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Sneak Peek at What The Wayfarer Resto at The Quin Will Be Serving This Fall

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  Site Where: 10 W. 57th St. [map], New York, NY, United States, 10019
September 12, 2013 at 2:24 PM | by | Comments (0)

Not that we really needed to say it again, but: we are really excited about the imminent opening of The Quin. There's not long to go now; even though our hoped-for October opening date is now but a wistful dream, and the hotel is now accepting bookings as of November 11th.

While we wait for opening night, we are getting our appetites whetted with details of the hotel's restaurant,The Wayfarer; intriguingly described as Gentleman’s club meets disco-era.

The project of Eric Marx and Lisle Richards of Metric Group and Jimmy Haber of ESquared Hospitality, the restaurant will occupy two floors, starting with the grand parlor where the main pewter and glazed brick bar is situated. A grand staircase will lead to the second floor lounge and private dining areas.

The 3,700 square foot, 130-seat grand dining room will be furnished in rich leathers and woods, and the work of designer Meyer Davis will create an “old meets new” atmosphere drawing inspiration from the 1970’s blended with the classic New York of the 1800’s -- we think that's the disco era/gentleman's club part.

The second floor mezzanine will have a second bar offering custom cocktails created by Christian Sanders, one of Evelyn Drinkery's boys, and additional lounge seating, as well as three private dining rooms that can accommodate parties from 12 to 72 guests.

Chef Jason Hall will create artisanal American seafood cuisine, with signature dishes such as the Raw Bar, which includes East and West Coast Oysters, Jumbo Shrimp Cocktail, blood orange Raw Hamachi, Razor Clam with lemon, and Alaskan King Crab. Appetizers will be priced from $8 - $18; entrees $26 - $40.

The Wayfarer will be open from Mondays through Sundays, from 6:30 a.m. to 11 p.m. Rates at The Quin start at $579 for a Standard Room on opening night (November 11th.)

[Top Photo: Hotel Chatter; Food Photography: Noah Fecks]

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