The Look & Experience:
This edgy city slicker exudes style and class and it is definitely the perfect setting for a stay in New York City. You’re sure to be dazzled by everything that this boutique city hotel has to offer.
Bed & Bath:
Suites at Manhattan’s Empire Hotel have a sophisticated, modern vibe. Luxury and style runs through its veins.
About Your Stay:
As this chic, boutique New York hotel is located in a fabulous location, just a short walking distance to many of New York’s top attractions; it will certainly be very appealing to many tourists planning on visiting New York. From the property’s classy Lobby Bar, its upscale restaurant; Ed’s Chowder House, the impressive Rooftop Bar and Lounge on the 12th floor where you will be able to catch spectacular views of Manhattan’s iconic skyline as well as the luxurious Pool deck where you will find a plunge pool are all major reasons why you should stay here. This vibrant hotel is not to be missed.
At the Hotel:
Ed's Chowder House
The Rooftop Bar & Lounge
The Lobby Bar
See-and-be-seen pool deck
Killer views of the iconic Manhattan skyline
Concierge Assistance around the clock
Staff that graciously handle every request
45 minutes from La Guardia Airport
1 hour from JFK Airport
Valet Parking $60 (Overnight Price)
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 – Lobby Bar (212 432 1818) 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.
Visit Hudson Malone (212-355-6607) Doug Quinn’s bi-level 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 endeavour, 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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