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Hot Picks: New York City, New York
Diane Sukiennik, Associate Editor, Food
and Wine Access
Michael
Reiss, Editor, Food and Wine Access
New York City is an undisputed culinary capital.
Not only do you find variety but excellence at every price point. From
haute cuisine to hot dogs, the quality and value to be found makes New
York a bargain when compared to other world capitals. The annual restaurant
week event which takes place in July and January showcases restaurants
which offer $25 three course lunch and $35 three course dinners, but such
prix fixe values can be found at numerous restaurants in
the city anytime of the year. The vast selection is dizzying. It is our
intention to offer you some of our favorites and as we expand the list,
help you make your selections a bit easier. Bon Appetit!
Although New York City is relatively easy to navigate compared
with other large cities, we have found a series of map guides of New York
City that make your trip a breeze. They are concise, well organized and
easy to use. John Tauranac's Manhattan Line by Line,
a Subway and Bus Atlas is indispensable as are his more
detailed Manhattan Block by Block and Manhattan 3 Maps in 1. Don't leave
home without them.
Here are some options for your visit!
Hot Picks: New York City, New York
Diane Sukiennik, Associate Editor, Food
and Wine Access
Michael
Reiss, Editor, Food and Wine Access
Where to Stay
Metro-Home NYC
Have you ever wondered what it would be like to live in New York City?
Metro-Home NYC offers you this unique opportunity. You can experience
the life of the city on a short term rental basis in deluxe apartments
in 24 hour doorman elevator buildings.
Fully furnished with all the creature comforts including cable TV, telephone
with data port for Internet access, answering machine, stereo, fully equipped
kitchen - including coffee maker, kettle and toaster, appliances and equipment
etc. (microwaves and dishwashers in most apartments), CD/cassette/radio
stereo, alarm clocks, hairdryers, linens and towels, laundry facilities,
iron and board, vacuum and cleaning items and more. With approximately
300 budget to luxury apartments, from studios to three bedrooms in the
best neighborhoods of Manhattan, this is a great way to see the city through
the eyes of its denizens.
For further information and virtual tours, see www. metro-home.com, or
call:
Metro-Home reservations at-
800 987 1235 or 212 813 2244.
Metro-Home NYC's luxury furnished units are comfortable and come fully equipped with cable TV, telephone , answering machine, stereo, and kitchen gear, making a stay in NYC feel like being at home!
Photo by Michael Reiss
Hot Picks: New York City, New York
Diane Sukiennik, Associate Editor, Food
and Wine Access
Michael
Reiss, Editor, Food and Wine Access
Where to Eat
Country -The Cafe
Photo by Michael Reiss
Located on the street level of the luxuriously renovated Carlton Hotel, at Madison and 29th, The Cafe offers an informal bistro counterpoint to the sumptuous upper level dining room of Country..
The atmosphere is sophisticated, chic, clubby with lighting and candles bathing patrons in an amber glow. Executive Chef Willis Loughhead presents even the tried and true French bistro classics with a twist like the soupe a l'onion made with rich short rib stock.
The waitstaff are knowledgeable and professional. The expertly
executed menu is enhanced by a thoughtful choice of wines selected by
Beverage Director, William Rhodes. His recent introduction of Monday
evening "pay what we pay" for wines by the bottle makes this
venue a must for anyone who wants to start the week off right.
Country- The Cafe offers nouveau bistro fare with flair!
Here is the informal chic atmosphere of Country- The Cafe, complete with zinc bar in the center.
Photo by Michael Reiss
Favorite Appetizers:
Foie gras, celeriac, black truffle, pain grille
Hamachi Crudo, watermelon, avocado, elderflower vinaigrette
Favorite Entrees:
Crisp Salmon, couscous, eggplant caviar, harissa
Lamb Shank, basmanti rice, dried fruit, watermelon radish
Favorite Dessert:
Rhubarb Crisp, orange, streusel, cream cheese ice cream
.
Country- The Cafe highlights traditional French bistro cuisine. Executive Chef Willis Loughhead adds innovative and creative flair to the menu.
Photo by Michael Reiss
COUNTRY CAFE
90 Madison Avenue
212.889.7100
http://www.countryinnewyork.com/
WATER'S EDGE
Photo by Michael Reiss
Some enchanted evening, you will take a taxi, a water-taxi across the East River and you will arrive at the Water's Edge. Once you have tried it, you will return again and again. So goes the song and waxing poetic about a magical evening is the only way to describe a dining experience that begins and ends with a complimentary water-taxi from 34th and the East River.
Once you board, your water-taxi transports you to another place and time. As you enter the restaurant the view and the piano music sweep you off your feet. Then comes the food. It is American cuisine inspired by Europe, anchored in French technique, and infused with flashes of brilliance from Executive Chef Ari Nieminen.
Every item on the menu is enticing and the flavors do not disappoint. The award-winning wine list offers global selections with a strong showing of premium California vertical tastings.
Just when you think the night is over, your water-taxi wisks you away to the bright city lights, but return you will to this Camelot-by-the sea at the Water's Edge.
The Water's Edge restaurant provides a truly romantic atmosphere and is indeed located at the water's edge.
