RESTAURANT NY-REVIEW: "INSIEME"

Marco Canora, owner of downtown's "Hearth" restaurant, has taken over the spot vacated by "Limoncello" in the Michelangelo Hotel, halfway between the Theater District and Lincoln Center. In its place, he's opened the starkly beautiful, modern-decor, "Insieme." The word means "together" in Italian and that's the theme of the restaurant. According to Canora, it's meant to be a place where friends can come together and enjoy each others company and good food. The menu of "Insieme" carries out the theme, by bringing together traditional, "old-school" Italian dishes and contemporary spins on those dishes, using modern Italian cooking ideas. So, on one side of the menu, you might find a Seafood Risotto, and on the other side a Cacciucco all Viareggina with Risotto, an old-school version of the same dish. For starters, there were two amuse-bouches: a Bana Cauda and a Goat Cheese on Brioche with a Fava Bean (both very small, ) and a small cup of Stracciatella. My appetizer was an Insalata di Misticanza (from the old-school side of the menu.) It was basically a very delicious lettuce and vegetable salad, with 3-year-old parmesan and balsamic vinegar. Then, also from the traditional side of the menu, my entree was a Lasagne Verdi Bolognese (spinach pasta lasagne, with bechamel and meat ragu.) The portion was very small. I could have eaten three times as much! I had no wine or dessert because I was going to a 1 hour and 40 minute opera, with no intermission! Yikes!!! However, there were complimentary biscotti. Four of them, but so small that they equaled one real one. Are you getting the picture? Although the service was excellent...friendly and knowledgeable..., and the food was delicious, the portions were ridiculously small. I mentioned that fact to the waiter, who said that he would tell the chef. Maybe.

(4-Stars) Only because the portions were too small. Otherwise, it's a 5-star restaurant.

RESTAURANT NY-REVIEW: "CASELLULA CHEESE & WINE CAFE"
What a fun little place this is! This funky new little bar/restaurant in the ever-trendier area of 8th & 9th Avenue hot spots (my God, do you remember when this area used to be a dangerous "ghetto" area?) is the place to go if you love cheese and beer or wine. Every item on the menu incorporates cheese into its ingredients. Really! There are about three dozen varieties of cheese on the menu (now THAT'S a cheese course!) so I had a tough time choosing what to get, but choose I did. I chose a Bruleed Cabrales Blue with Cherries and Parma Ham, and Asparagus, with Pecorino, Duck Egg, and Truffled Vinaigrette. Both dishes were delicious, filling, and inexpensive. My dessert was Apple Pie with Keen's Cheddar. My beer was a Chipotle Ale from the Rogue Brewing Co. This a a novelty dining experience, but one worth trying, if you're in the mood for CHEESE!
(3 1/2-Stars) 

RESTAURANT NY-REVIEW: "LE BERNARDIN"
It's been at least ten years since I last had the pleasure of eating at, what is arguably, New York's finest restaurant, so I thought that it was time for a return visit. Nothing has changed. There are restaurants that are more beautiful and more lavish, but from the minute you step through the front doors you know that you've stepped into a world of first-class dining. Maybe it's because its reputation is so great, or maybe its just that certain something (what the French call "je ne sais quoi," ) that makes you know that tonight will be special. And it was. It's still one of the classiest rooms in town (all that wood, and those beautiful oil paintings and floral arrangements,) but it's still all about the food and the service, and these can't be beaten. We chose the Prix Fixe menu, and these were my choices from that menu: for starters, there was an amuse-bouche of Lobster and Citron. Then, as an appetizer (which is called "almost raw" on this menu,) I had Flash Pickled Scallops with Sea Beans, Cucumber and Pink Radishes.  The next course is something called "barely touched," from which I chose Warm Peekytoe-Maryland Lump Crab Cakes, with Shaved Cauliflower and Dijon Mustard Emulsion. For an entree (called "lightly cooked,) I chose Wild Alaskan Salmon with Daikon, Snow Peas and Enoki Salad, with Sweet-Pea Wasabi Sauce. For dessert I had Coconut Sorbet with Cookies. Complimentary little Chocolate Candies were then served. Our wine was a light Sancerre. Sure it costs a fortune for such a meal, but every once in a while, it's nice to be pampered with the best of everything. Real class is not common nowadays. "Le Bernardin" has it!
(5-Stars)

