The Skinny Pig

Limelight Grill (Soft) Opening This Weekend

Sorry for the delay folks...there was a minor crisis in the Skinny Pig household...but all seems to be ok now..hence my triumphant return to the blogosphere. I might have played it a little fast and loose with the word "triumphant" but whatever.

Exciting news for Chelsea just in. The Limelight Marketplace - which has garnered enough buzz on it's own - is opening a restaurant in the courtyard, aptly named Limelight Grill. According to the press release, "we're likening Limelight Grill to a Shake-Shack concept" and the restaurant will be operated by Bruce Caulfield, formerly of Tracks Bar and Grill and Bruce's Burger. What is Bruce's Burger and why do you want one? It's specially seasoned ground meat topped with lettuce, tomato and red onion. It's simple, classic, and it's only $5. Done. Aside from burgers, they will also be serving up another one of Bruce's specialties, a char-grilled and vinaigrette-marinated chicken, $6 (that's supposed to be delicious); lobster roll sliders, $10; pulled pork sliders, $6; skirt steak with a garlic-parsley sauce (sounds like chimichurri to me), corn on the cob, grilled portabello mushroom, $5.50; and skirt steak pinwheels wrapped with bacon and provolone cheese, $6 (yum).

This weekend will be the soft-opening, and official opening in a few weeks. Hours of operation are 11-7 and cash only.

Stay tuned...

Revisiting Classic Italian at Po

When you live in a city like New York where restaurants come and go about as quickly as you blink, we tend to take for granted the places that have managed to remain in one spot for more than 15 minutes. Po, Steven Crane and Mario Batali's quaint Italian spot in the West Village, is definitely one of those places. Small and charming, Po boasts a simple menu that has been going strong for years, yet, I've never been there up until recently.

Alexis and I sat down in the small space (and I mean small) where I noticed that it's not overly decorated or anything, just clean white walls and simple white tablecloths. No muss, no fuss. I enjoy the fuss every now and then, but sometimes it's good to be low maintenance. That's how I would describe Po: effortlessly tasty. We started off with the white bean bruschetta, meatballs, and a portobello mushroom salad with arugula. The white bean bruschetta was crispy and garlicky, making it a perfect pre-appetizer, and the tomato sauce on the meatballs was amazing. I may be alone in this, but to me, the "red sauce" is the barometer for which good Italian food is measured. I've rarely gone to an Italian restaurant where the sauce was great and the rest of the food was bad. This sauce was savory and sweet, with that perfect bright red color hiding underneath pale strings of Caciocavallo cheese. Mmmm...drool.

Polpetta di Carne

Po has many, many pasta dishes on the menu that sound fantastic, but I'm indecisive and wanted to try an entree also, so Alexis and I split the pappardelle pasta with sweet corn and chorizo, and the grilled skirt steak with wax beans. I don't eat pasta as much as I used to, and in a way I'm glad about that because when it's dumbfoundingly delicious, I can enjoy it that much more. We were in love with this pasta, and that is no exaggeration. When we left, a few people asked what the pasta dish we shared was - apparently when you "mmm" and "oh my god" enough, people take notice. The perfectly cooked pasta was tossed with sweet, buttery corn, a few generous slices of chorizo, and parmesan cheese. I can't explain how good it was, so you really just need to try for yourself...or stare at the picture long enough and try to taste it.

Pappardelle pasta

The skirt steak was good, but the pasta was an incredibly tough act to follow, so we were a little underwhelmed by it. It was fine, but I think that the dollop of gorgonzola butter on top helped a lot (when does gorgonzola butter NOT help?). The desserts more than made up for it though; we had the vanilla panna cotta with amarena cherries, and the affogato. Here's the great thing about something as simple as affogato - it's your dessert and coffee all in one cup. Genius. Coffee gelato in a large glass filled with chilled cappuccino and a drizzle of chocolate-caramel sauce. If you love coffee, and more importantly, coffee gelato, then this has your name written all over it. Now, if you like things of the creamy confection (like Alexis does), then the panna cotta will satiate that craving. Probably one of the smoothest panna cotta's I've ever had, it was a perfect balance of sweetness and tartness from the cherries. Even I liked it a lot and I'm normally not a panna cotta person. Without trying too hard, there's a reason Po is still on the heavily congested Italian-restaurant map.

