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

Restaurant & Party Planning Guide

WINE, FOOD & SPIRITS SPEcIal

THE OBSERVERS

New York CitY restauraNts Go artisaNal exploriNG New York states woNderful wiNeries Best spots to Get Your driNk oN

COVER PHOTOS PROVIDED COURTESY OF TMRW WINES the Worlds Most Romantic Wines

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

ICEWINE

cewine Exclusives, CEO & President Victoria Gunn aspires beyond the import and distribution business and looks to bring romance back to wine by reintroducing Icewine as The Most Romantic Wine. Neglected in the past and often misconceived as a dessert wine, Icewine has been released from the confines of the dessert menu and sits in its own category that is to be compared to no other. The Icewine harvest, done entirely by hand, commences when the temperature drops below 18 degrees. As the frozen grapes are pressed, the natural water portion of the juice remains within the grape skins in the form of ice crystals. A tiny but precious ration of highly concentrated juice 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 not undergo noble rot. This clean grape gives Icewine its balanced acidity and clean finish. We believe that this labor-intensive handcrafted delicacy brings back the romance found in the vineyard, in the winemaking, and in the anticipation of creation. Wine

Icewines from smaller high-quality vineyards to make the highest quality Icewines available to the world. Our smaller, more focused import and wholesale distribution business allows for greater concentration on our portfolio brands, and our goal is to fuel a change in the market position by shaping a new image for the Icewine industry expressed Victoria Gunn. We have chosen to provide the highest quality products, and with strict 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 complexity but are also misunderstood as being less than versatile. Its versatility is impressive; from an aperitif, to a chivalrous compliment to spicy dishes, to a gastronomic ingredient in cooking. Mix any Icewine selection from The Most Romantic Wine collection to a myriad of your favorite liquors to commence a Romantic Journey an ultra luxury cocktail. Icewine also beckons to be enjoyed with that fine cigar to enhance the premium plumes of smoke. This Icewine has unbelievable complexity, the flavors are a decadent rainbow of surprise, an amazing alternative to Port in particular, for premium cigar smokers... a marriage made in Tobacco Paradise!, raves 4th Generation Tobacco Master Blender, Carlos Jimenez, about an Icewine Exclusives portfolio brand - Cornerstone Estate Winery Cabernet Franc. The Most Romantic Wine collection is a sweet luxury that flatters everyones wine cellar. Icewines are rich and opulent on the nose with a sweet seductive perfume, lush and refreshing on the palate, emulating passion and romance. Icewine Exclusives brings a new and exciting way to embrace lifes every moment. Any time is a good time for our Icewines, The Worlds Most Romantic Wine. Sit back and relax - see, taste and Feel The Euphoria ...of what youve been missing! Visit www.TheMostRomanticWine.com for The Most

barons have been replaced by a digital romance that of cases sold or numerical ratings, explains Victoria Gunn. Icewine is more personal; although it can be paired with food... it seductively invites pairing with mood. Distinctive characteristics from each varietal evoke a different emotion and initiate your admiration for such a delicately handcrafted artisanal infusion of substance and sentiment. The feeling about this Liquid Gold is intangible but real, it defines the passion between people. Created with the philosophy that celebrates the flavorful romantic culture of wine making, Icewine Exclusives carefully selects handcrafted

Romantic Wine sightings for availability.

2|Summer 2012|The New York Observer

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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 CONTACT PERRY BROCCO | PERRY@THEGLASSHOUSES.COM WWW.THEGLASSHOUSES.COM | T. 212.242.7800

It Started wIth Peter Luger...

Dear Event Planner, On October 2010, owners of the renowned Ben and Jacks 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 midtown west Manhattan. Adjacent to the New York theatre district, luxury hotels, one of the worlds largest shopping centers 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 & Jacks Steakhouse, one on E. 44th Street and the other on 5th Avenue. It is with great pleasure and enthusiasm that we introduce our latest restaurant, Empire Steak House. The menu features the same dry-aged porterhouse for two that made Ben & Jacks famous. Because our reputation is based on our steaks, Empire Steak House proudly 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 dining room, semi-private room and a cocktail lounge perfect for your group with accommodations up to 180+ people.

