1217/2 Sukhumvit Road Klongtan Nua, Wattana Bangkok 10110
Tel. 02-7142112 Fax. 027142477
The Chevalier Alexis Lichine Wine Dinner was given at Bonjour Restaurant food and wines supplied by Beverage One and Gourmet One. Bill Fisher of Les Grands Chais de France represented Alexis Lichine Wines and Pheera Iamrahong was present for Beverage One and Gourmet One.
The menu follows:
Pictured above: Terrine de Joue de Boeuf et Foie Gras – Angus beef cheek and duck liver terrine
The French Kitchen
7 Magazine Rd (off Merchant Road)
#01-03, Central Mall
Singapore 059572
Tel: +65 6438 1823
Fax: +65 6438 3043
Email: info@thefrenchkitchen.com.sg
Website: www.thefrenchkitchen.com.sg
Opening Hours: Lunch: 12pm-2pm Tue-Fri; 12pm-3pm Sun
Dinner: 7pm-10pm Tue-Sat 6.30pm-9.30pm Sun; Closed on Mondays
Corkage 750ml: Mon: None; $30: Tuesdays to Thursdays; $40: Fridays, Saturdays, Public Holidays & Eve of Public Holidays
Maximum seating interior: 40
Credit Cards: All Major
Prices: Set Lunch 3-course $36++; Degustation Menu $88++; Starters from $24++
Main Course from $35++; Desserts from $14++
Jean-Charles Dubois formerly resident chef at the Raffles Grill is now cooking at The French Kitchen his new restaurant at Central Mall. He abstains as usual, from using modern techniques as molecular cooking or canister foams and sticks to basic classic French cuisine! Bravo!
The Menu Follows:
STARTERS
TERRINE DE JOUE DE BOEUF ET FOIE GRAS
angus beef cheek and duck liver terrine, Pommery mustard dressing and printaniere salad
or
BISQUE DE HOMARD*
traditional lobster bisque with tiger prawn beignet and leek custard
or
SAUMON FUME MIMOSA
home smoked salmon with traditional garnish of finely chopped egg, parsley, capers, shallot and horseradish cream
MAIN COURSES
THON
grilled tuna fillet with home smoked bacon, warm citrus scented salad of corn and baby romaine, light port wine jus
or
CONFIT DE CANARD
confit duckleg with caramelised fig, crispy polenta, sauteed Jerusalem artichoke and duck jus
or
ONGLET DE BOEUF
pan fried skirt steak with endive leaves, cauliflower gratin and perigourdine sauce
DESSERTS
FRUITS DE VERGER
organic orchard fruits; compote of apple, sable biscuit, citrus scented jelly and fresh berries
or
CREME BRULEE
dark chocolate creme brulee with vanilla ice cream
Come join in the fun!
Celebrate Bastille Day at the Southland’s Best French Festival!
At the ELYSIAN PARK
Monticello Old Lodge
(next to the Dodgers Stadium – corner of Stadium Way and Scott Avenue)
Win a trip to Paris or Tahiti!!
Enjoy great French food and wine!
Noon – 10PM
On Sunday, July 12th, 2009, Angelenos will celebrate the eight annual official Bastille Day LA Festival in the heart of Los Angeles — Elysian Park, Monticello Old Lodge (next to the Dodgers Stadium) corner of Stadium Way and Scott Avenue. — with French gastronomic delicacies and spectacular live entertainment.
Come join in the fun and experience what thousands of people have been enjoying for the past seven years, making this annual celebration one of the most well-attended community festivals in Los Angeles. Entertainment includes:
– A true Provencal Petanque Tournament under the pine trees
– A Parisian Waiters Race
– Street performers
– Comedians, singers, artists
– French Market vendors
– Fun prizes for all races
– Fabulous raffles including a trip to Paris!!
– Famous French food, wines and gastronomic delights!
The Festival takes place under the auspices of Consulate General of France in Los Angeles.
Event Hours: Noon to 10PM
Entrance Fee: $5 – Free for children (under 13)
NO ATM ON SITE – PLEASE BRING CASH
Parking Information:
Free parking is available on the streets around the Elysian Park, Monticello Old Lodge.
Parking is also available at the Dodgers Stadium in Lot 13, with free shuttle to the Monticello Old Lodge. Parking lot 13 is located on Stadium Way, East of Elysian Park by the fire station.
Parking: $5
This event is produced by Passions Productions: www.passionsproductions.com
Pétanque: The Los Angeles Pétanque Club will organize a friendly tournament during the Bastille Day Festival. For more information or to join the club, please contact:
Max Legrand
maxleg@aol.com
direct line: (310) 475.8681
www.losangelespetanqueclub.com
More: One tennis court on location.
