What are the five best things about The Surrey?

Answers from Our Experts (1)

There are many things to love about The Surrey, but here are the five best:

1. Bar Pleiades. This sleek bar, whose entrance is right off the main lobby, takes its design cue from Coco Chanel and the Art Deco era (think quilted walls à la the designer’s famous clutch and geometric lines). Slip into a banquette or sidle up to the bar and enjoy one of head bartender Darryl Chan’s creative handcrafted concoctions such as the Rose to the Bottom with Nolet’s gin, Lillet Rose, rose petal jam and coriander bitters.

2. Location. On East 76th Street between Madison and Fifth avenues, The Surrey is ideally situated within walking distance of Central Park, upscale shopping such as Barneys New York and Bergdorf Goodman, Museum Mile, and renowned Upper East Side restaurants such as David Burke Townhouse and Aquavit.

3. Cornelia Spa at The Surrey. Located on the Forbes Travel Guide Four Star hotel's second floor, the Cornelia Spa is a serene oasis in soothing shades of gray and cream. As soon as you step inside and inhale the scents of citrus and sandalwood, you’ll be at complete ease and ready to enjoy a signature Swedish or Deep Tissue massage or a customized facial such as the Cornelia Signature Botanical.  

4. Design. A $60 million renovation of the hotel in 2009 included a complete redesign by well-known interior architect Lauren Rottet. She drew inspiration from the allure of black-and-white photography and outfitted the space in neutral tones of gray and cream, including gray tufted chairs and a gray velvet couch in the lobby, plus gray-on-gray wool rugs and beautiful cream-colored wardrobes with hand-painted gray scrolls in the guest rooms.

5. Café Boulud. The hotel’s fine dining restaurant by one of the world’s most recognized chefs offers classic French fare with seasonal American ingredients. The menu is divided into four sections — La Tradition (classic French cuisine); La Saison (seasonally inspired dishes); Le Potager (the vegetable garden); and Le Voyage (international delicacies) — that highlight the scope and depth of Boulud’s culinary training.

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