and modern décor that creates comfort and warmth
with a unique fireplace and outside deck room on
the third floor. That night, renowned jazz pianist
Chuchito Valdés performed and the sound quality
and proximity to the stage made for an exhilarating
and never obtrusive night of pure entertainment.
Settled in one of their booths on the main floor of
Anthology, my dining partner and I opted to start off
by selecting one of their eight choices of what they
call “First Sets.” These are numerous varieties of sal-
ads, or a chef’s daily house-made soup or empanada.
Choosing the Spinach Salad with Boursin cheese,
bacon and Meyer Lemon Vinaigrette and the Anthol-
ogy Caesar Salad, we were served with a wonderful
presentation on an oversized oval plate. There is defi-
nitely something to be said about fine dining while
enjoying a live concert. You find yourself not only
enjoying a fresh and flavorful salad but also savoring
it even more because of the atmosphere around you.
This was the case that night and my sentiments are
surely felt by other customers who have dined at
private dining area
Anthology.
With fresh seafood, beef, organic chicken or pork
Roasted Jidori Chicken
to choose from for our “Second Set” it was difficult to
make a decision on a main course. All of them seemed
to call out for our culinary enjoyment. nonetheless,
we opted for the wild salmon with crushed potatoes,
Haricots Verts (French green beans) and Beurre Blanc
(a rich hot butter sauce) and the Shrimp Scampi with
chili flakes, arugula and tomatoes served with a white
wine sauce and linguini. Both dishes were exquisitely
prepared and cooked with a fine distinction to taste
and seasonings. Chef de Cuisine kevin Ables and
Consulting Chef Bradley Ogden have continued to
bring innovative ideas to the table. As Ogden put it,
“Fine cuisine, like great music, is created by subtle in-
spiration. keep it simple, use the freshest ingredients
available and put them together in such a way that
the flavors, colors and the textures combine to bring
out the best in each other.” This statement rings so
true after an evening at Anthology. The service and
hospitality of the staff is also important for success
and on all accounts our needs and requests were met
at a professional and friendly level. The catch phrase
of Anthology that is prominently displayed outside
overview of the three levels
the entrance is “fine-tuned music and cuisine.” Let’s
elaborate further on that by adding “in a master-class
of its own.” With so many star-quality entertain-
ment performances coming up in their schedule of
events for February and March such as John Mayall,
Judy Collins, Jane Monheit, Branford Marsalis and
numerous other phenomenal talents, mark it in ink
on your own special note to experience the beauty of
live music blended perfectly with an evening of fine
cuisine at Anthology.
FEBRUARY 2009 | RAGE monthly 69
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104