Michelin Star – Page 7

Aldea

Aldea
31 W 17th St
New York, NY 10011
(212) 675-7223
Official Site

The recipient of a 2 star rating from The New York Times, a one Michelin Star in 2011 and great reviews from the online community, Flatiron District’s Aldea and its owner/Executive Chef George Mendes (Top Chef Master contestant and one of NYC’s hottest chefs) have been the cause of much buzz in the food scene. This highly rated restaurant serves Portuguese cuisine with Iberian influence, Chef Mendes’ cultural heritage. Besides bacalao and the similarity to Spanish cuisine, my experience with Portuguese food is very limited so I was excited to experience first-hand the cause for the buzz.

Having had both lunch and dinner at Aldea, I was impressed with the consistency of the high caliber food and service. Among the appetizers, I tried the Soft Shell Crab; the Kroll Krest Farm Egg – bacalao, black olives, potatoes; and the Sea Urchin Toast – cauliflower purée, mustard seed and lime. The Soft Shell Crab was delicious, being that it was my first Soft Shell Crab ever, it was a great start. The sea urchin and the Kroll Krest Farm Egg were exquisite. The presentation of the Kroll Krest was impressive with the appearance of the bacalao having been scooped out of an eggshell covered in foam. The Sea Urchin had a distinctive taste and texture that was very appealing.

Among the entrées I’ve tasted the Free Range Chicken Breast – baby potatoes, thai basil, tomato, curry broth; the Skate A La Plancha – escabeche jus, zucchini ribbons; the Creekstone Farm’s Hanger Steak – sweet baby onions, fushimi peppers; and Wild Striped Bass – Iberian butter beans, Sea Island red peas. All of the entrées were cooked to perfection highlighting the incredible flavors, textures and qualities of each dish. Finally for deserts I’ve had the pleasure of indulging in the Sonhos “Little Dreams -” chocolate hazelnut, rhubarb compote, salted caramel; the Strawberry Yogurt Parfait – strawberry – lemon verbena sorbet, warm strawberries, sable Breton; the Blueberry Peach Bread Pudding – crème fraiche sorbet; and the Pavlova – fresh berries, passion fruit, coconut sorbet. All were solid desserts especially the Pavlova, it might be my favorite dessert among them. I also enjoyed wine with my meals.The Vina Mein, a Spanish white wine with a fruity and acidic taste was my favorite, a great compliment to the meal.

A three course lunch is available for $24.07 a five course dinner for $90, and the a la carte menu is available for both times with varying prices. For a highly regarded restaurant like Aldea the prices are reasonable.

I like the restaurant’s modern sophisticated, quiet and clean interior. Its long narrowed bi level space is walled off with blurry glass that obscures the view of outside onlookers creating a more tranquil atmosphere separated from the outside world. A long narrow light colored wooden bar with high chairs covered in sleek white leather welcomes guest as soon as they enter. The walls on the opposite side are colored in blue stretches throughout. The colors of the restaurant’s interior are blue, light blue and white – signifying the sky, the sea and the air – a reflection of the Iberian peninsula’s coast. As you make your way through the dining room with uncovered tables, booths and banquet seats, the open kitchen is seen at the end. Diners can request to be seated by the counter in front of kitchen and watch Chef Mendes at work preparing their meal.

As I mentioned earlier, my dining experiences with Aldea have been amazing – from the food to the service. It’s a sophisticated setting where an unpretentious crowd can enjoy a great meal but not break the bank. Definitely buzz worthy. If you want to try Portuguese cuisine stop by Aldea and make sure to request a seat by the counter to witness all the action upfront.

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Seasonal Restaurant and Weinbar

Seasonal Restaurant and Weinbar
132 W 58th St
New York, NY 10019
(212) 957-5550
Official site

*This venue is now closed

Hidden among the many Michelin Starred restaurants along the 50’s in Midtown West is Seasonal Restaurant and Weinbar. Theater goers and cultivated diners can enjoy the awesome modern Austrian cuisine of this one starred Michelin restaurant located on West 58th Street.

The restaurant’s interior has a contemporary and simplistic décor. When diners enter they are immediately greeted by the hostess podium, from there the hostess seats diners at their table or at the bar. The space is long and narrow and its white walls are adorned with paintings by German and Austrian artists. The art work is rotated every season (just like the menu.) A curved bar situated in the middle of the restaurant is complemented by white leather high chairs. Meanwhile, across from the bar the uncovered tables and dark brown leather clad banquets create a sophisticated and intimate atmosphere. The busy kitchen can be seen in the rear when diners visit the lavatory.

The Executive Chef duo of Wolfgang Ban and Eduard Frauneder combine for a brilliant interpretation of modern Austrian cuisine, some of the tastiest food I’ve eaten. As a new comer to food from this region the taste was a pleasant surprise to my palate. Austrian food mainly consists of meat and poultry since Austria is land locked and access to sea food is limited. For appetizers I tried the Pochiertes Ei (recommended by our server) – soft poached egg, lobster, hen of the woods and pumpernickel; and the Kalbsbries – veal sweetbread, shallots, sherry vinegar and sorrel. They were both very delicious but the Pochiertes Ei really stood out. The poached egg, lobster and the hen blended perfectly! The entrees I’ve tasted were the Enterbrust – an Austrian duck dish and the Tafelspitz – flat iron, oxtail consommé, apple – horseradish, spinach and rösti. The duck dish was very delicious and flavorful and its texture was amazing. Although I did not share the same excitement as I had with the duck dish, nevertheless the Tafelspitz was also very good. The veal was cooked to a new level of perfection. Of the deserts, I’ve had the Kaiserschmarrn – crumbled caramelized pancakes and apple compote; and the Bavarian Cream, both desserts were delicious. The restaurant has a vast array of Austrian wines that pair well with the food. The Lagler, Burgberg white wine was especially impressive with its nice fruity and citrusy taste.

