Welcome to 1 West 67th Street

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Welcome to 1 West 67th Street
Welcome to 1 West 67th Street
One of the city’s most famous and illustrious buildings, the
Hotel Des Artistes is the largest “studio” building in the city
and was designed as an artist’s cooperative apartment building.
The 18-story building has 115 apartments, most duplexes with
double-height living rooms and balcony bedrooms. It is one of
several such “studio” buildings on the block between Central
Park West and Columbus Avenue designed by George Mort
Pollard, in 1918. The building was developed by Walter Russell
several years after a group of artists, included famed Impressionist
Childe Hassam, built a “studio” building at 27 West 67th Street.
The base of the building’s façade is decorated with many figures
of artists and many of the apartments have English Renaissance
style paneling, beamed ceilings and fireplaces. Among the
building’s many famous residents have been Isadora Duncan,
the dancer, Noel Coward, the playwright, writer Fannie Hurst,
who had a very large triplex penthouse, New York City Mayor John
V. Lindsay, writer Alexander Woollcott, and Norman Rockwell, the
artist. Despite its name, the building was never a hotel although
its amenities were and are very impressive. The building had a
communal restaurant, squash courts, a swimming pool, a theater
and a ballroom as well as its own telephone switchboard.
The theater and ballroom have been converted to other uses, but
the building and most apartments now have their own kitchens.
The neo-Gothic-style building, which has a canopied entrance
and large lobby, has a concierge and elevator person.
in New York City at Cooper Union, the Chase School, the New
York School of Art, and the Art Students League. He was among
the leading illustrators in demand by the most popular periodicals
in the early part of the 20th century.
The Café des Artistes was originally designed to provide
meals for the tenants in the building, whose apartments often
had no kitchens, or minimal facilities, but who would buy their
own ingredients for the chefs to prepare. In 1975 the media
consultant David Garth, a board member, asked George Lang
to take over the ground-floor restaurant. Mr. Lang, who escaped
World War II from Hungary went on to transform Café des Artistes
into one of New York’s most legendary restaurants of all times.
His formula proved to be an enduring hit with performers at LinHoward Chandler Christy at work in his Hotel des Artistes studio, New
York City, 1920s. At left, portrait of Will Hayes. Above, self-portrait.
coln Center and a long list of actors, celebrities, politicians, and
Rich in history, the landmarked mural series of “Fantasy Scenes
forced him to close the restaurant in August 2009. Under new
with Naked Beauties”, by Howard Chandler Christy, were
owners, Gianfranco and Paula Sorrentino, and a new name,
painted in the end of 1920s, and completed by 1935, when
Leopard at des Artistes, the restaurant reopened in May 2011.
high New York society. Financial troubles and a sour economy
Christy lived in New York City and had his studio at the Hotel
des Artistes. There are nine oil-on-canvas murals – some are
mounted on wood, while others are directly on the wall. Wood
Nymphs (Autumn), Tarzan and His Mate, Ponce De Leon, Bird
and foliage (Small insert above Ponce De Leon), The Parrot Girl,
Fountain of Youth, The Swing Girls, Birds and foliage (Small
insert to the left of The Swing Girls), Wood Nymphs (Spring).
American illustrator and painter of celebrity portraits Howard
Chandler Christy (1873–1952) was one of America’s most
distinguished illustrators, whose work, like that of Norman
Rockwell, successfully captured the pulse of the nation.
Chandler was also a much sought-after teacher, giving classes
George Lang in 1985 at Café des Artistes.
about us
The reason for Italian culinary fragmentation is simple: With the exception of the nobility and the clergy, before WWI most
Italians simply didn’t travel, and as a result every town and every valley has something unique. Neighboring towns and
valleys will also share techniques, or recipes, albeit with individualistic twists, but from one end of a region to the other the
picture can change completely. Therefore, when speaking of regional cuisines, it’s a good idea to keep in mind that we are
really dealing with a series of local cuisines, each of which is related to those around it. Great distinctions from North to
South of Italy, such as the use of fats (think butter versus olive oil), the kinds of pastas, popular vegetables - the South is
much warmer and has a much longer growing season - and of course, huge foreign influences.
Given its position in the middle of the Mediterranean, Italy is a crossroads, and many foreign powers have left their mark.
