Arrive Magazine - March/April, 2011

Dine the Strand

A star bistro is born in New York City’s
newest star hotel.

Your train gets into Penn Station, where to go for drinks and dinner? The Strand Restaurant, of course, just a couple of blocks away at 37th Street and Fifth Avenue. Billed as a boutique hotel that has become a hot new destination overnight, thanks to a stunning design highlighted by vintage fashion photography (recalling the neighborhood’s trend-setting history) and renowned rooftop bar on the 21st floor.

Now comes the restaurant, and
another star is born. You walk through
10-foot French doors to find a feast
for the eyes: A swing (yes, a swing!)

built for four, a fireplace with at-
tached benches, a saltwater fish tank,
a library stocked with vintage books
(mostly for looks, but help yourself),
an alabaster bar, breathtaking art and
plenty of nooks and crannies for an
intimate meal. The place is elegant and
just plain beautiful, designed by Chris
Smith, who also was part of the team
that did Nobu.

Dessert can be banana nougat pud-
ding, crepes, cheesecake or one of the
special daily ice creams.
Check out lunch for a Cobb or nicoise
salad, crab and lobster cocktail, club
sandwich or pan-roasted chicken.

Chef Gilbert worked at a number of restaurants in Westchester, including Crabtree’s Kittle House, and worked for Rick Moonen at Oceana in Manhattan. Joining him in the kitchen is Kelvin Fernandez, who cut his teeth with Albert Portale at Gotham Bar & Grill.

It’s a formidable team.
After enjoying dinner, head up 21

floors to The Top of the Strand, named the top rooftop bar in the city by New York magazine. The views of the Empire State Building and the New York skyline are stunning.

In the best of all possible scenarios, book one of the luxurious rooms as well. Then you’d have your cocktail lounge, your restaurant and your hotel all in one great spot. But if you can’t stay overnight, at least stay for dinner.