the bottom line on where to dine
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Dining MagazineTRANSCRIPT
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WhereToDineOnline.com
$6.00 • VOLUME 3, NO.1DISPLAY UNTIL SEPT. 30, 2009
I N S I D E
Rossini’s:Celebrating 30 Years Of Excellence
Chef Bios :Julian Medina Toloache
Terrance BrennanPicholine
Craig HopsonOne If By Land,Two If By Sea
BiCE:Northern Italian Icon From Milan
Q and A withDanyelle Freemanand Jimmy Bradley
One if by Land,Two if by Sea
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d i a m o n d s & p r e c i o u s s t o n e s .
S c h e d u l e a n a p p o i n t m e n t w i t h a w a r d - w i n n i n g j e w e l e r G l e n n B r a d f o r d t o u n e a r t h t h e h i d d e n p o t e n t i a l o f y o u r o u t d a t e d s e n t i m e n t a l j e w e l r y .
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soothing décor
flawless design
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203 impeccable guest rooms and deluxe suites
interior design by David Rockwell
flat-screen TVs in all bedrooms,
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The Alex Hotel 205 East 45th Street at Third Avenue New York,NY 10017
212.867.5100 www.thealexhotel.com
Untitled-1 1 11/2/06 9:48:06 AM
©2008 The Alex Hotel
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FeaturesMICHAEL PSILAKIS - NEW YORK’S MOST IMPORTANT CHEF SINCE MARIO BATALI .......................................................................... 11
BICE:AN ICON TURNS TWENTY! ................................................................. 23
BUKHARA GRILL- A FLAT-OUT RAVE, BUKHARA GRILL TURNS 10 ........................... 25
KELLARI- ENTER AS STRANGERS,LEAVE AS FRIENDS ...............47
CHEF BIOS NEW YORK’S BEST CHEFS PROFILED ............................................ 61
JASON MILLER TALKS FINE DINING AT PICHOLINE .................. 68
ROSSINI’S: CELEBRATING 30 YEARS ON 38TH STREET ................................... 79
Q AND A WITH JIMMY BRADLEY, OWNER OF THE RED CAT AND THE HARRISON ........................... 94
7979
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W H E R E T O D I N E 2 0 0 9 P U B L I S H E R ’ S N O T E
THE MORE THINGS CHANGEThis edition of The Bottom Line on Where To Dine is out at a later date than its normal release date. The reason is simple. Things are changing with my company and the time that was needed to make these changes was necessary and for all in-volved, a much better product has been created. I have spent the past 18 months developing a piece of proprietary software that will enhance the way people do business on a day to day ba-sis. This product is called turn-turn-turn and it will be able to do some amazing things. For starters, you will now be able to read this magazine complete with recipes, event planning and feature stories in video in conjuction with this magazine which can be read digitally. If you have a business of your own, come over to turn-turn-turn.com for a demo to see how this product works.
I would like to thank the following people for their contributions this year. Dr Paul Salinas, the man who takes super care of me and puts me back together again. A superb Chiropractor and a good friend, I highly recommend Paul’s services to those in need of Chiro-practic care. On the services side of putting together this magazine and its website along with Turn-Turn-Turn.com, Harvey Krieswirth of Big City Partners, Jeremy Horowitz, Ben Hirsch. Michael Harlan Turkell whose superb photography makes me look good and Robert Bickell’s superb feature stories of dining around New York City. Your efforts have made this book and website much better because of your patience, guidance and friendship. My Attorney Gary Adelman, and his team at Robinson Brog are most valued friends and trustworthy attorneys whose advice i have come to rely on. To my buddy Jason Vita whose excellence as my right hand man in putting together this magazine and website along with guiding me through the technology pitfalls are appreciated more than you know. Thanks for your friendship! Finally, a big thank you to the restaurateurs whose professionalism during these trying times for the dining industry continue to open my eyes daily to understand just what the commitment is to be “ in the business” The biggest thank you of all goes to the people who read and use this magazine and website to enhance their knowledge of dining. I hope i justify your confidence in me when you go to the gourmet market or book store to buy what i have created. I do this for you.
Till Next YearCary Rosner, Publisher
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A.J.Maxwell’s .............................................06
Ancora .........................................................08
Anthos ......................................................... 10
Artisanal .....................................................13
Arturos ........................................................16
Avra ............................................................... 17
Bar at Etats-Unis ..................................... 21
Bice............................................................... 22
Bukhara Grill ........................................... 24
Camaje ......................................................... 27
Domenico’s .................................................. 28
Emilios Ballato ......................................... 29
Etats-Unis ..................................................30
Etcetera-Etcetera ................................... 32
Falai ............................................................. 33
Fino Wall Street ...................................... 34
Frankie and Johnnie’s Steakhouse ....... 36
Gabriel’s ..................................................... 39
Gente ...........................................................40
Grace’s Trattoria ..................................... 44
Hanratty’s .................................................. 45
Kellari taverna......................................... 46
Kellari’s Parea .......................................... 48
L’Absinthe ................................................... 50
La Cantina Toscana ....................................51
Monte’s ........................................................ 52
Mr K’s .......................................................... 54
One If By Land, Two If By Sea ................. 56
Piano Due .................................................... 66
Picholine .................................................... 69
Pylos ............................................................ 72
Re Sette....................................................... 73
Remi ............................................................. 74
Ristorante Degrezia ................................ 77
Rossini’s ...................................................... 78
Roth’s Westside Steakhouse ..................80
Rughetta ......................................................81
Ruth’s Chris Steakhouse ........................ 82
Salmon River ............................................. 83
Scalini Fedeli ............................................ 85
Seo ................................................................ 86
Solera .......................................................... 87
Spigolo ........................................................ 88
Sueno’s ......................................................... 89
Terrace in the Sky ....................................90
The Harrison ............................................. 92
The Red Cat ................................................ 95
Toloache ..................................................... 96
Trata Estiatorio ....................................... 97
Triomphe ..................................................... 98
Uncle Jack’s .............................................. 100
Vice Versa ................................................. 102
Villa Mosconi .......................................... 104
PublisherCary Rosner
Art DirectorJ Vita
TINbox Solutionswww.tinboxsolutions.com
Cover DesignRon Gross
Contributing DesignersLes Munoz, Jeof Vita
Ben Hirsch, Harvey Kriesworth
PhotographyMichael Harlan [email protected]
Tanya [email protected]
John [email protected]
Contributing Writers
Robert BickellLeo Fox
Web Design
Omnibus CreativeOmnibusCreative.com
Big City Partners bigcitypartners.com
LegalGary Adelman, Esq.
Robinson Brog Leinwand Greene Genovese & Gluck P.C.
(212) 603-0481
Where To Dine In New York CityCopyright © 2009
Where To Dine In, LLC
212-591-0139www.WhereToDineOnline.com
For advertising information
212-591-0139
© 2009 Where to Dine in, LLC. All rights reserved. No
portion of this publication may be reproduced, duplicated,
transmitted or used in any form or by any means without
the express written consent of Where to Dine in, LLC. All
photos, copyrights, and trademarks are property of Where
to Dine in, LLC, unless otherwise indicated.
The Bottom Line On Where To Dine® is a registered
trademark of Where To Dine In LLC and any use is strictly
prohibited by law.
Every effort has been made to confi rm the accuracy of all
the information contained in this publication. The pub-
lisher and/or the advertisers shall not be held liable for any
errors in printing, production or information contained
herein. If you believe information has been printed in er-
ror, please notify the publisher and we will make reasonable
efforts to confi rm and change the information in the next
printing, if possible.
Restaurants are selected based on recommendations from
reliable sources, which include reviews, ratings, and the
experience of the publishers. Each restaurant is charged
a fee to be included.
Table of contents-restaurants
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RESTAURANT INFORMATION
CUISINESteakhouse
AVG CHECK PER PERSON$65
RESERVATIONSSuggested
SERVICELunch- Mon.-Fri.
Dinner 7 Days
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room 160 seats
Private dining rooms- 5 are available with seating ranging from 6-80
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXENo
PROPRIETORLenny Passarelli
CHEF
Silvestre Mora
380 Bottle list with superb offerings from America, Italy, France and the New World.
WINE LIST
Crains ** 1/2
2008 Zagat Rated- Excellent
“Best Rib Eye in New York” Bob Lape
2008-Tom Horan’s Top 10
AWARDS
WWW.WHERETODINEONLINE.COM6 MIDTOWN WEST
A.J. Maxwell’s57 West 48th Street (Bet 5th-6th Ave)212-262-6200 ajmaxwells.com
For the classic New York restaurant experience,
head to A.J. Maxwell’s in Rockefeller Center.
Executive Chef Silvestre Mora brings a fresh
interpretation to the traditio al steakhouse menu that
pleases steak afi cionado, seafood lover, and restaurant
maven alike. Expect a warm welcome, a winning wine list,
and an inviting,clubby atmosphere. Ideal for pre-theatre
suppers,business lunches, celebratory dinners or a quick
bite at the bar. Best bets: what Bob Lape of WCBS 880 calls
“the best rib eye in New York,” the John D. salad, to-die-
for escargot, creative side dishes. Check out the mosaic
mural uncovered during renovation. A.J. Maxwell’s- A New
Restaurant That Feels Like An Old Favorite.A great place to enjoy happy hour, the bar @ A.J. Maxwells
SIGNATURE DISHES: Louis the XIV- Filet Mignon with Foie Gras and Port wine sauce
Surf and Turf- Petite Filet and a 2 LB Lobster Double or Triple Colorado Lamb Chops
Por terhouse Steak- for 2,3, or 4 - Dry Aged bone-in Rib Eye
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ASKLENNYAJ Maxwell’s proprietor Lenny Passerelli was told when
he was a young boy to not go into the family business of
restaurant ownership. His father wanted him to be a doctor,
a lawyer or an accountant. Lenny feels he knows more than
any established professional when it comes to life’s
unimportant facets, so he decided to steer clear of his dad’s
advice and become a restaurateur. Visit him at AJ Maxwell’s
Steakhouse, where the proprietor is happily solving guest’s
problems while spewing his daily sermon on the little things
in life that matter most.
Q: I am celebrating my 20th wedding anniversary and will be planning a party at my house. Is there a special dish that I can cook my wife for breakfast the next morning?
John, Philadelphia,Pa
Lenny: John, AJ Maxwell’s has a dish on their new breakfast menu called “The Hangover”. It’s designed to be enjoyed after getting too toasted the prior evening! You take 2 eggs per person, separate the yolks and whites, and fry the whites in a pan. Cook some home fries and make sure they are piping hot so you can pile them on the whites when they are fi nished cooking. Then, smear the raw yolks into the hash browns. Top it off with bacon, sausage or roast beef hash, then a side of toast. If you want, you can view the video on our website, which will show you exactly how to make this hangover cure. Just visit ajmaxwells.com.
Q: Lenny- What do you like to do on a day off?Maggie, New York, NY
L: That’s easy - hang out with my kids on the couch, relax and tell them not to be a restaurateur!
Q: Len, my wife has been nagging me to junk my boxers and get briefs. I won’t do a thing until I ask Lenny! Thanks.
Jim, Baltimore, MD
L: Jim, this depends on the situation. Why don’t you add briefs to your repertoire while keeping the boxers? Call it a compromise. Wear the boxers for black tie af-fairs and save the briefs for casual nights.
Q: Lenny, what are your thoughts on the Jets trading for Brett Favre?Sal, Flushing, NY
L: I look at this the way I would when I bring in a chef who is on the older, more veteran side. Has he lost his fastball? In restaurant terms, can he stand under a 1200 degree oven for hours and still have the stamina of a younger chef. The Jets spent 140 million dollars this off-season, they had to make this trade as an older Brett Favre is a major upgrade over what they had before the trade. I think the Jets win 10 games and make the playoffs as a wild card
Q: Lenny - I am making my girlfriend a special meal before I propose to her. What should I make?
John, Brooklyn, NY
L: John, here are the essentials:- Providing she says yes, make sure you have a good bottle of Champange
on hand. - Chilled Oysters are always a good thing to share and are sexy. A good
Cocktail sauce is key. - My proposal meal would be either a dry-aged rib eye for 2 or a porter-
house for 2 with creamed spinach and mashed potatoes. Dessert would be something light like strawberries to complement the champange that’s on ice. Congratulations.
Q: Lenny, I’m having dinner with a group of IB’s this month who know their wine. What wine goes best with Steak and Seafood?
Jake, NYC
L: Jake, the most important thing, drink what you like regardless of the food. That being said, any good sturdy red will go reasonably well with a good steak. Seafood is a little more challenging if you”re looking to traditionally pair these two together. Go to AJ Maxwells.com where I have put together a video of wine and food pair-ings at our restaurant. There are a couple of ideas that might surprise you and you can show this to your investment banker buddies. Hope this helps you out Lenny.
Have a question for Lenny?Send them to [email protected]
The best question will receive a 100 dollar gift certifi cate.AJ Maxwell’s is now opened for breakfast.
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 7
57 West 48th Street (bet 5th and 6th Avenue)212-262-6200 • ajmaxwells.com
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$60
RESERVATIONSSuggested
SERVICELunch & DinnerMon. - Fri.
ATTIRECasual
RESTAURANT SEATINGMain dining room 200 seatsPrivate dining rooms3 are availablePrivate parties welcome
CREDIT CARDSAmex-MC-Visa-DC
HANDICAP ACCESSIBLENo
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETORTony Fantastico & Elio Albanese
CHEFGuiseppe Ricardo
150 Bottles: Emphasis on
Italy, California and the new
world.
WINE LIST
WWW.WHERETODINEONLINE.COM8 FINANCIAL DISTRICT
Ancora11 Stone Street (bet. Whitehall & Broad St.)212-480-3880 ancorarestaurant.com
Ancora, located on historic Stone Street, is one of the Finanical Districts best Italian restaurants. Walk in the doorway and you will see an
impressive array of wine bottles, giving you a glimpse of the extentsive selection. The menu offers superb “original homemade pastas that use ingredients like Kobe Beef, Wild Boar and Vension. Specials of the day could include a superb Porterhouse Steak for 2, that is the equal of “New York’s best Steakhouse’s”. Veal, Chicken and Fish dishes are expertly prepared. If you desire a special dish, Ancora will happily prepare it for you. Private dining is available at Ancora as it offers 3 private dining rooms that can seat up to 200 guests. Combining superb ingredients with gracious service make Ancora a winner.
The entrance into the dining room contains a display of wine bottles that Ancora features.
SIGNATURE DISHES: Selections of Steaks - including Porterhouse, T-Bone, Rib Eye; all prime aged. Kobe Beef Ravioli - with portobello mushrooms & reduced port wine sauce. Maine Lobster Rabiatta - Veal Chop Mount Aetna
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RESTAURANT INFORMATION
CUISINENew Greek
AVG CHECK PER PERSON$70
RESERVATIONSRecommended
SERVICELunchMon.-Fri
DinnerMon-Sat
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room - 95 seats
Private dining rooms - 16 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXEYes- Lunch
WWW.WHERETODINEONLINE.COM10 MIDTOWN WEST
Anthos36 West 52nd Street (Between 5th and 6th Avenue)212-582-6900 anthosnyc.com
Chef-Owner, Michael Psilakis, in four short years has
changed the perception of how Greek food is viewed
in America. Offering New-Greek cuisine at Anthos,
you understand why Anthos has garnered the critical acclaim
it has received since its opening in Spring 2007. A twenty-eight
dollar prix-fi xe lunch is one of New York’s fi nest values.
Diners can have the meal of a lifetime, by allowing Chef Psilakis
to create a tasting menu that is designed to delight with each
course. Voted “Chef of the Year” by Esquire Magazine in 2007,
Psilakis has topped this with being voted “ Chef of the Year” by
Bon Appetit Magazine in 2008. With a cookbook soon to hit
bookstores in 2009 and more restaurant openings to follow,
Chef Michael Psilakis is clearly” The Chef of the moment” Anthos menu offers diners the vision of Chef Michael Psilakis, pictured.
SIGNATURE DISHES: Raw Meze- Greek Risotto crispy bacaliaros, spring beans,egg yolk yogurtShellfish Yiouvetsi- calypot stew,thassos olive orzo, pashtourma rampRoasted King Salmon- sardine,feta fondue,green tomato,beet vinaigretteRoasted Lamb Loin escarole,blue foot mushroom,flagolet bean
400 Bottles with offerings from Greece, California, Italy and France
WINE LIST
2008 Zagat Survey-Excellent
New York Times**
2008 Michelin Guide*
Michael Psilakis votedChef of the Year by Esquire and Bon Appetit
AWARDS
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In a little more than two years, Michael Psilakis has created an impact on New York City that diners have not seen since a young Mario Batali. Michael’s journey is very interesting as his success as a recognized culinary talent was not exactly anticipated.
Michael started out at Cafe Angelica in Garden City Park as a waiter. The owners were impressed by the youngster’s passion and gradually moved him to a managerial position handling all aspects of the restaurant. Know-ing a good thing, they purchased another restaurant in Westchester and actually made Michael a twenty-five percent partner. He took advantage of this incredible opportunity and quickly became a student of the restaurant industry.
He was in for life, and responded the only way that he knew - with total commitment and incredible discipline! His father told him that if you can find one thing and enjoy what you do, you have a much better chance to excel in life. Eventually, his partners living in Westchester, offered Michael full ownership in Cafe Angelica.
Michael jumped at the chance to own his restaurant, and the fact that it was a few minutes from his home also made things much easier. Earn-ing a good living and maturing in all aspects of the business, Psilakis was shocked one day when his executive chef and a couple of cooks quit without warning… “It was one of the worst days of my life. These people were family to me and to do this was an incredible shock. To make matters even worse, I was trained in the front of the house and I was incapable of doing their job. It was a very, very humbling experience.”
The very next day, Psilakis entered a new world (the back of the house). “I would not allow myself to be put in this position again. I needed to cook to control my destiny.” That first day an excitement rushed over Michael as he knew that he had discovered his true calling, “Looking back, my cooks did me a favor walking out that day.”
Michael wanted to take Cafe Angelica and turn it into an incredible dining experience on Long Island. He changed the name to Ecco, and working
with basic wine knowledge for a trattoria-style restaurant, Michael knew that he needed to improve his wine list so guests could find the perfect wine to complement his cuisine. His wine distributor put him in touch with Maurizio DeRosa. Upon tasting Michael’s cuisine for the first time, Maurizio asked him why wasn’t he in New Yo rk City with a restaurant? Maurizio would come by often, bringing wines for tasting dinners to pair with Michael’s food, and one day took a call from legendary food writer who asked him where her friends from Kings Point could dine on Long Island. Maurizio recommended Ecco. Gael Green’s friends had a memorable experience, and the next time, her friends brought Gael, and she loved it! She devoted her column in New York Magazine to this young cook from Long Island.
Michael began receiving phone calls from New York’s finest chefs asking if he would be in the kitchen as they were coming to Ecco to sample his cooking. Michael was simply blown away by all of this attention.
Enter his long-time friend Donatella Arapia. She had dinner with Maurizio at Ecco one evening after keeping in touch with this tremendously gifted chef-operator. Being the savvy business-woman who was on a very fast track earning a law degree, and well on her way to a partnership at her firm, turned her back on law to follow her father’s footsteps and become a restaurateur.
Opening Bellini to tremendous success in 1998, she teamed with Chef David Burke in 2003 to create davidburke & donatella. She clearly saw incredible potential in Michael Psilakis, and wanted to partner with Michael in his first Manhattan venture.
Jennifer Baum is the owner of Bullfrog and Baum, one of New York’s finest public relations companies. Jennifer came to Long Island for a tasting. She loved what Chef Psilakis was doing in his kitchen and agreed to take the Long Island native on as a client. Now the difficult part - finding the right Manhattan location and choosing a featured cuisine.
(Continued on page 53)
MichaelPsilakis
New York’s Most Important Chef Since Mario Batali
C H E F P R O F I L E / F E A T U R E
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 11
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WHERE TO DINE: Prior to becoming Restaurant Girl, what was your involvement with Food ( diner, critic for a local paper or someone who loved food and wanted to persue a career.
DANYELLE FREEMAN: Years back, I co-wrote a weekly trend column with my sister for the Daily News. So I suppose I’ve inadvertently come full circle as far as print is concerned. As for food, I’ve always been an enthusiastic eater. I was brought up in a family that didn’t “eat to live,” but rather lived to eat. We were passionate about everything from French fries to a fresh loaf of bread. My family’s taste in food wasn’t particularly refined, but we were quite discerning. I got a tremendous and perhaps slightly unnatural amount of joy from dining.
WTD: Your Blog Restaurantgirl.com started out as a forum to be the first to get the scoop on a new hot spot but has evolved (can you explain)
DF: I launched Restaurant Girl as a hip and acces-sible guide to the NYC dining scene. I wanted to point diners to the best restaurants, “don’t miss” dishes and exciting chefs that I had discovered along my culinary journey through the city. I wanted to give readers someone to identify with, a like-minded diner who shared their passion about food. The essence of the site hasn’t changed; per-haps the focus has shifted slightly, toward sneak peeks at imminent restaurants or up-and-com-ing chefs, interviews with chefs, recipes and my weekly newsletter.
WTD: You are one of just a few writers who start-ed in the blogging world and worked your way to print. What are the differences between the two?
DF: They’re virtually one and the same these days, but there will always be a certain distinction that print has been afforded as far as credibility is concerned. Personally, I like both mediums. Obviously the weblogs allow for instantaneous re-porting of news. People no longer want to wait a month to hear about whether they should bother playing the reservation dialing game. And they don’t have to anymore when there are so many online news sources. On the other hand, print will always be power.
WTD: What are the newest trends in Dining as we go forward?
DF: Just as Americans have so veraciously embraced European-style coffee houses and drinks, I think we’ll see a trend this year toward af-ternoon tea and gourmet, loose leaf teas. We’re already seeing various tea salons crop up around the country. It makes logical sense: Tea offers so many health benefits, seamlessly wedding a gourmet beverage trend with health trends. People will start blending their own teas and throw-ing tea parties.
Another trend we’ll see this year in dining is a focus on spirits and forti-fied wines. Jon Fraser’s new restaurant Dovetail is offering a generous selection of sherry by the glass as well as cognacs. Dell’anima enlists
many dark spirits, such as rye and scotch on their Dale DeGroff-designed cocktail menu. I think we’ll see more food and spirit pairings at restau-rants in the imminent future.
WTD: Dining has become much more casual in terms of dress. Is this a trend that you see continuing?
DF: I do. I think they’ll always be a demand for fine dining for special occasions or business dinners, but dining is a reflection of lifestyle. This generation prefers to be impressed by terrific cuisine in laidback venues. The younger dining set prefers less pretense and fuss, but not at the ex-pense of quality. If anything, the average diner (especially in New York
City) has a considerably discerning palate. We’ve been exposed to so many regional cuisines in the past few years at more affordable prices. Like my-self, most passionate eaters hate to waste a meal. They just don’t want to have to put on a suit and tie to dine well and now they no longer have to do that with so many casual options.
WTD: Do you have a personal favorite type of cui-sine?
DF: Hands down it would have to be Japanese. I also love Italian. I could never tire of either cui-sine.
WTD: You’re dining out 4-6 days a week. What do you do in your spare time?
DF: I dine out at least five to six nights every week. I always take Sundays off. In my free time, I usually watch mindless television, walk through Central Park, see interesting plays or Broadway shows, take classes on wine or food. I’m rather preoccupied with all things culinary.
WTD: What are your favorite ingredients to eat or cook with?
DF: I think lemon and olive oil are nature’s best ingredients. A little lemon juice teases out the flavors of everything from fish to fruit. As far as food, I have a severe peanut butter addiction. I have absolutely no self control whatsoever around peanut putter or anything blessed by pea-nuts.
WTD: What are your favorite restaurants?
