Two of New York City’s hottest new restaurants are now serving lunch Faustina (Scott Conant’s newly opened restaurant at  the Cooper Square Hotel and The Tap Room at Colicchio & Sons (Tom Collichio’s newest restaurant).

Faustina is now serving lunch daily, 11.30am to 2.30pm.  The menu features the Cooper Square Burger (his first), made from LaFrieda beef, taleggio cheese, caramelized onions and pickled mustard seeds.

The Tap Room begins serving brunch this Saturday, March 13th. Today only, the new lunch menu will be offered as a three-course prix fixe with an appetizer, choice of sandwich, pizza or main course and a dessert for $25. Lunch is served Monday - Friday from 12pm until 5:30pm, when the restaurant opens for dinner. Lunch reservations are available from 12pm - 2pm.  Brunch is offered on Saturdays & Sundays from 11am - 4pm with reservations available until 3pm.  Menu is below

Enjoy!

Faustina - Lunch

Olives, warmed & herbed 6.

Grilled Ciabatta, poached duck egg & fonduta 6.

Stromboli

smoked mozzarella & proscuitto 5.

Salume

proscuitto san daniele, cacciatorini & mortadella 16.

Beets, pink peppercorns & taleggio 11.

Arugula, endive & pignoli nuts 9.

Tuna & avocado salad 14.

Oysters & mojito gelee 3 for 10.

Susci Salad ricci di mare, kanpachi, tuna, lobster & baby greens 21.

Cannelloni burrata & baby tomatoes 17.

Mushroom Ravioli porcini & parmigiano 16.

Tagliatelle Bolognese 18.

Olive Oil-Poached Octopus, fingerling potatoes, & olive oil 14.

Lardo-wrapped Prawns & rosemary lentils 16.

Clams in guazetto 12.

Slow-Roasted Escolar & saba 12.

Crispy Rock Shrimp 13.

Fried Chicken porcini & potato stufato 14.

Balsamic-Glazed Pork Spare Ribs & tomato chutney 13.

Short Ribs Of Beef & spaetzle 16.

Seared Sirloin Of Aged Beef 37.

Cooper Square Burger

taleggio, caramelized onions

pickled mustard seeds 19.

Sides 9.

herbed fries / stewed eggplant & pork shoulder / truffled cabbage

 

The Tap Room at Colicchio & Sons - Lunch

Appetizers

Kale & white bean soup with ham hock  9

Squid salad with chickpeas & radicchio  11

Warm octopus and potato salad with paprika & capers  12

Salad of pears, country ham & baked endive  10

Mixed greens with balsamic vinaigrette  9

Fresh ricotta with roasted root vegetables & truffle honey  12

 

Sandwiches

Suckling pig with sauerkraut & fontina  13

Leg of lamb with eggplant caviar & tapenade  15

Tap Room burger with balsamic onions & pecorino  14

Pizza

Onion, fontina, rosemary & potato  11

Tomato, mozzarella & basil  12

Chanterelle, nettle & cacciatorini  12

Mains

Quail with farro & vin cotto  19

Baked rigatoni with duck & cavalo nero  17

Braised rabbit legs with grits & soffrito  18

Roasted loup de mer with tomato confit  20

Herb-roasted poussin with braised potatoes  16

Skirt steak with chimichurri, leeks & potatoes  20

Brunch

Pork scaloppini with sunny side up eggs, salsa verde & white beans  12

Toad-in-the-hole with spicy tomato piperade  9

Ricotta root vegetable frittata with truffle honey & arugula  10

Baked eggs with mushroom ragout & crispy ham  11

Carolina rice johnny cake with duck confit, poached eggs & red-eye gravy   10

Eggs your way with wood oven potatoes & choice of meat   10

Irish oatmeal with caramelized pecans, compressed apples & brandied raisins   9

10th avenue hangover: soffrito tripe with beer sabayon & poached eggs   12

Merguez scotch egg with curried lentils & caramelized yogurt   12

Peekytoe crab omelette with spring onions, bitter greens & fontina mornay   12

Brioche pain perdu with smoked maple syrup & bourbon butter   10

Pizza with onion, fontina, bacon jam and a sunny side up egg   10

Sides

Pork sausage patties   6

Wood fired potatoes   6

Nueske’s bacon   6

Cheddar grits   6

Roasted vegetables   6

Assortment of pastries   6

Here it is — and just in time for the shad roe season!  Read about how Eric Ripert of Le Bernardin, Shaun Hergatt of SHO Shaun Hergatt, Masa Ishizawa of Okada and Dean Max of 3030 Ocean prepare this delicacy!

