NY City by Jens Hoffmann.
House & Hotel Magazine met the Kemps in NY, they are already the darlings of the hotel world and have crossed the pond: the Crosby Street Hotel marks the first American venture of their celebrated Firmdale hotel group. The impressive 11-story construction was built from scratch on the site of a former parking lot in downtown New York, right in the heart of SoHo, famed epicentre of Manhattan chic.
The interior look is classic Kit Kemp – elegant and quirky yet entirely cosy. Each of her 86 individually designed rooms and suites while the top-floor headline suites offer the additional luxury of uninterrupted, 360-degree skyline views. Further highlights include a leafy courtyard garden, ground-floor bar and restaurant, well-appointed gym, guest-only drawing room and several private event spaces, all impeccably designed and peppered with art works selected by Kemp herself. This impressive list of facilities is rounded off by a luxurious private screening room – a perfectly-executed Firmdale trademark sure to be as big in New York as it has been in London.
The Crosby Street Hotel is nestled in the centre of SoHo, between Spring and Prince Streets and one block behind Broadway. The Crosby is surrounded by entertainment opportunities in all directions as well of some of the best galleries in New York.
I love NY.
My personal highlight:
High Line New York City (the green part)
The High Line is a linear public park in New York City. It was built on a section of a former elevated railroad line in in lower Manhattan and not only boasts stunning architecture and a rich plant life but also cultural attractions. But probably you have already heard about it, which is why I think it might be one of the most successful urban projects in recent years.
In fact, there are at least three aspects about the High Line that make it a ‘High Line’ for contemporary urbanism:
In 1999, two residents of lower Manhattan formed the non-profit ‘Frieds of the High Line’. The aim was to preserve the structure and to possibly reuse it as public open space. Five years later, after the project had gained a broad community support, city funding for the redevelopment arrived. In times of rising participation of locals in urban planning, the High Line hence seems to be a prime example for a successful grassroots movement. The High Line park has been generating a strong real estate development in the areas along the former railroad tracks.
My restaurant tip:
The “Per Se” in New York hold three Michelin stars, and he is generally regarded as the top resto in America.
Per Se resides on the fourth floor of the smart Time Warner Center on Columbus Circle. Its private dining room has an attractive view over Central Park and seats up to 11 diners ($295 for the nine-course tasting menu; $185 for the five-course tasting menu, available at lunch only).
Per Se is noted for its lengthy, intricate tasting menus of carefully crafted dishes. The service is faultless, the staff supported by a sophisticated system that records guests’ every preference. If a diner is left-handed or has a particular ingredient like or dislike, these details will automatically be taken into account upon the next visit. One couple visited Per Se after dining at French Laundry on their honeymoon, and were taken aback that the waiter at Per Se knew exactly what they had eaten in Napa and had prepared an entirely different set of dishes for this meal.
The restaurant has a famously wide repertoire, but a menu might include “oysters and pearls,” a clever dish of sabayon of pearl tapioca with Island Creek oysters and Sterling White sturgeon caviar, the elements of the dish combining perfectly, prettily served in a Limoges porcelain dish. It might be followed later in the meal by “quail in a jar,” deboned quail with duck foie gras, lettuce and a few drops of 100-year-old balsamic vinegar, offered with toasted brioche. The same care and attention goes into the seafood dishes, such as tender Nova Scotia lobster, served with pea tendrils and sweet carrot emulsion that balance the lobster’s richness. “Coffee and doughnuts,” which consists of intensely flavored coffee semifreddo with steamed milk, paired with a silky cinnamon sugared beignet, makes for a nice finish.
Even over a multicourse menu, the cooking technique never falters: The tightly run kitchen at Per Se produces an unusually consistent standard. The combination of exquisitely crafted food with flawless and discreet service is a winning combination. If you are looking for a sophisticated private dining experience in New York, you will find none better than Per Se.
My Resto tip #2 Chanterelle
The restaurant has a normal dining room with bare walls and a high ceiling.
The tasting menu was yummy but not superior: the best was a butternut squash ravioli with a stunning oxtail ragout and a little sage cream.
The bass was cooked allright and we enjoyed different cheeses, including some from France, nice and well made, accompanied by a ginger ice cream.
For food House & Hotel Magazine loves Europe.
Any way, the big apple will always be the big apple.
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