The Waldorf Astoria Is Finally Reopening With Three New Restaurants | Eater NY
"Named for the Lexington Avenue Track 61 that once connected the property to Grand Central (the underground train depot is no longer accessible to visitors), this 220-seat, lavish two-story brasserie designed by AvroKO offers elevated classics as well as seasonal dishes, with the overall project described as "a total transformation of the building" by Frank Mahan of the architectural firm behind the overhaul, Skidmore, Owings & Merrill. Michael Anthony is leading the kitchen — his first new project in 20 years while he remains executive chef at Gramercy Tavern (the restaurant is not under Union Square Hospitality Group) — and the venue offers both an a la carte menu and a seasonal prix-fixe (the latter available on the second floor). The more casual first level features a raw bar, platters, seasonal grilled vegetables, a fully-loaded lobster roll, leek ravioli, burgers, and beef-fat fries; prices for first courses and vegetables range from $18 to $40 while mains run $34 and up. The restaurant displays one of two variations on the Waldorf salad — with this one, a salad "good enough to make people who try it want to eat it again," Anthony tells Grub Street. Desserts come from Jennie Chiu (formerly head of pastry at Rosewood Miramar Beach hotels), including her spin on the red velvet dessert made famous at the hotel: a red velvet souffle tart with cream cheese and raspberry swirl ice cream. Ground floor service is open daily for breakfast, lunch, and dinner; the second-floor dining room is open Tuesday through Saturday for dinner." - Melissa McCart
