Opening just before the Thanksgiving hordes hit the city (last Thursday) seems very smart, as the Grand Hyatt is very much considered a tourist hotel thanks to its location.
But with a new emphasis on locally-sourced ingredients and homemade charcuterie, New York Central may just reel in the locals as well. The menu has a European feel, with signature dishes such as Cocotte Basquaise--baked eggs--with braised chicken, chorizo, peppers, pickled onion, and Manchego cheese.
The restaurant also benefits from the fact that Hyatt has been splashing out on a big renovation at this property. The design for the new space includes a grand blue granite staircase and a glass elevator that delivers guests from the lower lobby. There's also a big flashy chandelier and illuminated white bar.
Apparently, the most coveted seats will be the tables that seem to float above 42nd Street. After all, who doesn't want to watch tourists laden with shopping bags and trench-coated office-workers run to catch their trains as they raise a glass of wine and enjoy their Foie Gras Tourchon?