DF: It really depends on the type of cuisine and my mood, but I adore Sushi Yasuda, Gramercy Tavern, Le Bernardin, Del Posto, Jean-Georges, Balthazar, or Roberto’s in the Bronx. My favorite newcomer is Fiamma. Chef Fabio Trabocchi is definitely one to watch over the next few years.
As far as go-to spots, I tend to rely on Upstairs at Bouley, Yakitori Totto and Balthazar.
To get the scoop on all things food, go to Restaurantgirl.com
W H E R E T O D I N E 2 0 0 9 F E A T U R E
12 WWW.WHERETODINEONLINE.COM
Q A N D A W I T H D A I LY N E W S F O O D C R I T I C D A N Y E L L E F R E E M A N
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RESTAURANT INFORMATION
CUISINEFrench Brasserie
AVG CHECK PER PERSON$50
RESERVATIONSRecommended
SERVICELunch- Mon.- Fri.Dinner- 7 DaysBrunch- Sat-Sun
ATTIRECasual
RESTAURANT SEATING165 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes
PROPRIETORTerrance Brennan
CHEFTerrance Brennan
OTHER LOCATIONSLook for Artisanal Brasserie in Chicago, Early 2009.
Picholine 35 West 64th Street 212-724-8585
210 wines: 160 wines are available by the glass. Emphasis on France.
WINE LIST
2008 Zagat Survey-Excellent
2008 Michelin Guide- Rated
New York Times-**
Top Brasserie
Best Brunch
AWARDS
Artisanal2 Park Avenue (at 32nd Street)
212-725-8585 artisanalbistro.com
At Artisanal Fromagerie, Bistro & Wine Bar,
Chef-Proprietor Terrance Brennan delights
guests with his inventive takes on French
bistro fare. The bistro features a selection of more than
250 hand-crafted cheeses matured to optimum flavor
in the cheese cave, along with more than 160 wines by
the glass, making it one of the most popular dining
experiences in the city. Signature dishes include the
fondue, Chicken Under A Brick, Sauteed Skate Wing
with Blood Orange Grenobloise and Cauliflower,
and Steak Frites. There is also a retail shop on the
premises. Look for Artisanal Chicago in 2009 and
other major cities in the near future.Simply the best! Artisanal offers more than 250 Artisan cheeses in peak condition.
SIGNATURE DISHES: Fondues ranging from classic Swiss to Stilton & Sauternes - Carpaccio of Yellowfin Tuna with shaved fennel & ratatouille vinaigrette- Dover Sole Menuiere with fingerlings and sauteed spinach- Duck Bourguignonne A la grand-mere & Chestnut pappardelle- Pumpkin Risotto with wild mushrooms and truffle essence.
WWW.WHERETODINEONLINE.COM MIDTOWN EAST 13
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A name you can trust.— Since 1886 —
BazziniQuality Nuts, Dried Fruit & Fine Foods
339 Greenwich Street212 334 1280 • bazzininuts.com
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Prime Meats carefully chosen on a daily basis, housemade Italian sausage, various
marinated items such as fl ank steaks,ribs & chops
Our fi sh is selected daily from the Fulton Fish Market. The owner personally goes
each morning. Only the very fi nestspecimens will be chosen
Produce - Farmstead Fresh Fruit & Vegetables
Poultry - Free Range & Organic
Nuts - Freshly roasted in small batches in our factory to ensure consistency and quality
Freshly baked breads & pastries each day
Espresso Bar
Chef-prepared cuisine and tossed salad bar
Sandwiches made to order, using onlythe freshest ingredients complimented by
freshly baked breads
Cheese - Imported & Artisan DomesticA cheese monger is on hand to helpguide you through more than 100
different varieties
Pates - Caviar - Smoked Salmon -Charcuterie - Mediterranean Olive Bar
Old fashioned ice cream soda fountain,egg creams, sundaes & milk shakes
Barricini chocolate bar
Gift Baskets - prepared or custom made
Catering - private parties, passed hors d’ouvres, family style & sit down dinners
ranging from 2 - 500 people
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RESTAURANT INFORMATION
CUISINEPizza & Italian Restaurant
AVG CHECK PER PERSON$22
RESERVATIONSNot Required
SERVICEDinner: Mon.-Thur. 4PM-1AMFri.-Sat. 4PM-2AMSun. 3PM-Mid.
ATTIRECasual
RESTAURANT SEATINGMain dining room 75 SeatsOutdoor seating 20 seatsPrivate dining rooms- 3 are availablePrivate parties welcome
CREDIT CARDSAmex-MC-Visa-DC
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXENo
EXTRA INFOLive JazzEvery Night-No Cover
30 bottles moderately priced with Italy and California represented
WINE LIST
2008 Zagat Survey-Excellent
Best Pizza- New York Press
AWARDS
WWW.WHERETODINEONLINE.COM16 WEST VILLAGE
Arturo’s106 West Houston Street (at Thompson St.)212-677-3820
Arturo’s has been a treasured icon in New York City since its opening more than 50 years ago. When you walk through the doors of this special
establishment, you are taken to a different time and place in New York. Arturo’s pizzas are among the very fi nest in New York City. Veal Cutlet Parmigana, Surf and Turf which consists of a Whole Lobster and Filet Mignon, along with the Lobster Fra Diavolo with Shrimp and Clams are superb and are perfect for sharing. The bar area is surrounded by both regulars and 1st timers who enjoy a beer, a glass of wine or cocktail listen-ing to live jazz, which is played nightly. The staff is incredibly friendly and will happily take special requests if it isn’t on the menu. A very special restaurant, Arturo’s represents the very best attributes of what a restaurant, “should be”.
The coal ovens reach 900 degrees to ensure the pizza has a superb crust and is delicious.
SIGNATURE DISHES: Coal Oven PizzaHomemade Lasagna (An Arturo’s Specialty)Veal Antoino (Eggplant and Veal Parmigiana)Steak Pizzaiola - Shrimp Scampi
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Avra141 East 48th Street (3rd Avenue-Lexington Avenue)
212-759-8550 avrany.com
One of New York’s most consistent Greek restau-
rants, Avra offers beautiful surroundings that is
paired with outstanding cuisine that continues to
improve. Innovative Architect Yianni Skordes has created
a luxurious setting evocative of an Ionnian home. Walking
through the doors is like trandscending to Greece. Signa-
ture dishes include Gigantes- oven baked giant lima beans in
a aromatic tomato sauce. The Scottish Langoustines, fl own
in from Scottland, are superb. Avra was the 1st restaurant in
the United States to import these incredible specimens. The
patio, which seats 50 guests, is the perfect backdrop to enjoy
dinner during the warmer months. Avra offers the perfect
venue for your next private event!Avra is one of New York’s best Greek restaurants
SIGNATURE DISHES: Kavouri- classic fresh jumbo lump Maryland crabcake made with fresh crab meat. Chilean Souvlaki- seared medallions of skerewed Chilean sea bass.Scottish Langoustines- Imported from Scottland. Avra was the 1st restaurant in the United States to import these delicious specimens.
WWW.WHERETODINEONLINE.COM MIDTOWN EAST 17
RESTAURANT INFORMATION
CUISINEGreek
AVG CHECK PER PERSON$50
RESERVATIONSSuggested
SERVICELunch- Mon-.Fri.Dinner 7 DaysBrunch- Saturday & Sunday
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room- 180 seatsPrivate Dining- 50 seatsOutdoor seating-50 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXEYes
300 Bottles; Emphasis on Greece, California, France and Italy
WINE LIST
2008 Zagat Survey-excellent
2008 Michelin Guide-rated
** New York Times
AWARDS
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Join our e-mail list today!
For more than 115 years, Ferrara’s has been America’s choice for
the best pastries, cheesecake, cookies and of course their world famous cannolis.
Receive a 10 dollar gift certifi cate
towards your next purchase with our complements.
195 GRAND STREET • NEW YORK, NY 10013WWW.FERRARACAFE.COM • 212.226.6150
cafe.com cafe.com cafe.com cafe.com ca
cafe.com cafe.com cafe.com cafe.com ca
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W H E R E T O D I N E 2 0 0 9 R E C I P E S
Ricotta Cheese CakeS E R V E S S I X T O E I G H T
FROM FERRARA’S CAFE
I N G R E D I E N T S
1 recipe pie pastry3 cups ricotta cheese (1-1/2 lbs.)1/3 cup sugar4 eggs, separated1/2 tsp. almond extract1/4 cup chopped, candied fruit confectioner’s sugar
A S S E M B LY :
Preheat oven to 375° F.
Line a deep, 9-inch pie pan with half of the recipe of rolled pie pastry. Roll out the remaining dough and
cut it into 1/2-inch strips for a lattice top.
Force the ricotta through a fi ne sieve. Beat the egg yolks, add the sugar and the almond extract, and beat
until well blended.
Mix the egg yolks into the ricotta, add the candied fruit, and blend well. Beat the egg whites until stiff
but not dry, and mix them into the ricotta. Fold together well.
Pour this fi lling into the prepared pie shell. Crisscross pastry strips on top of the pie to make a lattice
crust. Pinch the rim to fl ute it.
Bake in a preheated 375° F. oven for 45 minutes, or until set. Turn off the oven, open the door, and let
the pie cool in the oven.
Dust with confectioner’s sugar when cool. Cut into wedges to serve.
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WWW.WHERETODINEONLINE.COM UPPER EAST SIDE 21
Bar@Etats-Unis247 East 81st Street ( Bet 2nd and 3rd Avenue)
212-396-9928 Etatsunisrestaurant.com
Bar @ Etats-Unis, located directly across the street
from its Michelin rated counterpart,offers a more
casual dining experience with lighter fare. A
simple,delicious menu is offered for lunch Monday-Saturday
and for dinner 7 days a week.Guacamole,smashed to order
and made as spicy as you like, and Duck Confi t with a cool
mango,fennel and orange salad are a few items that are sure
to please. There are twenty wines by the glass offered, as well
as the 300 bottle wine list from the main restaurant Etats-
Unis. Like its sister restaurant, Bar @ Etats-Unis fi lls up
quickly during the evening so arrive early to ensure a table!
Chicken rolled and stuffed with goat cheese.
SIGNATURE DISHES: Guacamole- as spicy as you like with homemade tortil la chips-Duck Confit with a
cool fennel,mango and orange salad-Chilaquiles-Chicken,tortil la, and Poblano chili casserole with Mexican
herbs and a touch of cream-Chocolate Souffle ,baked to order for two with a warm soft center.
RESTAURANT INFORMATION
CUISINEAmerican Eclectic
AVG CHECK PER PERSON$40
RESERVATIONSNot Taken
SERVICELunch: Mon-SatDinner: 7 Nights
ATTIRECasual
RESTAURANT SEATING8 Tables8 Bar stools
Private parties welcome
CREDIT CARDSAmex-MC-Visa-DCTravelers Cheques
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXENo
PROPRIETORLuca Pecora
OTHER LOCATIONSEtats-Unis 242 East 81st Street212-517-8826
300 Bottles with a global reach
WINE LIST
Zagat rated Excellent
Michelin Guide * Star 2008
AWARDS
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$45
RESERVATIONSSuggested
SERVICELunch & Dinner7 Days
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room- 150 seatsOutdoor seating- 20 seatsBalcony- 45 SeatsBar-Lounge- 35 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC-JCB
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes- Restaurant Week
CHEFExecutive Chef Silverio Chavez
OTHER LOCATIONSYes- For more information, please go to www.bice.ws
Extensive, offering the fi nest vintages representing Italy, France and California.
WINE LIST
** New York Times
2008 Zagat Survey-Excellent
Michelin Guide- rated
AWARDS
WWW.WHERETODINEONLINE.COM22 MIDTOWN EAST
Bice7 East 54th St. (Between Madison Avenue and 5th Avenue)212-688-1999 www.bicenewyork.com
Since 1987, BiCE, pronounced ”Bee-Chay” has offered New Yorker’s one of the “true places to eat and been seen”. Designed by world-renowned
designer Adam Tihany, BiCE offers a fresh urban look with elements of the acclaimed original BiCE Milano. The Northern Italian cuisine offers a sumptuous combination of traditional and new trends in Italian cuisine. Classic dishes include Veal Milanese, expertly prepared risottos along with hearty pastas. BiCE is within proximity of the Theatre District for guests who wish to dine “before the show”. Outdoor seating is available during the warmer summer months. The wine list is extensive and changes on a quarterly basis. Located in the heart of Midtown Manhattan, BiCE is a superb dining experience.
Expertly prepared Northern Italian cuisine has made BiCE a favorite in New York City for 20 years.
SIGNATURE DISHES: Baby Spinach Salad - with arugula, caper berries, olives, sundried tomatoes, garlic confit; topped with warm goat cheese Braised Veal Shank - with porcini mushrooms & risotto Parmesan style Grilled marinated Cornish hen with roast potatoes, mushrooms and vegetables Grilled Atlantic Salmon - with broccoli , oven dried tomatoes, & dijon mustard Veal Milanese- Classic Veal Chop, thinly pounded & breaded served with tomatoes,basil & oregano
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The fi rst BiCE opened some eighty years ago in Milan, Italy
and the restaurant has been in its current location for fi fty-
three years. A lovely lady named Beatrice (nicknamed BiCE) started a concept
with humble beginnings, but today, BiCE is a household name in almost every major city in
the world. Th e one thing that has never changed (and never will change) is the emphasis on the
freshest and fi nest ingredients along with that magical “Flair” that has made BiCE so popular
and so unique.
In 1987, BiCE became a legend in this legendary City at 54th Street between Madison and Fifth
Avenue, and this Mid-town “hot spot” caters to guests from all walks of life and from all parts
of the globe. On any given day, you can see the spacious rooms fi lled with investment bankers
putting the fi nishing touches on billion dollar deals, along with doctors, lawyers, and regular
joes like you and me enjoying some of New York’s fi nest Italian cuisine.
Quite possibly the most important aspect of the success of any restaurant is how their guests are
treated, and BiCE has excelled in this respect since day one. According to General Manager Jozef
Juck… “Having regulars helps the process as we know what they enjoy and their dining style.
At lunch, eighty percent of our reservations are from regulars, while at dinner, more than half of
our reservations are from tourists and fi rst-time guests. People come to the New York location
from all over the world because they have dined in other BiCE locations and are comfortable
with our style and our menus. Our team of servers and managers make our clientele feel at home
the moment they arrive until the moment they leave.”
“Celebrities love BiCE because we don’t put them on Page 6. Th ey know they can come in
and enjoy a meal and a nice bottle of wine while being reassured that a photographer won’t be
outside the restaurant taking pictures of them when they leave. Th e kitchen consists of twenty
expertly trained cooks preparing copious amounts of delicious food. Imported ingredients are
also staples of what BiCE is about with items such as Mozzerella Di Bufala, Proscuitto San
Daniele with Melon regularly making an appearance on menus to the guests delight! Signature
dishes such as a Lobster Salad with Hearts of Palm, Avocado, and assorted seasonal vegetables of-
fer simplicity, allowing the ingredients to speak for themselves. Pastas made in-house are superb!
Whether it’s a Parpardelle Al Telefono or Tagliolini made with Fresh Lobster, BiCE treats their
pasta with love and care. Orders can be made in half-portions and customized to build around
specifi c dietary requests.
BiCE A n I c o n Tu r n s Tw e n t y !by Cary Rosner, Publisher, Where to Dine in New York City
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 23
(Continued on page 49)
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WWW.WHERETODINEONLINE.COM24 MIDTOWN EAST
RESTAURANT INFORMATION
CUISINEIndian
AVG CHECK PER PERSON
$35
RESERVATIONSSuggested
SERVICELunch & Dinner7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room-150 seatsPrivate dining is available
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXENo
PROPRIETORRaja, Vicky, Chef Rawat
CHEFChef Rawat
65 bottles: world-wide emphasis
WINE LIST
2008 Zagat Survey- excellent
Seamless Web- One of New York’s best deliveries.
AWARDS
Bukhara Grill217 East 49th Street (Between 2nd Avenue and 3rd Avenue)212-888-2839 www.bukharany.com
B ukhara Grill is offering New York a new dining
experience...flavors of the long-forgotten North-
west frontiers of India. The restaurant offers a
spacious, rustic and highly sophisticated interior with
an old-fashioned stonewall finish. A passionate team of
servers and chefs create a dining experience that offers
a feast for all five senses. Signtaure dishes include Dal
Bukhara- a delicious combination of black lentils cooked
over an opened fire. The Balti Gosht- an aromatic lamb
preparation laced with cracked whole spices, is comprised
of unbelieveable flavors. Bukhara Grill offers a beautiful
lunch buffet from Monday-Friday which is fairly priced.
Bukhara Grill is one of New York’s best values.Bukhara Grill offers wines and cocktails that pair beautifully with their fl avorful cuisine.
SIGNATURE DISHES: Malai Kabab - boneless chicken breast seasoned with an array of herbs, spices,
ginger, garlic, & an added touch with mace Chicken Makhani - chicken pieces roasted in a clay oven &
tossed in a creamy tomato sauce Balti Gosht - an aromatic lamb preparation laced with the flavor of
crackled whole spices Dal Bukhara - a harmonious combination of black lentils cooked over a slow fire
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B ukhara Grill was established by Raja Jhanjee, Vicky Vij and Master Chef/Partner Bachan Rawat in September 1999. Vij and Jhanjee, long-time friends, worked together at Bukhara located at the Mauyra Sheraton in India. They always shared
a dream to open their own restaurant some day. The dream turned into a reality in New York. In September 1999, they brought “Dal Bukhara” to the United States. Since then, Bukhara Grill has offered New York a new dining experience with flavors of the long-forgotten Northwest frontiers of India. Bukhara Grill offers a very spacious and rustic yet highly sophisticated interior, with an old-fashioned stone wall finish. Hand-woven Persian carpets are elegantly draped from the ceilings and the atmosphere as a whole satisfies the yearnings of a mind bent toward whimsical creativity. A passionate team of servers and chefs, who believe in absolute perfection, help to enhance your dining experience. They seek a higher degree of satisfaction, and create a true feast for all five senses. Handpick the succulent kababs, drenched in flavorful Indian spices. Bukhara Grill offers some of New York City’s best cuisine, The Unique Motif includes imported stoneware; cup and utensils from India; wooden menus; and wooden-hinged bottles housing the wine list. The staff wears the traditional gold and maroon vest, loose-fitting tops and pants of the native Pathans. On the first floor as one enters is a bar, followed by a set of comfortable booths and tables and, at a far end, a cascading waterfall. The main dining area on the second floor features highly polished table hewn from tree trunks. At the rear is a small dining terrace that overlooks Amster Yard. The third floor is for conference and private parties.
The “Bukhara” name is a prestigious one that people of many communities associate with excellent service and exquisite taste. Bukhara has had the honor of serving political figures like Prime Minister Manmohan Singh, Senator Hillary Clinton, and pop icons like the Rolling Stones and U2. Bukhara Grill has also had the honor to serve Hollywood stars such as Goldie Hawn and Kurt Russell, the late Ismail Merchant, Brendan Fraser, and many more. Bukhara Grill has also served to Bollywood’s
biggest stars, including Shahrukh Khan, Gauri Khan, Karan Johar, Uday Chopra,Rishi Kapoor ,Amir Khan, Saif Ali Khan, and Preity Zinta.
According to Owner Raja Jhanjee, “Our ultimate goal at Bukhara Grill is to make sure our guests have great dining experiences, and to ensure that we make their event unforgettable.”
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 25
GENERAL INFORMATION
217 East 49th StreetNew York, NY212-888-2839
A Flat-out RAVE!B U K H A R A G R I L L C E L E B R A T E S I T S 1 0 T H Y E A R A S O N E O F N E W Y O R K ’ S F I N E S T I N D I A N R E S T A U R A N T S .
B Y C A R Y R O S N E R , P U B L I S H E R
A Flat-out RAVE!
BUKHARA GRILLLICENCED LOCATION
70 Broadway • Hicksville, NY 10801(516) 822-2400
bukharagrillusa.com • bukharany.com email: [email protected] • toll free: 877-BUKHARA
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RESTAURANT INFORMATION
CUISINEAmerican-French
AVG CHECK PER PERSON$35
RESERVATIONSSuggested
SERVICELunch- 7 DaysDinner- 7 DaysBrunch- Saturday& Sunday with live jazz from 1pm-3pm Sunday.
ATTIRECasual
RESTAURANT SEATINGMain dining room-25 seatsOutdoor seating-8 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLENo
DELIVERYNo
CATERINGYes
PRICE FIXEYes
PROPRIETORAbby Hitchcock
CHEFAbby Hitchcock
EXTRA INFOCamaje offers cooking classes 3-4 days each week
65 bottles, carefully chosen along with a large assortment of beers.
WINE LIST
2008 Zagat Survey- excellent
AWARDS
Camaje Bistro & Lounge85 McDougal Street (Bleecker-Houston Street)
212-673-8184 camaje.com
Relaxed and cozy, sophisticated and seductive...
Camaje is all this and more. The 2007 Zagat
Survey says that Abigail Hitchcock is chef,
sommelier and “superwoman.” Signature dishes include a
delighful market seafood soup infused with saffron. The roasted
hanger steak with crispy shallots & mashed potatoes au jus is
sensational. Abigail offers one of New York’s finest cooking
classes several days each week with a different type of cuisine
featured. Camaje offers an incredible “one night stand” where
you are the chef and the dining room are “your guests”. Unique
and inventive, Abigail Hitchcock offers a warm spirit to go along
with her superb cuisine. Chef Abby Hitchcock, pictured, offers superb cooking classes.
SIGNATURE DISHES: Market Seafood Soup infused with saffron Roasted Hanger Steak- crispy
shallots & mashed potatoes au jus Miso-Glazed Halibut with sauteed market vegetables
Crepes- savory or sweet Dark Chocolate Souffle
WWW.WHERETODINEONLINE.COM WEST VILLAGE 27
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$40
RESERVATIONSSuggested
SERVICELunch Mon.-FriDinner Mon.-Sat
ATTIRECasual
RESTAURANT SEATINGMain Dining room 60 SeatsMiddle Dining Room 20 SeatsBack Dining room 55 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC-JCB
HANDICAP ACCESSIBLENo
DELIVERYYes
CATERINGYes
PRICE FIXEYes Pre-Theatre
PROPRIETORJack O’Brien
50 Bottles with Italy being showcased
WINE LIST
Travelguide 2004Bon Appetit- Top recipesAmerican Express collection
AWARDS
WWW.WHERETODINEONLINE.COM28 MIDTOWN EAST
Domenico’s120 East 40th Street(Lexington-Park Avenue)212-682-0310 domeniconyc.com
Domenico’s, thriving since 1974 offers New Yorker’s
hearty Italian food in a comfortable and warm at-
mosphere. Lunch features many of New York’s pow-
er brokers dining in the spacious banquettes and private rooms.
Starters include Asparagi-Asparagus served hot or cold and
finished with Parmigano or a tangy vinaigrette. Several pastas
are available and are prepared to perfection. Dinner is mellow
and relaxed as Murray Hill residents give way to superior fish,
chicken dishes, steaks and possibly the city’s best veal chop. The
restaurant offers delivery along with being known for the rea-
sonably priced party and catering menus. Like an vintage wine,
Domenico’s gets better with age.Respect to quality ingredients reign supreme at Domenico’s
SIGNATURE DISHES: Frutti di Mare- seafood salad with calamari,shrimp,conch & octopus-Tor telloni al Pomodoro- hand-made ricotta fi l led pasta with a plum tomato sauce-Scampi al Cognac-jumbp shrimp dipped in a l ight egg batter and sauteed with butter and cognac- Grilled Veal Chop- Simply grilled and delicious.
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WWW.WHERETODINEONLINE.COM LITTLE ITALY 29
RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$45
RESERVATIONSSuggested
SERVICELunch: Mon-FriDinner 7 Days
ATTIRECasual
RESTAURANT SEATING
Main dining room 45 seatsPrivate dining room 20 seatsPrivate parties welcome
CREDIT CARDS
Amex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLENo
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETOR
Emilio Vitolo
CHEF
Emilio Vitolo
Emilios Ballato55 East Houston Street (Between Lafayette St. and Mott St.)
