NEW YORK—The High Line Hotel is launching Champagne Charlie’s, a new outdoor lounge and restaurant by renowned restaurateurs, Nick Hatsatouris and Lincoln Pilcher. Located in the hotel’s historic courtyard in Chelsea at 10th Avenue and 20th Street, Champagne Charlie’s features a menu of small plates (oysters, crudos, salads, burgers, and a weekend brunch menu), spirits, beer, and a selection of premium Champagnes and wines by the glass or bottle.
Champagne Charlie’s features bistro-style seating and custom-created banquettes. Informal yet sophisticated—a Hatsatouris and Pilcher signature—Champagne Charlie’s décor and styling reflect the personality of both The High Line Hotel’s Roman & Williams interiors and its eclectic and discerning clientele.
Echoing the heritage and history of The High Line Hotel—a former General Theological Seminary building dating back to 1895—the new space was named after the 1866 song “Champagne Charlie,” whose lyrics by George Leybourne are believed to have sparked the creation of the song “Cliquot,” composed by Leybourne’s rival, Alfred Vance.