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BODY RESTAURANT AND LOUNGE SET TO OPEN IN THE NEWLY REVIVED AND REVAMPED "WEST HARLEM RESTAURANT ROW"

West Harlem recieves newly reopened BODY Restaurant & Lounge located on the exclusive "Restaurant Row"
    NEW YORK, NY, November 23, 2008 /24-7PressRelease/ -- BODY Restaurant & Lounge is proud to announce its grand opening on November 11, 2008, providing the new West Harlem, and all tri-state surrounding areas, an ultimate experience in upscale casual dining and entertainment. This November, the city will also inaugurate the new waterfront promenade that will draw attention and recreation to this diverse, growing neighborhood, making it a premier destination.

Executive Chef Robert Russo offers fresh, irresistible Modern American Cuisine, a resourceful blend of Pan-Asian, Latin-American, North American and European flavors. Robert began his culinary training at a very early age by working with his family of restaurateurs specializing in Italian cuisine, including an establishment such as Moonstruck, the #1 NJ Italian Mediterranean Restaurant in Asbury Park, NJ. Russo sharpened his skills and moved on to work in some of the finest kitchens in the tri-state area, including 340 Grill in Hoboken, NJ. Thereafter, he worked under award-winning and author Chef David Burke, one of the leading pioneers of American cooking.

Russo approaches his unique dishes with creativity using only the highest quality ingredients that offer premium freshness and taste. Chef Robert enjoys the ritual of exploring their local markets at any given day and challenging his imagination with all that he finds. He can even be found picking tomatoes and spices at the well-renowned Fairway market just a few blocks from the restaurant. "My concept behind cooking and being a good chef is, first good quality food products and using items from the local markets, not limiting myself to rules but rather using the basic principles of cooking - along with a well-trained staff," says Chef Russo.
BODY's menu will offers all dishes in small (tapas style) and large portions. Samples of the menu include:

Brazilian Adobo Rubbed Tuna - Avocado & Mango Citrus Salsa, Crispy Plantain Chips

Crispy Santa Fe Spring Rolls - Marinated Chicken, Roasted Corn, Black Beans, Sharp Cheddar, Avocado Cream / Raspberry Salsa

Skewered Sliced Steak & Truffle Tots - Char-Grilled Hanger Steak, Homemade Truffle Tater Tots, Beer Battered Onion Rings, Au Poivre Sauce

Sicilian Spicy garlic Shrimp - Chiles, Fried Basil, Tomato Concasse, Lemon Risotto, & Toasted Herb Crostini
Cont...

Body Restaurant & Lounge/Page 2

"It's a real pleasure to work with Robert. His passion for food and flavor reflects our restaurant's menu and has proven that he knows what it takes to produce a flawless fine dining experience," says co-owner Rigo Herasme. "We are very happy to have him on board with us."
Located in West Harlem, just a few blocks north of the Gourmet Mega Market FAIRWAY, BODY occupies an approximately 9,000 square foot three-story space in a brick historic building, typical of the city's commercial district, which was once a prominent dairy market, hotel, and train depot.

BODY is located at 701 West 137 Street (entrance on 12th Avenue and parallel to the West Side Highway) and the restaurant is open Sunday-Thursday 5:00 PM - 11:00 PM, and Friday-Saturday 5:00 PM-12:00AM. Lounge is open from Thursday-Sunday from 11:00PM to 4:00AM. Prices range from $14-$30 a dish. For more information, please visit us on the web at bodynewyorkcity.c o m or call (212) 694.1416.

ABOUT BODY RESTAURANT AND LOUNGE
Owned, managed and operated by two New York natives and longtime friends Rigo Herasme and Joe Robles, together have ventured to introduce the very first BODY Restaurant and Lounge to their hometown as a premier restaurant and lounge venue. Set to become the next trendiest hotspot in this new, up-and-coming Restaurant Row, the two gentlemen have taken upscale casual dining and entertainment to another level. There are future plans to open a BODY Miami, BODY Puerto Rico, and BODY Vegas. Stay tune as these entrepreneurs begin to make their mark in the restaurant industry.


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