Pular para o conteúdo principal

aperitivos SAWAGANI flash fried japanese river crabs 12.00 EDAMAME soybeans, sea salt, lime 6.00 GREEN BEAN TEMPURA black truffle aioli 7.00 SHISHITO peppers, sea salt and lemon 7.50 MISO SOUP cilantro and tofu 4.50 OTSUMAMI assortment of edamame, green bean temputa, shishito 15.00 small plates HEIRLOOM TOMATOES AND CHONTA SALAD cherimoya-shallot vinaigrette 14.00 KUMAMOTO OYSTERS sansho pepper mignonette 16.00 TUNA TATAKI white asparagus, fresh heart of palm, avocado, tatsoi, citrus soy 15.00 SWEET CORN KAKIAGE togarashi, black truffle aioli, sea salt 11.00 CHICHARRÓN DE CALAMAR tomato, onion, fried plantain, tamarind, mint 15.00 WAGYU GYOZA kabocha purée and su-shoyu dipping sauce 16.00 MUSHROOM TOBANYAKI poached organic egg, wild japanese mushrooms, garlic chip 15.00 ROCK SHRIMP TEMPURA golden pea shoot, snap pea julienne, spicy mayo, black truffle vinaigrette 16.00 WAGYU SLIDERS roasted shishito peppers, shredded lettuce, tomato, sesame brioche, aji panca ketchup 18.00 CRISPY FISH TEMPURA lotus root chip and citrus aioli 16.00 PAN-SEARED SWEETBREADS kabocha, collard greens, creamy truffle-tamari 16.00 CRISPY TAQUITOS served with spicy aji panca sauce and lime (minimum 2 per order) YELLOWTAIL avocado and roasted corn miso 6.00/each MAINE LOBSTER lemongrass, frisée, heart of palm 7.00/each robata MEATS FILET MIGNON grilled scallion 19.00 BEEF HEART ANTICUCHOS huacatay and peruvian corn 12.00 DUCK BREAST sansho pepper vinaigrette 16.00 ORGANIC CHICKEN ANTICUCHOS aji amarillo and peruvian corn 12.00 RIBEYE ANTICUCHOS aji panca and peruvian corn 12.00 FISH AND SEAFOOD PERUVIAN BAY SCALLOPS butter and citrus soy 14.00 OCTOPUS roasted fingerling potato, aji panca, bojita olives 14.50 SEA BASS ANTICUCHOS miso and peruvian corn 16.00 VEGETABLES ASPARAGUS hijiki seaweed salad 9.00 EGGPLANT ANTICUCHOS mustard-miso and peruvian corn 8.00 BABY CORN hijiki seaweed salad 9.00 SHIITAKE MUSHROOMS hijiki seaweed salad 8.00 raw SASHIMI SEVICHE YELLOWTAIL ginger, garlic, soy 13.00 SHRIMP passion fruit, cucumber, cilantro 14.00 NEW-CLASSIC market fish, sweet potato confit 15.00 SEVICHE DE MARISCOS lobster, colossal crab meat, shrimp, rocoto, cilantro, cashew, coconut milk 17.00 ASSORTMENT OF FOUR 33.00 SASHIMI TIRADITO YELLOWTAIL jalapeño and lemongrass 13.00 KANPACHI yuzu, sea salt, black truffle oil 17.00 TUNA green apple and red jalapeño 14.00 SALMON peruvian corn, cilantro, aji amarillo 12.00 ASSORTMENT OF FOUR 33.00 large plates SEARED ORGANIC CHICKEN BREAST smoked chocolate-carapulcra and napa cabbage succotash 25.00 WHOLE FISH coconut rice and a trio of samba sauces MP MOQUECA MISTA shrimp, squid, sea bass, mussels and clams with coconut milk, dendê oil, chimichurri rice 28.00 CHURRASCO RIO GRANDE ribeye, chorizo, wagyu picanha served with a brazilian side of white rice, black beans, collard greens, farofa and SUSHISAMBA® dipping sauces 42.00 japanese wagyu SUSHI OR SASHIMI 10.00 per piece ISHIYAKI hot stone, dipping sauce, vegetables (4 oz min) 25.00 per oz TOBANYAKI organic mushroom, charred green onion, garlic chips (4 oz min) 25.00 per oz STEAK (4 oz min) 25.00 per oz samba rolls SAMBA PARK spicy lobster, scallion, peanut red curry 16.00 NEO TOKYO bigeye tuna, tempura flake, aji panca 13.50 PACIFIC king crab, avocado, asian pear, soy paper, wasabi-avocado crema 16.00 EZO soy-marinated salmon, asparagus, sesame, tempura flake, wasabi mayo 11.50 BOBO BRAZIL seared wagyu beef, avocado, kaiware, shiso, red onion, chimichurri ponzu 15.00 VEGGIE KUN avocado, tomato, arugula, oshinko, yamagobo, wasabi nori flake, tofu miso 9.50 GREEN ENVY wasabi pea crust, tuna, salmon, asparagus, aji amarillo-key lime mayo 12.00 EL TOPO® salmon, jalapeño, shiso leaf, fresh melted mozzarella, crispy onion 13.50 RAINBOW DRAGON freshwater eel, red bell pepper, cucumber, mango, avocado 13.50 SASA HANDROLL shrimp tempura, shishito, cilantro, spicy mayo, red onion 9.00 chef’s selection experience the essence of japanese, brazilian and peruvian cuisine with our multi-course omakase menu 5 courses 59.00 7 courses 69.00 nigiri & sashimi AKAMI (tuna) 4.50 KANPACHI (amberjack) 5.00 HAMACHI (yellowtail) 5.00 IBURI SAKE (smoked salmon) 4.00 SAKE (salmon) 3.50 HIRAME (fluke) 3.50 MADAI (japanese snapper) 5.50 SUZUKI (striped bass) 3.00 ENGAWA (halibut wing) 3.50 SAWARA (spanish mackerel) 3.00 UNAGI (freshwater eel) 5.00 ANAGO (smoked sea eel) 4.50 EBI (shrimp) 4.00 BOTAN EBI (sweet shrimp) 6.00 IKA (squid) 3.50 IKA GESO (squid legs) 3.50 TAKO (octopus) 3.50 HOTATE (scallop) 5.00 KANI (king crab) 7.00 IKURA (salmon roe) 4.50 TOBIKO (flying fish roe) 2.00 WASABI TOBIKO 3.00 TAMAGO (egg omelet) 2.75 UNI (sea urchin) 5.50 UDAMA (quail egg) 2.00 FRESHLY GRATED WASABI 2.00 assortments (chef’s inspiration) SAMBA SUSHI 7 pieces nigiri omakase 26.00 SAMBA SASHIMI 9 pieces, 3 selection 28.00 15 pieces, 5 selection 45.00 rolls, inside-out or hand CALIFORNIA 12.00 TUNA 7.00 SPICY TUNA 7.50 EEL CUCUMBER 7.00 EEL AVOCADO 7.00 YELLOWTAIL SCALLION 7.00 YELLOWTAIL JALAPEÑO 7.00 SPICY YELLOWTAIL 7.50 SHIRMP TEMPURA 7.50 SALMON AVOCADO 6.00 SPICY SCALLOP 8.00 VEGETABLE 5.00 CUCUMBER 4.00 AVOCADO 4.00 sides PERUVIAN CORN 6.00 COCONUT RICE 5.00 PURPLE POTATO MASH 5.00 COLLARD GREENS 5.00 STEAMED JAPANESE RICE 4.00 QUINOA CHAUFA 6.00 FIELD GREENS SALAD 8.00 SMOKED-CHOCOLATE CARAPULCRA 6.00