Sweet indulgence

 

Po

31 Cornelia St (nr. 4th st)

212-645-2189

Dinner at Rabbit in the Moon

I have many fond memories of the West Village. There was that time I got tossed from a bar on Halloween, the time I saw a stray cat sit on a bum's head, and now I can add to that list, "the time I fell down the rabbit hole." 

You might think I'm alluding to using LSD or some other psychoactive drug, but of course, I'm talking about food. I guess some would say that food is my drug - and if food is my drug, then Rabbit in the Moon was my dealer. 

Somewhat tucked away on West 8th street stands Rabbit in the Moon - with it's stone facade, sprawling fake ivy and lack of signage, it's easy to miss yet stands out at the same time. I waited for Ange (my best friend from college) to show up, and when we walked in, she goes, "well, I think we fell down the rabbit hole." The inside is a little strange, not necessarily in a bad way, but I might use the word "trippy" to describe it. One red wall with a collage of odd pictures, one exposed brick wall with a fireplace and oversized armchairs, a white bar with grommeted black leather stools, taxidermy, and antique candelabras. Hmmm. Yes. Trippy indeed. The menu was slightly less complex, but then again maybe I was just getting a contact high from all the wood polish.

Interior

Rabbit in the Moon has a cocktail lounge on the second floor, and supposedly has amazing cocktails, so we decided to try a few. When in Rome. I had the 8th Street Smash (operative word being "smash"), which is Maker's Mark bourbon, lemon juice, house-brandied cherries, simple syrup and whiskey bitters. I don't know how great of a summer drink it is, because it had a warm, smoky taste, but it was really good otherwise. I might have had a couple just to check for consistency purposes...all in the name of research of course. Ange had the Manor Fizz and the Lunar Stardust. She is a gin drinker, so both of these are gin-based, but very different. The Manor Fizz is made with Citadelle Cask gin, lemon juice, pears, and egg whites (hooray for protein). If you're picturing a Rocky Balboa situation, it's not like that; much like a fish ceviche, the acid from the lemon juice "cooks" the egg whites so it's safe to drink. It was very light and frothy, a nice summer drink for sure. The Lunar Stardust is Plymouth gin, lemon juice, Cherry Herring, orange bitters and simple syrup with a rose petal floating on top. It was a little too sweet for her, and I'd have to agree with that.

Normally, I am not a fan of cold soup, but there was a chilled sweet pea and zucchini soup with pancetta that jumped out at us, so we decided to be brave and try it. Who needs more heat anyway when it's 97 degrees outside? Cold soup might be surprisingly refreshing. And we also ordered the ricotta gnocchi starter because...gnocchi is awesome. I really am a little torn between the two, because they were both delicious. I like cold soup now...who knew? It was bright green, velvety, kind of sweet, with a strip of pancetta floating on top and a few pieces of chopped shrimp. Only thing I wished was that the pancetta be chopped too. I understand for presentation purposes the circular strip looks nicer, but trying to cut a thick piece of bacon in a bowl filled with creamy soup is kind of difficult. The ricotta gnocchi, on the other hand was perfect. Ange, my token Italian friend, backed me up on that. She said it had the perfect texture, and I thought the pesto sauce with pine nuts and sundried tomatoes was amazing. It had this sweet taste that I couldn't put my finger on; it was either the toasted pine nuts or maybe a dash of nutmeg. Either way - holy crap. 

Ricotta Gnocchi..deliciousness

Considering Rabbit in the Moon is supposed to be a gastropub, we wanted to stick with the "Pub Classics" on the menu. Don't get me wrong, the other entrees sounded good too, but why get the "roasted colorado rack of lamb" when you can have Bangers n Mash? Or Fish n Chips? Good old pub food. Actually, I just like saying bangers n mash. The "bangers", if you will, were three rather large sausages, and the "mash" were mashed potatoes with parmesan shavings and chives on top. The sausage was incredibly tasty, but very filling with the potatoes and all. After the appetizers we had and the drinks, I could only finish one.

