Rick Moonen Changes Course At Branzini

The New Concept is Casual Seafood

New York City November,2003 - Rick Moonen announced today that he has redirected the menu at Branzini Restaurant. The new direction will focus on casual seafood based on some of Chef Moonens signature dishes which he created over the course of his extensive career.

Chef Moonen has earned critical acclaim for his creative interpretations of seafood at Restaurant rm and Oceana (both New York Times 3 star restaurants) as well as The Water Club and Molyvos. Branzinis new menu will include many of Moonens greatest hits such as lobster ravioli, everything crusted tuna, crab cakes, and striped bass with truffle vinaigrette and chive whipped potatoes. Chef Sean Cznadel remains in charge of supervising the kitchen as Executive Chef.

Our goal, said Moonen, is a casual seafood destination at affordable prices. We will continue with Branzinis rustic style, which has been a comfort zone in a bustling New York City area.

Branzinis relaxed environment is a great escape at lunch with country-styled wooden tables, tiled floors, and weather permitting, alfresco space.


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ZAGAT CATEGORY: Seafood
Rick Moonens Branzini Casual Seafood
At the Library Hotel
299 Madison Avenue
New York, NY
41st St
212-557-3340

Chef Sean Cznadel
(pronounced sna-DELL), Chef Cznadels career includes work with Todd Englishs New York City Olives in the W Hotel as a Sous and Banquet Chef.

Meals: Lunch, Dinner
Alcohol Served: Full bar
Price: $$$ Expensive
Accepted Payment: All Major Credit Cards

Menus, Bio, Photos and other information are available