NEW YORK—New York is a tasty town indeed when it comes to chowing down, especially for those here attending the International Hotel/Motel & Restaurant Show (IHMRS) and BDNY. But there’s more to food life than picking up a hot dog from a cart; the food choices found at street level are myriad.
Not to be outdone when it comes to choice, Big Apple hoteliers have come to understand the importance of having not only a guest-friendly f&b operation, but one that appeals to local and tourist foot traffic as well. Once considered anathema by serious foodies, hotels here have really upped their dining game of late, creating experiences that appeal on a variety of levels, from taste buds to aesthetics and from permutations that run from intimate café to large-scale dining halls.
Bill’s Bar & Burger at the 497-room New York Marriott at 85 West St. is an example of a larger operation. The new 400-seat restaurant, which opened in July, is the fourth location for the concept created by BR Guest Hospitality, which is led by President/Founder Stephen Hanson. Cleverly debuting on July 15, smack in the middle of the summer tourist season, the three-meal restaurant offers classic American food and more than 100 craft beers. Other menu items include Bill’s Breakfast Burger, Slow Roasted Pork Tacos, Kansas City Baby Back Ribs, and Bill’s “Fat Cat” burger.
The restaurant provides several dining options: 235 seats in a main dining room, 14 seats in an outdoor café and 15 seats at its Bill’s West Side Bar.
The overall décor features tin and dark woods, industrial lighting, art from emerging artists on the walls, a standing counter, sculptural light fixtures and checkered tablecloths.
Located within the financial district, the restaurant is large enough to allow for the significant flow of area office workers as well as the residents of Battery Park City, which sits across from the hotel, that serve as potential—and actual—revenue generators for the facility.
The hotel also is near to the World Trade Center memorial commemorating the events of September 11, 2001, in which its sister property, the 825-room World Trade Center Marriott, was lost.
Bill’s Bar & Burger is open Monday to Friday 6:30 a.m. to midnight, and Saturday/Sunday 7 a.m. to midnight.
Heading north, those stepping into the Trump SoHo New York at 246 Spring St. for a meal will find contemporary Japanese cuisine at Koi, courtesy of Executive Chef Richard Lee and owner Nick Haque.
Signature dishes include: Crispy Rice with Spicy Tuna, Hamachi Fusion, Miso Bronzed Black Cod, Kobe Style Filet Mignon “Toban Yaki,” and Sushi Rolls that feature Double Tuna Roll and Baked Crab Roll.
There’s also an extensive selection of wine and beer, spirits and liqueurs, handcrafted cocktails and more than 20 premium sakes, including Koi’s private-label sake.
Conceptualized by Koi’s design team, the décor connotes a serene space in the middle of SoHo’s urban trendiness, keeping with the Trump property’s luxury attitude.
Key features of the double-story interior include floor-to-ceiling windows, hand-blown glass chandeliers and wood columns with vertical garden accents.
The 4,291-sq.-ft. restaurant encompasses an 85-seat main dining room that incorporates elements of the rainforest shown through hand-chiseled black stones, walnut and exotic accents that run down the columns.
A spiral staircase leads to the second floor and the 30-seat mezzanine dining room, a private dining room that accommodates 25 guests and a lounge. Illuminated by candlelight the spaces are done in earth tones, giving a harmonious feel.
Koi is open seven days for lunch and dinner. Lunch is served Monday to Friday, noon to 2:30 p.m. Dinner is served Monday to Wednesday 6 to 11 p.m.; Thursday to Saturday 6 to 11:30 p.m. and Sunday 6 to 10 p.m.
A little farther uptown in the West Village, restaurateur Frederick Lesort’s Grape & Vine American bistro is ensconced inside The Jade Hotel at 52 West 13th St.
Crafted by Chef Kevin Heston, who has shown his creativity in the kitchens of Wylie Dufresne’s wd-50 and Seamus Mullen’s Boqueria, the three-meal restaurant is reminiscent in its décor of a late-19th century Manhattan filled with brownstone mansions.
The menu, however, is contemporary with offerings providing a global twist from what is described as an artisanal-style menu, signature custom cocktails and healthful juice options.
