The '21' Club features 10 unique rooms throughout the 4 floors of this iconic New York property. Standout rooms include the historical Prohibition-era wine cellar and the true heart of '21', the legendary Bar Room.

The 82-year old '21' Club underwent a bit of a makeover last Fall with the opening of Bar '21', a bar and lounge on the ground floor serving approachable yet refined bar food by Executive Chef John Greeley. Bar '21' features a brand new 10-seat bar that opens up unto the current lounge area, blending an already popular watering hole with a more approachable vibe, inviting in the new generation of '21' customers.

Perfectly positioned in midtown Manhattan, '21' is in the center of it all, this iconic Orient-Express property offers superb American cuisine, a Grand Award-winning wine list, and attentive service in a setting that is sophisticated yet fun.

Bar '21' and Lounge
Perfect for a light lunch or cocktails before dinner and pre-theatre, Bar '21' offers an array of light lunch fare and gourmet snacks, artisanal beers on tap, signature cocktails, 21 wines by the glass, and a wide selection of single malt scotches, cognacs and ports.

Ideal for people watching and rubbing elbows with some of Gotham's most famous faces, the lounge features a wood-burning fireplace, relaxed lighting, comfortable high-back wing chairs, plush couches and banquettes.

Bar '21' Hours:
Lunch
Monday - Friday: 12:00 P.M. to 4:00 P.M.

Bar Bites & Cocktails
Monday - Friday: 4:00 P.M. to close
Saturday: 5:00 P.M. to close

Dress code: Business casual. Jeans and sneakers are not permitted.


Bar Room
The heart of '21' is its legendary Bar Room. The watering hole of celebrities, captains of industry, world leaders and dignitaries of every order, the Bar Room is also renowned for its "toy" collection of colorful sports memorabilia and corporate logo items presented as gifts to the restaurant. Discover the favorite tables of some of our celebrity "regulars."

Under the culinary direction of Chef John Greeley, the Bar Room’s menu features both classic and contemporary American cuisine accented by quality regional ingredients. A la carte and prix fixe menus are served.

Service is attentive but discreet. A Grand Award winning wine list is available to complement any meal. The Bar Room may also be used for dine-arounds and large receptions in combination with the entire house to accommodate up to 800.

Lunch 
Tuesday - Friday: Noon to 2.30 pm

Dinner
Monday - Thursday: 5.30 pm to 10 pm
Friday & Saturday: 5.30 pm to 11 pm

Dress code: Jackets are necessary for gentlemen. Jeans and sneakers are not permitted. 


Upstairs at '21'
Upstairs at '21' is an elegant 32-seat restaurant located one flight up from our world-famous Bar Room. This room is also available for private events. (Please call 212.582.1400 for private event pricing and details).

You'll find inspired cuisine in an exquisite salon-like setting framed by vivid murals of four New York landmarks set in the mid-1930s.  Brooklyn-based artist Wynne Evans created the murals especially for Upstairs at '21'.

This intimate room envelops diners in a warm glow as detailed, attentive service pairs with creative dishes and outstanding wine to create an enchanting and memorable evening to be savored for years to come.

Upstairs has been welcomed by critics and diners alike being voted Best New Restaurant in 2003 and acclaimed as one of the most romantic places to enjoy dinner in New York City.

Restaurant Hours:
Tuesday - Saturday: 5.30 pm to 10 pm

Dress code: Jackets are necessary for gentlemen. Jeans and sneakers are not permitted.

THE FLAVORS OF SPRING IN ITALIAN CUISINE

New York, NY – As Spring finally descends upon New York City a bounty of beautiful dishes are gracing the new menu at the stylish Armani/Ristorante 5th Avenue  (717 Fifth Avenue at 56th Street, 212.207.1902). Executive Chef Roberto Deiaco continues to wow diners with his gorgeously composed dishes, keeping the essence of classic Italy and infusing a modern twit.

Armani’s spring antipasti’s feature and abundance of seasonal ingredients in dishes such as SPARAGI BIANCHI, white asparagus with chervil zabaglione, and house-smoked duck carpaccino and a beautifully presented dish with the best from the sea CRUDITÀ DI MARE, red beet and orange-marinated wild branzino barpaccio, blue fin tuna tartar, fresh oyster, and green apple-marinated langoustine with Italian caviar. For those salad lovers there is MISTICANZA PRIMAVERILE, a crisp salad of Cipollini Onions, Chiodini Mushrooms, Baby Peppers, Baby Zucchini, Asparagus, Radish, and Fava Beans and chef Deiaco’s own INSALATA NIZZARDA a Niçoise salad with seared tuna, haricort vertes, tropea onions, olives, pachino tomatoes, and poached quail egg.

Sure to be a spring favorite of Chef Deiaco’s is a selection of homemade pasta dishes such as TONNARELLI AL NERO, squid ink tonnarelli pasta tossed with baby calamari, tender tuna belly, lemon zest, and sage topped with air-dried tuna roe, the LASAGNETTA PRIMAVERILE, with thyme-roasted spring vegetables and decadent Parmesan cheese fondue as well as theRISOTTO AI FIORI DI ZUCCA, a traditional zucchini blossom risotto with Mediterranean langoustine and cognac reduction.

For those looking for bold flavors and a moment to indulge the Secondi Piatti include MAIALINO DA LATTE, a slow-roasted suckling pig served with sweet green peas and a herbed potato puree as well as the mouth wateringTAGLIATA DI MANZO, a buttery soft char-grilled prime “Red Angus” dry-aged steak, served with stewed Sorana beans, succulent bone marrow and mixed greens. Mediterranean langoustines are the star of theSCAMPI ALLA GRIGLIA, where they are marinated with sweet garlic, grilled and served with a fennel confit. Deiaco’s LOMBO D’ANGELLO, is a savory ode to Italian decadence, as this tender mustard and green olive-crusted Colorado lamb loin shows just the right amount of pinkand is served with a Vermentino wine reduction.

Do not forget to save room for Chef Deiaco’s inventive Dolci menu, which includes a SEMIFREDDO AI PISTACCHI DI BRONTE, a Bronte pistachio semifreddo with the essence of clementine and a warm chocolate caprese or his light and fluffy LA SFOGLIA NAPOLEON, with amaretto pastry creamed and bright seasonal berries. End the meal while refreshing your palate with the LA CROSTATINA PRIMAVERILE, a fresh spring fruit crostata with a tangy and sweet rhubarb sorbet.

Armani/Ristorante offers an extensive collection of Italian, French, and American wines, as well as a full cocktail menu and offers their very own Sommelier Jim Clarke to assist diners in seamlessly pairing their selections with dishes.  An Aperitivo hour is availableMonday through Saturday (5-8pm) when cocktails are served with a selection of complimentary savory bites such as Panzerotti, ascolana olives stuffed with veal, Arancini and spinach croquettes, prepared daily by Chef Deiaco. Their homemade bread is continuously produced throughout the day in small batches and includes an assortment grissini, cartamusica, white bread with oregano, salt bread, and hearty whole-wheat raisin walnut bread.

