Special quarterly reStaurant advertiSing Supplement to the new york obServer • Summer 2012

THE OBSERVER’S

Restaurant & Party Planning

Guide

COVER PHOTOS PROVIDED COURTESY OF TMRW WINESthe World’s Most Romantic Wines

WINE, FOOD & SPIRITS SPEcIal

» New York CitY restauraNts Go artisaNal» exploriNG New York state’s woNderful wiNeries

» Best spots to Get Your driNk oN

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Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012Special quarterly reStaurant advertiSing Supplement to the new york obServer • Summer 2012

I C E W I N E

Icewine Exclusives, CEO & President Victoria Gunn aspires beyondthe import and distribution business and looks to bring romanceback to wine by reintroducing Icewine as The Most Romantic Wine™.Neglected in the past and often misconceived as a dessert wine, Icewine hasbeen released from the confines of the dessert menu and sits in its owncategory that is to be compared to no other.

The Icewine harvest, done entirely by hand, commences when thetemperature drops below 18 degrees. As the frozen grapes arepressed, the natural water portion of the juice remainswithin the grape skins in the form of ice crystals. A tiny

but precious ration of highly concentratedjuice is extracted, yielding only one-fifth

the amount of an unfrozen grape,each frozen grape yields just one

luxurious drop of Icewine.Unlike dessert wines, Icewine

grapes are ‘clean’ and do notundergo noble rot. This ‘clean’

grape gives Icewine its balancedacidity and clean finish.

“We believe that this labor-intensive handcrafted delicacybrings back the romance found in the vineyard, in thewinemaking, and in the anticipation of creation. Wine

barons have been replaced by a digital romance – thatof cases sold or numerical ratings,” explains VictoriaGunn. “Icewine is more personal; although it can bepaired with food... it seductively invites pairing with mood. Distinctivecharacteristics from each varietal evoke a different emotion and initiateyour admiration for such a delicately handcrafted artisanal infusionof substance and sentiment. The feeling about this ’Liquid Gold‘ isintangible but real, it defines the passion between people.”

Created with the philosophy that celebrates the flavorful romantic cultureof wine making, “Icewine Exclusives carefully selects handcrafted

Icewines from smaller high-quality vineyards to make the highest qualityIcewines available to the world. “Our smaller, more focused import andwholesale distribution business allows for greater concentration on ourportfolio brands, and our goal is to fuel a change in the market positionby shaping a new image for the Icewine industry” expressed VictoriaGunn. “We have chosen to provide the highest quality products, and withstrict standards set in place by Vintners Quality Alliance (VQA) of Canada,we know that the products we carry have been inspected from the

vineyard to the bottle.”

Icewines are underappreciated for their extraordinary complexitybut a re a lso misunders tood as be ing less thanversatile. Its versatility is impressive; from an aperitif,to a chivalrous compliment to spicy dishes, to agastronomic ingredient in cooking. Mix any Icewineselection from The Most Romantic Wine collection to amyriad of your favorite liquors to commence a Romantic

Journey™ an ultra luxury cocktail. Icewine alsobeckons to be enjoyed with that fine cigar to enhancethe premium plumes of smoke. “This Icewine hasunbelievable complexity, the flavors are a decadentrainbow of surprise, an amazing alternative to Port inparticular, for premium cigar smokers... a marriagemade in Tobacco Paradise!”, raves 4th GenerationTobacco Master Blender, Carlos Jimenez, aboutan Icewine Exclusives portfolio brand - CornerstoneEstate Winery Cabernet Franc.

The Most Romantic Wine™ collection is a sweetluxury that flatters everyone’s wine cellar. Icewinesare r ich and opulent on the nose with a sweetseductive perfume, lush and refreshing on the

palate, emulating passion and romance. Icewine Exclusives brings a newand exciting way to embrace life’s every moment.

Any time is a good time for our Icewines, The World’s Most Romantic Wine. Sit back and relax - see, tasteand Feel The Euphoria® ...of what you’ve been missing! Visit www.TheMostRomanticWine.com for The Most Romantic Wine sightings for availability.