Quite a bit of French influence (regional French, not haute cuisine) can be find in the areas of Liguria, Piemonte, and the
Valle D’Aosta bordering France, and Austro-Hungarian influences in the Veneto, Trentino Alto Adige, and Friuli Venezia
Giulia. There is also Spanish influence, especially in Milano, which was under the Spaniards for a time; this Spanish
influence surfaces again in the South, which was ruled by the Bourbons until the unification of Italy in mid 1800s, and in
Sardinia, which was ruled directly by Spain for a time. English influence in Tuscany, where the classic bistecca alla
Fiorentina and zuppa Inglese, English steak and English trifle, respectively, were initially prepared for the enjoyment of the
sizeable English colony that settled Tuscany in the 1800s. Also, Jewish influences in Rome, dating to the 1500s, when
Jews fleeing the Inquisition settled in the Eternal City. Finally, in Sicily you’ll find a fascinating mixture of Roman influence,
Arab influences dating both to the time that Sicily was an Arab province, and to more recent trade with North Africa,
Norman French influence, and Spanish influence.
The Leopard Executive Chef Vito Gnazzo, who is also the executive chef at Il Gattopardo since its foundation,
created the Southern Italian menu that finds its roots in the area once know as The Kingdom of the Two Sicilies,
mid 1800s, and the culinary traditions of the regions of Campania, Basilicata, Calabria, Apulia, Sardinia, and of course
Sicily, reaching a balance between dishes based on rural elements, such as pasta, vegetables, cheese, and seafood
ingredients from the Costiera. A variety of recipes are influenced by the local aristocracy, in contrast from the popular
traditions, containing poor but authentic and nutritionally healthy ingredients.
The Kingdom, Naples as capital, was the largest and wealthiest of the Italian states before Italian unification.
Lampedusa’s master piece, Il Gattopardo - so wonderfully portrayed by the novel, and later by Luchino Visconti’s
masterpiece, The Leopard - chronicles the changes in Sicilian life and society during the Risorgimento, period
when Giuseppe Garibaldi, the hero of Italian unification, swept through Sicily with his forces, known as The Thousand,
to create the single state of Italy in the 19th century.
Originally from Naples, Italy, Gianfranco Sorrentino carries over 30 years of experience in restaurant management,
some of these include Quisitana Hotel in Capri, Dorchester Hotel in London, Four Seasons Hotel in Tokyo, Bice restaurant
in New York, Sette MoMA restaurant at the Museum of Modern Art of New York, and Union Bar & Grill in Great Barrington,
MA. In September 2001 he opened Il Gattopardo, just across the street from MoMA, along with his wife Paula BollaSorrentino, and his talented Executive Chef Vito Gnazzo. Most recently the Sorrentinos embraced in one of the most
rewarding journeys of their careers, the re-birth of the New York landmarked des Artistes restaurant.
Brazilian born and raised, of Italian parents from Veneto, Paula Bolla-Sorrentino is passionate for art, design and Italian
culture. With fashion and design background, she had the opportunity of traveling around the world with top designers,
and worked in one of the most prestigious design firms of New York, Pentagram Design, as Graphic Designer. Graduated
from FIT, but with the hospitality industry in her heart, Paula runs all visual and organizational aspects of the company,
from Art Direction and flowers, to marketing, graphic design, and customer relations, to make sure that guests are not
only exposed to a wonderful gastronomical event on the table, but to a whole sensorial experience.
Born and raised in the town of Salerno, Amalfi Coast in Italy, Vito Gnazzo began his culinary career at the Three Michelin
stars restaurant Antica Osteria del Ponte, in Milan. In 1981 Mr. Gnazzo immigrated to United States to work as head Chef
at one of the best restaurants in the state of California, Il Rex. In 1993 he moved to New York and became Executive Chef
at Sette MoMA, where he meet the restaurateur Gianfranco Sorrentino. Since that date, Mr. Gnazzo became part of the
family, as the artist of our kitchens at Il Gattopardo and The Leopard at des Artistes.
The Sorrentinos, Paula and Gianfranco, with Chef Vito Gnazzo.
Everyday food done with respect to Southern Italian cultural traditions, absolute quality of ingredients, modern research,
and outstanding service is our formula, and life passion. We look forward to welcome all at our new family adventure,
The Leopard, in one of the most iconic spaces in New York City, Hotel des Artistes. Buon appetito!