There is a 3 mn walk from the entrance of the gated private road to the park area where the event takes place, please wear comfortable shoes.
Large picnic grass area.
Contacts:
Pascale Fortunat
Producer
Tel (323) 656.6083 / Fax (323) 656.6484
pascale@bastilledaylosangeles.com
Sponsorship:
Macelle Geoffron
Head Sponsorship Strategist
macelle@foresightsponsorship.com
Direct line (626) 660.5740
Printing:
Gerald Maestu
gerald@greentruckprint.com
Direct line (310) 497.2197
Entertainment Director:
Véronique Hunkin-Tomasi
bastilleday2009@gmail.com
Direct line (310) 951-0393
Mozza 2 Go
6610 Melrose Avenue
(between North Highland and North Citrus Avenues)
Hollywood
Tel. 323-297-1130
Online Orders: http://www.mozza2go.com
Take-Out Pizza or you may choose to have it Delivered from MOZZA2GO as well as antipasti such as Nancy Silverton’s Chopped Salad or Chicken Liver Bruschette.
It is advisable to call ahead to TAKE OUT your order. The small shop is lined with premier ingredients for your kitchen as well. From creamy artisinal Burrata, handpicked by Nancy’s exacting palette, to authentic dried pastas and sauces, the shelves of MOZZA2GO are what will become the new neighborhood Italian specialty shop.
sugarFISH™ in Brentwood
11640 San Vicente Blvd. #105, Los Angeles 90049
Phone: 310 820-4477
www.sugarFISHsushi.com
Sushi Nozawa, situated in Studio City announced the grand opening of the second location of sugarFISH on Friday, July 10. The new restaurant is in Brentwood at 11640 San Vicente Blvd. #105, Los Angeles 90049, and, like its sister restaurant in Marina del Rey, will serve authentic, moderately-priced sushi of the highest quality.
New Vision. To bring Chef Nozawa’s legendary technique to customers with utmost efficiency, they have made some changes that defy the way conventional sushi places function. The menu, while always changing to reflect the freshest fish, is dramatically simplified. Diners choose from two core selections, called Trust Me’s. There are no visible chefs behind the sushi bar. By moving our sushi-making to the kitchen, we can set up for maximum efficiency (and not for show). All of this allows us to deliver great sushi that can be enjoyed every day.
In the past year since its opening, sugarFISH Marina del Rey has enjoyed great
success with critics and guests alike. The restaurant has not only created a
devoted clientele, but it also continues to receive rave reviews from food writers
(Wall Street Journal, The Los Angeles Times, Los Angeles Magazine, and Daily
Variety), online reviewers (Daily Candy, Zagat, and Gayot), and the blogging
community.
sugarFISH’s loyal guests have come to count on the incredible quality and ap-
preciate the outstanding value of sugarFISH’s traditional omakase-based menu.
Chef Nozawa’s focus on directly sourcing the finest and freshest ingredients translates into an authentic sushi experience delivered at a great price. Nozawa has also refined the sugarFISH menu to include his renowned handrolls and several specialty a la carte items such as scallop sushi, uni, salmon eggs and oyster sashimi.
Finally, sugarFISH introduced a thoughtfully designed take-out offering so that its guests can enjoy quality sushi at home, on the go, or even on a flight from LAX with their unique sugarFLIGHT service.
sugarFISH’s new location in Brentwood was designed by DEX , a multi-disciplinary design studio founded by Glen Bell in 1999. The interiors incorporate classic Japanese design with a warm and modern aesthetic, and the restaurant’s signature feature is a stunning kibako wall.
sugarFISH follows Chef Nozawa’s philosophy of a chef’s selected menu that he calls Trust Me.
To enjoy Nozawa’s signature warm rice and crisp nori, they serve each plate individually as soon as it’s prepared.
TRUST ME
Edamame
Tuna Sashimi
Albacore Sushi (2-pc)
Salmon Sushi (2-pc)
Yellowtail Sushi (1-pc)
Halibut Sushi (1-pc)
Toro Hand Roll
Crab Hand Roll
$23.00
TRUST ME LITE
Edamame
Albacore Sushi (1-pc)
Salmon Sushi (1-pc)
Tuna Sushi (1-pc)
Nozawa Shrimp Sushi (1-pc)
Toro Hand Roll
$13.50
sugarFISH follows
Chef Nozawa’s philosophy of a
chef’s selected menu that he calls
Trust Me.