The "fish" consisted of lightly fried cod, octopus, and anchovies, while the "chips" were homemade french fries sprinkled with parmesan cheese, cracked salt and parsley. Mmmm the fries. I digress. Here's what I have deducted from this experience: Fish n chips - good, not great, but BAD if you're on a date. Wow, I didn't even mean for that to rhyme. I'm amazing. If you don't get what I mean..eat a couple of fried anchovies and go breathe on some flowers. Watch them wilt right before your eyes. The cod was also a little too soft for my taste..I think the fish could have been a little crispier.

Fish n Chips

Finally we have reached the conclusion of this meal with banana profiteroles, whipped cream and espresso. Little pockets of puff pastry filled with banana cream and drizzled with chocolate sauce...it was like a tiny orgasm on a plate. I guess I say that a lot about the combo of bananas and chocolate though. I also just remembered that Rabbit in the Moon is from an old saying that if you look up to the moon and see the shape of a rabbit, it means you're in love. Well I am in love...with ricotta gnocchi and banana profiteroles. We make a lovely couple. Or triple.

Love.

Rabbit in the Moon

47 West 8th st (nr. 6th ave)

212-473-2800

 

  

Shake Shack Theater District Opens Today

As if New York doesn't have enough tourist attractions in Times Square...

Shake Shack, Danny Meyer's uber-popular burger joint, has steadfastly become New York City's version of In-N-Out Burger. People hear of it all over the country, and when they visit, they want it. Fortunately, there's a new Shake Shack opening TODAY at 691 8th Ave on the corner of 44th street for all the backpack-toting, Nikon-carrying tourists. I'm sure this will have a great impact on corporate America as well - now that we'll have an excuse for hitting the 3 pm wall. A Shackstack and Black and White Shake for lunch will do that to you.

Click here for Shake Shack Theater District's Menu.

Taste of Tartinery in Nolita

After my fabulous meal at Tartinery, it really did make me wonder, how do French girls stay so skinny?? The tartine, a traditional French open-faced sandwich, is taken to new heights here at the Nolita spot. All the breads are from Poilane, a renowned Parisian bakery, and the tartine components are nothing but the best of the French: filet mignon, croque madame/monsieur, shredded crispy duck, nicoise tuna, and foie gras (made in-house no less) among others.

As I sat down and looked around the modern bistro, it dawned on me that Tartinery would be an awesome place for a date. Good thing I brought my best GIRL friend, Alexis. Truth be told, she's the best date I've had in a while. But enough about my sad existence, lets move on to the food. Each tartine comes with a house salad, and we decided to split the butternut squash soup as an appetizer. The house salad was nothing to write home about - iceberg lettuce, some shavings of cheese and dressed with a balsamic vinaigrette. It wasn't bad, but it wasn't great. The soup, however, was perfect in both taste and consistency. Smooth and creamy, not too hot, with a mild undertone of sweetness; it was light enough that you could eat it in the dead of summer and not feel crazy.

Butternut Squash Soup

If you have even half a brain, you would know to order a tartine or two (or four, in our case) in a place called Tartinery. When we found out that the foie gras is made in-house, we knew that was at the top of our list to try. Next would be the croque madame and the steak minute - we were trying to keep things traditional. One of the owners, Stephan, came by to check in on us and insisted that the Poulet Roti (roast chicken) was not to be missed and is their most popular tartine. Roast chicken? That's it? It definitely didn't jump out at me on the menu, but why the hell not? And I guess he knows what he is talking about, because the foie gras was probably my favorite, with the roast chicken coming in at a close second. The Foie Gras tartine came with a sweet fig jam that you spread ever so gently across the top of the buttery foie gras, and oh my was it delicious. One of the most fattening things you could eat for sure, but certainly worth it. For those of you who don't know, foie gras is essentially just fat. Duck fat to be exact. Sometimes goose fat. But when it's made right, it can only be described as decadent. The Poulet Roti (roast chicken with shaved fennel, herb mayo and olive oil) was perfectly flavored, and not even the slightest bit dry. The main reason I usually avoid roast chicken is because it just gets dry and bland. There was no such problem here; this even tasted slightly creamy, and the bread soaked up the herby mayo and olive oil. Mmmm..

