American Cut Brings Chef Marc Forgione to Revel in Atlantic City
Celebrated Iron Chef to Open 11,000-Square-Foot Restaurant at the Oceanfront Resort This Spring
REVEL BEACH, Atlantic City, NJ (January 9, 2012) – This spring, Iron Chef Marc Forgione will join Revel at its 6.3-million-square-foot beachfront resort in Atlantic City with the opening of American Cut.  The announcement was made today by Revel in partnership with LDV Hospitality, a leading hospitality group headquartered in New York City, and marks Chef Forgione’s first restaurant outside of his Michelin-starred, eponymously named outpost in New York City.  American Cut will pair Chef Forgione’s award-winning, modern and signature take on fine dining with the comforts of the new American steakhouse. 

Revel is curating a collection of lifestyle experiences to appeal to enthusiasts of dining, design, entertainment and shopping, bringing a true resort option to the Northeast.  With the addition of Marc Forgione, Revel continues to bring together partners with a strong entrepreneurial spirit and gastronomic talent.  Each culinary partner at Revel has a vested interest in the resort and brings signature style from their regional restaurants in Philadelphia, New York and Washington, D.C.

“American Cut gives me the opportunity to redefine and reset the bar for the American steakhouse experience,” said Executive Chef and Owner Marc Forgione.

The name American Cut is a nod to Marc’s father, Chef Larry Forgione, whose iconic New York City restaurant was called An American Place.  The space will feature approximately 300 seats, an energetic lounge, a grand meat bar and seafood raw bar, two private dining areas and a lively main dining room with stunning views of the Atlantic Ocean. Guests at American Cut can look forward to an indulgent experience driven by Chef Forgione’s passion for locally influenced American cuisine, a sexy and vibrant ambiance and genuine hospitality. Signature items will include his take on the ultimate surf and turf – a show-stopping, 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with his delicate yet fulfilling Chili Lobster dish – as well as his famed Chicken Under-A-Brick dish for two that he also serves at his New York City restaurant. The menu will also feature custom steakhouse cuts and seasonal side dishes accented by Chef Forgione’s critically acclaimed flair.

Brooklyn-based Crème Design will take premium steakhouse dining to the next level by combining modern design with Art Deco accents in an 11,000-square-foot space.  Upon arrival, guests are led toward the bar by a curving exterior glass window set upon a black and white marble floor with stacked grey stone walls and large-scale custom pendant lights. A monumental backdrop of dark stained wood showcases the bar offerings as well as tempers the daylight from the windows beyond.

The grand space of the main dining room will be marked by the symmetry of leather wrapped structural columns with the bar at one end and the open show kitchen on the other. A stunning, sixty-foot glowing plane of light hangs above most of the room onto a mix of booths, tufted leather banquettes and loose tables composed of glossy wood and brass tops arranged over a herringbone wood floor below.  Guests looking to be part of the action can choose a table in the back, close to the kitchen to see first-hand where Chef Marc Forgione and his team are hard at work, perhaps catching sight of the Tomahawk Rib Eye being drawn from the large wood burning oven. A bespoke wine display showcases the extensive bottle selection and runs the entire length of the dining room, while antique brass custom pendants, floor lamps and table lamps bring sparkle to the space at every level.  American Cut will also feature a private dining room fit for up to 60 people.

For the third consecutive year, Chef Marc Forgione has been awarded a Michelin star in the 2012 Michelin Guide for his New York City restaurant that shares his name, making him the youngest American-born chef and owner to receive the honor in consecutive years (2010, 2011, 2012). The restaurant also holds a two-star rating from The New York Times. Prior to opening up Restaurant Marc Forgione, he served as chef de cuisine at BLT Prime, and played a key role in the openings of BLT Fish and BLT Market as well as the Washington D.C., San Juan, Puerto Rico and Dallas locations of BLT Steak. In 2010, he earned the coveted Iron Chef title after winning Food Network’s Next Iron Chef competition.

Revel will be a complete entertainment destination encompassing more than a dozen other restaurants, three nightclubs, private beach club, more than 1,800 guest rooms, retail shops, a 31,000 square-foot spa, two theaters that seat 5,500 and 500 guests respectively and a 150,000-square-foot casino.  It will bring together offerings designed by top performers in daylife, nightlife, theatrical, spa, and experiential programming.
To experience Revel and to see a glimpse of the future, visit www.revelresorts.com. 

