snackwire.nyc: dave's crave on 42nd

Even though the official opening date and party are not until next week, Crave on 42nd is open now. For those playing along at home, Dave is Top Chef season one finalist Dave "I'm not your bitch - BITCH" Martin. Crave on 42nd is the rehabilitated Italian joint Terra Vento. Full press release and bonus dinner menu! after the jump.

~ CRAVE on 42nd~

TOP CHEF DAVE MARTIN’S HOME FOR UPSCALE AMERICAN COMFORT FOOD

NEW YORK, NY (November 2007) - Think Bistro. Dine Casual. That’s the idea behind ‘CRAVE on 42ND‘ (650 West 42nd Street, near 12th Avenue, New York, NY 10036; 212.564.9588; www.craveon42nd.com), where the owners have given full gratis to Bravo’s "Top Chef" Season One Finalist, Dave Martin (XO Wine Bistro, CA and As You Wish Catering), who is making his mark in NYC as the restaurant’s Executive Chef. Creating an updated American classics menu, Martin, who won millions of viewers' hearts and palates with his intense layering of flavors, and inimitable personality, is implementing his culinary craft for his loyal fans, as well as people who simply have a love for good food and good times. Martin’s passion for cooking and desire to make guests feel special is contagious. Located just a few blocks from the ever-growing Hell’s Kitchen and Times Square neighborhood, ‘CRAVE on 42ND‘ is a new destination for sophisticated bistro fare without the attitude.

As a life-long home cook and graduate of Le Cordon Bleu in Pasadena, Martin, fortunate enough to be raised in a home where everything was always created from scratch, made the move from LA to NYC in 2006. He has worked hard to create an original, yet unique bistro-style menu that showcases his love of flavors and food, along with weekly specials that will allow him to explore and have fun in the kitchen. He encourages his patrons to try a variety of dishes and to really enjoy the experience through sharing and tasting all of the different combinations offered. He plans on pleasing diners with an array of tasty starters, such as the Hanging Tenderloin Martini with Asian ginger pan sauce ($9); Jumbo Sea Scallops with a savory vanilla bean cream and smoked tomato butter ($12); and Dave’s Black Truffle Mac ‘n’ Cheese ($14), one of his winning signature dishes from "Top Chef". For the main course, guests will have a hard time choosing from dishes like Sassy Sea Bass with adobo honey butter, toasted coconut couscous and roasted veggies ($22); or The $20 Dollar Hanger Steak and Fries with 5 peppercorn sauce; and Mascarpone and Green Apple Ravioli with Bolognese and Pecorino Romano ($19). Delicious Salads, Handcrafted Soups, Burgers and Brick Oven Pizza are also available, plus more casual appetizers like Roasted Red Bell Pepper & Artichoke Hummus ($9); and Calamari Fritti with house made marinara ($9); for the locals who might be craving a simple quick bite to eat, or take-out. Everything that comes out of the kitchen is made from scratch, including Martin’s taste tempting desserts. Martin creates mouthwatering selections to include Sour Cream Panna Cotta with mango coulis and shortbread cookie ($6); Warm Apple Turnover with vanilla bean gelato ($6); and Erika’s Chocolate Addiction dressed with vanilla cream anglaise ($6). ‘CRAVE on 42ND‘ features a worldly wine list with quality selections, including some nice ‘organics’ by the glass and bottle ($9-19; $27-51), as well as signature cocktails, including the ‘Crave’ Martini ($10) and Strawberry Mojito ($10).

‘CRAVE on 42ND ‘, which was formerly Italian restaurant TerraVento, has been transformed into a modern casual space with light walls enhanced by colorful art canvases. The floor-to-ceiling windows along the front of the restaurant bring in wonderful natural light, plus a great view of bustling 42nd Street. Warm chocolate banquettes line the back walls, providing cozy seating along with the dark mahogany chairs that surround the entire restaurant. The amber glow of candles throughout the 72-seat dining room and relaxed 20-seat bar make it a space that one can comfortably use to unwind and enjoy. An eclectic mix of music plays in the background, keeping the volume focus on conversation; while two big screen TV’s in the bar area display classic movies and sporting events. Restaurant Manager Dragos Florea, formerly of Mr. Chow’s, insures that everyone has a good time in the warm and welcoming environment. Guests come to dine, drink and catch a glimpse of Martin, who actually takes as much of an interest in mingling with his guests, as he does in creating and preparing his one-of-a-kind dishes for them.

‘CRAVE on 42ND‘ is open every night for dinner, and has plans to launch weekend brunch by the New Year. For more information, logon to www.craveon42nd.com or call 212.564.9588.

