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INSERT INTO `news` VALUES ('Celebrity Night 4','Dec 12 / 3:pm','successfully merged in his menu oriental inspired delicacies ','208205017969'),('New Years 2011','Dec 31 / 11:pm','successfully merged in his menu oriental inspired delicacies w successfully merged in his menu oriental inspiredcies w','110271418091');
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INSERT INTO `pages` VALUES ('1a','		<td valign=top><CENTER><img src=\"images/1/budatailogo.jpg\"><BR>\r\n                      <a href=\"page.cgi?pag=1b&menu=1\" class=\"fontlook\" style=\"text-decoration: none;\">Budatai Menu</a></CENTER></td>\r\n		<td valign=top><div class=\"fontlook\">As soon as you enter Budatai you are enthralled by the charm of its exotic, lavish atmosphere. A remarkable place, the two-story restaurant sits above high end shops the likes of Salvatore Ferragamo and Cartier, and embodies the essence of traditional and contemporary modern Asian inspired interiors with a touch of the luxury of the most extravagant of jewel boxes. <BR>\r\n<BR>\r\nA collection of Buddha statues and oriental colors help create the special atmosphere that go well beyond your expectations to ensure a relaxing yet exciting experience. An incredible energy and unique ambiance – a must-see and be-seen trendy 3-in-1 (restaurant, bar, terrace) venue is an exceptional restaurant concept. <BR>\r\n<BR>\r\nThe bar mezzanine, looks out over the dining area where the most beautiful view of San Juan’s “La Ventana al Mar” frames swinging palm trees and ocean waves. The soft-lighting, rich dark furniture, silk lined walls, lush reds and golds, luxurious fabrics and mother of pearl columns all come together to create an opulent and refined décor. <BR>\r\n<BR>\r\nA glass and brass staircase with serenely enthroned Buddha heads take guests to the second floor and terrace. A communal high table for fun dining serves to mingle with the relaxing crowd at the bar.  Additional seating surrounds the sushi bar while at the terrace the most pleasurable of tropical experiences awaits you. <BR>\r\n<BR>\r\nChef Roberto Treviño has successfully merged in his menu oriental inspired delicacies with traditional elements of Puerto Rican cookery. Your taste buds travel to far away lands and inventiveness nests in your plate. Chef Treviño calls upon his charms and endless creativity to create a culinary art score that skillfully combines exotic delicacies with high-class cuisine. <BR>\r\n<BR>\r\nMusic plays an important role in the life of Chef Roberto Treviño and his business partner, Francisco de Juan. Their selection of world beats infuse your days and evenings in this paradise with indescribable sensuality only found in Budatai. A place that brings to you a true feast for all senses. <BR>\r\n<BR>\r\n'),('2a','	<tr>\r\n		<td valign=top><CENTER><img src=\"images/2/gitanologo.jpg\"><BR>\r\n                      <a href=\"page.cgi?pag=2b&menu=1\" class=\"fontlook\" style=\"text-decoration: none;\">Bar Gitano Menu</a></CENTER></td>\r\n		<td valign=top><div class=\"fontlook\">Bar Gitano, a Spanish Tasca located in the Condado beach district in the heart of San Juan, is the latest project from Chef Roberto Treviño and business partner Francisco De Juan of Out of  this World Restaurants.