The Walman Report®

Featuring Travel Restaurants Entertainment & Wine By Nancy Walman


As Heard on WQXR, The Radio Station of the NY Times, & Seen In Trump World Magazine, CulinaryGourmetNY & Syndicated to Newspapers, Magazines & Websites Worldwide

Copyright 2003 by Punch In International® News Syndicate

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Copyright 2003 by Punch In Internationa®l Syndicate.

 


Bruno Ristorante

·  242 E. 58th Street (between 2nd and 3rd Avenues)

New York, New York 10022

212-688-4190

www.brunosnyc.com

 

·   Executive Chef: Fidel Perata

 

·   Owner:  Bruno Selimaj

 

·   Cuisine:  Italian

 

·   Kitchen Hours

Lunch:   Mon-Sat   12pm – 3pm

Dinner:  Mon-Sat    5pm – 11pm

Fri – Sat     5pm – 12am

Sun             closed

 

·   Accommodations

-         Dining Area: 65

-         Bar: 10

-         Cocktail Reception: 50

 

·   Average Price:

Lunch: $35

-         Appetizers: $10

-         Entrées: $22

 

Dinner: $50

-         Appetizers: $12

-         Entrées: $26

 

·   Amex, Visa, MasterCard, Discover

 

Wine List: Short, Well Selected List of Mostly Italian Wines, Starting at $.

 

 


O

ne of the more traditional choices on what was once “Swank Italian Restaurant-Row,” Bruno has an art deco look, with three working fireplaces, art by Giancarlo Impelgia and etched-glass renderings of the restaurant's logo: a man and woman proposing a toast. (An elegant second-floor piano bar is forthcoming).

If all the food were as good as some of the food, it would match the service, which is some of the best on town. A giveaway of olives, bruschetta and Italian salami is a lovely gesture. That arrives after some gratis chunks of terrific Parmesan, scooped from a huge wheel of the cheese. Prosciutto and melon was impeccable: A Huge plate of paper-thin slices of a quality product, resting atop fresh honeydew that was in prime condition. Pity the baked clams were tired and tough. We were looking forward to the last of the white truffle season, especially since the main-stream press had touted the promotion as being the same price you would pay for truffles in the store ($50). Here was a lost leader in the true sense of the word. “All out” we were told at 6:15 in the evening. While an off-the-menu plate of fettuccini with shitake, peas, oil and garlic was hardly a worthy stand in, it was pleasant. Linguini with white clam sauce< on the other hand, was cooked al dente, but the clams were so tough, they were impossible chew.

Entrees, often a weak note in American-Italian restaurants, were both wonderful. A first rate veal chop and braised short ribs of beef on a bed of barley, which melted in your mouth, were delicious. Desserts were light, if unremarkable. The wine list is beautifully chosen, with many excellent Brunellos at affordable prices and plenty of bottles for under $75.

Despite a blemish here and there, Bruno remains one of Manhattan’s most civilized Italian dining experiences.

Follows the Menu:

 

Appetizers

 

Soup of the Day $7.00/$8.00

Fried Calamari $7/$9

Shrimp Cocktail $11/13

Prosciutto & Melon $8/$10

Beef Carpaccio $10/$12

Baked Clams Oreganata $8/$10

Cozze alla Veneziana $7/$9

Bruno Crab Cake $11/$14

Hot Seafood Antipasti $ 10/$12

Polenta with chicken liver and mascarpone gratin $7/$9

Caprese $9/$11

 

Salads

 

Caesar Salad $7/$9

Mixed Salad $7/$9

Tri Colore $7/$9

 

Pasta

 

Rigatoni alla Bruno-fresh tomato sausage and touch of brocolli rabe $17/$19

Penne gamberi e radicchio  (tomato sauce with shrimp and radicchio)  $19/$22

Linguini with white clam sauce $17/$19

Ravioli Bruno –today’s selection of home made ravioli  $18/$20

Fettucine with a mushroom ragu $17/$19

Cappellini  with seasonal vegetables $17/$19

Risotto of the day

 

Pesce

 

 Filet of Salmon of Braised Seasonal Vegetables, Lentils with Fresh Grated Horseradish     $22/$26

 Grilled Marinated Tuna with Broccoli Rabe and Oven Roast Tomato $24/$28

 Black Sea Bass with Seasonal Vegetables $24/$28

 Grilled Swordfish with Seasonal Vegetables $24/$28

 Shrimp Fra Diavolo- Spicy Tomato Sauce $26/$30

 Lobster (any style) Market Price

 

 

 

 

Carni

 

Broiled Veal Chop-served with Wild Mushrooms, Sauteed Escarole and Beans $30/$35

Veal Milanese-Pan Fried served with Arugula and red onions $28/$30

Veal Scalopine alla Bruno Red Pepper, Asparagus and Fontina cheese) $24/$28

Rack of Lamb with Sicilian Vegetable Salad-$32/$38

Rib Eye Steak with Potato and Spinach $32/$36

Filet Mignon Served with Sauteed Spinach $33/$38

Tenderloin of Pork Served over Bitter Greens $23/$25

Lemon Chicken with Sauteed Spinach, Capers and Roast Lemon $20/$24

Pollo alla Bruno – Scarpariello Chicken Breast Chunks sautéed with white wine and garlic with Sausage $22/$25

 

Contorni

 

Broccoli Rabe $ 7.00

Spinach $7.00

Escarole $7.00

Asparagus $9.00

French String Beans $ 7.00

 

 


Shopping Cart


 

GO SWIFTLY TO SWIFTY’S

Now available to be shipped anywhere in the country is Swifty’s exclusive line of Caspian and American caviar

 

                                     

         

Leave it to Swifty’s to add a private label caviar to their list of fashionable favorites. Ideal for entertaining or the perfect gift, this indulgent delicacy is now available at R.S.V.P., the restaurants’ retail location. The Swifty’s line of caviar includes; Alaskan Salmon Roe, American Paddle Fish, American Farm Raised Osetra, Caspian Beluga and Caspian Osetra. Each caviar will tantalize any sophisticated palette with its richness and consistency. The caviar is sold in 1 to 16 ounce tins and ranges in price depending on type and quantity (price list attached). Accoutrements of Swifty’s handmade blinis and corn fritters are the perfect addition to be shipped with your order.