Rouge Tomate’s inaugural wine dinner is tonight celebrating Biodynamic wine makers and practices around the world. On this evening Executive Chef Jeremy Bearman and Executive Pastry Chef James Distefano will prepare a 4-course dinner paired with the wines of Chateau Tire-Pe (Bordeaux, France), La Colombaia (Tuscany, Italy) and Coturri (Sonoma, USA). Pascaline Lepeltier, Wine Director at Rouge Tomate will host these wine makers who will be on hand to present and educate us on their wine philosophy.

For more information click here.

On  March 26 Double Helix Wine Bar and Boutique is having an adult ice cream party, introducing wine blended ice cream.  The ice creams are 5% alcohol, so one pint is equivalent to a glass of wine.

They will be offering 6 flavors:

• Port
• Cherry Merlot
• Chocolate Cabernet
• Peach White Zinfandel
• Red Raspberry Chardonnay
• Royal White Riesling

So if you’re in Vegas drop by Double Helix at the Palazzo for some wine blended ice cream!

Chef André Rochat and Captain Keith Colburn of the crab shipping boat the Wizard on Discovery Channel’s “Deadliest Catch” bring you a crab extravaganza dinner at Michelin-awarded Alizé at the Top of the Palms.

 

Join Alize on Wednesday, March 24th, for the first ever “Deadliest Catch” dinner. The champagne reception starts at 6:30pm and dinner will follow at 7:00pm for $135 per person; please call 702-951-7000 for reservations. We look forward to having you attend.

“Deadliest Catch” Dinner Menu

 

Amuse

Crab Salad with Marinated Avocado, Green and White Asparagus and Tomato

Horseradish Purée

Taittinger Domaine Carneros (sparkling)

______________

Crab Ravioli with Celery Root Purée, Candied Kumquats and Black Truffles

Riesling, Pichler, Loibner Berg, Smaragd, Wachau 2003

______________

Crab and Piquillo Pepper Stuffed Calamari

Lobster Sausage, Grilled Octopus and Fingerling Potatoes

Squid Ink Velouté

Sauvignon Blanc, Frog’s Leap, Napa Valley 2008

______________

Fricassée of King Crab Leg and Frogs Legs

Fava Beans, Pearl Onions and Smoked Bacon in Puff Pastry Shell

Chardonnay, Saintsbury, Brown Ranch, Carneros, Napa Valley 2006

______________

Intermezzo

______________

Veal Stuffed with King Crab Leg

Hen of the Woods Mushrooms, Thumbeline Carrots and Baby Turnips

Grey Goose Vodka Cream Sauce

Trinchero, Chicken Ranch Vineyard, Rutherford, Napa Valley 2006

______________

“Variation of” Chocolate Soft Shell Crab

Warm Salted Caramel and Roasted Hazelnuts

Riesling, Beerenauslese, Hauth-Kerpen, Whelener Sonnenhur

Mosel-Saar-Ruwer 2006

Batali Bastianich Restaurants Host Documentary Screening - Educates Staff About Overfishing

Carnevino Italian Steak House, B&B Ristorante and Enoteca San Marco will host a screening of the international documentary about overfishing narrated by Ted Danson, The End of the Line. Debuting at the 2009 Sundance Film Festival and playing in hundreds of cinemas, aquariums, and universities across the U.S. and the United Kingdom, Rupert Murray’s The End of the Line explores the inconvenient truth about the devastating effect of overfishing on the world’s ecosystems.

 

The first major documentary to reveal the extent of the crisis facing today’s oceans, The End of the Line warns that the current pace of fishing will deplete most edible fish stocks by 2048. But the film also offers a powerful call to action: urging diners, chefs and restaurants to choose sustainably sourced seafood over imperiled species. With 80% of the world’s fish stocks now fully or over-exploited, restaurants who replace critically endangered species such as bluefin tuna or beluga sturgeon with sustainable alternatives take big strides toward providing diners with ecologically responsible options.