The New York Observer | Summer 2012 | 3To Advertise: 212.407.9386

Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

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4 | Summer 2012  | The New York Observer To Advertise: 212.407.9386

Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

AT CHESEA ARTS TOWER | 545 W 25TH STREET 21ST FLOOR • NYC 10001

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Dear Event Planner,On October 2010, owners of the re-

nowned Ben and Jack’s Steakhouse extended their experience by opening “Empire Steak House” located in the heart of Rockefeller Center on 36 West 52nd Street between 5th and 6th Avenues in mid-town west Manhattan. Adjacent to the New York theatre district, luxury hotels, one of the world’s largest shopping cen-ters on 5th Avenue, as well as CBS, NBC and Fox Broadcast centers, makes Empire Steak House the ideal location to visit.

It started at Peter Luger Steakhouse in Brooklyn and led to Ben & Jack’s Steakhouse, one on E. 44th Street and the other on 5th Avenue. It is with great pleasure and enthusiasm that we introduce our lat-est restaurant, Empire Steak House.

The menu features the same dry-aged porterhouse for two that made Ben & Jack’s famous. Because our reputation is based on our steaks, Empire Steak House proud-ly serves only the highest-quality USDA prime meats and seafood, fresh from the best markets, an extensive wine menu and a cozy cocktail lounge with a fully stocked bar. We also have an appealing private din-ing room, semi-private room and a cocktail lounge perfect for your group with accom-modations up to 180+ people.

Our dedicated private dining coordina-tors will help you plan and personalize your event so you and your guests can have an unforgettable experience. Whether you are hosting a corporate event or celebrating a special occasion, our goal is to ensure qual-ity and hospitality. We want you to be able to enjoy your event as much as your guests!

It Started wIth Peter Luger... The Glasshouses is a premier event space in NYC with unmatched specular views of Midtown and Downtown Manhattan and the Hudson River.

The Glasshouses with its high ceilings and floor to ceiling windows provides attractive modern canvas setting for any type of events. Please visit us at www.theglasshouses.com.

The New York Observer | Summer 2012 | 5To Advertise: 212.407.9386

Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

513 E 6th Street - New York, NY, 10009info@buenosairesnyc.com

212.228.2775www.buenosairesnyc.com

Authentic ArgentineAn cuisine

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Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

BeNjaMiN-ÉMile le HaY aND Melissa WileY

H omemade, homegrown and homegood. The rea-son why so many New Yorkers love the local

artisanal food and wine here is the quality. Despite the presence and popularity of larger, more com-mercial vendors, several notable players are leading the way for ar-tisanal establishments and carving the a path for similar spots in the New York dining world.

RiSTORANTe ASelliNA 420 Park avenue Southwww.togrP.com/aSellina

Sardinian-native, Marco Porceddu is a maestro in terms of artisanal Italian fare. Using primarily local ingredients, his new “Sunday Supper” three-course, prix-fixe menu at Gansevoort Park Avenue’s Asellina is a steal. “Growing up in Italy,

Sunday evenings were about family and friends getting together to share home-cooked meals and bottles of wine. So with our Sunday Supper menu at Asellina, we’re bringing the comforts of home to a live-ly environment and offering a fun way to cap off your busy New York weekend,” said Chef Porceddu. Delicious dishes on the main menu include perfectly grilled cal-amari and a house-made Spaghetti with a fresh tomato sauce and lamb meatballs. Enjoy a sweet ending to the evening with the homemade sorbetti.

NORTheAST KiNgdOm 18 wyckoff avenueBrooklyn, nywww.north-eaStkingdom.com

Chef Kevin Adey of Northeast Kingdom, a proud locavore and is taking things to the next level. He is raising a pig named King Arthur, who will be slaughtered at the ripe age of four months in August, and will be served as 23 courses (10 appetizers, 10 en-trées and three desserts) to 80 guests at Northeast Kingdom. Every part of the pig will be used, from the offal to the blood and skin—no waste! Chef Adey is currently en-joying the high life on an organic farm in Hudson, New York. And yes, King Arthur does receive royal treatment in the form of special snacks such as homemade Six Point Craft Ale spelt grain cookies.

GoinG LocaLartisanal dining in New York City

hOme ReSTAuRANT www.homereStaurantnyc.com

Home has been a West Village go-to for artisanal for 15 years. Gathering in-gredients from local suppliers and

artisans such as Faicco Pork Store, Amy’s Bread, Murray’s Cheese and Florence Meat Market, the establishment creates delicious plates such as savory cheese cake with Pancotta and artichoke hearts, roasted poultry and re-gional seafood cooked to perfection.