aperitivos

SAWAGANI flash fried japanese river crabs 12.00
EDAMAME soybeans, sea salt, lime 6.00
GREEN BEAN TEMPURA black truffle aioli 7.00
SHISHITO peppers, sea salt and lemon 7.50
MISO SOUP cilantro and tofu 4.50
OTSUMAMI assortment of edamame, green bean temputa, shishito  15.00

small plates

HEIRLOOM TOMATOES AND CHONTA SALAD cherimoya-shallot vinaigrette 14.00
KUMAMOTO OYSTERS sansho pepper mignonette 16.00
TUNA TATAKI white asparagus, fresh heart of palm, avocado, tatsoi, citrus soy 15.00
SWEET CORN KAKIAGE togarashi, black truffle aioli, sea salt 11.00
CHICHARRÓN DE CALAMAR tomato, onion, fried plantain, tamarind, mint 15.00
WAGYU GYOZA kabocha purée and su-shoyu dipping sauce 16.00
MUSHROOM TOBANYAKI poached organic egg, wild japanese mushrooms, garlic chip 15.00
ROCK SHRIMP TEMPURA golden pea shoot, snap pea julienne, spicy mayo, black truffle vinaigrette 16.00
WAGYU SLIDERS roasted shishito peppers, shredded lettuce, tomato, sesame brioche, aji panca ketchup 18.00
CRISPY FISH TEMPURA lotus root chip and citrus aioli 16.00
PAN-SEARED SWEETBREADS kabocha, collard greens, creamy truffle-tamari 16.00
CRISPY TAQUITOS served with spicy aji panca sauce and lime (minimum 2 per order)
   YELLOWTAIL avocado and roasted corn miso 6.00/each
   MAINE LOBSTER lemongrass, frisée, heart of palm 7.00/each

