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Dining Parkside at Villagio

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By Jay Hopkins

The newest and sixth installation carrying the Villagio moniker sits squarely amidst the action of Central Park South. Beautifully designed by Jeffrey Beers, this fine restaurant is serving up classic, yet sophisticated  Italian fare. From homemade pastas, to an array of pizzas from the wood burning oven, to a nice selection of fish and meat, the menu is solid, as is the ample wine list. In the warm weather, the floor-to-ceiling windows can be opened, or you also have the option of dining al fresco amidst the bustle of tourists from around the world.

We were greeted with a warm smile and got right down to it with the beautifully grilled Calamari Alla Griglia (fresh squid lightly grilled and drizzled with lemon butter and extra virgin olive oil). Paired with a New Zealand Sauvignon Blanc, this was a light and uplifting start on a steamy New York evening. 

The melt –in-your-mouth Pasta Gondoletta (plump house made four cheese and spinach filled pasta served in a light truffle cream sauce) was sublime and it took quite a bit of will power to not lift that plate and lick it clean—it WAS that good.

Moving on to a true classic, the Lombata Parmigiana (flattened bone-in veal chop lightly breaded, topped with marinara sauce and melted mozzarella) was just that and executed beautifully. This was a time capsule entrée, whose flavors truly brought me back to my childhood.

Finishing on another light and sweet note, the Pera Zabaglione (pears poached in marsala wine and served with zabaglione) were extremely well done and a perfect runway for the landing of the homemade Orangecello. This is actually made in-house by the restaurant manager and contains the zest of oranges, lemons and grapefruits. 

Villagio on the Park fits right in as if hat has been there for many years, and if my experience is any indicator of the future, it will be. 

villagiorestaurants.com

By Michael Hepworth

​
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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