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Casa Enrique Press Kit
Gail Schoenberg Public Relations
www.gailpr.com | 201.460-3672 firstname.lastname@example.org or email@example.com
Casa Enrique Brings Authentic Mexican to Queens
Long Island City, NY - March 2012 - Casa Enrique is set to open March 2012 at 5-48 49th Avenue in Long Island City, Queens. The owners of Bar Henry and Café Henri are expanding the Henry brand, introducing a traditional Mexican restaurant with cuisine influenced by the San Luis Potosi regions of Chiapas. The foundation of Casa Enrique is the family history of the managing brothers of the business: Executive Chef Cosme Aguilar and General Manager Luis Aguilar, longtime mainstays of the Henry team. Together, they intend Casa Enrique as a labor of love for their late mother. She left them an unforgettable culinary legacy of authentic San Luis Potosi home cooking; her Mole de Piaxtla (dried chiles, nuts, chocolate with chicken) and Cochinito Chiapaneco (roasted pork ribs marinated with guajillo chiles) are two of the dishes served at Casa Enrique. The menu is reasonably priced and offers small plates, tacos, and entrées, such as: Ceviche de Pescado, Albondigas en Chipotle (chipotle meatballs), Taquerias (tongue, chorizo, beef & more), Chile Relleno (chili stuffed with poblano, cheese & tomato sauce), Rabo de Toro (beef oxtail braised in sesame sauce) and Pescado con Elote (pan seared fish with corn esquite, epazote & chile de arbol). For a sweet ending, try the Crepas de Cajeta or the Platano Macho Split. Throughout the menu, the distinctive Chiapas flavors will allow guests to savor the tastes of the Aguilar brothers’ youth. The décor in Casa Enrique is quirky and unconventional while maintaining a warmth and hominess that gives guests a gratifying sense of comfort. The minimal color scheme is accented by contrasting art decorations of traditional Mexican design. A simple layout in the bar and dining room create an air of informality throughout the establishment. There is a modest garden with seating for about 15 in the warm weather months. Conveniently located, Casa Enrique will offer an exciting Mexican experience unparalleled in Long Island City. The authentic cuisine will be a wonderful addition to the melting pot of variety in Queen’s restaurant scene.
CASA ENRIQUE Press Contact: Owners: Executive Chef: General Manager: Beverage Manager: Location: Telephone/Website: Established: Cuisine: Hours: Gail Schoenberg PR, 201.460.3672, firstname.lastname@example.org, www.gailpr.com Winston, Carole Bergman & Henry Kulok Cosme Aguilar Luis Aguilar TBD 5-48 49th Avenue, Long Island City 347-448-6040, www.casaenriquequeens.com March 2012 Traditional Mexican; many dishes based on recipes from the Aguilar brothers’ mother Monday-Sunday 5:00pm to midnight Saturday-Sunday Brunch 11:00am-5:00pm Kitchen closes an hour before closing. Apps $8-$12, Entrees $14-$22, Desserts $7, Wine $ TBD, Beer $ TBD 7 Train to Vernon Blvd/Jackson Ave 40 seats; 15 backyard Simple wood bar with communal table fashioned from 100-year old wood; colorful accents from Mexican art Yes All major
Price Range: Metro: Capacity: Design Concept: Wheelchair Access: Credit Cards:
COSME AGUILAR, EXECUTIVE CHEF
Casa Enrique’s Executive Chef, Cosme Aguilar, will be responsible for the skillful preparation of the restaurant’s home-style Mexican menu. Serving his mother’s recipes to New Yorkers is far from what he might have dreamed of as a child, growing up in San Luis Potosi, in Chiapas, Mexico’s southernmost state. Cosme’s culinary history is a familiar one to many accomplished chefs: his mother was a masterful cook, well-known as such in their small town, and often called upon to cook for special occasions. It was at her knee that Cosme found his passion for cooking, for the small miracles that could be created with a knowledgeable combination of ingredients. Cosme, along with his brother and sister, was enlisted to help in the kitchen and he took to the work immediately. Upon his arrival in New York in 1998, Chef Aguilar found work at the highly regarded French restaurant, Le Solex. Right away, the skills he learned from his mother became apparent and he was given greater responsibility in the kitchen. This was the beginning of Cosme’s education in French cuisine, and there followed positions at Orsay, to Les Deux Gamins, where he served for eight years, as Chef, and also took on general manager’s duties. Cosme’s New York career also led him to the kitchen of the well-regarded East Village gastropub, EU. It was as at Les Deux Gamins that Chef Aguilar met Casa Enrique’s owner, Winston Kulok, and there began a happy and fruitful association, starting at Kulok’s popular Café Henri, on Bedford Street in the West Village. For four years here, and at the sister location in Long Island City, Cosme has served the classics: Quiche Lorraine, Croque Monsieur, and a variety of savory and sweet crepes. Since November 2009, Cosme has been the Executive Chef at Kulok’s Bar Henry, serving a classic bistro menu at one of the city’s top wine destinations. At Casa Enrique, Cosme will offer a definitive Mexican menu. Each of the dishes is evocative of Cosme’s family history, with distinctive Chiapas flavors; the execution of each is an exemplification of Cosme’s years of training. Cosme’s mother would be proud.
