JEWELCasual Elegance- Jewel,Tom Schaudel’s latestand most glamorousrestaurant venture,opened in Melville to agreat deal of fan fare.

StresaOver the past 20 years,Giorgio Meriggi, theowner of Stresa, hascreated an iconic presence on the NorthShore of Long Island.

ATRIOThe Conrad New York,a contemporary luxuryall suite hotel is locatedin the heart of lowerManhattan’s BatteryPark City.

ExcellenceTHE MAGAZINE OF HOSPITALITY

Excellence can be achieved. . if you dream more than others think is practical, and expect more than others think is possible. ”

INSIDE

14 7

6

Jewel by Tom Schaudel- Casual Elegance-Jewel, Tom Schaudel’s latest and mostglamorous restaurant venture, opened inMelville to a great deal of fan fare.

Crabtree’sRestaurant- Aculinary jewel inFloral Park, L.I.Crabtree’s Restau-rant makes itshome on “restau-rant row”, JerichoTurnpike in FloralPark, L.I. whileevoking memoriesof an earlier era ofgracious dining.

Atrio- The Conrad New York’s sig-nature restaurant The Conrad NewYork, a contemporary luxury all suitehotel is located in the heart of lowerManhattan’s Battery Park City.

inside

12

8

ExcellenceBarry Kay Editor in Chief

Mike Albano EVP IT and Design

Rita Leiter VP Sales and Marketing

Published by BMR Ltd.

Stresa Italian Restaurant- Elegant fine dining- Over the past 20 years,Giorgio Meriggi, the owner of Stresa, has created an iconic presenceon the North Shore of Long Island.

The essential ingredients FOR ENJOYING A FINE MEAL

The Bull & Bear at the WaldorfAstoria Hotel -Still a timelessclassic...The iconic Bull & Bearrestaurant is one of New York’smost sophisticated and elegantsteakhouses.... 10

from BArry kayPublisher/Editor in Chief

I have spent the last 10 years diningat some of the finest restaurants inthe U.S. I have also dined at manyamazing local restaurants who offersuperb food and service, yet go unher-alded. It is our intention to have Excel-lence feature the local superstars ofthe culinary world in our E magazine."Excellence" will be focused on offer-ing sophisticated diners, family's, cou-ples, and businessmen an inside trackto some of the finest dining on LongIsland, The Boroughs, Manhattan, andBergen County New Jersey. For yearsmy loyal following of thousands whohave read my reviews on the web, inBoulevard magazine, Trip Advisor, &The Examiner, have urged me to pub-lish my reviews in an internet maga-zine and to promote it through socialmedia. "Excellence -Cuisine" is the be-ginning of a long overdue recognitionof great local restaurants, cuisine, andvenues that pursue excellencethrough fine service, ambiance. andgood value for your hard earnedmoney. Our magazine will offer you adifferent perspective on dining andthe many sensational chefs who arenot on the food network.In our first issue we will offer re-

views of some Long Island's most in-teresting and exceptional restaurants.In our opinion each one qualifies asExcellent! I have listed below my criteria for

enjoying a memorable dining experi-ence. Please feel free to let us knowyour thoughts.Bon Apetit... Always remember,

there is average, good, and then thatrarest of all.....excellent!

The Conrad New York, a contemporary lux-

ury all suite hotel is located in the heart of

lower Manhattan's Battery Park City . With

spectacular views of the Hudson river, this

maagnificent 463 suite hotel is adjacent to

hudson river park, and in close proximity to

many of New York City's iconic and historic

landmarks as well as such trendy neighbor-

hoods as Tribeca, and Soho. The Conrad has

set a high standard for elegance and luxury

with large guestrooms averaging over 450

square feet. Each suite comes with flat screen

tv's, individual climate control, and excep-

tional views of battery park and the river. Ris-

ing 16 stories above street level, the Conrad

also has an awe inspiring rooftop bar with

endless views of new york harbor, downtown

manhattan as well as atrio, a haute cuisine

luxe restaurant and bar.

We entered the brightly lit entrance and

ascended to the an other worldly lavish and

beautifully decorated lobby adorned with ex-

otic marble, lighting, designer ceiling fix-

tures, and glass. On the 2nd floor we entered

Atrio, Hilton's signature restaurant. Chef An-

thony Zamora presides over Atrio's kitchen as

the newly apppointed Executive Chef. Chef

Zamora is a culinary visionary who counts sev-

eral Five Star and Five Diamond Hotel restau-

rants during the past 10 years. . He oversees

all dining operations at the Conrad New York

including Atrio, the seasonal rooftop bar and

in room dining. He joined the Conrad New

York team from the Four Seasons hotel in

new york where he served as executive chef

and oversaw a staff of 50 employees. In prior

interviews Chef Zamora has explained his

culinary talents by saying "I prefer to take a

ATRIOT h e C o n r a d N e w Y o r k ' s s i g n a t u r e r e s t a u r a n t

simple approach to food". He seeks out the freshest

ingredients from local markets and creates dishes

that highlight those ingredients. "Food preparation

should evoke a sense of comfort, because there's

nothing more satisfying than dishes that make you

feel good. The key is respecting the flavors of quality

ingredients and preparing them to perfection".

