The Look & Experience:
The 52 storeys of the Four Seasons Hotel which is located in Manhattan’s Midtown is a dream hotel to stay at when visiting New York City. Exquisitely designed by I.M Pei, this opulent five star hotel is out of this world. A stay here is highly recommended.
Bed & Bath:
Spacious guestrooms with plush fabrics and creature comforts that offer guests spectacular views of the city
About Your Stay:
New York’s Four Seasons Hotel located in Midtown Manhattan is a magical five star hotel that everyone one time or another should certainly experience when visiting New York. Upon arrival guests will be amazed by the intricate work that went into the lobby with Art Deco lamps and a stylish backlit onyx ceiling. The lobby sets the tone for the start of your stay at the Four Seasons New York.
Before dinner, enjoy a glass of bubbly in the TY Bar before experiencing five-star dining in the hotel’s upscale restaurant Garden Restaurant.
Be pampered in the intimate spa or enjoy spectacular views of Central Park and New York City itself and afterwards explore the intriguing sights which are all a short hop from the hotel.
This hotel is the ideal choice for those hoping to have the time of their lives in the City that never sleeps.
At the Hotel:
The Garden Restaurant
Business centre and meeting 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 – 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.a
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.
Condé Nast Traveler - Gold List - 2007-2014
AAA - Five Diamond Award - 1994-2014
Forbes - Five Star Hotel - 2010, 2011 & 2014
Travel + Leisure - 500 World's Best Hotels - 2009 & 2011
Forbes Traveler - New York City's 10 Best Hotels - 2008
Travel + Leisure - No. 35, World's Best Hotels - 2008
Forbes Traveler 400 - The World's Very Best Hotels and Resorts - 2008
Travel + Leisure - No.6, Top 100 Hotels in Continental US & Canada - 2008
Forbes Traveler - New York City's 10 Best Hotel's - 2008
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