LUNCH MENU /
RESTAURANT WEEK SUMMER 2012
TO BEGIN WITH
Organic salad of baby greens with fennel and cherry tomatoes
•
Thin sliced veal eye round with tuna sauce
•
Spaghetti chitarra with tomato and basil sauce
•
Soup of the day
FOLLOWED BY
Ravioli filled with bufala ricotta and mozzarella in fresh plum basil sauce
•
Spaghetti with grilled zucchini and eggplant in tomato sauce (gluten-free)
•
Pounded and grilled chicken breast with baby arugula and cherry tomatoes
•
Broiled Mediterranean sea bass with French beans and asparagus salad
•
Risotto of the day (gluten-free)
SEASON’S TEMPTATION (all gluten-free)
Chef’s Fruit Plate
•
Italian Artisanal Gelato
•
Orange semifreddo with bitter orange sauce and toasted almonds
•
Lemon flan with toasted merengue and lemon granita
LUNCH MENU / $ 24.07 / MON – FRI
Please note that beverages, tax and gratuity are not included.
Restaurant Week Menu cannot be combined with other promotional programs.
DINNER MENU /
RESTAURANT WEEK SUMMER 2012
TO BEGIN WITH
Roasted red and yellow beets and watercress salad
with spicy gorgonzola and almonds
•
Poached cod fish salad and asparagus tips garnished with green olive
•
Eggplant and smoked buffalo mozzarella timbale with spicy tomato sauce
•
Thin sliced veal eye round with tuna sauce
•
Soup of the day
FOLLOWED BY
Risotto of the day (gluten-free)
•
Ravioli filled with bufala ricotta and mozzarella in fresh plum basil sauce
•
Spaghetti with grilled zucchini and eggplant in tomato sauce (gluten-free)
•
Meatloaf “ll Gattopardo” served with mashed potatoes and sautéed spinach
•
Broiled Mediterranean sea bass with radicchio and frisée salad
•
Sautéed and grilled assortment of fresh vegetables dressed with
extra virgin olive oil from Cilento (gluten-free)
SEASON’S TEMPTATIONS
Traditional Sicilian cannoli filled with sheep’s milk ricotta and chocolate Chips
•
Mascarpone pannacotta with strawberries macerated in aged balsamic
and orange juice, and candied rosemary
•
Lemon flan with toasted merengue and lemon granita (gluten-free)
•
Summer Chef’s sorbetto
DINNER MENU / $ 35 / SUN – FRI
Please note that beverages, tax and gratuity are not included.
Restaurant Week Menu cannot be combined with other promotional programs.
from
the
kitchen
APPETIZERS AND SALADS
PASTAS
Fennel and orange salad with olive oil,
Rigatoni “alla Norma” in tomato sauce with sautéed eggplant
white wine vinegar and Nocellara olives
and aged ricotta cheese
10
18
Roasted red and yellow beets and watercress salad
Gnochetti sardi with sweet italian sausages and artichokes ragout
with spicy gorgonzola and almonds
scented with saffron
11
21
Mixed seasonal organic green salad with
Orecchiette with clams, fava beans and gray mullet bottarga
extra virgin olive oil and Muscat vinegar
22
9
“Farro” spaghetti with grilled zucchini, roasted plum tomato,
Eggplant and smoked buffalo mozzarella timbale
and summer basil
with spicy tomato sauce
21
14
Bucatini with sardines, onions, wild fennel, pine nuts, and raisins
Grilled octopus and celery potato salad with olive oil and lemon dress-
20
ing, and green olives
Ravioli filled with braised artichoke and burrata
15
in light tomato marjoram sauce
Lentil and ricotta cakes with yogurt and dill sauce
21
12
Homemade pappardelle with roasted rabbit
Calamari filled with shellfish poached in light tomato sauce
and seasonal mushrooms
18
22
Sardinian “fregula” with clams, mussels and shellfish broth
Pasta & Risotto of the Day
14
P/A
Tavola Rustica, board of Italian cured meats and cheeses,
garnished with fruits, nuts and fruit mustard.