Our dedicated private dining coordinators 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 quality and hospitality. We want you to be able to enjoy your event as much as your guests!

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

Authentic ArgentineAn cuisine

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

To Advertise: 212.407.9386

212.228.2775 www.buenosairesnyc.com
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Special quarterly Food & SpiritS advertiSing Supplement to the new york obServer Summer 2012

The scene at Brooklyns Northeast Kingdom.

hOme ReSTAuRANT www.homereStaurantnyc.com

ome has been a West Village go-to for artisanal for 15 years. Gathering ingredients from local suppliers and artisans such as Faicco Pork Store, Amys Bread, Murrays Cheese and Florence Meat Market, the establishment creates delicious plates such as savory cheese cake with Pancotta and artichoke hearts, roasted poultry and regional seafood cooked to perfection. Homes wine and spirit list is 99 percent local. Beverage director 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 experience 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 Chef John Cordova married and didnt 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 always French and Seafood then I found out about this place. Whats exciting about your spring/ summer menuseason highlights perhaps? That it changes. Being able to do what I want, whenever I want. Ive never been able to work at a seasonal, local restaurant before. Here you are limited and directed to whats freshest and best. For me, the exciting part has been to learn about those things and focus on that. Its fun and challenging! There is a lot of focus on community here. How do you foster that energy? I am from California; Ive been in New York for six years. I worked in big New York restaurants and small Brooklyn restaurants. I really dont try to cater to the neighborhood. Although this kind of neighborhood is exciting to me. Ive changed the menu a lot. I try to do what the restaurant says: food thats local and seasonal. Ive only been here a month and a half, but Im always trying to improve and change the menu. Hopefully new people will come in and want what were supposed to be. home to ultra gourmet establishments such as: Billys Bakery, Pain DAvignon, Francois Payard, Lukes Lobster, Burke in the Box by David Burke, Sushi of Gari, YoArt and Tartinery.

GoinG LocaL
BeNjaMiN-Mile le HaY aND Melissa WileY

artisanal dining in New York City

omemade, homegrown and homegood. The reason why so many New Yorkers love the local artisanal food and wine here is the quality. Despite the presence and popularity of larger, more commercial vendors, several notable players are leading the way for artisanal establishments and carving the a path for similar spots in the New York dining world.

Sunday evenings were about family and friends getting together to share homecooked meals and bottles of wine. So with our Sunday Supper menu at Asellina, were bringing the comforts of home to a lively 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 calamari and a house-made Spaghetti with a fresh tomato sauce and lamb meatballs. Enjoy a sweet ending to the evening with the homemade sorbetti.

The PlAzA FOOd hAll 1 weSt 59th Street www.thePlazafoodhall.com/

NORTheAST KiNgdOm 18 wyckoff avenue Brooklyn, ny www.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 entres and three desserts) to 80 guests at Northeast Kingdom. Every part of the pig will be used, from the offal to the blood and skinno waste! Chef Adey is currently enjoying 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.

RiSTORANTe ASelliNA 420 Park avenue South www.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, prixfixe menu at Gansevoort Park Avenues Asellina is a steal. Growing up in Italy,

Lunch options at The Plaza have undergone some artisanal additions. Todd English Food Hall has been expanded to in- ziO RiSTORANTe clude a new 3,200 square-foot space called 17 weSt 19th Street The Plaza Food Hall, which features gourwww.zio-nyc.com met vendors. Kristin Franzese, Executive Zio Ristorantes Chef Massimiliano Vice President of Retail at The Plaza, explained: When we began the process of Max Convertini, a Puglia, Italy-native, said that his Pugliese cuiselecting great partners to sine always incorporates be a part of The Plaza Food seasonal and local ingreHall, our approach was to dients. My family goes choose iconic brands that daily to the market to buy were known not only for food for the day. Or we go their high quality product, to the fisherman to see the but for their craftsmancatches of the day. Here ship, she said. Using local, in [New York City], with seasonal ingredients is an all the purveyors that it important part of what has to offer, local does not we want to share with our mean the same thing anyguests and we accomplish Salmon carppucio at Zio. more. Seasonality does this in a few different ways. At Todd English we offer a selection of chees- though. Zio serves up plenty of delicious es, pastas and sausages which are made Mediterranean fare sure to please the palin-house. The Plaza Food Hall will now be ate of any refined gourmand.

