NEW YORK CITY—Hyatt Times Square’s T-45 Diner will open on December 22, featuring George Wong décor and a healthy, creative approach to classic diner food. Chef Nicholas Pelliccione has been named executive chef for the hotel and will lead the cuisine for T-45, the rooftop lounge, and catering services for weddings, meetings, and special events.
The eclectic T-45 Diner will be located in the 54-story hotel, just steps from Rockefeller Center, Fifth Avenue shopping, and the Sixth Avenue Business District. The property is scheduled to open on December 3rd. T-45 Diner can be reached from the lobby as well as an entrance on 45th Street.
Its retro diner style combines the energy of Broadway with the playfulness of modern art. Shiny metals are paired with a colorful striped wall-covering and warm, neutral colored banquettes. Red diner stools flank the bar, contrasting with the white hexagonal tiled floor. Its lighting modulates to set the mood for the restaurant depending on the time of day. During the daytime, guests enjoy sunny lighting and a colorful backdrop while dimmed amber lighting in the evening creates an urban ambiance.
Hyatt Times Square’s Executive Chef Nicholas Pelliccione is a graduate of the French Culinary Institute. Pelliccione has held positions at five-star hotels such as the Waldorf Astoria, New York Palace, and Peninsula as well as acclaimed NYC restaurants such as Bowery Diner, Giovanni Rana Pastificio e Cucina, and Café Gray. In addition to directing the diner, Pelliccione will orchestrate the menus and oversee operations for the hotel’s rooftop lounge, scheduled to open in late January with river-to-river views and cozy outdoor fireplaces.
“The T-45 Diner will bring an exciting new dining experience to the Theater District, and we expect it to be a popular spot for serious foodies, theater-goers and New Yorkers as well as our guests,” said Richard Morgan, Hyatt Times Square’s general manager. “We are thrilled to have Nick on board as our executive chef. His attention to local sourcing, versatility and modern, creative take on classic preparations are an ideal fit for our sophisticated and diverse clientele.”
“The dishes at the T-45 Diner will provide all the nostalgia of traditional American diner food, but with a healthy, modern style,” said Pelliccione. “I always source the best and freshest ingredients and especially enjoy finding non-traditional ways to present seasonal American food. I will apply these same principles to the small plate offerings for our rooftop lounge and catering menus.”
In the morning, T-45 will serve daily continental and hot breakfasts. Lunch and dinner menus will offer an enticing array of salads and light alternatives as well as a variety of entrees, burgers and a daily special. And of course, T-45 will have all of a diner’s favorite desserts—sundaes, shakes, floats and seasonal fresh pies, tarts, and cakes. T-45 Diner also offers the option for take-out food, which can be ordered in person, by phone or via a special app.