To enjoy Nozawa’s signature
warm rice and crisp nori,
we serve each plate
TRUST ME
Edamame
Tuna Sashimi
Albacore Sushi (2-pc)
Salmon Sushi (2-pc)
Yellowtail Sushi (2-pc)
Halibut Sushi (2-pc)
Toro Hand Roll
Crab Hand Roll
$27.50
TRUST ME LITE
Edamame
Tuna Sashimi
Albacore Sushi (1-pc)
Salmon Sushi (1-pc)
Tuna Sushi (1-pc)
Nozawa Shrimp Sushi (1-pc)
Toro Hand Roll
$19.50
Starters
Edamame $2.50
Sashimi
Tuna Sashimi $6.75
Oyster Sashimi $5.50
Sushi (2 pieces)
Salmon $4.25
Nozawa Shrimp $4.25
Scallop (gunkan) $4.25
Tuna $4.75
Albacore $4.75
Unagi $4.75
Snapper $4.75
Yellowtail $5.25
Salmon Eggs $5.50
Halibut $5.75
Halibut Fin (engawa) $5.75
Hand Rolls
Cucumber $4.00
Toro $4.50
Salmon $4.50
Scallop $4.50
Yellowtail $4.50
Crab $4.75
Soda, Water, Tea
Bottled Water $2.50
Green Tea (hot or cold) $2.00
Coke, Diet Coke
& Sprite $2.00
Beer
Sapporo Light $5.00
Sapporo Premium $5.00
Yebisu $7.50
Sake
Super Dry (Nozawa, 6 oz.) $9.00
Unfiltered (Nigori, 10 oz.) $8.00
Dry (Ryo, 12 oz) $16.00
Premium Dry $35.00
(Hakkaisan,10 oz.)
White Wine
Kunde (sauvignon blanc) $7/$25
Stag’s Leap (chardonnay) $9/$36
Cloudy Bay (sauvignon blanc) $55
To-Go
(Please ask server for details)
To-Go Trust Me $25.00
To-Go Trust Me Lite $15.00
Edamame
Tuna Sashimi
Chu-Toro Sushi (2-pc)
Albacore Sushi (2-pc)
Salmon Sushi (2-pc)
Snapper Sushi (2-pc)
Yellowtail Sushi (2-pc)
Halibut Sushi (2-pc)
Toro Hand Roll
Crab Hand Roll
$37.00
Specials
Uni $8.00
Let the chef choose. sugarFISH proudly upholds the centuries-old Japanese tradition called “omakase”: the master chef decides on the menu, based on his knowledge of what is most flavorful each day.
Old school values.
sugarFISH embodies the philosophy of celebrated sushi chef Kazunori Nozawa, who believes in the Japanese tradition of omakase – “trust in the chef.” With one exception, his “tricky” name “sugarFISH”, Nozawa shuns “American style” extravagant rolls or “fusion” dishes. Instead he concentrates on the purity of his basic ingredients—nurturing relationships with the finest seafood purveyors across the globe, cutting his fish with an artisan’s painstaking care, and even brewing his own fresh soy sauce and ponzu.
Marriot Riverside Resort
257 Charnoennakorn Rd.
Tel. 024760022 ext. 1416
Credit Cards: All Major
Prices: Expensive
I spent the night in the Marriott Riverside Resort and it was very well managed and the service in all outlets was first rate.
Interestingly, the menu at the Italian Restaurant Brio is presented on a gimmicky, pizza paddle shaped object, which however unwieldy, and heavier than necessary it may be, still accomplishes the basic task of listing the dishes on offer. It occupies a space on the ground floor of this vast resort on the banks of the Chao Phraya River. The establishment is highly visible to passing foot traffic on the resort’s main thoroughfare, a great deal of whom are Starbucks coffee toting types—who, to put it politely, are very casually clothed. There is ample clearance between tables and high ceilings that rise upwards at some points to over two floors. The place lives up to its name “brio” (it means warm and cosy), due to the warming effect given by the deft interior design, in spite of the large space with sparce table placement.
The chef, Antonio Facchinetti successfully delivers a casual Italian-style concept into a large hotel space, and most of his dishes are successfully implemented. The preparation of the Tuscan salad panzanella did not really appeal to me; especially since memories of other versions, previously tasted over the years, came to mind. However, the dish is an interpretation of the chef, and as such, it is arguably a matter of personal preference.