New Summer Menu Unveils Luxury Italian with a Delicate Taste 
New York, NY, July 2011 – Armani/Ristorante 5th Avenue  (717 Fifth Avenue at 56th Street, 212.207.1902) fashionably rings in summer with the debut of Executive Chef Roberto Deiaco’s new menu, showcasing the fresh, bold flavors of the summer’s plentiful bounty, paired with a touch of innovation and tradition from Milan. Located on the top floor of the Armani flagship store, Giorgio Armani brings diners a unique experience with a well thought out menu that translates the distinctive Armani philosophy into authentically Italian cuisine.

Chef Deiaco, a native of Italy’s Dolomites Mountains, matches his seasoned and skillful approach with his passion for Italy to create a delicate summer menu that is both refreshing and classic.  Antipasti dishes range from the uniquely prepared CAPESANTE SCOTTATE (Sautéed sea scallops on thousand layer potatoes and black summer truffles), to the Italian staple VITELLO TONNATO (Thinly sliced veal loin, cold velvety tuna sauce, citrus segments, capers), one of the highlights of the new menu. Pasta courses include a rich and pillowy LASAGNETA CROCCANTE (Young veal ragu lasagna served over light Parmesan fondue), or for those interested in something lighter, RISOTTO AL PROFUMO DEL MARE (Risotto with sweet shrimp, baby artichokes and majoram). Fish and meat courses include a variety of satisfying selections including BRANZINO SELVAGGIO AL FORNO (Oven-baked wild sea bass over new potatoes and green asparagus tagliatelle) and a perfectly cooked VARIAZIONE D’ANATRA (Roast duck two ways with potato fondant in a sherry, pomegranate reduction).

The Dolci menu features some standout sweets such as a chilling Snow Ball Meringue with fresh cherries, almond crisp and cherry granite known as LE CILIEGIE, and for chocolate lovers, TORTINO AL CIOCCOLATO (Warm chocolate cake, fresh raspberries, pandan ice cream). The accompanying pandan ice cream is actually a unique ingredient not often found in New York.  Made from a reduction of the pandan leaf, typically found in Southeast Asia, the ice cream itself takes on a vanilla essence and is striking green color. 

Diners are encouraged to indulge in an extensive collection of Italian, French, and American wines, as well as a full cocktail menu. Evoking the Italian spirit, Armani / Ristorante 5th Avenue also offers Aperitivo,Monday through Saturday (5-8pm) featuring complimentary bites prepared by Chef Deiaco, ranging from favorites such as fried ravioli, fried olives stuffed with veal, arancini, and spinach croquettes, all offered with the purchase of each cocktail.

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

Armani /Ristorante 5th Avenue is open for lunch and dinner daily until 11 p.m. Monday-Saturday and until 6 p.m. on Sunday, with lunch service beginning at 11:30 a.m. With a menu inspired by Armani’s simple yet elegant aesthetic, and a location in the heart of one of the world’s premier shopping districts, Armani / Ristorante 5th Avenue offers guests authentic Italian cuisine in a welcoming and sharp setting.

New York, NY, Septemeber 2011– Upon its November opening, The Setai Fifth Avenue, a Capella Managed Hotel unveiled the compelling new spa brand Auriga to New Yorkers. The Setai Fifth Avenue has dedicated a full floor to the ultimate urban spa experience unlike any other in the city, including four signature Auriga treatments, each based on a different lunar cycle, an exclusive outpost of the Julien Farel Salon, a co-ed lounge, and an aqua lounge meant for relaxation and rejuvenation. This social area invites couples and groups to indulge the progressive series of bathing experiences, complete with a hamam and chill room.

The Setai Fifth Avenue marks Auriga’s fourth spa worldwide and the first in the United States. Named for the constellation whose brightest star is Capella, the brand made its debut at Schloss Velden, a Capella Hotel (Austria) in 2007 and has since opened at Capella hotels in Singapore and Mexico. World-renowned spa designer Sylvia Sepielli has brought a unique aesthetic element to this urban spa. With her vision for chic simplicity, she gives the space a sense of luxury and serenity.  All spa products are provided by the exclusive U.K. brand, The Organic Pharmacy, known for its holistic approach and the most organic ingredients.