Photo by Michael Reiss
Favorite Tasting Menu paired with wines on request:
“Smorgasbord” of Gravlox, Pastrami Cured Salmon, Hot Smoked Sturgeon, Spicy Tuna
Jumbo Lump Crab with Avocado, Asparagus & Truffle Vinaigrette
Miso Glazed Chilean Sea Bass, Jasmine Rice, Sugar Snap Peas & Baby Shiitake Mushrooms
Chilled Foie Gras Terrine, Baby Spinach,, Walnuts, Dates, Crisp Cocoa Nib Baguette
Rack of Lamb, Roasted Eggplant, Watercress, Asian Pear, Gaufrette Potato, Zinfandel Sauce
Selection of Artisanal Cheese
Choice of Dessert
.
This is "Jumbo Lump Crab with Avocado, Asparagus
& Truffle Vinaigrette," one of Executive Chef Ari Nieminen's
masterful creations presented at Water's Edge.
Water's Edge
44th Dr. and East River
718 482 0033
Five minutes from mid-Manhattan, or take the complimentary water shuttle
from 35th Street & The East River
http://www.watersedgenyc.com/
Le Bernadin
Quintessential nouvelle French seafood cuisine reigns supreme
at Chef Eric Ripert's temple gastronomique, Le Bernadin.
Diners are wisked to opulent tables by professional staff who anticipate
your every request in an unobtrusive manner that makes dining an almost
surreal, dreamlike pleasure. The ethereal atmosphere is further enhanced
by menu selections that are light, sensual and utterly French in execution.
Fish and seafood are prepared with such a deft touch and sauces so perfectly
blended as to cause even non French speaking diners to exclaim, "Oh
La La!" at every bite. The wine pairing, expertly handled by the
French sommelier creates an even greater sense of balanced perfection.
Leave room for the sumptuous cheese course that truly defines this as
Michelin-starred French dining experience.
Le Bernadin's magnificent cheese course is served with great savior fare.
Photo by Michael Reiss
Favorite Appetizers:
SOFT SHELL CRAB
Sautéed Soft Shell on Jumbo Lump Crabmeat; Brazilian Muqueca Sauce:
Lime, Coconut, and Dende Oil
HAMACHI TANDOORI
Seared-Rare Yellowtail Marinated in Tandoori Spices; Pickled Cucumber
and Mango Salad
Favorite Entrees
BLACK BASS
Crispy Chinese Spiced Black Bass in a Peking Duck Bouillon Scented with
Maitake and Enoki Mushrooms
SNAPPER
Baked Snapper with a Spicy-Sour Puerto Rican Sancocho Broth; Sweet Potato,
Plantain and Avocado
Favorite Dessert:
CHOCOLATE-CASHEW Dark Chocolate, Cashew and Caramel Tart, Red Wine Reduction, Banana, and Malted Rum Milk Chocolate Ice Cream
.
Le Bernardin's "HAMACHI TANDOORI-
Seared-Rare Yellowtail Marinated in Tandoori Spices; Pickled Cucumber
and Mango Salad" is a culinary tour de force.
Photo by Michael Reiss
Le Bernardin
155 W. 51st St.
212 554 1515
21 Club
Photo by Michael Reiss
Though never really a club, this restaurant, 21 Club, still maintains a loyal following and attracts newcomers. It's quaint, cluby, almost retro-feel, replete with memorabilia, reminds diners of its long traditions. (It was a former speakeasy.)
The service--rendered by tuxedo-clad captains and several levels of attendants is flawless and a refreshing throwback to the grand dining of a bygone era. The classic American fare is deftly executed and the tasting menu, with or without wine-pairings, is a true value.
The wine cellar is legendary and tours are graciously offered. As you step down into the cave, you are faced with a five ton steal door that protects the historic and valuable holdings of the restaurant and many of its patrons who store their wines for later consumption. The wine-cellar dining room provides customized tasting dinners for their wine aficionado clientele. To dine at 21 Club is to become part of a special circle. So joint the club!
This is 21 Club's legendary wine-cellar dining room, where groups can enjoy a customized tasting dinnner.
Photo by Michael Reiss
Favorite Appetizers:
Seared Foie Gras with homemade tangerine marmalade, red mole sauce
Tuna Tartare, radish salad, wasabi-lime emulsion, crispy taro root
chips
Favorite Entrees:
Risotto of Asparagus and Cèpes with seared scallops
and aged Parmesan
21 Day Dry-Aged NY Sirloin, fingerling potatoes, glazed carrots,
cognac sauce
Favorite Dessert:
Warm Whiskey Scented Chocolate Cake - caramel ice cream
.
The genuine classic "Dover Sole" is always winner at 21 Club.
Photo by Michael Reiss
21 Club
21 W.52 St.
212 582 7200
Marseille
Photo by Michael Reiss
Marseille-this attractive corner location, offering well spaced seating inside and out, makes you want to bid adieu to Paris and go south for some of the most creative brasserie cuisine you'll ever taste. Chef de Cuisine, Peter Larsen, puts his personal touch on every dish, so that even familiar menu items take on a fresh, surprising and thoroughly delicious twist.
Moving from classic preparations, he invites you to experience the full flavors of the Mediterranean region with his well executed recipes, expertly combining several ingredients that compliment the whole. One example is his skate dish with zuccini-mint marmalade, pea shoots and pistachio vinaigrette.
The friendly, professional staff and sommelier are eager to offer suggestions from the extensive beer and wine lists to accompany your selections. The mood is upbeat, the music adds a note of joviality and the experience is totally satisfying at Marseille.
Marseille's bistro environment is full of energy.
Photo by Michael Reiss
Favorite Appetizers:
Red and white endive salad - mustard vinaigrette & hazelnuts
Mediterranean salad - tomatoes, cucumbers, peppers, onions, olives, pita
croutons, feta and lemon vinaigrette.