Brio is certainly the clear winner in a frail lineup of American restaurants within the resort’s compound. I only wish that Trader Vic’s would stick to the original recipes as laid down by Vic Bergeron and followed in various outlets all over the world. They cannot even build a proper drink in this Traders; almost impossible to imagine, as Trader Vic’s sells a line of bottled drink mixes that could be used as bases, with only the various rums and other alcohol to be added.
The City of Lyon is known to be the “Gastronomic City of France”. They eat, breathe, and talk food all day long.
Charolais beef, Beaujolais wines, Saint Marcellin cheese, quenelles of pike from the Dombes, Bresse poultry, sausages with pistachios are the bounties of the area around Lyon. Bocuse, Chapel and other great chefs are neighboring in areas close by . . .
These are the best restaurants now, and the list will be updated:
LYONNAISE SPECIALITIES
AU PETIT BOUCHON CHEZ GEORGES Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 28 30 46
AU RENDEZ VOUS DES AMIS Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 24 37 54
AUX TROIS COCHONS, LE PERE FILLION Lyonnaise cuisine from 15 to 25 € +33 (0)4 72 41 93 31
BOUCHON COMPTOIR BRUNET Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 44 31
BOUCHON DES BERGES Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 62 69 88
BOUCHON DES CARNIVORES Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 01 94
BOUCHON DES FILLES Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 30 40 44
BOUCHON LYONNAIS CHEZ PAUL Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 28 35 83
BOUCHON LYONNAIS, LE LAURENCIN Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 97 37
CAFE COMPTOIR ABEL Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 46 18
CAFE DES FEDERATIONS Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 28 26 00
CHABERT ET FILS Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 37 01 94
CHEZ HUGON – BOUCHON LYONNAIS Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 28 10 94
DANIEL ET DENISE Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 60 66 53
LA GARGOUILLE Lyonnaise cuisine less than 15 € +33 (0)4 78 92 83 02
LA MACHONNERIE Lyonnaise cuisine from 35 to 60 € +33 (0)4 78 42 24 62
LA MEUNIERE Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 28 62 91
LA VOUTE, CHEZ LEA Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 42 01 33
LE BISTROT D’AUGUSTE Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 16 64
LE CAVEAU Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 35 04
LE GOURMAND DE SAINT-JEAN Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 97 37
LE JURA Lyonnaise cuisine from 25 to 35 € +33 (0)4 78 42 20 57
LE MUSEE Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 71 54
LE PALAIS SAINT JEAN Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 38 15 74 / +33 (0)6 14 49 37 24
LE PATAGON LYONNAIS Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 38 14 14
LE PETIT FLORE Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 27 27 51
LE SAINT VINCENT Lyonnaise cuisine from 15 to 25 € +33 (0)4 72 07 70 43
LES LYONNAIS Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 37 64 82
RESTAURANT D’ENGHIEN Lyonnaise cuisine less than 15 € +33 (0)4 78 37 42 63
RESTO HALLE Lyonnaise cuisine from 15 to 25 € +33 (0)4 78 62 66 54
VATEL Lyonnaise cuisine from 35 to 60 € +33 (0)4 78 38 21 92
GASTRONOMIC RESTAURANTS
AUBERGE DE CLOCHEMERLE Gastronomic Restaurants from 35 to 60 € +33 (0)4 74 03 20 16
AUBERGE DE FOND ROSE Gastronomic Restaurants more than 60 € +33 (0)4 78 29 34 61
CHATEAU DE BAGNOLS, LA SALLE DES GARDES Gastronomic Restaurants more than 60 € +33 (0)4 74 71 40 00
CHRISTIAN TETEDOIE Gastronomic Restaurants more than 60 € +33 (0)4 78 29 40 10