The Four Phases of the Moon: Signature Auriga Treatments
A hallmark of the Auriga experience is the four signature treatments designed to reflect the varying energies of the lunar cycle. These treatments work to create equilibrium of mind, body and spirit by achieving a balance with nature. Each treatment is available during its corresponding lunar stage and offers the body a profound experience.
            New Moon “The Beginning”-Based upon renewal and introspection, this treatment begins with the foundation- a foot massage using oils to awaken inner spirits. The body is then revitalized through a deep, stimulating Eucalyptus salt scrub and Seaweed wrap.
            Waxing Moon “Sowing the Seeds”- This treatment is all about refocusing and nourishing both the mind and body. Similar to the New Moon phase, it all begins with a deep foot massage, but this time using pressure point techniques. Following is a scalp massage, a foot and head rub down using Rose and Jasmine oils, and a petal and salt scrub to exfoliate the body. The experience ends with a Jasmine mask and full body massage to ensure nourishment and a refocused energy.
            Full Moon “The Height”- At the center of this treatment is Rose, the scent that is said to embody balance. By using Rose oil in massages, Rose petals in exfoliation, and Rose-oil-infused salts, the mind and body are brought together in complete harmony. It all concludes with a Rose crystal facial that triggers acupressure points and a cup of Rose tea.
            Waning Moon “Cleansing”- Physical and mental toxins are released here through detoxification and stimulation of the inner organs. After massages and pressure point techniques, the body is dry brushed, creating inner heat for the muscles, and a smooth layer on the skin. A seaweed wrap and cleansing massage end the treatment to help eliminate remaining toxins.

Aqua Lounge, Hamam and Couples- Oh My!
Spanning the entire fourth floor of The Setai Fifth Avenue, at more than 11,500 square feet, Auriga transcends the typical spa experience. Among its 11 private treatment rooms are four wet rooms ideal for couples’ treatments (think Valentine’s Day and Anniversaries), co-ed wet thermal and relaxation areas, including a lounge inviting groups and couples to relax together before and after treatments with a glass of bubbly in hand.

The Aqua Lounge includes two experiential showers, a vitality pool, two saunas, three steam rooms, a chill room, and a hamam, one of very few in New York City. Auriga’s hamam is unique in that it’s based on the traditional Turkish bath, but this is a hamam is both co-ed and do-it-yourself. Guests of the Aqua Lounge are encouraged to enjoy the hamam as a group while relaxing on heated marble slabs and breathing in the invigorating steam.

A Salon by Julien Farel
Julien Farel of The Julien Farel Group brings his top tier beauty services and French-inspired styling techniques to the Auriga spa. Sharing an eye for excellence and modern elegance, Auriga and Julien have created a beauty sanctuary that awakens the senses. Individual men’s and women’s salons provide private spaces for unparalleled pampering. Located within Auriga at The Setai Fifth Avenue, guests at the Julien Farel Salon are welcome to enjoy personalized services in a relaxing, luxurious oasis.

Expansive Fitness Facilities
Only steps from the Auriga Spa guests can stay in shape at the hotel’s exclusive fitness center. At 3,100 square feet, this spacious facility will feature top-of-the-line equipment by Technogym, including treadmills, ellipticals, rowing machines, and stationary bikes. Nautilus and free weights will be available, and for those looking to partake in a group workout, a separate exercise room will be the setting for yoga, Pilates and a variety of other fitness disciplines.

New York, August 2011 - The 81-year old ‘21’ Club is undergoing a bit of a makeover. This fall, ‘21’ unviled Bar ‘21’ (21 West 52nd Street, 212-582-7200, www.21club.com), a bar and lounge on the ground floor serving approachable yet refined bar food by Executive Chef John Greeley.  Bar ‘21’ will feature a brand new 10-seat bar that will open up unto the current lounge area, blending an already popular watering hole with a less formal, welcoming vibe.  Spirited bartenders will be mixing classic and contemporary cocktails on a nightly basis and for the first time a patron can pull up a bar stool at the ‘21’ Club and order a beer on tap!

Chef Greeley has put together a delicious menu that features playful bar snacks like Fried "Buffalo" Shrimp with a creamy goat cheese sauce, Soft New York Pretzels with a jalapeño cheddar dip and Grilled Chicken or Fish Tacos with salsa verde and avocado.  Bar ‘21’ will also serve lunch five days a week from noon to four, offering patrons of ‘21’ Club an additional dining option in this multi-tiered establishment.   Chef Greeley’s lunch menu accounts for all size appetites, big and small, with an assortment of dishes including: Crisp Ale Battered Cod served with a lemon aioli, Sesame Crusted Salmon with a quinoa salad and steamed bokchoy, a Sliced Sirloin Baguette with a horseradish cream and fresh arugula and a Scallop Salad served on a bed of lightly dressed greens. One of the most highly anticipated dishes on the lunch menu is the new Bar ‘21’ Burger, an 8 oz. version of the famed ‘21’ Burger served with smoked bacon, cheddar cheese, and pickles on a toasted brioche bun.