<BR>\r\n<BR>\r\nWith its ample bar, al fresco Terrace and magnificent dining room, the duo created a space that seems plucked out of a traditional Spanish city. Its rustic décor of brick, wood and artwork depicting castanets and bullfighters lends a truth of Spanish culture.<BR>\r\n<BR>\r\nThe menu consists of 21 authentic & original Spanish tapas,  an assortment of Spanish  cheeses & cold cuts, Cocas, which are small pizzetas, all accented by a variety of Paellas.<BR>\r\n<BR></div>\r\n'),('1b','	<tr>\r\n		<td valign=top width=170><CENTER><img src=\"images/1/budatailogo.jpg\"><BR>\r\n                      <a href=\"page.cgi?pag=1a\" class=\"fontlook\" style=\"text-decoration: none;\">About Budatai</a><BR><BR>\r\n<a href=\"menus/budatai.pdf\" target=\"menu1\" class=\"fontlook\" style=\"text-decoration: none;\">Download<BR> Budatai Menu</a></CENTER></td>\r\n		<td valign=top width=50%>\r\n			<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Los Dim Sum</B></a><BR><a class=\"fontlook\">\r\n Sesame Crusted Pork Wrapped Asparagus with Soyamayo</a>\r\n<BR><a class=\"fontlook\">\r\nPork Dumplings Guisados Served with Shaved Truffles</a>\r\n<BR><a class=\"fontlook\">\r\nCalamari Frito con Cebollita Dulce</a>\r\n<BR><a class=\"fontlook\">\r\nSweet and Spicy Hamachi Tempura</a>\r\n<BR><a class=\"fontlook\">\r\nSeared Foie Gras with Pistachio Brioche</a>\r\n<BR><a class=\"fontlook\">\r\nCohetes de Camarones</a>\r\n<BR><a class=\"fontlook\">\r\nEggroll de Butifarra con Chimi-Ponzu</a>\r\n<BR><a class=\"fontlook\">\r\nCrab Shumai w/ Caldo de Chorizo y Lemongrass</a>\r\n<BR><a class=\"fontlook\">\r\nRoasted Duck Blini’s with Wasabi Crème Fraiche</a>\r\n<BR><a class=\"fontlook\">\r\nKurobuto Profiterole w/ Salted Caramel Sauce</a>\r\n<BR><a class=\"fontlook\">\r\nPulpo Satay del Oriente</a>\r\n<BR><a class=\"fontlook\">\r\nVegetarian Eggroll</a>\r\n\r\n<BR>\r\n\r\n<BR>\r\n<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Sushi</B></a>\r\n<BR><a class=\"fontlook\">\r\nLa Rocca Roll: Tempura rock shrimp smothered in QP and Tobiko\r\n<BR>\r\nMr. Unagi Roll: Unagi, Cucumber, and Crab Stick\r\n<BR>\r\nGodzilla Roll: Crunchy Hamachi, Ahi Tuna, and Futomaki\r\n<BR>\r\nGeisha Roll: Lobster, Cream Cheese, y Jicama, con Besitos de Merengue\r\n<BR>\r\nHerame: Thinly Sliced con Coco, Yuzu & Toasted Garlic\r\n<BR>\r\nNiguri Croquettas\r\n<BR>\r\nSpicy Tuna Pegao</a>\r\n<BR>\r\n\r\n<BR>\r\n<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Fried Rice y Noodles</B></a>\r\n<BR><a class=\"fontlook\">\r\nCongri Fried Rice con Tocineta</a>\r\n<BR><a class=\"fontlook\">\r\nBasmati Fried Rice with Shrimp</a>\r\n<BR><a class=\"fontlook\">\r\nDuck Fried Rice con Amarillos</a>\r\n<BR><a class=\"fontlook\">\r\nLo Mein de Chicharron de Pollo</a>\r\n<BR><a class=\"fontlook\">\r\nEl Churrasco con Ho Fun</a>\r\n<BR><a class=\"fontlook\">\r\nBudatai Noodles with Seared Day Boat Scallops\r\n<BR>\r\n	</td>\r\n		<td valign=top width=50%><a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Deluxe Dishes</B></a><BR>\r\n			<a class=\"fontlook\">\r\n\r\nAhi Tuna\r\n<BR>\r\nSeared Ahi Tuna with Taro Tots topped with Smoked Kombu Sauce\r\n<BR>\r\nSzechuan Veal Steak\r\n<BR>\r\nVeal Sirloin Served with Asian Lobster Mashed Potatoes\r\n<BR>\r\nTamari Langostino\r\n<BR>\r\nSeared Langostino w/ Udon Noodles & Sake Butter\r\n<BR>\r\nMoscovy Duck\r\n<BR>\r\nSeared Moscovy Duck with Confit of Leg and Mushu Napolean\r\n<BR>\r\nKarate Chop\r\n<BR>\r\nGrilled Pork Chop with Stir Fried Yuca Batons\r\n<BR>\r\nRodaballo