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Aretsky's Patroon Restaurant
Aretsky's Patroon Restaurant - Logo
NYC, USA
5 Stars & 5 Stripes
Extraordinary
October - 2009
5 Stars & 5 Stripes
Overall - 'Cuisine & Service'
The Ultimate Award:
Seven Stars and Stripes®
Thinking back over the past 25 years, there have been a number of memorable moments and venues I have enjoyed at some of the top restaurants in the U.S. "The 21 Club" has always been a special favorite of mine to relax, impress, and enjoy business with friends and clients. To this day "21" offers an intimate club ambiance, along with fine food and excellent service. Back in the day, in the early 80’s I was a frequent visitor to the 21 Club and a charter member of the 21 Breakfast Club. Until recently, I had never been able to duplicate the feeling and club intimacy of the “21 Club”. Call it karma, or just plain good fortune, but recently, after all these years I was able to find Patroon, a terrific restaurant where I was also able to connect with a wonderful friend from my 21 Club days, Ken Aretsky. Ken has a long and successful history in the restaurant and hospitality field and is the owner and manager of “Aretsky’s Patroon”. Bill Peet is the Executive Chef at Patroon and a 25-year veteran of such Iconic NY restaurants as Lutece, Asia De Cuba, and Cafe des Artistes. Bill is noted for his straightforward and beautifully presented culinary creations while optimizing his flavor combinations. From the moment, I walked into Patroon, I experienced a flashback to my days at “21”. The way the dining room, bar, and the restaurant are setup is intimate and club like. Ken greeted my wife and I and we spent the first few moments reminiscing about the great experiences of our earlier years during the 80's at the 21 Club. Ken led us to an elegant section of Patroon, decorated with priceless artwork and photos illuminated softly with spotlights. We sat down and immediately began to soak up the ambiance in our luxurious banquet seats.
Aretsky's Patroon Restaurant
Aretsky's Patroon Restaurant
Rita and I had looked forward to eating some really fine American Food, and our menu offered all that and more. We were treated to a very special "Tasting Menu" composed by Exec Chef Peet who started our culinary adventure with a small cup of Butternut Squash Soup that was sweet yet sublime, featuring fresh seasonal and locally grown ingredients. Each of our dishes was served with fine china and beautiful crystal stemware. For an appetizer we sampled Maple Quail with Wild Rice and Sundried Cranberry Salad, successfully offering a delicate balance between the sweetness of the maple syrup marinade and the tartness of the sundried cranberries. My personal favorite from the list of appetizers is the Crab Cakes with Lemon Tarragon Aioli made with a generous amount of meaty lump crab bound together with a modicum of breadcrumbs. To kick it up a notch, the pan-fried crab cakes are accompanied by lively lemony tarragon scented aioli for dipping, which both Rita and I took great pleasure in doing so. To accompany our first course our wine was Sauvignon Blanc New Harbor, New Zealand 2008 going the full distance as an easy light refreshingly crisp wine showing loads of grapefruit and exotic fruits, which presented us with visions of lying back on a beach somewhere in the tropics.
Entrees included: Dover Sole with Haricots Verts, Cherry Tomatoes, Lobster Sauce, Caper Meunière alongside New York Sirloin, with Bordelaise sauce and Caramelized Rack of Lamb, with Wild Morel and Potato Gratin. The Dover Sole was filleted and portioned by our Maitre D at the table and offered a simple preparation of browned butter, chopped parsley and lemon juice as a rustic sauce. Our accompanying wine was a delightful Chardonnay Chalone, California, 2007, which came close to delivering vibrancy and verve with classical finesse.
Aretsky's Patroon Restaurant - Cuisine
Aretsky's Patroon Restaurant - Cuisine
Gentle white stone fruit aromas with a buttery feel on the palate made us reflect on how well it paired with both seafood and meat. The combination of delicately prepared fish, and hearty steak and lamb more than sated our appetites. The steak was generous in size and delicious, it probably would have been even more "mouth watering" if it had been sliced with the juices and tender red meat exposed to the eye.. For dessert the chef prepared an assortment of 3 exciting taste treats: Grilled Pineapple, crème fraiche ice cream, warm apple crisp with rum buttermilk ice cream, and warm semi-sweet chocolate cake, pistachio ice cream. The warm apple crisp turned us into kids again with its down-home flavors and was definitely our favorite! An assortment of exotic teas and coffee with petit fours and butter cookies led our journey to a wonderfully satisfying finale. Patroon is everything I had hoped it would be and the restaurant evoked wonderful memories. Patroon has a uniquely intimate ambiance and atmosphere and I recommend it highly. It is a great place for “power lunches” and for entertaining important business clients and friends. The Maitre D' and staff are knowledgeable and made the evening more enjoyable with their recommendations and attention to detail. Patroon offers additional space on the second floor for catering events and during the warm weather months has an open roof top area for dining and hors d'œuvres. Ken Aretsky once again is hosting a fabulous venue with wonderful American Cuisine!
by Barry & Rita Kay

Editor-in-Chief: John Lomitola
© 2009 ~ Seven Stars and Stripes, Inc.


 
 
 
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Disclaimer:

Although the above information was accurate at the time of publication, it can change without notice. Please be sure to confirm all pertinent information with the companies in question before planning your trip.


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