The Look & Experience:
The Benjamin Hotel which is located in New York’s Midtown district is a fantastic place to stay at. It is minutes away from Fifth Avenue, which is a prime perch for shopaholics, as well as other top New York attractions. Visitors who stay at this modern boutique hotel will definitely be over the moon to be well placed to explore top restaurants. Don’t forget to gaze out from your guestroom and enjoy killer views of the iconic Manhattan skyline.
Bed & Bath:
Classy rooms with plush fabrics and creature comforts
About Your Stay
If you are searching for a hotel that will make your New York experience go as swimmingly as possible you should choose the stylish Benjamin Hotel in the Midtown district of New York. Start your Benjamin experience with a meal at the hotel’s flagship gourmet restaurant, The National Dining Rooms before enjoying expertly crafted cocktails in the The National Bar.
With a fully equipped gym onsite enjoy a workout in the 24/hour Fitness Centre. Hit the sights. As the Benjamin Hotel is within walking distance to some of New York’s sights and attractions, you are sure to be well placed to explore top restaurants. After an action-packed day return to your hotel and enjoy a nightcap before gazing out and enjoying killer views of the iconic Manhattan skyline.
At the Hotel:
Concierge assistance and room service are both available around the clock.
Staff that graciously handle every request
Slick service & sharp style
Well placed to explore top restaurants
With hip boutiques all around it is a prime perch for shopaholics
24/hour Fitness Centre
Complimentary Wi-Fi access in Lobby and Restaurant
The National Bar & Dining Rooms
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.
Hudson Malone (212-355-6607)
Doug Quinn’s bilevel riff on a 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 its 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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