6|Summer 2012|The New York Observer

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

Bacon + Bakery =
Life is Just Better with Bac n.
Order Online at www.Baconery.com 917-675-3385
Located Inside Books of Wonder Cafe 18 West 18th Street in New York City

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Zoe for Kids organic extra Virgin oliVe oil the newest addition to the award-winning Zoe product line.

Old age Meets New age

Zoe means life.

BY NaTalie RaMos The popularity of olive oil isnt 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 celebrity chefs and media heavyweights like Martha Stewart) has tapped into the burgeoning childrens 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 specifically 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.

Enjoy life. Because you can make it taste better.

E c

www.zoebrand.com
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quarterly reStaurant advertiSing Supplement to the new york obServer Summer 2012 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 properties. 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.

Wlffer 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 Ros on the terrace outside of the post-and-beam tasting room.

SheRWOOd hOuSe ViNeYARdS mattituck and JameSPort www.SherwoodhouSevineyardS.com

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

mAcARi ViNeYARd & WiNeRY mattituck and cutchogue, ny www.macariwineS.com

A glance at Shaw Vineyards winemaking process.
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 biodynamic wine production and organic farming. For close-up views of his winemaking process, check out the busier Mattituck location, which has large windows overlooking stainless steel wine tanks. In Mattituck, they also screen silent films depicting life on the vineyard. 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.

The WiNemAKeR STudiO mattituck, ny www.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 available at other tasting rooms, as Mr. Nappa has selected several blends that The Winemaker Studio does not represent.

in Vino Veritas
RePoRTiNG BY BeNjaMiN-Mile le HaY, alexaNDRa sCHReCeNGosT, ColleeN CassiDY aND Melissa WileY ew York State is home to some of the countrys preeminent wineries. With a history of winemaking dating back to the 18th century, many pockets of the state have an ideal climate for growing 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 consulted our oenophiles to discover a handful of their top choices.

mccAll WiNeS cutchogue, new york www.mccallwineS.com

For fine Pinot Noir on Long Islanda rare treathead to McCall. Our specialist recommended their Bens Blend and Reserve Pinot Noir. A no-frills, barn tasting room is rustic, but one sip of their wines and youll know why this winery is a favorite of many locals.

room, two years later, on the western shore of Seneca Lake near Himrod, NY, where vinifera wines flourish in the dry, cool climate. Mr. Shaws 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.

ROANOKe ViNeYARdS riverhead, ny www.roanokevineyardS.com WlFFeR eSTATe ViNeYARd SagaPonack, ny www.wolffer.com

Roman Roth, chief winemaker at both the North Forks Roanoke Vineyards and the South Forks Wlffer Estate Vineyard is the king of exceptional reds, our Long Island wine connoisseuse said. Try the peppery 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 respectively. Keep your eyes peeled for the Prime Number, a blend of Cabernet Sauvignon with Merlot and Cabernet Franc, due out sometime this year. A friendly and informative staff is at the ready to make your wine tasting extra special.

ThRee BROTheRS WiNeRY geneva, ny www.3BrotherSwinery.com

At Three Brothers Winery, located on the northeast end of Seneca Lake, you can purchase 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 tasting rooms and with the passport you can sample five wines (or beers) at each location. Passion Feet is an intimate tasting room, featuring numerous wine varietals. Those with a more upscale palate should explore Stony Lonesomes wooden lakeside post. Theyll find Three Brothers premium line of whites and reds. The rowdier, piratethemed Bragg Dare follows a backwoods bayou atmosphere. We suggest a glass of the Dog Head Red. The Four Degrees location is all about Rieslings for those who like it sweet, while the War Horse microbrewery is for hop-lovers.

