There is eating (putting food into your mouth, chewing plus swallowing) and then there is dining (the art, experience and cultural element of eating).
If the goal is to eat, head to Burger King; nevertheless , if the idea is to dine within an elegant space, with near ideal service and delicious Italian food, I am boldly suggesting that bookings be made at The Leopard des Artistes Restaurant on Manhattan’ s Westside (1 West 67th Street).
In 1918, the Resort des Artistes was developed as an artist’ s coop apartment building exactly where residents included Noel Coward, Isadora Duncan, Norman Rockwell and Sara V. Lindsay. Since the apartments failed to have kitchen, the restaurant supplied meals for the tenants.
David Garth, a media specialist and a member of the board associated with directors of the Hotel des Artistes asked George Lang to take within the street-level restaurant in 1975, also it became an important part of the NY eating scene, frequented by celebrities, political figures, society posers as well as the rich plus famous. It also offered the spot-on atmosphere for a mid-day tryst or perhaps a late-night drink after a performance from Lincoln Center.
In its current incarnation, the dark and romantic room has been transformed by Gianfranco plus Paula Sorrentino (2011) into an and charming southern Italian dining area.
The cavorting nymph murals painted by Howard Chandler Christy (1920s) have been restored (removing layers of nicotine from the sexy nudes), the carpets have been changed with stone floors and some from the walls boast wood veneer. However, Powder Room deserves a visit.
“ Fantasy Scenes with Naked Special gems, ” painted by one of the building’ s residents, Howard Chandler Christy, from the late 1920s to 1935. In the early 1930s, he fulfilled Elise Ford who became their model for the murals on Café des Artistes wall.
I recently had the good fortune to become invited to enjoy dinner at the Leopard. The dining adventure started using a glass of Prosecco di Valdobbiadene Trevisiol N. V. This is probably the most popular prosecco wines from the Glera grape, characterized by the clarity plus finesse of the bubbles in the cup, the hint of white peaches, summer fruit and ripe pears to the nose and the light plus refreshing acidity to the palate – making it a perfect apertivo.
Other wines served at supper include Ciavolich Pecorino 2015, Bachgart Klaus Lemtsch and Marramiero Altare.
• Pecorino (little sheep) Ciavolich 2015: the light-skinned wine grape from Italy’ s eastern coastal regions (Marche and Abruzzo). To the eye, straw-yellow with an elegant floral bouquet associated with jasmine with a hint of essence and licorice. The wine is dried out and offers delicious minerality. The finish is definitely fresh and crisp. Awarded Bronze: International Wine Challenge, 2015
• * Klaus Lentsch 2014 Bachgart Pinot Nero (Alto Adige)
• Towards the nose, blue flowers and smashed raspberries. On the palate, cloves, fruits and red cherries, incense, smoke cigarettes and fresh earth. Well-balanced along with light tannins.
• Trebbiano D’ Abruzzo 2013 Marramiero Altare. 100% Trebbiano Abruzzese
Trebbiano is a white grape from Italy (in France it really is an important ingredient in Cognac plus Armagnac).
Dante Marramiero unlocks the qualities of Trebbiano Abruzzese through research and development, and a brilliant understanding the winery’ s unique area, in Rosciano, the hilly region to the west of the Pescara Lake. The Altare is an unique parcel associated with land where the grapes are collected by hand. After the grapes arrive in the particular cellar, they undergo a cool soak of 12 hours just before being separated from the skins plus racked into new oak barrels to begin fermentation. After the fermentation, your wine ages in new oak barrels for 18 months, followed by a 12-month bottle refinement. The result: broad, wealthy and lush wine with outstanding balance.
Golden colour to the eye with flecks associated with yellow, a delicate bouquet associated with yellow orchard fruits, pineapple, peach, honey and saffron to the nasal area with a hint of oak. Dried out but fruit forward on the taste buds with a crisp acidity to the complete.
Available was a fresh bread basket along with DOP Italian olive oil.
The dining experience moved on in order to salad that included roasted beets, cabbage, Copolini onions, Tuscan olives and octopus.
Dover Sole, expertly fileted simply by Henry Nekrasov, Maî tre d’.
Pasta choices included Il Gattopardo paccheri (pasta in the shape of very large tubes, received from Campanian and Calabria) and Busiate Trapanesi with seafood ragout plus cherry tomatoes.
In addition to seasonal fresh fruit tarts with vanilla sauce, visitors may want to try Crostata di ricottan and chocolate chips, Budino pada caramello with toasted Italian design meringue and coffee granite, the particular Red wine poached pear crostata along with pistachio sauce, candied pistachios plus vanilla gelato or the Artisanal gelati and sorbetti.
Last stop, the Natural powder Room
The Leopard des Artistes has made this guest very happy.
The service and atmosphere of this upmarket dining spot will be orchestrated by Henry Nekrasov. If you make your reservation, be sure to inquire if he will be on assumption – not only is he the marvel when it comes to addressing your foodie wishes and dreams, his elegance and gracious hospitality add a wonderful ambiance to the dining experience.
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