Chef Zamora's has both italian and lebanese an-

cestry and brings a strong mediterranean flavor and

flair to his cuisine at Atrio. His innovative and con-

temporary menu complements the restaurant's

sleek, modern design. and stylish decor. A wood

burning stone oven is a focal point of the exciting

open-air kitchen, that allows diners watch their

meals being prepared. Atrio offers a variety of dishes

and selections drawn from Chef Zamora's vast expe-

rience. Delicious and inventive flatbreads, artisanal

cheeses, cured meats, salads and meatballs made

from his family's treasured recipes, as well as old

world wines by the glass and signature martinis.

We were led to our table by the F&B Manager and

served by a handsomely attired young, knowledge-

able waiter. Initially we sampled some recommenda-

tions of the chef:

The chef's family recipe of veal and pork meat-

balls with grilled country bread. Large beautifully

seasoned meatballs in a delightful natural gravy.

Shrimp Saltimbocca/ with Pancetta and Sage made

with large perfectly seasoned shrimp.

T he e s s e n t i a l

i n gr e d i e n t s

FOR ENJOYING A FINE MEAL

Excellence

The Food-Fine restaurants don’t at-tract a loyal following unless their foodis consistently good. Sophisticated dinersappreciate well prepared food, made ac-cording to the diners request and servedin a timely manner. "Farm to Table" food

sourced from local suppliers who provide farmfresh vegetables, meat, fish and poultry chemicaland steroid free are becoming the norm today,Our society today recognizes the value of healthybodies and healthy food. In 2013 simple family, orhome cooked style recipes that are broiled,baked, pan sautéed, and gently seasoned aremuch sought after. Olive oil, Avocados, Quinoaare today’s wonder ingredients because of theiramazing benefits to the mind and body.

Presentation is a key element in mak-ing a meal enjoyable. Fine restaurantspr Qesent each course as is if they werea piece of artwork. Symmetry, color,and balance are vital topresentation.Think of the difference

between drinking a glass of fine imported cham-pagne in a beer glass or in fine crystal stemware.The champagne remains the same, but the visualpleasure and experience is dramatically different.Crystal goblets mentally enhance the taste and ex-perience! Restaurants with superb food but poorpresentation miss the mark!

Ambiance – Do you feel like a wel-come guest or just a name on a reserva-tion sheet? Does the decor and style ofthe room make for a comfortable andrelaxing dining experience? I am awedby the magnificent decor, design and

ambiance of both Megu's in New York & TomSchaudel's Jewel Restaurant. Today, there aremany local restaurants that make their guestsfeel like part of their extended family and not justanother name on a reservation list.

Service- No matter how fine the foodis, if a restaurants service is slow, inat-tentive, and poorly trained the result isfrustration and anger . It may be hardto find well trained, customer friendly

waiters and attendants,but I have found most ex-cellent restaurants make sure their help is well-trained. and fully conversant with the menu andspecials. I enjoy having maitre D’s and waiterswith knowledge of their menu , warm friendlypersonalities and who pay attention to their cus-tomers needs. . This type of excellent service is con-sistently provided on the North Shore of LongIsland at Bryant & Cooper, Cippolini, and Stresa.Good Service includes changing napkins betweencourses and silverware when necessary, as well asrefilling water glasses during the meal. A maitreD'/waiter with a pleasant personality and knowl-edge of the menu, who offers advice and guid-ance builds an immediate rapport.

A Great Host-. Giorgio, at Stresa inManhasset, is the consummate restauranthost/owner. He is dapper,knowledgeablecharming and totally in control of hiskitchen and dining room. His warm wel-coming attitude and manner has made

Stresa one of the most popular restaurants onLong Island. Koichi Yokoyama, President and GMof Megu in Manhattan is young, charming, hand-some, and warm. His vision, and attention to de-tail has made Megu one of the most beautiful anddesired restaurants in Manhattan.I am always impressed with hosts who are not

intrusive but are always there to make sure yourdining experience is first-rate. Hosts who handlelarge crowds at key times with skill and generositycan turn even a potential disaster into an excellentevening.

Clean restrooms Taking pride in yourrestaurants restroom should be a no-brainer. Yet I have been to many restau-rants where the restrooms are dirty,foul-smelling and unpleasant. Going to

the restroom may be one of your last impressionsof a restaurant and it certainly is important thatmemory be pleasant. Providing efficient soap dis-pensers, toilet paper, paper towels, hot air blow-ers and a pleasantly scented air freshener areessential.

