The Look & Experience:
This boutique hotel located in is an ideal location in the heart of New York. This hotel is where visitors will be able to experience a serene and sophisticated stay.
Bed & Bath:
The rooms at the 70 Park Avenue Hotel are ultra-spacious. All rooms are uniquely decorated.
About Your Stay:
The 70 Park Avenue Hotel is a short stroll from the Grand Central Station and visitors will be in a prime location to visit all the city’s most hip boutiques. Begin your 70 Park Avenue Hotel experience by dining at the hotel’s in house eatery – Silverleaf Tavern.
Every evening from 5pm to 6pm, the 70 Park Hotel hosts a wine hour evening. This is a great way of mingling with other guests and sampling different wines. Be treated to an in room spa and choose from a fantastic selection of treatments.
Enjoy a biking tour of New York. Get your complimentary bikes from reception and off you go. Visit some of New York’s world famous sights as well as some of the city’s most famous art galleries and museums. After a long day on the saddle, hit the fully equipped fitness centre before hitting town for a romantic meal at one of New York’s stellar restaurants. End the night on a high at one of New York’s popular bars where you will be able to enjoy the party atmosphere. And don’t forget to try New York’s expertly crafted cocktails and legendary brewed beers. They are such a treat. The 70 Park Avenue Hotel is a true hotel experience.
At the Hotel:
Concierge Assistance 24/7
Staff that graciously handle every request
Hosted Wine Hour
Valet Parking - $54 a day
Be In the Know:
In advance of its upcoming project, Dirty French (a French bistro in the Ludlow Hotel), the guys behind Torrisi, Carbone and ZZ's Clam Bar have opened a companion bar in the hotel. It's got a chilled-out, comfortable, a-little-too-glamourous-to-be-rustic vibe, and top-notch inventive cocktails like the Grand Prix with Japanese whisky, coconut vermouth, ras el hanout (a North African spice mix) & bitters, and the Muddy Water with cumin rye, Irish whiskey, cinnamon, bitters & absinthe.
Doug Quinn’s classic New York saloon is named for his two sons and kitted out with an array of artefacts: a deer head, the storied owner’s bow-tie collection. Try a glass of Hudson Malone’s (212-355-6607) freshly released branded wine: Hudson Malone Elegant White or Rustic Red, from the Napa Valley.
The Tarlow Empire’s new venture – Achilles Hell (347-987-3666) is a casual bar in a former ’60s-era tavern. While the cocktails are impressive, Tarlow wine power-woman Lee Campbell has curated an especially strong list including Luneau-Papin Muscadet and Piollot Champagne that go well with oysters or clams from the raw bar.
April Bloomfield and Ken Friedman’s original Meatpacking District the John Dory Oyster Bar (212-792-9000) was an ambitious, pricey endeavor, but its reincarnation in the Ace Hotel is an understated knockout. Tall stools face a raw bar stocked with a rotating mix of East and West Coast oysters, all expertly handled and impeccably sourced. True to form, the rest of Bloomfield’s tapas-style seafood dishes are intensely flavoured. Chilled lobster tastes larger than life, its sweet flesh slicked in herbaceous tomalley vinaigrette. Meanwhile, warm dishes take their cues mostly from the garlic-and-olive-oil belt—meaty octopus doused in aioli, plus miniature mussels stuffed with boisterous mortadella meatballs. Though the utilitarian sweets aren’t worth sticking around for, the savoury food here merits the inevitable wait for a table.
Michael White's extravagant, spectacular shrine to the Italian coastline is a worthy indulgence. Spend you shall, and with great rewards at Marea (212-691-8211). Start with crostini topped with velvety sea urchin and petals of translucent lardo, then move onto seafood-focused pastas, like fusilli spiralled around chunks of octopus in a bone-marrow–enriched sauce or sedating (like ridge less rigatoni) in a smoky cod-chowder sauce with potatoes and speck.
Danny Meyer’s first full-on foray into Italian cuisine focuses on the foods of Rome. The menu at Maialino (212-777-2410), from Chef Nick Wanderer, sets a new standard with faithful facsimiles of dishes specific to the area. Antipasti include delicate baby artichokes—deep-fried in olive oil—served with a pungent anchovy-bread sauce. Among the pastas that follow is excellent spaghetti all carbonara with egg yolks, guanciale and heaps of black pepper. Entrees, like the namesake maialino, a golden, fennel-rubbed piglet haunch presented with potatoes basted in pig fat, are a reminder of just how seductive authenticity can be. The restaurant, which is new to the Gramercy Park Hotel, hasn’t absorbed any attitude from its snooty surroundings (the velvet-rope Rose Bar is just across the lobby). Instead, expect Meyer’s trademark warmth and impeccable service—reservations seated on time, spills covered up between courses, napkins refolded when you get up from the table.
The beautiful desserts are, like the rest of the menu, faithful to Rome. Torta della nonna is, like versions found all across the city, a mix of toasted pine nuts and lemony custard. Even better is a frozen tartufo—fudgy gelato with a brandied cherry in the centre—just like the ones served in the Piazza Navona.
With New York increasingly overrun by complex spins on Italian cuisine, Meyer’s tribute to Rome offers a reminder of just how seductive authenticity can be.
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