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Special dining out advertising feature — the new york observer • April 4, 2011

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Social Eatz Rockography

New restaurants
on the scene
First let’s take a look at a few of the best
new eateries in the city
By: Christine Liu

N
ew restaurants pop up all over New York at a feverish
pace, but few seem to have staying power. Below are
our picks for best new restaurants – puruse the list of
those that have announced their arrival and hope to dish up
soul satisfying food that will guar-
antee them a place amongst the
other gastronomes of the city.

New Greenwich Village hotspot

Rockography pays homage to the
classic Rock ‘n’ Roll era, with walls
covered in rock and roll memor- Social Eatz burger
billa. The bar is fashioned from
Marshall amplifier cases, and the host podium is crafted out
of a concert speaker. Boasting a signature twist on American
comfort food like the F.U. burger and the deep fried PB & J, this
place is a must-see for yourself (504 Sixth Avenue, 646-360-
4143).
Le Relais de Venise
Cha Chang Tang, which literally translates into tea dinner café,

the new york observer April 4, 2010 R1

 Special dining out advertising feature — the new york observer • April 4, 2011

GABRIEL’S
BAR & RESTAURANT
New restaurants on the scene
We bring you the best of the
Winner of the Wine Spectator new eateries in the city
Award of Excellence 1997-2009 recently joined the commercial Mecca that is Mott Street. Popular amongst
locals for their Hong Kong style Milk Tea served chilled in a retro milk bottle.
Cha Chang Tang opts for the more modern approach to décor with a dividing
rties
Great for Private Pa
wall made of white teacups and a wall mural scene depicting a busy street in
Hong Kong. A great stop in a trendy new spot, this one may be here for good
(45 Mott Street, 212-577-2888).

Gone are the days when flour is the main ingredient in making a doughnut, at
least according to the East Village’s Wonder City Coffee & Donut Bar. This
new foodspot doles out homemade doughnuts made from mashed potatoes.
The surprising results are light and fluffy doughnuts infused with flavors like
caramel, chocolate-hazelnut and the classic powered sugar (at the Bringle
Room, 227 East 10th Street, 212-529-9702).

Bravo TV’s Top Chef cheftestant Angelo Sosa opened Social Eatz, an Asian-
inspired sandwich shop right in Manhattan’s Midtown. Fully embracing a play
on IM lingo the letter ‘z,’ the menu is chock full of words like app’z, soup’z,
salad’z, taco’z, burger’z, sandwich’z, side’z, and sweet’z. Sosa also gives his
spin on classics such as the Charred Bibimbab burger and the Sloppy Ho (Chi
Minh) sandwich. (232 East 53rd Street, 212-207-3339).

11 West 60 Street

Grow and Behold

Between Broadway and Columbus
212-956-4600
gabrielsbarandrest.com
A Special Chicken for a Special Time of Year
Grow and Behold Foods, a 9 month-old Brooklyn based business
producing kosher, pasture-raised poultry is preparing for the Passover
rush to get their exclusive line of OU-Kosher chicken, Sara’s Spring
Chicken, on Seder tables around the country.
Sara’s Spring Chicken is available directly from the company at www.
growandbehold.com. Unlike other poultry, these chickens are raised
outdoors on pasture and never receive any antibiotics or hormones.
Raised on grass and a special blend of feed, these chickens are raised
in small batches by Amish and Mennonite farmers who go above and
beyond “free-range organic” standards. The result is a juicy, flavorful
bird that according to one satisfied customer “makes the other chick-
en taste like tofu”. Sara’s Spring Chicken is also on the menu at high-
end restaurants such as Pardes, in downtown Brooklyn. Chef Moses
Wendel calls it the “best chicken on the market, hands-down.”
Grow and Behold was founded by Naftali and Anna Hanau, who
spent years working on small organic farms and were frustrated by the
near-total absence of high quality, small-farm raised, kosher meats. A
licensed kosher slaughterer (shochet) himself, Hanau learned the meat
business from the ground up while working in butcher shops and pro-
cessing plants all over the country. Hanau began putting that knowl-
edge to use in July 2010, when he began selling “a chicken that our
customers can trust was produced with the highest standards, every
step of the way, and they can taste the difference!
Customers can order a complete line of chicken and turkey, whole
or in parts, at www.growandbehold.com. Grow and Behold
delivers every two weeks in
the New York Area, and
recently began monthly
The food is scintillating and the service exemplary. —The New York Times deliveries to 5 locations in
Philadelphia and Southern
Dependably superior for very grown-up dining … “Solicitous” service New Jersey. For those fur-
led by engaging owner, George Briguet. —Zagat 2003 ther away, shipments go out
via FedEx every Monday
Open 7 days for lunch and dinner • Room available for private parties and have traveled as
View our award-winning wine list on our website: www.leperigold.com far as California.

