It's Almost Restaurant Week!


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!


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.


Feed A Mom This Sunday


If your mom is more Clair Huxtable than Joan Crawford, you’ll probably want to toast her kindness with a giant bottle of champagne this weekend. Throw in a gut-busting meal on top of those cocktails and the woman who raised you will truly feel the love. (Honestly, if you feed me, I’ll pick up after you and do your laundry for the next year. Scouts honor.)

Chef Yoel has created a special brunch and a three course $42 prix-fixe dinner menu specially designed for mamas this Sunday.

Click on the links above to see all the offerings. I have to say that I’m intrigued by the evening selection of pan roasted elk with crispy shallot mashed potatoes, asparagus, with an aged balsamic and bacon reduction. (There’s nothing like a little game meat to show mom just how pfizer soft viagra much you love her.)

Click here to reserve a table for you and the main woman in your life.

Happy Mother’s Day to all the wonderful moms out there!!!





The Spring Menu Is Here


Chef Yoel Cruz brings us lighter fare featuring delicious seasonal produce like carrots, spring onions and radishes.

Check out these appetizers:

Grilled marinated shrimp with lemon orzo, roasted tomato and saffron broth.


A spring barley risotto with pearl barley (not Bailey–sorry, couldn’t resist), carrots, fresh green peas, fennel and spring onions, ricotta and parmesan cheeses purchase cheapest viagra and fresh basil.

New dinner apps feature the additions of an organic kale salad with organic gala apples, roasted baby carrots and manchego cheese, toasted almond and buttermilk dressing.  Plus a seafood salad with shrimp, scallops, grilled calamari, New Zealand mussels, Boston lettuce, radishes, red onion, meyer lemon vinaigrette.

There are a few new entrees at dinner:

Roasted lobster with creamed corn, shiitake mushrooms, escarole and shellfish chili broth.  Another dish from the sea is pan-seared halibut with roasted tomato and eggplant, amaranth (a super-healthy, gluten-free grain) and a mustard cream sauce.

Meat eaters like me are looking forward to the braised short ribs with wild rice, ancho chili sauce and a spring vegetable timbale.

Finally, there’s a grilled pork ribeye with fingerling potatoes with ladrons, morels, fresh peas and spring onions with a shallot au jus.

Pork and Peas, please!

Welcome to spring, everyone. I’ll update you on what’s happening with the rooftop garden shortly!

Have a great weekend!



Dinner For Two


Chef Yoel Cruz and consulting pastry chef John Cheng have revealed their Valentine’s Day prix-fixe menu. Feast your real viagra eyes and tummies buy cialis online on this:

For the first course, there is a choice of:

malpeque, yaquina and wellfleet

seaweed salad and thai coconut curry sauce

ricotta & manchego cheese, orzo, roasted tomato & basil sauce

Next, you can select one of these:

grilled shrimp, crispy potatoes

peppers, crab meat, cumin foam

hubbard squash, gala apples, manchego cheese, roasted pumpkin seeds, cider vinaigrette

roasted beets, goat cheese, honey spiced pecans, blue cheese dressing

avocado, ginger crudo vegetables, lemon-lime vinaigrette

roasted butternut squash, apple & celery salad, grand marnier sauce

Put down your fork for a minute before moving on to one of the following entrees:

grilled vidalia onion, steak cut fries, spicy mustard, bourbon au jus

sautéed shiitake mushrooms, pea greens, soba noodles, kumquat & tamarind sauce

swiss chard, herb späzle and roasted beet au jus

brussels sprouts with bacon, potato leek galette, rosemary au jus

rice noodles, vegetables, thai curry, lemon grass broth

baby vegetables in saffron broth, red bliss potatoes, tomato aïoli

And, of course, you can’t forget dessert. There’s a choice of pumpkin cheesecake, key lime pie, mocha bread pudding, butterscotch creme brulee or a red velvet chocolate heart for two. (Personally, I would order the latter and pray to God that my partner was full, but that’s just me.)

Four courses for $55 per person…a seriously great deal on one of the biggest dining out nights of the year! Call 212-254-1200 now for your reservations…or click on the “Feed Me” button above.

Happy Valentine’s Day everyone!


Restaurant Week, Part Deux

I’ve already posted about Chef Yoel’s first menu for Restaurant Week, but he’s switching it up. Here’s a bit of what the chef has got in store for the next phase of the promotion–January 17th and 18th.

For lunch, diners get a choice of wild mushroom soup, marinated grilled shrimp buying viagra now and winter vegetable salad for appetizers. Entrees are

either grilled scallops, Cobb salad or braised lamb quesadilla. Dessert is a choice of mocha bread pudding, warm Granny Smith apple and cranberry crumble or chocolate cream pie.  All for 25 bucks.

The dinner selections make me, and my stomach, ridiculously happy. Again Yoel has wild mushroom soup for an app…or arugula salad or grilled quail. (Special note: the quail is insanely good.)