Home’s wine and spirit list is 99 percent local. Beverage direc-tor Rachel Dreskin checks out small local vineyards, breweries and distilleries every few weeks to bring back the best picks.

We spoke with john Cordova, the new Head Chef at Home Restaurant, to learn more about his expe-rience running this artisanal haven.

Tell us about your background?

I worked at Aqua in San Francisco. My former boss got me a job in New York at Le Bernardin. Then I got married and didn’t want to work 80 hours a week. We did a small, neighborhood joint called Jack the Horse, which I really liked…. Then Millesime opened and my chef from Southern California took the job there and I worked for him. After ten or eleven

months I left. I worked at Porter House for a while and then I went to Buttermilk for two months, before I found this. I was al-ways French and Seafood… then I found out about this place.

What’s exciting about your spring/summer menu—season highlights perhaps?

That it changes. Being able to do what I want, whenever I want. I’ve never been

able to work at a sea-sonal, local restaurant before. Here you are limited and directed to what’s freshest and best. For me, the ex-citing part has been to learn about those things and focus on that. It’s fun and challenging!

There is a lot of focus on community here. How do you fos-ter that energy?

I am from California; I’ve been in New York for six years. I worked in big New York res-taurants and small Brooklyn restaurants. I really don’t try to cater to the neighborhood. Although this kind of neighborhood is excit-ing to me. I’ve changed the menu a lot. I try to

do what the restaurant says: food that’s local and seasonal. I’ve only been here a month and a half, but I’m always trying to improve and change the menu. Hopefully new people will come in and want what we’re supposed to be.

The PlAzA FOOd hAll1 weSt 59th Streetwww.thePlazafoodhall.com/

Lunch options at The Plaza have un-dergone some artisanal additions. Todd English Food Hall has been expanded to in-clude a new 3,200 square-foot space called The Plaza Food Hall, which features gour-met vendors. Kristin Franzese, Executive Vice President of Retail at The Plaza, ex-plained: “When we began the process of selecting great partners to be a part of The Plaza Food Hall, our approach was to choose iconic brands that were known not only for their high quality product, but for their craftsman-ship,” she said. “Using local, seasonal ingredients is an important part of what we want to share with our guests and we accomplish this in a few different ways. At Todd English we offer a selection of chees-es, pastas and sausages which are made in-house.” The Plaza Food Hall will now be

home to ultra gourmet establishments such as: Billy’s Bakery, Pain D’Avignon, Francois Payard, Luke’s Lobster, Burke in the Box by David Burke, Sushi of Gari, YoArt and Tartinery.

ziO RiSTORANTe17 weSt 19th Streetwww.zio-nyc.com

Zio Ristorante’s Chef Massimiliano “Max” Convertini, a Puglia, Italy-native,

said that his Pugliese cui-sine always incorporates seasonal and local ingre-dients. “My family goes daily to the market to buy food for the day. Or we go to the fisherman to see the catches of the day. Here in [New York City], with all the purveyors that it has to offer, local does not mean the same thing any-more. Seasonality does

though.” Zio serves up plenty of delicious Mediterranean fare sure to please the pal-ate of any refined gourmand.

The scene at Brooklyn’s Northeast Kingdom.

Chef John Cordova

Salmon carppucio at Zio.

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Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

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The popularity of olive oil isn’t just confined to adults anymore. The ZOE family of gourmet food products known for their Extra Virgin Olive Oils, Vinegars, Tuna, Sardines and Rice (and let us not forget their stamp of approval from ce-lebrity chefs and media heavyweights like Martha Stewart) has tapped into the burgeoning children’s health food market with a new sweet and fruity organic olive oil “Zoe for Kids Organic Extra Virgin

Olive Oil”. This uniquely fresh olive oil crafted with olives from the legendary Spanish Andalusian groves was specifi-cally formulated with even the pickiest eaters in mind. With the number of kids cooking classes popping up all over New York it will only be a short time before kids will be asking for this by name.

Zoe fine food products are currently being stocked at local gourmet shops

such as Fairway, Zabar and Park slope Cooperative in Brooklyn.

