A destination restaurant at the heart of our boutique hotel — chef-led, Michelin-recommended, and quietly considered for the hours between aperitif and dessert.
Reserve a TableElysees Brasserie is the work of Chef Adeline Marchand, who trained at Le Cordon Bleu in Paris before opening our kitchen in 2014. Her menu reads like a season — late-auturn squash, winter citrus, the first asparagus of May — anchored in French technique and finished with the produce of the Hudson Valley.
In 2022 the local culinary guild named us Restaurant of the Year. The Michelin Guide has recommended us each year since 2018. But the award we return to most often is the quiet one written in our reservation book: guests who come back the following week, and the week after that, ordering as if from memory.
The brasserie offers more than a single dinner service. From a long Sunday brunch on the rooftop to a seven-course tasting in the main dining room, every meal at Elysees is shaped to its hour.
Chef Marchand's seasonal tasting changes every six weeks. Guests choose the menu; our in-house sommelier builds the wine pairing around what you tell her you love. Most evenings run about two and a half hours — long enough to feel unhurried, short enough to make a night of it.
Our cellar holds 1,400 labels with a quiet preference for small Burgundy and Loire producers. Sommelier Théo Bressand hosts a monthly pairing dinner — six wines, six courses, the stories behind the bottles. Private pairings can be arranged for two or for twelve.
Our private rooftop garden hosts a long, lazy Sunday brunch from April through October. Buckwheat crêpes, soft-boiled eggs with soldiers, cold shellfish on crushed ice. Mimosas poured tableside; a small string ensemble plays from noon.
A great dinner is not a list of dishes. It is the temperature of the room when you arrive, the weight of the glass in your hand, the moment between the second and third course when the conversation finally settles. We cook for that moment. Everything else is in service of it.
A small constellation of rooms and services designed to make every meal — and every hour between meals — feel considered.
A twelve-seat marble bar at the front of the brasserie. Classic cocktails, a thoughtful list of by-the-glass wines, and a small plate menu that runs until 1:00 AM. Live piano Thursday through Saturday.
Twenty-four hour service drawn from the same kitchen as the brasserie. A short, focused menu designed to travel well — and a longer list of late-night comforts for guests arriving from red-eye flights.
The Salon Beaumont seats fourteen for tasting dinners and small celebrations. The Library Room, with its fireplace and oak paneling, hosts working lunches for parties of up to eight.
Théo Bressand oversees a cellar of 1,400 labels and is on the floor most evenings. Guests may book a private consultation to build a list for a special dinner or to source a particular vintage.
The brasserie books up three weeks in advance on weekends, and same-day seats often open at the bar. For parties of seven or more, our dining team is happy to help arrange a private room.
For private events, tasting menus, or to arrange a sommelier pairing, our maître d' is reachable directly during service hours.
+1 (212) 555-0187 [email protected]