Grayz Plans a Grand New Year's Eve

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The very definition of a rousing New Year's Eve will be found at Grayz, 13-15 West 54 th Street in midtown Manhattan, (212) 262-4600. Chef owner Gray Kunz is orchestrating the greatest party in town: a live, six-piece band playing in the majestic atrium for dancing, unending and luxurious hors d'oeuvres and finger foods followed by plate after plate of the most decadent savories and sweets to nibble, and all the festive cocktails and Paul Goerg champagne one could wish for. The party will be limited to just 200 lucky revelers at the later affair beginning at 10PM, $395 per person ++, and seating will be open to keep the party flowing throughout the historic townhouse.

The very definition of a rousing New Year's Eve will be found at Grayz, 13-15 West 54 th Street in midtown Manhattan, (212) 262-4600. Chef owner Gray Kunz is orchestrating the greatest party in town: a live, six-piece band playing in the majestic atrium for dancing, unending and luxurious hors d'oeuvres and finger foods followed by plate after plate of the most decadent savories and sweets to nibble, and all the festive cocktails and Paul Goerg champagne one could wish for. The party will be limited to just 200 lucky revelers at the later affair beginning at 10PM, $395 per person ++, and seating will be open to keep the party flowing throughout the historic townhouse.

Here is a taste of the menu planned for this gala event: in addition to Grayz signatures like the Oysters Rockefeller or the Applewood Smoked Salmon, hors d'oeuvres will include treats such as Osetra Caviar and Potato Latkes, Lobster Tartare with Waldorf Salad and Barbecued Osso Buco with Parsnips and Crosnes. A delicious selection of small plates to follow includes savory dishes like Velouté of Provençe and Foie Gras Raviolinis, Marinated Fennel and Yellowtail, Tobiko and Quince Vinaigrette and Crisped Pork Belly and Coriander Chutney. Sweets include a Chilled Soup of Quince and Honey Ice Cream, Signature Coffee Toffee Crème Brûlee, Spiced Champagne Truffles and so much more.

Earlier on New Year's Eve at Grayz, guests will be treated to a deluxe four-course menu, with vegetarian options, and a champagne toast:

  • Velouté of Provençe Truffles
  • Foie Gras and Chervil Raviolinis
  • Grilled Black Bass and Lobster Fricasée
  • Spiced Lemongrass, Kaffir and Ginger Bouillon
  • Seared Venison Medallion
  • Red Cabbage, Chanterelles and Salmis - Cabernet Reduction
  • Caramelized Pear Crumble, Pistachio - Almond Souffle
  • Champagne and Elderflower Granite

Seating for the early celebration at Grayz, 5pm to 9pm, will be limited to 100 guests, and the per person cost is $175++.

To reserve for New Year's Eve at Grayz, phone (212) 262-4600. Opened in late September of this year, Grayz serves lunch Monday through Friday, 11:45am to 2:30pm, and opens in the evening Monday through Saturday at 5pm.

To see a complete selection of New Year's Eve menus at Grayz, please email Stephanie Faison at scrane(at)restaurantpr.com, or phone (908) 626-0111. Chef Gray Kunz first made his mark on the New York dining scene with four-star rated Lespinasse in the 1990s. Before opening Café Gray in October, 2004, he wrote the sell-out cookbook, The Elements of Taste (Little, Brown and Company, October 24, 2001) with Peter Kaminsky. Visit http://www.grayz.net/grayz_website.html for more.

Contact:
MEDIA CONTACT: Stephanie Faison
908.626.0111, scrane(at)restaurantpr.com

CLIENT CONTACT: Marci DeLozier
212.823.6336, mdelozier(at)cafegray.com

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Stephanie Faison

Marci DeLozier
Grayz
212.823.6336
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