Old age Meets New age

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Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

LonG iSLanD WinERiES

While the vast majority of Long Island Wineries do not offer formal tours, they do provide great opportunities to learn about wine production and farming practices, as well as sample the vintages and tour prop-erties. Some visitors may be surprised to discover that it is illegal to have restaurants on wineries in towns such as Southold Town. However, prepackaged food is permitted. Conversely, the town of Riverhead has the exact opposite laws. We found that the best Long Island wineries are of a smaller scale, especially those found on the North Fork. Here are a few intimate locations that we think are worth your while.

mAcARi ViNeYARd & WiNeRYmattituck and cutchogue, nywww.macariwineS.com

This family-owned vineyard and winery has two locations: the 500-acre vineyard in Mattituck and a tasting room in Cutchogue. For nearly 50 years, founder and owner Joseph Macari Sr. has been a pioneer of biody-namic wine production and organic farming. For close-up views of his winemaking pro-cess, check out the busier Mattituck location, which has large windows overlooking stain-less steel wine tanks. In Mattituck, they also screen silent films depicting life on the vine-yard. While the Cutchogue outpost is only a tasting room, it still provides a fine winery experience. Macari head winemaker Kelly Urbanik has created an exquisite Sauvignon Blanc and a 50/50 blend of Cabernet Franc and Merlot, called the Sette. Another great wine is Dos Aguas, a well-balanced blend of all five Bordeaux varietals and the Cabernet Franc.

ROANOKe ViNeYARdSriverhead, nywww.roanokevineyardS.com

WölFFeR eSTATe ViNeYARdSagaPonack, nywww.wolffer.com

Roman Roth, chief winemaker at both the North Fork’s Roanoke Vineyards and the South Fork’s Wölffer Estate Vineyard is the king of exceptional reds, our Long Island wine connoisseuse said. Try the pep-pery and medium-bodied Cabernet Franc, which has luscious hints of cassis, blackberry and black pepper, or their Blend One and Blend Two, a Cabernet Sauvignon/Cabernet Franc blend and a Cabernet Franc/Merlot/Cabernet Sauvignon mix re-spectively. Keep your eyes peeled for the Prime Number, a blend of Cabernet Sauvignon with Merlot and Cabernet Franc, due out some-time this year. A friendly and informative staff is at the ready to make your wine tasting extra special.

Wölffer scores points for its standout white blends. Investigate the oaked Chardonnay, the Perle, which avoids being too oaky by boasting apple and pear notes, with hints of caramel and butterscotch. You could also enjoy their superb, extra dry Rosé on the ter-race outside of the post-and-beam tasting room.

SheRWOOd hOuSe ViNeYARdS mattituck and JameSPortwww.SherwoodhouSevineyardS.com

If you enjoy a more antiquated atmo-sphere, Sherwood House mixes more than just Merlot varietals. Here, owner Barbara Smithen has decorated her intimate tasting room with beautiful antiques and vintage décor. A knowledgeable oenophile, she is usually on hand to greet her guests and an-swer questions. Winemaker Giles Martin has struck gold with blends such as his “White Merlot” and the “Blanc de Blanc.”

The WiNemAKeR STudiOmattituck, nywww.anthonynaPPawineS.com

Challenge your palate with exceptional Long Island wines at The Winemaker Studio, run by Anthony Nappa and his wife, Chef Sarah Evans. Here visitors have the rare chance to sample wines that are not avail-able at other tasting rooms, as Mr. Nappa has selected several blends that The Winemaker Studio does not represent.

mccAll WiNeScutchogue, new york www.mccallwineS.com

For fine Pinot Noir on Long Island—a rare treat—head to McCall. Our specialist rec-ommended their Ben’s Blend and Reserve Pinot Noir. A no-frills, barn tasting room is rustic, but one sip of their wines and you’ll know why this winery is a favorite of many locals.

Life on the vineyard.

