The Bottom Line on Where to Dine

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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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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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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

9494

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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


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

[email protected]

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

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The Bottom Line On Where To Dine® is a registered

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Every effort has been made to confi rm the accuracy of all

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Restaurants are selected based on recommendations from

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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


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



CUISINEItalian



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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CUISINENew Greek


RESERVATIONSRecommended

SERVICELunchMon.-Fri

DinnerMon-Sat

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room - 95 seats

Private dining rooms - 16 seats


CREDIT CARDSAmex-MC-Visa-Disc


DELIVERYNo

CATERINGNo

PRICE FIXEYes- Lunch


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


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



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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


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



CUISINEFrench Brasserie



SERVICELunch- Mon.- Fri.Dinner- 7 DaysBrunch- Sat-Sun

ATTIRECasual

RESTAURANT SEATING165 Seats




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 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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CUISINEPizza & Italian Restaurant


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



DELIVERYYes

CATERINGYes

PRICE FIXENo

EXTRA INFOLive JazzEvery Night-No Cover

30 bottles moderately priced with Italy and California represented

WINE LIST


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


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.



CUISINEGreek



SERVICELunch- Mon-.Fri.Dinner 7 DaysBrunch- Saturday & Sunday

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room- 180 seatsPrivate Dining- 50 seatsOutdoor seating-50 seats




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


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.


CUISINEAmerican Eclectic


RESERVATIONSNot Taken

SERVICELunch: Mon-SatDinner: 7 Nights

ATTIRECasual

RESTAURANT SEATING8 Tables8 Bar stools


CREDIT CARDSAmex-MC-Visa-DCTravelers Cheques


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



CUISINEItalian



SERVICELunch & Dinner7 Days

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room- 150 seatsOutdoor seating- 20 seatsBalcony- 45 SeatsBar-Lounge- 35 seats


CREDIT CARDSAmex-MC-Visa-Disc-DC-JCB


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


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


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



(Continued on page 49)




CUISINEIndian

AVG CHECK PER PERSON

$35



ATTIRECasual

RESTAURANT SEATINGMain dining room-150 seatsPrivate dining is available




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.”



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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CUISINEAmerican-French



SERVICELunch- 7 DaysDinner- 7 DaysBrunch- Saturday& Sunday with live jazz from 1pm-3pm Sunday.

ATTIRECasual

RESTAURANT SEATINGMain dining room-25 seatsOutdoor seating-8 seats


CREDIT CARDSAmex-MC-Visa


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


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



CUISINEItalian



SERVICELunch Mon.-FriDinner Mon.-Sat

ATTIRECasual

RESTAURANT SEATINGMain Dining room 60 SeatsMiddle Dining Room 20 SeatsBack Dining room 55 Seats


CREDIT CARDSAmex-MC-Visa-Disc-DC-JCB


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


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.


WWW.WHERETODINEONLINE.COM LITTLE ITALY 29


CUISINEItalian



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


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



CUISINEAmerican Eclectic



SERVICEDinner: 7 Nights

ATTIRECasual

RESTAURANT SEATING32 Seats


CREDIT CARDSAmex-MC-Visa-DiscTravelers Cheques


DELIVERYNo

CATERINGNo

PRICE FIXENo


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



Guacamole as spicy as you like itS E R V E S F O U R

FROM ETATS-UNIS • ETATSUNISRESTAURANT.COM


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.



CUISINEItalian



SERVICEDinner OnlyTue. - Sun.

ATTIRECasual

RESTAURANT SEATINGMain dining room - 60 seatsPrivate dining room -100 seats, 200 for Cocktails




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


Michelin Guide- Rated

AWARDS


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



CUISINEItalian



SERVICEDinnerTues. - Sun.

ATTIRECasual

RESTAURANT SEATINGMain dining room-40 seatsOutdoor dining-15 seats




DELIVERYNo

CATERINGNo

PRICE FIXENo

PROPRIETORIacopo Falai

CHEFIacopo Falai

75 bottles; emphasis on Italy

WINE LIST


** 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



CUISINE

Italian



SERVICELunch: Mon-.FriDinner: Mon-.Fri

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room - 140 SeatsPrivate dining rooms available


CREDIT CARDS

Amex-MC-Visa-Disc - Travelers Checks


DELIVERYYes

CATERINGYes

PRICE FIXENo

PROPRIETORPietro Vuli

CHEFMartin

420 Bottles. California and Italy are featured

WINE LIST


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


www.glennbradford.com

(516)767-1600~(877)6-BRADFORD

279 Main Street

Downtown Port Washington Village

(Additional parking corner of Main Street & Shore Road)

Celebrating Over 20 Years of Award-winning Design

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WTD08-ad-glennbradford.indd 1WTD08-ad-glennbradford.indd 1 9/19/08 3:56:47 PM9/19/08 3:56:47 PM



CUISINESteak House



SERVICELunch Mon.- Fri.