The Batali Bastianich Hospitality Group is ahead of the curve when it comes to the sustainability of their restaurants. All three of the Vegas restaurants are Certified Green Restaurants^TM and have implemented such steps as full scale recycling and composting, the elimination of bottled water, energy saving light sensors, water saving aerators, energy efficient hand dryers and even our very own Farmer’s Market! Chef Batali believes in educating his staff, “Screening this film is a way to provide our chefs, the people on the frontline with the ability to make positive change, with the knowledge they need to make responsible choices.” The screening of The End of the Line will take place in the private dining room of Carnevino Italian Steakhouse. The 1pm screenings on March 10th and 11th are for Batali and Bastianich staff only, but the MIDNIGHT showing on the 10th is open to all industry people and press.

Check out our list of the best places for a power lunch on TheStreet.com!

 

With Valentine’s Day just around the corner check out our latest Valentine’s Day  menus  from some of the best and most romantic restaurants in Vegas (including Alize, Andre’s at the Monte Carlo, CUT, Rao’s, Restaurant Charlie to name a few) , New York (including Le Bernardin, Michael Jordan’s The Steakhouse N.Y.C., SD26, Telepan), Chicago (including Everest), Fort Lauderdale (including La Marea), Beverly Hills (including Ortolan) and more in our Special Events section…Or, if you’d prefer to Celebrate Chinese New Year’s check out our menus in Vegas (including Wazuzu, Wing Lei), New York (including Our Place, Shun Lee) and Chicago (including Ben Pao) in the same Special Events sections!

Alternatively, if you’re eating in - check out our list of the Top 5 Aphrodisiac Foods by clicking here!  You might be surprised with the results.

 

HAPPY VALENTINE’S DAY AND CHINESE NEW YEAR TO ALL OF OUR LOYAL READERS!

THANK YOU FOR YOUR WONDERFUL COMMENTS AND SUPPORT!

Morels French Steakhouse & Bistro at The Palazzo will be hosting a special winemaker dinner at the restaurant for Keep Memory Alive, a charitable organization tied with the Lou Ruvo Center for Brain Health on Thursday, February 25, 2010 at 7:00pm. Tickets to the event are $150 per person and all proceeds from the event will go to Keep Memory Alive. For more information or to purchase tickets to the event, please email MorelsLV@mcchgroup.com.

Keep Memory Alive Wine Makers Dinner

 Spoon Burratta with Cherry Tomatoes and Vincotto

Lamb Chops with Honey Balsamic and Rosemary

Dr. Loosen Estate Riesling Kabinett ‘Blue Slate’

~

Bibb Lettuce and Crab Salad

with Orange and Tarragon Vinaigrette

2007 Dr. Loosen Wehlener Sonnenuhr Riesling Spatlese

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Roasted Maple Leaf Duck Breast

Quince Phyllo Napoleon, Baby Frisee,

and Blood Orange “Gastrique” Sauce

Holdredge 2007 Russian River Pinot Noir Bucher Vineyard

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Snake River Farms American Wagyu New York - 3 oz

Prime Dry Aged New York - 3 oz

David Arthur Cabernet 2004

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Housemade Macaroons

and Seasonal Jams

2006 Dr. Loosen Estate Riesling BA

$150 Per Person Plus Tax and Service Fee

$100 of Proceeds Donated to Keep Memory Alive

“An Evening with Chef Thierry Marx”

Le Salon Bernardin

Saturday, February 20, 2010

Chef Thierry Marx will be creating a special tasting menu comprised of his signature dishes along with award winning wines from Chateaux Cordeillan-Bages, served in the private dining setting of Le Bernardin.

Marx is the Michelin two-star Chef of Chateaux Cordeillan Bages wine estate in Gironde, France.  A practitioner of molecular gastronomy, he is known for his idiosyncrasies. This unique dinner will be only the second time Thierry Marx has presented his cuisine in New York City.  The event is part of the six days of festivities being held in New York City celebrating D’Artagnan’s 25^th Anniversary.

Seating is limited, reserve now.

Time:  7:00 pm Cocktails and Passed Canapes, 7:45 Dinner

Tickets: $350 per person, all inclusive

Reservations:  212-554-1515 or e-mail:  reservations @ le-bernardin.com

Menu & wine Pairing from Thierry Marx:

Wagyu Cooked <Facon Pastrami>

Chateau Ormes de Pez 2003

 

Wild Turbot, Salsify, Parmesan Milk and black Truffle

Blanc de Lynch-Bages 2007

 

Filet Mignon Smoked with Dried Vineyard Shoots

Chateau Lynch Bages 1996

 

Slowly Cooked Apple, Armagnac Foam and Crunchy “pastis gascon”

Thierry Marx will be supplementing the above menu with several surprise courses!