212-274-8881
Emilio’s Ballato has been serving top-notch Italian Cuisine on the Little Italy-Nolita border for more than 50 years. Under the helm of Emilio Vitolo,
it has never been better.Offering classic pastas such as a magnifi cent Spaghetti with Tomato and Basil shows with great ingredients, simplicity is best. A hearty Bolognese sauce is superb and enjoyed by diners who want heart-ier fare. The “ Fish of the day” could be a Branzino or a Halibut cooked to perfection. Food authority Katie Lee Joel says that Emilios Ballato is her favorite restaurant in New York City. New York City has the greatest Italian restaurants in America. Emilios Ballato, offers New Yorker’s one more reason why that is true.
Emilio’s Ballato offers superb Italian cuisine. Spaghetti with tomato sauce and basil is pictured.
SIGNATURE DISHES: Spaghetti with Tomato and Basil- Fish of the day- Chicken Franchese- Baked Clams
100 Bottles with emphasis on Italy and California
WINE LIST
2008 Zagat Survey- Excellent
AWARDS
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RESTAURANT INFORMATION
CUISINEAmerican Eclectic
AVG CHECK PER PERSON$75
RESERVATIONSRecommended
SERVICEDinner: 7 Nights
ATTIRECasual
RESTAURANT SEATING32 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-DiscTravelers Cheques
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXENo
PROPRIETORLuca Pecora
OTHER LOCATIONSBar@Etats-Unis 247 East 81st Street212-396-9928
300 Bottles with a global reach
WINE LIST
Zagat rated Excellent
Michelin Guide * Star 2008
AWARDS
WWW.WHERETODINEONLINE.COM30 UPPER EAST SIDE
Etats-Unis242 East 81st Street (Between 2nd Avenue and 3rd Avenue)212-517-8826 Etatsunisrestaurant.com
Etats-Unis gets it right! Superb cuisine in a setting
reminiscent of one’s own kitchen table, the restaurant
received an incredible honor when the 2007
Michelin Guide bestowed them with a Michelin star. Owner
Luca Pecora understands that small details make all the
difference between a good restaurant and a great one. The
menu changes daily and could feature Seafood Paella or an
incredible-Oven roasted organic chicken rolled and stuffed
with fresh goat cheese, served with crunchy frizzled shallots and
steamed spring asparagus. The wine list is one of New York’s
fi ner ones fi lled with truly original and creative wines with global
reach. Etats-Unis is not to be missed.The date pudding baked to order is a delicious way to cap your evening.
SIGNATURE DISHES: Boston lettuce salad with caramelized pear,crumbled Stilton cheese and creamy dressing
Oven roasted boneless organic chicken rolled and stuffed with fresh goat cheese,served with crunchy frizzled
shallots and steamed spring asparagus
Date pudding baked to order with caramelized rum sauce
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W H E R E T O D I N E 2 0 0 9 R E C I P E S
Guacamole as spicy as you like itS E R V E S F O U R
FROM ETATS-UNIS • ETATSUNISRESTAURANT.COM
I N G R E D I E N T S
4 tablespoons white onion, fi nely chopped1 1/4 cups fresh cilantro leaves, cleaned and roughly chopped1 tablespoon jalapeno, fi nely chopped (for medium-hot) Sea salt to taste3 ripe Haas avocadosJuice of one lime
A S S E M B LY : In a medium-size bowl but preferably a molcajete,
mash together the onion, cilantro, jalapeno, and salt to taste into a paste.
1- To pit the avocados, hold one in your hand and
using a chef ’s knife, cut lengthwise around the seed.
Twists the halves to separate.
2- Using a chopping motion, stick the knife fi rmly
into the pit and twist it free from the avocado.
3- Scoop out the avocado fl esh with a large spoon
and add to the molcajete. Add the lime juice, and
crush the avocado with the other ingredients until
smooth but slightly lumpy.
Serve with Fresh Homemade Tortilla Chips.
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$35
RESERVATIONSSuggested
SERVICEDinner OnlyTue. - Sun.
ATTIRECasual
RESTAURANT SEATINGMain dining room - 60 seatsPrivate dining room -100 seats, 200 for Cocktails
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes
PROPRIETORDaniele Kucera & Franco Lazzari
CHEFStefano Terzi
OTHER LOCATIONSVice Versa325 West 51st Street212 399 9291
Moderate and affordable: selections from Italy and the Mediterranean region
WINE LIST
2008 Zagat Survey-Excellent
Michelin Guide- Rated
AWARDS
WWW.WHERETODINEONLINE.COM32 MIDTOWN EAST
Etcetera Etcetera352 West 44th St. (Between 8th and 9th Avenue)212-399-4141 www.etcrestaurant.com
Steps away from Broadway’s finest shows, Etcetera, Etcetera is fast becoming “the place to dine” before the show in the Theatre District. The 2nd restaurant
of owners Daniele Kucera, Franco Lazzari and Stefano Terzi, this Italian restaurant provides accents on Mediterranean cuisine. The moment you walk in the stylish doors, you’re greeted by one of New York’s friendliest staffs. Signature dishes from Chef/Owner Stefano Terzi include Thinly Sliced Roasted Veal- with a delightful tuna-mayonnaise sauce. The Veal, Raisin and Amaretto filled ravioli with sage, butter and pancetta is superb! The well- chosen wine list consists of smaller producers from Italy and pairs well with the moderately priced fare. The restaurant offers a delightful prix-fixe menu for dinner.
Etcetera,Etcetera offers a private party room that can seat 100 guests.
SIGNATURE DISHES: Slowly Roasted Artichoke - with anchovies, parsley and extra virgin olive oil
Thinly Sliced Roasted Veal - with home made tuna-mayonnaise sauce
Pumpkin Ravioli - with butter and sage
Veal, Raisin and Amaretto filled ravioli - with sage, butter and pancetta
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$35
RESERVATIONSSuggested
SERVICEDinnerTues. - Sun.
ATTIRECasual
RESTAURANT SEATINGMain dining room-40 seatsOutdoor dining-15 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXENo
PROPRIETORIacopo Falai
CHEFIacopo Falai
75 bottles; emphasis on Italy
WINE LIST
2008 Zagat Survey- excellent
** New York Times
AWARDS
Falai68 Clinton Street (@ Rivington St.)
212-253-1960 falainyc.com
Former Le Cirque pastry chef, Iacopo Falai offers cusine that refl ects Falai’s roots in Florence and is all prepared “fatto in casa,” on the premises. The bread
is arguably “the best in the city” Falai is already one of the best Italian restaurants in New York, and is not to be missed. New York Times reviewer Frank Bruni wrote in his review that “ Falai makes it look easy.”Signature dishes include Gamberoni which are fresh shrimps wrapped in pancetta with chick pea cream. The Maiale- pork fi let with fennel seeds, cocoa nibs & potatoes puree is superb and hearty. In 2005, Falai opened a bakery across the street which was voted “ best bakery” by New York magazine. Now those incredible breads can be bought for your enjoyment at home.
Outdoor dining in the garden at Falai is a superb experience.
SIGNATURE DISHES: Gamberoni - fresh shrimps wrapped in “pancetta” with chickpea cream
Maiale - pork filet with fennel seeds, cocoa nibs and potatoes puree
Polipet - baby octopus with caramelized olives and fresh oregano
Tor telli - fresh goat cheese and apples served with parmesan fonduta
WWW.WHERETODINEONLINE.COM LOWER EAST SIDE 33
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RESTAURANT INFORMATION
CUISINE
Italian
AVG CHECK PER PERSON$40
RESERVATIONSSuggested
SERVICELunch: Mon-.FriDinner: Mon-.Fri
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room - 140 SeatsPrivate dining rooms available
Private parties welcome
CREDIT CARDS
Amex-MC-Visa-Disc - Travelers Checks
HANDICAP ACCESSIBLENo
DELIVERYYes
CATERINGYes
PRICE FIXENo
PROPRIETORPietro Vuli
CHEFMartin
420 Bottles. California and Italy are featured
WINE LIST
2008 Zagat Survey- Excellent
AWARDS
WWW.WHERETODINEONLINE.COM34 FINANCIAL DISTRICT
Fino Wall Street1 Wall Street Court (Bet Wall St, Pearl St and Beaver St)212-825-1924 www.fi nony.com
Tucked into a tight corner in the Financial
District, Fino Wall Street is one of the best Italian
restaurants in the area. Owner Pietro Vuli is one of
New York’s most gracious hosts, offering his clientele a look
at service that is outstanding and pairs beautifully with su-
perb cuisine. Signature Dishes include a Bacon Wrapped
Bison Tenderloin with Mashed Potatoes as the underpin-
ning. Branzino and Dover Sole are specials that you would
do well to order.Pietro hosts many wine dinners each year
with superb selections that are offered at pricing that can
be best described as very reasonable. A Wine Cellar has
just recently been added for more intimate dining and can
accommodate up to 8 guests.The Antipasto pictured here is a mainstay at Fino Wall Street
SIGNATURE DISHES: Papardelle Fino- wide noodle pasta with 4 different types of mushroomsCappellini Chef Guuseppe crabmeat,tomato in a tasty vodka sauce Pollo Regina- shrimps,garlic,mushroom, and asparagus in a red wine vinegar sauceCostoletta Di Vitello Quattro Sapari veal chop stuffed with 4 cheeses in a mild lemon and wine sauce
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www.glennbradford.com
(516)767-1600~(877)6-BRADFORD
279 Main Street
Downtown Port Washington Village
(Additional parking corner of Main Street & Shore Road)
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d i a m o n d s & p r e c i o u s s t o n e s .
S c h e d u l e a n a p p o i n t m e n t w i t h a w a r d - w i n n i n g j e w e l e r G l e n n B r a d f o r d t o u n e a r t h t h e h i d d e n p o t e n t i a l o f y o u r o u t d a t e d s e n t i m e n t a l j e w e l r y .
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WWW.WHERETODINEONLINE.COM36 MIDTOWN WEST
RESTAURANT INFORMATION
CUISINESteak House
AVG CHECK PER PERSON$60
RESERVATIONSRecommended
SERVICELunch Mon.- Fri.
Dinner Mon.- Sat.
ATTIRECasual
RESTAURANT SEATINGMain dining room 90 seatsDownstairs 20 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-DC
HANDICAP ACCESSIBLENo
DELIVERYNo
CATERINGNo
PRICE FIXEYes; lunch
PROPRIETORVan Panopoulos
CHEFPedro Benitez
OTHER LOCATIONS269 West 45th Street 212-997-9494
77 Purchase Street, Rye, NY 914-925-3900
Wine Spectator award-win-ning 400 bottle list, with emphasis on California, France, and Italy
WINE LIST
2008 Zagat Survey Excellent2008 Michelin Guide ratedWine Spectator-Award of ExcellenceCitysearch-Best steakhouse 2005-2006
AWARDS
Frankie & Johnnie’s Steakhouse32 West 37th Street (bet. 5th & 6th Ave.)212-947-8940 frankieandjohnnies.com
The newest location of Frankie and Johnnie’s, located in the Garment District, has had remarkable success since opening in 2003. Housed
in the former study of legendary actor John Barrymore, Frankie and Johnnie’s 2nd New York City location offers a modern decor to complement what are arguably New York’s best steaks. These superb USDA prime steaks are dry-aged for 21 days and perfectly seasoned before they hit the grill to ensure they will melt in your mouth. Superb seafood is also featured. Massive Lobsters ranging from 2.5lbs and going up to 5lbs, jumbo lump crabmeat cocktails,oysters and a most underrated tuna tartare guarantee that fi sh lovers can enjoy the menu as well. The award winning wine list offers 400 bottles with the list emphasizing California, Italy and France.
Frankie and Johnnie’s steak sauce can now be purchased in supermarkets, gourmet markets and at the restaurant.
SIGNATURE DISHES: Tuna Tar tare, Lobster Ravioli, Lobster Bisque Double Loin Lamb Chops, Veal Chop, Chilean Sea bass, Shrimp Scampi, Ribeye, F ilet Mignon, Por terhouse, Sir loin
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The 1920’s included the likes of vaudeville, Charlie Chaplin and the Great Depression. It also was a time when a classic speak-easy opened at 269 West 45th Street called Frankie & Johnnie‘s. During prohibition, a guest would knock on the door and the doorman would say Frankie and the guest would say Johnnie. If they didn’t, they would not be admitted. As the years passed, this Frankie & Johnnie’s became a gathering spot for stars from the theatre; boxing greats; and actors and people from all walks of life who would stop at this restaurant-tavern for a great steak and a pint. In fact, many of these people who ate and drank had their photos on the walls. It was and still is that type of place that you truly enjoyed visiting. To walk into the front door, one must walk up a fl ight of stairs and navigate a narrow turn. Here you fi nd magic - the historic entrance to this steakhouse.
When many Presidents and famous dignitaries came to New York City, they made it a point to have dinner here. President Richard Nixon said Frankie & Johnnie’s was one of his favorite places in the world to enjoy “ a great steak.” One of the waiters who served President Nixon was Peter Chimos. Mr. Chimos was offered the chance to buy the legendary name from the owners in the mid-1980s with his cousin, Van Panopoulos. They took over the restaurant and things began to change ever so slightly. The wine-list began to add wines from California to what was primarily a French inspired list. The decor and those incredible steaks however, stayed exactly the same.
The business remained stronger than ever, and a second location was add-ed in Rye in 1999. This steakhouse also offered top of the steps dining, but this time it was in the form of a gorgeous spiral staircase. Rye also offered a stunning bar where one could enjoy a cocktail and conversation with their neighbors. Additions to the menu were items like superb seafood and differ-ent types of pastas and risottos. Van and Peter designed this steakhouse to be more woman-friendly for the ladies who wanted to dine with their husbands and perhaps even a girl’s night out. This was a new Frankie & Johnnie’s, but one constant remained. The restaurant was better than ever and guests in Rye were able to have a Frankie & Johnnie’s of their very own.
Frankie & Johnnie’s opened up its 37th street location in the winter of 2003. Van had a choice to make regarding what concept to place into his building. With the help of his cousin Peter; his sons; daughter Jennifer and nephews; the next generation of Panopoulos and Chimos to enter the Frankie & Johnnie’s legacy, was really a no-brainer. This Garment Center landmark would become the latest addition to the Frankie & Johnnie’s family.
Opening in the winter of 2003, success was instantaneous. With close proximity to Madison Square Garden, the Theatre District, many hotels and The Javits Center, Frankie & Johnnie’s has been busy since day one. This location has a pub-style fi rst fl oor with a staircase that takes you to the sec-ond fl oor main dining room. A stunning Wine Cellar offers a magnifi cent visual to pass by as you are escorted to your table. Executive Chef Pedro Benitez offers items on a steakhouse menu that are very unique such as an Osso Buco, Lamb from Colorado, along with a hash-brown style crab cake that is simply described as outstanding and a one of a kind. The steaks are still incredible with each steak seasoned with a unique blend of spices just as they hit the grill. Of course, the classics still remain. Lobsters starting at two & one-half pounds going up to fi ve pounds remain, as does a one-half pound lobster tail; tuna tartare along with a Porterhouse for two, three, or four. Frankie and Johnnie’s offers their famous steak sauce that’s available for purchase and their famous seasonings that will be available in the near future as well.
Frankie & Johnnie’s will be closing their historic location at 45th Street sometime in the near future. Progress doesn’t stand still and developers will be knocking down the historic location and putting up condos in its place. Speaking to the Frankie & Johnnie’s family, the one thing that stands out is the obvious joy that this location has experienced. For 82 years, the name Frankie & Johnnie’s has been a New York City treasure. In its place, there will be a bigger and better Frankie & Johnnie’s with more space for host-ing private parties and business meetings. These are things that the 45th Street location (due to its size) just can’t accommodate. The historic black and white photos of an era gone by will remain intact at their next loca-tion along with several other key elements that make Frankie & Johnnie’s, well, Frankie & Johnnie’s. As New York City continues to evolve, its nice to know that some things never change. We’re talking about a classic that will continue to be a classic by upholding time-honored tradition and style.
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 37
GENERAL INFORMATION
FRANKIE & JOHNNIE’S STEAKHOUSE
Frankie&
Johnnie’sBy Robert Bickell
32 West 37th Street New York, NY 212-947-8940
77 Purchase Street Rye, NY
914-925-3900
269 West 45th Street New York, NY212-997-9494
frankieandjohnnies.com
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WWW.WHERETODINEONLINE.COM UPPER WEST SIDE 39
RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$55
RESERVATIONSRecommended
SERVICELunch Mon.-Fri.Dinner Mon.-Sat.
ATTIRESmart Casual
RESTAURANT SEATINGMain Dining Room 90 seatsPrivate Dining Room 36 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXENo
PROPRIETORGabriel Aiello
CHEFDavid Lapez
250 Bottles Emphasis is on Italy and America.
WINE LIST
Wine Spectator award of excellence 1997-2008
2008-Zagat Survey Excellent
2008-Michelin Guide Rated
Crains *** Bob Lape
AWARDS
Gabriel’s11 West 60th St (Broadway-Amsterdam Avenue)
212-956-4600 gabrielsbarandrest.com
Gabriel Aiello founded his namesake Gabriel’s in 1991.
Combining A-list clientele of media moguls and celeb-
rities from the entertainment world, along with origi-
nal Tuscan fare, this restaurant has been one of New York’s “places to
dine” for more than 15 years. Soft yellow and terra-cotta tones warm the
dining room walls, which are further brightened by vibrant paintings.
Pastas are homemade and dishes are often prepared to go into a “ wood
burning oven,”which is a rarity in New York City dining these days.
Signature dishes such as Kid Arrabbiato-Goat slow roasted with red wine
vinegar and hot pepper served with roasted potatoes and sauteed peas
are delicious and hearty. Bob Lape from Crain’s awarded Gabriel’s ***
and deemed it one of New York’s best dining venues. Owner, Gabriel Aiello, pictured is one of New York’s most attentive hosts.
SIGNATURE DISHES: Mezzuluna- Half Moon Shaped Pasta filled with spinach,pine nuts & aged ricotta in a
tomato, mascarpone and oregano sauce- Kid Arrabbiato- goat, slow roasted in red wine vinegar,hot pepper and
served with roasted potatoes-Tuna with Fresh Horseradish, sauteed spinach,leeks, and peas simmered in white
wine-Marinated Lamb Chops drizzled with lemon honey,served with mashed potatoes & grilled asparagus
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$30
RESERVATIONSSuggested
SERVICELunch & DinnerMon. - Sat.
ATTIRECasual
RESTAURANT SEATINGMain Dining Room 60 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXEYes- Lunch
PROPRIETORJay B. Mitchell
CHEFJay B. Mitchell
40 Bottles well chosen and moderately priced.
WINE LIST
Seamless Web Voted Gente one of New York’s best res-taurants for delivery.
A James Beard participating restaurant
AWARDS
WWW.WHERETODINEONLINE.COM40 MIDTOWN EAST
Gente153 East 45th St. (Between 3rd Avenue and Lexington Avenue)212-557-5555 www.GenteNY.com
I f the owner of your favorite Italian restaurant had been to
Italy 92 times, then chances are you’re in for an outstand-
ing meal. Jay B. Mitchell, owner of Gente Ristorante, serves
diners superb Italian fare at very moderate prices. Lunch offers
paninis,pastas,salads and entrees for the business crowd. Each dish
is prepared to order. If it’s not on the menu, requests are accommo-
dated. Dinner is where Gente shines brightly as the midtown area
tends to be less crowded than during the day, and residential diners
who live in the area, view Gente as “their hidden gem.” Gente’s food
travels well making it a very popular destination for delivery and
takeout. Jay B. Mitchell’s Gente is true to its Italian roots and New
Yorker’s can be thankful for this tradition. A signature dish at Gente, Linguine with seafood
SIGNATURE DISHES:Tagliolini Con Gamberi E Asparagi-Paper-thin ribbon noodles with shrimp and asparagus.Ravioli Con Ricotta E Spinaci- Ravioli with ricotta and spinach in tomato sauce.Farfalle Por tofino- Bow tie pasta with tomato and pesto sauce.Chicken Picata- Cooked with white wine and lemon, served with vegetables or pasta.
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Some restaurants have it easier than others. In a major culinary destination such as New York City, certainly location, and the stature of a world-class chef has so much to do with it. Not every restaurant can be so fortunate to enjoy that great location along with a big-name chef, and one would have to include Gente in this category. Having said that, Gente has something that no other restaurant has – his name is Jay B. Mitchell, and he owns the place.
The case of Gente finally becoming a successful restaurant is one of figuring it out on the run coupled with an owner’s devotion to his staff and the belief that what he was doing was humble and honest.
Gente opened in 2001 on East 43rd Street (between Lexington & 3rd) and there were office buildings so lunches were busy, but the all-important weekend business was almost non-existent. In short order, the dot-com bust hit, and the office buildings became a non-factor. In a span of just six months, Gente watched their lunch business basi-cally disappear. For most owners, it was closing time. For Jay Mitchell, it was time to dig in and find a way to survive.
He began by tweaking his menu to take advantage of delivery concepts such as Seamless Web. These people were offering a program using custom software that enabled the likes of lawyers and bankers (along with the public) to have food delivered even during the late hours. It worked, and while it was keeping Gente alive, the office buildings began to make a comeback, and slowly but surely, the area began to correct itself.
Jay Mitchell has been to Italy almost 100 times and with each trip, he really began to see a disconnect in dining in New York City compared to Italy. The average price of a three-course meal in our town is somewhere between 75 and 100 dollars per person, and Jay figured that if he could offer a dining experience for less than half of the 75-dollar price point, people would find and appreciate his restaurant.
Fast forward to the present - business is better than ever. Sales are up
twenty-five percent year over the years between 2006 and 2007, and 2008 looks to be increasing at an even more dramatic rate. Weekend dining is now busy with more and more requests for private dining. During the week, the lunch crowd is back enjoying paninis, fantastic salads, and special soups made with love from Mitchell’s travels to Italy using ingredients driven by the seasons. Dinner has drawn a pre-theatre crowd who want light, tasty and inexpensive on their way to the show. The Conceirge community is now recommending this once struggling spot for their outstanding service, their precision cooking, and an overall pleasing and affordable experience.
On your next visit to Gente, look for the owner greeting guests, thanking them for their patronage and inviting them to return. The fact is that they are returning in droves and this is what goes on at successful restaurants. Gente was hardly an overnight sensation, and it could easily have gone the other way. The good news is that Jay Mitchell one happy and determined owner who absolutely made something happen, and is busy enjoying every minute of it.
Gente: After six years, an overnight success.
GENERAL INFORMATION
GENTE RISTORANTE ITALIANO153 East 45th Street
New York, NY • 212-557-5555www.genteny.com
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 41
Gente: After six years, an overnight success.By Robert Bickell
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1237 Third Avenue (71st Street)New York, NY 10021
Tel: 212-737-0600Coming Fall 2008
Look for our 2nd location Greenvale, Long Island
www.gracesmarketplace.com
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Welcome to Grace’s Marketplace,established in 1985. Grace’s Marketplace
was the fi rst of its kind to service theUpper East Side with an array of choice
gourmet foods. We strive on quality service.
Grace and the Doria familyhave always said:
“Nothing But The BestFor Our Customers”
“Remember, taste is a matter of choice,quality is a matter of fact”
Welcome to Grace’s Marketplace,established in 1985. Grace’s Marketplace
was the fi rst of its kind to service theUpper East Side with an array of choice
gourmet foods. We strive on quality service.