About the Design
Giorgio Armani collaborated with innovative architects Doriana and Massimiliano Fuksas to design the 5,200-square-foot restaurant and bar, which offers a stunning view overlooking Fifth Avenue.  The multi-level store was conceived as a single, fluid space brought together by a central staircase. The restaurant’s beige walls, black floors and ceilings, and metal fixtures, all come together to provide a suave feel that evokes movement and fluidity. Special attention has also been paid to the lighting, which appears invisible and creates a theatrical mood. The hidden lighting emphasizes the use of curves, a consistent feature found throughout the restaurant and store.

Armani/Ristorante 5th Avenue is open for lunch and dinner daily Monday-Wednesday (11:30a.m. - 10:00p.m.), Thursday-Saturday (11:30a.m. – 11:00p.m.) and until 5 p.m. on Sunday (lunch and an Italian style Saturday and Sunday brunch service begins at 11:30 a.m.)

ARMANI/DOLCI, ALWAYS IN FASHION
Elegance and Chocolate Make for An Exquisite Pair in Armani/Dolci’s Indulgent Pralines, Chocolate Bars, Jams, and More

NEW YORK, NY, 2012 – As the only chocolate company in the world privileged enough to directly reflect the fashions of Mr. Giorgio Armani himself, Armani/Dolci (717 Fifth Avenue, 212-339-5950, www.armanidolci.com) continues to delight customers with its seasonal offerings, including luxurious pralines, chocolates, teas, jams, and biscuits.  The company prides itself on sourcing only the finest raw ingredients, without the addition of artificial flavors, colorings or preservatives.   Whether for the upcoming Father’s Day, a fashionable wedding gift or favor or as a token of appreciation for teachers closing out the school year, Armani/Dolci offers that affordable luxury craved by all.

Prepared with ancient recipes from Piedmont’s chocolatier tradition, chocolate lovers seeking stylistic elegance can choose from a selection of 24 pralines, all of which Mr. Armani himself has tasted for approval. Flavors range from classic to exotic with an assortment including dark chocolate spiced with Italian chili peppers or filled with saffron cream to milk chocolate with classic gianduja and pistachio filling. Gift boxes range in size from two to upwards of 70+ pralines offering something for every occasion and budget.

Armani/Dolci also offers an extensive collection of non-praline items such as buttery shortbread biscuits packaged in an elegant tin containing an assortment of 64 chocolate, coffee, lemon, and orange cookies. Pair these irresistible bites of Italian tradition with a decadent Armani/Dolci hot chocolate or a selection from their aromatic teas including black tea with rose and lotus flower, green jasmine tea or ylang-ylang with orange blossom.

A colorful selection of paste de frutta makes for the perfect mid-summer treat or hostess gift. Made with more than 50% real fruit, these refreshing fruit jellies come in an assortment of mandarin, apricot, strawberry, and raspberry flavors.  In addition, Armani/Dolci offers 8 unique jams and marmalades prepared with high quality fruits from the Italian countryside including blackberry, apricot, and figs and brandy, and a variety of four honeys in orange, lemon, sulla, and eucalyptus.

Created from Giorgio Armani’s passion for dark chocolate and from his personal intuition to widen the range of lifestyle proposals in the Armani world, Armani/Dolci belongs to a league of its own, distinguishing itself not just by its high quality but also its refined packaging. Since 2012 the Armani Group granted Venchi, Italian market leader in the production of high quality chocolate, the license to produce and distribute throughout the world the entire range of Armani/Dolci products.

THE WEST VILLAGE’S NEWEST HOT SPOT BARRACA BRINGS
NEW YORKERS A VALENCIAN STYLE BRUNCH

$3 Gazpacho Bloody Marys & Freshly Squeezed A La Minute Mimosas
Jump Start a Weekend Brunch Not to Be Missed!

New York, NY, January 2013- At Barraca (81 Greenwich Avenue, www.barracanyc.com, (212) 462-0080) in the West Village, diners are eager to tuck into the comfortable, yet energetic space and enjoy the authentic flavors of Spain from Executive Chef Jesús Núñez. Since the October opening, the tapas, paella, and house-infused sangrias have gained a loyal following, and now Barraca has lifted the curtain for Act Two with weekend brunch.

Running the gamut from dulces to huevos, Chef Núñez is offering a wide variety of options for anyone craving satisfying authentic Spanish flavors with a twist. Núñez’s take on Pancakes is anything but ordinary, served with a pumpkin and orange zest marmalade that brightens up the whole dish and caramelized pumpkin seeds for that perfect crunch. Some other “dulce” offerings include Leche Frita, traditional fried milk bites from Madrid with cinnamon ice cream, Bunuelos de Viento, crispy dough bites served with hot chocolate and cream, and Filloas de Nocilla, Spanish crepes stuffed with hazelnut-milk chocolate cream.

If it’s eggs you’re seeking, Huevos Rotos Con Tocino or “broken eggs” served with crispy potatoes, pork belly, fried green peppers and Tetilla cheese are sure to do the trick. Upon arrival, diners are encouraged to mix everything together for a delectable bite of gooey, cheesy, porky goodness. The Huevos Revueltos uniquely combines both sweet and savory notes with scrambled eggs served with onion marmalade, raisins, Manchego cheese and piquillo peppers. Another not-to-be-missed item is the Sandwich de Pescado, a mile high creation of grilled skate fish in a spicy marinade, with preserved lemon mayonnaise, topped with a Brussels sprouts, pink radish and fresh scallion salad, sandwiched between homemade brioche bread. Barraca’s brunch menu also features a number of Tapas, Ensaladas, Cocas (Spanish pizzas), and other tried and true Spanish inspired entrées.

Brunch goers should not only come hungry, but thirsty. Barraca is bringing a whole new meaning to fresh squeezed orange juice with their high-end juice press. All imported Valencia orange and grapefruits will be squeezed “a la minute” for the freshest Cava mimosas you will find in any of the five boroughs. If tomatoes are your “poison,” the bloody marys are made with veggie-packed gazpacho, making for one rich and delicious hangover cure. The Fresh Squeezed Mimosas (orange and grapefruit) and the Gazpacho Bloody Marys are $3 on Saturday and Sunday brunch.

Barraca is serving brunch on Saturdays and Sundays from 11am-4pm. Barraca seats 80 and is open for dinner from 5pm to 11pm Sunday – Thursday and 5pm - 3am Friday and Saturday.

BEAUMARCHAIS CHEF HIGHLIGHTS RICH WINTER FLAVORS THROUGH SIMPLE PREPARATIONS

Executive Chef David E. Diaz Riffs on French Favorites,
Including Duck Cassoulet and Braised Short Ribs
New York, NY January 2013 – It might be the party place for nightly celebrations and weekend brunches, but with a menu full of classic French brasserie fare, Beaumarchais (409 W 13th Street, www.beaumarchaisnyc.com, 212.675.2400) is also one of the premiere dining destinations of the Meatpacking District. Executive Chef David E. Diaz is adept at using provocative flavors all year long, but the winter months provide ingredients that are rustic and comforting, as well as warming to the souls of diners seeking a retreat from the frigid city air. “With this year’s winter menu, I wanted to stick to simple, delicious ingredients that evoke the French flavors people are familiar with,” says Diaz. “Can’t think of anything else better than a rich and indulgent cassoulet to warm me up on a cold night.”