405 East 52nd Street • New York, NY 10022

(212) 755-6244 www.leperigord.com

R 2 April, 4 2011 the new york observer

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 Special dining out advertising feature — the new york observer • April 4, 2011

Oceana offers bold American seafood in

a modern and elegant space.
With an ambience of grandeur and intimacy, exceptional cuisine,
and attentive service, Oceana satisfies diners of all appetites.

Experience the seduction of seafood and more at the new Oceana.

Oceana’s outdoor patio officially opens for the season on April 14th
Come in as our guest & be one of the first to check it out!
Please note the full menu is offered on the patio,
go to www.oceanarestaurant.com/menus/ to view menus.

LunchMon-Fri // 11:30am-3pm • DinnerMon-Sat // 5pm-11pm • Sun // 4pm-9pm

120 WEST 49TH STREET

BETWEEN 6TH & 7TH AVE
212 759 5941 FOR RESERVATIONS
WWW.OCEANARESTAURANT.COM
Michelin +

120 WEST 49TH STREET

120 West 49th Street (McGraw Hill Building,
BETWEEN btwn
6TH & 7TH 6th & 7th Ave)
AVE
212 759 5941 FOR RESERVATIONS
212-759-5941 For Reservations • www.oceanarestaurant.com
WWW.OCEANARESTAURANT.COM
Michelin +
120 WEST 49TH STREET
the new york observer April 4, 2010 R3
TO ADVERTISE: 212.407.9386 BETWEEN 6TH & 7TH AVE
212 759 5941 FOR RESERVATIONS
 Special dining out advertising feature — the new york observer • April 4, 2011

The Meatball Shop

Lunch on a Dime
Below are some great eats and pocket friendly lunch specials perfect
for the middle of the work day—because let’s face it, who doesn’t
love a good lunch deal?
By Christine Liu

O
nce operated out of a street cart in the basement of Golden Mall in
Flushing, Xi’an Famous Foods has expanded their empire to include
IMPECCABLE FOOD…
BEACON
Manhattan with two new eateries in Chinatown and the East Village.
Xi’an easily captivates the flavors of the China and the Middle East and is widely
known for their hand-ripped noodles and greatly seasoned meat patties rang-
Your Midtown Event Space ing from cumin spiced lamb to stew pork for their burgers. Prices range from
$2-$10. (88 East Broadway and 81 St. Marks Place, www.xianfoods.com).

Hummus Place whips up traditional smooth and creamy hummus offering a

At your Service for all taste of Israel right in the Upper West Side. For the chickpea lovers every-
where, this lunch spot has mastered the fine art of well made hummus. They
your Private Dining serve up several variations—accompanied with warm pita of course— such as
Hummus Masabacha, topped with whole chickpeas, olive oil, and spices; Hum-
IMPRESSIVE SPACE...
& Entertaining needs mus Fava, topped with whole fava beans, Tahini, hardboiled egg, olive oil, and
spices; and Hummus Tahini, topped with Tahini, olive oil, and spices. If all the
extra fluff isn’t for you, than enjoy simply the complex flavors of classic hum-
Stop in After Work mus, served with a dash of extra-virgin olive oil, cumin, paprika, and parsley.
It only takes $7.95 to get your choice of hummus and appetizer, 2 pitas or
for a “Tour” and “Taste” couscous. (305 Amsterdam Avenue, 109 St. Mark’s Place, 71 7th Ave. South,
of our new 99 Macdougal St., 2608 Broadway, www.hummusplace.com).

Wine Bar This is not your grandma’s meatball. Executive chef Daniel Holzman and gen-
eral manager Michael Chernow, both co-owners of The Meatball Shop, have
Happy Hour, 5 - 8 p.m. their own spin on a comfort food. The Meatball Shop originally created as a
2 drinks +Wood Fired concept for a takeout window, which evolved into a storefront with counter
service. They offer up daily selections of the round little balls of delicious-
Pizza or Burger ness— classic beef, spicy pork, chicken, vegetable, and a daily special along
$19.95 with delicious sauces from classic tomato, spicy meat sauce, mushroom gravy,
parmesan cheese, and pesto. Prices range from $3-$8. (84 Stanton Street,
212-982-8895, www.themeatballshop.com).