Grace and the Doria familyhave always said:
“Nothing But The BestFor Our Customers”
“Remember, taste is a matter of choice,quality is a matter of fact”
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON
$40
RESERVATIONSSuggested
SERVICELunch & Dinner: 7 Days
ATTIRECasual
RESTAURANT SEATINGMain Dining Room-80 seatsOutdoor Seating-12 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETORThe Doria Family
CHEFJoseph Trama
75 bottles; Emphasis on California and Italy.
WINE LIST
2008 Zagat Survey- Excellent
Best Gourmet Market- Our Town
AWARDS
WWW.WHERETODINEONLINE.COM44 UPPER EAST SIDE
Grace’s Trattoria201 East 71st St. (bet. 2nd and 3rd Avenue)212-452-2323 www.gracesmarketplace.com
Grace’s Trattoria is conveniently located in the heart
of the Upper East Side. The Southern Italian menu,
which was developed under the direction of Grace
Balducci Doria and Executive Chef Joseph Trama, centers on
the home-style cooking of Puglia. Chef Trama brings a fresh
and vibrant perspective to each of the recipes, all of which
are prepared with NYC’s fi nest ingredients, found right next
door at Grace’s Marketplace. Open daily, Grace’s Trattoria
offers original pastas along with prime chops and steaks. The
warmer months offer al fresco dining. Their extensive wine list
offers selections from Italy and California at fair prices. Grace’s
Marketplace has been around the corner for more than 20
years, and is still “ the best in town.”Grace’s Trattoria, offering superb pastas, steaks & chops is an Upper East Side favorite.
SIGNATURE DISHES: Ginger-Mustard Glazed Wild Salmon - over wild lentils, beets & wilted greensPancetta Crusted Pork Chop - with braised red cabbage & apple cider reductionGrilled Cornish Hen - with figs, capers, olives over creamy parmesan polentaButternut Squash Risotto - with pancetta & caramelized shallots
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RESTAURANT INFORMATION
CUISINEAmerican Continental
AVG CHECK PER PERSON$20
RESERVATIONSNot Required
SERVICELunch & Dinner:7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room:65 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXENo
CHEFJosepeh Fernandez
35 bottles: world-wide emphasis
WINE LIST
Hanratty’s1410 Madison Ave. (bet.97th and 98th Street)
212-369-3420
Since 1970, Hanratty’s has been serving the
Carnegie Hill crowd with excellent American
dishes at very moderate prices. Adjacent to Mount
Sinai hospital and its School of Medicine, regulars know
Hanratty’s delivers time and time again. An over-sized
Oak bar, gives the restaurant a true “New York feel”. Chef
Joseph Fernandez offers diners a “ tried and true” menu
of American Classics that are delicious. Whether you
order one of Hanratty’s creative sandwiches, a fresh pasta,
a certified Angus filet or the “legendary” Hanratty’s
burger, you can be sure that once you try this cozy
restaurant, you will come back time and time again. An invitng oak bar welcomes patrons each week-night for happy hour. Live jazz is featured every Thursday night.
SIGNATURE DISHES: Cer tified Angus Sir loin Steak - gril led to your specific temperature & is accompanied by a baked potato Pan Seared Cer tified Angus Filet Mignon Au Poivre - 100% certified Angus filet is the chef ’s recommendation New Zealand Rack of Lamb - tender & cooked to your temperature Sauteed Calves Liver - with onion & bacon in a Marsala wine sauce
WWW.WHERETODINEONLINE.COM UPPER EAST SIDE 45
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WWW.WHERETODINEONLINE.COM46 MIDTOWN WEST
Kellari Taverna19 West 44th Street (Bet 5th and 6th Ave)212-221-0144 www.kellari.us
Kellari, “cellar” in Greek provides a truly beautiful
setting to enjoy contemporary Hellenic cuisine.
Owner Stavros Aktipis, former managing part-
ner of Avra, has created a unique menu featuring the best
of Greece. Appetizers include Mezedes, Saganaki, along
with Salads superbly prepared. Main courses include the
freshest fi sh offered by the pound, simply grilled to
perfection with lemon and olive oil. Meat and Lamb dishes
offer what modern Greek cuisine is all about. The signa-
ture dish is the Katsikaki Gamopilafo- kid goat cooked in
yogurt accompanied by goat butter risotto. The wine list
features New York’s largest Greek selection and superb
offerings from many countries as well.Kellari offers 24 wines by the glass, including New York’s largest Greek selection.
SIGNATURE DISHES: Whole Fish- priced by the pound, grilled to perfection, seasoned with lemon and
Olive Oil. Paidakia- lamb loin chops naturally tender with Kellari fries Kotopoulo- roast chicken breast
stuffed with pastourma and haloumi cheese,artichokes and potatoes Katsikaki Gamopiafo- kid goat
cooked in yogurt,goat butter risotto
RESTAURANT INFORMATION
CUISINEContemporary Hellenic Cuisine
AVG CHECK PER PERSON$45
RESERVATIONSSuggested
SERVICELunch- Mon.-FriDinner- 7 daysBrunch- Sat-Sun
ATTIRECasual
RESTAURANT SEATINGMain dining room 200 seatsSemi-Private dining room 50 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXEYes
PROPRIETORStavros Aktipis
CHEF
Gregory Zapantis
200 Bottles, with emphasis on Greece, France, Italy America and the new world.
WINE LIST
2008 Zagat Survey-excellent
TONY- Top 100
AWARDS
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Upon entering Kellari Taverna, visitors are greeted with a placard that reads “Enter as Strangers, Leave as Friends.” That is quite a mission statement!
Owner Stavros Aktipis, opened Kellari Seafood Taverna in the Winter of 2006. Kellari offers “elegant, comfortable and timeless” atmosphere combining traditional and modern takes on Hellenic cuisine. Located on West 44th Street, just a few blocks
from the Theatre District, Grand Central Station and the Garment District, every element of Taverna radiates Aktipis’ brand of inclusive hospitality, from its attentive and knowledgeable staff to its romantic design, which takes inspiration from the wine cellars of Greece. Aktipis is quick to point out that the design draws on elements of all the Mediterranean cultures. There are elements that remind of home to the Italians, the Spanish, the South of France and even beyond that. Oak barrels frame the soft room, which rises to tall, wood-beamed cathedral ceilings adorned with candlelit chandeliers. Diners may choose from a 300 bottle winelist which offers New York’s largest selection of Wines from Greece and more than 30 wines by the glass to begin their Taverna experience. Aktipis suggests starting with a traditional Greek salad of vine-ripened tomatoes, mixed olives and feta. For a main course, I would recommend a fi sh called Iavraki”- a mild European Sea Bass known in Italian dining circles as Branzino- with a side of steamed wild mounted greens. More adventurous guests are directed towards plaki, a roasted Chilean Sea Bass in a braised, aromatic tomato sauce served with Vidalia onion and potatoes. Although seafood does dominate the menu, meat dishes like Paidakia (grilled lamb loin chops) and Brizola (grilled rib-eye steak) are also available as well as an expansive dessert menu. In November 2007, Aktipis
opened Kellari-Parea. Parea means wine cellar in Greek. The Gramercy Park location is more family oriented so the theme at this space is based on a bistro theme. The menu here is perfect for sharing which offers both taverna-style fare like Iavraki, moussaka and garides (shrimp and fettuccine), and lighter dishes like Greek pizzas and an array of mezedes (appetizers) like saganaki (baked goat cheese) and dolmades (stuffed grape leaves). Visitors arriving at Parea on the 3rd Friday of every month are treated to an evening of Greek music to complete their experience. Taverna on 44th street offers a similar night of entertainment on the 1st Friday of each month. Aktipis is planning his boldest vision yet!
In 2009, Aktipis is planning 2 new restaurants in The Herald Square area. A 65 seat French Bistro offering classic Brasserie cuisine will open Winter 2009. The 2nd restaurant will be a 300 seat Greek Steakhouse offering a twist on the classic Steakhouse. It was also offer a beautiful modern lounge on the bottom level of the location. Herald Square offers a melting pot of all nationalities, along with Penn Station, Metro North, Port Authority, The Javits Center and the Theatre District within a 10 block radius. New business is being created daily in the Herald Square area, Aktipis notes. The last decade of dining has seen the rise of both the Steakhouse and Greek Cuisine. It’s my vision to take the two and combine them into a classic dining experience for both the traditionist along with someone who wants to focus on a nice night out.
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 47
GENERAL INFORMATION
KELLARI TAVERNA19 West 44th Street
New York, NY • 212-221-0144www.kellari.us
KELLARI’S PAREA36 East 20th Street
New York, NY • 212-777-8448www.kellari-parea.com
Enter as Strangers,
Leave as Friends.
Enter as Strangers,
Leave as Friends.By Robert Bickell
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WWW.WHERETODINEONLINE.COM48 GRAMERCY PARK
RESTAURANT INFORMATION
CUISINE
Greek
AVG CHECK PER PERSON$50
RESERVATIONSSuggested
SERVICELunch- Mon.-FriDinner- 7 daysBrunch- Sat-Sun
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room-120 seatsPrivate dining room-50 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLENo
DELIVERYYes
CATERINGYes
PRICE FIXEYes-Lunch
PROPRIETORStavros Aktipis
CHEF
Gregory Zapantis
OTHER LOCATIONS
Kellari Seafood Taverna19 West 44th Street (bet 5th and 6th Avenue)212-221-0144
Kellari’s Parea36 East 20th Street (Bet Park Avenue-Broadway)212-777-8448 kellari-parea.com
Enter as strangers, leave as friends, that is
Kellari-Parea’s slogan. The warmth of this
inviting restaurant, coupled with traditional
Greek comfort food and superb service, make this new-
comer a standout in the Flatiron District. The menu is
diverse and priced moderately. Starters which are creative
include, Filet Mignon Souvlaki, Ionian Pizza and Fava
Spread from the volcanic soil of Santorini. Entrees such
as Whole Roast Free-Range Chicken for Two or Yester-
day’s Lamb which is roasted and marinated for 24 hours is
superb! The wine list offers a broad sampling of the
wonderful wines of Greece. Kellari-Parea offers a private
room that can accommodate up to 50 guests.Traditional Greek comfort food is offered at Kellari-Parea.
SIGNATURE DISHES: Yesterday’s Lamb- roasted and marinated over 24 hours and served with oven
oregano roasted potatoes- Whole Grilled Fish- Whole Roast Free-Range Chicken for 2- Moussaka layers
of beef ragout, eggplant, potatoes and bechamel.
200 Bottles featuring Greece and California
WINE LIST
2008 Zagat Survey
AWARDS
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Entrees such as Osso Buco and Pounded Veal Chop Milanese are hearty and fi lling, and are
meant to be enjoyed with a powerful red wine from BiCE’s 400-bottle list. Seafood is incredibly
fresh and is fl own in from all over the world. Th e wine list changes seasonally and is priced very
favorably compared to several other Italian restaurants within the area. During my most recent
visit, I noticed bottles that were marked up only 50-60% percent which is truly astounding,
especially compared to the normal 300% mark-up in most restaurants. In most cases, it’s about
the same price as you would fi nd if they have it in your favorite wine store. Th e reason is that
frequent visits from regular guests ensure that all guests get a fair shake at BiCE! Th e restaurant
tries to have their regular clientele’s favorite bottles on the list at all times and then purchases
extra for people looking for a special bottle of wine to complement a special occasion. Italian and
California dominate with names like Barolo, Brunello, Solaia, Sassacaia, Caymus, and Insignia
making regular appearances a ll year long. Th ere are several selections from the New World to
enjoy as well.
In a city that is known for having more options than any place else at all price points, the failure
rate is now higher than ever. However, in 2006, BiCE had its best year ever, and 2007 is on pace
to shatter last years revenue mark. I asked Mr.Juck again why in this day and age of restaurants
constantly looking for the next hot trend, BiCE continues to thrive and be better than ever.
“People are looking for consistency. Th row in great service and genuine care for the guest, and
this ensures that our restaurant will continue to be the one people come back to time and time
again. BiCE is also heavily involved with the local community and hosts 15-20 functions an-
nually raising money for Muscular Dystrophy, cancer, non-profi t businesses and many other
organizations. Many times a guest will come in needing a gift certifi cate to be raffl ed off for a
children’s school and BiCE will happily give to those in need.”
BiCE continues to excel as a very special restaurant in the fi nest restaurant city in the world.
New Yorkers can take pride in their ongoing success.
O n a n y g i v e n d a y , y o u c a n s e e
t h e s p a c i o u s r o o m s f i l l e d w i t h
i n v e s t m e n t b a n k e r s p u t t i n g t h e
f i n i s h i n g t o u c h e s o n b i l l i o n
d o l l a r d e a l s , a l o n g w i t h d o c -
t o r s , l a w y e r s , a n d r e g u l a r j o e s
l i k e y o u a n d m e e n j o y i n g s o m e
o f N e w Yo r k ’ s f i n e s t I t a l i a n
c u i s i n e .
W H E R E T O D I N E 2 0 0 9 F E A T U R E
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(Continued from page 23)
GENERAL INFORMATION
BICE7 East 54th Street • New York
212-688-1999bicenewyork.com
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RESTAURANT INFORMATION
CUISINEFrench
AVG CHECK PER PERSON$55
RESERVATIONSSuggested
SERVICELunch & Dinner7 Days
BrunchSunday
ATTIRECasual
RESTAURANT SEATINGMain dining room-80 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes
PROPRIETORJean-Michel Bergougnoux
CHEFJean-Michel Bergougnoux
250 Bottles; Emphasis is on Bordeaux and Burgundy and offers California, Italy and the new world as well Wine Spectator award of excel-lence winner.
WINE LIST
2008 Zagat Survey-Excellent
2008 Michelin Guide-rated
Wine Spectator Award of Excellence winner
Zagat Survey-Top Brasserie
AWARDS
WWW.WHERETODINEONLINE.COM50 UPPER EAST SIDE
L’Absinthe227 East 67 St. (bet. 2nd and 3rd Avenue)212-794-4950 www.labsinthe.com
Named after an apertif, L’Absinthe is one of New York’s fi nest restaurants. Formerly of legendary restaurant Lutece, Chef/Owner Jean-Michel
Bergougnoux offers his fl awless cuisine in a contemporary style. Voted Top Brasserie in the Zagat Survey since 2001, L’Absinthe is conveniently located within walking distance from Sotheby’s, the Antique Show at the Armory and Madison Avenue! Signature dishes include the Venison and Foie Gras Pie, which is a hearty dish. The Roasted Chicken is an incredible reminder of how good “a simply prepared dish can be”. The wine list is superb, focusing on Bordeaux and Burgundy. For 12 years, L’Absinthe has provided its guests from all over the world, “gutsy,resourceful” Brasserie style cuisine in a relaxing setting.Scallops with caviar, pictured are one of many
signature dishes @ L’Absinthe.
SIGNATURE DISHES: Sole Meunière- Classic Dover Sole Meunière. Choucroute Royale Alsacienne- Assorted Sausages, Pork Loin, Ham Hock, Sauerkraut. Duo of Rabbit Loin and Leg- Cooked in Extra Virgin Olive Oil, Artichoke Barigoule, Tapenade, & Fava Beans. Wild Stripe Bass- Miso Sauce, Crunchy Wheat Vermicelli & Black Trumpet Mushrooms.
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$40
RESERVATIONSSuggested
SERVICELunch & Dinner - 7 DaysBrunch- Saturday & Sunday
ATTIRECasual
RESTAURANT SEATINGMain dining room 40 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-DC
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXENo
PROPRIETORGigi Sacchetti & Massimiliano Caldini
CHEFGigi Sacchetti
EXTRA INFORMATION
La Cantina Toscana offers a special 4 course prix-fi xe Game menu
215 bottles, all Italian, moderately priced.
WINE LIST
Zagat Survey-Excellent
Wine Spectator-Award of Excellence 2002-2006
AWARDS
La Cantina Toscana1109 1st Ave. (bet. 60th and 61st Street)
212-754-5454
La Cantina Toscana is a wonderfully creative restaurant. It offers truly authentic, “Tuscan Fare” in quaint and warm surroundings. There are wild boar dishes
prepared in ways found only in Tuscany. Chef/Co-owner Gigi Sacchetti prepares 10-15 nightly specials based upon the availability of the freshest ingredients at the market that particular day. A delightful appetizer of Artichokes cured with a superb Parmigano Reggiano is a wonderful way to start your meal. Pastas and Entrees are creative and affordably priced. Co-owner Massimiliano Caldini, a gracious host, established a superb wine list heavy in Barolos, Brunellos and obscure bottlings from smaller producers. Every New Yorker should experience La Cantina Toscana. It is one of New York’s most underrated restaurants.
Authentic Tuscan fare makes La Cantina Toscana one of New York’s best Italian restaurants.
SIGNATURE DISHES: Rosticciane Rigatino - Tuscan style back ribs & pork belly Tagliolini Di Limone Con Scampi E Aspaagi- fresh lemon taglioini with shrimp and asparagus Peposo Alla Florentina- boneless “beef shank” stew sixteenth recipe seved with mashed potato Cinghale In Umido Bietola E Polenta- wild-boar stew marinated for three days,served with sauteed swiss chard and polenta
WWW.WHERETODINEONLINE.COM UPPER EAST SIDE 51
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$35
RESERVATIONSSuggested
SERVICELunch & Dinner: Wednesday-Monday (Closed Tuesday)
ATTIRECasual
RESTAURANT SEATING60 in Dining Room50 Seats Upstairs
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLENo
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETORVilla Mosconi Family
CHEFPeter Mosconi
OTHER LOCATIONSVilla Mosconi 69 MacDougal Street 212-674-0320
40 Bottles , primarily Italian fairly priced
WINE LIST
2008 Zagat Survey-excellent
Chef Pietro Mosconi was the 2005 Chef of the Year by the Chefs du Cuisine Association of America
AWARDS
WWW.WHERETODINEONLINE.COM52 WEST VILLAGE
Monte’s97 McDougal Street (Bleecker-Houston Street)212-228-9194 montes1918.com
Since 1918, Monte’s has been serving classic
Italian Cuisine in Greenwich Village. This old
time joint, allows its guests to see photos on the
walls of actors and sport stars from the early years in New
York City. Chef Pietro, makes your visit a most memorable
one. Order from the menu, or even better, choose one of
Chef Pietro’s signature”specials of the evening”. You can’t
go wrong letting Chef Pietro design a menu for the table
and find a wine to pair with your meal. Dress is casual
and the service is superior.Whether you dine intimately
with your spouse or with family, Monte’s offers something
for everyone.One of Monte’s many signature dishes, Mussels Marinara shown in this photo
SIGNATURE DISHES: Osso Buco Alla Milanese-Veal Shank served on a bed of rice-Stuffed Veal Chop.- Stuffed with prosciutto and mozzarella in a marsala mushroom sauce-Mignonette pepero-nate- Filet Mignon- with peppers and red sauce.- Chef Pietro will create any dish that isn’t on the menu as long as the ingredients are available.
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Michael’s vision took him to the Upper West Side, at 79th Street. He called it Onera, and opened in the fall of 2004 offering a very different approach to what was considered Greek Cuisine. This was not your average meze or “fish by the pound” - this was for foodies and guests who truly loved hardcore cuisine. In many respects, this was a Greek Babbo complete with an Offal tasting menu.
Onera was critically acclaimed earning a strong two-star review from Frank Bruni of the New York Times. The 2006 Zagat Survey awarded Onera the highest rated restaurant on the Upper West Side. Clearly this self-taught chef was creating magic.
Meanwhile on 52nd Street, Bellini was losing its luster after a strong eight-year run. Donatella Arpaia knew that she wanted to partner with Chef Psilakis, and now was the time! She asked Michael to create first generation cuisine, and together they would call it Dona. Dona “the gift” opened in March of 2006 and South European cuisine was born.
Chef Psilakis received his second 2-star review from Frank Bruni, and was favorably reviewed from every major paper and blog in town, it was obvious to all who sampled Michael’s cooking that he was without question one of New York’s finest chefs. Michael wanted more from Onera. The restaurant was doing well, but Psilakis wanted to move the space to Midtown.
Suddenly on a moment’s notice, Dona was no more. Informed that the landlord was exercising a clause in the lease to build condos on the spot where Dona resided, the restaurant closed the first week of January, 2007. Surely this was a crushing blow to Donatella and Michael, but where there is pain, there is gain.
Onera closed its doors in late fall of 2006, and in its place would be Kefi, essentially an upscale Greek Diner spinning off comfort food for locals and foodies alike. Chef Psilakis was redefining Greek Cuisine in New York City and America. Within weeks, this cash only/no reservations restaurant was serving 250-300 people nightly.
Donatella Arpaia had a major announcement to make. She was moving into the former Acqua Pazza space with Chef Psilakis. After meeting with Jennifer Baum, they decided to name the space Anthos and feature New Greek Cuisine. “I wanted to move Onera into this location, Psilakis says. After speaking with Jennifer Baum, she wisely suggested that people who expected the same cuisine that I served at Onera might be disappointed as we were going for a more refined approach to service and putting emphasis on what I would call a “purveyor to plate” approach to dining. This is clear-ly different in that there are no signature dishes because the ingredients change nightly based on what my purveyors offer us on a moments notice. I can have the finest John Dory (a Mediterranean fish) offered to me today, and tomorrow it could be something totally different. By focusing on in-gredients, signature dishes become less of a focal point.”
The bar is set high as apps are in the twenty-dollar range, while entrees are in the forty-dollar category. Chef Psilakis received yet another 2-star review from the New York Times. I dined at Anthos several times before I wrote this article and I came away very impressed with how Michael’s approach to cooking is reflective of both Kefi and Anthos. There are parts of each dish created where you see the finest ingredients along with rustic elements within the dish. Talking to Michael, he has aninter esting way of explaining his thought process. “The front of the house becomes much more important, and the stakes are higher when you go after reviews from the critics. Thankfully, my experience from years ago allow me to be a provider of support to my guys in the kitchen.”
“When you enter the hospitality industry, especially being a chef, you have two families. My family at home means everything to me and I have to do everything in my power to find the balance between my career and family. One thing that I have done is come in a bit later so I can spend more time with my son each day.”
“My family in the kitchens of Kefi and Anthos are incredibly important to me as well. There are goals I have set for myself so everyone involved can reap the rewards. I have learned that you win and you lose, and winning is certainly better. I compete every day with myself, setting my goals incred-ibly high and I try my best to achieve them. It won’t be for a lack of effort if I fail to hit my goals.”
Anthos became the first Greek restaurant in the United States to receive a coveted Michelin star. “Being Greek, you understand what cooking in our genre is all about says Psilakis. “To many people, Greek cuisine is grilled fish, and dishes that you find in a diner and fast food establishment. While I respect all that cook in this style, I am trying my best to raise the bar, to see if I can create Greek cuisine that can be a statement to what I experi-enced as a young boy, yet refine the textures and raise things like plating dishes, creating refinement, a super b wine list and paying super attention to our guests.
Chef Psilakis announced that Kefi would be moving into a much bigger space on Columbus Avenue this fall and will possibly become a modern American restaurant. In March 2008, Michael and Donatella opened up Mia Dona on East 58th street. This was a very different restaurant than Dona that was shuttered in 2007. “We knew what worked then would be much more challenging in terms of price point. We always want a guest leaving happy and we decided to shoot for a check average in the 40 to 50-dollar range.”
Receiving his fourth 2 -star review from the New York Times in less than four years, Psilakis is clearly a superstar chef in New York City. July, 2008 saw this gifted Chef receive the incredible honor of being voted one of “America’s Ten Most Up and Coming Chefs” by Food and Wine Magazine. If that isn’t enough, Michael will have a cookbook out by the end of the year.
With the possible exception of David Chang, there hasn’t been a chef who has received more press in the country than Michael Psilakis. Michael deserves this as he is a superb chef, very humble and incredibly hardwork-ing. Most important, Michael is a regular guy and someone who never forgot where he came from. Elevating Greek cuisine to a much higher standard than “BMP” (before Michael Psilakis) I can safely say that there hasn’t been a chef since Molto Mario who has created such impact.
