There’s a long-running joke that hotel restaurants are generally good for two things – their bar and their club sandwich. Sure, there are exceptions to this, and a few newly iconic spots like Le Coucou and Ai Fiori have the celeb chef cred and starpower to exist as standalone destinations. But, more often than not, the highlight of most hotels’ dining experience is grabbing a martini and watching business travelers make bad decisions (we’re looking at you Bemelman’s…)
However, in recent years, a series of hotels in New York City have opened a diversity of restaurants (and bars) that replace that perception. Either by the star chefs, an artistic concept, an incredible decoration, a wonderful meal. , or all of the above, the following placed make the New York hotels that the new one puts to see and be seen.
I promise you that they’re not your overpriced tourist joints.
Paris Bar and the Roof Lawn on the Meridian
If there’s anything warmer than the hotel’s restaurants, it’s French cuisine in New York. At the new Paris bar, the dining room at the French brewery meets the chic city center, with gorgeous seafood games laden with lobster, shrimp, oyster, and clam cocktails; a beef bourguignon and warmer; Traditional duck with orange; Classic snail; And a passable onion soup that’s designed for social media with lines of cheese and a puff pastry crust. Comforting for the bar Or bring the elevator to the roof of the lawn for views, cocktails, and little bites of Central Park.
Personally, I love lunch and I am a fan of the perfectly crushed bird bird that is served in a new vegetable salad.
The otter and sloane at The Way Hotel
Alex Stupak, whose places to eat Empelones are some of the maximum exciting positions for Mexican inspiration cuisine in New York, is the superviator chef The Horny Eating Place and Bar Duo of the Nut and Sloane’s in the New Way Hotel in Soho. If you are for a place to eat with non -public seafood games, lobster rolls, a very maximum productive hamburger and an exhibition sword with the otter pepper, followed through a night vessel of Martinis sales, of nuggets of nuggets of hot birds and crisis that is greater that is greater than the productive maximum than the productive maximum than the maximum productive than the maximum productive than the maximum productive than the productive maximum than the maximum productive than the maximum productive than the maximum productive than the martinis , hot bird pepitas and crispy nuggets that are greater than the productive maximum than the productive maximum than the productive maximum that the night marty that can be golden arches, and the fries of the house with space of the house and caviar On the top floor in Sloane, they don’t look at anymore.
Charlie Palmer Steak IV and The St. Cloud Rooftop at The Knickerbocker
A steak and fries to Charlie Palmer Steak IV.
Charlie Palmer is one of the godfathers of American dining, first wowing the world with his Michelin-starred Aureole in New York City before turning his sights onto a series of spectacular, next-generation steakhouses across the country.
In Charlie Palmer Steak IV, which opened at the beginning of 2024 in the iconic KnickerBocker Hotel de Knickerbocker of New York City, combines the elegance of the date (do you prefer the service of Martini sitting or the seafood salad service next to The table, or both?), With surprising? Design and Char. And, of course, more as a grill only for the steak. While the main porterhouse, Tomahawk and the New York Strip, Tomahawk and New York, can be kept in opposition to any meat cut in the city, does not sleep in crispy fried bird of milk whey or a wide range of seasonal paste. The Knickerbocker roof bar, the cloud of San Juan, is one of Midtown’s most productive perspectives for those who fall into bright lights, the vibrations of Big City Times Square.
Coming here is special and has a correct night to celebrate a birthday, some other life event or simply because.
Lindens at the Arlo Soho
Linden is in Arlo Soho
Lindens is precisely the kind of position you need to reach for a delicious brunch, which I’ve done on more than one occasion, or stay after a long day of grocery shopping in Soho or an even longer day at the office. Point leans toward local farmers and attire, with plant-lined walls that mimic the neighborhood’s armed streets. Food are family favorites presented in the ultimate delicious: think heartfelt pizza and pasta, new salads, breads from Parker’s space Take omelets, etc. The service couldn’t be easier to use.
At this time, you can dine in a seasonal seasonal yurt in the winter town of Lindens
Linden Winter Village
The crocodile at the Wythe hotel
This all-day French brewery has been on everyone’s hit list since opening, and its trendy presentations of vintage French dishes presented in a gorgeous piece of herbs filled with gentil is a big reason. I challenge you to locate a larger meal than vintage beef tartare, bird liver pate, the dozen oyster part, trout almandines, outdated masters, and a bottle of Meursault. Come to brunch and spend time all afternoon, or check it out in the evening for a buzzing dinner.
Brasserie Fouquet’s at Fouquet’s New York
Brasserie Fouquet in Fouquet’s New York is Tribeca’s entry into the French-is-the-new-black sweepstakes, and they’re definitely making a case for themselves. This extension of the original Fouquet’s transports guests to chef Pierre Gagnaire’s Parisian dining room, with luxuriously iconic offerings such as traditional caviar service, a Foie Gras Terrine with Quince Compote, Escargots, French Onion Soup, and Dover Sole Meuniere. The service is hit or miss, but the opulent setting and uncomplicated, tasty food makes up for it.
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