Special quarterly reStaurant advertiSing Supplement to the new york obServer • Summer 2012

RePoRTiNG BY BeNjaMiN-ÉMile le HaY, alexaNDRa sCHReCeNGosT, ColleeN CassiDY aND Melissa WileY

N ew York State is home to some of the country’s preeminent wineries. With a history of winemaking dat-

ing back to the 18th century, many pockets of the state have an ideal climate for grow-ing Vitis labrusca and vinifera varieties. Be it the Finger Lakes or Long Island, there are extensive opportunities to tour, swirl, sniff, sip and spit. Each of these tastings is unique and allows visitors to experience fantastic vintages along the way. We con-sulted our oenophiles to discover a handful of their top choices.

UPSTaTE WinERiESShAW ViNeYARddundee, nywww.Shawvineyard.com

Winemaker Steve Shaw has been a high-quality grape grower of the Finger Lakes for 30 years, contributing to the region’s growth and emergence as a world-class producer of vinifera wines. After honing his skills in the ’90s, Mr. Shaw founded the Shaw Vineyard label in 2002. He went on to build his production facility and tasting

room, two years later, on the western shore of Seneca Lake near Himrod, NY, where vinifera wines flourish in the dry, cool cli-mate. Mr. Shaw’s meticulous winemaking approach results in outstanding bottles, including an exclusive Pinot Grigio and a notably complex Cabernet. We recommend giving the Keuka Hill Reserve a try, too.

ThRee BROTheRS WiNeRYgeneva, nywww.3BrotherSwinery.com

At Three Brothers Winery, located on the northeast end of Seneca Lake, you can pur-chase a “Tasting Passport” and explore all three of their wineries in addition to their the microbrewery. Three Brothers offers visitors four unique experiences at its tast-ing rooms and with the passport you can sample five wines (or beers) at each loca-tion. Passion Feet is an intimate tasting room, featuring numerous wine varietals. Those with a more upscale palate should explore Stony Lonesome’s wooden lakeside post. They’ll find Three Brothers’ premium line of whites and reds. The rowdier, pirate-themed Bragg Dare follows a backwoods bayou atmosphere. We suggest a glass of the Dog Head Red. The Four Degrees loca-tion is all about Rieslings for those who like it sweet, while the War Horse microbrewery is for hop-lovers.

in Vino Veritas

A glance at Shaw Vineyard’s winemaking process.

The New York Observer | Summer 2012 | 9To Advertise: 212.407.9386

Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

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R elish first started with clam bakes and barbeques, but quickly transformed into one of the most demanded ca-

tering companies in New York, sometimes catering to events with 3,000 people. (Book them way in advance, it takes about eight months to prepare for an event this big!) Aside from founder Claudine Revere’s obvious love for food (she’s been in the food business for twenty two years), she decided Relish was a perfect name for her catering company because she saw that relish was a popular condiment on conces-sion stands while catering her first major event at the Trump Wollman Skating Rink. “Relish business cards are now ketchup and mustard colored,” Revere chuckled.

What makes Relish a popular New York staple is their diverse and innova-

tive dishes, a hard-working staff, and their flexibility and success in catering to even the most unusual demands, like a Lebanese Jewish wedding. Relish doesn’t have normal work hours, like most busi-nesses. “ There are weeks with 20 parties, and there are weeks with only 5, but we are always busy,” Revere says. Some popular food Relish is well known for is their mac-aroni and cheese and bite-sized hotdogs. However, they are always looking for more adventurous food to create. For instance, Relish catered to a fragrance event, where they had to come up with exotic and fun food to match the fragrance it represent-ed. All the guests loved the dishes.

It’s no wonder Relish catering has been around for eleven years: their “fun and cool twist on catered food” has kept old cli-ents coming back for more, and new ones begging them to cater at their events.

BY FReDeRiCk G.R. aDleR

T o borrow from the linguistic mastery of Jay-Z, Arthur “Arty” Dozortsev is not a businessman; he’s a business,

man. He has spent the past fifteen years es-tablishing himself as a force to be reckoned with in the world of New York City nightlife. Emigrating from his native Ukraine in 1972 at the age of two, Arty was a self-described salesman from birth: “I was always buying to sell, buy something, sell it whether I was thirteen or in college.” In 1995, he left the world of finance to found Dozortsev & Sons, a wine and spirit importer and distributer, with his father and brother. Through their widely successful work with Kremlyovskaya, “Kremly,” Vodka, Arty and his family’s en-terprise gained considerable success and reputation. The reason behind their fast rise to prominence stemmed from a keen insight into the evolution of nightlife culture in New York demonstrated in their focused grass root marketing strategies: “The industry has really progressed from the traditional club to the lounge. Bottle service is now king. We would be outside Cipriani’s or other plac-es like it in a Roles Royce handing out shots to the people walking in.” At the same time while targeting the high-end consumer, they maintained an intense focus on culti-vating positive and personal relationships with the movers and shakers of the nightlife industries: “We don’t have the money some of these large brands have so our success comes from relationships. I have a person-al relationship with every major restaurant ownership group across the country. It is the old school face-to-face way of doing business that seems to be forgotten nowadays.”

