#RCmemories @RitzCarlton Auden at The Ritz-Carlton Central Park South Holiday 2016 Our Coverage Sponsored by Fresh Origins
Peachy Deegan and Dany Hasbani at Auden at The Ritz Carlton Central Park with the sublime Sushi Flatbread
"Auden is open for breakfast, lunch and dinner and we offer an elegant, cozy atmosphere which will be a highlight of your holiday season. Between being convenient to ice skating at Wollman Rink in Central Park and the Horse and Carriage Rides and holiday shopping, a visit to Auden at The Ritz-Carlton Central Park offers a quintessential Manhattan experience that will elevate your dining style and your holiday itself. We look forward to welcoming you as our guests."
-Dany Hasbani, Food and Beverage Manager of The Ritz-Carlton Central Park
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
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Did you know the children at The Ritz-Carlton at the hotel feed the horses at noon!
Despite our age, we would like to participate next time we are around mid-day: we love the Horses in Central Park!
It's beginning to look at lot like Christmas at Auden.
It's not who you know, it's WHOM YOU KNOW and we know Dany Hasbani! Highly regarded in his field, he is now at The Ritz-Carlton Central Park South and we could not wait to see what our old friend was up to, particularly because Auden means old friend! It's the restaurant at The Ritz-Carlton Central Park, and it lives up to every aspect of luxury you'd imagine at The Ritz-Carlton right down to the impeccable service, presentation and flavor of the culinary endeavors. There's a reason why there is a five-star rating! We could not be more thrilled to tell you about how you can celebrate your holiday even more by dining there.
We began with the shrimp avocado salad, the best salad we've had this season! It is the ultimate in quality freshness and the shrimp flys in from Cape Canaveral in Florida. This shrimp avocado salad is absolutely gorgeous from the color contrast to the brilliant flavors emanating from the plate. Spring pea greens, grapefruit and the shrimp itself do a waltz in a beautiful pink peppercorn vinaigrette, the best salad dressing we've had this season. Normally, Peachy abhors salad dressing. She loved this one.
Auden changes their menu four times a year seasonally and we were delighted to also meet Executive Sous Chef Joseph Lallave.
Dany has amazing taste; he also is highly enthused about the Byblos Kibbee Naye Tartare by Sonia and Saba (this couple knows everyone!). So when he suggested we try the Sushi Flatbread, we were happy to, especially since it incorporates the Micro Shiso from Fresh Origins Microgreens! This is by far the best flat bread we've ever had. Unagi, a type of freshwater eel cooked in soy sauce with mirin (white wine from Japan) and sugar teams up with compelling yellowfin tuna on top of this laudable bread. Scallion (green onion for those reading overseas), cucumber and Micro Shiso join in perfect proportion while wasabi cream adds the right amount of decadence to the dish that is fabulously fragrant and also dotted with sesame seeds.
We were floored by the grilled skirt steak of perfection! Normally it arrives with a Thai Style Chili Garlic Marinade but our little heart desired Bearnaise Sauce so they were happy to honor our request. It's half Black Angus and half regular choice, grass fed for six months and finished on grain from Steakhouse Yards in Chicago. Happiness is eating steak at The Ritz-Carlton Central Park South with Bearnaise Sauce. If it doesn't put you in the holiday spirit, nothing will!
Equally impressive is the Baked Cod. It arrives in style from Foley's Fish via a prolific spot: George's Bank in Cape Cod. The delicate richness of the Cod is a majestic triumph with the pineapple curry sauce, embellished by wonders of shaved asparagus. A moistness is retained in every bite that is only achieved by the most talented in the kitchen. Every bite was pure bliss and if you sit on Santa's lap, we suggest this be part of your conversation.
And if a private party is what you desire, there is a whole wall that opens up that sections off Auden giving half of the space to you only, making it a private room.
Auden at The Ritz-Carlton has earned our Highest Recommendation!
Norman we can't wait to meet you!
THE TRADITIONAL BISTRO DONE BOLDLY
A fixture in cosmopolitan cities around the world, the bistro combines the comfort of a familiar, relaxed setting and the simple flavors of impeccably prepared food. Honoring that tradition while reinventing it for today, Auden Bistro & Bar offers its own refined adaptation in the heart of midtown Manhattan. Led by chef Mark Arnao, the restaurant kitchen focuses on regionally sourced ingredients and sustainable seafood. In the bar, legendary bartender Norman Bukofzer balances exceptional cocktails and local spirits and beers with his warmth and conversation. Both spaces are tied together with Star Lounge thanks to a beautifully designed open floor plan overlooking Manhattan’s Sixth Avenue.
Reservations are required for parties of five or more and can be made at (212) 521-6125 or via email.
Hours: Restaurant: Breakfast daily 7 to 11 a.m.; lunch Monday to Friday 11:30 a.m. to 2:30 p.m.; dinner Sunday to Thursday 5 to 10 p.m. and Friday and Saturday 5 to 10:30 p.m. Bar: Daily 11 a.m. to midnight.
Dress Code: Casual
Cuisine: Bistro