Designed by Beyer Blinder Belle Architecture & Planners LLP, Bar ‘21’ aims to stay true to the inspiration of the original ‘21’ Club space. The new bar area’s warm, lounge like feel complements the existing ambiance by blending together contemporary ideas with traditional materials. The design consists of antique pine paneling, damask floral patterned carpet, and handsome red and brown leather furnishings. The back wall of the black granite bar features a beautiful antiqued mirror with a golden patina, which aids in opening up the bar to patrons upon arrival and contributes to the life and energy of the space.

Bar ‘21’ is slated to open September 15th with lunch served Monday through Friday 12pm - 4pm, and an evening lounge menu Monday through Saturday from 4pm - close. Perfectly positioned in midtown Manhattan, '21' is in the center of it all. A short walk from the Broadway theater district, many of NYC's leading hotels and top sights, this iconic Orient-Express restaurant offers superb American cuisine, a Grand Award-winning wine list, and attentive service in a setting that is sophisticated yet fun.

 

The Setai Fifth Avenue, a Capella Managed Hotel, officially welcomed the public with open arms on November 1st, and no upscale hotel is complete without a first class bar. The classic top-service cocktails are precise. The cuisine is world class. The service is impeccable, and the design pristine. Put all of these aspects together and you have Bar on Fifth, a plush lounge that lures a clientele of elite New Yorkers and chic jetsetters alike. Designers Don Siembieda and Francisco Jove of DAS Concepts, Inc. executed a vision that offers a quintessential, sleek New York space adorned with European touches. Helming the bar is popular mixologist Allen Katz. With precision and expertise, Katz is churning out classic Manhattans and martinis, among a variety of other signature cocktails and favorite libations. Featuring an extensive list of spirits and 100-150 wines with selections from France, Italy, and California, in addition to highlighting an impressive half bottle list. The menu boasts seasonal, global inspired, retro nouveau fare from Executive Chef Gregory Gilbert.

BEAUMARCHAIS ANNOUNCES NEW EXECUTIVE CHEF
DAVID E. DIAZ AND LAUNCHES FALL MENU

New York, NY September 16, 2011: The changing of the seasons here in New York brings a bevy of new menus full of hearty, fall flavors all across the city, but at Brasserie Beaumarchais (409 West 13th Street between Washington Street and Ninth Avenue, New York, NY 212-675-2400), new executive chef David Diaz is at the helm to bring these flavors to life.

Chef Diaz has worked in some of New York’s most esteemed restaurants, including Jean Georges’ Vong and JoJo, Geoffrey Zakarian’s Country, and Shorty’s .32. With summer quickly coming to a close, Chef Diaz has been busy developing his fall menu utilizing warm and earthy flavors that will pop in the vibrant atmosphere of the popular restaurant. While some signature Beaumarchais items like the beloved Tuna Tartar with homemade plantain chips will remain from former chef Nicolas Cantrel whom Diaz worked with for several years and with whom Diaz partnered to win Battle Gruyère on Iron Chef America, Diaz has added his own signature touch with a cornucopia of new dishes.  Appetizers include: Salade de Betteraves Rôties, a colorful starter composed of red, yellow and candy cane baby beets paired with a tasty pistachio goat cheese and garnished with toasted pistachio nuts; a signature and unique Terrine de Foie Gras Maison with a surprising and luscious velvety smooth sauternes center – reminiscent of a molten chocolate cake but with foie gras, served with homemade brioche and fig preserves; and Tartine aux Anchois Blancs et Artichauts, a fresh and salty white anchovy and artichoke tartine with a sweet tomato confit and frisée over white anchovy aioli, all served on crusty country bread.

Chef Diaz’s hearty “Viandes” include Échine Épaule d’Agneau, grilled lamb shoulder loin with chickpea panisse and a chickpea, tomato confit and romaine salad which he recently prepared on “Good Day New York” to the delight of Rosanna Scotto; and Daube d’Boeuf, or Braised Short Ribs, fork-tender beef short rib with velvety, buttery potatoes and sweet roasted carrots, THE comfort dish of all comfort dishes.  New “Poissons” include Pave de Saumon, a pan seared organic salmon withcrisp haricots verts, artichokes barigoule and tomato compote; Bouillabaisse, which has never before been on the Beaumarchais menu, will be traditionally prepared with fresh mussels, bass, scallops, shrimp, and squid and served with crispy grilled baguette and homemade rouille; and Homard Rôti du Maine, rustic Maine lobster with trumpet royale mushrooms, beet greens, lemons, hearty fingerling potatoes, and a velvety lobster mushroom cream.

At Beaumarchais, Diaz credits not only the kitchen staff and his years of training to making the restaurant a success, but knows that the front of house and ambiance make all the difference. “Many people know us for our brunch on the weekends, but food is a huge part of our appeal,” he says.  “We’re proud of the fact that we have regulars dine with us throughout the week and are able to enjoy a laid back, delicious meal in the Meatpacking District. When people come back week after week, and not just for brunch, you know you’re doing something right.”

