409 West 13th Street
New York, NY 10014
Last night, celebrities gathered at New York City hot spot, Beaumarchais, to celebrate the launch of Magnifico Giornata's Essence Collection a new line of infused sparkling wines. The party was hosted by VH1's Carrie Keagan, who is a partner in the brand. Guests enjoyed hors d'oeuvre pairings with each flavor of the collection, which included Ginger Peche, Grapefruit Blanc, and Lavender Honey. The new sparkling wine collection is the perfect girly drink to celebrate any special occasion and comes in a beautiful gold bottle.
Last night Brasserie Beaumarchais threw a birthday bash celebrating its landmark 1 year Anniversary in the Meatpacking District. The Parisian Cabaret-themed party featured burlesque dancers from The Love Show, cocktails by Moet & Hennessey, and mouth-watering red velvet cupcakes from Baked by Melissa. Guests were treated to a complimentary dinner (anything and everything on the menu!), which included delicious appetizers like Tuna Tartare De Ton, main dishes like Homard Rôti Du Maine lobster, and of course, their infamous $40 vanilla ice cream Mega Sundae. Doused in hot chocolate sauce, whipped cream, sprinkles with homemade chocolate chip cookies, and served in a 50 oz. martini glass, this is one dessert that is not for the faint of heart --or the calorie counter! To top it off, the massive mound of sugary goodness comes out blazing with sparklers. Yes, the same sparklers that come out when you order bottle service at a club.
There was no mistaking it. I could hear the strains of jazzy music from way down the block. Not in an invasive driven beat sort of way, more like a subtle, provocative lure. I follow the sounds till about one storefront away; it was then that I could make out the tune: “The groove is in the heart—The groove is in the heart– No, I couldn’t ask for another–Your groove I do deeply dig... No walls only the bridge–my supper dish, my succotash wish.” And then the visuals kick in and jive so perfectly with the music, that rather than walking through the entrance, I boldly climb into the place from the patio and become part of it, where folks were supping and sipping on their first cocktail of the evening. Then I am the restaurant and the restaurant is me, flirting shamelessly–with the music, the diners swaying to it, the endless stream of people passing through. So I grab a cocktail menu offered to me like the membership card to an elite, avant garde club. I order a mojito but not just a standard mortar pestle lime and mint leaf type, but a sassy concoction– a “firefighter” with jalapeno infused maestro dobel tequila, lime juice and a drizzle of pomegranate juice.