1

2

3

4

5

6

What makes a dining experience memorable?

stresa E l e g a n t f i n e d i n i n g

Over the past 20 years, Giorgio Meriggi,

the owner of Stresa, has created an iconic

presence on the north shore of long island.

Stresa epitomizes the type of fine dining

that was once prevalent in New York City in

the 60s and 70s. Meriggi a veteran of Le

Cirque, and Quo Vadis , had years of experi-

ence in the finest dining venues of Italy,

France, Switzerland and Belgium. Today,

Stresa continues to offer beautifully pre-

pared italian food, a well trained staff , and

a sublimely tranquil and sophisticated am-

biance. Combining local ingredients in

recipes from the north and south of italy

along with unique flavor combinations, is all

part of Giorgio's culinary genius.

For our dinner, Giorgio personally chose

an assortment of pasta, vegetables, seafood,

and meat. Our meal began a plate of fried

zucchini which was then followed with a

two special appetizers: Prosciutto delicately lay-

ered over seasonally ripe figs which combined

the delightful saltiness of the Prosciutto with

the sweetness of fresh figs. This was followed

with a light pasta dish of thin spaghetti with

chanterelle mushrooms in a clear gravy. Stresa's

salads are incomparable and we were then

served caesar salad with just the right amount

of parmesan, anchovies, and and egg. Our ap-

petizers were accompanied by a sweet and

soothing Pinot Grigio.

Our entrees began with a special plate of

Soft Shell crabs in a lemon butter sauce, and

veal scallopine with fresh artichokes and wild

mushrooms. Small brocolli spears were served

as our vegetable. Each dish was beautifully pre-

sented on fine decorative china plates with dis-

tinctive glasses,goblets and silverware.

Throughout our meal, our wait staff continu-

ously refilled our drinks and brought baskets of

fresh rolls and butter.

Stresa is noted for their fabulous dessert

trays, and tonight was no different, as our

waiter brought over a plate filled with slices of

italian cheese cake, apple cake, and a rich

chocolate cake along with a large mound of

freshly made whipped cream in the center of

the dish. To finish our meal we had an iced ca-

puccino, and tea along with vanilla biscotti.

Giorgio spent time with us at the end of the

meal, reminiscing about the golden era of fine

dining in the 60's and 70's and some of the cel-

ebrated personalities who dined at Stresa. After

2-1/2 hours, we left feeling totally satisfied and

knowing that we had eaten in one of the finest

restaurants on Long Island. Kudos to Giorgio

and has amazing staff. He is truly a magnificent

host, and a true gentlemen who makes his

"guests" culinary wishes come true....

The iconic Bull & Bear restaurant, is one of New York's most so-

phisticated, and elegant steakhouses. The restaurant has a com-

fortable country club appearance/atmosphere and is located on

the ground floor of the iconic Waldorf Astoria, It attracts a di-

verse clientele of tourists, celebrities, hotel guests and devotees

of the finest steaks and chops in New York City. Bull & Bear is

noted for its world famous selection of signature chops and

seafood as well as selection of Prime steaks and and aged Angus

beef. At its historic mahogany bar, guests can enjoy their favorite

cocktails while viewing the restaurant's electronic ticker tape.

In 2011, David Garcelon was named director of culinary for the

Waldorf Astoria Hotel, and is responsible for the entire kitchen

operation of the iconic hotel. David oversees the three diverse

dining destinations at the Waldorf: the Bull & Bear, Peacock Alley

The Bull & Bear SteakhouseS t i l l a t i m e l e s s c l a s s i c

and Oscar's American Brasserie. During our meal, David

made sure to come to our table to make us feel welcome

and to discuss his new menu. David has enhanced the Bull

& Bear's menu offerings with healthy"farm to table" addi-

tions and variations in presenting and preparing some of

the famous Bull & Bear staples. He has also spearheaded

the Waldorf's installation of six beehives in a rooftop

space on the 20th floor in April of 2012. Harvested honey

is being incorporated into the hotel's restaurants menus.

The bee's will be welcomed as the latest additions to the

hotel's esteemed history and their new homes will be tai-

lored to reflect the Waldorf' esteemed status in New York

City's social, cultural and political life. Ultimately the hotel

hopes to support 300,000 bees and the harvested honey

will add to the hotel's utilization of locally sourced ingre-

dients to provide the freshest most sustainable options to

guests.

George Pappas, the Bull & Bear's GM cordially greeted

us upon our arrival and led us to our table adorned with a

beautiful bouquet of flowers, fine china and silverware.