FOR THE TABLE
24
Sicilian caponata
Soup of the Day
Sautéed spinach
P/A
Broccoli rabe with red pepper
Roasted, Mashed, or French fries potatoes
8
MAIN COURSE
Shellfish ragout served with organic couscous
30
Oven roasted free range chicken served with combination of sautéed
pearl onions, artichokes, and potatoes
28
Lightly breaded grilled swordfish with salmoriglio sauce
and caponata ghiotta
34
Grilled Cuttlefish on extra virgin olive oil and lemon,
served with vegetable caponata
38
Broiled Mediterranean “Branzino” over endive, asparagus,
french beans and frisée salad
36
Grilled Berkshire pork with fruit mustard,
broccoli rabe and roasted potato
38
Meatloaf “Il Gattopardo” served with mashed potatoes
and sautéed spinach
26
Thin sliced veal loin sautéed in own sauce with
asparagus julienne and lemon
40
Grilled dry aged rib eye, served with rosemary French fries
(serves two people)
90
Braised Colorado lamb “ossobuco” served with
chickpea beans and potato purée
40
Chef’s selection of fresh seasonal vegetables
28
THE LEOPARD TEMPTATIONS
“Budino di Limone” with toasted meringue and lemon granita
10
Mascarpone pannacotta with strawberries macerated in
aged balsamic and orange juice, and candied rosemary
11
Warm lava chocolate cake with mint sauce and vanilla gelato
(please allow 15 minutes for preparation)
10
Traditional Sicilian cannoli filled with sheep’s milk ricotta
and chocolate chips
10
Blueberry semifreddo, served with a lemon sauce,
and cinnamon crumble and fresh blueberries
11
Traditional Zabaione with fresh mix berries
16
Warm Torta di Noci, a mixed nut cake with chocolate sauce,
almond croccante, and vanilla gelato
11
Warm raspberry and pistachio crostata,
with raspberry sauce and honey gelato
10
Seasonal fruit plate
12
Artisanal gelati and sorbetti
10
Chef selection of Italian cheeses
served with fresh fruits, nuts and fruity mustard
Selection of Three cheeses, 15 Five cheeses, 20
Lentil and ricotta cakes with yogurt and dill sauce
Roasted red and yellow beets and watercress salad with spicy gorgonzola and almonds
Homemade pappardelle with roasted rabbit and seasonal mushrooms
Grilled dry aged rib eye served with rosemary French fries
Weekend
Brunch
with
Christy’s
Girls
THE LEOPARD BRUNCH MENU
SATURDAYS AND SUNDAYS
11:30 AM TO 3 PM
Traditional Scrambled eggs with Italian sweet sausage
served with roasted red potatoes
14
Frittatina of the day
13
SWEET BREAKFAST, CEREAL and FRUIT
BEYOND BRUNCH
Selection of homemade muffins, scones, Danish, and
coffee cake served with butter and homemade jam
15
Pancakes of the Day served with organic maple syrup
and fresh fruit
12
Homemade brioche French toast served with fresh fruit
and organic maple syrup
12
Homemade granola with yogurt and fresh fruit
11
Chef’s assortment of seasonal fresh fruit
8
EGGS AND OMELETTES
Frittatina of Spring onions, asparagus and smoked provola
14
Potato timbale with prosciutto, peas and buffalo mozzarella
14
Classic eggs benedict with Hollandaise sauce served with
San Daniele prosciutto and roasted red potatoes
14
Poached organic eggs in cherry tomato and basil sauce
served on ciabbata bread
13
Green zucchini and soft pecorino omelette
13
Soup of the day
8
Organic mixed green salad
8
Grilled free range chicken salad with seasonal mixed greens
and tomatoes
13
Traditional spaghetti “carbonara” style
18
Ravioli filled with braised artichoke and burrata cheese
in a light tomato and marjoram sauce
15
Chef’s special Panino of the day
15
Smoked Scottish salmon and asparagus tomato salad
on toasted country bread
15
Organic beef burger with caramelized red onions
on brioche bread, served with French fries
14
Homemade spaghetti “chitarra” in tomato and basil sauce
15
Traditional Neapolitan Meatloaf over mashed potato
18
Broiled mediterranean “Branzino” over crispy salad
20
Please note that all brunch eggs and omelletes
are made with local organic eggs. Enjoy it!
Uno Due Tre
al bar
Italian Wine Taste.
Selection of three exquisite
Italian Wines from The Leopard
list. Discover new passions.
Enjoy old friends.
$ 20 (three 2 ounces wine tasting, selection
varies daily. Cheers!)
Tavola Rustica
Board of Italian cured meats and
cheeses, garnished with nuts
and fruit mustard.
Pantaleo (goat milk cheese, semi hard,
aged 6 months)
Parmiggiano Reggiano (cow milk, aged 24
months minimum, Emilia Romagna)
Robiola Bosina (cow milk, soft and runny,
one month old, Piemonte)
Sopressata (pork-based salami, Calabria)
Finocchiona (artisanal salami, Tuscany)
Speack (herb-cured and cold-smoked pork,
Trentino)
$ 24
Formaggi
Chef’s seasonally selection of
Italian cheeses served with fresh
fruits, nuts and fruit mustard.
$ 15 (selection of three cheeses) $ 20 (five cheeses)