The Hotel Chelsea
Hotel · Chelsea
222 W 23 St, New York, NY 10011
Highlights
Historic hotel with artistic flair, plush rooms, and a lively bar
222 W 23 St, New York, NY 10011 Get directions
Historic hotel with artistic flair, plush rooms, and a lively bar
222 W 23 St, New York, NY 10011 Get directions
"A hotel-based sake program that explores diverse and esoteric offerings by the glass, curated by the same beverage director responsible for another noted izakaya. Expect experimental pours and theatrical specials—examples have included sakes made with unusual yeasts—to accompany the Chelsea dining scene’s contemporary fare." - Shana Clarke
"A new Japanese restaurant opening Friday, May 23 at 222 West 23rd Street (between Seventh and Eighth avenues) in the basement of the historic hotel, taking over what was nightclub Serena. The menu includes whole Dover sole karaage, smoked and seared kampachi with scallions and jalapeños, and edomae-style sushi from executive chef Tadashi Ono and head sushi chef Hideaki Watanabe; they’re also serving sakes, Japanese whiskies, wines, and pastries. It’s part of the hotel’s restaurant redevelopments run by New York group Sunday Hospitality, which already reopened Spanish restaurant El Quijote and debuted Cafe Chelsea. The space features a physical backbar imported from Hotel Okura’s Orchid Bar in Tokyo, and the name stems from the Japanese artist who lived in the hotel." - Nadia Chaudhury
"A hotel with a fun yet laid-back vibe, offering a perfect place for an afternoon aperitif." - Edward Barsamian
"When it first reopened, many observers feared a relaunch would be a more sanitized iteration—particularly one with Manhattan-priced rooms—but it’s hard to argue that the hotel team “didn’t do a stunning job.”" - Emma Orlow
"Since its construction in 1885, the Hotel Chelsea has served as yet another distinguished landmark in a city that’s full of them. The Victorian Gothic-meets-Queen Anne Revival-style building has housed famed residents over the years and hosted its fair share of celebrities. Pop into its Lobby Bar to admire the architecture and enjoy a traditional Duke’s Martini, made with freezer-cold Ketel One vodka rinsed in vermouth and garnished with a Meyer lemon peel." - Rebecca Strassberg
