Come Have Easter Dinner With Us!

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It’s Easter weekend, everyone! The weather promises to act nice, so slap on your bonnet and get thee outside and have some fun.

There are still some tables open at the restaurant for dinner here at North Square, so forget about messing up your kitchen by cooking up a ginormous glazed ham and come and hang with us. No cleanup required!

Chef Cruz has created a lovely three-course menu for only 40 bucks. Specials like roasted venison saddle isn’t something you’d usually make at home, right? The chef pairs it with squash risotto, asparagus and juniper au jus. Pan-seared cod is available for fish eaters, plus a grilled rib-eye for steak fans (like me!).

Appetizers include clam chowder, a baby spinach salad and salmon tartare. And dessert? A pear and almond galette, pistachio creme brulee or chocolate tart.

Let us do the work while you catch up with your loved ones. We’ll take care of you. And we promise–no scary Easter Bunnies and for the love of God, no peeps!!!!

Make your reservations here. Happy Easter!

Yesterday Was National Pancake Day

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And I’m just writing about it now. I know, I know…a day late and a flapjack short, as they say. But every day should be Pancake Day, no? I dare you to find one person who doesn’t enjoy them in some form. Here’s a quick rundown of some of my favorite stacks in the city:

Bubby’s has two locations: the original in Tribeca and a newer one by the High Line. You need their sourdough pancakes with fresh Maine blueberries. You really do.

Clinton St. Baking Company serves wild Maine blueberry or banana walnut or chocolate chunk stacks, all with with warm maple butter. Pair it with a side of sugar-cured bacon (yes, sugar and bacon–the two key food groups) and you will immediately go to your happy place.

Shopsins on Essex St. is famous for two things: its cantankerous owner and a menu longer than War & Peace. It looks like there are at least fifty different varieties of pancakes. Local favorites include Slutty Cakes, which consist of peanut butter smothered bacon sandwiched between banana pancakes. And how about Mac ‘n Cheese Cakes? You get the picture; this is the place for those that crave the new and unusual.

Fairway Cafe on the Upper West Side brings you back to the familiar, with killer silver dollar stacks. If you like your cakes thin, this is the place to go. (They have a gluten-free version too.)

And how can we not brag about Chef Cruz’s pumpkin pecan or blueberry wheat pancakes here at North Square? Insanely light and yummy. Come by for breakfast or brunch and check them out!

 

Valentine’s Day Hangover Cure

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It’s Monday, February 17th. You’ve broken the bank proving your undying love to your one and only last Friday. Flowers? Check. Fancy-pants gourmet truffles? Done. Champagne, caviar, sparkly baubles? Yes, yes and yes.

Payback? Priceless. It was all worth it because your beloved will be bound to you forever, right? The bad news? You’re broke.

But that doesn’t mean you can’t enjoy a delicious three-course dinner at your favorite restaurant, right? And you can, because next week is Restaurant Week, people! Come to North Square and chow down on a three-course lunch for $25 or dinner for $38.

Of course Chef Yoel Cruz will change up the apps and entrees every few days like he always does, but we know that from the 17th through the 19th you can expect entrees like lobster, coriander crusted yellowfin tuna and paella. Lighter lunch fare like a hanger steak and organic kale salad and duck confit salad. Or winter comfort fare like a killer gourmet grilled cheese or short ribs.

So come and have a yummy bite with us for a mere song. Make your reservation here!

S.W.A.K.

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Valentine’s Day is right around the corner, and Chef Yoel Cruz, romantic fellow that he is, has prepared a scrumptious, four-course prix fixe dinner for $55. That’s 55 bucks for four courses in New York City. Prepared by Chef Cruz. I dare you to find a better value.

First courses include oysters, mini lobster and crab cakes and corn blini with cured salmon, roasted peppers and dill creme fraiche.

The next round features a roasted beet salad, porcini dusted quail with a black truffle sauce, tuna tartare and lobster bisque.

Mains include filet mignon au poivre, roasted pekin dust breast, seared venison, tortilla crusted halibut and herb crusted rack of lamb (my fave).

Consulting Pastry Chef Alana Ford has put together a yummy chocolate pecan pie,  pistachio creme brulee, key lime pie and spiced bread pudding and an insane chocolate strawberry mousse cake. That’s right: Chocolate. Strawberry. Mousse. Cake.

We love you and want you to spend the evening with us! Click here to make reservations.

 

 

 

 

 

 

 

 


 

CHEF YOEL CRUZ

 

CONSULTING PASTRY CHEF ALANA FORD

 

What You Don’t Want To Do This New Year’s Eve

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You do not want to spend $300 on an overcooked steak, wilted salad and a glass of cheap champagne.

You do not want to watch the ball drop in Times Square, unless you’re Ryan Seacrest and getting paid handsomely to be there. Trust me. You just don’t.