It is these relationships and insights into industry that allowed for Arty’s seamless transition from distributor to brand owner in 2010. Despite his success with Vodka, Arty decided upon Tequila and founded Alcaran. When asked about this decision, his response was simple: “That’s where the market was moving. Vodka is cluttered now.

The rise in bottle service has increased the marketability and therefore presence of many name brands, but people are getting bored of Vodka. There is demand for anoth-er beverage and that is Tequila. People want to do shots and shots of Vodka are boring.” Recent years have seen the rise in advertis-ing and popularity of brands like Patron, 1800, and Jose Cuervo as this demand for an alternative has increased. At the same time, this rapid rise of the high-end brands has left a hole in the market: “People don’t want to mix Patron or Don Julio because of its price point. There is a demand for a mid-dle ground something that can be taken on its own and sipped while also afford-able enough to mix in margaritas.” This high end but affordable and fun marketing strategy is the base behind the matte Black Bottle which can be found everywhere from Lavo and Provacateur to an art studio in Red Bank and Ray Lavender’s newest music video: “We want people to see the bottle and be intrigued. It’s a radical departure from the typical variously shaped glass bottles people expect tequila to come in.”

While an understanding of the “bottle-service” industry and New York nightlife is what launched Arty to his success, it is this core accessible-to-all mentality that moti-vates his recent projects beyond Alcaran. For instance, Arty’s latest venture Forever Young Wine, this with hospitality mogul Seth Greenberg, is attempting to break the hold of wine snobbery on the market: “We want to use Spirit tactics for wine, to market a high quality product that is also fun and unpretentious.” With his track record of success and understanding of the nightlife marketplace, from high-end to typical consumer, it is hard to find anyone more equipped to tackle this for-midable challenge. When asked about the typical Arty anecdote, Sarah Bromley, Brand Ambassador for Alcaran, responded, “Everyone has cursed Arty in the morning.” For a man selling you a great time there can be no bigger compliment.

Understand British elegance coupled with the exotic island flavor of Bermuda. Regatta is a unique blend of ginger roots from the Caribbean and Africa. Strong top notes of ginger with secondary notes of citrus, apple and banana. The finish has a ginger ‘bite’ without the ‘burn’ of ‘Jamaican’ ginger beers. Enjoy it alone or mixed in your favorite cocktail. Regatta is

served in the leading clubs, restaurants and hotels in the US and the Caribbean and sold in the finest specialty and super-markets as well. Regatta is all natural and gluten free.

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10 | Summer 2012  | The New York Observer To Advertise: 212.407.9386

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demi mONde90 Broad Streetwww.demimondeny.com

There is a great Lillet Rosé cocktail called jewel Box on the menu at the new Financial District lounge Demi Monde. To create this libation for your summer soirée, mix Lillet Rosé, rum, gentian aperitif with pear cider.

gASTRO BAR345 weSt 35th Stwww.gB-35.com

Located in the lobby of the TRYP Hotel, The Gastro Bar is the perfect place to relax with a summer cocktail. Diners can enjoy international tapas along with great drinks like the anejo Honey Blossom, made with El Tesoro tequila and shaken with clover and fresh lemon.

gO BuRgeR1448 Second avenuewww.e2hoSPitality.com/go-Burger-new-york

GO Burger has a sidewalk café where din-ers relish in spiked ice cream shakes – dessert meets happy hour. A favorite is Grandma’s Treat with Maker’s Mark bourbon—known for its spice and floral notes—caramel sauce and creamy vanilla ice cream.

hAVeNSanctuary hotel132 weSt 47th Streetwww.Sanctuaryhotelnyc.com

The Sanctuary Hotel’s rooftop bar Haven provides the perfect respite from the hustle and bustle of Times Square. We recommend the orbit made with Bombay Sapphire, gin, fresh grapefruit juice, basil and simple syrup. Haven also has a rotating roster of DJs throughout the week.