Chef Diaz has taken extra care in creating flavor combinations that not only impress, but will also leave you coming back again and again. An appetizer not to be missed is the Pommes et Champignons, a serving of perfectly tart roasted apples and earthy trumpet mushrooms served with crispy Serrano ham on a rich truffle Mornay sauce topped with watercress ($15).  We guarantee you will be back for more or asking for seconds.A return favorite can be found in the beautiful and vibrant Salade de Betteraves Rôties, comprised of roasted yellow, red, and candy cane baby beets served with creamy pistachio goat cheese, crisp baby watercress and pickled beets ($16). Any Beaumarchais menu would be remiss without foie gras and winter offers that devilish nudge to indulge just a bit more. This unique and signature version does not disappoint, and could even moonlight as dessert: a buttery cylinder shaped Terrine de Foie Gras Maison is filled with a liquid cherry center, a tart cherry compote and homemade brioche ($22). Putting his own spin on the traditional Alsatian dish, Diaz’s Tarte Flambée, features house made dough topped with bacon, instead of the traditional lardons, onions, crème fraîche and gruyere ($14), a perfect dish to share at the table and rev up the appetite. Filling enough that it’s offered as both an appetizer and entrée portion, the Ravioli de Boeuf is the ideal winter dish comprised of a unique ravioli stuffed with braised short ribs, a sweet and creamy brown butternut squash purée, and luscious bone marrow, all slathered in the bold flavors of beef jus and sherry vinegar.  

For entrees, Chef Diaz puts out a spread worthy of any Sunday night table.  The Canard Façon Cassoulet is reminiscent of the classic French cassoulet. Local Long Island duck breast is roasted and served with a comforting duck confit cassoulet complete with all the staples, including white beans, tomato confit, crispy garlic breadcrumbs and frisée ($33). Meat lovers have more than one reason to tuck into Beaumarchais. For a simply prepared, yet delectable steak dish, Onglet à l’Échalote offers a roasted hanger steak with hearty potatoes, shallots, parsley and a unique beurre rouge sauce, gleaming in a deep rogue color from the red wine reduction and red wine vinegar ($29). Braised short ribs make an encore appearance in Daube de Boeuf, braised short ribs served with the creamiest mashed potatoes, sweet and caramelized roasted carrots, and a baby watercress garnish ($30). For the maritime aficionado, Beaumarchais is offering succulent Homard Pôché au Safran, Maine lobster poached in saffron that pops with a lemon and garlic beurre fondu, served with crunchy Yukon potatoes, fennel and sturgeon caviar, elevating the dish to the utmost luxury ($38). The Filet de Bar changes once again with a new season. Pan seared striped bass with roasted leeks is accompanied by rustic hen of the wood mushrooms, and the freshest spaghetti squash and kale ($30).

Beaumarchais classics which keep diners consistently coming back for more include Gnocchi á la Parisienne, light and fluffy pillows with black truffle, sprinkled with Parmesan; Tuna Tartare in an avocado cream served with plantain chips; Steak Au Poive, a black angus certified sirloin steak with pomme frites and black pepper sauce; Poulet Fermier Rôti et Truffé, naturally raised, truffled chicken with truffled mashed potatoes and haricots verts; and Carré d’Agneau Grillé, lamb chops with eggplant “cannelloni” filled with tomato confit and goat cheese with chickpea panisse.

Beaumarchais brings the ultimate dining experience to the Manhattan’s trendy Meatpacking District, combining excellent French cuisine with a vibrant atmosphere. Named after the French Renaissance man Pierre Augustin Caron de Beaumarchais, the restaurant has struck the ideal balance of sophistication and conviviality with the elegance of France and the energy of New York City, much like Beaumarchais himself, known for his vivacious style, fine satire, great humor, and passion for music.

The classic Parisian style design features an adorned ceiling with white washed walls and intricate moldings that create the ideal atmosphere for informal gatherings as well as larger corporate events or private parties. Beaumarchais’ décor combines vintage and modern elements by combining antique ornaments and chandeliers with rotating contemporary art exhibitions by well-known artists. The art program at Beaumarchais reflects the spirit and warmth of the restaurant. Colorful and iconic pieces add to the exciting ambiance while exuding an haute bohemian charm that is unparalleled in New York.

The chic and lively atmosphere draws guests from all around the world with weekend Champagne soaked brunch parties, and live international DJ’s full of late night dancing. The party doesn’t stop during the week at Beaumarchais. Wednesdays are Nuit Blanche dinner parties, featuring alluring burlesque performances. Every other Tuesday brings the sweet sounds of jazz, featuring Avalon Jazz Band.   Whether patrons come for the delicious food or the unforgettable parties and events, Beaumarchais offers an unforgettable dining experience.

Beaumarchais is open for dinner at 5:30pm, Monday – Friday and 7pm on Saturday; closed for dinner on Sunday. Beau Brunch is offered every Saturday, 11:30am – 6pm and Sunday 11:30am – 7pm. 

The Barn at Bedford Post Inn Now Serving Weekday Dinner

Executive Chef Jeremy McMillan Creates Artistically Simple and Delectable Dishes In the Cozy Barn Setting

Bedford, NY, February 2013 – Tucked away in the quiet woodsy hills of Westchester County sits a charming and unassuming travel and dining destination that has become a favorite of locals, visitors and celebrities alike. This destination, The Bedford Post Inn and its two distinct restaurants The Farmhouse and The Barn have become known for gorgeous grounds and rustic design, warm hospitality and service, and unparalleled seasonal American cuisine by Executive Chef Jeremy McMillan. To answer the recent pleas of their guests, Bedford Post is now proud to offer dinner service weekdays in The Barn in addition to their already popular breakfast and lunch, while The Farmhouse will welcome diners for dinner Friday through Sunday.

“After fully understanding our business patterns and speaking with many of our regular guests we came to the conclusion that during the winter months, opening The Barn for dinner would be a win-win for both our guests and the property as a whole,” explained Bedford Post General Manager Oscar Henquet. “In this country side setting during the cold and snowy winter months, the casual ambiance offered by The Barn, complete with the roaring fireplace, sets the tone for a more cozy and relaxed weeknight meal.  “And so far, the response has been phenomenal,” he concluded.

With intimate seating for 50, The Barn is built around a gorgeous wood-burning fireplace, which not only makes the space inviting and cozy but is also used as an essential cooking tool in these colder months. Hugely talented Executive Chef Jeremy McMillan has added soups and stews to the menu, which are kept warm over the fireplace in ceramic pots and ladled into individual portions when ordered. Additionally, McMillan has created a “Fireplace Focaccia” that toasts in the fireplace and is then served to guests with freshly made melt-in-your-mouth ricotta. The Barn dining room also recently saw the expansion of its bar/counter space and seating, making room for additional guests and a raw bar display. “Many people think of the summer as the best time for shellfish when in fact we get some of the best mussels, oysters, shrimp and lobster in these colder months and the raw bar is a great way for us to show these off to our guests” says Chef McMillan who is well aware of the rule that says if there is no “R” in the month, raw oysters are not in season.  During breakfast and lunch service this counter is home to an array of freshly baked breads and sweets and many regulars pop in for a quick to-go coffee and luscious freshly made pastries and fruit tarts.