EXCEPTIONAL
212.332.0501 For a delicious and affordable meal The Sandwich House serves up a medley
view Our Private Rooms on-line of gourmet dishes like Seafood Pasta and sandwiches like their Smoked Pro-
SERVICE... www.BeaconNYC.com sciutto Sandwich with mozzarella, tomatoes and Arugula. For a lighter meal
they also have an expansive salad list. The Sandwich House promises authen-
tic Italian food without the restaurant. (17 Ann Street, 212-566-6886, www.
BEACON | New American | 25 West 56 Street | Btw. 5th/6th Ave. | 212.332.0500
sandwichhousenyc.com).
gsz

R 4 April, 4 2011 the new york observer

TO ADVERTISE: 212.407.9386
 Special dining out advertising feature — the new york observer • April 4, 2011

est. 2005

Cercle ROuge

Wines 50% off

On Selected bottles
L’Orange Bleue
Sunday and
CONTIENT DES SULFITES
late night dining Monday Nights
The best late-night eats
By Christine Liu
Mise en bouteille au Château

L 203 88
N
Alc. by vol. 12.5% 750ml
ew York City is truly the city that never sleeps. You don’t believe us?
241 West Broadway, New York, NY 10013 | Tél. 21 22 26 62 52
Just check out the below list of late-night eateries that cater to noc-
turnal diners.

69 is the perfect antidote for your late night craving for Chinese food. This
eatery is sort of a relic for late-late night diners, with dollar bills with messages
from past and returning diners decorating its walls from floor to ceiling. Open
till 4 a.m. daily, 69 serves the late night crowd well with variations of Chinese
food ranging from salt and pepper pork to and spare ribs. (69 Bayard St.,
212-227-1173).

L’Orange Bleue creates the perfect casual hipster-esque ambiance, with a

seemingly never-ending flow of alcohol, live music, drum playing, and vibrant
belly dancers. Conjuring up generously seasoned dishes from Lamborghini
with Frites (mini lamb burgers) to Clams Ribao (Portuguese styled clams in
a white sauce) this late night destination spot is known for its multi-cultural
hybrids that pay homage American, European and Moroccan cuisine. Enjoy
dinner and party the night away at L’ Orange Bleue. (430 Broome Street,
212-226-4999, Monday-Thursday, 10 a.m.-1 a.m.; Friday 10 a.m.-2 a.m.; Satur-
day 11 a.m.-4 a.m.; Sunday 11 a.m.-12 a.m.).

If the walls of Garage Restaurant & Café could speak, they’d tell stories from
their rustling auto garage days, to the sensual days as a cabaret hall, to their
glamorous days as an off-Broadway theater. Garage Restaurant & Café boasts
a menu of American cuisine including a choice of pastas and ravioli dishes,
house aged steaks, Chilean sea bass, and crab and lobster cakes. Another
plus? Every seat in the restaurant provides a great view of stage for Jazz per-
formances. (99 7th Ave. South, 212-645-0600, open Monday-Thursday, 12
p.m-4 p.m., 5 p.m.-1 a.m.; Friday 12 p.m.-4 p.m., 5 p.m.-3 a.m.; Saturday 11 Eastern European Beers and Cuisine
a.m.-4 p.m., 5 p.m.-3 a.m.; Sunday 11 a.m.- 4 p.m., 5 p.m.-1 a.m.). Unique Wine List
Agozar Cuban Bistro Bar serves up food as what can only be referred to as
Nuevo-Cubano; drawing influences from classic Cuban dishes such as Lechon **FOOD AND DRINK SPECIALS OFFERED DAILY!**
(Cuban roasted pork), Spanish Chorizo, and Gulf Coast Mahi. Dishes are fur-
ther complimented fresh ingredients and pulsating spices. (324 Bowery St., www.klimatbarnyc.com
212-677-3773, dinner hours are: Monday-Thursday 5 p.m. – 11 p.m., Friday 5
p.m.- 12 a.m., Saturday, 5 p.m. – 12 a.m., Sunday, 5 p.m. – 10 p.m.). 77 East 7th Street (bet. 1st and 2nd aves), East Village, NYC,
212-777-1112

the new york observer April 4, 2010 R5

TO ADVERTISE: 212.407.9386
 Special dining out advertising feature — the new york observer • April 4, 2011

Upstairs
at the Kimberly Hotel

An evening UPSTAIRS will be an

experience like no other, focusing on
refined service in a relaxed luxurious
setting, offering its guests a
one-of-a-kind rooftop experience
and the desire to come back.

