Located in the legendary Meatpacking District of New York, Gansevoort Meatpacking is a luxurious five star hotel that cries out with glimpses of its historic past. Guests will be blown away by the spectacular views of the charming Hudson River and New York City.
Elegance personified. Spacious rooms with all the creature comforts with jaw dropping views all around.
About Your Stay:
Gansevoort Meatpacking which opened in 2004 is a breath-taking hotel to experience. From your own room you will be able to gaze out and enjoy sweeping views of the Hudson River and bustling New York City. Enjoy a glass of bubbly in the Lobby Bar before doing a bit of exploring.
Dine at the hotel’s upscale restaurant & bar, The Chester where you will be able to try dishes from an eclectic New American menu. Afterwards, sip cocktails until the wee hours in the Plunge Bar & Lounge and enjoy the warm and friendly atmosphere.
Enjoy a day of decadence in the hotel’s Exhale Spa which is an oasis, workout in the state-of-the-art gym or show off the silky strokes in the stylish rooftop pool where you will also have spectacular views of the city and its surroundings.
Treat yourself to a little bit of luxury. Go on, you deserve it!!!
The rooftop pool with gorgeous views
Located in a hip and artistic area of New York
The fitness centre and spa is open to all guests
Provocateur Nightclub & Café
Business centre and meeting rooms
Babysitting services available
Hotel opened in 2004
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.
Hotel & Room Amenities:
AAA - Four Diamond - 2004-2014
Forbes Traveler 400 - World's Very Best Hotels and Resorts -2008
Harpers & Queen UK - Hippest Luxury Accommodation in Downtown New York
Harpers & Queen UK - One of the Best Rooftop Pools on Earth
Condé Nast Traveller (UK) - One of the Top 50 Hotels in the World
Forbes - Top 10 Best Business Hotels in New York City
Zagat - Top U.S. Hotels, Resorts & Spas - 2005
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