The overall Barn dinner menu is divided into several categories with rotating dishes based on product availability and freshness. “Fruits of the Sea” may includes raw bar options like PEI Mussels ($8 for ½ doz.), Clams on a Half Shell ($12 for ½ doz.), and Oysters Mignonette ($3.50 each) and “Breads” might offer freshly baked goods like outstanding Warm Biscuits with lardo and honey ($10), addictive Toasted Brioche with rich black truffled eggs ($16), and perfectly crisp and chewy Crostini with white beans, arugula and Parmigiano ($15). Garden & Orchard selections include Creamy Mozzarella with sweet shaved pear, crunchy almonds and balsamic ($14), traditional Cacio e Pepe pasta with pecorino cheese and pepper ($15), and a vegetarian Winter Cassoulet of beans, root vegetables and braised greens ($17). Moving to the main courses, Chef McMillan offers “Pond & Stream” dishes like House Smoked Trout served with a latke, poached egg and frisée ($12), and Fish and Chips of beer battered cod, served with tartar sauce ($22), while “Pasture & Coop” selections may consist of Beef Stew with root vegetables and thyme ($23), a juicy Barn Double Bacon Cheeseburger with caramelized onions, American cheese and jalapeño ($19), and not to be missed Roasted Organic John Boy Chicken with creamy and textured polenta and baby Brussels sprouts ($26).  Finally, each night through March The Barn will also offer a three-course, $35 prix fixe menu which will include daily specials and chef selections.

In addition to The Barn’s offering, The Farmhouse features several private dining options including a twelve-seat Chef’s Table and alcove adjoining the kitchen, a beautiful and romantic fourteen-seat Wine Cellar, and a secluded 26-seat room with a traditional communal farm table. An outdoor custom-made grill and wood oven was recently installed and has become a staple in Chef McMillan’s dishes.  While he greatly looks forward to summer grilling, he cannot wait and is often seen grilling with his winter coat and gloves much to his patrons delight. When weather will finally permit, a lucky few will be able to reserve seats at the structure and dine alongside the chef in action.

Bedford Post Inn, a member of the prestigious Relais & Chateaux organization, is an eight-room inn situated on a fourteen acre property in Bedford, NY, just under one hour north of New York City. The original structures on the property date back to before the Revolutionary War and over the past two centuries many prominent families and businesses have laid down roots here, including Nino’s restaurant, which operated from 1953 to 1994. When the current owners purchased the property in 2007 it was virtually in ruins. Together, partners Richard Gere, Carey Lowell and Russell Hernandez have transformed the Inn and restaurants to their current state, which retain some classic and colonial structure and décor while incorporating modern comforts and touches. The grounds of the inn include hiking trails, a reflecting pool, and a zen garden. Each guest of Bedford Post receives a complimentary yoga class, a breakfast tray delivered to their room with coffee, tea, juice and pastries and a complimentary wine hour daily from 4:30-5:30.

The Yoga Loft at Bedford Post offers daily classes and workshops led by a team of experienced instructors passionate about yoga education. The tranquil studio has elevated ceilings, endless amounts of natural light and a view that overlooks the property’s zen garden. In June 2012 The Yoga Loft received the coveted ‘Best of Westchester’ award from Westchester Magazine.

The Barn is open for breakfast Monday through Friday from 8:30am – 10:30am, lunch Monday through Friday from 11:00am – 2:30pm, dinner Monday through Thursday 5:00pm – 9:00pm, and brunch Saturday and Sunday 9:00am – 3:00pm.  The bakery within The Barn is open daily 7:30am – 3:00pm for to-go coffee and pastries. The Farmhouse is open for dinner Friday and Saturday 5:00pm – 10:00pm and Sunday 5:00pm – 9:00pm.

New York City beer lovers rejoice! This spring will bring the opening of Belgian Beer Café, located across from Madison Square Park. This authentic bar and restaurant will boast a large variety of world-renown and local-brewed Belgian beers, both on draft and in bottles, as well as an extensive menu of Belgian cuisine. In addition, Belgian Beer Café’s retail shop will provide an assortment of items including growlers for purchase, to take these great brews home to enjoy. For those who stop by to stay, guests can enjoy a delicious Belgian-inspired meal served in a comfortable atmosphere that evokes the surroundings of a traditional Brussels café.

La Mangeoire Restaurant Offers Rustic French Country Cooking for the Winter Menu

Maître Cuisinier de France Christian Delouvrier Delivers Rich Winter Bounty

Celebrated NYC eatery La Mangeoire (1008 Second Avenue, New York, NY 10022, (212) 759-7086, www.lamangeoire.com) has been a mainstay on Second Avenue for over 35 yeas and this winter Executive Chef Christian Delouvrier is using the best of what winter has to offer in his new menu.  This past fall the restaurant received a bit of a makeover in the form of new interiors and a new “French Country” menu, diverting from the Provençal focus it previously had. Owner Gerard Donato and Executive Chef Christian Delouvrier (Les Celebrites, Lespinasse and Alain Ducasse’s Essex House) are now focused on delivering rustic cuisine that encompasses all regions of the expansive countryside. In addition to the new menu, each month a specialty dish from a different region in France will be offered so diners can experience food from areas such as Normandy, Champagne, the Alpes, Burgundy, the Loire Valley, and much more.  The January special is Cassoulet, a rich winter specialty from Chef Delouvrier's hometown in Gascony, which features duck leg confit, pork loin, lamb shoulder, Toulouse Sausage, garlic sausages and white Tarbais beans all slowly braised to perfection. In culinary circles, he is revered for his cassoulet!

Delouvrier’s French Onion Soup is an amazing way to start a meal with salty aged comté and Swiss cheeses melted over the onion broth in a ceramic croc.  Other standout appetizers are the Escargots de Bourgogne, which are Burgundy snails with shallot and decadent almond and tomato butter, and the Tarte Campagnarde, an earthy and delicious mushroom and cheese tart. 

Entrée dishes frequenting La Mangeoire’s tables this winter include Filet de Porc Roti, Champignons Sauvages, a roasted pork tenderloin with sautéed wild mushrooms, crushed potatoes and a black truffle butter; Boulangère de Morue du Maine Fine Tranche de Jambon Serrano, baked Maine Cod topped with Serrano Ham on a bed of potato & onion "Boulangère"; and Mijotée de Cuisse de Lapin en Gibelotte Gratin de Chou-Fleur, rabbit leg served with a tomato, mushroom & tarragon ragout with cauliflower gratin. A prix fixe menu is offered for both lunch and dinner at $21 and $32.50, respectively.

Additionally the restaurant will offer “Les Classiques de Christian Delouvrier”, a grouping of three house specials served family style that Chef Delouvrier has had rotating on his menus for years. One particular standout is his Poulet Fermier Roti, or his Farm Roasted Chicken. This has become one of the chef’s staples over the years with some in the food industry calling it the best chicken in New York City. “It is definitely a signature dish of mine and I would encourage anyone that comes to La Mangeoire to try it,” Delouvrier said.  Desserts are classic French bistro style and are all homemade; rotating desserts include profiteroles, apple tarts, and chocolate mousse. 

