Midtown’s homey American grill
Editor's Note: The Back Room is closed through October 21, 2016, for renovations. During the closure, Park Hyatt New York will serve breakfast, lunch and dinner in The Living Room.
You’ll feel at home at The Back Room at One57 in the newly opened Park Hyatt New York. Set on the third floor of the luxury hotel, the fine-dining restaurant even gives off an residential-style vibe with its casual name.
What we love about The Back Room at One57’s menu is that it comes with fun quotes such as, “If food is the body of good living, wine is its soul,” from critic and editor Clifton Fadiman. And paragraphs from F. Scott Fitzgerald’s The Great Gatsby or Ayn Rand’s The Fountainhead can be found on The Back Room’s breakfast and lunch menus, too.
Dark woods, cozy seating and fresh flowers like coral hypericums, hydrangeas and red celosias are seen throughout the chic New York City restaurant. You will also appreciate ogling the see-through wine cellar and furnishings such as a glass chandelier.
If you’re in the mood for a low-key evening, make reservations at The Back Room at One57. The dimly lit spot, which seats 96 guests in brown leather chairs at wood tables, is a solid option for a sophisticated dinner. And thanks to a laid-back vibe, everyone from couples celebrating an anniversary as they canoodle side-by-side in banquettes to seasoned steak eaters dining at the chef’s table can be found at this American grill.
With executive chef Sebastien Archambault at the helm of The Back Room at One57, you are in for a treat. The talented toque comes from Park Hyatt Washington’s Blue Duck Tavern and prides himself on using local, seasonal ingredients at the establishment. Open for breakfast, lunch and dinner, the restaurant serves a variety of items. In the morning, try the 57th Street breakfast with eggs, sausage or bacon, toast, potatoes and a choice of juice, coffee or tea. As a starter to dinner, order the simple harvest salad with shaved crudité, oak-aged red wine vinegar and shallot dressing and follow that with an entrée like the Label Rouge farm-roasted chicken, potato gnocchi, roasted carrots and lemon-thyme jus. A side of dry-aged, fat-braised sweet onions can round out the already filling meal.
Not sure what to order for dessert? If you’re in the mood to walk off that meal, head down to the mezzanine where the show kitchen is and you might be able to catch a whiff of pastry chef Scott Cioe’s sweet-smelling éclairs as they bake in the oven at 300 degrees. Cioe might even let you try an éclair if you catch him right when he’s pulling them out of the oven. And for those who like preparing their own food, interactive cooking classes will be held in this fully equipped kitchen beginning October 25. As part of Park Hyatt New York’s Masters of Food & Wine program, Cioe will host the “Éclair? Don’t Mind If I Choux” two-hour course alongside the property’s wine director, Tristan Prat-Vincent, who will pair champagnes with the delicious confection.