A spirit of style, rhythm and whimsy keeps the plush, platinum and champagne-hued Grand Salon humming throughout the day and evening. Glowing inside and out, a corrugated crystal-like curtain reveals cascading chandeliers framing lush lounge-style seating clad in rich velvets and Jouffre silk. Here in the hotel’s fashionable humming heart, craft cocktails in cut-crystal tumblers and inspired dining from Two Michelin-starred Culinary Director Gabriel Kreuther complement social exchanges and graceful gatherings.
Guests will enjoy an inspired all-day dining menu, our signature Afternoon Tea service which now also features a special Petit Prince Children’s Tea, and light dinner fare. In the evening, a nightly display of glamorous Parisian-style pomp and circumstance includes specialty cocktails, premier wines and spirits, and the largest champagne list in the country.
RESERVE A TABLE VIEW MENU
Hours of Operation
Monday to Saturday 7am – 11pm
Sunday 7am – 10pm
Last seating is one hour before closing.
In between, the Grand Salon plays host to light lunches served in sumptuous seating nooks and high-backed banquettes that flank the salon’s runway-style center aisle; afternoon high tea taken from an exquisite selection of Mariage Frères boutique blends; and a Champagne presentation that is a nightly display of Parisian-style pomp and circumstance.
Afterwards, guests can pair cocktails with Alsatian-inspired dishes from Culinary Director Gabriel Kreuther. Paris-based designers Gilles & Boissier have lavished attention on every surface and detail of the soaring, 22-foot-high salon, from its pleated Jouffre silk-covered walls, to its parquet floors and plush upholstered seating. At the room's very center is the pièce de résistance – a 64-arm Baccarat chandelier.
Mother's Day
Celebrate with an On-Site Engraver
This Mother’s Day, honor the most cherished women in your life with an experience as radiant as they are. Treat them to an Afternoon Tea featuring a welcome glass of rosé, an elegant red rose, and a selection of spring-inspired savory delicacies, warm scones, and exquisite pastries. Or, share an indulgent four-course brunch experience, beginning with a welcome glass of champagne, an elegant red rose, and an endless flow of refreshing bellinis to complement a lavish brunch menu.
For an extraordinary touch, elevate your celebration with our Crystal Enhancement—featuring a glass of Cristal Champagne and a Baccarat Lucky Crystal Butterfly. Complimentary hand-engraving will be available on-site on Saturday, May 10th and Sunday, May 11th.
Middle
Easter Sunday
Celebrate Easter in Elegant Style
Experience Easter with a decadent Afternoon Tea inspired by the arrival of Spring in New York, alongside a showstopper display of sweet treats on our Grand Table. Adults will indulge in a welcome glass of champagne, while children enjoy decorating cookies with our pastry chef in the Petit Salon. Takeaway chocolate eggs, color candies, and a Baccarat apron for every young cookie decorator ensures a sweet ending to a perfect pastel day.
Afternoon Tea
Our signature afternoon tea program provides guests with a transporting experience through a celebration of historical personalities that have associations with the time-honored brand. Boutique blends are paired with chef-selected canapés, house-made scones and petit fours.
The Library
Paying homage to the centuries-old tradition of the beloved Hotel Guest Book, this inviting alcove showcases over 250 white leatherbound books numbered from 1764, the date of the legendary Baccarat crystal brand’s founding, to the present year. Guests are encouraged to scribe notes on any of the books’ numbered pages in this interactive display which celebrates the art of storytelling through meaningful shared experiences.
Culinary Director Gabriel Kreuther
Gabriel Kreuther is the Michelin-starred and James Beard-award winning chef behind the eponymous French restaurant Gabriel Kreuther and neighboring chocolate shop, Kreuther Handcrafted Chocolate.
Chef Kreuther's esteemed 30-year career has earned him numerous awards and accolades. He was named to Food & Wine’s Best New Chef’s list in 2003 and won a 2009 James Beard Foundation Award for Best Chef NYC.