Hotel Dining & Afternoon Tea in NYC

Jonathan Waxman's California-Italian sensibility arrives on the Brooklyn waterfront, casual enough to feel easy and precise enough to feel intentional. Order the JW Chicken with Salsa Verde. It's the reason people keep coming back.

The ground-floor bar and kitchen that opens directly onto 38th Street. More neighborhood than hotel, which is exactly the point.

The sparkling heart of the hotel. Towering chandeliers and silk-walled elegance set the stage for legendary afternoon teas by day and dramatic champagne pours by night.

Long pewter bar, warehouse windows running from Crosby Street to Lafayette, SoHo regulars who've been coming since the day it opened. The food is serious without making you feel like it is.

Anthony Sasso's restaurant on the upper floors, built around nutrient-forward seasonal cooking. The menu is part of the hotel's broader performance logic: food actually designed to do something for the body rather than just taste good.

Inspired by the colorful spirit of Buenos Aires, La Boca is a soulful celebration of open-fire cooking and Argentine heritage. Chef Francis Mallmann’s elemental approach transforms the space into a culinary theater where tradition and simplicity are elevated to an art form.

A celebrated steakhouse off the Four Seasons Downtown lobby, marking Wolfgang Puck's first New York restaurant since his 1982 Los Angeles debut. The chef built his name in Beverly Hills and Las Vegas before planting CUT inside one of the city's most storied new towers, which is a deliberate choice in a city that takes its steakhouses personally. Sourcing from local farmers and fishermen, it draws a neighborhood crowd from TriBeCa alongside the hotel guests, a balance that keeps the room alive rather than merely formal.

The ground-floor restaurant named for owner Ira Drukier's grandmother, which sets the register immediately: American-Mediterranean cooking treated as a personal commitment rather than a hotel amenity. It runs all day and serves the neighborhood as much as the building above it.

Kissaki's omakase counter on the Gansevoort's upper floor, with a small number of seats per service and a sequence built around seasonal fish and traditional technique. The fact that it sits above the Meatpacking District is the point, not the contradiction.

The lobby bar that runs the full daily arc: espresso and pastries in the morning, afternoon drinks, evening cocktails. It holds the ground floor as a gathering space without trying to be anything more than what the moment calls for.

A grand French brasserie occupying the hotel's former annex, featuring zinc accents and reclaimed architectural details. The design pays homage to the Belle Époque while maintaining a distinctly industrial Manhattan edge.

Maintaining its 1930s Spanish charm, this iconic dining room features original mural-clad walls and scarlet leather banquettes. It serves as a preserved capsule of the hotel’s vibrant social history and Mediterranean influence.