Chef Delouvrier has run the kitchens at some of the most well regarded restaurants across New York including Les Celebrites (Three-Star Review from The New York Times), Lespinasse (where he earned a coveted New York Time's Four-Star review), and Alain Ducasse’s Essex House. Since 2006, Delouvrier has consulted with a number of restaurateurs to revitalize existing ventures or to launch new concepts. In late 2009 he began consulting at La Mangeoire. La Mangeoire has given him a place to show his love of food and focus on the techniques and ingredients that define French fare.  

La Mangeoire owner Gerard Donato has owned the restaurant for the past 30 years.  Originally from France, Donato strives to create and atmosphere and menu that makes his French guests feel as if they are home while making Americans feel as if they’ve been transported to the French countryside.

La Mangeoire is open Monday – Friday for lunch and dinner, 12:00pm – 11:00pm, for dinner only on Saturday from 5:30pm – 11:00pm, and for brunch and dinner on Sunday from 11:00am – 10:00pm.

Melibea Opens this April, Boasting Broad Mediterranean Flavors
from Spanish Visionaries Hector Sanz and Chef Jesus Núñez

New York, NY, April 2013 – After the opening of the West Village’s newest Spanish tapas digs Barraca (81 Greenwich Avenue, www.barracanyc.com, 212.462.0080), New Yorkers became familiar with the creative collaboration between Spanish restaurateur Hector Sanz of Quimeria Restaurant Group (Rayuela, Macondo), and Madrid native Chef Jesús Núñez (formerly of Gastroarte on the UWS).  In fact, the New York Times’ dubbed Barraca “straightforwardly delicious,” a moniker the duo proudly embraced with their take on traditional tapas, paella and sangria.  Now the artistic pair is gearing up for the opening of their second incarnation together, Melibea (2 Bank Street, www.melibeanyc.com, 212.463.0090), a contemporary Mediterranean restaurant located right next door to Barraca.

Drawing inspiration from the vast Mediterranean, including his native Spain, as well as flavors from Italy, Greece, Israel, and North Africa, Chef Núñez plans to dazzle diners by turning familiar dishes like hummus, moussaka, and a lamb tagine into an exploration of flavors, colors and design. The two-floor dining mecca will start by unveiling the 80-seat ground floor in the coming days, while the underground portion Duende, another 80 seats, is set for a late spring debut.  Canvas, a six-person chef’s table and stage for Chef Nunez’s whimsical gastronomy for which he garnered critical attention at Gastroarte, will also debut later this season.

Núñez is looking forward to enchanting guests with his exquisitely designed menu and out-of-the-box preparations of uniquely interpreted Mediterranean flavors, while still preserving traditional aspects of the cuisine. “For me, the element of surprise is my favorite part about cooking for others,” says Núñez, “I’m particularly excited for Melibea because I want to reinvigorate the diner’s appreciation for these flavors. I have created dishes based on unexpected preparations that I think will both surprise and inspire our guests.” 

The menu is divided into six different courses, beginning with small plates designed for sharing. Selections include a Foie Terrine ($13) with roasted apples, pistachios, and brioche; and Matbucha ($8), a Moroccan inspired cold tomato salad made with roasted peppers, garlic, olive oil and paired with challah bread, a perfect sweet balance to this fiery spread. The vegetable course offers creative takes on a number of different vegetable varieties (all $7), including crispy Fried Cauliflower with raisins and spicy mayo and Slow Cooked Eggplant in a vegetable based sauce and almonds that add the perfect crunch. Among the salad options is the quirky, nevertheless unique, Núñez signature known as “The Study of the Tomato” ($17). This tantalizing display gives way to a tomato spectacular, compromised of several variations on the tomato put into one dish, including dried tomatoes, tomato marshmallows, green tomato purée, tomato skin and tomato powder.

Appetizers include a traditional Bouillabaisse de Marseille ($17), chocked full of delicious seafood flavor; and a preparation of Sunchoke Cream ($18) topped with a perfectly timed five-minute egg, onion marmalade and seared foie gras that will leave guests awe inspired by the flavor profiles that Núñez has created.

For the main course, Núñez has crafted dishes that draw on some of the most familiar Mediterranean flavors. The Wild Boar Goulash (pictured, $26) is prepared in traditional fashion, but Núñez adds originality by accompanying the stew with spinach gnocchi. No Mediterranean menu would be complete without fish. One of the highlights is the Codfish ($28) with pumpkin, zucchini, squash, bulgur and chives. Núñez prepares the cod dish pil-pil style, a popular process of slow cooking fish in the Basque Country, based on an emulsion between the olive oil in which the fish is cooked and the natural gelatin from the skin, resulting in a thick white sauce. Sweet tooth satisfaction is guaranteed with some of the most creative dessert options (all $11), such as Roasted Fennel with Valencian citrus and white chocolate and the innovative Las Mil y Una Noches (A Thousand and One Nights), Núñez’s interpretation of baklava, prepared with dates, saffron, pistachio, honey, phyllo pastry, olive oil cake and orange blossom ice cream.

The story behind both Barraca and Melibea is told almost entirely through its design. Barraca, named for “La Barraca,” the famous traveling Spanish theatre group, resembles a mobile theatre, with elements of backstage, including decorative ropes, scrims, and raw lighting rounding out the theme. To continue the design driven theatrical story, Sanz brought back Barraca designer Silvia Sofio of SZProjects (in collaboration with Jack Dakin), whose work is admired at Socarrat Paella Bar, Allen and Delancey, and Eletarria, among many others.  The name Melibea comes from the famous 15th-century tragicomedy “La Celestina” by Fernando de Rojas. At this West Village eatery, Melibea is the actress and the restaurant is her stage.

With a delicate, soft, and classic aesthetic, Melibea exhibits round curves, aged brass, walnut wood floors, and vintage velvet banquettes, evocative of an antique theatre in old time Barcelona. Upon entering the space, guests will be greeted by the hostess at a stand assembled from old steamer trunks. The bar itself mimics a stage with a sweeping curtain like backdrop framing a large mirror, a granite countertop, and customized Napoleon style bar stools. One step up on the “mezzanine” level is one of the main dining spaces with wall sconces imported from Barcelona, cascading lace curtains, burnt orange banquets with diamond tufted seating, earthy toned mosaic tiles, and an ornate chandelier. Perhaps the most whimsical touch of the space can be found in the banquette seating. Each place will be adorned with a brass seat number, to further enhance the sense of being at the theatre, while the seats point in the direction of the “stage” or bar.

Melibea will open for dinner only this April and will be open seven days a week from 5pm-11pm.

NEUHAUS CELEBRATES 100th ANNIVERSARY OF THE PRALINE WITH THE
LAUNCH OF DAZZLING “PRECIOUS COLLECTION”

Jewel-Shaped Pralines Commemorate Neuhaus’ Invention of the fine
“Filled Chocolates” After a Full Centennial of Sweet Success
NEW YORK, NY, October 2012 – Known for a history of luxury and quality, Belgian chocolatier Neuhaus is celebrating the centennial anniversary of the invention of the praline by Jean Neuhaus Jr. in 1912 with the launch of the “Precious Collection,” five superior chocolates inspired by elegant jewels. With five unique jewel-shaped pralines (filled chocolates) each with a different flavor, Neuhaus fans can celebrate the anniversary of the praline in elegant style with the newly created, Precious Box (20 pralines for $50), available at the recently opened Neuhaus flagship store (500 Madison Avenue, New York, NY 10022, 212-644-4490, http://www.neuhaus.be) and all USA boutiques of which four are in NYC (Madison Avenue, Grand Central Terminal, Lexington Avenue, and Queens Center), one in New Jersey and one in Washington DC.