DOMAINE DES SEQUOIAS Gastronomic Restaurants from 35 to 60 € +33 (0)4 74 93 78 00
FERNAND DUTHION “LES GRILLONS” Gastronomic Restaurants from 35 to 60 € +33 (0)4 78 35 04 78
GUY LASSAUSAIE Gastronomic Restaurants from 35 to 60 € +33 (0)4 78 47 62 59
L’ALOUETTE Gastronomic Restaurants from 35 to 60 € +33 (0)4 78 40 06 08
L’ARC EN CIEL Gastronomic Restaurants more than 60 € +33 (0)4 78 63 55 00
LA MERE BRAZIER Gastronomic Restaurants more than 60 € +33 (0)4 78 23 17 20
LA PYRAMIDE, FERNAND POINT Gastronomic Restaurants more than 60 € +33 (0)4 74 53 01 96
LARIVOIRE Gastronomic Restaurants more than 60 € +33 (0)4 78 88 50 92
LE BEAU RIVAGE Gastronomic Restaurants more than 60 € +33 (0)4 74 56 82 82
LE GOURMET DE SEZE Gastronomic Restaurants more than 60 € +33 (0)4 78 24 23 42
LÉON DE LYON Gastronomic Restaurants more than 60 € +33 (0)4 72 10 11 12
LES TERRASSES DE LYON Gastronomic Restaurants more than 60 € +33 (0)4 72 56 56 56
LES TROIS DOMES Gastronomic Restaurants more than 60 € +33 (0)4 72 41 20 20
NICOLAS LE BEC Gastronomic Restaurants more than 60 € +33 (0)4 78 42 15 00
PAUL BOCUSE, AUBERGE DU PONT DE COLLONGES Gastronomic Restaurants more than 60 € +33 (0)4 72 42 90 90
RELAIS GOURMAND ALAIN CHAPEL Gastronomic Restaurants more than 60 € +33 (0)4 78 91 82 02
RESTAURANT PHILIPPE GAUVREAU Gastronomic Restaurants more than 60 € +33 (0)4 78 87 79 79
BRASSERIES
33 CITE Brasseries from 25 to 35 € +33 (0)4 37 45 45 45
BEST HOTEL Brasseries less than 15 € +33 (0)4 78 20 42 22
BISTROT DE LA TOUR Brasseries from 15 to 25 € +33 (0)4 78 63 55 00
BISTROT DE LYON Brasseries from 25 to 35 € +33 (0)4 78 38 47 47
BRASSERIE DES BROTTEAUX Brasseries from 25 to 35 € +33 (0)4 72 74 03 98
BRASSERIE DU HILTON Brasseries from 25 to 35 € +33 (0)4 78 17 50 50
BRASSERIE ELITE Brasseries from 15 to 25 € +33 (0)4 78 37 29 80
BRASSERIE GEORGES Brasseries from 25 to 35 € +33 (0)4 72 56 54 54
BRASSERIE LE REPUBLIQUE Brasseries less than 15 € +33 (0)4 78 42 59 56
BRASSERIE LE SILK Brasseries from 15 to 25 € +33 (0)4 72 41 20 20
BRASSERIE LES ARCADES Brasseries from 15 to 25 € +33 (0)4 78 30 19 80
BRASSERIE LYON PLAGE Brasseries from 25 to 35 € +33 (0)4 72 10 44 44
CAFE LEFFE Brasseries from 15 to 25 € +33 (0)4 78 27 27 07
DOUBLE SIX GUITAR CAFE Brasseries less than 15 € +33 (0)4 78 47 20 16
EDEN ROCK CAFE Brasseries from 15 to 25 € +33 (0)4 78 38 28 18
IBIS LYON CALUIRE PALAIS DES CONGRES Brasseries from 15 to 25 € +33 (0)4 72 27 75 00
L’ALCHIMIE Brasseries from 25 to 35 € +33 (0)4 78 42 03 31
LA BOURBONNAISE – BUFFET GRILL Brasseries from 15 to 25 € +33 (0)4 78 02 80 58
LA CASCADE Brasseries less than 15 € +33 (0)4 78 87 02 70
LE BOUDOIR Brasseries from 35 to 60 € +33 (0)4 72 74 04 41
LE CABOCHON Brasseries from 25 to 35 € +33 (0)4 72 84 10 40
LE GRAND CAFE DES NEGOCIANTS Brasseries from 25 to 35 € +33 (0)4 78 42 50 05
LES BELLES SAISONS Brasseries from 25 to 35 € +33 (0)4 72 77 15 00
MIDI MINUIT, TAVERNE MAITRE KANTER Brasseries from 15 to 25 € +33 (0)4 78 37 67 95
NINKASI GERLAND Brasseries from 15 to 25 € +33 (0)4 72 76 89 00
PLAZA LOUNGE Brasseries from 25 to 35 € +33 (0)4 37 92 90 18
RESTAURANT B 52 Brasseries from 15 to 25 € +33 (0)4 78 35 06 81
ZINC ZINC Brasseries from 25 to 35 € +33 (0)4 78 92 82 96
3621 18th Street
(Between Guererro and Dolores)
San Francisco, CA
Tel. 415.552.4055
website: www.delfinasf.com
Opening Hours:
5:30pm-10:00pm Mon -Thurs
5:30pm-11pm Fri & Sat
5:00pm-10:00pm Sun
Credit Cards: Visa, MC
Prices: Moderate
A popular Italian-inspired neighborhood trattoria located in the Mission District. It is usually crowded, and you might not find a seat; go early or book in advance. The menu is not wildly exciting, however, it encompasses authentic down-to-earth dishes that represent good value for money.
