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Empire Steak House Does It Again!

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By Doug Singer

During a Saturday evening Manhattan downpour, we climbed aboard our yellow-checkered ark and headed over to the west side to experience Empire Steak House’s newest location. Located at 237 West 54th Street, this new outpost, the second bearing their nom de plume, is home to a sleek, modern design with high ceilings and a very inviting white marble bar. At a sprawling 4,500 square feet, it is a comfortable space for virtually any event, dinner, or an intimate date.
After settling in with a nice glass of Sauvignon Blanc, we explored the appetizer portion of the menu with some seafood offerings—the Jumbo Shrimp Cocktail and the Tuna Tartare. Both extremely fresh and satisfying, this led to the traditional Caprese Salad (fresh tomato and mozzarella) which was a great jumping off point for the pièce de résistance—the Porterhouse Steak for Two. Enjoyed alongside a spectacular Cabernet Sauvignon from their list of over 350 wines, this steak is U.S.D.A Prime and dry-aged in their own aging box for 21 to 28 days. During that time, the flavors become more concentrated, making for what was a spectacular and succulent experience.
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Alongside the more traditional steak house dishes, you will also find an ample selection of incredible seafood, poultry and pasta dishes. There is truly something for all comers.

After devouring a piece of the delicious Chocolate Mousse Cake and a small glass of Grappa, we were well fortified and ready to head back out into the deluge of the New York evening. Empire Steak House is well worth a try!

www.empiresteakhousenyc.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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