RESTAURANT NY-REVIEW: "GIULIANA'S" in Staten Island
Sure, there are more pizzerias and Chinese restaurants on Staten Island, than there are good restaurants, but there are some really GOOD restaurants there as well. One of these is "Giuliana's," which my sister had recommended to me. It's all the way out on Hylan Boulevard. The decor is modern, and the menu looked promising, and my sister's recommendation was the lasagna! The specials sounded wonderful, and I decided to select an old favorite as an appetizer (Spedini alla Romana,) and a special (Rotini Pasta with Light and Dark Beans, Capers, Artichokes, and Tomatoes) as my entree. The Spedini was good, but it was cooked in a Marinara Sauce, rather than in the traditional way (without a red sauce gooping it up.) All of us really loved the food that we ordered, which ranged from Octopus Salad to the aforementioned Lasagna. In fact, my cousin asked to see the chef, in order to compliment him. My dessert was an old-fashioned Biscuit Tortoni. Delicious. Our wines were a Cabernet and a Pinot Grigio. If you're in the neighborhood, drop in. You won't be disappointed...and thanks for the tip, Elena!
(4 1/2-Stars)

RESTAURANT REVIEW-NY: "ANTHOS"
This very hot new restaurant is supposed to be a Greek restaurant, but don't go there expecting Moussaka and Grape Leaves! Chef owner, Michael Psilakis and his partner, the ubiquitous Donatella ("David Burke and Donatella,") are going for a sophisticated version of Psilakis's Greek "mom's rustic home cooking." Mrs. Psilakis must have lived in the very sophisticated and chic neighborhood of Kolonaki in Athens, because "Anthos" is anything BUT rustic. We were greeted at the door by a charming maitress d', and by my friend Pete, who works there (while he's getting his doctorate in music,) and who was going to be our waiter. The decor is beautifully minimalist, but the menu is not. So many wonderful dishes from which to chose. While we were choosing, Pete brought us a parade of amuse bouches, consisting of: Dory, Duck Rillete with Tomato Jam & Pita Chip; Chilled White Corn Soup with Peekytoe Crab and Fig Marmalade, etc. For an appetizer I selected Sheep Milk Ricotta Dumplings with Market Vegetables. My entree was Heirloom Eggplant-Stuffed Manti with Charred Eggplant and Tomato Jus, topped with Graviere Cheese. My dessert was Loukamades (doughnuts!) with Bergamet Cream, and Blackberry, Champagne Peach and Strawberry Sorbets. Do you see what I mean about it not being your average Greek menu? Our wine, however, was a delicious Greek wine, called Tselepes (Moschofilero) Mantinia. I'd love to find that on another menu somewhere; it's THAT good. Our complete dining experience was made exceptional because of Pete's thoughtful ministering to us as though we were visiting dignitaries. God knows who Pete told them that we were. He probably told them that we WERE visiting dignitaries! In any case, I'm sure that everyone is treated as well as we were. It's that kind of a place. We loved it!
(5-Stars)

RESTAURANT NY-REVIEW: "LANDMARC" in the Time Warner Center in New York
The Time Warner Center at Columbus Circle didn't need another 5-Star restaurant. It's got so many already ("Masa," "Per Se," "Cafe Gray," "Bouley Bakery," etc.,) that it rivals "Bellagio" in Vegas! Whether it needed it or not, it's now got another one..."Landmarc." Next to "Bouley Bakery's" take-out counter, is this brand new luxury restaurant. The decor, although dark and attractive, is nothing exceptional...modern and minimalist. But who needs decor when your windows overlook Central Park and the Trump International Hotel? On the menu, one finds lots of steak and seafood dishes, all accompanied by your choice of sauces. There are also lots of salads and pasta specials. No shortage of choices on this eclectic menu. From these choices I selected the following: for an appetizer, I chose the Warm Goat Cheese Profiteroles with Herbs and Roasted Red Pepper Salad. My entree was a mouth-watering Rock Shrimp Risotto, with Lobster Butter. They were delicious. Too full for dessert. Did I just say that??? The Time Warner Center has become one of the prime destinations in town for fine dining. Do you remember, as I do, when the block was filled with the hideous Colosseum and its awful trade shows? What an improvement.
(5-Stars)