Dinner Menu – Menu Changes Daily
Sample Menu:
ANTIPASTI
Grilled Fresh Calamari
with warm white bean salad
9.25
Organic La Quercia Prosciutto Americano
with melone pazzo
13.00
Gioia Burrata with rucola and black olive crostini
12.00
Fresh-Cured Anchovies “Nostrano”
9.25
SALADS
Little Gem Lettuce with Parmigiano frico and lemon-anchovy vinaigrette
10.00
Wood-Oven Roasted Porcini Mushrooms with dandelion greens and garlic crostino
14.00
Insalata di Campo with bitter greens, pancetta, walnuts, Parmigiano and balsamic vinaigrette
9.00
CONTORNI
Roasted Tokyo Turnips and their greens
Chard sauteed with lemon and garlic
Farm Carrots with honey and thyme
7.75 / each
La Quercia Acorn Edition Lonza
9.00
Warm Castelvetrano Olives
French Fries
Olive Oil Mashed Potatoes
Stephen Singer Olio Extra Virgine 2008
4.00 / each
PRIMI
Spaghetti with plum tomatoes, garlic, extra
virgin olive oil and peperoncini
8.00/11.00
Chicken-Mortadella Agnolotti with lemon-chive burro fusso
17.00
Risotto with summer squash and squash blossoms
17.00
Chitarra Integrale in Salsa with Monterey Bay sardines and Calabrian chiles
17.00
Pappardelle and Liberty duck sugo
17.00
Tripe alla Fiorentina
10.00
Corn and Basil Soup with creme fraiche
8.00
SECONDI
Northern King Salmon Roasted on a Fig Leaf with Brentwood garden beans and meyer lemon-prosecco butter
26.00
Roasted Fulton Valley Chicken
with olive oil mashed potatoes and king trumpet mushrooms
18.00
Brodetto di Pesce
with rock cod, mussels, shrimp, petrale sole and cockles
25.00
Slow Roasted Berkshire Pork Shoulder
with “farro-nata” and cipolline agro-dolce
24.00
Strawberry Mountain Ranch Hanger Steak
and French Fries
26.00
White Wines
FRIZZANTE
Half Bottle
Bottle
Puro Brut Rosé – Movia 2000 Collio Slovenia
80
Puro Brut – Movia 2000 Collio Slovenia
80
Prosecco di Valdobbiadene – Sorelle Bronca NV Veneto
30
Prosecco “Cartizze” – Bisol NV Veneto
54
Franciacorta – Contadi Castaldi NV Lombardia
46
Franciacorta Brut “Cabochon” – Monte Rossa 2000 Lombardia
100
Brut Rosé – Roederer Estate NV Anderson Valley
48
Vernaccia di Oristano Riserva, Contini 1985 Sardinia
71
Rose
Pinot Grigio Ramato – Zeni 2007 Trentino
43
Lacrima di Morro d’Alba “Le Rosa di Settembre” – Giusti 2007 Marche
30
“Furore” Rosato (Piedirosso, Aglianico) – Marisa Cuomo 2007 Campania 42
Italian Whites
Northwest
Petite Arvine “Vigne Champorette” – Les Crêtes 2005 Valle d’Aosta
63
Pigato – Laura Aschero 2006 Riviera Ligure di Ponente, Liguria
75
Langhe Favorita – Malvirà 2006 Piemonte
32
Nas-Cëtta – Elvio Cogno 2005 Piemonte
40
Roero Arneis “Sanche in Vezza d’Alba”- Brovia 2006 Piemonte
43
Northeast
Kerner – Abbazia di Novacella 2007 Alto Adige
39
Sauvignon Blanc – Ignaz Niedrist 2006 Alto Adige
63
Grüner Veltliner – Kuenhof 2005 Alto Adige
80
Vitovska – Zidarich 2005 Carso, Friuli
75
Ribolla – Girolamo Dorigo 2007 Friuli
40
“Veliko Bianco” (Ribolla, Sauvignon, Pinot Grigio) – Movia 2004 Brda
70
Friulano – Scarbolo 2007 Friuli
32
Soave Classico “Monte Carbonare” – Suavia 2005 Veneto
45
Central
Verdicchio dei Castelli di Jesi “Ammazzaconte” – Conti di Buscareto 2006 Marche
40
Verdicchio dei Castelli di Jesi “Vigna delle Oche” – San Lorenzo 2006 Marche
43
Verdicchio di Matelica “Mirum” – La Monacesca 2004 Marche
68
Verdicchio di Matelica – Colli Stefano 2008 Marche