robata

MEATSFILET MIGNON grilled scallion 19.00
BEEF HEART ANTICUCHOS huacatay and peruvian corn 12.00
DUCK BREAST sansho pepper vinaigrette 16.00
ORGANIC CHICKEN ANTICUCHOS aji amarillo and peruvian corn 12.00
RIBEYE ANTICUCHOS aji panca and peruvian corn 12.00
FISH AND SEAFOODPERUVIAN BAY SCALLOPS butter and citrus soy 14.00
OCTOPUS roasted fingerling potato, aji panca, bojita olives 14.50
SEA BASS ANTICUCHOS miso and peruvian corn 16.00
VEGETABLESASPARAGUS hijiki seaweed salad 9.00
EGGPLANT ANTICUCHOS mustard-miso and peruvian corn 8.00
BABY CORN hijiki seaweed salad 9.00
SHIITAKE MUSHROOMS hijiki seaweed salad 8.00

raw

SASHIMI SEVICHEYELLOWTAIL ginger, garlic, soy 13.00
SHRIMP passion fruit, cucumber, cilantro 14.00
NEW-CLASSIC market fish, sweet potato confit 15.00
SEVICHE DE MARISCOS lobster, colossal crab meat, shrimp, rocoto, cilantro, cashew, coconut milk 17.00
ASSORTMENT OF FOUR 33.00
SASHIMI TIRADITOYELLOWTAIL jalapeño and lemongrass 13.00
KANPACHI yuzu, sea salt, black truffle oil 17.00
TUNA green apple and red jalapeño 14.00
SALMON peruvian corn, cilantro, aji amarillo 12.00
ASSORTMENT OF FOUR 33.00

large plates

SEARED ORGANIC CHICKEN BREAST smoked chocolate-carapulcra and napa cabbage succotash 25.00
WHOLE FISH coconut rice and a trio of samba sauces MP
MOQUECA MISTA shrimp, squid, sea bass, mussels and clams with coconut milk, dendê oil, chimichurri rice 28.00
CHURRASCO RIO GRANDE ribeye, chorizo, wagyu picanha served with a brazilian side of white rice, black beans, collard greens, farofa and SUSHISAMBA® dipping sauces 42.00

japanese wagyu

SUSHI OR SASHIMI 10.00 per piece
ISHIYAKI hot stone, dipping sauce, vegetables (4 oz min) 25.00 per oz
TOBANYAKI organic mushroom, charred green onion, garlic chips (4 oz min) 25.00 per oz
STEAK (4 oz min) 25.00 per oz

samba rolls

SAMBA PARK spicy lobster, scallion, peanut red curry 16.00
NEO TOKYO bigeye tuna, tempura flake, aji panca 13.50
PACIFIC king crab, avocado, asian pear, soy paper, wasabi-avocado crema 16.00
EZO soy-marinated salmon, asparagus, sesame, tempura flake, wasabi mayo 11.50
BOBO BRAZIL seared wagyu beef, avocado, kaiware, shiso, red onion, chimichurri ponzu 15.00
VEGGIE KUN avocado, tomato, arugula, oshinko, yamagobo, wasabi nori flake, tofu miso 9.50
GREEN ENVY wasabi pea crust, tuna, salmon, asparagus, aji amarillo-key lime mayo 12.00
EL TOPO®  salmon, jalapeño, shiso leaf, fresh melted mozzarella, crispy onion 13.50
RAINBOW DRAGON freshwater eel, red bell pepper, cucumber, mango, avocado 13.50
SASA HANDROLL shrimp tempura, shishito, cilantro, spicy mayo, red onion 9.00

chef’s selection

experience the essence of japanese, brazilian and peruvian cuisine with our multi-course omakase menu
5 courses 59.00          7 courses 69.00