Precious Collection:

Glamour- The design of this praline draws inspiration from the tufted interior of the finest jewelry boxes and even resembles the Precious box itself. Glamour consists of a fine layer of intense dark chocolate covered in a classic “praliné à l’ancienne,” with a velvety smooth flavor and surprising texture, thanks to pieces of hazelnut.  

Divine – Crafted into the perfect form of the half moon, the Divine is silky, smooth, elegant and stylish. A subtle fusion of soft caramel covered in milk chocolate and enriched with pieces of Piedmont hazelnuts, it’s a praline to please the palate.

Rubis – Crafted in the shape of a precious ruby stone with a thousand and one facets, the praline is filled with a ganache made of dark chocolate from Papua New Guinea and has an intense, rich aroma.

Perle – The pearl is put on a pedestal with this elegant praline. Inspired by the pearl, the jewel of the ocean, the Perle praline’s ganache gives off the aromas of an Italian Ristretto coffee and is dipped in dark, intense chocolate.

Jade – The Jade praline was created in the likeness of a pear-shaped diamond. The perfect chocolate bite marries the smoothness of milk chocolate with a ganache of honey and adds a crunch with pieces of walnut.

Diamonds, pearls, rubies, and other jewels sparkle as milk and dark chocolate in this collection that is presented in a beautiful box and shopping bag designed specifically for the centennial anniversary celebration and collection. 

How It All Began:
In 1912, Jean Neuhaus Jr. had the genius notion to fill bite-sized pieces of chocolate with an assortment of luscious fillings such a caramel, vanilla fresh cream, and hazelnut. The “filled chocolate” was named the “praline” and to this day it is one of the best-known and more appreciated Belgian creations worldwide.  

Neuhaus has six exclusive USA boutiques of which four are in NYC (Madison Avenue, Grand Central Terminal, Lexington Avenue, and Queens Center), one in New Jersey and one in Washington DC. Other points of sale in the USA include Virginia, San Francisco and Hawaii and a dedicated webshop, www.neuhaus-online-store.com. 

QUI TEQUILA TAKES GOLD IN SPIRITS OF AMERICAS COMPETITION

World’s First Platinum Extra Añejo Tequila Dominates Extra Añejo Category and Wins Top Honors
New York, NY, February 21, 2013: It’s a golden day for the group behind Qui Tequila (www.quitequila.com), the world’s first platinum extra añejo tequila, on shelves since October 2012. The judging panel for the Spirits of the Americas Competition, a new venture that seeks to celebrate the diversity and innovation of distilling in the Americas by recognizing the very best that’s out there and bringing it to consumers for their enjoyment, comprised of more than a dozen highly regarded spirits experts and connoisseurs awarded Qui Tequila the GOLD medal in the Extra Añejo category.  Judges included David Pickerell of Oak View Consulting, Gregg Glaser, publisher/editor of Modern Distillery Age, Mac Gregory, master mixologist, and Robert Plotkin, of Bar Media, among other industry experts.

All judging at the Spirits of the Americas is by region, area, variety, style, type, vintage and age. Each spirit is judged on a 100-point basis including appearance, aromatics, flavor, mouthfeel and finish.

Qui Tequila is the brainchild of hospitality and nightlife guru Medhat Ibrahim, attorney Pete Girgis and Mike Keriakos, founder of Everydayhealth.com. It is a crystal-clear tequila that encompasses the flavor, aroma, and character of an extra-aged tequila but with an incredibly smooth finish.   Featuring agave sourced from Atotonilco El Alto, the highest peak of the region’s highlands, this affords the tequila hints of sweetness synonymous with this region.  Qui Tequila is aged for 3 ½ years in American Whiskey and French Bordeaux barrels and then through a unique purification process the tequila that is produced is a pristine, clear liquid but still maintains the integrity and flavor of an aged spirit.

Separating itself from the rest, Qui appeals to both the tequila connoisseur and to those new to sipping a quality spirit. Silky smooth with no rough spots, it encompasses a medium to full-bodied feel with notes of vanilla, butterscotch, and cream and hints of oak due to the barrel aging.

Qui is an affordable luxury sold at retail for $57 in New York City and can be found at some of the hottest spots around town including the 1Oak, Bowery Hotel, Scarpetta, Soho House, Darby, the Dream Downtown, El Toro Blanco, Casa La Femme and STK.   Additionally the bottle is sold at a variety of fine wine and spirits stores throughout Manhattan including Sherry-Lehmann, Bottlerocket, and Financial District Wine & Liquor, and can be purchased nationwide online at stores including www.bottlerocket.com and www.fidiwine.com, among others.

New York’s Own Chef Alex Ureña Returns and
Makes A Home at Rayuela With His Free-Style Latino Cuisine

With Influences from Latino Cultures Worldwide, Diners Traverse a Menu with Global Flair
New York, NY, March 27, 2013 – Rayuela, a six-year culinary presence in the Lower East Side (165 Allen Street NYC, www.rayuelanyc.com, 212-253-8840) is seeing a culinary resurgence at the hands of newly appointed Executive Chef Alex Ureña. With experience in kitchens all over the world including France, Spain, New York, and The Bahamas, Chef Ureña brings his eclectic background and diverse flavor profiles to Rayuela to carry on the restaurant’s tradition of creating “Freestyle Latino” food. When visiting, diners will experience a vivid array of Latino flavors on each and every plate, jumping from flavor to flavor and country to country with each bite. In essence, each forkful resembles a game of Rayuela, or hopscotch, with one's taste buds.

Most recently Ureña held the top Executive Chef position at Mesa Grill in The Atlantis, The Bahamas. His early career included tenures at several top NYC restaurants including River Café, JoJo, and a seven-year stay at Bouley. Wanting to expand his culinary knowledge, Ureña traveled to Europe in the late 90’s, holding positions at Michelin-Starred El Bulli in Spain and Michelin-Starred Le Clos de Cimes in France. One of his most impactful experiences while working overseas was cooking alongside famed Spanish chef Martin Berasategui at his namesake restaurant. It was here that Ureña made a strong connection with Spanish cookery.  When returning to the USA in 2000 Ureña took on the position of Chef de Cuisine and helped open Blue Hill where they garnered “Two Stars” from the New York Times, and the next year would go on to open Marseille (Mediterranean cuisine) where he garnered another “Two Star” review. However, Ureña yearned to cook the cuisine he so came to love while in Europe, so in 2006 he ventured out on his own, opening his namesake restaurant Ureña, later becoming Pamplona in 2007.  It was here where Chef Ureña would earn yet another “Two Star” review from The New York Times, this time as the only chef on the ticket, with critic Frank Bruni using words like “revelatory,” “enchanted,” and “dynamite” to describe his food. Now at Rayuela, Ureña is returning to his Latino roots to bring his culture, the flavors from his youth and experience from cooking in European kitchens, to the plates of the Lower East Side.  His dishes bring bold regional flavors from the cuisines of Latin America, creating dishes inspired by ingredients and cooking traditions of his native Dominican Republic as well as those from Spain, Mexico, Brazil, Peru, Colombia and Cuba (just to mention a few). 

