Premiering in the Pearl Room Monday to Friday (5:30 p.m. - Close) SHO Shaun Hergatt is offering a $35.00 three course Prix Fixe Special Menu which changes weekly. The concept of the Closing Bell Menu is to sample Chef Shaun’s new creations and inspirations of the season in a casual environment.  You may ask why such a low price?  The low price accounts for the experimental nature of the food, and Chef Shaun will use this menu to showcase his new seasonal dishes before they make their way onto the main dining menu.

 

Basically, you’ll be getting the new creations first - before anyone else - and at a special low price - these are the types of insider tips that are both legal and a win-win!

Wine pairings will be offered and specially chosen by Beverage Director, Carl York for an additional $25.00.  See the first menu below:

Appetizer

 

Iberico Ham, Tuscan Kale, Xerez Vinegar

or

Rainbow Heirloom Beets

Sicilian Pistachio Dust, House Made Ricotta

or

Petuna Ocean Trout en Gelée

Compressed Nashi Pear, Kalamansi Dressing

 

Main Course

 Slow Roasted John Dory

Satur Farms Carrots, Baby Capers, Rose Pepper

or

Sous Vide Veal Tenderloin

Veal Collar Rillette, Pommes Dauphine

or

Vermont Creamery Goats Cheese Agnolotti

Confit Lemon, Garlic Chips, Fromage Blanc

  Dessert

 Huckleberry and Vanilla

Seckel Pears, Chocolate Biscuit

or

Tryptique au Chocolat

Satsuma Sorbet

 or

Boule de Fromage

Niçoise Olive, Citrus Jus

JOIN SEASONS 52 ON APRIL 7 AS CHEF STATE CRAFTS A MULTI-COURSE DINNER PAIRED WITH GOOSE ISLAND’S “VINTAGE ALE” COLLECTION

On Thurs., April 7 at 6:30 p.m., Goose Island and Seasons 52 team up for an evening that pairs Goose Island beers with a specially crafted multi-course menu by Executive Chef Partner John State.  Featuring the “Vintage Ale” collection from Goose Island, David Acra from the Goose Island Beer Academy will be at the event to discuss the history and craftsmanship behind Belgian Ales.

“The vintage ales from Goose Island are as complex as any wine, and it was a fun challenge to design a menu to complement the balance of flavors and aroma,” said Chef John State.  “We’re looking forward to a fun event where guests can take the time to enjoy each course with a different beer, see how the tastes co-mingle, and learn about the art of beer making from David Acra.”

One of Seasons 52's Signature Mini Indulgences

Each course of Seasons 52’s Goose Island “Vintage Ale” menu is paired with a beer from Goose Island’s Vintage Ale collection, a family of beer brewed in the Belgian-European style, each of which has its own unique tasting notes, color and finish.

Seasons 52 Goose Island “Vintage Ale” menu includes:
Black Mussels with fennel nage, garlic, orange, belgian ale* and grilled ciabatta
o   Paired with Goose Island Sofie*

Roasted Pork Tenderloin with potato-lady apple pave, Wisconsin goat cheese and spiced cider reduction
o   Paired with Goose Island Matilda

Oak Grilled Quail with espresso coffee barbecue, warm organic frisee, nueske’s applewood smoked bacon, balsamic onions, and fingerling potatoes
o   Paired with Goose Island Pepe Nero

Creamsicle Cheesecake Mini Indulgence with navel orange and candied zest
o   Paired with Goose Island Pere Jacques

Priced at $45 (plus tax and gratuity), the Goose Island “Vintage Ale” dinner starts at 6:30 p.m. with a reception followed by a multi-course dinner at 7 p.m. For questions or to reserve seating for the event, guests should call Nicole at 847-517-5252 or email schaumburg@seasons52.com

Table Travels at ‘21′ welcomes Chef Luca Orini and Chef Vincenzo from their sister Orient-Express properties Grand Hotel Timeo and Villa Sant’Andrea February 28-March 4.  Throughout the week, the chef’s traditional Sicilian cuisine will be available as specials to ‘21′ patrons in the Bar Room and Upstairs at ‘21′.Â
Additional highlights include a winemaker’s dinner and cooking class - details below:

 

The Winemaker’s Dinner:
Cottanera Please join us Monday, February 28th for an evening of sumptuous Sicilian cuisine perfectly paired with Cottanera wines.

Monday, February 28, 2011
The Upstairs at ‘21′
6:30pm
$150 per person (inclusive)
For reservations please call 212.582.7200

  

 

Menu
(subject to change)

Passed Hors d’oeuvres

 

Tradizionale Caponata alla Siciliana
Traditional Sicilian caponata

Risotto all’Astice e Finocchietto selvatico
Risotto with lobster and wild fennel

Tradizionali Rigatoni alla Norma
Rigatoni with tomato, eggplant and salted ricotta cheese

Filetto di Manzo in Crosta di Pistacchi all’Etna rosso
Beef fillet coated with pistachio nuts served with Etna wine sauce

Trilogia di Dolci siciliani (Cannolo, Setteveli, Sorbetto)
Trilogy of Sicilian desserts

Coffee Service

Executive Chef Luca Orini and Executive Chef Vincenzo Pinto

Grand Hotel Timeo & Villa Sant’Andrea Cooking Class
Please join us Friday, March 4th for an interactive cooking class with visiting Executive Chef Luca Orini and Executive Chef Vincenzo Pinto from the Grand Hotel Timeo & Villa Sant’Andrea in Sicily. You will learn - half demonstration/half hands on - advanced techniques for making a delicious 4-course Sicilian lunch, then dine with the chefs.