RESTAURANT NY-REVIEW: "L'IMPERO"
Scott Conant's classic Italian restaurant, is tucked away in the East Side residential enclave known as Tudor City in Manhattan. It's on Tudor City Place, up above 42nd Street, and it's simply marked on the exterior, and even more subtle in its simplicity on the interior. A series of intimate rooms, filled with tables and banquettes, epitomizes understated elegance in this restaurant, which features the food, not the decor (although I did like the ceiling to floor white curtains, and the dramatic lighting.) In Italy, a restaurant this good, might look like the interior of a Medici palace. There, it would not be out of place. But, to the food. The menu features dishes prepared with thought to fresh ingredients, combined in unusual ways. The emphasis is on how best might this dish be prepared and served. As an antipasto, I had the Parmigiana di Melanzane con Buratta, Prosciutto e Basilico (eggplant parmigiana, buratta cheese, prosciutto and baby basil.) For my pasta dish and entree, I had Gnocchi di Ricotta di Buffala con Funghi e Rosmarino (buffalo milk ricotta gnocchi, braised wild mushrooms, scented with rosemary.) Although the portions were not large, they were quite filling and it was all excellent...in preparation, presentation, and taste. I opted for the Cheese Tray (Mozzarella, Pecorino and Roquefort) instead of a dessert. Our wine was an elegant Sicilian Nero D'Avola. Save this restaurant for a special occasion. Oh yes, I must mention that it's very pricey....but worth it. (I shouldn't really sat that, because I was treated.) Anyway, it's a beautiful place, and any meal becomes a festive occasion there. Ours did.
(5-Stars)

RESTAURANT NY-REVIEW: "BLT MARKET"
Parisian chef Laurent Tourendel has opened four fine dining establishments in America,  in just the past few years, the most recent of which is the much-acclaimed "BLT Market," in the elegant confines of The Ritz Carlton Hotel on Central Park South. Although the hotel is plush and intimidating, the atmosphere in the restaurant is a casual, inviting one. The emphasis is on the freshest food products from local producers, similar to the concept of "T.W. Food" in Boston, and the menu changes monthly. I was meeting my friend Tom, who I hadn't seen for over a year, and when he got there, we joked a lot with the waiters, read over the appetizing menu, and ate the amuse bouche, "pigs in a blanket." That's right! They were so delicious that I ordered more. We finally got around to ordering. For my appetizer, I had The Nantucket Bay Scallop salad, with Watercress, Endive, Jasper Hill Blue Cheese and Caramelized Walnuts. My entree was an Acacia Marinated Alaskan Black Cod with Celeriac Puree and Wilted Spinach. Our wine was a very hearty, full-bodied Nero D'Avola. I really love this wine, especially when it's not fruity. After a few glasses of the wine, we were laughing a lot, especially when we realized that there were about six different waiters taking care of us! Then came the Cheese Tray. I was halfway through one of the cheeses when I realized that it was butter! Yuk!!! My dessert was a selection of Sorbets (Mango, Raspberry and Cherry.) Everything was delicious, and it was a really fun time.
(5-Stars)

