Midtown West – Rays Picks NYC

Jean-Georges ***

Jean-Georges
1 Central Park W
New York, NY 10023
(212) 299-3900
Official Site

World renowned chef and restaurateur Jean-George Vongerichten has amassed a gastronomic empire across the US and a handful more in different continents. In New York City alone, he has eight restaurants with more openings on the horizon. His flagship restaurant Jean-Georges in Columbus Circle is in the elite group of the crème de la crème of New York City fine dining establishments.

Highly praised by the city’s dining purist and critics, this restaurant has been a three stars Michelin recipient for the past nine years and one of the select few to be awarded four stars by the New York Times.

Situated in the lobby of Trump International Hotel and Tower, Jean-Georges contemporary subdued dining room is frequented by business men and women during lunch and food buffs and guests on celebratory dinner in the evening.

The restaurant is designed with high ceilings and floor to ceiling windows that provide natural light which brighten up the dining room during afternoon service. Tables covered in smooth white table cloths with fresh flowers on top are paired with brownish grey leather seats and booths. Two alcoves, reserved for intimate dining, complete the simple but elegant interior.

French born Chef Vongerichten has worked in some of the top kitchens in France, but his travels to Asia are what developed his love for the continent’s cuisine. His experience has created a fusion that defines the character of each dish at Jean-Georges. A combination of Asian ingredients and flavors alongside with French cooking techniques are both innovative and creative.

Jean-Georges haute cuisine is both light and flavor packed. The use of heavy cream that is associated with French cuisine is replaced with savory sauce that brings an exotic taste to each plate.

Having visited Jean-Georges a few times, I was able to sample numerous items on their menu. The dishes are carefully crafted and the kitchen’s attention to details is immaculate. To start, their Peekytoe Crab Dumplings swimming in Myer Lemon juice was flavorful! Succulent pieces of crab meat went well with the Meyer lemon juice sauce. There’s also the Sea Scallops with caramelized cauliflower and caper-raisins emulsions. The scallops were adequately seared and the caramelized cauliflower had a nice texture and combined with the emulsion became a successful union.

Fish dishes like the Sea Trout draped in trout eggs with lemon foam and olive oil was enjoyable. The light taste of the trout was flavored by the subtle saltiness of trout eggs and balanced by the lemon foam. The Hamachi Sashimi was so fresh, its smoky buttery taste married with the distinct flavor of the avocado and the bitterness of the radish making this a stellar dish. Black Bass crusted with nuts and seeds, sweet and sour jus had a balance of texture and flavors. The bass was cooked perfectly and beautifully complimented by its sweet and sour sauce.

A dish that caught my eyes was the Foie Gras Brulée with fig jam. This was an exceptional dish. It showed the creativity of the restaurant. The buttery foie gras that was caramelized tasted equally as good as it sound. While the Sesame Crusted Foie Gras might not be on the same level as the aforementioned, the nuttiness from the sesame crust was enough to make it a worthwhile dish.

The hearty Japanese Risotto with porcini marmalade was less creamier than an average risotto and very light. This dish is a classic example of the East meets West cuisine at Jean-Georges. Licorice Braised Sweetbreads were nicely cooked and the baby carrots, ginger and shiitake mushrooms gave it an additional earthy flavor.

Entrées like the Colorado Lamb with smoked chili glaze, broccoli rabe and pistachios and The Duck Breast topped with cracked Jordan almonds, amaretto ju and foie gras were both carved table side before serving. There were a lot of elements on both plates that complimented each other perfectly. Lamb meat was tender and clean, while the duck breast was moist and soft. Both dishes were full of flavor.

The restaurants greatness continued with their desserts. Here the guests were allowed to choose one base ingredient to create four kinds of desserts. I selected the Caramel that consists of a gelée, crème brulée, ginger bread and strudel as well as the Citrus that was made up of sorbet, crème caramel, apple confit and torte. None of the two quartet are less than the other and both put an outstanding sweet ending to my already remarkable meals at Jean-Georges.

There are several dining options at Jean-Georges, for lunch there’s a $39 two course ($19 for each additional course) and a $148 tasting menu. The two courses was an affordable way to experience a restaurant of this caliber. Dinner on the other hand is more expensive, $118 three course pre-fixe plus desert and two kinds of tasting menus valued at $198 each. Both lunch and dinner menu are identical, though serving size in the evening is slightly larger.