en Guiso\r\n<BR>\r\nHalibut con Guiso de Azuki, Longaniza & Clams\r\n<BR>\r\nFilet Mignon\r\n<BR>\r\nAngus Filet Mignon with Duck Fat Papas & Asian Mushrooms\r\n<BR>\r\nGlazed Salmon\r\n<BR>\r\nSoy Glazed Salmon served with Coconut Hash\r\n<BR>\r\nMishima Flat Iron Kobe Steak\r\n<BR>\r\n10oz Kobe Steak w/ Buda Fingerling Potatoes\r\n<BR>\r\nWilted Spinach & Tomato Chimichurri\r\n<BR>\r\n<BR>\r\n\r\n<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Sides</B></a>\r\n<BR><a class=\"fontlook\">\r\nEdamame Magic Mushrooms\r\n<BR>\r\nSautéed Spinach Miso Carrots\r\n<BR>\r\nDuck Fat Potatoes Stir Fry Roasted Eggplant\r\n<BR>\r\nAsian Lobster Mash House Kimchee\r\n<BR>\r\nSticky Rice</a>\r\n<BR>\r\n<BR>\r\n\r\n<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Salads</B></a>\r\n<BR><a class=\"fontlook\">\r\nMixed Greens\r\n<BR>\r\nWasabi Ceasar\r\n<BR>\r\nSoba Seaweed Salad</a>\r\n		</td>\r\n	</tr>\r\n</table>'),('2b','	<tr>\r\n		<td valign=top width=170><CENTER><img src=\"images/2/gitanologo.jpg\"><BR>\r\n                      <a href=\"page.cgi?pag=2a\" class=\"fontlook\" style=\"text-decoration: none;\">About Bar Gitano</a><BR><BR>\r\n<a href=\"menus/gitano.pdf\" target=\"menugitano\" class=\"fontlook\" style=\"text-decoration: none;\">Download<BR> Bar Gitano Menu</a></CENTER></td>\r\n		<td valign=top width=50%>\r\n			<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Tapas</B></a><BR>\r\n			<a class=\"fontlook\">\r\nPulpo del Bar<BR>\r\n\r\nChanquetes con Ali Oli<BR>\r\n\r\nAceitunas Alineadas<BR>\r\n\r\nDatiles con Bacon y Queso Valdeón<BR>\r\n\r\nPintxos Morunos<BR>\r\n\r\nGambas al Ajillo<BR>\r\n\r\nTxipirones en su Tinta Frita<BR>\r\n\r\nPan con Tomate (con Jamón Serrano ) <BR> \r\n\r\nTortilla Española<BR>\r\n\r\nAlbondigas \"La Prueba\" con Romesco<BR>\r\n\r\nPimientos de Padrón<BR>\r\n\r\nCocido de Almejas y Mejillones<BR>\r\n\r\nPringá Andaluz<BR>\r\n\r\nPotage Gitano<BR>\r\n\r\nCroquetas del Dia<BR>\r\n\r\nCuajito a la Plancha<BR>\r\n\r\nPiquillos Rellenos de Brandana y Queso Mahón <BR>\r\n\r\nPatatas Bravas<BR>\r\n\r\nEspinaca del otro Español<BR>\r\n\r\nTrigueros a la plancha<BR>\r\n\r\nPatatas de Lucio<BR>\r\n\r\n	</td>\r\n		<td valign=top width=50%><a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Tablas y Cocas\r\n</B></a><BR>\r\n			<a class=\"fontlook\">Tabla de Quesos Manchego, Tetilla, Mahón e Idiazábal\r\n<BR>\r\nTabla de Carnes Serrano, Chorizo, Cantinpalo y Lomo Embuchado\r\n<BR>\r\nTablita Mixta <BR>\r\n\r\nCoca de Cantinpalo Montao de Cantinpalo<BR>\r\n\r\nCoca de Mar Camarones, Boquerones y Calamares con nata de azafrán y Hinojo<BR>\r\n\r\nCoca de Setas Orejones <BR>\r\n<BR>\r\n<I>\r\n\r\n* Todas nuestras Cocas salen con un sofrito de la casa y queso Manchego y Mahó</I><BR>\r\n<BR></a>\r\n<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>\r\n\r\nPaellas y Platos</B></a><BR>\r\n			<a class=\"fontlook\">Paella Marinera<BR>\r\n\r\nPaella de Carne<BR>\r\n\r\nEntrecote de 10oz, con Patatas al horno con Sobrassada y Azafrán<BR>\r\n\r\nAtún sellado con Migas, Papitas y Granada en salsa de ajo<BR>\r\n\r\nGallinita con olivada, papitas flamencas y crocante de Serrano <BR>\r\n\r\nBacalao Fresco a la Plancha con guiso de Habas Blancas, Puerros y almejitas<BR>\r\n\r\nRabo Encendido con cous cous, lentejas y verdulaga<BR></a>\r\n		</td>\r\n	</tr>\r\n</table>'),('3a','	<tr>\r\n		<td valign=top><CENTER><img src=\"images/3/barrillogo.jpg\"><BR>\r\n                      <a href=\"page.cgi?pag=3b&menu=1\" class=\"fontlook\" style=\"text-decoration: none;\">El Barril Menu</a></CENTER></td>\r\n		<td valign=top><div class=\"fontlook\">El Barril is a multi purpose venue located in the heart of San Juan’s central district, Condado.