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HAUTE LIVING MAGAZINE
Whats Haute: New York
By Jennifer Seligm and Monique Stringfellow on April 29th, 2008 an

Spring is upon us and New Y reverberates with bankers sans suit jackets and debutantes decked in flirty ork dresses and stilettos. W ondering where to leisurely brunch as a prelude to a day of gallery-hopping? Or where to dance the night away in true old Hollywood style? Fromreinvented classics and undiscovered scenes to the latest prim m ping eccas, What’s Haute New Y sifts through the m ork ind-boggling assem blage to reveal New Y ork’s best spots. Y truly won’t m a beat as you unwind, satiate, and toast the ebullient m ou iss onths ahead. By Jennifer Seligm and Monique Stringfellow an The W aldorf-Astoria 301 Park Ave. 212.355.3000

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MANAGING ONLINE EDITOR Sherri Balefsky / em ail PRINT DIRECTOR Lindsay Brooke Cohen / em ail HAUTE LIVING TIP LINE tips@hauteliving.com

When it com to the glam of Old New Y one hotel conjures up im of grandeur like none other. es our ork, ages Originally opened in 1893-albeit at a different location-the first incarnation was the em bodim of Gilded Era ent opulence. Built by m illionaire WilliamW aldorf Astor the W , aldorf was the very first hotel equipped with private bathroom and electricity. Chefs at the W s aldorf Hotel created original m of dishes that are now considered enus Am erican Classics like Eggs Benedict, W aldorf Salad, Red Velvet Cake, and Thousand Island Dressing. T oday, the W aldorf-Astoria continues to live up to the expectations set in place by its illustrious beginnings. Of its 1,416 room 123 are suites including the Presidential Suite, which has hosted every Am s, erican president since Herbert Hoover’s termin the White House, and the Royal Suite, which is the form residence of the Duke and Duchess er of Windsor. Its inim itable elegance harkens back to an earlier era, m aking it the hotel of choice for m of any today’s lum inaries. W arren-T ricom i 16 W 57th St. est 212.262.8899

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W arren-T ricom is a top New Y salon where one can discover an intim blend of luxury and style. W i ork ate arrenT ricom was created in 1996 when hair stylist Edward T i ricom joined colorist Joel W i arren and businesswom an Roxanna Pintilie. These hair care experts are always eager to provide custom styling services. Edward ized T ricom brings to the group his signature precision cutting technique that has been likened to an artist m i oving his brush over a blank canvas. Joel W arren is recognized for his renowned ability to capture a client’s personality through hair color noting that “hair color is not about trends-it’s about individuality.” W , arrenT ricom true specialty lies within their custom treatm i’s ized ents. Every individual hair type can be evaluated. Whether dry, fine, fragile, rebellious, or lifeless, the com entary consultation will ensure your hair gets plim exactly what it needs. The intense em phasis placed on individual detail results in a prem salon experience. ier Mansion New Y ork 530 W 28th St. est 212.763.9131

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Everyone wants a m ansion in New Y ork,” says Mark Baker renowned Manhattan club owner. “W now they’ve , ell, got one.” Not just another venue in the already club-laden New Y scene, Mansion New Y com ork ork bines m usic and nightlife with unique and artful elem that result in a place that is m than just another chic ents ore hangout. Mansion New Y which is relatively new to the city’s im ork, pressive nightlife roster is the joint creation , of Baker and Miam nightlife im i presario Eric Milon. Designed by Francois Frossard, Mansion com bines a warm , luxurious, 1940s Hollywood-style setting with m odern am enities, m velvet, dark woods, and crystal ixing chandeliers with plush banquets, low tables, and Pucci fabric upholstered sofas. Patrons are treated nightly to art and photography exhibitions, aerialists, ribbon perform contortionists, dancers, and opera singers, ers, which, com bined with signature cocktails by renowned m ixologist Gregory Seider lead to an ever-festive vibe. , Benoit 60 W 55th St. est 646.943.7373

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French m aster chef Alain Ducasse will inaugurate his latest venture in the hallowed culinary space that was once La Côte Basque. The original Benoit in Paris opened its doors in 1912 and was acquired by the Groupe Alain Ducasse in 2005. The Paris Benoit serves as the m for both the m and the décor of the latest New odel enu Y edition. The m features classic French bistro favorites and the extensive wine list offers m than 200 ork enu ore vintages fromFrance and the United States. The sense of history is palpable in the dining roomin m ways ore than one, with walls bearing black and white photographs of patrons dining at La Côte Basque as well as cozy red banquets and a classic zinc bar that are rem iniscent of som of Paris’s greatest bistros. A 19th century e apothecary and the house cocktail, “Le Crazy Horse,” com plete the overall experience, and the result is a m eeting of tradition and m odernity, an infusion of bygone elegance in an innovative new setting. Thai Privilege Spa 155 Spring St. 212.274.8121