Favorite Entrees:
Seafood Couscous - monkfish, scallops, shrimps and mussels saffron tomato
broth, leeks and potatoes.
Tunisian Chicken - ragout of eggplant, tomatoes, green olives & kumquats
with marcona almonds & red pepper glaze.
Favorite Dessert:
beignets - chocolate fondue & raspberry coulis.
.
Here is "Seafood Couscous - monkfish, scallops, shrimps and mussels saffron tomato broth, leeks and potatoes," one of the delicious Mediterranean-inspired dishes served at Marseille.
Photo by Michael Reiss
Marseille
630 9th Ave. at 44th St.
212 333- 2323
www.marseillenyc.com
FR.OG
Photo by Michael Reiss
Master Chef Didier Virot of Aix Brasserie fame has just launched his newest project, FR.OG (French Origins). He has created menu selections representing the cuisine of French Origins including Vietnam, Morocco, Lebanon and of course, France.
Just reading the menu is a thoroughly enjoyable, mouthwatering exploration of ingredients, which Chef Virot utilizes in most intriguing combinations. When you can't choose between menu items because they all sound so good, you know you're in for a great evening!
The cocktail and wine list follow suit, enticing you with more creative and unusual possibilities, including wine selections from Morocco and Lebanon. The knowledgeable waitstaff and sommelier are at the ready to answer questions and aptly pair your menu selections.
Chef Virot's mastery of French technique shines through in each dish, some subtlety, others assertively, expressing the flavor-profiles to provide unique interpretations of cuisine a l'origine Francaise.
For an exotic culinary experience in a trendy, inviting Soho setting, FR.OG will fill the bill.
This is the lively, exotic atmosphere found at FR.OG .
Photo by Michael Reiss
Favorite Appetizers:
Fattouche Salad with mache, mixed lettuce, radish, mint, basil vinaigrette,
sesame crisp.
Briouats of peekytoe crab and basmati rice, smashed avocado, lime dipping
sauce.
Favorite Entrees:
Monkfish in Tajine with mixed asparagus and zucchini, green olives,
basil, lime and saffron.
Sautéed boneless duck leg in Pastilla, warm salad of zucchini,
jerusalem artichoke and tomato confit, basil julienne.
Favorite Dessert:
Almond Soufflé - citrus ice cream.
.
This is an example of the beautifully presented and generously portioned dishes served at FR.OG.
Photo by Michael Reiss
FR.OG
71 Spring St.
212-966-5050
http://www.frognyc.com
COUNTRY
Photo by Michael Reiss
After Chef-Owner Geoffrey Zarkarian created rave revues with his midtown, special occasion restaurant Town, what was left but to create Country? This bi-level beauty, complete with Tiffany glass dome and original mosaic tiles is located in the smartly renovated Carlton Hotel. Country's lower level cafe offers a la carte, nouveau brasserie fare while the upstairs champagne bar and elegantly appointed restaurant offers three star Michelin quality cuisine and service with the excitement and drama that only New York can generate. The well spaced tables are set to face the glassed in kitchen.
The haute country cuisine is complemented by wine selections categorized by varietal grape rather than geographical region. Compiled by Sommelier David Sturno, in collaboration with Chef Zakarian, this eclectic selection of wines from around the world aims to introduce guests to an array of new tastes and flavors.
The prix fixe menu options, which change every two weeks can be mixed and matched so the selections seem endless. The execution is flawless and palette pleasing, the service impeccable. Even the cheese cart with its many varieties, all served "au point", hints of the grande tradition. This is an experience to savor, a chance to dine in another "Country".
County's elegant atmosphere has Michelin-Star presence.
Photo by Michael Reiss
Favorite Appetizers:
Morel Mushroom Ravioli - sweet peas, parmesan and olive oil
Crispy Soft Shell Crabs - citrus marmelade and shaved fennel salad
Favorite Entrees:
Wild King Salmon - garlic, cream, lemon and asparagus
Fricassee of young Lamb - zucchini, basil and nicoise olives
Favorite Dessert:
Iced Apricot Soufflé - pain perdu, lavender Chantilly
.
Country has fine dining every single course, and presents both rustic and sophisticated flavors.
Photo by Michael Reiss
COUNTRY
90 Madison Avenue
212.889.7100
www.countryinnewyork.com
NINJA
Photo by Michael Reiss
Just when you think you've been everywhere and tasted everything, you will be surprised and delighted by the experience at Ninja. This discreet, subterranean Japanese outpost of a successful Tokyo concept is just what the Samurai ordered, if you need some respite from the usual Japanese fare. The cavernous, maze-like environment sets the stage for a private dining experience where you are served by Ninja-clad waitstaff who further enhance the atmosphere of dining in a bygone era filled with mystery and surprise.
There are so many intriguing selections in the Japanese fusion menu that choosing one of the prix fixe options which offers many selections, seems to be the best way to taste a variety of creations. The presentations are dramatic, artistic and skillfully served by the "Ninjas," who are ready to assist with appropriate wine or sake pairings. Before your culinary experience has ended, you will be treated to the magic of a Ninja entertainer. The ambiance, food and fantasy of another era is deftly orchestrated and provides an enchanted evening in the Ninja tradition.
Ninja-clad servers bring dramatically presented gourmet food items at Ninja.