Poulet Roti

The Croque Madame tartine was good, but not as perfectly constructed as the chicken or foie gras. The cheese was a little hard, and I think it should have been a little hotter. Small problems, really, but when you can have something like the foie gras or the chicken, why bother with that? The Steak Minute (filet mignon, caramelized onions, grainy mustard) was very good though. Only reason I had a little trouble with it was that it was hard to cut into the bread and the medium rare steak. Actually, if I had to pick a flaw with ANY of the tartines, it's that they give you butter knives to cut through and I'm sorry, but that bread is so crispy and crusty, a butter knife just won't cut it...no pun intended. You can certainly pick up the slices with your hands and take a big ol' bite, but that is not the way they do it in France (I might have stuck up my nose when I said that).

Steak Minute

After all that bread and fat, who has room for dessert? We do! Alexis, if you may recall, is one of those odd creatures of the universe who doesn't like chocolate. She got the traditional apple Tarte Tatin, and too bad for her, because I got the Fondant au Chocolat (traditional chocolate souffle cake) AND the chocolate tartine. I salivated thinking about the Fondant au Chocolat just now. It. Was. So. Chocolatey. DIVINE is the only word that comes to mind when eating the rich, silky layers of melted chocolate and fluffy cake. Even Alexis ate some. The chocolate tartine was nothing short of scrumptious either, but in a different way. Not as sweet, it's a thin French bread spread with salted butter and chunks of dark chocolate on top; this was the GOOD dark chocolate too, none of that crap you buy at the supermarket.

Chocolate Tartine with melted sea salt butter

 
Fondant au Chocolat...just...look...at...that...

If you're looking for something tasty and out of the ordinary, Tartinery would be a great place to try. It's perfect for a date or night out with friends because the portions are large, so naturally, sharing is encouraged. Though if it were me, I'd probably keep the Fondant au Chocolat to myself...

Tartinery

209 Mulberry Street

212-300-5838   

Gelato on Sticks? Find It At Popbar

Popbar gelato and such...

In an effort to keep cool during these muggy New York City summer days, I headed over to Popbar with Monique. Located in the heart of the West Village, Popbar sits on Carmine street off 6th ave next to Joe's pizza. Pizza and Popbar? Sign me up. 

The inside of Popbar smells like chocolate. That is totally fine with me. Popbar is a gelato shop with a twist, or a stick, if you will. Popbar serves their gelato like icepops on popsicle sticks; a little unorthodox, but it's yummy. They have many different flavors of gelato, sorbet and yogurt that you can customize with your favorite toppings. Dunk it in chocolate then coat it in hazelnuts. Dunk half of it in chocolate then coat it in pistachios or coconut. Whatever moves you! I'm a dark chocolate and pistachio kind of girl, so I had to try the pistachio flavored gelato coated in chopped pistachios and drizzled with dark chocolate. So good. I love the texture from the pistachios, and the gelato actually starts to taste better as it melts a little bit. I like my gelato creamy and soft, so adjusting to this super-frozen gelato was a little challenging at first, but well worth it. Popbar has so many good flavors, it was hard to pick a favorite, but I'd have to go with the coffee gelato dipped in dark chocolate. Ohhhh sweet heaven what a delight. The combination of espresso and dark chocolate is one of the greatest things in life...well at least in my life.  

Pistachio gelato drizzled in chocolate and crunchy pistachios..mmmm

Another delicious combo is the raspberry and dark chocolate. I think every single one I tried was dipped in chocolate..? I might have a minor addiction on my hands. I digress. The banana gelato was like biting into a frozen banana. It wasn't as creamy as the pistachio or coffee flavors, so it wasn't my favorite, but if you're bananas for bananas I don't think you could go wrong with that one.

Banana gelato dipped in dark chocolate

I chatted with Daniel, the owner, for a bit and I suggested they come out with peanut butter gelato. Then dip it in chocolate and some pb chips..genius right?? Well, not for Popbar. He says they want to keep it authentic Italian, which is why the flavors are all natural and there aren't any weird toppings like Oreos. I personally wouldn't mind some Oreos, but I see what he's trying to do here, and I don't think there's anything wrong with a little authenticity.