Dessert:

Their predominantly French wine list is impressive with reasonable prices. You can get a bottle of both red and white below $80. Wine by glass is offered at price point and average about $14 a glass.

As a member of the Relais & Chateux you can expect a luxurious experience. From the minute you walked in you are pampered by its professional and knowledgeable staff. Service is formal, typical of a fine dining establishment were the servers are engaged to a certain point. They know when it’s time to leave the table and let you savor the moment.

At Jean-Georges guest are guaranteed a stellar meal whether they are paying for a $39 lunch or an $118 dinner. In my visits there was no drop in level of the food and service from previous ones, their consistency is second to none.

High quality ingredients and creative flavors are jammed into dishes that can only be found in this restaurant. When paired with impeccable services it makes this fine dining venue a gastronomic destination.

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Marea **

Famous for his Italian fare and homemade pasta, Chef Michael White has created a restaurant empire in New York City that has been welcomed whole heartedly by this city’s serious diners. Marea, the flagship of his Altamarea restaurant group, on Central Park West is one of the top seafood and Italian restaurants in New York City. It has been a recipient of two Michelin stars for the past four years, a Three Star review from the NY Times, and one of the only few Relais & Châteaux certified dining establishments in the world. The praises in the culinary universe for Marea is immeasurable.

Opening in 2009 during the height of the recession when fine dining is said to be on respirators, it was the most ambitious and riskiest project of Chef White’s career. Fast forward to today, Marea is a busy restaurant and frequented by the New York City elite, moguls, and celebrities. On the weekend, the lounge in the front of the restaurant and its gold onyx bar is congested with patrons while more people are being ushered to the dining room way after 10 pm.

Housed in the old San Demonico space, this pescatarian haven is accessible through revolving doors where hostesses greet each guest with a friendly smile. After the welcoming festivities are over, guests are led to an elegant dining room where the tables are covered in white table cloths surrounded by lush chocolate leather seats and glossy rosewood flooring and walls. Sea shells are on display in the dining area and windows large enough to provide a back drop of Central Park. I couldn’t help but notice when I last visited Marea for dinner that hip-hop music was the choice of tunes in the restaurant. I never expected that.

The restaurant’s menu is significant and derived from the coast of Italy. A $99 four-course pri-fixe during dinner, where guests can design their own courses, is a brilliant way to get a taste of Chef White’s cooking. Between two people you can sample up to eight dishes.

All the dishes that I’ve had here were remarkable, beginning with the raw plates like the Tuna Tartare made with Blue Fin tuna, it was so fresh that it taste of the ocean was apparent. On the other hand The Dentice, or Pacific snapper, was cut thinly and given a citrusy touch. The seafood is fresh, as if it were caught from their natural habitat a few hours ago.

The antipasti dishes like the Polipo, octopus grilled to a nice texture and worked well with the pickled red onions. The Goberra Rosso is a large sautéed Mediterranean red prawn which was meaty and delicious. Next, I enjoyed the Nova Scotia lobster with Buratta cheese also known as Astice. A rule of thumb in the culinary world is to never mix seafood with cheese, but here, the Burratta and lobster were a perfect marriage making this an amazing dish.

Chef Michael White’s fresh pasta is just as advertised which is handmade daily in the restaurant. The Garganelli with crabs and sea urchin in a light sauce blended rightfully. Of course, you can’t come to this restaurant without having the Fusili pasta with braised octopus and bone marrow. This signature dish is raved about in the online community, along with the Astice, and I must say that I’m in agreement with what’s being said.

A variety of fish dishes, or main plates, are available to choose from. Ippogloso, or halibut, is a tender dish served with a salsa verde sauce which added moisture and additional flavor to the fish. Rombo, a dish highlighting a hearty fish called turbot. Turbot, similar to cod with its big flaky meat, holds together well but is very mild in flavor. It could easily get lost among strong herbs. The turbot was pan seared and accompanied by market green beans on a tangy lentil bean sauce. It seemed to get better and better as you continued to eat. The large sea scallops, Capesante, was also pan seared until just done and arranged on peaches, Chanterelle mushrooms, and garlic. These unique flavors added an additional layer of sweetness to the already tender, sweet scallops. Amazing!