 

Executive Chef Stephen Attoe, will also serve the private label caviar at Swifty’s. The American Paddle Fish Caviar will be served with either toast points, corn fritters or of course the traditional blinis and crème fraîche. Scrumptious scrambled eggs and caviar have been added to their Sunday brunch menu.

 

Swifty’s is located at 1007 Lexington Avenue at 72nd Street. For reservations call (212) 535-6000. For caviar ordering and shipping information, call Swifty’s (212) 535-6000 or call R.S.V.P. (212) 861-5350 x3, located at 1012 Lexington Avenue at 72nd Street. Visit http://www.swiftys.com/ for more information.

 

 

Caviar Price List

 

Alaskan Salmon Roe:                     4 oz.  $12

                                                          8 oz.  $24

 

American Paddle Fish:                             4 oz.  $49

                                                          8 oz.  $89

                                                16 oz.  $169

 

American Farm Raised Osetra:     1 oz. $29.95

                                                          4 oz.   $119.00

 

Caspian Beluga:                              1 oz.   $59

                                                          2 oz.   $119

                                                          4 oz.   $239

                                                          8 oz.   $399

                                                         16 oz.   $899

 

Caspian Osetra:                              1 oz.   $39

                                                          2 oz.   $79

                                                          4 oz.   $159

                                                          8 oz.   $319

                                                         16 oz.     $720

 

Blini:                                                  ½ Dozen 2”  $5

1 Dozen 2”   $10

 

Corn Fritters:                                    ½ Dozen 2”  $6

1 Dozen 2”   $12

 
PLUS SHIPPING AND HANDLING

 

 


 

Side Dish

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HYATT BAKES ITS WAY INTO THE GUINNESS WORLD RECORDS

Vancouver, B.C. – In the lobby of Hyatt Regency Vancouver, weighing in at 200 kilograms and spanning a height of over 13-feet, is a giant cookie that has been causing quite a stir around town.  People of all ages have been flocking to view Hyatt’s sweet creation, which recently earned the Guinness World Record title for the world’s largest gingerbread man.

 

“I can honestly say that this is the largest guest we have ever had in the hotel,” laughs Hyatt Regency Vancouver General Manager Rolf Osterwalder. “We are all very excited about receiving the Guinness World Record. Our gingerbread man is definitely an eye-catching addition to our lobby, and the festive spirit he embodies is contagious.”

 

From December 1 to December 28 daily, the record-breaking gingerbread man will be featured as part of the enchanted village of holiday treats on display at Hyatt’s Gingerbread Lane. Take a break while shopping downtown to visit this awesome culinary feat while exploring Hyatt’s collection of more than 25 individually crafted gingerbread houses, all displayed in a charming winter wonderland setting located within the hotel lobby.

 

The world’s largest gingerbread man is over 13-feet tall and 5-feet wide. A dozen Hyatt staff were required to carefully carry the giant cookie into the hotel lobby where Executive Chef Othmar Steinhart immediately set about decorating, giving the cookie a wide smile, a mop of curls, colorful boots and a bright bow-tie. He was then taste-tested by a well-known food critic and measured for proportions by a local family physician in order to apply to Guinness for the world’s record.

 

The recipe included 100 kilograms of flour; 1.6 kilograms each of salt and baking soda; 20 kilograms each of sugar, molasses, and shortening; 1.6 kilograms of nutmeg; and of course, 4 kilograms of ginger.  An industrial mixer was used to blend the ingredients, and an immense, custom designed pan was used to bake this holiday treat in an over-sized oven at Canada Bread bakery in Langley, under the supervision of Project Manager Chris Breuer.

 

“Our involvement in the creation of the gingerbread man has been a tremendous experience,” states Breuer. “This has been my biggest project at Canada Bread, as well as the most festive.”

 

The collection of delicious looking gingerbread houses also on display were prepared by schools, and amateur and professional chefs from throughout the lower mainland. Vote for your favorite display for a chance to win a Valentine’s Day package courtesy of Hyatt Regency Vancouver. Admission is by donation, and all proceeds go to B.C.’s Ronald McDonald House to support children with a life-threatening illness.

 

Currently, there are 208 Hyatt hotels and resorts around the world.  Hyatt Corporation and its affiliates manage, franchise or operate 121 hotels and resorts in the U.S., Canada and the Caribbean.  Affiliates of Hyatt International Corporation, manage, franchise or operate 87 hotels and resorts in 39 countries.  In North America, Hyatt worldwide reservations for individuals and groups can be reached at 1-800-233-1234.  Outside North America, contact the local Hyatt sales office or representative.  For more information about Hyatt hotels and resorts, visit Hyatt on the Internet at www.hyatt.com.

 

 

 




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