Popbar is currently looking into expanding to other locations, but for now, you can catch all the homemade dipping action on Carmine st. Click here for full menu and toppings.

5 Carmine St (@ 6th ave)

212-255-4874

  

Beware, Waistline. Here Comes The Grilled Cheese BurgerMelt!

 And I thought the KFC Double Down was ridiculous.

In an attempt to rid the world of health and vitality, Friendly's comes at us with The Grilled Cheese BurgerMelt; a burger sandwiched in between two grilled cheese sandwiches. That's right. TWO. GRILLED. CHEESE. SANDWICHES. Now, I can't lie, I tend to gravitate towards all things generally not good for me, but this gargantuan tower of complex carbohydrates kind of frightens me. Not to mention I think I'm mouth-breathing just from looking at it. If you dissect this sandwich, you're essentially eating two grilled cheese sandwiches and a burger all in one meal. Not one DAY, one MEAL. Even I don't think I can attempt that. I suppose I'd be willing to try, but I'd probably have to clear my schedule for the rest of the day. I can only imagine that my existence would resemble something like a sloth after eating that. Brace yourself, and see below for the nutrition info from Friendly's site.

1500 Cals

870 Fat Cals

79g Total Fat

38g Saturated Fat

180g Cholesterol

2090mg Sodium

101g Carbs

9g Dietary Fiber

4g Sugar

54g Protein

2090 mg of sodium? 101g carbs? Jesus. After the bloat and hypertension wear off, I guess you'll be fine. And you DO have that 54 grams of protein and 9 grams of fiber to keep you going...

The Return of The Soup Nazi!

 
It's true!! I heard rumors about this, but my wavering faith in humanity and all that is good and pure didn't allow me to believe it. According to the NY Times, the Soup Nazi is coming back! Hopefully with a vengeance. The last time i was there was about 6 or 7 years ago, and I can still remember the lobster bisque I had and how it tasted. I love good soup, but this is extraordinary soup. 

The "Soup Nazi", aka Al Yeganeh, started his soup revolution back in 1984 (my year of birth - hooray) at 259A West 55th street. After much success (thanks, in part, to his character on Seinfeld), he closed up shop to pursue franchise opportunities and a frozen soup brand named The Original Soupman. Fortunately, he kept the lease on the storefront and plans to reopen on July 20th. You probably won't see him there much, but if you do, consider yourself lucky. He's like a unicorn. A badass unicorn who makes soup. There's an image.   

Dos Caminos Brings New Burgers To It's Menu

While it is very, very difficult for me to pinpoint a favorite cuisine (and I get asked that A LOT), Mexican is at the top of my list somewhere, along with burgers. That is why I am super excited about this news. Apparently Dos Caminos' executive chef Ivy Star is introducing a line of burgers to their menu! Obviously, you can expect a little Mexican flair to come with these burgers, like chile relleno, guacamole, jalapenos, and pepper jack cheese.  The burgers are made with 8 ounces of ground chuck and served with a side of smoked chile fries. See below for the three new burgers:

Classico: with melted cheddar cheese ($12)

El Mexicano: with chile relleno, guacamole, roasted tomato mayonnaise ($13)

Don Francisco Beef Burger: with pepper jack cheese, caramelized onions, mushrooms, chile torreados on griddled sourdough rye ($14)

The burgers above will be available at all Dos Caminos locations. Get a few blueberry or pomegranate margaritas to go with it and you're golden (and probably drunk).

The Sky Room Times Square Opens This Friday

 
  Photo courtesy of Grub Street

You know what Manhattan needs? Another rooftop bar. 

Opening this Friday, June 18th, is The Sky Room - a rather swanky sounding spot atop the 33rd and 34th floors of....The Marriot Fairfield Inn and Suites. Yea. I'm not too sure how I feel about that, but as I kept reading about it, it seems they are doing everything they can to convince people that this place is awesome. And...it kind of worked. This "bi-level ultra lounge" is being operated by Thierry Pomies and Peggy Millard (formerly of Pink Elephant and Capitale, respectively), and it was designed by the same people who worked on The Gansevoort, Library, and the Giraffe Hotel, so you know you can expect some swank with your sky. And speaking of sky, The Sky Room has a retractable roof, which is good to know for those chilly winter nights I so adore here in New York.