My experience at Seasonal Restaurant and Weinbar has always been great. From my first visit for dinner, the service and the staff have always been very good and accommodating. On one occasion I even met Excutive Chef Wolfgang Ban, he came into the dining room and greeted each guest. I thanked him for the wonderful meal.

Seasonal Restaurant and Weinbar is a great restaurant that serves very tasty and exquisite food along with Austrian wines that complement the flavor of the foods. The restaurant is ideal for pre and post theater dinner or just to enjoy a phenomenal meal and a great atmosphere. Seasonal Restaurant and Weinbar definitely holds its own among the great Michelin starred restaurants in the area. I can’t wait to go back!!!!

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SHO Shaun Hergatt

*This venue is now closed.

The 2nd floor of the ultra luxurious The Setai Condominium located in the middle of the Financial District is home to Michelin star restaurant, SHO Shaun Hergatt, named after the Executive Chef/Owner Shaun Hergatt. In 2009 it was one of the most ambitious restaurants daring to open during the height of the recession. This fine dining establishment caters to the Wall Street elite “Gordon Gekko” types which justifies the “greed is good” description of the restaurant’s atmosphere by Sam Sifton of the NY Times.

SHO Shaun Hergatt’s luxurious lobby sets the tone and anticipation for what’s to come. The elevator door opens on the 2nd floor to a space with dimly lit red lights. Immediately guests are greeted by the hostess’ table with the restaurant’s “O” shaped logo hanging above. Guests are first ushered into “The Pearl Room” lounge/waiting area of this multi room restaurant. The Asian aesthetics of the space is fused with a sleek modern design. A long glassy black colored bar with dark wooden walls display top of the line liquors. Cozy sofas are available throughout the room for lounging while sipping pre-dinner drinks. The Pearl Room is also ideal for a casual dining since the main dining rooms enforce a dress code.

In order to get to the main dining room guests must pass through a hallway with a glass enclosed wine rack that also serves as a wall. There are 2 main dining rooms where a wall of vertical slatted wood serves as a separator between the rooms. There is another lounge in the main dining room that is equipped with its own bar and can be closed off. The ambiance in the dining rooms is modern elegant and luxurious with red velvet walls and wooden floors, while Asian accent are seen throughout. A serene dining atmosphere is provided with the white linen covered tables, dark brown leather seats and soft lighting – lights hang over the table perfectly allowing guests to admire the Zen-like precision of the chef’s the dishes. An open kitchen enclosed in floor to ceiling glass walls is showcased in the dining room where guests can witness Chef Hergatt directing his crew like a maestro conducting his orchestra.

Chef Hergatt’s technique, attention to detail and use of Asian ingredients blended with luxurious food elements is gastronomic beauty. I’ve been to SHO Shaun Hergatt several times, for drinks and dinner. At dinnertime the restaurant only serves a $75 three course prix-fix menu (it also offers a six course tasting menu for $125), but it’s more like a six course meal once amouse-bouche and a pre-dessert dish are added. I’ve tasted several dishes here, among the appetizers: the 64 Knoll Krest Egg with Santa Barbara Sea Urchin and the Gold Leaf and White Asparagus Panna Cotta with Kaviari Caviar and Chilled Green Asparagus Emulsion. Both were very delicious, the caviar tastes very good with white asparagus. For entrée I’ve had the Crispy Scaled Amadai with Edamame, Scallion Oil and Cilantro flower and Sous Vide Veal Tenderloin made with Grilled Burdock, Hon Semiji. Both dishes were great but the sous vide veal, which was cooked to perfection, stood out. The veal was tender and juicy, every bite was amazing. I’m not a huge red meat eater, but this dish was so delicious. The desserts were as good as the rest of the meal. The restaurant has a great wine list that goes well with every dish. In house concoctions are also great, especially the Blooodhound.

I’ve always had a great experience at SHO Shaun Hergatt, whether I was there for dinner or just drinks, the service is consistent. The bartenders are always engaging and the servers and hostess are very pleasant and accommodating. One of my colleagues stated that this restaurant can be intimidating with all the power players from Wall St., but the staff and the service creates a welcoming atmosphere for all guests.

Overall, SHO Shaun Hergatt is a magnificent restaurant and I highly recommend it. The restaurant is well deserving of a Michelin Star and it’s other accolades received (Esquire Magazine 2009 best New Restaurant and a 2 star rating from the NY Times to name a few.) Make a reservation and you won’t be disappointed by the way request the table next to open kitchen for a great dining experience.

SHO Shaun Hergatt
40 Broad St
New York, NY 10004
(212) 809-3993
Official Site

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.