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In
this issue you will find:
Drinker's Special
National Scotch Day with The Macallan
Restaurant of the Week
The Oak Bar
Upcoming Events
Louis XIII Cognac at Rick's Cabaret
Wednesday, July 28
7 - 10 pm
Benefit On The Green
Monday, August 2
Colors of Hope Hampton's
Saturday, August 7
7 pm
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Celebrate National Scotch Day
with The Macallan
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The Macallan Fine Oak 10 Years Old recently won top honors at the
Ultimate Spirits Competition for its excellent performance in the
Rob Roy and Rusty Nail classic cocktails.
Yesterday was National Scotch Day.
Need a better excuse?
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Rob Roy
2.5 oz. The Macallan Fine Oak 10 Years Old Scotch Whisky
.75 oz. Martini & Rossi sweet vermouth
dash Angostura Bitters
lemon zest garnish
Preparation: Pour all ingredients over ice in a mixing glass and stir as you would a
Martini. Strain into a chilled cocktail glass and garnish with lemon zest and a
Luxardo Maraschino cherry.
Rusty Nail
2 oz. The Macallan Fine Oak 10 Years Old Scotch Whisky
.75 oz. Drambuie
Preparation: Pour Scotch over ice and float the Drambuie on top. No garnish
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The Macallan Fine Oak 10 Years Old
Color
Pale Straw
Nose
Complex, with hints of fruit and heather, honey
Palate
Soft, with a maltiness, balanced with oak and fruit
Finish
Lingering with hints of oak and fruit
Strength
40% Vol
The Macallan Sherry Oak 12 Years Old
Color
Rich Gold
Nose Vanilla with hints of ginger, dried fruits, sherry sweetness and smoke
Palate Deliciously smooth with rich dried fruits and sherry, balanced with wood smoke and spice
Finish Sweet toffee, dried fruits, lingering wood smoke and spice
Strength 43% Vol
The Macallan Fine Oak 15 Years Old
Color
Rich Straw
Nose Full aroma with hints of rose and cinnamon
Palate Intense rich chocolate
with hints of orange and raisins
Finish Lingering with chocolate,
hints of orange and dried fruit
Strength 43% Vol
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The Oak Room at the Plaza is first and foremost an historical experience. Built in 1907 and designed by
Henry Hardenbergh, with several additions and changes in ownership along the way, the Oak Room is one of New York’s most iconic landmarks – a testimony to the roaring 20s and to the changing face of celebrity and the standards of
haute cuisine.
When the Oak Room reopened in 1934 after the Prohibition Era, it became the quintessential celebrity hotspot, the place where high powered actors and businessmen alike could rub shoulders and enjoy the most sophisticated cuisine New York had to offer; a resplendent banquet of luxurious plates piled high with
everything from caviar to goose liver. In the decades following, the
Oak Room became more approachable to the less star-studded New York population,
a palatial restaurant with so much history and Manhattan character that it
attracted crowds looking for a nostalgic experience in the lofty wood engraved
ceilings and the vast, sparkling chandeliers.
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After a complete renovation in 2005, the Oak Room
prepared
itself for a new era of fine dining and a fresh perspective
on the standards of high cuisine. And in 2009, the Oak Room
enlisted the help of Eric Hara, a California native with a
serious understanding of fresh seasonal ingredients, and a
vision for a new, more approachable menu.
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Hara’s menu offers creative and well executed dishes from a list of affordable appetizers and entrees. Dishes like
Tempura Soft Shell Crab with mixed fruit chutney and lobster-lemongrass jus
($18), or Braised Veal Cheeks served with
herbed pappar-delle, spring vegetables and seared pheasant egg ($18) are representative of the highly seasonal and well thought out flavor profiles that Hara is capable of. Patrons can also choose from a
3 or 4 course prix fixe menu, which at $55 and $70
is a recession-proof bargain. The prefix menu offers some truly New York creations like
Bagel Crusted Scottish Salmon with tomato couscous, horseradish crème fraiche and tomato dashi.
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The Oak Room has moved on from such antiquated staples as
chateaubriand, towards more contemporary, regional flavors like with the
Pennsylvania Rabbit & Potato “Lasagne” with
spring vegetables, and spinach & sunchoke puree. Fear not however, you can still get a magnificent
30-Day Meyer Dry Aged Natural Prime Ribeye ($45) while staring up at the vaulted wooden ceilings and carved cornices and wondering what
Truman Capote was thinking 70 years ago.
The wine list at the Oak Room has been re-structured to better suit today’s economic hardships. The cellar is well stocked with bottles under $40 along with an always impressive list of vintages, some as old as the building itself.
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The Oak Room is located at
The Plaza
10 Central Park West
212.758.7777
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Brunch:
Sat 11:30 am to 2:30 pm
Sun 11:00 am to 2:30 pm
Lunch:
Mon–Fri 12:00 pm to 2:30 pm
Dinner:
Daily 5:30 pm to 10:30 pm
Bar: 12:00 pm to 12:00 am |
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www.oakroomny.com
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| Upcoming Events
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Louis XIII Cognac at Rick's Cabaret
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Rick’s Cabaret in New York City chosen as one
of two gentlemen’s clubs to offer coveted
Louis XIIIi Rare Cask Cognac
A special decanter of the rare cognac will be delivered Wednesday night at 8:30 pm to
Rick’s Cabaret at 50 West 33rd Street in Manhattan, by an armored truck with three guards. Two cabaret entertainers will then escort the cask through the club, before placing it in a special Louis XIII Tower in the
third floor VIP suite, just in time for an elegant welcoming party from 7-10 pm.
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This cognac with a deep amber color was discovered by the Remy Martin cellar master Pierrette Trichet, who describes it as “a miracle, an accident of nature.” The rare cask cognac is
aged up to 100 years and has been bottled in 786 exclusive, hand-crafted, true
Baccarat black crystal decanters, each of which required the work of 20 people to make.
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Noted wine writer Brian Freedman has called it “unquestionably the single greatest spirit I’ve ever tasted. Swirling it and putting my nose in the glass brought to mind images of
Alice falling through the looking glass: Aromas of white and milk chocolate, mushrooms, prunes, vanilla, spice, beeswax, sandalwood, and tobacco fluttered by and led to flavors that ran the gamut from prunes and figs to vanilla pod, more mushroom, and even a hint of mint.”
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Rick’s Cabaret New York City, just across from the Empire State Building, has been called the “best strip club in New York City” by Playboy.
50 West 33rd Street, Manhattan
Phone: (212) 372-0850
Fax: (212) 372-0855
Website: http://www.ricks.com/club/default.aspx?id=10001
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