The Magazine of Hospitality " EXCELLENCE"

Stresa

JEWEL

ATRIO

Over the past 20 years, Giorgio Meriggi, the owner of Stresa, has created an iconic presence on the North Shore of Long Island.

Casual Elegance- Jewel, Tom Schaudel’s latest and most glamorous restaurant venture, opened in Melville to a great deal of fan fare.

The Conrad New York, a contemporary luxury all suite hotel is located in the heart of lower Manhattan’s Battery Park City.

xcellence E THE MAGAZINE OF HOSPITALITY

Excellence can be achieved. . if you dream more than others think is practical, and expect more than others think is possible. ”

INSIDE

inside

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Jewel by Tom Schaudel- Casual EleganceJewel, Tom Schaudel’s latest and most glamorous restaurant venture, opened in Melville to a great deal of fan fare.

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Atrio- The Conrad New York’s signature restaurant The Conrad New York, a contemporary luxury all suite hotel is located in the heart of lower Manhattan’s Battery Park City.

The Bull & Bear at the Waldorf Astoria Hotel -Still a timeless classic...The iconic Bull & Bear restaurant is one of New York’s most sophisticated and elegant steakhouses....

E xcellence Rita Leiter VP Sales and Marketing

Published by BMR Ltd.

Crabtree’s Restaurant- A culinary jewel in Floral Park, L.I. Crabtree’s Restaurant makes its home on “restaurant row”, Jericho Turnpike in Floral Park, L.I. while evoking memories of an earlier era of gracious dining.

10 Stresa Italian Restaurant- Elegant fine dining- Over the past 20 years, Giorgio Meriggi, the owner of Stresa, has created an iconic presence on the North Shore of Long Island.

Barry Kay Editor in Chief Mike Albano EVP IT and Design

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The essential ingredients FOR ENJOYING A FINE MEAL

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from BArry kay Publisher/Editor in Chief

I have spent the last 10 years dining at some of the finest restaurants in the U.S. I have also dined at many amazing local restaurants who offer superb food and service, yet go unheralded. It is our intention to have Excellence feature the local superstars of the culinary world in our E magazine.

"Excellence" will be focused on offering sophisticated diners, family's, couples, and businessmen an inside track to some of the finest dining on Long Island, The Boroughs, Manhattan, and Bergen County New Jersey. For years my loyal following of thousands who have read my reviews on the web, in Boulevard magazine, Trip Advisor, & The Examiner, have urged me to publish my reviews in an internet magazine and to promote it through social media. "Excellence -Cuisine" is the beginning of a long overdue recognition of great local restaurants, cuisine, and venues that pursue excellence through fine service, ambiance. and good value for your hard earned money. Our magazine will offer you a different perspective on dining and the many sensational chefs who are not on the food network.

In our first issue we will offer reviews of some Long Island's most interesting and exceptional restaurants.

In our opinion each one qualifies as Excellent!

I have listed below my criteria for enjoying a memorable dining experience. Please feel free to let us know your thoughts.

Bon Apetit... Always remember, there is average, good, and then that rarest of all.....excellent!

ATRIO T h e C o n r a d N e w Yo r k ' s s i g n a t u r e r e s t a u r a n t The Conrad New York, a contemporary luxury all suite hotel is located in the heart of lower Manhattan's Battery Park City . With spectacular views of the Hudson river, this maagnificent 463 suite hotel is adjacent to hudson river park, and in close proximity to many of New York City's iconic and historic landmarks as well as such trendy neighborhoods as Tribeca, and Soho. The Conrad has set a high standard for elegance and luxury with large guestrooms averaging over 450 square feet. Each suite comes with flat screen tv's, individual climate control, and exceptional views of battery park and the river. Rising 16 stories above street level, the Conrad also has an awe inspiring rooftop bar with endless views of new york harbor, downtown manhattan as well as atrio, a haute cuisine luxe restaurant and bar.

We entered the brightly lit entrance and ascended to the an other worldly lavish and beautifully decorated lobby adorned with exotic marble, lighting, designer ceiling fixtures, and glass. On the 2nd floor we entered Atrio, Hilton's signature restaurant. Chef Anthony Zamora presides over Atrio's kitchen as the newly apppointed Executive Chef. Chef Zamora is a culinary visionary who counts several Five Star and Five Diamond Hotel restaurants during the past 10 years. . He oversees all dining operations at the Conrad New York including Atrio, the seasonal rooftop bar and in room dining. He joined the Conrad New York team from the Four Seasons hotel in new york where he served as executive chef and oversaw a staff of 50 employees. In prior interviews Chef Zamora has explained his culinary talents by saying "I prefer to take a

simple approach to food". He seeks out the freshest ingredients from local markets and creates dishes that highlight those ingredients. "Food preparation should evoke a sense of comfort, because there's nothing more satisfying than dishes that make you feel good. The key is respecting the flavors of quality ingredients and preparing them to perfection".