Friday, March 4, 2011Â
10AM - 2PM
$195 per person (inclusive)
Space is limited to 15
For reservations please call 212.582.7200

Menu
(subject to change)

Tradizionale Caponata alla Siciliana
Traditional Sicilian caponata

Tradizionali Rigatoni alla Norma
Rigatoni with tomato, eggplant and salted ricotta cheese

Trancio di Pescespada in Salsa alle Erbe e Purea di Carote alla Mentuccia
Sliced swordfish in herb sauce with creamed carrots and mint

Tradizionale Cannolo Siciliano
Traditional Sicilian cannolo

Featuring Wines by Cottanera 

Cut of the Week
February 21st to February 26th, 2011

Join us each night and discover our “CUT OF THE WEEK” prix fixe menu. Each week Chef Steve Blandino hand selects a unique cut of beef paired with seasonal ingredients and presents it with “Bottomless Glass” Wine Pairings.

FIRST COURSE
Composed Salad
Iceberg Lettuce * Cherry Peppers * Bacon Lardons
Upper Ranch Dressing
Muschese Pino Grigio
Italy 2008

MAIN COURSE
Petit Herb Roasted Boneless Rib-Eye
King Crab * Red Wine Reduction
Chana Reserva Carmenere Maipo Valley
Chile 2007

SIDES (served family style)
Garlicky Spinach
Vegetable Fried Rice

DESSERT
Cinnamon Apple Clafoutis with Oatmeal Ice Cream
Honey Caramel Sauce

$48.00 per person

Telepan will be having a 5-course Mangalista pork dinner from March 14th-17th. These Hungarian Wooly pigs from Mosefund Farm in Branchville, New Jersey have a beautiful, rich flavor. Telepan will have sausages, lasagna, even scrapple. The dinner will cost $75, or $135 with a wine pairing.

 72 West 69 Street • New York, NY 10023 • 212.580.4300

Ardesia in Hell’s Kitchen is resuming its popular series: Pig-Out Sunday on Sunday, February 27, 5-10pm.

 

Chef Amorette Casaus will prepare a hen-inspired three-course menu including arugula and Cameo apple salad with housemade chicken sausage, seared chicken breast with Hen of the Woods mushrooms and gnocchi and pumpkin cheesecake for $40/person. Specialized wine pairings are available for an additional $18. Reservations are accepted by email info@ardesia-ny.com or phone 212.247.9191.

Pig-Out Sunday @ Ardesia
510 West 52nd Street (btwn 10th-11th Avenues)
212.247.9191

Yesterday was the much anticipated opening of Go Burger on the Upper East Side of Manhattan.  The space that formerly housed Cortina had a total facelift and now proudly boasts multiple flat screen televisions, a happening bar, and large comfortable tables.  Their signature Creekstone Farms 100% Black Angus beef burgers are a combination of sirloin, short rib, chuck and brisket cut served on a soft bun and include multiple variations on the classic such as the “Ultimelt” - the ultimate patty melt - a burger topped with caramelized onions and bacon is sandwiched between two slender rye & gruyere grilled cheese sandwiches, the “Smashed Burger” which is a griddled hand smashed burger studded with onions and topped with American cheese and the “Prime Steakhouse Burger” a custom blend of 30-day dry aged prime beef (brisket, shortribs, sirloin) topped with caramelized onions.  Even the hot dogs are special here with Snake River Farms gourmet frankfurter crafted from 100% American Kobe beef, smoked using authentic hardwoods combined with signature blends of spices.  Also not to miss - the adult milkshakes such as “Grandma’s Treat”  made with Maker’s Mark, caramel, and vanilla ice cream, the “All Nighter” with Kahlua, Bailey’s, espresso, and coffee ice cream or the “Nut Job” with Frangelico, pistachio ice cream, and Nutella to name a few.  Since the liquor license was not quite in order yesterday we settled for a virgin milk shake.  We hear the license and all the requisite paperwork will be in place today, but if you want to be absolutely sure give them a call first.    Go Burger is located at 1448 Second Ave. New York, NY 10021 Phone: (212) 988-9822.  Hours: Mon-Sun: 11:30am-11:30pm.

This Sunday, February 20th, The John Dory Oyster Bar will extend its service to Sundays for lunch and dinner.  Normal hours will continue from noon to 2am, and the raw bar continues from midnight to 2am. 