BRUNCh
Saturdays and Sundays
unlimited Mimosa, Bloody Mary and
Beer from 12pm-2pm for $15
plus tax and gratuity.

This special does not require

purchase of the food.

DJ on Saturday Brunches that spins

upbeat, modern twist on classics.

Upstairs at the Kimberly Hotel

145 E 50th Street (between Lex & 3rd)
Reservations 212-702-1685
To view the full menu
please visit us at UPSTAIRSNYC.COM
EVENT PLANNING
A Day in the Life of an Event Planner
Maya Kalman tells us just what goes into being the CEO and founder of high
profile event planning company, Swank Productions
By: Christine Liu

Always P
lanning high-profile events for names like Desmund Tutu, Kevin Bacon and
Donna Karen, not to mention companies like Conde Nast, Motorola and
Niche Media are amazing additions to just about anyone’s resume. Yet

Good Smoke
these names were the furthest things from founder and CEO of Swank Produc-
tions Maya Kalman’s mind when she was planning her own wedding.

Kalman was catapulted in to event planning royalty by the broadcast of her very
own wedding on Food Network’s “Wedding Feast.”

HARLEM This career is

“I was on the phone speak-
ing with the caterer when a

Featuring ... not for the faint

TV producer from the Food
Network tapped me on the
shoulder and said he had
• The BEST in genuine, pit smoked Bar-B-Que
• 25 local, regional & seasonal craft beers
of heart.” overheard my discussion and
went on to explain that he
was doing a ‘reality’ show on
• Live Funk, Blues & Rock every Friday & Saturday night weddings across the coun-
try,” Kalman said. “He was looking for the perfect New York City wedding that
was all about food and design – and it sounded like mine was.”
KITCHEN OPEN LATE
The sudden popularity of the wedding feature took Kalman by surprise, “strang-
Mon-Thurs 11:30am to 11pm ers who had watched the show started recognizing me in the city and asked me
Fri & Sat 11:30am to Midnight if I did this for a living and if I could help them plan their weddings,” she said.

Sunday Noon to 10pm As luck would have it, the dot com company that Kalman worked for at the time
shut down, giving her the perfect sideway into starting her own company. And
LOCATED CORNER OF WEST 125th & 12th AVE thus, Swank Productions was born.

212-694-1777 dinobbq.com Nothing comes easy in life, and that includes starting a business. The beginning
stages of Swank Productions proved to be a test of determination.
NEAR ThE huDSON
continued on next page

R 6 April, 4 2011 the new york observer

TO ADVERTISE: 212.407.9386
 Special dining out advertising feature — the new york observer • April 4, 2011

Why is this chicken

Sisters
Caribbean Cuisine
different from
all other chicken?

If you want a culinary

tour of the finest in
Caribbean dining without
leaving Manhattan,
make your way to
Sisters Caribbean Cuisine

Mon-Sat, 11am-9pm;
Sun, 11am-8pm

47 E. 124th St., New York GROW & BEHOLD TM

at Madison Ave. Kosh er Pa s tur ed Meats presents:
212-410-3000

Sara’s Spring Chicken TM

• OU-Kosher for Passover

Continued from previous page
• Raised on pasture by Amish farmers
“I came up with a name, created a business plan, got incorporated, started a web- • Better than “organic”— small
site and marketing campaign, and got out there and hustled to make it a success,” batches and higher standards
Kalman said.
• No Antibiotics or Hormones
It seems Kalman has always had a knack for event planning.
• Available Whole and In Parts
“I’ve been planning events pretty much all my life,” she said. “As a child they were
always outrageous themes and as an adult my various careers had me planning
trade shows, fashion shows and as a project manager managing projects of all
types and sizes all over the world. I reveled in planning my own wedding.”
You’ve never tasted
Although planning someone else’s wedding is undoubtedly a difficult task, Kalman
was up for the task. chicken this good!
She constantly reminds herself that it’s “someone else’s big day and there are no
do-overs,” “My mantra is doing everything and anything to ensure success of the For more information and to place your order online:
www.growandbehold.com
event,” she said.