Chef Zamora's has both italian and lebanese ancestry and brings a strong mediterranean flavor and flair to his cuisine at Atrio. His innovative and contemporary menu complements the restaurant's sleek, modern design. and stylish decor. A wood burning stone oven is a focal point of the exciting open-air kitchen, that allows diners watch their meals being prepared. Atrio offers a variety of dishes and selections drawn from Chef Zamora's vast experience. Delicious and inventive flatbreads, artisanal cheeses, cured meats, salads and meatballs made from his family's treasured recipes, as well as old world wines by the glass and signature martinis.

We were led to our table by the F&B Manager and served by a handsomely attired young, knowledgeable waiter. Initially we sampled some recommendations of the chef: The chef's family recipe of veal and pork meatballs with grilled country bread. Large beautifully seasoned meatballs in a delightful natural gravy.

Shrimp Saltimbocca/ with Pancetta and Sage made with large perfectly seasoned shrimp.

E xcellence T he es sential ingredients

FOR ENJOYING A FINE MEAL

What makes a dining experience memorable?

The Food-Fine restaurants don’t attract a loyal following unless their food is consistently good. Sophisticated diners appreciate well prepared food, made according to the diners request and served in a timely manner. "Farm to Table" food sourced from local suppliers who provide farm fresh vegetables, meat, fish and poultry chemical and steroid free are becoming the norm today, Our society today recognizes the value of healthy bodies and healthy food. In 2013 simple family, or home cooked style recipes that are broiled, baked, pan sautéed, and gently seasoned are much sought after. Olive oil, Avocados, Quinoa are today’s wonder ingredients because of their amazing benefits to the mind and body.

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Presentation is a key element in making a meal enjoyable. Fine restaurants pr Qesent each course as is if they were a piece of artwork. Symmetry, color, and balance are vital to presentation.Think of the difference between drinking a glass of fine imported champagne in a beer glass or in fine crystal stemware.

The champagne remains the same, but the visual pleasure and experience is dramatically different.

Crystal goblets mentally enhance the taste and experience! Restaurants with superb food but poor presentation miss the mark!

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Ambiance – Do you feel like a welcome guest or just a name on a reservation sheet? Does the decor and style of the room make for a comfortable and relaxing dining experience? I am awed by the magnificent decor, design and ambiance of both Megu's in New York & Tom Schaudel's Jewel Restaurant. Today, there are many local restaurants that make their guests feel like part of their extended family and not just another name on a reservation list.

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Service- No matter how fine the food is, if a restaurants service is slow, inattentive, and poorly trained the result is frustration and anger . It may be hard to find well trained, customer friendly

waiters and attendants,but I have found most excellent restaurants make sure their help is welltrained. and fully conversant with the menu and specials. I enjoy having maitre D’s and waiters with knowledge of their menu , warm friendly personalities and who pay attention to their customers needs. . This type of excellent service is consistently provided on the North Shore of Long Island at Bryant & Cooper, Cippolini, and Stresa.

Good Service includes changing napkins between courses and silverware when necessary, as well as refilling water glasses during the meal. A maitre D'/waiter with a pleasant personality and knowledge of the menu, who offers advice and guidance builds an immediate rapport.

A Great Host-. Giorgio, at Stresa in Manhasset, is the consummate restaurant host/owner. He is dapper,knowledgeable charming and totally in control of his kitchen and dining room. His warm welcoming attitude and manner has made Stresa one of the most popular restaurants on Long Island. Koichi Yokoyama, President and GM of Megu in Manhattan is young, charming, handsome, and warm. His vision, and attention to detail has made Megu one of the most beautiful and desired restaurants in Manhattan.

I am always impressed with hosts who are not intrusive but are always there to make sure your dining experience is first-rate. Hosts who handle large crowds at key times with skill and generosity can turn even a potential disaster into an excellent evening.

