SCANDINAVIAN CUISINE AT ITS BEST

Aquavit, located in New York City's lap of luxury, is within walking distance of the St. Regis Hotel, Trump Tower, Tiffany's, Cartier, Henri Bendel and Bergdorf Goodman.
Aquavit opened in 1987 on West 54th Street in a Rockefeller family townhouse. Twenty years later it remains one of the city's premiere restaurants due to the brilliance of chef/co-owner Marcus Samuelsson's cuisine.
Born in Ethiopia, orphaned at three, adopted by a Swedish couple, Samuelsson grew up in Gotesborg, Sweden where his grandmother taught him about food. He studied at the Culinary Institute there. In 1991, at 21, Samuelsson apprenticed at Aquavit and before working at Georges Blanc, a three-star Michelin restaurant, near Lyon, France. Four years later he became Aquavit's executive chef. He scored three-stars from The New York Times in 1995 and 2001 and has received the James Beard Foundation award http://www.jamesbeard.org/ - “Best Chef in New York City.”

Samuelsson serves innovative yet traditional Scandinavian cuisine. He layers flavors and textures creatively which enhances but does not overwhelm the meal. His wild-striped bass with chorizo, langoustine, Napa sauerkraut, potato aioli sauce and broccoli puree and the spice smoked salmon plate with espresso sauce and goat cheese ice cream bursts with flavor. The beer-braised short ribs with celeriac puree, asparation and hop sauce proved mouth-watering.
Aquavit gets ninety percent of its fish from the North Atlantic and Scandinavian waters. Samuelsson understands sustenance. As a boy he hunted for mushrooms and fished. “It's important to stay aware of sustainability issues, know what's being over fished and buy accordingly,” he told The Good Life magazine.

Presentation is important. The Arctic Circle dessert presented with a white colored cylinder of frozen goat cheese and lemongrass parfait with blueberry sorbet filled and a bright yellow colored curd is a work of art.
Traditional favorites, Salmon Gratin, Swedish meatballs and lax pudding are served in the sun-lit café. The Inca grey-slate bar/lounge features Jacobsen's Egg and Swan chairs and hand-blown glass jars filled with assorted flavors of homemade Aquavit. The staff is professional and very knowledgeable.

Aquavit moved to East 55th Street, near Park Avenue, two years ago. The warm, elegant dining room has three large circular-shaped skylights, soothing green leather/fabric banquettes against stained oak walls, and walnut floors.
Samuelsson serves on the board of Careers through Culinary Arts Program. It prepares inner-city students for restaurant careers with scholarships, training and placement. He is the spokesman for the UNICEF's U.S. Fund, which supports tuberculosis programs in developing countries.
He has hosted the Discovery Channel's show “Inner Chef” and has authored several books including “Aquavit: And The New Scandinavian Cuisine,” and The Soul of a New Cuisine,

Aquavit at 65 East 55th Street, between Madison and Park Avenues New York, is located next door to the famed Friars Club...Hours: Sun-Thu 12pm-2:30pm, 5:30pm-10:30pm, Fri 12pm-2:15pm, 5:30pm-10:45pm, Sat 5pm-10:45pm; 212 593-0287.

Chelsea Grill Ninth Avenue: SERVING GOOD FOOD AND GOOD TIMES

Although Hell's Kitchen has more restaurants than Howard Johnson has ice cream flavors, (28 if you are wondering), Chelsea Grill has carved a solid niche in a neighborhood teeming with good places.

Co-owner James Barker has created his dream place, a 1940's New York style restaurant/bar, which he opened with Phil Alotta, in 2003. "I wanted a place where people can hang out, enjoy good food and drinks in a relaxed, upbeat atmosphere," Barker said.

His formula has worked. Chelsea Grill has a strong neighborhood following and reflects the diversity of Hell’s Kitchen. It draws actors from Broadway and Off-Broadway. When asked to name some celebrity customers, Barker smiled and refused to divulge house secrets.

"I can be on Page 6 often,” he said referring to the New York Post's gossip page. I respect my customers privacy.”
Chelsea is not just a showbiz hangout but popular with theatergoers and the midtown business crowd.

The dining space is comfortable. Tables up front face a garage-style door with large glass windows. Old black and white photographs hang from brick walls. Tiffany chandeliers hover over the bar. The back dining room has two stained glass windows and a gold-framed original painting of a busy restaurant. A brown floral designed fabric covers the banquette. The slate tiled floor has splashes of grey, blue, green, and brown coloring.

Five plasma televisions, positioned around the room that seats 50 plus another sixteen at the mahogany bar, show sports or major events like the Oscars/Tony. On a Friday night the buzz from the crowded bar did not overwhelm the dining room crowd. Great music filtered throughout the room.

Along with places like P.J. Clarke's
and St. Andrew's Chelsea Grill is part of the city's rich tradition where food and drink share equal billing but there are few places where the owner plays as active a role as Barker.

The 35-year-old Long Island native started out as a dishwasher at 14. He has worked as a prep cook, salad, and sandwich maker. While tending bar in college he decided to go into the business. "I learned a lot working in small town North Carolina," he said. "Many customers lived there. If you messed up, you got an earful."

He has applied this experience to Chelsea. "I know many customers by name," he said. "If I do wrong, I expect them to tell me. His reasonably priced menu is American eclectic. Servings are large. The staff is friendly, knowledgeable and efficient.

His mostly sirloin filled hamburgers are juicy. The Everything Burger has mushrooms, apple wood smoked bacon, sautéed onions, American and cheddar cheese. The bacon wrapped meatloaf served with roasted garlic, sautéed spinach and mashed potatoes draws raves.

On the lighter side, try the coriander crusted tuna salad served with mixed organic greens, tomatoes, cucumbers and orange sesame vinaigrette. The Tuscan grilled vegetable platter with marinated zucchini, squash, eggplant and roasted red peppers is delicious. The Grill has a good selection of wines and beers.

Chelsea Grill is a popular brunch spot. Try the Hungry Man Special: two pancakes, three eggs, bacon and sausage after your weekend workout, or Mary and the Boys, a Bloody Mary with two jumbo shrimps dangling from the glass.

When asked about his formula for success Barker said, “We have great food and excellent service. We treat our customers first-rate.”

Chelsea Grill, 675 Ninth Avenue between 46th & 47th Streets. Kitchen open Sun-Tues until 2a.m. Wed-Sat until 3a.m. For information call 212-974-9002 Photo by Straycat