International. All Rights Reserved.

Dinner Menu (Subject to Change)

By Executive Chef - Michael J. Hill

Starters

Purée of Jerusalem Artichoke and Celery Root spiced shrimp and truffle essence / $9

Cream of Asparagus roasted sweet corn and red pepper / $9

Tuna Tartare edamame wakame, wasabi tobiko, lotus root chips / $16

Chilled Gulf Shrimp vodka cocktail and cognac sauces / $18

Tanqueray Cured Center Cut Smoked Salmon crème fraiche trio, lemon dill, caviar and dijon / $16

Grilled Octopus Salad, artichoke hearts and coriander / $15

Jumbo Lump Crabcake, saffron aioli, herb salad, caper vinaigrette

/ $18

East Coast Razor Clams coconut chili broth, garlic toast / $17

Honey Glazed Quail, crispy mushrooms, wildflower honey / $16

Arugula and Young Green Saladgingered balsamic vinaigrette /

$10
Caesar Salad rosemary ciabatta crisp, white anchovy
and garlic parmesan dressing / $12
Mrs. Helmsley’s Chopped Salad lettuce, dates, goat cheese,

olives, tomatoes, parmesan, pine nuts and oregano vinaigrette /

$16

The Park Room
EntréesBlack Sea Bass sautéed spinach, oyster mushrooms,

smoked tomato coulis / $30

Halibut Poached in Lemongrass Ginger Broth, sugar snap peas,

thai red curry, coconut jasmine rice / $29

Sesame Crusted Salmon Filletshiitake fried rice, poached scallion

and ginger soy glaze / $27

Broiled Whole Brook Trout, fingerling potato and herb salad,

sherry vinaigrette / $25

Rock Shrimp and Scallop Risotto, artichoke hearts and fava beans

/ $26
Grilled Chicken Paillardshaved fennel, arugula and cherry tomato

salad / $22
Grilled Lobster Tail and Beef Tenderloin Brochettegrilled

asparagus, buttermilk smashed red bliss potatoes / $40

Grilled Veal Loin Choppanko crusted spring morels, garlic aioli /

$33
Organic Lamb Chops roasted eggplant and quinoa stuffed

zucchini,goat cheese fritter / $32

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The Grill

Grilled entrees are accompanied by your choice of baked, fried

or mashed potatoes and grilled vegetables

Halibut / $29
Shrimp and Scallops / $26
Salmon Fillet / $25
Lamb Chops / $32
Chicken Breast / $21
Tuna Steak / $30
Beef Tenderloin / $34

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