32
South
Fiano di Avellino “Pietramara” – I Favati 2006 Campania
35
Fiano Paestum “Antece” – De Conciliis 2004 Cilento, Campania
60
California Whites
Sauvignon Blanc – “L’Apres Midi”- Peter Michael 2007 Sonoma
87
Sauvignon Blanc – Saracina 2007 Mendocino County
39
Viognier “Noble Vinyard” – Spencer Roloson 2005 Napa Valley
40
Riesling – Handley Vineyards 2006 Mendocino County
35
Chardonnay “Poseidon’s Vinyard” – Molnar Family 2006 Napa Valley
40
Grenache Blanc – Trou de Bonde 2006 Santa Ynez Valley
37
Chardonnay – Lioco 2007 Sonoma County
35
Chardonnay “Thieriot Vineyard” – Littorai 2007 Sonoma Coast
115
Red Wines
Italian Reds by Region
Northwest
Half Bottle
Bottle
Torrette “Vigna Les Toules” (Petite Arvine) – Les Crêtes 2005 Piemonte
49
Fumin “Vigne Merletta” – Grosjean 2005 Valle d’Aosta
63
Ruchè di Castagnole “Majoli” – Da Capo 2005 Piemonte
35
Barbera d’Alba “Serra de Gatti” – Val del Prete 2006 Piemonte
37
Barbera d’Alba “Brichet” – Ca’ Viola 2005 Piemonte
48
“Bricco Manzoni” (Nebbiolo, Barbera) – Rocche dei Manzoni 2000 Piemonte
59
Roero “Audinaggio” (Nebbiolo) – Ca’Rossa 2005 Piemonte
70
Barbaresco – Produttori del Barbaresco 2004 Piemonte
58
Barbaresco “Ovello” – Cantina del Pino 2003 Piemonte
73
Barolo “Ginestra Casa Mate” (Monforte) – Elio Grasso 2003 Piemonte
115
Barolo “Ravera” (Novello) – Elvio Cogno 2003 Piemonte
100
Northeast
Pinot Nero – St. Michael-Eppan 2005 Trentino-Alto Adige
32
Santa Maddalena Classico – Franz Gojer 2006 Alto Adige
47
Lagrein “Steinraffler” – Hofstätter 2000 Alto Adige
65
Schioppettino – Grillo 2005 Colli Orientali del Friuli
47
Vespa Rosso (Refosco, Cab Franc, Merlot) – Bastianich 2002 Friuli
65
“Il Fusco” (Refosco, Tazzelenghe, Cab Fr, Mer) – La Roncaia 2001 C.O. del Friuli
63
“Primofiore” (Corvina, Corvinone, Cab Sauv, Cab Franc) – Quintarelli 2003 Veneto
75
Valpolicella Classico “Ca’ Carnocchio” – Le Salette 2002 Veneto
67
Central
Vino Nobile di Montepulciano – Icario 2003 Toscana
59
Chianti Classico Riserva (Gaiole) – Castello di Cacchiano 2001 Toscana
53
Chianti Classico Riserva (Berardenga) – Castell’in Villa 2000 Toscana
90
Carmignano – Villa Artimino 2004 Toscana
24
Carmignano – Capezzana 2003 Toscana
46
Rosso di Montalcino – Il Poggione 2005 Toscana
50
Brunello di Montalcino “Pian di Conte” – Talenti 1999 Toscana
105
“Avvoltore” (Sangiovese, Cab, Syrah) – Moris Farms 2002 Toscana
115
Montefalco Sagrantino – Planiarche 2004 Umbria
59
Montepulciano d’Abruzzo “Zanna” – Illuminati 2003 Abruzzo
73
“Muschen” (Sangiovese Blend) – Selvagrossa NV Marche
32
Cesanese del Piglio “Casel Cervino” – Massimi Berucci 2003 Lazio
80
The South
Costa d’Amalfi, “Furore Riserva” (Aglianico, Piedirosso) – Marisa Cuomo 2003 Campania
88
Ischia Rosso “Janno Piro” – Pietratorcia 2005 Campania
38
Aglianico Paestum “Naima” – De Conciliis 2003 Cilento, Campania
85
Nero d’Avola “Cadetto” – La Lumia 2005 Sicilia
34
California Reds by Varietal
Pinot Noir
Half Bottle
Bottle
Baker Lane “Sonoma Coast Cuvée” – 2006 Sonoma Coast
47
Merry Edwards – 2006 Russian River Valley
39
Freeman “Keefer Ranch” – 2005 Russian River Valley
84
TR Elliot “Three Plumes ” – 2005 Russian River Valley
60
Syrah
Unti – 2004 Dry Creek Valley
39
Merlot
Havens – 2002 Napa Valley
22
Mount Tamalpais Vineyards – 2005 Marin County
47