Among the current menu items: Butternut Squash Soup, with chipotle crème fraiche and pumpkin seeds; yellowtail tartare with Wasabi caviar, soy-sesame vinaigrette and Nori mayonnaise; country pate; Grape & Vine burger of house short-rib blend featuring New York cheddar, avocado, smoked aioli and shoestring fries. Cheese plates, butcher’s boards and flatbreads also are among the items listed.
William “Will” Obeid, president/CEO of Gemini Real Estate Advisors, LLC, which owns and manages The Jade, said he hopes the speakeasy-inspired restaurant becomes a favorite of local neighborhood residents as well as guests.
Grape & Vine is open seven days a week. Breakfast is served Monday to Friday, 6 to 11 a.m.; Brunch is offered Saturday/Sunday, 10 a.m. to 4 p.m.; Lunch is served 11 a.m. to 4 p.m. and Dinner runs from 4 p.m. to midnight. A lounge menu is available nightly.
In the Midtown area, the aptly named New York Hilton Midtown on Avenue of the Americas (aka Sixth Ave.) at 54th St. has debuted Herb N’ Kitchen, the brand’s newest restaurant concept for those who want fresh, convenient meals that also are locally sourced.
Herb N’ Kitchen combines a gourmet restaurant and market that offers breakfast, lunch and dinner, meals packaged for take out or in-room delivery for hotel guests.
The space offers simple selections from salads, sandwiches and flatbreads to signature specialty items and gourmet treats iconic of New York City. These include: Pat LaFreida Burgers with New York cheddar served on cornmeal kaiser rolls, house-made sweet Italian sausage and an ever-changing cheese plate from Greenwich Village-based Murray’s Cheese, Baked in Brooklyn pita chips, Salty Road salt water taffy, Kings County Jerky and Tumbador Chocolate
Visitors can peruse a variety of items within the distinct zones that shape the Herb N’ Kitchen culinary experience at the New York Hilton Midtown. Arrival offers a retail-like experience with relevant merchandise on display; Barista offers coffee drinks, pastries, fruit and yogurts; Oven features flatbreads and burgers; and the Buffet provides breakfast items in a sophisticated, yet relaxed environment in the Dining Room.
Beth Scott, VP/global product development, food & beverage for Hilton Worldwide, said, “Herb N’ Kitchen provides a fresh, approachable and gourmet concept that engages guests by offering five integrated zones for the ultimate in customization.”
The self-service model also offers diners the flexibility to enjoy different experiences as the space transitions from lunch to dinner, and includes options such as live-action stations. Guests also have the option to enjoy meals their hotel rooms at New York Hilton Midtown (which famously did away with traditional room service this past summer) via the Herb N’ Kitchen delivery service.
“We are honored to feature the first Herb N’ Kitchen in our storied property,” said Mark Lauer, general manager at the New York Hilton Midtown. “As we celebrate our 50th anniversary this year, we continue to evolve our innovative offerings to appeal to the needs of our guests, who now have the flexibility to dine-in, enjoy a meal in their room or take a bite to go as they enjoy the city.
A few short blocks away at 120 West 57th St., Viceroy Hotel Group last month opened the 240-room Viceroy New York.
Inside the hotel, Gerber Group has partnered with Chef Marc Murphy (known to millions as one of the judges on The Food Network’s “Chopped” cooking competition program) to open Kingside, a street-level bar and restaurant featuring Murphy’s take on New American cooking, alongside Gerber’s bar program of handcrafted cocktails, expansive global wine offerings, regionally brewed craft beers and small-batch spirits.
“I am thrilled to be opening Kingside in Viceroy New York with our partners at Gerber Group,” said Murphy, who also is chef/owner of Landmarc, Ditch Plains and Benchmarc Events. “I was fortunate to grow up in different cities around the world and my style of cooking definitely reflects my travels. I’m excited to bring my global take on New American cuisine, as well as the exceptional service we’re known for, to New Yorkers and visitors alike.”
Kingside’s menu features an extensive raw and crudo bar, a variety of toasts, charcuterie and cheeses, salads and small plates, as well as larger entrées for sharing such as pastas, fish and meats. Signature dishes include: Long Island Fluke Crudo; East Coast Oysters; Grilled Kale Salad; Porchetta; White-Wine-Poached Turbot and desserts such as Raspberry Napoleon and a Kingside Sundae.
