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Water's Edge Restaurant - Dive In

By Doug Singer

Nestled alongside the East River in the Long Island City section of Queens, stands Water’s Edge Restaurant. With a rich history spanning three decades, it has held its own as a time-tested New York City establishment. During the warm weather, the Water’s Edge dining experience begins with a cruise across the East River. Departing from Manhattan’s East 23rd Street Pier, guests glide across the East River aboard the Water’s Edge Ferry. However, on the night of my attendance, I was whisked across the Queensboro Bridge in a yellow checkered chariot.

Upon entering the restaurant, I was overwhelmed by the panoramic display of everything Manhattan. Front and center are breathtaking views of the crown jewels of the New York skyline, the Empire State and Chrysler buildings.  A great start for what was to be a wonderful evening. 

With an extremely tasteful décor, the air filled with the sounds of a talented pianist and renowned cuisine, we were ready to dive in. Water’s Edge offers refreshing twists on traditional fare. From Maryland Jumbo Lump Crab Cake w/Truffled Corn Spuma and Meyer Lemon Relish ($16) to Citrus Scented Tuna Tartar with Blood Oranges and Focaccia Crostini ($18) to the Terrine of Foie Gras with Mesclun, Aged Balsamic Vinegar and White Truffle Oil ($22), the appetizers set the stage for a memorable performance. 

Seafood seems to be the name of the game here and it does not disappoint. The Scallops “Saltimbocca” with Braised Escarole, Roasted Fingerling Potatoes and Marsala Wine ($29) was an interesting twist on the original and the Baby Artichoke Crusted Salmon with Spaghetti Squash, Baby Turnips and Saffron Brodo ($27) was simply sublime. However, don’t be fooled, their well endowed steak menu is worthy of serious consideration. With available additions like Bleu Cheese Crust and Pinot Noir Demisides, as well as sides such as Truffled Creamed Corn, Caramelized Cipollini Onions, Herb Roasted Wild Mushrooms and Goat Cheese Potato Au Gratina, a return trip seems to be a foregone conclusion. 

But wait… there’s more! Let’s not forget the wine list. Ranging from $30 - $1500 the selection is kept at the perfect storage temperature amidst the 30 foot long climate controlled wine case. In addition to the elegant main dining room and bar, the restaurant offers riverside outdoor seating, a plush lounge with a fireplace and a selection of luxury yachts available for private parties and an assortment of events. The private event space located above the restaurant is awash with floor to ceiling glass, pristine, white walls and is accented by beautifully detailed woodwork. Glittering crystal chandeliers add the finishing touch, casting a soft glow that seems perfect for a fantasy wedding. 

All in all, Water’s Edge Restaurant seems to have something for everyone. Definitely a good incentive to leave the island of Manhattan and brave the crossing of the river.

401 44th Drive at the East River
Long Island City, N.Y. 11101 
Ph: 718.482.0033
www.watersedgenyc.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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