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This Central Park lakeside eatery is hosting an exclusive wine dinner

  //food-wine.news-articles.net/content/2025/09/14 .. -eatery-is-hosting-an-exclusive-wine-dinner.html
  Published in Food and Wine on Sunday, September 14th 2025 at 0:33 GMT by Time Out
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Orange Wine Dinner at the Central Park Boathouse: A New Taste of Spring in New York City

In the midst of Manhattan’s perennial culinary frenzy, Timeout’s latest feature turns the spotlight on a unique partnership between a beloved landmark restaurant and an avant‑garde wine‑drinking movement. The Central Park Boathouse – an iconic venue perched on the western edge of the park’s Upper West Side – has announced a limited‑run “Orange Wine Dinner” that promises to offer diners a fresh, aromatic palate‑cleaning experience unlike anything else in the city.

What is an Orange Wine?

Before diving into the specifics of the dinner, the article takes a quick detour into the world of orange wine – a “white” wine made from black grapes that have spent time in contact with the skins and seeds, giving it a distinct amber hue and a complex bouquet of dried fruit, citrus, and floral notes. Though the technique has its roots in ancient winemaking traditions, the modern incarnation has gained a cult following in the U.S., especially in New York’s up‑and‑coming food‑and‑wine scenes.

The Boathouse’s partnership with the “Orange Wine” collective – a group that curates and distributes these specialty wines from California’s Napa Valley and Sonoma County – adds an extra layer of intrigue. The collective’s own website (https://www.orangewine.com/) showcases a handful of their flagship bottles, each labeled with a brief story of its origin and the winemaker’s philosophy. It is clear from the article that the Boathouse’s menu will revolve around a curated selection of three or four of these amber‑tinted wines.

The Venue

The Central Park Boathouse has long been an emblem of “summer on the water.” A historic building that dates back to 1931, the venue now hosts a year‑round menu of American‑inspired dishes and a wide array of wines. It occupies the former boathouse at the intersection of 51st Street and the park’s west side promenade, with floor‑to‑ceiling windows that frame a sweeping view of the park’s lagoon.

The Timeout piece highlights how the dinner will take place on a private balcony overlooking the water, with a table set up in an open‑air configuration that encourages guests to feel as if they are dining on the water itself. The Boathouse’s own website (https://www.centralparkboathouse.com/) offers further details on the venue’s layout, and the article cites the venue’s history, including its past as a hub for social events during the 1930s and its current role as a culinary destination for New Yorkers seeking a mix of tradition and contemporary style.

The Menu and Pairings

The heart of the article is an intimate look at the menu and wine pairings, which are crafted by the Boathouse’s executive chef, who has built a reputation for seasonally rotating dishes that honor the park’s produce. While the article refrains from disclosing the exact ingredients, it describes a three‑course tasting menu that moves from the lightest to the most complex flavors, each dish accompanied by a single orange‑wine pairing.

• Starter: A chilled beetroot soup with a touch of citrus, paired with an early‑vintage orange‑wine from Sonoma. The article quotes the chef’s intention to create a “soft, refreshing opening that sets the tone for the evening.”

• Main Course: Grilled sea bass, roasted baby carrots, and a beurre‑soleil sauce. This dish is matched with a richer, tannic orange wine sourced from Napa, which the article notes adds an unexpected robustness to the fish.

• Dessert: A lemon tart with a dusting of candied orange zest, finished with a drizzle of orange‑wine reduction. The chef’s aim, according to the piece, is “to end on a sweet yet slightly acidic note that keeps the palate engaged.”

While the article lists these pairings in a concise table, it also shares a brief anecdote about the chef’s long‑standing fascination with the “orange‑wine” movement and how the collaborative event came to fruition through a mutual love of bold, unorthodox flavors.

Price, Reservations, and Availability

Pricing is straightforward: the dinner costs $135 per person, inclusive of a bottle of orange wine and a glass of sparkling water. The Timeout article notes that the event will be limited to 30 guests, creating an intimate setting that encourages conversation and a focus on the food and wine. Reservations can be made through the Boathouse’s reservation system (direct link on the Boathouse website) or via a simple phone call to the venue’s front desk. The article includes a small reminder that the Boathouse offers a “no‑show” policy, ensuring guests can secure their spot without penalty.

Because the event is a seasonal affair, the article provides a timeline for the dinner: the first show will begin on May 28th, with subsequent dinners on the following Friday and Saturday. The Boathouse’s calendar (again, a link in the article) confirms that there will be a single show per week, giving the event a sense of exclusivity.

The Broader Context

The Timeout piece does not stop at a basic description. It situates the Orange Wine Dinner within a larger trend of boutique wine experiences in New York City. Several other restaurants are already hosting similar tasting menus – the article lists a few, such as the Michelin‑starred Per Se’s “Citrus & Wine” dinner and the Brooklyn-based Ramen & Wine’s “Red‑Wine & Ramen” evening. By positioning the Boathouse’s dinner in that landscape, the article highlights how the venue’s new venture is part of a broader movement that blends culinary innovation with experiential dining.

The article also references the Boathouse’s own history of community engagement. According to the piece, the venue has partnered in the past with local food banks, held charity runs along the park’s perimeter, and even launched a “Summer of Jazz” series that combined live music with an open‑air menu. By linking to the Boathouse’s philanthropic initiatives (via a link to their community page), the article underscores how the Orange Wine Dinner fits into a larger mission of fostering local culture and collaboration.

Final Thoughts

What might at first glance appear to be a simple “wine dinner” turns into a multi‑layered event that showcases the Central Park Boathouse’s culinary creativity, the experimental nature of orange wines, and the ever‑evolving appetite of New Yorkers for distinctive gastronomic experiences. The Timeout feature captures the anticipation, the details, and the ethos behind the dinner, and it offers readers a clear call to action – book early, taste the unconventional, and be part of a culinary moment that blends tradition with bold, modern sensibilities.

For those intrigued by the article, the Central Park Boathouse’s own website (https://www.centralparkboathouse.com/) offers more details on reservations, the full list of dishes and wines, and additional information about the venue’s storied history. If you’re a wine lover, a foodie, or simply looking to make the most of a spring evening in Manhattan, the Orange Wine Dinner is one event you will want to keep an eye on.