Photo courtesy of Grub Street

During the week The Sky Room will have theme nights like Wednesday night's "Brazilian Party" (with drink specials) and the weekends will have a DJ spinning so you can shake your groove thing on the illuminating floors. The good news just keeps on coming! Take a look at the menu below and you'll see what I mean. "Fashion Desserts" by Rebecca Minkoff and Nanette Lapore? They've got them. What is that? Don't care. They sound good. You can even add fruit flavors (like guava) to their Summer Classic cocktails. Guava!! And you know you can expect a good night when there's fried mac and cheese with bacon involved. Or is that just me...?  

FOOD
Smokin’ Summer Buns - $15
Free range chicken, slow cooked in a smoky homemade BBQ sauce, topped with a lime-pickled red onion ring, a sprinkle of cucumber and organic cilantro, served in steamed buns

Shrimp Marbella - $16
Grilled jumbo tiger shrimp, brushed with olive oil, sea salt and pepper, served with chorizo aioli and chives.

S.O.B. (South of the Border) Tacos - $18
Crispy corn tortillas filled with five-spiced crab meat, topped with sweet pickled red chili wheels and drizzled with chipotle vinaigrette

Tuna Lollipop - $17
Seared Ahi tuna, dusted with anise powder, layered with French radish and accompanied with a chile-citrus jam

Sky Room Sliders
The Classic - $14
Perfectly cooked beef slider topped with lettuce, tomato, red onion, pickle and your choice of cheddar, swiss, or provolone cheese, served on a brioche bun
The Californian - $16
Perfectly cooked beef slider topped with roasted red peppers sitting on a spread of blue cheese and spicy walnut, served on a brioche bun

Croquetas Cohiba - $12
Lightly breaded cigars of cured Spanish ham and cheese, deep fried, and served with a citrus aioli

Thin Crust Pizzas
Margherita - $12
Elegant and simple: tomato, fresh mozzarella and basil
Rustica - $14
Locally farmed goat cheese, Applewood smoked bacon and caramelized onions

Satay Malay - $15
Grilled chicken breast strips marinated in honey, lime and soy and served with a coconut peanut sauce

Bruschetta - $10
*Tomatoes, Mozzarella and fresh basil drizzled with balsamic vinegar and olive oil
*Sundried tomatoes, roasted red peppers and goat cheese

The Little Dipper - $14
Pita chips accompanied by an assortment of baba ganoush, hummus, and artichoke dip

Merry Calamari - $13
Buttermilk battered calamari quickly fried and served with a spicy lemon-garlic aioli or marinara sauce

High Fries
Crispy Original - $10
Truffle Exceptional - $12

Aspaciutto - $14
Grilled green asparagus wrapped in prosciutto and served with a whipped mustard balsamic vinaigrette

Deep Fried Mac and Cheese - $12
Creamy macaroni and cheese with crispy bacon bits, deep fried in a crispy breadcrumb coating

All Credit Card transactions will include an automatic service charge

Platters (serves 6 to 10 people)
Go Green $65
Hummus, baba ganoush, artichoke dip, roasted tomatoes, olives, pita chips

The Italian Job $75
Thin crust pizza, deep fried mac & cheese, bruschetta

Ocean’s 330 $85
SOB Tacos, calamari, tuna lollipop

The Boys Club $85
Sliders, Fries and Chicken Satay

Fashion Desserts - $15
As a tribute to the Fashion District, Sky Room has turned to prominent New York designers to put their personal touch on their favorite desserts.

Violet Religieuses by Nanette Lepore
Profiteroles filled with blackcurrant and violet pastry cream, candied violet , violet caviar
Nanette Lepore shares her love for one of her favorite colors and flowers with this luxurious pastry..

Pavlova by Rebecca Taylor
Mini meringues, fresh strawberries, honey vanilla crѐme anglaise, raspberry sauce
New Zealand Designer Rebecca Taylor pays homage to her roots with this native dessert.

Pink Grapefruit Tart by Rebecca Minkoff
Citrus cream filling in a shortbread crust, pink grapefruit curd, poppy seed cream, pink grapefruit caviar.
Rebecca Minkoff brings sun and light through this refreshing dessert.