When you think about the truly great ones - Keller, Bouley, Batali, Nish, and Ripert (to name a few) one thing is readily apparent. The only chef who is changing the way diners are thinking about food, both from a lower price point along with a haute approach to cuisine is Michael Psilakis.
The one thing that I keep thinking about is the crew that left Michael’s side that one day at Cafe Angelica. What would have happened had they stayed? The world might never have seen the greatness of New York’s most important chef since Mario Batali.
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 53
GENERAL INFORMATION
ANTHOS36 W. 52nd Street
(212) 582-6900 • Anthosnyc.com
MIA DONA206 East 58th Street
212-750-8170 • miadona.com
KEFI505 Columbus Avenue (at 84th Street)
(212) 873-0200
(Continued from page 11)
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RESTAURANT INFORMATION
CUISINEChinese
AVG CHECK PER PERSON$45
RESERVATIONSRequired
SERVICELunchMon. - Fri.
Dinner7 Days
ATTIRESmart Casual
RESTAURANT SEATINGMain Dining Room 150 Seats Private dining room 50 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC-Jcb
HANDICAP ACCESSIBLEYes
DELIVERY
Yes
CATERINGYes
PRICE FIXEYes
PROPRIETORJohnny Kao
CHEFChen-Hua Yang
OTHER LOCATIONS2121 K Street NWWashington, DC 202-331-8868
EXTRA INFODelivery Service is now available 7 days within selected areas.
150 bottles emphasis on California, France, and the New World
WINE LIST
2008 Zagat Survey-ExcellentFive Star Diamond AwardWine Spectator-award of excellence winner
AWARDS
WWW.WHERETODINEONLINE.COM54 MIDTOWN EAST
Mr. K’s570 Lexington Ave. (at 51st Street)212-583-1668 www.mrksny.com
Mr K’s offers world class Chinese cuisine in a setting best described as breathtaking. Once you arrive in the landmark art-deco building, ladies
receive a fresh corsage and gentlemen are equally pampered. Mr K’s prides itself on featuring dishes from the Shangai, Peking, Hunan and Szechuan regions. Signature dishes include lovers dumplings, which are petite steamed dumplings made of pork, ginger and scallions. The fi recracker prawns are a “must” with a tangy, Szechuan sauce with onions and a touch of tomato. Mr K’s offers private dining to acommodate 50 people with optional audio-visual equipment along with an in-room bar. Mr K’s is one of New York’s highest rated Chinese restaurants in the Zagat Survey. When you dine there, it’s easy to understand why you chose this destination.Mr K’s New York, offers a display wall of celebrities
that have their own set of chopsticks.
SIGNATURE DISHES: Lovers Dumplings- Petite steamed dumplings with pork scallions and ginger Peking Duck- Young duckling roasted to crispy golden perfection, carved and served with crepes, scallions or cucumbers and hoisin sauce Crispy Sea Bass- Filet of fresh whole sea bass, lightly breaded and flash fried to golden brown, served in a tangy Szechuan sauce Firecracker Prawns- Prawns sauteed in a tangy Szechuan sauce with onions and a touch of tomato
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Jade, ivory, antique tapestry, woodworks, special lighting, and padded walls make the private rooms at Mr. K’s beautifully attractive and acoustically ideal for family occasions and business events. Private rooms are completely separated from the main dining area to ensure privacy. The rooms
can accommodate 10 - 50 people, and can be confi gured to suit various needs. State of the art audio / visual equipment, such as LCD/DLP projectors, portable projection screens, and laser pointers are available upon request. The entire restaurant can be rented out to accommodate larger events.
570 Lexington Ave. (51st St)212-583-1668
www.mrksny.com
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WWW.WHERETODINEONLINE.COM56 WEST VILLAGE
RESTAURANT INFORMATION
CUISINEAmerican
AVG CHECK PER PERSON$80
RESERVATIONSRecommended
SERVICEDinner7 Days
ATTIRESmart Casual
RESTAURANT SEATINGMain Dining Room-100 SeatsConstitution room-36 guestsMezzanine-50 Guests
Private parties welcome
CREDIT CARDSAmex-MC-Visa-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes
CHEFCraig Hopson
One If By Land, Two If By Sea17 Barrow Street (7th Avenue South and West 4th Street)212-255-8649 oneifbyland.com
The year 2008, has seen several changes to One if by Land, Two if by Sea. New York’s “most romantic restaurant” as voted by Open Table
viewers underwent a facelift and is “more elegant than ever”. The second big change is snaring Chef Craig Hopson, one of New York’s rising Star Chef ’s from Picholine to head the kitchen. Chef Hopson’s menu is progressive American with emphasis on using the fi nest ingredients in season. Signa-ture dishes include, Sauteed Gulf Shrimp- hearts of palm, carrot and kefi r lime. The Beef Wellington is New York’s best and offers a twist with morels, asparagus, along with foie gras sabayon. Each week, One if by Land receives 24 marriage proposals at the restaurant, which is astounding. After 35 years, the restaurant now offers a superb Sunday brunch from 11.30AM-2.30PM. The signature dish at One If By Land is the Beef
Wellington, pictured here.
SIGNATURE DISHES: American Loin of Lamb- eggplant, goat cheese and piperade Quickly Seared Buffalo Rib-Eye- ramp aioli , asian pears and maple black butter- Sauteed Gulf Shrimp- hearts of palm, carrot and kefir l ime Beef Wellington- morels,asparagus and foie gras sabayo Halibut Poached in Coconut Milk- peekytoe crab,melon and sea beans
400 Bottles, emphasis on France, California and Italy.
WINE LIST
2008 Zagat Survey-Excellent
2008 Zagat Survey-Decor27 rating
2008-Michelin Guide-Rated
2008-Wine Spectator- Award of Excellence Winner
2008-Most Romantic Open Table viewers
AWARDS
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One if by Land, Two If By Sea receives more than 1400 engagement proposals at their restaurant each year.
Now you can have the wedding of a l i fet ime at this iconic restaurant, voted most romantic by City Search.
Offering small intimate weddings to entire buyouts, One If By Land, Two If By Sea leaves no stone unturned to
ensure that the most important day of your l i fe is a day you’l l always remember.
— Weddings At —
One if by Land,Two if by Sea
17 Barrow Street , NY NY 10014 • 212 255 8649 • oneifbyland.com
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$60
RESERVATIONSSuggested
SERVICELunch: Mon-FriDinner 7 Days
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room- 80 seatsChef ’s Table- 12 SeatsVenetian room- 25 seatsGarden room-25 seatsVelvet room- 8 seats
CREDIT CARDS
Amex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLENo
DELIVERYYes
CATERINGYes
PRICE FIXEYes - Lunch
PROPRIETORAntonio and Mario Cerra
CHEFAlberto Argudo
300 Bottles highlighted by Italy, California and the New World.
WINE LIST
2008 Zagat Rated
AWARDS
WWW.WHERETODINEONLINE.COM58 MIDTOWN EAST
Padre Figlio310 East 44th Street (Between 1st & 2nd Avenue)212-286-4310 www.padrefi glio.com
Awelcome addition to Tudor City, Padre Figlio, which means “ Father and Son” is the latest restaurant from Antonio and Mario Cerra. Formerly propri-
etors of Da Antonio, Antonio spared no expense to ensure a magnifi cent space which offers several private dining rooms for all types of dining with a fl air for the dramatic, such as the Velvet Room. This Steakhouse features Piemontese Beef, which was written favorably by former New York Times dining critic William Grimes. Signature dishes include Porcini Crusted Hawaiian Tuna, Ricotta Di Bufala Gnoch-hetti, Langostinos stuffed with Jumbo Lump Crabmeat and the King cut, a 40oz Porterhouse Steak for two. Driving to the restaurant, Padre Figlio picks up your parking ensuring a wonderful evening from start to fi nish.
Antonio and Mario Cerra, pictured are offering superb Italian Steakhouse fare, at Padre Figlio.
SIGNATURE DISHES: Piemontese Beef - Rib Eye - Strip - Skirt - Florentina - and Porterhouse for 2- Porcini Crusted Hawaiian Tuna - Gnocchetti Bufala Di Ricotta - Langostinos stuffed with jumbo lump crab meat - Branzino-Dover Sole - Kobe Beef
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An Italian Steakhouse
Padre Figlio offers 4 private dining rooms to showcase your next private party, business meeting, or family function. AV equipment is available for powerpoint presentations. The entire restaurant is available for private events and can accommodate 160 guests for a sit down dinner or up to 250 for a cocktail party. Please contact Antonio or Mario Cerra to make your next event memorable.
Padre Figlio 310 East 44th Street
(Bet 1st and 2nd Avenue) 212-286-4310
www.PadreFiglio.com
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MONTENAPOBiCE
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Executive Chef-Owner Julian Medina was born and raised in Mexico City and first learned to cook at home under the guid-ance of his father and grandfather. With their encouragement, he decided to pursue a career as a chef, and at 17 apprenticed at renowned Mexico City chef Alejandro Heredia’s restaurant, Hacienda de los Morales, where he learned the fundamentals of classic Mexican cuisine. Curious about traditional French cuisine, at age 19 Julian went to work in the kitchen of the famed French restaurant, Les Célébrités, in Mexico City’s Nikko Hotel; in three years Julian rose to the position of sous-chef.
In 1996 Chef Richard Sandoval met Julian on a visit to Mexico City
and, impressed with the young chef ’s energy and vision, invited him to
relocate to New York City to work in one of his restaurants. Sandoval
later appointed Julian Chef de Cuisine of Maya, an upscale Mexican
restaurant he was planning. Under Julian’s leadership, Maya eventually
earned two stars from The New York Times, one of only two Mexican
restaurants in New York City to hold that distinction at the time. Hoping
to further his formal education while still overseeing the kitchen at Maya,
Julian enrolled at The French Culinary Institute during the day, where he
received the “Best Final Project” Award in his graduating class.
After graduating from the French Culinary Institute in 1999, Julian
sought to expand his professional cooking experience beyond Mexican
and French cuisine by becoming the Executive Chef of SushiSamba, a
popular Japanese-South American restaurant in New York City. He later
helped open SushiSamba7, also in New York, and SushiSamba Dromo on
Lincoln Road in South Beach, Miami.
Julian returned to New York City from Miami in 2003 to become the
Corporate Chef for all of Richard Sandoval’s Mexican restaurants (Maya
New York, Maya San Francisco, and Tamayo in Denver). One of his main
duties was to create the menu for and manage the staff of a new up-
scale seafood restaurant in New York City that Sandoval was planning
called Pampano. When Pampano opened with Julian at the helm, it too
garnered two-stars from The New York Times.
Julian was hired as the Executive Chef of Zocalo, an Upper East Side
Mexican restaurant in 2004. While there, he completely revised Zocalo’s
menu, introducing local and organic ingredients and creating a host of
original, lighter-style Mexican dishes that emphasized chiles and spic-
es. During his tenure at Zocalo he also created unusual events such as a
Mexican Hannukah meal and an avocado-themed dinner.
In August 2007, Julian fulfilled his dream of having his own restaurant
by opening Toloache (pronounced toh-lo-AH-tchay) in New York City’s
Theater District. Named after a flowering plant used as a love potion in
Mexico, Toloache offers a creative, contemporary Mexican bistro menu
with a focus on seasonal and natural ingredients. The festive, 80-seat,
two-story space also features a guacamole and ceviche bar, a wood-
burning oven, and an exceptional tequila list.
Julian has been profiled in The New York Times, New York Magazine,
CBS Early Morning Show, Good Morning America, EXTRA, WNBC, The
New York Sun, The New York Post, Nation’s Restaurant News, among
many others. Julian lives in Manhattan with his wife Annie Sigal Medina
and his newborn daughter, Olivia.
JulianMedina
Executive Chef-Owner,Toloache
C H E F P R O F I L E
W H E R E T O D I N E 2 0 0 9 F E A T U R E
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GENERAL INFORMATION
TOLOACHE251 West 50th Street
(Bet Broadway and 8th Avenue)212-581-1818 • toloachenyc.com
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Craig Hopson executive chef of One if by Land, Two if by Sea rode into the culinary world on a different wave than his peers. While most chefs claim they fell in love with food at their grandmother’s knee, Craig Hopson, who grew up near the beach in Perth, Austra-lia, found that working in a kitchen allowed him more time to surf. And at the age of 16 surfing was the first thing on his mind, and he never dreamed that one day he’d be the chef of one of New York City’s most beloved restaurants.
As his passion and talent began to develop, Hopson moved to Queensland,
securing a position as Demi Chef de Partie and Commis Chef at The
Grange restaurant at the Hyatt Regency Sanctuary Cove. Then in Sydney,
he served as Senior Chef de Partie at Gekko Restaurant in the Sheraton on
the Park Hotel. It was at these restaurants that he realized cooking was no
mere hobby; that his co-workers in the kitchen were people who had dedi-
cated their lives to this artform, and he was quickly becoming one of them.
He kept his head down and listened, learned and worked.
Hearing that the mark of a great chef was to work throughout Europe,
Craig sought out to expand his understanding of world cuisine, and began
traveling. His first stop was at Berties Restaurant at the Hotel d’Angleterre
in Geneva, Switzerland. He spent a year there and learned French so that
when he finally arrived in France he wouldn’t be a complete novice. He
arrived in France and traversed some of the most notable kitchens in Paris
such as Restaurant Troigros, Restaurant Guy Savoy, and Lucas Carton. As
a matter of fact, this chef Alain Senderens, who is known as the creator of
nouvelle cuisine, is the first chef that Hopson considers a mentor. From
Senderens Hopson learned a great deal about modern cooking techniques,
as well as about the juxtaposition of salty, sweet, savory, and acidic ele-
ments. He learned that a classic dish does not have to stay classical, and
was able to look at food in a whimsical joyous way. An experience he will
always treasure.
In 1999, home called and Hopson returned to Australia to open Circa Res-
taurant in Brisbane. In the two years he spent as executive chef Circa set a
benchmark for cuisine in Brisbane, however he began to feel constrained
by the limited opportunities there; he was ready to make the move to the
United States.
An opportunity soon came. A friend, Chef Frank Brunacci was opening
Victor’s a fine dining venture at The Ritz Carlton New Orleans and he
tapped Hopson as his opening sous chef. Hopson soon worked his way
closer to New York, transferring to the Philadelphia Ritz Carlton and
working as the Chef de Cuisine at their celebrated Paris Restaurant. Inter-
viewing in Manhattan while working in Philadelphia paid off; he landed a
post at Terrance Brennan’s Artisanal. It did not take Chef Brennan much
time to realize that he had a gifted young chef in his midst and within a few
months he promoted Hopson to chef de cuisine and brought him to Picho-
line as chef de cuisine. There Hopson’s experimentation with a unique set
of international ingredients revived Picholine’s menu - without straying
from the restaurant’s signature approach to Mediterranean cuisine. While
leading this kitchen directly under Chef Brennan Picholine earned acco-
lades from the press including 3- stars from The New York Times, and 2-
stars from the prestigious New York Michelin guide.
Now it is Craig Hopson’s turn to be in the spotlight. He is excited by the
challenge of re-directing the cuisine of One if by Land, Two if by Sea, put-
ting his signature on the food, and giving New York diners another great
restaurant to add to their culinary map.
CraigHopson
Executive Chef,One If By Land…Two If By Sea
C H E F P R O F I L E
W H E R E T O D I N E 2 0 0 9 F E A T U R E
62 WWW.WHERETODINEONLINE.COM
GENERAL INFORMATION
ONE IF BY LAND...TWO IF BY SEA17 Barrow Street
(7th Avenue South and West 4th Street)212-255-8649 • www.oneifbyland.com
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Terrance Brennan is the Chef-Proprietor of Picholine Restaurant and Artisanal Bistro and Wine Bar, two highly acclaimed restaurants in New York City, and the founder of Artisanal Premium Cheese, a wholesale and online gourmet cheese company and education center.
The son of Annandale, Virginia restaurateurs, Brennan began cooking
at the age of 13 and rose steadily through the ranks of America’s most
celebrated restaurants. Following positions at several Washington,
D.C. restaurants and hotels, he served as a saucier and sous chef at the
renowned Le Cirque restaurant and worked in many of Europe’s great-
est kitchens including Taillevent, Le Tour d’Argent, Moulin de Mougin,
Gualtiero Marchesi and La Gavroche. Brennan’s signature culinary
style took form while working under Chef Roger Vergé at Le Moulin de
Mougins in the south of France. Inspired by the region’s “cuisine of the
sun,” Brennan returned to New York City and refined his art as Chef at
Annabelle’s, the Hotel Westbury’s Polo restaurant, and Prix Fixe.
In 1993, Brennan opened his first restaurant, Picholine, which quickly
earned three stars from The New York Times for its sumptuous French-
Mediterranean fare. For the past decade, it has been the highest rated
Mediterranean restaurant in the New York edition of Zagat Survey.
Brennan introduced the traditional European cheese course to American
diners at Picholine, and in September 2006, he re-designed the restau-
rant’s décor and menu, earning the restaurant another three stars from
The New York Times, four stars from Crain’s New York Business, and
four stars from New York magazine. The restaurant received a James
Beard Foundation nomination for the country’s Outstanding Restaurant
in 2007 and was awarded two stars in the 2008 edition of Michelin Guide
New York City.
Brennan extended his groundbreaking cheese service in 2001 with the
opening of Artisanal, a fromagerie bistro-wine bar which was awarded
Best Brasserie Cuisine in the 2002 Zagat Survey. Over 160 wines by the
glass are available to pair with an enticing selection of cheeses, seasonal
fondues, and the city’s finest French brasserie cuisine.
Further demonstrating his passion for hand-crafted cheese, Brennan
founded Artisanal Premium Cheese, a 10,000-square-foot facility dedi-
cated to the selection, maturation and distribution of the world’s finest
artisanal cheeses in 2003. Home to five custom-designed cheese caves
where more than 300 expert-selected cheeses are aged to their peak
flavor for distribution to America’s top-rated restaurants and connois-
seur, the cheese center also hosts educational classes for consumer and
professional audiences.
A frequent guest on the TODAY Show, Brennan has also appeared
on, FOX Business Network Television Food Network, PBS, The
Martha Stewart Show, CBS’s The Early Show, MSNBC and Live with
Regis and Kelly. Named a Best New Chef by Food & Wine magazine in
1995, Brennan is a five-time nominee for Best Chef: New York by the
James Beard Foundation. He shares his love of artisanal ingredients in
his cookbook, Artisanal Cooking: A Chef Shares His Passion for Hand-
crafting Great Meals at Home (Wiley, 2005).
TerranceBrennan
Chef-Proprietor,Picholine and Artisanal Bistro
C H E F P R O F I L E
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 63
GENERAL INFORMATION
PICHOLINE35 West 64th Street
(Central Park West-Broadway)212-724-8585 • picholinenyc.com
ARTISANAL BISTRO2 Park Avenue
( at 32nd Street)212-725-8585 • artisanalbistro.com
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Growing up in New Jersey, Amanda Freitag’s passion for food
was fostered by everyone from her grandparents to her high
school home economics teacher. Today Amanda Freitag has
emerged as one of New York City’s most celebrated chefs.
A graduate of the Culinary Institute of America (CIA) in Hyde Park,
NY, Amanda’s first position in a New York City kitchen was as rotissier
and garde manger at Vong in 1993, under the guidance of Jean-Georges
Vongerichten. It was there that she became proficient in French
techniques, while being introduced to numerous southeast Asian ingre-
dients and flavors and how the two concepts could blend seamlessly in
his dishes.
In 1994, Amanda started working with her mentor and friend Diane
Forley at Verbena, where she rose quickly through the ranks to become the
restaurant’s chef de cuisine. Diane taught Amanda the importance of
using local, organic ingredients and introduced her to the greenmarket
in Union Square. It was while she was at Verbena that Amanda realized
how much she had yet to learn about the culinary world, and so in 1999
she traveled extensively through France and Italy to explore markets
and restaurants.
While in Paris, she spent two weeks working in the kitchen of the venerable
Arpege restaurant under chef Alain Passard. While her time there was
short, the lessons she learned were life changing. Working in a restaurant
where nothing was in the walk-in except for butter was an eye-opening
experience, and further developed her love of fresh ingredients and the
flavors of the Mediterranean region.
Amanda came back to New York where she worked at some of the city’s
most popular restaurants including Cesca, where she cooked alongside
Tom Valenti as his chef de cuisine and earned two stars from The New York
Times. Most recently, Amanda was the executive chef at Gusto in the West
Village, where she received both critical and popular acclaim.
In late 2007, Amanda was looking for an opportunity to show her
versatility as a chef. Jimmy Bradley’s search for a new chef at The
Harrison and Amanda’s desire to try something new could not have been
better timed, and the two chefs’ shared passion for bold, straightfor-
ward cooking made this a natural fit. Amanda looks forward to offering
guests a return to the cuisine she loves the most, the light, rustic flavors of
the Mediterranean combined with the soulful, lusty flavors of New
American cooking.
AmandaFreitagExecutive Chef,The Harrison
C H E F P R O F I L E
W H E R E T O D I N E 2 0 0 9 F E A T U R E
64 WWW.WHERETODINEONLINE.COM
GENERAL INFORMATION
THE HARRISON355 Greenwich Street
(Corner of Harrison Street)212-274-9310 • theharrison.com
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As executive chef at The Red Cat in New York, Bill McDaniel is
a long way from the days when he toiled as a short order cook as
a teenager at Swenson’s Ice Cream Factory in Tucson, Arizona.
Bill first realized his passion for cooking in a home economics class,
which would ultimately lead to a position at Swenson’s. He soon took an
apprenticeship at the Loew’s Ventana Canyon Resort. In his five
years there, Bill worked in every station of every restaurant, learning
everything he could about life in the kitchen. In 1993, Bill moved east,
beginning his New York culinary career as a sous chef at Buzzy O’Keefe’s
Laura Belle near Times Square. He also moonlighted at the Café in Grand
Central Station before moving on to the River Café. In 1995, Bill moved
on to become sous chef at Margeury Grill, and then chef de cuisine at The
Park in midtown Manhattan. In 1998, he became the executive sous chef
at Thalia before accepting a position as chef at The Red Cat, working for
Jimmy Bradley and Danny Abrams. After years of cooking in kitchens
across the country, Bill found the right one. At The Red Cat, he displays
his signature style of “food people can relate to” that is straightforward
and comfortable. He thinks people should be able to enjoy good times
and good people wherever they go, and food plays a large role in that.
Jimmy Bradley rocketed onto the New York dining scene achiev-
ing the truly remarkable - opening two successful restaurants in
just five years: The Red Cat in 1999 and The Harrison in 2001;
Each restaurant bears Bradley’s unique style and is known for its
combination of bold, seasonally inspired cooking, friendly hospital-
ity and thoughtful décor. His cuisine has been described by Adam Platt
of New York magazine as “more seasonal and inventive than the best
neighborhood restaurant fare, but cheaper and more accessible than
what you would find at the great bastions of high cuisine.” Bradley
connects to his culinary roots through his Italian grandmother, and
several trips to his relative’s winery in Italy’s Piedmont region provide
first-hand insight into Italian cooking and viticulture.
Bill McDanielExecutive Chef, The Red Cat
P R O F I L E S
W H E R E T O D I N E 2 0 0 9 F E A T U R E
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GENERAL INFORMATION
THE HARRISON355 Greenwich Street
(Corner of Harrison Street)212-274-9310 • theharrison.com
Jimmy BradleyProprietor, The Red Cat & The Harrison
GENERAL INFORMATION
THE RED CAT227 10th Avenue
(Between 23rd and 24th Street)212-242-1122 • redcatrestaurants.com
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$60
RESERVATIONSSuggested
SERVICELunch : Mon. - Fri.Dinner: Mon.- Sat.