You do not want to be at a party packed to the gills with people you don’t know, with nowhere to run when that creepy stranger leans in for a sloppy kiss come the stroke of midnight.

You don’t want to do any of those things or be in any of those places, right?

Let’s face it: you just want to have a delicious, hassle-free meal with the one(s) you love. So save yourself. Come ring in the New Year us! No doubt the food will be good. (Does Chef Cruz ever disappoint?) The crowd will be friendly–no creeps allowed on the premises. And the bill won’t send you to the hospital with a coronary on the very first day of 2014.

The menu specials this year will feature seared foie gras, roasted wild boar, seared venison and a classic Surf and Turf, plus a variety of oysters and clams for the shellfish lovers out there. And yes, we have champagne.

So come spend the evening with us and start the new year off right. Click here for reservations.

 

 

Fall–And Chef Cruz's Menu–Is Upon Us

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Chef Yoel Cruz is debuting his fall menu today…complete with herbs, chillies, sweet peppers, tomatoes and various other treats directly from our own Jake’s Rooftop Garden.

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Check out some highlights:

For the appetizers, you absolutely must order the saffron risotto with carrots, chanterelle mushrooms and romano cheese. (You really do.) Or check out what I consider a Cruz Classic: corn and mushroom tamal with zucchini ad guajillo chile (both from the garden), wild mushrooms and crème fraîche.

Salad eaters have a choice of four: kale and treviso, radicchio and Boston lettuce, endive or a basic chopped salad with beets, jicama, carrots and a bunch of other yummy veggies.

Seafood lovers can chow down on tuna tartare or lobster and crab cakes.

On to the entrees:

Pan-seared cod, roasted rack of lamb, coriander-crusted yellow tuna, roasted lobster, buy viagra super active Pekin duck breast, grilled pork ribeye, plus the ever delicious arctic char and sea scallops.

And short ribs…I’ll say it one more time…short ribs. Life is good.

Come visit and taste for yourself!

 

 

 

Join Us At The NYC Wine And Food Festival!

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So what are you doing the weekend of the 18th? I can tell you that we’ll be at Food Network’s NYC Wine and Food Festival!

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Tons of foodie panels, classes and tastings are happening all over the city during this four day event.

Want to know how to pickle? Check out The Art of Pickling with McClure’s Pickles.

Love Gabrielle Hamilton’s memoir Blood, Bones and Butter? (Blogger’s Note: If you haven’t read viagra online switzerland it and you’re into food, you really should.) Then get tickets to Blood, Bones and Bubbly, in which she teams up with Wine Wise Guy Anthony Giglio for an afternoon pairing seminar showcasing Hamilton’s unique recipes and fun stories from her book.

Are you a fan of farmer’s markets? Head to a Greenmarket Brunch hosted by Geoffrey Zakarian. Meet the food industry’s favorite local farmers and learn first hand about their star products. Witness the transformation of field fresh goodies in the raw into culinary perfection. And more importantly, attendees get to eat the results.

Food Network celebrities such as Mario Batali, Robert Irvine, Ted “You have  been chopped!” Allen, and Anne Burrell, renowned chefs like David Bouley and David Chang and writers and editors like Melissa Clark (The New York Times) and Dana Cowin (Food and Wine) are all participating in the event.

And yeah, we can’t forget our own chef extraordinaire, Yoel Cruz! Chef Yoel will be participating in the Grand Tasting at Pier 94 on 55th St. and the West Side Highway on Sunday, October 20 from 12pm – 6pm serving–get this–duck confit on a wonton crisp with kumquat tamarind glaze.

Please join us on Sunday and say hello to Chef Yoel and the gang. We promise you won’t be disappointed. And in case you’re feeling like a glutton, 100% of the net proceeds will benefit the Food Bank for New York City.

Duck confit…food bank. It’s a winning combination, don’t you think?

 

 

 

7 Things You Didn't Know About Tomatoes

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I’ve told you all about our rooftop garden. It’s in full bloom now and Chef Yoel Cruz is happily utilizing every last eggplant, leek and pepper. I love everything we’ve planted, but my absolute favorite is tomatoes. There’s nothing better this time of year than a plump, juicy ruby red tomato, right? Here’s a few facts that I dug up about my favorite vegetable.

1.There are over 10,000 varieties of these yummy red veggies.

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2. The tomato originated in South America, around 700 A.D. The first Americans to use tomatoes in their cooking were the Creoles in South Lousiana.