JBiRd cOcKTAilS339 eaSt 75th StreetJBirdny.com

Co-beverage directors Jason Littrell and Marshall Altier have created a sensational drink that they have dubbed the imperial March. “It is made with 1st Cru Cognac in-fused with delicate Chinese black tea, house-made fresh raspberry syrup, lime juice and tipped with a pour or cham-pagne,” they said.

lANTeRN’S KeeP49 weSt 44th Streetwww.thelan-ternSkeeP.com

At Lantern’s Keep, the only East-Coast bar nominated for “World’s Best Hotel Bar” by Tales of the Cocktail and the only NYC bar landing in the top 10 finalists for the award, you can find The jungle Bird. According to Beachbum Berry’s Intoxica, this drink dates back to the Aviary Bar in the Kuala Lumpur Hilton. One of the few tiki cocktails

that calls for Campari, it reminds us oddly of pancakes and coffee at Sunday morning brunch.

lA PiSciNethe americano518 weSt 27 Streetwww.hotel-americano.com

Diners can cool off at The Americano’s rooftop pool bar and restaurant La Piscine, with a quick dip in the pool followed by the citrusy Reinvention made with Belvedere Pink Grapefruit, Combier Crème de Pamplemousse Rose, fresh lemon and blood orange.

le ciRque151 eaSt 58th Streetwww.lecirque.com

It comes as no surprise that the icon-ic Le Cirque makes an iconic cocktail, the Cascada Rouge.

Cascada Rouge1 ½ Stoli Razberi½ Blood orange purée1/2 Lillet Rouge½ Fresh grapefruit juiceToppe with Rose ChampagneGlass: Old fashionedGarnish: Raspberries on stick

NeelY’S BARBecue PARlOR1125 firSt avenuewww.neelySBBqParlor.com

Nothing says summer like a culinary trip to the South – or the Upper East Side! Neely’s Barbecue Parlor has concocted a Memphis inspired cocktail that is as refreshing as it is delicious: The Memphis summer Mimosa with Limoncello, basil, and Prosecco.

RiSTORANTe ASelliNA420 Park avenue Southwww.togrP.com/aSellina

Located in the Flatiron dis-trict, Ristorante Asellina captures all the elements of rustic Italian cuisine and is the perfect place to enjoy a cock-tail. Here is our top pick:

squillo4 Cucumber slices1.5 oz Absolute Mango1 oz Fresh sour mix0.5 oz Fresh limejuiceHow to make: Muddle cu-

cumber; add Absolut, lime juice and sour mix, then shake with ice. Serve in a martini glass and garnish with cucum-ber slice.

VAi 429 amSterdam avenue

www.vairreStaurant.comVai boasts a stylish sidewalk café, perfect

for sipping on a seasonal summer cocktail like the cool Cucumber Martini made with cucumber-infused gin, fresh cucumber and lime juice. Hungry? Vai offers a plethora of Mediterranean fare.

J Bird’s Imperial March.

BeNjaMiN-ÉMile le HaY aND Melissa WileY

F rom tried-and-true classics to more experimental concoctions, we’ve checked out some of the best spots to sip on summer cocktails.

ANdAz hOTel485 5th avenue at 41St Streetwww.andaz.hyatt.com

The Andaz Hotel’s drink Cellar Door with sailor jerry incorporates summery citrus and spice flavors to create this cocktail.

Cellar Door with sailor jerry1 oz Pimm’s #11 oz Sailor Jerry spiced rum3/4 oz lemon juice3/4 oz Bergamot syrup1 splash St. Elizabeth allspice dram

A VOce mAdiSON41 madiSon avenueA VOce cOlumBuS10 columBuS circlewww.avocereStaurant.com

The A Voce restaurants on Madison and Columbus create elegant and refreshing cocktails, made with Italian ingredients.

sanguinella1 oz Campari 1.25 oz Limoncello Il gusto della Costa 2 oz Fresh orange juice

1 oz Fresh Lemon juice, serve on ice with short glass

Directions: Pour all ingredients into a shaker, pour over fresh ice and garnish with slice of blood orange.