ATTIRECasual
RESTAURANT SEATINGMain dining room 90 seatsPrivate dining room 50 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXENo
PROPRIETORMichael Cetrulo
CHEFMichael Cetrulo
OTHER LOCATIONSScalini Fedeli 165 Duane Street 212-528-0400
300 bottles; full Ital-ian list with emphasis on high powered names like Brunello,Barolo, Dal Forno, and Sassacaia
WINE LIST
2008 Zagat Survey-Excellent
2008 Michelin Guide- Rated
New York Post-best new Italian restaurant
*** Crain’s
AWARDS
WWW.WHERETODINEONLINE.COM66 MIDTOWN WEST
Piano Due151 West 51st Street (bet.6th and 7th Avenue)212-399-9400 pianoduenyc.com
Piano Due, “meaning second fl oor,” is the latest restaurant from Chef Michael Cetrulo. Awarded by the 2007 Zagat Survey as the overall “Highest Rated”
Italian restaurant in New York City, Chef Michael Cetrulo is clearly taking Italian cuisine to new heights. The Palio Bar on the ground fl oor is ideal for enjoying a glass of wine or cock-tail before heading upstairs for dinner. With vaulted ceilings, well-spaced tables and plush chairs, the dining room offers its guests an elegant ambiance accompanied with a delectable menu. The impressive 350 bottle wine list, exclusively Italian, is one of New York’s fi nest. Steve Cuozzo, food writer for the New York Post, describes Piano Due as “The best new Italian restaurant in New York City in 2006.” Scalini Fedeli, Michael’s fi rst restaurant in New York City, received the 2007 Zagat Sur-vey’s overall 2nd highest rated Italian restaurant.Palio Bar is a New York City landmark,and one of the
City’s best places to enjoy a cocktail or a glass of wine.
SIGNATURE DISHES: Agnello All”Agrodolce - gril led colorado lamb chops over faro with onions, peppers, and roma tomato, frutta di cremona. Maiale Alla Zingara- braised pork shank in a slow roasted natural jus with pepperoncini and wild mushrooms over a ragout of root vegetables. Risotto Alla Pescatora- spicy combination of shellfish blended with arborio rice, olive oil fried rock shrimp.
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Allow me to begin with some news from a much smaller apple – Philadelphia. The classic (Five-Star) restaurant known as Le Bec-Fin has chosen to go more casual. One may now wear jeans to this city’s world-class, fine dining establishment. There was a time when Chef/owner Georges Perrier would have given his life to restore a missing 5th star from the folks who sell motor oil. They eventually gave it back and Chef Perrier lived to fight another day. Now he himself has surrendered the Five Stars to go more casual.
The entire world is more casual and you no longer have to dress-up to attend the opera or the orchestra. More to the point, the trend in what to wear to your favorite restaurant is changing on a rather dramatic basis. Perhaps the logical explanation for the explosion of wine bars in Manhat-tan has much to do with the public’s desire to be less formal. Fine dining restaurants (whatever that means) are taking another look at those white tablecloths, fine crystal and those fancy chandeliers. Could it possibly mean that fine dining (as we know it) is slip-sliding away?
We know one thing – there have been some notable closings of very classic fine-dining establishments. Lutèce, La Côte Basque, La Caravelle, Lespinasse, and March come to mind.
For the purpose of discussion, I would define “fine dining” as those traditional three and four-star spots with the white tablecloths, a first-rate wine program, fine china and stemware, elegant service, and most importantly a major chef at the helm. I had to talk with someone and that someone would be from Picholine – obviously a fine dining restaurant. I would suggest that Terrance Brennan is one of the finest chefs in New York, and if you go to Open Table, under Dining Style, they list Picholine as “Fine Dining”. Chef Terrance Brennan opened the highly acclaimed Picholine in 1993 and is now celebrating fifteen years as one of New York’s best fine-dining restaurants. The restaurant recently earned a solid 3-Star review from Frank Bruni of the New York Times, and an additional star (Two-Stars) from the Michelin Guide. The food is better than ever and the current Zagat Guide has awarded Picholine an impressive rating of 27 for their food. Chef Brennan is the founder of Artisanal Premium Cheese, a wholesale and online gourmet cheese company and education center, and also owns and operates Artisanal Bistro and Wine Bar.
I actually spoke with Jason Miller who is one of the best general manag-ers in New York, and I might add, is the sommelier at Picholine. Jason is a graduate of the Culinary Institute of America and has experienced all aspects of the modern restaurant world including time spent in the kitchen. He now concentrates on the front of the house (dining room) in obviously a very significant (fine dining) establishment.
BB: Is fine dining in trouble, and if the answer is yes, what can Picholine do about it?
Jason: There is no question that the dining world has become more casual, but that doesn’t mean that somehow fine dining has become obsolete. A restaurant must change with the times, and we have done just that. Basi-cally however, Picholine is a fine dining restaurant and that is not about to change. What has really become obsolete is stuffiness. Stuffy is now total-ly unacceptable and restaurants that don’t see this are in serious trouble. Stuffy is an attitude, and we make certain that Picholine is anythng but stuffy. In my mind, that’s the real issue in question.
BB: You make a good point, but you are a wine guy and you see the wine bars opening on what appears to be on every corner. Doesn’t this say something
about the public’s desire for something more casual and possibly some-thing less expensive?
Jason: I think it does say something, but I don’t necessarily agree with you on the less expensive. I also believe a restaurant can become more casual without giving up the fine dining. We changed our dress codes, and ties and jackets are no longer required. That has very little to do with our food. Terrance Brennan insists on the absolute best ingredients possible, and you get what you pay for. In this regard, we will always be a fine dining restaurant and we know there is an audience for what we do. It’s some-what different from casual and very different from being stuffy.
BB: But what about expensive?
Jason: It’s back to getting what you pay for, and let me say that at Picho-line, any entrée on the menu can be ordered in a small plate format at our bar, which is basically what the wine bars are about. In this regard, we can be very competitive with the wine bars, but the real story here is that a seg-ment of the dining public is looking for a special dining experience, and they come to a Picholine because that’s what we deliver.
BB: What is a special dining experience, and are the folks in the wine bars missing something?
Jason: Not at all. It’s a personal thing and it’s really about value. Was it, or was it not a great experience? People answer this question differently, but it all comes down to value. A special experience goes way beyond the food even though we have an exceptionally talented kitchen. Our waiters have been here for years and they know most of our guests by name, and they know what people want and expect. It may be difficult to define, but when everything comes together it’s a beautiful thing and a beautiful experience.
BB: So we don’t have to worry about Picholine and fine dining?
Jason: We are who we are. We recently renovated the entire restaurant, but our goal wasn’t necessarily to be more casual. It was more about being more comfortable. We are all about fine dining and again, it’s understand-able and certainly acceptable to become more casual, but the fine dining part is precisely what we have always done, and what we will continue to do. Don’t worry about Picholine. That’s my job (to worry), and the last thing you should do is worry about anything while you are dining in any restaurant. Wine bars are terrific and we should know - we have one. Their popularity has little to do with how we choose to operate Picholine. Fine dining might change, but it’s never going to go away.
BB: You love it, don’t you?
Jason: At the end of the night, I am totally exhausted. I go home and lit-erally crawl into bed. In the morning I can’t wait to back to the restaurant. This is the life that I have chosen, and I do love it!
W H E R E T O D I N E 2 0 0 9 F E A T U R E
68 WWW.WHERETODINEONLINE.COM
‘’I don’t believe that if you put a tablecloth on the table and you put on a jacket and a tie, the food is going to taste better.’’
- Chef Wylie Dufresne
GENERAL INFORMATION
PICHOLINE35 West 64th Street
212-724-8585www.picholinenyc.com
F I N E D I N I N G I N T H E B I G A P P L E …
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RESTAURANT INFORMATION
CUISINEFrench -Mediterranean
AVG CHECK PER PERSON$95
RESERVATIONSRecommended
SERVICEDinner7 Days
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room-96 seatsPrivate dining rooms- 2 are available ranging from 8 to 22 guestsPrivate parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLENo
DELIVERYNo
CATERINGYes
PRICE FIXEYes
PROPRIETORTerrance Brennan
CHEFChef De Cuisine-Carmine DiGiovanni
OTHER LOCATIONSArtisanal Bistro2 Park Avenue212-725-8585Artisanalbistro.com
650 Bottles Emphasis on France, Italy, California and Spain.
WINE LIST
2008 Zagat Survey-Outstanding
New York Times-***
2008 Michelin Guide-**
Wine Spectator Award of Excellence Winner
New York’s best cheese course
AWARDS
Picholine35 West 64th Street (Central Park West-Broadway)
212-724-8585 picholinenyc.com
Featuring French-Mediterranean cuisine,
Picholine earned an impressive 2 Michelin stars
in 2008, one of only a handful of restaurants in
the city with 2 Michelin stars. Picholine also earned an
incredible 27 rating in the 2008 Zagat Survey. After 15
years, Chef-Proprietor Terrance Brennan continues to
turn out inspired and innovative dishes that consistently
earn the restaurant accolades as one of New York’s finest
and most romantic according to the 2008 Michelin
Guide. Signature dishes include Sea Urchin Panna Cotta,
Sheep’s Milk Ricotta Gnocchi along with a Wild Game
tasting menu. Sea Urchin Panna-Cotta is a signature dish at Terrance Brennan’s Picholine
SIGNATURE DISHES: Sea Urchin Panna Cotta-chilled ocean consomme and caviar
Sheep’s Milk Ricotta Gnocchi- gulf shrimp,chanterelles, and parsley pistou
Wild Mushroom and Duck Risotto- butternut squash and black truffle butter
Jamison Farm Lamb Three Ways- artichoke barigoule & sweet garlic- Wild Scottish Game Birds
WWW.WHERETODINEONLINE.COM UPPER WEST SIDE 69
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beau brummel
EUROPEAN MEN’S FASHION • SUITS • SPORT JACKETS • SLACKS • SHIRTS • TIES
TAILORING ON PREMISES • OUTER WEAR • KNIT WEAR • SHOES • ACCESSORIES
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347 WEST BROADWAY ( BROOME AND GRAND STREET ) 212.219.2666287 COLUMBUS AVENUE ( BETWEEN 73RD AND 74TH STREET ) 212.877.3689
www.beaubrummel.net
EUROPEAN MEN’S FASHION • SUITS • SPORT JACKETS • SLACKS • SHIRTS • TIES
TAILORING ON PREMISES • OUTER WEAR • KNIT WEAR • SHOES • ACCESSORIES
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WWW.WHERETODINEONLINE.COM72 EAST VILLAGE
RESTAURANT INFORMATION
CUISINEGreek
AVG CHECK PER PERSON$35
RESERVATIONSNot Required
SERVICELunch - Wed.- Fri.Dinner - 7 DaysBrunch - Sat.& Sun.
ATTIRECasual
RESTAURANT SEATINGMain dining room-60 seatsOutdoor seating-6 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXEYes-brunch only
PROPRIETORChristos Valtzoglou
CHEFDiane Kochilas
Pylos128 East 7th Street (bet. Ave. A & 1st. Ave.)212- 473- 0220 pylosrestaurant.com
Pylos, meaning “things of clay,” has captured the
hearts of East Villagers since opening in 2003.
Proprietor Christos Valtzoglou and consulting Chef
Diane Kochilas have created Greek comfort food that is easily
understood, fairly priced, and delicious. Diane, who has written
four books, is widely recognized as one of the leading authori-
ties on Greek cuisine. Her emphasis is on freshness and style of
preparation. Signature dishes include Artichoke Moissaka and
Shrimp Ouzo. The wine list features select Greek producers and
is smartly chosen. Pylos provides festive cuisine with moderate
prices that offers incredible value.
Pylos is one of the Zagat Survey’s, highest rated Greek restaurants.
SIGNATURE DISHES: Anginares - artichoke heart moussaka layered with caramelized onions, herbs & three Greek cheeses (meatless) Frangokota tis Mamas Mou - Greek mom’s roasted cornish hen mari-nated in lemon, orange, cumin, & honey Garides kai Hteniame -slatsa ouzo servirismena: shrimp & sea scallops in a creamy ouzo-flavored tomato sauce, served over Greek egg noodles
75 bottles; all Greek with regional producers featured.
WINE LIST
2007 Zagat SurveyExcellent
AWARDS
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$50
RESERVATIONSSuggested
SERVICELunch- Mon.-FriDinner-7 Days
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room75 seats
2nd fl oor- Kings Table50 seats
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes-Private Parties
PROPRIETOR The Sheinman Family
CHEFLuis Gordillo
300 Bottles. Emphasis is on Italy and California
WINE LIST
2008 Zagat Survey-Excellent
AWARDS
Re Sette7 West 45th Street (Bet 5th and 6th Avenue)
212-221-7530 resette.com
Re Sette, offers a “Gothic” dining experience inside the confi nes of its 1800 square foot dining room. A wood burning brick oven offers delicious
homemade breads and pizzas. Grilled meats and fi sh take on a rustic deliciousness when fi nished in the oven. Signature dishes include Brick Oven Rack of Lamb, served with Broccoli Rabe, Ahi Tuna Tartare, and a superb Chilean Sea Bass with Asparagus on top. The 2nd fl oor offers the King’s Table, see top photo, which seats up to 50 guests for sit-down affairs and up to 60 guests for cock-tails.The table offers a view of the lower level of the restau-rant along with an ornate brass iron gate which houses Re Sette’s extensive wine collection. Re Sette is one of Mid-town’s best Italian restaurants.
Happy Hour is offered at the bar Mon-Fri offering superb cocktails and more than 20 wines by the glass.
SIGNATURE DISHES: Bocconcini Del Fornaio- fresh mozzarella wrapped with San Daniele prosciutto,
roasted peppers, basil with arugula pesto - La Regina Tortina- grilled risotto cake with veal ragu
Capelli D’Angelo Aragostina- angel hair pasta, fresh lobster meat, fresh tomato in a light seafood sauce
Chilean Sea Bass served with Asparagus on top- Brick Oven Rack of Lamb- served over broccoli rabe
WWW.WHERETODINEONLINE.COM MIDTOWN WEST 73
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$50
RESERVATIONSRecommended
SERVICELunch- 7 DaysDinner-7 Days
ATTIRESmart Casual
RESTAURANT SEATING160 SeatsSeveral dining rooms are availableOutdoor seating-400 SeatsPrivate parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYYes- Remi to go
CATERINGYes
PRICE FIXEYes
PROPRIETORRoberto and Frank
CHEFGiovanni Pinato
350 Bottles with emphasis on Italy and California
WINE LIST
2008 Zagat Survey-Excellent
2008 Michelin Guide- Rated
AWARDS
WWW.WHERETODINEONLINE.COM74 MIDTOWN WEST
Remi145 West 53rd Street (Bet 6th and 7th Avenue)212-581-4242 remi-ny.com
Combining the rich traditions of Venetian cuisine along with romantic surroundings, Remi continues to be a standout, nearly twenty years
after its opening. Executive Chef Giovanni Pinato, dazzles the senses with inspired interpretations of classic Italian cuisine. Signature Dishes include Venetian Calves Liver, Spaghetti Remi, marco Polo Ravioli along with a fantastic Branzino. Remi is one of New York’s best places to host your next event. The Chef ’s table can host 16 guests. The Rialto Room can host up to 80 Guests and a magnifi cent glass-roofed garden atrium for seasonal outdoor dining can accommodate up to 1000 guests. Superb service compliments outstanding cuisine to ensure your evening is one to tell “friends about”.
Chilean Sea Bass, pictured is one of Remi’s many signature dishes.
SIGNATURE DISHES: Venetian Calves Liver- Marco Polo Ravioli- Spaghetti Remi- Branzino
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W H E R E T O D I N E 2 0 0 9 R E C I P E S
Grilled Tuna WITH ROASTED MIXED VEGETABLES AND A BALSAMIC REDUCTIONS E R V E S F O U R
FROM EXECUTIVE CHEF GIOVANNI PINATO • REMI RESTAURANT
I N G R E D I E N T S
1 1/2 Lbs Yellowfi n or Hawaiian Tuna cut into 6 oz pieces1/2 cup soy sauce1 teaspoon mustard1 teaspoon black pepper1 teaspoon poppy seed
Balsamic Reduction1 cup Good Balsamic Vinegar2 Tablespoons Honey
A S S E M B LY :
Use the ingredients to marinade the tuna for between 5 and 7 minutes only.
Tips from the Chef Giovanni- If you have a Tuna Steak, Grill for 1 minute per side. If your Tuna
is cut into Cylinder type servings, Grill for between 45 seconds to 1 minute on all 4 sides.
The key either way is to sear quickly and maximize fl avor.
Serve with diced red and yellow peppers, halved button mushrooms and sugar snap peas.
To prepare Balsamic Reduction:
Pour into a medium size pan over medium heat until balsamic vinegar and hiney reduces by half.
Drizzle over Tuna and Vegetables.
Enjoy!
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The San Carlos hotel is one of the most elegant, charming, and stylishly sophisticated
hotels in Manhattan. Located on the fashionable East Side, the hotel offers spacious accommodations,
plush furnishings, and warm personable service
in a tranquilcontemporary setting.
150 East 50th St. New York, NY 10022 800.722.2012
www.sancarloshotel.com
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON
$55
RESERVATIONSSuggested
SERVICELunch-Mon.-Fri.Dinner-Mon.-Sat
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room-75 seatsPrivate dining room- Three rooms are available with seating between 10-30 guests.Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLENo
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETORJoseph Degrezia
CHEFMassimo Felici
EXTRA INFORMATION
Degrezia offers cooking classes each Saturday.
650 Bottles emphasis on Italy and California.
WINE LIST
2007 Zagat Survey-excellent
Wine Spectator Award of excellence Winner
AWARDS
Ristorante Degrezia231 East 50th Street (Between 2nd-3rd Avenue)
212-750-5353 ristorantedegrezia.com
Joseph Degrezia’s namesake restaurant has been one of midtown’s best kept secrets for 20 years. With executive chef- Massimo Felici on board, Degrezia offers cuisine
that is sensational! Signature dishes could include Capallini con Aragosta- angel hair with fresh lobster meat with a touch of brandy or an incredible Grilled Veal Chop in a truffl ed, white wine sauce served with prosciutto & fontina wrapped asparagus and topped with shaved black truffl es and grilled portobello mushrooms. An impressive wine list with more than 650 bottles accompanies the menu, with an emphasis on Italy and California. Three distinctive dining rooms can accommodate its guests for business meetings and private parties. Friendly and attentive, Degrezia offers something for one and all.
Degrezia has three private rooms for you to choose from for your next event.
SIGNATURE DISHES: Free Range Semi Boneless Quails- stuffed with sweet Italian sausage, wild mushrooms wrapped in
pancetta, roasted and fi nished in a port-wine reduction. Served on a bed of wild rice, granny smith apples Garganelli Alla
Siciliana- fresh pasta with red & yellow grape tomatoes,eggplant,fresh oregano and shaved Silician dry ricotta.
WWW.WHERETODINEONLINE.COM MIDTOWN EAST 77
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$45
RESERVATIONSSuggested
SERVICELunch: Mon. -Fri. Dinner: 7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room 140 seatsPrivate dining rooms 2 are available
Private parties welcome
CREDIT CARDSAmex-MC-Visa-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETORRomano Bernaz
EXTRA INFORossini’s offers Piano music monday-friday, along with Opera night on Saturday’s.
150 Bottles with emphasis on Italy and California
WINE LIST
2008 Zagat Survey-Excellent
***** Daily News
AWARDS
WWW.WHERETODINEONLINE.COM78 MURRAY HILL
Rossini’s108 East 38th Street (bet Park and Lexington Avenue)212-683-0135 rossinisrestaurant.com
Rossini’s, celebrating its 30th year, is better than
ever, improves with each year. Its spacious room,
attentive service and Northern Italian menu
presents a wonderful treat for its guests. Start your meal
with the anti pasti- Caldi Alla Rossini, which consists of a
delicious plate of cheeses,meats and vegetables. Signature dishes
include- Tender Sea Scallops sauteed in white wine, lemon and
butter. Filet Mignon served in a hearty wine sauce accented with
prosciutto and mushrooms is not to be missed! The wine list is
varied and is moderately priced. Owned by The Rossini Family,
Proprietor Romano Bernaz, sons Gerry and Raymond along
with cousin Josip Cernjul welcome you to dine with them.One of Rossini’s signature dishes is the Calda Alla Rossini.
SIGNATURE DISHES: Rigatoni Al F iletto Di Pomodoro- Tubular pasta in a zesty pancetta and onion tomato sauce-Fettucine with Smoked Salmon f inished with peas and a light cream sauce- Vitello Alla Rossini scallops of veal sauteed in a delicate wine & mushroom sauce finished with prosciutto and onion- Roast Rack of Lamb for 2 served with giardiniera of vegetables
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Rossini’s has accomplished a rare feat in the restaurant scene of New York City and that is they’ve just celebrated their 30th anniver-sary. This traditional Northern Italian Restaurant has been providing top-notch food and service since 1978.
Rossini’s roots date back to 1953, when founder, Romano Bernaz opened his fi rst restaurant called, “Briones” in the Bay Ridge section of Brooklyn. After years of success, the next generation of Romano’s family showed interest in the restaurant business. So Romano along with two sons, Ray and Gerry as well as his cousin Josip Cernjul scouted for a Manhattan location.
In 1977 an ideal location was found in the Murray Hill section of Manhattan on 38th Street just off Park Avenue, a nice combination of business and residential inhabitants. After fi ve months of renovating an English Chophouse called the “Beef and Bourbon”, Rossini’s was born on February 8th, 1978, named after Romano’s favorite opera composer, Giacomo Rossini.
Under the guidance and tutelage of Romano, the boys began their fledgling year in Manhattan. With Romano as their mentor and with plenty of hard work and determination they survived their first year. By Valentines Day of 1979, Rossini’s had been discovered. Business lunches and romantic dinners were now the order of the day. Owner Gerry comments, “Looking back at our original menu, I am amazed that customers could dine and drink for an average of $15.00 per person, but that was 1979”.
Rossini’s business hummed along for the next ten years. Father, brothers and their cousin were constantly striving to improve their cuisine and bring to their customers the finest in dining experience possible. But the economic realities of the late 80’s and early 90’s were to test their metal.
Manhattan was in an economic slump and many restaurants were forced to close their doors. Rossini’s though, due to a solid core of steady customers and an employee base that gave their all, was able to not only survive but to become a better more efficiently and gastronomical authentically runned restaurant. Those ideas and foundations have
carried Rossini’s well into the 21st century. The dedication to the craft of restaurant by the Rossini family and their staff have created an establishment that is a wonderful example of the traditional Italian restaurant. Many of their early staff are still with them today, graduating through the ranks and providing a seasoned and knowl-edgeable managerial team.
Dining in New York has evolved due to the sophistication of diners today in the 21st century and Rossini’s has evolved along as well. Constant updates to the menu, use of healthy products and produce as well as a cuisine rooted in the Northern Italian ethic have all contributed to a most interesting dining experience . Rossini’s has also expanded their wine service to include California, Australian and South American wines as well as the traditional Italian favorites such as Ruffino Classico and Pinto Grigio.
2008 has advanced their reservations service with the addition of online reservation system. Whether it be a small party or a gala affair, the restaurant is able to provide the best in catered food and beverage. Rossini’s provides live piano music nightly Sunday through Friday and a wonderful Opera Trio on Saturday evenings. The Zagat survey agrees with Rossini’s, many fans and has awarded them stellar marks.
Rossini’s has been a destination for the discriminating diner for 30 years and looks to a long and healthy future.