nigiri & sashimi

AKAMI (tuna) 4.50
KANPACHI (amberjack) 5.00
HAMACHI (yellowtail) 5.00
IBURI SAKE (smoked salmon) 4.00
SAKE (salmon) 3.50
HIRAME (fluke) 3.50
MADAI (japanese snapper) 5.50
SUZUKI (striped bass) 3.00
ENGAWA (halibut wing) 3.50
SAWARA (spanish mackerel) 3.00
UNAGI (freshwater eel) 5.00
ANAGO (smoked sea eel) 4.50
EBI (shrimp) 4.00
BOTAN EBI (sweet shrimp) 6.00
IKA (squid) 3.50
IKA GESO (squid legs) 3.50
TAKO (octopus) 3.50
HOTATE (scallop) 5.00
KANI (king crab) 7.00
IKURA (salmon roe) 4.50
TOBIKO (flying fish roe) 2.00
WASABI TOBIKO 3.00
TAMAGO (egg omelet) 2.75
UNI (sea urchin) 5.50
UDAMA (quail egg) 2.00
FRESHLY GRATED WASABI 2.00

assortments (chef’s inspiration)

SAMBA SUSHI 7 pieces nigiri omakase 26.00
SAMBA SASHIMI
9 pieces, 3 selection 28.00
15 pieces, 5 selection 45.00

rolls, inside-out or hand

CALIFORNIA 12.00
TUNA 7.00
SPICY TUNA 7.50
EEL CUCUMBER 7.00
EEL AVOCADO 7.00
YELLOWTAIL SCALLION 7.00
YELLOWTAIL JALAPEÑO 7.00
SPICY YELLOWTAIL 7.50
SHIRMP TEMPURA 7.50
SALMON AVOCADO 6.00
SPICY SCALLOP 8.00
VEGETABLE 5.00
CUCUMBER 4.00
AVOCADO 4.00

sides

PERUVIAN CORN 6.00
COCONUT RICE 5.00
PURPLE POTATO MASH 5.00
COLLARD GREENS 5.00
STEAMED JAPANESE RICE 4.00
QUINOA CHAUFA 6.00
FIELD GREENS SALAD 8.00
SMOKED-CHOCOLATE CARAPULCRA 6.00

