Waldorf Astoria Reopens In New York With Three New Restaurants

It’s been over eight months sins the Waldorf Astoria New York closed for renovations in March 2017. And now, the legendary property dating back to 1931 has returned in renewed splendor, with three new restaurants open to the public this summer. Room reservations are now open for guests to start checking into the Art Deco property’s 375 expansive guest rooms and suites starting this September.

New to the iconic Park Avenue property is a signature restaurant, Lex Yard led by Chef Michael Anthony of Gramercy Tavern, plus the unveiling of a new Japanese dining locale, a kaiseki restaurant named Yoshoku. The iconic Peacock Alley (the original Waldorf Astoria restaurant replicated at the brand’s properties worldwide) will return with cocktails curated by Jeff Bell of Please Don’t Tell. Executive Chef Patrick Schaeffer will oversee the trio of culinary concepts.

“As we reintroduce Waldorf Astoria New York to the world, our culinary concepts serve as both a nod to our past and a bold step forward,” said Luigi Romaniello, managing director, Waldorf Astoria New York. “Our hotel served as the birthplace for several food and beverage creations and we look forward to building on the hotel’s legacy of culinary innovation and mastery with our new experiences. Peacock Alley, Lex Yard, and Yoshoku each reflect the unique spirit of this city, and they’ve been crafted to offer and set the benchmark for hospitality that New Yorkers — and the world — have always expected from Waldorf Astoria New York.”

Here’s what to know about each restaurant:

Lex Yard: Waldorf Astoria’s New Signature

Named for the hotel’s location and historic Track 61 train depot, which runs beneath the property and connects to Grand Central Terminal, Lex Yard at the corner of Lexington Avenue and 50th Street is Waldorf Astoria New York’s new all day restaurant serving breakfast, lunch and dinner. The bilevel, 220-seat restaurant offers a ground-floor bar and upstairs dining room.

Chef Michael Anthony’s New American, seasonal menu is served à la carte selection or as a prix-fixe market menu, available only on the second floor. Signature dishes include the Royal Ocsiètre gold caviar sando and slow-poached halibut with borscht sauce.

Downstairs, the bar offers the a la carte menu in a more casual, convivial setting. Shareables include a raw bar, cheese and charcuterie, plus a new bagel service. Executive Pastry Chef Jennie Chiu’s desserts include a reimagined red velvet soufflé tart with cream cheese raspberry swirl ice cream, a nod to the hotel’s role in popularizing the iconic cake.

Peacock Alley: A Reimagined Icon

At the heart of the hotel, Peacock Alley returns as a destination bar and social salon connecting Lexington and Park Avenues. The space has been revitalized and restored by Skidmore, Owings & Merrill with interior design by Pierre-Yves Rochon (PYR), starring a grand bar made of black lacquer and Saint Laurent Marble flanked by intimate seating areas and discreet service stations.

For the first time, Peacock Alley will offer full-service dining, with a menu nodding to the hotel’s heritage, including housemade pigs in a blanket with spicy mayo, roasted and raw vegetables with sweet onion dip; and a New Waldorf Salad with celery, apples, chicories, and lemon dressing.

The cocktail program, developed by Jeff Bell, is inspired by classic technique and timeless flavors with modern flair. Signature drinks include the Waldorf Cocktail (New York Distilling Co. Jaywalk Rye, Carpano Antica, Absinthe) and 50th St Martini (Tanqueray No. Ten, Dry Vermouth, Muyu Vetiver Liqueur).

Yoshoku: Artful Kaiseki in Midtown Manhattan

Steps from Park Avenue, Yoshoku is an intimate dining destination situated around the hotel’s iconic “Wheel of Life” mosaic and a series of neoclassical murals celebrating the rituals of food and gathering.

The six-course locally inspired seasonal menu represents stage in the arc of life: birth, friendship, struggle, love, wisdom, and memory. Summer dishes include grilled lobster brushed with clarified butter, toro tartare with caviar, and king crab with tosazu jelly. An ala carte menu is also available.

The beverage program includes sake, champagne, Japanese spirits, and signature cocktails like the Sendai (Nikka Coffey Malt Whisky, Japanese Sweet Bermutto, Yuzu Bitters), and the Tonikku (Roku Gin, Creme de Framboise, Italicus, Tonic).