W H E R E T O D I N E 2 0 0 9 F E A T U R E
WWW.WHERETODINEONLINE.COM 79
ROSSIN I ’S : CELEBRAT ING 30 YEARS ON 38TH STREETB Y C A R Y R O S N E R , P U B L I S H E R
GENERAL INFORMATION
ROSSINI’S108 East 38th Street
New York, NY • 212-683-0135www.rossinisrestaurant.com
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RESTAURANT INFORMATION
CUISINESteakhouse
AVG CHECK PER PERSON$45
RESERVATIONSRecommended
SERVICELunch Mon-FriDinner 7 NightsBrunch Sat-Sun Noon-4PM
ATTIRECasual
RESTAURANT SEATING70 Seats Inside60 Seats Outside
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXEYes
PROPRIETORMarc Roth
ADDITIONAL INFOLive Jazz plays 7 nights a week for your dining pleasure
50 Bottles with California, Italy and France represented.
WINE LIST
Zagat Rated
Best Place for a great evening on the Westside “Westside-Spirit”
AWARDS
WWW.WHERETODINEONLINE.COM80 UPPER WEST SIDE
Roth’s Westside Steakhouse680 Columbus Avenue( at 93rd Street)212-280-4103 rothswestsidesteakhouse.com
Marc Roth’s goal, pairing steakhouse fare with
live Jazz, was achieved when he opened his
namesake steakhouse in 2001. An inviting
ambiance for his guests provides comfort, while his staff
educates about the finer points of “steak lore” Whether
you sip a superb cocktail or order Porterhouse for 2, Roth’s
handles each request with precision and style. This venue
is one of the more personable restaurants on the Upper
West Side, as Marc warmly greets his guests and thanks
them personally on a nightly basis. It’s this commitment to
excellence that separates Roth’s Westside Steakhouse from
most other establishments. One of the restaurants signatures”Surf and Turf”
SIGNATURE DISHES: Por terhouse for 2 - Delmonico for 2 - Baby back ribs - A house favorite
Seared Ahi Tuna - Raw Bar - Surf and Turf
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$40
RESERVATIONSRecommended
SERVICEDinner: Mon.-Sat.
ATTIRECasual
RESTAURANT SEATING36 Seats6 Seats Outdoor Seating
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLENo
DELIVERYYes
CATERINGYes
PRICE FIXENo
PROPRIETORLuca Pecora
50 Bottles Italy is the focus
WINE LIST
2008 Zagat Survey- Excellent
AWARDS
Rughetta347 East 85th Street (1st-2nd Avenue)
212-517-3118 rughetta.com
Rughetta, located on a quaint street on the
Upper East Side is everything an Italian restau-
rant should be. Friendly attentive service, along
with quality ingredients, and moderately priced tabs make
this restaurant a winner. When you order off the menu, your
portions are plentiful and delicious. Signature dishes in-
clude a fabulous Risotto Primavera with fresh garden vege-
tables, as well as a spectacular Tortelloni fi lled with meat and
served in a fresh tomato sauce. The exclusively Italian wine
list offers an array of solid choices at fair values. Desserts are
tempting and delicious. An evening at Rughetta promises to
be one you will repeat time and time again. Superb cuisine priced reasonably make Rughetta a winner
SIGNATURE DISHES: Carciofi Alla-Giudua-Calamari Votapiatto-Veal Rughetta-Scampi T iziana-
Grilled shrimps served with sauteed vegetables confetti -Costoletta di Vitello Rughetta-Veal chop
pounded and breaded very thin,topped with tomato salad
WWW.WHERETODINEONLINE.COM UPPER EAST SIDE 81
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RESTAURANT INFORMATION
CUISINESteakhouse
AVG CHECK PER PERSON$75
RESERVATIONSSuggested
SERVICELunch - Mon. - Fri.Dinner - 7 Days
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room-150 seatsPrivate dining rooms are available
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXENo
300 bottles; world-wide emphasis
WINE LIST
2008 Zagat SurveyExcellent
2008 Michelin Guide-Rated
AWARDS
WWW.WHERETODINEONLINE.COM82 MIDTOWN WEST
Ruth’s Chris Steak House148 West 51st St. (bet. 6th and 7th Avenue)212-245-9600 ruthschris.com
Ruth’s Chris, a New Orleans inspired steakhouse, has offered superb steaks to millions of guests since 1965. An enthusiastic welcome awaits you! The
distinctive sizzle of tender, custom-aged U.S. Prime Beef broiled to a turn is presented at your table in spectacular fashion. Ruth’s Chris provides “legendary hospitality” with a “ touch of the South” In the New York City location, a separate bar downstairs, along with three larger rooms upstairs, are suitable for power lunches, private parties and wine tastings. The award winning wine list consists of 300 selections from California, Italy, France and the New World. Late Founder Ruth Fertel stated, “ There’s no better place to spend time with family, friends and colleagues than Ruth’s Chris Steak House.”
“The Library” is one of three private dining rooms that can host a variety of functions.
SIGNATURE DISHES: Ruth’s Chopped Salad - Julienne iceberg lettuce, spinach & radicchio tossed with sliced red onions & mushrooms, chopped green olives, bacon, eggs, hearts of palm, croutons, Bleu Cheese & lemon basil dressing Filet - the most tender of corn-fed midwesterm beef New York Strip - this USDA Prime Cut has a full bodied texture that is slightly firmer than a ribeye Porterhouse For Two - this USDA Prime Cut combines the rich flavor of a strip with the tenderness of a filet
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RESTAURANT INFORMATION
CUISINEAmerican Seafood
AVG CHECK PER PERSON$35
RESERVATIONSSuggested
SERVICEBreakfast Mon.-FriLunch Mon.-FriDinner 7 Days
ATTIRECasual
RESTAURANT SEATINGMain Dining Room 60 SeatsLounge 12 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYYes- Pre-Theatre
CATERINGYes
PRICE FIXEYes
PROPRIETORGabriele Ranzato
30 Bottles with emphasis on California
WINE LIST
Crains **Seamless Web One of NY’s top 25 restaurants for delivery
AWARDS
Salmon River3 East 40th Street (Madison Ave-5th Avenue)
212-481-7887 salmonrivernyc.com
Salmon River, specializing in American Seafood, buzzes
from morning serving breakfast until its closing. The
sleek, clean, decor complemented with a menu to
match, makes this restaurant “quite a catch.” Chef Rene Cuzco
formerly of Nobu, offers a light touch while keeping flavors
bold and crisp. Signature dishes include a superior White Clam
Chowder flavored with bacon. Shrimp Scampi sauteed with whole
garlic cloves is delicious. This venue specializing in takeout and
delivery, was recognized by Seamless Web as one of the top 25
delivery restaurants,quite an achievement! Prior to a show, a
pre-theatre menu provides theatre goers a light meal. Moderaely
priced, Salmon River offers something by everyone. Fire cracker salmon rolls, one of Salmon River’s signature dishes
SIGNATURE DISHES: Firecracker Salmon Rolls-Spiced fresh salmon rolled in spinach and vegetable,fried in a crisp wrapper and served with hot,sweet chili sauce.Santa Fe Salmon- Whipped chipotle potatoes,black bean sauce and cilantro.Crab Cake Sandwich- Maine and snowcrab, romaine,tomato served on a brioche roll .Filet Mignon- 8oz fi let,red onion marmalade,whipped scallion potatoes,grilled asparagus and veal demi-glace.
WWW.WHERETODINEONLINE.COM MIDTOWN EAST 83
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New York City awaits you...
122 East 28th Street • New York, NY 10016Tel: (212) 448-0888 • Fax: (212) 448-0811
parksouthhotel.com
®
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RESTAURANT INFORMATION
CUISINEAmerican Continental
AVG CHECK PER PERSON$20
RESERVATIONSNot Required
SERVICELunch & Dinner:7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room:65 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXENo
CHEFJosepeh Fernandez
35 bottles: world-wide emphasis
WINE LIST
Scalini Fedeli165 Duane Street (bet. Hudson St. and Greenwich St.)
212-528-0400 scalinifedeli.com
Scalini Fedeli, meaning “steps of faith,” is one of America’s finest Italian restaurants. Voted by The Zagat Survey from 2001-2006 as the overall
highest rated Italian restaurant in New York City, Owner Michael Cetrulo’s sister restaurant Piano Due received this top honor in the 2007 Zagat Survey. Chef Cetrulo, who honed his skills under Master Chef Alain Ducasse, offers a prix-fixe menu of unique primi and creative secondi capturing the bold flavors of a chef excelling at his craft. The wine cellar downstairs, accommodating up to 14 guests, provides a charming location for a business meeting, celebratory occasion or birthday dinner. Dining at Scalini Fedeli ensures a memorable dining experience.
The wine cellar is the perfect place to host intimate gatherings and celebrations.
SIGNATURE DISHES: Ragout of Lobster and Florida Frog Legs over an eggplant puree with a warm parsley and chili pepper vinaigrette. Duo of Colorado Lamb- grilled lamb chops “scotta dita” slowly braised lamb shanks with gratin of potatoes and sautéed mushrooms. Slow-Roasted Breast of Duck- leg confit in a mustard seed and black olive sauce with Sicilian risotto.
WWW.WHERETODINEONLINE.COM TRIBECA 85
RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$7 5
RESERVATIONSSuggested
SERVICELunch : Tues.- Fri.Dinner : Mon.- Sat.
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room-75 seatsWine Cellar 14 seatsPrivate parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLENo
DELIVERYNo
CATERINGNo
PRICE FIXEYes
PROPRIETORMichael Cetrulo
CHEFMichael Cetrulo
OTHER LOCATIONS63 Main Street Chatham, New Jersey 973-701-9200
Piano Due 151 West 51st Street 212-399-9400
350 bottles; empahasis is on Italy with some bottlings from California and the New World.
WINE LIST
2008 Zagat Survey- outstanding
2008 Michelin Guide- Rated
***** Diamond hospitality award
AWARDS
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RESTAURANT INFORMATION
CUISINEJapanese
AVG CHECK PER PERSON$45
RESERVATIONSSuggested
SERVICELunch - Mon. - Fri. Dinner - 7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room-26 seatsSushi Bar- 11 seats
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXENo
PROPRIETORKatsuyuki Seo
CHEFKatsuyuki Seo
Sake List- 30 different selec-tions nightly. All are available by the glass or bottle.
WINE LIST
Zagat Survey-Excellent
Michelin Guide-Rated
AWARDS
WWW.WHERETODINEONLINE.COM86 MIDTOWN EAST
Seo249 East 49th St. (bet. 2nd & 3rd Ave.)212-355-7722 wheretodineonline.com
Seo, a Japanese restaurant opened for six years, continues to give New Yorker’s a “taste of the Orient”. The cuisine is designed to fi ll the body and soul
with a sense of warmth and healing. Seo’s menu provides a combination of both sushi and Asian fl avors with an emphasis on texture. Signature dishes include Cod, Free Range Chicken, and Inaniwa Udon, which is a noodle similar to linguine. Seasonal vegetables and ingredients from Japan accompany the well-prepared creations on an availability basis. The extentsive list of sake, is imported from the fi nest distributors from Japan, offers a variety of over 30 variations nightly. Seo offers gracious service and attention to every detail to ensure that guests leave yearning to return.
Grilled Cod Marinated in Kyoto Miso - one of the many house specialties.
SIGNATURE DISHES: Crab, Octopus and Clams- with vinaigrette Amber jelly
Crispy Calamari Salad- served with spicy miso dressing Japanese Style Roast Beef- served with ponzu dressing
Cold Inaniwa- with magretduck breast & Toyko-leek in warm-dipping sauce
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RESTAURANT INFORMATION
CUISINESpanish
AVG CHECK PER PERSON$55
RESERVATIONSSuggested
SERVICELunch- Mon-.Fri.Dinner-Mon-.Sat.
ATTIRECasual
RESTAURANT SEATINGMain dining room 60 seatsPrivate dining room 40 seatsLounge-Bar 40 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes- Lunch at the bar
PROPRIETORRufi no Lopez
CHEFDanilo Paulino
200 Bottles focus is entirely on Spain with a spectacular reserve list. A extensive selection of Sherrys are available.
WINE LIST
2008 Zagat Survey- Excellent
Best Of New York Magazine
New York Times-**
AWARDS
Solera216 East 53rd Street (bet 2nd and 3rd Avenue)
212-644-1166 solerany.com
Under the guidance of Rufi no Lopez and Executive Chef Danilo Paulino, Solera is one of New York’s best Spanish restaurants. Housed in a beautiful
two-story space, Solera offers tapas at the bar for guests, along with a prix-fi xe lunch menu. The dining room is where Solera shines brightly! Pato Asada- roasted breast of duck, raisin rice & ginger perfume is superb. An assortment of different paellas are available and are ideal for sharing. A fi ve or seven course tasting menu is offered pairing each course with the proper wine or sherry. The wine list is devoted entirely to Spain, along with an outstanding reserve selection. Chef Paulino’s passion for Spanish cuisine enables Solera to provide a memorable dining experience for its guests.
Solera offers some of New York’s best Spanish cuisine expertly prepared, in a very elegant setting.
SIGNATURE DISHES: Angulas-(Baby Eels) Fried Calamari- Garlic Shrimp (Solera’s way)
Stuffed Piquillo Peppers - Pato Asada- Roasted Breast of Duck with raisin rice & perfumed ginger
Paella Marinara- Paella with lobster, shrimp, calamari, scallops, clams & mussels
WWW.WHERETODINEONLINE.COM MIDTOWN EAST 87
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WWW.WHERETODINEONLINE.COM88 UPPER EAST SIDE
RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$45
RESERVATIONSRecommended
SERVICEDinner7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room 30 seatsOutdoor seating 26 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETORScott & Heather Fratangelo / Joe D’Angelo
CHEFScott Fratangelo
80 Bottles with emphasis on Italy.
WINE LIST
** New York Times
2008 Zagat Survey- Excellent
2008 Michelin Guide- Rated
Best Neighborhood Italian-New York Magazine
AWARDS
Spigolo1561 2nd Ave. (at 81st Street)212-744-1100 spigolo.net
Spigolo is arguably the Upper East Side’s best
Italian restaurant! Receiving an impressive two-star
review from the New York Times and a 25 rating for
“Food” in the 2008 Zagat Survey, Spigolo continues to make
its mark. Combined with a cozy atmosphere, owners Scott
and Heather Fratangelo provide its guests with sophisticated
and easily understood cuisine. Whether it’s Crudo, Antipasti,
Primi or Secondi, each course offers an innovative selection
at reasonable prices. The dessert menu, created by Heather,
is prepared on the premises and changes seasonally. During
warm months, Spigolo’s guests enjoy outdoor dining in one of
the twenty-fi ve seats available. End your evening with one of Spigolo’s mouth watering dessert’s
SIGNATURE DISHES:Grilled Jumbo Shrimp - with farro salad
Braised Baby Octopus - with garlic crostini
Friuli Style Lamb Stew - with soft polenta
Stuffed Veal Breast - with butternut squash puree & baked escarole
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RESTAURANT INFORMATION
CUISINEMexican
AVG CHECK PER PERSON$40
RESERVATIONSRecommended
SERVICEDinner 7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room-70 seats Private dining room-12 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLENo
DELIVERYYes
CATERINGYes
PRICE FIXEYes; tasting Menu
PROPRIETORSue Torres
CHEFSue Torres
60 Bottles; worldwide selec-tion. More than 50 different tequilas are available
WINE LIST
2008 Zagat SurveyExcellent
2008 Michelin Guide-Rated
TONY 100
* New York Times
AWARDS
Suenos311 West 17th Street (bet. 8th and 9th Avenue)
212-243-1333 suenosnyc.com
Sue Torres Suenos, which means “dreams” in Spanish, ranks amongst New York’s best Mexican restaurants. Sue has devoted her culinary talents
to Mexican cuisine exclusively. With legendary chef-au-thor Diana Kennedy’s expertise in the “roots of Mexican cooking,” Sue has received favorable reviews from the 2007 Zagat Survey, the 2007 Michelin Guide, along with the TONY 100 award. Eric Asimov of the New York Times, stated that Sue’s cuisine is the most exciting “Mexican cuisine in town”. Her signature dish Chile Rubbed Goat which is wrapped in a banana leaf and steamed in negra modelo, is superb! A fi ve course tasting menu for only fi fty dollars enables guests to sample her innovative and exciting creations.
Sue Torres, pictured, offers superb cooking classes at her restaurant, Suenos
SIGNATURE DISHES: Plantain Crusted Hailbut - salsa verde cruda and grilled chayoteButter Poached Shrimp - plantain-goat cheese pancake and tomato coulisChile Rubbed Goat - wrapped in banana leaf and steamed in negra moledo.Bittersweet Chocolate Cake - cinnamon gelato and cherry compote.
WWW.WHERETODINEONLINE.COM CHELSEA 89
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WWW.WHERETODINEONLINE.COM 90 MORNINGSIDE HEIGHTS
RESTAURANT INFORMATION
CUISINECreative Mediterranean
AVG CHECK PER PERSON
$60
RESERVATIONSSuggested
SERVICEDinner-Tues.-SatBrunch- Sunday
ATTIRESmart Casual
RESTAURANT SEATINGMain dining room 110 seatsGreenhouse-125 seatsTerrace- 150 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes
PROPRIETORNada Bernic
CHEFJason Potanovich
400 bottles with emphasis on France, California, Italy and the New World. Wine Spectator Award of Excel-lence Winner.
WINE LIST
2008 Zagat Rated- Excellent
Wine Specator-Award of Excellence
GQ- Most romantic restaurant in New York City
AWARDS
Terrace in the Sky400 West 119th Street (Amsterdam Avenue and Morningside Drive)212-666-9490 terraceinthesky.com
Terrace in the Sky offers breathtaking views of the New York and New Jersey skyline coupled with one of New York’s best young chefs, Jason
Potanovich. Owner Nada Bernic provides a sophisticated and romantic atmosphere for guests. Chef Potanovich’s culinary expertise is inspired by the seasons and his creations feature only the finest ingredients from local producers. Christopher Bernic, the General Manager, offers an impressive 400 bottle wine list, with a selection of 100 bottles less than 50 dollars. Recently awarded three-stars by Crains and quoted in John Mariani’s newsletter as being “better than ever,” Terrace in the Sky maintains to be “a place like no other.”
The city’s fi nest roof-top restaurant is Terrace in the Sky.
SIGNATURE DISHES: Prime Natural Sirloin or Filet- fricassee of wild mushrooms, braised tivoli greens and
foie gras sauce Bay of Fundy Lobster- braised red endive,toasted almonds and vanilla infused brown butter
Arctic Char- cranberry beans,braised fennel,black olives and basil puree John Dory- blitva, single estate virgin
olive oil, heirloom tomato
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ENTERING ITS FOURTH DECADE, TERRACE IN THE SKY
HAS HOSTED THOUSANDS OF EVENTS RANGING FROM WEDDINGS,BUSINESS FUNCTIONS AND PRIVATE PARTIES. THE SUPERB
CUISINE OF EXECUTIVE CHEF JASON POTANOVICH, IS PAIRED
WITH AN AWARD-WINNING WINE LIST AND OUTSTANDING VIEWS
OF THE NEW YORK AND NEW JERSEY SKYLINE TO CREATE AMEMORABLE OCCASION YOU WILL ALWAYS REMEMBER.
FOR MORE INFORMATION, PLEASE CALL
212-666-9490 PLEASE VIEW OUR WEBSITE
TERRACEINTHESKY.COM
TerraceI N T H E S K Y
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WWW.WHERETODINEONLINE.COM92 TRIBECA
The Harrison355 Greenwich Street ( Corner of Harrison Street)212-274-9310 theharrison.com
The Harrison Harrison since opening in 2001, has
offered diners a combination of bold, seasonal
inspired cooking paired with sincere hospitality. In
late 2007, Owner Jimmy Bradley brought Amanda Freitag
on board as Executive Chef. Signature Dishes include-
Parmegan Fritters with Black Forest Ham and Smoked
Mozzarella along with an English Cut Lamb Chop with
Rosemary, Baby Carrots,Anchovy and Fennel. Recent
reviews since Freitag’s arrive include, Two Stars from the
New York Times, Three Stars from Crains and an incred-
ible Five-Star review from Time Out New York. Outdoor
dining is available with seating for up to 35 guests during
the warmer months.Under the helm of Exective Chef Amanda Freitag, pictured, The Harrison is better than ever.
SIGNATURE DISHES: Parmegan Fritters black forest ham and smoked mozzarella- Artichoke Heart fresh ricotta,
spring onions, sweet peas- English Cut Lamb Chop rosemary,baby carrots, anchovy,fennel-Heirloom Chicken roasted
lemon, garlic, potato puree- American Red Snapper with graffi t eggplant,celery,tomato and fregola- Grilled NY Strip
Steak with marrow butter crust and Tuscan kale- Slow Cooked Arctic Char with pink grapefruit, honshimeji and salsify
RESTAURANT INFORMATION
CUISINEAmerican-Mediterranean
AVG CHECK PER PERSON$65
RESERVATIONSRecommended
SERVICEDinner7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room-80 seatsPrivate dining room-22 seatsOutdoor dining- 35 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETORJimmy Bradley
CHEFAmanda Freitag
The Harrison wine list offers more than 250 selections and is specifi cally paired with Chef Amanda Freitag’s soulful cuisine.
WINE LIST
2008 Zagat Survey-Excellent
New York Times **
2008 Michelin Guide-rated
Time Out New York*****
Crains***
AWARDS
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Private Dining at The Harrison
One of New York’s most popular restaurants, The Harrison offers several options to make your next event a memorable one. Our private dining room seats 22 guests comfortably with up to 40 guests for a standing cocktail reception. If you are looking for a bigger reception, the entire restaurant is available for lunch or dinner. The restaurant seats up to 85 guests and up to 100 guests for a standing cocktail reception. Executive Chef Amanda Freitag will work directly with you to ensure that your event menu will feature familiar, yet inventive options suitable to every palate. Desserts are handled by our outstanding Pastry Chef Colleen Grapes whose creative desserts are sure to make your evening end on a sweet note. We accept reservations for private events Monday through Sunday. For further details, please contact our Events Manager Tiffany Herndon at 212-274-9310
The Harrison • 355 Greenwich Street • theharrison.com
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Jimmy Bradley is the epitome of what makes New York the
greatest restaurant city on the planet. It’s understandable to
identify Manhattan with the big-name celebrity chefs and their
three and four-star world-class establishments. However,
what really makes New York so interesting and so unique is the
plethora of one and two-star restaurants run by dedicated
creative and talented chefs. These places cater to a vast audience
that seek quality and originality when it comes to dining. Clearly
The Red Cat and the Harrison are two perfect examples of this
segment of the overall restaurant community. Chef owned and
chef driven - it is what the best part of the restaurant business
is all about.
Jimmy Bradley grew up in Rhode Island and Philadelphia, and has
actually been cooking almost his entire life (at least as long as he can
remember). He worked in some of the country’s top kitchens before
becoming executive chef of Savoir Fare, a Martha’s Vineyard bistro
where he developed his style that he chooses to call “real food for the
real world” (straightforward, boldly-flavored seasonal cooking). After
settling in New York, he and a partner who shared the same philosophy
of cooking and running a restaurant opened The Red Cat, a neigh-
borhood spot in the heart of Chelsea. Only two years later, the same
basic formula was used to develop the Harrison in Tribeca.
His recently published book, The Red Cat Cook Book - 125 Recipes From
New York’s Favorite Restaurant is now available at bookstores and of
course, amazon.com.
You graduated with a Liberal Arts degree from the University of Rhode
Island. Your real home is in Rhode Island; you even cooked in
Rhode Island, and you keep your canoe in Rhode Island. What brought
you to New York?
Jimmy: My goal was to be in my own business by age 30, and I had no
real plan to get this done. I knew that I wanted to cook for a living, and I
certainly understood that I had a lot to learn. I spent time in several loca-
tions including San Francisco, Miami, and Philadelphia. I wanted to ex-
perience a variety of concepts including a mom & pop restaurant; a major
hotel; a boutique hotel; a quick service spot; and an ethnic restaurant. I
came to New York as part of this tour and soon realized this was the place
I really wanted to be.