Comentários

Postar um comentário

Postagens mais visitadas deste blog

The 3 P.M. Brunch With the 4 A.M. Vibe By BEN DETRICKNOV. 16, 2011 Continue reading the main story Share This Page Share Tweet Pin Email More Save Photo An enthusiastic reveler parties to a performance by Roxy Cottontail, a promoter, at Eat Yo Brunch at Yotel on 10th Avenue, where the $35 brunch allows patrons to eat and drink for two hours. Credit Deidre Schoo for The New York Times BRUNCH, an occasion for flapjacks, Bloody Marys and meandering conversation, is traditionally the most sluggish of meals. But a smorgasbord of clubby New York restaurants have transformed lazy midday gatherings into orgies of overindulgence with blaring music, jiggling go-go dancers and bar tabs that mushroom into five figures. No, boozy brunches aren’t new. Inspired by the daytime debauchery on Pampelonne Beach in St.-Tropez, where jet-setters arrive by Ferrari and yacht, early iterations began at Le Bilboquet on the Upper East Side in the early ’90s, and spread to meatpacking district flashpoints like Bagatelle and Merkato 55 in 2008. But more recently, these brunches have been supersized, moving from smaller lounges to brassy nightclubs like Lavo and Ajna. The party blog Guest of a Guest has taken to calling it the “Battle of the Brunches.” “Not everyone gets to run to the beach or jump on a plane,” said Noah Tepperberg, an owner of Lavo in Midtown, which started its brunch party a year ago. “If you want to leave your house on the weekend, brunch fills that void.” On a recent Saturday, Mr. Tepperberg stood in Lavo’s basement kitchen, surrounded by meat slicers and employees readying confectionary “poison apples” for a Halloween party for a pre-split Kim Kardashian. Upstairs, patrons in costumes danced atop tables and chairs, bobbing to the carnival syncopation of Jay-Z and Kanye West’s “Paris.” Confetti and blasts of fog filled the air. Continue reading the main story Related Coverage slideshow The Brunch Party Takes Over Clubs NOV. 16, 2011 Advertisement Continue reading the main story It was 3 p.m. “People walk in and say, ‘I can’t believe this is going on right now,’ ” Mr. Tepperberg said. The brunch bacchanalia shows no sign of running dry. The Mondrian SoHo is starting Scene Sundays this month at its Imperial No. Nine restaurant. In Las Vegas, the original Lavo started a Champagne brunch a few weeks ago. Similar affairs have bubbled up in Boston, Los Angeles and Washington. For those looking to replicate the formula, here’s a guide to some of New York’s frothiest. Day and Night Ajna Bar (25 Little West 12th Street, dayandnightnyc.com); Saturday, noon to 6 p.m. This extravagant French-themed party landed in October at Ajna Bar in the meatpacking district, after dousing the Hamptons, Art Basel in Miami and the Oak Room in the Plaza Hotel with rosé. Beneath an industrial skylight and fluttering flags from the United Kingdom, France and Israel, well-heeled patrons pumped their fists and posed for purse-lipped Facebook photos, racking up huge tabs every Saturday. “I understand there’s a lot of people out there going through hard times,” said Daniel Koch, the promoter who helped start the Day and Night parties at Merkato 55. “But what you want to do with your money is your business.” SIGNAL TO DANCE ON TABLES “If you’ve been sprayed with Champagne, make some noise!” a hype man will shout between piercing dance tracks from Robyn, Calvin Harris and Oasis. Dancers in orange bathing suits will emerge; pipes will blast jets of fog. In a dangerously drunken take on a bar mitzvah ritual, a man spooning dessert out of a giant bowl will be seated on a chair and lifted high into the air by his cronies. BRUNCH SET Club-savvy guests seem piped in from Miami, Monaco and Merrill Lynch. “I’m from the South, so drinking during the day is not new to me,” said a woman who wore a Diane Von Furstenberg dress but not the necessary wristband to enter the V.I.P. area. Outside, near a black Aston Martin coupe, a young man wearing paint on his face and sunglasses delved into socioeconomics. “We’re the 1 percent,” he said to a woman, matter of factly. THE BUFFET The Nutella-stuffed croissants ($12) cater to Europeans, while a gimmicky $2,500 ostrich egg omelet (with foie gras, lobster, truffle, caviar and a magnum of Dom Perignon) is for aspiring Marie Antoinettes. Champagne bottles start at $500; packages with several bottles of liquor and mixers for mojitos or bellinis are $1,000. The check can be sobering. “You didn’t look at the price of the Dom bottle!” a man barked into his iPhone, to a friend who apparently ditched before paying. “It’s $700!” STILL-HOT ACCESSORY Slatted “shutter shades” live on at Day and Night. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Yes. Lavo Champagne Brunch Lavo (39 East 58th Street, lavony.com); Saturday, 2 to 6:30 p.m. Smog guns. Confetti cannons. Piñatas. Masked masseuses. Dancers in Daisy Duke shorts (some on stilts, obviously). Since last November, this Italian restaurant has roiled with the energy and pageantry of Mardi Gras. At the recent Halloween party, Slick Rick, an old-school rapper with an eye patch and glinting ropes of jewelry, lethargically performed several ’80s hits. Some of the younger “Black Swans” in attendance were unsure of his identity. “Is he big in London?” asked an Australian woman wearing a top hat. SIGNAL TO DANCE ON TABLES Caffeinated anthems like Pitbull’s “Hey Baby” and Roscoe Dash’s “All the Way Turnt Up” are accentuated by processions of bouncers carrying women above them in tubs, like Cleopatra on a palanquin. Polenta pancakes taking up precious square footage? Just kick them aside with your stilettos. Newsletter Sign Up Continue reading the main story Open