Give yourself an exotic spa vacation without ever boarding a plane. With m than 6,300 square feet of ore tranquility in SoHo, this ultra-luxurious spa builds on a tradition of Thailand’s historical devotion to the art of m assage. The sum ptuous surroundings are serene and evoke classic Thai architecture with em bellishm of ents gold papered walls, ceram vases, flowing fabrics, teak wood chofas (tem ic ple-shaped shrines), and silk cushions. The m popular treatm is the Healing Art of Privilege Thai T ost ent reatm a traditional m ent, assage that focuses on blood circulation and energy revitalization. The SiamArom Body T a reatm another m ent, uch-asked-for offering on the spa m uses arom enu, atherapy to relieve tension and create an em otional balance. Thai Privilege Spa offers m traditional treatm such as facials, foot m any ents assages, slim ing therapies, and couples packages and m has its own line of products m entirely of natural ingredients harvested in Thailand or indigenous to Thai ade heritage, all available for purchase at the spa. Balthazar 80 Spring St. 212.965.1414

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Balthazar has aged well. In the 11 years since its opening, the Spring Street brasserie has becom New Y e ork’s favorite Francophile haunt. Once trendy, these days it is a veritable New Y institution. Keith McNally has ork since opened Schiller’s Liquor Bar Pastis, and Morandi with his executive co-chefs Lee Hanson and Riad Nasr. , One of Balthazar’s m highly in-dem m is their weekend brunch. The brunch m offers classic dishes ost and eals enu like their delicious eggs Florentine as well as brasserie standards like oysters and steak tartare. In the last 10 years, Balthazar Bakery, located right next door has becom the city’s m popular bakery, supplying McNally’s , e ost restaurants as well as other locales throughout the city. Consistently booked solid for breakfast, lunch, and dinner the dining roombuzzes with an energy that is unlike any other restaurant in New Y City. And like a , ork fine assiette de from fromtheir dessert m Balthazar only seem to get better with age. ages enu, s Eighty One 45 W 81st St. est 212.873.8181

International cuisine is the order of the day at Chef Ed Brown’s m odern Am erican restaurant on New Y ork’s Upper W Side. Brown nam est e-checks ingredients fromlocations as far-flung as Hokkaido and as local as Verm on his French and Japanese influenced m but com ont enu, bines themseam lessly in his signature style of subtly prepared recipes with a strong em phasis on seafood. In keeping with the diversity of the m there enu, are a few different options for ordering. It is possible to follow the traditional three-course dinner m or to enu choose the sharing option, wherein sm plates are served tapas-style. Original artisanal cocktails com with all pete the 4,000-bottle Wine W as accom all panim to the fresh, seasonal fare. The Wine W is not m ents all erely decorative but also designed to give diners a m intim experience by allowing themto browse the bottles ore ate directly and fam iliarize them selves with m than 200 varietals that change fromweek to week, as directed by ore eighty one’s beverage m anager. Peacock Alley The W aldorf Astoria 301 Park Ave. 212.872.1275

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The Art Deco-inspired Peacock Alley at the W aldorf Astoria is an excellent choice for those looking to dine in a classical opulent environm with a fresh, contem ent porary feel. Entering am ongst the deco design and artwork, guests are invited to enjoy neo-classical cuisine created by chef and restaurant director Cedric T In the ovar. evening, the Peacock delivers a seafood-inspired à la carte dinner m featuring such delectable entrées as enu Citrus-Marinated T anian Ocean T Salad and Seared Wild Striped Bass with Caram asm rout elized Crushed Potatoes and Bacon Red Wine Reduction. During lunch hours and at the bar diners are provided with a selection of sm , all plates. The restaurant’s 30-foot m ahogany bar invites diners to relax with the exotic cocktails of bar m anager Frank Caiafa. The innovative drink m focuses on fresh, versatile ingredients and features both fantastic new enu creations and tim e-tested favorites. Refresh Body www .refreshbody.com 212.242.4379

New Y orkers are spoiled when it com to convenience. Practically anything can be delivered right to your es door-fromfresh produce and Thai take-out to dry cleaning and call girls-at any hour of the day (or night). The founders of Refresh Body noticed that one im portant service was m issing: at-hom m e assage and spa treatm ents. Filling this niche becam the seed fromwhich the com grew and in 2007, Refresh Body began offering e pany , their in-hom m e assage services. Just one year later they count celebrities, athletes, and executives am , ong their best custom and have partnered with concierge services, high-end office and apartm buildings, and ers ent luxury com panies. Refresh Body provides all the necessary accoutrem that a spa would norm offer ents ally , including fresh towels, m assage tables, and soothing lotions so that all their clients need to do is answer the door. All m assage therapists com with exceptional recom endations so custom can rest assured that they e m ers are truly “in good hands.” Refresh Body also m yearly trips to the Ham akes ptons during the sum er season for m those tim when New Y es ork-style pam pering is called for beachside. Sarabeth’s at the Whitney The Whitney Museum 945 Madison Ave. 212.570.3670

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Sarabeth’s at the Whitney, the quintessential New Y Upper W Side brunch destination, has been ork est attracting locals and visitors alike since its 1991 opening. The m is a sophisticated collection of countrified enu specialties, with hom ade treats like their legendary peach preserves-which are also available for purchaseem and pum waffles. However brunch is not the only reason to go: there is also an afternoon high tea that has pkin earned its share of accolades as the perfect cap to a daytim stroll through the exhibits. In restaurants, as in e life, it’s all about location, location, location, and Sarabeth’s hom inside the Whitney is m definitely a e ost unique, standout setting. In addition to housing som of the world’s m fam works of m e ost ous odern art, the Whitney’s proxim to Central Park and to the world’s best shopping neighborhood top the list of reasons of ity why Sarabeth’s at the Whitney is a m ust-visit establishm ent.
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