Dinner Mon.- Sat.

ATTIRECasual

RESTAURANT SEATINGMain dining room 90 seatsDownstairs 20 seats




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


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.



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


WWW.WHERETODINEONLINE.COM UPPER WEST SIDE 39


CUISINEItalian



SERVICELunch Mon.-Fri.Dinner Mon.-Sat.

ATTIRESmart Casual

RESTAURANT SEATINGMain Dining Room 90 seatsPrivate Dining Room 36 Seats




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



CUISINEItalian



SERVICELunch & DinnerMon. - Sat.

ATTIRECasual

RESTAURANT SEATINGMain Dining Room 60 Seats




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


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.


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



Gente: After six years, an overnight success.By Robert Bickell


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

WTD08-graces_ad.indd 2WTD08-graces_ad.indd 2 9/19/08 9:01:46 PM9/19/08 9:01:46 PM

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”

WTD08-graces_ad.indd 3WTD08-graces_ad.indd 3 9/19/08 9:02:48 PM9/19/08 9:02:48 PM


CUISINEItalian


$40


SERVICELunch & Dinner: 7 Days

ATTIRECasual

RESTAURANT SEATINGMain Dining Room-80 seatsOutdoor Seating-12 seats




DELIVERYNo

CATERINGYes

PRICE FIXENo

PROPRIETORThe Doria Family

CHEFJoseph Trama

75 bottles; Emphasis on California and Italy.

WINE LIST


Best Gourmet Market- Our Town

AWARDS


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



CUISINEAmerican Continental



SERVICELunch & Dinner:7 Days

ATTIRECasual

RESTAURANT SEATINGMain dining room:65 seats




DELIVERYYes

CATERINGYes

PRICE FIXENo

CHEFJosepeh Fernandez


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




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


CUISINEContemporary Hellenic Cuisine



SERVICELunch- Mon.-FriDinner- 7 daysBrunch- Sat-Sun

ATTIRECasual

RESTAURANT SEATINGMain dining room 200 seatsSemi-Private dining room 50 seats




DELIVERYYes

CATERINGYes

PRICE FIXEYes

PROPRIETORStavros Aktipis

CHEF

Gregory Zapantis

200 Bottles, with emphasis on Greece, France, Italy America and the new world.

WINE LIST


TONY- Top 100

AWARDS


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.



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


WWW.WHERETODINEONLINE.COM48 GRAMERCY PARK


CUISINE

Greek



SERVICELunch- Mon.-FriDinner- 7 daysBrunch- Sat-Sun

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room-120 seatsPrivate dining room-50 seats




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


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 .



(Continued from page 23)

GENERAL INFORMATION

BICE7 East 54th Street • New York

212-688-1999bicenewyork.com



CUISINEFrench




BrunchSunday

ATTIRECasual

RESTAURANT SEATINGMain dining room-80 seats




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



Wine Spectator Award of Excellence winner

Zagat Survey-Top Brasserie

AWARDS


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.



CUISINEItalian



SERVICELunch & Dinner - 7 DaysBrunch- Saturday & Sunday

ATTIRECasual

RESTAURANT SEATINGMain dining room 40 seats




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




CUISINEItalian



SERVICELunch & Dinner: Wednesday-Monday (Closed Tuesday)

ATTIRECasual

RESTAURANT SEATING60 in Dining Room50 Seats Upstairs




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


Chef Pietro Mosconi was the 2005 Chef of the Year by the Chefs du Cuisine Association of America

AWARDS


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.


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.



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)



CUISINEChinese


RESERVATIONSRequired

SERVICELunchMon. - Fri.