The desserts are handled by Executive Pastry Chef Robert Truitt who was previously at Corton in Tribeca, also a two Michelin star restaurant. His desserts, like the Semifreddo Di Nocciola with hazelnut, chocolate, and mascarpone cheese and the Strati Di Cioccolato made with dark chocolate crema, salted caramel, and coffee crumble with gelato, as well as the Bamboloni , bite-sized round donuts with a side of dipping chocolate and spiced honey leaves a lasting impression after a fantastic meal at Marea.

Their wine list is massive and can become overwhelming as you flip through the many pages. Dominated by different regions of Italy, there are bottles that are priced as low as thirty dollars to as high as five figures. If opting for the dinner pri-fixe, have it paired with wine for a manageable $55 as a recommendation.

The service is professional and relaxed, engaging and not overly intrusive. Exactly what’s expected in a restaurant of this caliber.

Not only did Marea survive the worst recession to ever hit the globe, it also collected numerous accolades along the way. The consistency in providing New York City diners with the freshest seafood available and properly executing every plate that is put in front of their guests has made Marea one of the top restaurants in New York City.

Marea
240 Central Park South
New York, NY 10019
(212) 582-5100
Official Website

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est 1986 Wine Bar and Lounge

est. 1986 Wine Bar and Lounge
@ Hotel Stanford
43 W 32nd St
New York, NY 10001
(212) 563-1500
Official Site

On 32nd St, between Broadway and 5th avenue, also known as “Little Korean Way”, is the Hotel Stanford. During the hours of 6pm-2am the hotel opens its doors to everyone for their lounge, est. 1986 Wine Bar and Lounge. This little gem seems out of place, yet it is the perfect spot in an area where you would least expect it to be.

As you walk into the lobby of the hotel you can see the foldout sign with brightly colored chalked writing with the lounges happy hour specials and hours of service written in brightly colored chalk. Continue further inside the hotel until you reach a small set of stairs on the right of the elevator and up the narrow staircase into what is an impressively styled space.

est. 1986 Wine Bar and Lounge is dimly lit. Dark wood bookcases decorate the far right wall as they embrace sleek metallic silver leather sofas and sitting chairs. Matching dark square wooden side and coffee tables accent the sitting area. A communal table is centered in the bar surrounded by high-back cushioned dining chairs and three round laced chandeliers of different sizes hanging above it. To add to the space and decor is a Grand piano near the bar itself on the left. You would think the lounge would be lacking in space to fit anything, but this place is roomy and spacious enough to hold its regulars as well as groups. The wine bar gives an intimate and sophisticated feel with its dim lighting and minimalism, yet it is contemporary enough to keep the atmosphere casual and humorous by placing pictorial drawings with witty sayings along the right side of wall.

Although wine is what est. 1986 Wine Bar and Lounge is best for when coming here—their wine list consists mostly of French wines such as the Malbec and Pinot Noir which you can buy by the glass or bottle—they also serve cocktails and beers, as well as the prerequisite cheese and meat tapas, East-Asian inspired plates, and desserts. A glass of wine runs at an average of $12 but a happy hour special daily from 6PM to 8PM cuts the prices in half. Being a white wine drinker I enjoyed the Château St. Jean Fume Blanc. It has a fruity and acidic taste that is very similar to a Sauvignon Blanc.

On the several occasions that I’ve had the opportunity to visit the lounge, it has never been overly crowded. The noise level is at a minimal and the music is not overpowering throughout the space, allowing patrons to have an intimate conversation. Because of its location, est. 1986 Wine Bar and Lounge attracts mostly the after work crowd that empties out after 7PM to catch their scheduled train at either The Path or Penn Station. It’s a great place to meet up with friends and family for a nice relaxing glass of wine.

Hidden wine bars and lounges are no stranger to New York City as there are quite a few of them and more that I haven’t yet discovered. In the case of est. 1986 Wine Bar and Lounge it was recommend by a friend and I have since enjoyed coming here.

For individuals who are ordering medicines online, there are several significant factors that must be mature. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.

Seasonal Restaurant and Weinbar

Seasonal Restaurant and Weinbar
132 W 58th St
New York, NY 10019
(212) 957-5550
Official site

*This venue is now closed

Hidden among the many Michelin Starred restaurants along the 50’s in Midtown West is Seasonal Restaurant and Weinbar. Theater goers and cultivated diners can enjoy the awesome modern Austrian cuisine of this one starred Michelin restaurant located on West 58th Street.

