The Pierre, New York, Looks to The East for New Approach to Dining

 Two E Bar/Lounge: Executive Chef Ashfer Biju Puts Umami Drama Upfront on Seasonal
Sweet & Savory Small Plates

(Vietnamese Style Crab Paper Roll; Two E Bar/Lounge; Asian Dessert Trio)

NEW YORK – (April 23, 2014) –  This spring, Two E Bar/Lounge, at The Pierre, A Taj Hotel, New York, unveils an entirely new approach to the dining experience. Executive Chef Ashfer Bjiu takes inspiration from Eastern cuisines to re-imagine Two E as “To East,” with a menu that evokes "the drama of the Umami.” Flavors are at the forefront of the Chef's design. Think yuzu, ginger mango, Thai basil and tamarind enlivening crab, pork belly, fresh tuna and salmon. To compliment these exciting flavors, the menu also boasts a bounty of spring fruits and vegetables.

“We are featuring vibrant small plates and bite-sized portions with stronger, fuller flavors that delight the eye and enhance taste sensations. For example, Saku Tuna Two Ways, features sashimi of tuna with tomato, ginger and coconut chili sauce and a ceviche of tuna with yuzu, green apple and rice paper chips. You’ll taste the kick of Eastern and Oriental flavors with refreshing seasonality,” said Chef Ashfer, whose innovative cooking style has been influenced by his rigorous culinary training and extensive world travels.

“These dishes shine with strong, light, hearty flavors highlighted by unique herbs and spices and the finest seasonal ingredients. The tartness of the desserts is a sweet surprise. Throughout the menu, spice mixes with sweet in new ways that ‘pop’ and offer a tiny surprise. We hope our guests and neighborhood patrons agree that these tastes are the ideal accompaniment to long-awaited warmer weather.”

The new approach offers a seasonal menu of 30 dishes in four sections: First Impressions, Old Fashioneds, Between the Toasts and Sweet Plates, from 3 p.m. – 12 a.m. daily, with live jazz accompaniment every Tuesday evening. The new dishes pair well with the inventive signature cocktails, including the featured spring Single Malt Cocktail menu, as well as Champagnes, wines, beers, teas and refreshing juice blends.

Among the new First Impressions are Duck Confit Pot Stickers, with oyster sauce, ginger, scallions, soy dipping and ripe chili sauce. A standout Sweet Plate by Chef Michael Mignano, Executive Pastry Chef is Citrus Bar, a spiced citrus parfait with Thai basil sorbet, kalamanzi essence and strawberry curry leaf air.

To reserve, please call 212-940-8113 or visit Open Table.com. For more information, visit www.twoeny.com and on Facebook[Back to Press Releases Main]