Welcome to 1 West 67th Street
Transcripción
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)