Brasserie Beaumarchais is a warm, convivial and stylish spot with expert service and a welcoming ambiance. The philosophy is simply to offer patrons a place they can call their own to celebrate the joys of eating delicious food and celebrating life.

The new fall menu will be available beginning Monday, September 19th.  Beaumarchais is open for dinner at 5:30pm, Monday – Sunday and open for their famous “Le Grand Brunch” every Saturday and Sunday at 11:30am.

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Gastroarte, formerly Graffit, is the New York debut of Spanish born chef Jesús Núñez, who built his reputation for artistic and modern Mediterranean food at his highly regarded Madrid restaurants, Polenta and Flou. Núñez has been hailed as one of Spain's leading chefs by the likes of the Spanish editions of Vogue, Elle and Gourmet, and both of his restaurants have been at the forefront of Madrid’s culinary scene.

Núñez’ is bringing New York an outlet for the modern cuisine that has put Spain onthe culinary map as one of today’s international gourmet destinations. In following Núñez’ passion for fusing old-world recipes with new-world preparations, Grastroarte is a meeting place for authentic Spanish flavors and nontraditional techniques, a crumble of Mediterranean and multicultural ingredients and molecular methods. The food also reflects his youthful history as a graffiti and fine artist. In the kitchen, Núñez draws inspiration from his love of urban design and street art, designing his dishes to be colorful creations that many diners say are “too beautiful to eat.” The stage for these edible works of art offers it’s diners two unique dining experiences. In the Tapas and Bar Room guests can enjoy Chef Núñez’ reinterpretations of Spanish tapas, such as the Tortilla Espanola Deconstruida (traditional Spanish omelet in seven textures). While in the Dining and Garden Rooms a beautifully created dinner menu is also available featuring Núñez’ signature exploration of shape, color and most importantly flavor.

Julien Farel and his talented staff provide cutting-edge hairstyles, hair color, flawless makeup and relaxing manicures and pedicures using exclusive, high-end products from Phyto, YSL, Roger & Gallet and Natura Bissé. The full-service luxury salon, on New York's Madison Avenue, offers clients the chance to escape the stress and commotion of New York City and leave feeling rejuvenated, relaxed and looking better than they could have imagined. And for those who cannot make it to the salon, Julien will bring his services right to your door or desk with his Julien Chez Vous service. Madison Avenue is not the only place that Julien Farel makes his home. After great success at his outpost salon in Cabo San Lucas, they have once again decided to join forces with prestigious hotel group, Capella Hotels and Resorts. Julien Farel Salons have become a Capella signature with his latest salon housed in Auriga Spa at the brand new Setai Fifth Avenue.

The Julien Farel Salon- Cabo San Lucas
Capella Pedregal Resort
Cabo San Lucas, Mexico
(800) 227-3552

Located on the east side of Second Avenue at 53rd Street, La Mangeoire is known for its rustic décor, lush flower arrangements and romantic ambiance where diners are transported to the warmth of Provence the moment they walk through the door.

Chef Christian Delouvrier (former four-star Lespinasse and Ducasse chef) joined the restaurant and has taken the cuisine to a new level.  Proud of the years he spent creating and serving the very high end of fine dining in both Paris and New York, Christian consulted with a number of  NYC restaurants. He soon became excited by what he could achieve in applying his experience, technique and creativity to cooking “bistro fare” without the “pomp and circumstance”  that accompanies "fine dining". Much of those costs are in the high ratio of staff to diners, in lavish décor and table settings, as well as the prevalent use of the most decadent ingredients such as foie gras, truffles, caviar - not to mention the high priced wines.

In the new economy, Delouvrier felt the need to return to traditional values of French country cooking, at the very moment that fate brought Gerard Donato and his La Mangeoire into his life.

"Here I found a home. This unpretentious but charming French bistro with its loyal clientele has been the perfect place for me. Gerard has been the perfect partner. They have welcomed my reconversion and enabled me to express myself in both traditional dishes and new creations that stress flavor over style."...Christian Delouvrier.

"Together our aim is to offer consistently high quality food at affordable prices - in a cozy romantic atmosphere.
Please join us in the near future and experience it for yourselves. We hope you will share in our excitement.!"