Photo by Michael Reiss
Favorite Appetizers:
Magic Cauldron -Diced Tuna marinated with wasabi and soy sauce,
citrus marinated crab meat, avocado and tomato
Meteorite Pot - Bacon and clam in a soy milk broth with thinly
sliced kurobata Berkshire pork loin and vegetables seasoned with tom yum
paste
Favorite Entrees:
Mishima Wagyu Sirloin prepared with your choice of garlic, wasabi
or teriyaki sauce served with potato, broccoli and cauliflower
Chin Jyao - Maine Lobster sauteed with paprika and seasoned with
sweet miso
Favorite Dessert:
White Heron - Apple Gallette with Ceylon tea custard cream
.
Here is "Chin Jyao - Maine Lobster sauteed with paprika and seasoned with sweet miso," one of the generous-portioned and delectable items served at Ninja.
Photo by Michael Reiss
Ninja
25 Hudson St.
212 274 8500
Parea
Photo by Michael Reiss
The restaurant's name, Parea, suggests a spontaneous
gathering of friends, and that's just what happens at the 32- seat community
table that anchors this sleek, whitewashed environment with lighting and
design elements separating the spaces into bar, living room and indoor
patio dining.
Although inspired by traditional Greek recipes and ingredients, award
winning chef-restauranteur, Michael Symon has created an altogether
deferent menu with broad Mediterranean influences and subtle Greek accents.
This reinterpretation awakens the palette and challenges our notions of
what is Greek.
The wine list, fully Mediterranean with many Greek selections, presents
pleasant surprises both by the glass and bottle. The servers are eager
to please and the overall ambiance is high voltage omphah! Go upscale
Greek, Go Parea!
Parea's dramatic interior is not your usual Greek restaurant.
Photo by Michael Reiss
Favorite Appetizers:
Lobster Dolmades Avgolemeno - basmanti - mint - lobster oil
Grilled Shrimp Kalamaki - tomato - cinnamon - feta
Favorite Entrees:
Halibut ladolemono - fava - peas - asparagus
Lamb porterhouse skara - fig - yogurt - almonds - mint
Favorite Dessert:
Cherry almond bourekia - picled cherries - almond sherbet
.
At Parea food items are served beautifully and reflect the flavors of the Mediterranean.
Photo by Michael Reiss
Parea
36 E. 20th St.
212 777 8448
DEVI
Photo by Michael Reiss
Named for the Mother Goddess, Devi is an exotic Indian haunt decorated with rich textiles, playful lanterns and wooden carvings. Chefs Hemant Mathur and Survir Saran present "home style Indian dishes" as works of art.
Each plate is stylishly presented and is at once, familiar and surprising. The ingredients, technique, range of spicing and plating suggest an unusual combination of multidimensional, subcontinental cuisine with bold regional accents.
Paired with the right wines this is dining as a culinary adventure where all of the senses are awakened and stimulated. Put aside your favorite local Indian restaurant for an evening of dining with the Mother Goddess. Go to Devi.
This is the exotic atmosphere at Devi: one is transported on a magic carpet to another world of culinary delight.
Photo by Michael Reiss
Favorite Appetizers:
Bombay Bhel Puri (rice puffs, tamarind, mint, tomatoes and onions)
Grilled Scallops roasted red pepper chutney, Manchurian cauliflower,
spicy bitter-orange marmalade
____________
Favorite Entrees:
Lamb-Stuffed Tandoori Chicken yogurt-mint chutney
Parsi Halibut “Paatra Ni Machi”mint-coconut chutney,
tomato rice
Favorite Dessert:
Emperor’s Morsel (Shahi Tukra) crispy saffron bread pudding, cardamom cream, candied almonds
.
Devi presents gourmet Indian food with modern flair.
Photo by Michael Reiss
DEVI
8 E.18th St.
212 691 1300
China Grill
Photo by Michael Reiss
This is the original China Grill, still packing them in after 19 years with Asian-fusion food served family-style in large portions. The high-energy cavernous space is acoustically challenging and features a chic bar scene with multicolored floating smooth Asia lanterns overhead.
Executive Chef Keyvan Behnam has opened outposts of China Grill in South Beach, Miami Florida (Please see http://www.foodandwineaccess.com/events/event209.htm .) and in Chicago, IL.
The food at China Grill can be described as "Pan-Asian" with Chinese, Thai and Japanese influences. The major attractions is the family-style nature of the service, which is particularly group-friendly, as a group of people can "pass the platter" and have a large, diverse satisfying meal in a festive atmosphere.
Go to China Grill for a fun and flavorful Asian experience!
China Grill's upbeat atmosphere presents dishes "family style" and sharing of the large platters is encouraged.
Photo by Michael Reiss
Favorite Appetizer
Lobster Pancakes - stir fried with wild mushroom, red chili, scallions
& coconut milk
Tempura Sashimi - hot mustard champagne sauce
Favorite Entrée
Miso glazed black cod - bok choy, soba noodle & lemongrass
shitake broth
Duck two ways - pan seared breast, confit of leg, caramelized Asian
fruit salsa & lychee black vinegar reduction
Favorite Dessert
Caramelized bananas, caramel cream
This is the "Lobster Pancakes - stir fried with wild mushroom, red chili, scallions & coconut milk,"one of China Grill's popular and delicious signature dishes.
Photo by Michael Reiss
China Grill
60 W. 53rd St.
N.Y. City
(212) 333-7788
Bice
Photo by Michael Reiss
Bice--this upscale Italian eatery in Midtown offers pleasant outdoor dining streetside and high energy indoor atmosphere. The service is efficient, the food is known the world over for its homemade pastas and other Northern Italian fare, both traditional and modern.