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DINNER MENU

STARTERS

Rustic Tomato Soup- San Marzano tomatoes, fresh basil & oregano with vegetable stock and a touch of cream...7

Roasted Wild Mushroom- a blend of shitake, cremini and button mushrooms slow roasted and then blended with shallots, sherry, thyme, veggie stock and cream...7

Hanging Tenderloin Martini- seasoned pieces of tenderloin atop house mashers and drizzled with an Asian ginger pan sauce...9

Jumbo Sea Scallops- pan roasted and served with a savory vanilla bean cream and drizzled with smoked tomato butter...12

Roasted Red Bell Pepper & Artichoke Heart Hummus– chickpeas blended with fire roasted garlic., lemon and olive oil served with crispy pita chips…(this hummus has no sesame or tahini)…9

Dave’s Black Truffle Mac ‘n’ Cheese- a tasty blend of black truffles, brandy and fontina slow cooked with fresh thyme and oregano (as served on Season One of Bravo’s ‘Top Chef’)…14

Out of the Bleu- pan roasted shrimp wrapped with prosciutto, Genovese basil and gorgonzola served with sherry cream...10

Prince Edward Mussels - with a traditional white wine and garlic sauce...9

Calamari Fritti- with house made marinara...9

Buffalo Wings- with fries and bleu cheese for dipping...8/13

SALADS

Crazy Caprese - heirloom tomatoes, fresh mozzarella, apple wood bacon, gorgonzola cheese, fresh basil and reduced balsamic vinegar; feel free to improvise here and remove the bacon & gorgonzola for your old school caprese...10

Simple Salad (Ver 3.0)- mixed field greens, dried cherries, cinnamon pecans and bleu cheese dressed with a pineapple, mango and walnut oil vinaigrette- tasty and sweet at the same time...10

“Chop, Chop"- grilled chicken, garbanzo beans, radish, yellow tomatoes, English cucumber, kalamata olives and red bell pepper tossed with a tart apple cider, white balsamic and Dijon vinaigrette...11

Apple wood Bacon and Spinach- a sweet & tangy warm bacon vinaigrette tops off baby spinach along with goat cheese, toasted almonds and grape tomatoes...11

Traditional Caesar-…8 With Chicken...11 With Grilled Shrimp...12

SIDES

French Fries, Mashed Potatoes, Sautéed Baby Spinach, Roasted Asparagus, Oven Roasted Seasonal Veggies or Toasted Coconut Couscous...5

PASTAS

Lobster Ravioli- pillows of lobster, shrimp, spinach and a touch of ginger are blessed by a savory saffron sauce and topped with three sautéed shrimp...22

Veggie Pasta- our house made marinara with sun dried tomatoes, toasted pine nuts, artichoke hearts and slivers of parmesan cheese, very light and simple dish here...16

Mascarpone and Green Apple Ravioli- our ravioli is topped off with house made Bolognese and pecorino romano...19

or keep it lighter with our house made marinara...17

ENTREES

Sassy Sea Bass- Farm raised bass, dry rubbed & pan roasted then finished with an adobo honey butter, served with toasted coconut couscous and roasted veggies...22

Pan Roasted Free Range Chicken- Half of a free range chicken topped off with a Maui onion pan sauce, served with house mashers and seasonal veggies...15

or try it Stuffed with Fontina & Proscuitto...17

Gingered Salmon-Oven roasted Atlantic salmon is dusted with a savory blend of ginger and nutmeg then finished with a shallot, sherry brandy glaze and served with toasted coconut couscous and roasted veggies...19

Smokey Rubbed Filet Mignon- our filet is dressed with groovy gorgonzola and Maui onion rings served with house mashers and seasonal veggies...27

Asian Angus Rib Eye Steak - our Angus Rib Eye is glazed with our Asian ginger pan sauce and served with mashed potatoes and seasonal veggies...26

The $20 Dollar Hanger Steak and Fries- grilled hanger steak served with a 5 peppercorn, fresh thyme and shallot sauce, and French fries...20

BRICK OVEN PIZZAS AND BURGERS

Simple Margherita Pizza - mozzarella, oregano, basil, crushed San Marzano tomato; very light and traditional here...10

Wild Mushroom & Goat Cheese Pizza - ricotta and goat cheese, truffle oil, mushrooms...11

Fiery Meathouse- spicy marinara, hot cappicola, sweet & hot Italian sausage, fontina, fresh mozzarella and parmesan topped off with fresh basil and oregano...beer, please...13

House Burger- seasoned ground beef grilled to your desired temperature...9

Cheeseburger-…10                 Bacon Cheeseburger-…11

Chicken Burger- seasoned lean ground chicken blended with fresh thyme, ground black pepper, & oregano then roasted with white wine; unexpected flavor and texture here...ps...it’s low fat...11

*Burgers are served with french fries & romaine, sliced tomato and red onion*

Comments

[jimmy]

I ate there two week ago and had a great meal. They have choices for everyone.

[Cybersharque]

The food is second-rate and the service is abysmal. Go here for the chops to say you at at Dave's and not because you will receive attentive service or a good meal. And don't bother complaining unless you like being screamed at by Dave.

[rz]

We went there last night. The food was fantastic. Maybe they've worked out the kinks because it really was great. The mac n cheese was one of the best things I've eaten in a long time. Service was great. The salmon and the lobster ravioli were both terrific, too. Not too expensive for NYC. And the dessert was yummy- highly recommend the chocolate cake and the panna cotta.

[mb]

I have been here a number of times, keep hoping it will get better. With all the new construction in the area it needs a good restaurant with a full bar. Crave is only a wine bar, which is too bad, the former place had a liquor license. The food is inconsistent, the service also inconsistent. Dave Martin is pretty arrogent for someone whos services we are paying for, and since his food does not always meet expectations, he should consider spending more time in the markets buying better quality ingredients, and more time in the kitchen cooking them better.