The iconic Pierre, A Taj hotel, debuted “Perrine,” their new culinary offering, last year under the supervision of Executive Chef Ashfer Biju. Vegetable-forward dishes take command of this seasonally inspired menu where a side dish such as kale is married with sweet onion, and chilled sweet pea soup blends harmoniously with radishes and mint. For main dishes, the Lamb Chops are a must-try, as is the Black Bass in a seafood broth with fresh fava beans. Chef Biju pays homage to both his upbringing in India’s fishing town of Kerala and his French culinary training with a menu that will delight both the carnivore and vegetarian. His love of seafood is evident with a selection of simple, yet elegant dishes that are both flavorful and fresh. Be sure to leave room for dessert because their Banana Cream Pie will knock your socks off! The restaurant also underwent a soft renovation to feature a brighter setting with open windows and natural light.
Looking for the perfect al fresco experience? The restaurant debuted the “Rosé Terrace at Perrine” this past April, where guests can enjoy the spring menu in the outdoors. Also, coinciding with the 10th anniversary of everyone’s favorite Rosé, Whispering Angel, the “Rosé Terrace at Perrine” will play host to a series of events throughout the summer months in partnership with the producer of Whispering Angel, Château d’Esclans. Their weekly Rosé Thursdays Happy Hour from 5pm – 8pm, featuring specially crafted appetizers paired with a glass of Rosé is the perfect way to kick off the impending weekend.
– By Lisa Loverro
FOUR CUTS STEAKHOUSE
Located in Sutton Place Four Cuts Steakhouse has not only phenomenal steakhouse classics, but also an assortment of seafood dishes. The space was designed with the element of a traditional steakhouse, but with a modern and rustic flare to it that was created by C3D Architecture. Executive Chef Joaquin Linares is the creator of the deliciously succulent menu. A popular appetizer that guests should try is the Sizzling Canadian Bacon, which is served by the slice extra thick. If you’re leaning for more of a fishier app order the fried calamari because when is that ever a bad decision? As far as the steaks and chops go you can choose from the following sauces, cherry peppers and onions, Barolo wine, truffle butter, or chef M’s signature. Of course they have other memorable entrees including grilled yellowfin tuna, chicken Milanese, grilled salmon or even a burger. Whatever entrees you decide on make sure to give the steak fries with truffle oil a taste because they’re delicious and fries go well with any type of meal. Okay ladies gather up the gang because ‘ladies night’ is every night and has no time restriction for happy hour. Yes, you read that correctly. Whether it be a Manhattan or New York Sour, sip your favorite cocktail as you gossip about the latest drama all night with your best girls.
The classic Italian-American restaurant ALLORA is soon to open up their rooftop. This Spring come hangout at ALLORA ALTO and enjoy cocktails, food, art and of course the magnificent scenery. Although dining in Manhattan you’ll feel as if you’ve just traveled to Italy with the delicious Antipasti selection as well as pastas and other Italian cuisine. A crowd favorite to order for an antipasti would be the caprese because there can never be a foul word spoken about mozzarella. All the pasta dishes are absolutely delectable. If you’ve never had Gnocchi now is your chance with their homemade Gnocchi that is covered in basil pesto. For a twist on the classic Chicken Milanese try the Scampi Alla Milanese. Everything you love about the original except with shrimp in a light pink sauce with anchovies and capers. With the weather warming up take this delicious and tasty meal and sit on the patio! Along with the new rooftop opening the other option is to sit with friends or family out on the patio and enjoy your food in the warm summer breeze. Make sure to keep your eye on ALLORA ALTO to be one of the first to experience the fun outdoor atmosphere that overlooks Midtown.
The best way to experience Zuma is to live large and order the premium Omakase menu which leaves your culinary journey in the capable hands of Corporate Executive Chef Oliver Lange who curates a tasting flight of the most indulgent highlights of the menu. Touted as a contemporary yet elevated Izakaya, the menu encompasses the fine art of Japanese cuisine with a sushi bar, a robata grill, and open kitchen that prepares classic dishes with bold and intense flavors. With the Omakase menu each dish is not revealed until it’s served which entices the dining experience with the element of surprise. Highlights from the premium menu included a rich and spicy lobster miso soup, toro and seabass sashimi, lobster tempura, tataki beef with truffle, seared tuna with ponzu, king crab with ponzu lime butter, artichoke with a truffle dressing and a succulent and perfectly marbled medium rare wagyu beef tenderloin. Save room for the dessert which is a decadent ending to a memorable meal- an ice sculpture holding exotic fruits, a molten chocolate cake, rich ice cream and sorbet and a kinako cake with cocoa crumble. Afterwards head up to the sleek lounge to end the night with an exotic cocktail and embrace the high style living of New York City. – By Hillary Latos
The Butcher Bar is now open in the lower east side located at 146 Orchard St. As a matter of fact this BBQ Smoke House originated in Astoria as an old school Butcher Shop that evolved into the now tasty restaurant. A huge goal of Butcher Bar is to educate people on healthy eating and sustainable farming. The meats that are served are all locally sourced and 100% grass-fed, raised hormone free and without antibiotics. Besides the upbeat, polite and helpful servers Butcher Bar knows how to serve customers the best meats along with great drinks. The crowd favorite is the “Meat Candy” Beef Burnt Ends, which is meat that is double charred in order to intensify the flavor and make it jaw dropping for any carnivore. Another favorite is The Philly Cheese, which is either smoked brisket or grilled chicken covered in a generous amount of a three-cheese sauce with sautéed onions. For a unique and sweeter side opt for the sweet potato wedges or cornbread with honey butter. The sweet tooth of the group should continue onto dessert and order Grandma’s Apple cake which is baked with granny smith apples and topped with caramel sauce and powdered sugar. Not only is the food selection mouth watering, but also you’ll want to make another trip just to experience the drink menu. With different types of moonshine, whiskey, bourbon, sangria and cocktails there will need to be one trip dedicated to the drink menu. Fear not brunch connoisseurs the menu is complete with sweet and savory options that are served with one drink of your choice whether it be a mimosa, coffee, or soda.
When most Americans think of sushi they think of raw fish and that’s something Beyond Sushi owners Guy and Tali Vaknin are looking to change one customer at a time. The two conceptualized and opened five plant-based, health conscious eateries that celebrate the flavors and beauty of seasonal fruits and vegetables. Chef Guy and his culinary team fuse unconventional pairings of fruits and vegetables with whole grains to create sushi rolls, rice paper wraps, hand rolls, salads and irresistible but healthy sweets. The brand’s mission is to promote a sustainable, all-natural, and compassionate way of eating. Their promise is to refresh and nourish your bodies while creating a new standard of clean eating. Beyond Sushi’s newest location at 134 W. 37th Street is also the first to offer dine-in and waiter service from 11am to 11pm daily. The spacious restaurant includes rich new interior colors like vibrant oranges and greens. Heavy industrial metal cages hang above the wraparound sushi bar and new drinking bar while ropes dipped in orange paint suspend from the walls at varying levels. The backdrop of the eatery also has an element of surprise incorporated into the atmosphere with Beyond Sushi recycled number 10 cans suspended on the restaurant’s back wall.
Chef Guy credits his passion for cooking to his Moroccan and Israeli roots. Guy Vaknin moved to NYC in 2005 after finishing his military duties with the Israeli Defense Force to pursue his dream of working as a chef in America. After nearly four years at Esprit Catering, Chef Guy was selected as a contestant on Fox’s hit show, Hell’s Kitchen. Beyond Sushi launched in 2012 and the rest as they say is history!