<BR>\r\n<BR>\r\nEl Barril is the sister tasca of Bar Gitano, located next door to El Barril on Ashford Ave. in Condado across from the Marriot Hotel. It is first and foremost a locals restaurant & bar with an ample selection of comfort food designed for enjoyment with groups of friends. El Barril has a 28ft bar, several options for group seating & high top tables for two.  We offer 2 large screen TV’s for sporting events, top quality music mixing booth for visiting DJ’s & a wide variety of live music.<BR>\r\n<BR>\r\nEl Barril can also be rented out for corporate events with hookups for PowerPoint presentations piped directly to plasmas, group parties with resident DJ’s to help with music selection and limitless options for all types of special events. We have a full service kitchen and can assist in choosing the right menu for your group.<BR>\r\n<BR>\r\nEl Barril is part of Out of this World Restaurants, the group that has brought Budatai and Bar Gitano to San Juan, Puerto Rico.  Live Good @ El Barril!<BR>\r\n<BR>\r\n</div>'),('5a',''),('3b','\r\n	<tr>\r\n		<td valign=top width=170><CENTER><img src=\"images/3/barrillogo.jpg\"><BR>\r\n                      <a href=\"page.cgi?pag=2a\" class=\"fontlook\" style=\"text-decoration: none;\">About Bar Gitano</a><BR><BR>\r\n<a href=\"\" class=\"fontlook\" style=\"text-decoration: none;\">Download<BR> El Barril Menu</a></CENTER></td>\r\n		<td valign=top width=50%>\r\n			<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Falta Menu</B></a><BR>\r\n			<a class=\"fontlook\">\r\nPulpo del Bar<BR>\r\n\r\nChanquetes con Ali Oli<BR>\r\n\r\nAceitunas Alineadas<BR>\r\n\r\nDatiles con Bacon y Queso Valdeón<BR>\r\n\r\nPintxos Morunos<BR>\r\n\r\nGambas al Ajillo<BR>\r\n\r\nTxipirones en su Tinta Frita<BR>\r\n\r\nPan con Tomate (con Jamón Serrano ) <BR> \r\n\r\nTortilla Española<BR>\r\n\r\nAlbondigas \"La Prueba\" con Romesco<BR>\r\n\r\nPimientos de Padrón<BR>\r\n\r\nCocido de Almejas y Mejillones<BR>\r\n\r\nPringá Andaluz<BR>\r\n\r\nPotage Gitano<BR>\r\n\r\nCroquetas del Dia<BR>\r\n\r\nCuajito a la Plancha<BR>\r\n\r\nPiquillos Rellenos de Brandana y Queso Mahón <BR>\r\n\r\nPatatas Bravas<BR>\r\n\r\nEspinaca del otro Español<BR>\r\n\r\nTrigueros a la plancha<BR>\r\n\r\nPatatas de Lucio<BR>\r\n\r\n	</td>\r\n		<td valign=top width=50%><a class=\"fontlook\" style=\"color: #f7941e;\"> <B>Falta Menu\r\n</B></a><BR>\r\n			<a class=\"fontlook\">Tabla de Quesos Manchego, Tetilla, Mahón e Idiazábal\r\n<BR>\r\nTabla de Carnes Serrano, Chorizo, Cantinpalo y Lomo Embuchado\r\n<BR>\r\nTablita Mixta <BR>\r\n\r\nCoca de Cantinpalo Montao de Cantinpalo<BR>\r\n\r\nCoca de Mar Camarones, Boquerones y Calamares con nata de azafrán y Hinojo<BR>\r\n\r\nCoca de Setas Orejones <BR>\r\n<BR>\r\n<I>\r\n\r\n* Todas nuestras Cocas salen con un sofrito de la casa y queso Manchego y Mahó</I><BR>\r\n<BR></a>\r\n<a class=\"fontlook\" style=\"color: #f7941e;\"> <B>\r\n\r\nFalta Menu</B></a><BR>\r\n			<a class=\"fontlook\">Paella Marinera<BR>\r\n\r\nPaella de Carne<BR>\r\n\r\nEntrecote de 10oz, con Patatas al horno con Sobrassada y Azafrán<BR>\r\n\r\nAtún sellado con Migas, Papitas