“Rayuela is a rare gem offering brilliantly diverse and flavorful Latino cuisine and I intend to incorporate many of my family recipes and culinary techniques that I have learned from around the world and implement them here,” explained Ureña. “This restaurant has always been about passion,” explains owner Hector Sanz. “We have really put our heart and soul into Rayuela and when I met Alex and tried his food, I could taste the passion and feel the soul. The marriage between Chef Alex and the energy that Rayuela exuberates is a match made in heaven.”

Since coming to Rayuela, Chef Ureña has infused his style into all facets of the menu and some signature dishes have come to light. Top aperitivos include the Conejo de la Abuela, a dish that pays homage to Chef Ureña’s grandmother and her amazing dry rub marinade used in the Dominican Republic to make goat stew. Chef Ureña uses that secret dry marinade on the rabbit and then lovingly slow braises the meat until tender, adding shiitake mushrooms, caramelized crisp apples, and creamy Manchego grits. Next up is Panza al Fuego Lento, pork belly slow cooked and crisped to perfection, “moros y cristianos” forbidden rice, with bacon and a crispy orange marmalade for a sweet and tangy kick. Gambas y Chorizo, a surf and turf of sorts, combines poached shrimp with sweet onions, red peppers, traditional bomba rice, and smoky chorizo broth, reminiscent of Chef Ureña’s time in Spain.

Ceviches are a “must” and include Verde Vieira, delicate sea scallops with an array of colorful accompaniments such as sliced tomatillo, radishes, onions and cilantro dressed with a bright tomatillo sauce and just a hint of earthy white truffle oil; Lenguado y Piña, fresh fluke marinated in citrus passion fruit with grilled pineapple, red onion, scallions and mint which adds a wonderful cooling balance to its bright and bold counterparts; and a vegetarian Vegetal Crudo ceviche that shines with roasted yellow beets, chayote, red and green grapes bursting with sweetness, red onion, avocado, and a tangy jalapeño-chayote sauce. A ceviche tasting is available with the diner’s choice of three ceviches for $35 or all five selections for $55.

The Platos Fuertes, or main courses, offer bold Latino flair and include Langosta Estilo Libre, succulent butter poached lobster over a yuca cake with tasty vanilla infused mango and yellow pepper relish, served with poblano sauce; Churrasco Rayuela takes the menu to Argentina where Rib-Eye & Chimichurri is the national dish – a mouth-watering grilled rib-eye with Brussels sprouts and shiitake mushrooms on top of a classic chimichurri sauce and a touch of truffle oil; and Arroz Negro con Mariscos, a staple in the Spanish-speaking Americas, where seafood, rice and spices are combined to make an unforgettable everyday dish. Calasparra rice, widely used for paella, is infused with squid ink and sofrito, then topped with bountiful amounts of shrimp, bay scallops and cuddle fish and finished off with citrus, olive oil, and clam foam.

The cocktail menu is carefully curated by Amaury Robayo and Gonzalo Marin with oversight by Chef Ureña to ensure pairings are all palate pleasing. In addition to sangrias and classics like the Pisco Sour and Caipirinha, the restaurant has created signature cocktails, using the spirit base as the cocktail title. The ‘Vodka’ cocktail combines Pear Grey Goose, Luxardo Maraschino liquor, sage leaves and anjou pear for a sweet yet earthy drink, the ‘Tequila’ combines flor de Jamaica, Aperol and yuzu for a libation with a kick, and the ‘Mezcal’ features Scorpion Mezcal, Combier Triple Sec, carrot, pineapple and aji Amarillo reduction, with lime juice and a unique Serrano ham rim. Those wanting to dine at the bar can choose items from the tapas menu, all $12 and under.

Rayuela’s interior carries on the “hopscotch” theme, mimicking the rectangular pattern of the game’s court throughout the décor of the space. Upon entering, diners are greeted with dim candlelight and a massive olive tree that grows through the center of the dining room, reaching its branches all the way to the second floor. Upstairs, earthy green chairs and banquettes accent the aged wood floors and a small terrace offers a respite for diners in the warmer months. The upstairs space has a remote bar and can accommodate 90 guests for a sit down dinner or up to 160 guests for a standing cocktail party, making it the perfect private event destination.

Rayuela is operated by Hector Sanz of Quimeria Restaurant Group, the team behind other popular NYC eateries Barraca, Macondo, and the soon to open Melibea. Rayuela is open for dinner Monday – Thursday 5:30pm – 11pm, Friday and Saturday from 5:30pm – 12am, and Sunday 5pm – 10pm. Saturday and Sunday brunch 11am – 4pm.

MOVE OVER PEPPER, SALT HAS GOT A NEW BEST MATE!
SALT OF THE EARTH BAKERY COMING TO A STORE NEAR YOU

Husband and Wife Duo Turn “Pie in the Sky” Idea Into a Tasty Reality,
Offering Sweet & Salty Cookies and Brownies at Leading Stores around NYC

NEW YORK, February 2013: Alexandra Rabbani would be the last person to believe that what started as her keeping husband Haskel pumped full of sugar to get through long hours of studying for the Bar Exam, would turn into a full fledged operation.  After churning out stacks of fudgy brownies and experimenting with countless types of cookies, between her husband’s satisfied sweet tooth (and law degree!) and her friends and family clamoring for more, Salt of the Earth Bakery was born.  The core offerings are centered around a variety of cookies and brownies each paired with an artisanal sea salt.  Alexandra consults with the expert “Selmelier” at The Meadow in Tribeca to find the perfect pairing, drawing inspiration from salts including Maldon Flake Salt to the more unique like Halen Mon, Sel Gris de Guerande and Fleur de Sel de l’Ile de Ré to name a few.

Products from Salt of the Earth Bakery have taken over some of the tri-state area’s most popular shelves. Among SOTEB’s first fans were Beecher’s Cheese and O Café which were quickly followed by Fairway Market, Grace’s Marketplace, Zabar’s, Westside Market, Garden of Eden, Newsbar to name a few. An exciting new addition is gourmet powerhouse, Balducci’s that began carrying the products at the 57th Street location in February 2013, with planned future expansion to other locations.

The treat that started it all is fittingly dubbed “The Cookie.” Every aspect of this cookie makes it the perfect bite. Developed over the years, it strikes the perfect balance of crispy and chewy with E. Guittard chocolate discs creating an exquisite layering of cookie and chocolate that melts in your mouth. Maldon Sea Salt on the top enhances all of the flavors and gives it just enough bite to call it your favorite. The Chocoholic is a triple chocolate threat with chocolate incorporated right into the batter and the signature blend of E. Guittard chocolate discs, topped with Maldon Sea Salt. The Wild Oat is a soul-satisfying cookie with supremely plump raisins, aromatic spices, and an inspired finish of Bali Rama Sea Salt. The Choco-Rama is a buttery oatmeal base with the signature blend of E. Guittard chocolates, just the right amount of spices, and an accent of Bali Rama Sea Salt and finally The Cherry Bomb, a chocolate cookie, is loaded with tart cherries, rich dark chocolate, and creamy white chocolate, finished with a burst of Maldon Sea Salt.