Complementing the variety of inventive dishes are classic cocktails like a custom barrel-aged Manhattan made with Michter’s Rye, Canparo Antica and Angostura Bitters, and the Aviation, made with Bombay Gin, Maraschino Liqueur, Crème De Violette and fresh lemon juice. The venue also serves fresh cold-pressed juices from Liquiteria.
There’s also an international wine program led by Wine Director David Lombardo.
“This is Gerber Group’s first partnership with Marc Murphy, and first venture with Viceroy Hotel Group, and we are excited to bring our signature New York approach to the hotel brand as they debut in the city,” said Scott Gerber, principal/CEO of Gerber Group.
Set against a strong black and white design scheme—created by Roman & Williams Buildings and Interiors—and highlighted by a food counter with bright red stools and caramel leather banquettes, the restaurant seats 104 guests, with room for 32 at the bar.
Kingside is open daily for breakfast, lunch, dinner, late night dining, in-room dining and delivery.
And for those who can wait until year’s end, Gerber Group will once again give guests an experience with the opening of The Roof, a lounge and outdoor deck opening in December. Roman and Williams has created a design that evokes a luxury airliner complete with brass details, custom walnut-and-leather sofas and curated photographs of sky, sea and clouds. The menu will feature a selection of Gerber’s cocktails that highlight market fresh ingredients and small plates from Kingside.
Commenting on the new F&B offerings, Bill Walshe, CEO of Viceroy Hotel Group, stated, “We have an extraordinarily talented team at the hotel, and we are also thrilled to collaborate with Scott Gerber and Marc Murphy who are creating amazing bar and restaurant experiences.”
At The Plaza off Fifth Ave. and 59th St., another celebrity chef/restaurateur has lent his name to a food and beverage experience. The Todd English Food Hall in the hotel’s lower level is a European-inspired specialty setting offering a variety of gourmet foods. Designed by architect Jeffrey Beers, the 5,400-sq.-ft. Todd English Food Hall features specialty foods for take out or to savor in one of the eight seating areas. Featured are a fromagerie and charcuterie station, a sushi bar, a Tacqueria, Asian noodle and dumpling station, brick-oven pizza, a seafood grill and oyster bar, wine bar and patisserie. Visitors and locals can also purchase a range of international specialty foods such as olives and olive oils, vinegars, spices, gourmet coffee, tea and cocoa, jams and sauces, as well as cookware and home goods.
For locals, office workers and those staying for a while in The Big Apple, there also are interactive events, such as cooking demonstrations and wine classes, at many of the open kitchens throughout the Food Hall, which is open daily from 11 a.m. to 10 p.m.
The Todd English Food Hall also has a 3,500-sq.-ft. private dining room (accommodates 175 for reception, 100 for seated lunch/dinner) that can be booked for special events.
And heading to the Upper West Side at 77th St. and Broadway, is the newly opened 258-room/33 suite NYLO New York City, designed by Stonehill & Taylor in collaboration with design consultant Stephane Dupoux to reflect Manhattan’s industrial jazz age.
Here, LOCL Bar offers a selection of NYC-centric treats, full-service bar and lounge crafted to meet the needs of both guests and locals.
At LOCL Bar, guests can find Essex Street Market’s Roni-Sue beer caramel pretzel nuts; Butter & Scotch Boozy Cupcakes from Manhattan’s Lower East Side; local craft beers, including Coney Island Lager and Bronx Rye Pale Ale; and Gotham cocktails, including Strawberry Fields Bramble and the Upper West Side Old-Fashioned.
LOCL Bar features full-service zinc bar and four lounge-like seating areas, including an al fresco dining option that has a retractable glass garage-style door so guests may enjoy the outside when whether is favorable.
Following its debut in the West Village, RedFarm restaurant also has found a home at NYLO New York City, where it is providing contemporary Chinese cuisine, including award-winning dim sum by Master Chef Joe Ng and Chinese food expert Ed Schoenfeld. RedFarm’s fresh, contemporary approach to Chinese food is complemented by the restaurant’s modern, décor.
Similarly, Manhattan staple Serafina brings Northern Italian cuisine to guests and local New Yorkers for breakfast, brunch, lunch and dinner at NYLO New York City with signature dishes that include Lemon Ricotta Pancakes, Lobster Carpaccio, Goat Cheese Salad, and handcrafted pasta dishes.