Tag Archives: Wine

Woodhaven’s New Pop’s Restaurant gets new owner


| ejankiewicz@queenscourier.com

THE COURIER/ Photo by Eric Jankiewicz

New Pop’s Restaurant, a diner that has been in Woodhaven for more than 20 years, is set to open on Father’s Day weekend after having been closed for more than a month, according to the diner’s new owner George Alexiov.

“I like this neighborhood,” Alexiov said. “I’ve been trying to find a business to run for the past seven years and now I’m very excited that I will be serving the people here.”

Alexiov has kept the interior design the same and in the last two weeks, after signing a 20-year lease on the Jamaica Avenue storefront, he’s been busy restoring the walls and tiles in the diner.

The menu, which is traditional diner fare, also hasn’t been altered. To mark the grand opening, Alexiov said he plans on giving customers a free glass of wine or beer.

“Looking forward to see what the new owners do,” Grace Cangiola said on Facebook about the new management. “I haven’t been there for quite a while. There’s not a lot of choices to eat at on the [a]venue, it will be nice to have it back.”

Alexiov, who is originally from Greece, has had experience with running food businesses in Brooklyn and said he plans on hiring six workers.

 

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A feast just off Bell Boulevard


| smosco@queenscourier.com

Photo by Steve Mosco
There are plenty of places to eat, drink and be merry on Bell Boulevard – but for a comfortably elegant setting, turn your attention just off of Bayside’s main strip.

Bentley’s Off Bell (213-41 39th Avenue), a newly opened restaurant featuring delectable international fare, entices patrons the moment the doors swing open. The restaurant is spacious and classy, with a bar/lounge area up front and a gorgeously cozy dining room in the back. Even before the food comes out, Bentley’s gives itself up as an ideal destination for a date or a group of friends.

But Bentley’s is more than just dinner – a staircase leads up to a private catering space. It’s the perfect spot for just about any catered affair, including afternoon business meetings, as the restaurant will open for such occasions. If requested, Bentley’s will provide both floors to private functions.

On the eating occasion, the focus rests squarely on the food. Bentley’s boasts a tempting tapas menu for eaters who want a little bit of everything. Options include mussels in a white wine pepper sauce, crispy fried formaggio, hot spinach and artichoke dip, buffalo wings, portabello stuffed ravioli and sirloin sliders.

For entrees, be sure to try the braised beef short ribs. These mouthwatering gems are simmered in Burgandy wine for hours until succulently tender – flawlessly cooked, the meat easily cuts from the bone and is loaded with beefy sumptuousness. Another can’t-miss-dish is the almond crusted tilapia, coated with almonds and sautéed with lemon butter. The fish is moist and flakey. Both dishes are served with choice of potato and the vegetable of the day – I recommend the creamy garlic mashed potatoes and a crisp vegetable medley.

Bentley’s also offers some great burgers too. Besides the standard burger, they also have a stuffed burger, which is both stuffed and topped with crumbled bleu cheese and bacon; and a béchamel cheese burger, a cheese lover’s dream smothered with béchamel cheddar cheese sauce.

And this elegant food is available for neighborhood prices. The owners believe that a touch of class shouldn’t cost an arm and a leg – the food is for everyone’s purse.

Specialty nights include Wine & Dine Wednesdays, where patrons can get half off their bottle of fine wine; Tequila Tuesdays, featuring $5 margaritas; Girls Night Out Thursdays, with $3 well drinks and $5 martinis; Taps and Tapas Mondays, featuring $3 domestic beers, $4 micro-brews and imported beers and half-price appetizers; as well as a Tavern Happy Hour, Monday through Friday, with half-price appetizers, $3 well drinks, $3 domestic beers, $4 micro-brews and imported beer and $5 house wine.

If you’re looking for a place to party for New Years Eve, Bentley’s will feature a special ala carte menu along with a complimentary champagne toast at midnight.

 
”Bentley’s

London Lennie’s staff sips with sommelier


| nkarimi@queenscourier.com

London Lennie’s staff learned how to find the perfect bottle of Bordeaux, which has risen in global popularity as both a high-end and everyday drinking wine.

Stuart Randall, the president and founding partner of Bayfield Importing, Ltd., which specializes in estate-bottled wines and spirits from around the world, recently joined London Lennie’s owner, Leslie Barnes, and wine director, Brad Haskel, for a staff tasting of top Bordeaux wines.

Randall, who is a former Sommelier Society of America instructor, took the staff through the classic grape varietals of Bordeaux, offering tips on how the grapes contribute to the perfect blends.

“Merlot is a fleshy wine, full of flavor and sweetness, while Cabernet Sauvignon tends to be more complex and tannic. Blending these two grapes allows Bordeaux winemakers to create a wine that has vibrant flavor and structure, but is balanced and light, resulting in a blend that is better than the sum of its parts,” said Randall.

According to Randall, 2009 was a great vintage for Bordeaux, when great growing conditions led to juicy and sweet, yet balanced, selections that are ripe for recommending to customers.

“Non-classified chateaux are experimenting with modern winemaking practices in an effort to create ready to drink, lighter wines that are less rustic than they were a decade ago,” said Randall.

While classified Bordeaux wines can be aged for nearly a century and can fetch several thousand dollars per bottle at auctions around the world, they make up only five percent of the regions overall production, and the market for these collector wines has weaned in the last decade.

Today, 95 percent of the wines produced in Bordeaux, all of which are non-classified, are meant to be enjoyed immediately. Randall mentioned the many painstaking tasks and quality checks in place to ensure that no bad grapes make it into a bottle of Bordeaux.

Like other modern winemaking regions of the world, Bordeaux winemakers conduct a “green harvest,” where they will remove nearly half of their grape yields from the vine before they ripen to ensure that the other half will have more concentrated flavor.

“Winemakers are willing to make the investment of creating less wine in order to create better wine,” Randall explained to the staff. “That is because there is a growing demand for great wine that is meant to be enjoyed every day.”

Bordeaux wines can be affordable, with deep flavorful blends starting at just $15 per bottle.