.......Christian & Gerard 

 

ALAIN ALLEGRETTI OPENS LA PROMENADE DES ANGLAIS
In Chelsea’s London Terrace Gardens

New York, NY, September 2011: Critically acclaimed chef Alain Allegretti is bringing a touch of his signature cuisine to Manhattan’s Chelsea neighborhood.  La Promenade des Anglais (461 W 23rd Street, 212-255-7400, www.lapromenadenyc.com) named for the famous boulevard in Nice, France, and Allegretti’s hometown, opens today, September 23, 2011. True to his roots, the cuisine is inspired by ingredients from the French Riviera, with touches of Italy and the Mediterranean found throughout the lunch, dinner, brunch and all-day bar menus.    

In Allegretti’s words, “I am so thrilled to be back in my own kitchen during such an exciting season in this industry.  They say timing is everything and I felt that the timing was right to open a restaurant that exudes both French style and grace but more importantly, a warm and inviting neighborhood feel.  It is our goal to offer something for every diner, whether it be a bite at the bar, a leisurely lunch or a night out on the town.”

A culinary stroll down La Promenade will showcase Allegretti’s casual approach on his native Riviera cuisine.  His use of fresh, regional ingredients is evident in every bite and allows him to create new and inventive dishes that are not to be missed.  Among them, his version of Vitello Tonnato, where he uses veal sweetbreads rather than a veal roast and pairs it with blue-fin tuna sashimi drizzled with the classic tonnato sauce garnished with hearts of, romaine. The Brandade Crostini are bite size packages of savory salt cod mixed with olive oil and topped with Serrano prosciutto and a spicy tomato concassée.Of course, what Alain Allegretti restaurant would be complete without his highly acclaimed Provençale Fish Soup with garlic croutons, Gruyère, and classic rouille.  Allegretti will also offer homemade pastas, a nod to his own Italian paternal roots, including Trofie, tender almost gnocchi like pieces of pasta with Heirloom tomatoes, capers, olives, lemon and ventresca tuna.  Entrees hit all the taste bud notes, from fish such asa unique Monk Fish in Fig Leaf served with roasted fig with bone marrow and balsamic reduction, to meat including a savory Espelette crusted Pork Loin, served alongside fingerling potatoes, spicy chorizo, sweet cipollini onions and a beautiful fig mostarda.  

Additional lunch offerings will include a Croque Monsieur with Alain’s sunny egg and violette mustard sauce, along with a Short Rib Burger with grilled bacon, Gruyere and brandy onions.  The Chelsea brunch scene will not be the same once La Promenade starts brunch service next weekend, serving up delectables such as Almond Crusted French Toast, with roasted seasonal fruit, Poached Eggs “Riviera Style” with oven dried prosciutto, crispy panisse and peperonata and a Seared Tuna Sandwich with Prosciutto, avocado, red onion and spicy mayo.  

A key attraction to La Promenade des Anglais will be the approachable all-day bar menu, something Allegretti is proud to bring to the Chelsea neighborhood.  “This is what the south of France is all about,” he says, “eating in a comfortable and inviting setting where one feels welcomed any time of day or night!”  All day long, patrons can stop in to La Promenade for a glass of crisp rosé and graze on Whipped Ricotta with thyme and honey on grilled country bread or Lamb Merguez Sliders with harissa olive tapenade and creamy cucumber, or Fried Gnocchi or Spicy Frog Leg Lollipops.   Not to mention other temptations such as Prosciutto and Clam Croquettes or Perugina Sausage carried over from the restaurant Allegretti, with sweet pepper and onion ragoût.

La Promenade’s beautiful interior is the work of Crème Design, a Brooklyn based design firm founded by Jun Aizaki. The space was conceived with Nice in mind. The vivid, vibrant colors of its hypnotic landscape and sense of warm, casual elegance help to set the stage for an accessible neighborhood destination.  The ceiling features a beautiful hand-placed paper collage inspired by the pebble beaches of the French Riviera. Brass light fixtures that resemble those on the actual Promenade des Anglais and also railings align the restaurant diffusing a warm glow of light throughout the intimate space.  Smoldering antique mirrors reflect playful energy and sumptuous Mediterranean blue velour banquettes and intimate booths are set against rich dark wood and timeless black and white marble flooring sets the stage in the bar.

La Promenade des Anglais is open Monday – Thursday from 11:45am – 11:00pm, Friday from 11:45am – 12:00am, Saturday from 11:00am – 12:00am and Sunday from 11:00am – 11:00pm.  For reservations call 212-255-7400 or visit www.lapromenadenyc.com.

LA SILHOUETTE NAMED BEST NEW RESTAURANT BY THE CONCIERGE CHOICE AWARDS

Also a “Key Newcomer” in Zagat 2012 Book!