Candy Shop by Katie Gallagher
Pink cotton candy, candy corn, crunchy candy apple.
Katie Gallagher’s shows that behind it all, she’s just a kid at heart.

Ice Cream Sandwich by Miguelina
Vanilla bean ice cream sandwiched between a double chocolate cookie and a ginger sugar cookie, caramel crunch, white chocolate rose.
Free, comfortable, yet sexy and glamorous, this dessert is the honeymoon of your evening.

Fruit Fountain by Russel Simmons
Blueberry cardamom confit, Lime sorbet, Black Currant caviar
Russell Simmons is proud to be Vegan and pushes for less harm to the environment. From the fruit fountain to the fountain of youth…

Exotic by Yeohlee
Exotic fruit mousse lined with coconut ladyfingers, topped with coconut glaze.
Yeohlee was inspired by the exotic savors of her homeland, Malaysia, and her love for texture and colors.

Desire by Walter
Hazelnut dacquoise, & chocolate fondant with crunchy bottom.
With a penchant for luxury and romance, what better way could have Walter expressed his true feelings?

SPECIALTY COCKTAILS - $15
Southern Exposure
Woodford Reserve Bourbon poured into a muddled mix of seasonal berries and sour mix, then shaken vigorously, strained over ice, and energized with a splash of Monster and a float of Southern Comfort.

Dragon Flight
Bacardi Dragon Berry mixed with freshly muddled strawberries, mint and limes, topped with a long shot of club soda.

SkynniRita
Patron Silver shaken with Patron Citronge orange liqueur, mint, fresh lime and mango juice, served on the rocks in a salt-rimmed glass.

O-Tini
Ketel Oranje dashed with St Germain Liquor, cranberry juice, orange juice and a squeeze of lime juice served up.

Frenchiroska
A fun take on the Caipiroska - SkyRoom’s features muddled red grapes, Ciroc Premium Vodka all in a rocks glass and elegantly finished with rose wine.

Dura Vida
Herradura Siver skaken with pomegranate liquor, lime juice and topped with Ginger Ale

Brazilian Sunshine
Sagatiba Velha mixed with fresh lemon juice, simple syrup, pineapple juice and a dash of grenadine.

Irish Latte
Jameson Whisky with Kahlua and cream shaken to a froth, served up.

Mile-High
A sinful concoction of Bombay Sapphire Gin, peach liqueur, and Chambord, drowned in Prosecco

Absolut Youth
Absolut Vodka spruced up by muddled cucumber slices, bitters, and sour mix

Frozen Drinks
Frozen Pear
Grey Goose La Poire, Xante Cognac Pear Liqueur , pineapple juice and sour mix blended into a cooling sorbet and served in a martini glass.

Khoma Thai
Bacardi, Soho Lychee Liqueur, pineapple juice, and coconut cream served frozen and topped with Crème De Cassis

Pain Killer
Captain Morgan, fresh orange and pineapple juice, coconut milk, served frozen and sprinkled with nutmeg.

Mayan Ice Storm
Jose Cuervo blended with honey, lime juice, a splash of orange juice, and a sharp kick of Anise Liqueur served frozen.

Sangria - $15
White Sangria
A combination of light citrus, peach and mango makes this sangria a summer delight.

Berry Red Sangria
A delicious blend of berries and citrus makes this an afternoon favorite.

Summer Classics
Classic Caipirinha
The Brazilian classic: fresh limes muddled to perfection with brown sugar topped with Sagatiba Pura, served ice cold

Classic Mojito
Bacardi White Rum muddled to perfection with fresh lime sugar and mint, mixed until ice cold, charged with club soda

Classic Margarita
Cuervo Especial Tequila, fresh lime juice and orange liqueur served straight served ice cold on the rocks
+ $5 with Cuervo Platino

Classic Pina Colada
Bacardi White Rum, coconut cream and pineapple juice.

By the glass - $15
Carafes - $55 (serves approximately 6 people)
Pitchers - $75 (serves approximately 10 people)

Add fruit flavors (strawberry, mango, guava) for $5

Sky Room Times Square

330 West 40th st, 33rd Floor

212-380-1195