The menu offer a wide variety of Italian favorites and many selections that have become Bice classics. Portions are generous and are often served family style so that large groups can sample a variety of items. The price of the food reflect the high-rent district and the celebrity clientele who favor this internationally known label. Always a popular spot with locals and tourists alike, Bice deserves its international reputation.
Bice's atmosphere is upbeat, casual, and is complimented with efficient professional service.
Photo by Michael Reiss
Favorite Appetizers:
Baby spinach salad with arugula, caper berries, olives, sun dried
tomatoes, garlic confit tossed with creamy dressing and topped with warm
goat cheese
Crispy fried calamari and zucchini served with spicy tomato sauce
Favorite Entrees:
Tagliolini pasta with lobster, wild mushrooms and tomato sauce
Veal and parma ham ravioli with black truffle, rosemary and demi
glace sauce
Favorite Dessert:
Our classic Bice style tiramisu
.
Bice's "Tagliolini pasta with lobster, wild mushrooms and tomato sauce " is made with homemade pasta and cooked to perfection.
Photo by Michael Reiss
BICE
7 E. 54th ST.
212 688 1999
Town
Photo by Michael Reiss
Houses inside the chic, boutique Chambers Hotel, Town immediately asserts its presence by inviting you into it's intimate bar area which is alive with vibe and presents opportunities for casual a la carte dining in a seductive ambiance. But look around, a staircase leads to the subterranean dining room with its 24 ft. high ceilings and walls opulently dressed in backlit wood, suede, and strings of shimmering glass beads evocative of the bubbles in a champagne glass. You have arrived at dining as art where kudos go to the dynamic American cuisine prepared by Chef/Proprietor Geoffrey Zakarian who has his artistic fingers in every pot including the plate and stemware design.
The creative juxtaposition of elements on the plate are subtle, perfectly prepared and thoroughly satisfying. The artisan cheese preparations are artistic gems which create intriguing visual and gustatory surprises. The professional staff offer impeccable service and knowledgeable recommendations. The sommelier compliments and enhances your dining with thoughtful wine pairings. When in the city, go to TOWN!
Town's elegant and opulent interior helps create an upbeat and memorable dining experience.
Photo by Michael Reiss
Favorite Appetizers:
Risotto of escargots / sweet roast garlic / black truffle essence
Quail / baked over marcona almonds / griddled foie gras / sour apricot
salad
Favorite Entrees:
Blackberry Rock Farms lamb loin/ spiced lamb sausage/ savory braised pear and melted lemon fennel
Wild stripped bass / roasted with foie gras butter / chunky creamed spinach
Favorite Dessert:
Taste of TOWN ARTISANAL CHEESES-
Brin d'amour / peppered tomato endive / bagna caoda
Chevrot / wild blueberries / cured lemon
Warm roquefort tartelettes / braised pear in port wine / candied almonds
4 year old Gouda / apple maple strudel / maple walnuts
La Chivita / warm black peppered strawberries / almond linzer
Taste of TOWN cheeses
.
The "Blackberry Rock Farms lamb loin/ spiced lamb sausage/ savory braised pear and melted lemon fennel" is an example of Town's culinary flair.
Photo by Michael Reiss
Town
Chambers Hotel
15 W. 56th St.
212 582 4445
Fleur de Sel
Photo by Michael Reiss
This warm, intimate gem box is filled with precious tastes of Chef Cyril Reynaud's cuisine of Brittany. Whether choosing the three course pre-fixe or the six course tasting menu, the selections are so tantalizing that you want them all and because they change daily, you want to come back for more at Fleur de Sel. Each bite is exquisite, beautifully presented and complex in flavor.
The wine pairings offered by the sommelier and knowledgeable waitstaff highlight global offerings from the impressive, well developed wine list. And yes, fleur de sel is used to enhance the flavors of many items including dessert! Close your eyes and you've experienced a Michelin-starred restaurant in the heart of the Flatiron District.
Fleur de Sel's intimate and artistic interior sets the mood for a great dining experience in the Flatiron District.
Photo by Michael Reiss
Favorite Appetizers:
Lobster Salad, Black Truffle Mayonnaise, Asian Pear & Baby Celery,
Vanilla Cider Vinaigrette
Goat Cheese & Artichoke Ravioli, American Paddlefish Caviar, Red Beet-Dijon
Jus
Favorite Entrees:
Almond Crusted Soft Shell Crab, Chanterelles & Pencil Asparagus, English Pea Coulis
Veal Tenderloin, Roasted Parsnips & Baby Spinach, Chanterelles, Beurre Noisette SauceFavorite Dessert:
Banana Mousse, Creme de Café, Chocolate Dentelle
.
The "Almond Crusted Soft Shell Crab, Chanterelles
& Pencil Asparagus, English Pea Coulis"
is one of the exquisite, beautifully presented, flavorful dishes found
at Fleur de Sel.
Photo by Michael Reiss
Fleur de Sel
5 E. 20th St.
New York, New York
212 460 9100
River Cafe
Photo by Michael Reiss
Nuzzled under the Brooklyn Bridge, the River Cafe
charms from the moment you approach the entry awash with lush vegetation
and masses of seasonal flowers. The bar area seduces you with the mellow
sounds of the piano player, but the real show, the view of the Manhattan
skyline, stuns you and captures your attention from the moment you enter
the dining area.
