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Edison Ballroom - A Times Square Fixture Since the 1930's

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By Doug Singer

The history of the Edison Ballroom is extensive and illustrious. It originally opened in the 1930’s as the grand ballroom for the Hotel Edison. It was constructed in a classic art deco motif and offered dining and dancing to its patrons. It featured many famous bands and singers from the Swing era. A generation later, the ballroom was converted to the Edison Theater, where various Broadway theatrical productions were offered including “Oh! Calcutta!” which ran for a record 13 years.

In 1991, the Edison Theater was converted to the famous Supper Club, which offered dinner and dancing to the music of many “big-band” style orchestras. The venue was also utilized by a vast array of entertainers for intimate concerts and performances. Music icons including Herbie Hancock, Bob Dylan, Rod Stewart, Elvis Costello, David Bowie, Tony Bennett, Jon Bon Jovi and Eddie Fisher all performed on the Supper Club’s stage.

In 2007, the Edison Ballroom took center stage and re-opened as an elegant and upscale Manhattan venue. The unique architectural style paired with its long history and Times Square location, makes the Edison Ballroom a breath of fresh air for the New York City event scene. Owner Allan Wartski owns several other venues in New York including Christo’s Steakhouse in Astoria, Queens and the Cosmopolitan Hotel in TriBeCa. 

Located at 240 West 47th Street with over 16,000 square feet of impeccably designed space, the ballroom is an art deco haven with a modern flair. It has played host to a wide variety of events including fundraisers and fashion shows.

Events that are open to the public like the one I attended, Joe Battaglia and The New York Big Band are priced in an all inclusive format. Tickets for dinner and dancing are $125.00 per person and include all food, all drinks (fully stocked bar) and gratuities. Additionally, they open their doors to other guests from 10:30 pm to 1:00 am for a general admission price of $45.00 per person, which includes drinks, hors d’oeuvres, gratuities and dancing. 

The Edison Ballroom offers a gorgeous backdrop for charity galas, concerts, Broadway openings, photo and video shoots and much more. The beautiful décor and impeccable service make it my venue of choice in Manhattan. 

www.edisonballroom.com
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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