Thread Newsletter A look from across the New York Times at the forces that shape the dress codes we share, with Vanessa Friedman as your personal shopper. You agree to receive occasional updates and special offers for The New York Times's products and services. See Sample Privacy Policy Opt out or contact us anytime BRUNCH SET Share Champagne spritzers with willowy model types and inheritors of wealth. The scrum on an October afternoon included the son of a Mongolian dignitary, six scions of Mexican plutocracy wearing novelty somberos, and at least one supermodel. “She’s everywhere,” said Mr. Tepperberg, as the nymph, whose name he couldn’t remember, disappeared into the jungle of merriment. THE BUFFET With the emphasis on tabletop dancing, Italian trattoria offerings (margherita pizzas for $21, and lemon ricotta waffles for $19) are often abandoned underfoot and sprinkled with confetti. Proving alcohol reigns supreme here, ice buckets are carefully shielded with napkins. Bottle service rules: Moët Brut is $195 and liquor starts at $295. Balthazar and Nebuchadnezzar sizes surge toward the $10,000 mark. RISKY ROSé Alcohol and high-altitude dancing can be perilous: there was a brief hullabaloo in one corner when several women took a tumble. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Yes. Eat Yo Brunch Yotel (570 10th Avenue, yotel.com); Sunday, 11 a.m. to 4 p.m. If spending thousands of dollars makes your stomach turn, this newish party at Yotel is more easily digested. This affably cartoonish affair, held at the space-age hotel in Hell’s Kitchen with the design aesthetics of a Pokémon, draws a gay-friendly crowd lured northward by Patrick Duffy, a promoter. “There’s a lot of pressure in night life,” Mr. Duffy said. “But I feel like Sunday is a comedown. It doesn’t have to be perfect.” SIGNAL TO DANCE ON TABLES These connoisseurs of brunch wear designer shoes too stylish for tromping atop omelets. With a D.J. spinning dance tracks from LeLe and Earth, Wind & Fire, guests sip bellinis at the bar or banter at long communal tables. The performers are looser. One afternoon, Roxy Cottontail, a pink-haired promoter, vamped around the sunken dining area with a microphone. “Don’t make kitty pounce,” she rapped, before climbing atop a table. BRUNCH SET Clusters of trim men wear leather motorcycle jackets or shroud themselves in patterned scarves. “It’s an eclectic, downtown vibe,” Ms. Cottontail said. “We have the most fabulous gays in New York City.” When a platinum-blond waiter in skintight jeans pranced in front of a wall decorated with pictures of sumo wrestlers riding Japanese carp, it seemed straight from an anime cell. THE BUFFET For an egalitarian $35, patrons receive unlimited grub — options include chilaquiles, halibut sliders and seaweed salad — and a two-hour window of boozing. “It’s not bougie,” said Mr. Duffy, who bounded across the room hugging guests and hand-delivering shots. “You could be a poor, starving artist or someone that doesn’t take a client for under $20 million.” COLOR CODE Wear purple if you hope to be camouflaged by the staff outfits, chairs and ceilings. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? No. Sunset Saturdays PH-D Rooftop Lounge at Dream Downtown (355 West 16th Street, dreamdowntown.com); Saturday, 5:30 to 10 p.m. Despite a happy hour time slot, this sunset party atop the Dream Downtown hotel is not for pre-gaming. After funneling in brunch crowds from elsewhere, 8 p.m. has the frenzied atmosphere and intoxication of 2 a.m. The offbeat timing may deter conventional weekend warriors. “No matter how cool the place, some people feel Friday and Saturday nights are for amateurs,” said Matt Strauss, a manager of PH-D. “We’re not for amateurs.” SIGNAL TO DANCE ON TABLES The D.J. rapid-fires through tracks from C+C Music Factory, LMFAO and Rick Ross, but booze-lubricated guests scramble on couches with little hesitation. Those grappling with bursts of existential angst after six hours of brunch can gaze pensively at the spectacular views of Midtown Manhattan. BRUNCH SET Attractive women and affluent men knot around tables; hotel guests gawk from the bar. On a recent Saturday, Mark Wahlberg danced with a few friends, and David Lee, a former New York Knick, enjoyed downtime provided by the N.B.A. lockout. “We saw an angle,” said Matt Assante, a promoter. “People spend more money than at nighttime.” THE BUFFET Brunch is thankfully over, but crispy calamari ($17) and guacamole ($12) could constitute a light dinner. A bottle of Veuve Clicquot is $475. Cîroc vodka is $450. Cocktails like the Cloud Nine (Beefeater gin, Campari, grapefruit) are $18; a Bud Light is $10. WINDING DOWN After the rigors of daylong gorging, relax with the help of an on-site masseuse. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Obviously.

The 3 P.M. Brunch With the 4 A.M. Vibe By BEN DETRICK NOV. 16, 2011 Continue reading the main story Share This Page Share Tweet Pin Email More Save Photo An enthusiastic reveler parties to a performance by Roxy Cottontail, a promoter, at Eat Yo Brunch at Yotel on 10th Avenue, where the $35 brunch allows patrons to eat and drink for two hours. Credit Deidre Schoo for The New York Times BRUNCH, an occasion for flapjacks, Bloody Marys and meandering conversation, is traditionally the most sluggish of meals. But a smorgasbord of clubby New York restaurants have transformed lazy midday gatherings into orgies of overindulgence with blaring music, jiggling go-go dancers and bar tabs that mushroom into fiv
Postar um comentário
Leia mais

Keni Burke - Risin' To The Top (Dj "S" Bootleg Bonus Beat Extended Re-Mix)

Postar um comentário
Leia mais

The White Lamp - It's You (Ron Basejam remix)

Postar um comentário
Leia mais