RESTAURANT NY-REVIEW: "ADOUR-ALAIN DUCASSE" at The St. Regis Hotel
Alain Ducasse may be one of the world's most famous French chefs, but his two former restaurants in New York had a strange history. His first, the overly expensive and fussy "Ducasse" at the Essex House (where you got to choose which pen you wanted to use to sign the bill,) opened to great acclaim, earned three stars from the prestigious Michelin Guide, and then closed 6 years later. His next, "Mix" a much-scaled-down version of his high-end restaurants, came and went even faster. I liked both of them for what they were. Now, several years later, he's taken over the space formerly occupied by "Lespinasse" at The St. Regis (one of New York's most opulent hotels,) and with the help of designer David Rockwell, has transformed the space into the beautiful, but comfortable "Adour." (I think that it's the name of the river near his birthplace in Southwestern France.) Anyway, the place reeks of class. (Unlike "Mix," the no-class restaurant that he recently opened in Vegas, where all of the female personnel are dumb, and look like sluts!) The menu is filled with a variety of international dishes, from which I chose the following: my appetizer was Tender Ricotta Gnocchi with Sauteed Lettuce, Crispy Prosciutto, and Xeres Vinegar. My entree was Australian Baramundi "Au Sautoir," with Roasted Fennel, Vegetable Jus, Olive Oil, and Lemon. My dessert was an incredible Dark Chocolate Sorbet with Coffee Granite, Caramelized Brioche Croutons, Edible Gold Leaf (!) and Melted Hot Chocolate on Top. Everything was absolutely delicious...prepared perfectly, served in style and looking beautiful on the plate. The waiter was knowledgeable and extremely professional. A really class operation. Bravo Ducasse!
(5-Stars)

RESTAURANT NY-REVIEW: "THE PALM COURT" at the PLAZA HOTEL
The Plaza Hotel in New York City had always been my favorite hotel in the world. I stayed there; I dined there countless times, I was in weddings there, and so it sickened me when it closed several years ago to be converted into condos! I felt better when I heard that only two-thirds of it would be condos, while the other one-third would remain as a hotel, and be restored back to its original turn-of-the-last-Century grandeur, including all of the world-famous restaurants (The Palm Court and The Edwardian Room) and bars (The Oak Room and The Oyster Bar) on its first floor, just off the grand lobby. The first of these restaurants to be restored and reopened was the beautiful Palm Court, and so it was only fitting that we would rush over to check it out. Just entering the magnificent hotel from the Fifth Avenue entrance into the Grand Lobby is still a thrill, and seeing The Palm Court in all its restored glory (including a newly-discovered  two-story-high glass-domed ceiling) would impress even the most sophisticated diner.  But there's something sad about the present state of The Plaza. Picture if you will, a beautiful large elegant apartment, with Baccarat chandeliers and ornate marble floors...but no furniture! That's what The Plaza looks like now. Maybe they just opened too soon. Anyway, The new Palm Court looks good. After all of the ooh-ing and aah-ing was over, we studied the extensive menu, and ordered our dinner. My appetizer was a Goat Cheese Terrine with Spring Vegetables. My entree was a Braised-Shallot-Encrusted Halibut with Potatoes and Tiny Vegetables. My dessert was a Creme Fraiche Cheesecake with Pineapple Cubes. Our wine was a delicious, but strong, Sauvignon Blanc. Service was excellent, as was the preparation and the presentation of the food. Although The Palm Court seems to be in good hands, I'm worried about the rest of the Plaza. To be continued......
(5-Stars)

