cityhouse: Manhattan's New Dining Experience

Manhattan’s sleek new contemporary steakhouse, cityhouse, has opened its doors at the Park Central Hotel, offering a diverse menu of modern American classics. cityhouse is located near Central Park, just steps away from Carnegie Hall, and is a great spot for power business lunches, chic dinners and pre-theater dining. The restaurant offers prix fixe menus for both lunch and dinner. Recently OJ&B had the chance to taste what cityhouse has to offer. Let's dig in!

To start off we had a lovely hamachi tartare made with citrus ponzu, nari, salmon roe and kabayaki sauce that was paired with junmai ginjo genshu sake. I loved how each course was paired with the perfect beverage. It allowed you to remain on a taste pallet that did not contradict or change to throw you off-gaurd.

The first course that I selected was a refreshing tri-melon salad that had summer melon, mint, purple asil, feta cheese and lemon dressing. Usually I am not a big feta fan but I was loving the way it tasted paired with the summer melon and lemon sauce. I felt like it was the perfect summer dish. It was very fresh and had a light taste with a zing of tanginess. The tri-melon salad was paired with a nice grenache rose.


Above: The colorful and refreshing tri-melon salad from cityhouse.

For the second course I selected the Thai influenced braised short rib with crispy summer mushrooms and potatoes au gratin. I LITERALLY just got hungry as I typed that sentence, no joking AT ALL! The ribs were very tender and tasted amazing. I loved the potatoes au gratin as well combined with the mushrooms. It was three of my favorite things all in one. This dish was paired with a cabernet sauvignon.


Above: Delicious Thai influenced braised short ribs.

The last but certainly most important part of the meal was dessert! I chose the fresh berry cobbler with warm berry coulis served with strawberry gelato. I love a good cobbler! It just reminds me of a home cooked meal. It tasted delicious and went very well with the strawberry gelato. The dessert was served with Moet and Chandon imperial rose. There is nothing better than finishing off a good meal with a nice glass of champagne. It is like celebrating your amazing meal!!


Above: Dessert is the best part, right?

Kudos to Executive Chef, Fabio Capparelli, a budding culinary talent, formerly of the acclaimed BLT Steak at the Ritz-Carlton in Westchester, who has crafted innovative signature plates for his latest venture, cityhouse. Thank you Fabio and cityhouse for a wonderful meal!


Above: Chef Fabio Capparelli of cityhouse