Dear Single Gourmets,

This month of February is short, but at least the days aren’t getting shorter, and thankfully the dreary days of winter haven’t been that cold. This month, The Single Gourmet returns to Rossini’s for opera night (an old favorite after having been banned for quite a long time – but please do not mention this to any of the staff there!), and we have two new restaurants, Hunt & Fish Club (located in Midtown) and Palais by Perfect Pie (Midtown East, in what used to be La Lavandou). I am in touch with tour planners for New Mexico (tentative dates: May 14-20) and Spain (tentative dates September 24 – October 1); the wheels are turning slowly but surely.

As always, we hope to see you at a dinner event soon.

There is an error in the printed version of the newsletter that I just caught: the correct address for Hunt and Fish Club on Feb 23 is 125 W 44th St between 6th & 7th Ave.


Rossini’s (Italian)
108 E 38th St

(between Lexington & Park Ave S)

Saturday, February 15
6:00 PM optional drinks
7:00 PM dinner

$107 prix fixe includes
3 courses, glass of wine, coffee/tea, tax & tip 

$117 for non-members or
if RSVP is made after Tue, Feb 11

Located in the charming neighborhood of Murray Hill, Rossini’s has been serving fine Northern Italian Cuisine for 40 years, based on many long-standing family recipes as well as new and innovative Italian presentations. Over the years this classic ristorante has been a favorite of The Single Gourmet. It has been years since we have been to an opera night, and tonight we finally return. With large chairs and a roomy interior, it provides an ambiance that is perfect for either the important business lunch or the intimate romantic dinner. The genuine friendliness and warm service makes diners feel right at home in this family owned restaurant. This event is limited to 16 people (more with restaurant approval).


Appetizers (choice of):

  • Rigatoni filetto di pomidoro
    Tubular pasta in a zesty pancetta and onion tomato sauce
  • Ravioli alla vodka
    Homemade ravioli with a classic creamy vodka sauce
  • Insalata di Cesare
    Traditional Caesar salad with Romaine lettuce topped with  tangy anchovies, garlic, egg and cheese dressing
  • Insalata di casa
    Rossini’s special house salad

Entrées, all served with vegetable and potato (choice of):

  • Combination plate of vitello (veal) alla Rossini & pollo (chicken) alla Francese (or a choice of one or the other)
    Scallops of veal sautéed with a delicate wine and mushroom sauce accented with prosciutto and onion & chicken sautéed in wine, lemon and butter
  • Salmone alla Griglia
    Succulent steaks of Atlantic salmon grilled perfectly to your taste
  • Bistecca alla Toscana ($10 supplement)
    New York shell steak marinated in wine and herbs then
    grilled to your choice in the traditional Tuscan style

Entrées, all served with vegetable and potato (choice of):

  • Chef’s choice

If you are going to order the NY shell steak ($10 supplement), I prefer to know in advance, but you are also welcome to make that decision at the restaurant.


Note: Consuming raw or undercooked meat, fish, shellfish or eggs increases the risk of foodborne illness.

Hunt & Fish Club (American)
new restaurant
125 W 44th St (between 6th & 7th Ave)

Sunday, February 23
5:30 PM optional drinks
6:30 PM dinner

$89 prix fixe includes
3 courses, 1 glass of wine, coffee/tea, tax & tip

$99 for non-members or if RSVP is made
after Wed, Feb 19

The Hunt and Fish Club is a contemporary New York steakhouse in Midtown offering the classic cuts of beef and innovative dishes prepared by Executive Chef Chad Brown, who despite studying mechanical engineering at Clarkson University, Chef Brown couldn’t deny his true passion: cooking. He went on to attend the Culinary Institute of America, then worked his way up from Chef De Partie to Banquet Chef of a two star Michelin restaurant and “best Italian restaurant in the country.” Chef De Cuisine under “Top Chef” Season 3 winner before taking an Executive Chef position with one of New York City’s most decorated restaurant groups, his accolades were noticed by the fastest growing restaurant groups in the country. A connoisseur of Italian Cuisine and seafood, he is currently the Executive Chef at the Hunt & Fish Club NYC. This event is limited to 20 people.


Appetizers (choice of):

  • Mushroom bisque
    Toasted pumpkin seeds
  • Prosciutto
    Orange marmalade, grissini
  • Clams Casino
    Littleneck clams, roasted red peppers, bacon, breadcrumbs
  • Three leaf Caesar salad
  • Local Field Greens salad

Entreés (choice of): 

  • Roasted Chicken
    Celery root mash, sautéed spinach, thyme chicken jus
  • Hanger Steak
    Butternut squash, roasted mushroom, whole grain mustard vinaigrette
  • Whole Grilled Branzino
    Mediterranean sea bass, lemon-caper pesto
  • Farfalle Pasta Primavera

Dessert (choice of);

  • Chocolate Bread Pudding
  • Gelato
  • Sorbet

Palais by Perfect Pie (French)
new restaurant

134 E 61st St (between Lexington & Park Ave)

Friday, February 28
6:15 PM optional drinks
7:00 PM dinner

$95 prix fixe includes
3 courses, 1 glass of wine, coffee/tea, tax & tip

$105 for non-members or
if RSVP is made
 after Tue, Feb 25

Palais by Perfect Pie is the first standalone restaurant of pastry chef Bill Yosses following his popular pie-focused pop-up Perfect Pie and a stint at the now-closed Four Seasons Restaurant. Recipient of a James Beard and Food Arts Magazine awards, he was also the Executive Pastry Chef at the White House from 2007-2014 (under Bush and Obama). For this new restaurant, Yosses brought his former mentor Jean-Jacques Rachou (best known as the owner of La Côte Basque, and whose NYC restaurant Le Lavandou) out of retirement to work alongside him in the kitchen from time to time, consulting on the food, and to help develop the savory side of the French-accented menu. This event is limited to 24 people (more subject to restaurant approval).


Appetizers (choice of):

  • Carpaccio of Sea Scallop
    American sturgeon caviar, fennel, green apple
  • Yellowfin Tuna Crudo
    Sea beans, hon-shimeji mushrooms, mango, Moroccan glaze
  • Palais Royale Salad
    Duck prosciutto, roasted pears, mixed lettuces, goat cheese toast

Entrees (choice of):

  • Cavatelli Pasta
    Winter vegetables, parmesan
  • Branzino Provençale
    Barigoule: artichoke, fennel, orange zest
  • Duck Breast
    Swiss chard, roasted sunchoke puree, pruneaux d’Agen
  • NY Strip Loin
    French fries, Bordelaise sauce


  • Chef’s choice of assortment of small pies