Trying to compete with the view is a real culinary tour de force
which is ably accomplished by the chefs who offer new American cuisine
in a three course prix fixe or a six course tasting menu. Selections are
varied, well portioned and palate pleasing. The wine list offers plenty
of choice at various price points and the service is professional and
attentive. This is a perfect spot for romance where the glow of the table
lamps and the glow of the city lights enhances the glow of the diners
celebrating their special occasions.
The River Cafe's romantic interior has breath-taking views of the Manhattan skyline.
Photo by Michael Reiss
Favorite Appetizers:
Sautéed Hudson Valley Foie Gras roasted strawberry - Spring onion crepe, toasted Spanish almonds,strawberry vinegar reduction
Stuffed "Bee Gee" Shrimp
Maine crabmeat, pineapple, jalapeno, tangerine Hollandaise
Favorite Entrees:
Wild King Salmon, ginger tempura bay scallops, carrot- miso broth, sake
and soy glazed shiitake mushrooms
Colorado Rack of Lamb,house cured Merguez sausage, cous cous, caramelized
haricot verts, lavender flower glaze
Favorite Dessert:
Chocolate Marquise Brooklyn Bridge
terrine of toasted hazelnut and vanilla ice cream
.
The River Cafe's "Wild King Salmon, ginger tempura bay scallops, carrot- miso broth, sake and soy glazed shiitake mushrooms" is a beautiful and tasty dish.
Photo by Michael Reiss
River cafe
1 Water St.
Brooklyn,NY
718 522 5200
Zoe
Photo by Michael Reiss
SoHo is one of the hippest, most happening places in Manhattan and Zoe epitomizes the best of the area that is alive with vibrant action and yet has a neighborhood feel. The stylish decor, replete with columns that resemble tree trunks and the sleek, modern open kitchen suggest a cuisine that is contemporary and fresh.
Chef David Honeysett uses seasonal ingredients and exotic spices to produce imaginative and immensely satisfying renditions of American classics. The full flavored dishes are adeptly paired with wines selected by Managing Partner/Wine Director Scott Lawerence, who features American wines that display regional and global influences. Friendly, knowledgeable staff add to the dining experience and make Zoe a standout in a sea of fine dining venues.
Zoe's stylish open kitchen and upbeat decor make dining a pleasure.
Photo by Michael Reiss
Favorite Appetizers:
Blue Crab Soup Kafir Lime, Olorosa Sherry & Orange Oil
Tomato & Watermelon Salad,
Mizuna, Goat Cheese, Basil Oil & Mmerlot-Shallot Vinaigrette
Favorite Entrees:
Roasted Muscovy Duck Breast & Leg
Mousseron Mushrooms, White Dandelions, Wild Asparagus & Rhubarb-Honey
JusWood Oven
Roasted Bronzini
Fiddlehead Ferns, Hen-of-the-Woods Mushrooms, Pea Greens, Pancetta &
Balsamic Glaze
Favorite Dessert:
Rhubarb Shortbread Tart
Licorice Ice Cream & Fresh Blackberry Sauce
Zoe's "Tomato & Watermelon Salad, Mizuna,
Goat Cheese, Basil Oil & Merlot-Shallot Vinaigrette" is a delight
for the eye, as well as the palate.
Photo by Michael Reiss
Zoe
90 Prince St.
212 966 6722
Henry
at the
World Yacht
Photo by Michael Reiss
Henry, the restaurant aboard the World Yacht,
captures the essence of fine dining at sea. Chef Marcus Samuelsson
and his team of culinary experts craft a prix- fixe menu
that changes seasonally and reflects the best of the Northeastern American
culinary tradition. The Sunday brunch features a spectacular array of
breakfast and lunch items. But perhaps the best part of this unique dining
experience is the scenery.
The Manhattan skyline is breathtaking at sunset and offers some of the
most stunning sites including the Statue of Liberty. The experience is
further enhanced by music provided by a DJ who anticipates his guests
preferences and provides music for dining, dancing and sight-seeing. The
friendly, attentive service and approachable wine list ensure a memorable
evening for locals and tourists alike. This is an unparalleled way to
view, take in, and savor New York City at its finest.
After your gourmet meal at the restaurant, Henry aboard the World Yacht, you can go on deck and experience the spectacular New York skyline.
Photo by Michael Reiss
Favorite Appetizers:
Jumbo Lump Crabcake, potato and mango salad, grilled scallion remoulade
Marinated Shrimp roasted vegetables, cilantro, crispy plaintains
Favorite Entrees:
Dill Crusted Rack of Lamb, marinated artichokes, montasio potato cake,
mint sauce
Garlic Crusted Filet Mignon,baby vegetables, boursin potato puree, thyme
jus
Favorite Dessert:
Seasonal selections of cakes and tarts
.
Henry's at the World Yacht's "Dill Crusted Rack of Lamb, marinated artichokes, montasio potato cake, mint sauce" is Chef Marcus Samuelsson's stellar creation that you can enjoy while cruising aboard the World Yacht.
Photo by Michael Reiss
Henry at the World Yacht
World Yacht Marina
Pier 81, West 41st St.
at the Hudson River
212 630 8100
Danube
Photo by Michael Reiss
Eating at Danube is like waltzing down a river of culinary delights.
Dispelling every stereotype about Austrian food, David Bouley's creations
are light, airy, exquisitely ethereal. Each item on the a la carte and
tasting menu is a unique, highly original interpretation of culinary genius
that defies categorization and leaves the diner in hushed admiration of
what had just been savored.