Located on the corner of Broadway and 29th Street, the 120-seat restaurant is a casual, seafood-focused spot that recreates the lively feel of turn-of-the-century oyster bars. By design, the “JDOB” is more bar than restaurant, with cocktails from Sasha Petraske of Milk & Honey, counter seating, and a menu of small and shareable seafood dishes, all under $25. Chef Bloomfield and chef de cuisine Josh Even, previously sous chef at The Spotted Pig, show their commitment to sustainable seafood throughout the menu. Bar snacks and raw bar are a focus, with dishes such as anchovy and parsley pesto on toast, pickled oysters and crudos including hamachi with ginger. A selection of hot plates are also featured, including oyster pan roast prepared with a custom steam kettle. Wines on tap are available and, to supplement the ample beer list, Brooklyn’s Sixpoint Craft Ales is brewing an oyster stout especially for the JDOB. Friedman and design firm Roman + Williams created the interior, which features tiled walls and vaulted ceilings that recall the look of classic oyster bars. Custom-made fish tank sconces illuminate the bar area that looks out onto Broadway and allows guests to take in the action on the street. In the downstairs kitchen, a 12-seat chef’s table provides front-row seats for watching Bloomfield, Even and their team cooking and plating the freshest daily catch.

The John Dory Oyster Bar @ the Ace Hotel 1196 Broadway (at 29th Street) Phone: 212.792.9000

Autumn Negroni $14 (Belvedere Pink Grapefruit, St. Germain, Aperol and Lime with a Champagne float)
Elderflower Cosmopolitan $14 (Infused Raspberry Vodka, Elderflower Liquer, Lemon and a splash of Cranberry Juice)
Dark N Stormy $14 (Fever-Tree Ginger Beer, Gosling’s Black Seal Rum and Lime)
Perfect Storm $14 (Fever-Tree Ginger Beer, Grand Marnier and Lime)
Cherry Cool Aid $14 (Stoli Wild Cherry Vodka, Orange Liqueur, Cranberry Juice and Lemon)
Bubble N Blue $20 (Hpnotiq and Champagne)
Nolet Silver Martini $14 (Chilled Nolet Gin and Fresh Berries)
Chinese ‘88 $14 (Beefeater Gin, Canton Ginger, Organic Sweet & Sour)
Spiced Pear Tini $14 (Hanger One Spiced Pear, Canton Ginger, Lemon and 7-up)
Maker’s 46 Old Fashioned $14 (Maker’s 46 Bourbon, Muddled Orange, Cherries, Sugar and Bitters)
Tequila Blues $17 (Ambhar Platinum Tequila, Hpnotiq, Cointreau and Lime)
Aviation $14 (Beefeater 24 Gin, Maraschino Liqueur, Crème de Violette and Lemon)

 

Cut of the Week
February 15th to February 19th, 2011
Join us each night and discover our “CUT OF THE WEEK” prix fixe menu. Each week Chef Steve Blandino hand selects a unique cut of beef paired with seasonal ingredients and presents it with “Bottomless Glass” Wine Pairings.

First Course
BOSTON BIBB LETTUCE Â
JALAPENO BACON / MARINATED PRAWNS / CREAMY BLUE CHEESE DRESSING
WATERBROOK RESERVE / CHARDONNAY / COLUMBIA VALLEY / 2006

Main Course
PAINTED HILLS WHOLE ROASTED STRIP LOIN Â
TINY VEGETABLES / ROASTED GARLIC JUS
NEWTON / RED LABEL / CLARET / CALIFORNIA / 2007

Sides (served family style)
SALT ROASTED HEIRLOOM CARROTS Â
SMASHED BABY FINGERLING POTATOES  

Dessert
SALTED CARAMEL BOMBE WITH CABERNET POACHED PEAR Â
BUTTERSCOTCH SAUCE
$48.00 per person

Guests can lavish their taste buds in the new signature cocktail beginning February 22

In conjunction with National Margarita Day, N9NE Steakhouse inside Palms Casino Resort reveals the newest addition to its cocktail menu, the Luxury Margarita, available to guests beginning Tuesday, Feb. 22.  Available for $39, guests can make a toast to the special day with the mouthwatering libation, which features Don Julio Real, Blue Agave Nectar, a fresh lime snowball and a drizzle of Grand Marnier.  The palate-pleasing combination is the perfect complement to many of the restaurant’s popular items, including sashimi N9NE, Kobe burger and the calamari.

 

N9NE Steakhouse represents a bold new era for the great American steakhouse and generates a scene that redefines the beloved American dining institution.  Created by Executive Chef Barry S. Dakake, signature dishes include rock shrimp, sashimi N9NE, garbage salad, organic fire chicken, Kobe burger, lobster mashed potatoes and a variety of prime aged steaks such as filet mignon and natural bone-in rib eye.  A circular bar lies in the center of the room, beneath a domed silver-leaf ceiling with a 300-color computerized lighting system.  Attesting to the restaurant’s timeless design, N9NE Steakhouse features luxury components such as limestone walls, mirrored mosaics, ultra-chic booths, glass-ensconced wine room, sleek lounge and a private dining room.  N9NE Steakhouse is open Sunday through Thursday from 5 - 10 p.m. and Fridays and Saturdays from 5 - 11 p.m.