Dinner7 Days

ATTIRESmart Casual

RESTAURANT SEATINGMain Dining Room 150 Seats Private dining room 50 seats


CREDIT CARDSAmex-MC-Visa-Disc-DC-Jcb


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


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


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

WTD08-mrk-p2.indd 1WTD08-mrk-p2.indd 1 9/19/08 9:35:35 PM9/19/08 9:35:35 PM



CUISINEAmerican



SERVICEDinner7 Days

ATTIRESmart Casual

RESTAURANT SEATINGMain Dining Room-100 SeatsConstitution room-36 guestsMezzanine-50 Guests




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-Decor27 rating

2008-Michelin Guide-Rated

2008-Wine Spectator- Award of Excellence Winner

2008-Most Romantic Open Table viewers

AWARDS


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



CUISINEItalian



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


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


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


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


MONTENAPOBiCE

WTD08-ad-montenapo.indd 1WTD08-ad-montenapo.indd 1 9/20/08 9:19:46 PM9/20/08 9:19:46 PM

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



GENERAL INFORMATION

TOLOACHE251 West 50th Street

(Bet Broadway and 8th Avenue)212-581-1818 • toloachenyc.com


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




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


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




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


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




GENERAL INFORMATION

THE HARRISON355 Greenwich Street

(Corner of Harrison Street)212-274-9310 • theharrison.com


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



GENERAL INFORMATION


(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



CUISINEItalian



SERVICELunch : Mon. - Fri.Dinner: Mon.- Sat.

ATTIRECasual

RESTAURANT SEATINGMain dining room 90 seatsPrivate dining room 50 seats




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



New York Post-best new Italian restaurant

*** Crain’s

AWARDS


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!



‘’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 …



CUISINEFrench -Mediterranean



SERVICEDinner7 Days

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room-96 seatsPrivate dining rooms- 2 are available ranging from 8 to 22 guestsPrivate parties welcome



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


CUISINEGreek



SERVICELunch - Wed.- Fri.Dinner - 7 DaysBrunch - Sat.& Sun.

ATTIRECasual

RESTAURANT SEATINGMain dining room-60 seatsOutdoor seating-6 seats




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



CUISINEItalian



SERVICELunch- Mon.-FriDinner-7 Days

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room75 seats

2nd fl oor- Kings Table50 seats



DELIVERYNo

CATERINGYes

PRICE FIXEYes-Private Parties

PROPRIETOR The Sheinman Family

CHEFLuis Gordillo

300 Bottles. Emphasis is on Italy and California

WINE LIST


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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CUISINEItalian



SERVICELunch- 7 DaysDinner-7 Days

ATTIRESmart Casual

RESTAURANT SEATING160 SeatsSeveral dining rooms are availableOutdoor seating-400 SeatsPrivate parties welcome



DELIVERYYes- Remi to go

CATERINGYes

PRICE FIXEYes

PROPRIETORRoberto and Frank

CHEFGiovanni Pinato


WINE LIST



AWARDS


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



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


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!


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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CUISINEItalian


$55


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



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


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.




CUISINEItalian



SERVICELunch: Mon. -Fri. Dinner: 7 Days

ATTIRECasual

RESTAURANT SEATINGMain dining room 140 seatsPrivate dining rooms 2 are available




DELIVERYNo

CATERINGYes

PRICE FIXENo

PROPRIETORRomano Bernaz

EXTRA INFORossini’s offers Piano music monday-friday, along with Opera night on Saturday’s.


WINE LIST


***** 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


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.



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



CUISINESteakhouse



SERVICELunch Mon-FriDinner 7 NightsBrunch Sat-Sun Noon-4PM

ATTIRECasual

RESTAURANT SEATING70 Seats Inside60 Seats Outside




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



CUISINEItalian



SERVICEDinner: Mon.-Sat.

ATTIRECasual

RESTAURANT SEATING36 Seats6 Seats Outdoor Seating



DELIVERYYes

CATERINGYes

PRICE FIXENo


50 Bottles Italy is the focus

WINE LIST


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




CUISINESteakhouse



SERVICELunch - Mon. - Fri.Dinner - 7 Days

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room-150 seatsPrivate dining rooms are available




DELIVERYNo

CATERINGNo

PRICE FIXENo

300 bottles; world-wide emphasis

WINE LIST


2008 Michelin Guide-Rated

AWARDS


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



CUISINEAmerican Seafood



SERVICEBreakfast Mon.-FriLunch Mon.-FriDinner 7 Days

ATTIRECasual

RESTAURANT SEATINGMain Dining Room 60 SeatsLounge 12 Seats




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.



New York City awaits you...