Our meal began with an assortment of sensational appe-

tizers: Chilled Jumbo Gulf shrimp cocktail, and a world fa-

mous absolutely delicious Waldorf Salad, made with

candied walnuts, sweet and sour apples, celebriac, and

truffles. The salad more than lived up to its legendary rep-

utation! We also sampled Jumbo Lump Crab Cake made

with lemon fine herbes aioli.. During our meal we were

presented with a plate of large fluffy buttermilk rolls,

which literally melted in your mouth. These "down home"

rolls are a departure from the typical breadbasket of

onion rolls, flats, and raisin bread.

We began our epicurean feast with a selection of two

of the Bull & Bear"s finest beef and seafood entrees. Boris

our enthusiastic and knowledgeable waiter helped us

with our selections. We sampled Dover Sole Meuniere

made with Lemon Brown Butter. The fish was unbeliev-

ably tender and delicious. This is a dish that many fine

restaurants have eliminated because of the time involved

in de-boning this fantastic fish. Dover Sole, as served at

the Bull & Bear, is definitely a very special dish. We also

dined on "Long Bone" Prime Dry aged Rib Eye . A Spectac-

ular visual and taste treat which was more than enough

for a second day's meal. The bone when devoid of meat,

resembled a small ivory tusk. For our side dishes we had

creamed spinach, and buttered mashed potatoes.Perfect

accompaniments to our gourmet feast.

David sent over a special dessert dish of assorted cakes:

a gigantic mile high chocolate layer cake along with a

slice cheesecake and the restaurant's classic red velvet

cake (first introduced at the hotel) in which Chef David

uses beet juice instead of artificial coloring as a healthier

alternative. The mile high cake was amazing in size, con-

sistency and taste.. It was out of this world. The other

cakes were also excellent....We finished our meal with cof-

fee and tea.

The Bull & Bear offers fine, elegant dining within a

famed steakhouse. My experience different and more en-

joyable then at many of the more publicized steakhouses.

Like the Waldorf Astoria the Bull & Beart provides a one

of a kind, memorable experience in a timeless and elegant

setting.

Jewel, Tom Schaudel's latest andmost glamorous restaurant venture,opened in Melville to a great deal offan fare. The restaurant was at thebase of rubie plaza, a gorgeous hi-rise office built by the phenomenallysuccessful rubie costume companywho have dominated the popularlypriced holiday costume business foryears. Ultra modern, utilizing greenhued glass, steel, and fabulous light-ing, in many ways reminiscent of thewonderful, whimsical world of thewizard of Oz. Jewel is like a beaconof light seen from both the Long Is-land Expressway and Route 110 inMelville. The restaurant, at its open-ing offered the very best of Tom

Schaudel's cuisine, a gorgeous luxeinterior, a comic relief bathroom, alarge open air kitchen, a spectacularbar and a wall of fine wines. Jewelwas created to make a statement:"Here we are" and it most definitelyhas accomplished its mission.It is always interesting to go back

to a restaurant after it has settled inand established its real vibe. To thisend, I was excited to once againenjoy Tom's unique brand of cook-ing and entertainment. Tom is a ter-rific talent, easy going guy with theinstincts of a showman.A year after our first introduction

to Jewel, I came away with an en-tirely new perspective about the

restaurant. Jewel, although stillVegas style glam upon first look, hasenhanced its focus, while adding anew layer of clients. Jewel is still aplace to go for a special occasion,but it is now also a place where youneed not be overwhelmed by its ex-terior charms. The clientele remainsupscale but more inclusive, andmore casual in their attire and de-meanor. The kitchen and the "laughout loud" mens room all fit seam-lessly into the still beautiful decor.The food, as always is excellent andreflects Schaudel's emphasis on"treasures from the sea" and farmto table ingredients.

Our dinner that eveningwas a cornucopeia ofneptunian delights:

A p p e t i z e r s

Tuna Tartare- a delightfulpink colored mound madewith red ginger, chilis, soy,and avocado

Moroccan Spiced Hummus-made with Banana Peppers

Risotto Balls- Each Ball filledwith short rib center, reg-giano, and tomato sauce

E n t r e e s

Sea Bass- a spectacular, amaz-ingly tasty plate of fish withlobster sauce, spinach, andsmoked tomato relish

Lobster- An irresistable fullsized lobster butter poached,with lobster risotto, mush-rooms, leeks and white truf-fle oil.

After dinner we were servedtwo special desserts:

Toffee- A sticky pudding/made with pecan brittle/ba-nana, and butterscotch.

Pistachio -pistachio gelato,chocolate, pistachio cake/rootbeer float

Our evening was a superb combination of greatcuisine, fine service, and a delightful atmosphere ofcasual elegance.Kudos to Tom Schaudel and his fine staff for

bringing another exciting new restaurant to long island, with Tom's unique presentation and panache.

jewel