The restaurant’s interior has a contemporary and simplistic décor. When diners enter they are immediately greeted by the hostess podium, from there the hostess seats diners at their table or at the bar. The space is long and narrow and its white walls are adorned with paintings by German and Austrian artists. The art work is rotated every season (just like the menu.) A curved bar situated in the middle of the restaurant is complemented by white leather high chairs. Meanwhile, across from the bar the uncovered tables and dark brown leather clad banquets create a sophisticated and intimate atmosphere. The busy kitchen can be seen in the rear when diners visit the lavatory.

The Executive Chef duo of Wolfgang Ban and Eduard Frauneder combine for a brilliant interpretation of modern Austrian cuisine, some of the tastiest food I’ve eaten. As a new comer to food from this region the taste was a pleasant surprise to my palate. Austrian food mainly consists of meat and poultry since Austria is land locked and access to sea food is limited. For appetizers I tried the Pochiertes Ei (recommended by our server) – soft poached egg, lobster, hen of the woods and pumpernickel; and the Kalbsbries – veal sweetbread, shallots, sherry vinegar and sorrel. They were both very delicious but the Pochiertes Ei really stood out. The poached egg, lobster and the hen blended perfectly! The entrees I’ve tasted were the Enterbrust – an Austrian duck dish and the Tafelspitz – flat iron, oxtail consommé, apple – horseradish, spinach and rösti. The duck dish was very delicious and flavorful and its texture was amazing. Although I did not share the same excitement as I had with the duck dish, nevertheless the Tafelspitz was also very good. The veal was cooked to a new level of perfection. Of the deserts, I’ve had the Kaiserschmarrn – crumbled caramelized pancakes and apple compote; and the Bavarian Cream, both desserts were delicious. The restaurant has a vast array of Austrian wines that pair well with the food. The Lagler, Burgberg white wine was especially impressive with its nice fruity and citrusy taste.

My experience at Seasonal Restaurant and Weinbar has always been great. From my first visit for dinner, the service and the staff have always been very good and accommodating. On one occasion I even met Excutive Chef Wolfgang Ban, he came into the dining room and greeted each guest. I thanked him for the wonderful meal.

Seasonal Restaurant and Weinbar is a great restaurant that serves very tasty and exquisite food along with Austrian wines that complement the flavor of the foods. The restaurant is ideal for pre and post theater dinner or just to enjoy a phenomenal meal and a great atmosphere. Seasonal Restaurant and Weinbar definitely holds its own among the great Michelin starred restaurants in the area. I can’t wait to go back!!!!

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you have to ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile malfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their state appears to be the same as yours.

Robert @MAD (Museum of Art and Design)

Robert
@ MAD(Museumof Art and Design)
2 Columbus Circle
New York NY
Tel: 212 299-7730
Official site

Robert Restaurant, named after the event planner for the rich and famous, Robert Isabell, is located on the 8th floor of the Museum of Art and Design (MAD) overlooking Central Park West and Columbus Circle. With all the great restaurants in the area, Robert definitely helds its own.

Robert’s has an “L” shaped space combined with a very modern and futuristic décor. The interior is filled with funky colorful dining room fixtures and neon lights that hang above in stylish linear designs. The floor to ceiling glass windows aid your incredible view of Columbus Circle and Central Park West. Near the entrance sits a sleek black grand piano from which you are treated to pleasing jazz music Wednesday through Thursday nights from 8PM to 11PM.

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I came here twice, first for dinner and then for brunch. Both times I had a great experience. The service and food was very good. When I came for dinner I had the sashimi of wild striped bass citrus and soy for an appetizer and Pan Roasted Hake with wild mushroom and fingerling potatoes for my entrée, they were both very tasty. For dessert, my waiter recommended the Bombolini – very light mini donuts (holes) filled with ricotta cheese and dusted with powdered sugar. The waiter was right on point, the Bombolini was delicious. For brunch, you can’t go wrong with a $29 pre-fixe selection. The dinner entrees will run you on average between $25-$30 pretty normal for the city dining scene. The portions are very descent and will certainly leave you satisfied.

This is a great looking restaurant with a pleasant atmosphere and very attentive and knowledgeable servers. Robert’s only drawback is that it lacks a bar which would be ideal for diners who are waiting to be seated or waiting for their parties to arrive. When making reservation be sure to request a window table overlooking Central Park West for the ultimate dining experience.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their state appears to be the same as yours.