RESTAURANT NY-REVIEW: "DOVETAIL"
How does a restaurant that's only been open for 6 months, become one of the hottest, trendiest, most popular places in town, and in an area (the Upper West Side) that's not friendly to new restaurants? First of all, the owner/chef should be a well-respected name, with impeccable credentials. In this case, the owner/chef is John Fraser, who cooked at both "The French Laundry" in Napa, and "Taillevent" in Paris. How's that for credentials? Secondly, the food should be above reproach, with excellent preparation, presentation, and unique qualities. Once again, "Dovetail" scores highly. Third, the service should be professional. Everything was in order on this count as well. Last but not least, the room(s) should look good. The decor in "Dovetail" appears to be deliberately unpretentious, with brick and wood walls, and tables with no tablecloths. It works. We studied the menu for a while, because so many dishes looked tempting, although I was somewhat restricted, because I'm not particularly fond of lamb, duck, oysters, and fishy-tasty fish! But there were other dishes that I wanted to try. While we were waiting to order, the waiter brought us SEVERAL amuses-bouches including: Salmon Caviar with Vodka Gelee, Capers, Sour Cream and Chives; Raw Turnip with Chive Pesto and Shaved Parmesan; and several slices of White Cheddar Corn Bread. My appetizer was Maine Sea Scallops with Grapefruit, Parsley Root, Almonds and Hollandaise. My entree was Grilled Red Snapper with Pineapple, Cashews, and Banana Curry Gelee. My dessert was an order of Sorbet (Blood Orange, Coconut, and Passion Fruit,) on a Bed of Pineapple.  My wine was a Greek White...Assyrtiko. While we were having dessert , we were brought a few more small amuses-bouches...Peanut Butter Granola, and Chocolate-covered Macadamia Nuts. I was so full, that I practically had to be carried out...and I had to sit through a 3 hour performance of "Macbeth" at The Met after dinner! All in all, one of the best new restaurants in town. Make your reservations WELL in advance!
(5-Stars)

RESTAURANT NY-REVIEW: "P.J. CLARKE'S at LINCOLN CENTER"
First there was "O'Neal's Baloon." Then, there was "Iridium." Now, occupying that very-desirable corner of West 63rd at Columbus, overlooking all of Lincoln Center, is the newest branch of that 120-year-old venerable pub, "P.J.Clarke's." I hesitate to call anything as upscale as this a pub. Where are the drunks up front at the bar? Where is the sawdust on the floor, and the dartboard in back? Instead, there's a $40 tiny filet mignon on the menu. Now, that's upscale! Outrageous prices aside, it's nice to have a place like this so close to Lincoln Center, for those of us who don't feel like having fois gras and duck before the opera, ballet or theater. Actually, there's quite a range of foods for each course on the menu. I settled for the following: two of us shared the Maryland Jumbo Lump Crab Cake as our appetizer. My entree was a delicious Pan Seared Skate (think thin Sole) with Brown Butter, Haricots Verts, and Mashed Potatoes. Light, but filling, even with the mashed potatoes. Hardly pub fare, but I just wasn't in the mood for a burger, or mac and cheese! Even though I had Key Lime Pie for dessert, I was still not too full while at the theater later. Our wine was a light, fruity Pinot Grigio. A nice addition to the already crowded neighborhood of restaurants surrounding Lincoln Center. I'll be back.
(4-Stars) (The rolls were stale, and when asked to do so, the waiter never brought fresh ones.)

RESTAURANT NY-REVIEW: "MIA DONA"
Noted restaurateur Donatella Arpaia ("David Burke & Donatella," "Anthos," etc.) has partnered with Michael Psilakis ("Kefi," "Dona," ) to open what is now one of the hottest new restaurants in New York, "Mia Dona." It better have been, to get me over to the East Side for dinner! I wasn't bowled over by the homey decor when we walked in. It looked like we were in someone's house. Then I was told that the ambience was "...meant to evoke the experience of a Sunday dinner at Donatella's home." OK. Now, it looked much better. I was the guest of my friends Pete, and his fiancee Liz. (Pete is the bartender there...moonlighting while he's finishing up his doctorate in music in New York.) They're two of my favorite people. The menu looked enticing...lots of Italian dishes prepared in unique and unusual ways. It was hard to choose. While I looked over the menu, Pete made me one of his concoctions...a Ginger Derby (Jameson's, grapefruit, honey syrup, Pete's ginger beer, and twist.) After that you could have fed me anything!!! For an appetizer I settled on the Gnudi with Fava Beans, English Peas, and Ricotta Salata. Delicious! My entree was the Grilled Swordfish with Cauliflower Caponata, Fiddlehead Ferns, and Capers. Again, delicious. One complaint...the portions are too small. Who cares, though, I was in food heaven! Our wine was a Nero D'Avola. For dessert, I had the Cannoli...three tiny ones! When I was finished, I was thoroughly delighted with everything about the place, especially the food and the service. But, the best part of it was hanging out with Liz and Pete...and the food!
(5-Stars)