New York, New York, October 2011: With almost a year under its belt, chic French newcomer La Silhouette (362 West 53rd Street, New York, NY 10019, 212-581-2400), a stunning restaurant located on the cusp of the Theater District and Hell’s Kitchen, has taken home the gold.  First, at last week’s 5th Annual Concierge Choice Awards (CCA), hosted by Davler Media’s City Guide and Promenade Magazine, La Silhouette was named “Best New Restaurant” for 2011 over all restaurants in New York City.  Fellow finalists included Jean-George Vongerichten’s ABC Kitchen, Michael White’s Ai Fiori, and LAVO Italian Restaurant & Nightclub, from the creators of TAO.  And now the news comes that Le Bernardin alums Sally Chironis and Tito Rahman’s hot spot has also been highly recognized in the new Zagat New York City Restaurant book for 2012. 

Having just hit the presses today, the new 2012 Zagat NYC book recognizes La Silhouette in many of their recommended categories, among them “Key Newcomers,” “Neighborhood Stars,” and “French Bistro”. They are also awarded the coveted “Z”, which refers to restaurants that have received Zagat’s “highest ratings, popularity and importance.”   Finally, the restaurant received a remarkable 26 for food, 21 for décor and 25 for service. With a kitchen run by Matthew Tropeano, La Grenouille 3-star alum, and the front of house run by Chironis and Rahman, both of whom come from Le Bernardin, it is no wonder why the food and service were recognized so highly.

“This has been a whirlwind week for us, first having been recognized by our peers at the Concierge Choice Awards for Best New Restaurant.  There was some serious competition there and I could not believe it when they announced that La Silhouette had won,” said Sally Chironis.  “And now to be given the credibility we so hoped for in the highly popular Zagat guidebook, we couldn’t be happier.  Here’s hoping people come by to help celebrate in our joy because at the end of the day that’s what we’re all about - inviting people into our ‘home’ and providing an impeccable dining experience for the customer.”

The Concierge Choice Awards honor the premier individuals and businesses in the New York City visitor/service industries for their unparalleled service. Chosen by the New York City Association of Hotel Concierges, these awards are held annually and are highly selective.

La Silhouette is located at 363 West 53rd Street between 8th and 9th Avenues and is open 7 days a week for lunch (Monday – Friday), dinner Sunday – Saturday and weekend brunch (Saturday & Sunday).   La Silhouette also recently launched delivery through seamless web.  For reservations or more information call 212-581-2400 or visit www.la-silhouettenyc.com.

LDV Hospitality is the realization of an ambition to bring the dream of ‘La Dolce Vita’ to life. The charming concept of ‘the good life’ can mean something different to everyone, however it represents quality, value, and satisfaction to all.

LDV Hospitality is a platform for growth in the food and beverage industry. They own and operate their own restaurant brands, manage and develop hotel food and beverage operations, and partner with chefs and entrepreneurs to facilitate the development of their brands. LDV Hospitality is a one stop shop for food and beverage operations and development, with a disciplined and creative approach to delivering their guests charmed experiences.

 

Until recently, Maria Loi had her own cooking show on Greece's most successful morning program and on the country's leading TV network, Mega Channel, which ran for years. Maria captures viewers of all ages and has huge appeal in the 15 - 40+ demographic, which represents almost 60% of all viewers. Along with her TV work, she is an author of several cookbooks, including the highly coveted official book for the Athens 2004 Olympic Games titled "Ancient Dining". Maria also produces her own weekly magazine, "Kouzino Mageiremata", with interesting articles and great recipes and has a series of DVD's as well.

Maria is a former Public Affairs Specialist and Lobbyist. She has successfully undertaken projects for multinational conglomerates such as the energy giant Texaco; the telecommunication pioneer Nokia; the Sheraton Hotel chain; and Net Hold International. As a result of her innovative spirit and strong desire to explore new frontiers, Maria moved on from her exemplary lobbying career to pursue her real passion of cooking with enormous new success.
A born businesswoman, she owns a gourmet restaurant in idyllic Nafpaktos, Greece; designs her own line of home electrical micro appliances and dinnerware under her name brand; and is a founding partner in a clothing business representing international fashion firms.

Tireless Maria is also heavily involved in philanthropic causes. She is one of Elpida's (a foundation for children stricken with cancer) core founders. Nowadays, she oversees a scholarship fund that helps underprivileged young adults to obtain a valuable college education in major universities of Europe and the United States. Maria also gets involved in fund raising for various worthy causes.

Today, Maria happily spends most of her time cooking, writing and educating the world about Greek cuisine, culture, and the healthy Mediterranean diet. To that end, she has co-produced and developed a new television show called "It's all Greek" which will be airing internationally beginning this fall. Maria strives to show her viewing audience that this cuisine can be mastered by anyone who wants to learn. Knowing Maria, this is just the beginning of much more to come.