y Granada en salsa de ajo<BR>\r\n\r\nGallinita con olivada, papitas flamencas y crocante de Serrano <BR>\r\n\r\nBacalao Fresco a la Plancha con guiso de Habas Blancas, Puerros y almejitas<BR>\r\n\r\nRabo Encendido con cous cous, lentejas y verdulaga<BR></a>\r\n		</td>\r\n	</tr>\r\n</table>'),('4a','<table cellpadding=5>\r\n <tr>\r\n  <td><a class=\"fontlook\" style=\"font-size:42pt;\">Chef Treviño</a><BR><img src=\"images/4/chefspacer.gif\" hspace=3></td>\r\n  <td><a class=\"fontlook\" style=\"font-size:12pt;\">“Cooking is the best way in the world to live.<BR>\r\n\r\nWhen you cook, you have to live in the ticking moment ... I find it really wonderfully freeing to not be thinking about anything other than what to do.”</a></td>\r\n </tr>\r\n</table>\r\n<table cellpadding=5>\r\n <tr>\r\n  <td width=50% valign=top><div class=\"fontlook\">\r\n\r\nChef Roberto Treviño became fascinated with the kitchen as a young cook in the San\r\nFrancisco Bay area.<BR>\r\n<BR>\r\nThe opening of the El Conquistador Resort brought him to Puerto Rico, where he fell in\r\nlove with the flavors of the island. From his time at El Conquistador, Chef Treviño began\r\nto build ties with local chefs that would later help solidify his future culinary team.\r\nChef Treviño has participated several times as a guest chef on Celebrity Cruises, at the\r\nAspen Food & Wine Classic, Telluride Culinary Festival and the St Croix Food and Wine\r\nFestival. He has made numerous television appearances both in Puerto Rico and in the\r\nUS, including Rachel Ray on her show - \'$40 a day\'.<BR>\r\n<BR>\r\n\r\nIn 2005, Chef Treviño was chosen to to do battle with Mario Batali on the prestigious\r\nIron Chef America series on Food Network. Treviño and Batali went at it with live Catfish\r\nas the secret ingredient, which proved to challenge to them both. Although Chef Treviño\r\neventually went down to Chef Batali in the challenge, he left enough of an impression\r\non the Food Network that they would invite him back.<BR>\r\n<BR>\r\n\r\n<BR></div> </td>\r\n<td width=50% valign=top>\r\n<div class=\"fontlook\">Magazine and newspaper articles abound as well, and Chef Treviño has been featured\r\nin Conde Nast Traveller, The New York Times, Bon Apetit and Gourmet.<BR>\r\n<BR>\r\nEl Chef returned to Iron Chef combat in 2009, this time in the form of The Next Iron Chef season 2. Once again Treviño went against some of the best chefs in America, in\r\nbattles from Los Angles to New York.<BR>\r\n<BR>\r\n\r\nChef Treviño however, is most at home here in the San Juan kitchens where he\r\ncontinues to create and play with exciting tastes, and keep the guests in the restaurant\r\nguessing what he&#700;ll come up with next! Budatai, is Chef Treviño&#700;s signature a 5000 sq.\r\nfoot restaurant in the newly revamped Condado area of Puerto Rico overlooking the\r\n“Ventana al Mar”. He has a new 75 seat restaurant Bar Gitano also in Condado opened\r\nin July 2010. In 2011 he open El Barril, a sister tasca to Bar Gitano located next door.\r\nChef Treviño looks forward to continuing the development of new restaurants and food\r\nconcepts throughout the world.<BR>\r\n<BR>\r\n<a href=\"http://twitter.com/#!/cheftrevino\" target=\"twitter\" style=\"text-decoration:none;color:#726658;\"><img border=0 src=\"images/twitter-logo.png\"></a>\r\n</div>\r\n</td>\r\n</tr>\r\n</table>');
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