3.  The largest worldwide producer of tomatoes is China, followed by the U.S.A.,Turkey, India and Egypt.

4. You know that tomato is technically a fruit, but did you know that in 1893, the Supreme Court ruled that tomatoes are vegetables? In 1887, U.S. tariff laws that imposed a tax on vegetables–but not on fruits–causing the tomato’s status to buy generic cialis become a matter of legal importance.The court’s decision was made based on the popular definition that classifies vegetables by use, and while a tomato may biologically be a fruit, it’s served and eaten more like a vegetable.

5. Bathing in tomato juice can get rid of the smell of a skunk spray. I thought that that was an Old Wive’s Tale, but turns out it’s true. Hopefully, I’ll never have to test this, but if anyone does, please let me know.

6. Tomato sauce is an excellent way of cleaning anything made from copper, as the salt and acidity of tomato sauce helps remove copper oxides, leaving bright metal behind.

7. You should never, ever store tomatoes in the fridge. What goes in plump and juicy will come out mealy and with a duller-than-dull flavor. Keep them on the windowsill while they ripen.

You are now officially a tomato expert. You’re welcome.

 

 

Eating cooked tomatoes may act as a kind of internal sunscreen, according to researchers at the Universities of Manchester and Newcastle, England, by helping block UV rays. But eating tomatoes is only a supplement to using sunscreens, they caution, not a replacement. – See more at: http://www.hgtvgardens.com/tomatoes/fun-facts-about-tomatoes#sthash.UaAhjhY7.dpuf

 

It's Almost Restaurant Week!

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It’s a favorite time of year for food-obsessed folks. (Say that 10 times fast.) Restaurant Week(s)! North Square will provide a three course lunch for $25 and a three course dinner for $38 from July 22nd through August 16th.

And because we love our guests and want them to come back many, many, many times, Chef Yoel Cruz is mixing it up and changing the menu twice a week throughout the whole promotion. Here’s a little preview:

On the last week of July, lunch appetizers will include tuna tartare, ricotta ravioli, tomato gazpacho and a seared tuna roll. Entrees will feature paella, hanger steak, crab and pear salad, a chicken club and a lamb wrap, among other yummy plates.

For dinner appetizers, Chef Cruz is offering a tempura shrimp tostada, kale salad, tropical fruit gazpacho and beef carpaccio. For the main dishes, you can choose between roast pekin duck breast, seared stripe bass, wild viagra canada North Atlantic arctic char, roasted beef ribeye, again, among other choices.

And desserts! Try passion fruit coconut mousse cake, or pistachio creme brulee or chocolate sabayon cake or plum and blueberry pecan cobbler.

Remember, we’ll be serving up produce from our rooftop garden, so you can count on it to be super fresh, just like me.

Click here to make reservations today.

 

 

 

Check Out Our Garden!

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We’re thrilled to let you know that the hotel’s vegetable and herb garden is even bigger, badder and greener this year. So what’s on the menu? Collard greens, cabbage, lettuce, acorn and patty pan squash, eggplant, tomatoes and pumpkins are just a few of the offerings.

Jake’s Rooftop Garden, named after owner Judy Paul’s grandpa, came to be in an interesting fashion. Tommy Benedict, an urban landscaper and the guy in charge of the whole shebang, took me though the beginnings. (You know those beautiful flower arrangements in the restaurant? The ones that you could never, ever fathom doing yourself? That’s Tommy.)

Judy had always wanted a rooftop garden, and last year finally decided to do something about it. As the building is a little um, long in the tooth, she checked with an engineer to see if it the roof could actually carry the weight.

And so an ingenious idea was born. To avoid putting any direct pressure on the roof itself, a kind of suspended railroad was created around the perimeter and secured with iron. Crates and window boxes carrying the actual produce are perched on the contraption, raised about a foot up along the edge of the ceiling.

And there you have it…a rooftop garden that doesn’t actually touch the roof:

 

Tommy feels that vertical growing in containers as opposed to sideways ultimately produces a higher yield, as herbs and vegetables are continuously harvested and thus constantly replenish themselves. (Farmers with a vast acreage can usually only harvest once a year.) Another advantage to using crates is that individual boxes of veggies can be moved around so that each gets the proper amount of sun…micro-management at its best.

Last year, the garden yielded almost enough herbs to fuel the entire restaurant and bar. (Yes, we grow our own mint for our mojitos–don’t you?)  So this year, Chef Yoel Cruz presented Tommy with a detailed wish list of what he could use in the kitchen–and Tommy came through. Almost a dozen different types of peppers, three types of basil, leeks, chives, zucchini…you get the picture. Our herbs and vegetables are mostly sourced from local farmers and Tommy expects to keep the garden going through October, or at least until the first frost.

Jake’s is a true city garden. New Yorkers are geniuses in space utilization and the hotel is no exception. Tommy explained to me that pfizer viagra cheepest prices horticulture may be a science, but you still have to experiment and make it your own. He’s committed to looking at different ways to feed us and we’re equally committed to eating it up.