UPSTaTE WinERiES
Winemaker Steve Shaw has been a highquality grape grower of the Finger Lakes for 30 years, contributing to the regions 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

ShAW ViNeYARd dundee, ny www.Shawvineyard.com

Life on the vineyard.

8|Summer 2012|The New York Observer

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gettINg tO KNOw artY

BY FReDeRiCk G.R. aDleR o borrow from the linguistic mastery of Jay-Z, Arthur Arty Dozortsev is not a businessman; hes a business, man. He has spent the past fifteen years establishing 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 familys enterprise 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 Ciprianis or other places 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 cultivating positive and personal relationships with the movers and shakers of the nightlife industries: We dont have the money some of these large brands have so our success comes from relationships. I have a personal 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 Artys 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: Thats where the market was moving. Vodka is cluttered now.

he-minute es in the

at coffee, and bars,

as price eals, Wi-Fi ore

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 another beverage and that is Tequila. People want to do shots and shots of Vodka are boring. Recent years have seen the rise in advertising 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 dont want to mix Patron or Don Julio because of its price point. There is a demand for a middle ground something that can be taken on its own and sipped while also affordable 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 Lavenders newest music video: We want people to see the bottle and be intrigued. Its a radical departure from the typical variously shaped glass bottles people expect tequila to come in. While an understanding of the bottleservice industry and New York nightlife is what launched Arty to his success, it is this core accessible-to-all mentality that motivates his recent projects beyond Alcaran. For instance, Artys 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 highend to typical consumer, it is hard to find anyone more equipped to tackle this formidable 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.

Summer cocktails just got better.

From Moscow Mules to Darkn Stormys Regatta Ginger Beer makes the drink. All natural select ginger and pure cane sugar provide the perfect balance in your drink. Why not mix with the ginger beer used in more fine resorts and clubs than any other.

Regatta - a decidedly different taste.

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regatta Bermuda Stone ginger Beer

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 supermarkets as well. Regatta is all natural and gluten free. aFFiNiTY BeveRaGes, iNC. 888-227-0708 WWW.ReGaTTaGiNGeRBeeR.CoM

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relishing relish
NaTalie GlaseR elish first started with clam bakes and barbeques, but quickly transformed into one of the most demanded catering 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 Reveres obvious love for food (shes 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 concession 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 doesnt have normal work hours, like most businesses. 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 macaroni 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 represented. All the guests loved the dishes. Its no wonder Relish catering has been around for eleven years: their fun and cool twist on catered food has kept old clients coming back for more, and new ones begging them to cater at their events.

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

Le Cirques Cascada Rouge cocktail.

demi mONde 90 Broad Street www.demimondeny.com

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

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

lA PiSciNe the americano 518 weSt 27 Street www.hotel-americano.com

Diners can cool off at The Americanos 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 Crme de Pamplemousse Rose, fresh lemon and blood orange.

gASTRO BAR 345 weSt 35th St www.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.

le ciRque 151 eaSt 58th Street www.lecirque.com

It comes as no surprise that the iconic Le Cirque makes an iconic cocktail, the Cascada Rouge. Cascada Rouge 1 Stoli Razberi Blood orange pure 1/2 Lillet Rouge Fresh grapefruit juice Toppe with Rose Champagne Glass: Old fashioned Garnish: Raspberries on stick

gO BuRgeR 1448 Second avenue www.e2hoSPitality.com/ go-Burger-new-york

GO Burger has a sidewalk caf where diners relish in spiked ice cream shakes dessert meets happy hour. A favorite is Grandmas Treat with Makers Mark bourbonknown for its spice and floral notescaramel sauce and creamy vanilla ice cream.

ill Have another

Sizzlin summer cocktails
BeNjaMiN-Mile le HaY aND Melissa WileY

hAVeN Sanctuary hotel 132 weSt 47th Street www.Sanctuaryhotelnyc.com

The Sanctuary Hotels 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.