The menus alone make for a great gourmet read and for those who have difficulty
choosing (and you will!), there are several tasting options which allow
for smaller portions of many irresistible creations.
The wine pairings offer opportunities for an exciting exploration of boutique
wines from many countries including Austria. The service in this jewel
box setting is confident, well paced and impeccable. The experience inspires
awe and delight.
Dining in Danube's jewel-box setting is a delight.
Photo by Michael Reiss
Favorite Appetizers:
Carinthia "Schlutzkrapfen" High Altitude Austrian Cheese Ravioli
With Harvest Corn Sauce and Smoked Wild Mushrooms
Diver Sea
Favorite Entrees:
Crispy corn flour pizza dough fired on the wood ovens with pulled lechon,
spinach figs, caramelized onions, sofrito and bleu cheese
Seafood paella del dia
Favorite Dessert:
Crispy Hazelnut Churros with Warm Chocolate Colada
.
The delicious light and airy Wiener Schnitzel at Bouley defies the stereotype about Austrian food.
Photo by Michael Reiss
Danube
30 Hudson St.
New York, New York
212 791 3771
Aureole
Photo by Michael Reiss
Charlie Palmer's flagship restaurant is a perfectly
faceted jewel, which, even after years of well deserved recognition and
accolade continues to sparkle and stay in the lead of the New York culinary
scene. The prix fixe (set menu) format (a la carte after 9:30 PM) and
tasting menus (including vegetarian) offer an array of choices to surprise
and delight even the most demanding gourmet. Categorized as an American
restaurant, Executive Chef Dante Boccuzzi exercises the freedom
to create dishes that highlight the eclectic influences found within our
borders. Italian, French, and Pan-Asian accents are infused to excite
newcomers and keep regulars coming back.
The spirit of bounty is apparent throughout, from the initial multi-coursed
amuse-bouche offerings to the generous portions, even in the tasting menus.
The Wine Director, Scott Brenner, is knowledgeable and eager
to offer suggestions for traditional and surprising new pairings for your
menu selections. The impeccable service and the townhouse, intimate and
flower strewn, set the tone for a dining experience that meets and often
exceeds expectations.
This is the elegant and energized dining room at Aureole.
Photo by Michael Reiss
Favorite Appetizers:
Balsamic Glazed Scallops and Strawberries, spicy arugula salad, lemon
confit
Spring Onion and Brie Tartlet, mizuna, candied pecans and caramelized
honey vinaigrette
Favorite Entrees:
Butter Basted Main Lobster, English pea agnolotti, carrot cardamom vinaigrette
Six Spice Roasted and Braised Pork, baby bok choy, mango tempura and spicy
yuzu
Favorite Dessert:
Bittersweet Chocolate and Espresso Parfait, caramel ice cream, milk chocolate mousse and malted vanilla "milk shake"
.
"Butter Basted Main Lobster, English pea agnolotti, carrot cardamom vinaigrette" is one of the imaginative creations presented at Aureole.
Photo by Michael Reiss
Aureole
34 E. 61st St.
New York, New York
212 579-0100
Bouley
Photo by Michael Reiss
Chef David Bouley is an internationally acclaimed
artist and food is his medium. His palette is wide ranging and his culinary
creations are at once thoughtful, almost intellectual in composition and
exciting , almost startling in execution.
His juxtaposition of ingredient, his playfulness with textures, temperatures
and tastes surprise and delight loyal followers as well as thrilled newcomers
to his table.
In the tradition of the French three star Michelin restaurants, there
is a sense of bounty with surprise tasting sensations presented between
those ordered. For a culinary tour de force order the tasting
menu and you are transported to places you've never been or even imagined
were possible. The parade of canopies titillate the senses and foreshadow
the unique courses which follow. Consider the wine pairings which are
equally bold and serve to complement the creations without ever overpowering
them.
The service is refined and attentive. Wait staff are well versed in the
subtle complexities of each dish and they present each creation with a
brief review of ingredients.
The backdrop for this culinary adventure begins in an entry hall cum apple
cellar, redolent with the smell of a bountiful harvest that leads to a
dramatically lit, rounded-arch set of rooms where intimacy and celebration
are equally at home.
Chef David Bouley does his name proud in offering a world class
culinary experience. His original artistry excites and pleases the palette.
This is the intimate dining room at Bouley.
Photo by Michael Reiss
Favorite Appetizers:
Seared New York State Foie Gras with Whole Roasted Organic Rhubarb, Pearls
of Organic Mango, Foie Gras Terrine and Red Wine Rhubarb Puree
Braised Japanese Yellowtail with Melon, Hon Shimeji Mushrooms and a Ginger
Aromatic Sauce
Favorite Entrees:
Black Sea Bass with Porcini and Hon Shimeji Mushrooms, Green Asparagus,
and Mushroom Cappuccino Broth
Organic Apple Fed Baby Pig from Cooperstown New York with a Crunchy Galette
of Homemade Fettuccini, Savoy Cabbage and Chanterelles
Favorite Dessert:
Callebaut Chocolate Brioche Pudding with Champagne, Mango, Dark Japanese Sugar, Lemon Thyme and Rasberry Sorbet
.
"Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea Scallop and Sweet Maryland Crabmeat - Ocean Herbal Broth " is an example of the creative, bountiful dishes served at Bouley.
