|
|
OpenFood.Biz
November, 2010
|
|
Recipes and technique
Sarah Freedman-Izquierdo
Chef in Residence
|
Wine reviews
Charlie Arturaola
Sommelier in Residence
|
People in food
Desmond
Gorges
Author of "The Richest Buttler in the World"
|
Events
Jaime Izquierdo
Photographer
and editor
|
New York
Rebeca
Izquierdo
Contributor
and editor
|
|
The Plaza Hotel Food Hall in New York, by Todd English
|
|
The Plaza Hotel Food Hall in New York, By Todd English
The Plaza Hotel Food Hall in New York , by Todd English is a special place to visit in New York . Lunch here is reminiscent of European eateries, like Galeries Lafayette in Paris . The Food Hall is comprised of signature food stations, a Grill Bar, a Sushi Bar, a Raw Oyster Bar, a Cheese Bar, a Bakery Counter, and several Gourmet Market shelves and tables with the latest specialty-foods from France . The Food Hall also offers catering to Manhattan residents. It is located at the concourse level of the Plaza Hotel, along a handful of select boutiques. Lunch came to about $30 per person, including a glass of wine and 20% gratuity. Food was the best you could expect in high-end restaurants. The service was professional, friendly and personable. You can order from any of the different kitchens from your designated seat, a touch we found more convenient than in similar European eateries. The staff was accommodating when I proceeded to put together my very own recipe for raw oysters: 1 glass of sweet port $14, four raw large oysters $12, which I drop in the port, a pinch of their French sea salt, and a pinch of fresh ground pepper. The waiter rushed to find the ingredients and came back with everything I requested in a few minutes. My wife and I returned to the Plaza Food Hall three times in one week. We tasted the Prime Rib Sliders $16, their TE Sliders $10, their Classic pizza $10, the Fig and the Prosciutto pizza $14, Grilled Sardines, and their fabulous shucked oysters $3 per piece. Executive chef Michael Suppa , a native of New Jersey is a professional with passion for food. He uses high quality ingredients for all the recipes, which he and Todd English created for the Food Hall. Michael leads a group of talented chefs that turnout perfect dish, after perfect dish. Michael Suppa has been associated with the Todd English group since 2002. The Plaza Hotel Food Hall is the perfect place to do business, or treat your traveling companions. Lunch at The Plaza was a delightful experience that we will repeat often. The Plaza is located at 1 West 59 Street, New York 10019. Tel.212.986.9260
Article and photography by Jaime Izquierdo , 305.788.3093
|
|
Fondo Montebello Balsamic Vinegar, Italy
|
|
Organic Meats
|
Contact information: theitaliangourmetshop@yahoo.com, Tel. 305.788.3093
All rights reserved. Copyright theitaliangourmetshop.com. 2009
|