In addition to weddings, Swank Production provides an array of services ranging

corporate events to sweet 16’s, bar and bat mitzvahs, even funerals.
info@growandbehold.com | 888-790-5781
Not only does Kalman act as event planner to her clients, she is also the designer,
the director, and the producer of each event. Shipping available nationwide.
Regular home delivery in these neighborhoods:
For those who want to follow in Kalman’s footstep into the event planning indus-
April 12 April 13
try; she offers some advice.
Manhattan Westchester Brooklyn Long Island:
Riverdale Bergen County Hoboken, NJ - Five Towns
“Work as many internships as you can,” she said. “Be prepared to work very hard. Teaneck, NJ Essex County Forest Hills - North Shore
This is an emotional and physical career that is 24/7. This career is not for the faint
of heart.” Order by 4:30pm on Sunday, April 10 for delivery before Passover.
10% off your first order: use coupon “ONY1”!!! Exp.4/10

the new york observer April 4, 2010 R7

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 Special dining out advertising feature — the new york observer • April 4, 2011

Angus McIndoe

April 2011 Pre-Theater Dining

The Firebird Restaurant presents it’s weekly Browse our top picks for pre-theater dining
concerts of Russian Folk Music, Song and Dance. By Christine Liu

Dine with us in our elegant setting of
Pre-Revolutionary 1900th Century Russia
with Caviar, Champagne and over 200 vodkas.
Reservations 212-586-0244 • 265 West 46th Street
www.FireBirdRestaurant.com • www.timessquarerestaurants.com
R
elish in a classic night out in the city —dinner in the Theatre District and
a Broadway play. Review our top picks for the top pre-theater dining
experiences —none of which will break the bank.
Inconspicuously tucked away down the street from the stairs of the TKTS
ticket booth Scarlatto is perhaps best known for their delectable Italian dishes
with hints of Roman. At $29.95 for a three course meal, the eatery’s pre-
theater dining menu is a steal – and offers up mouth-watering dishes ranging
from Bufala Mozzarella to Vitello Saltinbocca. Served alongside the intimate
ambiance of a cozy fireplace, and exposed brick walls, Scarlatto isn’t lacking
when it comes to atmosphere, either. (250 West 47th Street, 212-730-4535,
http://www.scarlattonyc.com)

z E N PA L AT E
The dining experience at FireBird is one
of a kind in this two story townhouse,
recreating the grandeur of mansions
during the Romanov era. FireBird
is adorned with exquisite china, an-
tiques, crystals, ornate gold detailing

GranD openinG and photographs of Russian nobility

run throughout the space; the library

SpecialS shelves are stacked with rare Russian

books. In terms of eats, Borscht soup
20% off SELEcTEd and caviar is a must-order. The eatery
also offers a never ending vodka selec-
mENu iTEmS tion – what else did you expect from
a fine Russian restaurant? (365 West Chez Napoléon
46th Street, 212- 586-0244, www.fire-
happy hoUr - 4pm-7pm birdrestaurant.com)
WiNE $4.50 - bEEr $3.50
PLuS frEE bASiL roLL & TAro roLL For more than 60 years Chez Napoléon has been the quintessential tradi-
tional French Restaurant in the Theatre District. Chez Napoléon provides an
intimate atmosphere with a taste of France right here in New York City. They
serve up hearty, classic French cuisine alongside an expansive and unique
wine and martini list. This pre-theater dining hotspost is a true testament that

neW locaTion
239 W 105 ST. (corner of bWay)
it will be a new high end rest featuring a beautiful party
room as well. Looking forward to seeing you there.
212 222 2111
Union SqUare - 115 East 18 Street, NY, NY 10003 | TEL 212 387-8885
TheaTre DiSTricT - 663 9th Ave (at 46st), NY, NY 10036 | TEL 212 582-1669
you can have good tasting French food without all the fuss. (365 West 50th
Street, 212-265-6980, www.cheznapoleon.com)
With the support of Hollywood heavy hitters like Nathan Lane, Matthew Brod-
erick, Mel Brooks, and Bob and Harvey Weinstein, Angus McIndoe opened his
namesake restaurant Angus McIndoe. Try the exquisite American Nouveau
cuisine, ranging from sirloin steaks to roasted duck served to perfection. Wine
and dine the night away without fear of running late for your Broadway show
—Angus McIndoe keeps a running list of the times for current plays and have
an excellent staff that will keep you on time for curtain (258 West 44th Street,
212-221-9222, http://angusmcindoe.com).

R 8 April, 4 2011 the new york observer

TO ADVERTISE: 212.407.9386