If brownies are what you’re craving the SOTEB brownie collection will surely have just the flavor for you. For the brownie purists The Brownie is right up your ally. A moist, dense, and fudgy texture showcases the 72% bittersweet chocolate to perfection, and the crunchy Halen Môn Sea Salt elevates the flavors to new heights. The OMGCB (Oh MY God Caramel Brownie) will seriously weaken your knees. The luxurious chocolate brownie is laced with salted caramel ribbons, topped with crunchy Sel Gris de l’Ile de Ré.  For those coffee aficionados, meet The Kona, a chocolate brownie combined with aromatic espresso beans and topped with a dash of Kona Deep Sea Salt. Looking to spice things up, try The Mayan, a traditional dark chocolate fudge brownie base with a special blend of cinnamon and cayenne pepper, finished with a splash of Halen Môn Sea Salt. And for your inner child, indulge in The PB, a decadent brownie base amped up with a layer of rich peanut butter, topped with a sprinkle of Korean Sel Gris.

All of Salt of the Earth Bakery products are designed in Manhattan, produced in Long Island City, and distributed throughout the tri-state area. The treats are the result of countless rounds of tastes and tests and nothing goes into production unless it is simply the best. The entire product line is all natural and certified Kosher (OK-D).

THE SEA FIRE GRILL NOW OPEN FOR WEEKDAY LUNCH AND OYSTER
HAPPY HOUR LAUNCHING JANUARY 10TH

Contemporary American Seafood Reigns Supreme in this Hot New Midtown Spot
NEW YORK, NY, January 2013 – Having conquered the classic American steakhouse with Benjamin Steakhouse on East 41st Street and a second location in White Plains, NY, the Benjamin Steakhouse Group (BSG), owned by Benjamin Prelvukaj and Ben Sinanaj, has moved beyond beef with the opening of The Sea Fire Grill (158 East 48th Street, NYC, 212-935-3785, www.theseafiregrill.com).  At the kitchen’s helm is newly appointed chef Ted Pryor formerly of Opia Restaurant, Les Halles and Orsay.  The Sea Fire Grill offers an approachable, contemporary American seafood menu that takes clean, straightforward presentation cues from the group’s steakhouse background offering guests an elegant, classic dining experience.  Having opened for dinner during the holiday season, the restaurant is now open for lunch service Monday – Friday and is launching a special “Oyster Happy Hour” Monday – Friday, 4 – 7pm where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced.

When entering The Sea Fire Grill (SFG), diners are greeted by a sleek bar area with recessed lighting and ivory colored tile floors. Mirrored features begin and continue from the bar through the lounge area complete with dark hardwood high-top tables that are accented by a shimmering blue wall. A sweeping cream-colored banquette lines the wall of the first dining room and windows above give a glimpse into the courtyard of the Buchanan building with which SFG shares its residence. Moving into the main dining room, diners will find dark wood floors, elegant chandeliers and flowing sheer curtains that dress the windows.  At the far end of the room, a roaring marble fireplace, a signature décor feature in all BSG venues, is surrounded by floor to ceiling customized dark wood wine racks. The chic interior was designed in conjunction with Greg Centeno, CEO of New World Planning and Design, Inc.

Upon being seated guests will be greeted with Sea Fire Grill’s signature dish for the table, Whitefish Spread served with toasted rosemary focaccia and seeded flatbreads. Anyone weary of whitefish will surely sing a different tune after tasting this salty, creamy, flavorful spread – the perfect way to whet your appetite while perusing the menu. Those wanting to start with the raw bar will find favorites such as East & West Coast Oysters ($MP) and Colossal Shrimp Cocktail ($4.75/pc). To get a little taste of it all order the Seafood Sampler ($32), which has all the favorites – fresh clams, shrimp, oysters, and ½ lobster.

Appetizers include a creamy Lobster Bisque ($15) with a generous helping of both claw and tail meat that surprise the palate in almost every bite; Pan Roasted Scallops ($20) accompanied by a celery root puree and luscious caviar beurre blanc; and always a classic, Jumbo Lump Crab Cakes ($20) are the same as at sister restaurant Benjamin Steakhouse – fried and crispy on the outside with melt in your mouth crab meat on the inside with red pepper coulis for a kick.

Seafood lovers will marvel in the fish and shellfish entrées: Yellowfin Tuna ($40) has a flavorful crust of fennel, coriander and cumin, is served over bok choy and finished with an umami rich sauce of sesame and soy; and Whole Maine Lobsters ($26/lb) are broiled or steamed or stuffed with succulent crabmeat for $31 lb.  While fresh, seasonal seafood is certainly the focal point at Sea Fire Grill, the owners have also borrowed their expertise of steaks and their signature dry-aging process perfected at Benjamin Steakhouse for meat hungry diners as evidenced by Sea Fire Grill’s Surf & Turf  ($MP), a must have for aficionados seeking the best of both worlds indulging in tender bone-in filet mignon and one-and-a-half pounds of buttery steamed lobster. Pair these main dishes (among many others) with any side offering such as velvety Whipped Yukon Gold Potatoes ($9), Brussels Sprouts with Smoked Bacon ($9), or decadent Lobster Mac & Cheese ($15).

Guests looking for a quick bite or a drink at the bar can order from the expansive bar menu with favorites such as a buttery, succulent Lobster Sliders ($25), light and crispy Calamari ($14), and very tasty Long Island Littleneck Clams ($2/pc).  Monday through Friday, guests are encouraged to get out of work early to take advantage of Sea Fire Grill’s Oyster Happy Hour where fresh oysters are $1.50 a piece and wines by the glass, draft beer, and select cocktails are half priced.

Specialty cocktails were developed to appeal to both men and women.  The Fleur Garnis combines gin, lavender elixir, lemon and Champagne for a bubbly, light drink to complement several seafood dishes, while the Thyme Will Tell, made with bourbon, thyme, Vermont maple syrup and lemon is a perfect pairing for heartier meat dishes.  The menu also boasts an impressive listing of classic cocktails like the Sazerac, Sidecar and Old Fashioned. The wine list at SFG has been carefully curated by Beverage Director/Sommelier Jason Ferris who is known for shaping the wine programs of restaurants nationwide, including SD26 and Gilt here in NYC and at Philadelphia’s Striped Bass where his work was recognized by Food & Wine Magazine as one of “2005’s Top Ten New Wine Lists.” Ferris’ keen palate also recently made him a “Top Taster” winner in a blind tasting at this year’s New York City Wine & Food Festival.

“We strive to deliver perfectly executed dishes and impeccable service to our patrons,” says owner Benjamin Prelvukaj. “Our customers at Benjamin Steakhouse have come to rely on us for delicious, unforgettable, consistent cuisine and our goal is to transition the success we’ve seen with steaks to seafood.  We’re truly excited about The Sea Fire Grill and aspire to become NYC’s destination for contemporary American seafood.”

The Sea Fire Grill boasts not one but two private dining rooms, one located at the immediate entrance that includes a lavish wine closet and can accommodate 18 people, and one in the basement, only accessible via the kitchen, which can hold 30 and will offer exclusive chef tasting menus.

The restaurant is open for dinner daily from 4:30 – 11pm and for lunch Monday – Friday from 11:30am – 3:30pm. Oyster Happy Hour Monday – Friday from 4:00 – 7:00pm.