Photo by Michael Reiss
Bouley
120 W. Broadway
New York, New York
212 964 2525
Charlie Palmer's Métrazur
Photo by Michael Reiss
All trains lead to this quintessential progressive American restaurant
which celebrates the bounty of the Americas. Housed in the expansive,
breathtaking setting of the newly grand, Grand Central Station, diners
ascending the sweeping marble staircase experience the exciting hustle
and bustle of the city's busiest transportation hub as well as the activity
of the showcase stainless steel kitchen that opens onto the dining room.
Chef de Cuisine Mike Lockard intentionally highlights traditional
regional American classics and enhances them with flair and creativity
suggesting the Mediterranean influences that echo in the name, Métrazur,
a train that once ran along the Cote D'Azur en route to Monaco. The wine
list is both affordable and eclectic. Service is professional and attentive.
Whether you are en route or planning a special destination
dining experience, Charlie Palmer's Métrazur is your ticket!.
Métrazur takes advantage of the expansive, breathtaking setting of Grand Central Station.
Photo by Michael Reiss
Favorite Appetizers:
Spicy Lobster Soup, andouille sausage, file rouille,lobster croutons
Shaved Fennel and Arugula Salad,pink grapefruit, sesame seeds, aged goat
cheese
Favorite Entrees:
Wood Fired Maya Prawns, fettuccine pasta, melted leeks, Chardonay pan
sauce
European Cut Filet Mignon, porcini grits, beer battered onion ring and
Sherry peppercorn jus
Favorite Dessert
Dark Chocolate and Banana Torte, macadamia nut ice cream, white chocolate
sabayon
.
At Métrazur you can find some of the most delicious
beef served with creative flair. Pictured here is the "European
Cut Filet Mignon, porcini grits, beer battered onion ring and Sherry peppercorn
jus."
Photo by Michael Reiss
Charlie Palmer's Métrazur
Grand Central Station East Balcony
42nd St. and Park Ave.
212 687 4600
Geisha
Photo by Michael Reiss
This trendy, ultra chic east side townhouse is home to one
of the hottest bar scenes, as in martinis and sushi, in town. This is
the place to go when one of you is dying for first rate sushi ( Many items
are flown in from Japan.) and someone else in your party craves a steak,
or classic French cuisine or some of the best lamb chops in town. There
is something for everyone.
Chef Michael Vernon's deft preparations bow to classical French technique
while his Asian influences provide creative interest and contrast. The
specialty cocktails and wide selection of premium sake offer exciting
possibilities for pairing. The staff are enthusiastic and eager to offer
suggestions to enhance your experience. Geisha lives up to its
name in delivering on pleasure.
Gisha's ultra chic setting is a "happening" place to be.
Photo by Michael Reiss
Favorite Appetizers:
Grilled Shrimp "Lollipop", marinated in coriander, ginger and
scallions served on a sugarcane skewer
Spanish Mackerel Tartar with coriander scallion and ginger topped with
wasabi tobiko and wasabi citrus vinaigrette
Favorite Entrees:
Sautéed Halibut with Coconut Curry Spinach, served in Shrimp Sambal
sauce
Rack of Lamb served grilled with Taro Root Puree and Warm Spinach Roll
with Lamb jus
Favorite Dessert:
Yuzu Mille Feuille, yuzu infused pastry cream between two phyllo wafers
.
At Gisha you can find some of the best lamb chops in town. Pictured is the "Rack of Lamb served grilled with Taro Root Puree and Warm Spinach Roll with Lamb jus."
Photo by Michael Reiss
.
Geisha
33 E. 61st St.
New York, New York
212 813 1113
Hot Picks: New York City, New York
Diane Sukiennik, Associate Editor, Food
and Wine Access
Michael
Reiss, Editor, Food and Wine Access
What to Do
Culinary and Historical Walking Tours of New York City
Conducted by the Enthusiastic Gourmet
Susan Rosenbaum
Susan Rosenbaum's "The Melting Pot Tour"
is informative and entertaining.
Photo by Michael Reiss
This three hour walking tour, covers the history, people, culture, folklore and food of the Lower East side, Chinatown and Little Italy. For generations, the Lower East Side has been home to the many immigrants coming to the US for a better life; and on "The Melting Pot Tour," you will get a glimpse into this diverse neighborhood. The tour takes you through the Hispanic and Jewish Lower East Side, Chinatown, and Little Italy. Food brings people together, instilling a sense of security and happiness. On this tour, you will learn the importance of food in each community, while identifying unique food items and their preparations.
This is a great introduction to a lively, fascinating area.
Below are the stores visited and foods* sampled:
Community market, created in 1939 to house push cart vendors, which features Hispanic products—Gourmet muffin or cake D (On Sundays, Community market is replaced with a Gourmet doughnut shop— Doughnut D )
Kosher bread bakery, opened in 1935—bialys
Kosher pickle shop—pickle tasting (On Saturdays, Kosher shops are replaced with an Old-fashioned candy store—Halvah N and a Chinese Dumpling shop—Fried Dumpling P )
Asian produce market—seasonal fruit, when available
Asian Bakery—Chinese pastry D, N
Asian fish market
Italian Gourmet shop—Italian cheese D
Pasta shop
Italian Dairy—fresh mozzarella D and prosciutto ricotta balls D,
P
Italian Pastry shop—cannolis D or Sfogliatelle D
*For those with dietary restrictions and allergies…D=Dairy, N=Nuts,
P=Pork, B=Beef
Samples are subject to change.
TOUR SCHEDULE AND AVAILABILITY
Dates subject to change.
Groups are limited to 8 people.
For information, contact:
The Enthusiastic Gourmet
New York, NY 10021
646-209-4724
info@enthusiasticgourmet.com