BiSTRO The TeA SeT235 weSt 12th Streetwww.the-tea-Set.com

This summer season, the trendy Bistro The Tea Set has created an irresistible cocktail menu filled with their signature tea-infused cocktails. Try the summer village Martini made with Grey Goose vodka, red peach va-nilla tea syrup, soda and mint leaves served on the rocks.

BlT BAR & gRill123 waShington Streetwww.e2hoSPitality.com/Blt-Bar-grill-new-york

Located in the stylish West New York—Downtown, BLT Bar & Grill is a modern tavern featuring updated versions of classic American bar food with a wide selection of cocktails, beer and wine.

ice Pick2 oz Absolute Wild TeaFill with iced teaGarnish with a lemon and orangeServe in a pint glass

i’ll Have anotherSizzlin’ summer cocktails

Le Cirque’s Cascada Rouge cocktail.

The New York Observer | Summer 2012 | 11To Advertise: 212.407.9386

Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

Fornino Park sloPe256 5th avenue Brooklyn nY 11215 • 718.399.8805 • www.forninoparkslope.com

Come & Dine at a Modern Italian Restaurant with a Brooklyn Twist.

Fornino Park sloPe256 5th avenue Brooklyn nY 11215 • 718.399.8805 • www.forninoparkslope.com

Available for private parties, groups and intimate dinners.

55 Little W 12th St btw Washington St & West St 212-675-6686 www.brassmonkeynyc.com

The spacious Irish bar with roof deck features a casual crowd and even a family night on Sundays from 5 to 7 with

traditional Irish music and dancing. The place is packed with West Village and Chelsea families.

In addition to highchairs and changing tables, the bar offers coloring books, crayons and a $5.95 kids menu.

Shirley Temples are on the house!

Celtic-inspired fare & one of the most extensive

beer lists in the city.

Kids are welcome!

183 West 10th St. (off of 7th Ave.)

for reservations please call 212-352-0050 fax 212-352-0051email info@cafecondesa.com

An intimate restaurant in the West Village serving breakfast, lunch, and bistro fare dinner featuring exquisite New York style dishes with Latin American accents.

Café Condesa

I f you crave delicious Mediterranean food, aegean Restaurant on Third avenue and 93rd street is the place to go for delicious, reasonably priced

Turkish cuisine. The atmosphere is warm and inviting, from the exposed brick wall to the soft Turkish music playing in the background. Guests enjoy the hospitality and fine home cooking that Turkey itself is fa-mous for.

The restaurant serves authentic Turkish cui-sine. The menu starts with a large selection of hot and cold meze, and an array of classic salads, as well as a few innovations. Entrees include many of the most traditional Turkish dishes, includ-ing: a selection of charcoal-grilled meats and fish, and a few intriguing additions; it also features a very nice wine list with an emphasis on Turkish vintages; this wine list is unique and has been lauded for its depth and breadth of excellent Turkish la-bels; carefully crafted by small producers from the Mediterranean whose wines de-serve to be tried and enjoyed!

A recent patron had this to say, “Aegean is stylish, no matter what your occasion.

I was looking for a nice, affordable place where I could have healthy and tasty meal and I am so glad I found this place. They have a great menu and considering the quality of the ingredients they’re using; it’s really very affordable. I had my favor-ite Tabuleh for lunch, followed by Cheese

Pastries. The last one was especially deli-cious! The chef comes from Bolu, where all famous Turkish chefs come from and the biggest surprise of he night for me was the belly dancer…I was about to leave after en-joying my meal, when I saw a belly dancer started dancing; it was a show that you cant

find anywhere. “The owner who is a very warm and

charming gentleman told me that we should try their brunch special on Sunday (13.95 two course of meal and a bottom-less carafe of sangria)...Now that’s a deal ha???”

TO LEARN MORE ABOUT THIS WONDERFUL RESTAURANT, PLEASE VISIT aeGeaNNYC.CoM oR Call 212.996.1313

A Turkish delight

“AegeAn is stylish, no mAtter whAt your occAsion.”

12 | Summer 2012  | The New York Observer To Advertise: 212.407.9386

Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer • Summer 2012

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