New York, NY – June 4, 2009 – Park Blue Restaurant and Wine Bar on West 58th Street in New York City is pleased to announce the arrival of Chef Nahid Pasha, formerly of Café Gray and Lespinasse, and a protégé of mega chef Gray Kunz, as part of its continuing tradition of showcasing young, talented chefs.
With the arrival of Chef Nahid, Park Blue’s half bottle/small plate concept is played up to its fullest advantage, as he prepares small plates that burst with rich, deep and savory flavor accompanied by half bottles of excellent wines.
A graduate of the French Culinary Institute, Chef Nahid brings an extensive knowledge of traditional French cooking to Park Blue’s kitchen, along with a creative streak of surprising flavors that can be found in his light sauces and playful use of textures. Expect the unexpected from an expanded menu that features Seared Sea Scallops with honey butter eggplant, grapefruit salsa; Braised Shortribs with okra mirepoix, nutmeg polenta, and grain mustard sauce; Risotto with seasonal vegetables and truffle oil; and the Park Blue salad of tomato, arugula, cucumber, olives and feta cheese.
“Chef Nahid raises the small plate concept to an art form,” says Fonda Tsironis, owner and host of Park Blue. “His food has been so well received by our customers, that many are requesting second helpings, asking for bigger plates, and even ordering food that they can take home with them after an entire evening at Park Blue.”
Chef Nahid has already begun pairing Park Blue’s extensive wine list with its culinary counterparts, and has a vision of providing wholesome and delicious food throughout the night to accommodate New York’s 24-hour lifestyle.
“Park Blue’s small plate concept gives me the opportunity to try out new dishes and experiment with flavors and textures in exciting and innovative ways,” says Chef Nahid. “Small plates that burst with layers of flavor is the new way people are eating today, and when accompanied by half bottles of hand-picked wines, it becomes the perfect dining experience.”
Please note: For the month of June, Park Blue is offering chefs a 20% discount on all drinks from 11:00pm until closing as a way of thanking the restaurant industry for its continued patronage.
About Park Blue:
Park Blue opened four years ago as a restaurant and wine bar with the largest selection of half bottles of quality wines in New York City, and conjures up the old, romantic New York of the golden screen era. Called “one of Manhattan’s classiest cocktail lounges” by Glitterati Magazine, host Fonda Tsironis has taken his many years in the restaurant business and created an intimate hideaway where city residents, visitors and frequent celebrity guests can unwind in complete comfort and anonymity while relaxing to the mellow chords of Coltrane, Mingus and Jobin. The expansive white onyx bar with its opalescent lighting gives the place a warm, comfortable glow, and the best part of the experience is enjoying a delicate wine or expertly prepared cocktail without feeling jostled at the elbow or subjected to instant replays. The dark blue interior, deep banquettes and private room make Park Blue the perfect place for a private party, a before or after theatre dinner, or a late night snack — the kitchen is open from 5pm – 2am Monday – Thursday, and Friday and Saturday until 3. Walk through the heavy wooden doors on West 58th Street between 6th and 7th Avenues and be transported to a hidden and sophisticated New York that you always knew existed.
For more information, visit: www.parkbluenyc.com
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Read one of Park Blue’s reviews:http://nymag.com/listings/restaurant/park-blue/