NeelYS BARBecue PARlOR 1125 firSt avenue www.neelySBBqParlor.com

Nothing says summer like a culinary trip to the South or the Upper East Side! Neelys 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.

ANdAz hOTel 485 5th avenue at 41St Street www.andaz.hyatt.com

The Andaz Hotels drink Cellar Door with sailor jerry incorporates summery citrus and spice flavors to create this cocktail. Cellar Door with sailor jerry 1 oz Pimms #1 1 oz Sailor Jerry spiced rum 3/4 oz lemon juice 3/4 oz Bergamot syrup 1 splash St. Elizabeth allspice dram

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

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 SeT 235 weSt 12th Street www.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 vanilla tea syrup, soda and mint leaves served on the rocks.

JBiRd cOcKTAilS 339 eaSt 75th Street JBirdny.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 infused with delicate Chinese black tea, house-made fresh raspberry syrup, lime juice and tipped with a pour or champagne, they said.

RiSTORANTe ASelliNA 420 Park avenue South www.togrP.com/aSellina

Located in the Flatiron district, Ristorante Asellina captures all the elements of rustic Italian cuisine and is the perfect place to enjoy a cocktail. Here is our top pick: squillo 4 Cucumber slices 1.5 oz Absolute Mango 1 oz Fresh sour mix 0.5 oz Fresh limejuice How to make: Muddle cucumber; add Absolut, lime juice and sour mix, then shake with ice. Serve in a martini glass and garnish with cucumber slice.

The A Voce restaurants on Madison and Columbus create elegant and refreshing cocktails, made with Italian ingredients. sanguinella 1 oz Campari 1.25 oz Limoncello Il gusto della Costa 2 oz Fresh orange juice

A VOce mAdiSON 41 madiSon avenue A VOce cOlumBuS 10 columBuS circle www.avocereStaurant.com

BlT BAR & gRill 123 waShington Street www.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 Pick 2 oz Absolute Wild Tea Fill with iced tea Garnish with a lemon and orange Serve in a pint glass

lANTeRNS KeeP 49 weSt 44th Street www.thelanternSkeeP.com

J Birds Imperial March.

At Lanterns Keep, the only East-Coast bar nominated for Worlds 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 Berrys Intoxica, this drink dates back to the Aviary Bar in the Kuala Lumpur Hilton. One of the few tiki cocktails

VAi 429 amSterdam avenue www.vairreStaurant.com

Vai boasts a stylish sidewalk caf, 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.

10|Summer 2012|The New York Observer

To Advertise: 212.407.9386

Fornino Park sloPe

256 5th avenue Brooklyn nY 11215

718.399.8805

www.forninoparkslope.com

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

Caf Condesa

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

Available for private parties, groups and intimate dinners.

Fornino Park sloPe
256 5th avenue Brooklyn nY 11215

183 West 10th St.

(off of 7th Ave.)

718.399.8805

www.forninoparkslope.com

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

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 famous for. The restaurant serves authentic Turkish cuisine. 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, including: 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 labels; carefully crafted by small producers from the Mediterranean whose wines deserve to be tried and enjoyed! A recent patron had this to say, Aegean is stylish, no matter what your occasion.

A Turkish delight
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 theyre using; its really very affordable. I had my favorite Tabuleh for lunch, followed by Cheese Pastries. The last one was especially delicious! The chef comes from Bolu, where all famous Turkish chefs come from and the biggest surprise of he night for me was the belly dancerI was about to leave after enjoying 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 bottomless carafe of sangria)...Now thats a deal ha???

Celtic-inspired fare & one of the most extensive beer lists in the city.

AegeAn is stylish, no mAtter whAt your occAsion.

Kids are welcome!

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!

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

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

The New York Observer|Summer 2012|11

To Advertise: 212.407.9386

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

12|Summer 2012|The New York Observer

To Advertise: 212.407.9386