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Soho Steakhouse
New York
N.Y.
VENUE:SoHo
PRICE:I
CUISINE:Steak
Telephone:212-226-0602 Fax:
Date: 06/05/96 Day: Wednesday
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Copyright 1996 by Punch In International Syndicate.
Jean Claude Iacovelli knows what New Yorkers want. Small, very French bistros with ambiance, great food and rock-bottom prices. HIs latest venture, SoHo Steakhouse, features a raw-wood ceiling, hard wood floors, walls lined with wine bottles and another sporting a copper wainscotting. The French doors open onto the street and there's a small bar in front, pictures of the Old New York El and other landmarks and ceiling fans. Flacons of water are placed on the tables which have white paper atop the cloths, matching the white globe lights over the bar. Clove-spiced sauteed sweetbreads with grilled eggplant, roasted peppers and sauce verjus was the standout appetizer. Texture, taste and invention melding into an exqusite preparation. Grilled foie gras, polenta, green grapes and balsamic vinegar was classy, if overshadowed by the sweetbreads. All entrees are outstanding, especially a lamb shank osso bucco with corn risotto, fava beans and sweet corn broth. Wood oven roasted pheasant with fingerling potatoes and mushroom ragout and seared filet mignon with potato-roquefort gallette and spinach and foie gras mousse also lovely first rate. The wine list is short and inexpensive and SoHo Steak, 90 Thompson Street at Spring rates A Minus on my Restaurant Report Card. I'm J. Walman and all my reviews are available by computer on the internet by calling the Internet Exchange at (212)935-3322, that's 935-3322 and mention Punch In International Syndicate.
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MORE KEYS: PRICE:I WHEELCHAIR:Y SUNDAY:Y MUSIC:Y CHARGE:AE. LATE?:N BRUNCH:N PARTIES:Y ------------------------------------------------------------------------------
TYPICAL DISHES:
Clove-spiced sauteed sweetbreads with grilled eggplant, roasted peppers, sauce verjus; grilled foie gras, polenta, green grapes, balsamic vinegar; sauteed squab, baby artichokes, pearl onions; roast veal chop, braised red cabbage, arugula; whole roas ted partridge; roast ve nison; filet mignon, hange r steak & sirloin; roast chicken breast, black oliv e puree; cheese plate.
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WINES:7 White:$19-$26. 12 Red:$21-$27. 3 Champagne:$60-$65.
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In A Nutshell:Mustard yellow rough stucco walls hung with pictures of old N.Y., copper wainscoting and a square room. ------------------------------------------------------------------------
DATA:Appetizers:$5.50-$8.50 Entrees:$13.50-$16. Steaks, $14. Full bar.
Dress:Casual Hours of operation: Closed Lunch Mon-Fri. Chef: William "Willie" Prunty Sous Chef: Joe Amatruda Pastry Chef: Purchased tarts. Maitre d'Hotel Raba Bellvaoi Contacts:Jean Claude Iacovelli Raba Belkadi PR:
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