Entrees will be braised short ribs, seared monkfish or pan roasted free range chicken breast.

Desserts include the chocolate cream pie, plus butterscotch creme brulee and pumpkin cheesecake.

Make your reservations now, people! And get the quail. Seriously.







Restaurant Week Is A Comin'

Restaurant Week(s?) is starting next Monday and North Square’s Chef Yoel Cruz is all prepared with at least three different menus to serve throughout the promotion.

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Do other restaurants provide more than one menu for Restaurant Week? I’m not sure, but if they don’t they should because it’s a great idea. The more yummy dishes to try, the better in my book.

To refresh your memory, during the period, participating eateries charge $25 for a prix-fixe lunch and $38 for a prix-fixe dinner. It’s a fantastic, wallet-friendly way for diners to either try out a new joint or score a bargain-basement priced meal at one of their regular haunts.

Chef Cruz’s first menu will run from January 14th through January 16th. For lunch, appetizers are a choice of shrimp bisque, arugula salad or chicken risotto. Entrees are hanger steak with kale salad, a tempura shrimp sandwich or roasted chicken breast. Top if off with a dessert choice of chocolate mousse cake, pumpkin cheesecake or milk chocolate panna cotta.  All for 25 bucks!

Dinner is even crazier.  Along with the shrimp bisque, the first course gives you a choice of radicchio and Boston lettuce salad order viagra and braised lamb tart. Entrees choices are roasted Pekin duck breast, grilled pork rib chop or porcini dusted halibut. For dessert, once again you’ll find the milk chocolate panna cotta, plus mocha bread pudding and warm Granny Smith apple and cranberry crumble.

Seriously, people, this is a true value. Reservations are now being taken so call and reserve your table!







So Long, 2012

If the Mayans got it wrong, we’ll all be around for yet another New Year’s celebration. I love spending that evening at North Square because while it is festive (yeah, we’ve got your sparkly blowers and funny hats and ladies and gentlemen dressed to the nines)…it also has a mellow, come-as-you-are vibe. The crowd is friendly and the food is just what you want eat to kiss the previous year goodbye. Plus no one will ever, ever ask you what your New Year’s resolution is because, frankly, that would be a big ole’ buzz kill and we like to have fun.

This year’s specials sound scrumptious. Chef Cruz’s appetizers include:

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  • Lobster bisque garnished with tarragon creme fraiche
  • Roasted tomato soup garnished with grilled shrimp and crisp potatoes
  • Seared foie gras with roasted apples and a pomegranate sauce

The entrees are equally decadent:

  • Roasted wild boar with braised red cabbage, apples, fingerling potatoes and a ginger port sauce
  • Surf and turf with creamed spinach, garlic mashed potatoes and a black truffle sauce.
  • Grilled veal chop (to die for) with mushroom risotto, tomato chutney, and a red wine and herb au jus.

And Consulting Pastry Chef John Cheng has come up with an insane cap to the meal with Dessert Fantasy Trio 2013…a salted chocolate caramel banana tart, molten chocolate cake and a trio of ice creams.

Hey…holidays are designed for excess. You can always diet next year, right?





Roast Beast, Anyone?

Just a heads up on what you can expect should you decide to dine at North Square this Christmas Eve:

Appetizers will include a wild mushroom soup with goat cheese and chorizo croutons, New England clam chowder and ricotta gnocchi with chanterelle mushrooms, asparagus, corn and herbed butter sauce.  Plus chicken empanditas with

chorizo, mushrooms, goat cheese, creme fraiche and tomatillo sauce.

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For the main course, there will be pan-roasted ostrich with herb polenta, eggplant and tomato confit, and red wine au jus.

And for you healthier types, there’s porcini dusted halibut with spinach and basil quinoa, wild mushrooms and a mushroom cream sauce.

Sadly, we’ll be closed on Christmas Day to open our presents but hope you can join us to chow down on the eve!







Apples and Pumpkins and Kale…Oh My!

Chef Yoel has created North Square‘s new fall menu, featuring the produce of the season…hearty fare to keep us warm and cozy during the cooler months. Here are a few highlights:

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For an appetizer, kale salad with hubbard squash, gala apples, manchego cheese, toasted pumpkin seeds and cider vinagrette.

FYI, kale is very high in beta carotene, vitamins K and C, lutein (don’t know what it is but it’s healthy) and calcium.  Your mom didn’t completely lie to you…sometimes delicious things can be good for you.

Chef Cruz’s entrees now include grilled pork rib-chop with sauteed kale (there it is again!), potato gratin and a ginger/port wine reduction.  Feast your eyes on this beauty:

(Good God I love pork chops. Truth be

told, I worship the whole pig.)

And dessert?  Try pumpkin cheesecake with dried fruit compote and a spicy caramel sauce.

For the scoop on the full menu, click here.