Bucklin “Bambino” Old Hill Ranch Zinfandel – 2006 Sonoma County
33
Zin Blends
Da Vero “Pollo Rosso” (Zin, Syrah, Cab Sauv) – NV Sonoma County
26
Ridge “Lytton Springs” – 2005 Dry Creek Valley
60
Cab Blends
Cabernet Sauvignon – Twenty Rows 2005 Napa Valley
35
Cabernet Sauvignon – Corison 2000 Napa Valley
35
Cabernet Sauvignon – Robert Craig “Affinity” 2004 Napa Valley
75
Limited Selection
Barolo “Vigna Rocchettevino” (La Morra) – Bovio 1999 Piemonte
(1.5L)
225
Barolo “San Rocco” (Serralunga) – Virginia Ferrero 1990 Piemonte
150
Barolo “Adasi” (Monforte) Famiglia Anselma 1995 Piemonte
130
Barolo “Colonnello” (Monforte) – Aldo Conterno 1999 Piemonte
175
Brunello di Montalcino – Piancornello 2001 Toscana
110
“Rosso di Veo” (Sagrantino, Sangiovese, Monte) – Paolo Bea 2002 Umbria
105
Pinot Noir “Meredith Estate ” – Merry Edwards 2005 Russian River Valley
90
Cabernet Sauvignon – Dalla Valle 1999 Oakville
190
Royal Kitchen Chinese Restaurant
912/6 Sukhumvit 55, opposite Soi Thonlo 25, Bangkok,
Tel 02-391-9634, 02-741-8548
website: www.royalkitchengroup.com
A lovely dinner, hosted by Triphong Kohengkul, was given at his restaurant, Royal Kitchen for the Chaîne des Rôtisseurs on Tuesday, June 23, 2009. The wines and menu follow:
White Wines:
Torbreck Woodcutter’s Semillion 2007
Bruno Giacoso Roero Arneris 2006
Vinniaoli Jermann Traminer Aromatico 2005
Domaine Vacheron Sancerre Blanc Les Romains
Red Wine:
Giacomo Grimaldi Dolcetto d’Alba
The Menu:
Pictured below: Lobster Salad
Our Hong Kong Chef’s Special Soup
Pictured below: Roast Suckling Pig Hong Kong Style
Pictured below: Braised Abalones in Oyster Sauce
Australian Rib Eye Beef prepared in Two Cantonese Styles
Pictured below: Steamed Red Grouper in Soy Sauce
Fried Shanghai Noodles with King Crab in X. O. Sauce
Pictured below: Stewed Ginko Nuts and Bird Nest in a Pear
Above: Paul Grieco of Terroir Wine Bar: Mad or Cunning?
413 E 12th St
Tel. 646-602-1300
Opening Hours: Mon-Sat 5 pm-2 am (food til 1am) Sun 5 pm-midnight
New York, NY 10009
Neighborhood: East Village
Cross Street: 1st Ave
Website: www.wineisterroir.com
Credit Cards: Yes
Parking: Street
Dress Code: Casual
Reservations: No
Outdoor Seating: No
Happy Hour: Yes
Alcohol: Beer & Wine
Smoking: No
Prices: Inexpensive-Moderate
Reisling fanatic Paul Grieco opened Terroir Wine Bar in the East Village about one year ago. He has been quoted in an interview by the website Dr. Vino (drvino.com) as saying, “I say the only wine by the glass in the summer will be Riesling. That’s it! It’s a small enough venue at 500 sq ft., the costs sort of minimal, I think I feel I can afford to take chances like that. I want to upset people, I want to educate people, I want people to open their minds. In taking such an aggressive stance, my goal is not to piss people off; my goal is to get people to open their minds. If they come in and they say they want a Chardonnay and I say all we have is Riesling, and they say “how can you not have a Chardonnay! It’s the worlds most popular grape!” I’ll say, “you’re absolutely right and here’s why Riesling should be just as popular…please have a taste.”
Following are a couple of Paul’s well-known accompaniments to the wines:
Sage leaves stuffed with lamb sausage $7
Beet risotto balls with Gorgonzola cheese $7
