• ASIATE (212) 805-8881
  • PER SE (212) 823-9335
  • STONE ROSE (212) 823-9796
  • MASA and BAR MASA (212) 823-9800
  • CAFÉ GRAY (212) 823-6338


STONE ROSE, a bar and lounge that seats 300, with the capacity for 100 in a private room, opened on Feb 5. Light food prepared by Jean-George Vongerichten's kitchen next door will be available. Reservations at (212) 823-9796.

PER SE, on the fourth level, is opposite Stone Rose, across the atrium. After a series of tasting dinners and parties, it plans to open to the public on Feb. 16. Thomas Keller, the chef and an owner, will remain in New York during the first few months. His French Laundry in Yountville, Calif., is closed for renovations, at least until spring. Per Se, designed by Adam Tihany with elements that echo French Laundry, like a blue door and a wood-burning fireplace, has a spacious lounge area and bar.

The terraced dining room, in neutral tones with matched panels of Australian walnut and polished taupe marble from the Southwest that Mr. Tihany said is called "wildhorse swirl," has generous views on several levels. There are 74 seats in the dining room, a private room with 10 seats, and two other, more formal, interior private dining rooms that can seat up to 60. It is the largest of the restaurants at 13,412 square feet, and has an enormous kitchen, but it has one of the smaller dining rooms.

Though Mr. Keller plans to be in New York while the French Laundry is closed, and will be visiting regularly after that, the chef de cuisine in charge of the restaurant is Jonathan Benno, a graduate of the Culinary Institute of America who has worked at Gramercy Tavern and Craft.

The restaurant will have prix fixe tasting menus at $125, $135 and $150. It will be open for lunch on Friday, Saturday and Sunday, and for dinner nightly. Starting Feb. 2, reservations will be accepted at (212) 823-9335.

MASA and BAR MASA, which are both expected to open in mid-February, are the smallest restaurants in the complex. Their entrances are sea-foam frosted glass, and the rooms have walls covered with blocks of mottled Japanese Oya stone that Masa Takayama, the chef and owner, selected.

Bar Masa will have a sushi bar with 13 seats and a lounge area that will accommodate 26. Masa has 26 seats in the dining room, including two areas that can be closed off for private dining, plus 10 at the sushi bar. It will offer multicourse tasting menus at lunch and dinner ranging in price from $300 to $500. Reservations will be accepted after Feb. 15 at (212) 823-9800.

JEAN-GEORGE VONGERICHTEN'S STEAKHOUSE, as yet unnamed, is expected to open by early March on the fourth floor's 60th Street side. The food is based on Mr. Vongerichten's elegant Prime in the Bellagio hotel in Las Vegas, a steakhouse that tilts toward France, with an array of sauces and side dishes. Here, the design, by Jacques Garcia, who did Danube for David Bouley, is pure fantasy, a "Midsummer Night's Dream." It has red walls, trellised borders and gilded trees with leaves and branches that graze the ceiling and are hung with fanciful crystal chandeliers. The design is meant to evoke nearby Central Park.

The restaurant will seat 120, and will have a private room to accommodate up to 40 people. The menu for lunch and dinner will be à la carte. Reservations will not be accepted until March.

CAFÉ GRAY, on the third level, designed by David Rockwell, will be a brasserie-style restaurant with an open kitchen facing the park. It is also to open in March. It will have 120 seats, with another 80 in a private room and 35 at the bar, making it the restaurant with the biggest capacity. Gray Kunz describes the food he is planning as "personal," with the subtle Asian touches for which he is known, and some classics, like the braised short ribs and mushroom fricassee he did at Lespinasse.

Mr. Rockwell's plans call for etched glass, embroidered leather and lots of chocolate brown with brasserie references. Armoires will display artfully arranged collections of ingredients and there will be an herb garden in the kitchen.

The restaurant will serve breakfast, lunch and dinner daily with à la carte menus. Mr. Kunz estimated the average cost of lunch at $35 or $40 and dinner at $50 to $75, not including beverages. Inquiries about reservations are being accepted at (212) 823-6338.

CHARLIE TROTTER'S SEAFOOD RESTAURANT, on the third level, will be informal, with an oyster bar. It will not open before fall. No name or designer has been selected and there is as yet no phone number for reservations.

BOUCHON BAKERY, also on the third level, will be a retail bakery and pastry and chocolate shop run by Thomas Keller. It is to open in mid-March. All the baking will be done in the kitchens at Per Se. There will be cafe tables with 24 seats for breakfast, light lunches of soups and panini, tea and supper; reservations will not be accepted. It will be open from 7 a.m. to 7 p.m. daily.

And ASIATE, the restaurant on the 35th floor in the second tower, off the lobby of the Mandarin Oriental hotel, is open for lunch and dinner daily. It has 86 seats and serves Asian-accented food by its chef, Noriyuki Sugie. At lunch there is an à la carte menu and prix fixe with two courses for $25, three for $35. The prix fixe dinner is $65 a person. For reservations up to one month in advance, the number is (212) 805-8881.


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