In New York, you opened a restaurant in Chelsea called the Red Cat. Not
bad for a guy from Rhode Island who just wanted to cook.
Jimmy: As it happened, I had my own business at age 31. It was 1999 and
all I needed was money. I approached twenty friends and offered them a
share in the restaurant for $7000.00 each. I figured this wasn’t a ridicu-
lous amount of money, and they were friends.
I told them upfront that it was possible they would lose their investment,
but they gave me the money and we made it happen. After nine months,
I bought them out for more than double their money, so they are still
my friends.
(continued on page 106)
JimmyBradleyChef-Proprietor,
The Harrison and The Red Cat
Q & A
W H E R E T O D I N E 2 0 0 9 F E A T U R E
94 WWW.WHERETODINEONLINE.COM
“Jimmy Bradley, the cook’s cook! Jimmy can sling hash
with the best of chefs, but that is the least of it. He is the chef
other cooks aspire to be: cool, calm, poised, intelligent, and
confident. Jimmy is unusually gifted: he has food rhythm,
he can make food dance, and he can improvise. He is full of
hidden surprises, unleashing them with full gale force. His
cooking has no equal; it is unique.”
- Chef Jonathan Waxman
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RESTAURANT INFORMATION
CUISINEAmerican
AVG CHECK PER PERSON$65
RESERVATIONSRecommended
SERVICELunch Tues.-Sat Noon-2.30PM
Dinner7 Days
ATTIRECasual
RESTAURANT SEATINGMain Dining Room - 75 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXENo
PROPRIETORJimmy Bradley
CHEFBill McDaniel
EXTRA INFOBy popular demand, The Red Cat is now opened for lunch, Tuesday through Saturday.
200 Bottles. A superb collection of wines from all over the world.
WINE LIST
2008 Zagat Survey-Excellent
2008 Michelin Guide-rated
New York Times **
AWARDS
The Red Cat227 10th Avenue ( Between 23rd and 24th Street)
212-242-1122 redcatrestaurants.com
The Red Cat established in 1999 by Jimmy Bradley
is one of New York’s most beloved restaurants.
Offering a menu that can be best described as
thoughtful and creative, this Chelsea landmark offers the
utmost in sincere service to complement fl avorful cusine.
Signature dishes include Tempura Green Beans, The best
“ Skillet Chicken in town” Calves Liver and Baked Fontina
which is Chef Bradley’s take on Fondue. The bar is lively and
offers a haven to solo diners who wish to sample The Red Cat
vibe alone. Famed Chef Jonathan Waxman of Barbuto calls
Jimmy Bradley, “ The cook’s cook whose cooking has no equal!
In 2006, The Red Cat Cookbook was released offering 125
recipes from New York’s favorite neighborhood restaurant.Bill McDaniel, pictured is the Executive Chef at
The Red Cat
SIGNATURE DISHES: Tempura Green Beans - Organic Chicken pearl pasta primavera, baby vegetables,
lemon creme- Calves Live Au Poivre bacon onion confit and sauce of sage and tomato- Baked Fontina with
herbs and olive oil- Prime New York Shell Steak Yukon golds, fennel, and aioli with cabernet sauce- Quick
Saute of Zucchini, toasted almonds and pecorino
WWW.WHERETODINEONLINE.COM CHELSEA 95
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RESTAURANT INFORMATION
CUISINEMexican
AVG CHECK PER PERSON$40
RESERVATIONSRecommended
SERVICELunch: Mon-. FriDinner: 7 DaysBrunch: Sat-Sun
ATTIRESmart Casual
RESTAURANT SEATING85 Seats on two levels
Private parties welcome
CREDIT CARDS
Amex-MC-Visa-Disc
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes
PROPRIETORJulian Medina
CHEFJulian Medina
50 Bottles with focus on South America. Toloache of-fers more than 100 Tequilas and several Sangrias.
WINE LIST
Crains - **1/2
2008 Zagat Survey - Rated
AWARDS
WWW.WHERETODINEONLINE.COM96 MIDTOWN WEST
Toloache251 West 50th Street (Bet Broadway and 8th Avenue)212-581-1818 www.toloachenyc.com
Long known as one of New York’s rising chefs,
Julian Medina opened Toloache in the summer
of 2007. Toloache offers Mexican Bistro fare with
a twist that showcases Julian’s unique talents. Signature
dishes include a superb Guacamole Trio, Five different takes
on Cerviche, a series of unique Tacos that are highlighted
by a Grasshopper Taco. Toloache offers a $24 dollar
prix-fi xe lunch along with offering more than 100
different types of Tequila. The signature margarita is the
Toloache. Take out is offered and delivery is available
through Seamlessweb.com. Steps away from most
Broadway shows, Toloache is fast becoming the go to spot for
a great meal before the show. Toloache’s Cerviches pictured here are light and superb.
SIGNATURE DISHES: Guacamole Trio- Quesadilla Huitlacoche and Truffle- Cerviche Tasting - Braised Shor t Ribs of Beef marinated in Tequila and Pomegranate- Camarones Toloache
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RESTAURANT INFORMATION
CUISINEGreek
AVG CHECK PER PERSON$50
RESERVATIONSSuggested
SERVICELunch & Dinner7 Days
ATTIRECasual
RESTAURANT SEATINGMain dining room- 180 seatsOutdoor seating-55 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DC
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes - lunch
PROPRIETORChristos Giorgou
CHEFTom Papoutsis
120 bottles; The all Greek list offers superb variety with smaller producers featured.
WINE LIST
2007 Zagat Survey-Excellent
2007 Michelin Guide-rated
AWARDS
Trata Estiatorio1331 2nd Avenue (bet.70th and 71st Street)
212-535-3800 www.trata.com
The Zagat Survey states that Trata Estiatorio serves
“impeccably fresh, out-of-the-ordinary seafood”.
At Trata, diners experience authentic Greek dishes
such as Pikilia, which is a sampling of traditional spreads.
Executive Chef Tom Papoutsis purchases the “freshest fi sh”
fl own in daily from the Mediterranean. Upon its arrival, it
is prominently displayed in the dining room for all to view
and eat! The wine list, exclusively from Greece, consists of
120 labels with a wide variety of grapes available. Alfresco
dining is available to accommodate guests on warm sum-
mer days and evenings. Trata has opened a 2nd location in
Watermill, creating the perfect refuge from the “Big City.” The large wooden-framed French doors open to a newly renovated outdoor dining patio.
SIGNATURE DISHES: PIKILIA - sampling of our homemade traditional Greek spreads OCTAPODI - grilled sushi-quality octopus, over onion, capers, peppers, extra-virgin olive oil and red wine vinegar XIFIAS - skewered swordfi sh cubes, grilled with tomato, onion and green pepper, served with roasted lemon potatoes ASTAKO-MAKARONADA TRATA - A signature dish of lobster with pasta. A whole, live Maine lobster, cooked to order, becomes the main ingredient in a special homemade sauce. Your pasta, cooked to order in the same water as the lobster, is tossed with the sauce at your table.
WWW.WHERETODINEONLINE.COM UPPER EAST SIDE 97
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WWW.WHERETODINEONLINE.COM98 MIDTOWN WEST
RESTAURANT INFORMATION
CUISINEAmerican with French Accents
AVG CHECK PER PERSON$60
RESERVATIONSRecommended
SERVICEBreakfast 7.30-10.30AM-Lunch Mon.-Fri.Dinner Mon.-Sat.
ATTIRESmart Casual
RESTAURANT SEATINGMain Dining Room 36 SeatsPrivate Dining Room 20 SeatsBar Area 15 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DCJCB-Travelers Checks
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXEYes-Tasting Menu
PROPRIETORIroquois HotelManager, Patricia Valencia
CHEFSteven Zobel
80 Bottles-Smartly Chosen with California and France represented.
WINE LIST
Triomphe49 West 44th Street (Bet 5th and 6th Ave)212-453-4233 triomphe-newyork.com
Located in the heart of the Theatre District, Triomphe
has been impressing “foodies and tourists” alike since its
opening in 2000. The reason for this is Executive Chef
Steve Zobel. Chef Zobel is possibly New York’s most underrated
chef whose “excellence” is readily evident in each dish he prepares.
Combining French technique to American cuisine, the menu is
bold and innovative, takes chances and is delicious. Triomphe,
voted “Best Theatre District” restaurant by New York magazine,
provides its guests with accommodations to dine at the bar area,
the main dining room or in the private room. The venue’s “jewel
box setting” makes Triomphe the perfect restaurant for couples
looking for a very special evening or diners looking for a business
lunch. Triomphe is a defi nite place to dine!One of Chef Steve Zobel’s signature dishes,Pan seared Scallops with Foie Gras butter.
SIGNATURE DISHES: Pan Seared Scallops-Porcini mushrooms & foie gras butter.Seared Coriander- Rusted Australian Lamb Rack with foie gras stuffed prunes.Pan Roasted Squab- With roasted onions,carrots,creamy polenta & raspberry demi-glaze.Grilled Salmon- With baked chevre,creamed spinach and sauteed mushroom caps.
** New York Times2008 Zagat Survey- Excellent2008 Michelin Guide-RatedCrains ** 1/2 Stars
AWARDS
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Since its opening, Triomphe has carved out a reputation as one of New York’s best kept secrets. Arguably the finest restaurant in the Theatre District, this gem now offers private dining in an intimate setting. The menu is created by Executive Chef Steven Zobel, who personally chooses each ingredient based on the seasons. Chef Zobel and his team are dedicated to creat-ing a memory with each bite.
The restaurant offers dining for up to 50 guests seated comfortably and up to 75 guests for cocktail receptions. The intimate Library Room accommodates up to 10 guests dining board room style. Le Petit Triomphe offers dining for up to 27 guests seated comfortably and up to 40 guests for cocktail receptions. Menus are care-fully chosen by our staff or can be personalized to tailor your every need. For more information, please contact our food and beverage manager at 212-453-4233
Triomphe49 west 44th street
(between 5th-6th Avenue)triomphe-newyork.com
P R I V A T E D I N I N G A T
TRIOMPHE
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RESTAURANT INFORMATION
CUISINESteakHouse
AVG CHECK PER PERSON$70
RESERVATIONSSuggested
SERVICELunch: Mon.-Fri.Dinner 7 Days
ATTIREBusiness Casual
RESTAURANT SEATINGMain Dining Room- 90 Seats1St Floor- 50 Seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa-DC
HANDICAP ACCESSIBLEYes
DELIVERYYes
CATERINGYes
PRICE FIXEYes - Party Menus
PROPRIETORWilliam Jack Degel
OTHER LOCATIONS440 9th Avenue at 34th Street 212-244-0005
39-40 Bell Blvd Bayside NY 718-229-1100
450 Bottles with California, France and Italy featured.
WINE LIST
2008 Zagat Survey-Excellent
Wine Spectator Award of Excellence
5 Star Diamond Award
Newsday ***
AWARDS
WWW.WHERETODINEONLINE.COM100 MIDTOWN WEST
Uncle Jack’s44 West 56th Street (bet. 5th and 6th Avenue)212-245-1550 unclejacks.com
The legend of William Jack Degel and his namesake Steakhouse continues to grow. The 3rd location of Uncle Jack’s opened November 2007 to rave reviews
and critical acclaim. A beautiful spiral staircase offers guests the vision, of what “ A Steakhouse could be.” The Steaks are legendary as only USDA Prime dry-aged beef 21 days will be served. Uncle Jack’s was one of the 1st restaurants in America to offer World Famous Kobe Steaks from Japan. Seafood such as Sesame Seared Tuna, Panamanian Shrimp, Massive Lobsters and Sensational Crab Cakes will delight seafood lovers. Awards include Rated Excellent ten straight years from the Zagat Survey, Wine Spectator’s Award of Excellence along with the prestigious 5 Star Diamond Award. A butcher shop along with a line of steak sauces await you at UncleJacks.com.
48oz porterhouses, massive lobsters and CultWines from California await you at New York’sBest Steakhouse.
SIGNATURE DISHES: USDA Prime Dry-Aged Steaks- 16 oz Filet Mignon- 36oz Prime Kobe Rib Chop with a 20 inch bone- 48oz Porterhouse - World-Famous Kobe Steaks- Maryland Style Crab Cakes- served over lush shrimp sauce - Surf and Turf- 10oz Prime Filet with 10oz Brazilian Lobster Tail Sesame Crusted Tuna
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WWW.WHERETODINEONLINE.COM102 MIDTOWN WEST
RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$40
RESERVATIONSNot Required
SERVICELunch - Mon. - Fri.Dinner - Mon. - Sat.
ATTIRECasual
RESTAURANT SEATINGMain Dining Room 70 seatsOutdoor Seating 16 seats
Private parties welcome
CREDIT CARDSAmex-MC-Visa
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGNo
PRICE FIXEYes- Lunch & Dinner
PROPRIETORDaniele Kucera & Franco Lazzari
CHEFStefano Terzi
OTHER LOCATIONSEtcetera,Etcetera352 West 44th Street212-399-4141
70 bottles emphasis on Italy
WINE LIST
2008 Zagat Survey- Excellent
2008 Michelin Guide- Rated
AWARDS
Vice Versa325 W 51st St (Between 8th and 9th Avenue)212-399-9291 www.viceversarestaurant.com
One of the Theatre District’s most reliable restarants is Vice Versa. As the fi rst venue together by own-ers Daniele Kucera, Franco Lazzari and Stefano
Terzi, Vice Versa is stylish with clean lines. The neutral tones with an emphasis on lighting create a natural warmth as you enter the restaurant. Signature dishes include Merluzzo in Padella- pan seared codfi sh with asparagus and lobster mashed potatoes. Homemade spaghetti with jumbo lump crab meat, tomatoes and black olives combine simplicity to Italian preparation ensuring a superb result. Vice Versa’s outdoor garden provides the perfect place to dine during warm, summer months. Vice Versa is the product of a dream fulfi lled by three special friends, who met ten years ago.
Enjoy a drink at the bar at Vice Versa before attending one of the nearby Broadway shows.
SIGNATURE DISHES: Risotto with Sauteed Radicchio Saltato e Gorgonzola Dolce - risotto with sauteed ra-dicchio & sweet Gorgonzola cheese Merluzzo in Padella - pan seared codfish with asparagus & lobster mashed potatoes Spaghettini alla Chitarra con Granchio Pomodoro ed Olive Nere - homemade spaghetti with jumbo lump crab meat, tomatoes & black olives Medaglioni do Vitello in Crosta di Pane e Capperi - veal tenderloin medallions coated with bread crumbs & capers on Parmigiano cheese fondue
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www.sohogem.com
367 West BroadwayNew York, NY 10013TEL 212-625-3004
780 Madison AvenueNew York, NY 10021TEL 212-794-2630
S O H OG E MF I N E J E W E L R Y
B O U T I Q U E
Mesh lariat in 18K gold, $1950
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RESTAURANT INFORMATION
CUISINEItalian
AVG CHECK PER PERSON$40
RESERVATIONSSuggested
SERVICELunch & DinnerMon. - Sat.
ATTIRECasual
RESTAURANT SEATINGMain dining room-75 seatsPrivate dining room-45 seatsYear-round garden-40 seatsPrivate parties welcome
CREDIT CARDSAmex-MC-Visa-Disc-DCTravelers Cheques
HANDICAP ACCESSIBLEYes
DELIVERYNo
CATERINGYes
PRICE FIXEYes
PROPRIETORVilla Mosconi Family
CHEFPietro Mosconi
50 bottles; fairly priced with emphasis on Italy & California
WINE LIST
2008 Zagat Survey-Excellent
Chef Pietro Mosconi was awarded” Chef of the year” by the Chef ’s du cuisine Associates of America.
AWARDS
WWW.WHERETODINEONLINE.COM104 WEST VILLAGE
Villa Mosconi69 MacDougal Street (bet. Bleecker & Houston St.)212-674-0320 villamosconi.com
Villa Mosconi is a shining example of one of New York’s proud family-run restaurants. The hard- working Mosconi family maintains their values
and customs inherited from their ancestors in the Emila-Romanga region of Italy. Chef Pietro Mosconi offers a large menu that includes fresh mozzarella ( made from scratch), homemade pastas, along with the “specials of the day, depending on what is freshest at the market. Villa Mosconi offers a private party room which accommodates 45 guests, as well as a “year-round”garden. These rooms combined with a versatile menu and a “superb chef, make Villa Mosconi, a destination favorite for special events. For those looking for a delicious meal in the “ heart of Greenwich Village”, Villa Mosconi is not to be missed.
Villa Mosconi offers many signature dishes, such as the Pollo Alla Mosconi.
SIGNATURE DISHES: Tagilerini Alla Romana - tortellini stuffed with meat filling. Broiled Veal Chop
Filet of Sole - broiled, fried, sauteed or almondine
Bistecca Al Ferri - aged U.S.D.A. prime sirolin steak
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Restaurant ReportRestaurant Report
Commentary, Restaurant News, Chef Interviews,And Our Free Email Newsletter...
www.restaurantreport.com
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What was your formula for such an immediate success story?
Jimmy: It was actually very simple - you bet on yourself; you serve
good food and you make people happy. It’s not as easy as it sounds, but
it works.
In 2001, you and a partner opened the Harrison in Tribeca. What was
that about?
Jimmy: This was not to be confused for the opening of the Red Cat. While
we were preparing to open, September 11th hit and of course, it was an
incredible disaster. Everything was turned upside down, but for some
reason, we decided to open anyway. We were the underdog and realized
that it was highly possible that we would quickly go out of business.
Obviously, you found a way to survive because the Harrison is still going
strong as you most recently celebrated an anniversary in Tribeca.
Jimmy: The Harrison became the first new restaurant in Manhattan to
open after 9/11 and we received an almost immediate 2-Stars, and the
neighborhood supported us from the beginning. I have always felt the
same way regarding the subject of survival - you give it your best shot and
if it doesn’t work, it doesn’t work. You just find a way to move on. We actu-
ally did something very exciting. We brought back almost the entire crew
that opened the Harrison for a one-night dinner celebration. We even
located most of the original waitstaff and everyone was excited to make
it. It was an amazing night.
This might seem like a perfectly ridiculous question, but how important
was it for you to have two almost overnight successes in terms of where
you are today?
Jimmy: It’s actually a very good question because I believe a chef has to
be adventurous to be successful. If you can’t pay the bills, it’s difficult to
be adventurous. When the money isn’t there, you are forced to play it safe
and your creativity suffers along with your restaurant.
What’s the single most important factor in evaluating a restaurant?
Jimmy: I would suggest it is the return patronage. When the people keep
coming back, you know it’s working. The challenge is to keep them com-
ing back because it’s too expensive to constantly find new customers.
And how do you keep them coming back?
Jimmy: It’s the food and the service. We know about the food, but the
service is an ongoing project. We have meetings with our staff on a daily
basis. My theme regarding service consists of two words - anticipation
and recovery, or what can go wrong and how to deal with it. We constant-
ly stress the anticipation, but it’s really up to each individual to master
the concept of recovery. The training process is a critical part of running
a successful restaurant and I also believe in training your guests, which
happens when you train your staff. A restaurant has a way of behaving
and your customers react accordingly.
You mentioned food and the service, but not the ambiance. With
all the talk about the so-called “wow factor”, how important is the
facility itself ?
Jimmy: I don’t care about the “wow factor”. If I have to invest a ridicu-
lous amount of money to have an architect create something to dazzle my
customers, I don’t want this type of customer anyway. If you come to my
place, you come for the food.
What is happening in the current dining scene?
Jimmy: Everything is more casual - the jacket and tie thing is a thing
of the past. Comfort food is in and people are drinking more wine, and
restaurants like mine will continue to sell more food than alcohol. Rents
are off the charts - ten or twelve years ago a restaurant that was $2800
a month is now $12,000 a month. The mom and pop restaurants are in
trouble. It used to be that all the 3-Star restaurants had to be located on
the upper Eastside - now they are all over New York. Dining in this city is
challenged, but in fifty years, New York will still be the epicenter of great
restaurants in the entire world.
And what about Jimmy Bradley? What’s next for you?
Jimmy: I’m thinking about a vegetarian concept. There are already too
many steakhouses, so maybe I’ll go the opposite route. Whatever, I’ll keep
doing what I’ve always done and we’ll see what happens.
W H E R E T O D I N E 2 0 0 9 F E A T U R E
GENERAL INFORMATION
THE HARRISON355 Greenwich Street
(Corner of Harrison Street)212-274-9310
theharrison.com
THE RED CAT227 10th Avenue
(Between 23rd and 24th Street)212-242-1122
redcatrestaurants.com
(continued from page 94)
106 WWW.WHERETODINEONLINE.COM
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B U S I N E S S C A R D . C O M
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PALATE LIFESTYLENew York’s 1st digital dining magazine
complete with video segments of al l things
that make New York the l i festyle capital of
the world. For a free copy, please send your
e-mail to Car [email protected].
Look for i t Spring 2009.
PALATE EVENT PLANNING avai lable in stores Fal l 2009, wil l take
you to the f inest venues the Tri-State Area
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wel l which wil l feature ever y location shot
in video to ensure the best location wil l be
chosen for your event.
For advertis ing information, please e-mail
F O R I M M E D I A T E R E L E A S E
is proud to announce the launch of 2 new magazines in 2009.
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— INDEX BY LOCATION —
East Village- Lower East Side
Falai
Pylos
Financial District
Ancora
Fino Wall Street
Greenwich Village-Chelsea
Arturos
Camaje
Monte’s
One If By Land, Two If By Sea
Suenos
The Red Cat
Villa Mosconi
Midtown West
A.J. Maxwell’s
Anthos
Etcetera-Etcetera
Frankie and Johnnies Steak-
house
Kellari Taverna
Piano Due
Re Sette
Remi
Ruth’s Chris Steakhouse
Toloache
Triomphe
Uncle Jack’s
Vice Versa
Midtown East
Artisanal
Avra
Bice
Bukhara Grill
Domenicos
Gente
Mr K’s
Padre Figlio
Ristorane Degrezia
Rossini’s
Salmon River
Seo
Solera
Nolita-Little Italy
Emilios Ballato
Ferraras
Upper East Side
Bar@Etats Unis
Etats Unis
Grace’s Trattoria
Hanratty’s
Labinsthe
La Cantina Toscana
Rughetta
Spigolo
Trata Estiatorio
Upper West Side
Gabriels
Picholine
Roth’s Westside Steakhouse
Terrace in the Sky
Gramercy Park
Kellari-Parea
Tribeca
Scalini Fedeli
The Harrison
Steakhouse
AJ Maxwell’s
Frankie and Johnnies
Ruth’s Chris Steak House
Roth’s Westside Steakhouse
Uncle Jack’s
Italian
Ancora
Arturo’s
Bice
Domenico’s
Emilio’s Ballato
Falai
Fino Wall Street
Gabriel’s
Gente
Grace’s Trattoria
La Cantina Toscana
Monte’s
Padre Figlio
Piano Due
Re Sette
Remi
Ristorante Degrezia
Rughetta
Scalini Fedeli
Spigolo
Vice Versa
Villa Mosconi
Greek
Anthos
Avra
Kellari Taverna
Kellari-Parea
Pylos
Trata Estiatorio
French
Artisanal
L’absinthe
Picholine
American
Bar@Etats Unis
Camaje
Etats Unis
Hanratty’s
One If By Land, Two If By Sea
Triomphe
The Red Cat
The Harrison
Mediterranean
Etcetera-Etcetera
Terrace in the Sky
Indian
Bukhara Grill
Chinese-Japanese
Mr K’s
Seo
Seafood
Salmon River
Spanish
Solera
Mexican
Suenos
Toloache
— INDEX BY CUISINE —
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Offers from New York’s best restaurants
—Weekly
gift certifi cate drawings—
Interviews and features with New York’s fi nest chef ’s with
video included.
Enter your name at wheretodineonline.com and receive e-mails from us
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