122 East 28th Street • New York, NY 10016Tel: (212) 448-0888 • Fax: (212) 448-0811

parksouthhotel.com

®

WTD08-ad-parksouthhotel.indd 1WTD08-ad-parksouthhotel.indd 1 9/19/08 9:42:00 PM9/19/08 9:42:00 PM


CUISINEAmerican Continental



SERVICELunch & Dinner:7 Days

ATTIRECasual

RESTAURANT SEATINGMain dining room:65 seats




DELIVERYYes

CATERINGYes

PRICE FIXENo

CHEFJosepeh Fernandez


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


CUISINEItalian

AVG CHECK PER PERSON$7 5


SERVICELunch : Tues.- Fri.Dinner : Mon.- Sat.

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room-75 seatsWine Cellar 14 seatsPrivate parties welcome



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


***** Diamond hospitality award

AWARDS



CUISINEJapanese



SERVICELunch - Mon. - Fri. Dinner - 7 Days

ATTIRECasual

RESTAURANT SEATINGMain dining room-26 seatsSushi Bar- 11 seats



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


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



CUISINESpanish



SERVICELunch- Mon-.Fri.Dinner-Mon-.Sat.

ATTIRECasual

RESTAURANT SEATINGMain dining room 60 seatsPrivate dining room 40 seatsLounge-Bar 40 seats




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


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





CUISINEItalian



SERVICEDinner7 Days

ATTIRECasual

RESTAURANT SEATINGMain dining room 30 seatsOutdoor seating 26 seats




DELIVERYNo

CATERINGYes

PRICE FIXENo

PROPRIETORScott & Heather Fratangelo / Joe D’Angelo

CHEFScott Fratangelo

80 Bottles with emphasis on Italy.

WINE LIST

** New York Times



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



CUISINEMexican



SERVICEDinner 7 Days

ATTIRECasual

RESTAURANT SEATINGMain dining room-70 seats Private dining room-12 seats




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 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


WWW.WHERETODINEONLINE.COM 90 MORNINGSIDE HEIGHTS


CUISINECreative Mediterranean


$60


SERVICEDinner-Tues.-SatBrunch- Sunday

ATTIRESmart Casual

RESTAURANT SEATINGMain dining room 110 seatsGreenhouse-125 seatsTerrace- 150 Seats




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


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


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


CUISINEAmerican-Mediterranean



SERVICEDinner7 Days

ATTIRECasual

RESTAURANT SEATINGMain dining room-80 seatsPrivate dining room-22 seatsOutdoor dining- 35 seats




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


New York Times **


Time Out New York*****

Crains***

AWARDS


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


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



“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



CUISINEAmerican



SERVICELunch Tues.-Sat Noon-2.30PM

Dinner7 Days

ATTIRECasual

RESTAURANT SEATINGMain Dining Room - 75 Seats




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



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



CUISINEMexican



SERVICELunch: Mon-. FriDinner: 7 DaysBrunch: Sat-Sun

ATTIRESmart Casual

RESTAURANT SEATING85 Seats on two levels


CREDIT CARDS

Amex-MC-Visa-Disc


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


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



CUISINEGreek




ATTIRECasual

RESTAURANT SEATINGMain dining room- 180 seatsOutdoor seating-55 seats




DELIVERYNo

CATERINGYes

PRICE FIXEYes - lunch

PROPRIETORChristos Giorgou

CHEFTom Papoutsis

120 bottles; The all Greek list offers superb variety with smaller producers featured.

WINE LIST



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.





CUISINEAmerican with French Accents



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


CREDIT CARDSAmex-MC-Visa-Disc-DCJCB-Travelers Checks


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


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



CUISINESteakHouse



SERVICELunch: Mon.-Fri.Dinner 7 Days

ATTIREBusiness Casual

RESTAURANT SEATINGMain Dining Room- 90 Seats1St Floor- 50 Seats




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


Wine Spectator Award of Excellence

5 Star Diamond Award

Newsday ***

AWARDS


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




CUISINEItalian



SERVICELunch - Mon. - Fri.Dinner - Mon. - Sat.

ATTIRECasual

RESTAURANT SEATINGMain Dining Room 70 seatsOutdoor Seating 16 seats




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



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


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



CUISINEItalian



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


DELIVERYNo

CATERINGYes

PRICE FIXEYes

PROPRIETORVilla Mosconi Family

CHEFPietro Mosconi

50 bottles; fairly priced with emphasis on Italy & California

WINE LIST


Chef Pietro Mosconi was awarded” Chef of the year” by the Chef ’s du cuisine Associates of America.

AWARDS


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


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.


GENERAL INFORMATION


(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)



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

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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

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video included.

Enter your name at wheretodineonline.com and receive e-mails from us

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The Bottom Line on Where to Dine

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