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Clean restrooms Taking pride in your restaurants restroom should be a nobrainer. Yet I have been to many restaurants where the restrooms are dirty, foul-smelling and unpleasant. Going to the restroom may be one of your last impressions of a restaurant and it certainly is important that memory be pleasant. Providing efficient soap dispensers, toilet paper, paper towels, hot air blowers and a pleasantly scented air freshener are essential.

stresa

Elegant fine dining

Over the past 20 years, Giorgio Meriggi, the owner of Stresa, has created an iconic presence on the north shore of long island.

Stresa epitomizes the type of fine dining that was once prevalent in New York City in the 60s and 70s. Meriggi a veteran of Le Cirque, and Quo Vadis , had years of experience in the finest dining venues of Italy, France, Switzerland and Belgium. Today, Stresa continues to offer beautifully prepared italian food, a well trained staff , and a sublimely tranquil and sophisticated ambiance. Combining local ingredients in recipes from the north and south of italy along with unique flavor combinations, is all part of Giorgio's culinary genius.

For our dinner, Giorgio personally chose an assortment of pasta, vegetables, seafood, and meat. Our meal began a plate of fried zucchini which was then followed with a

two special appetizers: Prosciutto delicately layered over seasonally ripe figs which combined the delightful saltiness of the Prosciutto with the sweetness of fresh figs. This was followed with a light pasta dish of thin spaghetti with chanterelle mushrooms in a clear gravy. Stresa's salads are incomparable and we were then served caesar salad with just the right amount of parmesan, anchovies, and and egg. Our appetizers were accompanied by a sweet and soothing Pinot Grigio.

Our entrees began with a special plate of Soft Shell crabs in a lemon butter sauce, and veal scallopine with fresh artichokes and wild mushrooms. Small brocolli spears were served as our vegetable. Each dish was beautifully presented on fine decorative china plates with distinctive glasses,goblets and silverware.

Throughout our meal, our wait staff continuously refilled our drinks and brought baskets of

fresh rolls and butter.

Stresa is noted for their fabulous dessert trays, and tonight was no different, as our waiter brought over a plate filled with slices of italian cheese cake, apple cake, and a rich chocolate cake along with a large mound of freshly made whipped cream in the center of the dish. To finish our meal we had an iced capuccino, and tea along with vanilla biscotti.

Giorgio spent time with us at the end of the meal, reminiscing about the golden era of fine dining in the 60's and 70's and some of the celebrated personalities who dined at Stresa. After 2-1/2 hours, we left feeling totally satisfied and knowing that we had eaten in one of the finest restaurants on Long Island. Kudos to Giorgio and has amazing staff. He is truly a magnificent host, and a true gentlemen who makes his "guests" culinary wishes come true....

The Bull & Bear Steakhouse Still a timeless classic

The iconic Bull & Bear restaurant, is one of New York's most sophisticated, and elegant steakhouses. The restaurant has a comfortable country club appearance/atmosphere and is located on the ground floor of the iconic Waldorf Astoria, It attracts a diverse clientele of tourists, celebrities, hotel guests and devotees of the finest steaks and chops in New York City. Bull & Bear is noted for its world famous selection of signature chops and seafood as well as selection of Prime steaks and and aged Angus beef. At its historic mahogany bar, guests can enjoy their favorite cocktails while viewing the restaurant's electronic ticker tape.

In 2011, David Garcelon was named director of culinary for the Waldorf Astoria Hotel, and is responsible for the entire kitchen operation of the iconic hotel. David oversees the three diverse dining destinations at the Waldorf: the Bull & Bear, Peacock Alley

will add to the hotel's utilization of locally sourced ingredients to provide the freshest most sustainable options to

and Oscar's American Brasserie. During our meal, David made sure to come to our table to make us feel welcome and to discuss his new menu. David has enhanced the Bull & Bear's menu offerings with healthy"farm to table" additions and variations in presenting and preparing some of the famous Bull & Bear staples. He has also spearheaded the Waldorf's installation of six beehives in a rooftop space on the 20th floor in April of 2012. Harvested honey is being incorporated into the hotel's restaurants menus.

The bee's will be welcomed as the latest additions to the hotel's esteemed history and their new homes will be tailored to reflect the Waldorf' esteemed status in New York City's social, cultural and political life. Ultimately the hotel hopes to support 300,000 bees and the harvested honey

guests.

George Pappas, the Bull & Bear's GM cordially greeted us upon our arrival and led us to our table adorned with a beautiful bouquet of flowers, fine china and silverware.

