Brasserie 44

Brasserie 44

Owner

John McDonald, creator of the acclaimed Lever House and Lure Fishbar has teamed up with Chef Scott Ekstrom, formerly of Daniel and Oceana to create Brasserie 44 - an intimate 100-seat restaurant with a modern American menu comprised of seasonal fresh foods. This New York restaurant features a world-class wine list and pre and post theater menus are available throughout the week.

Bar 44, the reincarnation of Royalton's legendary Round Bar, is a new mecca for conversation and cuisine.

Brasserie 44 is housed in the legendary lobby of Royalton, one of the world's premiere boutique hotels. Royalton is centrally located in the heart of midtown Manhattan.

Both Brasserie 44 and Bar 44 are available for special events or meetings.

Justine Goodman

Citysearch

The Scene
Sprawling murals, cast-iron fireplaces and a bear-skin rug decorate the stylish lobby of the revamped Royalton Hotel, where a small crowd sips cocktails and munches on small plates. Further back, the chic, 100-seat dining room--with its thin wooden arches and dangling globe light fixtures--is sparsely populated, but that hardly upsets the sense of intimacy and decadence that permeates the room.

The Food
A seasonal American menu is overhauled every few months by chef Scott Ekstrom, formerly of Oceana and Daniel. Luscious, beautifully presented appetizers like a sweet onion tart topped with goat cheese and crisp prosciutto make the somewhat less palatable entrees relatively disappointing. The black bass en papillote is at best mild, at worst tasteless. For the meat-and-potatoes eater, the rib eye will satisfy, but the steak itself is less remarkable than the caramelized Brussels sprouts with which it's served. For dessert, a slow-cooked rice pudding is heavenly.

Hits: The better dishes are truly excellent, and most of the portions are well-calculated--a three-course meal will leave you utterly satisfied, but not in a food-coma.

Misses: Despite the hotel having taken great pains to appeal to a younger, hipper crowd, the restaurant (frequented primarily by guests of the Royalton) seems like a destination for those who happen to be nearby rather than a destination unto itself.