LUIS AGUILAR, GENERAL MANAGER
C a s a E n r i q u e ’ s General Manager, Luis Aguilar, strays away from the notion of imitation in the creation of this warm traditional Mexican restaurant. After ten years of honing his culinary skills in the French kitchens of C a f é H e n r i in Long Island City and the West Village, Luis decided it was time to put those skills to work in the service of Mexican cuisine. C a s a E n r i q u e embraces cuisine from the Central and Southern regions of Mexico in which Luis grew up. As the initial force behind this concept, Luis is driven to develop C a s a E n r i q u e into a restaurant where guests can enjoy new and creative Mexican delicacies and dishes. His dedication to share authentic Mexican flavors originates with the recipes served in his mother’s restaurant in Mexico. Along with his brother, Cosme, C a s a E n r i q u e ’ s Executive Chef, Luis continues the legacy of the Aguilar family. Through C a s a E n r i q u e , Luis aims to honor his mother and the regional cuisine as she prepared it; thereby offering the city’s diners a new taste of Mexico.
PAL ARRANQUE (Appetizers)
Avocado, onion, cilantro, jalapeño and tomato with side of home made totopos
ENSALADA DE BETABEL CON JICAMA 10
Beets, jicama, mint, queso fresco and lemon vinaigrette
SOPES DE CHORIZO 9
Home made thick corn tortilla, chorizo, beans, lettuce, avocado and cream
ALBONDIGAS EN CHIPOTLE 9
Beef meatballs in chipotle tomato sauce
DEL PUERTO (Seafood)
Market fish cooked in lime, onion, avocado, tomato
CEVICHE DE PESCADO 12
Fried oysters with chili mayo
OSTIONES EPANIZADOS 12
Mexican shrimp cocktail , avocado, tomato, onion, cilantro Crab in crispy tortilla with citrus, avocado, tomato, chile serrano and cilantro
COCKTAIL DE CAMARONES 12 TOSTADAS DE JAIBA 12
TAQUERIA 8 (2 tacos per order)
CHORIZO (home made spiced crumbled chorizo) SUADERO (Brisket, slowly cooked) PASTOR (pork marinated in chilies and pineapple) LENGUA (cow tongue, slowly cooked) PESCADO 14 (Market fish) PARA ACOMPAÑAR (side orders) 4 Arroz (Rice) 4 Frijoles (beans) 4 Arroz y frijoles 5 Totopos and salsa (chips and hot sauce) 5 Rajas con crema (roasted chilies poblanos, onion, corn, cheese and cream) 5
PA REMATAR (Entrees)
POZOLE DE MI TIA 13
Hominy pork soup, oregano, radish, onion, lettuce, avocado
ENCHILADAS DE POLLO EN SALSA VERDE 14
Tomatillo sauce, black beans, crema fresca, queso fresco, avocado
CHILE RELLENO 14
Chili poblano stuffed with chihuahua cheese, tomato sauce and rice
COCHINITO CHIAPANECO 16
Roasted pork ribs marinated in guajillo chilies, rice and beans
MOLE DE PIAXTLA 16
Well-known dish from Puebla Mexico. The mole sauce is made following the traditional way of using mix dry peppers, almonds, raisins, plantain, sesame seeds and chocolate over chicken and rice
CARNE ASADA 19
Skirt steak marinated in tequila, roasted poblanos and beans
CHAMORRO DE BORREGO 20
Lamb shank braised in chili pulla, huajes, epazote with rice and beans
PESCADO CON ELOTE 22
Pan seared market fish, corn esquite, epazote and chile de arbol
PASTEL TRES LECHES 7
Sponge cake made of three kinds of milk, goat milk caramel
PASTEL DE CHOCOLATE 7
Warn chocolate cake with home made vanilla ice cream
REFRESCOS (mexican sodas) 3
Coca Cola, Jarritos, Sangria, Sidral, Squirt, sparkling water
AGUAS FRESCAS 3
Horchata, Jamaica, Tamarindo, Limonada
Café con hielo (iced coffee) 2.5 Café con leche y hielo (iced double espresso with milk) 4 Café caliente (hot coffee) 2 Café con leche (Espresso with milk) 3.5 Cappuccino 3.5 Chocolate caliente (hot chocolate) 4 Té Caliente (Hot tea) 2.5 Té frio (iced tea) 2.5
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