Our meal began with an assortment of sensational appetizers: Chilled Jumbo Gulf shrimp cocktail, and a world famous absolutely delicious Waldorf Salad, made with candied walnuts, sweet and sour apples, celebriac, and truffles. The salad more than lived up to its legendary reputation! We also sampled Jumbo Lump Crab Cake made with lemon fine herbes aioli.. During our meal we were presented with a plate of large fluffy buttermilk rolls, which literally melted in your mouth. These "down home" rolls are a departure from the typical breadbasket of onion rolls, flats, and raisin bread.

We began our epicurean feast with a selection of two of the Bull & Bear"s finest beef and seafood entrees. Boris our enthusiastic and knowledgeable waiter helped us with our selections. We sampled Dover Sole Meuniere made with Lemon Brown Butter. The fish was unbelievably tender and delicious. This is a dish that many fine restaurants have eliminated because of the time involved in de-boning this fantastic fish. Dover Sole, as served at the Bull & Bear, is definitely a very special dish. We also dined on "Long Bone" Prime Dry aged Rib Eye . A Spectacular visual and taste treat which was more than enough for a second day's meal. The bone when devoid of meat, resembled a small ivory tusk. For our side dishes we had creamed spinach, and buttered mashed potatoes.Perfect accompaniments to our gourmet feast.

David sent over a special dessert dish of assorted cakes: a gigantic mile high chocolate layer cake along with a slice cheesecake and the restaurant's classic red velvet cake (first introduced at the hotel) in which Chef David uses beet juice instead of artificial coloring as a healthier alternative. The mile high cake was amazing in size, consistency and taste.. It was out of this world. The other cakes were also excellent....We finished our meal with coffee and tea.

The Bull & Bear offers fine, elegant dining within a famed steakhouse. My experience different and more enjoyable then at many of the more publicized steakhouses.

Like the Waldorf Astoria the Bull & Beart provides a one of a kind, memorable experience in a timeless and elegant setting.

jewel Jewel, Tom Schaudel's latest and most glamorous restaurant venture, opened in Melville to a great deal of fan fare. The restaurant was at the base of rubie plaza, a gorgeous hirise office built by the phenomenally successful rubie costume company who have dominated the popularly priced holiday costume business for years. Ultra modern, utilizing green hued glass, steel, and fabulous lighting, in many ways reminiscent of the wonderful, whimsical world of the wizard of Oz. Jewel is like a beacon of light seen from both the Long Island Expressway and Route 110 in Melville. The restaurant, at its opening offered the very best of Tom

Schaudel's cuisine, a gorgeous luxe interior, a comic relief bathroom, a large open air kitchen, a spectacular bar and a wall of fine wines. Jewel was created to make a statement: "Here we are" and it most definitely has accomplished its mission.

It is always interesting to go back to a restaurant after it has settled in and established its real vibe. To this end, I was excited to once again enjoy Tom's unique brand of cooking and entertainment. Tom is a terrific talent, easy going guy with the instincts of a showman.

A year after our first introduction to Jewel, I came away with an entirely new perspective about the

restaurant. Jewel, although still Vegas style glam upon first look, has enhanced its focus, while adding a new layer of clients. Jewel is still a place to go for a special occasion, but it is now also a place where you need not be overwhelmed by its exterior charms. The clientele remains upscale but more inclusive, and more casual in their attire and demeanor. The kitchen and the "laugh out loud" mens room all fit seamlessly into the still beautiful decor.

The food, as always is excellent and reflects Schaudel's emphasis on "treasures from the sea" and farm to table ingredients.

Our dinner that evening was a cornucopeia of neptunian delights:

Entrees

Toffee- A sticky pudding/ made with pecan brittle/banana, and butterscotch.

Appetizers

Sea Bass- a spectacular, amazingly tasty plate of fish with lobster sauce, spinach, and smoked tomato relish

Pistachio -pistachio gelato, chocolate, pistachio cake/root beer float

Tuna Tartare- a delightful pink colored mound made with red ginger, chilis, soy, and avocado Moroccan Spiced Hummusmade with Banana Peppers Risotto Balls- Each Ball filled with short rib center, reggiano, and tomato sauce

Lobster- An irresistable full sized lobster butter poached, with lobster risotto, mushrooms, leeks and white truffle oil.

After dinner we were served two special desserts:

Our evening was a superb combination of great cuisine, fine service, and a delightful atmosphere of casual elegance.

Kudos to Tom Schaudel and his fine staff for bringing another exciting new restaurant to long island, with Tom's unique presentation and panache.