.

 

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
9
0 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 Sauce

Favorite 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

www.enthusiasticgourmet.com

646-209-4724

info@enthusiasticgourmet.com

 

 

 

  Copyright, Professional Marking Group, 2007, All Rights Reserved.
c