Events at Andaz 5th
Andaz 5th Avenue is celebrating summer with an array of experiences for guests and locals alike. Centrally located in the heart of Manhattan, across from the New York Public Library and Bryant Park, the hotel is the ideal spot to access the best of summer 2014 in New York City. From a Summer of Ceviche, to a Summer Shakers Mixology Class, guests will now be able to take advantage of the program line-up available on property. “We’ve put together an exciting set of experiences and offerings for our hotel guests, as well as New Yorkers, to take part in and enjoy what’s great about summer in New York City,” stated Cornelia Samara, General Manager of Andaz 5th Avenue, “It’s part of the Andaz way to give guests an opportunity to interact with locals and experience the hotel’s native culture.”
Theater Menu: the shop at Andaz 5th Avenue, which serves fresh, seasonal cuisine headed by Executive Chef Chad Minton, is located just minutes from the theater district on the corner of 5th Avenue and 41st Street. For the first time ever, the shop will offer a theater menu for two seatings at either 5:30pm or 6:15pm. The menu will be a three-course prix fix. Guests can choose between select small plate items followed by large plate offerings and a savory dessert from the seasonal selections which rotate weekly. The price will be $65 per person, or guests can select to have their menu paired with wine for $86. (Prices do not include tax or gratuity.) The theater menu is set to launch on June 10th in celebration of Broadway’s biggest night of the year, The Tony Awards.
Ceviche Saturdays: Making it a “Summer of Ceviche,” Andaz 5th Avenue’s the bar downstairs, which is located in the hotel’s cellar and serves seasonal, pre-prohibition style cocktails and delectable Latin-style small plate dishes, will serve a Trio of Ceviche featuring Ahi Tuna Ceviche (navel orange, lime, serrano pepper, red onion and avocado oil, served with garlic chips), Striped Bass Ceviche (serrano pepper, red onion, ginger, olive oil and cilantro, served with yucca chips) and Rock Shrimp Ceviche (serrano pepper, cilantro lime juice, red onion and olive oil, served with yucca chips), along with a bottle of Billecart-Salmon Brut, for $80.00. This special will be available on Saturdays from June 14th through August 30th.
Summer Seasonal Menu: Executive Chef Chad Minton has created a new menu for the shop which consists of locally driven ingredients celebrating summer produce and proteins from New York State farms as well as local New York City purveyors. Small Plate highlights include Union Square Green Market Crudités served with roasted garlic and kale hummus, Organic Heirloom Tomatoes & Burrata served with minus 8 vinegar, opal basil blossoms and focaccia crumble as well as Marinated Chick Peas served with roasted mushrooms, pickled red onion, harissa and argyle farms yogurt. Large Plate standouts include Peaches & Cream which is sweet corn risotto with pernod and tarragon and mascarpone, Prawns served with chorizo, Spanish paprika, sweet peppers, lime, cilantro, and parmesan polenta as well as Pan Roasted Long Island Duck Breast served with cherry jus, baby turnips, and wild rice pilaf.
Cocktails to Cool Down: Under the direction of Alchemy Consulting, the bar downstairs, has crafted a handful of new concoctions specifically for the summer palate. Standouts included are The Bicycle Built for Two (fair quinoa vodka, lemon, st-germain, cucumber, orange marmalade, grapefruit bitters), Remember the Alamo (lunazul reposado tequila, lemon, green chartreuse, jalapeno agave syrup, peychaud’s bitters) and the Jack of Spades (buffalo trace bourbon, campari, cocchi americano, sorel liqueur, mole bitters, tobala mezcal, muddled espresso beans).