The Look & Experience
You will find this urban hotel nestled along the colonial era streets of Lower Manhattan. With a unique design it features wooden interiors, antler shaped chandeliers, deep leather, tartan accessories and gold furnishings. With a fully stocked whiskey bar, this hotel is about as hipster as it gets. It is minutes from New York City’s bustling Financial District – Wall Street. It is the perfect setting if you want to explore the Financial District or go further afield.
Bed & Bath
Rooms at the Gild Hall were designed by Jim Walrod combine modern and traditional to give a unique feel, tartan throws, modern amenities, leather headboards, printed wallpaper and bright furniture sets the tone of the rooms. Large bathrooms feature metallic interiors, backlit mirrors and shower/baths for the convenience of guests.
About Your Stay
If you ever wanted to experience New York’s bustling Financial District well now is your chance by staying at the Gild Hall Hotel on Gold Street. Minutes from Wall Street you are sure to see busy bankers going about their daily business. It is an experience like no other at Wall Street. Afterwards go on a sightseeing tour as the hotel is a prime perch for exploring New York’s iconic sights and. Shop til you drop at the city’s multitude of hip boutiques or enjoy a romantic stroll through Central Park. End your day on a high with a delightful meal at the property’s gourmet restaurant, Felice Ristorante and follow it up with a cocktail in the Gild Hall’s chic Library Lounge.
At the Hotel
Wi-Fi Access is free of charge
Parking is available at a cost of $65 per day
It is 30 minutes from La Guardia Airport
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.
Hotel & Room Amenities:
*We Never Send Spam