Lugo Caffe captures the convivial charm of the Italian café culture. Since the 1950's of Fellini's Rome, the world over has been captured by the dream of la dolce vita. Lugo Caffe brings that very dream to life. Lugo Caffe is a forum for socializing and sharing authentic food and drink, including its own line of Prosecco, Chianti, and Pinot Grigio. Such specialties as homemade pastas paired with an extensive regional wine list, innovative interior design, and a bustling ambiance have established Lugo Caffe as the New York City destination for modern Italian dining.

ABOUT
• Established: 2008
• Location: One Penn Plaza (on 33rd between 7th Ave. & 8th Ave.), NYC

A company steeped in rich family-owned and operated traditions, Michel Cluizel has created some of the most decadent and high quality chocolate since their inception in 1948 and the company offers New Yorkers the ultimate in chocolate shopping at the company’s only US retail store, a stone’s throw from Rockefeller Center.  Chocolate Michel Cluizel opened its doors to holiday shoppers nearly one year ago on “Black Friday” in 2009. With humble beginnings in the family attic in Normandy, the Cluizel family began making truffles for neighbors, a rare treat in a time when chocolate was a scarce delicacy. In the NYC shop today though, offerings run the gamut from small truffles for a sweet tooth kick, to ganache gifts for a loved one, to larger collections meant to be shared or brought to a chocolate loving party host.

From Curry to Confections, Internationally Renowned Thai Chef Ian Chalermkittichai Hits the SPOT in the Land of Pastry

New York, NY, September 2011: Nestled in the hustle and bustle St Marks Place in New York City’s East Village is a sweet gem that has become a cult favorite among dessert aficionados. Spot Dessert Bar (13 St. Mark’s Place, NYC, 212.677.5670 www.spotdessertbar.com) opened in 2009 and has been at the forefront of the sweets movement, earning title of #1 dessert spot by Metromix. This Fall, a new chapter begins in Spot’s history as world renowned chef Ian Chalermkittichai infuses his own whimsy into this already popular locale.  As the newest partner in Chase Restaurant Group, a leading hospitality group behind Social Eatz, Ember Room and others, Chef Chalermkittichai will be bringing his pastry wisdom stateside, having also just opened a new dessert bar in Bangkok this summer. Drawing inspiration from innovative Asian sweets as well as classic American desserts, Spot’s selection of whimsical treats offers distinct and exotic flavors using only the freshest, natural ingredients made daily in-house.

New dishes will include a Yuzu Crepe Cake with alternating layers of delicate crepe and Yuzu cream, a Chocolate Green Tea Lava Cake made of a decadent dark chocolate and velvety green tea ganache. An item with a truly unique twist is the Smoked Coconut Cheesecake made with young coconut flesh and cream cheese smoked with a complex Thai aromatic candle and topped with white chocolate shavings. The traditional Thai tea flavors are reimagined in a Thai Tea Crème Brulee, the delicate crème nestled between two caramelized sugar layers.

Chace Restaurant Group was founded by cousins Ace Watanasuparp and Chatchai "Chai" Huadwattana who broke into the New York City dining scene in 2009 with a series of successful restaurant concepts, each infusing the pair's Asian heritage with the modern American influences they are surrounded by. The Group has launched the Michelin Bib Gourmand rated Obao, Reserve Wine Bar, the first and only Thai-inspired wine bar, and are the group behind the American Asian barbeque concept Ember Room, a 138-seat restaurant set to open on Feb 2nd, with celebrated chefs Todd English and Ian Chalermkittichai.

Chef Ian Chalermkittichai’s culinary contributions stretch far across his worldview. With notable restaurants in Bangkok, a gastro bar that was the first of its kind, Hyde & Seek and his newest venture Sucre, a dessert restaurant and bar as well as Koh by Ian Kittichai, his third signature Thai restaurant, located at the Intercontinental Marine Drive Hotel, Mumbai, India he is also part of the chef duo behind New York’s American Asian barbecue restaurant Ember Room. Chef Chalermkittichai’s newest role has him partnering with Chase Restaurant Group (http://www.ianchalermkittichai.com).

Aob Sridarnop, the restaurant’s designer, wanted the space to be a physical representation of the contrast between old and modern to reflect the blended flavors and styles of desserts offered.  A Pratt design graduate, Aob was dedicated to making the restaurant as good for the earth as it is for the stomach by using 80% recycled materials, including reclaimed raw white oak handmade tables and repurposed mirrors.